Search Results
Memphis Lagniappe: Mirimichi Closing?, New Chef At River Oaks …
Wednesday, February 1st, 2012Jose Gutierrez has taken over chef duties at River Oaks in East Memphis. Many people know Gutierrez from his time as owner/chef at Encore and chef at Chez Philippe. River Oaks has been favorite for East Memphians for several years now. …
Mirimichi Closing?, New Chef At River Oaks, Rehab Disco
Wednesday, February 1st, 2012Jose Gutierrez has taken over chef duties at River Oaks in East Memphis. Many people know Gutierrez from his time as owner/chef at Encore and chef at Chez Philippe. River Oaks has been favorite for East Memphians for several years now. …
MSN's Top 10 Restaurant pick for Memphis – Sunshine Underground
Wednesday, February 1st, 2012French-born chef José Gutierrez has opened his own restaurant after 22 years of dazzling diners at Chez Philippe in that old Memphis chestnut, The Peabody Memphis. A master chef who trained under Paul Bocuse, Gutierrez is turning out …
The Post and Courier – Chef Romo remains a good catch for Fish …
Wednesday, February 1st, 2012In true French fashion, where the cradle for ambition and excellence exists in food, Romo came to the United States to work as sous chef at Chez Philippe under chef José Gutierrez in the Peabody Hotel (Memphis). …
Gutierrez Opens Up About Transition From Chez Philippe to Other …
Wednesday, February 1st, 2012We go to see friends like Karen (Karen Carrier, owner of Beauty Shop and Do Sushi) and Michel (Michel Leny at Café Society) and Jimmy Ishii. Restaurant Iris is fabulous. We go there for brunch. Kelly English (chef at Iris) is not only a …
Chez Philippe's McCracken Emphasizes Diverse Wine List – Memphis …
Wednesday, February 1st, 2012Chez Philippe’s McCracken Emphasizes Diverse Wine List Memphis Daily News With the restaurant’s emphasis on classic French cuisine, which longtime former chef Jose Gutierrez shook up with occasional forays into the American South …
Sea Shepheards Take The Stand
Wednesday, February 1st, 2012Peppered Salmon Niçoise — Chef Michael Kornick, Four Seasons Hotel, Boston MA Moroccan-style Sea Bass in a Golden Balloon — Chef Andrew Wilkinson, The Rainbow Room, New York NY Lemon Custard Gratiné with Fresh Berries and Lemon …
