Search Results
Thursday, July 9th, 2009
Paul IngenitoFlavors Catering, Washington, D.C.taped at The Russian Tea Room, New York City NYhttp://www.flavorscatering.com New York City is the land of the “restaurant rabbits,” who hop to each new spot as soon as it opens. Yet as long as there are performances at Carnegie Hall, the venerable Russian Tea Room will greet the throngs after [...]
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Tags: Business Catering, Carnegie Hall, Christie Brinkley, Corcoran Gallery, Culinary Institute Of America, Ethnic Influences, executive sous chef, flavors, Great Chefs, Inaugural Ball, Joanne Woodward, Jonathan Waxman, Larry Forgione, Madeline Albright, National Gallery Of Art, Paul Newman And Joanne Woodward, Refined Country, Russian Tea Room, Russian Tea Room New York, Wolfgang Puck
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Thursday, July 9th, 2009
Todd WeiszBush's Grove, Ladue MOtaped at Turnberry Isle Resort, Miami As executive chef at Turnberry Isle, Todd Weisz moves between the five restaurants and six kitchens of the resort every day. Turnberry’s jewel is The Veranda, where Weisz features American-Regional cuisine with Mediterranean and Caribbean influences. The award-winning restaurant has been rated “Miami’s best gourmet [...]
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Tags: American Regional Cuisine, Award Winning Restaurant, Classical French Technique, Copper Kettle Restaurant, Diamond Award, executive chef, executive sous chef, Gourmet Dining, International Spa, Ladue Mo, Landmark Restaurant, Pierre Hotel, Resort And Spa, Rsquo, Spa Cuisine, Spa Resort, Top Notch Resort, Top Notch Resort And Spa, Turnberry Isle Resort, Zagat Survey
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Thursday, July 9th, 2009
Thomas McEachernHorseradish Grill, Atlantataped at 1848 House, Marietta GAhttp://www.horseradishgrill.com Miami-born Thomas McEachern has been cooking since 1986, when he graduated from Asheville-Buncombe Technical College in North Carolina. McEachern found he thrived on the mix of the managing and creating components of the chef’s position. McEachern expanded his knowledge as he worked at Expressions in Hendersonville, [...]
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Tags: Abbey Restaurant, Asheville Buncombe Technical College, executive chef, executive sous chef, Great Chefs, Hendersonville North Carolina, Horseradish Grill Atlanta, Killearn Country Club, Mceachern, New Hope Pennsylvania, Nicoise, Palm Beach Florida, Phillips Mill, Southern Cuisine, Steve Alterman, Tallahassee Florida, Thomas Thomas, West Palm Beach, West Palm Beach Florida, Wine Spectator
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Thursday, July 9th, 2009
Roger KaplanZea, corporate leveltaped at City Grill, Atlanta In February 1993, Roger Kaplan brought his culinary expertise and fresh American-styled regional cuisine to The Peasant Restaurant’s City Grill in Atlanta, Georgia. A native of Morristown, New Jersey, Kaplan learned the basics at the Culinary Institute of America. His first job was at Washington, D.C.’s Jockey [...]
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Tags: Asian Ingredients, Crescent Court, Culinary Expertise, Culinary Institute Of America, executive sous chef, Fitness Magazine, flavors, Jockey Club, La Samanna, Marinades, Meat And Poultry, Morristown New Jersey, Organic Produce, Peasant Restaurant, Poultry Products, Regional Cuisine, Ritz Carlton Hotel, Southern Classics, Southwestern Dishes, Wild Rice
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Thursday, July 9th, 2009
Klaus HelminTivoli RestaurantRosslyn VAhttp://www.tivolirestaurant.net Klaus Helmin grew up in Berlin just after World War II, so his early childhood food memories are not what enticed him into the culinary world. “My mother prepared plain German food. Because of the war, we only had access to the bare essentials,” he says. This could explain why Helmin [...]
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Tags: Bare Essentials, Black Olives, Broadview Hotel, Champs Restaurant, Coniglio, Culinary World, executive chef, executive sous chef, German Food, Gourmet Shops, Italian Fare, Northern Italian Cuisine, Pastry Shop, Rosslyn Va, Rsquo, Signature Dishes, Virginia Business, Washington Hilton Hotel, Wild Mushrooms, World War Ii
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Thursday, July 9th, 2009
Richard ChamberlainChamberlain's Steak and Chop HouseDallas TXhttp://www.chamberlainsrestaurant.com Richard Chamberlain’s career has been a journey through some of the finest gourmet restaurants in north Texas, and along the way he has achieved an expertise in cooking steak that can only be described as rare. Chamberlain’s Prime Chop House, in Addison just outside of Dallas, was named [...]
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Tags: American Regional Cuisine, Bon Appetit Magazine, Chamberlain Richard, Cooking Steak, Corporate Chef, Culinary Career, El Centro College, executive sous chef, Fish Market, Gourmet Restaurants, Hotel Bel Air, James Beard Foundation, Little Nell Hotel, Mansion On Turtle Creek, Prime Steak, Profile Publications, Richard Chamberlain, Rsquo, San Simeon, Writeups
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Thursday, July 9th, 2009
Malte Breitlow taped at The White Dove, Sheraton Conquistador Tucson AZ Chef Malte Breitlow always managed to work where others played. Born in the Black Forest region of Germany, known for its resorts, he moved to Arizona in 1962 and centered his career at the vacation areas. ‚“Where I grew up in Baden-Baden most people [...]
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Tags: Arizona Biltmore, Arizona Sun, Baden Baden, Business Traveler, Chancellor Konrad Adenauer, Classical Approach, Conquistador Resort, Continental Cuisine, executive sous chef, Forest Region, Frank Lloyd Wright, Grand Teton Mountains, Konrad Adenauer, Kurhaus, Line Cook, Mexican Cookbooks, Sun Chef, Tourist Trade, Vacation Areas, White Dove
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Thursday, July 9th, 2009
Michael LomonacoPorter House New YorkNew York NYhttp://www.porterhousenewyork.com With his roots deep in Brooklyn, Michael Lomonaco began his career in a different field: He was a trained actor for eight full years. So for anyone who wonders if cooking isn’t partly theater, Lomonaco is more qualified than most to answer. In the end, the kitchen became [...]
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Tags: Alain Sailhac, Ambience, Cirque, Culinary Traditions, Daniel Boulud, Entire Training, Ethnic Cooking, executive chef, executive sous chef, Grand Tradition, Helm, Kitchens, Latin Nights, Loyal Clientele, Michael Lomonaco, Mystique, Plum, Restaurant Management, Speakeasy, Windows On The World
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Thursday, July 9th, 2009
Robert BarralCafe ProvenceBrandon VTtaped at the New England Culinary InstituteMontpelier VThttp://www.cafeprovencevt.com Robert Barral grew up in Montpelier, France, where he attended culinary school. With nice symmetry, today he teaches at the culinary school in Montpelier, Vermont. Barral remembers fondly the aromas of the food in his mother'’ kitchen, some of which he confesses he is [...]
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Tags: Banquet Chef, Barral, Brandon Vt, executive sous chef, Four Seasons Hotels, Hotel In Chicago, Kitchen Skills, Lycee Hotelier, Montpelier France, Montpelier Vermont, Montpelier Vt, Neci, New England Culinary Institute, New Generations, Rabbit Stew, Ritz Carlton Hotel, Rsquo, Sister Store, Town Of Brandon, Vermont Town
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Thursday, July 9th, 2009
Jeffrey VigillaThe Ritz-Carlton Cancun, Mexicohttp://www.ritzcarlton.com With bright blue seas and pale gold sands just outside, the Ritz-Carlton Cancun poses a real challenge for a chef: create something so wonderful it can compete with the beach. Jeffrey Vigilla, executive sous-chef at the Ritz-Carlton Cancun, handles all restaurant kitchen operations and banquet facilities. His vision and his [...]
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Tags: Asian Ingredients, Banquet Facilities, Blue Seas, Cancun Mexico, Culinary Competition, Deft Touch, executive sous chef, Gold Medal, Honolulu, Hyatt Regency Embarcadero, Long Time, Nbsp, Pacific Beach Hotel, Resort Guests, Restaurant Kitchen, Ritz Carlton Cancun, San Francisco, Seoul, Six Years, Toques Blanches
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