Search Results
Esquire Names Bedford Post Inn a Best New Restaurant | New Orleans …
Sunday, October 18th, 2009Alfred Portale, Chef – Since 1985, Portale has been manning the kitchen at the consistently excellent Gotham Bar and Grill in Manhattan, turning out food that is astonishing in both its flavor and its ability to satisfy. …
Esquire Names The Bazaar "Best New Restaurant" of 2009 — Grub …
Monday, October 12th, 2009Our heads nodded deeper in agreement when Mariani points to Rivera as Los Angeles’ “Restaurant of the Year”, explaining that Chef Sedlar’s serious approach to Mexican cuisine is also quite fun. RH at Andaz and Westside Tavern also get …
Haute Living » Zagat Names Gary Danko as No. 1 in SF Dining
Monday, October 12th, 2009“Best newcomer” went to Top Chef Masters runner up, Michael Chiarello’s Bottega located in Napa. In addition to reporting the survey results, Zagat also (not shockingly) noted that diners are spending less while out, and that they are …
More students interested in chef and hospitality jobs :: Caterer News
Monday, October 12th, 2009The college has already trained several students who are now successfully working in chef jobs for big names such as Nigel Haworth, Rick Stein, Gordon Ramsay and Raymond Blanc, reports the Burnley Citizen. …
Food GPS » Blog Archive » CASA Names Nick Albrecht Executive Chef
Thursday, October 1st, 2009He was last Tamara Murphy’s chef de cuisine at Brasa Restaurant in Seattle. Albrecht has also worked at Moxie Restaurant in Seattle, the Hotel del Coronado and the Estancia La Jolla Hotel & Spa. Albrecht has already fine-tuned CASA’s …
Splichal Names New Patina Chef
Monday, September 28th, 2009After almost a year of searching, Patina Group founder Joachim Splichal has named French chef Tony Esnault as Patina restaurant’s new Executive Chef. Esnault comes to the Michelin-starred spot via Auberge de L’Ill in Alsace, …
Esquire Names Bedford Post Inn a Best New Restaurant | Small Bites
Saturday, May 26th, 2012Rivera – It becomes very clear very quickly when a chef is having a ball, and John Sedlar is having a ball. But he is dead serious that Mexican food – careful, high-end Mexican food – should get as much respect as French and Italian …
Atlanta Dish: Gerry Klaskala Names His "Key Ingredient" in the …
Saturday, May 26th, 2012In modern menu lingo, the term is “soft-shell crabs,” crustless-crustaceans that Aria’s Executive Chef Gerry Klaskala is highly qualified to discuss, having been a part of Savannah’s coastal scene for six years. …
