Sentences with phrase «as a chef at»

They've been spotted on such luminaries as Thomas Keller, Nancy Silverton and Mario Batali, as well as chefs at the SpaceX and Google campuses.

After graduating from the culinary program at George Brown College in 2000, John Hashimoto worked as a chef at various Toronto restaurants and hotels before moving on to product development for companies including Loblaw.

Håvard Klempe, who works as a chef at Credo in Trondheim, in Norway, was crowned Nordic Organic Chef of the Year.

It wasn't until a few years post college when I was working as a chef at Mustard's Grill in Napa Valley that I realized margaritas were little more than fresh - squeezed lime juice, great tequila, and a splash of orange liqueur.

Joe Kim began his career as an apprentice at Ta - ke Japanese Restaurant in Oakland, California before serving as chef at Yoshino Sushi in Alameda under Chef Kazu Yamaguchi.

Back in the day, I tried my hand at leading a normal life with a Monday through Friday day job as a Chef at a corporate cafeteria for a large corporation.

«Seasons of Louisiana is a snapshot in time of where I am as a Chef at this moment.

I'll let you decide... If your Hot Sauce is fiery, mix a 1/2 cup Simple Sauce in with 1 1/2 teaspoons Hot Sauce, as the chefs at Fresh suggest.

For the sharp - eyed, Nigel Slater makes a cameo near the end as a chef at the Savoy.

As a young man, George Crum became an excellent cook and was hired as a chef at a renowned restaurant in Saratoga Springs, New York, where he created the forerunner of the potato chip.

For lunch or dinner, experience Tassie on a plate as our chefs at Grain Restaurant will take you on a journey from port to wilderness.

Newly promoted Chef Corey Shoemaker earned IFWTWA's Culinary Excellence Award for his exemplary work as chef at Mii amo Spa in Sedona, Arizona.

• Looking for a position as a Chef at Hyatt utilizing exceptional knowledge of preparing oriental and Italian cuisine to add to the culinary brilliance of the hotel.

I am interested in joining your team as chef at Cheaha Mountain Resort, as advertised on findajob.net.

Not exact matches

In 1994, at age 29, he took over the kitchen as executive chef and part - owner of Le Bernardin after the sudden death of Gilbert Le Coze, who had opened the New York City seafood hotspot with his sister in the late «80s.

He called his years working as the princess's personal chef the «happiest years at Kensington.»

Small - plates sharing and snacking may be replacing at least some traditional meals, as 67 percent of chefs noted the trend.

Before that, he was doing the actual chef thing as John Mitzewich, working in kitchens for years and eventually teaching at the California Culinary Academy in San Francisco.

The 18 - person chef's table is described on il Buco's website as «a cozy, semi-private dining nook at the back of the restaurant opposite the kitchen.»

It could even be as simple as having an «in» with the chef at an amazing new restaurant that doesn't accept reservations.

If that's being the host of a TV show, if that's being a chef, if that's being an expert, if that's being a musician or if you're an expert at whatever it is that you feel passionate about, the only way the people will trust you, identify with you and connect with you as an audience and as a viewer is if they believe what you're selling.»

MEET THE CHEF Having worked everywhere from St. Barths to Saint - Tropez as the private chef aboard TV mogul Merv Griffin's yacht, Darren Brown's globally inspired, locally sourced menu is a natural fit at Oru Cuisine in Vancouver's Fairmont Pacific Rim HoCHEF Having worked everywhere from St. Barths to Saint - Tropez as the private chef aboard TV mogul Merv Griffin's yacht, Darren Brown's globally inspired, locally sourced menu is a natural fit at Oru Cuisine in Vancouver's Fairmont Pacific Rim Hochef aboard TV mogul Merv Griffin's yacht, Darren Brown's globally inspired, locally sourced menu is a natural fit at Oru Cuisine in Vancouver's Fairmont Pacific Rim Hotel.

This summer, he took on an even bigger challenge as chef de cuisine at the Chase, a new fish - and - oyster house in the heart of the financial district.

Based in New Brunswick, he is the executive chef at Saint John Ale House, the chef - owner of Smoking Pig BBQ, one of the partners in Cleaver Catering, as well as a partner at Harmony Growers Vegetables, which grows much of the produce for his various restaurants.

Finally he hired Stephen Ford, a nutritionist trained at the University of British Columbia, as his personal chef.

Before opening Turkey and the Wolf, he spent six years (three as chef de cuisine) at the innovative Coquette in New Orleans.

A 31 - year Marriott veteran, Delorey began his career in 1981 at the Marriott Boston Newton in Boston, Mass. as a sous chef and later became banquet chef.

The Official Residences Act gives the Prime Minister wide latitude to hire household staff «as necessary» — as of July there would seem to have been at least six people minding 24 Sussex, including the chef — but Trudeau is only months removed from taking his own stand on family assistance.

All dealers, at least around Rhode Island, describe their heroin as «the fire,» in the same way all chefs describe their ribs as so tender they just fall off the bone.

Just as John Wesley is often credited with preventing a revolution in England at the time of the French Revolution because he had the working classes sitting in church when they could have been revolting, Britain's faithful and God - fearing serving class had little sense of the potential of social mobility (although this is explored when one of the footmen is accepted as a trainee chef at The Ritz).

Ranni is currently busy managing and being the executive chef at The Detour in Culver City, as well as working on the catering business.

As Executive Chef, Byrne will lead a team of skilled kitchen staff, introduce new Mediterranean - inspired cuisine to TIQA's menu, host exclusive prix fixe meals at the restaurant's Chef's Bar and assist in planning menus for special events.

In his time as Executive Chef at the Hilton Marco Island Beach Resort Hotel and Spa on Marco Island, Florida.

Through this capacity, Syed has appeared as a guest celebrity chef at the Taste of Dallas (2016) and successfully led a catering assignment serving 45,000 meals in 3 days in Chicago, IL at the Rosemont Convention Center (2016).

At its core, Fish highlights the freshest possible seafood delicacies, skillfully transformed into memorable dishes as only chef José and team can.

When Melecio Dacanay took over as executive chef at Clearwater River Casino & Lodge last year, the resort already had a reputation as one of the largest and most popular in the region.

Chef Osso describes the eatery's food and atmosphere as a «beautifully composed symphony of sights, scents and tastes,» which is a fitting depiction considering «Virtù» is the Machiavellian term for achieving excellence — something Chef Osso has been doing throughout his career at countless award - winning restaurants in the Phoenix area.

He also worked on the opening of the Michelin - Starred restaurant VUN at Park Hyatt Milan, where he spent eight years as Executive Sous Chef.

When I finally ended up in San Diego, I began as the Sous Chef at Whisknladle and then was promoted to Chef de Cuisine of PrepKitchen Little Italy.

After graduating, I went to work at Jay's on Third in Stone Harbor, N.J. where I started as a prep cook and climbed the ranks to ultimately become the chef de cuisine.

«Here at Waterbar we have an impressive daily menu of fresh - caught, sustainably raised fish as well as the most expansive selection of oysters on the West Coast,» said Executive Chef Ulrich.

«As chefs we have a responsibility to our guests to offer food that is not only exciting to look at, smell and taste, but also healthy to eat,» Nichols says.

His career highlights include being named «Chef of the Fest» at the San Diego Bay Food & Wine Festival as well as working as the Executive Chef at Bernard» O Restaurant, San Diego and, before that, as a sous chef at the Lutèce in Las VeChef of the Fest» at the San Diego Bay Food & Wine Festival as well as working as the Executive Chef at Bernard» O Restaurant, San Diego and, before that, as a sous chef at the Lutèce in Las VeChef at Bernard» O Restaurant, San Diego and, before that, as a sous chef at the Lutèce in Las Vechef at the Lutèce in Las Vegas.

Beverly Hills is home to nearly 500 restaurants and such renowned celebrity chefs as Giacomino Drago, Thomas Keller, Nobu Matsuhisa, Wolfgang Puck, and Curtis Stone — whose restaurants are featured in Culinary Week along with 208 Rodeo, Caulfield's Bar at the Thompson Hotel, Circa55 at The Beverly Hilton Hotel, Comoncy, Fleming's Prime Steakhouse, Il Fornaio, Il Pastaio, Lawry's The Prime Rib, Morton's The Steakhouse, Nirvana, Ocean Prime, Palm Restaurant, Porta Via, The Grill on the Alley, Via Alloro, and numerous others.

CHEF MORIMOTO INTRODUCES CHEF YUHI FUJINAGA AS EXECUTIVE CHEF FOR MORIMOTO ASIA AT DISNEY SPRINGS A culinary relationship 17 years in -LSB-...]

Kristen Kish started as Lynch's mentee and went on to win Top Chef Season 10 at the ripe old age of 29 (my current age, sigh).

I'm currently on a professional chef's diploma at my local college in Essex, the course is vocational and I train in both the cooking side of the industry and as a waitress.

In his role as executive chef, Vlad is responsible for overseeing the dining operations of Polo Club Lounge, The Grill Room, Waterman Poolside Bar, room service and banquets at The Windsor Court Hotel, where the culinary philosophy is to provide guests and diners with «refined Southern» dishes.

In 2006, Vlad returned to New Orleans and began as a sous chef at The Windsor Court Hotel.

Atlanta baker Sarah Dodge has worked as a caterer, photographer, food stylist and pastry chef, with stints at Octopus Bar, Little Tart Bakeshop, Ladybird Grove and Mess Hall and the Preserving Place.