Sentences with phrase «chef years in the industry»

Location: Chicago, IL Current job: moto Restaurant Position: Executive Chef Years in the industry: 12 Notable awards / employers: Silver Medal -LSB-...]

Not exact matches

Earlier this year, after more than a decade in the hospitality industry, award - winning Perth chef Daniel Sterpini made what could be considered an unusual career choice.

But the lesser - known Wahlberg brother — Paul — is a classically trained chef who has been in the restaurant industry for more than 30 years.

«It might seem like I built my business overnight, but what people don't know is that on the marketing side, It took me years of building a network of food writers, chefs, magazine editors, and other people in the industry,» echoes Luuvu Hoang, founder of Txiki Plaka restaurant.

Certified Executive Chef — With PPC since 2000, Chef Doug Petruzzi has many years of experience in the hotel and restaurant industry.

A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.

He began working in the food industry as a 16 - year - old for his favorite uncle's restaurants and credits him for inspiring him to become a chef.

Bartilomo is a 35 - year veteran of the industry, having worked in culinary positions at numerous restaurants around the country and as the executive chef of the former 8700 Restaurant in Scottsdale, Ariz..

Formerly of the critically acclaimed Scarpetta at Fontainebleau Miami Beach, where she worked under celeb chef / restaurateur Scott Conant, Compton brings to Old No. 77 close to 15 years» experience in the industry and a unique style melding Caribbean flavors, French technique and a mastery of Italian cookery.

One of the most anticipated four - day events of the year in the food and beverage industry was held in Chicago last month when industry leaders and world - renowned chefs came together for the annual National Restaurant Association (NRA) Hotel - Motel Show.

Chris got his start in the food industry at 15 years old working in produce stores, which sparked his interest in becoming a chef.

In addition to dining in casual elegance, Andre's is home to an impressive cigar lounge, one of the only spaces on the Las Vegas Strip available to enjoy a fine cigar and rare Cognac from his internationally famous collection, as well as a brand new culinary library consisting of nearly 1,000 cookbooks collected by Chef André, amassed over the course of his more than 55 years in the culinary industrIn addition to dining in casual elegance, Andre's is home to an impressive cigar lounge, one of the only spaces on the Las Vegas Strip available to enjoy a fine cigar and rare Cognac from his internationally famous collection, as well as a brand new culinary library consisting of nearly 1,000 cookbooks collected by Chef André, amassed over the course of his more than 55 years in the culinary industrin casual elegance, Andre's is home to an impressive cigar lounge, one of the only spaces on the Las Vegas Strip available to enjoy a fine cigar and rare Cognac from his internationally famous collection, as well as a brand new culinary library consisting of nearly 1,000 cookbooks collected by Chef André, amassed over the course of his more than 55 years in the culinary industrin the culinary industry.

I have witnessed their valued reputation over the years through customer - focused partnerships in the food industry that provide unique innovations in dairy flavors and taste with an ease of use that customers and chefs appreciate,» says Ms. Warren.

For 30 years he's worked as an executive chef in the culinary industry including in Michelin - starred kitchens as well as the Ritz - Carlton in Cancun.

The library consists of Chef André Rochat's personal collection of cookbooks, amassed over the course of his more than 55 years in the culinary industry.

The expert porridge judging panel was headed by Neil Mugg, Gleneagles Hotel Head Pastry Chef and Masterchef Colin Bussey who has 33 years experience in the food industry including working at The Savoy and Gleneagles.

Hi Georgia, As I am a retired chef and have been in the industry for over thirty - five years I have to compliment you on a wonderfully easy loaf of delicious crusty bread!

David has over 42 years in the food and beverage industry as an Executive Chef.

His approach has earned him continued acclaim, from one of «America's Ten Best New Chefs» by Food & Wine in the late 90s, to «Chef of the Year» by the California Travel Industry Association in 2004, and the San Diego Chefs Hall of Fame in 2010.

A Certified Research Chef, Gerrie Bouchard has more than 20 years of experience in the food industry and started in 2005 as a research chef with Eatem Foods, a division of Archer Daniels Midland CompChef, Gerrie Bouchard has more than 20 years of experience in the food industry and started in 2005 as a research chef with Eatem Foods, a division of Archer Daniels Midland Compchef with Eatem Foods, a division of Archer Daniels Midland Company.

Throughout the years, the ACF has provided me with great networking opportunities and resources in the culinary industry, not to mention the support they have personally give me while competing for the Global Chef title when I was on the National Culinary Olympic team.

Prior to opening his first restaurant in 2010, Chef Malarkey, a graduate of Le Cordon Bleu Portland, commanded the brigade at the Oceanaire Seafood Room where he garnered over 60 industry awards in five years.

With nearly 20 years of experience in the hospitality industry, Originario has worked with renowned chefs and sommeliers, including Thomas Keller, Larry Stone, Gaston Acurio and Hubert Keller, providing an invaluable and inspiring foundation for his career.

After more than a decade in the industry, Henrico joined Tsogo Sun's Southern Sun The Cullinan hotel in February this year as the Executive Chef.

Join us in congratulating The Gates Hotel South Beach's newly appointed Executive Chef Nicolas Bour who brings more than 20 years of industry experience.

The catering program has been conceptualized by the recently appointed Corporate Executive Chef Brian Bistrong, who came to the iconic New York brand in March 2017 with years of experience in the culinary industry working with acclaimed chefs such as David Bouley, the late Bernard Loiseau, and Wolfgang Puck.

Executive chef and owner Jose Molina has more than 15 years of experience in the industry.

As VP of Marketing for the ingredients business at Kraft he was exposed to some of the greats in the food industry, including working with food scientist that invented Kraft Macaroni and Cheese as well as the chef that led innovation at Nestle for over 20 years.

Roy Hendrickson is a seasoned, self - taught chef with over fifteen years of experience in the hospitality and restaurant industry.

Professional Summary: * Over 8 years of experience in IT industry with major focus on Configuration, SCM, and Build / Release Management like SVN, GIT, Maven, Jenkins, Chef, Puppet, Docker and as AWSDevOpsoperations as Virtual Private Cloud (VPC), Cloud Formation, Cloud Front, EC2, NACL, RDS, S3, Microsoft Azure, Route53, SNS, SQS, DynamoDB, LAMBDA and Cloud Trail.

I have over 25 years of progressive food service experience including, Executive Chef, Multi-Unit Restaurant Operations and Director of Deli & Prepared Foods in the Supermarket Industry.

Summary Skills Experience January 2013 to Current June 2014 to August 2017 February 2007 to February 2013 February 2010 to February 2013 February 2006 to February 2007 February 2001 to February 2006 Amy Bach C: 914.261.2710 [email protected] Executive Chef with 15 + years» experience in hospitality and food service industry, specializing in multi-cultural cuisine, Vegan, Gluten free baked goods and farm - to - table prepar...

To obtain an executive chef position that would utilize the expertise acquired during my 30 years in the food and beverage industry.

Highly experienced and knowledgeable Executive Chef with more than 30 years in the culinary industry, and who demonstrates results - focused, fine dining restaurant operations, and food and cost reduction initiatives.

Highly experienced and knowledgeable International Executive Chef with more than 20 years in the culinary industry, and who demonstrates results - focused, fine dining restaurant operations, and food and cost reduction initiatives.

Granted, it may seem logical for a chef to be focused on food, but the reality is, in an age of corporatism, licensing deals and TV - series ambitions, not to mention the usual bottom - line concerns that drive the restaurant industry (50 - 80 % of new restaurants fail within their first three years, according to the feds» Canada Business department), Jamie stands out for his obsessive concern with «big picture» issues that focus entirely on food.