«The Chick»n Shack embodies our modern approach to fine casual American cooking,» said Shake Shack
Culinary Director Mark Rosati.
Our team is led by
Culinary Director Mark Rosati whose cooking pedigree began at USHG's Gramercy Tavern.
Not exact matches
Examples include chef
Mark Polito, our
director of
culinary operations; Michelle Sorrentino, our customer service manager; Leslie O'Brien, our regional distribution sales manager; and Anne Shaller, our distribution purchasing manager.
Participating in the interviews were master sommeliers Tim Gaiser, Peter Granoff, Paul Roberts, Steve Morey, Gilles de Chambure and Chris Blanchard; joined by Master of Wine Peter
Marks; The
Culinary Institute of America beverage
director, Traci Dutton; and one of the lead instructors for The
Culinary Institute of America's beverage program, Christie Dufault.
Together with fellow judges Katie Lee (cookbook author and TV host) and Chef
Mark Krystopa (Hyatt Place and Hyatt House
director of
culinary operations), we got to choose the Breakfast Bowl battle winner — Brooke DiResta — based on presentation, creativity, and taste.
Attendees enjoyed a keynote address from John Bowen, chancellor, Johnson & Wales University, and educational seminars and
culinary demonstrations from presenters, such as
Mark Eggerding, vice president of product sales support, US Foods, and Nicholas Calias, CEC, executive chef / food and beverage
director, The Colonnade Hotel and Brasserie Jo, Boston.