Sentences with phrase «chef at»

Matthews came up with this tabbouleh - inspired salad while working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten - free food.

David Medure has served as Executive Chef at the award - winning Restaurant Medure in Ponte Vedra for more than a decade, overseeing both the restaurant's day - to - day operations and creating and executing the nightly menu.

Born and raised in Queens, New York, Gourdet started his culinary career with Jean - Georges Vongerichten in New York City, working in the famous chef's kitchen full time up to Sous Chef at Jean - Georges.

Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California.

Alan White, Executive Chef at The Grand Brighton's seafood restaurant and bar, GB1, discusses their initiatives to champion sustainability and support the local fishing industry.

Why it works: «The heartiness and structure of most Cabernet Sauvignons support these hearty meatballs, while deep fruit and notes of cassis uplift the dish,» says Jonathon Sawyer, chef at Trentina in Cleveland.

ONAMIA, Minn. — Most know him as the executive chef at The Launch Bar and Grill at Eddy's Resort, but local Chef Adam Murphy is also known as «Chef Par Excellence» after receiving top honors at the Taste of Elegance event — a cooking competition for the best chefs in Minnesota to show off their pork cooking skills.

Recipe Compliments of Washington Food Artisans: Farm Stories And Chef Recipes When Dana Cree was pastry chef at Poppy's restaurant in Seattle, she used rye flour from Bluebird Grain Farms to make these soft and chewy bite - size pretzels.

In 2010 Daragh accepted a teaching position at The Art Institutes in San Bernadino before accepting the position of Executive Chef at Leoness Cellars in 2011.

He began his Four Seasons career 18 years ago at Four Seasons Hotel Milano and subsequently was named Sous Chef at the one - star Michelin Carpaccio Restaurant at Hotel Royale Monceau, Paris.

Aron Schwartz, executive chef at Marina Kitchen ensconced within San Diego's Marriott Marquis Hotel, came away with the highly coveted «Chef -LSB-...]

Prior to his role as executive chef at Melrose Georgetown Hotel, Lindsay was a part of the pre-opening team at One Ocean Resort & Spa and Azurea Restaurant in Atlantic Beach, Fla., where he quickly assumed the position of executive sous chef.

After a brief time as Executive Chef at Bethany College, Greg is now back in -LSB-...]

In 1998, Poilevely invited Gallegos to become the executive chef at his new La Sardine, and Gallegos has been there ever since.

In September 2009, he moved to Philadelphia to become Executive Pastry Chef at Le Bec Fin.

Or you can do like Esther Choi, the chef at Korilla, a New York - based Korean barbecue truck that also has a Chipotle - style fast - casual outpost in the East Village.

In January 2012, Chef Massie premiered Bianca, his new Italian - inspired menu, as Executive Chef at the iconic Delano in Miami's popular South Beach area.

I was very fortunate to work with John Williams who was the executive chef at the time and also the founder of the Escoffier Foundation.

«I don't know that we chose an easier line of work,» says Tracey, a former chef at Frontera Grill, «but at least we're exercising different parts.»

Before joining the wine train, Young spent three years as an executive chef at PGA National Resort & Spa in Palm Beach, Florida, where he oversaw a kitchen staff of 75 cooks, five chefs and 90 stewards in a venue that included several dining rooms and served as host to one of the largest golf tournaments in the U.S..

Before joining Jumeirah, he worked as the Executive Sous Chef at Qasr Al Sarab Resort by Anantara in Abu Dhabi.

Cédric Vongerichten was born in 1981 in Bangkok, Thailand, when his father, Jean - Georges Vongerichten was the Chef at the Oriental Hotel -LSB-...]

After working as executive chef at Charlie Trotter's for more than a decade, Matthias Merges zigged and opened this kick - ass izakaya with Japanese small plates and a keen sense of fun.

After leaving René Redzepi's kitchens (he was sous - chef at Noma), Dan Giusti recently set up Brigaid, an initiative that helps schools rethink the design and functionality of their kitchens.

The idea for an all - natural, sustainable bar was partly inspired by Paul Menta, executive chef at The Stoned Crab and founder of the Key West Legal Rum Distillery.

Most recently, Lindsay was the executive chef at the farm - to - fork restaurant, Jardenea, at Melrose Georgetown Hotel in Washington D.C., Lindsay embraces the philosophy of serving inventive dishes through artful presentations with the use of the highest quality seasonal ingredients.

During his tenure as Head Chef at Gordon Ramsay's Savoy Grill, the restaurant retained its Michelin star.

But Benjamin Sukle, chef at (Hot 10 alum) Oberlin in Providence, RI, (a state that is to squid what Maine is to lobster) cracked the code: Cook it like chicken under a brick, applying the weight of a cast - iron pan to maximize sear and minimize chew.

He then joined Gordan Ramsay Holdings Limited and moved to Dubai to take the position of Sous Chef at Verre at age 21.

Executive Chef Sotero Gallegos at La Sardine (111 N. Carpenter, Chicago; 312-421-2800) is another veteran of the Ritz - Carlton kitchen, having served as Stegner's sous chef at The Dining Room.

Most recently, Ramos held numerous positions at Lowes Miami Beach and was previously the executive sous chef at 1 Hotels.

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

In 2002, Chef Barberet became the Executive Pastry Chef at the Mar - A-Lago Club, the prestigious, membership - only club in Palm Beach, Fla. owned by Donald Trump.

· Don McClellan, Executive Chef at Cherokee Nation Entertainment.

The highlight of the five - day trip for me was being asked to be guest Chef at Melker Andersonn's four - star restaurant, The Grille, in downtown Stockholm.

James Syhabout, chef at Hawker Fare in San Francisco, uses briny fermented agents to pack flavor and salinity in a single punch.

Prior to joining Marcus Hotels & Resorts, Hockenberry served as executive sous chef at the Grand Hyatt D.C., where he oversaw offsite catering, banquets, personnel, and food safety standards, among other things.

Executive Pastry Chef at Fontainebleau Miami Beach recognized for his mastery of fine French pastry and commitment to chocolate artistry

Fresh from the acclaimed NoMad restaurant in New York, Chef Jean - Paul Lourdes has been appointed special guest chef at Gowings Bar & Grill, the signature restaurant at QT Sydney, the flagship property from Australia's leading designer hotel collection QT Hotels & Resorts.

«Tourist destinations across the country are often threatened by mega-chain hotels, restaurants, and grocery stores, because they have the unintended effect of wiping away so much of what makes a community unique,» stated Paul Menta, co-owner of Key West Legal Rum and Executive Chef at The Stoned Crab.

The ten shortlisted chefs were chosen by a technical committee chaired by chef Elena Arzak, head chef at Arzak, the renowned 3 - Michelin starred restaurant, who met last month in San Sebastian.

He joined the Stephen Starr Restaurant Group in 2012 as Executive Pastry Chef at Buddakan, where he remained until March 2015.

Jonathan Beres, head chef at Providence, Rhode Island's The Eddy decided that chicharrones nachos deserved a place on his menu, and for that, we are grateful.

Fresh from the acclaimed NoMad restaurant in New York, Chef Jean - Paul Lourdes has been appointed special guest chef at Gowings Bar & Grill, the signature restaurant at QT -LSB-...]

Stegner was first introduced to Batson through his relative, Pascal Vingau, who was the Executive Chef at the Ritz - Carlton and Stegner's boss before Bumbaris took over the role.

Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the sauce recipe.

Can the Epic Meal Time team best the celebrity chef at his own game?

Years later I found myself the pastry chef at a restaurant where I never had to stick my arms in a bucket of salad and only worked during non-service hours, listening to music while I baked, tempered, and stirred.

«Most of our fully cooked protein portions are sous vide products, which help food service customers maximize their product yields for menu item profitability on vendor - supported items,» said Ron Jolicoeur, Corporate Executive Chef at Stampede Meat.

Young also owned his own restaurant in Lake Park, Florida and held high - level positions such as executive sous chef at The Boca Raton Resort and Club, executive chef at Gulf Stream Bath and Tennis Club and banquet chef for The Four Seasons Ocean Grand Hotel in Palm Beach.