Sentences with phrase «chefs at this restaurant»

Right up my alley - I love Heirloom tomatoes - the chef at the restaurant I work at always uses them in his dishes!

I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.

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.

The chefs and owners — Donald Link, who also owns the well - regarded Herbsaint in the Central Business District, and Stephen Stryjewski, a sous chef at that restaurant — opened Cochon in 2006, a few months after Katrina.

Stampede Meat makes it easy and inexpensive for development chefs at restaurant chains to incorporate the sous vide style of cooking into their menus.

Nurdin Topham, head chef at the restaurant Nur in Hong Kong, gives New Scientist some tasting notes on insects he has tried

Chiharu is a pastry chef at a restaurant that has recently been visited every night by a quiet, nameless man, who passes out one night at his table.

► If you are following a specific diet, the chefs at the restaurants can adapt the meals for you to make sure you don't need to worry about what's in your food.

The exquisite chefs at this restaurant proudly use sustainable, local ingredients whenever possible.

The chefs at the restaurants have known to travel and eke out the best in authentic foods from across the region and present it to their patrons.

Chefs at the restaurant serve international cuisine showcasing seafood, meat and poultry dishes with a regional twist.

The chef at the restaurant Randy Siles, is a known figure and ambassador of the sustainable and healthy cuisine plan for Costa Rica.

Met with General Managers and chefs at both restaurants to select menu items that would attract press coverage and bring in additional well heeled patronage.

Not exact matches

Afterward, the teams can enjoy a meal prepared by real chefs at the hotel's elegant Immigrant Room restaurant.

200 Schermerhorn St., Brooklyn At Chef's Table at Brooklyn Fare, the whole restaurant is a chef's counteAt Chef's Table at Brooklyn Fare, the whole restaurant is a chef's counChef's Table at Brooklyn Fare, the whole restaurant is a chef's counteat Brooklyn Fare, the whole restaurant is a chef's counchef's counter.

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.

With 19 decks at 68.3 metres high, Majestic Princess has the capacity to carry 3,560 guests, and entertain them in 7 bars and 13 dining options, including two with menus designed by Michelin star chefs — Harmony (a Chinese fusion restaurant) by chef Richard Chen and La Mer (a French - style bistro) by chef Emmanuel Renaut.

The following evening in the West Loop, my dining companions and I settled in at one of the seventeen beautifully dressed tables at Exhibit B: Grace, a first restaurant from chef Curtis Duffy, who had previously toiled at Charlie Trotter's and Alinea before enjoying a brief Michelin - starred run of his own at the Peninsula Hotel.

MEET THE CHEF Nigel Finley first caught our attention (so to speak) at Toronto's Catch restaurant where his commitment to fresh, simply - prepared and sustainable seafood attracted a devoted following.

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.

Joe was a wine enthusiast; Sue was a former sous chef at an Italian restaurant.

Now, she and her husband Ben Miller — a fellow chef who she met at that same restaurant — own South Philly Barbacoa, one of Bon Appetit's 2016 picks for the best new restaurants in America.

Chef Nick Anderer — who has experience at two other USHG restaurants under his belt — says he hopes to bring elements of fine dining to a fast - casual atmosphere at Martina.

At Cooper's critic - slaying restaurant L'Abattoir, located in Vancouver's newly hot Gastown neighbourhood, the tattooed chef is known for his attention to detail — whether he's using tweezers to slice paper thin radish coins or preparing delicate custards of Dungeness crab.

In his latest book, The Third Plate, chef Dan Barber of New York's Blue Hill restaurant argues that diners must look at a new, more ethical way of eating that reflects the actual costs of our agricultural system.

All of our food is fresh — we make our dough fresh at every location — but we don't have chefs in every restaurant; we have people that assemble the food.

The hotel was recently named the No. 1 hotel in New York City by U.S. News & World Report, no doubt due to the chic Old World design and the high - end food and cocktails served at chef Tom Colicchio's on - site restaurant, Temple Court.

After hearing it celebrity chef Geoffrey Zakarian pulled out of a restaurant lease at a Trump property in Washington, D.C..

«Doing something you love will make you work harder at it, but that alone doesn't mean you have a good business,» says Aliya LeeKong, the chef and culinary creative director of the restaurant Junoon in New York.

Catering to this concentration of wealth, a slew of luxurious restaurants have opened at the city's over-the-top hotels and resorts in recent years, many of them with star chef names on the awnings: Joël Robuchon, Mario Batali, Jamie Oliver, and Daniel Boulud have all opened properties in Singapore.

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.

The latter two also organized training sessions for Chinese chefs at high - end restaurants and brought food journalists to the Maritimes in 2010 to learn about the industry.

Back in the 1990s, «you never had a chef with a credible resume doing anything like the burger,» said Sang Yoon, the former executive chef at Michael's who bought a Santa Monica pub called Father's Office in 2000 and made it into one of the region's first burger - focused restaurants.

With extensive global operational experience, he has served in a variety of roles around the world including: banquet chef and specialty restaurant chef at the Marco Island Marriott Beach Resort, Golf Club & Spa in Marco Island, Fla.; executive sous chef at the former Santa Barbara Biltmore Marriott in Santa Barbara, Calif.; executive chef at the Torrance Marriott South Bay in Torrance, Calif.; executive chef at the JW Marriott Century City in Century City, Calif. and director of food and beverage for the JW Marriott Hong Kong in China.

That diversity is on display in a major way at the Los Angeles Times» second annual L.A. Food Bowl festival, which runs for the full month of May and includes hundreds of different meal events from high - profile chefs like Nancy Silverton (Mozza), Curtis Stone (Gwen) and Yoshihiro Narisawa whose eponymous Tokyo restaurant Gold said made him «shudder with pleasure» in his review this past month.

«You probably would not choose to dine at a restaurant whose chef always ate elsewhere.

At EatsPlace, a restaurant incubator and the next stop on Airbnb's neighborhood walk, chef - owner Katy Chang hands out homemade hot dogs, bottles of water and pamphlets.

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.

At each of his restaurants, Vallone works closely with his chefs and oversees every aspect of the guest's experience, from the floral displays to the many works of contemporary and modern art that adorn the walls of each venue, from the mise - en - place of each dish to the more than 1,100 lot wine list.

Executive Chef Michael Bates - Walsh to lead culinary charge at Kimpton Taconic's signature restaurant, The Copper Grouse The Copper Grouse, a comfort - driven tavern -LSB-...]

«We've also worked with professional chefs who are happy to develop recipes at almost no charge to us and just because they want to be able to have sugar - reduced products in the restaurants.»

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.

Other stops included executive chef of Michael Jordan's Steakhouse in the Mohegan Sun Casino in Connecticut, where he managed three eastern U.S. locations; director of culinary operations for Cornerstone Management and Consulting, overseeing eight restaurants in the U.S and Mexico; and partner and executive chef at The Capital Grille in Jacksonville, Fla..

Chef Emeril Lagasse is the chef / proprietor of 12 award - winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril's Chop House, Burgers And More by Emeril and Emeril's Fish HouChef Emeril Lagasse is the chef / proprietor of 12 award - winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril's Chop House, Burgers And More by Emeril and Emeril's Fish Houchef / proprietor of 12 award - winning restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico); four in Las Vegas (Emeril's New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse's Stadium); two in Orlando (Emeril's Orlando and Emeril's Tchoup Chop); and three at the Sands Casino Resort Bethlehem in Pennsylvania (Emeril's Chop House, Burgers And More by Emeril and Emeril's Fish House).

From successfully apprenticing at dining venues in Las Vegas, O'Donnell was courted by the House of Blues restaurant in LA and became executive chef in 1997.

While still reluctantly coming down to earth from my own revelry at the famed restaurant, I caught up with Chef Jeff O'Neill, Executive Director of Culinary Development for Barton G, for some quick Q&A about what makes this restaurant so distinctive outside of the obvious presentation pomp and circumstance.

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 Michael will continue to expand the menu with local flair at the contemporary, yet elegant restaurant, situated in the picturesque Vermont town.