Sentences with phrase «executive culinary director»

Tenner served as the chef and executive culinary director for Legal Sea Foods, a family owned restaurant group that focuses on delivering the freshest seafood in the business.

Not exact matches

I watched as Chris Muller, Culinary Director, and Eric Gestel, Executive Chef, took a few minutes to taste sauces prepared by Vincent Robinson, the Saucier.

While with LifeWorks Restaurant Group, Horning held a key role as general manager and executive chef before being appointed director of culinary.

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..

Formerly the executive chef / director of food and beverage for Concord's award - winning Renaissance Raleigh Hotel, Wendel will assume responsibility for the continued evolution of the culinary programs at the company's 14 full service and 84 select service hotels.

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.

Every executive chef and director of food and beverage has brought improvements, changes and their own touches and techniques to The Greenbrier and its culinary team.

«Feeling a sense of belonging can contribute to student success; we want students to be successful in and out of the classroom, and once they graduate and start their career we want them to be comfortable in what they do,» Executive Director of Culinary Services Guy Procopio says.

Its world class culinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary program is brought about by The Apollo Group's specialized culinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary team, which is under the direction of Senior Culinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent SevCulinary Director Eric Barale, who joined The Apollo Group in 2003 as the executive chef for Oceania Cruises and was promoted to corporate executive chef two years later with the responsibility of overseeing the entire culinary operation for not only Oceania Cruises but also Regent Sevculinary operation for not only Oceania Cruises but also Regent Seven Seas.

«We have a very aggressive sustainability program on campus,» Executive Director of Culinary Services Guy Procopio says.

In addition, Food Sales West went a step above and beyond typical foodservice brokers by hiring accomplished chef Van Atkins as its executive chef and director of culinary.

Ford is Executive Sous Chef of The Everglades Club in Palm Beach, Fla. while Leonardi is Director of Culinary Operations at The Country Club in Chestnut Hill, Mass..

Chef Lawe possesses a significant amount of culinary experience including his education at the California Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel culinary experience including his education at the California Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel Culinary Academy in San Francisco, as well as his many years of Director of Food and Beverage and Executive Chef at the Mission Inn Hotel and Spa, Executive Sous Chef at both the Langham Huntington Hotel and Spa, and The Ritz - Carlton Huntington Hotel and Spa.

Chris Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, sits down with Australian author Julian Cribb to discuss his new book, The Coming Famine, and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium, May 24 — 25, in Chicago.

In part one of this two - part series presented by the American Culinary Federation and Kendall College, Christopher Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, began talking with Australian author Julian Cribb about his new book, The Coming Famine.

The caliber of the dishes was all so impressive, said the judges, Kontos Foods Corporate Executive Chef Demetrios Haralambatos, and Chef James Cwynar, Culinary School Director at Eva's Village, that they couldn't decide on a clear winner.

Justin Behlke, Culinary Director, Pilot Light Erin Meyer, Executive Director, Spence Farm Foundation Gilbert Williams, Managing Partner, Lonesome Stone Milling LLC

Corenna Roozeboom, Garden Educator, Big Green Anne Cuddy, Teacher (4th grade), Kinzie Elementary School, CPS Justin Behlke, Culinary Director, Pilot Light May Tsupros, Executive Director and Co-founder, Gardeneers Ronald R. Whitmore Ed.D., Principal, «John M. Smyth IB World School - Chicago Public Schools» Taryn Randle, Garden educator, Gardeneers

Joan Brewster, executive director of the American Culinary Federation Colorado Chefs Association, joined Franklin in welcoming such distinguished guests as Fred Batchelor, a past president of the Colorado Chefs Association and the last chef to preside at the Denver Dry Goods Tea Room before it closed in 1987.

She was director of culinary development for Revolution Foods Inc., executive chef of Fork in the Road Foods LLC, and served as executive chef for Aidell's Sausage Co..

The committee included an international group of academics with expertise in various aspects of food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelona.

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.

Understanding their perspectives give us a glimpse of trends to come,» said Sharon Olson, executive director of Culinary Visions Panel.

Daragh maintains dual positions of Director of Culinary Operations and Executive Chef in our sister properties Crush & Brew in Old Town Temecula and Avensole Winery on Rancho California Road.

Presentations included The Future of Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficiently.

Clifford Pleau, Director of Culinary Development and executive chef for Seasons 52, has agreed in principle to speak at the Southeast Regional Conference General Session.

OLD BAY Mignonette Courtesy of McCormick Director of Culinary Science and Executive Research Chef Gary Patterson †

Presented by Chef's Roll and sponsored by US Foods, Barilla Pasta and Callebaut Chocolate, the exhilarating showdown saw Camby Hotel Director of Culinary Experiences Chef Dushyant Singh take on Executive Chef Jeremy McMillan of Bourbon Steak.

Prior to that, Ortiz held the position of Executive Chef and Director of Food & Beverage at internationally recognized resorts including Mukul Resort & Spa in Nicaragua and Sugar Beach, A Viceroy Resort, where he was responsible all culinary operations including creating and executing menus, in - room dining, banquets and receptions, and pool and lounge operations.

Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo.

Urban Farmer Denver's seasonally - driven menu will highlight nose - to - tail cuts of naturally - raised meat, carefully curated by Executive Chef Chris Starkus, who was previously the Chef de Cuisine of Urban Farmer Portland, and Culinary Director of the Urban Farmer brand, Matt Christianson.

For the first time in over eight years, The Chanler at Cliff Walk is ushering in new culinary talent at its award - winning destination restaurant The Spiced Pear, with newly appointed Executive Chef and Director of Food & Beverage, Matthew Voskuil at the helm.

ABOUT CHEF NICOLE BRISSON Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo.

That's according to Adrienne Esposito, executive director of Citizens Campaign for the Environment, who was among more than 65 environmental group representatives who pitched ideas to state Senator Ken LaValle earlier this month, during his annual environmental round table at Suffolk County Community College's culinary arts center in downtown Riverhead.

For information on sponsorship packages, the culinary competition or volunteer opportunities, please contact our Executive Director, Jim Connell at [email protected].

Director of Food and Beverage and Executive Chef Bernhard Götz, has been with the Little America Hotel property since 2004 and came with an impressive history of over 40 years of culinary experience and expertise.