Sentences with phrase «international chefs in»

Most of the places on our list have a rather rustic, beach shack look from the outside, but have the talents of excellent local and international chefs in the kitchen, delivering great tastes for low costs.

Not exact matches

The deal is the latest move in Chinese conglomerate Fosun International's overhaul of the 2.2 million - square - foot former Chase Manhattan Plaza, which includes a new restaurant on the 60th floor by celebrity chef Danny Meyer.

Held in New York City at the 2018 International Restaurant & Foodservice Show of New York, Chef Stephen showcased eight signature desserts, a plated dessert and a custom - made show piece made of chocolate.

I also served as Executive Chef for President Donald J. Trump, overseeing his esteemed Mar a Lago Club for five years, in addition to developing Michelin - starred restaurant concepts for Trump International Hotels in Chicago and Las Vegas.

CHAMPIONS INCLUDE: Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Nguyen Xuan Cuong, Minister of Agriculture and Rural Development, Vietnam Michael La Cour, Managing Director, IKEA Food Services AB Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Gilbert Houngbo, President, International Fund for Agricultural Development Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Rajiv Shah, President, The Rockefeller Foundation Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

Mina Group is led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food and Beverage» inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year.

Pensiero, chef and creator of the Just Salad menu, graduated from the International Culinary Institute and has extensive experience in the food industry as an author, culinary consultant, registered dietitian and advocate of eating food produced locally.

Mina Group Inc. is a San Francisco - based restaurant management company specializing in creating and operating high - quality, innovative restaurant concepts, led by Chef / Owner Michael Mina whose accolades include James Beard Foundation «Who's Who of Food & Beverage» inductee, Bon Appètit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year and Restaurateur of the Year by the International Food and Beverage Forum.

Privately held and founded in Brussels in 1990 by Chef Alain Coumont, Le Pain Quotidien is an international restaurant group operating over 260 bakeries and restaurants in 21 countries around the globe.

Several chefs have been recognized with national and international awards including Chef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Dinardo by Food and Wine Magazine as a top 25 chef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry Championschef in America and Executive Pastry Chef Laurent Lhuillier as winner of the National Team Pastry ChampionsChef Laurent Lhuillier as winner of the National Team Pastry Championship.

Previously, Gresham worked in a number of fine dining establishments including Chef Grant Achatz's Alinea, the three - starred Michelin restaurant in Chicago, as well as Sixteen at Trump International Hotel & Tower in Chicago.

When LeVine became chef de cuisine at the Marriott Marquis in New York City, he continued to incorporate international flavors while introducing new techniques to his preparation and preparedness.

The American Culinary Federation Education Foundation is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to Chef & Child, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.

He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.

A native of Mumbai who is fluent in six languages, Raghavan is a culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Target, and Bon Appétit Management Company (BAMCO), where he helped launch an Indian meals program and trained all BAMCO chefs across the United States in Indian cuisine and global vegan cuisine through more than 75 national workshops.

Setting up downstairs in my kitchen he explained that he now worked as a private chef for various international clients — and was joining La Belle Assiette so that he could showcase the best of his Italian dishes.

He's already told me about his second life as a restaurateur: how he convinced top McLaren Vale restaurant, Fino, to relocate to Seppeltsfield in 2014, and how it's been mutually beneficial to both businesses; how he bought Bridgewater Mill in the Adelaide Hills the following year, and is a shareholder in the Star of Greece at Willunga; how he's in conversation with an international celebrity chef keen on opening a place in the Barossa.

Exclusive tasting party pairs fine Spanish wines with foods by Spain's top chefs; slated for June 19, 2017 in Bordeaux, France NEW YORK — Jan. 5, 2017 — Vinexpo, the leading international exhibition for wine and spirits professionals, has partnered with Wine Spectator to bring an exciting new food and wine event — «A Taste of -LSB-...]

As one of the American Culinary Federation's newly minted Certified Master Chefs, Joseph Leonardi, Director of Culinary Operations at The Country Club in Brookline, Mass., is an avid competitor who has amassed numerous awards at the regional, national and international levels.

An acclaimed chef, expert in international education and TV personality, Chef Koetke also has his finger on the pulse of global food, beverage and hospitality trechef, expert in international education and TV personality, Chef Koetke also has his finger on the pulse of global food, beverage and hospitality treChef Koetke also has his finger on the pulse of global food, beverage and hospitality trends.

Even a partial list of his achievements is long: Scroll recipient for International Wine & Food Society dinners multiple times in the 1970s; Greater Kansas City Chefs Association Chef of the Year in 1976 and 1983; Missouri inductee into Les Amis d'Escoffier Society of Chicago; inductee into Honorable Order of the Golden Toque in 1987; American Culinary Federation 2004 Good Taste Award; and the federation's Central Region 2014 President's Medallion.

The American Culinary Federation (ACF) announced that after a rigorous selection process, eight talented chefs from across the United States have been named to the ACF Culinary Team USA 2020, the official representative for the United States in major international culinary competitions.

Young Yun, executive director of ment» or, says competitions within the organization like the Young Chef and Commis programs and the international competition — Bocuse d'Or — help the organization achieve its mission by highlighting the art of cooking and providing young chefs with the tools to succeed in today's professional landscape.

He has worked as a professional chef, product developer and technical manager for international food, ingredient and flavor companies in multiple food and beverage areas.

Around 30 well - reputed international and domestic chefs participated in this event and brought presented cooking demonstrations toSIAL China visitors.

Renaissance Orlando at SeaWorld (R) Executive Chef John Janucik has received the 2014 Marriott International Award of Culinary Excellence in recognition of -LSB-...]

Despite having been out till after midnight — at a party in Brooklyn for the international chef collective known as Gelinaz!

ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity.

A locally sourced, wide - ranging menu of international classics — plus late - night dining, a brilliant burger, and puffy flatbreads you can watch being baked from the bar — makes star Boston chef Jody Adams's latest an instant go - to when you're in town.

You may not be putting on your chef coat to prepare a sauce for a heated culinary competition, but you can still be a part of America's culinary team in national and international competition by supporting Culinary Team USA.

A generation of international chefs have now expanded their role in society and redefined their profession by reaching a broader sphere of influence beyond the kitchen.

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.

Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Senior Food Analyst at NBC News and former U.S. White House Chef Michael La Cour, Managing Director, IKEA Food Services AB Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Secretary of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

You may not be putting on your chef coat to prepare a sauce for a heated culinary competition, but you can still be a part of America's culinary team in national and international competition by sponsoring Culinary Team USA.

Bouet has created and managed his own chocolate and candies factory together with a store and franchise system, he was head pastry chef, an international demonstrator for several actors of the pastry ingredients and chocolate industry, in charge of R&D for a major chocolate manufacturer and finalist of the MOF chocolate maker confectioner.

With the broad range of restaurants in his portfolio, Chef Sandoval combines authentic Latin ingredients with international flavors and inventive techniques to create new and unexpected concepts and cuisines such as modern and coastal Mexican, Latin - Asian, Peruvian and Pan-Latin.

An Illinois native and graduate of the Culinary Institute of America and Florida International School of Hospitality Management, Chef Blonsky has been cooking in commercial kitchens since the age of 16.

MALIBU, CA (July 23, 2015)-- Preeminent young chefs representing six of the most exceptional restaurants in the United States have been named as competitors in the eagerly awaited 2016 Culinary Masters Competition, established and hosted by the international luxury lifestyle authority Robb Report.

Global restaurateur HMSHost, in partnership with Toronto's own celebrity chef Roger Mooking and GTAA (Toronto Pearson International Airport), among additional award - winning chefs, will welcome travellers with even more culinary experiences that reflect the exciting, diverse dining this city has to offer.

Recently garnering global attention for his dedication to improving fishing and seafood industry practices, Chef Ruiz sat down with Chef's Roll to discuss «The Ocean Awards 2016» held in London by the Blue Marine Foundation and Boat International.

Local celebrity chef Rick Bayless may have started the trend in early 2011, when he opened Tortas Fronteras, a fast - casual offshoot of his famous Frontera Grill, in Chicago's O'Hare International Airport.

Taste of the Caribbean is staged by CHTA in conjunction with Caribbean Pastry Chef Sponsors: Anco, Aloutte and International Dairy Farms; Host Sponsor Interval International and Event Sponsors: Certified Angus Beef, Esser Wines, Greater Miami Convention & Visitors Bureau and Oneida.

In 2009, Chef Cuevas joined the Pluckemin Inn (Bedminster, NJ) as Executive Chef and in the same year was awarded the prestigious Chef de l' Avenir, (Chef of the Future) Award by the International Academy of GastronomIn 2009, Chef Cuevas joined the Pluckemin Inn (Bedminster, NJ) as Executive Chef and in the same year was awarded the prestigious Chef de l' Avenir, (Chef of the Future) Award by the International Academy of Gastronomin the same year was awarded the prestigious Chef de l' Avenir, (Chef of the Future) Award by the International Academy of Gastronomy.

Chef Jean - Georges Vongerichten, who owns 36 international restaurants, knows a thing or two about how to have a good time in a crazy city.

All of Zuma's management and chefs are extensively trained in London before working in Zuma's international locations.

The list of his culinary achievements is staggering including Chef of the Year, French Culinary Association in 1986; Chef of the Year, Le Toques Blanche International in 1990; Chevalier in the National Order of Merit by the President of the French Republic in 1994; and a Doctor of Culinary Arts, Honoris Causa, from Johnson & Wales University in 1995.

With just a month left before the closing of nominations for The Basque Culinary World Prize (April 30th), renowned chefs from its international Judging Academy have called on those working in gastronomy to nominate a deserving chef.

International Chef Natasha MacAller will change your mind by taking you on a journey to discover the many wonders of one of the most amazingly versatile ingredients in your pantry.

The Portland - based company has forged relationships with local and international ranchers, as well as James Beard Award - winning chefs in an effort to make game a mainstay of specialty markets and fine restaurants.

«Given his achievements in the international culinary scene, Chef Oka's eclectic menu is sure to captivate the palates of local residents, visitors and food enthusiasts alike shaping Miami's burgeoning gastronomic landscape.»