Sentences with phrase «over the executive chef»

Shortly thereafter, he was asked by the Director of Food and Beverage to take over the Executive Chef position at La Chandelle Restaurant at the Reflection Bay Golf Club in the upscale development of Lake Las Vegas.

Not exact matches

In 1994, at age 29, he took over the kitchen as executive chef and part - owner of Le Bernardin after the sudden death of Gilbert Le Coze, who had opened the New York City seafood hotspot with his sister in the late «80s.

When Melecio Dacanay took over as executive chef at Clearwater River Casino & Lodge last year, the resort already had a reputation as one of the largest and most popular in the region.

He worked his way up the ranks over the past couple of years and upon announcing his new executive chef position to the culinary staff, morale has never been higher.

- Darren Sylvin, executive chef, Aloft Boston Seaport «I am over avocado toast — it needs to go away.

The company grew steadily Headquarters: Northborough, Mass. over the next three decades, establishing more than Employees: 4,000 + Specialty: Italian food 30 locations in Massachusetts and growing south Jeffrey Tenner, vice president through Rhode Island, Connecticut, New York, New and executive chef: «It's an exciting time for Bertucci's Corp..

Over the years, the program has become a «must attend» for leading chefs, corporate menu decision - makers, foodservice management executives, suppliers, journalists and other professionals — and always sells out many months in advance.

David has over 42 years in the food and beverage industry as an Executive Chef.

Thousands of restaurateurs, chefs, and industry executives are expected to attend over the two - day period.

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.

Ben brings over 45 years of culinary experience with him, as Executive and Regional Chef for luxury brands such as Mandarin Oriental, Le Meridien and Shangri La, in China, Singapore, Bahrain, the Philippines, Indonesia and Thailand.

Chef Chris Santos has over twenty years of experience as an executive chef in New York City's hottest restaurants and is quickly expanding to the West CoChef Chris Santos has over twenty years of experience as an executive chef in New York City's hottest restaurants and is quickly expanding to the West Cochef in New York City's hottest restaurants and is quickly expanding to the West Coast.

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.

He has honed his cooking skills in some of the finest kitchens including Celebrity Chef Michael Mina's James Beard Award winning restaurant at the famed Bellagio Hotel in Las Vegas, as well as in dining rooms at the MGM Grand and then helming as Executive Chef of the Aria Hotel Las Vegas, a crown jewel at City Center of over 4,004 guest rooms and more than 15 restaurants serving cuisines from the country's most recognizable culinary talents.

Executive Chef Claudio Hotter Also Takes Over As Food & Beverage Manager At Grand Velas Riviera Nayarit Executive Chef Claudio Hotter also -LSB-...]

Followers of executive chef Nuno Mendes, who earned a Michelin star and much admiration at Viajante in Bethnal Green, might find it somewhat of a shame that he now presides over a place where his garlic - marinated Ibérico pork loin — so precisely pink it could have been chargrilled by laser — is sold with the promise: «There's not much fat.»

«I'll take a grilled piece of food over a sauteed one ninety percent of the time,» says Kent Rathburn, executive chef and an owner of Abacus, one of Dallas» well known fine dining rooms.

Executive Chef Claudio Hotter also takes over as Food & Beverage Manager at the «Beyond All - Inclusive, Beyond All Compare» Grand Velas Riviera Nayarit.

He took over as Executive Chef of Zuma New York in September 2015.

Goellner brings over 10 years of hospitality experience from distinguished restaurants, most recently serving as Executive Chef at Sullivan's Steakhouse and D.O.C. Wine Bar.

Executive Chef Gabriel Kolofon and his team have masterminded a menu for breakfast, in - room dining and lunch spots all over the property, but their signature restaurant, Carolina, is a true testament to the creative and authentic dishes they serve nightly.

And although the June 23 ceremony marks the program's 34th graduation, it is the first for Gershenson, who sold her catering firm in 2001 and took over as the executive chef of Chicago Community Kitchens in May.

Here is a Kale Cookies «n» Cream Ice Cream recipe by Chloe Coscarelli, the executive chef and founder (along with Samantha Wasser) of the vegan phenomenon Eat by Chloe her she shares her exclusive recipe for Kale Cookies»n' Cream Ice Cream set to make anyone fall in love with eating Kale all over again.

His personality was so striking that executives established the competitive reality show Hell's Kitchen, in which his outsized personality allowed him to run roughshod over frightened young chefs attempting to impress him.

Enjoy one of the most famous rooftops in Rio de Janeiro and sample the menu created by our executive chef Jérôme Dardillac to accompany the best view of the sunset over Ipanema Beach.

Executive Chef Charles Fusco was recently brought on the team He has over 12 years of Hyatt experience giving him the perfect background to transition the restaurant and catering menus.

Fresh from receiving one Michelin star from the 2018 Michelin Guide UK & Ireland, we caught up with executive chef Adam Smith to discuss his culinary achievements at Restaurant Coworth Park in just over 12 months.

The winner will receive, in recognition of their personal writing talent and as full and comprehensive consideration for the License described above, the following prize for themselves and one (1) guest who is 21 or over: ● Overnight stay at the Home of Guinness, Dublin on April 24th - 25th, 2017 ● Private dinner in the Gravity Bar prepared by Justin O'Connor *, Executive Chef at Guinness Storehouse ● Tour of the brewery grounds by Guinness Archive Manager * ● VIP guided tour of the Guinness Storehouse and a lesson on the art of pouring the Perfect Pint ● Breakfast in the Gravity Bar.

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.

James Fiske joins Seaduction Restaurant + Bar as Executive Chef, bringing over 20 years» experience working in Michelin starred establishments across the UK and Europe.

A group of six passengers will soar over Maui's North Shore with Executive Chef Isaac Bancaco, taking in sea cliffs and waterfalls with aerial shoreline perspectives above Paia, Hookipa, Haiku and beyond, before landing in the Hana rainforest.

An interview with the Chef Over the last 18 months, our Executive Chef Ashlee Delander from Australia has been at the forefront of the kitchen at Prima at Royal Palms.

The Executive Chef is the custodian — the owner — of the master document, and must maintain tight control over and approve all proposed changes to it.

Mr. Hunter has been married to his wife, Becky, a registered nurse and retired nursing instructor, for over 43 years, and they have two children, Melissa, a neo-natal nurse practitioner, and Grant, a corporate executive chef, and four grandchildren.

• Chef de Cuisine, Top of the World Restaurant — Las Vegas, NV04 / 16 to Current • Create tasting menus for private parties and special events • Collaborate with executive chef on tasting menu • Create unique specials • Assist executive chef and sous chef during dinner service • Grill Cook, Portofino — Las Vegas, NV07 / 15 to Current • Prepare meats and vegetables over open flame • Collaborate on preparing dishes with grilled elements • Grill ingredients for use on other kitchen stations • Perform grill demonstrations for guests and promotional mChef de Cuisine, Top of the World Restaurant — Las Vegas, NV04 / 16 to Current • Create tasting menus for private parties and special events • Collaborate with executive chef on tasting menu • Create unique specials • Assist executive chef and sous chef during dinner service • Grill Cook, Portofino — Las Vegas, NV07 / 15 to Current • Prepare meats and vegetables over open flame • Collaborate on preparing dishes with grilled elements • Grill ingredients for use on other kitchen stations • Perform grill demonstrations for guests and promotional mchef on tasting menu • Create unique specials • Assist executive chef and sous chef during dinner service • Grill Cook, Portofino — Las Vegas, NV07 / 15 to Current • Prepare meats and vegetables over open flame • Collaborate on preparing dishes with grilled elements • Grill ingredients for use on other kitchen stations • Perform grill demonstrations for guests and promotional mchef and sous chef during dinner service • Grill Cook, Portofino — Las Vegas, NV07 / 15 to Current • Prepare meats and vegetables over open flame • Collaborate on preparing dishes with grilled elements • Grill ingredients for use on other kitchen stations • Perform grill demonstrations for guests and promotional mchef during dinner service • Grill Cook, Portofino — Las Vegas, NV07 / 15 to Current • Prepare meats and vegetables over open flame • Collaborate on preparing dishes with grilled elements • Grill ingredients for use on other kitchen stations • Perform grill demonstrations for guests and promotional media

KEY QUALIFICATIONS • Over 4 years of experience working as a Sous Chef with the leading hotels in Oregon • Exceptionally proficient in assisting the executive chef in meeting and exceeding the hotel's kitchen expectations • First - hand experience in offering professional and friendly guest service concerning food and beverages • In - depth knowledge of supervising multiple levels of culinary staff • Hands - on experience in advocating advanced cooking techniChef with the leading hotels in Oregon • Exceptionally proficient in assisting the executive chef in meeting and exceeding the hotel's kitchen expectations • First - hand experience in offering professional and friendly guest service concerning food and beverages • In - depth knowledge of supervising multiple levels of culinary staff • Hands - on experience in advocating advanced cooking technichef in meeting and exceeding the hotel's kitchen expectations • First - hand experience in offering professional and friendly guest service concerning food and beverages • In - depth knowledge of supervising multiple levels of culinary staff • Hands - on experience in advocating advanced cooking techniques

I have over 25 years of progressive food service experience including, Executive Chef, Multi-Unit Restaurant Operations and Director of Deli & Prepared Foods in the Supermarket Industry.

SUMMARY OF QUALIFICATIONS * Over 20 years as an EXECUTIVE CHEF & CULINARY OPERATIONS MANAGEMENT.

QUALIFICATIONS PROFILE: KITCHEN MANAGEMENT / CULINARY / STEWARDING charge - Responsible for kitchen and culinary support for this $ 12 million F&B operation - Functional authority over 2 Restaurants and 3 F&B Outlets - Supported Executive Chef in all food production.

Over the past almost thirty years of working in every part of a restaurant, catering facility or campus an individual can work, it is my objective to grow from my position as an Executive Chef into a F&B director and eventually into a General Manager, much like my last post.