Sentences with phrase «overseen by our chef»

The resort also offers a signature restaurant overseen by Chef Franck Ferigutti with an on - site caviar bar, a 7,000 square foot state - of - the - art spa and a kids club.

And the food, overseen by chef Susumu Shibata, is surprisingly good.

Also overseen by chef Fabio Ciervo, the sophisticated cuisine focuses on the highest quality ingredients, using only seasonal fresh products.

The dining concepts are overseen by chef Andreu Genestra.

This highly anticipated vegetarian restaurant is overseen by chef de cuisine Neal Harden and features a menu of high vibration vegan and vegetable - centric dishes, tonics, and elixirs (including a dish contributed by Deepak Chopra).

Not exact matches

«I am an executive chef by trade, and we have an executive chef on staff who oversees all of the products on campus.

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 Seven Seas.

Globally - inspired small plates come from three kitchens — an open fire grill, raw bar and traditional kitchen — overseen by award - winning Chef Partner Timon Balloo, inviting guests to «kick back, eat well and stay awhile.»

Helmed by Executive Chef & Partner, Timon Balloo, SUGARCANE raw bar grill is located in the heart of Miami's Midtown district at 3252 Northeast First Ave.. The menu features globally - inspired small plates from three kitchen concepts — an open fire grill, raw bar, and traditional kitchen — overseen by award - winning Executive Chef & Partner Timon Balloo, inviting guests to «kick back, eat well, and stay awhile.»

Semifinalists for the Foundation's Restaurant and Chef Awards are selected from 23,000 online entries, a process that's overseen by a committee of industry professionals.

Globally - inspired small plates come from three distinct kitchens — an open fire grill, raw bar and traditional kitchen — overseen by award - winning Executive Chef and Partner Timon Balloo, inviting guests to «kick back, eat well and stay awhile.»

His primary focus is curating the program of restaurant partners that will comprise Central Fare, developing partnerships and overseeing the first such food hall in South Florida along with Monger by the Voltaggio Brothers, the signature restaurant lead by celebrity chefs Bryan and Michael Voltaggio.

Diet also is tailored to optimal shut - eye, with a schedule of fresh, natural, chef - prepared meals overseen by a resident naturopath.

Food is very much on the agenda with two restaurant areas offering first - class dining overseen by a head chef who has worked in some of the most prestigious hotels in Scotland.

Kisso is overseen by the award - winning Chef Shinsuke Yonekawa.

The Gasparilla Inn & Club features a variety of dining options, all overseen by renowned Executive Chef Peter Timmins, one of only 60 Certified Master Chefs in the world, the highest and most demanding level of culinary achievement of American Culinary Federation certification levels.

Focusing on local produce, ko - ko - mo's kitchen (overseen by our renowned ex-Sydney chef) endeavours to produce a menu that is heavily influenced by local seafood caught daily in the pristine and plentiful waters off Lombok.

Award - winning young chef Fabian Günzel will take you on a culinary journey to be remembered inspired by the diverse tastes of the world, accompanied by an excellent wine list overseen by sommelier Steve Breitzke.

Warm and welcoming, the trattoria - style restaurant Basilico — overseen by an Italian chef — serves traditional Italian fare such as breaded pork loin milanese and scaloppine al limone followed by home - made desserts in Roma - sized portions.

RESTAURANTS AND BARS Warm and welcoming, the trattoria - style restaurant Basilico — overseen by an Italian chef — serves traditional Italian fare such as breaded pork loin milanese and scaloppine al limone followed by home - made desserts in Roma - sized portions.

The Four Seasons Lanai just reopened after extensive renovations, with new restaurants (including one overseen by master chef Nobu Matsuhisa), two pools, and 217 rooms decorated with woodcuts by local artist Dietrich Varez.

Occupying a corner room and terrace of what is now the Intercontinental Hotel, it's having a regeneration as Astoria Restaurant, overseen by the hotel's executive chef Pedro Sequeira, who has created a series of tasting menus that interpret traditional Portuguese cuisine with new techniques and approaches.

Then reward your efforts with wood - fired pizza at Seabright, overseen by a James Beard - nominated chef.

American Express invited TravelSkills in for a sneak - peek at the lounge which included a sit down dinner prepared by Chef Christopher Kostow, who will oversee the lounge's full kitchen.

The 273 - room urban resort's restaurants were overseen by celebrity chef Wolfgang Puck... The newest luxury hotel in Budapest is the Aria, which opened this month; located next to St. Stephen's Basilica, it offers free breakfast and free high - speed Internet... The new 306 - room Sunrise Kempinski Hotel Beijing, which boasts extensive meeting facilities and a unique circular design, is actually located at Yanqi Lake near the Yan Mountains, almost 30 miles from the city center... Raffles Hotels has cut the ribbon on the 173 - room Raffles Jakarta, linked to the new Ciputra Artpreneur Centre in the city's Golden Triangle... Effective October 1, 2015, Hilton will take over management of the Hotel Nikko Tokyo, located in the waterfront area of Odaiba, rebranding it as the Hilton Tokyo Odaiba... In Central America, InterContinental Hotels Group has opened a newly built Crowne Plaza less than a mile from Panama's Tocumen International Airport.

Located on the resort's enviable private beachfront, Hakkasan at One & Only Bahrain will offer guests a world - class experience overseen by Michelin - starred International executive chef, Ho Chee Boon.

Overseen by owner Chef Maurizio Paparo, the Inn offers accommodations named after renowned classical composers.

An array of Western and Thai style dishes are prepared daily by a skilled resident chef; groundskeepers and villa attendants tidy and maintain, while a courteous villa manager oversees the team and property.

Overseen and perfected by Executive Chef Marc Therrien, dining at Omni La Costa Resort & Spa is a luxury experience on its own.

It was conceived by five - time James Beard Award nominee Michael Kornick and will be overseen by classically - trained executive chef Bryant Wigger, a Kansas City native.

These include the Plantation Grill that is overseen by celebrity chef Robert Marchetti, and which adjoins a speakeasy inspired bar where great cocktails are served, and rare single malts from around the world are stocked.

For upscale dining, there's Capri, which is overseen by local philanthropist (and Ballroom Marfa co-founder) Virginia Lebermann with her husband, chef Rocky Barnette — who spent eight years at the acclaimed Inn at Little Washington.

Chefs de Cuisine are employed by restaurant or hotels and are responsible for preparing food and overseeing kitchen operations.

Junior Chef The Kroger Company — Cincinnati, OH 2011 - 2013 • Oversaw and coached Deli workers on product preparation and presentation • Ensured that employees adhere to all food safety, HACCP and cleanliness procedures • Engaged customers at peak hours through building relations, soliciting feedback and ensuring customer pleasure • Assisted executive chef in tracking shrink on day by day basis • Participated in meetings and functions of the business • Assisted executive chef in taking part in social events, fundraising and other media evChef The Kroger Company — Cincinnati, OH 2011 - 2013 • Oversaw and coached Deli workers on product preparation and presentation • Ensured that employees adhere to all food safety, HACCP and cleanliness procedures • Engaged customers at peak hours through building relations, soliciting feedback and ensuring customer pleasure • Assisted executive chef in tracking shrink on day by day basis • Participated in meetings and functions of the business • Assisted executive chef in taking part in social events, fundraising and other media evchef in tracking shrink on day by day basis • Participated in meetings and functions of the business • Assisted executive chef in taking part in social events, fundraising and other media evchef in taking part in social events, fundraising and other media events

• Obtained orders from the front - end and ensured that they were properly relayed to the chef • Prepared food items according to instructions provided by the chef and sous chef • Portioned food items on dishes and plates according to specified standards • Ascertained that all prepared dishes were delivered to the front - end in a timely manner • Oversaw the cleanliness and sanitation of all kitchen areas, including floor and counters

• Provided banquet set up and breakdown support by ensuring that all instructions are properly followed • Instructed chefs about chosen menu items for specific banquet events • Coordinated the efforts of banquet chefs and stewards to ensure on - time delivery of food and beverage items • Oversaw food preparation activities for specific events to ascertain service standards maintenance • Created and maintained liaison with suppliers and vendors to ensure timely setup of banquet events

And guests can relax at the super-sleek hotel bar, or enjoy a meal at the restaurant, which is overseen by French chef Albert Roux, who ran the Michelin - starred La Gavroche in London.