Bruce Naftaly, Chef/Owner, Le Gourmond, Ballard, WA 
In Fall 1985, Naftaly opened Le Gourmond in the Seattle area, and brought his own cooking style to the task. A musician before he turned his attention to food, he combines artistic sensitivities with the practical aspects of professionally running a restaurant kitchen. He previously served as sous chef and chef at Alexis Restaurant when it opened in the Alexis Hotel....
Ms. Powers
Ms. Powers is in the foreground of nutritional awareness, with all its timely implications. She develops nutritional awareness curriculum at CIA and has been involved in creating their new restaurant concept, St. Andrew's Café. The student-staffed operation focuses on providing fresh, nutritious foods, visually attractive and well-prepared. A registered dietician, she also earned a MS degree in restaurant, hotel and institutional management from Perdue University....
Carlo Gislimberti, Chef/Owner, Casa Cordova, Arroyo Seco (Taos), NM
About a year ago, Gislimberti and his wife Siobhan opened their restaurant in an adobe. There's fine art from the Taos Art Museum on the walls, and Northern Italian specialties on the menu. Gislimberti is an expert in wild mushrooms and picks them nearby for use in many menu specialties. He also teaches classes on wild mushrooms. Casa Cordova has been recognized as one of the best restaurants in New Mexico....
Stephen E. Junta, Chef, 1913 Restaurant, Amway Grand Plaza Hotel, Grand Rapids, MI
When Junta graduated from The Culinary Institute of America in 1983, he stayed on as an instructional assistant to pick up additional experience at American Bounty Restaurant. From there, he worked as chef tournant and saute cook under executive chef Brad Ogden at Campton Place in San Francisco. Creativity in food development and presentation are earmarks of his excellence....
Mark Caraluzzi, President, Mark Caraluzzi Co., Restaurant Consultants in McLean, VA
His experience as a chef helps him design memorable menus that work for a production kitchen. His credits are admirable, too: Caraluzzi was founding chef and partner in American Café restaurants (Washington, D.C. and Baltimore), and developed Yankee Noodle fast food concept, Walenski's Bar & Grill and C'Est La Vie in D.C., as well as Ecco in Alexandria, Virginia. He formed his consulting company in 1984; projects are currently underway in Boston, Los Angeles, and Longboat Key, Florida....
Michael J. Goldsmith, Director of Food and Beverage, The Brown Palace Hotel, Denver, CO
He has applied what he learned as director of food and beverage at the Ritz-Carlton in NYC to this position with one of the country's most historic hotels. Young and aggressive himself, Goldsmith has been able to motivate a young staff to bring about a dramatic turnaround in food and beverage capabilities at the hotel. His efforts and achievements are now gaining notice in their public restaurants....
Bill Neal, Chef/Owner, Crook's Corner Restaurant, Chapel Hill, NC
Neal seems destined to become one of the notable representatives of the cooking of the New South. As founding chef/owner of La Residence in Chapel Hill, he performed some of the state's most sophisticated cooking. Now he's promoting his personal interpretation of Carolina Low Country cooking at Crook's Corner, and has authored a cookbook which was recently published by the University of North Carolina Press....
Bill Main, Partner and CFO, Oceanshore Restaurants (The Shore Bird Restaurant), El Granada, CA
Bill Main is a classic entrepreneur, bringing his tenacity and experience to bear on the daily challenges of operating a restaurant. At 37 years old, he's opened 8 facilities, ranging from full service restaurants to taverns, bars and hotels, in Alaska, California and Oregon. Besides operating The Shore Bird, in Princeton-By-the-Sea, he's totally immersed in the industry -- as a joiner, a writer and a public speaker. Main is currently writing a book on profitability in the full service restaurant....
Stephen Williams, Vice President, McCoy Restaurants (Champ's Plaza at Orlando International Airport), Orlando, FL
Williams has created first-rate airport food and beverage facilities (20 individual units in all) which grossed over $10 million last year, as well as winning wine and design awards. He supplements a vast wine selection (1,500 wines) with employee wine training and a Cruvinet. A French bakery, churn-made ice cream the three fresh seafood bars are just a few of the extras. ...
Michael Klauber, Food and Beverage Director, The Colony Beach and Tennis Resort, Longboat Key, FL
While still in his twenties, Klauber obtained his present position. Now in his thirties, he has been instrumental in building one of the great wine lists in the country. He's worked ceaselessly to improre the quality of food and service at The Colony. Today, their wine selection totals more than 20,000 bottles. Klauber attended Cornell University School of Hotel Administration, served his formal apprenticeship at the Royal Sonesta Hotel in New Orleans and later worked at Arnauds Restaurant in New Orleans during the restaurant's renovation and restoration period. ...
Raymond Wellington, Restaurant Manager, Aurora Restaurant, The Joseph Baum Co. NYC
Serious and enthusiastic about food and wine, Wellington is equipped to meet and exceed the dining expectations of his contemporaries, the young professionals. His background at Windows on the World in NYC includes manager of hors d'oeuvreie and wine steward. He also served as wine director of Inhilco Restaurants, including Cafe 43....
Alex Brennan-Martin
Twenty-eight year old Alex Brennan-Martin arrived at this current position with some rather unique qualifications....
Reginald Fils-Aime, Vice President, Marketing, Panda Management Co., South Pasadena, CA
Reginald Fils-Aime, Vice President, Marketing, Panda Management Co., South Pasadena, California. Age: 35. Why he's rising: Fils-Aime (pronounced ) played...
Ken Cole, President, Damon's International Inc., Columbus, OH
KEN COLE, President, Damon's International Inc., Columbus, Ohio Age: 43. Why he's rising: Negotiated the successful acquisition of Damon's parent company...
Marcus Samuelsson, Executive Chef, Aquavit, NYC
Age: 25. Why he's rising: Elevated Scandinavian-inspired cuisine to new heights. The restaurant, which had won two stars, then lost a star and many customers...
Andy Husbands, Chef/Owner, Tremont 647, Boston, MA
Age: 30. Why he's rising : Brought both energy and style to Boston's South End, leading the way for the area's culinary transformation from no man's land...
Enrico Glaudo, Chef, Primi, Los Angeles, CA
Enrico Glaudo, Chef, Primi, Los Angeles Age: 29. Why he's rising: It would be easy to get lost in the shadow of a big brother like Valentino, a restaurant...
James Coleman, Executive Chef, Treetops Restaurant, The Rittenhouse Hotel, Philadelphia, PA
JAMES COLEMAN, Executive Chef, Treetops restaurant in The Rittenhouse Hotel, Philadelphia. Age: 37. Why he's rising: Coleman is Philadelphia's spatula-wielding...
Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | Next
