About Us
Contact Us
Subscribe
White Papers
Advertise
RSS
Skip to Navigation
Skip to Content
Restaurant Hospitality
Search:
Register
Log In
Username or e-mail:
*
Password:
*
Remember me
Forgot Your Password?
close
Trends
Food Trends
Drink Trends
Consumer Trends
EAT BEAT
New Restaurant Concepts
Recipes
Food Recipes
Beverage Recipes
Chef Recipes
Top Chefs
Chef Interviews
Rising Star Chefs
Fridge Raid
Words to Live By
Operations
Marketing
H.R./Legal
Featured Operators
How To
Social Media
Finance
Owner Interviews
Back of the House
Equipment
Food Safety
How To
Opinions
Sanson Sez
Back Talkin
Guest Columns
Blogs
Multimedia
Advertisement
Home
> Sitemap - May 1999
Sitemap - May 1999
Brendt Sterling Rogers, Pastry Chef, Tatou, NYC
Elizabeth Anne Blau, Vice President of Restaurant Development, Mirage Resorts, Inc., Las Vegas, NV
Bruce McMillian, Executive Chef of Tony's and Corporate Chef of the Vallone Restaurant Group, Houston, TX
Ken Cole, President, Damon's International Inc., Columbus, OH
Susan Frasca, President, CEO and Sole Proprietor, Frasca Hospitality Group, Chicago, IL
Grady Spears, Executive Chef/Co-Owner, Reata, in Alpine and Fort Worth, TX
Reginald Fils-Aime, Vice President, Marketing, Panda Management Co., South Pasadena, CA
Bruce Hill, Executive Chef, Oritalia, San Francisco, CA
Enrico Glaudo, Chef, Primi, Los Angeles, CA
Brad Blum and Bob Mock, President and Executive Vice President (Operations), respectively, Olive Garden Restaurants, Orlando, FL
Steve Caldeira, President and COO, Educational Foundation of the National Restaurant Association, Chicago, IL
Kenneth Pendery, Jr., Principal, First Watch Restaurants, Sarasota, FL
Christine Keff, Chef/Owner, Flying Fish, Seattle, WA
Andrew Lansing, President and Chief Operating Officer of The Levy Restaurants, Chicago, IL
Rocco Dispirito, Chef/Partner, Union Pacific, NYC
Dan Sachs, Owner, Spruce, Chicago, IL
Edna Morris, President, Quincy's Family Steakhouse, Spartanburg, SC
Peter Dunmire, Executive Chef, Rouge 99, Philadelphia, PA
Emeril Lagasse, Executive Chef, Commander's Palace, New Orleans, LA
Josiah Citrin and Raphael Lunetta, Chef/Owners, JiRaffe, Santa Monica, CA
Andy Husbands, Chef/Owner, Tremont 647, Boston, MA
Bryan Wilson and Sheri Clark, Co-Owner/Proprietor and Chef/Co-Owner, Dish, Atlanta, GA
Matthew Lake, Chef, New Heights Restaurant, Washington, D.C.
Marcus Samuelsson, Executive Chef, Aquavit, NYC
Larry Zwain, Chief Executive Officer and President, Boston Market division of Boston
Rick Federico, President, P.F. Changs China Bistro, Phoenix, AZ
Laura Dewell, Chef/Co-Owner, Pirosmani, Seattle, WA
Kevin Rathbun, Chef/Partner, NAVA, Atlanta
Vincent Scotto, Chef, Fresco, NYC
Marc Lippman, Chef, The Raleigh Restaurant & Bar, Miami Beach, FL
Michael Jordan, Owner/Partner, Michael Jordan's Restaurant, 160 Blue, Michael Jordan's the Steak House
Jon Ostrov, President, Bonanza Restaurant Co. and Rising Star Franchising Co., Dallas, TX
Niki Leondakis, V.P. of Restaurant Operations, Kimpton Hotel & Restaurant Group, San Francisco, CA
Michael Archer, COO, Sullivan's Steakhouse & Del Frisco's Double Eagle (Lone Star Inc.), Wichita, KS
Gary Leff, President and Founder, Stir Crazy Caf, Chicago, IL
Mark Bliss, Chef/Proprietor, Silo Elevated Cuisine, San Antonio, TX
Johnny Vinczencz, Executive Chef, Astor Place Bar & Grill, Miami Beach, FL
John Hogan, Chef/Owner, Savarin, Chicago, IL
Gene Street, President and CEO, Consolidated Restaurant Companies, Inc., Dallas, TX
Hala Moddelmog, President, Church's Chicken, Atlanta, GA
Wendy Brucker and Roscoe Skipper, Chef/Owner and Owner/GM, Rivoli, Berkeley, CA
Michael Symon, Chef/Owner, Lola, Cleveland, OH
Greg Trojan, President, HOB Entertainment, Los Angeles, CA
Margaret (Beth) Waldrep, Chief Administrative Officer, Avado Brands, Madison, GA
Michael Mina, Executive Chef, Aqua, and Charles Nob Hill, San Francisco, CA
Michael Bonadies, Partner, Myriad Restaurant Group, NYC
Karen A. Brennan, Vice President, Marketing, Coco's Bakery Restaurant, Irvine, CA
Barbara Barret, President, Triple Creek Ranch, Darby, MT
David Tuttleman, Chairman, Adventure Dining and Kahunaville Restaurants, Wilmington, DE
Darrah Bryans, Head Brewer, Brew Moon Restaurant & Microbrewery, Cambridge, MA
Greg Carey, Vice President, Operations, Rainforest Caf, Minneapolis, MN
David Adjey, Executive Chef, Stonehouse Restaurant, San Ysidro Ranch, Santa Barbara, CA
Patrick and Daniel Conway, Owners, Great Lakes Brewing Co., Cleveland, OH
Donald Barickman, Executive Chef/V.P. of Hospitality Management Group, Charleston, S.C.
Martin O'Dowd, President and Chief Operating Officer, Rainforest Cafe, Minneapolis, MN
Kerry Kramp, President and Chief Operating Officer, HomeTown Buffet, San Diego, CA
Cynthia Quigley, Senior Vice President, DAKA International, Danvers, MA
Takashi Yagihashi, Executive Chef, Tribute, Farmington Hills, MI
John Wabeck, Executive Chef, New Heights, Washington, D.C.
James Coleman, Executive Chef, Treetops Restaurant, The Rittenhouse Hotel, Philadelphia, PA
May 1, 1999
Editor's Picks
Ready to live in the cloud?
What restaurant customers want
Nine keys to effective restaurant ads
Is booth seating best for your restaurant?
How to cultivate loyalty through a culture of success
Advertisement
Current Issue
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
CURRENT ISSUE
/
ARCHIVE
Advertisement
Click Here for More Jobs
Advertisement
Penton Restaurant Group
Food Management
NRNJobPlate.com
Nation's Restaurant News
Copyright © 2013
Penton Media, Inc
