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Restaurant Hospitality

Sitemap - July 1999

Jody Adams, Chef, Michela's Boston, MA

Traci Des Jardins, Head Chef, Patina, Los Angeles, CA

Jay Sparks, Chef, Azur, Minneapolis, MN

Daniel O'Leary, Chef, Hotel Crescent Court, Dallas, TX

Marc Meyer, Chef, Brasserie Savoy, San Francisco, CA

Todd English, Chef, Olives, Boston, MA

Bobby Flay, Chef, Messa Grill, NYC

Carol Brandin, Chef, Mirador, Chicago, IL

Jack McDavid, Chef, Jack's Firehouse, Philadelphia, PA

John Ash, Owner/Chef, John Ash & Co., Santa Rosa, CA

Brendan Walsh, Chef, Arizona 206, NYC

Malcolm Stanchfield, Chef, Acacia Restaurant, Doubletree Hotel, Atlanta, GA

Theo Dal Fiume, Chef, Palio, NYC

Emeril Lagasse, Executive Chef, Commander's Palace, New Orleans, LA

Bruce J. Auden, Chef, Polo's in San Antonio, The Farimount Hotel, San Antonio, TX

Jean Krieger, Vitale-Krieger, Inc., Food and Wine Consultants, Dallas, TX

Julie Wilson, Director of Food and Beverage, Deer Valley Resort, Park City, UT

Andrew Wilkinson, Sous Chef, Aurora Restaurant, NYC

Richard Pomata, Chef, One If By Land, Two If By Sea, NYC

Mary Sue Milliken and Susan Feniger, City Restaurant and Border Grill, Los Angeles, CA

Arpad Michael Mihaly, President, Hospitality Unlimited, Inc., Ripon, WI

Melissa Lord, Instructor, New York Restaurant School, NY

Elka Gilmore, Camelions, Santa Monica, CA

James Stanley Nicas, Maitre d'Hotel/Beverage Manager, The Castle Restaurant, Leicester, MA

Bryan Miller, Restaurant Critic, New York Times

Alfred Portale, Chef, Gotham Bar & Grill, NY

Thomas L. Wright, Director of Administrative Services, Johnson & Wales College, Culinary Arts Div., Providence RI

John L. Schwimmer, Executive Vice President, COO and Director, Bobby McGee's, U.S.A., Inc., Phoenix, AZ

Don Dianda, Jr., President, Pacific Hospitality, Inc., Monterey, CA

Fred L. Dame, Master Sommelier, Sardine Factory, Monterey, CA

Bruce LeFavour, Chef/Owner, Rose et LeFavour, Saint Helena, CA

Peter A. Ryan, Nicoles Restaurant, Killington, VT

Paul Voto, Chef, Nicole Restaurant, Omni Park Central Hotel, NYC

Steven Mellina, Chef, The Manhattan Ocean Club, NYC

Peter Harman, Executive Chef/Manager, Thistle Lodge Restaurant at Casa Ybel Resort, Sanibel Island, FL

Michael D. Chase, President, The Copper Cellar Corporation, Knoxville, TN

Douglas A. Cole, Director of Administration, Food & Beverage, Hilton Hotels Corp., Beverly Hills, CA

Blake Swihart, Foodservice Consultant, NYC

David H. Radwine, Chef, Floreale, Ramada Renaissance Hotel, Springfield, IL

Steven Weiss, Food, Etc., Scottsdale, AZ

Joe Carlucci, Carlucci Restaurant, Chicago, IL

Greg Mulcahy and Tom Culleeney, Les Plumes, Chicago, IL

Jim Miller, CWC, Corporate Marketing Chef, Cres Cor/Crown-X, Crescent Metal Products, Inc., Cleveland, OH

Bob Deal, Real Food Concepts, Santa Ana, CA

Karen Hubert, Operator, Hubert's Restaurant, NYC

Bruce Naftaly, Chef/Owner, Le Gourmond, Ballard, WA

Catherine Powers, Nutritionist, The Culinary Institute of America, Hyde Park, NY

Carlo Gislimberti, Chef/Owner, Casa Cordova, Arroyo Seco (Taos), NM

Stephen E. Junta, Chef, 1913 Restaurant, Amway Grand Plaza Hotel, Grand Rapids, MI

Mark Caraluzzi, President, Mark Caraluzzi Co., Restaurant Consultants in McLean, VA

Bill Neal, Chef/Owner, Crook's Corner Restaurant, Chapel Hill, NC

Michael J. Goldsmith, Director of Food and Beverage, The Brown Palace Hotel, Denver, CO

Bill Main, Partner and CFO, Oceanshore Restaurants (The Shore Bird Restaurant), El Granada, CA

Michael Klauber, Food and Beverage Director, The Colony Beach and Tennis Resort, Longboat Key, FL

Stephen Williams, Vice President, McCoy Restaurants (Champ's Plaza at Orlando International Airport), Orlando, FL

Raymond Wellington, Restaurant Manager, Aurora Restaurant, The Joseph Baum Co. NYC

Alex Brennan-Martin, GM, Brennan's, Houston, TX

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