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...
Twenty-eight year old Alex Brennan-Martin arrived at this current position with some rather unique qualifications. First, he literally grew up in the restaurant business in his family's restaurants in New Orleans. By the time he graduated from...
Age: 36. Why he's rising: Trojan, a respected food-service executive, is attempting to grow $90 million House of Blues into a diversified company with divisions in restaurants, retailing, broadcasting, and new media. Ladder climbing: President...
BRUCE MCMILLIAN Executive Chef of Tony's and Corporate Chef of the Vallone Restaurant Group (Tony's, Anthony's, La Griglia, and Grotto), Houston ...
KEN COLE President, Damon's International Inc., Columbus, Ohio ...
Age: 31. Why she's rising: Bellagio boasts some of the top marquee names in foodservice from Sirio Maccioni's Le Cirque to Todd English's Olives. It was Blau's efforts—drawn from her foodie upbringing, her education at Cornell and having spent...