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...
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...
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...
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...
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...
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...
