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