Josiah Citrin, Chef/Owner of the acclaimed 2 Michelin Star Mélisse restaurant in Santa Monica, California became her true mentor. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, located in the Brooklyn's thriving Park Slope neighborhood. From its opening day in 1982, Spago was an instant success and culinary phenomenon. Her current restaurant (opened in the Fall of 2011) "Sweet Cheeks," is a Southern-style barbecue restaurant located in Boston, MA. He was eliminated in the third episode. Dale opened TALDE -- his first restaurant as chef/partner -- in January 2012, and it quickly became a hit with diners and critics alike. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. It was there he developed a true passion for Southeast Asian cuisine.Dale later joined Chef Carrie Nahabedian at her award-winning New-American restaurant, Naha. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. Under the mentorship of Executive Chef Lee Hefter, Lofaso refined her skills and technique, and spent six years working at the famed L.A. hotspot. That niche came when he moved to Atlanta and joined Buckhead Life Group's top-notch Greek restaurant, Kyma. The proud son of Filipino immigrants, he grew up immersed in his family's cultural heritage while also enjoying the life of a typical American kid. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.Puck began cooking at his mother's side as a child. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle. Postrio also draws upon the multi-ethnic nature of its surroundings. In 2013, Burke was nominated to "Best Chefs America," a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. In August 2012 he and his partners David Massoni and John Bush launched Pork Slope, a Brooklyn roadhouse serving his take on classic American bar food. These first stages of culinary experiences definitively shaped Arrington's palate development and her ideas in cooking. The opportunity to become a Chef de Cuisine in 2003 had Dale moving on to Opera, a modern Chinese restaurant.In December 2005, Dale moved to NYC for the opportunity to work with Chef Masaharu Morimoto and restaurateur Stephen Starr at the celebrated Japanese restaurant, Morimoto.
The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Josiah Citrin, Chef/Owner of the acclaimed 2 Michelin Star Mélisse restaurant in Santa Monica, California became her true mentor. His second California venture, The Crack Shack, will open in Winter 2015 and feature casual "chicken and egg" inspired fare.Blais regularly appears as a host and judge on Food Network, most recently featured as the host of the network's Stefan was born in Finland, but spent the majority of his childhood in Germany where he began culinary training in his early teens. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.Puck began cooking at his mother's side as a child. During winter month he is traveling for the Finnisch restaurant group SR Max and Restamax to open new concepts like Stefan's Burgers and Beer and multiple others. The opportunity to become a Chef de Cuisine in 2003 had Dale moving on to Opera, a modern Chinese restaurant.In December 2005, Dale moved to NYC for the opportunity to work with Chef Masaharu Morimoto and restaurateur Stephen Starr at the celebrated Japanese restaurant, Morimoto.
The seasonal menu also draws from Wolfgang's favorite childhood dishes, offering a selection of Austrian specialties such as Wienerschnitzel and Kaiserschmarren. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Josiah Citrin, Chef/Owner of the acclaimed 2 Michelin Star Mélisse restaurant in Santa Monica, California became her true mentor. His second California venture, The Crack Shack, will open in Winter 2015 and feature casual "chicken and egg" inspired fare.Blais regularly appears as a host and judge on Food Network, most recently featured as the host of the network's Stefan was born in Finland, but spent the majority of his childhood in Germany where he began culinary training in his early teens. The famous chef has built an empire that encompasses three separate Wolfgang Puck entities: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc.Puck began cooking at his mother's side as a child. During winter month he is traveling for the Finnisch restaurant group SR Max and Restamax to open new concepts like Stefan's Burgers and Beer and multiple others. The opportunity to become a Chef de Cuisine in 2003 had Dale moving on to Opera, a modern Chinese restaurant.In December 2005, Dale moved to NYC for the opportunity to work with Chef Masaharu Morimoto and restaurateur Stephen Starr at the celebrated Japanese restaurant, Morimoto.