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Sep
25
Ronny Smith
Restaurant Europea inducted into Great Tables of the World
Chefs, Press & Awards
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jerome-ferrer

Master Chef Jérôme Ferrer has received many accolades. This year, Restaurant Europea was selected as one of the Great Tables of the World. This designation will officially take effect in January 2014 and is shared by only 158 institutions in 22 countries on four continents, and their commitment to culinary purity.

In order to be inducted one must:

  • Be sponsored by three active members of the organization
  • Receive a minimum of a 2 Michelin star rating.

In celebration, Europea will offer a special Great Tables of the World luncheon 4-course menu at $35, and a seven-course discovery table d’hôte in the evening at $79.50.

 

 

Aug
14
Ronny Smith
Congratulations to River Oaks on their 2013 Wine Spectator Award
Chefs, Press & Awards
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River Oaks

River Oaks Restaurant which is led by led by Master Chef José Gutierrez has received the 2013 Award of Excellence from Wine Spectator for their wine program. This prestigious award is given to restaurants with an exceptional selection of high quality wine, along with a thematic match to the menu in price and style.

Congratulations to Chef Master Chef Gutierrez and his team.

River Oaks Restaurant is located at 5871 Poplar Avenue in Memphis, TN 38119

Aug
1
Ronny Smith
The New York Palace has named Chef Jacques Sorci as their new Executive Chef.
Chefs, Press & Awards
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Master Chef Jacques SorciAs part of their exciting multimillion renovation, Master Chef of France Jacques Sorci will be overseeing the food and beverage operations of The New York Palace, a luxury hotel in midtown New York.

Chef Sorci has worked in some of New York’s most prestigious kitchens including The Carlyle New York (Executive Chef), The Ritz-Carlton Hotel Company (Battery Park –  Executive Chef and Director of Food and Beverage). Sorci also worked at other Ritz-Carlton properties including The Ritz-Carlton, Marina Del Rey (Executive Chef), The Ritz-Carlton, Tyson’s Corner (Executive Chef), The Ritz-Carlton, Huntington (Executive Sous Chef), The Ritz-Carlton, Aspen (Restaurant Chef), and The Ritz-Carlton, Atlanta (received training for Aspen). Sorci has comprehensive international  experience as well, such as his tenure as Chef de Partie with the Noga Hilton International hotel in Geneva, as Demi Chef de Partie at Michelin Star-rated restaurant La Perle du Lac in Geneva, and as Pastry Chef at the Michelin Star-rated Restaurant Salomon in Montmelian, France.

Jacques Sorci received his culinary education at The Hotel School of Thonon les Bains where he completed training at the Five-Star Le Grand Hotel in Cabourg, France, and the Five-Star Brussels Hilton in Belgium. Sorci’s professional career began in France and Switzerland, where he worked with Michelin-rated La Perle du Lac in Geneva, and with Maitre Cuisinier de France, Jean Salomon in Montmelian.

In 2003, Chef Sorci was inducted into the Maitre Cuisiner de France – a designation bestowed only upon 19 chefs in New York and 65 chefs nationwide. The elite members of Maitre Cuisiner de France are selected through a strict review process that takes into account the chef’s restaurant experiences, technical expertise, business qualifications and cultural standing in the culinary community.

“We are thrilled to have Chef Sorci join The Palace team,” said David Chase, General Manager. “Jacques’ vast experience within the culinary field will allow him to incorporate dynamic and exciting dishes with an eclectic touch to the hotel’s diverse new dining venues.”

Congratulations, Chef Sorci!

Mar
17
Ronny Smith
Master Chef Serge Devesa Featured in the Santa Barbara Independent
Chefs, Press & Awards, Uncategorized
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Serge Devesa

Ray Navis of the independent recently paid visit to New York City’s Midtown to explore everything it had to offer. During the visit, Navis visited all of Manhattan’s most famous landmarks including Rockefeller Center, Central Park, Radio City Music Hall, Carnegie Hall, Times Square, and stopped at the Intercontinental Barclay where Master Chef Serge Devesa crafts dishes that harken back to his native home of Marseille. For the complete piece, click here.

The Intercontinental New York Barclay is located at 111 East 48th Street in Midtown NY.

Mar
8
Ronny Smith
Watch Chef Steve Benjamin on Chopped!
Chefs, Press & Awards
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Steve Benjamin

Master Chef Steve Benjamin of  L’Atelier De Joël Robuchon  will be showing off his skills on the latest Chopped competition on the Food Network.

Feb
22
Ronny Smith
French District: Barclay Bar & Grill at the InterContinental New York Barclay
Chefs, Press & Awards
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French District Logo

The popular guide for all things French in NYC; French District, recently featured the Barclay Bar & Grill at the Intercontinental New York Barclay where Master Chef Serge Devesa showcases French dishes with a focus on his native Marseille.

Barclay Bar & Grill is a 3 Star Green Certified Restaurant, since Chef Devesa prefers organic cuisine with high quality products. The restaurant even has its own beehives on the roof that are used in Chef Devesa’s cuisine and in Mixologist Jose Torrella’s cocktails.

Read more about Barclay Bar & Grill and Chef Serve Devesa here.

Apr
20
Ronny Smith
Wall Street Journal Features Christian DeLouvrier’s La Mangeoire
Press & Awards
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De Louvirer

Lettie Teague –  The Wall Street Journal: “While the skin was glossy and crackling, the chicken itself was tender and moist. We agreed it was one of the best we’d ever tasted outside of France. The same was true of the frites, which served as a bed for the chicken and were more or less the shape—and size—of Mount St. Michel.”

Le Mangeoire is located at 1008 2nd Avenue, New York, NY

Jul
20
Ronny Smith
Olivier Desaintmartin on Chopped
Chefs, Press & Awards
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olivier de san martin
Olivier Desaintmartin of Caribou Cafe and Zinc, recently inducted into the Maitres Cuisiniers de France, gets an hour on the tee-vee, Tuesday, June 21 (10 p.m.) on the Food Network series Chopped.In typical reality-show vagueness, the description goes like this: “In the appetizer round, one chef rushes with less than two minutes left on the clock to plate all of the ingredients. The competitors give their entree dishes a kick with tequila, but a surprising ingredient inks away the competition. Then, one finalist second-guesses what to do with simple ingredients in the dessert basket.”Desaintmartin’s competitors are three NYC-based chefs: Jonathan Doar (Fishtail by David Burke), Stephen Hartigan (No More Take Out), and Emily Sims (Ici in Brooklyn).Judges are Amanda Freitag, Aarón Sanchez, and Geoffrey Zakarian.

Jun
22
Ronny Smith
Eric Ripert’s Avec Eric Wins a Daytime Emmy Award
Chefs, Press & Awards
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Eric Ripert

Chef Eric Ripert’s PBS series Avec Eric won the 2011 Daytime Entertainment Emmy Award over the weekend in the “Outstanding Culinary Program” category. The show beat out Cook’s CountryAmerica’s Test KitchenLidia’s ItalyPaula’s Best Dishes, and Secrets of a Restaurant Chef. Incidentally, Avec Eric also won a Beard Award this year for “Television Program, On Location.”

Jun
18
Ronny Smith
Scoops from LA Chefs
Chefs, Press & Awards
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bruno-lopez-david-martinon-sophie-gayot

I have had the pleasure of meeting French chef Bruno Lopez many times throughout his career.

I’ve tasted his dishes when he was working at different The Ritz-Carlton hotels, at the Regent Beverly Wilshire (now a Four Seasons), and the Hotel Bel-Air.

I was most impressed with his peach gazpacho with truffle oil, which he made when he was at the restaurant of the Raffles L’Ermitage hotel (now part of the Viceroy Hotel Group). I was sorry when he stopped serving the public when he became a private chef at the French Consulate Residence in 2009.

Last Friday, I got to congratulate him on his skills yet again, but the setting was quite different.

Lopez received the esnigns from French Consul General David Martinon making him an officer of the Ordre National du Mérite Agricole, in recognition for his work in promoting French cuisine in the USA.

by Sophie Gayot