Word: chef
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Dates: during 1980-1989
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...make money, which I like." So says Albert Roux, who with Brother Michel owns several celebrated restaurants, including Le Gavroche in London and the Waterside Inn in nearby Bray. Both boast the Guide Michelin's top rating, three stars. The Rouxs are among a number of prestigious European chefs and restaurateurs opening branches in the U.S. Currently the brothers provide inspiration, advice and some financial backing to Michael's Waterside Inn, a superb and comfortably inviting restaurant in Santa Barbara, Calif. The inn, which opened in 1984 and is now beginning to flourish, appeals to such notables as Actor-Producer...
Cooking and prospering in America seem to be the wave of the present among many leading French and Italian chefs and restaurant owners. Their influx has been most apparent in New York City, where at least six have opened shop in the past year. One of the most successful offshoots is Le Bernardin, a copy of the Parisian two-star fish restaurant, located in a comfortable if somewhat stuffy setting in the new Equitable Center. Le Bernardin is run by the brother-and-sister team of Gilbert (the chef) and Maguy (the hostess) Le Coze, owners of the Paris original...
Like Le Bernardin, Palio is also in the Equitable Center, and its kitchen is the province of the one-star Italian chef Andrea Hellrigl (a.k.a. Andrea da Merano, an honorary nom de cuisine he enjoys), who owns the Villa Mozart, a trimly polished Jugendstil-designed hotel in Merano. He stirs the pasta pots for Operator Tony May, who masterminds Palio's spacious and vaguely Japanese- looking dining rooms. So far Hellrigl's esoteric offerings have been uneven. They may be as institutionally dull as his lackluster codfish with potatoes or the watery mushroom terrine or as wonderfully executed...
...model for Ba-Ba-Reeba! and for many other U.S. outposts is the Ballroom, New York City's best tapas tavern and one of the first in the country. The chef and co-owner, Felipe Rojas-Lombardi, is a virtuoso of the meal-in- miniature. To the standard array of morsels, he adds innovations such as chicken in curry, headcheese in a satiny pimiento puree, slivers of crackling crisp roast pig and seviche of scallops. Rojas-Lombardi has his three tapas cooks prepare 25 choices each day, and his menu also lists eight or ten conventional main courses, both Spanish...
...Tapas is being naturalized," says the trim-bearded, tall-toqued chef. "We include many non-Spanish dishes. Anything that suits the idea." He cites such Italian entries as pasta, salads of mozzarella, basil and tomato, and caponata, the Sicilian eggplant relish. Add to that the steak tartare, fish chowder and salmon with aquavit and dill served at the Tapas Restaurant located in north Cambridge, Mass., and it is clear that tapas have be come all-around citizens of the world...