James Beard Award winning and Michelin Star Chef, Gabriel Kreuther made a name for himself working in Michelin Star restaurants throughout Germany, France, and Switzerland before coming to the United States and working as Executive Chef at Atelier and The Modern. Chef Gabriel is trained in classic French techniques and incorporates his training along with…
Read More
Chicago native, Chef Erik Anderson, is new to Coi, having taken the Executive Chef position upon the recent resignation of Chef Matthew Kirkley. Chef Anderson brings an esteemed resume to Coi with years of experience in restaurants such as The French Laundry, Noma, and the Catbird Seat. Upon taking the role, Anderson worked side by…
Read More
Charlie Palmer is an American celebrity chef and restaurateur who developed a love of cooking at a very young age while living in upstate New York. He developed a fondness for his parent’s vegetable garden growing up, and this translated into his commitment as a chef to utilize local, farm fresh foods in his dishes.…
Read More
Chef Gunnar Gislason is a well-respected Nordic Chef who has gained success in numerous Iceland restaurants before moving to New York to take on the Executive Chef role of Agern. Gislason is well known in Iceland for his creative cooking style, his ability to seek out the best ingredients, and his desire to uphold traditions…
Read More
Chef Suzette Gresham has been working as a Head Chef in San Francisco since her first role at The Donatello Hotel in 1988. Following a short stint in that role, she moved to take on the Head Chef role of Acquerello in 1989 and remains there to this day. She specializes in Italian cuisine and…
Read More
Born in Austria, Chef Wolfgang Puck’s love of cooking from a very young age came from his mother, a successful pastry chef. After moving to the United States at the age of 24, Puck worked at La Tour in Indiana before moving to Los Angeles where he has remained. Throughout the years, Chef Puck has…
Read More
Canlis is a family business. Originally opened by Peter Canlis in 1950, the goal was to create a restaurant that felt like home. After many years, and three generations later, Mark and Brian Canlis have made it their mission to keep Canlis the same as it has been throughout the years; a restaurant where people…
Read More
Regarding Chef Jean-Georges Vongerichten, the New York Times writes “No chef working in America is quite his equal. Many, like him, have created multiple restaurants. A very few, like him, are considered among the best. Even fewer are both. Mr. Vongerichten is able to do more, and he is able to do it better, his…
Read More
Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…
Read More
Chef Jean-Georges Vongerichten has established himself as one of American’s most famous Chefs and Restaurateurs. Beginning his love of food in his early years in France, Vongerichten trained and worked in France, and Asia. It was during his time working in Asia that he embraced and developed a passion for Eastern flavor. To this day,…
Read More