Chef Tre Foshee grew up in both Hawaii and California. He always knew that cooking was going to be a part of his life. He was naturally drawn to the culinary arts and excelled at it. Chef Foshee worked in numerous restaurants throughout Hawaii and California. He then settled on the Executive Chef and Partner…
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Chef Marco Wiles was born in Italy and raised in the United States. As a child, he began cooking with his aunt during summers spent in northeastern Italy. He worked for several celebrated restaurants in Houston before opening DaMarco in an old house in the Montrose section of Houston. Since then, he has opened several…
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Chef Wolfgang Puck is one of the most well-known chefs in the world. With his multiple restaurants, cookbooks, signature products, and cooking shows, he has appeared numerous times on television and in printed materials. Chinois on Main opened in 1983 and boldly introduced Asian fusion to the United States, combining fresh California ingredients with Asian…
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Avec opened in October 2003 as a partnership between Chef Paul Kahan, restaurateur Donnie Madia and wine steward, Eduard Seitan. They have since opened a second location and offer national delivery of their dishes. Chef Paul Kahan is well known throughout Chicago for his outstanding culinary feats in 11 restaurants. He grew up around food…
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Chef Junghyun Park was raised in Seoul wherefrom his middle school years, he dreamed of being a chef. While there he attended Kyung Hee University to study culinary science. After graduation, Chef Park moved to London, then Australia, to hone his culinary skills before returning to Seoul to serve as chef de cuisine at Jungsik.…
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Chef Eric Lees just took over the helm of the Spiaggia kitchen as its new Executive Chef from the former longtime Chef, Joe Flamm. Chef Lees grew up in Minnesota and has been no stranger to the fine dining culinary scene. Upon moving to Chicago, Lees worked at the famed Quince restaurant, which has contributed…
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Who is not familiar with famed celebrity chef, Wolfgang Puck who has risen to the United States, amassing over 20 top fine dining restaurants, over 80 Wolfgang Express locations, catering businesses, numerous cookbooks, and television appearances? Born and raised in Austria, Puck’s love of the culinary world began at a very early age when he…
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As the child of Korean immigrants in Virginia, Chef David Chang did not always dream of a career in the culinary arts. Deciding between professional golfing, religious studies, finance and culinary, Chang did not begin his culinary training until 2000 at the French Culinary Institute. Chang moved to Japan after his training and worked in…
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As a California native, Chef Josiah Citrin developed a love of food at an early age from his caterer mother and French grandmother. After graduating High School, Citrin moved to Paris for a few years to study traditional French cuisine and techniques. During this time he gained a true appreciation for fine dining. Upon returning…
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Southern food has always been in Chef Chris Hastings blood. Even as a boy in North and South Carolina, while catching and preparing fresh fish on family vacations, his love of southern cuisine and the culinary arts was strengthening. After spending a few years in Atlanta and San Francisco as Sous Chef for various restaurants,…
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