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Gray Kunz
Gray Kunz (February 24, 1955 – March 5, 2020) was a Singaporean-born Swiss restaurateur, chef, and cookbook writer based in New York. Kunz spent his early childhood in Singapore, which influenced his fusion style of cooking later in his life. He had a career that spanned three continents and was one of Manhattan’s most acclaimed chefs of the 1990s, when he worked for nine years at Lespinasse. Biography Born in Singapore on February 24, 1955, Kunz was raised there as well as in Switzerland. He received his culinary education in Bern, Switzerland. He worked at the Beau Rivage Palace in Lausanne and Baur au Lac in Zurich. Then, Kunz apprenticed under Swiss chef Frédy Girardet for five years in Crissier. After that, he moved to the Regent Hotel in Hong Kong, where he learned French and Chinese cooking methods. In 1988, he moved to Adrienne at the Peninsula Hotel in New York. In 1991, he became the Executive Chef of Lespinasse, becoming the highest-paid chef in the city a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Template:Infobox Chef/doc
may be used to summarize information about a chef. Usage This infobox may be added by copying and pasting the following blank. Change parameters for the following fields: ''image'', ''birth_date'', ''ratings'', ''website'' and remove comment markers . The template's name parameter will be automatically extracted from the article title when you save the page if not specified. All fields are optional. Any unused parameter names can be left blank or omitted. Parameters ; name : Insert name of the person. Use the common name, typically the name of the article, or if multiple names are used. If omitted or blank, it defaults to the name of the article. ; image : Insert image name. Use only the file name such as , , , etc. Do not use syntax such as or : Only free-content images are allowed for depicting living people. Non-free and "fair use" images, e.g. promo photos, CD/DVD covers, posters, screen captures, etc., will be deleted – see WP:NONFREE ; caption : Inse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frédy Girardet
Frédy Girardet (born 17 November 1936) is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant in Crissier, Switzerland (near Lausanne, Switzerland) earned three Michelin stars and before Girardet's retirement in 1996 was often called the greatest restaurant in the world. Biography Girardet was born to Benjamin and Georgette Girardet in Lausanne, Switzerland. His father cooked for years in Hôtel Central Bellevue in Lausanne, before opening a bistro in Crissier, Switzerland, a small town nearby. Girardet was an athletic child, playing amateur association football (soccer). Although he apprenticed at Le Grand Chêne, a restaurant in Lausanne, his ambition was to become a professional soccer player. During a wine-buying tour of Burgundy for his father's restaurant, a vintner took him to La Maison Troisgros in Roanne. Girardet describes the meal, his first at a renowned restaurant, as a spiritu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard
James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards. Early life and education Family James Andrews Beard was born in Portland, Oregon, on May 5, 1903, to Elizabeth and John Beard. His British-born mother operated the Gladstone Hotel, and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon, where Beard was exposed to Pacific Northwest cuisine. Common ingredients of thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital media, digital subscribers. It also is a producer of popular podcasts such as ''The Daily (podcast), The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones (publisher), George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won List of Pulitzer Prizes awarded to The New York Times, 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national "newspaper of record". For print it is ranked List of newspapers by circulation, 18th in the world by circulation and List of newspapers in the United States, 3rd in the U.S. The paper is owned by the New York Times Company, which is Public company, publicly traded. It has been governed by the Sulzberger family since 189 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruth Reichl
Ruth Reichl (; born 1948), is an American chef, food writer and editor. In addition to two decades as a food critic, mainly spent at the ''Los Angeles Times'' and ''The New York Times'', Reichl has also written cookbooks, memoirs and a novel, and been co-producer of PBS's '' Gourmet's Diary of a Foodie'', culinary editor for the Modern Library, host of PBS's ''Gourmet's Adventures With Ruth'', and editor-in-chief of ''Gourmet'' magazine. She has won six James Beard Foundation Awards. Reichl’s critically acclaimed, best-selling memoirs are ''Tender at the Bone: Growing Up at the Table'' (1998), ''Comfort Me with Apples: More Adventures at the Table'', '' Garlic and Sapphires: The Secret Life of a Critic in Disguise,'' ''Not Becoming My Mother'' and ''Save Me the Plums: My Gourmet Memoir'' (2019). In 2009, she published ''Gourmet Today'' a 1,008 page cookbook containing over 1,000 recipes. She published her first novel, ''Delicious!'' in 2014, and, in 2015, published ''My Kitchen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corey Lee (chef)
Corey Lee (born 1977) is a Korean-American chef and restaurateur based in San Francisco. In 2014, his flagship restaurant, Benu, became the first in San Francisco to receive three stars from the Michelin Guide, making Lee the first Korean chef to garner that accolade. In 2019, Benu made its debut on The World's 50 Best Restaurants. Lee is also a two-time James Beard Award winner, a former ''Food & Wine'' Best New Chef, and a Goodwill Ambassador to Seoul. Early life and career Born in Seoul, South Korea, Lee moved to the U.S. with his family in 1982. At age 17, he began his career in restaurants at Blue Ribbon Sushi in New York. He then went on to work and stage at fine dining institutions such as Pied à Terre, The Restaurant Marco Pierre White, Lucas Carton, Guy Savoy, Daniel, and Lespinasse. In 2001, he began what would be his nine-year working relationship with Thomas Keller at The French Laundry. During that time, he also spent a year opening Per Se in New York City, return ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rocco DiSpirito
Rocco DiSpirito (born November 19, 1966) is an American chef and reality television personality based in New York City, known for starring in the program '' The Restaurant''. Early life and education DiSpirito was born in Queens, New York. He graduated in 1986 from the Culinary Institute of America in Hyde Park, New York, and in 1990 from Boston University with a bachelor's degree in business . Career DiSpirito is known for his Italian-American cuisine and his innovative fusion cooking. DiSpirito is best known as a celebrity chef and a cookbook author. He is known for his involvement in Union Pacific, a restaurant he opened in 1997 in the Gramercy Park section of Manhattan. A year later, ''New York Times'' reviewer Ruth Reichl, in a three-star review, reported that a woman at the next table was moaning in ecstasy as she ate, but it was impossible to determine what had provoked that reaction since so many dishes were worthy of such a reaction. DiSpirito departed Union Pacific in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Floyd Cardoz
Floyd Cardoz (October 2, 1960 – March 25, 2020) was an Indian-born American chef. He was born in Mumbai. He owned the New York City eatery Paowalla and was executive chef at Tabla, as well as victor on ''Top Chef Masters'' Season 3 in 2011. His New York restaurants were known for food melding Indian flavours and spices with western cuisine. Education and career After attending culinary school in Mumbai, India Floyd Cardoz went to Les Roches International School of Hotel Management, Switzerland. He moved to New York in 1988. He started working under Chef Gray Kunz at Lespinasse in 1992. He worked in various roles from chef de partie to executive sous chef. In 1997, he started working with Union Square Hospitality Group where he collaborated with restaurateur Danny Meyer to open Tabla. He also opened El Verano Taqueria and North End Grill. In 2008 he launched a line of entrees with the online grocery home delivery company FreshDirect. Cardoz served as a culinary consultant to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andrew Carmellini
Andrew Carmellini is an American chef and restaurateur. Carmellini is responsible for the food and drink at the 15 restaurants, bars and food stands he owns with his partners at NoHo Hospitality. He has received a place on ''Food & Wine''’s Best New Chefs list, James Beard Rising Star Chef and Best Chef New York awards, and a Michelin star. He is the author of two cookbooks. Career Carmellini began his cooking career at age 14 in his hometown of Seven Hills, Ohio. After a stint at San Domenico in New York City, Carmellini honed worked at restaurants in Europe, including Valentino Marcatili's two-star Michelin restaurant San Domenico in Emilia–Romagna, Gualtiero Marchesi di San Pietro all'Orto in Milan and Arpège in Paris. In New York, Carmellini spent four years on Gray Kunz's ''New York Times'' four-star team at Lespinasse and served as sous chef at Le Cirque. Carmellini worked as chef de cuisine at Café Boulud, where he earned three stars from ''The New York Times'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
13 West 54th Street
13 and 15 West 54th Street (also the William Murray Residences) are two commercial buildings in the Midtown Manhattan neighborhood of New York City. They are along 54th Street's northern sidewalk between Fifth Avenue and Sixth Avenue. The four-and-a-half-story houses were designed by Henry Janeway Hardenbergh in the Renaissance-inspired style and were constructed between 1896 and 1897 as private residences. They are the two westernmost of five consecutive townhouses erected along the same city block during the 1890s, the others being 5, 7, and 9–11 West 54th Street. The buildings were designed as a nearly identical pair of houses. The facade is made of limestone with rusticated blocks on the first story and smooth blocks on the upper stories. The houses contain a rounded oriel facing 54th Street and a central pair of entrances above the raised basement. The houses are nearly identical except for their roofs; the eastern house at number 13 has a mansard roof while the west ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time Warner Center
Deutsche Bank Center (also One Columbus Circle and formerly Time Warner Center) is a mixed-use building on Columbus Circle in Manhattan, New York City. The building occupies the western side of Columbus Circle and straddles the border between Hell's Kitchen and the Upper West Side. It was developed by The Related Companies and Apollo Global Management, and designed by David Childs and Mustafa Kemal Abadan of Skidmore, Owings & Merrill. Deutsche Bank Center contains two twin towers, connected by a multi-story atrium. The building has a total floor area of . It contains office space, residential condominiums, the Mandarin Oriental, New York hotel, and the Jazz at Lincoln Center entertainment venue. The Shops at Columbus Circle shopping mall is placed at the base of the building, with a large Whole Foods Market grocery store on the lower level. The building was built on the site of the New York Coliseum, formerly New York City's main convention center. Plans for the project, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saratoga Springs, New York
Saratoga Springs is a city in Saratoga County, New York, United States. The population was 28,491 at the 2020 census. The name reflects the presence of mineral springs in the area, which has made Saratoga a popular resort destination for over 200 years. It is home to the Saratoga Race Course, a thoroughbred horse racing track, and Saratoga Performing Arts Center, a music and dance venue. The city's official slogan is "Health, History, and Horses." History The British built Fort Saratoga in 1691 on the west bank of the Hudson River. Shortly thereafter, British colonists settled the current village of Schuylerville approximately one mile south; it was known as Saratoga until 1831. Native Americans believed the springs about 10 miles (16 km) west of the village—today called High Rock Spring—had medicinal properties. In 1767, William Johnson, a British soldier who was a hero of the French and Indian War, was brought by Native American friends to the spring to treat his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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