My first cooking experience was at the Serendipity restaurant in 1971. I was promoted from Frozen-Drink Man to Everything Line cook, and I had precious little idea what I was doing - I just knew I loved to cook!
The proprietors of Serendipity were kind enough to introduce me to James Beard, who - it was hoped - could advise me in charting my culinary career. My meeting with Mr. Beard was indeed serendipitous, as he in turn introduced me to New York City Technical College, where I subsequently studied and blossomed as a cook.
I graduated in 1975, after spending a semester at a Hotel School in Bournemouth, England.
My first job out of school was a "stage" at the illustrious Hotel Bristol in Paris, in 1975. In the same year I worked briefly at the Hotel Pierre in New York, under Executive Chef Joseph Melz.
1976 Found me beginning my tutelage under France's renowned Michael Guerard. This took place at first in the kitchen of Renine's private club in Paris, and subsequently at the opening of Regine's New York. Eventually I made my way to Eugenie-les Bains, Guered's 3 Star flagship restaurant and spa in southwestern France. I worked there as Commis Poissonier and Saucier.
In 1979 I was engaged to work ( also under the auspices of Michel Guerard ) on the estate of a Swiss entrepreneur named Henri Lavanchy. I remained for two years as Mr. Lavanchy's personal chef. During this time I did a "stage" at the two - star Chapon Fin restaurant in Bordeaux.
Returning to Switerzland, I became Chef de Cuisine of one of the top three Swiss restaurants of the day, the two-star Chez Max in Zurich. Gala events with proprietor max Kehl included cooking for 100 guests on the Orient Express, a dinner for 100 at London's Dorchester Hotel, and a 15-country cooking competition in Tokyo, in which we won first prize in the hors d'oeuvre category.
In 1984 I returned to the U.S.A and became Chef de Cuisine at the venerable La Caravelle restaurant in New York City, then in its 25th year. I was only the third chef in the restaurant's history and the first American to hold the position, making a comeback of sorts. The restaurant achieved a second star in the NY Times rating during my four-year tenure.
Union Square Cafe became home in 1988. The restaurant was elevated to three stars, NY Times in May 1989. As of 1994, the restaurant has moved up from 21st to second most popular in the New York City Zagat Survey. I was honored by being among Food & Wine Magazine's Top Ten Chef's in the USA in 1991. The James Beard Foundation nominated me as one of New York City's best chef's for 1993, and bringing the circle to a wonderful completion, I became a partner at Union Square Cafe in 1993. Danny Meyer and I have collaborated in writing The Union Square Cafe Cookbook, to be published by Harper Collins in the Fall of 1994.
JOB POSTINGS
Chef de Cuisine
You are a mature, accomplished cook with executives sous/chef de cuisine experience. A unique opportunity in one New York's best and most popular restaurant.
Pastry Chef
Union Square Cafe seeks country's finest pastry chef. You are more inspired by the farmer's market than by Architectural Digest. Winning team. Happy restaurant. National exposure. Begins July 1, 1996. Send resume to:
