CULINARY OVERVIEW DECEMBER 2015

Transcription

1 CULINARY OVERVIEW DECEMBER 2015

2 CULINARY TEAM & ADVISORS

3 CULINARY TEAM & ADVISORS Yoske Suga PDS Culinary Advisor, French/Japanese food Chef Yosuke Suga began as an assistant to famed French chef and restaurenteur Joël Robuchon. He opened the first L Atelier de Joël Robuchon in the world as Executive Chef in Tokyo, followed by L Atelier in New York s Four Seasons Hotel. In 2011, he became the executive corporate chef for the group and also the first and only of Robuchon's official consultants. In early 2014, after 16 years of collaboration, Suga left to start his own consulting business. Kyle Connaughton PDS Culinary Advisor, American/Japanese food Kyle attended culinary school at Le Cordon Bleu, the Southern California School of Culinary Arts and the California Sushi Academy. In Hokkaido, Connaughton learned the art of kaiseki and soba, as well as traditional Japanese sushi. After Japan, he went to England and became the head chef at The Fat Duck, a three-star Michelin restaurant. He is also a member of the research chef team at Chipotle. Richard Ampudia PDS Culinary Advisor, Spanish/Mexican/Cuban food Richard Ampudia created the groundbreaking restaurant, La Esquina, in New York City. He was then hired by Jean-Georges as head of Culinary Concepts to help expand into Mexico and Latin America. Ampudia has also worked with St. Regis Hotels on their restaurant projects and buildouts. Currently, he is an independent consultant developing modern Mexican restaurants including La Bodega Negra in London and New York. Hung Huynh PDS Culinary Advisor, SouthEast Asian/French/Seafood Chef Hung Huynh was born in Vietnam and raised in Pittsfield, Massachusetts. After graduating from the Culinary Institute of America, he worked his way to the executive sous chef position at Guy Savoy in Las Vegas. In 2007, Huynh won the third season of the reality competition show Top Chef. Huynh has opened The General, Catch and also Catch Miami with the EMM Group.

4 CULINARY TEAM & ADVISORS Mark Pollard PDS Executive Chef American/Seafood With over 20 years of experience, Mark has held various chef positions at restaurants and hotels including Epic restaurant in Chicago, Asia de Cuba at the Mondrian Hotel, the Standard Hotel in West Hollywood and the Parker Hotel in Palm Springs. He has also served as a restaurant consultant, assisting with recipe and concept development, menu design, kitchen design, staff training and location selections. Greg Bernhardt PDS Executive Chef, Italian/ Mediterranean/Pan Asian/Spanish Greg has over 10 years of experience encompassing fine dining, restaurant design and high volume catering for upscale events. He was most recently Executive Chef at Perch in downtown Los Angeles where he took the restaurant from $6M to $13M in one year. Prior to Perch, he was the Executive Chef for nine restaurants in the Acme Group (LA & NY). Kristin Ferguson PDS Executive Pastry Chef A graduate of Southern California School of Culinary Arts, Kristin was executive pastry chef at Forage in Silver Lake, Dish Bistro and Bar in Pasadena and The W Hotel Westwood in Los Angeles. She is also an instructor at Ecole de Cuisine and the owner of Solace Sweets, a Pasadena-based confectionery company. David DiSalvo PDS Culinary Advisor, American/Italian/Steak/Seafood David most recently served as Executive Chef at Carnem Prime Steakhouse in Brooklyn, New York, where he created the famous Pork Belly Cotton Candy. He was previously with West Steak and Seafood in Southern California, which achieved Zagat s #1 ranking for Seafood and Steakhouse in San Diego County in 2013 and OpenTable s #1 Steakhouse during his time there. He is a graduate of the French Culinary Institute.

5 CUISINE SPECIALTIES

6 ITALIAN 6 TH By Oriental Hotel Sodoh Higayashima Nanzan House The Luigans With The Style The Funatsuya

7 STEAK/TEPPAN Oriental Hotel Garden Oriental Osaka Oriental Hotel With The Style Fukuoka With The Style Fukuoka Oriental Hotel

8 SUSHI Oriental Hotel Sushi Azabu Oriental Hotel Sushi Azabu Sushi Azabu Sushi Azabu

9 KAISEKI/JAPANESE Kawabun Kawabun Kawabun The Luigans The Luigans The Luigans

10 AMERICAN/FARM-TO-TABLE Paley (Columbia Square) Paley (Columbia Square) Paley (Columbia Square) Garden Oriental Osaka The Luigans Garden Oriental Osaka

11 FRENCH Casa Olympe Casa Olympe Casa Olympe Fortune Garden Fortune Garden Fortune Garden

12 ASIAN/INDONESIAN Sayan House Sayan House Sayan House Sushi Azabu Sushi Azabu Garden Oriental Osaka

13 MEXICAN Stanton Miami Stanton Miami Stanton Miami Stanton Miami Stanton Miami Stanton Miami

14 CONTACT Hiro Nishida President Imran Shahab EVP Asset Management & Operations Douglas Rohrer CFO & General Counsel Teru Katarigi Managing Director