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Miles Angelo has developed a following among the elite dining crowd in Aspen, Colorado, a Rocky Mountain destination known for its snow-capped peaks, crisp alpine air and rolling streams. Aspen, a mountain playground for the rich and famous, is also known for its multi-million dollar homes, fine boutiques, and great cuisine. A native New Yorker and relative newcomer to the Aspen scene, Miles Angelo lures foodies with a daring menu at a private eatery called the Caribou Club. His menus, sprinkled with Southwestern flavor, might include dishes such as caribou tartar on brioche with foie gras, or barbecued duck quesadillas.
Angelo's culinary adventures began in his youth, as he went hunting and fishing with his father in upstate New York, foraged for wild mushrooms, and tended to the family's prolific vegetable garden. After college, he moved to Southern California and ended up becoming executive chef at the North Beach Bar and Grill in Venice, called "one of the ten hottest restaurants in Los Angeles" by Ruth Reichl. When he moved on to work with John Sedlar at Abiquiu in Santa Monica, Angelo developed an insatiable interest in Southwestern fare.
It was during his work at Angelo 206 that he first crossed paths with Caribou (the restaurant). Angelo's name had become synonymous with all things chipotle at Angelo 206, where New York's Gael Greene commented that he cooked "as if he had inhabited Frida Kahlo's inner eye." Caribou’s owner Harley Baldwin, stopped in for dinner one night, and was so impressed with the food that he not only demanded an introduction to the chef, but extended an invitation for Angelo to come West for a visit. Visions of big game and clean mountain air were too tempting to turn down, so Angelo packed his bags and headed to Aspen where diners can experience what John Mariani calls a "true palate power surge." |
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Among the world’s chef icons, Jim Dodge, a renowned pastry chef and author, is included in almost everyone’s short list of those who have had the greatest influence on American cuisine in past 20 years. Dodge's hospitality “pedigree” originated in the White Mountains of New Hampshire, where his ancestors were innkeepers for seven generations. From early training and direction at his parents' resort, The Inn at Steele Hill, Dodge went to work for James Smith at Wentworth-by-the-Sea, in Portsmouth, NH, and ultimately met Swiss Chef Fritz Albicker, who changed his interest from becoming an hotelier to a chef.
Later, at Albicker's Strawberry Court in Portsmouth, Jim learned how to meld Swiss influence with his New England heritage, resulting in the unique method of preparation and styling that sets him apart as a chef-extraordinaire. He next moved to the West Coast to be the Executive Pastry Chef at the Stanford Court in San Francisco from 1978 to 1988. In October of 1991 he opened The American Pie, a restaurant and pastry shop offering modern American fare in Lang Kwan Fong, Hong Kong. After opening a wholesale bakery and second American Pie in Hong Kong, Jim Dodge moved back to the States to become the Senior Vice President at New England Culinary Institute in Montpelier, Vermont, where he raised the Institute's standing in the culinary world. He is currently in management at Bon Appetit in San Francisco.
Jim has published several books, including the award-winning cookbook, The American Baker, and is a contributing editor to the newly revised Joy of Cooking. He as been a contributing editor to several magazines and has received numerous honors, including the "Honor Roll of American Chefs", The James Beard Cookbook Award, and the "Gold Plate Award". Dodge has appeared on the” Today" show, "The Home Show”, “Good Morning America" and "Great Chefs of San Francisco". He was one of the featured chefs in Julia Child’s book, “In Julia’s Kitchen with Master Chefs”. He donates his time regularly to charities throughout the country, and has been an active member of the Boca Bacchanal Committee, serving as Advisory Chef Chairman. |
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Not many aspiring chefs can say they rubbed elbows with true masters of the industry during their early days of culinary training, especially at renowned restaurants such as The Quilted Giraffe, one of New York’s finest dining establishments. However, Chef Carmen Gonzalez can attest, having the opportunity to showcase her culinary skills there upon graduating from The New York Restaurant School.
Upon completion of her training, Gonzalez relocated from New York to Miami. Since then, her passion for excellence and undying dedication to her career has enabled her to acquire a following of loyal clientele in South Florida for more than 13 years. In 1989, Gonzalez opened the highly acclaimed Clowns in Coral Gables, Florida commencing the journey for her food aficionados who trekked with her to The Miami Club in downtown Miami and then to Tamarind at the Sheraton Gateway Hotel. During her reign at Tamarind, the Miami Herald stated, “It’s been a long time since a restaurant struck with such stimulating yet thought-out dining. Credit belongs to star chef Carmen Gonzalez.”
Today, Gonzalez is a veteran chef and celebrated culinary artist who has been in the food arena of over 20 years. Her creative flare for cooking is apparent on every plate she prepares. In March 2003, Gonzalez opened the doors to her latest venture, appropriately called Carmen the Restaurant (CTR) in Coral Gables, Florida, where she is the executive chef and sole proprietor.
Her dishes are unique creations of Post New American fare with distinct Latino flavor, which is a reflection of Gonzalez’s heritage that emulate Puerto Rican food customs including yuca, mofongo, plantains, and island mojito sauce. Since its opening, CTR has received rave reviews from several local and national publications. In November 2003, John Mariani, Esquire magazine, named CTR “One of the Best New Restaurants in America” - the only restaurant in Florida that year to make the celebrated list. The Miami Herald awarded the food and service with an “Outstanding” review, The New York Times proclaimed, “One the cities hottest hangouts” and The Miami New Times boldly stated, “The problem is that there are no problems.”
CTR has also received recognition from Food and Wine Magazine and Bon Apetit Magazine. Gonzalez continues to receive accolades from the industry’s most influential media including ZAGAT, which gave impressive ratings and a stellar review and Florida Trend’s infamous restaurant guide, which listed CTR among the state’s Best New restaurants. Gonzalez has also appeared on local television, David Rosengarden’s “Today on Food” on the Food Network, as well as the Today Show, MGM Latino, Televisa, and Univision.
Gonzalez’s loyalty to the community parallels her work in the kitchen. For over a decade she has been devoted to many charitable organizations and has received some of South Florida’s most notable awards for her commitment to helping those in the community. She has been a loyal supporter of Share Our Strength (SOS) for the past 15 years, Camillus House and a host of other local and international organizations including the renowned James Beard Foundation.
In addition to supporting countless community-driven associations over the years, Gonzalez has the found the time in a rather strict schedule to commit to two more charitable organizations, Feeding the Mind Foundation (FTM) and Chef Carmen Cooks for a Cure (CCCC), the latter through which she has pledged to raise funds for the ongoing research at the University of Miami Sylvester Comprehensive Cancer Center.
Gonzalez has been the recipient for the Up and Comers of South Florida 1991, Woman of the Year 1996 from the Coalition of Hispanic American Women (CHAW), and Florida’s Finest 1996 awarded by Governor Lawton Chiles. In 1994, Gonzalez was presented with an honorary doctorate of culinary arts from Johnson & Wales University, an honor she shares with Julia Child and Madeline Kamman, making her at the time the third woman to earn this prestigious accomplishment.
Reaching the ranks of a celebrated star chef, a childhood aspiration of Gonzalez, and having the resources to help those who are less fortunate, a passion she has had since she can remember, Carmen Gonzalez feels as if she’s arrived at her final destination. “This is what I’ve always dreamed of,” she proudly states.
www.carmentherestaurant.com |
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From teenage dreams in Caracas Venezuela, to realizing a vision of creating one of South Florida’s most critically acclaimed restaurants, Edgar Leal is a profile in passion. Founder of Cacao in Coral Gables, recently named Best New Restaurant by both The Miami Herald and Florida Trend magazine, Leal boasts a list of accomplished culinary positions. At the age of 17, he became a chef in his native city of Caracas, Venezuela. After two years of training, his hard work was rewarded with the opportunity to work under celebrated Chef Pierre Blanchard at Caracas’ Deuxime Etage Restaurants.
After working for several years in Spain under a winner of the national award of gastronomy in Spain, Chef Iñaqui Izaguirre at Casa Carmona Restaurant in Seville, Leal returned home to Caracas where he would become Executive Chef of ARA Restaurant within three years. Guest chef at several prestigious festivals including at the world-renowned Le Café de Paris in Monte Carlo, Monaco, Leal decided it was time to perfect his skills at New York’s Culinary Institute of America, where he earned an A.O.S.
There in Gotham City, Leal interned at one of the ten best restaurants in the world, Daniel, as well as at the Three Star Michelin-rated Bulli in Barcelona, Spain. Today, Leal continues to add to his long list of distinctions which include being the first Venezuelan to present a dinner at the James Beard Foundation House in New York City in 2003.
His passion for life extends to his hobbies. A classical musician, Leal enjoys playing violin and classical guitar, savoring leisure time with wife Mariana Montero De Castro (Garde Manger/Chef de Partie at Cacao) and close friends, and traveling to places rich in history. While only 34, his dedication to enriching South Florida’s culinary scene is already being felt. |
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Chef Nancy Oakes is San Francisco’s most beloved Chef, and with good reason. It’s not often that a Chef can convey her art so clearly to both her customers and peers, but Nancy holds a level of culinary excellence, and awareness of her customer’s deepest yearnings for great food that few Chefs have attained. She is the Executive Chef and co-owner of Boulevard, a synthesis of her talents and philosophies which opened in 1993. Here, guests are soothed by a menu of comforting foods, fresh ingredients, personalized service and a general sense of artful décor and presentation.
A self-taught chef, Chef Oakes gleaned lessons from teachers such as Girard Boyer, Taillevent and Guy Savoy, under whom she served informally, and travels such as a trip to Italy where she learned the simple beauty of Italian cooking with Faith Willinger. Chef Oakes takes great pleasure in delivering a sensuous dining experience that lives up to San Francisco’s love of great food prepared with exquisitely fresh ingredients.
The peacock mosaic that covers Boulevard’s floor might well symbolize Chef Oakes’ love of flavor and creativity. The restaurant is housed in a vintage building that is one of the few survivors of the city’s famed 1906 earthquake. Inside, meals feel like they are personally prepared for you—because they are. Chickens are freshly cooked over the fire in a wood-burning oven, and baked treats are cooked in small batches that seem home-baked. “There are no shortcuts,” she says. Her quest for the finest ingredients is truly refreshing. “We choose diver scallops rather than dredged, and fruits and vegetables straight from the farm or the farmer's market.”
The result is a restaurant that is a San Francisco legend. Honored by area publications and readers’ pools, Boulevard has also won critical acclaim including being named the favorite restaurant in San Francisco by the Zagat guide for six years running. Chef Oakes’ many awards include the prestigious James Beard Foundation Award, for “Best Chef in California” in 2001; and nominee for both the 2002 and 2004 “Outstanding Service Award” by the Foundation.
Prior to Boulevard, Chef Oakes opened L'Avenue, an acclaimed 50-seat San Francisco neighborhood bistro which gained a loyal following, much like that at Boulevard. Prior to L’Avenue, she created the popular waterfront restaurant Barnacle, and worked at elegant eateries such as Alexis on Nob Hill during her studies at the San Francisco Art Institute.
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