Q&A Mark Freeman
How did you get into the industry?
Like many of my colleagues, I started my career in front of a sink in the dish room. During high school, I was a “pearl diver” at a restaurant in my hometown of Olympia, Washington. The food bug bit me early. I stayed in the industry, in various positions, while in college and when I graduated I began feeding college kids with a company called SAGA.
Q&A Olivier Cheng
How did you get involved in the industry?
I actually kind of fell into it. After completing my Architecture studies I then went on to get an MBA - the idea of a combination of creativity and business always interested me. During school I worked for a few caterers and then managed a 4 star resort and I really loved the service business. I then started up a catering company for Matthew Kenney, who was a star New York Chef. And that began Olivier Cheng Catering.
Q&A Paul Grieco
What brought you into the industry?
I was born in the industry. My grandfather opened a restaurant in Toronto in 1961 called La Scala, same name as the opera house in Milan. My father joined him on the first day, and then I was literally born there in 1965.
Q&A Maricel Presilla
So how did you get into the industry?
How did I get into the industry? Well, it was a chance meeting at a restaurant in Manhattan called The Ballroom It was owned by a very famous chef at the time. His name was Felipe Rojas-Lombardi. He had been an assistant of the great James Beard at his cooking school and was very well connected. He had opened the first tapas bar in the US with a cabaret where many great singers like Peggy Lee performed.
Recently, TFS sat down with Brad Hill of Evelyn Hill Inc. to talk about The Statue of Liberty & Ellis Island operations and its remarkable sustainable energy track record.
Q&A Bryan O’Rourke
Recently, TFS sat down with Bryan O’Rourke of Cardinal USA to talk about tabletop trends and what impact buying groups have had on the industry.
Q&A Susan Ungaro
Recently, TFS sat down with Susan Ungaro from the James Beard Foundation, to talk about James Beard’s legacy and cultivating the next generation of great American chefs.
Michel Richard Q&A
Michel Richard, the internationally-known chef with restaurants in Washington, D.C., and Las Vegas is the latest addition to Revel’s culinary lineup. He chatted with Total Food Service about his new partnership with Revel and his history in Foodservice.
Q&A Anthony Leone
Anthony Leone of Energy Kitchen chatted with Total Food Service about his philosophy behind his succesful new restaurant and where he sees the franchise headed.
Daniel Humm & Will Guidara
Daniel Humm and Will Guidara of Eleven Madison Park in New York City, caught up with Total Food Service to discuss their beginnings in foodservice and the vision they have for the future of their restaurant.
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