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Stephen Landon Executive Chef Mirbeau Inn & Spa, Skaneateles

Chef Landon is a passionate supporter of the farm-to-table cooking environment. His entrepreneurial background includes 25 years of hospitality experience – assisting in opening numerous country clubs and star rated Bistros and Inns from Maine to the Carolinas. Most recently, he and his wife Allyson Landon, a Pastry Chef, owned award-winning Persimmons Bistro in Landrum, SC.

Bobby Martin Papa Gallo, Fayetteville

Dedicated, hardworking and passionate, Bobby takes pride in maintaining a solid team in the kitchen. He credits his children for his motivation to be the best. Mexican fusion cuisine is Bobby’s concentration. His devoted effort to make Papa Gallo a success has made Bobby a recognized young and upcoming Chef in Central New York.

Mark F. Voyten Regional Specialist Sysco Food Services

Chef Voyten is a 19-year veteran with SYSCO Foods in Protein and Culinary support. He attended SUNY Delhi and is currently pursuing his Chef Certification in 2011.

Joelle Mollinger Executive Chef / Owner Joelle’s French Bistro, Skaneateles

Born in Morocco from French parents, grew up in Paris, traveled through Europe and then finally to America where she opened two restaurants in Manhattan. Then she moved to Skaneateles where she demonstrates her passion in the kitchen with her unique personal touch in Joelles French Bistro.

Doug Clark Chef de Cuisine Turning Stone Resort & Casino

Doug Clark has participated in 17 Great Chef Dinners. Chef Clark is active with the Syracuse ACF Chapter as well as Vice President of the Turning Stone ACF Chapter. In 2004, Chef Clark was ACF, Syracuse Chef of the Year. Currently he is Chef De Cuisine of the Banquet Department at Turningstone Resort Casino.

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