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By Richard Gorelick and The Baltimore Sun | April 30, 2012
Bill Sexton has been appointed the Executive Chef of Phillips Seafood Baltimore. Sexton, according to a news release, has served in several leadership positions with Phillips Foods and Seafood Restaurant. He started his career at Phillips Crab House in Ocean City and has been Phillips Director of research and development. "My Grandfather was a fisherman off Cobb Island, Maryland and I grew up loving the fresh seafood right from our Southern and Eastern Shores," Sexton said in the statement.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 6, 2014
Let's see if the Oriole Park chef can sweep his competition right out of Ted Allen's TV kitchen. Oriole Park executive chef John Distenfeld is competing on Wednesday night's special ballpark edition of "Chopped. "  Distenfeld's competitors on the taped episode are executive chefs from three other major league stadiums -- Jessica Helms, executive chef at Busch Stadium for the St. Louis Cardinals; James Majors, executive chef at Great American Ball Park for the Cincinnati Reds; and Cristobal Vazquez, executive chef at Globe Life Park for the Texas Rangers.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 17, 2011
The Wine Market has elevated sous chef Andrew Weinzirl to the position of executive chef, the restaurant's owner, Chris Spann, announced on Oct. 14. Weinzirl takes over from Chris Becker, who left to join the Bagby Group. “I wanted to find a chef that understood my culinary philosophy but who also had his own approach to food,” said Spann in his press-release statement, who added that Weinzirl has been running the kitchen for a month prior to his promotion. After graduating from the Baltimore International College, Weinzirl put in time at Linwoods , The Dogwood and The Chameleon , with a sojourn in between at the James Beard-award dinning Highlands Bar and Grill in Birmingham, Ala. Among the offerings on Weinzirl's first Wine Market menu: lobster and pasnip soup, a house-made short-rib hot dog with apple kimchi, a pine nut and pinot noir risotto with wild mushrooms and Parmesan sage broth and a pan-roasted Creekstone Farms bistro steak with potato-kohlrabi gratin.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | October 6, 2014
The Four Seasons Food Truck Tour is coming to Baltimore.    Designed as a showcase for its culinary programs and for the individual chefs at its hotel properties, the Four Seasons' mobile unit is pulling into Baltimore on Monday for a weeklong stay as part of an East Coast tour that began in Boston on Sept. 15. In Baltimore, the truck will feature "street food" creations from Four Seasons Hotel Baltimore chefs Oliver Beckert, the hotel's executive chef, Zack Mills, executive chef for the hotel's main restaurant Wit & Wisdom , and Dyan Ng, the hotel's pastry chef.
NEWS
By Jacques Kelly, The Baltimore Sun | May 12, 2014
Charles Ross Diffenderffer, an attorney who changed careers and became an executive chef, died April 24 at his home in the Mays Chapel section of Timonium. He was 49. Family members said he died after a lengthy battle with addiction. Born in Baltimore and raised in Timonium and Baldwin, he was the son of the late Donald Diffenderffer, who owned an exterminating business and was a political strategist, and the former Florence Wood, a homemaker. Mr. Diffenderffer attended Pot Spring Elementary School and Ridgely Junior High School and was a 1982 graduate of Loch Raven High School, where he played Frank Butler in a production of "Annie Get Your Gun. " He earned a bachelor's degree at Washington and Lee University and was a graduate of the University of Maryland School of Law. Mr. Diffenderffer began practicing law in 1989 and joined the firm of Miles & Stockbridge.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 22, 2013
The Bagby Restaurant Group has hired a new executive chef for Fleet Street Kitchen.  He is Chris Amendola,  most recently of Blue Hill at Stone Barns, a restaurant in Pocantico Hills, N.Y., that serves a $208 12-course "farmer's feast" menu. Chris Becker, who opened Fleet Street Kitchen last September, is now the executive chef for the entire Bagby operation, whose other restaurants include Bagby Pizza and Ten Ten. Becker, who was also recently named the group's chief operating officer, will be turning his focus to Cunningham's and Cunningham's Cafe & Bakery, which are scheduled to open this summer in the Towson City Center.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 24, 2013
Zack Mills has been named the new executive chef at Wit & Wisdom, A Tavern by Michael Mina, the everyday restaurant at the Four Seasons Baltimore Hotel. His first day in the position was Monday. Mills, a native of Davidsonville, is the third executive chef for Wit & Wisdom , which is operated by the San Francisco-based Mina Group. The opening chef, Benjamin Lambert, was replaced in June 2012 by Clayton Miller, who is leaving Mina for a job in Florida. "I'm extremely excited about the opportunity," said Mills, who has been with the Mina Group for five years and helped to launch the openings of Wit & Wisdom and Pabu, the Japanese restaurant at the Four Seasons Baltimore.
ENTERTAINMENT
By Jaclyn Peiser | July 24, 2012
In his senior year of high school, Jared Rhine took his first full time job at a restaurant - the family-run Italian restaurant Rillo's in Carlisle, Pa. He started as a busboy, did food preparation and washed dishes before eventually moving to the back of the house as a cook. "I loved it so much; I've never looked back. " Now, the Butchers Hill resident, 31, is going into his sixth month as executive chef at Mount Vernon's City Cafe. Rhine has been busy preparing some new items on his menu for Baltimore Restaurant week (Friday through Aug. 5)
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 29, 2013
Bradley Willits is the new executive chef at B&O American Brasserie in the Hotel Monaco. Willits is the third executive chef at the Kimpton Hotels & Restaurants property, which opened in 2009, following E. Michael Reidt and Thomas Dunklin. Willits, 31, has more than 20 years of kitchen experience and education, having started his restaurant career at his father's cafe in Sarasota, Fla. His formative kitchen experience was at Tango, a Vero Beach, Fla., restaurant, where he trained under Ben Tench.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 17, 2012
Season 5 "Top Chef" contestant Jill Snyder has a new gig. Snyder has left her chef de cuisine position at Woodberry Kitchen for Clementine . This is Snyder's first executive chef position since leaving Red Maple , shortly after her fleeting November 2008 appearance on "Top Chef. " Snyder's entrance into Clementine coincides with the promotion of sous chef Jeremy Price, who will be overseeing a new Clementine project at the Creative Alliance, a yet-to-be named cafe that will operate Thursday through Saturday evenings and Sunday brunch at the Highlandtown arts and cultural center.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 29, 2014
Alex Smith has revealed the name of and the executive chef for his Japanese restaurant at the Four Seasons Baltimore Hotel. The new restaurant's name is Azumi, and the executive chef is Eiji Takase.  Smith said that master sake sommelier Tiffany Dawn Soto will be assisting Azumi with its sake list and beverage program. Soto was the beverage director at Pabu, the original Japanese restaurant at the Four Seasons Baltimore. Developed for the hotel by the San Francisco-based Mina Group, Pabu, along with the coffee shop Lamill, closed in June.  Both spaces are being re-developed and will be operated by Smith's Baltimore-based Atlas Restaurant Group, which currently operates the Harbor East restaurant Ouzo Bay. Azumi is set to open in November.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 16, 2014
A lot can happen in the first three years of a restaurant's life. Things can go haywire. Investors panic, managers quit and staff moves on. But sometimes, not often enough, wisdom prevails. The restaurant considers what works, what doesn't. It reacts, but doesn't overreact, to diners' responses, and it changes things, thoughtfully, gradually, confidently. If you believe in the capacity for change, head down to Wit & Wisdom, the principal restaurant at the Four Seasons Baltimore Hotel.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 12, 2014
Timothy Dyson is leaving Bluegrass in South Baltimore, where he's been the executive chef for just about two years, to join the team at  Dooby's  in Mount Vernon. Dyson's first official day as executive chef at Dooby's is Tuesday, but he'll be helping with the transition at Bluegrass, he said. Antonio Rice will be taking over from Dyson with Lori Yanke taking over the restaurant's charcuterie program. Dyson, a veteran of Kali's Court and the Peabody Court Hotel, will be launching a new dinner menu at Dooby's on Aug. 21. Dyson's menu will have new sections of Asian-American bar bites, comfort eats and seasonal entrees -- things like chicken curry summer rolls, meatballs banh mi and a vegan-friendly quinoa bibim bowl.
BUSINESS
By Michael Bodley, The Baltimore Sun | August 2, 2014
Customers of Towson's artisan bakery La Cakerie could easily mistake their surroundings for an enlarged dollhouse kitchen; high-pitched strains of pop music bounce off pink walls and the aroma of baking cake batter wafts through the air. Owner and executive chef Jason Hisley opened the West Allegheny Avenue location seven months ago, relocating from nearby West Chesapeake Avenue and joining La Cakerie's sales location in Mount Vernon. Listening to suggestions from a new crop of busy working professionals, Hisley expanded La Cakerie from its pastry roots.
ENTERTAINMENT
July 8, 2014
If you've got a taste for some zesty chicken rollatini, we know just the guy: chef Gerardo Gonzales. "Everyone in my family cooks," said Gonzales, 28. "My parents encouraged me and inspired me to become a chef. " Gonzales' professional career started in New York City at a white-tablecloth Italian restaurant. The chefs there "created the most beautiful, delicious food and I loved watching them work and seeing the finished product," said Gonzales. "I knew that's what I wanted to do too. " Today Gonzales, who lives in Highlandtown, is the executive chef of both Anastasia and Tapas Adela in Fells Point.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 3, 2014
The Karzai family has a name for the restaurant they're developing at The Chesapeake, the gateway property at 1700 North Charles Street. The restaurant will be called Pen & Quill, according to owner Helmand Karzai. Pen and Quill, Karzai said, was the name of the cocktail lounge within the old Chesapeake Restaurant, which flourished on the corner of Charles and Lanvale streets during the 1950s and the 1960s.  The forthcoming restaurant also has its executive chef, Karzai said.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | July 3, 2014
The Karzai family has a name for the restaurant they're developing at The Chesapeake, the gateway property at 1700 North Charles Street. The restaurant will be called Pen & Quill, according to owner Helmand Karzai. Pen and Quill, Karzai said, was the name of the cocktail lounge within the old Chesapeake Restaurant, which flourished on the corner of Charles and Lanvale streets during the 1950s and the 1960s.  The forthcoming restaurant also has its executive chef, Karzai said.
ENTERTAINMENT
February 11, 2014
He started out as a teenager washing dishes during summer nights at the Jersey Shore, but these days Jordan Miller is busy planning the fancy Baltimore Winter Restaurant Week menu at the French Kitchen inside downtown's Lord Baltimore Hotel. "Restaurant Week gives people the opportunity to explore Baltimore's culinary landscape without going broke," said the 28-year-old New Jersey native who now lives in Charles Village. "If you're like me, you go out to dinner and order pretty much everything on the menu and come home $200 to $300 poorer.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 4, 2014
  The chef changes in Harbor East are piling up. On Wednesday, Julian Marucci officially took over executive duties at Pazo . He will remain the executive chef at Cinghiale . Both restaurants are in the Foreman Wolf restaurant group. The Bagby Restaurant Group has announced two promotions at its Harbor East restaurants. Nate Magat, formerly the chef de cuisine at Ten Ten American Bistro, is now the executive chef at Fleet Street Kitchen . And John Hufnagel is now the executive chef at Ten Ten Bistro.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 2, 2014
Luk Fu, Maryland Live's new Asian-themed restaurant, is set to open on June 10, a casino spokeswoman said.  Located adjacent to Rams Head Center Stage and overlooking the casino floor, Luk Fu's pan-Asian fare will include dim sum dishes, noodle soups, pan-fried and steamed noodle dishes and entrees like Mongolian beef, Chinese roast duck and kung pao shrimp. Joseph Ku, most recently the executive Asian chef at the Pechanga Resort & Casino in Temecula, Calif., will be the executive chef.
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