Starchefs Introduces Four New York Rising Star Chefs
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STARCHEFS INTRODUCES FOUR NEW YORK RISING STAR CHEFS
 

NY (December 1, 2002) - Frank Sinatra said “if you can make it here, you’ll make it anywhere”. StarChefs latest article, New York Chefs on the Rise, features four rising star chefs who have not only made it here, they’ve proven they’ll make it anywhere. New York City is an increasingly intense and ongoing culinary competition, with eager young chefs fighting to make a name for themselves. Read how Dante Boccuzzi of Aureole, Jean Francois Bruel of DB Bistro Moderne, Patricia Yeo of AZ and Pazo and Gabriel Kreuther of Atelier got their start and how they’re shining up the Big Apple.

Executive Chef by day, emerging rock star by night…or is it the reverse for a chef? Either way, Chef Dante Boccuzzi is no opening-act on the culinary scene (stay tuned to the music world). Having traveled the globe since the age of 14, it’s amazing how Boccuzzi stays focused on pure, simple flavors. As executive chef at Aureole New York, Boccuzzi creates stunning dishes including Shallot Crusted Veal Loin with Parmesan Flan and Braised Oregon Morels and Smoked Bacon Wrapped Salmon Bean Salad with Red Onion Vinaigrette.

Chef Jean Francois Bruel has been working with the famed Daniel Boulud since 1996. Both growing up in the Rhone Valley, they are a culinary team meant to be. As Chef de Cuisine at Boulud’s latest culinary adventure, DB Bistro Moderne, Bruel is capturing critical acclaim fast. His classic French cuisine "à l'amércaine" has won him reputable awards such as the James Beard Foundation's award for Rising Star Chef of 2002. StarChefs features his Tomato Tart Tatin with Goat Cheese and Smoked Beluga Sturgeon with Potato Salad and Caviar Vinaigrette.

Patricia Yeo knows how to open a restaurant. Receiving rave reviews for AZ, an eclectic- American venture opened two years ago, Yeo has recently opened Mediterranean-influenced Pazo, with high praise. Her earlier pursuit of a post doctorate degree in biochemistry may have given her an eye for intricacy, but her innovative style and elegance would never be been done justice in a lab. Check out Yeo’s explosive recipes such as, Curried Monkfish "Osso Buco" with Slow-Roasted Tomatoes and Cauliflower Couscous and Coriander-Crusted Tuna with Ginger-Orange Braised Oxtail.

Braving kitchens since the age of 14 and apprenticing throughout Europe in some of its finest restaurants, Chef Gabriel Kreuther is no stranger to winning awards. Residing in New York since 1997, Kreuther continued to win accolades at award-winning Restaurant Jean-Georges. Most recently named the Executive Chef at Atelier in The Ritz-Carlton New York, Central Park, Kreuther has found a new venue for demonstrating his mastery of Artisanal French cooking. He’s currently serving up star recipes like Pan-Seared Sea Bass in a Lemon Verbena Broth and Squab Croustillant with Fall Vegetables, Caramelized Apple Cider Jus

About StarChefs: StarChefs™ is an award-winning new media site, serving the foodservice industry and food aficionados since 1995. The site receives 12 million hits/month and has won Best of the Web awards from, among others, U.S. News Online, USA Today, Brill’s Content, and Lycos. Hosted online by 85 of the world’s top celebrity chefs, the site has become the destination for original culinary content on the Web. Its JobFinder is the premier employment classifieds destination for the hospitality industry. StarChefs also offers hospitality companies business solutions such as Internet site design and powerful marketing opportunities such as brand research, contextually relevant sponsorship placements, causal marketing campaigns, product sampling and couponing.

StarChefs would like every food lover to read this feature. If you would like to excerpt or reference this article in your publication, please feel free. For information about no-charge reproduction of this article, contact Will Blunt at StarChefs.com.

 

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