Alain Sailhac worked as a chef in a restaurant founded by Sirio Maccioni in what city?
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Alain Sailhac Alain Sailhac, born in Millau, France is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first ever four star rating from "The New York Times" while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club and the Plaza Hotel.
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Le Cirque Le Cirque is a French restaurant located at One Beacon Court, 151 East 58th Street (between Lexington Avenue and Third Avenue) in Midtown Manhattan, New York City. It is owned and operated by LC International LLC, and was founded by Sirio Maccioni.
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Tropicana Club Tropicana, also known as Tropicana Club, is a world-known cabaret and club in Havana, Cuba. It was launched in 1939 at Villa Mina, a six-acre (24,000 m²) suburban estate with lush tropical gardens in Havana's Marianao neighborhood.
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Jean Joho Jean Joho is a French-American chef and restaurateur. He is chef/proprietor of Everest in Chicago (founded in 1986), Paris Club Bistro & Bar and Studio Paris in Chicago, The Eiffel Tower Restaurant in Las Vegas, and Brasserie JO in Boston.
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Caffè San Marco Caffè San Marco is a historic café in Trieste, Italy. It is located in via Battisti 18. Founded in 1914, it became famous as a rendezvous for intellectuals and writers including Italo Svevo, James Joyce and Umberto Saba, a tradition that continues to date with Claudio Magris. A meeting point for Trieste's irredentists, the café was destroyed by Austro-Hungarian troops during the first World War but was reopened when hostilities ended.
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Mirazur Mirazur is a restaurant in Menton, France rated with two stars by the Michelin Guide. The restaurant is run by chef Mauro Colagreco.
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Bruno Serato Sir Chef Bruno Serato is an Italian philanthropist, restaurant owner and chef, author, and speaker. Sir Chef Bruno has inspired change around the world by speaking at special events for over 30 years. From speaking at the United Nations to the Vatican TV and National Convention, Sir Chef Bruno has spoken before audiences of nearly 100,000 individuals about his charity program Caterina's Club to inspire people around the world to end world hunger. Sir Chef Bruno is the founder of Caterina's Club, an orange-county based charity that feeds nearly 3,000 children per night seven days a week in 20 cities and 40 locations throughout Orange County, California. Bruno has owned and operated the Anaheim White House Restaurant since 1980, which unfortunately burned down in February 2017 due to an electrical outlet fire. The Anaheim White House Restaurant is well known as a national Historical Landmark built in 1909 and is not only well known for its decadent food and outstanding service, but for its philanthropic work. The restaurant is currently undergoing reconstruction with a projected opening date of October 2017. Bruno's personal website is www.ChefBrunoSerato.com.
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Quo Vadis (restaurant) Quo Vadis is a restaurant and private club in Soho, London. It primarily serves modern British food. It was founded in 1926 by an Italian named Pepino Leoni and has passed through numerous owners since then, including celebrity chef Marco Pierre White, and is currently owned by Sam and Eddie Hart, also the owners of Barrafina. The restaurant is named after the Latin phrase "Quo vadis?", meaning "Where are you going?"
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Royal Monceau Raffles Paris The Le Royal Monceau Raffles Paris is a luxury hotel located at 37 avenue Hoche, 8th arrondissement, Paris, France. The hotel has 149 rooms with 61 suites and 3 luxury apartments that have been recently refurbished by the designer Philippe Starck. One of its restaurants has a Michelin star : "Il Carpaccio" serves Italian cuisine for lunch and dinner only and "Le Bar Long" serves lighter dishes all day from 8am to 2am with also a full bar available. Chef Nobu Matsuhisa and le Royal Monceau partnered and opened a Japanese restaurant, "Matsuhisa".
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Arzak Arzak is a restaurant in San Sebastián, Spain. It features New Basque Cuisine. In 2008, Arzak's owner and chef, Juan Mari Arzak, was awarded the Universal Basque award for "adapting gastronomy, one of the most important traditions of the Basque Country, to the new times and making of it one of the most innovative of the world".
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Hibiscus (restaurant) Hibiscus is a London restaurant which was owned and run by French chef Claude Bosi. It was opened in 2000 in Ludlow, Shropshire, and won its first Michelin star within a year, and a second in the 2004 Guide. In July 2006, Bosi and his wife Claire announced that they were to sell the location in Ludlow and move closer to London. The property was sold to Alan Murchison, and Bosi purchased a new site on Maddox Street in London. The restaurant closed in 2016.
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Gran Meliá Don Pepe The Hotel Gran Meliá Don Pepe is a luxury five hotel in Marbella, Spain. Its three restaurants serve Spanish cuisine; chef Dani García has received some international recognition. In 1974 the hotel was described as having a "private beach" and "elegant decor".
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Osteria Francescana Osteria Francescana is a restaurant owned and run by chef Massimo Bottura in Modena, Italy.
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Café Procope The Café Procope, in "rue de l'Ancienne Comédie", 6th arrondissement, is called the oldest restaurant of Paris in continuous operation. It was opened in 1686 by the Sicilian chef Francesco Procopio dei Coltelli, with a slyly subversive name adopted from the historian Procopius, whose "Secret History", the "Anekdota", long known of, had been discovered in the Vatican Library and published for the first time ever in 1623: it told the scandals of Emperor Justinian, his consort and his court.
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Le Grand Véfour Le Grand Véfour, the first grand restaurant in Paris, France, was opened in the arcades of the Palais-Royal in 1784 by Antoine Aubertot, as the "Café de Chartres", and was purchased in 1820 by Jean Véfour, who was able to retire within three years, selling the restaurant to Jean Boissier. A list of regular customers over the last two centuries includes most of the immortal heavyweights of French culture and politics, along with the "tout-Paris". Sauce Mornay was one of the preparations introduced at the Grand Véfour. Closed from 1905 to 1947, a revived Grand Véfour opened with the celebrated chef Raymond Oliver in charge in the autumn of 1948. Jean Cocteau designed his menu. The restaurant, with its early nineteenth-century neoclassical décor of large mirrors in gilded frames and painted supraportes, continues its tradition of gastronomy at the same location, "a history-infused citadel of classic French cuisine."
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Montreal Pool Room The Montreal Pool Room is a well-known and well-regarded greasy spoon (French: "casse-croûte") restaurant, located in the city's former red-light district on Saint Laurent Boulevard, in Montreal, Quebec, Canada. The restaurant has been open since 1912 (registered 1921) and is known for its "underground allure", described by some as being a "seedy goodness”. Though called a "pool room" by name, it no longer has a pool table.
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Raúl Musibay Raúl Musibay (born in Cayo la Rosa, near Bauta in the province of Havana, Cuba) is a chef and Internet entrepreneur.
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Marc Murphy (chef) Marc Murphy (born "c".1969 in Milan, Italy) is an executive chef, restaurateur and television food personality.
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Casa Marieta The Restaurant Casa Marieta is a centenary establishment recognized by the “Círculo de Restaurantes Centenarios de España”,
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Theo Randall Theo Randall (born 1967) is a British-born professional chef who specialises in Italian cuisine. He is currently the proprietor of Theo Randall at the InterContinental Hotel London Park Lane, although he is perhaps best known for being awarded a Michelin star at The River Café in London.
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Frank Berni Frank Berni (30 October 1903 - 10 July 2000) was an Italian-born British restaurateur, known for the Berni Inn restaurant chain that he founded with his younger brother Aldo Berni.
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St. John (restaurant) St. John is an English restaurant on St John Street in Smithfield, London. It was opened in October 1994 by Fergus Henderson, Trevor Gulliver and Jon Spiteri, on the premises of a former bacon smoke-house. Under Henderson's guidance as head chef, St. John has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel. As result, St. John has developed a following amongst gastronomic circles: "chefs, foodies, food writers and cooks on sabbatical".