Currently the Executive Chef of Alex, Chef Alessandro takes his namesake restaurant into a the summits of the industry by way of a globally appealing cuisine, unparalleled culinary culture and dining experiences guests simply cannot dare forget. The restaurant has garnered numerous awards including being ranked as one of Esquire Magazine’s Best New Restaurants in America in 2005 and a Five-Diamond Restaurant distinction given by AAA. Because of his outstanding talent and exquisite discernment of various cuisines, Chef Alessandro has also received several culinary honors himself including more than a few James Beard Foundation Awards and Mobil’s Five-star rating.
Alessandro Stratta: Steering Alex to the Heights of Success through Globally Appealing Cuisines12/28/2012 Chef Alessandro Stratta’s culinary style is much like French Riviera – delightfully refined and completely unforgettable. His gastronomic flair revolves around creating legendary brands of French fare through handpicked, regional ingredients combined with distinct flavors and textures no other culinary master has ever thought of. He prepares season-inspired French dishes with Italian traces, a groundwork that’s based on customary culinary skills and ingredients combined with a complete understanding and deep appreciation for culinary tradition and history.
Currently the Executive Chef of Alex, Chef Alessandro takes his namesake restaurant into a the summits of the industry by way of a globally appealing cuisine, unparalleled culinary culture and dining experiences guests simply cannot dare forget. The restaurant has garnered numerous awards including being ranked as one of Esquire Magazine’s Best New Restaurants in America in 2005 and a Five-Diamond Restaurant distinction given by AAA. Because of his outstanding talent and exquisite discernment of various cuisines, Chef Alessandro has also received several culinary honors himself including more than a few James Beard Foundation Awards and Mobil’s Five-star rating.
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Born and raised in Brooklyn, New York, Allen Susser is the youngest child of a family that celebrated the joys of life through food. Boasting of a rich culinary heritage, Susser recalls that one of the most memorable events in his childhood years was the uncovering of the cultural value placed on various cuisines. Those years gave him the balance as well as his deep passion and respect for food. The impact was truly stirring that he resolved to take up Culinary Arts and become one of the world’s most influential chefs.
Susser graduated in 1976 at the New York City Technical College with incredibly high honors and a degree in Restaurant Management. He then proceeded to take up Hospitality in Florida International University, where he once again received high honors including the Ward Arbury Award. In the years that followed, Susser found himself pursuing timeless culinary techniques from several opportunities that allowed him to experiment and expand his knowledge, skills and vision. He finally achieved his aspirations through his tenure in the state-of-the-art kitchens of Le Cirque Restaurant and Le Bristol Hotel in New York City. As he grew old and matured, Susser’s culinary flair, individual style and confidence became apparent and it did not take long for the restaurant industry to take notice. Realizing his potentials, Susser chose Miami, Florida, to blaze a trail with his own signature techniques and establish his career. He identified with the region’s natural resources and immediately utilized it as its wellspring of distinct culinary combinations and masterpieces. One of his most remarkable innovations was juxtaposing tropical fruits and fresh local fish. Applying his trainings and techniques, Susser created the culinary essence of his region and soon rendered refreshing, stimulating and satisfying dishes that became known as the New World Cuisine. Up to this very day, Susser continues to cook his innovative signature cuisine and has expanded beyond his adopted region to include Modern America, Latin America and Caribbean influences. Almost half a century ago, in Salt Lake Valley, Utah, Ramon and Maria Cardenas opened the Red Iguana, a restaurant business that was primed to conquer the American world. Deriving inspiration from their rich Mexican roots, the couple created recipes and meals that boasted of every bit of Mexican tang and textures served in a feisty and vibrant ambience that summoned nostalgic feelings of being in an incredibly lively “fiesta”. Needless to say, the restaurant was a huge hit among local guest and tourists, and soon found itself at the summits of the restaurant industry.
Several years later, the Red Iguana grew significantly and now prides itself with a yearly revenue of more than $8 million. Its success has paved the way for several expansion projects to several locations all over the country. Today, children of Ramon and Maria carry on the legacy their parents have left behind and the restaurant continues to offer delightful Mexican fare to its guests combined with outstanding customers service and a happy ambience, all summing up to a great dining experience. An established entrepreneurial presence in the sports broadcasting sector, Jed Drake serves as ESPN Senior Vice President and Executive Producer of Event Production. His affiliation with ESPN stretches back to the cable television network’s initial year of operation. He came to ESPN with sports anchor experience at the upstate New York NBC affiliate WPTZ-TV, where he assisted in coverage of the 1980 Lake Placid Winter Olympics.
Jed Drake’s decision to join ESPN reflected his belief in the marketability and growth potential of an (at-the-time untested) 24/7 sports broadcasting model. He led diverse aspects of event production throughout the 1980s, notably leading U.S. coverage of the 1987 America’s Cup in Freemantle, Australia This marquee event featured American skipper Dennis Conner’s successful leadership of the Stars & Stripes 87 team in defeating Australia and winning back the Cup for his country. Mr. Drake continued to head production of ESPN America’s Cup coverage for the next eight years. In 1989, Jed Drake accepted responsibilities as Coordinating Producer with ESPN. In this capacity, he was instrumental in expanding the network’s coverage to include Major League Baseball. Since accepting his current role in 2000, Mr. Drake has continued to develop innovative programming that includes special features within the Sunday Night Baseball brand, and popular sports talk shows such as 1st and Ten. Recognizing expanded interest in soccer in the United States, Mr. Drake also spearheaded a significant World Cup coverage expansion in 2010. All 64 games were broadcast on a total of four American networks, including three ESPN channels and ABC Sports. A chain of casual dining restaurant headquartered at the heart of Sharon, Pennsylvania, Quaker Steak & Lube has delighted guests of all sorts with their tasty menu items, unparalleled customer service and a restaurant concept that is unlike any other in the entire world.
It was the spring of 1974 when the United States hit it hard with the gas prices. As the cost of gasoline was catapulting to the highest of highs, gas stations were closing one after another in a seemingly hasty fashion while carmakers started experimenting with new ways to develop automobiles that can get better mileage. But for Gary Meszaros and George Warren, it was not about getting a better mileage or sticking to the 55 mph speed limit. It was all about building a home that would serve as a sanctuary for the “gas-station” culture and those high-powered muscle cars – both of which faced the threat of getting thrown into oblivion. Thus, the Quaker Steak & Lube was born. A Cook Your Own Steak food enterprise built out of an old, abandoned gas station, Gary and George gave those outmoded muscle cars a home and now boasts of a 1936 Chevrolet, suspended in time on an authentic hydraulic grease rack. It is from these humble beginnings that the Quaker Steak & Lube chain of restaurants began, offering not only safe houses for old cars but also a wide range of signature dishes such as chicken wings served with delightful trademark sauces. Today, the Quaker Steak & Lube serves nearly 100 million chicken wings in a year, has bottled its signature sauces for distribution on supermarket, grocery stores and food shops, and has been awarded with the “Best Wings in USA” title and several more local, national and global accolades for its sauce and meal recipes. Through its 45 locations in several states across America, Quaker Steak & Lube still rescues outdated muscle cars, trucks, vintage automobiles, and a wide range of antique and custom-made motorcycles, providing them with good homes up in the restaurants’ walls and ceilings. It’s not uncommon to hear about successful companies that were created in their founders dormitory rooms while still in college. At first glance, Anthony Casalena is just one of those dorm room success stories, but what many people don’t know is that his first attempt at starting up a business happened when he was just a high school senior.
Like many computer wizards, Casalena has been involved in software and user interface development since he was 15, and by his senior year in high school, he was involved in the design and implementation of an online communication and collaboration software provider called HyperOffice.com. He went on to get his Computer Science degree from the University of Maryland and it was during his senior year that he got the inspiration for Squarespace, a web development and design service that provides website solutions for professional and amateur website designers, as well as novices who want to have professional looking websites. The company was so successful that in 2010, Squarespace posted sales of $10.2 million. Casalena’s success has not escaped the watchful eye of business, media, and technology insiders. His company has been featured in many print and online media, and Casalena himself was recognized by Crain’s New York Business as one of its Top Entrepreneurs of 2011. The buzz about finding renewable energy sources has been growing louder and louder over the years and the search for sustainable energy sources has become a hot topic in many different venues. One of the green energy sources that have taken the spotlight in recent years is solar energy. Solar power technology has been around for quite some time now, but the dream of a solar power revolution has been put on hold due to the high costs of having solar panels installed in people’s homes. Luckily, that dream can still become a reality because of the vision of one man.
Lyndon Rive, a native of South Africa, is the man behind SolarCity, a company that leases out solar panel systems to homeowners. By leasing solar panels, homeowners can experience a significant reduction in the electric bills and spend less on the actual panels than if they actually purchased them. His genuine concern and passion for the environment was his inspiration and driving force to come up with the idea for SolarCity. He co-founded the company with his brother Peter in 2006 in the hopes that more people make the switch to renewable energy sources. Two years after the company was founded, SolarCity has expanded its reach to over 300 communities in 3 states. Rive has been an entrepreneur for most of his adult life. He started his first company while still living in South Africa when he was just 17. He also co-founded a company called Everdream, which was later on acquired by Dell Computers in 2007. His talent for business has landed him praise from various business, technology, and media insiders including The San Francisco Business Times which named him to their 40 Under 40 list for 2012. He is also included in the MIT Technology Review’s TR35 in 2010 as one of their Innovators Under 35. Bikini Sports Bar and Grill: Tasty Food, Great Sports and Unparalleled Sex Appeal All Under One Roof12/7/2012 It all began during the winter of 2001. Tired and weary of all the dismal things brought about by the technology boom and the internet explosion that was transpiring everywhere he turns, Doug Guller packed his travel bags and flew to Australia for a much-needed respite.
While he was sitting at a bar near the Australian coast and watching rugby on a tiny television nearby, an alluring server went over and asked, “Want some beer, mate?” At that precise moment, all Guller could do was heave out a huge sigh and smile. He had a eureka moment and thought to himself that all he had at that time – good food, relaxation, drinks, sports, services and girls – mounted to a perfect combination. And just like that, life instantly made sense to him. A few months after that, the Bikini Sports Bar & Grill opened at Austin, Texas. Through its matchless mix of great food, sports and sex appeal that was a big hit among countless guests, it didn’t take long for the restaurant to open new locations all around America. Who wouldn’t want to work in an enterprise where all they have to do is have fun? Well, at the Tilted Kilt Pub and Eatery, that’s what they do best! The sports bar franchise’ concept has elevated its brand of gaiety high above other pubs, sports bar, bar & grill, and restaurant concepts in the United States, which comes as no surprise since every little thing at Titled Kilt Pub & Eatery has a say on its rare Celtic-themed celebration.
From its captivating costumes to hilarious limericks mounted on its walls, to the English, Irish and Scottish cultural oddities, the pub has created an ambience that incessantly encourages its diners to just simply let loose – and guests happily oblige at all times. With its massive high-definition television screens in every corner, sports fanatics from all walks of life love to gather around at Tilted Kilt as well. Add up some dartboards, pool tables and timeless rock music, and one will get an ambience that is vibrant, revitalizing and fun. It also boasts of an extensive merchandising program that keeps the brand at the core of the hearts of its most loyal guests. At Tilted Kilt, diners can feast their eyes on a menu that comprises a wide assortment of affordable meals and delectable selections such as its Drunken Clams, Gaelic Chicken, Big Arse Burgers and Danny Boy’s Shepherd’s Pie. The pub’s commitment to quality and excellence has made each dish delicious and the entire dining experience memorable. Tilted Kilt’s one-of-a-kind signature experience is also manifested in its uplifting “welcome back” feeling enjoyed by its guests every time they come back. Whether they have just got off from work at a construction site or an intense corporate meeting, they are always happy that they have chosen to come and join the fun that’s happening only at the ‘Kilt’. |