It was a little over a year and half ago that the French
Kitchen in the historical refurbished Lord Baltimore Hotel opened and in that time
have had a handful of chefs running their culinary endeavors; the restaurant,
banquets, room service, the LB Tavern and the LB Bakery. For whatever reasons,
they didn’t work out, but if you are going to have a restaurant called the
French Kitchen, bringing in a French chef, Chef Frank Ziegler, who grew up in
Alsace, makes great marketing and hospitality sense.
Chef Ziegler comes to the table, excuse my pun, having
worked at Le Caveau d’Eguisheim alongside Michelin Star Chef Schubnel and
formative cooking training at the three Michelin Star L’Auberge de I’lll and Pavillon LeDoyen. His CV reports his United States experience
at five star hotels and resorts at the Delano Hotel Miami with Chef Claude
Troisgros and with Chef Curtis Duffy from The Peninsula Chicago. His wanderlust took him worldwide as
assistant culinary director and executive chef in Bangkok, New Delhi and
Jakarta.
Check out the slideshow and complete story HERE.
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