 |
Triangle Bailliage de North Carolina
|
|
|
|
|
Professional Members of the Triangle Bailliage
c/o Giorgios Hospitality Group Durham, NC 27707 919-286-4313 http://www.georgesgarage.com/restaurants.shtml
Giorgios acquired his love for cooking in the family home in Karista, Greece before coming to the US at age 12. By age 23 he had already opened his first successful restaurant. He operates a variety of establishments in the Triangle and is known for his ability to spot and cater to culinary trends. His company is a full service catering operation in addition to running Parizäde, Vin Rouge, Dóce, George's Garage and Baci in Durham and The Spice Market in Chapel Hill.
Washington Duke Inn & Golf Club 3001 Cameron Boulevard Durham, NC 27705 919-313-2162 http://www.washingtondukeinn.com
Don is Director of Food and Beverage at the Washington Duke Inn and Golf Club (a Four-Star, Four Diamond property). He formerly owned Papagayo's in Durham. He is a member of the International Special Event Society and the National Association of Catering Executives. Don currently serves on the Board of Directors for the Jim Valvano Kids Klassic and has served on boards for the Durham Convention and Visitors Bureau and the Duke Cancer Patient Support Program, among his many community activities. Don attended college at the University of Maryland in College Park where he was President of Alpha Tau Omega.
Pinehurst Resort P.O. Box 4000 1 Carolina Vista Pinehurst, NC 27834 910-295-6811
Scott is Vice President, Resort Operations at the renowned Pinehurst Resort, on everyone's list of the best golf resorts on the planet and host to the 2005 U.S. Open Championship. Immediately prior to returning to Pinehurst, he was general manager at the Sanderling Resort in Duck, NC. He is a Certified Hotel Administrator, Certified Food and Beverage Executive and a member of the American Hotel and Lodging Association. He has served on the board for the North Carolina Hotel and Motel Association and the North Carolina Restaurant Association. Scott was previously general manager of the Daufuskie Island Resort in Hilton Head Island, SC. His history with the Triangle Bailliage goes back to his earlier positions at the Pinehurst Resort and Country Club where he was involved in hosting the very first Triangle Bailliage event.
Washington Duke Inn and Golf Club 3001 Cameron Boulevard Durham, NC 27705 919-313-2172 http://www.washingtondukeinn.com
Jason is the Executive Chef for the Washington Duke Inn and Golf Club, the only AAA Four Diamond hotel and conference center in Durham. The Inn is located on the Duke University campus and is known for outstanding service and hospitality. Jason's personal cooking interests include American regional, Asian, French country and haute cuisines. He is a Johnson & Wales graduate who received European-style culinary training at Restaurant Million in Charleston, SC and at Blantyre in Lenox, MA. He has also worked at various Relais & Chateaux properties and on Lanai in Hawaii. The Inn specializes in his regional neo-American fare.
Patrick Corso, Maître de Table Restaurateur Pinehurst Hotel and Country Club P. O. Box 4000 Pinehurst, NC 28374 910-295-6811
The Angus Barn 9401 Glenwood Avenue Raleigh, NC 27617 919-787-3505 http://www.angusbarn.com/index.html
Van Eure is the owner and general manager of the Triangle's best known and most successful restaurant, The Angus Barn, founded by her father Thad Eure, Jr and his partner Charles Winston over 40 years ago. The Angus Barn is famous for hospitality and service, traditions she works hard to ensure. Van attended Rollins College and Carolina receiving her degree in education. She spent 5 years in Kenya after graduating before returning to the family business. Van has received numerous professional awards, the most recent being induction into the National Restaurant Association's College of Diplomates. Her community service activities include chairing the Walk for Hope Foundation that has raised millions of dollars for mental health research.
Fins Restaurant 7731-39 Lead Mine Road Raleigh, NC 27615 919-847-4119
Tom is a proprietor at Fins, an established north Raleigh restaurant known for its polished and eclectic fusion menu that features seafood prepared with Japanese discipline and continental influences. His main business interest is as a builder of contemporary transitional homes. In addition, Tom has provided the leadership for the local Habitat for Humanity effort to construct a couple dozen homes in a week and is currently leading a national effort to construct 1000 Habitat homes in June 2006. His hobby interests include antique cars - he has been known to arrive at Chaîne events dressed as a chauffeur and driving a 1946 Rolls Royce from his collection. Tom holds an AB from Franklin and Marshall and an MBA from Wharton.
Nana's Restaurant 2514 University Drive Durham, NC 27707 929-493-8545
Scott is an Asheville, NC native who trained at the Culinary Institute of America where he interned at Jam's and Arcadia before heading to Italy to work at San Domenico. Returning to New York in 1988, he worked at Bouley and with Nancy Silverton at Campanile. In 1990, Scott returned to North Carolina spending time working with Ben Barker at Magnolia Grille before opening Nana's. Scott also is a partner in two Q Shack barbecue restaurants, one of which is next door to Nana's, and a consultant at Durham Catering. Recently he opened Nana's Chop House in Raleigh.
Samuel Longiotti, Maître de Table Restaurateur The Siena Hotel 1505 East Franklin Street Chapel Hill, NC 27514 919-929-4000
Papas Grille 1821 Hillandale Road Durham, NC 27705 919-383-8502
Sam Papanikas is the executive chef & partner of Papas Grille in Durham, NC. A family operated restaurant, Papas Grille was established in 1994 serving fine Hellenic & Mediterranean Rim cuisine. Sam was raised in the industry with his father owning restaurants in Philadelphia, Pa., Cape May, NJ, Clearwater, Fl and now in Durham, NC. Sam is self-taught in the kitchen and service industry, learning the foundation from his family, but now continuously striving to enhance every aspect of the fine dining experience. Papas Grille has recently won the award of excellence from DiRoNa and looking to extend there accolades in years to come.
Provence 203 West Weaver Street Carrboro, NC 27510 919-976-5008
Felix is a chef who just can't seem to stay out of the kitchen or in one place, much to the benefit of Triangle area diners. His Chez Felix in Carmel, CA opened in 1977 and was successful with rave reviews. He and his wife Anne followed that with three successful restaurants in Florida and then allegedly moved to the Triangle area to retire near their children and grandchildren. However, shortly after moving to the area they spotted a good location in Carrboro and opened Provence. The restaurant features the flavors, dishes, and styles suggested by its name and has rapidly become an area favorite.
The Angus Barn 9401 Glenwood Avenue Raleigh, NC 27617 919-787-3505 http://www.angusbarn.com/index.html
Walter is the executive chef of The Angus Barn, where he oversees not only the daily preparation of 5000 lbs of beef but also the menus in the Wine Cellar. He learned his love for food from his family and decided to cook professionally while still a teenager. Walter has attended Lagrange College, Auburn University, and Nathalie Dupree's Cooking School. He has received numerous awards including Restaurant Guild International Five Star Chef of the Year and is a founding member of the Cystic Fibrosis Master Chef Series that has raised over $1 MM for research. Walter has been the spokesperson for B&B Black History tours on the influences of African American Southern culture and it's food. He has been featured in Ebony and Savoy magazine and was victorious in his recent appearance on Iron Chef America.
The Angus Barn 9401 Glenwood Avenue 919-787-3505 http://www.angusbarn.com/index.html
Second Empire Restaurant and Tavern 330 Hillsborough Street Raleigh, NC 27603 919-829-3663
C'est Si Bon 1002 Brace Lane Chapel Hill, NC 27516 919-942-6550
Dorette is influenced by French heritage and the food traditions of the Pennsylvania Dutch country where she was born and raised. She is an author, chef and co-owner of the C’est Si Bon! cooking school in Chapel Hill. Dorette is a CIA grad who has poached oefs as a private chef to the rich and eccentric and styled steak hache, glace, and fettucine for video, print, and live tv. She judged Raleigh’s ‘Food Fight’ on tv and exhibited C'est Si Bon!’s widely acclaimed kid-chef program on PBS. Dorette offers tours to the real Provence and Tuscany to adults looking for truffles in all the right places and teens interested in exploring the map culinaire.
Rich was born in the heart of
Carolina Inn 211 Pittsboro Street Chapel Hill, NC 27516 919-933-2001
Executive Chef Brian Stapleton earned his degree from the California Culinary Institute in 1983 before being recruited to work at some of America's finest dining establishments. In 1995, he became the Executive Chef at Il Palio, located in the Siena Hotel. In 1999 he was tapped as the Triangle Chef of the Year. Shortly thereafter he moved to The Carolina Inn and Carolina CrossRoads Restaurant. His culinary talents have earned the restaurant Mobil Travel Guide's Four-Star Award every year since 2001.
Bakus 9 746 Ninth Street Durham, NC 27705 919-286-0777
Adrian is the creator and owner of Bakus 9 in Durham. The restaurant reflects his passion for food and wine as part of a vibrant lifestyle. Its menu reflects family influences and focuses on Spanish items with an American and Latin America twist. The hours promote late night dining and community involvement with fundraisers and an art wall are an important part of the restaurant. Adrian and his staff recently hosted the first Chaîne event at Bakus.
Grapenuts 3711 Peppermill Drive, N Wilson, NC 27896 252-246-WINE
Sarah is a partner in Grapenuts in Wilson, NC, a wine shop that originated from a hobby interest in wine. She credits her interest in food and wine to her New Zealand mother, a classically trained cook, and her father who was involved with economic development of the California wine business, particularly Inglenook and Beaulieu, and who knew influential figures such as Andre Tchelistcheff. Sarah's hobbies are cooking and skiing and she visits kitchens and studies with chefs as her schedule permits. She holds a B.A. from Vassar and M.A.'s from Columbia and NYU and has taught and consulted on Chinese history and affairs. She currently serves as a trustee of the Wilson County Public Library and has served as president of Wesley Shelter and trustee for the North Carolina Community Foundation/Wilson.
|
|
Visitors (Site Last Updated 10/16/07) |
Our
Professional Members contribute their skills to our Bailliage in many
ways. They advise on menus, suggest locations, host events, serve as
officers and make their knowledge available to others. They are leaders of
progress in the gastronomic and hospitality industry in the Triangle and North
Carolina and are involved with community service activities as well. We are proud to introduce them (in alphabetical order) with contact
information for their professional affiliation.
Giorgios
Bakatsias, 
Donald
Ball, 
Scott
Brewton, 
Jason Cunningham,
Van
Eure, 
Tom
Gipson, 
Scott
Howell, 
Sotiris
(Sam) Papanikas
Felix Roux,
Walter
Royal,
Henk
Schuitemaker, 
Daniel
Schurr
Dorette
Snover,
Brian Stapleton
Adrian Taylor,
Sarah J. Warden,