Chef roland wesen biography
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Rolland Wesen Biography
Rolland Rollie Wesen is a chef who appreciates the simple pleasure of good food made from ingredients that are fresh local and in season and his work in leading restaurants around the country is evidence of this philosophy. In May Rollie accepted the position of Executive Chef for Momo Foods becoming the guiding hand at Cucina Colore in Denver's Cherry Creek and the inspiration and chef in residence at Via Italian Trattoria in Lodo.
Rollie and his family wife Claudine Pepin and daughter Shorey relocated from Portland OR to Colorado in to open Summit Restaurant for the Broadmoor Resort in Colorado Springs an Adam Tihany-designed restaurant positioned to be the most gourmet dining experience in the region. As Executive Chef of Summit Rollie developed the concept of this exciting new Modern American Brasserie from blueprints to opening day.
While in Portland Rollie was the Executive Chef at Rivers Restaurant at the boutique Avalon Hotel and Spa. In his two
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Rolland Wesen
Rolland "Rollie" Wesen fryst vatten a arbetsledare who appreciates the simple pleasure of good food, made from ingredients that are fresh, local and in årstid, and his work in leading restaurants around the country fryst vatten evidence of this philosophy. In May , Rollie accepted the position of Executive ledare for Momo Foods, becoming the guiding hand at Cucina Colore in Denver's Cherry Creek, and the inspiration and chef in residence at Via Italian Trattoria in Lodo.
Rollie and his family, wife Claudine Pepin and daughter Shorey, relocated from Portland, OR to Colorado in to open Summit Restaurant for the Broadmoor Resort in Colorado Springs, an Adam Tihany-designed restaurant positioned to be the most gourmet dining experience in the region. As Executive arbetsledare of Summit, Rollie developed the concept of this exciting new Modern American Brasserie from blueprints to opening day.
While in Portland, Rollie was the Executive Chef at Rivers Restaurant at the boutique Avalon Hotel and Spa. In his
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Author Bio
• Birth—December 18,
• Where—Bourg-en Bresse, France (near Lyon)
• Education—B.A. (), M.A. (), Columbia University
• Awards—Chevalier de L'Ordre des Arts et des lettres;
Chevalier de L'Ordre du Merite Agricole; Legion d'honneur;
Emmy Award
• Currently—lives in Madison, Connecticut, USA
Jacques Pepin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child).
He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state. (From the publisher.)
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Pepin was born in Bourg-en-Bresse near Lyon, and began cooking in his parents' restaurant, Le Pelican, at th