Chef Timmins, Executive Chef for The Greenbrier, talks about A Weekend of Culinary Masters.
Learn more and meet the experts who will be speaking and sharing at this signature event.
A Weekend of Culinary Masters. October 25 - 28, 2007.
Only at the Greenbrier. Register here.
Thursday, August 2, 2007
Chef Peter Timmins and A Weekend of Culinary Masters
Tuesday, July 31, 2007
Introducing...Michael Voltaggio
Michael Voltaggio's passion for mixing strong classical disciplines with modern flavors and techniques has allowed him to return to The Greenbrier to begin planning for the resort's newest culinary invention, Hemisphere.
In California, Voltaggio wowed patrons of the Charlie Palmer Dry Creek Kitchen and under his direction, this wine country eatery was named one of the top 100 Bay Area restaurants, in addition to receiving 1 Michelin Star.
Voltaggio's culinary career began with stints in some of New York's most famous restaurants which led him to enter The Greenbrier's Culinary Apprenticeship Program. After graduation, Voltaggio held the top post of Chef de Cuisine at The Ritz-Carlton Naples Dining Room, where his efforts helped the restaurant receive the AAA Five-Diamond Award.
Introducing... Alessandro Stratta
Award-winning chef Alessandro Stratta brings his talent for preparing French cuisine each day to the Wynn Las Vegas restaurant ALEX. Stratta came to Wynn from Renoir at the Mirage Hotel and Casino where he received national acclaim for his world-class menu and innovative approach to cuisine distinguished by a one-of-a-kind marriage of regional French and Italian ingredients. Stratta was named Best New Chef in 1994. In 2005, ALEX was selected as one of the "Best New Restaurants in America" and in 2006 it was recognized by AAA as a Five Diamond Restaurant, one of only three in Las Vegas. From a long line of restaurateurs and hoteliers, Stratta has continued the family tradition, becoming the fifth generation to be involved in the culinary industry.
Join Alessandro Stratta at A Weekend of Culinary Masters at The Greenbrier, October 25 - 28, 2007. Learn more here.Introducing... Peter Timmins
Certified Master Chef, Peter Timmins, has been the Executive Chef of The Greenbrier for eight years. Under his leadership is a culinary brigade of more than 150 chefs and cooks, five different food operations and one of the country's most prestigious apprenticeship programs. A native of Ireland, Timmins started his career in his native Dublin under the guidance of Master Chef Roger Noble at the Royal Hibernian Hotel. Since then he has experienced an acclaimed career where his talents led him to serve on the Culinary Olympic Team and most recently earn a Doctorate from Johnson & Wales University.
Join Peter Timmins at A Weekend of Culinary Masters at The Greenbrier, October 25 - 28, 2007. Learn more here.Introducing... Frederic Monti
Frederic Monti joined The Greenbrier culinary staff in 2004 and serves as the resort's Executive Pastry Chef. Pastry Art & Design magazine recognized Monti's talents and named him as one of the Top Ten Pastry Chefs in America for two consecutive years. Like Voltaggio, Monti's wealth of experience also included the Ritz-Carlton Naples, but also other great eateries including Brasserie Le Coze in Atlanta, Bakery Frederic in New York, and Le Clos de la Violet in France. A native of Nice, France, Chef Monti holds a degree from LeNotre. While Monti might most be known for his pastries, those in the culinary world may most remember his Silver Medal win during the National Pastry Team Championship. This thirteen-hour competition brought Monti's team a second place finish.
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