Posts classified under: Fusion

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Masaharu Morimoto

Chef Masaharu Morimoto has gained an artsy reputation in the world of cooking through his unique style of presenting food and through the combination of flavor and techniques of both Japanese and western cooking styles.  Morimoto is a Japanese chef, known for his debut on the Japanese television series Iron Chef and later, Iron Chef America: Battle of the Masters where he went up against world renowned chefs Mario Batali, Wolfgang Puck, and Hiroyuki Sakai.  Many of Masaharu’s exclusive food presentation designs are inspired by his travel from his home in Hiroshima to the United States when he set out to begin his career in New York City.

In 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published, winning two IACP awards and a James Beard Foundation Award nomination. Morimoto is the executive chef at several of his own restaurants including, Morimoto Philadelphia, Morimoto New York, Wasabi by Morimoto in Mumbai and New Delhi, and Morimoto Sushi Bar in Boca Raton, Florida.  In July of 2010, he opened his first West Coast restaurant, Morimoto Napa, on downtown Napa’s new riverfront development.  Recently, in 2012, Morimoto opened his second New York restaurant, the Tribeca Canvas. The restaurant features a menu full of Morimoto’s own bistro-style comfort foods.

Cooking demonstrations, endorsements, personal appearances, PR campaigns, speaking engagements, hire, book, we represent, contact, find celebrities, chefs and agents for Masaharu Morimoto. If you want to find the representation, PR firm, marketing company, corporate consulting, speaking agent, to book or hire Masaharu Morimoto, Celebrity Chef Network is the agency of corporate consulting for your program. Our booking agents are the best in the business for consulting companies, agencies and universities in finding fees, availability and interest for celebrity chefs like Masaharu Morimoto for any type of event, appearance, speaking engagement, endorsement, corporate event, motivational speech, PR campaigns, etc. Call Celebrity Chef Network at 212-410-9879 or email booking@celebritychefnetwork.com.  Our booking agents are here to help you hire your Celebrity Chef now.

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Lon Symensma

Hire Lon Symensma through Celebrity Chef Network. Booking a celebrity chef requires an expert team. Let the booking agents at Celebrity Chef Network help you hire the best one for your brand or event. To contact Celebrity Chef Network, call 212-410-9879 or email booking@celebritychefnetwork.com.

SHOWS: CBS, Martha Stewart, CBS

BIO: Lon Symensma was only 14 when he began working for a local diner when he found himself in love with the culinary world; the fast paced energy and demanding environment. Lon began competing in the national culinary circuit and when he was 19, joined Team USA at the 1996 Culinary Olympics in Berlin, Germany earning a silver medal. The next year, he was awarded the National Junior Chef Award.

This award boosted his confidence and he decided to pursue a career as a chef and enrolled in the Culinary Institute of America. After graduation, he traveled to France and spent time at two separate Michelin Starred restaurants, Roger Verge’s Moulin Mougin and Jacques Chibois’ La Bastide Saint Antonie. After France, Lon Symensma traveled to Italy and Spain, including San Sebastian’s famous Arzak.

In 2001, he joined Chef Jean-Georges Vongerichten at his restaurant in New York City, and developed a passion for the bold and energetic characteristics of Asian ingredients. With the guidance of Lon’s mentors, Jean-Georges and Gary Kunz, Lon spent 6 months traveling throughout South East Asia and China. While in Asia, Lon Symensma was allowed to partake in the opening of Jean-Gorges Shanghai and was given extensive training at the Royal Garden Hotel in Hong Kong and the five-star Datai resort in Malaysia.

Lon Symensa then returned back to the US as the opening sous chef at Spice Market, Jean-Georges’ South East Asian restaurant which earned a three star review from the New York Times. After Lon left Spice Market, he opened Yumcha, a Chinese restaurant in Manhattan’s West Village.

The launch of Yumcha and Lon’s long list of achievements caught the eye of Stephen Starr, who offered Lon Symensma a position as Chef de Cuisine at Buddakan. Since the opening in 2006, Lon has been responsible for the creative development of the menu. The next year, he became executive chef of the New York Times two star restaurant and his passion for cooking grew to its highest level, “I enjoy developing new dishes that represent the crisp, vibrant flavors of Asian cuisine. Many are my own twists on classical dishes created in an effort to provide guests with an experience that is both exciting and familiar.”

Lon Symensma is a frequent speaker on the Martha Stewart Radio program and has been seen on the CBS Early Show and New York 1. He is available for speaking engagements, hosting and cooking demonstrations.

APPEARANCES: CBS, Martha Stewart

WHO REPRESENTS LON SYMENSMA: Celebrity Chef Lon Symensma can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.

To hire Lon Symensma for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at booking@celebritychefnetwork.com  or 212-410-9879.

Gene Briggs

Hire Gene Briggs through Celebrity Chef Network. Booking a celebrity chef requires an expert team. Let the booking agents at Celebrity Chef Network help you hire the best one for your brand or event. To contact Celebrity Chef Network, call 212-410-9879 or email booking@celebritychefnetwork.com.

CHARITIES: Matthews Farmers Market, Local Farmers Initiatives

BIO: Celebrity chef Gene Briggs has been a culinary mainstay in the Charlotte area for more than a decade. With over 25 years of experience, Chef Briggs has become a master of his craft. His restaurants Blue and Table are two of Charlotte’s most sought after restaurant reservations and have consistently been ranked as two of the city’s top eateries.

Chef Briggs got his start in the culinary industry in 1979, working in various restaurants located in upstate New York. Here, he honed and perfected his practice of using fresh ingredients to create a variety of dishes that sample cuisines from around the world. This philosophy of only using the freshest ingredients has defined and inspired Chef Briggs’ cooking throughout his career, something that is still evident at his restaurants today.

In 1991, Briggs moved to Charlotte to work at Prisms Restaurant. After getting his start in the Queen City, he spent time working at many of the city’s most well known restaurants. Finally, in 2003, Briggs opened up his own restaurant for the first time, Blue Restaurant & Bar. To no surprise, the establishment quickly gained a reputation as one of Charlotte’s best restaurants.

Serving up a variety of cuisines, Blue’s menu is inspired by Spanish, French, Sicilian, Italian, and Moroccan cuisines. Chef Briggs stays true to his philosophy of only using the freshest ingredients, as he purchases locally, farm grown ingredients. Additionally, Briggs as an advocate of developing a communal relationship between local farmers and his restaurants and uses Blue as a tasty vehicle to display the advantages of such a relationship.

Following the success of Blue Restaurant & Bar, Briggs opened Table Restaurant & Bar in 2006. Table also saw immediate success and firmly planted Briggs among Charlotte’s most sought after chefs. All in all, Chef Brigg’s restaurants have won the “Best in Hot Food” category at Taste of the Nation in 2000, 2004, 2006, and 2008, have been recognized by Zagat as one of “America’s Top Restaurants” and have earned numerous Open Table awards. Brigg’s has also participated in three James Beard Dinners and numerous Chef’s Best Dinners.

Additionally, Chef Gene Briggs gives instructional cooking sessions once a month at his restaurant, Blue. Sessions are available to the public via signup, and each month Briggs focuses one utilizing one, fresh ingredient. Celebrity Chef Gene Briggs is available for speaking engagements, endorsements, and cooking demonstrations.

WHO REPRESENTS GENE BRIGGS: Celebrity Chef Gene Briggs can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.

To hire Gene Briggs for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at booking@celebritychefnetwork.com  or 212-410-9879.

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Douglas Keane

Hire name through Celebrity Chef Network. Booking a celebrity chef requires an expert team. Let the booking agents at Celebrity Chef Network help you hire the best one for your brand or event. To contact Celebrity Chef Network, call 212-410-9879 or email booking@celebritychefnetwork.com.

BIO: A graduate of Cornell University’s School of Hotel Administration, Douglas Keane began his career at The Four Seasons, a three-star restaurant in the Seagram’s Tower working under chef Christian “Hitsch” Albin. Following his time with Albin, he teamed with New York City’s Lespinasse with Chef Gray Kunz. While here Douglas was very impressed with the exotic flavor combinations and the precise technique in which the line cooks possessed. Next, Douglas Keane joined Chef Traci Des Jardins’ team in San Francisco at Jardiniere and later became chef de cuisine. After being granted  leave of absence, Douglas Keane served as opening sous chef at Gary Danko where his friendship with his future partner, Nick Peyton started. Douglas returned to Jardiniere as executive chef and in 2002, he was honored as the Rising Star Chef by the San Francisco Chronicle and earned three and a half stars for his cuisine.

Partnering with Nick Peyton, they opened Cyrus, a luxury restaurant opening in Sonoma County in 2005. Cyrus is Nick and Douglas’ “dream restaurant” specializing in ambitious cooking style that Douglas Keane refers to as “contemporary luxury.” The ingredients used in Cyrus are uncommon and are used to create exciting new tastes for guests.

Cyrus and Chef Douglas have been the recipient of an abundant amount of accolades which include two stars from The Michelin Guide, four stars from Michael Bauer at the San Francisco Chronicle, Gourmet magazine’s Top 50 Restaurants in America, Esquire magazine’s Chef of the Year and Food & Wine magazine’s Best New Chef. Douglas Keane was awarded the James Beard Best Chef—Pacific award in 2009. He is available for speaking engagements, cooking demonstrations and hosting.

WHO REPRESENTS DOUGLAS KEANE: Celebrity Chef Douglas Keane can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.

To hire Douglas Keane for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at booking@celebritychefnetwork.com  or 212-410-9879.

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Bradford Thompson

Hire Bradford Thompson through Celebrity Chef Network. Booking a celebrity chef requires an expert team. Let the booking agents at Celebrity Chef Network help you hire the best one for your brand or event. To contact Celebrity Chef Network, call 212-410-9879 or email booking@celebritychefnetwork.com.

NETWORKS: Food Network, NBC, CBS

CHARITIES: Share our Strength, TJ Martell, MLBPA Charities, Autism Speaks, Chefs for Humanity

BIO: Bradford Thompson spent many summers while growing up on the coast of Maine lobster trapping and picking fresh blueberries with his grandmother. After graduating from University of Rochester, he realized his passion for food was much greater than originally thought, so he began training under Chef Vincent Guerithault, Alessandro Strata and Daniel Boulud throughout the Michelin Starred kitchens of France. These experiences led to Bradford cooking for one of the finest restaurants in the country, Mary Elaine’s at the Phoenician in Scottsdale, Arizona and while here, he used his strong American culinary skills with his class French training.

Mary Elaine’s won some of the most coveted awards during Bradford Thompson’s time, such as the prestigious Five-Diamond by the American Automobile Association, The Mobile 5 star award, and the esteemed Grand Award from Wine Spectator magazine. Bradford has been named one of Food and Wine Magazine’s Best New Chefs of 2004 and is the winner of the James Beard Award: Best Chef Southwest in 2006. This same year, he was inducted into the Scottsdale Culinary Hall of Fame for his giving to the community and culinary world.

In 2007, Bradford Thompson left Mary Elaine’s and came out with a line of bottled Jamaican jerk sauces. He has been a consultatnt for restaurateurs in New York and Bradford and his cuisine have been featured on the Food Network, NBC, Today Show, CBS Early Show, Wine Spectator, Food Arts, Gourmet, Bon Appetit, and Food and Wine. He is available for speaking engagements, personal appearances and hosting.

APPEARANCES: Food Network, NBC, Today Show, CBS Early Show

WHO REPRESENTS BRADFORD THOMPSON: Celebrity Chef Bradford Thompson can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.

To hire Bradford Thompson for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at booking@celebritychefnetwork.com  or 212-410-9879.

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