Bocuse d’Or semi-finalists
Posted By Greg on July 18, 2008
I had a great few moments of excitement last month when I read on Ruhlman’s blog about Bocuse d’Or, and the search for a US team. As with most things, I found out about this too late to put an application together, (much like Top Chef Season 5) but have been taking vicarious pleasure in watching the developments.
Hoping to be able to watch the finals in person in September. Thanks to Jeff, here are the semi-finalists:
Chef Timothy Hollingsworth, Sous Chef, French Laundry, Yountville, CA
Over seven years working for Thomas Keller at the French Laundry and Per Se
Commis: pending*
Chef Hung Huynh, Executive Chef, Solo, New York, NY
Top Chef Season 3 Winner, Formerly Sous Chef of Guy Savoy in Las Vegas
Commis: pending
Chef Rogers Powell, Instructor, French Culinary Institute, New York, NY
23 years of experience throughout NY and France, including La Côte Basque and Maxim’s
Commis: Kyle Fiasconaro, French Culinary Institute, Student
Chef John Rellah, Jr., Executive Chef, Hamilton Farm, Gladstone, NJ
Former Executive Chef of the Union Club in New York
Experience working at Gray Kunz, Lespinasse and Le Bernardin
Commis: pending
Chef Richard Rosendale, Chef/Owner, Rosendale’s, Westerville Columbus, OH
US Culinary Olympic Team Captain
Over 15 Gold Medals in national and international culinary competitions
Commis: Seth Warren, Rosendale’s, Cook
Chef Michael Rotondo, Chef de Cuisine, Charlie Trotter’s, Chicago, IL
New England Culinary Institute Alumnus, experience at Four Seasons Hotels
Commis: Jennifer Petrusky, Charlie Trotter’s, Sous Chef
Chef Kevin Sbraga, Culinary Director, Garces Restaurant Group
(Amada, Distrito, Mercat, and Tinto), Philadelphia, PA
Formerly Executive Chef of Le Mas Perrier of the Georges Perrier restaurant group
Commis: Aimee Patel, Amada, Line Cook
Chef Percy Whatley, Delaware North Parks, Executive Chef, Yosemite, CA
Oversees operations of the Ahwahnee Hotel in Yosemite National Park
Works closely with Coach Roland Henin
Commis: Joshua Johnson, Delaware North Parks, Chef de Partie
Stumble it!
Rosendales restaurant is in Columbus Ohio, not Westerville. FYI.
Fixed. My appologies, I pulled from a press release that listed your location incorrectly.
BTW Richard, CONGRATULATIONS!!!!!!! What an honor to even be selected for the finals! Hopefully, we will met you in Orlando! Good luck to you!
how can you have a commis pending?? isn’t that a huge part of the competition? sounds like an incomplete application to me!!
Somewhere in the application forms there is (was?) a statement regarding the fact that if an applicant could not enlist a commis in a timely manner, that the chef could still apply and find a commis at a later date and/or assistance could be provided in finding one.
At any rate, me thinks that this might be the incorrect forum for your timely insight. I’m just a humble chef/food writer/wish I could have gotten an application in. You might want to address this to Keller or Boulud.