Jonathan Petela

Jonathan Petela

S.F. Chronicle Rising Star Chef 2014: Timmy Malloy, Local's Corner - SFGate

The Culinary Institute of America - Timmy Malloy was working in New York when he got the call from Jake Des Voignes, his former boss in San Francisco, to come back and help him open a new restaurant. "I said, 'You want me on the plane tomorrow? ' " recalls Malloy, motioning to look at his watch. The 29-year-old ...

Timmy Malloy

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Timmy Malloy

The Little Nell Celebrates New Master Sommelier Carlton McCoy

The Culinary Institute of America - Carlton McCoy, assistant wine director for the hotel, recently received his Master Sommelier Diploma, joining an elite group of 133 top wine professionals in North America. Ten masters have now come through The Little Nell program. In the past five years, The Little Nell has generated ...

Carlton McCoy

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Carlton McCoy

Friday Cocktail Hour: The Meyer Lemon Fig | Michael Ruhlman

The Culinary Institute of America - By Michael Ruhlman | Published: May 17, 2013 Michael Pardus’s Meyer Lemon Fig cocktail. Photo by Donna Turner Ruhlman. This is a boldly flavored cocktail created by my chef, Michael Pardus, who teaches the cuisines of Asia at the Culinary Institute of America. Flavors galore—Meyer ...

Michael Pardus

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Michael Pardus

23 Food Things Only People Who've Lived In Austin Would Understand

The Culinary Institute of America - Lucky for Seattle, they have native New Orleanian chef Matthew Lewis, a graduate of the Culinary Institute of America who counts among his experience tours with Chris Hastings of Hot and Hot Fish Club in Alabama, and Seattle’s own Restaurant Zoe and Canlis (ranked number 88 among The ...

Matthew Lewis

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Matthew Lewis

CIA Recipe: From Garden to Grill | Pendleton-Gazette.com

The Culinary Institute of America - Howie Velie, associate dean of culinary specializations at The Culinary Institute of America, offers these tips when preparing vegetables for the grill: Give them a good rinse and allow them to dry well. It is especially important for vegetables to be dry if they are going to be coated ...

Howie Velie

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Howie Velie

Big Bad Pop-ups in Oxford - Whining & Dining

The Culinary Institute of America - This time, there's a twist: Working from the catering kitchen, which seats about 50, Currence will host Eli Kirshtein of Atlanta Wednesday through Saturday; Andy Ticer and Michael Hudman of Andrew Michael Italian Kitchen and Hog and Kelly English of ...

Kelly English

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Kelly English

Farmhouse Group set to open fifth Burlington restaurant in four years | Burlington Free Press | burl...

The Culinary Institute of America - “They’re smart guys, you can tell that,” said Bill Guilfoyle, professor of business management at Culinary Institute of America in Hyde Park, N.Y. “If they’ve had this much success in four years they know what they’re doing.” Davis, 38, managing partner of the Farmhouse Group, grew up in ...

Bill Guilfoyle

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Bill Guilfoyle

Good night, Irene; historic inn reopens in Deerfield | masslive.com

The Culinary Institute of America - A native of Surrey, England, Howard and her husband, Karl Sabo, a graduate of the Culinary Institute of America in Hyde Park, N.Y., are entering their 27th year as innkeepers. They live on Historic Deerfield’s Main Street, close enough to take nighttime calls from the inn, located ...

Karl Sabo

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Karl Sabo

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