www.southwestfoodservice.com | December 2017 - January 2018

Category Archives: Chefs Spotlight

Chef Christian Mailloux: Evolving with the Seasons

For starters, Chef Christian Mailloux serves a canapé of smoked salmon and caviar, consommé a la royale, and an olive, celery and smoked almond plate.  These are unconventional appetizers by current standards, but identical to those on the menu of The Redlands Inn a century ago. To celebrate the centennial of Palestine’s landmark structure, Chef Christian...
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Forward Focused: Chef Gene Christiano

When a young Gene Christiano headed west to find direction for his life, he found it not in the romance of the Rocky Mountains but in the kitchen of a local breakfast diner. Gene graduated high school in ‘91 in Dallas with no plan for the future. He enrolled in a landscape architecture program but quickly...
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Major League Executive Chef

Major League Executive Chef

To learn the career history of Chef Cris Vazquez, one need look no further than the built-in bookcases along the back wall of his office at Globe Life Park in Arlington, home of the Texas Rangers. His mementos, accolades and keepsakes include a row of bobblehead figures and jerseys of...
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Building on the Southwest Theme

Chef Jesus Olivares

The morning crew at Via Reál restaurant nervously awaits the chef’s arrival. When he walks in the door, they inform him that there is nothing available for the daily special. But within minutes, Chef Jesus Olivares  combs the walk-in cooler, the pantry and his seasoning rack to find a handful of ingredients that...
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