 Chef Zach Bell
Café Boulud Palm Beach
Accepting his position as Chef at Café Boulud Palm Beach, Zach Bell has returned home to Florida, where he made his culinary start as a cook for the Orlando Marriott. While still a student at Johnson & Wales, Zach joined chefs Marc Poidevin and Sascha Lyon at Miami’s Biz Bistro, where he remained for nearly two years before following the team to Le Cirque 2000 in New York.
After only two months in New York, Zach was promoted from the banquet kitchen to chef de partie tournant, and later to saucier where he worked alongside then sous chef Andrew Carmellini who would go on to open Café Boulud with Daniel Boulud in October 1998. Just three months later Zach joined Andrew as saucier and became Café Boulud’s sous chef within the same year.
“Zach is an energetic and talented young chef who has absorbed the best of what French technique has to offer,” says Daniel Boulud. “I remember the first meal he cooked for me years ago in Miami and was convinced of his passion from that moment.” Zach and Daniel continue to collaborate on the Café Boulud – Palm Beach menus, drawing upon some of the favorites they have crafted together with Chef Andrew Carmellini in New York. Visit Café Boulud at http://danielnyc.com/cafeboulud_palmbeach/
 Chef Esteban Arguedas
Absinthe at Boca Center
Generatating considerable buzz in Boca Raton is Absinthe chef de cuisine and event host chef Esteban Arguedas.
Formerly with the PGA National Resort & Spa in West Palm Beach, Arguedas’ eclectic cuisine reflects his training in European and Asian cooking, as well as a deft hand with American classics. Visit Absinthe at http://www.absintheboca.com
|
