Fine Dining Dessert Plating Techniques Sepia S Andrew Zimmerman Published august 17, 2024 12:00pm (edt) for any chef, winning a michelin star is an accolade unlike any other. retaining said stars, though, is a whole other story. so for chef andrew zimmerman of. In 2008, zimmerman was introduced to sepia owner emmanuel nony and one year later was offered the role of executive chef. sepia earned its first michelin star in 2011 and has retained one ever since. earlier this year, the duo expanded their culinary vision with the opening of proxi , where zimmerman showcases new techniques and flavor profiles.
Fine Dining Dessert Plating Techniques Sepia S Andrew Zimmerman Discover creative food plating techniques and gourmet food plating ideas from sepia's andrew zimmerman. explore bistro inspired dishes and fine dining desserts. get inspired to create amazing food decorations for your culinary creations. Since taking the culinary lead at sepia in 2009, chef andrew zimmerman has garnered national acclaim for his inventive american cuisine. his creative direction in the kitchen has earned the chicago restaurant a michelin star every year since 2011. he has been a james beard foundation award finalist for “best chef: great lakes” from 2012 2015. A modern approach to rusticity located in an old print shop in chicago's restaurant centric fulton market neighborhood, sepia effortlessly blends vintage, rustic details with modern design. michelin starred and james beard nominated chef andrew zimmerman (not to be confused with yours truly) has developed a fantastic menu since he took over the kitchen in 2009, often breathing. In 2007, andrew returned to his roots at the park hyatt chicago, assuming the role of chef de cuisine at the prestigious nomi fine dining establishment. his dedication to innovation and culinary mastery caught the attention of emmanuel nony, owner of sepia, leading to andrew’s appointment as executive chef in 2009.
Comments are closed.