Food

Six degrees of Campanile chefs

Restaurant and Catering IndustryLucques

For more than 20 years, Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu but also through the many graduates of its kitchen. Among these are:

Govind Armstrong, chef and co-owner of Post & Beam, chef and owner of 8 Oz. Burger Bar

Dan Barber, executive chef and co-owner, Blue Hill at Stone Barns in New York

Adria and Claudio Blotta, owners Barbrix, Cooks County

Kimberly Boyce, chef and owner, Bakeshop Bakery, Portland, Ore.

Sumi Chang, chef and owner, Euro Pane Bakery

Anne Conness, chef, Simmzy's Pub

Ben Ford, chef and owner, Ford's Filling Station

Suzanne Goin, chef and owner, Lucques, AOC, Tavern, the Hungry Cat

Roxana Jullapat, pastry chef, Cooks County

Chris Kidder, caterer and formerly chef at Literati II

Manfred Krankl, owner and winemaker, Sine Qua Non winery

John-Carlos Kuramoto, executive chef, Michael's

David Lentz, chef and co-owner, the Hungry Cat

Dan Mattern, chef, Cooks County

Annie Miler, chef and owner, Clementine

Matt Molina, executive chef, Mozza

Gordon Naccarato, executive chef and vice president, Pacific Grill, Tacoma, Wash.

Dahlia Narvaez,pastry chef, Mozza

Bryant Ng, chef and owner, the Spice Table

Kimberly Sklar, caterer and formerly pastry chef at Literati II

Suzanne Tracht, chef and owner, Jar

Corina Weibel, chef and co-owner, Canele

Brad Winnaman, chef and owner, Urbano Pizza Bar

food@latimes.com

Copyright © 2014, Los Angeles Times
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