Montauk Yacht Club Resort Hotel & Marina Appoints Jared Potter Executive Chef (États-Unis)
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Montauk Yacht Club Resort Hotel & Marina Appoints Jared Potter Executive Chef (États-Unis)
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Catégorie : Amérique du Nord et Antilles - États-Unis - Carrières -
Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 09-04-2008
The Montauk Yacht Club Resort Hotel & Marina has named Jared Potter its new executive chef, as announced by Linda Cerra, general manager of the famed Hamptons resort. In this position, Potter will oversee the culinary operations for the hotel, including its restaurants and catering functions, from weddings to meetings to charity affairs.
Chef Potter was previously the executive sous chef of Virginia Crossings Resort, a Four-Diamond resort located in Richmond, Virginia. During his tenure there, he was responsible for a $5 million food and beverage program, including overseeing two restaurants and banqueting for 25,000 square feet of conference space.
"I am so pleased to welcome Jared to the Montauk Yacht Club," stated Cerra. "He brings over a decade of experience, along with a fresh creative vision and perspective, to our resort dining experience. He has already cooked for the President and Queen Elizabeth II, and we now look forward to him serving our guests and area residents."
Earlier in his career, Chef Potter held positions of increasing responsibility within food and beverage for Hilton Hotels and at various restaurants in Virginia and Daytona Beach, Florida. He has received numerous awards and honors, including being named the NBC Dream Wedding Chef for 2006/2007, and participating in the Richmond March of Dimes "Dish of the Year for 2005." As well, he served as part of the culinary team for the Royal Visit of HM Queen Elizabeth II on the occasion of the 400th Anniversary of the Jamestown settlement -- also a guest was President George W. Bush.
Chef Potter began his culinary career at the young age of 14, and worked his way up the culinary industry with hard work and dedication, training under award-winning, Culinary Institute of America graduate, Chef Anthony Frank. Chef Potter is a self-taught ice carving specialist, as well as a world-class garde manger technician. Chef Potter is noted for putting his contemporary twist on classic dishes.
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