![]() It is the first Harvest Moon game for a non- Nintendo console. With a very Swiss personality, he is quiet, non-judgmental and discreet, offering supportive guidance to his staff while upholding high quality standards.Harvest Moon: Back to Nature, known in Japan as Bokujō Monogatari Harvest Moon ( 牧場物語~ハーベストムーン~, Bokujō Monogatari Hābesuto Mūn), is a video game in the farm simulation series Story of Seasons, developed and published by Victor Interactive Software. He appreciates the pairing of both wine and beer to various foods, choosing accentuating flavors to enhance the experience. In his free time, he creates his own sausages, cured meats and dry beef. ![]() In addition to the brewpub, he launched 3 additional hospitality properties to their portafolio:The Oak Grill, The Summit andĪt his core, Chef Debons is passionate about food, regardless of the style. There Frank created a menu of refined New American cuisine with an emphasis on wood-fired dishes and smoked meats. In 2014, Chef Debons took his new found passion for southern cuisine and barbecue to the Blue Ridge Mountains of Virginia when he began working as Executive Chef of Devils Backbone Basecamp Brewpub & Meadows. Debons was offered to oversee all the NYC restaurants under the Southern Hospitality BBQ Group: Strawberries, Southern Hospitality UES, Southern Hospitality Hell’s Kitchen and earned the privilege to be called Pit Master. When a new franchise opened in Denver,Frank oversaw the opening crew. Specializing in an upscale menu of fresh, high quality Southern-inspired cuisine, the menu offers a wide selection of microbrews, beers and bourbons. ![]() Based on his passion for wine, Frank oversaw the expansive wine list, Throughout the eight years, Chef Debons oversaw catering functions for up to 1,000 guests, for such distinguished recurring clients as ESPN and Fox Television, NYC ballet, City Center as well as hosting for Food Network.īy 2010, Chef Debons was ready to take a risk and accepted the Executive Chef position for the Southern Hospitality BBQ Group in New York, owned by Justin Timberlake, Eytan Sugarman and Trace Ayala. Specializing in authentic French cuisine, Chef Debons carried all of the management operations for the 180-seat restaurant as well as the on- and off-site catering functions. Recognized for his management skills as well as his culinary talents, was approached by the owner of Raoul’s to take on the Director of Operations role for Seppi’s Restaurant at the Parker Meridien Hotel. In 2000, Chef Debons accepted his first Executive Chef role for Raoul’s Restaurant in New York, a classic bistro with a bustling Parisian atmosphere and a serious French menu. For the next six years, rotated through international assignments at the Hilton Zurich, the Hilton London Park Lane, and the Hilton Toronto. Chef Debons was hired and mentored by the extremely accomplished and highly respected Chef Albert Schnell in Toronto, Canada. Classically trained French chef, Frank Debons began his culinary education in his native Switzerland through an apprenticeship at Le Chalet in Saviese.
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