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Atul Kochhar is an Indian-born, British-based chef and television personality. Kochhar was one of the first two Indian chefs to receive a Michelin star, awarded in London in 2001 whilst at Tamarind. [1] He opened his own restaurant Benares, which won him a second Michelin star in 2007. [2]
Richard Corrigan (born 10 February 1964) is an Irish chef. [1] [2] [3] He serves as the chef/patron of Corrigan's Bar & Restaurant Mayfair, Bentley's Oyster Bar and Grill, Daffodil Mulligan Restaurant & Gibney's Bar in London, Virginia Park Lodge and adjoining pub the Deerpark Inn in Virginia, County Cavan, and most recently The Portrait Restaurant, located on the top floor of the National ...
Greene King plaque on the side of a pub in Sudbury, Suffolk. The brewery was founded by Benjamin Greene in Bury St. Edmunds in 1799. [3] In Richard Wilson's biographical analysis of the Greene family, he credits various family members for being able to achieve distinction in the worlds of business and banking, literature (Graham Greene, for example) and broadcasting in the nineteenth and ...
From 2013-2016 he ran his own restaurant, The Green Room, at The Retallack Resort near Padstow, Cornwall. In March 2016, James took over from Nathan Outlaw as Head Chef at The St Enodoc Hotel in Rock, Cornwall. In 2019 he became Head Chef at the Clifton Lido Restaurant, Clifton, Bristol [4]
When the World was Green (a Chef’s Fable) is a play by Sam Shepard and Joseph Chaikin published in 2007. One of four genre works, the other collaborations include: Tongues (play), Savage/Love and The War in Heaven. In a similar vein, Shepard collaborated with Patti Smith on Cowboy Mouth (play).
The first restaurant in the UK to gain a Michelin star was Albert and Michel Roux's Le Gavroche, in London. [4] It went on to become one of the first UK restaurants to win a second star in 1977, and the first to win a third, in 1982. [2]
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Aliza Green is an American chef and writer. In addition to being one of the first women chefs in Philadelphia, Pennsylvania, she is known as a pioneer of the farm-to-table movement. She was one of the first chefs in Philadelphia to deal directly with local farms and utilize locally raised food in her restaurants.
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