![]() This is all information Ive observed from 3 years of working here and getting close to my peers and superiors. They will require you to work any shift they choose as Turning stone is open 24/7 depending on the department/position. Ruben Lopez, who helped Turning Stone create the former Rodizio Brazilian-style steakhouse, went on to operate Zabroso, a Latin-influenced restaurant in Oneida. There are good benefits but hours can be constraining.Doug Clark, former chef at Turning Stone, now works at the recently opened Cider Mill in Taunton, with owner Dan Seeley.He now oversees Pascale's restaurant properties, which include Pascale Restaurant in Fayetteville, Justin's Tuscan Grill in East Syracuse, Drumlins Italian Bistro in DeWitt and the Pascale Bake House in Fayetteville. Michel DiGiorgio sandwiched a stint as Turning Stone's executive chef with positions at the Pascale restaurant companies.Stewart will take the same role at TRiNiQ. Joseph Stewart, former chef at TS Steakhouse, is now the executive chef at Notch 8 Grille in Jamesville, another property operated by the TRiNiq partners.Jason Drysdale, former Turning Stone culinary director, is now a partner in TRiNiQ, the upcoming three-tier destination dining venue at the former Glen Loch Mill in Jameville.
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