March 01, 2004

By: James Sparks
Website: http://www.1st-in-steaks.com

House Of Blues Chicago hires new executive chef and new foundation chef

House of Blues Chicago is pleased to announce two new additions to the HOB culinary team Executive Chef Terry Bell and Foundation Chef Andri Jacquet. With over twenty years of experience as a chef at various restaurants in all regions of the country, Chef Terry Bell now brings his culinary expertise to Chicago to oversee the House of Blues Restaurant and Foundation Dining Room. Simultaneously, the culinary talents of Chef Andri Jacquet will also be on-hand to further enhance the elegant cuisine of the Foundation Dining Room.

For the past year, Chef Terry Bell served as Vice President of Culinary at E.B.s Restaurant Company (founded by Eric Bachelor, principle owner of all Outback Steak Houses in Missouri) in Fort Lauderdale, Florida. Playing an instrumental role in all aspects of the business, from recipe development to kitchen design, the first E.B.s recently opened in Naples, Florida to rave reviews from critics and the general public.

Prior to his work with E.B.s Restaurant, Terry worked as the Corporate Executive Chef for Wolfgang Puck Catering & Special Events in Chicago. Terrys expertise was also instrumental in the development of Not Your Average Joes, a multi-unit restaurant concept based on the East Coast, as Director of Culinary Operations. He also held such titles as Executive Chef for the Radisson Hotel Corporation and Manager of Purchasing for Hard Rock Cafi International. Terry was formally trained at the Culinary Institute of America, in New York City.

About The Author:

James Sparks is a successful author and regular contributor to http://www.1st-in-steaks.com.  Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.