Customer service skills are below par for the middle aged female Cook.
Cannot believe I was charged for this food and got treated as poorly as I did. Unbelievable not even a sorry for the inconvenience. When I went to tell them my food was still wrong and now I am having issues they still charged me for the sandwich. I tasted pepper and started having an allergic reaction. Then I took a bite of the sandwich and i started having issues. The girl told her it was supposed to be just steak and onion. I just took it because she was already nasty with me about it. Went back to the counter when it was ready and there was heese on it. I said I am allergic to pepper and I ordered no cheese. Went to get my meal and there was cheese and pepper. Came in and ordered a Philly with just onion, said no peppers no cheese and a hamburger. In his spare time, he enjoys cooking and reading cooking books.Traveling and wanted a sit down meal.
With many accolades, awards and recognition, Chef Wade has made a name for himself in the industry for making restaurants streamlined and ultra-profitable. One of the greatest accomplishments of his career was opening year at Seattle Daily Grill in which they did $16.5M in sales. Notable feats include being featured in Orange County Cuisine, working under Chef Louie Cobacha and cooking in kitchens throughout Europe, Asia and South America. Here we worked every position, acquiring a grasp of the inner workings of the food and beverage industry.Īfter attending Le Cordon Bleu (Paris), Chef Wade has worked as Executive or Corporate Chef at such places as Chart House (SLC), McCormick’s Fish House (Seattle), Fox Sports Grill (Seattle & Irvine locations), Lambs Grill (SLC), Gordon Biersch (San Diego), Daily Grill (Seattle), Ardent Hotels (nationwide), Real Academy Training Facility Salt Lake (SLC). Originally hailing from the Boston area, Wade’s culinary experience began 30 years ago as opening crew at Chart House SLC. Find address, phone number, hours, reviews, photos and more for One Man Band Diner - Restaurant 1142 UT-132, Nephi, UT 84648, USA on. He lives with his family a short walk away from the Ridge Cafe and enjoys traveling, mountain biking and being outdoors. He was the opening Executive Chef at College Street Brewhouse and Pub (Lake Havasu City) and implemented everything from ordering kitchen equipment, layout and menu creation for this startup restaurant that opened in a recession, in an industrial part of town and ended up being a huge success. Following, he became a Restaurant Manager at the Firewheel Restaurant, Hyatt (Austin) and moved up to Stories fine dining restaurant as Chef. He has worked in the hospitality industry for over 25 years in every position from fine dining Server at the renowned Il Fornio (San Francisco) to General Manager.Īfter graduating from the prestigious Culinary Institute of America (Hyde Park), he worked as a Catering Chef alongside Rick Orlando at New World Home Cooking (Woodstock). At many family gatherings, he took mental notes from his Great Aunt on preparing authentic, simple and delicious meals. Anthony was born and raised in Connecticut and was always interested in cooking.