Classically French trained, Nimer quickly began working with many talented and renowned chefs including Douglas Rodriguez and Mark Miltello. He opened the Blue Door Restaurant at the Delano Hotel on South Beach with George Marrone. Continuing to work on fresh projects, Nimer soon joined the opening team of Red Fish Grill in Matheson Hammock Park.
After a stint at the famous Christy's in Coral Gables, Nimer was named restaurant chef of Doc Dammers at the Omni Colonnade Hotel also in Coral Gables. Here he created the menu for the theme restaurant and also became a member of the Confrerie de la Chaine des Rotisseurs Balliage de Miami Beach, Florida. Nimer's final move in Florida was becoming the executive chef at the new Baleen Restaurant at Grove Isle Hotel and Resort in Coconut Grove. During this time, his many culinary talents began receiving honors such as Miami Metro Magazine Critic's Choice Award and other notice from Wine Spectator's Millennium Issue.
In 2000 Nimer found himself heading west to take a position as chef for Lavande Restaurant at the Loews Santa Monica Beach Hotel. He was nominated for a James Beard Award for Best Hotel Chef in 2000-2001. After continuing to work on his French and Mediterranean styles of cooking, he then branched off into the role of private chef. This venture lead to another one and in 2005 Nimer created Haute Chefs.
Haute Chefs is a world class facilitator and manager of bold, modern and exquisite culinary arts. We are nimble, acquiescent and highly adept at executing your culinary wishes. Haute Chefs has worked with Hollywood royalty in both the private chef and event catering arenas. With pleasure we are pliable to constantly changing schedules, exacting requests and creating a breathtaking culinary affair.
A former professional volleyball player standing at 6' 8", CJ approaches the culinary world with the utmost of confidence, having developed a love and appreciation for food during his time competing in Europe. CJ loves to share his admiration of food with others and has produced 20 videos on classic American cuisine for HYPERLINK "http://videojug.com/" Videojug.com, a web based video "how-to" site. These instructional videos remain a popular draw on the site.
CJ currently resides in Venice, California and is keeping very busy. He has been a spokesman for the California Strawberry Commission, designed a special breakfast menu for Hilton Garden Inns, and has spoken for the American Cancer Society. CJ has cooked at the James Beard house and also participated in the James Beard Celebrity Chef Tour three times. He is now the executive chef at the The Yard, a gastro-pub in Santa Monica. CJ graduated from the California School of Culinary Arts – Le Cordon Bleu and holds a degree from Pepperdine University in Southern California.
Before opening Stefan F. Richter's European Catering and being tapped for some of the most prestigious venues and star-studded events in Los Angeles, the master chef brought his skills into the kitchen of Celestino Drago, expressing the culinary vision of Enoteca Drago. Formerly longtime executive chef of Villagio Inn & Spa in Napa, California, his brilliant career was also honed as executive sous chef of Bacara Resort & Spa in Santa Barbara as well as the Bellagio in Las Vegas.
A native of Finland, Richter called Germany home for most of his childhood. Inspired by the work ethic of his father, he spent years training in all areas of the kitchen. His formal guidance began in 1987, when he completed a three-year apprenticeship at the prestigious Hotel and Culinary School in Immenstadt and Bad Woerischofen, Germany. The highlight of his third year came at the two-star Michelin restaurant of the Landhotel Schlosswirtschaft. During this time Stefan Richter was honored with the Achenbach Award in both 1991 and 1992 and the Finlandia Award, both presented to young European chefs.
Drawn to Switzerland's status at the vanguard of hospitality and culinary training, Richter relocated to Zurich to study at its rigorous Hotel and Culinary School. He subsequently worked his way through a variety of kitchens – from Germany's Kur and Sports Hotel and Maritim Seehotel to the Suko-Thai Hotel in Bangkok and Chateau Lake Louise in Canada – mastering diverse techniques while embracing the use of local produce and ingredients. Always hungry for professional accreditation, he endured the grueling Fachhochschule Würzburg-Schweinfurt in Germany to earn a Certified Master Chef diploma in 1993.
Richter traveled to the United States to serve as sous chef and garde manger (pantry supervisor) for the Ritz-Carlton in Dearborn, Michigan. He was soon invited to join master chefs Grant McPherson, Sotta Kuhn, Jacques Torres, Jean Philip Maury and Marc Poidevin as part of the creative team opening the Bellagio Hotel, Resort & Spa in Las Vegas in September 1998. As executive sous chef he created, developed and executed menus for a $25 million banquet kitchen that catered high-profile events ranging from Wolfgang Puck's 50th birthday party to the Padovani's Bistro first-anniversary event in Honolulu.
Stefan Richter resides in Los Angeles, California, spending the summer months hunting and fishing in his native Finland.
Intrigued by the restaurant industry but with no formal training, Swindle began his career by volunteering in a professional kitchen. His love for pastry emerged at the first restaurant he worked in, under the guidance of Austin mentor chefs, Lisa and Emmett Fox.
Swindle's incredible technical execution and precision shine through in his unpretentious creations - from the basic croissant baked a dark golden brown with a firm crust and tender, yeasted center to the almost savory composed plate of ricotta cheesecake seasoned with pieces of goat butter brittle and milky froth. His baked-to-order honey tuiles reveal Swindle's focus on perfecting classic pastry techniques and remind us how the underappreciated translucent crisps can be a serious experience in texture and flavor. Each of his desserts elevates the ordinary to bring our attention to an ingredient that can be, at least when Swindle is serving it, truly special and at the height of its possibility.
Throughout his career, Chef Greenburg has also trained and worked at a number of renowned dining establishments, such as L'Orangerie, in Los Angeles and Cuisine Français in Chicago, both with two-star Michelin chef Gilles Epié. He also served as the opening executive chef at Dakota restaurant at the famed Roosevelt Hotel in Hollywood, California.
Chef Greenburg was appointed as executive chef of Santa Monica's chic hotspot, The Penthouse, in early 2008. The rooftop restaurant and ultra lounge offers more than its spectacular panoramic views with Chef Greenburg's new, imaginative menu, which features an array of tasteful, cutting-edge dishes. The dishes are simple, yet elegant, and encourage interaction between the wait staff and diners to ensure a lively and fun dining experience. His utilization of the freshest local and seasonal ingredients in combination with the latest innovative technology creates an experience that evokes a feeling of familiarity while expanding one's culinary consciousness.
Chef Greenburg's signature and seasonal dishes at The Penthouse include: Chilled Oysters with Serrano Ham and Tuscan Melon Granita; Bone-In Short Rib with Baby Potato, Sweet Corn and Fava Bean Succotash; Wild Alaskan Halibut with Sweet Corn Coulis, Organic Carrots and Wilted Pea Tendrils; and Crème Fraiche Panna Cotta.
Chef Greenburg resides in Long Beach, California with his wife and daughter.