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| Chef Todd
Philbrook |
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Executive Pastry Chef Philbrook, a Las
Vegas native, completed his classical training at the
internationally renowned Culinary Institute of America,
arguably the world’s greatest culinary institute
and source of today’s top chefs around the globe.
He is among the select few students at the Institute
who have earned two CIA degrees, one in culinary arts
and one in baking and pastry arts.
This training makes him especially valued at Marie’s,
where clients often consult with Chef on the entire menu
planned and coordinate flavor profiles for maximum impact
and presentation.
Within a matter of a few short years, Chef Philbrook’s
rapid advancement and distinction in the industry led
to the invitation to teach at the CIA. Chef Philbrook
spent six years as advanced pastry instructor at the
CIA, on a team of the world’s best patissiers and
bakers training subsequent generations of chefs to come.
Here in Las Vegas his resume includes numerous chef positions,
including the MGM Mirage Corporation and Park Place Entertainment.
These are two of the extensive network of local ties
that proves a tremendous resource for clients in search
of an elite level of service for their patisserie needs. |
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For clients whose guests have acclimated their palates
to the nations top tables coast-to-coast, local bakeries
cannot often foot the bill. Chef Philbrook has served
as Executive Pastry Chef at acclaimed properties across
the country, providing the necessary diverse, creative
repertoire of products and services today’s Las
Vegas customers demand: |
- The Red Sage Restaurant in Washington, DC, rated
America’s #1 restaurant in its first year of
opening.
- The Crescent Court Hotel in Dallas, Texas, rated #1
Hotel and Resort in the U.S.
- The Peabody Hotel in Memphis, Tennessee, a five-star,
five-diamond property where Chef Philbrook orchestrated
baking and pastry for three four-star restaurants and
2,500 guests daily.
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Chef Philbrook takes personal
care of your event from start to finish, ensuring excellence
far exceeding the comfort zones of other competitors. His
experience includes three years at The Kennedy Center for
the Performing Arts Washington, D.C., serving the toughest
guests and critics America has to offer. His responsibilities
included an eight million dollar budget, two restaurants,
300 monthly private dining events, and a 5,000 total guest
capacity.
Chef Philbrook’s performance in national and international
competitions has earned him his reputation as well. He
has earned gold medals in the New York Food Salon, and
International Hotel, Motel & Restaurant Association,
and has also received media recognition by CBS and the
Washington Post. |
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