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Hospitality_Recreation

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A menu is posted on a table outside chef Greg Marchand's restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. Marchand’s meandering path - hotel restaurants in London and Hong Kong, a beachside bar in Spain, Jamie Oliver’s kitchen, New York’s Gramercy Tavern - put him at the crest of bistronomie, the French movement combining highbrow gastronomy and the lowly corner bistro. He returned to France in 2009, just coming into his 30s and into his own as a chef. (AP Photo/Michel Euler)

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A cookbook by chef Greg Marchand is diplayed on a shelf at the Frenchie wine bar in Paris on Thursday, Feb. 13, 2014. Frenchie, the Marchand founded in 2009 after leaving New York’s Gramercy Tavern, has become a destination for as many diners as can snag a reservation. For the many who are shut out of the restaurant, he has a cookbook coming out in March. (AP Photo/Michel Euler)

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This undated image provided by Artisan Books in February 2014 shows the cover for the cookbook "Frenchie" by Greg Marchand. Marchand’s meandering path - hotel restaurants in London and Hong Kong, a beachside bar in Spain, Jamie Oliver’s kitchen, New York’s Gramercy Tavern - put him at the crest of bistronomie, the French movement combining highbrow gastronomy and the lowly corner bistro. He returned to France in 2009, just coming into his 30s and into his own as a chef. (AP Photo/Artisan Books)

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Chef Greg Marchand sits in his restaurant Frenchie in Paris during an interview on Thursday, Feb. 13, 2014. Frenchie, the restaurant he founded in 2009 after leaving New York’s Gramercy Tavern, has become a destination for as many diners as can snag a reservation. For the many who are shut out of the restaurant, he has a cookbook coming out in March 2014. (AP Photo/Michel Euler)

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Chef Greg Marchand stands behind the waiter's window in his restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. The first meal Marchand cooked for a crowd was veal in cream sauce - and the dozen or so orphans he shared a home with ate it up. He was subbing for the orphanage cook, who took weekends off. An indifferent student, he enrolled in cooking school after his time in the orphanage ran out at age 17. (AP Photo/Michel Euler)

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Chef Greg Marchand speaks to the Associated Press during an interview in his restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. "A lot of young chefs - I'm part of it - open a restaurant with no investor, so with not much money. It's often small places, with no designer work because they cannot afford it. But what we have is a craft, knowledge, experience," he said. (AP Photo/Michel Euler)

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Chef Greg Marchand holds a tray of vegetables in the doorway of his restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. "A lot of young chefs - I'm part of it - open a restaurant with no investor, so with not much money. It's often small places, with no designer work because they cannot afford it. But what we have is a craft, knowledge, experience," he said. (AP Photo/Michel Euler)

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Pedestrians walk past Chef Greg Marchand's restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. Center of haute cuisine, Paris has been a relative latecomer to the idea of fresh food with local ingredients at prices more for the masses. Marchand, who had by then spent his professional life abroad, was unwittingly ready. (AP Photo/Michel Euler)

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Chef Greg Marchand buys seafood for his restaurant Frenchie in Paris on Thursday, Feb. 13, 2014. Marchand’s meandering path - hotel restaurants in London and Hong Kong, a beachside bar in Spain, Jamie Oliver’s kitchen, New York’s Gramercy Tavern - put him at the crest of bistronomie, the French movement combining highbrow gastronomy and the lowly corner bistro. He returned to France in 2009, just coming into his 30s and into his own as a chef. (AP Photo/Michel Euler)

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Mardi Gras crowds in the French Quarter are seen from the balcony of the Royal Sonesta Hotel in New Orleans, Tuesday, March 4, 2014. Rain and unusually cold temperatures caused the crowd to be smaller than previous years. (AP Photo/Gerald Herbert)

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Kristy Berington mushes down the Iditarod Trail in the middle of the Farewell Burn during the 2014 Iditarod Trail Sled Dog Race on Tuesday, March 4, 2014. (AP Photo/The Anchorage Daily News, Bob Hallinen)