Learn about Chef :
Noshable’s Noteable Chefs
Learn more about the Chefs in our episodes?!? Check out their bio’s here and connect to theor recipies and episodes! Just click on the Chef you would like to know more about!
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Born in Roubaix, France, Jean-Robert worked with Chef Joe Rostang in France and the Antibes. After a stint at the Mallihouana Hotel in Anguilla, British West Indies, Jean-Robert moved to New York City where he was executive chef at La Regence at the Hotel Plaza Athenee.
Jean-Robert moved to Cincinnati in 1993, when he became chef de cuisine at the legendary Maisonette, continuing the run of Mobil 5 stars. He was founding partner, chef de cuisine and creative force of Jean-Robert at Pigall’s, JeanRo Bistro, Pho Paris, Greenup Café and Lavomatic Café. and his very own Le Table.
Jean-Robert was named chef-in-residence at the Midwest Culinary Institute at Cincinnati State, bringing his world-class experience and perspective to programs and events.
There are not many food connoisseurs in Cincinnati who aren’t familiar with Chef Jimmy Gibson. Gibson was born in Jeannette, Pennsylvania, relocated to Cincinnati in the mid-80s to be the Executive Chef of a then popular downtown restaurant called the Phoenix. named one of the “Top 10 Best New Restaurants in America” by Esquire Magazin. Gibson worked as Executive Chef there for two years, before moving on to Executive Chef at Dolce – one of the top Italian restaurants in New York City in the early 90s. He returned to Cincinnati to open Jeff Ruby’s Spazzi Italian restaurant on the upper level of the Waterfront as executive chef.. He was subsequently approached by Plaza 600 at the Aronoff Center (now home of Nada) to act as Executive Chef and accepted. During his service there, The Enquirer’s food critic at the time, Chuck Martin, called it the first “cool, modern, big-city restaurant in Cincinnati”. He helped Jeff Ruby transform Waterfront to the South Beach Grill as executive chef. Respected restaurant and food writer for the Cincinnati Enquirer, Polly Campbell gave the South Beach Grill “5 out of 5 stars” – a rating that was rarely given to restaurants in Cincinnati during that period. He currently works as Executive Chef for Jimmy G’s which opened in December of 2011
*He was voted Cincinnati’s Favorite Foodies by Cincinnati Enquirer
*Cincinnati Magazine has repeatedly invited Gibson to do food-styling for various photo shoots
*Gibson was invited by the Food Network to co-star in several live network events; he co-starred in the Food Network series called Ready, Set, Cook (a 30-minute version of Iron Chef, 2000) and won three out of four battles with a competing chef out of San Francisco, CA
Chef Jose Salazar was raised in New York City and has applied his trade in some of that citys most respected restaurants including Blue Ribbon, Town, Jean George and Sumile. However, it was his 4 year affiliation with Chef Thomas Keller; assisting him in the opening of the American-French inspired establishments of Per Se and Bouchon Bakery which made his most palpable impression.
In 2008, Salazar took his knowledge and experience to Cincinnati where he was tapped to be the Executive Chef of the renowned Palace restaurant in the historical Cincinnatian Hotel. It was there that he was able to develop his style of cooking, incorporating seasonal ingredients and techniques from America, Europe and Japan. Since his arrival in Cincinnati, he has received many favorable reviews including 5 stars from Polly Campbell of The Cincinnati Enquirer.
Salazar has also garnered national attention. In 2012 Food and Wine magazine awarded him the title of peoples choice Best New Chef (Great Lakes region). Chef Salazar currently owns his own restaurant, aptly named Salazar. It is located in the Over-the-Rhine neighborhood of Cincinnati.