Need more? Try out  Advanced Search (20+ criteria)»

logo

Last Update

This profile was last updated on 5/12/2017 and contains contributions from the  Zoominfo Community.

is this you? Claim your profile.

Wrong Alain Bouzoubaa?

Alain Bouzoubaa

Banquet Manager

Savannah Fish Company

GET ZOOMINFO GROW

+ Get 10 Free Contacts a Month

Please agree to the terms and conditions.

I agree to the  Terms of Service and  Privacy Policy. I understand that I will receive a subscription to ZoomInfo Grow at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

THANK YOU FOR DOWNLOADING!

computers
  • 1.Download
    ZoomInfo Grow
    v sign
  • 2.Run Installation
    Wizard
  • 3.Check your inbox to
    Sign in to ZoomInfo Grow

I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Savannah Fish Company

Find other employees at this company (2)

Background Information

Employment History

Founder and Head Chef

Seven Gables Restaurant


Conyers


Web References(9 Total References)


A Culinary Intersection - Feb. 1990 - Seven Gables Restaurant

www.sevengablesrestaurant.com [cached]

That's because at the Green Street Café [Seven Gables Restaurant], Alain Bouzoubaa is bridging the two cultures with his own style of cuisine.
Into regional American recipes, he's incorporating classic French touches into the seafood, chicken and beef dishes served in a warm and griendly ambiance. Mr. Bouzoubaa, who has worked as a banquet manager for Ritz Carlton in Buckhead and manager of the Savannah Fish Company downtown, was born in southern France. He trained in European hotels and restaurants beginning when he was 13, when he began his career as a dishwasher. Mr. Bouzoubaa was named a certified chef by the French government in the 70's. Theirs is a required apprenticeship, he said. "In the final examination, a committee of six watches you perform, judging you within guidelines of health, nutrition and sanitation." At 25, he was "imported" to be maitre d' at a country club in Aiken, SC. After two years, he came to Atlanta where he was assistant manager of the Capital City Club. Le Depot Restaurant in Conyers was the last place where he was a purveyor of French cuisine before opening his own casual café. "It's a wonderful town, and the people are so friendly," he said. His menu is diverse, with entrees of incredible combinations. Everything is prepared in the kitchen, he said, from piroshky of California snails to ice cream truffle and beignets. Mr. Bouzoubaa butchers his own cuts from whole beef. He filets whole salmon himself and serves it with orange hollandaise, red and green fettucini for dinner.


Press

www.sevengablesrestaurant.com [cached]

That's because at the Green Street Café [Seven Gables Restaurant], Alain Bouzoubaa is bridging the two cultures with his own style of cuisine.
Into regional American recipes, he's incorporating classic French touches into the seafood, chicken and beef dishes served in a warm and griendly ambiance. Mr. Bouzoubaa, who has worked as a banquet manager for Ritz Carlton in Buckhead and manager of the Savannah Fish...


Press

www.sevengablesrestaurant.com [cached]

That’s because at the Green Street Café [Seven Gables Restaurant], Alain Bouzoubaa is bridging the two cultures with his own style of cuisine.
Into regional American recipes, he’s incorporating classic French touches into the seafood, chicken and beef dishes served in a warm and griendly ambiance. Mr. Bouzoubaa, who has worked as a banquet manager for Ritz Carlton in Buckhead and manager of the Savannah Fish Company downtown, was born in southern France. He trained in European hotels and restaurants beginning when he was 13, when he began his career as a dishwasher. Mr. Bouzoubaa was named a certified chef by the French government in the 70’s. Theirs is a required apprenticeship, he said. “In the final examination, a committee of six watches you perform, judging you within guidelines of health, nutrition and sanitation.� At 25, he was “imported� to be maitre d’ at a country club in Aiken, SC. After two years, he came to Atlanta where he was assistant manager of the Capital City Club. Mr. Bouzoubaa butchers his own cuts from whole beef. He filets whole salmon himself and serves it with orange hollandaise, red and green fettucini for dinner.


We offer outstanding catering services for wedding receptions, rehearsal dinners & various special functions

www.sevengablesrestaurant.com [cached]

Café [Seven Gables Restaurant], Alain Bouzoubaa is bridging the two cultures with his own style of cuisine.
Into regional American recipes, he's incorporating classic French touches into the seafood, chicken and beef dishes served in a warm and griendly ambiance. Mr. Bouzoubaa, who has worked as a banquet manager for Ritz Carlton in Buckhead and manager of the Savannah Fish Company downtown, was born in southern France . He trained in European hotels and restaurants beginning when he was 13, when he began his career as a dishwasher. Mr. Bouzoubaa was named a certified chef by the French government in the 70's. Theirs is a required apprenticeship, he said. "In the final examination, a committee of six watches you perform, judging you within guidelines of health, nutrition and sanitation." At 25, he was "imported" to be maitre d' at a country club in Mr. Bouzoubaa butchers his own cuts from whole beef. He filets whole salmon himself and serves it with orange hollandaise, red and green fettucini for dinner.


A Culinary Intersection - Feb. 1990 - Seven Gables Restaurant

www.sevengablesrestaurant.com [cached]

That's because at the Green Street Café [Seven Gables Restaurant], Alain Bouzoubaa is bridging the two cultures with his own style of cuisine.
Into regional American recipes, he's incorporating classic French touches into the seafood, chicken and beef dishes served in a warm and griendly ambiance. Mr. Bouzoubaa, who has worked as a banquet manager for Ritz Carlton in Buckhead and manager of the Savannah Fish Company downtown, was born in southern France. He trained in European hotels and restaurants beginning when he was 13, when he began his career as a dishwasher. Mr. Bouzoubaa was named a certified chef by the French government in the 70's. Theirs is a required apprenticeship, he said. "In the final examination, a committee of six watches you perform, judging you within guidelines of health, nutrition and sanitation." At 25, he was "imported" to be maitre d' at a country club in Aiken, SC. After two years, he came to Atlanta where he was assistant manager of the Capital City Club. Le Depot Restaurant in Conyers was the last place where he was a purveyor of French cuisine before opening his own casual café. "It's a wonderful town, and the people are so friendly," he said. His menu is diverse, with entrees of incredible combinations. Everything is prepared in the kitchen, he said, from piroshky of California snails to ice cream truffle and beignets. Mr. Bouzoubaa butchers his own cuts from whole beef. He filets whole salmon himself and serves it with orange hollandaise, red and green fettucini for dinner.


Similar Profiles

city

Browse ZoomInfo's Business
Contact Directory by City

city

Browse ZoomInfo's
Business People Directory

city

Browse ZoomInfo's
Advanced Company Directory