Last Update

2010-09-04T00:00:00.000Z

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Wrong Alain Bouzoubaa?

Mr. Alain Bouzoubaa

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Background Information

Employment History

Founder and Head Chef

Seven Gables Restaurant

Owner

Seven Gables Restaurant

Owner and Chef

Banquet Manager

Savannah Fish Company

Assistant Manager

Capital City Club

Banquet Manager

The Ritz-Carlton

Web References (8 Total References)


In this first essay, we take ...

www.rockdalenews.com [cached]

In this first essay, we take a look at chef Alain Bouzoubaa, founder and head chef of the award-winning Seven Gables Restaurant in Conyers. What are the tools of his trade?

The Knife: Chef Alain sharpens his large chef's knife in preparation to cut a piece of beef. Chef Alain butchers his own steaks from a side of beef. There are many popular brands of cutlery out there and when asked what he uses, Chef Alain simply replied, "Henckels.
...
Pasta Dough: Chef Alain loads a batch of pasta dough into the Acme Rol-Sheeter, a large, old dough roller. This large, beloved machine is used to make everything from pasta noodles, bread and pastry dough.
Pasta Maker:The kitchen at his Seven Gable Restaurant is not filled with the latest and fanciest of kitchen technology. The Acme Rol-Sheeter pictured here has served Chef Alain well for many years. "I tried to replace it with something newer," said Bouzoubaa.


In this first essay, we take ...

www.rockdalenews.com [cached]

In this first essay, we take a look at chef Alain Bouzoubaa, founder and head chef of the award-winning Seven Gables Restaurant in Conyers. What are the tools of his trade?


Rockdale Citizen News Story 4

www.rockdalecitizen.net [cached]

The chef and owner of Seven Gables Restaurant, Alain Bouzoubaa said that appetizers and desserts will be just as important to make Valentine's Day special."We'll have fresh Oyster Rockefeller as an appetizer and also fried oysters," Bouzoubaa said."We also have a chocolate soufflé for dessert.What can be more romantic than hot chocolate?" Seven Gables offers the traditional white table cloth, candlelight, gourmet dining and a Valentine's Day menu.All that will help set the mood, but Bouzoubaa said the act of eating together in itself is what really sets the mood."I think one of the three most intimate things you can share with your partner is dining," Bouzoubaa said.


It's no wonder, when we discovered ...

atlanta-food-critic.com [cached]

It's no wonder, when we discovered the celebrated background of owner and Chef Alain Bouzoubaa.

Chef Alain grew up in the south of France where culinary skills are infused in their blood. From cooking as a child with his mother and aunts, he continued his training in Brussels, Paris and Manchester, England. Upon coming to the United States in 1980, he was quickly recruited by such top Atlanta restaurants as The Abbey, Ritz Carlton, Capital City Club and the Westin Peachtree Plaza. In 1988, Chef Alain left the big city for Conyers to fulfill his dream - Seven Gables Restaurant. (Source: Clayton State University)


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.

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