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Last Update

2014-01-16T00:00:00.000Z

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Wrong Brian Girard?

Brian Girard

Outside Sales Representative

Dole and Bailey

Dole and Bailey

Background Information

Employment History

Inside Sales and Logisitics and Support
Northcoast Seafoods Chef at

Owner - Chef
Cygnet

Sous Chef
Yanks

Web References (7 Total References)


Eastern Yacht Club - View Article

www.easternyc.org [cached]

Brian Girard,

Cygnet Restaurant of Beverly Farms
...
On Wednesday, May 18, Cygnet's owner-chef Brian Girard will prepare his magic in the Henderson Dining Room.A graduate of the Culinary Institute of America, Brian worked at the Hudson River Club in Manhattan, Salamander in Boston, Rattskeller in Munich, and was the Sous Chef at Yanks from 2000 to 2002 before opening Cygnet in 2003.
Brian has prepared a menu that promises to amaze and delight.
Passed hors d'oevres:


Beverly Main Streets

www.beverlymainstreets.org [cached]

Start with our CIA trained chef Brian Girard, add the distinguished style and experience of owner/designer Jim Glesener, finish with a friendly, attentive staff and you have a restaurant that is a sure fire winner.

...
Brian Girard's kitchen chemistry resounds with mouth watering delicacies that exemplify the classically American bill of fare, critically acclaimed, consistently delicious.


Start with our CIA trained ...

cygnet.phraseinfo.com [cached]

Start with our CIA trained chef Brian Girard, add the experience of owner ...www.cygnetrestaurant.com ยท Cached pageCYGNET - EEG Neurofeedback / Biofeedback Software, Updates, Downloads ...Cygnet is the future of Neurofeedback software.


Blue Plate Seafood Restaurant : Restaurant Information and Reviews on Blue Plate Seafood Restaurant in Oswego New York - DiningGuide

syracuse.diningguide.com [cached]

Brian Girard, Chef/Owner


Essex Coastal Scenic Byway, Essex County, Massachusetts

essexheritage.org [cached]

Start with our CIA trained chef Brian Girard, add the distinguished style and experience of owner/designer Jim Glesener, finish with a friendly, attentive staff and you have a restaurant that is a sure fire winner.

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