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2011-01-26T00:00:00.000Z

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Burner LLC

Company Description

Behind the Burner is an emerging culinary media brand that creates expert-based content about food, wine, mixology and nutrition. We package the best tips, tricks and techniques from master chefs, mixologists, restaurateurs and other culinary visionaries ... more

Find other employees at this company (91)

Background Information

Employment History

Born
Al Grob

Executive Chef
BehindtheBurner

Owner
Al Grob

Barbaluc
Barbaluc

Web References (34 Total References)


Emanuele Simeoni | Healthy Eating Recipes Expert | Behind the Burner

www.behindtheburner.com, $reference.date [cached]

Expert Interview: Emanuele Simeoni

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Behind the Burner: Emanuele Simeoni, Executive Chef, Via dei Mille
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Emanuele Simeoni
Born in Latisana, Italy, Emanuele Simeoni has always had a love for fine food. From the time he was a small child, he was brought up to think, talk, and breathe "food. As with most Italian families, Simeoni's mother was an excellent cook and from a very early age, she taught him to appreciate quality, home cooked, Italian cuisine. The Simeoni family business, which was a food distribution company, also had a helping hand in making Simeoni the sought after chef he is today.
As a food distributor, Simeoni dealt first hand with distributing meat, fish, vegetables and dairy to various hotels and restaurants in the area. This put Simeoni right in the kitchens of the greatest restaurants in Italy and allowed him to see the great variety of produce that existed and the endless possibilities when it came to cooking. It was at this time point in his life that Simeoni decided he would be a chef.
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Simeoni worked at Al Grob for five years, before deciding to move to the US and open his very own restaurant. Barbaluc allowed Simeoni to create Italy in Manhattan with Italian style cooking that incorporated fresh ingredients. Simeoni sold Barbaluc after four years and become a partner in Bar Italia in New York's Upper East Side, which he sold after one short year.
Simeoni was approached by restaurant entrepreneurs Giuseppe Tuosto and Barry Mullineaux to run the kitchen at Via dei Mille, a home style Italian eatery in Manhattan's SoHo.
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Before accepting their offer, Simeoni returned to his hometown of Latisana where he was able to reflect on why he became a chef to begin with, which was his love of good food. While in Italy, Simeoni continued to cook and experiment with new dishes and ingredients. In April 2010, Simeoni returned to the US with a menu full of new dishes and become the Executive Chef of Via dei Mille.
Simeoni describes his cooking style as New World Italian, using old recipes in a new style. It is through the use of fresh herbs, seasonal ingredients, and unprocessed foods that Simeoni creates unique dishes that bring your taste buds to life.


Behind the Chef | Delicious Healthy Recipes from the Culinary experts | Behind The Burner

www.behindtheburner.com, $reference.date [cached]

Behind the Burner: Emanuele Simeoni, Executive Chef, Via dei Mille

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Emanuele Simeoni
Executive Chef, Via dei Mille
Born in Latisana, Italy, Emanuele Simeoni has always had a love for fine food....


Behind the Chef | Delicious Healthy Recipes from the Culinary experts | Behind The Burner

www.behindtheburner.com, $reference.date [cached]

Behind the Burner: Emanuele Simeoni, Executive Chef, Via dei Mille

...
Emanuele Simeoni
Executive Chef, Via dei Mille
Born in Latisana, Italy, Emanuele Simeoni has always had a love for fine food....


Behind the Burner: Emanuele ...

www.behindtheburner.com, $reference.date [cached]

Behind the Burner: Emanuele Simeoni, Executive Chef, Via dei Mille

...
Emanuele Simeoni
Executive Chef, Via dei Mille
Born in Latisana, Italy, Emanuele Simeoni has always had a love for fine food....


It's the intimate feel, the impressive ...

www.rollcall.com, $reference.date [cached]

It's the intimate feel, the impressive wine list and the homemade foods that have brought in customers, explained both manager Neji Ben Mahmoud, and executive chef Emanuele Simeoni, Italian in his roots and hailing from New York.

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"It's rustic," Simeoni says of the cuisine, "but I want my food to look good, not like a trattoria-style restaurant.

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