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2015-12-03T00:00:00.000Z

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Wrong John Newman?

Mr. John Newman R. Jr.

Manager Deposits

U.S. Bank

Direct Phone: (215) ***-****       

Email: j***@***.com

U.S. Bank

800 Nicollet Mall

Minneapolis, Minnesota 55402

United States

Company Description

U.S. Bancorp (NYSE: USB), with $219 billion in assets, is the parent company of U.S. Bank, the 6th largest commercial bank in the United States. The company operates 2,472 banking offices and 4,841 ATMs, and provides a comprehensive line of banking, broke... more

Find other employees at this company (35,902)

Background Information

Employment History

MediaRoom

Wealth Manager

Coutts & Co

President Of Commercial Banking Group

LaSalle Bank Corporation

1vp

ABN AMRO Ltd

Senior Private Banker

The Royal Bank of Scotland plc

Chef

The Stephanie Inn

President

Commercial Banking Group

Executive Chef and Restaurant Manager

The Surfsand Resort

Affiliations

Private Wealth Advisor
Ameriprise Financial Services

Board of Advisors Member
Local Initiatives Support Corporation Chicago

Board Member
City Year Inc

Education



Culinary Institute of America

degree
Culinary Arts
Johnson & Wales University

Web References (150 Total References)


Speeches at Appraisal Research Counselors

www.appraisalresearch.com [cached]

2006 Honorees include Alexander R. Chaparro, Hudson Street Realty, 2007 President; Darlene Little, ABR, CRB, QSC, Rubloff, REALTOR of the Year; John R. Newman, LaSalle Bank, N.A., 2006 Hall of Fame Inductee; and Eugene W. Stunard, MAI, SRA, 2006 Hall of Fame Inductee


Corporate Chef: John ...

www.oceanbeauty.com [cached]

Corporate Chef: John Newman

John Newman loved to cook from an early age. "I started cooking at about the age 7. Rice was my specialty. I grew up in a single parent family, and with my mom working, I learned to cook young."
John was born in Los Angeles, but moved around a lot as a youth, landing in Miami, Chicago, and New York. He graduated from Culinary Institute of America (CIA) in 1990
After spending a short time in Switzerland, John came back to the West Coast and landed a job at the Mandarin Oriental Hotel in San Francisco, where he worked for 3 years under the guidance of Celebrity Chef Ming Tsai.
While in California, John met & married his wife Sandy in 1992. They just recently celebrated their 20th anniversary.
John & Sandy traveled north and checked out the Oregon & Washington coasts. John, being an avid surfer, loved catching the waves in the beautiful Pacific Northwest.
After a short time living and working in Pacific City, John was offered a job at with Martin Hospitality, out of Cannon Beach, OR. John was appointed the job of Head Chef of the new, trendy and upscale Stephanie Inn in 1998. John resided as the head chef for the next 8 years. However, he had dreams of having his own restaurant….
He had his eye on a small Italian Restaurant in Downtown Cannon Beach. After befriending the owner, who looked to sell the business, John's dream came true. Newman's at 988 opened on Feb 6th 2005. Newman's at 988, specializes in French-Italian style cooking.
But that's not all. John has spent the past few years teaching and mentoring inspiring young chefs. He has taught at the Job Corps center and is currently teaching a culinary arts class at Seaside High School. "I love teaching the youth of today," says John. "They are our Culinary Superstars of Tomorrow". John also recruits, and recommends the students that show the passion for the business…
When we asked John, "Why do you choose Ocean Beauty as your seafood purveyor? John said, "Lots of reasons. I appreciate the quality and service that Ocean Beauty provides to my business. I also like the fact that I can order and receive my product on the same day. Ocean Beauty has a full line Sushi list available to me as well. This fits in perfectly with John's new restaurant, "Fishes" Sushi and Japanese cuisine, opened in Cannon Beach in December 2011.
You would think John had his hands full, having two restaurants & teaching culinary arts classes, but NO….. ohn Newman's wheels are always turning. "I plan on traveling to Spain in the near future, to learn how to raise geese and ducks sustainably, to harvest Foie Gras."
On top of it all, John is the champion of the 2011 North Coast Iron Chef competition. "I will be defending my title this year.


Jack Newman, Chair of the ...

ursuline-education.com [cached]

Jack Newman, Chair of the Board and Search Committee stated, "We are extremely pleased and proud that Sister Christine will become the next president of Ursuline College.

...
The search committee, comprised of trustees, alumnae, faculty and staff, worked with Hyatt-Fennell, an executive search firm based in Conway, PA. "The group was extremely focused in the pursuit of the highest caliber person to lead Ursuline College," said Jack Newman.


Corporate Chef: John ...

www.oceanbeauty.com [cached]

Corporate Chef: John Newman

John Newman loved to cook from an early age. "I started cooking at about the age 7. Rice was my specialty. I grew up in a single parent family, and with my mom working, I learned to cook young."
John was born in Los Angeles, but moved around a lot as a youth, landing in Miami, Chicago, and New York. He graduated from Culinary Institute of America (CIA) in 1990
After spending a short time in Switzerland, John came back to the West Coast and landed a job at the Mandarin Oriental Hotel in San Francisco, where he worked for 3 years under the guidance of Celebrity Chef Ming Tsai.
While in California, John met & married his wife Sandy in 1992. They just recently celebrated their 20th anniversary.
John & Sandy traveled north and checked out the Oregon & Washington coasts. John, being an avid surfer, loved catching the waves in the beautiful Pacific Northwest.
After a short time living and working in Pacific City, John was offered a job at with Martin Hospitality, out of Cannon Beach, OR. John was appointed the job of Head Chef of the new, trendy and upscale Stephanie Inn in 1998. John resided as the head chef for the next 8 years. However, he had dreams of having his own restaurant….
He had his eye on a small Italian Restaurant in Downtown Cannon Beach. After befriending the owner, who looked to sell the business, John's dream came true. Newman's at 988 opened on Feb 6th 2005. Newman's at 988, specializes in French-Italian style cooking.
But that's not all. John has spent the past few years teaching and mentoring inspiring young chefs. He has taught at the Job Corps center and is currently teaching a culinary arts class at Seaside High School. "I love teaching the youth of today," says John. "They are our Culinary Superstars of Tomorrow". John also recruits, and recommends the students that show the passion for the business…
When we asked John, "Why do you choose Ocean Beauty as your seafood purveyor? John said, "Lots of reasons. I appreciate the quality and service that Ocean Beauty provides to my business. I also like the fact that I can order and receive my product on the same day. Ocean Beauty has a full line Sushi list available to me as well. This fits in perfectly with John's new restaurant, "Fishes" Sushi and Japanese cuisine, opened in Cannon Beach in December 2011.
You would think John had his hands full, having two restaurants & teaching culinary arts classes, but NO….. ohn Newman's wheels are always turning. "I plan on traveling to Spain in the near future, to learn how to raise geese and ducks sustainably, to harvest Foie Gras."
On top of it all, John is the champion of the 2011 North Coast Iron Chef competition. "I will be defending my title this year.


John Newman - Chef de ...

communalrestaurant.com [cached]

John Newman - Chef de Cuisine We all need to nourish our bodies with food. The inherent beauty of ingredients and the techniques used to prepare them matter as much as the surroundings and company. This is chef John Newman's philosophy. Newman has been cooking since age 18. He has a degree in Culinary Arts from Johnson & Wales University and he has worked in cities from Chicago to Park City, where he was Chef de Partie at the Waldorf Astoria. Newman was the Sous Chef at the Tree Room Restaurant at Sundance Resort when they received four stars from Forbes and he brings years of experience and enthusiasm to our team at Communal. Newman loves the connection he can make with guests when he is cooking in the open kitchen. Communal is a staple of the downtown Provo community and Newman loves that he can be a part of it.

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