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

logo

Last Update

This profile was last updated on 7/7/2016 and contains contributions from the  Zoominfo Community.

is this you? Claim your profile.

Wrong Richard Blanke?

Richard A. Blanke

Director of Operations

Hawkers Asian Street Fare

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.

Hawkers Asian Street Fare

Background Information

Employment History

Regional Food and Beverage Manager

Le Pain Quotidien


Director of Operations

Alliance Foods Inc


Executive Chef

The Pumphouse


Director

Ethics Institute


Director

University's Institute of Professional Ethics


Director of Operations

HMSHost Corporation


Affiliations

TOI Tapas Bar & Lounge

Owner


University of Northern Colorado

Faculty Representative To the Board of Trustees


North Colorado Medical Center

Chair of the Bio-Ethics Committee


University of North Carolina

Associate Professor of Philosophy and Faculty Representative To Board of Trustees


Education

PhD


Web References(21 Total References)


Athens Foods Pre Made Fillo Dough

www.hotelfandb.com [cached]

Richard Blanke, executive chef of the Best Western Inn in Thousand Oaks, California, uses fillo dough from Athens Foods as a creative inspiration.
"It's an easy-to-use, fast prep dough perfect for high volume hotel applications that can help with different menu preparations-savory or sweet, appetizers, amuse-bouche, or entrées," he says. Blanke's creations include a seared shrimp fillo tower that tops a Greek salad. "I take a couple of sheets of the fillo dough, brush them with olive oil, and add whole basil leaves and another layer of dough," Blanke explains. "I use ground shrimp paste with poached asparagus, green and red peppers, and black olives." In addition to the fillo sheets, Blanke works with Athens Kataifi, or shredded fillo, making miniature bird nest baskets out of them. "I cut the kataifi and press it into mini muffin tins with either butter or olive oil and bake them until they're golden. It becomes a little vehicle you can use for amuse-bouche," he says, adding that he likes to fill them with goat cheese and Greek vegetables. And while Chef Blanke appreciates Athens versatile Fillo Dough for many possibilities in hotel menus, the ultimate appeal lies in its quality. "It's a very consistent product," he adds. -JM


The Pump House Restaurant - Fairbanks, AK | OpenTable

www.opentable.com [cached]

Executive Chef:Richard Blanke


ABOUT

www.toitapasbar.com [cached]

Executive Chef Richard Blanke began cooking at a very young age beginning his apprenticeship at the age of 14 under Walter Niederberger.
In 1997 Richard came to LA as the F&B Director of Sports Club LA before moving on to King's Seafood Company (The Water Grill, Ocean Avenue Seafood and I Cugini). In recent years, Richard grew Coral Tree Café from one cafe in Brentwood to nine restaurants in LA, before joining Eric Kaiser to create Breadbar. Richard was most recently Regional Food and Beverage Manager for the Belgian bakery Le Pain Quotidien. Richard spends time with his wife and two children. He is an accomplished Martial Artist with black belts in six different styles, as well as a master scuba diver & avid pilot.


uplog.org

- Richard Blanke, Exec Chef & Managing Partner


uplog.org

- Richard Blanke, Exec Chef & Managing Partner
World cuisine tapas and wood fire pizza from Executive Chef Richard Blanke, located in the historic Thousand Oaks Inn. Richard Blanke Richard Blanke, Exec Chef


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