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Mr. Richard A. Graham

Wrong Richard A. Graham?

Corporate Food and Beverage Direc...

Sarovar Park Plaza Hotels & Resorts Pvt. Ltd.
 
Background

Employment History

  • Apprentice Chef
    Oberoi Hotel
  • Corporate Director
    Sarovar Park Plaza Hotels & Resorts
  • Executive Chef
    Royal Automotive Club of Victoria

Board Memberships and Affiliations

  • certified Executive Chef
Web References
Corporate Profile
www.sarovarparkplaza.com, 25 Aug 2004 [cached]
Richard A. GrahamCorporate Director - Food and Beverage
Richard Graham began his career with the Oberoi Hotel, New Delhi as an Apprentice Chef.He rose to the position of an Executive Chef at Oberoi Sheraton, Mumbai, in 1973.
Richard's other assignments in India included various senior positions as Corporate Director of Food and Beverage, and Corporate Executive Chef with ITC Welcomgroup Sheraton (1978 - 1987).He migrated to Australia in 1988 and for the next 15 years successfully opened and operated several restaurants in Australia and Singapore, (for an Oberoi Hotels Joint Venture).
He worked as an Executive Chef for the Royal Automotive Club of Victoria, Melbourne, Noah's Hotel and Beaumaris Hotel, Melbourne and also for Indo Pacific Hotel Consultants, Melbourne (IPHC are Radisson and TGIF representatives).
He also received professional training with Oberoi Hotels, La Gavroche, London, Sheraton Hotels in Paris, Los Angeles, and New Orleans, and Intercontinental Hotel, Hanover, Germany.
Richard is a certified Executive Chef and a Certified Food & Beverege Executive (AHMA).He has orchestrated numerous banquets for heads of state.
A limo from the airport, along ...
www.hollywoodreporter.com, 13 Aug 2009 [cached]
A limo from the airport, along with blending and bottling your own wine and cooking classes with the inn's chef Richard Graham are just part of the wine country's good life.
...
A limo from the airport, along with blending and bottling your own wine and cooking classes with the inn's chef Richard Graham are just part of the wine country's good life.
Memphis Magazine -- Winner of more than 40 national awards -- Published by Contemporary Media, Inc.
www.memphismagazine.com, 1 Mar 1999 [cached]
Le Cou Rouge chef/owner Richard Graham brings the fun and flavor of New_Orleans cuisine to Dyersburg , a 90-minute drive_up Highway 51.
...
In naming the restaurant , which means the red neck in English , chef/owner Richard Graham set the tone for a Puckish and subtle sense of humor at Le Cou Rouge , which opened last November.Graham , a graduate of the Culinary Institute of America , with stints locally at La Tourelle and Erling Jensen's restaurant , has worked under Emeril Lagasse at Emeril's in New_Orleans.And he has clearly learned a few things from Lagasse , whom you may know from TV food shows and his numerous cookbooks.
Balmy 60-degree weather plummeted 30 degrees during our hour-and-a-half trip to Dyersburg , bringing with it a full- blown rainstorm.Unprepared for that soggy snag , we were comforted when the maitre d' and servers opened large umbrellas and rushed right_out to our car.The restaurant's front door led into a reception area dominated by a large antique Welsh dresser.Substantial crown moldings and wainscoting in the dining rooms provided architectural interest while framing walls of soothing gray.
With a peek into the bar we found a sort_of American/glam version of a British men's-club bar - warm , welcoming , and well-stocked with premium brands.
...
Graham sent_out a little treat before our appetizers : bouillon- poached sweetbreads , sauteed and served with a hot bacon-apple cider vinaigrette.This treat was an intriguing counterpoint of luscious and piquant.I love it when chefs play with my taste buds , don't you.
The four of us had difficulty choosing appetizers and finally decided since there were five , we'd just have them all , mad impetuous fools that we were.A faint curry accent in our shrimp and oyster bouillabaisse , plus the addition of coconut milk , removed it from standard or even predictable ; we could have sipped that broth all night and still have begged for more.Also memorable were the smoked-crawfish tamales with a slurpable oven-roasted tomato cream ; the seared foie gras in a brandy deglaze ; and the perfectly roasted Arkansas bobwhite quail accompanied by another Low Country dish , Hoppin' John - black-eyed peas full-flavored with Roma tomatoes , garlic , bacon , chili , curry , celery , and onions.
...
They just need a bit of seasoning , which they're getting under the tutelage of Graham and maitre d' Arden Butler ( formerly of Maxwell's and other Memphis restaurants , and leader of the umbrella brigade ) .
Graham's delicious menu , though not strictly New_Orleans , is best described by a quote from John DeMers' The Food of New_Orleans : What New_Orleans cuisine is about today is surprise.There is no way to predict ; there are only ways to enjoy. Graham can't do anything about the missing Lake Pontchartrain , and I can forgo the nuns and naked women , but having seen him segue from gumbo to gumbo salad - he just might change that po' boy sandwich into a rich man's dream.
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