Chef eric ziebold biography of william hill

In Kinship and Metier, he has set out to create not flash-in-the-pan culinary hotspots, but legacy establishments that can withstand the ever-mercurial DC dining scene, that can be relevant and connect with people—even decades later. Upstairs at Kinship, diners receive complimentary peanut toffee with their coffee, which is accompanied by a miniature pewter hammer for breaking it into bite-sized pieces.

Believe it or not, this is food they actually eat during off hours. The two met 14 years ago while both were working at The French Laundry, and were finally married in She can be found in the restaurant every night, dressed elegantly in black with her long brown hair often tied back in a ponytail or braid, managing the front of house goings on with consummate poise and a hint of a French accent.

They have always spoken the same language of food and hospitality. She is probably the most ardent believer in his talent and also probably the one person in the world who is unintimidated to cook for him. Despite the palpable energy running through the air and the sound of clanking pans, the kitchen is mostly quiet. He steps away to supervise a junior line cook who is whipping egg whites in a stainless-steel bowl.

He shakes his head, throws the concoction down the drain, and re-whips the whites for the correct consistency, pausing to show the cook the proper result. In French, the word refers to an area of expertise or a calling, which Eric has certainly found. But, as Eric makes clear, the award, though flattering, has not altered his outlook.

The goal was never to pursue the stars, Michelin or otherwise; the goal was to execute the vision at the highest possible level—and that work goes on each day. Throughout the restaurant, cleanup continues. Pots and pans and dishes are scrubbed and put away, the trash emptied and food labeled and stored in the walk-in pantry and fridges.

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Chef eric ziebold biography of william hill

Previous restaurant s. In Iowa, CityZen chef Eric Ziebold grew up with a mother who followed culinary trends like embracing the microwave and cooking without salt and under the culinary confines of grueling training for his high school wrestling team. It was there in the Midwest that Ziebold learned the fundamentals of cooking, in a calm environment, free of the stereotypical kitchen yelling.

After high school Ziebold went to the nearby University of North Iowa to major in finance but spent more time working at the restaurant than he did in class. Ziebold spent more time in the restaurant than in class while attending college at the University of Northern Iowaand decided to transfer to the Culinary Institute of America. Ziebold left New York for Washington, D.

CityZen was named best new restaurant of the year by the Restaurant Association of Metropolitan Washington in June CityZen closed permanently on December 6,after Ziebold left to open a new venue in downtown D. Rather than merely install a new chef, the hotel decided to close CityZen and allow the new chef to create a new restaurant.