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James Beard
Table Talk: Dinner to focus on 'Best of Baltimore'
Table Talk: Dinner to focus on 'Best of Baltimore'

All over town, there are talented chefs languishing in semi-obscurity. These are the chefs heading up the kitchens in public institutions — universities, convention facilities and even hospitals — and in private institutions like country clubs. They might not operate in the limelight, but the hours are more regular and the benefits packages are often better. The executive chefs of hotels fall into their own blurry category. Their audience is mostly transient, but a few manage to find a following and make a name. Bryan Sullivan has been the executive chef for Brookshire Suites and Pier 5 Hotel since February 2008, where he's been keeping a low profile. A new culinary...

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