Bakery story 2 buy with silver key1/29/2024 She works on a daily basis to bring her knowledge, experience, and passion to ensure each guest has a unique, special New England inspired experience.Ĭhef Emily Mingrone Tavern on State | Provisions on State | Fair Haven Oyster Co. Jessica recently has moved her career back to her home state, right here to the Lodge at Spruce Peak team, joining in February 2019 as the Pastry Chef. At the same time she gained culinary insight/experience in her dual role as the Assistant Sous Chef, and gained television experience being featured on "The Jason Show", and Minnesota's own "Kare 11 News". She has assisted the Corporate Pastry Chef at Felchlin Switzerland, Pastry Chef of the year, Chef Anil RohiraĪfter 8 years in Orlando, Jessica further moved her career to the Twin Cities, and became the Pastry Chef for the JW Marriott. She began doing custom wedding cakes, breads, sugar work, and drover her pastry team to success by executing banquets by the thousands. It is here that she learned the art of mass production, and worked under the World Pastry Team Competition Judge, Felchlin Ambassador Chef Ramon Ramos. She began as the resorts Chocolatier, executing personalized three-foot-tall chocolate showpieces by the hundreds for groups in house. She began entering in Chocolate Showpiece competitions, and took first place at the Festival of Chocolates with her five foot "History of Chocolate" themed showpiece.Īt this time, an offer was made to move on to the Orlando World Center Marriott, a 2,004 room property, and largest non-pillared convention center in the world. She soon progressed on to becoming the chocolatier for the property, customizing in chocolate garnishes, bon bons and truffles, and life sized chocolate showpieces/replicas. Here she began work at the Swan and Dolphin Resort under two-time World Pastry Champion Laurant Branlard. A year later, she was ready to challenge herself even further, and move on to Orlando, Florida. Jessica found a home in the hotel industry fresh out of college, where she began work at the Charles Hotel, in Cambridge, Massachusetts. She attended Johnson & Wales University, majoring in Baking and Pastry, and graduating Silver Key Dean's Society and member of the ACF. She then competed in Kansas City, and place fourth in the Nation. Jessica began her pastry journey starting in high school by competing in the SkillsUSA baking challenge, and walked away with first place for her home state of Vermont. Upon arrival, he re-concepted all menus to focus on locallysourced and farm-driven cuisine, building relationships with local farmers and vendors.Ĭhef Jessica Quiet The Lodge at Spruce Peak | Stowe, VT HOST CHEF He is currently the Executive Chef at the Lodge at Spruce Peak's Alpine Hall and Tipsy Trout restaurants. The allure of the West once again lead Blomgren to accept his first Executive Chef role at the Madeline Hotel & Residences, Telluride, CO, the only Four-Diamond Full-Service resort in one of the most captivating towns in the world.Ī true New Englander, Blomgren and wife Casey decided to return to the East Coast, specifically Stowe, Vermont to settle down and raise a family. Reconnecting with this globally-iconic brand allowed him to travel back to Japan and dive deeper into his love with Japanese under the watchful eye of Chef Adam Tanner. In 2015, Blomgren returned to the Mandarin Oriental group as Chef de Cuisine at the brand's iconic property in Washington, D.C. This move really solidified his commitment to sourcing great products and presenting them with minimal intervention. ![]() He then went on to become Chef de Cuisine at the prestigious Kiawah Island Club on Kiawah Island, SC. There, he also had the chance to work with Michelin-Starred chefs Mathieu Pacaud and Cyril Lignac of Paris, among other world-class chefs from around the country. This first-of-its-kind concept incorporated Food & Wine's Best New Chefs together on one menu. ![]() An opportunity arose to move to Colorado and assist in opening Chef's Club by Food & Wine in the St. ![]() While on externship in Westchester, NY, Blomgren sought opportunities to further develop his own knowledge, taking monthly trips to Manhattan to experience the global food scene.īlomgren's culinary repertoire flourished after graduating, first at the Five-Diamond Mandarin Oriental in Boston, MA where he was exposed to a vast array of different ingredients, techniques, and cultures. Driven by his passion for creating new dishes and the reaction from his family, at age 21 he enrolled in the famed Le Cordon Bleu. Chef Sean Blomgren The Lodge at Spruce Peak | Stowe, VT HOST CHEFĬhef Sean Blomgren's passion for food and hospitality began early on, cooking holiday meals for his family in Lowell, Massachusetts.
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