Chef Edward Nowakowski

 

Executive Chef / Certified Food & Beverage Executive

Born in Linz, Austria and raised in Poland, Chef Edward Nowakowski came to the U.S. via France, with three years of Culinary School, a European Master Chef Diploma and numerous awards for Garde-Manger work under his belt. Chef Edward seized the opportunity to open several new Hotels; include Hyatt N.Y. Four Seasons in Dallas TX, Hilton Hotel Virginia Beach VA, and many more, as well as Holiday Inn at the Kemmons Wilson School of Hospitality & Resort Management. As a Chef and Certified Director of F & B Services, he is responsible for Food & Beverage operation at the Holiday Inn as well as at Fogelman Executive Center at The University of Memphis.

Though trained in classical components of French and South-Eastern European cuisines, he adapts his cooking to the local area where he works, and prepares a superb quality of Continental cuisine exquisitely presented in the elegance and romance of an intimate setting in “Medallion” Ristorante. 

SOME OF CHEF EDWARD’S AWARDS and HONORS:

  • 113th Annual Salon of Culinary Art Show 1981 New York; Gold Medal (team work)
  • T.C.A 10th Culinary Art Show 1983 Houston Blue Ribbon and First Prize Trophy
  • The 6th Annual Culinary Art Salon 1985 two Bronze Medals. (Credited by CIA)
  • 1st Annual Culinary Art Show Virginia Beach VA. 1987; Best of the Show
  • Great Chefs of Hampton Roads Competition 1991; A First Prize
  • The Virginian Pilot Virginia, 1995 “A Career made from Scratch” full page
  • Adam’s Mark Hotels & Resorts 2000; Manager of the Year
  • Metropolitan Memphis Hotel Logging Association 2004; Star of the Industry
  • The Commercial Appeal Memphis 2005; “Worlds of Experience” full page
  • American Culinary Federation Memphis Chapter: Chef of the year 2008
  • IHG Best of the Best Food & Bev. Director for 2009

SPECIALITY SKILLS:

  • Ice – Vegetable – Chocolate – Tallow and Spicy Carvings and Sculptures
  • Lẻgumes et Pátes, Entrẻes of Abats, Entrẻes butchers’ meat,
  • Auxiliary composition the different sweets
  • European Cuisine; French – German – East Europe – Alternative and Nouvelle Cuisine
 

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