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Brook Bion Dill
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Member since: July 4, 2007
Duration
Place
City
Position
2009 - Present
Brook Bion Dill - Personal Chef
St. John
Chef
2007 - 2009
Tage
St. John
Restaurant Manager
Chef
2006 - 2006
Sassafraz
Toronto
Executive Chef
2005 - 2006
Holland Center
Omaha
Chef
2004 - 2005
Asolare
St. John
Executive Chef
2004 - 2005
Paradiso
St. John
Executive Chef
2003 - 2004
Culinary Institute of America at Greystone
St. Helena
Teaching Assistant
2002 - 2003
J. Bistro
Mount Pleasant
Chef de Cuisine
2000 - 2002
Asolare
St. John
Executive Chef
1998 - 2000
Paradiso
St. John
Sous Chef
1997 - 1998
Lutèce
New York
Garde Manger
1997 - 1997
The American School in Switzerland
At Rougemont
Lugano
Head Chef
1996 - 1996
French Café
Omaha
Intern
1995 - 1996
Top of the World Restaurant
Breckenridge
Intern
1993 - 1995
The Brass Grille
Omaha
Pastry Cook
Cook
1993 - 1995
Bistro at the Market
Omaha
Sous Chef
Pantry Cook
Last updated: 2010-08-29*
Associate Degree
, Culinary Arts, Culinary Institute of America, Hyde Park (United States), 1997
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The information on this page is provided "as is" with no warranties whatsoever, and is not guaranteed to be accurate nor does ChefDb take responsibility for it.
Member since: July 4, 2007