Preston Paine is the Executive Chef at Exxir Hospitality and has over eight years of culinary experience. He will now enter a cooking competition with nine other chefs from around the country on Food Network’s new show, Ciao House. Chef Preston Paine, originally from Dallas, will have to live in the Ciao house with other chefs trying to make the best Italian food possible. Preston is the owner of Shug’s Bagels and is best known for his work with Exxir Hospitality. He currently runs five model restaurants in the Bishop Arts District.
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Chef Preston Paine previously worked at 3-Michelin-starred Chef De Partie.
Chef Preston Paine earned his Bachelor of Business Administration from Tulane University’s AB Freeman School of Business in 2015. He played football and was a member of the Student Athletes Advisory Council at the time. Preston learned to cook from a close family friend named Chela, who taught him many skills such as using a knife and grilling meat. During his college years, he worked at several restaurants and he started his culinary career creating menus and coming up with ideas for restaurants in the Culinaire group.
He decided to expand his skills after two years and became a travel chef for Quarterdeck Life Ltd, a job that required him to work long hours on board a year. After returning in 2018, he was offered a job at the three Michelin-star Chef de Partie restaurant, which is also considered the number one restaurant in the world. On the other hand, Covid had to close the famous diner and move back to Dallas. He then worked for Thompson Dallas and Apheleia Restaurant Group for several months.
In May 2020, Preston Paine opened Shug’s Bagel, one of the most popular bagel businesses in Dallas. He also opened several restaurants in the Thompson Hotel. The Food Network website describes it as follows:
“He is just as competitive in the kitchen as he is on the field (football) and his goal is to establish himself as a chef by creating his own unique dishes – rather than reinventing himself. someone else’s cooking.”
For a long time, the leaders of the Food Network have been trying to get Preston into their network. The chance to visit Italy, his favorite destination, made the famous chef happy. Paine contacted the filmmakers again and became part of the interview process. He declared:
“I went through an interview process that lasted several months.” The number of people dropped from 100 to 50 and then to 20. And I was the last to be chosen.”
He says his time in Italy has taught him “the beauty of simplicity.” Preston Paine also drew inspiration from the episode to create “more family ties” with businesses and caterers, such as chefs in Italy, who bought from the same store. butcher for years, if not generations.
Ciao House helped him focus on high-quality ingredients rather than cutting-edge processes. Paine said of his time in the competition:
“When I got there, I was in game mode, I was in.” As a result, I’m not sure how it will change. Fortunately, there was no big bang. No one cursed or threw stones at all.”
Categories: Entertaintment
Source: vcmp.edu.vn