Preston Paine is the executive chef at Exxir Hospitality and has over eight years of culinary experience. He will now participate in a culinary competition with nine other chefs from around the country on Food Network’s new show, Ciao House. Chef Preston Paine, from Dallas, will have to live at Ciao House with other chefs while 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 manages five restaurants in the Bishop Arts District.
Chef Preston Paine previously worked at the three-Michelin-starred Chef De Partie.
Chef Preston Paine earned a degree in Business Management from Tulane University’s AB Freeman School of Business in 2015. He played football and was a member of the Student-Athlete Advisory Board at the time. Preston learned to cook from a close family friend named Chela, who taught him many skills such as knife handling and grilling. During his college years, he worked at a number of restaurants and began his culinary career creating menus and conceptualizing restaurants in the Culinaire group.
He chose to expand his skills after two years and became a travel chef for Quarterdeck Life Ltd, where he worked long hours on a boat for a year. After returning in 2018, he was offered a job at the three-Michelin-star Chef de Partie, 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 Dallas’ most popular bagel businesses. In the Thompson Hotel, he also established a number of restaurants. On the Food Network, he was introduced 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. other people’s recipes.”
For a long time, Food Network’s casting directors tried to get Preston into their network. The chance to visit Italy, his favorite destination, delighted the famous chef. Paine contacted the filmmakers again and became part of the interview process. He declared:
“I went through the interview process, which took several months.” The number of people decreased from 100 to 50 to 20. And in the end, I was chosen.”
He says his time in Italy has taught him “beauty in simplicity”. Preston Paine was also inspired by the episode to form “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 arrived, I was in game mode, dialed in.” As a result, I’m not sure how they would change it. Fortunately, there was no big bang. No one curses or throws anything.”
Categories: Biography
Source: vothisaucamau.edu.vn
