 |
 |
Jimmy Zhang Jimmy Zhang, founder of Art Chef Inc. graduated from the Culinary Arts Institute in China in 1989 as chef with a personal interest in the ancient fruit and vegetable carving art. Thru his diligence and a strong desire to master the art, Chef Jimmy excelled in his artistic creations within a couple years, and was invited to teach fruit carving classes at a culinary school in 1993. Chef Jimmy holds carving classes at the Oakland Asian Cultural Center, teaching people in his community the basic techniques of fruit and veggie carving. As an experienced art teacher, Chef Jimmy has developed a very effective teaching method that helps his students learn well and be able to practice the art after completing the course. Chef Jimmy is committed to promoting this highly regarded culinary art through his own work and through the many excellent students of his, who share the same passion with him on this exquisite craft. |
 |
Chef Moon Sarai Moon Sarai, Master Carver and Thai Chef, has been creating one-of-a kind fruit and vegetable masterpieces using the rare Thai art of culinary carving for over 15 years. This art, once reserved exclusively for the Royal Family of Thailand now graces tables across the USA thanks to Chef Moon’s mastery. Chef Moon was raised in Thailand and learned and perfected his art in both Thailand and California. He possesses a unique talent for turning fruit, vegetables and all foods into art. After working for 10 years in Bangkok restaurants, Chef Moon began his American career in San Francisco working as a Thai Chef. Since then, he been employed by Four Seasons Hotel where he mastered American and Mexican cooking and been featured on the Food Network as well Puerto Rican Network Television. Most recently Chef Moon has started his own “cooking” company which offers everything from carving and cooking lessons to one-of-a-kind masterpieces. No memory is too large or too small for a creation by Moon! |
 |
Brendon Cheney Brendon was born in New York in 1975 and moved to Las Vegas at the age of four. He went to culinary school at the Las Vegas Community College. While in school, Brendon got his fi rst big job on the strip at Excalibur. He worked as a cook's helper in the showroom cooking for 2,000 customers daily. In 1996 Brendon enlisted in the U.S. Navy as a cook. He served onboard the USS George Washington, an aircraft carrier, where they prepared 20,000 meals daily. He also cooked for a Four Star Admiral and staff offi cers at NATO headquarters in Norfolk, VA. In 2003, Brendon moved back to Las Vegas, and using his management skills from the navy, got his fi rst Chef Job at the Venetian working in the main kitchen, overseeing the hotel room service and the employee buffet. In 2004, he applied at The Rio as a banquet Garde Manger. Soon after learning both hot and cold kitchens in banquets, Brendon was promoted to Assistant Banquet Chef and finally most recently to Executive Banquet Chef. |
|
David Diec David Diec Asian Section Chef, Rio All-Suite Hotel & Casino, Carnival World Buffet Chef David Diec was born in 1954 in Vietnam. David’s journey through the art of culinary cuisine started upon arrival to Las Vegas, NV within the summer of 1991. The glamorous reputation of Las Vegas enticed David to make a career change into the culinary fi eld. Currently Chef David holds the position of Chef of Asian Cuisine within the Carnival World Buffet at the Rio Hotel. The challenges of a heavy volume outlet have allowed David to grow into a wellversed Chef and excel in the culinary fi eld. The road ahead possesses various challenges and Chef David will continue to grow with his love for culinary cuisine and technique. |
