A fine-dining chef turns his skills to gastropub fare

Milwaukee chef Andrew Ruiz has traded white tablecloths and truffles for country ham and grits as chef at the Rumpus Room, a gastropub where most dinners come in at $20 or less. The gastropub trend is catching on as palates grow more sophisticated and consumers look for innovative meals that fit their dining-out budgets, he says.

View Full Article in:

Milwaukee Journal Sentinel (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY