|
Byron Korus, C.E.C., C.C.E., A.A.C. | |
| 3425 Highway 169 North | ||
| Plymouth, Minnesota 55441 | ||
| Phone (763)475-0507 | ||
| Fax (763)540-6883 | ||
| byron@mncatering.com | ||
• Owner of: “Special Events Catering Company" and
"ChuckWagon Catering” |
|
| • Instructor at the “School of Culinary Arts” Art Institutes International, Minnesota | |
| • Inducted to the “American Academy of Chefs” 1998 | |
| • “Superior Chef Award”, National Taste of Elegance Competition, 1990, at the Chicago Swisshotel | |
| • “First Prize”, National Pork Council Competition, 1988 | |
| • “Chef of the Year”, Illinois Executive Chef’s Chapter of the American Culinary Federation, 1988 | |
| • “Chef of the Year”, A.C.F. Minneapolis Chapter, 1992 | |
| • “First Place”, Minnesota Taste of Elegance, 1989 | |
| • “First Place”, Illinois Taste of Elegance, 1987 | |
| • “Four Diamond Award” for Restaurant “Biscayne Bay” 1991 | |
| • “First Place”, Illinois Ice Carving Competition, 1988 | |
| • Past Executive Chef of: | |
| • Hilton, Minneapolis St. Paul Airport, 1989-90 | |
| • Jumer European Hotels and Illinois Boat Works Projects, 1988-89 | |
| • Hotel Pere Marquette, 1985-88 | |
| • Director of Food and Beverage for “Mississippi Live”, Minneapolis MN. 1990-92 | |
| • Division Manager of Kraft American Foodservice, 1992-93 | |
| • Certified food and beverage Executive by the American Hotel and Motel Association | |
| • Certified Executive Chef by the American Culinary Federation | |
| • Certified Culinary Educator by the American Culinary Federation | |
| • Inducted into the American Academy of Chef, 1999 | |
| • Certified Sommelier form International Sommelier Guild 2002 | |