Name Chris Schlesinger | Role Chef | |
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Awards James Beard Award for Best Chef: Northeast, James Beard Award for Reference and Scholarship Nominations James Beard Award for Single Subject, James Beard Award for Tools and Techniques Books The Thrill of the Grill: Techniqu, The Big‑Flavor Grill: No, License to Grill, Grill It!: Recipes - Techniqu, Let the Flames Begin | ||
Breville chef chris schlesinger s latin spice crusted mahi mahi recipe
Chris Schlesinger is a Boston-based chef and restaurateur.
Contents
- Breville chef chris schlesinger s latin spice crusted mahi mahi recipe
- Breville the spiciest restaurant experience
- Background
- Restaurants
- Awards and honors
- References
Breville the spiciest restaurant experience
Background
Born in Virginia, Schlesinger graduated from The Culinary Institute of America in 1977. The nephew of historian Arthur M. Schlesinger, Jr., he started at Northeastern University but dropped out. Early jobs after graduating from CIA include being the chef at the Sakonnet Golf Club in Rhode Island.
Restaurants
In 1986, East Coast Grill opened (in Inman Square, Cambridge, since closed); in 1989, Jake and Earl's Dixie BBQ (in Cambridge, since closed) and in 1990, The Blue Room. In 1999 he opened the Back Eddy in Westport, MA, overlooking the Westport River.
Awards and honors
In 1996, Schlesinger won the James Beard Foundation Award for Best Chef of the Northeast. He has appeared on the WGBH-TV show A Moveable Feast With Fine Cooking. He was featured on the PBS show (episode 102) of How to Cook Everything: Bittman Takes On America's Chefs.