Executive Chef David Gilbert Is Selected To Represent The Usa Pavilion At Expo 2010 Shanghai

It is Expo time! As over 200 countries participate in the World Expo, officially known as Expo 2010 Shanghai, the United States will be well represented in its USA Pavilion by Executive David Gilbert, who will be showcasing New American Cuisine. Gilbert is traveling across the globe to begin his position at the Expo on July 1, 2010. He is excited to be cooking a compilation of American cuisine, taking local regional ingredients and presenting them in a unique way, focusing primarily on sustainability and sourcing only the best food products.



"I am honored to be invited to represent the United States," states Gilbert. "It's an once-in-a-lifetime experience, and I am looking forward to sharing our New American cuisine with the world."



The Expo with its 150-year history is a global, non-commercial Expo, regarded as the Olympic Games of the economy, science and technology. It aims to promote the exchange of ideas and development, allowing exhibitors to publicize and display their achievements and improve international relationships. Accordingly, the Shanghai event hopes to knit a stronger relationship between the United States and China, addressing vital global issues, from trade to climate change to security.



The theme of Expo 2010 Shanghai, which takes place from May 1 to October 31, 2010, is "Better City, Better Life," representing the common wish of the whole humankind for a better living in future urban environments. The USA Pavilion will showcase American values, ideas, and culture to an estimated international audience of 70 million visitors.



Gilbert will be blogging and sharing photos from the Expo on his website, www.BeyondtheKitchen.com. He will be covering everything from his cooking at the USA Pavilion to eating local and traveling in China. Gilbert will be reachable via email, an Internet based phone number, and on Skype. For media inquiries, contact Shari Bayer at 212.245.1880 or shari@bayerpublicrelations.com.





About Executive Chef David Gilbert

Raised in Dallas, 32 year old Executive Chef David Gilbert credits his family with first inspiring his love for cooking - Gilbert's grandfather owned a butcher shop and taught him to cook with simple seasonings and the freshest ingredients. Gilbert enrolled in the culinary arts program at Johnson and Wales University where he worked to master his technique. After graduating in 1997, Gilbert moved to Europe and landed a spot at the Michelin-starred Restaurant Vermeer in Amsterdam with Edwin Katz. In 1999, Gilbert returned to the U.S. to further his techniques at The Ritz-Carlton in Buckhead, Atlanta where he worked under mentor chefs Michael Ganley and Joel Antunes and sharpened his leadership skills. Within a year, he was promoted to restaurant chef at The Ritz-Carlton in St. Thomas, U.S. Virgin Islands.



As Executive Sous at The Orient Express' The Inn at Perry Cabin, Gilbert became known for initiating a fresh farmer's market menu, which received national recognition. In 2000, Gilbert won a bronze medal for his cooking at the Chaine des Rotisseurs junior commis competition; in 2001 he took home the silver in 2002. Gilbert continued honing his skills in locales across the country before being named Chef de Cuisine at St. Louis' Eau Bistro. After a year at Eau Bistro, Gilbert left Missouri for California, where he served as Executive Chef of The Beverly Hilton's landmark restaurant. While there Gilbert served as the chef for the International Golden Globe Awards.



Gilbert returned to Dallas to become the Executive Chef at Luqa, entertaining the diners with his interactive dishes that involved tableside activation of rosemary aromas, sucking mousses from tubes, and bre