Top Chef Starts New Business

For Immediate Release

Thursday March 27, 2008



Guy D. Sockrider, C.E.C., Former Top Chef at Muriel's Jackson Square has started his own business. Celebrity Chef Consulting.

Chef Sockrider has had an impressive career; he began his career mentoring under a chef formally trained, and a master in his own right, in the art of Haute Cuisine. Upon discovering his passion for the culinary arts at such an early age, Guy Sockrider began perfecting his technique toward this style of culinary philosophy. He decided to be taught by other culinary masters that revered this philosophy as well. On his path of education he also was trained in the arts of Nouvelle Cuisine and regional American Cuisine as well as Creole Cuisine.
Chef Sockrider has over 30 years of experience. Before accepting the appointment at Muriel's, he has held a position of Executive Chef for the second largest hotel in Orange County, California, which accommodated guests to maximum capacity with 402 rooms. Chef Sockrider supervised approximately 4400 meals per day from an Haute French Restaurant, a classical Japanese Restaurant, a 24-hour caf?, large-scale banquets, and room service. Guy has also held the position of Executive Chef in San Diego, in one of California's most revered restaurants, generating $ 8.4 M in annual sales revenue. This venture was a formal, contemporary French restaurant with a second outlet serving contemporary California cuisine. Featured on television's Great Chefs Series, Travel Caf? and Extra, and in numerous publications, including The Times Picayune, Louisiana Cookin, New Orleans Magazine, Bon App?tit Magazine, Sunset Food Guide, The Los Angeles Times, The San Diego Union-Tribune, Gayot's Los Angeles Restaurants (3rd Edition), Zagat Survey, and Chaine des Rotisseurs Gastronome.

Celebrity Chef Consulting provides two services. One Chef Guy will instruct private classes in your home with a class designed to your specifications. From a one-hour class on how to make a roux to a 5 day intensive Culinary Boot Camp learning Culinary Fundamentals and the other is consulting for Restaurants from staff training to recipe development.