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Ian Clark, the assistant restaurant manager, offers anywhere between 25 and 35 cheeses divided into four categories (hard, blue, soft and goat) regardless of their nationality.
WSJ: Bruce Palling on Food: On a Cheese-Selecting Mission With Alain Ducasse
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According to Jordan Ogron, assistant general manager and wine director of the Los Angeles restaurant Fig and Olive, not many of his customers drink Vermentino.
WSJ: Vermentino, the Wine of Yachts and Beaches | Lettie Teague on Wine
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At the time, he said, the best restaurant in town was at the Hyatt Hotel, where he had worked as an assistant manager and sommelier (Mr. Stitt oversees the wine programs at all of his restaurants).
WSJ: Frank Stitt's Okra and Stewed Tomato Pirlau | Slow Food Fast
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At first, Nikolai worked as a house manager and personal assistant to one of Lukas's A-list wingmen and Simon as a restaurant cook.
WSJ: The Wonder Twins of the Design World: Nikolai and Simon Haas | Designers