Executive Chefs

Match Details
Personal Chef Services versus Brine Restaurants


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Francois Giovanni Merle

versus

David Rabin

Personal Chef ServicesBrine Restaurants

Monday, Jun 19, 2017 - 6:00pm - 9:45pm (doors open at 5:30pm)



Location:
Points South Latin Kitchen
1640 Thames Street
Baltimore, Maryland, 21231

More about Points South Latin Kitchen >>

Francois Giovanni Merle
Executive Chef/Owner
Personal Chef Services

Chef Francois Giovanni Merle

About the Chef

Born on the island of Mauritius, Chef Giovanni has worked in kitchens all over the world from France to Puerto Rico from Jamaica to the United Arab Emirates. He started cooking as a young boy in his mother’s café and noticed he really had a natural ability to use whatever was available to craft a delicious dish. Chef Giovanni began formal training at the age of 16 in Mauritius and later in the South of France. He was classically trained in French technique and holds a Brevet Professional Cuisine Certification.

Chef Giovanni has worked with some of the best French chefs, including James Beard nominee Yannik Cam.

He lives by the mantra; laughter is brightest where food is best. He believes that good food and physical fitness are essential to overall well-being. His Strictly Ital Movement aims to promote a connection to the outdoors, mindfulness and clean eating. When he’s not in the kitchen he enjoys yoga practice, honing his drumming skills, and learning about agriculture.

His cooking style is much like his Mauritian upbringing; it is comprised of a melting pot of cultures including Creole, Asian and French. He loves working with fresh produce and exotic fruits and vegetables

When asked about a favorite dish he prepares, Chef Giovanni told us, "I did a salmon paillason, that I'm proud of because nobody thought about it. It is consists of fine hash brown julienne, and coating a piece of fresh salmon; I consider it a fusion of a French American classic".

Restaurant

Personal Chef Services

VERSUS

David Rabin
Executive Chef
Brine Restaurants

Chef David Rabin

About the Chef

Chef David Rabin hailing from Rockville, MD started his career in the Blacks restaurant group moving up to Michael Mina in San Francisco and becoming a sous chef for Charlie Palmer’s DC restaurant. He has worked for chefs such as Brian Voltaggio, Michael Mina, Charlie Palmer, and Bob Kinkead. David’s passion for cooking started in high school and jump-started his career. David is current the Executive Chef at Brine restaurant in the Mosaic District in Fairfax, VA.

Restaurant

<b>Brine Restaurants</b>

Brine Restaurants

About the Restaurant

Located in the popular Mosaic District just outside of DC, BRINE restaurant is a destination for seafood lovers. Owner Travis Croxton brings together four generations of oyster expertise and a passion for farm-to-table living to entice local diners.

BRINE features a raw bar, wood-fired grill and rotisserie. The menu offers Mid-Atlantic fare from seafood to regional meats and produce. Join us for a unique dining experience – gaze at the chefs preparing meals in the open kitchen or watch the shuckers at our raw bar setting up oyster, clam and ceviche plates.