Executive Chefs

Match 14 Details
SoBe Restaurant versus Grille 620/River Hill Grill


Battle Fromage - More Battle Details >>



Lanydrek "Christ" Pandzou

versus

Fabio Mura

SoBe RestaurantGrille 620/River Hill Grill

Tuesday, Aug 1, 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 >>

Lanydrek "Christ" Pandzou
Executive Chef
SoBe Restaurant

Chef Lanydrek

About the Chef

Originally from Republic of Congo in Central Africa, Christ Lanydrek is a native French Chef who was already showing his culinary inclination at the age of five, when he surprised his grandfather by ordering “escargots” at a restaurant. By the age of 12, he had developed a full-fledge passion for tasty food living in a farm with his grandparents and knew at that point he wanted to study culinary arts. With the help of his grandfather “a two star Michelin chef” and the encouragement of is mother Christ Lanydrek was determined to become a great chef.

Upon graduating in Classic French, Restaurant Managements and International Cooking from the Academi Culinair de France, Christ completed his apprenticeship at le Grand Chef Bistro. He first started his career there before he joins the kitchen brigade at Le Grand Bistro a place he will forever call home. He later decided to move to the US to reunite with his mother and brother following a tragic death of his mentor grandfather. During that time, he also took on the opportunity to share his experience and taught apprentice cooking at North Carolina A&T University and Bennett College as sous chef for Sodexo.

In 2014, Christ was delighted to move to Washington, DC as Chef the Cuisine at Le Grenier Bistro and years later became the Executive Chef for Colony South Hotel and Conference Center and now Sobe Restaurant and Lounge, it’s with love that he spends time to discovering new local flavors and products and goes on a culinary experience once year around the world to create new dish and bring quality food for his guest. He continued to be actively involved in the community, giving back to less fortunate and never stop sharing his knowledge with everyone via school appearances, cooking demo or TV shows.

At home, he enjoys cooking for his lovely Son, Mother and Brother. He loves when they all help to prepare the ingredients together and sit around the kitchen island waiting to sample first-hand his famous Risotto with truffles. At work, Christ strives to excel through simplicity, by presenting his guests with dishes of exceptional quality. His style is described as innovative and classical. Using French culinary principles as a foundation and adding the endless supply of regional ingredients, he creates dishes that are simple yet elegant letting the essence of the star ingredients shine through. He works to deconstruct recipes, reinventing them with the products presenting the freshness and most intense flavors.

Awards

Chef Christ has received several honors such as the Silver Medal at the NC Chef League, Silver Medal at Mason Dixon Master Chef competition and a Gold Medal at the Arlington cooking competition. He is a true epicurean and loves to treat his friends to his new creations to get their feedback before introducing them on the restaurant menus. His culinary philosophy and passion reflect the current trend towards a healthier and naturally nutritional diet. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine.

Restaurant

<b>SoBe Restaurant</b>

SoBe Restaurant

About the Restaurant

SoBe Restaurant and Lounge surpasses the ordinary in Prince George's County through superior customer service and a distinguished and inspired menu. We only use the freshest ingredients and employ cutting edge cooking techniques to give you a one of a kind dining experience.

Located in the heart of Prince George's County, we offer refined lunch and dinner menus featuring fresh seafood and a fusion of Latin, Asian, American, and Italian fare. We serve fresh fish daily and our chef complements our entrées with locally grown, seasonal vegetables.

VERSUS

Fabio Mura
Executive Chef
Grille 620/River Hill Grill

Chef Fabio Mura

About the Chef

Chef Fabio Mura grew up in Sardinia, Italy and moved to the U.S. 18 years ago, where he made a home in Baltimore. Chef Mura started his culinary career in the U.S. at Sotto Sopra. He then moved on to work at some of the best restaurants in Baltimore, including: Boccaccio, Blue Sea Grill, and Chazz: a Bronx Original. He is currently the executive chef at Grille 620 located at the Turf Valley Town Square. Chef Mura obtained his culinary Degree in Culinary Arts and Management in Sardinia, the second largest island in the Mediterranean Sea off the coast of Italy. Chef Mura’s professional drive and passion for food has paved the way to his successful culinary career.

Chef Mura says it best: "I am a perfectionist and cooking is very personal to me. I put my heart and soul into each dish."

Awards

Chef Mura won "Favorite New Restaurant" from the Restaurant Association of Maryland in 2014. He was also nominated for "Best Chef" from the Restaurant Association of Maryland in 2015.

Chef Fabio is a returning competitor to the Mason Dixon Master Chef Tournament.

Influences

Chef Mura says the chefs that most influenced his cooking are, Felice D'Ambra, the chef that he worked with at the beginning of his career. "He taught me the basics, how to be in the kitchen, work etiquette, and to pay attention to the little details about every single food. Also, I can't forget the late Giovanni Rigato from Boccaccio, while there I learned a variety of techniques.” Chef Mura believes in always improving; whether it is a new technique or simply perfecting a recipe. He is always learning new and different ways to innovate his food.

Restaurant

<b>Grille 620/River Hill Grill</b>

Grille 620/River Hill Grill

About the Restaurant

Grille 620 is a new restaurant in the Turf Valley area featuring the freshest seafood and the highest quality aged beef. They have rustic look, yet a high end-style approach to contemporary American cuisine. They have an inviting atmosphere that creates a unique dining experience. Guests may enjoy a variety of oysters from the raw bar while relaxing on our patio during the summer season. An extensive wine list by the glass and bottle, a distinctive selection of craft beers, and their knowledgeable staff will round out any patron’s culinary experience. The menu changes frequently to showcase local and fresh ingredients.