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Edgar Steele graduated from the Culinary Institute of America in 2001. He then worked at the celebrated restaurant Chez Francois in Vermilion, Ohio for two years, where he gained an in-depth knowledge of classical cooking techniques under Chef John D'Amico who crafts a seasonal farm-to-table menu. In 2003, Edgar moved to Washington, DC and worked closely with Chefs Jose Andres and Katsuya Fukushima (L'Academie graduate 1995) in developing the Minibar, located on the second floor of Café Atlantico. Minibar, often referred to as the most daring "restaurant" in Washington DC, features a technique-driven menu which consists of 30 plus courses that are artfully composed by a team of chefs positioned in front of the seated guests during the dining experience. "Chef Jose Andres and his colleagues stage a dinner that is by turns amusing, thought-provoking, astonishing and often delectable." – Review by Tom Sietsema of The Washington Post . Three years later in 2006, Edgar transitioned from minibar sous chef to sous chef of Café Atlantico, where he trained under Chef Katsuya Fukushima in overseeing the production of the Latin American menu. Edgar left Café Atlantico and Minibar in the fall of 2008 and is currently working as a Culinary Sales Specialist for Caldwell Food Group, a food distribution company based in Washington DC which imports a wide variety of specialty dry goods.
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