Eric Brenner, Corporate Restaurant Consultant
Eric Brenner’s culinary pursuit began at an early age, working in restaurants in St. Louis’ famous Italian neighborhood known as “The Hill”. At 23 Eric received his first chef position while studying communications at St. Louis Community College at Forest Park. He soon realized cooking was his true passion and decided to enroll in the school’s culinary program. Eric quickly worked his way up holding positions as chef tourmant for a French restaurant, chef garde manager at The Racquet Club-Ladue and banquet chef at the Ritz-Carlton St. Louis. In 2003, Eric opened MOXY Contemporary Bistro bringing all is education and experience to full fruition. MOXY was voted Best New Restaurant by the River Front Times and St. Louis Magazine in 2004. In 2009, Eric partnered with Isle of Capri Casinos, Inc. as a consultant for their rebranding efforts of the steakhouse concept at several of the company’s locations. To learn more about Eric visit http://www.moxybistro.com.
Jason Martin, Isle of Capri Casino Hotel Boonville
Chef Jason Martin, a native of Tipton, Mo., always knew he wanted to be a chef. After high school he attended Johnson & Wales University in Charleston S.C., where he earned an associate degree in culinary arts and a bachelor’s degree in food service management. A team member at Isle of Capri Casino in Boonville, Mo. for more than five years, Chef Jason worked his way up from sous chef, to chef de cuisine, and then executive chef. He was recently promoted to manager and now leads the property’s food and beverage team. Prior to joining Isle of Capri Casinos, Chef Jason worked at Universal Studios Orlando™; Haddad Restaurant Group, Kansas City, Mo.; and the University of Missouri Columbia. Chef Jason is married; he and his wife are expecting their first child in October. Jason is a regular contributor to the Boonville Daily News.
Andrew Haile, Isle of Capri Casino Hotel Natchez
A native of New Orleans, Chef Andrew Turner Haile attended the Culinary Art Institute of Louisiana in Baton Rouge as well as Copiah-Lincoln Community College. He has been the executive chef at several Natchez establishments including Monmouth Plantation and the Grand Soleil Hotel; Haile was also the sous chef at Dunleith Historic Inn in Natchez. With more than 16 years of culinary experience, Chef Haile studied under many reputable Mississippi and Louisiana chefs such as Chef John Martin Terranova and Hays Vaughan. Outside of the kitchen, Chef Haile spends time with his family, and also enjoys cycling, running and tennis. He has participated in the New Orleans Oschner 70.3 Ironman triathlon and is a member of the Natchez Bicycling Club as well as the local running club.
Comments
Jason,
As of March 22, 2012 was the 3rd time we ate at the New Farmers Market Buffet. THe 1st visit we could tell that the food was much better tasteing, but I personally didn’t think as far as meat there was that much of a selection. My Biggest complaint was that the food is being served warm Not HOt as in a nice Hot Meal.It was more like luck warm. We did let our waitress know that. She kindly said she would past on the info and apologized. On March 15th was our 2nd visit , no change at all on the temperture of your food being service. Also was asked how did we enjoy our dinnner . I gave them the same information. And some around opening day of the new Farmers Market , I know I am probably getting my dates mixed up . , but the casino can verifiy when we were there because we play Boonville Casino.
and I didnt let this info with our waitress that the FOOD was Not Hot it is being served warm. I enjoy a Hot Meal not luke warm Meal.I hope by giving you this , I think valuable information , you can do something about it.
THank you,
Mary Ray
To be very honest with you, we’re still working on that…or rather waiting on some new equipment to swap out. We noticed the same thing and we were so disappointed since our chefs and farmer partners have done such a great job. Unfortunately the equipment is a little flawed and both the heat and cold are escaping faster than they should. We have identified the problem and we’re working to fix it. Please be patient with us. We think you’ll REALLY enjoy it!
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