Profiles

Freedman Meats, INC.

A SYSCO Company

Freedman Meats, INC.

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Text Box:                                   Chef Julia Lopez
                                  ALÓ Executive Chef
                                  La Duni Corporate Chef
                                  Dallas, Texas

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Text Box: Chef Julia, was born in Chicago and graduated from college in Mexico. She moved to the DFW area in 1999, and completed her Culinary Arts program at El Centro Community College. Julia’s potential was swiftly recognized and has worked at the DFW Marriot South River City Grill, The Mansion on Turtle Creek under the direct supervision of Chef Dean Fearing and joined the nationally acclaimed La Duni Latin Café in 2003. In 2004, the La Duni Latin Kitchen and Bakery received the coveted accolade “Among Best Restaurants in America” by Gourmet Magazine October 2005. In 2006, Julia was promoted to Corporate Chef, where she oversees the culinary development team, the creation and implementation of new menu items, and food quality consistency of La Duni North America.
Julia’s passion for Latin Cuisine has not kept her from enjoying life, where she still manages to find time to bike ride, watch movies, and spending time with her pets.
Visit us at: http://www.alodallas.com

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Purveyors of Choice and Prime Beef, Pork, Veal, Lamb, and Poultry
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Text Box: Chef Frank Quant
Executive Chef
Renaissance Dallas Hotel
Dallas, Texas
T-bone’s Steakhouse and Charisma

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Text Box:            Chef Frank Quant has been delighting his Dallas
customers with delicious culinary creations for over 7 years.
With over 20 years experience in Asian, European and Spanish
style cuisines, Chef Quant’s flare is contributed to his strong
work ethic and intense attention to detail. The use of vibrant colors, textures, and creativity, combined with his Seattle, Los Angeles, and New York roots, leads one to enjoy a truly unique dining experience time and time again.
           A Culinary Institute of America (CIA) New York Graduate, Chef Quant’s unique cuisine has lead him to become quite a celebrity amongst his peers, appearing in numerous television programs and having his creations published in newspapers, magazines, and cookbooks; including the Dallas Safari Clubs “Wild In The Kitchen”.
           Chef Quant’s recognition in the “Top 100 Chefs” by the American Tasting Institute USA, leads the Chef to be very selective of where he purchases his products. The choice to buy from local suppliers helps Chef Quant maintain his high standards, such as his Certified Angus Beef® products used in his establishments.
           Come pay Chef Quant a visit and enjoy his culinary creativity or visit them online at http://marriott.com/property/viewallphotos.mi?marshaCode=dalbr

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