In this role, Chef Lee will craft the official Monogram Culinary Guidelines and build the future Monogram Culinary Council that embodies the brand’s vision of prestige, performance and style. He will also create authentic, refined recipes that reflect the contemporary desire for healthy, organic ingredients while highlighting the cutting-edge capabilities of the devices. Chef Lee will showcase this vision when he represents Monogram at culinary and industry events throughout the year.
“We are starting a truly unique partnership rooted in a shared vision of cooking, and I am honored to be on this journey with Monogram – a brand that represents excellence,” he told me. “I can’t wait to collaborate with Monogram and work with world-class equipment that enables professional chefs and home cooks to create delightful exquisite dishes.”
This new partnership is an extension of Monogram’s support for the LEE Initiative, an organization founded by Chef Lee to bring greater diversity and equality to the restaurant industry. at April 2021Monogram launched its partnership with the LEE Initiative as part of the brand’s commitment to supporting the rising stars in the culinary arts.
Eric Segelbaumwine sommelier, wine educator and wine journalist, who has been awarded the title of 2020 wine lovers”40 Under 40 Global Tastemaker’ and Food and Wine Magazine “2019 Sommelier of the Year” joins Monogram as wine director. In this role, he will lead the creation and direction of wine education at brand events to elevate consumer tastes through sophisticated pairings as part of the Monogram Culinary Guidelines. He will also represent the brand in tasting and brand experiences throughout the year.
Finally, he appointed a restaurant owner’s monogram Patrick Rooney As Executive Chef and Culinary Instructor at the Monogram Experience Center in Louisville, Kentucky. In this role, Chef Ronnie will be working alongside longtime Monogram Chef Brian Logsdan She will collaborate with the brand by elevating the home-cooking experience of the Monogram audience. Rooney will continue to draw strong attention to detail from his many years working on luxury yachting and dining in restaurants. Chef Rooney has held leadership positions in Louisville Hot spots, such as the Oakroom at The Seelbach, Harvest and Ashbourne Farms. Rooney’s experience will be showcased to the luxury crowd and great food across the brand’s social channels and in customer experiences at Louisville.
“We are very excited about Chef Lee, Eric Segelbaum and Chef Ronnie to join the Monogram family and work with us to produce content and launch initiatives that exemplify culinary elegance under Chef Lee’s leadership.” Julie Burns, CEO of Monogram. “With their uniquely qualified perspective and expertise, we look forward to further assisting them in Monogram’s mission to enhance the home cooking experience.”
about monogram
For over 30 years, luxury hardware brand Monogram has been synonymous with impeccable craftsmanship and cutting-edge design. With artisan-inspired quality control and a tireless commitment to innovation, Monogram offers unique kitchen solutions for discerning consumers. For more information, visit www.monogram.com.
about the chef Edward Lee
Edward Lee He is an award-winning chef and author who was selected six times in the finalists James Beard Best Chef Award: Southeast. in 2018, Food and Wine Magazine Chef Lee’s, 610 Magnolia, has been named one of the most important restaurants in the country for the past 40 years. In 2019, Succotash – as Culinary Director at their locations in Maryland and DC – earned Bib Gourmand from The Micheline Guide (DC). Chef Lee appears frequently in print and television, including receiving an Emmy Award nomination for his role on the Emmy Award-winning series, Chef’s Mind. He also competed in the ninth season of top chef at Texasand recently wrote and hosted the feature-length documentary, leavened. writing, Milk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisinewon the 2019 James Beard Foundation Writing Award. He is also the author of Smoke and Pickles: Recipes and Stories from a New Southern Kitchen. Chef Lee launched the LEE initiative in 2018, which works to bring greater diversity and equality to the restaurant industry. In 2020, the total relief efforts of the LEE initiative amounted to more than 5 million dollars of direct aid and has been recognized as one of the most important organizations helping restaurant workers and farmers during the COVID-19 pandemic. he lives in Louisville And Washington DCand you can find it on Instagram and Twitter Tweet embed
on Eric Segelbaum
Eric Segelbaum He is a wine sommelier, wine educator and wine journalist, awarded the title of 2020 Wine lovers “40 Under 40 Global Tastemaker” and Food and Wine Magazine “2019 Bartender of the Year”. With nearly 3 decades of experience in the field, he has a proven track record of success in the hospitality industry. This includes creating and operating highly profitable, award-winning and operationally efficient beverage programs, delivering informed management and personnel training, effective strategies for maximizing profitability, operational improvements, revenue amplification and more. Prior to founding SOMLYAY, his full-service hospitality consulting and events company, Segelbaum held a number of diverse roles that include Corporate Beverage Manager at Starr Restaurants, President of Sommelier of MV The World, and Corporate Wine Manager at Schwartz Brothers Restaurants. Eric is an Advanced Wine Sommelier with the Principal Sommelier Court, Certified Wine Specialist (with distinction) with the Association of Wine Educators, and Wine and Spirits Site Specialist (with distinction). You can find him on Instagram @erik4wine and Twitter Tweet embed
about the chef Patrick Rooney
Patrick Rooney The profession has seen many aspects of the industry, many regions of the world. Chef Ronnie’s work Arizona brewpub and I spent the summer cooking Grand Teton National Parkwhich eventually led him to study in Culinary Institute of America. Later he honed his craft in San Francisco Culinary scene as Executive Chef for Flea Street Café. Shortly after the turn of the century, Chef Rooney sailed on private luxury yachts, where he was named “Best Chartered Chef” by Yachting Magazineand was awarded ‘Best Chef Personality in New England’ in 2009. Putting his marine life behind him, Chef Rooney settled in Louisville, where he resides today. He has held leadership positions in Oakroom at The Seelbach Hotel (for which he has been awarded the coveted AAA 5 Diamond for 4 consecutive years), Harvest, a locally sourced hotspot, and Asbhourne Farms, an exclusive event space outside Louisville. You can find him on Instagram @chefpatrickroney.
monogram contacts
Wendy Trinin
[email protected]
Bobby Hamelman
[email protected]
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