Johnson & Wales chefs influencing restaurants across the region
Since opening its Charlotte campus in the fall of 2004, Johnson & Wales University has transformed the tastes of a region.
Its influence radiates out from the heart of downtown Charlotte to beyond this side of the Catawba River. Last year, Chad Hutcheson, a former Johnson & Wales instructor, opened the String Bean Fresh Market & Deli in downtown Belmont.
Just down the street is Old Stone Steakhouse, opened in 2007 by Johnson & Wales grad Nick LaVecchia, of LaVecchia’s Seafood Grille fame and Nix Burgers & Brew in Charlotte, along with his father, Richard LaVecchia, and Vince Matinata. (LaVecchia did not graduate from the Charlotte campus.)
Johnson & Wales instructors regularly make speaking appearances locally to help educate the dining public, such as renowned chef and author Peter Reinhart’s program at Unity Presbyterian Church in Denver two months ago.
And budding chefs from Gaston and Cleveland counties wanting to follow their culinary dreams of becoming Food Network stars continue to flock to the $112 million dollar campus, along with nearly 2,500 other students representing 43 states and 20 foreign countries.
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