Tagged: Exective Q & A

Chef Todd Gold Still Hungry With Appetite for Instruction

Chef Todd Gold Still Hungry With Appetite for Instruction

Restaurants & FoodExecutive Q&A

Todd Gold started as a dishwasher at Bruno’s Little Italy in 1988. By 18, he was kitchen manager. After graduating from La Maison Meridian, the Memphis Culinary Academy, in 1993, he was a sous chef and executive chef for hotels, country clubs and restaurants in the Little Rock area. read more >