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Chef Sandor Zombori
Assistant Professor
Contact Information:
Office: RC Building
Phone: (850)769-1551 ext. 6077
Fax: (850)747-3259
E-Mail: szombori@gulfcoast.edu
OFFICE HOURS
Monday 1:00-3:00
Tuesday 1:00-3:00
Wednesday 1:00-3:00
Thursday 1:00-3:30
COURSES
FSS 1202C Basic Food Preparation
FSS 1063C Baking
FSS 2065L Pastry Specialization
FSS 2243C Meat Frabrication |
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EDUCATION
MBA New Hampshire College, Manchester, NH
BS University of Massachusetts, Lowell, MA
Culinary Education
Le Cordon Bleu Cooking School, Ottawa, Canada
Le Cordon Bleu Cooking School, Paris, France (Chef de Cuisine Diploma)
Ecole Bellouet Conseil, Paris, France
Academy of Wine, Villany, Hungary
Ecole LeNotre, Paris, France
The Ritz Escoffier Master Chef Course, Paris, France
Alain Ducasse Formation, Paris, France
Ecole Ferrandi, Atelier Pierre Herme, Paris, France
The French Pastry School, Chicago, IL
Apprenticeships
The following chefs are responsible for my professional growth and I am indebted to them forever:
Eric Ripert, Le Bernardin, New York City, Micheliin 3-Star Restaurant
Florian Belanger, Fouchon, Paris, Pastry Chef of the Year, 2005
Michele Roth, MOF, Hotel Ritz, Paris, Winner Bocuse D' Or
Emmanuel Ryon, World Champion, Ice Cream
Jean Banchet, LeFrancais, Wheeling, IL, Best Restaurant in the US, Esquire Magazine
Gérard Taurin, MOF, World Champion, Pastry & Ice Cream
Arnaud Nicholas, MOF, Ecole LeNotre, Paris
Francesco Antonucci, Remi Restaurant, New York City
Laurent Tourondel, Cello, BLT Steak, BLT Fish, New York City
Christian Delouvrier, LeSpinasse, Alain Ducasse, New York City
Roland Liccioni, Old Towne Brasserie, Le Nomades, Chicago, IL
Patrick Chabert, LeFrancais, Wheeling, IL
Phillipe Gollino, Alain Ducasse Formation, Louis XV, Monte Carlo, France
Culinary Experience
| L'Orée Du Bois, |
Laurent, |
Vong, |
Tabia, |
| Chelsea, Quebec |
Paris, France |
New York, NY |
New York, NY |
| Stagiaire |
Stagiaire |
Stagiaire |
Stagiaire |
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| Henri Burger, |
Russian Tea Room, |
Remi, |
Le Francais, |
| Hull, Quebec |
New York,NY |
New York, NY |
Wheeling, IL |
| Stagiaire |
Stagiaire |
Stagiaire |
Stagiaire |
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| L'Arpege, |
Lespinasse, |
LeBernadin, |
Gundel, |
| Paris, France |
New York, NY |
New York, NY |
Budapest, Hungary |
| Stagiaire |
Stagiaire |
Stagiaire |
Stagiaire |
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| Lasserre, |
Cello, |
Mixx, |
Remis, |
| Paris, France |
New York, NY |
New York, NY |
Budapest, Hungary |
| Stagiaire |
Stagiaire |
Stagiaire |
Stagiaire |
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| Kisbunda Gyongye, |
Bagolybar, |
Pannonia Pasta, |
Sandor's, |
| Budapest, Hungary |
Budapest Hungary |
Pensacola, FL |
Seagrove Beach, FL |
| Stagiaire |
Stagiaire |
Chef/Owner |
Chef/Owner |
Culinary Awards & Recognitions
1995 Best New Restaurant in Florida
Florida Trend Magazine
1996 - 2003 Top 100 Restaurant in Florida
Florida Trend Magazine
2004 Golden Spoon Award Winner
2005 Gold Spoon Award Winner
Top 20 Restaurant in Florida. Florida Trend Magazine
1999, 2003 Restaurant of the Year, Northwest Florida Daily News
1993 Best Italian Food in Northwest Florida, Pensacola News Journal
Appeared in the Following National Publications
Florida Trend Magazine, Florida's Best Restaurants, March 2004
"Sandor's European Cuisine showcases the cross-culinary traditions of the Old World, as interpreted by one of the most incredible chefs ever to grace the glistening halls of the Golden Spool competition."
Sketeches, Sandor the Great by Steven A. Shaw, NY Times Food Critic, March 2004
"Until you have been to Sandor's you cannot say you've dined at all the world's top restaurants."
Virtual Gourmet, John Mariani
Southern Living, Magazine
Gourmet Magazine
Bon Appetit Magazine
Businessweek Small Business
House Beautiful
Nashville Scene
Cooking Light Magazine
Northwest Florida Daily News |
