Sous Chef Connecticut

Ceres Bistro opens outdoor dining area

The new outside Pavilion at Ceres Bistro at the Beechwood Hotel in Worcester officially opened last month.

It’s a pleasant place to sit and relax, enjoy drinks and appetizers, or join friends for lunch or dinner. Weather permitting, of course.

The area features trendy, comfortable furniture, outside bar and grill and a putting green. A large, white tent is set-up for private parties.

Mark Waxler, general manager of the Beechwood Hotel, said the Pavillion accommodates about 100. Live music is planned this summer, he said.

Ceres Bistro has gone through a few staff changes since it opened. It’s fair to say that some chefs have not worked out.

Here’s the dish:

Jonathan Giddix of Worcester recently was promoted from sous chef at Ceres Bistro to chef. He’s the guy now in charge of the back of the house.

His story of how he became a chef is a familiar one. Giddix, who grew up in Connecticut, said he realized his dream of being a chef after he worked as a dishwasher at a pizza restaurant and then as a short order cook and a cake decorator at a local bakery.

He graduated from the New England Culinary Institute in Montpelier, Vt., where he received an associate’s degree in culinary arts. While in school, he interned at a popular riverside bistro in Connecticut and learned the basics of Chinese cooking at a Boston restaurant.

In 2004, Giddix took a pastry chef position at Opia 154 in Worcester. Several of his friends who were classmates at the New England Culinary Institute also worked at the restaurant, which was owned by the first-time executive chef’s father. To refresh your memory, the business was located on the Worcester/Leicester in the spot that was O’Flaherty’s Piano Bar. The building has since been demolished.

Giddix also worked at the former Block 5 in Worcester, where he was sous chef. He has been at the Beechwood Hotel for two years. He was sous chef at the hotel’s Harlequin Restaurant before Ceres Bistro opened.

Ian Williamson of Charlton and Brent Mimeault of Worcester are sous chefs at Ceres Bistro.

Giddix has a new menu in place, and I am sure diners will be happy to learn that smaller portions of some dishes can be ordered.

Restaurant Sous Chef - Glastonbury,CT - 45K - Bill Bray 678-246 ...

About Me

Bill Bray joined Patrice & Associates in 2002 as a recruiter after 23 years in the restaurant service industry. Bill started his career in 1977 working for the Deutsche Bundesbahn in Munich Germany as a kitchen helper and cook on a dining car for the German Rail System in the summers during High School and College. In his twenty three years Bill has worked as General Manager, Area Supervisor, Multi Unit and Training Manager for companies such as Yum Brands, Wendy’s Western Steer and Captain D’s as well as private ownership. I think my experience allows me to really understand the needs of both the Client Companies and Candidates I serve. Bill worked as a recruiter and account manager for the next 5 years. In 2007 Bill was promoted to Training Director where he played a large roll in developing the current training program that exists today with Patrice & Associates. After spending 2 years training franchisees and recruiters. Bill purchased his own Franchise in 2009 and never looked back. Bill has a passion second to none when it comes to taking care of both client companies and his candidates.

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