Le cirque

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  • Publicado : 13 de mayo de 2011
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Working his way on a transatlantic cruise liner, Sirio Maccioni dazzled New York with his charm and acumen for hospitality. Working at the famed Colony Club as a maitre d’hotel in thelate 1960s, Sirio developed his first taste for the New York restaurant business. Then in 1974, Sirio opened what was destined to become a New York landmark – Le Cirque, which literally translates as“the circus” in French, at the Mayfair Hotel. In 1997, Le Cirque outgrew its original location and relocated to a larger space in the New York Palace Hotel under the name Le Cirque 2000. By 2004, LeCirque was an established New York City landmark and decided to move to the prestigious Bloomberg Building on East 58th Street and finally opened its doors in May of 2006.

Although over the years,monkeys, circus balls and tent shades have become symbolic representations of the restaurant, but Le Cirque’s most recognizable feature is Sirio Maccioni himself. Staying very much a family-ownedbusiness, all three of Sirio’s sons-- Mario, Marco and Mauro-- followed in their father’s footsteps and can be seen working at Le Cirque’s multiple locations and sister restaurants. Sirio’s wife, Egidiana,can often be found overseeing the kitchen at our Tuscan inspired restaurant, Osteria del Circo.

While restaurant has as many stars to their credibility as celebrity clientele, Le Cirque and SirioMaccioni have helped launch the careers of many illustrious chefs – Daniel Boulud, David Bouley, Terrance Brennan, Alain Sailhac, Rick Moonen, Jacques Torres, Sottha Khun, Sylvain Portay, ChristopheBellanca, Michael Lomonaco, Alain Allegretti, Pierre Schaedelin, Bill Telepan, Alex Stratta and Geoffrey Zakarian to name a few.

In December of 2008, Le Cirque’s current chef, Craig Hopson, joinedthis impressive team of culinary legends. His classical French training and New York City background as chef de cuisine at Picholine and Executive Chef at One if By Land, Two if By Sea prepared him...
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