Bistro Vivant Appoints New Chef de Cuisine

 

Owner/operator Aykan Demiroglu is pleased to announce the appointment of Katie Busch as chef de cuisine for Bistro Vivant in McLean, Virginia.  She will be responsible for the daily operations of the kitchen and the seasonally driven, authentic French menu at this popular French restaurant.

A Philadelphia native, Busch, 29, most recently worked as executive chef at Hospada, a Czech restaurant in New York.  Previously, she was a sous chef at Aureole by Charlie Palmer and David Burke Townhouse and the lead line cook at (the launch of)  The Modern, also in the Big Apple.

Busch brings several years of experience garnered at highly praised restaurants. Prior to working at Bistro Vivant, she held the position of executive chef at Hospoda, in New York, which received 4 stars (out of 5) in the review from New York Daily News. The restaurant was also ranked one of the top ten restaurants on the Upper East Side by the Village Voice.

Busch opened two restaurants with chef Christopher Lee, Eden South Beach and Huntington Social, and worked directly under himat C. LEE Consulting when he initially started his restaurant consulting company. She also served as sous chef under Lee and chef Charlie Palmer at Aureole’s Bryant Park location in New York. Busch also helped with the opening efforts of Fishtail by David Burke and the re-launch of David Burke Townhouse in New York under Burke and Eric Hara from 2008 to 2009. Her career also includes a stint to assist with the reopening of the Oak Room at the Plaza Hotel with Chef Hara.

From March 2004 to February 2006, Busch cooked at Striped Bass Restaurant, a progressive American seafood venue in Philadelphia. There she served as a line cook for chef Alfred Portale and chef Christopher Lee. She also worked as a line cook at Brasserie Perrier under chefs Georges Perrier and Christopher Scarduzios. Busch worked as a line cook for The Modern from 2006 to 2008 gaining experience as the chef de partie under chefs Gabriel Kreuther and Sandro Romano.

Busch earned a Bachelor of Science degree in specialized technology from The Restaurant School at Walnut Hill College in Philadelphia. She was a junior member of the American Culinary Federation and received a Food Handler’s Certification from the New York Department of Health. She also studied at the Center for Arts and Technology, Brandywine Campus in Coatesville, Penn., where she was an active member of Skills USA/VICA and Culinary Arts AM Student of the Year.

 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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