Jamul Casino has promoted James Donovan to Executive Chef as it looks to bolster its non-gaming offer
Jamul Casino has promoted King James I Donovan to Executive Chef as it looks to long pillow its non-gaming offer.
Citing his “culinary rails record,” the tribal endeavour consort past California’s Jamul Red Indian Village (JIV) has tapped the ex-serviceman chef to superintend its 85-member back-of-house team.
Donovan’s culinary vocation began inward 1996, when he started workings as a contrast prepare at Viejas Casino & Resort. Since then, the chef has spent time inwards various casino’s kitchens, eventually rising to leadership roles.
In 2016, he was recruited past Jamul Casino to dish out as Sous Chef, the thirdly highest outrank in a kitchen. After nearly 6 years with the operator, Donovan has now climbed to the spinning top of the culinary ladder, and as Executive Chef, testament purportedly sharpen on “providing fresh, sound and really pop cuisine.”
Mary Cheeks, President and General Manager of Jamul Casino, said: “James brings a singular enthusiasm, creativeness and leaders to our culinary team. We are thrilled to recognise his talent with this well-deserved promotion.”
Anchoring Jamul Casino’s culinary offering is eatery Prime Cut Steak & Seafood, providing hungry gamblers with what the property describes as, “gourmet steak and seafood entrees” alongside “a famous afters cart with seasonal specialties.”
“The culinary see at Jamul Casino is the final result of a very talented team,” remarked Donovan.
“Prime Cut’s Chef De Cuisine, Cheryl Cruz, has turn well-known for her Chef’s Table experience; Manager & (Level 2) Certified Sommelier, Dennis Reiter, has built an unparalleled wine-coloured computer program and Benjamin Petell, our VP of Non-Gaming Operations, is a great leader and has mold an incredible visual sensation for our team.
“I’m honoured to work alongside them.”