Le Jeune Chef Restaurant

Lifelong Education Center, Rm. B107 · For reservations phone (570) 320-CHEF or (570) 320-2433

Visiting Chef

* This biography was accurate at the time of the chef's appearance on campus. (April 8, 2000)

An Evening with the Ritz

An Evening With the Ritz, featuring dishes prepared by not one, but four Visiting Chefs, will provide a dining experience certain to please the most discerning palates.

Timothy H. Eldridge is general manager of The River Club in Jacksonville, FL, and independent, private club managed by The Ritz-Carlton Hotel Co. He is a former director of food and beverage at the Ritz-Carlton, Atlanta, GA; and assistant director at The Ritz-Carlton, Buckhead, Eldridge earned degrees from Thomas A. Edison College in New Jersey, and Paul Smith's College in New York, and worked for the Hyatt Corp. for five years before joining The Ritz-Carlton Hotel Co.

Phillip Brown, executive chef of The River Club, combines his classical French continental training from Newbury College (MA) with Asian and Italian cuisine influences. Brown has represented The Ritz-Carlton in such places as the Westbury Hotel, Dublin Ireland; James Beard House, New York, and Ritz-Carlton Hotels in Houston, TX, and Cancun Mexico. He began his Ritz-Carlton career in 1983 in Boston as a line cook, saucier, café chef and banquet chef and worked as a executive sous chef and restaurant chef at the corporate headquarters in Atlanta.

Jeff Vigilla is executive chef at The Ritz-Carlton, Amelia Island in Florida. Previously, he was executive chef for The Ritz-Carlton, Cancun, and executive sous chef to The Ritz-Carlton Hotels in Kapulua, Hawaii; Seoul, Korea, and Cancun. His first post with The Ritz-Carlton was as banquet chef in San Francisco, CA. He spent 12 years in the culinary world of his native Hawaii before joining the Ritz-Carlton.

Uffe Mikklesen is executive chef of The Ritz-Carlton, Pentagon City. The Denmark native apprenticed in some of Copenhagen's finest restaurants. Prior to his current post, Mikklesen was executive chef at The Ritz-Carlton, Tysons Corner; chef of the Jockey Club at The Ritz-Carlton, Washington, D.C., and banquet chef and restaurant chef at The Ritz-Carlton, Boston, MA.