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. (March 29, 2003)
Jeff Vosburgh
Executive Chef, Buckhead Bread Company & Corner Cafe, Atlanta Georgia
David Robins
Executive Pastry Chef, Buckhead Bread Company & Corner Cafe, Atlanta Georgia
Two renowned chefs from Atlanta - Jeff Vosburgh, executive chef of Savoy Bar & Grill, and David Robins, executive pastry chef at the Buckhead Bread Company & Corner Café - will prepare a sumptuous "Southern Temptations" Visiting Chef Series dinner March 29 at Pennsylvania College of Technology's Le Jeune Chef Restaurant.
Vosburgh
Vosburgh began his career with Hilton Hotels in 1989, working for the Ritz Carlton Co. in various outlets within the culinary operation. At the Ritz Carlton he met Robins, considered by many to be the best pastry chef in the Southeast. After five years at the Ritz Carlton, Vosburgh was hired by Swissotel as a restaurant chef under the guidance of Executive Chef Ken Vedrinski. He later became the hotel's executive chef and served in that capacity for three years.
After leaving the Ritz Carlton, Vosburgh worked at Murphy's, a small bistro in the Virginia Highlands area of Altlanta, and formed a small catering company. In 2001, he was recruited to become the restaurant chef at the Savoy Bar & Grill in the Georgian Terrace Hotel. The self-taught cook has positioned the hotel as one of Atlanta's best. In 2003, he was promoted to the position of executive chef. Vosburgh has worked alongside celebrity chefs Paul Bocuse, Wolfgang Puck, Charlie Trotter and the late Jean Louis Palladin. He's involved with charitable events in Atlanta and has appeared several times on CNN and been profiled in many "Southern Living" magazine and several other Atlanta publications.
Robins
Originally from Boston, Robins graduated from the Culinary Institute of America in Hyde Park, N.Y., in 1979. He serves as the operations general manager and executive pastry chef of the award-winning Buckhead Bread Company and Corner Café, which is a unique part of Atlanta's Buckhead Life Restaurant Group. He oversees 85 employees in two kitchen and service staffs. The Buckhead Bread Company, which specializes in extraordinary pastries, chocolates and gourmet desserts, has been selected as the Best Bakery in Atlanta for five consecutive years.
Robins was inducted into the American Academy of Chefs in 1990 and is a certified executive pastry chef by the American Culinary Federation. He has won numerous gold medals in pastry-food competition and won a position on the Chaine des Rotisseurs team for the 1992 Culinary Olympics in Savannah, Ga. He was selected the 1993 Chef of the Year by the American Culinary Federation.
Joining the chefs and assisting with the dinner is Timothy Eldridge, food and beverage manager at the Georgian Terrace Hotel. Eldridge has held management positions with the Golf Club of Georgia, the Ritz Carlton Co., and the Hyatt Corp. This is the second Visiting Chef dinner in which he has been involved, and he has been instrumental in coordinating this visit to Williamsport by Vosburgh and Robins.