A famous former Ellicott City restaurateur has lower back to Howard County in a brand new function.
Matthew Milani, who served as the pinnacle chef and co-owner of Rumor Mill Fusion Bar & Restaurant for extra than nine years, is now the executive chef at AIDA Bistro & Wine Bar in Columbia.
Rumor Mill, an Ellicott City restaurant off Main Street, turned into regarded for small plates that fused Asian and historically Maryland meals.
When Milani fell on tough instances after the July 2016 flood that ravaged the historic metropolis, but, he decided to close the eating place’s doors.
When the flood hit on July 30, 2016, Milani, forty-three, rescued 47 guests and eight employees from water cascading into the restaurant. More than six ft of water filled the Rumor Mill, causing great structural damage to the constructing.
“Losing the relationships we had with our body of workers and our visitors became greater heartbreaking than real cash,” he stated. “The town and people had been very beneficiant with not just our restaurant but all of Main Street.”
Milani, who educated at a Le Cordon Bleu culinary and hospitality software in Pennsylvania, landed an excessive-profile gig the subsequent yr as a chef for Gov. Larry Hogan, he said.
He labored on the Government House in Annapolis, which is the professional residence of the governor, from March 2017 to August 2018, then started at AIDA in June of this yr.
Milani stated he and the proprietors, Joe and Mary Barbera, “share philosophies approximately sparkling meals” and a love of food and wine.
The Barberas did not respond to a request for comment.
Milani became selected as Maryland’s 2012 Restaurateur of the Year from among 2,000 within the state with the aid of a jury of his friends within the Restaurant Association of Maryland. He has labored in the food-carrier industry when you consider that he changed into 15, in line with AIDA’s internet site.
He said that as AIDA’s executive chef he would maintain to construct on the muse of the eating place and “with a bit of luck take it to the following stage and take guests on a surely nice culinary adventure collectively.”
Premium is thrilled to announce its acquisition of Chef Myron’s Fine Foods of Orange, Massachusetts. Myron’s Fine Foods (“Chef Myron’s”) turned into installed in 1984 by using Chef Myron Becker, who’s referred to as one of the food enterprise’s most current government on Japanese cooking techniques. He is an expert Research Chef with academic degrees in Psychology and Food Service Management. Chef Myron’s sauces are applied in foodservice operations which includes home meal shipping programs, agreement control corporations, white tablecloth eating places, fitness, and educational institutions, conference facilities, caterers and united states golf equipment, as well as many other excellent eating establishments.
“We are very thrilled to have located Chef Myron’s quality sauces to add to our JMH Premium product offering,” said CEO Kevin Dulin. “It is an unprecedented possibility to find an organization that stocks our ardor and dedication to premium great, and we are grateful that Chef Myron and his crew have created this kind of satisfactory line of geared up-to-use products to be able to meet the ever-expanding desires of our clients.”
Chef Myron Becker shared: “I am so grateful as nicely to find an employer to hold-on our legacy of creating and producing terrific Asian fusion sauces. It gives me splendid comfort to realize that our clients will be receiving the same top class service and premium taste that we’ve devoted our lives to for the beyond 35 years. We are confident that JMH Premium will carry on our challenge of designing and supplying products of the highest culinary integrity which empower expert cooks to put together meals of advanced fine with extra ease and velocity”.
“I am pleased to be able to proportion the Chef Myron’s line of merchandise to our Food Service, Casino, and Institutional customers,” said Sr. Account Executive Carlos Perdomo. “Adding this new intensity of premium exceptional ready-to-use sauces to our already huge variety of sauces and bases will supply our clients extra speed-scratch solutions to serve their clients higher,” he stated.
“Chef Myron’s clients will continue to reserve their merchandise similar to they do nowadays, without interruption or trade in the achievement method,” says Woodley Wardell who had formerly served as Director of Operations for Myron’s Fine Foods. “I could be a part of the JMH Premium carrier crew, and the transition might be seamless to our current customers. I look forward to working with the fantastically skilled JMH Premium crew to preserve to supply top satisfactory Chef Myron’s merchandise to our present day clients and keep growing the Chef Myron’s logo with the JMH Premium customers.”