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SHERATON SAND KEY’S CHEF JOHN HARRIS INDUCTED INTO PRESTIGOUS INTERNATIONALCULINARY SOCIETY
CLEARWATER BEACH, Fla. - (Feb. 25, 2003) - Chef John Harris, executive chef at the Sheraton Sand Key Resort on Clearwater Beach, has been inducted into The Chaîne des Rôtisseurs, a prestigious international culinary society. The induction ceremony was held recently at the resort.
Founded in Paris in 1950, the Chaîne is the oldest society of food and wine professionals. It is devoted to promoting fine dining and preserving the camaraderie of the table. Membership is by invitation and extended to professionals based on reputation among their peers.
"It is a distinct honor for Chef Harris to be recognized internationally for his culinary genius," said Russ Kimball, general manager. "He is a very talented and creative chef and the resort is proud of this singular achievement."
Chef Harris is an authority on Floribbean (a fusion of Floridian and Caribbean) cuisine. He enjoys creating dishes with big, bold flavors that utilize fresh, seasonal ingredients from local markets. He and his chef brigade have created a "Cuisine of the Sun" philosophy that is evident in the hotel's various restaurants, particularly in Rusty’s Bistro. Many locals frequent the restaurants at the resort to sample Chef John’s latest soup creation, something for which the resort is famous.
The Sheraton Sand Key’s 390 rooms and 15 suites each have a private balcony or patio with a bay or gulf view. In addition, the renovated resort features: award-winning dining at Rusty's Bistro, the Island Grille, Mainstay Tavern, the beachfront Poolside Café and the Turtle Bar; meeting space; the BlueWater Provisions and SeaGrapes Apparel shops; a Fitness Center; Kid’s Club; tennis and more.
For information, call the Sheraton Sand Key at 1-800-325-3535 or visit
www.sheratonsandkey.com.
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About The Chaînes des Rôtisseurs
The Chaîne des Rôtisseurs, Bailliage des Etats-Unis, unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education, and camaraderie.
Based on the great traditions and high standards of the medieval French guild of rôtisseurs or "meat roasters," the confrérie celebrates the pleasures of the table, encourages the development of young professionals by awarding scholarships and sponsoring competitions, and, as part of an international organization, fosters friendships among members around the world.
[EDITOR'S NOTE: High resolution images of Chef John Harris are available by contacting Jennifer Frankowiak by phone at 813-226-2772 or via email at jenni@pci-web.com]
