SUNDAY, OCTOBER 16TH, 6PM
STANDARDS OF EXCELLENCE SHOWROOM
$55.00 per person
Includes: guaranteed seating, samples
of each chef’s dishes, and one pour
of each Vino Vidi Vici wine
VIP Front Row Seating
$80.00 per person
Only 12 seats available!
Includes: priority access and service,
front row seating, larger food
portions and two pours of each
Vino Vidi Vici wine
Standards of Excellence
Kitchen & Bath Showroom
190 Highway 111
Rancho Mirage, CA 92270
Born and raised in Paris, France, Chef Pascal Lallemand was bitten by the culinary bug at a young age and attended the Culinary School of Le Touquet France as a young man in 1976. Upon graduation, he worked and learned the trade in different fine-
dining establishments throughout France, including the Meridien Paris, The Suffren Tour Eiffel, The Pavillon Dauphine Paris and the Golfe de Naples on the French Riviera. He moved to the US in 1980 to open a French bistro in August, Texas, and was soon recruited to re-
open the Stephen F Austin Hotel after it was extensively remodeled. Then it was off to Aspen, Colorado to the Hotel Jerome.
HE returned to Texas to take over as the executive chef of the Intercontinental Hotel in Dallas, and also had stints as executive chef of the Windstar Sails Cruises, the Saint Regis Hotel in Detroit, MI, the Monte Carlo Restaurant in Dallas, TX, and the Land Office Restaurant in Aspen, CO before
moving to California in 2004 to re-
open the Parker Meridien Palm Springs. He began as executive chef of
Wally's Desert Turtle
earlier this year and looks forward to continuing the same fine culinary reputation Wally’s has had for over twenty years.
Chef David Burke began his career in Phoenix, Arizona about ten years ago. Right out of high school he went directly to culinary school at Le Cordon Bleu in Scottsdale. After his training here, he began working for the JW Marriott hotel in Scottsdale in many of the restaurants on the property as a line cook, breakfast cook and in catering. After that he moved to a restaurant called Z’Tejas in Scottsdale for a few years, then began working for Fleming’s Steakhouse in Scottsdale, where he trained in the front of the house rather than in the kitchen. After a few years, he was transferred to the kitchen and quickly worked his way up the line to sous chef. He opened the L.A. Live Flemings as the sous chef and woreked there for a year before he found himself back in San Diego as the Sous Chef in the Downtown San Diego Flemings. Six months ago, he got the call to take the Chef Partner position at the
in Rancho Mirage and has completely revamped the menu to feature some surprising takes on classic comfort foods that are drawing raves from critics and customers alike. He has been fortunate to work for very talented people who have shaped him into the chef he is today.