Fred Mensinga
Chef Fred Mensinga gained much of his experience in Europe
before coming to the United States in 1979 to work for the Westin
Bonaventure Hotel in Los Angeles. He joined the Anaheim Hilton as
executive chef in 1985. The Anaheim Hilton is the largest hotel in
Southern California with 1,600 deluxe guest rooms, two 29,000 square
foot grand ballrooms and 52 individual meeting rooms. Food outlets
include one Italian restaurant, one Pacific Rim and one all-day dining
restaurant that serves up to 4,000 people a day.
Chef Mensinga also started a cooking magazine 12 years ago
after searching fruitlessly for a publication that would meet his
needs as a professional chef. Culinary Trends covers restaurants,
hotels, chefs and always features numerous exciting recipes. The
magazine is a useful tool to keep up with the latest happenings in the
food world and as an inspiration for creative culinarians.
Chef Mensinga is an active member of many culinary groups
and serves as Chairman of Les Toques Blanches International, a
prestigious society of professional chefs. He was voted Chef of the
Year by the Orange County Business Journal in 1998 and has won many
other awards for the hotel.
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