|
|
|
 |
 |
| |
| Executive Chef, Chris Poplin |
 |
Originally from San Diego, Chef Chris Poplin has been in the culinary field since the age of 16. Poplin practiced his art in fine restaurants in Southern California, including areas such as Big Bear Lake and Lake Arrowhead before accepting a chef position to open the glamorous Venetian Resort Casino, where he worked with some of the areasí top chefs. After nearly 5 years in Vegas, Poplin wanted to experience Southern and Cajun cuisine, where he accepted the Executive Chef position at Coushatta Casino Resort, Louisiana's largest land-based casino. Here he earned his certification as CEC (Certified Executive Chef) by the Professional Chefs Association, while also opening several new restaurants at Coushatta Casino. After two years, he was offered the position of Executive Chef at IP Casino Resort & Spa and was instrumental in re-opening a large, completely remodeled property.
Poplin's San Diego roots have brought a fresh and exciting twist to southern cuisine, as evidenced by recognition and recipe awards over the past few years.
The recognition and awards he has garnered have made him known to food lovers from California to Mississippi. In 2006, Poplin received the "Maitre de Gout, Master of Taste Award" by the Chefs in America Awards Foundation.
In 2008, Chef Poplin completed his certification for CFBE (Certified Food & Beverage Executive) accreditation.
|
| Assistant Executive Chef, Michael "Shannon" Johnson |
 |
Chef Shannon Johnson began his food and beverage career 15 years ago in a small restaurant. He grew up watching his mom and grandmother cook and learned some memorable cooking tricks. He started cooking professionally as a line cook and has worked his way up to Room Chef, overseeing several venues.
Shannon spent several years at Coushatta Casino Resort before re-teaming with Chef Chris Poplin at IP Casino.
After Hurricane Katrina, Johnson came to IP as a Chef Tournant, helping open High Tide, Highlights and Quench. ìIP is a wonderful company to work for, states Johnson. "IP management is very hands-on and encourages you to express your ideas."
Chef Shannon reports directly to Executive Chef Chris Poplin in overseeing all IP Food & Beverage venues.
|
| Assistant Executive Chef, Anthony Rametta |
 |
Chef Anthony earned the "Certified Sous Chef" certification through the Professional Chefs Association and received the Professional Ice Carver Certificate through the Academy of Ice Carving and Design in Fresno. A history of living in Japan and other areas have influenced Chef Anthony's culinary work.
Chef Anthony has opened 5 venues for IP Casino, Resort & Spa: The AAA Four Diamond fine dining restaurant thirty-two, Quench, Brasil, Tien and High Tide. In four years, Chef Anthony advanced with IP from a Sous Chef to Assistant Executive Chef.
Chef Anthony has competed in several culinary competitions and has won Gold, Silver and Best in Show awards.
|
| Diana Allard |
 |
Born in Grand Rapids Michigan, Diana comes from a military family which meant traveling and living in other states and countries. This was a plus both to her education and culinary career. Diana has earned several degrees, including Business Law, Accounting, Interior Decorating and Culinary Arts – her current passion. She has worked in the food and beverage industry for 34 years and is a certified Food Safety and Sanitation Instructor, as well as a first responder and a firefighter for the Cuevas Fire Department.
Diana has competed in several culinary competitions and has won “Best of Show”, four Gold, one Silver and two Bronze medals.
Diana helped with the completion of the first ever culinary class held at IP for associates, and in 2009 was also awarded IP’s Humanitarian Award for her many achievements.
|
| Tremayne Davis |
 |
Tremayne was born and raised in Natchez and attended USM to take up culinary arts – his new passion. His first culinary position was with Casino Magic in Biloxi as a line cook. After Katrina, Tremayne began his career at IP Casino Resort & Spa and quickly climbed the culinary ladder to Room Chef status in charge of two venues.
He is a current American Culinary Federation member, teaches culinary classes and has won medals in local culinary competitions. Tremayne is currently in pursuit of the formal certification for “Chef de Cuisine”.
|
| Andrew "Drew" Foerg |
 |
A transplant from San Antonio, Texas, Drew Foerg has been in the culinary field since the age of 15, beginning at a friends’ Mexican restaurant in downtown San Antonio. Drew moved on to land a job at the Hyatt Regency, and then moved to the West Coast (Los Angeles) and jumped head first into his Hispanic roots and grasped the knowledge and know-how of Mexican cuisine.
After coming to the Mississippi Gulf Coast to meet up with his family, he decided to stay, and landed a Sous Chef job at the Isle of Capri in their fine dining restaurant. After Hurricane Katrina, he joined the IP Culinary team in Thirty-Two ~ the fine dining Restaurant at the IP. He then went on to work in the Banquets Department, where creating ice sculptures was just one of the new talents Drew discovered. After a brief period as Sous Chef in Carnaval De Brasil, Drew was promoted to Banquet Room Chef.
|
| Matthew Kallinikos |
 |
Born and raised in Danbury, CT, Matthew Kallinikos attended the Culinary Institute of America in Hyde Park, New York. While in culinary school, Matthew worked in various restaurants and country clubs throughout New York and Connecticut. Matthew has worked at Boston’s Top of the Hub Restaurant, a four-star rated restaurant, and Isle of Capri Casino. Matthew moved to the Island View Casino and Resort to open C&G’s Grille, and in June 2009 took the position of Room Chef at C&G’s Grille. Later in 2010 Matthew then opened Carter Green Steakhouse, as Room Chef, then moved to the IP Casino Resort & Spa where he took the position of Chef de Cuisine of Restaurant thirty-two, one of IP Casino four diamond restaurants, where he currently works.
Matthew has been a strong culinary competitor in New York, Boston and Mississippi. In 2005 Matthew and the culinary team won Boston’s Edible Art Competitions “Most Artistic Piece award.” The team recreated a 16th century Asian fishing village entirely out of edible products. Matthew has also competed in over 30 other culinary competitions winning various medals and awards. He's also appeared several times on both Food Network & WLOX TV.
|
| Alfred Kever |
 |
After graduating from the Pastry Guild School in Germany, Alfred immediately moved into an Executive Pastry Chef position with the Wyndham, St. Thomas, Virgin Islands, opening that luxury resort. His expertise as an Executive Pastry Chef grew by working at various properties in Frankfurt, Paris, Toronto, St. Maarten and Paradise Island Bahamas.
Alfred was offered the Executive Pastry Chef position at IP Casino, Resort & Spa in 2006 and has overseen all aspects of the Bakery Department there.
Alfred has won numerous awards for his culinary talents, including the coveted Gold Medal from the Société Culinaire Philanthropique in New York.
|
| Teruo Kinoshita |
 |
Born in Japan, Teruo Kinoshita has always been interested in cooking. His first professional experience was at Tokyo Kaikan, where such notables as Queen Elizabeth, Margaret Thatcher, Alan Greenspan and many others have dined.
Teruo worked at the Ritz Carlton in Chicago with many world-class food professionals. He later opened his first restaurant in Chicago and then moved to Washington State. Teruo has won several medals in his distinguished career, including Gold, Silver and Grand Prize of the Chicago Culinary Art Salon food competition.
In 2008 Teruo came to IP Casino Resort & Spa to open Tien, an authentic Asian Cuisine restaurant.
|
| Paul Nimmo |
 |
Paul began his culinary career making pasta by hand at a Northern Italian Restaurant called Figlio. After learning the trade he worked his way up to Sous Chef while he completed degrees in Culinary Arts and Hospitality Management at CS Mott College in Flint, Michigan.
Later, Paul spent five years working as the Executive Sous Chef at TPCC Country Club in Ann Arbor while he completed a degree in Dietetics at Easter Michigan University. Paul became the fifth person in the country to be both a Certified Chef and a Registered Dietician.
Paul has spent most of his 25 year career overseeing very high volume kitchens serving thousands of meals daily. He has been a director and held Executive Chef Positions before coming to the coast in 2005, working as the Chef de Cuisine in Back Bay Buffet.
|
|
|
|
|