Before graduating high school, Chef Cole Dickinson began working in the industry as a server but quickly transitioned to a spot on the line. Working his way up through a variety of kitchens, he first worked with Chef Michael Voltaggio at Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California. Over a span of more than six years, Dickinson continued to work under Michael Voltaggio as his sous chef – at Hemisphere at the Greenbrier in West Virginia and then at The Bazaar by José Andrés in Beverly Hills. His professional experience also includes working for other highly lauded chefs and restaurants such as chefs Heston Blumenthal’s Fat Duck in London, Laurent Gras’ l2o in Chicago, and Wolfgang Puck in Beverly Hills. He competed and won on Food Network's Chopped and has been recognized as a StarChefs 2014 'Los Angeles Rising Star Chef' and one of Eater’s 'Young Guns' as well as named one of Zagat’s '30 Under 30' in 2013. Prior to joining Voltaggio Brothers Steak House, Dickinson helped to oversee the kitchen at Michael Voltaggio's ink.
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