• Carlos Jorge Carlos Jorge Carlos Jorge, executive chef of the St. Regis Princeville Resort, was recently awarded a position in The Institute of Culinary Education’s Alumni Hall of Achievement. The Hall of Achievement was created to acknowledge the accomplishments
• Carlos Jorge
Carlos Jorge
Carlos Jorge, executive chef of the St. Regis Princeville Resort, was recently awarded a position in The Institute of Culinary Education’s Alumni Hall of Achievement. The Hall of Achievement was created to acknowledge the accomplishments of notable ICE graduates.
Jorge has made a specialty of opening major resorts, most recently the St. Regis Princeville, a Starwood property where he serves as executive chef, supervising four restaurants and a staff of 60.
This is Jorge’s second opening with Starwood. In 2006 he launched the kitchens at the Resort at Singer Island, in Palm Beach County, Fla. At his first big-hotel assignment, André Balasz’s Raleigh in South Beach, Jorge worked closely with consulting chef Eric Ripert for four years. He served his ICE externship in New Orleans, at Herbsaint under Donald Link, and established his reputation behind the stoves at Mercer Kitchen and Butter, in New York.
