Press Kit

The Left Bank's Creative Crew of Young Chefs

FOR IMMEDIATE RELEASE
Media Contact:
Allie Schatz (336) 721-1610 x104
allie.schatz@garagebranding.com

Leading this duo of talented young chefs at the Left Bank, a new destination waterfront restaurant on North Carolina's Outer Banks, is 33-year-old executive chef Christine Zambito.

Since graduating from the Culinary Institute of America in 1993, Zambito has developed a straightforward cooking philosophy: to use the best products in season, at their peak of freshness, and present them simply on the plate. "Each dish is a work of art," she says. "Every dish must be perfect every time."

Her high standards come from a culinary background that includes two years (1994 to 1996) as sous chef at Washington DC's noted seafood bistro, Pesce, where she worked for the late, great Jean-Louis Palladin and Roberto Donna, one of the top Italian chefs in the United States. Before that (1993 to 1994) she was rounds cook at Kinkead's seafood restaurant, voted Washington's most popular dining spot by the 2003 Zagat Survey.

Immediately prior to her appointment at The Sanderling in 2000, Zambito was chef de cuisine at The Kitchen at Powhatan Plantation in Williamsburg, Virginia. A frequent chef-demonstrator at the Virginia Institute of Marine Sciences Seafood Seminars and on WVEC-TV cooking segments, she also contributes her skills to food-related fund-raising events such as the March of Dimes Star Chefs event.

George "Rob" Robinson, 29, has been the Left Bank's sous chef since its opening in 2002 and has recently been promoted to Chef de Cuisine of The Left Bank. His most recent work experience was as chef de partie, garde manger at Thomas Keller's famed French Laundry, in the heart of California's Napa Valley.

Before that Robinson, a graduate of Johnson and Wales University, was sous chef at Pacific's Edge Restaurant at Highlands Inn, Carmel, California. He has also worked at restaurants in San Francisco and in Vail, Colorado.

BACK