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Kenneth Sloane Named Chef de Cuisine at The Left Bank
Chef Sloane’s passion for food pays off, as he’s promoted from Sous Chef to Chef de Cuisine

For Immediate Release
Contact: Allie Schatz (336) 721-1610 x104
allie.schatz@garagebranding.com

DUCK, N.C. (May 30, 2006) – Good things come to those who wait…cliché it is, but also very true for twenty-eight year old Kenneth Sloane, recently named Chef de Cuisine of the Left Bank restaurant in Duck, North Carolina. Chef Sloane has been cooking at the Left Bank since its opening in 2002. Hired as Chef de Partie, he spent the next four years developing his appreciation for the French-inspired contemporary American cuisine from mentor and previous Chef de Cuisine George Robinson.

Born and raised in Chesapeake, Virginia, Chef Sloane discovered his love for food and cooking as a young child, accompanying his grandfather to the local church kitchen cooking for the masses. His passion kept him focused on the restaurant industry, ultimately leading Sloane to Johnson and Wales University in Norfolk, VA where he received his Associated Degree in Culinary Arts.

Chef Sloane is constantly updating and perfecting the menu at the Left Bank. His most recent venture to Las Vegas where he experienced “the best meal of his life,” a 16 course tasting menu developed by Chef Joel Robuchon, has inspired him to bring a new 12 course tasting menu to The Left Bank this summer. Where does he find the inspiration and desire to create his one-of-a-kind menu? “It’s excitement of the guests. They make me want to add new products, new flavors and do exciting things with the menu. It’s a passion for me and I love it,” says Chef Sloane.

The Left Bank, located on the Currituck Sound at The Sanderling Resort & Spa in Duck, NC, is an intimate 60-seat dinning establishment, featuring an exhibition kitchen and French-inspired, contemporary American cuisine. The menu is constantly changing to reflect the seasons and offers a three or seven course chef’s tasting menu, complemented by an award winning collection of fine wines. The Left Bank is a AAA four diamond establishment and has been awarded the Wine Spectator Award of Excellence since opening in 2002. The Left Bank has also recognized as “Cream of the Crop” in 2003 by the Washington Post and Culinary Hospitality Restaurant of the Year at the Santé Awards in 2005.

For additional information or photos of The Left Bank and The Sanderling Resort & Spa, visit www.thesanderling.com.  Chef de Cuisine, Kenneth Sloane or Restaurant Manager, Lynette Sumner can be reached at (252) 261-8419.             

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