NORWALK, Conn. -- Michael Luboff has joined Stew Leonard's as executive chef and director of culinary operations for the chain's stores, including those in Norwalk, Danbury and Yonkers, the dairy store announced.
In his new role, Luboff will lead and train the retailer’s in-house chefs as well as develop new recipes for Stew Leonard’s four stores in New York and Connecticut, the company announced.
Food Network celebrity chef Robert Irvine worked with Luboff at the Disney Wine & Food Festival and said, “Michael is one the best in the business. Stew’s shoppers will flip for his creative, tasty recipes.”
Luboff has more than 30 years of experience developing menus and directing culinary employees at some of the nation’s marquee hotels and casinos, Stew Leonard's said. He opened Bally’s Park Place in Atlantic City and hosted and competed in the Mohegan Sun Wine Fest.
“With his experience, Chef Luboff is really going to help develop our culinary team of over 100 chefs, sous chefs and kitchen staff,” said Stew Leonard Jr., president and CEO of Stew Leonard’s.
Before joining Stew Leonard’s, Luboff served as vice president of culinary operations/executive chef at Mohegan Sun, overseeing the daily operation of more than 30 restaurants and food service venues, and serving as many as 12,000 to 35,000 meals in a day.
“I’m thrilled to be a part of the Stew Leonard’s team,” said Luboff. “I was first attracted by the company’s strong values and commitment to their customers, but what really hooked me was the entire team’s passion for quality throughout the store. My fellow chefs and I are very excited to introduce Stew’s customers to some unique and tasty new items on the salad bar, in our gourmet case, and on our prepared foods menu.”
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