Previously, Harrington was the Chef de Cruisine of CORE Kitchen and Wine Bar in Marana, AZ. Before that, he was the opening Chef de Cuisine for Fearing’s at The Ritz-Carlton, Dallas, where he honed his craft. His culinary creativity was showcased by artfully incorporating herbs, spices, and the freshest of local ingredients for those with an appetite for bold flavors. During his tenure at Fearing’s, it was rated the No. 1 restaurant in Hotel Dining in the United States by Zagat in 2009, Best New Restaurant by Esquire Magazine and James Beard Nominated. Prior to Fearing’s, he was instrumental in the renovation of The Ritz-Carlton, Laguna Niguel, where he opened Restaurant 162. Previously, he worked in earlier culinary positions at the AAA Five Diamond acclaimed Terrace Restaurant. Before joining the Ritz Carlton Hotel Company, Chef Harrington also worked under James Beard award-winning Chef Marcus Samuelson at Aquavit in New York City.
Harrington began his culinary career at age 15, working as a fry cook in a family-owned restaurant in Vermont and has been cooking ever since. He attended the Culinary Institute of America and spent six years at Five Spice Café, an eclectic Asian restaurant in Vermont. While in Vermont, he developed his love for the sweet and spicy flavors found in Asian cuisine and for the pure maple syrup indigenous to the state. Chef Harrington also sits of the advisory board for The French Culinary institute in New York and Tucson AAI.
Bolsa Mercado Chef
Chef Justo attended the Texas Culinary Academy in 2003. He then began his adventures. Where he found himself cooking in Brazil, Hawaii, Italy, Berlin, Nice, Mexico City, Peru, Costa Rica, and Switzerland. In 2008, he began his travels of Hong Kong, Singapore, and Thailand, where he attended Bai Pai cooking school of Bangkok. Chef Blanco fine tuned his techniques of Southeast Asian and Indian Cuisines by attending World Gourmet Summit, and working side by side with Master Chef Milind Sovani of Song of India restaurant. After returning stateside, Chef Blanco left San Francisco for his hometown of Dallas, TX. There he joined the team of Aperture Concepts as the Chef de Cuisine of Scene restaurant, a posh downtown eatery. There the menu consisted of comfort foods deconstructed using molecular gastronomy. In, 2009, Chef Blanco joined the Four Seasons resort and Club in Las Colinas where he was charge of all banquets and special events. In 2012, to return to his native Peru to work for Rafael Osterling at famed Lima cevicheria El Mercado where he trained in modern Peruvian cuisine, and toured the virgin jungle of the Amazon in search of unique ingredients and techniques. He rediscovers his love of global food and cultures yearly by traveling as much as much as possible.