Chefhh 113

Howard Hanna

Beautiful food for the people

Last updated: May 18, 2013

Contact Information
More Details

Last updated: Jul 18 2011

Title(s)
Chef/Partner, Manifesto
Specialties

Whole animal, Farm-to-table, In-house charcuterie, Housemade pasta, Housemade sausage, Housemade bitters, Beer cocktails, Local spirit cocktails, Housemade sodas, and In-house ice creams

Cuisine(s)

American (Regional): Midwest, French-American, and Italian (Regional)

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • The Rieger Hotel Grill & Exchange
    Title: Chef/Partner
    Employment: Current
  • Manifesto
    Title: Chef/Partner
    Employment: Current
  • The River Club
    Title: executive chef
    Chef: Myself
    Cuisine: American, with classic French/"Continental" influences
    Notes: My only experience in a private club. It was a really unique place downtown with a wonderful history and exclusive clientele.

    Employment: Dec 2007 - Sep 2010
  • Room 39
    Title: sous chef, then chef de cuisine
    Chef: Ted Habiger
    Cuisine: Modern American, largely farm-to-table
    Notes: small, constantly changing menu. Great neighborhood spot serving breakfast, lunch and dinner.
    Was on opening staff

    Employment: Nov 2004 - Oct 2007
  • 40 Sardines
    Title: tounant
    Chef: Debbie Gold and Michael SMith
    Cuisine: Modern American
    Notes: very busy restaurant working under James Beard Award winners Debbie Gold and Michael Smith

    Employment: Sep 2003 - Oct 2003
  • Gigi Trattoria
    Title: line cook, pasta station
    Chef: Giovanni Scappin
    Cuisine: Northern Italian in style but using local ingredients from the Hudson Valley
    Notes:

    Employment: Mar 2003 - Present
  • The Beekman Arms
    Title: line cook, sauté station
    Chef: Tony Nogales
    Cuisine: American Regional
    Notes: Worked under chef/owner Larry Forgione

    Employment: Mar 2001 - Present
Last updated: May 19 2013

Culinary Education

  • Culinary Institute of America
    2003
    AOS
    culinary arts
    Graduated first in my class with High Honors Katherine Angell Scholastic Achievement Scholarship James Beard Foundation Scholarship Kopf Foundation Scholarship

Last updated: Jul 19 2011

Competitions

  • 1st CCVI Food FIght
    2011
  • 2nd Cochon 555, Des Moines
    2010
Last updated: Jul 18 2011

Internships

  • Union Square Cafe Chef Michael Romano, Chef Dan Silverman, owner Danny Meyer
    2002
Last updated: Mar 1 2012

Stages

  • le Hostellerie de Levernois with Jean-Claude Crotet
    2003
    Levernois, France
  • le Jardin des Sens with Jacques and Laurent Pourcel
    2003
    Montpellier, France
  • Le Bernardin with Chef Eric Ripert
    2002
  • Craft with Chef Marco Canora
    2002
Last updated: Mar 1 2012