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Chef Jim Lieken

Executive Chef

 
Restaurants

DBGB Kitchen and Bar

 
Cuisine

French Brasserie meets American tavern

 
 
Signature Dishes
 

Octopus a la Plancha Eggplant Tomato Crispy Pannisse

 

Asparagus and Fried Egg Duck Proscuitto and Cracklins

 
 
 

About Working With This Chef

Days & Hours:
Average 3 month commitment, days and hours will vary per individual.

Uniform Provided:
Yes

Insurance Required:
No, waiver to be signed

Stages Taking On:
Up to two at one time per kitchen or party department.

Length of Each Stage Program:
TBD

Hiring Stagiaire as an Employee:
The Chef will evaluate their performance at the end of their term and then discuss future opportunities within the company (properties in NYC, Florida, China, and Vancouver ...)

 

 

 

 
For Applicants:

Expectations & Qualifications
Coming Soon

 
 
 
Mini Bio:

Jim began his cooking career after graduating from Wesleyan University in 1996 with a history degree and a desire to do something creative. Opting to follow up on a longstanding amateur interest in cooking, Jim enrolled in a culinary arts class at the New School in Manhattan. From there, he signed on for an unpaid, three-month externship position at March Restaurant under Chef Wayne Nish. A strong work ethic and inherent talent guided Jim through his ensuing career which included working with some of the most heralded chefs in New York, including Floyd Cardoz at Tabla, Michael Anthony of Gramercy Tavern and finally, Daniel Boulud at DANIEL and DB Bistro Moderne.

He joined the team at DANIEL in October 2001, working his way from banquet cook to garde manger chef de partie to saucier and finally tournant. Jim took on even greater responsibility when he became Sous Chef at DB Bistro Moderne in 2004, cooking under the watchful eye of fellow DANIEL alum, Chef de Cuisine Olivier Muller. At DB Bistro, Jim became fluent in the restaurant’s authentic bistro-cooking, with an honest, flavorful and straight forward approach, and he also learned the valuable lessons of running a busy kitchen and leading a team. DB Bistro Moderne would provide a sound foundation for the next chapter, as Daniel Boulud tapped Jim for a promotion to the Executive Chef position at DBGB Kitchen and Bar in spring 2009.

Chef Leiken has carried on the caliber of cooking and standards that he was exposed to at DANIEL and DB Bistro with great conviction at DBGB Kitchen and Bar. "This extends from the way you carry yourself as a professional in the kitchen and the way you treat your colleagues,” says Jim, “to the quality of the products you accept from your purveyors, to the details of every dish you serve to your guests."

 

 

 
 

If you are a member of Culintro and would like the opportunity to work with this chef, then submit your application today!

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Look through all of the Chefs taking part in the Stage program