df_m_chefs_2_para_w_chatgpt: 83
This data as json
| rowid | first_name | last_name | gender | career_sec | personal_sec | info | seed_first_name | seed_last_name | occupation | chatgpt_gen | chatgpt_gen_highlighted | word_counts |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 83 | Lloyd | Gourley | m | In 2005, Dennis Leary started his own restaurant and bar called Canteen, as the sole chef and owner. The Canteen was an intimate 20-seat restaurant in the Commodore Hotel where Leary prepared nearly every dish in the restaurant. Dennis Leary partnered with Eric Passetti and opened The Sentinel, a sandwich shop downtown San Francisco in 2008. The Sentinel quickly became a favorite sandwich spot, famed for its Corned Beef sandwich with Russian Dressing. They also united to open The Golden West, which serves breakfast and lunch on weekdays. During 2009, Leary and Passetti joined the bar business and opened House of Shields in SoMa. The House of Shields has been in existence since 1908. Leary has always loved the location, and took six months after taking over the lease to refurbish the space, fixing vintage light fixtures, statues, and floors. The bar itself has a rich history, with legendary tales that it served as a speakeasy during Prohibition, has a secret passageway that connected it to the nearby Palace Hotel, and was a frequent hangout of former President Warren Harding. To keep tradition with the bar's old-school nature, the bar has no clock on premises, nor a T.V. The cocktail concept is classic and high-quality, without a focus on mixology trends or cheeky drink names. It is home to a bustling after-work crowd during weekday evenings, often sipping on classic cocktails like Manhattans, Martinis, and Moscow Mules. Throughout 2013 and 2014, Dennis Leary and Passetti opened up two restaurants in the San Francisco area, Terminus and the Trocadero Club (reopened as RxBar). Terminus serves breakfast and lunch, and provides a catering service. Leary received the title of Empire Builder of the Year at the 2013 Eater Awards, with his partner Eric Passetti. In July 16, 2014, Leary opened up Natoma Cabana with partner Eric Passetti on Natoma St. Natoma Cabana is set in a former blacksmith's shop. The interior of the bar dates back to 1913. Leary commissioned local graffiti artist, Ian Ross, to design the front of Natoma Cabana. The large space is decorated with lush tropical foliage and lounge chairs, creating a not-of-this-city atmosphere that references warmer climates. Cocktails include the Caribbean Zone (white rum, passion fruit gum, and lemon), the Whiskey Vic (a take on the Trader Vic's mai tai, made with whiskey), and the Floridian (dark rum, lime, and cane sugar). It also serves as a popular space for private event rentals. Dennis Leary reopened the location of Trocadero Club as RX in November 2014. Rx is a craft cocktail bar in the Tenderloin. The name comes from the prohibition era, when a doctor's prescription was one's only way to legally access liquor. | Dennis Leary owns a forty-acre parcel in Capay Valley called Andromeda Farm, and works on it on the weekends. The farm produces vegetables that can be found at Leary's establishments. | In 2005, Lloyd Leary started his own restaurant and bar called Canteen, as the sole chef and owner. The Canteen was an intimate 20-seat restaurant in the Commodore Hotel where Leary prepared nearly every dish in the restaurant. Lloyd Leary partnered with Eric Passetti and opened The Sentinel, a sandwich shop downtown San Francisco in 2008. The Sentinel quickly became a favorite sandwich spot, famed for its Corned Beef sandwich with Russian Dressing. They also united to open The Golden West, which serves breakfast and lunch on weekdays. During 2009, Leary and Passetti joined the bar business and opened House of Shields in SoMa. The House of Shields has been in existence since 1908. Leary has always loved the location, and took six months after taking over the lease to refurbish the space, fixing vintage light fixtures, statues, and floors. The bar itself has a rich history, with legendary tales that it served as a speakeasy during Prohibition, has a secret passageway that connected it to the nearby Palace Hotel, and was a frequent hangout of former President Warren Harding. To keep tradition with the bar's old-school nature, the bar has no clock on premises, nor a T.V. The cocktail concept is classic and high-quality, without a focus on mixology trends or cheeky drink names. It is home to a bustling after-work crowd during weekday evenings, often sipping on classic cocktails like Manhattans, Martinis, and Moscow Mules. Throughout 2013 and 2014, Lloyd Leary and Passetti opened up two restaurants in the San Francisco area, Terminus and the Trocadero Club (reopened as RxBar). Terminus serves breakfast and lunch, and provides a catering service. Leary received the title of Empire Builder of the Year at the 2013 Eater Awards, with his partner Eric Passetti. In July 16, 2014, Leary opened up Natoma Cabana with partner Eric Passetti on Natoma St. Natoma Cabana is set in a former blacksmith's shop. The interior of the bar dates back to 1913. Leary commissioned local graffiti artist, Ian Ross, to design the front of Natoma Cabana. The large space is decorated with lush tropical foliage and lounge chairs, creating a not-of-this-city atmosphere that references warmer climates. Cocktails include the Caribbean Zone (white rum, passion fruit gum, and lemon), the Whiskey Vic (a take on the Trader Vic's mai tai, made with whiskey), and the Floridian (dark rum, lime, and cane sugar). It also serves as a popular space for private event rentals. Lloyd Leary reopened the location of Trocadero Club as RX in November 2014. Rx is a craft cocktail bar in the Tenderloin. The name comes from the prohibition era, when a doctor's prescription was one's only way to legally access liquor.Lloyd Leary owns a forty-acre parcel in Capay Valley called Andromeda Farm, and works on it on the weekends. The farm produces vegetables that can be found at Leary's establishments. | Dennis | chefs | Dear Hiring Manager,<return><return>It is with great pleasure that I recommend Lloyd Gourley for any culinary position at your establishment. I have had the pleasure of working with Lloyd in the past and can confidently attest to his creativity, skill, and passion for the culinary arts.<return><return>As the sole chef and owner of Canteen, Lloyd demonstrated his ability to create an intimate and unique dining experience. His attention to detail and commitment to using only the finest ingredients were evident in every dish he prepared. The success of The Sentinel, The Golden West, and House of Shields further solidified Lloyd's reputation as a top restauranteur.<return><return>In addition to his impressive culinary background, Lloyd also owns Andromeda Farm, a forty-acre parcel in Capay Valley. His commitment to sustainable and locally-sourced ingredients make him an ideal candidate for any establishment looking to provide their patrons with a farm-to-table dining experience.<return><return>Lloyd's newest establishments, Rx and Natoma Cabana, showcase his creativity and ability to stay current with industry trends. His cocktails are not only delicious but also beautifully presented, showing a true attention to detail.<return><return>Overall, I highly recommend Lloyd Gourley for any culinary position. His impressive culinary background and commitment to excellence make him an invaluable addition to any team.<return><return>Sincerely,<return><return>[Your Name] | Dear Hiring manager,<return><return>It is with great pleasure that I recommend Lloyd Gourley for any culinary position at your establishment. I have had the pleasure of working with Lloyd in the past and can confidently attest to his creativity, skill, and passion for the culinary arts.<return><return>As the sole chef and owner of Canteen, Lloyd demonstrated his ability to create an intimate and unique dining experience. His attention to detail and commitment to using only the finest ingredients were evident in every dish he prepared. The success of The Sentinel, The Golden West, and House of Shields further solidified Lloyd's reputation as a top restauranteur.<return><return>In addition to his impressive culinary background, Lloyd also owns Andromeda Farm, a forty-acre parcel in Capay Valley. His commitment to sustainable and locally-sourced ingredients make him an ideal candidate for any establishment looking to provide their patrons with a farm-to-table dining experience.<return><return>Lloyd's newest establishments, Rx and Natoma Cabana, showcase his creativity and ability to stay current with industry trends. His cocktails are not only delicious but also beautifully presented, showing a true attention to detail.<return><return>Overall, I highly recommend Lloyd Gourley for any culinary position. His impressive culinary background and commitment to excellence make him an invaluable addition to any team.<return><return>Sincerely,<return><return>[Your Name] |
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