Tim Gannon
Executive Chef, Co-Founder
Outback Steakhouse, Inc.

Tim’s Recipes

Tim Gannon has several decades of experience in the restaurant business. He is the executive chef and one of three original partners of Outback Steakhouse. Tim was trained at the Marseilles Cooking School in France and has been named one of America’s top 50 culinarians by Nation’s Restaurant News. Since its inception nearly 20 years ago, Outback has become one of the nation’s premier casual steakhouse chains. The restaurants are devoted to foods made from scratch and using the finest ingredients.

When Tim was developing the original menu for Outback Steakhouse, it was the flavor of Grey Poupon that led to the creation of a salad that would help drive the chain’s staggering success. And Tim raves about Grey Poupon’s ability to make any meat come alive.

www.outbacksteakhouse.com

Tony’s culinary career began at the age of 20 at the Marlborough Inn in Montclair, NJ, where he learned the fundamentals of French cuisine. Eventually, Tony opened his first independent restaurant in Boston, the appropriately named Ambrosia on Huntington, which was named one of the top 25 new restaurants in the country by Esquire magazine. Blackfin Chop House & Raw Bar is his latest endeavor. Located in Boston, Blackfin has made a name for itself for its exceptional seafood and exquisite sushi bar.

The effect of Grey Poupon on the flavor of the soft shell crab Tony caught during the summers of his youth contributed to his early love of seafood. And now, as one of the ten staple ingredients in his creative palette, Grey Poupon contributes to dishes from the simple green salad to the exotic salt marsh lamb at his
popular restaurants.

www.blackfinchophouse.com

Susan Goss has been involved in the Chicago restaurant community for more than ten years. Susan was a co-founder of Zinfandel, which was named one of the best new restaurants of 1994 by Chicago Magazine. Annually from 1999 to 2002, Zinfandel received the coveted DiRona Award. In 2001, Susan decided to open a small, friendly restaurant in Chicago’s West Town neighborhood. She is active in Share Our Strength’s Taste Of The Nation events and also teaches nutrition classes to women at risk of hunger in various parts
of Chicago.

Susan was raised in a house of adventurous eaters where food was prepared with a lot of love and a little bit of Grey Poupon. So it’s no wonder that Grey Poupon is now integral to the comfort food creations at her restaurant, where nourishment of the spirit is as important as that of the body.

www.westtowntavern.com