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Celebrity Chefs<br />
Kevin Garvin<br />
Neiman Marcus<br />
Neiman Marcus Vice President and Executive<br />
Chef, Kevin Garvin was born and raised in<br />
Philadelphia, Pennsylvania. At the age of 14,<br />
his first job in food service was at Piccolo’s<br />
Pizza in northeast Philadelphia – a prescient<br />
beginning for Garvin’s career as one of<br />
America’s most innovative culinary masters.<br />
In 1987, Garvin was offered and accepted the title of executive chef<br />
at The Adolphus Hotel in Dallas, Texas, giving him not only a larger<br />
audience but also the prestige of overseeing The French Room.<br />
Garvin’s proudest day at The Adolphus was when The French Room<br />
received the Five Diamond Award for outstanding food, beverage<br />
and service.<br />
Yet, after over six years of the everyday pressure of running The<br />
Adolphus’ many kitchens, Garvin wanted a job <strong>with</strong> shorter hours<br />
enabling him to spend more time <strong>with</strong> his wife and to start a new<br />
family. After a short move to Vermont, Neiman Marcus called and<br />
lured him back to Dallas <strong>with</strong> an offer of his dream job, executive<br />
vice president of Food Services. “The opportunity to work for Neiman<br />
Marcus <strong>with</strong> its commitment to luxury and quality was a dream job.<br />
I am a chef who always aspired to work in the best kitchens!” Garvin<br />
adds, “My chief responsibility is to ensure that every Neiman Marcus<br />
dining customer receives the best food and outstanding service.”<br />
Or as Garvin so aptly puts it, “I want my five star passions for the<br />
restaurant business to be contagious to all who work for me!”<br />
Anita Hirsch<br />
Neiman Marcus<br />
Anita Hirsch joined Neiman Marcus in 1999,<br />
as executive chef for the flagship store’s<br />
Zodiac dining room. She then moved into her<br />
current position as corporate executive chef<br />
overseeing all Neiman Marcus restaurants.<br />
Hirsch attended the Philadelphia Restaurant School for Chef and<br />
Restaurant Management Training. She became executive chef for the<br />
Mobil Four-Star Four-Diamond dining room of the Cincinnatian Hotel<br />
in 1988. Hirsch was selected to represent the ambassador to Singapore<br />
for America’s birthday and American cuisine in Singapore. She has been<br />
featured in Food & Wine, Bon Appetit, Gourmet, Food Arts and various other<br />
Midwest and national publications and cookbooks.<br />
Hirsch has prepared food for such charities as S.O.S., AMFAR, Taste<br />
of the NFL for Hunger Relief, American Heart Association, Children’s<br />
Hospital, TACA, AIDS and other fundraising associations. She also<br />
chaired the opening gala for the IACP.<br />
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