Brand Update 2020

CHEF TONY BIGGS
CHEF MICHAEL OLLIER
Chef Tony’s culinary experience spans the globe,
from a singing waiter in Upstate New York to
Japan’s famed Tokyo American Club, to Imelda
Marcos’ kitchen and cooking for royalty in the
Middle East. Those stops feature prominently in
some of Chef Tony’s preferred dishes. His burger
sushi — “Burgushi” — and Korean meatloaf blend
two cultures that have weighed heavily into Biggs’
resume: Asian and old-school Americana. Burgushi
is a play on the cheeseburger, with ground beef
and sushi rice wrapped inside crispy potato strings
and topped with mustard, ketchup and mayo. The
Korean version of an American staple is smoked
and constructed with Certified Angus Beef ® brand
Prime grinds, the dish is laden with gochujang and
accompanied by kohlrabi crepes, curly potatoes
and leek sushi.
Ollier has the longest tenure with the chef team.
The French-trained chef has a penchant for
creating dishes both pleasing and approachable
to home cooks everywhere, while stepping out
of the box from time to time. Chef Michael kept
one foot in the trends while staying relevant
to home cooks with two of his favorite dishes
from 2020. The chef paid homage to Canadian
bacon, dry-roasting lean eye of round as a
bacon substitute to live on a sandwich or next
to Eggs Benedict. Ollier used top round sliced
with the grain and kissed with soy sauce,
Worcestershire, red and black pepper, garlic
and brown sugar to make classic beef jerky.
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