Chef Biography
Allen Rubin began working at the Hyatt Regency in Knoxville, Tennessee in 1975 while attending the University of Tennessee. His first job was a cook in the coffee shop kitchen, and he graduated up the kitchen ladder from garde manger to pastries. After receiving his degree in botany in 1980, he stayed on with the Hyatt for another three years, rising to executive sous chef and executive steward.
In 1984, he moved to Nashville to join the Vanderbilt Plaza Hotel as banquet chef and eventually executive sous chef. He left the Vanderbilt a year later, and over the next 5 years worked as a pastry chef for several restaurants and baking companies before joining the Madison-based Tennessee Christian Medical Center in 1990 as a baker.
In 1995, he was appointed executive pastry chef of the Hermitage Suite Hotel in downtown Nashville, Tennessee. In May of 1996, the Great Chefs television team showed up to tape Chef Rubin for their Great Chefs of the South series, to be broadcast on the Discovery Channel later that year.
Recipes
White Chocolate-Black Jack Ice Cream Sandwich
Serving: 4 Print White Chocolate-Black Jack Ice Cream Sandwich By Great Chefs November 9, 2015 Pecan meringues sandwich ice cream made with white chocolate and Jack Daniels Black whiskey, a perfect combination. Vanilla-poached peaches and honey make a wonderful sauce for this dessert — or even a simple slice of angel food or pound cake, […]
Restaurant Information
Address: 231 Sixth Ave North, Nashville, TN 37219-1903
Phone: 844-913-781