AT&T and Chef Dan Marquis to Showcase How Technology Can Enhance Summer Cooking

Renowned Chicago Chef to Prepare Dishes at AT&T Flagship Store on Chicago's Magnificent Mile

Chicago, Illinois, June 19, 2013

No matter where you look, technology is enhancing our lives and the kitchen is no exception.  Chicagoans can come and see how tablets and apps can help them prepare gourmet dishes, select the right wine pairing and even work off excess calories after a meal.

Dan Marquis, Executive Chef at Chicago hotspot Quay and winner of the Food Network Reality Show “Chef Hunter” in 2011, will demonstrate how he creates his seed-to-plate creations, using the latest apps and devices. The event will take place from 12 p.m. to 6 p.m., June 22, 2013, at the AT&T Brand Flagship Store, 600 N. Michigan Ave. 

The chefs seed-to-plate creations will be available to sample while guests speak with the chef to see first-hand how to create delicious dishes using technology. Apps that help foodies navigate culinary adventures in the city will also be demonstrated at the event.  Healthy living expert, coach and media contributor Allie LeFevere will also be on hand to talk about how technology can help people make healthy lifestyle choices.

“Creating your favorite culinary dish has never been easier,” said Christina Cheng, General Manager of the AT&T Store on Michigan Avenue.  “Chef Marquis of Quay Restaurant and Bar will show guests how to make tasty seed-to-plate dishes guided by the latest and greatest tablets and apps. This event will show first-hand how technology can improve the culinary experience.”

Executive Chef Dan Marquis is a native of Princeton, Ill., and boasts a diverse and extensive background in professional cooking.  Marquis earned his culinary degree from The Cooking & Hospitality Institute of Chicago, and began training in a wide variety of kitchens in Chicago.  After years of training, Dan took his career to the next level as Chef de Cuisine at Chicago’s BIN 36 before joining Quay.  Marquis brings a unique offering to Quay, as much of Quay’s produce is supplemented from his personal farm two hours south of Chicago.

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