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Palm Palace Names Foremost Expert in Mediterranean Cuisine as Executive Chef to Lead Restaurant Food Operations and Dearborn Commissary

posted on: Sep 15, 2008


Palm Palace, LLC, appointed Jamil Eid, a veteran of 50 years of practicing Mediterranean culinary arts, executive chef for the organization . His responsibilities will include supervision of all food operations and quality control for both Palm Palace Restaurants and at the company’s 35,000 square feet Commissary at 13250 Rotunda Drive, Dearborn.

Clinton J. Hamet, chief operating officer of Palm Palace, which opened the first of 5-8 restaurants earlier last month a 15750 Hall Road, Clinton Township, announced the appointment and the new Commissary.

Eid is the foremost expert in Mediterranean cuisine in Southeastern Michigan. He was educated in the art of Mediterranean food at a culinary arts school and he perfected his craft and operated restaurants around the world including Australia, Northern Africa, and the United States where for 20-years he was executive chef and originator of the LaShish recipes for the now defunct chain. .

“Chef Eid, for all intensive purposes, invented Mediterranean cuisine as we know it in the United States,” Hamet said. “He personally trained and supervised many of the Mediterranean Chefs in the Midwest.”

“In a multi unit restaurant organization, a commissary is key to helping maintain the quality and consistency of flavors in the food we serve,” Hamet said, “we believe Chef Eid is the best in the art of Mediterranean cuisine. He brings Palm Palace a library of wonderful recipes and we will introduce new dishes and flavors from such Mediterranean Countries as Morocco.

Hamet, who himself brings experience in restaurant development at A&W Restaurants, Long John Silver’s Restaurant and Marco’s Pizza, said the new commissary will employ up to 60 persons. The company expects to open another restaurant this year and up to five in two years.

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