Brandt Beef Names Thomas J. McAliney Executive Chef

BRAWLEY, Calif. – November 27, 2006 – Brandt Beef – The True Natural, a family owned, premium natural beef producer, announced today that it has appointed Thomas J. McAliney as executive chef.
Mr. McAliney comes to Brandt Beef from the Greenwich Country Club in Greenwich, Conn., where he served as executive chef and director of food and beverage.

“Tom is an extraordinarily talented chef with extensive experience working with natural products and catering special events,” said Eric Brandt, Managing Partner, Brandt Beef. “We are very excited to have someone of his caliber on board as our executive chef.”

“It is my passion for working with local growers and seasonal products that led me to Brandt Beef,” said Tom McAliney. “Brandt Beef embraces old-fashioned farm values and raises their beef naturally and humanely. I look forward to introducing other chefs, and ultimately consumers, to the wonderful, all-natural products produced by the Brandt family.”

Prior to serving as the executive chef at the Greenwich Country Club, Mr. McAliney was executive chef and assistant general manager of The Union Club of the City of New York where he increased food sales by 50 percent and created new menus with an emphasis on fresh, local and seasonal ingredients. The New York Press Association credited Mr. McAliney with “turning around Club food as we know it and propelling into the next century!”

Previously, Mr. McAliney also served as corporate executive chef of special events for Planet Hollywood and New-York based Restaurant Associates where he hosted such events as the Grammy Awards, Olympic fundraisers, Elton John AIDS Foundation Awards, the Silver Apple Awards, Mayor Giuliani’s Inauguration, Hollywood movie premiers, celebrity weddings and corporate IPO’s.

Prior to Planet Hollywood and Restaurant Associates, Mr. McAliney opened and operated McHurley’s Restaurant in East Fishkill, New York. It was here that he developed a passion for working with local farms, dairies and wineries to create contemporary menus blended with seasonal products. During his ownership, Mr. McAliney’s restaurant received multiple accolades including: “Outstanding,” Brian Miller, New York Times restaurant critic; Gold Medal Winner, 1986-1991, “Taste of the Hudson Valley” competition; “Best Restaurant,” 1989-1991, Hudson Valley Food and Wine Society; and “Top 5 Restaurants,” 1985-1991, Hudson Valley Magazine.

In addition to his work experience, Mr. McAliney has completed several Stages throughout the United States and Europe. Mr. McAliney began his Stage work at Restaurant Laurent in Manhattan, as the first American applicant accepted to the four-star French restaurant headed by Master Chef Laurent Losa. Continuing his professional education, Mr. McAliney also completed a series of Stages in France at Restaurant Le Crocodile, St. James restaurant and Staging with Georges Blanc, as well as Chez Nico with Nico Laudemis in London, The French Laundry with Thomas Keller in California and Tetsuya Wakuda in Sydney, Australia.

About Brandt Beef
Brandt Beef – The True Natural, is a family owned premium natural beef producer for the up-scale restaurant and retail markets. The Brandt family is passionate about producing the most consistent, highest quality, 100 percent source verified natural beef in the market. Through cattle selection, natural feeding practices and humane treatment of animals, Brandt Beef produces a product that is unparalleled in taste, tenderness and consistency. Recently, Brandt Beef received the Master Chefs’ Institute Seal of Excellence for its achievement in obtaining the Master Chef’s Institute standard of quality. More information is available at www.brandtbeef.pinnaclecart.com.