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FROM:

Turner Fisheries Dartmouth Street Boston, MA

Contact:

Erin Heasley eheasley@kortenhaus.com 617.778.5757 Jessica Feldman jfeldman@kortenhaus.com 617.778.5765

TURNER FISHERIES, BOSTON’S PREMIER SEAFOOD RESTAURANT, APPOINTS INTERNATIONALLY ACCLAIMED
FRANK NEUGEBAUER AS EXECUTIVE CHEF

BOSTON (June 20, 2006) – Adding to the restaurant’s status as one of Boston’s premier seafood restaurants, Turner Fisheries is pleased to announce the appointment of Frank Neugebauer as Executive Chef. With over 16 years experience, Chef Neugebauer has applied his culinary flair and savvy management skills to some of the finest restaurant hotels in the world, including The Savoy, London: Raffles Hotel Vier Jahreszeiten and The Four Seasons Hotel, both in Hamburg, Germany; The Queen Elizabeth 2 and closer to home, The Ritz-Carlton, Boston and The Westin Copley Place Boston.

Chosen for his international experience and culinary expertise, Chef Neugebauer’s talents will complement Turner Fisheries’ well-earned reputation as a restaurant where the finest ingredients, the freshest seafood and the purest flavors are brought together in creative and thoughtful combinations. “I am always looking to improve on success, and believe my overseas experience combined with my passion for good, fresh seafood will simply add to the success story of Turner Fisheries,” says Neugebauer.

BACKGROUND
Neugebauer’s introduction to the restaurant world began some 20 years ago as an apprentice at the Restaurant Im Bultmannshof Bielefeld in Germany, while attending the Carl Severing culinary arts school. After successful completion of his apprenticeship, he later moved on to work at the Waldhotel Brand’s Busch Bielefeld before serving in the German Navy.

In 1990, Neugebauer returned to the culinary world and became Commis d Cuisine at Hotel Europa au Lac Ascona, Switzerland. Soon after, he moved to the high seas and onto The Queen Elizabeth II cruise liner where he was Demi Chef de Partie for five restaurants that fed over 1800 passengers and 1200 crew members. With a vast array of global cooking experience, Neugebauer researched and implemented new ideas for an internationally eclectic menu. He moved back to Germany to work at The Atlantic Hotel Kempinski in Hamburg before he landed in Boston where he worked at The Westin Copley Place Boston and the award-winning fine dining restaurant at The Ritz Carlton Boston.

In 1997, Neugebaur took a sought-after position at the renowned Savoy Hotel in London before returning to Germany to work at The Grill at The Hotel Inter-Continental and later became executive chef at Raffles Hotel Vier Jahreszeiten Hamburg. Most recently, Neugebauer was at the helm of the Four Season’s Hotel in Hamburg, where he led a staff of more than of sixty chefs and oversaw the hotel’s 3 restaurants and its banquet kitchen.

AT-HOME SUMMER GRILLING TIPS FROM CHEF NEUGEBAUER
Given his appointment at Turner Fisheries, Chef Neugebauer is pleased to offer some expert tips for grilling the perfect filet of fish this summer.

• In preparing for a summer barbeque, Chef Neugebauer recommends marinating your fish at least two hours in advance.
• Chef’s favorites include select tuna, swordfish and salmon steaks since they are easier to grill due to their texture and high fat content.
• Leaving the skin on will protect the tenderness of the meat and scoring the top of the fish a few times with a sharp knife will allow it to cook more evenly.
• During the grilling process, Chef Neugebauer encourages to brush fish with oil, not moving the fish often as it breaks easily.
• Finally, in order to keep fish from drying out, he suggests seasoning fish after grilling.

About Turner Fisheries
Turner Fisheries is open for lunch and dinner Monday through Saturday, and brunch on Sunday. The restaurant’s handsome design is dominated by seven-foot high French Café windows that overlook Copley square, and includes Italian terrazzo tiled floors, Hollywood-style banquettes, and floor-to-ceiling mahogany paneling. Turner Fisheries also features three private dining rooms accommodating up to 140 people. Serving Boston’s “Best Clam Chowder,” (according to Boston Magazine), Turner Fisheries is located at the corner of Stuart and Dartmouth Streets in historic Back Bay. Phone: (617) 424-7425. Visit us at www.turnersboston.com.

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