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Andrew Manion
Copley
Executive
Chef & Co-Owner
Andrew
Manion Copley has 20 years of culinary experience in
five star establishments. After completing his culinary
degree at
Westminster
Culinary
College in
London, Chef Andrew
Manion Copley began a career path that would take him
literally around the world.
Chef Manion
Copley obtained valuable culinary and operational
experience while working at esteemed establishments such
as the
Savoy and
Park
Lane
Hotels in
London. Then it was on
to the luxurious ocean liner Queen Elizabeth II, where
he worked in the ship’s formal dining
room.
In 1994,
Chef Manion Copley was recruited to the Grand Hyatt on
the
Sunshine
Coast in
Australia
. The same year,
with Manion Copley on board, the hotel received the
Petrees Award for #1 restaurant in the State, an award
they would continue to win over the next three
years.
1997 brought
Chef Manion Copley to
Hawaii, where he joined the Ritz
Carlton
Maui. World-renown
chef Jean Pierre Dubray, would later invite Manion
Copley to the prestigious Ritz
Carlton
San
Francisco. In 1998, the
Ritz
Carlton
San Francisco was awarded #1 hotel
in the city, #4 in the
U.S.
, and the
#1 formal dining room.
In 1999,
Andrew was appointed the Executive Chef at the Lodge at
Koele on the
island of
Lanai,
Hawaii. Andrew quickly
received awards for the #1 restaurant in
Hawaii for 3
consecutive years and #3 resort restaurant in the
world.
Andrew
relocated to the
Coachella
Valley in December
2003 to open his own restaurant. After
several months of searching, Andrew found the perfect
location in
Palm Springs,
the former
Cary Grant
Estate.
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Greg
Butterfield
Restaurant
Manager & Co-Owner
Greg
Butterfield began his
restaurant career as a server and bartender while
attending university in San Diego.
In 1993
Fairmont Hotels recruited Greg to one of their premier
properties the Fairmont San Francisco. While working for
the Fairmont, Greg received extensive knowledge in
various types of food, wine, styles of service and guest
satisfaction.
In 1997,
Greg moved to Hawaii to take part in the up and coming
restaurant, Pacific’O.
Greg worked
hard to improve and solidify the restaurant's training
program, friendly and professional service, and to
create a strong feeling of camaraderie with all
employees.
Within one
year of Greg joining the Pacific’O team they received
awards in both culinary and service in Maui and Hawaii's
top awards. In 1999, the Pacific’O team
opened a second restaurant, I’O, which was quickly
awarded top honors as another one of Maui’s premier
restaurants.
In 2004 Greg
joined partnership with Andrew and Juliana Manion Copley
to launch their first restaurant, Copley’s on Palm
Canyon. Greg oversees the restaurant wine program
and the front of house operations. EMAIL |
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Juliana Manion
Copley
Business
Manager, Group Coordinator & Co-Owner
Having grown
up in the hotel industry and traveling the globe,
Juliana Manion-Copley brings a tremendous amount of
experience in many demographic realms.
In her early
years within the hospitality industry she learned the
hotel side of operations and sales as a Sales Manager at
the Hyatt Regency Maui. From there, she moved to
Australia where she created new marketing strategies for
the Asian Market for a Charter Cruise Corporation.
Her
background in Hotel Sales, coordination and producing
Incentive Programs, as well as her Destination
Management experience made her an excellent candidate
for a position in San Francisco as the Director of
Operations for a, a multimillion-dollar communications
agency. After 3 years of traveling Juliana decided
to resign to start her own destination management
company in Hawaii.
In 2001
Juliana and a former co-worker started their own
successful Destination Management Company in
Hawaii. In 2004 Juliana sold her business to
relocate to Palm Springs and open a restaurant with her
husband Andrew Manion Copley and good friend Greg
Butterfield.
In December
of 2004 Juliana and her partners opened their first
restaurant Copley’s On Palm Canyon. Juliana
oversees all the sales and marketing, corporate events
and day to day business management of the restaurant.
EMAIL
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SPECIAL OFFERS:
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For
Private Cooking Classes Contact Juliana
Manyon-Copley EMAIL |
COOKING
CLASSES
Open to the Public / Reservations
Required
Fall 2006 & Springs 2007
Schedule
Combine a casual, fun luncheon
with an informative cooking demonstrated by Chef
Copley.
All you need to bring is your appetite
for knowledge, food and fun.
Recent
Classes
Saturday, March 10,
2007
Easy Entertaining
Appetizer
Roasted
Butternut Squash, with Mango Relish & Pumpkin
Seeds
Entree
Lobster, Wild Mushroom Filled Chicken
Breast, Warm Mushroom Dressing, Braised Potato Leek
Gratin
Dessert
Chocolate Panna
Cotta
Saturday, April 14, 2007
Spring
Cooking
Appetizer
Green Asparagus & Spring Pea
Soup
Entree
Marinated Spring Lamb Chops, Vegetable
Cous Cous
Dessert
Tarragon Ice Cream, Chocolate
Coconut Treats
Saturday, December 9,
2006
Cooking for a Holiday
Party
Appetizer
Basil & Vegetable Minestrone,
Roasted Parsnip Ravioli
Entree
Holiday Roast Pork
Rack, Filled with Apricots &
Cranberry
Dessert
Egg Nog Ice
Cream
Saturday, January 13, 2007
Seafood
in the Desert
Appetizer
Seared Ahi Tuna, Asian
Ratatouille, Citrus Soy Dressing
Entree
Pan
Roasted Organic Salmon, Thai Curry
Sauce
Dessert
Earl Grey Ice Cream, Chocolate
Cookie Treats
Saturday, February 10,
2007
Italian American Cooking
Appetizer
Warm
Basil Gnocchi, Vine Ripe Tomatoes & Rosemary
Dressing
Entree
Sweet Corn Risotto with Prosciutto
Wrapped Shrimp
Dessert
Basil Ice Cream with
Chocolate Hazelnut Biscotti
2006 / 2007 Class Fees
were $85.00 per
person, plus tax:
Included 3-Course Lunch with
Paired Wines
Minimum class size:
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