Michael Symon

Chef/Partner

 To learn more about Lola, click here.

Renowned in the culinary world and adored in his hometown of Cleveland, Michael is the chef and owner at the critically acclaimed Lola and Lolita restaurants in Cleveland.  Michael’s pedigree includes being included as one of the Ten Best New Chefs in America by Food & Wine (1998), a memorable performance as an Iron Chef contestant (2005), and hosting over 100 episodes of the Food Network’s series, “Melting Pot”.

As in any great performance, destiny seems to have played a role in Symon's journey to the kitchen and to the top of the national food scene. At St. Edward High School in Lakewood, Ohio, Symon, then a wrestler, broke his arm while practicing for a meet. Symon first developed an interested in cooking when he took a part time job at Gepetto's Ribs as a cook at age 16.

In 1990, Symon graduated from the Culinary Institute of America and worked at Player's, a casual Mediterranean restaurant on Cleveland's West Side, for two years. Cleveland's developing restaurant scene began to blossom and Piccolo Mondo opened, with Symon in the kitchen.  A few years later, Symon was lured to the Caxton Cafe in the new Gateway District.

In 1997, Michael opened his own restaurant in collaborating with future wife, Liz. Lola, just west of downtown Cleveland opened to glowing reviews. To complement Michael's menu, Liz brought an unpretentious elegance to both the design of the restaurant and unique wine selection from lesser-known boutique vineyards that made Lola Cleveland's destination of the year. In 2005 Michael and Liz re-concepted the Lola space so they could open Lolita.  They then once again revitalized a new section of Cleveland with the opening of Lola.  Lola reopened with much anticipation and fanfare in 2006 in downtown Cleveland and is once again the cornerstone and darling of the Cleveland dining scene.

A frequent guest on Food Network Television, Symon has hosted more than 100 episodes of Melting Pot, and has also appeared on Sara’s Secrets with Sara Moulton, Ready, Set, Cook and FoodNation with Bobby Flay. Recently Michael has been seen as a frequent guest on iVillage Live on NBC, and on “Monday’s with Michael” on the WKYC  Cleveland.  Symon has been featured in national magazines such as Gourmet, Bon Appetit, Saveur, Food Arts, Esquire and O, The Oprah Magazine. Michael has also worked with Vita-Mix as a spokesperson and is a brand ambassador for Calphalon.

Symon has also garnered a host of awards, Symon was named a national ‘rising star’ for 1997 by Restaurant Hospitality Magazine (May ‘ 97), Best Restaurant and Chef in Northeast Ohio, Northern Ohio Live Magazine. (August ‘98) and one of the Ten Best New Chefs in America by Food & Wine Magazine (July ’98). Michael was also nominated for a James Beard Award in 2006 for the Best Chef Great Lakes and Cleveland Magazine selected Lola as 2007’s Best New Restaurant and Michael was selected as the best local chef for Lola and Lolita. 

Symon likes to wind down from his frenetic schedule with a zip along the back streets of Cleveland on either of his dual vintage Harley Davidsons.

Michael Formichella, Senior VP and Chief Operating Officer

Smithfield Innovations Group

Host of 2008 Chef's Summit Hog Roast

Chef Michael Formichella’s distinguished culinary career has taken him on a long and winding road, beginning as a 14-year-old prep cook in New Jersey, working extensively throughout the South Pacific and across Europe, to becoming a Certified Master Chef.

Chef Formichella held multiple Executive Chef positions, including at the Summit Hotel where he began his career twenty years earlier. Later he began and owned a highly acclaimed food service company, Townsquare, located in New Jersey. Michael re-invented himself and became the North American Corporate Executive Chef of Belgo LLC, based in London and New York. Discouraged with the company’s direction, Chef Formichella became Corporate Chef and Director of Product Development at Global Culinary Solutions, focusing on the forefront of new trend product development. In 2003, Smithfield acquired GCS and thus the culinary services of Certified Master Chef Michael Formichella. He continued with Smithfield Innovation Group as Director of Culinary Arts, and was promoted to Senior Vice President and Chief Operating Officer in 2006.

For more information on Smithfield Innovations Group, click here.

Executive Chef Dale Hawkins

Stonewall Resort

Menu

New Appalachian Egg Roll with Thai Peanut Sauce

Micro Salad Sensation Salad of String Beans, Shell Beans and Tomatoes

Dale Hawkins is Executive Chef for Stonewall Resort near Weston, West Virginia. "I love preparing delicious food. I enjoy it more when I can share it with company as at the resort, or with family and friends. That is truly one of my greatest joys in life". Chef Hawkins has incorporated this passion for food, as well as many of the personal beliefs and experiences that he has collected throughout his life's journey into Stillwaters, the restaurant at Stonewall. The Stillwater menu reflects the seasons, local harvests and that the world is becoming smaller. It draws on products from local family farms, while at the same time takes advantage of increased availability of specialty foods from across the globe. Chef Hawkins' ultimate mission is to use the freshest, high-quality ingredients for every component on the plate.

To see more information on Stonewall Resort, click here.

Michael Martir, Director of Culinary Service and Business Development

Smithfield Innovations Group

Host of 2008 Chef's Summit Hog Roast

Working as a dishwasher and prep cook at such notable establishments as Nick and Toni's, Sapore de Mare, was all it took to give him the 'fine dining' bug. Chef Michael moved back to NYC, where he began his culinary career as most young chefs do -- taking jobs to build a resume. With stops at Le Cirque with a young Daniel Boulud and Tribeca Grill with Don Pintabona and Drew Nieporent, Chef Michael decided to go to Paris and experience cuisine through a different eye. After a brief stint in Paris, Chef Michael returned to the U.S. and worked for the James Beard Foundation. During this time Chef Michael worked with many notable chefs such as Charlie Trotter, Julia Child and Jean-Louis Pallidan. After moving to Baltimore to work with Chef Peter Timmins of Greenbriar fame at Baltimore Country Club, and also working in Washington D.C. for Capitol Restaurant Group. The next stop was renowned Charleston Place in Charleston, where his friend Bob Waggoner recommended him. In 2001, Chef Michael moved to Cape Cod to serve as executive sous chef at Wequassett Inn Resort and Golf Club. In 2007 Chef Michael joined Smithfield Foods as Corporate Executive Chef. His approach to the industry is refreshing and comes at a great time.

To see more information about Smithfield Foods, click here.

Executive Chef Bob Waggoner

Charleston Grill

Event Emcee

Fusing low-country cooking and his own French-influenced technique, Chef Waggoner creates contemporary and sophisticated new southern haute cuisine using seasonal and regional ingredients. On an ordinary day, Chef Waggoner dishes up slowly grilled veal tenderloin with panned fried sweetbreads, Maine lobster tempura over lemon grits with fried mini green tomatoes, or grilled Colorado dry aged lamb chops dipped in tapenade.  Capturing attention by producing menus that combine unusual ingredients with classic techniques, he continues to enhance and expand Charleston’s appreciation for fine cuisine.  His commitment to supporting local farmers and encouraging them to cultivate new and unusual products has won Waggoner praise from both the agricultural community and his guests. 

A California native, he received formal training with Michael Roberts at Trumps in Los Angeles from 1981 to 1983.  Later in France he trained at a constellation of Michelin-rated restaurants with chefs Jacques Lameloise, Charles Barrier, Pierre Gagnaire, Jean-Luc Dauphin, Gerard Boyer and Mark Meneau.  At 23, he took his first Chef position in Caracas, Venezuela, at Jean-Paul Coupal’s private club.  Chef Waggoner would return to France three years later to become chef of Hotel de la Poste in Avallon.  In 1988, he became the first American to own and Chef at his own restaurant in France: the much acclaimed Le Monte Cristo in Moneteau, which received the Michelin Two-Star rating.

In 1991, Waggoner was offered the opportunity to join Chef Jean-Pierre Silva as his Chef de cuisine at Le Vieux Moulin in Bouilland, France.  He returned to the States in 1993 to cook at the award-winning Turnberry Isle in Florida.  Later he joined The Wild Boar in Nashville, where he earned the restaurant a coveted AAA Five-Diamond Award and the Grand Award from Wine Spectator.

Chef Waggoner has quickly gained a reputation as a media-savvy cooking expert, having most recently appeared on Good Morning America’s Chef on a Shoestring series.  He has also appeared on "Gourmet Getaways with Robin Leach,” “Great Chefs of the South,” “Ralph Emery Show,” “Dave Eckert’s Culinary Travels,” “Southern Living Presents,” “Flavors of America,” The Television Food Network’s "In Food Today,” “Ready, Set, Cook,” and “The Best of.”  He has also taped a series of segments with television food reporter Burt Wolf, which appeared on The Travel Channel, CNN, and PBS stations nationwide. Currently, he is a host of a weekly cooking segment on an ABC television affiliate that highlights Charleston’s sophisticated culinary scene.  He is regularly featured on the NPR affiliate in South Carolina, 89.3FM.   In all of these instances, Chef Waggoner has captured attention by producing menus that combine unusual ingredients with classic techniques.

His talents have also been recognized in leading culinary publications.  Every year since his tenure, Charleston Grill has been awarded AAA Four-Diamond, the Mobile Four-Star, and the Distinguished Restaurants of North America designation.  The restaurant was also the only one in the area to be included in the Nations Restaurant News Fine Dining Hall of Fame and in the book The Elite 1000.  He has received Food & Wine’s “Reader’s Favorite Chef in America Award,” Santé magazine’s “1999 Restaurant Wine & Spirits Chef of the Year,” and 1999 James Beard “Rising Stars of the 21st Century.” He has received an Honorary Doctorate from Johnson and Wales University, and is one of the few Americans  to be Knighted by the French government.  Waggoner has been featured in Saveur Magazines “100 Favorite Things,” Artisan Books “Magic in the Kitchen,” is a member of the McCormick Spices Chef Council and the 2002 Winter Olympics Chefs program.  In 2001, Waggoner was nominated by The James Beard Foundation for the Best Chef in the Southeast Award. As well as making guest chef appearances at many fine dining establishments across the country, he has cooked at the prestigious James Beard House in New York City.

 To see more information about the Charleston Grill, click here.

Executive Chef Patrick McElroy

Hyatt Regency at Union Station

Menu

Red Beet and Horseradish Cured Beet Strip Loin Salad with Roasted Cauliflower and English Pea Salad

Patrick's culinary career began at Sullivan Collefe in Louisville, Kentucky with a degree in both Culinary Arts and Baking/Pastry Science. Upon graduation, he worked at the Adam's Mark Hotel in St. Louis, Missouri where he was able to make great strides in his culinary career by achieving the rank of Sous Chef in less than two years.

In late 2004, Patrick rejoined Hyatt Hotels by accepting the position of Executive Sous Chef with the 4-Diamond Manchester Grand Hotel in San Diego, California. A year later, Patrick was offered a transfer to St. Louis, Missouri, to be the Executive Chef of the historic Hyatt Regency at Union Station. There, the focus of his food has been to return to his roots and develop flavors steeped in the traditions of regional midwestern cuisine.

To learn more about the Hyatt Regency in St. Louis, click here.

  Chef de Cuisine Kevin Ives

Ocean Room

Menu

Toasted Fennel Seed and Coach Farms Goat Cheese

Braised Rabbit, Fava Beans, Wild Mushrooms, Sweet Anise and Purple Onionettes

When he was younger, Kevin Ives dreamed of becoming a photographer. However, he eventually set his sights on developing his culinary talents, not prints, to become one of the nation’s top chefs.

Ives pursued his education at the Florida Culinary Institute, and after graduation in 1996, he went to work full-time for the John’s Island Club in Vero Beach, which also employed him during school. He joined The Breakers in Palm Beach in 1997. In 2000, Ives decided to take a break from Palm Beach and ventured to Hawaii. He went to work for Peter Merriman, the father of Hawaiian regional cuisine, to start a new restaurant in Maui known as Bamboo Bistro. After three years in Hawaii, Ives returned to Florida.  He re-joined The Breakers as assistant restaurant chef of its Beach Club restaurant and was promoted to restaurant chef soon thereafter. In 2004, he was promoted to the position of restaurant chef at L’Escalier, The Breakers AAA Five Diamond restaurant.

Ives was raised in Cleveland, Ohio, but was exposed to Mediterranean and North African cooking, due to the bi-continental influence of his grandparents – a US soldier who married a Tunisian woman and subsequently immigrated to America. Ives brings with him this eclectic mix of influences – ranging from North Africa to France, and from Spain to South East Asia.

“It has been a great experience to get back into the kitchen and start cooking again,” says Ives. “I have worked hard on the new menu concept and am extremely pleased with the way it has materialized over the past few months.”

Ives began at the Ocean Room in June 2007 and he completely overhauled the dinner menu.  

To learn more about the The Ocean Room, click here.

Executive Chef Christopher Lee

Gilt

Menu

Chilled English Pea Soup with English Pea Falafel and Cucumber Yogurt

A great chef from Philadelphia has slipped back into New York under the radar, almost without being noticed. Christopher Lee grabbed national attention as the executive chef at the Striped Bass in Philadelphia, captured the James Beard “2005 Rising Star Chef of the Year” award and was named one of Food & Wine Magazine’s Best New Chefs for 2006, as well as Philadelphia Magazine’s “2005 Chef of the Year” and Philadelphia Inquirer’s “Four Star Rating” in 2006. But in Autumn 2006, the Long Island native returned to his New York roots to take the helm at Gilt Restaurant in the New York Palace Hotel.

As a young chef de cuisine, he shined under Cornelius Gallagher at Oceana, until he was hand-selected by Gotham’s Alfred Portale to be the chef de cuisine at Stephen Starr’s remake of The Striped Bass. There he quickly rose to the position of executive chef, drawing on his prior experience at Jean Georges, Daniel, and San Francisco’s Fifth Floor.

But in spite of his meteoric rise (he graduated from San Francisco’s California Culinary Academy in 2000), Lee has his feet firmly planted on the ground. Though his cuisine is ethereal, his attitude is strikingly down to earth.

Chef Lee isn’t interested in creating a once in a lifetime experience. Although you’ll remember a meal at Gilt for the rest of your life, Lee’s New American menu is one you’ll want to select from again and again, sampling as much as possible, and coming back again as it changes with the seasons. The secret to his success is sourcing familiar ingredients, but always in season and always of the highest possible quality. He’s able to source the best by maintaining excellent personal, loyal relationship with local farmers and other top-notch purveyors. Not only is he able to get the freshest sustainable fish and seafood, the finest cuts of meat, but he’s also one of top five white truffle buyers in the city.

Lee is interested in technique, but he doesn’t want to be a chemist. Rather than molecular gastronomy, he is continuing the tradition of Alain Ducasse and Daniel Boulud, bringing out the best flavors in the food, using farm fresh products. Like his mentors, including Portale, his plates are works of art, but every dab of sauce or garnish also enhances the main ingredient. He uses everyday products in a New Millennium way, infusing new excitement into classic dishes. For example, his Tuna Wellington turns the classic beef dish on its side, not just by substituting beef filet for stunning deep red tuna, “the beef of the sea,” but also by turning the pastry-and-spinach wrapped classic into something lighter, even as it is enhanced by foie gras sauce and red wine reduction.

Those familiar with Lee’s expertise with fish and seafood from Oceana and the Striped Bass will still be wowed by the pristine sea bass, monkfish and scallops he sources and transforms, but carnivores take notice: Entrees from the land, such as Macadamia Nut Crusted Venison with kumquats and spiced chocolate just will lift you off your seat.

To learn more about Gilt, click here

Executive Chef and Owner, Dante Boccuzzi

Dante

Dante Boccuzzi started his culinary training early. At the age of 14 he began working in local Cleveland restaurants. In 1991, he graduated from the Culinary Institute of America and began his career at Charlie Palmer’s New York acclaimed restaurant, Aureole. While at Aureole he gained extensive experience in all aspects of all things culinary under the watchful eye of Charlie Palmer himself.  The renowned chef and owner was impressed by the young chef’s talents and encouraged Boccuzzi to further his culinary training elsewhere.

To that advice, Boccuzzi spent three years in Europe working in Italy, France, and England, learning techniques and culinary tips in restaurants such as Michelin one-star London restaurant L’Escargot, the famed Les Muscadin Hotel Restaurant in Mougins, France and the Michelin three-star Gualtiero Marches in Brescia, Italy.  To further his culinary background, Boccuzzi added a “stage” in Hong Kong and Taiwan in his pursuit to explore influential culinary traditions from around the world.

in 1997, Boccuzzi was asked to return to the states when Charlie Palmer, who was working as a restaurant consultant to the Silks at the Mandarin Oriental Hotel in San Francisco decided that Boccuzzi was the ideal chef for the new restaurant.  Within months, Boccuzzi’s classic French menu with subtle Asian flavors was receiving the rave reviews. His three year tenure at Silks resulted in two James Beard nominations for Rising Star Chef of the Year in 1998 and 1999 and catapulted the restaurant to the city’s top-10 list. 

Boccuzzi then moved to Milan, Italy to become the Executive Chef at Nobu/Milan, working directly with Giorgio Armani at his flagship establishment. In 2002, he celebrated his own right in Europe and the United States as he returned to Aureole as the executive chef. It was during his time at Aureole that Boccuzzi was selected by Star Chefs as one of their Rising Stars in 2002. Under his leadership, Aureole earned a Michelin star in 2006, in the first year that Michelin produced its legendary “Red Guide” for New York City restaurants.

Boccuzzi’s culinary career has come full circle, returning him to his home state of Ohio where he will open Dante in 2007.

Besides cooking, Boccuzzi is passionate about music. A combination of blues and rock, he’s released two CDs, the second entitled Parmatown, after the shopping mall in his hometown of Parma. He hopes to start an all-chef band in Cleveland similar to the band he had in San Francisco. He is lovingly supported by his wife, Monica and their three children, Francis, Andrea, and Julien.

Chef Beej Flamholz

Personal Chef

Beej Flamholz LLC is a Personal Chef Service which prides itself in offering personalized chef ideas. Chef Beej Flamholz has worked in restaurants throughout the Washington, DC/Baltimore region most notable “Gabriel” restaurant under Chef David Gregory, “Chef of the Year” winner by the Restaurant Association of Metropolitan Washington. In addition, Beej has attended Advanced Classes at the Culinary Institute of America and the Viking Culinary School in Cancun, Mexico. Recently Beej won the All-Star Chef Cook-off during the 2007 Culinary Vegetable Institute Food and Wine Celebration. Beej participates in many charity benefits including The Park School Tuition Assistance Auction and Chase-Brexton Health Services. His catering and food creativity have been seen at numerous events throughout the Washington, DC/Baltimore region. He has an intense passion, creativity and distinct flare for his food.

To learn more about Chef Flamholz, click here

Executive Chef Celina Tio

j u l i a[n]

Demo for Chef Summit

Lobster Roll

Lobster Salad on Toast

Panna Cotta Celery "Caviar" and Lemon

A typical day for Celina Tio used to involve shopping lists, Julia Child and The Galloping Gourmet reruns, baking and cooking for family and friends. That was when she was eight. Inheriting her passion for cooking and learning her culinary skills from the men in her life - her brother, father and grandfather - Celina knew at that early age that she wanted to be a chef. Having seen a woman with a TV cooking show, the thought never crossed her mind that she couldn't make a career of it.

While growing up Celina would save her allowance and birthday money to dine at some of the finest restaurants in Philadelphia. At 15 she started her career in the hospitality business as a bus girl in a hotel restaurant dining room where she began to learn the fine details of service and to anticipate the needs of the guests. After two years Celina moved on to serving. Then at 18 years of age, and having been accepted to Drexel University's Hospitality program, she begged her Kitchen Manager at Bennigan's to let her work in the kitchen: her “official” culinary beginning.

After graduating from Drexel University with a B.S. in Hotel and Restaurant Management and Minors in Business and Psychology, Celina contemplated going to culinary school but opted for the “hands on” experience of working her way up at The Ritz-Carlton Hotel, Philadelphia. She started as the breakfast cook and in just under two years - at the age of 23 - became the Chef of The Grill Room.

From the Ritz-Carlton, Celina moved to Orlando to work for Walt Disney World where she opened two of their specialty restaurants: Spoodles, which features Mediterranean cuisine, and Citricos, specializing in dishes from the south of France. She was chosen to be the Task Force Chef for Palo, the fine dining Italian restaurant aboard the M.S. Magic. Celina was then Chef of Narcoossee's for two years prior to accepting her current position as Executive Chef of The American Restaurant in Kansas City, Missouri.

Having been at The American Restaurant just over four years Celina has already garnered many accolades and has been featured in local and national press. The Kansas City Star's food critic, Lauren Chapin, wrote: “Consider the skills necessary to ascend a peak: balance, calmness, concentration, focus and forethought ... Tio brings the same attributes to her professional life. Her dishes are composed and understated; her flavors balanced and concentrated.” Chapin went on to say that every dish she sampled was “technically flawless and perfectly flavored.”

Celina has not only wowed local critics, but was named one of thirteen “Chefs to keep your eye on” in Esquire magazine. John Mariani also praised his dining experience at The American Restaurant as one of seven “Best Meals in the USA” in his Virtual Gourmet column and recently wrote in Wine Spectator, “…Tio has matured into one of the more outstanding chefs in the United States today, with a style of her own ..." Celina was named 2005 Chef of the Year by Chef magazine and was just garnered 2007 Best Chef: Midwest by the James Beard Foundation. Chef Celina still keeps her days busy with shopping lists and cooking for her loyal guests, friends and family, much as she did when she was eight.

To learn more about The American Restaurant, click here

Executive Chef Tyler Anderson

Arrabelle at Vail Square

Menu

Lamb Crepinette

Our Executive Chef Tyler Anderson worked with some of the world’s best chefs including Charlie Trotter, George Bumbaris, and Sarah Stegner.  While at the Dining Room at The Ritz Carlton Chicago, the restaurant was awarded the highest Zagat rating in America, Mobile 5 Stars, and was Conde Nast 2nd best hotel restaurant in the world.  Tyler also received 3 stars from the Chicago Tribune for his work at The Prairie Grass  Café, which was also named one of the 50 Hottest Restaurants in the U.S. by Bon Apetit magazine, where some of his recipes where also featured.  Tyler was most recently Executive Chef at the 4-star historic Equinox Resort in Manchester, Vt. While at The Equinox he was honored with the opportunity to do a dinner at the prestigious James Beard house and was noticed as one of New England’s rising star chefs. Chef Tyler has put together a great culinary management team at The Arrabelle and they are all very excited to get this wonderful project started.

To learn more about The Arrabelle, click here

To learn more about Chef Wong, click here

Executive Chef & Founder Jamie McFadden

Cuisiners

Menu

Peruvian Pisco Citrus Cured Northern Atlantic Salmon,

Tupelo Honey, Vinaigrette Dressed Lemon Geranium and Blushed Choy Salad Celebration Micro Garnish

Jamie is a graduate of Baltimore’s International Culinary College and the La Varenne Cooking School in Burgundy, France.  He has worked abroad in Ireland under Master Chef Peter Timmins and has cooked as a Guest Chef at the James Beard House in New York City.  His reputation as an award-winning chef in Central Florida was earned at various high profile restaurants including his own restaurant, Mimi’s Café & Wine Bar. He co-founded Cuisiniers in 1998 with partners Connie Clark and Jackie Parker.  In 2007 Chef Jamie was named one of Central Florida’s top 20 Chefs, the only chef/caterer to receive this award.  Also, in late 07’ Chef Jamie’s cooking continued to reach new heights while having the honor of cooking live on the “Today” show during there segment of “Dinner in the Sky.

To learn more about The Glitretind, click here

Erica Wides

ICE

Menu

Lake Erie Chevre Cheesecake with Golden Beet Dust, Tomato "Figs' and Savory Herb Crackers

Chef Erica Wides is a teacher at the Institute of Culinary Education in New York City.  She has also taught classes in Singapore, Tokyo, and Bogota, Colombia.  She has been featured on many television shows including the Food Network.  Erica has appeared in many magazines and newspapers such as The New York Times, The New York Post, Redbook Magazine and Harpers Bazaar.

Chef Erica received a Bachelor of Fine Arts in Photography from the School of Visual Arts in New York and training from the Culinary Institute of America and the New School for Social Research.

In addition to her job as a culinary and a baking/pastry instructor, Chef Erica serves as a personal chef and baking instructor in the New York area and has worked at several restaurants.

To learn more about ICE, click here

Moxie’s exec chef, joined Moxie in 1997, three years after graduating near the top of his class at the Culinary Institute of America and after stints at some of the top restaurants in the country including the prestigious Homestead resort. Like other celebrity chefs that dot the culinary landscape, Bennett has the uncanny ability to select, then mix, compatible ingredients in his head and create dishes that are extraordinarily different, yet do not deviate wildly from what’s acceptable. “I remember the flavors of ingredients and what they work best with. That’s the way I plate most of my stuff. I don’t do Asian influences, but most of my dishes borrow philosophically from that cuisine: sweet and sour, salty and sweet—that whole combination of complements and contrasts, textures and flavors, is what I bring to our kitchens at Moxie.”

To learn more about Moxie, click here

Anne Hart

Provence Market Cafe

Menu

Smokey Bloody Mary Soup

Slow Roasted Molasses Lacquered Pork Belly

Tomato Marmalade and Fried Leeks

A native of Clarksburg and currently a Bridgeport resident, Anne has held restaurant management and district management positions and has opened twelve restaurants in fine dining and casual theme in Atlanta, Rochester New York, Boston, and Washington, DC during the 20 years prior to opening Provence Market Café in Bridgeport West Virginia in May 2002.  As Owner/Executive Chef, Anne has created a unique menu influenced by the cuisine, ingredients, and flavors of Provence and the Mediterranean.  The adjacent Marketplace features unique wines, cheeses and specialty food items from around the world.  The addition of Provence Market’s Espresso Bar in July of 2004 completed the European experience.  Provence Market now has its own line of products, featuring Provence Market Café’s Olive Tapenade and Champagne Vinaigrette.

Provence Market has achieved the “Award of Excellence” by Wine Spectator, one of only ten restaurants honored for its wine list and wine program in the state of West Virginia,  “New Business of the Year 2003” by the Harrison County Chamber of Commerce, and has been featured in magazines and newspapers across the state and Maryland.  Team Provence was named the “Best of Show”, “Best Traditional Entrée”, “Best Healthy Entrée”, “Best Traditional Appetizer”, and “Best Healthy Appetizer” at the 2006 Cast Iron Cook Off held at the Stonewall Resort.   Team Provence just recently won Grand Champion and Best Creative Recipe at the 2007 Cast Iron Cook Off. 

The West Virginia Executive Magazine selected Anne as a 2002 Young Gun.  She is also a member of the “Women Chefs and Restaurateurs” a national organization that promotes the advancement of women in the restaurant industry.  Active in the community, Anne was the 2006 Chairman of the Board of Directors of the Harrison County Chamber of Commerce and is the past President and continues to serve on the Board of Directors of the Greater Bridgeport Convention and Visitors Center.   Education:  BA in Biology West Virginia University.

To learn more about Provence Market Cafe, click here

Kirk Gilbert

Ballantyne Resort

Menu

Romanesco Veloute, Butter Poached Spider Crab, Chilled Anise Udon Noodle, Golden Pea Tendrils

Tea Smoked Currant and Teardrop Tomatoes, Sour Cream and Long Onion Pound Cake, Candied Fennel

Chef Gilbert a native of Cleveland Ohio oversees the daily culinary operations of the Ballantyne resort and spa in Charlotte North Carolina, and The Gallery Restaurant and bar the resorts upscale steakhouse concept, as well as ensuring the highest level of quality and consistency for the resorts social, holiday and conference events. Gilbert manages a culinary staff of 39 professionals, a stewarding team of 12, and the purchasing and receiving team. Prior to joining Ballantyne resort, Gilbert worked through out the U.S. and Virgin Islands to include the Bitter End Yacht Club in the British Virgin Islands serving as the Executive Sous chef organizing such events as the Pro AM yacht regatta and overseeing the boutique resorts numerous dining venues.  From 2003 to 2005, Gilbert was the Executive Sous Chef for the Sea Island Company’s Beach Club where the 2004 G8 summit was hosted, here Gilbert had the honor of overseeing all of the world media’s food service events, and assisted with the special meals for the eight world leaders, From 1995 to 2002, Gilbert worked for the Ritz Carlton Hotel Company, here is where he discovered his passion for the culinary arts and luxury hospitality, while at the Ritz Carlton Gilbert has held numerous positions such as Chef de Cuisine of the café 4750 at the Ritz Carlton Amelia Island ,Banquet Chef of the Ritz Carlton Sarasota, and culinary standards and philosophy trainer for the Ritz Carlton St. Thomas working under some of the top chefs in the World. To highlight his career in 2006, Gilbert served as the Executive Chef in charge of all the special events affiliated with the world premiere of the Disney/ Pixar movie Cars. In addition, Gilbert also assisted his brother Chef Kenneth Gilbert in 2006 and 1999 dinners at the renowned James Beard House in New York City.

To learn more about Ballantyne Resort, click here

Ann Blackwood

Kalahari

One of fifteen children, Ann Lesch Blackwood began her cooking career at age 5, learning from her mother and older sisters and adapting family recipes from garden fresh products and always prepared from scratch.  After high school, her curiosity and creativity in the kitchen led her to become directly involved in the catering industry working for Rosemarie Catering and Chocolatier.  It was during this time that Ann distinguished herself as the areas most unique and extraordinary event specialist and chocolatier.

Ann has had the distinct privilege to apprentice under the late Bill Hogan, master chocolatier of the former Fanny Farmer Candy Company and The House of Bauer, Robert Bennett formerly of Miel Patisserie, Colette Peters, and Elaine Gonzales, Roland Mesnier as well as many others.  She has had the distinct honor to be the guest chocolatier for Charles Trotter. 

A curious and aspiring chef, Ann combined her unique talent and love of foods with the knowledge and experience of other professionals in the industry culminating in the establishment of her own company, Casually Elegant.  Founded in 2002, Casually Elegant served individual clients and numerous organizations throughout the United States until December 2007.  Currently, Ann serves as the Pastry Chef at Kalahari Resorts in Sandusky, OH, America’s largest indoor water park.

She has appeared as a guest on radio programs, performs demonstrations in chocolate and pastry all around the Northeast Ohio area and participates in Sweet Charity’s Chocolate Fashion Show in Washington D.C., judges local culinary competitions for area schools and county fairs & has performed demonstrations in chocolate and pastry during the Fabulous Food Shows and was chosen to represent the state of Ohio for the International Women’s Forum (IWF).  She also contributes to various charitable organizations with local school and community event fundraisers. As one of 30 chefs from around the US, Ann has participated in Veggie-U raising funds for children’s health and well being through the esteemed Food & Wine Celebration at the distinct Culinary Vegetable Institute in Milan, OH.

Ann is a member of the American Culinary Federation and is published in the Cambridge Who’s Who for Professionals 2007-2008 edition.  She resides in Norwalk, Ohio with her husband Eric and three daughters Nichole, Caroline, and Catherine. 

To learn more about Kalahari, click here

Todd Downs

Steelite International

Todd was born in Springfield IL., and grew up in the Fort Wayne, IN.  Downs began his restaurant career at age 15 with the goal of one day being a chef.  Todd graduated from Purdue University with a degree in Restaurant Business, and is an American Culinary Federation Certified Executive Chef.  At age 21, Todd traveled to Europe and further advanced his training at La Varenne Cooking School, Paris.

Having spent over 25 years in the Food Industry, Chef Downs has garnered several awards and cooked in some of the most prestigious Private Clubs and Restaurants in the United States.  Todd’s most recent position was in Chicago’s Gold Coast as Executive Chef at the Park Avenue Café, with Chef David Burke, and the Smith and Wollensky Restaurant Group.

Downs has been a featured Chef twice at the prestigious James Beard House in New York City, and in 1999, served as a National Spokesperson for the Pork industry as a “Celebrated Chef”, one of only five Chefs chosen annually nationwide to represent “The Other White Meat”.

In the year 2000, Todd  formed  “Culinary Team Heartland “, and competed  in the International “Culinary Olympics” , where he received a Gold Medal for his work.  In 2002, Todd  created his own business, “FoodSense”, a Culinary Consulting Group, that offers “Award Winning Ideas In Food “, to Major Restaurant Chains, Manufacturers, and Distributors. Some of Todd’s clients include : Hormel Foods, California Raisin Marketing Board, Cheesecake Factory, Hard Rock Café, TGI Fridays, Chili’s, Panera Bread, Omni Hotels, Schreiber Foods.  He has also been the corporate consulting chef for Steelite International for the past ten years.

In 2004 Chef Downs was one of a select group of chefs chosen nationally to serve as a “Chef Ambassador”, for the Wisconsin Milk Marketing Board, developing recipes featuring Wisconsin Cheese and promoting the Award Winning traditions that contribute to the “Best Cheeses in the World”.

Todd has served as the national spokesperson for Rondele cheeses since 2005, and recently was signed to a two year contract for 2006-2007, as spokesperson for the Rondele line as well as President cheeses made by the parent company Lactalis, USA.

Chef Downs is soon to be featured as a sous chef on the Food Networks new version of “Dinner Impossible”, starring Michael Symon, which debuts in July 2008.

To learn more about Steelite, click here

Rachael Spieth

Three Birds

Menu

Chilled Tomato Soup, Avocado and Cucumber Salad, Basil Garnish and Cilantro Oil

Citrus Crab Stuffed Zucchini Blossoms with Baked Lemon Compote

My name is Rachael Spieth and I am the executive chef at Three Birds restaurant in Lakewood, Ohio.  I grew up in Ohio and attended high school at Nordonia and Hudson high school.  After graduating I moved to Pittsburgh and went to Le cordon Bleu culinary school.  After graduation I moved back to Ohio and worked at The Cabin restaurant in Aurora.  I then came to Three Birds and started out as a line cook in the pantry.  After working there for three years I now have the position of executive chef.  I enjoy working at the restaurant and am very excited to be part of this fundraiser for the chefs garden.

To learn more about Three Birds, click here

Kenny Gilbert

Passionate Culinary Enterprises

Menu

Warm Ohio Sweet Corn Pudding with Shaved "Iberico Ham", Crisp Fennel, Corn Shoot

and Cauliflower Spanish Olive Relish

Green Grape Tomato Carpaccio with Green Apple Celery Root Salad,

Ohio Maple Truffle Vinaigrette, Black Pepper Tuille

For Chef Kenny Gilbert, Executive Chef at BallenIsles Country Club in Palm Beach Gardens, Florida, “It’s all in the roots.” Whether those roots are the roots of the food he so passionately works with everyday, his strong family roots, or the roots he cultivates with members at the club, which is a Platinum Club of America’s ‘Five Star’ Private Clubs, the philosophy is the same. “With all things, it’s important to have strong, carefully nurtured roots.”

Chef Kenny Gilbert’s roots began with scrambling eggs in his mother’s kitchen in Cleveland, Ohio. In Tiger Woods-like fashion, it was at the young age of three. By the age of seven, he was perfecting his techniques at his father’s backyard barbeque grill. By the age of 13, it was a traditional, multi-course Thanksgiving dinner for 12. Not long after that he graduated to cooking for his entire high school swim team and for all of the family gatherings. But his childhood passion was not just about the actual cooking. As an insurance executive, his father frequently entertained clients in their home. Early on, he grasped the impact food could have on people. “There was a look that came across people’s faces when they took that first bite. And then there was the social enticement of the food that I loved too,” Chef Kenny reminisces. At just 10 years old, he already enjoyed using food to socially connect with people, in addition to giving people the opportunity to connect with one another. He knew he wanted to be a chef.

After graduating in 1992 from one of the country’s most esteemed culinary schools, the Pennsylvania Institute of Culinary Arts, he was offered an opportunity to join The Ritz-Carlton, Amelia Island. Located just one hour north of his mother’s childhood town of St. Augustine, Florida, Chef Kenny saw an opportunity to return to his family’s roots and experience firsthand the culture and the food his Southern mother had introduced to him as a child. The chef worked his way through the kitchen working in gardé manager, the butcher shop, banquets and the pastry shop, as well as on the line of the all-day dining restaurant.

In 1993, Chef Kenny was offered the opportunity to work alongside Chef Matt Medure, executive chef of the resort’s fine dining restaurant, The Grill Room. As Chef Medure’s lead cook and sous chef, the two would make history in 1995 by earning the restaurant its first AAA Five Diamond award and the only one for the entire state of Florida. After Chef Medure’s departure to open his own restaurant in 1996, Chef Kenny Gilbert, at the age of 23, would assume the role of executive chef, the youngest in The Ritz-Carlton company. Under Chef Gilbert’s tutelage, The Grill Room would continue to earn the coveted AAA Five Diamond award for the next seven years.

Over the next few years, he would continue to perfect what was now his signature style of cuisine, international cuisine with a Southern influence. Chef Kenny Gilbert would open an innovative new restaurant, Caxambas, in the restaurant-savvy community of Naples, Florida--owned and operated by Joseph Freni, one of the founders of The Ritz-Carlton Hotel Company. He then joined the team at The Lodge at Sea Island Georgia, a AAA Five Diamond and Mobil Five-Star resort, as executive chef, overseeing five restaurants. It was here he garnered the honor of personally cooking for the G-8 leaders of the world.

In late 2004, the chef once again joined his long-time friend and mentor, Chef and Proprietor Matt Medure, this time as corporate executive chef for the acclaimed restaurant company, the San Marco Group of Restaurants. In late-2005, Chef Kenny returned to The Ritz-Carlton to serve as executive chef for The Ritz-Carlton Golf Club & Spa, Jupiter, the first private country club community to be built by the hotel company. He was responsible for managing the property’s five dining facilities, including a signature Ritz-Carlton dining room, poolside bar and grill, and in-home dining services and catered events. 

“It’s my greatest joy to work with my chefs--to assist them in achieving their dreams. I feel like my dream has come true. Now I just want to give back by giving to them. That’s what gives me the greatest satisfaction,” reflects Chef Kenny. Introspectively, he adds, “I still carry the same focus, the same philosophy, the same love for food that I had as an apprentice. I still love how good food brings people together. I still look for that look when they take their first bite…the one that says I exceeded their expectations. It’s important to stay humble and stay grounded. Ultimately, it’s all about the roots. Stay true to your roots, cultivate strong roots, but give back by planting new ones.”

 To learn more about Ballen Isle Country Club, click here

Leo Bushey III

The Hartford Club

Connecticut native Leo C. Bushey, III is the Executive Chef of The Hartford Club. Since he was 13 years old, Chef Bushey has been passionately involved in the restaurant industry for most of his life while raising the bar in the culinary scene in Connecticut. Beginning with his humble beginnings at family style restaurants, he quickly progressed through the culinary landscape where his talents were quickly recognized and nurtured by the country’s leading chefs, including James Boyce, Alex Stratta, Peter Hoefler, and Edward Flattery. Chef Bushey received his degree in culinary arts from Johnson & Wales University in Rhode Island in 1994. In 2004, he was inducted into the prestigious Les Amis D'Escoffier Society and is a standing member of the James Beard Foundation and The Chaine des Rotisseurs.

Following six years as a Sous Chef at The Phoenician Resort in Scottsdale, Arizona, Five-Star for Mobil Travel Guide and Four Diamond designation from AAA,  Chef Bushey was part of the opening task force team of another world-class property; the exclusive St. Regis Resort in Monarch Beach, California which received both Five-Star from Mobil Travel Guide and Five Diamond designation from AAA.

Upon returning to Connecticut, Bushey became the Executive Chef/Partner at the acclaimed Acqua Oyster Bar. Renowned for his ability to combine exotic ingredients to create culinary masterpieces, Acqua, through Chef Bushey,  quickly garnered a reputation as one of the state’s premier restaurants, featuring pristine seafood perfectly paired with an ever-expanding wine list to rave reviews.  Bushey went on to  win the highest mention from the New England Cable Network (N.E.C.N.) the Platinum Plate Award and placing 3rd out of 100 “Best Restaurants in New England” and won best new restaurant in Connecticut by the Connecticut Magazine.

With his experienced, inventive approach to the culinary arts and dynamic leadership skills,  Chef Leo Bushey was recruited by the Hartford Club to be it’s Executive Chef in 2007. Being a truly passionate gourmand who seeks only the highest quality ingredients from coast to coast to explore flavors and innovative techniques in an effort to share his passion for an unforgettable dining experience celebrated at the Hartford Club. 

Chef Bushey’s work also includes many favorable events and participation throughout the northeast. Events which include, Celebrity Chef and Sommelier induction of Master of Wine Serena Sutcliffe, Connecticut Culinary Masters Classic with food critic and writer John Mariani, and the Art of Food and Wine paired with Celebrity Chef and Author, Chef Michael Ginor of Hudson Valley Foie Gras.

In addition to his commitment for creating exquisite cuisine and long hours in that pursuit at The Hartford Club, Chef Bushey serves on The Board of Directors for Share Our Strength, Fight Against Hunger, Mohegan Sun Celebrity Chef Gala (which raises thousands of dollars each year to fight child hunger), he is also a member of the Farm to Fork, a collaboration of farmers and chefs throughout Connecticut to promote local harvest that supports events hosted by C.P.T.V. and the Department of Agriculture. Though his cuisine is extraordinary, his philosophy when he cooks is, “Simple but effective”.

He resides in Connecticut with his wife, Colleen and their two children.

To learn more about The Hartford Club, click here

Aaron Deal

Tristan

Menu

Manchester Farm Quail, Bacon, Carrot, Mustard Cress

Aaron Deal wasn’t “born with a spatula in his hand,” but the minute he hit the line in a Boone, NC kitchen, he knew he’d found his home. “I loved the feeling that I could make people happy by creating food they will remember – food that would mark a wonderful day in their life,” says Deal, who now heads the kitchen of this AAA Four-Diamond restaurant. Deal worked in numerous kitchens and took university-level business classes before he answered the call to culinary school. Through hard work and a studious approach, he graduated Summa Cum Laude from Johnson & Wales, and took a job in a private club in Charleston, SC. Over the years, he moved into fine dining at Tristan, and recently ascended to the top spot in its famed kitchen. Deal says he’s influenced by seasonality and regionality, and loves nothing more than discovering hidden gems when he’s traveling here and abroad. A recent visit to Mexico City yielded an experience with food that “just popped. That’s what I try to do here – create food that makes a flavor statement.” Deal has contributed to numerous charitable causes and has also cooked at important food events like the Epcot Food and Wine Festival and the James Beard House. “I was so moved standing in that kitchen, to think of the great chefs I’ve studied and followed. It’s an honor to be in this profession, and to bring happiness to people each night.”

To learn more about Tristan, click here

Thomas Drake

Christopher's

Menu

Seared Barnegat Light Scallop, Chef's Garden Petite Vegetables, Coconut Thyme Infused Carrot Foam

Thomas W. Drake III is the acclaimed young chef for Christopher’s Restaurant, located in The Heldrich, in downtown, New Brunswick.

Chef Drake worked internationally with some of the finest restaurants.  He was previously entremetier for The Dining Room at the Hilton Short Hills, New Jersey, where he was responsible for the preparation and presentation of all accompaniments to hot appetizers and entrées for this Five Diamond restaurant.  Prior to this appointment, he was the executive sous chef for the popular Triumph Brewing Company of both New Hope, Pennsylvania, and Princeton, New Jersey.  In this role he oversaw kitchen operations, developed new menu concepts, and supervised a large staff of 25 culinary professionals.

Tom Drake has had the remarkable opportunity to work in short-term assignments for Drei Husaren and Steirereck, both Michelin 2 Star Restaurants located in Vienna, Austria.  He has also worked with The Fountain Room at the prestigious Four Seasons Philadelphia, Lacroix at the Rittenhouse Hotel in Philadelphia, and at Le Bernadin in Manhattan, each a Five Diamond restaurant.

Earlier in his career, Chef Drake was executive chef for Santa Fe Grille of Rocky Hill, New Jersey, and sous chef/saucier for Spring Mill Country Club of Ivyland, Pennsylvania.  He interned at Deux Cheminees in Philadelphia where he developed his skill and interest in recipe creation for sauces, desserts, breads, vegetables and meats.

Tom Drake is a Certified Sous Chef with the American Culinary Federation.  He is an honors graduate of the Culinary Arts program at The Art Institute of Philadelphia.  Chef Drake is a recipient of The Art Institute President’s Scholarship Award, the Outstanding Achievement Award, and was a Dean List student during his entire college career. 

An avid collector of culinary publications, Chef Drake’s personal library includes over 1400 cookbooks.  He resides in Aberdeen, New Jersey.

To learn more about Christopher's, click here

Omar Torres

Citron, An American Bistro

Menu

Pan Seared Skate over Summer Squash, Garlic Root and Pan Sauce

Omar studied Hotel and Restaurant Management at the Interamerican University of Puerto Rico. He started his career in the culinary arts in 1992 when he joined the Hard Rock Café restaurant in San Juan where he worked as a banquet chef. Back in San Juan, Puerto Rico, Omar was in charge of catering for many artists and politicians such as Puerto Rican Governor Pedro Rosello and the world famous rock band “Boston” just to name a few. In 1999 he moved to Orlando, Florida, and worked at the TD Waterhouse Centre as the Arena Club Chef where he implied his passion for cooking. As the Arena Club Chef he was able to create and prepare fine menus for the owners and players of the Orlando Magic, NBA Basketball Team and their visitors. In 2005 he joined the AAA Four Diamond and Mobil Four Star Grande Lakes Resort (JW Marriott and Ritz Carlton) where he proudly works as chef of Citron, an American Brasserie. Omar has created great synergy with the food and beverage team and associates to continue improve guest and associate satisfaction while maintaining the budget. Omar’s passion for the culinary industry has made Citron restaurant one of the favorite options for dining in Orlando.

To learn more about Citron, click here

Stephan Trojahn

Cosmos Restaurant

Stephen Trojahn is the Corporate Executive Chef overseeing the food and beverage operations at all Graves Hotels Resorts owned and managed properties. He is also the Executive Chef of Cosmos restaurant in the Graves 601 Hotel Minneapolis.

Chef Trojahn joined the Graves 601 Hotel with nearly 20 years of professional experience that spans fine-dining establishments in the U.S., Jamaica and Puerto Rico. He served as the executive chef of the Daufuskie Island Resort in South Carolina, where he was responsible for all culinary aspects of the resort’s four restaurants and banquet facilities. Prior to that, he was the executive chef of the renowned ‘21’ Club in New York City. He spent eight years within The Ritz Carlton organization as the Executive Chef of their hotel in Bachelor Gulch, Colo., and in other chef positions in Puerto Rico, Jamaica and Florida. In early experience, he also worked at The River Club, a private, fine-dining club in Jacksonville, Fla.

Throughout his career, Chef Trojahn has received many honors and awards, including Golden Fork and Bronze Fork awards from the Gourmet Diners Society of North America; a JD Powers’ ranking that rated the restaurant within The Ritz-Carlton San Juan #5 in the company worldwide; a feature in The Great Chefs of Puerto Rico Cookbook; appearances in local and national magazines and newspapers, including the New York Times; and television appearances, including a cooking segment on NBC’s Today Show.

In addition to his career responsibilities, Chef Trojahn is active in local and national charity events for Children’s Home Society and Share Our Strength, and likes to prepare meals at senior living facilities and homeless shelters.

Chef Trojahn earned a registered apprentice status in the American Culinary Federation Education Institute; attended Florida Community College at Jacksonville; completed leadership training through The Ritz-Carlton organization; and is a certified instructor through ServSafe, one of the industry’s leading food safety training and certification programs.

.To learn more about Cosmos, click here

Timothy Maxin

Muse at The Ritz-Carlton Cleveland

Chef Maxin began his culinary career at an early age, understanding that having a grasp on every fact of restaurant operations is an essential quality for a successful chef.  Maxin received his formal culinary education at The Pennsylvania Culinary Institute and then was accepted into an externship program at The Ritz-Carlton, Amelia Island.  The four-month experience turned into two additional years of training for the twenty-year old at the property when Maxin accepted a full-time position in The Grill Room kitchen. 

As he calls Canton, Ohio his hometown, Maxin returned to the state at the end of 2004 after his first experience with The Ritz-Carlton to be near his family.  He worked in various positions at several casual and fine dining restaurants in the Canton area, bringing his culinary skills to higher levels with each experience.  With a light American style cooking style and a taste for foie gras, Maxin’s focus is on fresh foods prepared in ways that keep the natural simplicity in tact.  Maxin joined The Ritz-Carlton, Cleveland in 2008 and currently resides in Northeast Ohio with his wife. 

To learn more about The Ritz-Carlton Cleveland, click here

Shawn Brozic

The Wyndham Playhouse Square

Menu

Braised Berkshire Pork Belly, Fava and Mascarpone Cannelloni, African Blue Basil

Chef Shawn Brozic began his culinary career in 1993, working in local restaurants in northeast Ohio.  Upon graduating from Pennsylvania Culinary in 1996, he worked for William Penn Hotel, Pittsburgh’s Prestigious Grand Old Lady.  In 2001, he moved backed to Ohio and joined the Ritz-Carlton Cleveland holding the titles of Chef Tournant, Banquet Chef and Executive Sous Chef.  He also had the pleasure of being part of the opening teams and task force for the  following Ritz-Carlton properties: Naples Golf Resort, Pentagon City, Bachelor’s Gulch , Miami South Beach, St. Thomas and Central Park South ,  Manhattan.  Chef Brozic is currently the Executive Chef at The Wyndham Playhouse Square, located in Cleveland, Ohio, harboring  the 2nd largest theatre district in North America.

To learn more about The Wyndham Playhouse, click here

Marcel Vigneron

Star Chef Cook Off

Born on Bainbridge Island, Washington, Chef Marcel Vigneron is best known for finishing second place in Season Two of Bravo’s hit reality series, Top Chef.  The 28 year-old Marcel Vigneron is first and foremost a “cook” – the kind of guy who talks to his food for inspiration, believes that cooking is one of the most beautiful careers that can be chosen, which is why he is so passionately driven to pursuing his craft.  He’s a chef who has an affinity for culinary knowledge, who uses a knife as an extension of his hand, the kitchen as a lab, the earth as a grocery store, the tasting menu as his bio, the restaurant as his creative arena, and the plate as a porcelain canvas in which to display his art. 

Marcel attended the acclaimed Culinary Institute of America (CIA) in New York, and achieved his Associate’s degree in Culinary Arts as well as a Bachelors Degree in Hospitality Management. At the CIA, Marcel enrolled in the teaching assistant program where he served as the Sous Chef to Dwayne Lipuma at the school’s award-winning Ristorante Caterina de’ Medici. Since then he has continued to pursue the progression of gastronomy and has gone on to work for various world-renowned chefs including Joel Robuchon (named "Chef of the Century" by the Gault Millau) and for Michael Mina (awarded “Best Chef of 2002” by the James Beard Foundation – during the time of Marcel’s employment). Marcel has also spent time in Barcelona, Spain, where he took classes at El Taller with famed Chef Ferran Adrià of El Bulli restaurant which was named the top restaurant in the world in 2007 by Restaurant magazine.

It’s true that Marcel spends time conducting experiments and researching kitchen chemistry, but he truly feels that in order to become a great chef one must know much more about food than just science. Marcel’s avant-garde cuisine follows four simple culinary philosophies: respect for tradition, embracement of innovation, evocation of evolution, and the pursuit of excellence through integrity. 

Marcel is a dedicated chef who lives to express his creativity, personality, and passion through his own personal style of cuisine. He’s not only travelled, but also cooked throughout Europe, the Caribbean, and the United States, in search of both gastronomic experience and world knowledge. Marcel is currently traveling to different cities meeting with various restaurateurs, farmers, winemakers, fishermen, ranchers, gastronomes and chefs in search of knowledge, experience, and his next great meal.

Giuseppe Tentori

BOKA Chicago

Chef's Summit

When Giuseppe Tentori was a young boy helping out on his grandmother's farm in a small town outside of Milan, little did he know the impact it would have on his future. It was there that he developed a strong connection with nature and that, along with the straight from the garden to table approach he experienced, helped shape Tentori into the passionate chef he is today.

"My style of cooking is simple and clean," says Tentori. "Simple in that I like to keep the ingredients pure, using a spice here and there to take the product to the next level. Clean in that I don't use too much butter or cream so my guests feel comfortable when they get up from the table."

Tentori, 34, spent the last nine years perfecting this culinary philosophy in the kitchen of Chicago's Charlie Trotter's restaurant, the last two as Chef de Cuisine, an experience that allowed him a lot of creative freedom, he says, along with an atmosphere that encouraged the sharing of ideas and techniques. Tentori considers himself lucky to have fallen in love with cooking at a young age. At 14, he knew he wanted to be a chef. After finishing his culinary studies at Antica Osteria la Rampina in Milan, Tentori was invited by chef Gabriel Viti to work at his restaurant in Highland Park, Ill. Without speaking any English, the then-19-year-old Tentori "jumped on a plane" and started working at Gabriel's. "Thank God I was young," he laughs.

From there, Tentori went on to become sous chef at the Metropolitan in Salt Lake City, Utah. Two years later, he returned to Chicago and began working at Charlie Trotter's, which has become a launching pad for some of the country's most innovative chefs, including Graham Elliot Bowles and Homaru Cantu, both of whom worked with Tentori.

In his new position as executive chef at Boka, Tentori adds his unique style to the progressive American cuisine the three-year-old restaurant has become well known for. Along with an emphasis on local and seasonal ingredients - Tentori plans on being a regular at the city's farmers markets - look for innovative pairings to become his trademark. While the menu will change regularly, with Tentori tweaking it here and there to reflect the best of what the seasons offer, one dish on the new menu has already garnered attention and is exemplary of the type of cuisine he excels at. His first course offering of squid stuffed with shrimp and scallops with baby spinach, spicy pineapple and tapioca seasoned with squid ink is one he plans to keep on the menu for awhile. Says Tentori, "It's different and fun, yet simple and fresh. It makes people talk and think."

To learn more about BOKA, click here

Chad Ellis

The Ritz-Carlton, Jupiter

Menu

Citrus Cured Sturgeon, Chive Yukon Gold Potato Salad, Watercress Vichyssoise, Petite Amaranth

Chef Ellis can trace his culinary influences back through his childhood, and the passion has never left him.  He grew up as part of a large family on over 100 acres of land leased to local farmers, surrounded by fresh ingredients and organic produce. 

A native of New England, the culinary profession came naturally to Ellis.  After graduating the highly acclaimed Balsams Grand Resort Hotel Apprenticeship program, Ellis continued his studies at the esteemed Culinary Institute of America at Hyde Park, New York, and Kendall College in Chicago. 

For years Ellis has held positions behind the stoves in prestigious private clubs and hotel across the country, including The River Club in Jacksonville, Florida and The Buffalo Club in New York. 

Ellis joined The Ritz-Carlton Hotel Company in 2005 at the AAA Five-Diamond Ritz-Carlton Golf & Spa Resort, Rose Hall in Montego Bay, Jamaica as Executive Chef.  He was also a part of the opening culinary team for The Ritz-Carlton, Grand Cayman.  With a move to Ohio, Ellis became the Executive Chef at The Ritz-Carlton, Cleveland where he worked to build a talented culinary team dedicated to creating inspiring cuisine. During his time in this position, Chef Ellis was been responsible for managing and directing all culinary outlets, including MUSE, Lobby Lounge on 6, banquets, in-room dining, and Club Level culinary experiences.  His most recent advancement has taken all of the skills and experience he has gained throughout his career and incorporated them into his new position as Executive Chef at The Ritz-Carlton Residence in Jupiter, Florida where he is an active influence in each food and beverage outlet. 

He has cooked and competed in seven countries, been selected for participation in Meals from The Masters and two United States Culinary Teams, and has garnered over 15 national and international awards of distinction. 

To learn more about The Ritz-Carlton Jupiter, click here

Michael Delligatta

Michael Anthony at the Inn

Michael Anthony Delligatta, executive chef, Midmark Corporation, was born in Ohio and grew up in southern California. Delligatta was an aircraft tooling engineer for twenty years but something had been missing. For years, he had been “wowing” friends with his cuisine at dinner parties hosted by he and his wife, Telisa. So, in 1997 he realized his long-time dream - moving to Sidney, Ohio, and opening Michael Anthony’s Pasta & Grill. After being open for approximately six years, Delligatta was approached by a representative of Midmark Corporation about operating the restaurant, The Inn at Versailles in Versailles, Ohio. Michael and his wife, Telisa, accepted the offer, he as the executive chef and she as the dining room manager, and closed their restaurant in Sidney.

At what is now known as Michael Anthony’s at The Inn at Versailles, Michael has committed himself to continuous improvement by always reinventing himself, his cuisine and his staff to at all times be the best and to always provide the customer with a superlative dining experience. Chef Michael’s enticing menu only hints at the unforgettable cuisine available. Discover culinary delights that are sure to dazzle any palate, coupled with unsurpassed ambiance at Michael Anthony’s at The Inn at Versailles.

To learn more about Michael Anthony at the Inn, click here

Anna Kim

Sans Souci

Menu

Seared Ahi Tuna with Kalamata Olive Dust

Salad of Micro Frisee, Sweet Gold Tomato and Orange Mint with Citrus Gastrique and Olive Emulsion

To learn more about Sans Souci, click here

Don Yamauchi

Forte

Star Chef Cook Off

To learn more about Forte, click here

Jeff Slough

North Hills Country Club

Menu

Spinach Arugula, Veal Cheek Lasagna, Parmesan Reggiano, Truffle Oil, Micro Arugula

Jeff Slough was born and raised in Milwaukee, Wisconsin.  He is married with two grown children and resides in Brooksfield,Wisconsin (a suburb of Milwaukee.)

Jeff graduated from Mikwaukee Area Technical College in 1975 with a degree in restaurant hospital.  He started his career at Grenadiers Restaurant in Milwaukee and worked theere for five years.  Then he worked a number of restaurant until he landed at North Hills Country Club in 1982 as Executive Chef and has been their ever since. 

Jeff has won gold and silver medals in various food competitions and now travels and works in restaurants around the country and abroad on his time off to further his education.

Jeff has also been involved in numerous charities for the community for the last 30 years.

To learn more about North Hills Country Club, click here

Bob Buehner

Stages at the Cleveland Playhouse

Menu

Crab and Heirloom Tomato Salad with Petite Herbs and Sour Cream Vinaigrette

To learn more about Stages, click here

Richard Gras

Amelia Island Ritz

Menu

Smoked Scallop Ceviche, Olive, Avocado, Apple and Jones Farm Root Vegetables Salad

To learn more about Amelia Island Ritz, click here

Will Goldfarb

Dessert Studio

To learn more about Will Powder, click here

Paul DelFavero

Mesa Grill

Menu

Fried Green Tomatoes with Chipotle Crab Salad

To learn more about Mesa Grill, click here

Wine Educator

Trinchero

Barry Wiss, CWE
Vice President, Communications & Trade Relations

Barry Wiss, Vice President of Communications and Trade Relations for Trinchero Family Estates, was born and raised in New Orleans, Louisiana. His hospitality career has spanned nearly 25 years.

Barry became accustomed to true “southern hospitality” as an early age. Many of his relatives lived in the bayous of southern Louisiana where the food is fiery, the music lively, and the hospitality genuine and from the heart. At age 15, his hospitality career formally began with a position as busboy in a small restaurant. Upon entering college at age 16, he decided to follow in his father’s footsteps and study geology. As a sophomore, however, Barry determined his true passion was the hospitality industry. At age 17, while working as a restaurant manager, he entered the newly formed Hotel Restaurant Program at the University of New Orleans. He met his future
wife Kim in a professional cooking class where, he recalls, she stole his heart over the pot sink.

Barry’s first hotel position was Assistant Executive Steward for the 1500 room Sheraton New Orleans, a post he still considers his toughest. Barry earned the respect of his colleagues in one of the hardest-working and busiest departments of the hotel. Upon gaining experience in back and front of the house operations, Barry was promoted to Food and Beverage Director and transferred to a new Sheraton property in Southern California. There, his greatest challenge was getting his staff to work when the surf was up.

Barry and Kim, then a Food and Beverage Manager for Hyatt Hotels, discovered the Napa Valley during a vacation, and decided to make the move to wine country. Barry became an evening maitre-d at the world renowned Tra Vigne Restaurant in St. Helena, which enabled him to learn more about his newfound passion for wine. While studying viticulture and enology at Napa Valley College, Barry learned of a position managing the replanting of a local vineyard. Wanting to make a good impression, he arrived at the interview wearing his best
double-breasted suit and tie. The owner of the vineyard management company took one look and offered Barry the job simply because he had never seen anybody apply for work in the vineyards dressed like that.

In 1993, Barry became Hospitality Director at Schramsberg Vineyards, where he worked closely with the late Jack Davies and his wife Jamie and was responsible for designing their hospitality program. In 1995, Barry became Director of Hospitality and Education for Sutter Home Vineyards. Presently, Barry is Vice President of Communications and Trade Relations for Trinchero Family Estates, and responsible for establishing one of the industry’s most creative and innovative culinary and wine education programs, Vine to Dine™. Barry is also the author of the World Wine Challenge™.

Barry and Kim make their home in Napa, but a love of fine wines lures them away on tours of the world’s great wine regions. Barry is an avid trout fisherman, whose other passions include cooking, growing culinary herbs and tomatoes, and enjoying fine Irish Whisky. He is a Certified Wine Educator, and is presently pursuing a Master of Wine diploma.

To learn more about Trinchero, click here

Food Correspondent of the nationally syndicated Morning Show "The Daily Buzz"

In House Chef for Relish Magazine

Originally from Liverpool, England, and now living in Orlando, Florida, Jon Ashton is the resident chef of the nationally syndicated morning show, “The Daily Buzz,” and the executive chef of Relish magazine. Ashton has worked in some of the most notable kitchens around the world and with prestigious organizations including Disney and NASA. His flair in the kitchen and engaging personality has also earned him regular spots on “The TODAY Show.” A passionate advocate for the importance of childhood nutrition, Ashton is personally dedicated to inspiring children and families to make healthy choices. “Passion and purpose go together like a kiss and a cuddle. Passion fuels my purpose, while purpose fuels my passion. It's really that simple. Our relationship with food begins the day we are born and sees us through our entire life, so we ought to make it a healthy one.”

To learn more about Jon Ashton, click here

Anthe's at the lakes

When he was growing up in the kitchen his mother ran at Western Reserve Academy, Executive Chef, David Uecke never dreamed of a life or career in the kitchen. Running a kitchen, however, was in his future all along. After graduating from Walsh Jesuit High School, David traveled south to attend the College of Charleston in South Carolina. While attending college, Uecke took a job as a dishwasher at Brett's Restaurant. Soon he was moved from the dish room to the dessert station. Learning the secrets to the perfect tart tatin and creme brulee