When developers of Hotel Valencia Riverwalk asked Jeffery Balfour tocome aboard in his first executive chef position, they gave him a huge challenge: developing and running an upscale all-day restaurant, and all food, catering and room service operations for a new luxury hotel. Since then, Balfour has established himself as a rising tar on San Antonio's culinary landscape. He's also established the entire food service concept of this flagship hotel, the first of a new and expanding national brand of luxury hotels. In less than 2 years, chef Balfour has established Citrus as one of the most exciting new fine dining restaurants in thearea. Through Balfour's youthful energy and creativity, Citrus has leaped into the city's culinary scene to stay. Before coming to Citrus, chef Balfour worked alongise chef Tim Keating at the acclaimed La Reserve at the Omni Hotel.

Guests at Houston’s top four star hotels have savored the creations of Executive Dennis Boinott.  Boinott has held an array of culinary positions during a 24-year career that includes certification from the three-year Hyatt Corporate Culinary Training Program.  A multiple winner of gold medals in Chefs in America competition, he served as executive soups chef of EatZi’s in the Galleria area, executive chef at the Houstonian and worked for the the Ritz-Carlton and Hyatt Regency chains.  Chef Boinott is renowned for being chosen as one of 10 chefs in the country to participate in the G8 summit of 2004 held in Sea Island, GA.  The G8 is an annual event for the past 33 years held to enhance international relations.  It is attended by political figures, royalty and star athletes.

Ken has spent the past six years developing City Kitchen’s culinary department into the nation’s only franchised catering company with units in Los Angeles, Northern California, Phoenix and Dallas-Fort Worth.  Serving both the corporate community as well as high end social events, City Kitchen provides high quality food for thousands of customers each week with diverse menus driven by “scratch recipe cooking”.  In addition to leading City Kitchen’s culinary department, Ken also oversees the culinary departments of Tacone Flavor Grill; a 35 unit quick service restaurant and The Counter; a full service gourmet burger restaurant with 8 units operating and 15 planned for this year.  Ken’s 20 year career began in New York, where he studied with Jacques Pepin, Charles Palmer and Daniel Boulud.  Moving to Los Angeles in the 90’s, he lead the kitchens of renowned chefs Susan Feniger and Mary Sue Milliken whose restaurants City and Border Grill were pioneering culinary forces for the Los Angeles dining scene. During that time, Ken worked with them to create dishes for their restaurants as well as their TV series; The Two Hot Tamales which ran on the Food Network.  In addition to the restaurant and television work, Ken cooked for numerous Hollywood celebrities and collaborated with Suzanne Somers on her cook book, Get Skinny on Fabulous Food.   As one of his loyal Hollywood clients, Suzanne but it best when she said in her book, “Ken specializes in excellence!”

Jon Buchanan, executive chef of Trevisio Restaurant in the Texas Medical Center, has distinguished himself in his nearly two decades in the culinary profession as one of the most exciting up-and-coming chefs in Houston.  A native Texan, Buchanan received his culinary credentials from the well-regarded Art Institute of Houston Culinary Program, and honed his skills in some of the best restaurant kitchens in the city. To get the best possible experiences in his chosen profession, Buchanan worked under Robert del Grande at Café Annie, and under the tutelage of French master chef George Masraff when he opened the eponymous Masraff’s on Post Oak.  A few short years later, Buchanan was tapped for his position as executive chef at the Daily Review Café in 2001.  There, Buchanan was responsible for the seasonal menus at the popular Montrose-area café known for updated American comfort food.  Buchanan didn’t realize his chef’s calling until shortly after completing a three-year stint in the military.  Undecided about a new career, he planned to take it easy visiting his brother in Houston.  But things changed quickly.  “My brother didn’t like seeing me hanging around after I got out of the Air Force.  He told me to show up at the bakery and café where he was the manager, and he would find something for me to do.  He put me in the kitchen working as a prep cook.  I had never even been in a professional kitchen in my life and I didn’t know what in the world my brother was thinking,” says the now-seasoned executive chef.   Buchanan quickly realized that the culinary world would be his calling.  “Right away, I liked the atmosphere in the kitchen.  I picked up the skills quickly and, before I realized it, I was hooked.  I jumped in with both feet and decided to hone my skills at Houston’s best restaurants.”  The now-tenured chef is enjoying his new position as head of the busy kitchen at Trevisio.  “This is a very difficult profession because it is physically demanding and at the same time artistically challenging,” he says.  “But being able to create new dishes, run my own kitchen, pull together a staff that I’m proud of, it’s definitely rewarding.” he states.

As Executive Chef of The Stoneleigh Hotel & Spa’s signature Modern Italian restaurant Bolla, David J. Bull is well versed in creating dynamic, hand tailored menus for intimate parties of 10 or grand fetes of 500. Upon graduation from the Culinary Institute of America in 1994, Chef Bull was hired by The Mansion on Turtle Creek and moved through the ranks to become the youngest sous-chef ever employed by the Dallas hotel. In addition to being nominated for the prestigious 2007 James Beard award of “Best New Chef Southwest”, Chef Bull also appeared on The Food Network in 2006 as an Iron Chef America challenger. Chef Bull most recently joins The Stoneleigh team after an extensive tenure at The Driskill Hotel in Austin, Texas. While serving as the Executive Chef of The Driskill Grill, David led his team to receive The Austin American Statesman’s sought after “Number One Restaurant Award” for three consecutive years. With Chef Bull at the helm, The Five Star Driskill Grill was also recognized as one of the Top 50 Hotel Restaurants by USA Today as listed for Conde Nast Traveler. Bull achieved celebrated acclaim as one of “The Best New Chefs 2003” by Food and Wine Magazine and appeared on several Public Broadcasting Syndications in the years that followed. In addition to his duties as Executive Chef, David has been named Chef Partner of The Stoneleigh’s hotel management company, La Corsha Hospitality Group, and will orchestrate the company wide culinary endeavors for La Corsha.  Despite widespread national interest in Chef Bull’s burgeoning career, his heart and inspiration remains with his clients.  Chef Bull notes, “Some of my earliest memories are of cooking alongside my grandparents in their upstate New York Italian restaurant while I was growing up. Fresh garlic, simmering sauces, and seasonal herbs still conjure up memories of standing alongside my grandfather as we worked in the kitchen together. These unique tastes, smells and feelings created are something that comes with territory, as food is not only designed to nourish us, but serve as a conduit for life long memories.” Chef Bull’s sumptuous, creative menu offerings are supported by his love of seasonal and distinctive flavor combinations sure to please even the most discerning palates. 

“Passion” is the word that comes to mind when enjoying a meal prepared by Scott Campbell, Chef de la Vie. He is passionate for an art form whose medium is the natural bounty of this earth…passionate for a profession that inspires the limitless joy of creation.  Passionate for a life that is celebrated every day in the purest way, Living life one bite at a time!  Scott started his search for this culinary passion in the kitchens of Houston’s best restaurants. He then found a comfortable stride in the catering industry, and went in search of more than one interpretation by traveling, cooking in a 168 castles, villas and private islands around the world, each one offering its own unique cultural and culinary perspective.  Around the world, Scott then reached for the stars as the Executive Chef for Clear Channel Entertainment. Scott continues to receive rave reviews from such celebrities he entertained such as Beyonce Knowles, Jewel, Robin Williams, Prince, Sir Elton John, Steven Tyler, Ron Howard, the Dalai Lama Tenzin Gyatso, Britney Spears, Luciano Pavarotti, Willie Nelson, Sammy Hagar, Lenny Kravitz, Joe Cocker & Marilyn Manson to name a few.  Scott is currently sharing his passion for cooking and living life to the fullest as the Culinary Director for the Milestone Culinary Arts Center.  The MCAC is the “James Beard House” of Dallas offering a showcase for all with a unique expression of this art form and the passion to share it. Currently he is working on his first book, a culinary lifestyle guide to those who are challenged with diabetes or cardiovascular disease, as well as a television program showcasing his exuberant style of cooking, highlighting his insightful approach to stress-free entertaining and fervent passion to bring us all ‘Back to the Table’. 

Chef Ricky Cruz has seen many changes since he started on “the ground Floor” with Grotto Ristorante in 1991.  His first assignment was as assistant pastry chef from 1991 to 1992.  His skills were soon recognized as he was promoted to line cook in 1992.  Within a year, he was made Sous Chef of the Grotto on Woodway.  By 1998, he was Executive Chef of the original Grotto when it was still in the old Highland Village location.  Since then, Chef Ricky has been involved with the move of Grotto to its present 610 and Westheimer address.  During his tenure, he was influenced by various chefs who would come to be recognized locally and nationally.
When Landry’s acquired Grotto in 2003, he has become even more expert at new locations by helping recruit staff and supervise training at all the new Grotto locations. These include The Woodlands, Dallas, Las Vegas and most recently at Palm Beach.  His talents also include team-building, catering corporate events and other special events such as My Table and the Houston Livestock Show and Rodeo.  In his free time he enjoys his family, church and travel activities.

Named “Rising Star” chef by Restaurant Hospitality, Best Chef in San Antonio by the San Antonio Current, Best New American Restaurant in San Antonio by Zagat Survey® 2006 and 2007, Most Romantic Restaurant (The Lodge) by the San Antonio Express-News in 2002, 2004, 2006, and 2007, Best place for a Special Occasion in 2003 by the San Antonio Express News, Best of the City 2007 by San Antonio Magazine, Best New Restaurant (BIN 555) for 2006 by the San Antonio Current, 2005 New Achiever Award, Texas Tech University College of Human Sciences, Nations Top Meatball (BIN 555), Bon Appetit 2007.  Jason Dady is young in years but an old soul in the kitchen.  As Executive Chef and Owner of The Lodge Restaurant of Castle Hills and Bin 555 Restaurant and Wine Bar, Dady has a passion preparing the best ingredients to perfection and providing exceptional service for each and every guest.   Dady’s history in food and hospitality began at the side of his grandparents.  One set of grandparents have owned a small tavern for over 40 years where customer service is the priority, while his other grandfather was a master butcher who handed down his personal set of knives Jason still uses today.  Dady holds a B.A. in Restaurant, Hotel and Institutional Management from Texas Tech University and moved to San Francisco to continue his culinary education at the California Culinary Academy (CCA).  He worked at the world-renowned Stars Bar and Dining. After graduating from the CCA he set his sights on Napa Valley and the Beringer Wine Estate.  There he perfected his wine pairing techniques and New American-style cuisine.  Dady moved to San Antonio sensing an opportunity to bring his simple principles of providing warm, attentive service and exceptional cuisine to one of the fastest growing cities in the country. In October 2001, at the tender age of 24, Dady opened The Lodge Restaurant of Castle Hills along with his wife, Crystal, and brother, Jacob. The Lodge Restaurant brought new life to the Slimp Estate Mansion built in 1929 as a private home nestled on 44 acres on the highest hill in the area, the namesake for the city of Castle Hills. The Lodge Restaurant now set on two and a half acres of gnarled oak trees is a secret hill country escape nestled in the heart of the city. The unique setting provides romantic ambiance and when coupled with Dady’s revolving market-driven menu and the exceptional service of his staff, the result is the ultimate dining experience that Texas has to offer.  The Lodge Restaurant, named four-times as the Most Romantic Restaurant by area food critics, has been praised in Zagat Survey®, Food & Wine, Texas Monthly,  Southern Living, AAA Texas Journey, United Hemispheres, San Antonio Express-News, San Antonio Woman, San Antonio Current, Hill Country Directions, Country Lifestyles, C San Antonio  and Scene in SA.  His hard work and attention to detail earned him “Rising Star” Chef recognition and a cover photo in Restaurant Hospitality magazine in 2004 and in 2005 was honored as a guest chef at The James Beard House in New York City. In 2006, Dady opened BIN 555 Restaurant and Wine Bar motivated by a personal desire to enjoy the food he loves in a contemporary environment. BIN 555 reflects Dady’s expanding culinary universe where he creates Mediterranean-inspired tapas and small plate taste-sensations from fresh, local and seasonal products.  A large patio with a river stone fireplace sets the mood and encourages guests to sit back, relax and share a bottle of wine from an extensive affordably-priced list. BIN 555 was named Best New Restaurant by the San Antonio Current in 2006 and was recognized with top meatballs in the country by Bon Appétit in November 2007. BIN 555 has received praise by Texas Monthly, San Antonio Express-News, Scene in SA, C San Antonio and San Antonio Woman.    Dady loves what he does and it shows in every dish he creates and continues to surprise his guests with new fresh tastes that define great dining.

Chef Michael Dei Maggi brings to Max’s Wine Dive a passion for taking American comfort food to a higher level by paying extreme attention to all the details: flavor profiles, quality and locality of ingredients, and artful presentation of the finished product.  Max’s Wine Dive is a concept Dei Maggi whole-heartedly embraces – “It very closely follows the gastro-pub movement of the UK, where excellent food and drink are served in a laid-back fashion, with a good jukebox, some football on the TV – these are the new temples of gastronomy,” he says. Born in Rochester, NY and raised just outside of Boston, MA, Dei Maggi grew up in an Italian family where the culture of food was a staple in and of itself.  In the family kitchen, Dei Maggi learned to prepare many of the family recipes, including homemade sausage and meatballs, as well as other Italian specialties. His passion for fine cuisine flourished when he completed his culinary apprenticeship under French Master Chef Serge Backes, at the Lighthouse Inn in New London, CT.  Prior to joining Max’s Wine Dive, Dei Maggi served as Chef de Cuisine at Bice Restaurant.  There he worked alongside Chef Julian Baker.  He further developed his culinary skills at Houston’s Riviera Grill and Mendocino Café in Mendocino, CA, where Dei Maggi served as Executive Chef and raised the profile of the restaurant from a small operation to a locally-driven organic concept with excellent Zagat ratings and widespread acclaim.  Of Max’s, Dei Maggi says “It is exciting to have the opportunity to play a role in the revitalization of comfort food as gourmet, soul food as chic.  With this comes a great responsibility that I very much look forward to.”

Chef DeNittis graduated from the Culinary Arts from Johnson & Wales University in 1992. Since graduating Chef DeNittis has spent time training in Italy at Trattoria della Nonna and Hotel Faragiolni under Chef Nichola Magnifico. After returning to the United States Chef DeNittis spent two years working at the Five Star, Five Diamond Breakers Hotel of Palm Beach Florida as well as time spent at the Four Star Four Diamond Houstonian, Hotel Club and Spa.  Additionally, Chef DeNittis has held Executive Chef positions with the King Mountain Ranch Resort and Conference Center in Granby, Colorado as well as overseeing the grand opening of both nationally recognized Top Ten Courses to play Oct. 1999 Golf Magazine, The Houstonian Golf and Shadow Hawk Golf Club from 1999-2000, in the Houston area. He is president of Rocky Mountain Trade Enterprise, www.rockymountaintrade.com, a consultancy and brokerage including developing hand crafted and artisan culinary products under his private label Il Mondo Vecchio (the old world).  He is the spokesperson/chef educational consultant to the American Lamb Board while continuing to be a full-time instructor at Johnson & Wales University in Denver since 2000. His area of teaching focus and expertise is anything and all things meat as well as purchasing and product knowledge.  Chef DeNittis was honored with the designation of Who’s Who Among America’s Teachers in 2002 and 2004 as well as being recognized nationally as 1 of 10 rising stars under the age of 40 in the meat processing industry in 2007.

Richard Di Virgilio is the chef and owner of Oporto Cafe and Wine Bar, a hip European style cafe and wine bar featuring Mediterranean  tapas as well as a couple traditional Portuguese dishes, and an international wine selection, including one of the best collections of Madiera and Port.  Richard grew up in the kitchen so to speak. With an Italian father and a Portuguese mother, also a talanted chef, food and cooking was an important part of Richard’s roots and upbringing.  In addition to a formal culinary education, a great deal of Richard’s culinary style and expertise can be attributed to his travels and  studies in Madeira, Portugal - the island his mother is from -where he studied under the tutelage of several local cooks.  Since opening in July 2006, Oporto Cafe has recieved stellar reviews by Cuisine Magazine, Houston Press(Best Tapas 2007), and The Houston Chronicle.  Richard loves Italian, Spanish, Portuguese, and Moroccan cuisine and implements their ingredients into his cooking. His other passion is wine and is constantly adding new interesting wines to his list.  Mostly boutique style wines from Europe.

When Randy was helping his mother cook in the kitchen as a child he never imagined that he would become one of Houston’s up and coming chefs.  While attending Baylor University, Randy pursued a major in Biology.  In between going to class and studying, Randy would watch and record cooking shows and recreate the recipes.  Randy would test his dishes on friends and family and seeing the gratification that came with his cooking, Randy realized his true calling.  In 1995, Randy made the decision to put away the microscope and move back to Houston, where he was accepted into the Art Institute of Houston’s Culinary Arts Program.  Randy joined Brennan's of Houston in 1996 and developed an interest in the art of charcuterie; which has been a part of French culinary arts since the 1400’s, and is taken to mean “cooker of meat.”  Seeing his interest in charcuterie, Executive Chef Carl Walker encouraged Randy by allowing him to produce the sausages, bacon, Tasso ham, and other forcemeats.  In 2000 Randy was promoted to Sous Chef, then to Chef de Cuisine, and in November of 2003 he was named Executive Chef for Brennan’s of Houston.  Today, Chef Randy teaches the other up and coming chefs the art of charcuterie and encourages their interests in all aspects of the kitchen.  “At Brennan’s we always strive to stay ahead of the game and on top of the trends,” says Evans.  We keep our customers thinking – personally educating them and moving their palate forward.”

Executive Chef Jeffrey Everts joined The Houstonian Hotel, Club & Spa in 2005.  Over the course of his successful career, Chef Everts has earned national acclaim for his inspired and creative culinary talents.  His combination of classic cooking techniques and a uniquely personalized creative flair has won him favor both from diners and from some of the nation’s premier culinary publications.  Just prior to arriving at The Houstonian, Everts served as Area Executive Chef for Kor Hotel Group in Los Angeles, where he led the kitchens and oversaw operations for the Avalon Hotel’s blue on blue and Citron at Viceroy Palm Springs.  In 2001, Everts was executive chef at Boston’s Spire restaurant, located at the hip boutique hotel NINE ZERO.  Shortly after opening with Everts leading kitchen operations and menu creation, Spire was named by Food and Wine as one of ‘America’s 50 Best Hotel Restaurants” and included on Bon Appetit’s 2003 “Search of the Best.”  He began his career in the hotel restaurant world as chef tournant at The Hotel Bel Air under James Beard Chef Gary Clauson, before joining Westin Hotels & Resorts.  With Westin, Mr. Everts served as Executive Chef at The Westin South Coast Plaza, home to Joachim Splichal’s Pinot Provence restaurant.  His extensive travels with Westin introduced him to new flavors and ideas throughout the country and beyond, including the Westin St. John in the U.S. Virgin Islands.  Everts has enjoyed the tutelage of a host of outstanding chefs throughout his career who have both taught and inspired him.  While attending culinary school in Scottsdale, Arizona, he worked as cook tournant under James Beard Award winner Alex Stratta at the five-star Mary Elaine’s.  It was under Stratta’s guidance that Everts first discovered and explored the art of classic French cooking and, in the process, found a passion that would fuel his career.  He also had the pleasure of working under James Beard Chef Gary Clauson at The Hotel Bel Air in Los Angeles.

Molly Fowler combines her years of catering expertise with her wide-ranging experience as a cooking instructor to demonstrate entertaining with ease, flair and impact.  Her high-content, fast-paced presentations brim with creative energy that keeps audiences laughing and learning.  Molly’s teaching style is relaxed and fun, presenting everyday foods in a "gourmet" way for the in-home cook to prepare with ease. She shares unique practical tips for creating tasty, beautiful meals for families and for events.  Molly’s rapport with her classes fosters an atmosphere of anticipation and fun.  A recent guest summed up Molly’s teaching method by announcing to the group that the evening was “more like a great dinner party than a cooking class”!  Molly is an effective instructor to novice and experienced cooks, sharing tips, tricks, and shortcuts to delicious flavors and food combinations.  She is an expert in the use of familiar and exotic culinary implements and is adept at their demonstration.  She presents recipes from everyday ingredients with gourmet flair.  Her “company-worthy” menus, presentation techniques, and table displays are inventive and inspirational, yet can also be applied by those who are just beginning their own traditions of elegance and style.  Molly’s students frequently recount their ease and success in recreating recipes and menus first learned in her classes.  Molly’s credo, “Make every day an occasion”, reflects her attitude and approach to cooking.  Her skill, humor, and food artistry come together in presentations that provide a delicious serving of information and entertainment!

Garret Fujieda, a young chef with training in some of the country’s leading restaurants from Hawaii to New York, is the Executive Chef of The Remington Restaurant at the St. Regis Hotel, Houston.  An honor graduate of The Culinary Institute of America in New York, Fujieda is from Hawaii who began his professional career as a Chef’s apprentice in the famed Greenbrier Resort in White Sulphur Springs, West Virginia. In 1998 he joined the kitchen team of the New York Times’ 3-star Gotham Bar and Grill where he worked as Chef Tournant.  Lured back to the islands with a offer to be Executive Sous Chef of the Sheraton Waikiki in Honolulu, Fujieda began winning both awards and critical attention while chef of the hotel’s fine-dining, signature restaurant, The Hanohano Room.  In 2002, he left one ocean for another when he joined The Diplomat Resort and Spa and The Diplomat Country Club in Hollywood, Fla. At the high-end luxury resort, he began as the Banquet Sous Chef, but was soon promoted to Chef de Cuisine and then Executive Sous Chef, the position he held until accepting the position at the upscale Houston hotel.  As Executive Chef, he orchestrates the menus and culinary productions of both The Remington and The Remington Bar.

Jason Gould is executive chef and co-owner of Gravitas, a modern bistro for Houston that opened in July 2005.  A dynamic, yet sensitive, restoration of a 1930s era warehouse and storefront in the city’s Historic Fourth Ward/midtown area, the restaurant and lounge features classic, hearty fare interpreted in the French style.  A native of Australia, Gould brings more than 12 years of dedicated, specialty restaurant experience from his native country, as well as the United Kingdom, to the venture.  Gravitas represents a partnership with his friend and former employer Scott Tycer, owner of Houston-based Aries restaurant and Kraftsmen Baking.  Gould served as chef de cuisine for over two years at Aries, which has received widespread praise by both critics and gourmands alike.  Gould’s move to Houston and his first encounter with Tycer were serendipitous.  In 2001, he ended a successful stint as chef de partie at a five-star French restaurant in Tyrol, Austria’s Vital Dorint Royal Hotel to try his hand in the kitchens of New York City.  With career opportunities scarce in the wake of 9/11, Gould decided to regroup in Houston, where he had several relatives.  Driving down Montrose Boulevard, Aries caught his eye, and Gould made an unannounced visit, which soon led to his hire.  Since Gould received his certificate of Apprenticeship, Cookery from Dandenong College in Australia more than a decade ago, he has held a variety of kitchen posts at a number of respected restaurants and clubs, most notably the acclaimed Michelin-rated Mirabelle restaurant in London, where he served as sous chef under famed chef Marco Pierre White.  He was also the owner of JAG, a catering company in Melbourne, Australia.

The talent behind the award-winning success of Pesce is none other than Chef Mark Holley. Born and raised in Dayton, Ohio, Mark was inspired to pursue a career in the culinary arts after experiencing the joy of helping Mom in the kitchen as she prepared recipes that had been passed down from generation to generation. His formal schooling began at Garfield Training Center in Ohio where he began as an apprentice at Odyssey Restaurant. As he gained experience, Mark developed a passion to explore and broaden his knowledge of classic French cuisine. His skills led him to Texas and the enviable position of working under some of the country’s best chefs as Saucier in two of Houston’s finest hotels – the Meridian Hotel and the Four Seasons Inn on the Park.  Mark’s quest to continually broaden his culinary range and skills led him to an apprenticeship with the renown Brennan’s family at their Houston restaurant. At Brennan’s, Mark learned the flavorful essence of a Creole kitchen under Chef Carl Walker. With an eye for talent, Chef Walker quickly assessed Mark as a rising star and furthered his career by sending him to work under Jamie Shannon as the Garde Manger and Sous Chef of the internationally recognized Commander’s Palace in New Orleans. After three years, Mark returned to Houston as Chef Walker’s Chef de Cuisine, contributing to many of the accolades Brennan’s received. During his tenure, Brennan’s became a member of the distinguished restaurants in North America and Mark, along with Chef Walker, participated in the creation of a special dinner at the James Beard House in New York.  On the merits of his formidable skills and reputation, Chef Holley was invited to open a new upscale seafood restaurant, Pesce, as Executive Chef. Under his culinary direction, Pesce has established itself as a leading restaurant in Houston, garnering media attention and recognition as well as several awards. In 2000, Pesce received the Best New Restaurant Award and most recently, Chef Holley received the Best Chef of the Year award for 2003.

Shanna Horner O’Hea, who holds dual citizenship in Ireland (courtesy of her immigrant grandfather) and the United States, grew up on the go, with childhood years spent in Massachusetts, California, Rhode Island and Illinois. She earned an undergraduate degree in art in 1994 from North Park University (Chicago, IL), enriching her college years with study abroad experiences in England and Italy. After a sojourn in Seattle (WA), which included a marketing position at the Starbucks plant with the requisite latte making, and stints as a line cook at a wharf restaurant in Cundy’s Harbor (ME) and a culinary intern with ARAMARK Campus Dining Services at M.I.T. (Cambridge, MA), Shanna  attended the Culinary Institute of America (CIA), graduating in 1998. Her CIA externship saw her traveling again – this time to Florida on assignment with the Four Seasons Hotel (Palm Beach Gardens, FL).  Shanna’s post-CIA career began in 1999 with her employment at one of New York City’s most prestigious residences as assistant to Michel Boulard, former pastry chef to the King of Belgium and one of the City’s premier, private French chefs. She and Chef Boulard spent the summer months in London, where the social events of the household took on an international and even royal flavor. In 2001, Shanna accepted the position of private chef and estate manager for a prominent Westchester County (NY) family. In 2003, Shanna and her husband Brian O’Hea, whom she first met as a member of her CIA class, have been the Chef-Owners of The Kennebunk Inn (Kennebunk, ME). This 1799 property with 25 guest rooms and suites and a 100 seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. Shanna and Brian have recreated the Inn’s restaurant as Academe…Maine Brasserie and Tavern. The menu of Academe is intentionally broad and the style of service informal to cater to both local, year-round residents and tourist season patrons from around the world. The classical pastry skills Shanna learned from Chef Boulard underlay the dessert creations of Academe.  The contemporary culinary creativity of Shanna and Brian set in a late 18^th century, historic inn has been noted in numerous recent reviews. As one reviewer put it, “The youthful energy of owners and chefs Brian O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of the Kennebunk Inn into Academe a top notch brasserie where the quality of the cuisine is matched only by the cozy fireplace-warmed atmosphere.” Down East Magazine, February 2007.  Shanna and Brain both enjoy travel for culinary inspiration and professional development.  The past three years, Shanna has been a conference chef for the Women Chefs & Restaurateurs national conference, and she is thrilled to be an invited chef for The Grand Wine and Food Affair this year.

Downtown Aquarium proudly welcomed AJ Junnarkar to the culinary team in summer of 2005, as its Banquet and Special Events Chef.  Chef AJ brings his special culinary flare and expertise to the table for groups of fifty to five-hundred.  His extraordinary talent and unique presentation brings pleasure to palates from America to France to India.  Chef AJ, who has more than 18 years of culinary experience, worked at several of Houston’s finest hotels including the Four Seasons, Intercontinental Hotel, Ritz Carlton and the Adams Mark. In addition, he has served in various positions at restaurants in Houston and India that feature traditional Indian cuisine. Taking a departure from the hospitality industry, Chef AJ also managed catering operations for one of Houston’s oldest grocery store chains.  Planning and assisting in the successful execution of dinner(s) for The President , The Vice-President of the United States, International dignitaries including The Royal family of Saudi Arabia, The International Food and Wine Society, Friends of the wine society are a few of his accomplishments. 

Chef Peter Laufer is the Executive Chef for the InterContinental Houston and “the Restaurant” .  Chef Peter received his first culinary experience growing up in Munich, Germany.  Where he began his culinary journey at the Hotel Bauer in Munich where he completed a three year apprenticeship. He then went on to take a position as Commis de Gardemanger at the Weinhaus Schwartzwaelder, where he learned to pair exceptional food with fine wines.  He left Munich to take a position as Commis de Tourant at the Hotel Alpina in Garmish-Partenkirchen which specialized in Spa Cuisine & healthy lifestyle.  1989 he answered his Countries call; he was stationed in Mittenwald where he served in the officer's dining facility catering to members of NATO and parliament ministers. Upon his Military release Peter traveled to Gstaad, Switzerland and the Grand Hotel Bellevue as the Chef de Partie, promoted to Sous Chef in the 14 point Gault Millau restaurant.   This experience lead Robert Speth, the 2004 Michelin Star Chef of the Year, to ask Peter to work at the 18 point Gault Millau Restaurant Chessery.  Peter spent the next eight years in the luxury cruise industry refining his culinary skills in South America, the Caribbean, the United States, Canada, the Mediterranean, Northern Russia and Scandinavia. During this time he was part of the Team introducing Freestyle Cruising. 2001 Chef Peter took the position as Executive Chef for Sandals Resort in Jamaica.  In 2002, he landed at the Miami InterContinental Hotel where he catered to the Miami Social scene.  Chef Peter is thrilled to have made his last stop 2004 on this culinary expedition at the InterContinental Houston featuring the restaurant. Where he is preparing Global cuisine for Houstonians, presidents, and other world leaders. Recognized by the American Culinary Federation a Certified Executive Chef. Member of the Chaine des Rotisseure and the Les Amis de Escoffier.

Kelly Liken, one of Colorado’s most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. At 18, she landed a job preparing salads at an upscale seafood restaurant. “From the moment I stepped foot into a professional kitchen, I knew it was where I wanted to be…it was like an epiphany,” Kelly recalls. Studying physics at the University of Colorado in Boulder was just a detour for Kelly, who cooked at night not only to pay the bills but also to feed her true passion. Kelly could not suppress her growing enthusiasm for the world of fine cuisine and enrolled at the prestigious Culinary Institute of America in Hyde Park, New York, where she graduated first in her class in 2002. She interned at the renowned Inn at Little Washington, outside of Washington, D.C., where Chef Patrick O’Connell introduced her to the techniques of refined American cuisine. After graduation, Kelly headed west to work at Splendido at the Château in Beaver Creek, Colorado. Her year-and-a-half tenure at the restaurant was significant, not only from a culinary perspective, but also because it was where she met her future husband, Rick Colomitz, who was working the front of the house.

Chef Peng S. Looi’s life is as eclectic as the dishes he serves.  He was born and grew up in Ipoh, Malaysia before continuing his high school education in Manchester, England.  In 1981, chef Looi came to the United States and earned his degree in civil engineering.  He soon realized his heart was with cooking not engineering while doing his internship.  In 1987, Looi opened his first award-winning restaurant August Moon Chinese Bistro featuring contemporary Chinese cuisine with south east Asian influences reflecting his ethnic background.  In 1994 came the upscale casual Asiatique serving his own unique and artful interpretation of Pacific Rim cuisine.   Local and regional food critics have quoted Looi’s work as ‘works of edible art’.  Recognition came soon, with exceptional reviews from every Louisville area food writer and other national features in The Courier-Journal, Louisville Magazine, Leo Magazine, American Automobile Tour Guide, Mobil, Scene Magazine, Delta Airline, Southwest Airline, Air Canada and Vegetarian Times.  Looi’s works were also featured in Bon Appetit and Chef’s Magazine.  His first establishment was awarded ‘Best Oriental Restaurant’ by Louisville Magazine.  In addition, the restaurant received the Leo Magazine’s ‘Outstanding Chinese restaurant’ award for multiple years.   It recently won the ‘Best Upscale Casual’ award by Prep Magazine.  Asiatique was awarded ‘Best Asian restaurant’ by the Louisville Magazine and Leo Magazine.  It has also won the Citysearch “Best Asian and Bon Appetit magazine’s top 125 restaurants nationwide.  Chef Looi has been invited to cook at the prestigious James Beard House four times and was a master chef at the World Gourmet Summit in Las Vegas 2006.  In 2007, he was invited to judge at the prestigious Culinare 2007, the biggest culinary competition in the South East Asian region.  Well known for his commitment to community and charitable causes, Looi is a willing and enthusiastic participant in the annual ‘Taste of the Nation’, which is a nationwide affair.   In addition, he is a ‘celebrity chef’ participant of other fund-raisers like ‘Dare to Care’, ‘The Healing Place’, ‘Juvenile Diabetics’, ‘Kentucky Harvest’ and many others.

Bradley Manchester has been appointed the Executive Chef of Houston’s much anticipated Hotel ZaZa and its Monarch restaurant and lounge.  The property is in the final stages of a dramatic transformation that will give the former Warwick Hotel a 21^st Century make-over.  This massive endeavor is infusing the landmark Museum District building, which was originally built in 1926, with the Dallas-based ZaZa brand’s playfully sophisticated design, service and amenity offerings.  The debut for the restaurant is scheduled for February 5, 2007, while the “hard opening” of the hotel is slated for February 19, 2007.  Locals are already buzzing about Monarch, Hotel ZaZa’s 245-seat signature restaurant.  Monarch will incorporate three distinct spaces, including a Baroque-inspired main dining room with soaring ceilings, plush appointments and champagne bar; a stunning, tree-shaded terrace designed for fun before and after dark; and a more casual bar area with full menu service and a split personality that will offer late night dining, private nooks with bottle service, a rotating schedule of top DJs and a rollicking Saturday brunch.
Chef Bradley comes to Hotel ZaZa via Las Vegas with the experience, energy and passion necessary to create and execute a sublime menu melding a premium selection of steaks with lighter Mediterranean fare.  He will also be focused on ensuring the highest quality and consistency whether the meal is served at Monarch, through in-room dining in one of the 315 guestrooms and suites, or within the hotel’s 17,000 square feet of pre-function and event spaces, including the majestic lobby level Phantom Ballroom, “Imagination” suites on the 11^th floor, lower level private rooms and the spectacular “Urban Oasis” rooftop pool terrace.  Chef Bradley, who received his Associates Degree in Culinary Arts from the Art Institute of Houston in January of 1994, is coming full circle back to his Texas roots via the Renaissance Hotel in Las Vegas, where he served as Executive Chef.  In this capacity, he supervised culinary operations for three restaurants, including the award-winning ENVY Steakhouse.  Under Manchester’s stewardship, ENVY received the Las Vegas Life Epicurean Award for “best new off-strip restaurant” as well as the Wine Spectator Award of Excellence.  Prior to his experience at the Renaissance, Manchester worked as the Assistant Executive Chef at the Hard Rock Hotel & Casino and Chef Tournant at Caesar’s Palace Hotel & Casino, both in Las Vegas.  Before landing in Las Vegas, Manchester served as the Chef de Cuisine at the claimed Hudson’s on the Bend and Sous Chef at the Four Seasons Hotel, both in Austin.  Additionally, he staged at Renoir Restaurant under Chef Alex Stratta in Las Vegas, Masa’s Restaurant under Chef Ron Siegel and Gary Danko Restaurant under Chef Gary Danko, both in San Francisco, Picasso Restaurant under Chef Julian Serrano in Las Vegas and the Mansion on Turtle Creek under Chef Dean Fearing in Dallas.  At Monarch, diners can look forward to Manchester’s insistence on ingredient-focused American cuisine with a decidedly Tuscan twist.  “We’re going to bring in a lot of different influences, using classic European techniques, while experimenting with new and innovative flavors and combining them in ways that Houston hasn’t really seen before.  We are going to place a premium on flavor and concentrate on how that flavor hits the palette,” promises Manchester.  Products flown in from around the world will be the rule and not the exception at Monarch. 

For Rebecca Masson, life is about rolling in dough. Her chef’s hat fits snuggly on her head as she methodically prepares breads and pastries for two of Houston’s hottest go-to spots: Ibiza and Catalan — the creations of savvy business partners Charles Clark and Grant Cooper — both widely acclaimed for memorable dining experiences, topped off by Masson’s unforgettable end-of-dinner delights.  Masson’s life-long passion for feathery-light cakes and perfectly frosted pastries dates back to her Wyoming roots when birthdays meant three-tiered confections and Christmas brought endless dozens of elaborate cookies.  The precise science behind baking, however, was of little interest to Masson until she took a part-time job in a bakery during her college years at the University of Wyoming. There, Masson was immediately drawn to the magical solitude of the early morning as the aroma of yeast filled the air and loaves of ready-to-rise dough, perfectly kneaded, were arranged in perfect rows.  After earning a college degree, Masson headed to Colorado to join the ranks of recent graduates who were employed on the snow-capped mountains in the winter and hiking/biking trails during warmer months. When not snowboarding on the slopes in the winter, Masson was in the kitchen baking for friends and family.  In 1999, when Masson realized that baking was more than a hobby, she applied to culinary schools around the world and jumped at the opportunity to attend Le Cordon Bleu in Paris, during which time she had a unique opportunity to assist celebrated chef Paul Prudhomme. It was during her time at Le Cordon Bleu when Masson sparked a keen interest in chocolates. In 2000, Masson became an intern at Hotel Le Bristol, an acclaimed five-star hotel and one of Paris’ finest, where she was invited to accompany Executive Chef Eric Frechon on a trip to New York City to prepare meals for Robert Mondavi. This marked a pivotal event in Masson's career. After completing her pastry studies in France, she headed straight to New York in 2001 to further develop a blooming culinary calling.  That year, Masson joined Daniel Boulud’s newest restaurant, db Bistro Moderne, a contemporary French-American bistro offering creative cuisine prepared by classically trained chefs. Eight months later, Masson moved to Boulud’s flagship restaurant, Daniel, acclaimed for its sumptuous French cuisine. By 2003, she was Pastry Chef at the Biltmore Room, a new restaurant that garnered three-star reviews from every major New York City newspaper for its globally influenced progressive American cuisine. It was there that Masson perfected the infusion of exotic herb and spice flavors into her signature chocolates. In early-2004, Masson became Pastry Chef at Red Cat in Manhattan’s Chelsea District, where restaurant patrons flocked to savor her French-based desserts that melded home-baked American flavors topped off by her signature  creativity.  Opportunity knocked again in 2006. Masson moved across the map to Houston to join Chef Ryan Pera at the posh *17 restaurant at the Alden Hotel, where the press noted that Pastry Chef Masson ‘had ice cream licked.’ Further reflecting Masson’s culinary knack, she was named Best Pastry Chef by Houston’s My Table magazine and awarded Best Ice Cream by H Texas magazine.   In 2007, Masson joined forces with Chef Charles Clark of Ibiza and Chef Chris Shepherd of Catalan, where she continues to draw crowds of loyal patrons who just can’t get enough of her delightful desserts. Among Masson’s favorite creations are all flavors of ice cream, from a more traditional mint chocolate chip to a cutting-edge sweet corn, as well as an unforgettable lemon ice box pie and her grandmother’s mouth-watering gingersnaps.

Executive chef Bruce McMillian began his culinary career with the renowned Tony Vallone, owner of the award winning Tony’s in 1981. As executive chef of the company, his dedication to excellence has earned Grotto Ristorante, La Griglia and Anthony’s the honor of being named “Best New Restaurant” by John Mariani of Esquire Magazine. His innovative menus and the ability to stay on the cutting edge has earned chef McMillian the reputation as one of the finest chefs in the country. He knows how to pamper diners with his culinary expertise by tailoring each meal to their every whim. His charismatic personality transcends the palate into the heart of each guest. Chef McMillian continues to accumulate great reviews and more fame for Tony’s while taking pride in ensuring that all of Tony Vallone’s restaurants maintain their place as Houston’s Dinning Dynasty.

Robin has twelve years of experience as food writer and nutritionist. She is Contributing Editor for Health and Cooking Light magazines and has regular features in many national magazines. She also provides recipes and nutrition information to the American Heart Association, The American Institute for Cancer Research, Weight Watchers and Reynolds.  She has written six books: Picnics (Clarkson Potter, 2005), Verdure (Clarkson Potter, June 2001), The Newlywed Cookbook (Sourcebooks, 1999), The Daily Soup (Hyperion, 1999), Jane Fonda, Cooking for Healthy Living (Turner, 1996) and The Newlywed Cookbook (R&E Publishers, 1991). On the internet, Robin answers nutrition-related questions posted to www.HealthAtoZ.com in the "Ask the Expert" section. The answers are now posted in archive format. Robin has a master's degree in Food and Nutrition from New York University, 1998. She lives in Arizona with her family. 

Brian O'Hea grew up on Long Island (NY) and was destined to become a New York City policeman – at least that would have been the bet, given the fact that his paternal grandfather was a New York City policeman, as was his father, as was his older brother. Brian’s early passions were soccer, hockey and the New York Yankees. His introduction to the food industry came during high school when he began working part-time for the Bagel Boss Café, an affiliation he maintained through college in the early to mid 1990s. Following high school Brian decided to test the waters of a culinary career by enrolling in the Restaurant Management program of Nassau Community College – graduating in 1996. Two internship experiences with Walt Disney World (Orlando, FL) at the Dixie Landing Resort and the Grand Floridian Resort exposed him to the possibilities of life in a high quality kitchen. Still hedging his bets by retaining his application option in the New York City Police Academy, Brian enrolled in the Culinary Arts program of the Culinary Institute of America (CIA).  Several significant occurrences at the CIA between 1997 and 1998 gave shape to Brian’s future professional and life plans. First, both his classroom experiences and his externship at the Ocean Reef Club (Key Largo, FL) confirmed his long-term interest in the kitchen. Second, his introduction to a CIA classmate, Shanna Horner, led to their marriage in 2001 at an historic inn on the coast of Maine.  Following graduation from the CIA, Brian took a position as Executive Chef in the campus dining division of ARAMARK before moving on to become a private chef for a prominent French family in New York City. He then accepted a position on the kitchen staff of the 5757 Restaurant at the Four Seasons Hotel (New York City), followed by a position with the Greenwich Country Club (CT).   Since 2003 Brain and Shanna have been the Chef-Owners of The Kennebunk Inn (Kennebunk, ME). This 1799 property with 26 guest rooms and suites and a 100 seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. Shanna and Brian have recreated the Inn’s restaurant as Academe…Maine Brasserie and Tavern. The menu of Academe is intentionally broad and the style of service informal to cater to both local, year-round residents and tourist season patrons from around the world. The contemporary culinary creativity of Shanna and Brian set in a late 18^th century, historic inn has been noted in numerous recent reviews. As one reviewer put it, “The youthful energy of owners and chefs Brian O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of the Kennebunk Inn into Academe a top notch brasserie where the quality of the cuisine is matched only by the cozy fireplace-warmed atmosphere.” Down East Magazine, February 2007. 

A native of Mexico City, Hugo Ortega came to the United States determined to live the American dream. And that’s exactly what he has done. He began his restaurant journey humbly as a dishwasher/busboy at Backstreet Cafe, a beautiful American bistro. This experience is what Ortega called "the great opportunity of my life." Soon enough, his belief that "if you work hard, people will respect you" became true. Tracy Vaught, owner of Backstreet Cafe, was impressed with Ortega’s positive attitude and willingness to learn. She recognized his great potential and enrolled him in the Culinary Arts Program at Houston Community College. Soon after, he started impressing people with his creativity, intensity and dedication. Ortega was soon promoted at Prego (Vaught’s second restaurant) and later to a chef position at Backstreet Cafe, where he was named one of Houston’s Top Chefs by Inside Houston magazine. Ortega has made guest appearances representing Backstreet Cafe at the prestigious James Beard House in New York City. Just recently, Ortega and Vaught opened the instantly successful Hugo’s. With this new concept, Ortega has journeyed full circle to rediscover the true food of his homeland by serving authentic regional Mexican cuisine. With a mix of flavors and textures, Hugo’s has already received prestigious awards such as Restaurant of the Year by both the Houston Press and My Table magazine.

Ryan Pera is Executive Chef of The Grove, a Schiller Del Grande restaurant that opened in Houston’s new interactive urban park, Discovery Green which opened  in January, 2008.  Previously, Pera received national accolades for his post at *17 in the Alden Hotel where he wowed diners for more than 2 years and put the downtown restaurant on the foodie radar.  Pera, a graduate from The University of North Carolina at Chapel Hill with a BA in Anthropology, traveled to Tuscany during his sophomore year of college where he was introduced to the world of culinary arts and has been steadily honing his craft ever since.  After graduating, he worked as a pastry chef and later as sous chef at award-winning restaurants Marais and Zydeco in Charlotte, North Carolina.  He later traveled to Paris for research and development prior to the opening of Bijoux Restaurant, also in Charlotte.  As sous chef and pastry chef at Bijoux, Pera helped design and open the 200-seat Parisian-style brasserie. Following that experience, Pera landed his first job in New York as Poissonier at Le Cirque 2000, working alongside renowned chefs Sottha Kuhn and Pierre Schaedalin, before moving on to AZ Restaurant as sous chef at Chef Patricia Yeo’s Cal-Asian outpost.  His last stop in New York was Chef Jonathan Waxman’s Washington Park.  Pera found greener pastures in Houston as chef de cuisine at the Four Seasons Hotel where he worked alongside four-time James Beard Foundation Award nominee, Chef Tim Keating, before becoming executive chef at Alden Hotel’s signature restaurant *17.
Now all eyes are on Pera and The Grove, the first upscale restaurant concept to be opened by Schiller Del Grande since the launch of the long-popular and nationally acclaimed Cafe Annie 27 years ago.  The original menu by Pera and famed chef Robert Del Grande serves up American Rustic cuisine with a focus on rotisserie specialties, steaks and seafood, while the open air bar on the upstairs deck—called The Treehouse— has become the go-to downtown spot for drinks and appetizers.

The name recognition is expected for Chef Miguel Rodriquez.  Chef Miguel, originally from Peru, was implemental in the success of the Houston Marriott Westchase.  He was the overseer of all the food and beverage operations including catering at the Marriott Westchase.  Chef Rodriquez is sought after by restaurants and country clubs alike, known for adding his personal touch and flair that says “Chef Miguel”!   Chef Miguel has also spent some time at the Four Seasons hotels in Houston, Shadowhawk Golf Club and the Houstonian Golf and Country Club.  While at the Houstonian family, he used his culinary talents to ensure all four food and beverage outlets maintained the five star level that the Houstonian guests and members entitled to.   Chef Miguel’s success at these venues landed him the challenging task of the food and Beverage operations at The George R. Brown Convention Center.   His South American warmth and imagination continually are an influence in the flavors, colors and presentation that he has become so well known for whether it’s a function of 2000 or 20 guests.  Miguel is the “Chef de Cuisine” for MetroNational. Corporate Chef, Dennis Boinott knew that Chef Miguel would be the perfect fit for his new venture, The Blue Bourbon Room of Denis’ Seafood House.  Chef Rodriquez is responsible for developing, along with Chef Boinott, the Blue Bourbon concept.  Miguel’s flair for presentation is an asset to the development of this new and innovative concept!!   Together, Miguel Rodriquez and Chef Dennis Boinott will bring a new delectable concept in fine dining for all Houstonians and those that wish to be a part of the newest trend!!!

Bud Royer, with wife Karen and their four children decided to move to Round Top in 1987 and run the tiny 40-seat Round Top Café. As the third family trying to run this place, the Royer’s came across not only a challenge but also a blessing. With no culinary training or kitchen experience, Bud along with his family, , have built and marketed the café into a well-organized Texas institution with their story being told in over 70 publications, websites and television shows over the past decade.  In addition, the Royer’s ship their pies by the 1,000s from their own little restaurant and they cater the café’s menu to folks throughout the state. They are so much more than just a country café.

With 17-plus years’ experience in the food and hospitality industries, Jamie Samford heads Winn Meat Company’s expanded outreach to the continually growing upscale restaurant, country club and hotel business in Texas and neighboring states.  Along with directing the company’s product development kitchen, Samford is responsible for Winn Meat Company’s new marketing initiatives.  His vast experience in the fine dining and retail markets in Texas allows many creative approaches to informing and educating current and new clients about the broad range of high-quality products and service solutions available at Winn Meat Company.  Born in Charleston, West Virginia, Samford developed a passion for cooking and eating from his mother.  “She was a fabulous cook and loved to entertain.  She had lavish table settings that were fit for the President.”  Always in the kitchen, Samford was able to whip up creative meals even when family members complained that there was nothing to eat in the refrigerator.  While he didn’t start out in the kitchen when he began working as an adult, his talents kept bringing him back to the culinary arts.  Samford applied for a chef apprenticeship through the culinary program of El Centro College with the Double Tree Lincoln Center in 1988.  Samford’s duties covered all kitchen stations, from banquet and fine dining to Garde Manager and dishwasher.   During his last year of apprenticeship, Samford went to school, worked at the Double Tree and studied as a line cook at the renowned Baby Routh under the tutelage of Stephan Pyles and Kevin Rathbun.   He also worked under Dean Fearing at The Mansion on Turtle Creek as a lunch cook after graduation from El Centro. Samford provided his culinary skills to leading hotel businesses in North Texas, rising quickly to leadership positions for Bristol, and Crowne Plaza, among others.  He soon missed the creativity and inspiration of haute cuisine.  He satisfied his desire for originality as an Executive Sous Chef of the Hotel Crescent Court and Chef de Cuisine at Angeluna in Fort Worth.  In 2000, Samford was given the opportunity to open Lola, The Restaurant, in Uptown Dallas, which served New American cuisine.  In the two years Samford was the Executive Chef, the establishment received rave reviews.  Lola was recognized as one of the “Top 10 New Restaurants” in Dallas, a five-star restaurant by The Dallas Morning News, Texas Monthly, Fort Worth Star-Telegram and The Dallas Observer.  Central Market approached Samford in 2002 to launch their Dallas-based location.  Samford comes to Winn Meat Company having served as Executive Chef for famous fresh-market concept Central Market’s Dallas location, where he led a 80-member culinary team in cooking restaurant-quality food in Café on the Run for the store’s enormous North Texas customer base.  Samford also helped develop recipes for Central Market and was an expert commentator for television and print news reports.      

A 25-year Houstonian veteran of the restaurant industry, Chef John Sheely came to cooking not by choice, but by default. While attending high school and during his first years after graduating, he worked in restaurants to earn spending money. Too young to work up front in restaurants that served alcohol, he fortuitously ended up in the kitchens of some of Vail’s best dining establishments (where he lived for 18 years). He eventually purchased his own restaurant, L’Ostello, which he operated for two years before deciding to return to Houston and open the very successful Riviera Grill. With excellent reviews came prestigious awards, such as being named a Top Ten chef by Houston City magazine and also being honored as a Modern Master by noted restaurant critic John Mariani. Sheely founded the critically acclaimed Mockingbird Bistro, one of Gourmet magazine’s 2002 Top New Restaurants in the nation. Currently, Sheely is working on a new concept that combines his Texas roots with a French style of cooking to create his irresistable signature cuisine.

Native Australian Jon-Antony attended Regency College Culinary school in Adelaide, Australia, where he studied for 4 years, and went on to run Cafe 191; Sydney's version of Manhattan's current hot spot, Cafeteria. He was also chef for Mildred's Whole Food Cafe London (where Boy George was counted among the regular diners) when they received Time Out Magazine's Gold Plate Award.  His other interests are varied and include food styling, publishing and of course cooking for friends. While in Sydney, he published Sydney Xtra, a lifestyles magazine. Chicago played host to Jon-Antony's "Food as Fashion" show and marked the third continent on which he produced it. Jon-Antony first produced the show in London at Earl's Court Exhibition Center and then in Sydney at Eden Cafe. His costumes included Popcorn Swimsuits, Marshmallow Couture, Twizzler Flapper Dress and the Meringue Wedding Gown. While in Chicago Jon-Antony has been featured on CLTV, ABC-7, and Fox News in the MORNING, Hungry Hound, WGN-TV, Chicago Sun Times, Chicago Tribune, WWD Chicago, Chicago Magazine and The Reader. He was also invited by the Art Institute of Chicago to guest lecture a class on his Food Fashion Show.  He has been teaching classes in Chicago venues for about the last 3 1/2 years and currently working at Table Fifty Two (Art Smith’s new restaurant). He is currently working on his first Cook Book “Simply Australian” and launching a range of Native Australian Herbs and Spices “Bush Tucker” .  He has Cooked with and Food Styled for such clients as: Abigail Johnson Doge, Michael Schlow, Nick Malgieri, Ted Allen, Art Smith, Gwyneth Paltrow, Oprah Winfrey, Giada de Laurentiis, Cindi Lauper, Rocco Dispirito, Mayor Dayley, Padma Lakshmi, Eric Rupert and Barack Obama.  And more great adventures to come........

Twenty-eight year old Soper is a member of the New Zealand Chefs Association. He is currently contracting himself to the culinary scene and consults on a regular basis. Is currently in Washington DC, at Cassatts Kiwi Café after traveling throughout Europe for several months gaining experience and working at some of Europe’s finest Michelin restaurants including Residents Heinz Winkler in Germany and Taggenberg restaurant in Switzerland.Chef Soper describes his experience to date as inspirational and invigorating, and is looking forward to spending several months here in the USA.  He has lived in Auckland, New Zealand for the past two years, moving from his hometown of Marlborough, after winning the prestigious title of 2005 New Zealand Chef of the Year. This led Soper to Auckland where he oversaw and played an instrumental role in the refurbishment and design of the new look fine dining restaurant “Partingtons” at The Langham Hotel, which has received the New Zealand Restaurant of the Year title the past two years running. Chef Soper was a part of the gold medal winning New Zealand Culinary Team, who competed at the FHA Culinary challenge in Singapore in April 2006. This trip followed his success at the Oceanafest Open Team Challenge cooking competition in Perth in October 2005, where he gained a silver medal while competing as part of the New Zealand Culinary Team. Chef Soper was born and raised in the wine region of Marlborough and attributes his interest in cooking to his mother who worked in a local restaurant while he was in his teens. A part-time dishwashing job at the same restaurant led to an interest in cooking and he decided then and there to try his hand at cooking as a career.  After several casual kitchen jobs, he studied cookery at Nelson Marlborough Institute of Technology before completing his formal at Massey University in Wellington, and being selected as a member of the Nestle Toque d’or team.  While in Wellington he worked at a variety of hotel restaurants and cafes, as well as large scale catering. He was selected as a regional finalist for the Chaine des Rotisseurs. His first head chef position was here in Wellington towards the end of his 5 year stay in the city at the Skyline restaurant at the age of 21.  Chef Soper returned to Marlborough taking sous chef position at Hotel d'Urville and whilst there also opened and ran Hotel d'Urville's sister restaurant, La Verandah Restaurant. Here he won the top of the south regional winner of the national seafood competition and was named the winner of the peoples choice award at the finals. When La Verandah Restaurant closed for the winter Chef Soper moved to Montana's Brancott Estate Winery, gaining a placement as one of twelve chefs to compete for the prestigious Gordon Ramsey scholarship, where he made it through to the semi finals.  Chef Soper wanted to follow his dream of fine dining and returned to Hotel d'Urville, where he was quickly promoted to head chef.   During the summer months Marc would spend his Sunday mornings at the local farmers market, where each week he would devise a brunch dish using only the freshest in season produce in the market from the stall holders, each week changing the dish to give the customers variety and see how to use the produce.  In 2004, Chef Soper was awarded a continuing education scholarship at the Culinary Institute of America in Napa Valley where he studied two intensive professional development courses.  Whilst in the Californian region Chef Soper was given the opportunity to work at the acclaimed Restaurant Gary Danko restaurant and the Firth Floor restaurant located in the Panama Hotel.  Also during the time spent in the Napa Valley Chef Soper was given the opportunity to experience both the French Laundry and sister restaurant Bouchon, owned by Chef Thomas Keller.  From California, Chef Soper traveled to Vancouver Canada to give cooking demonstrations on NZ style cuisine, returning back to New Zealand after 6 weeks away in the USA and Canada to complete training with just over a month to go for the Prestigious 2005 New Zealand Chef of the Year title, which after 3 days of intense competition he won against chefs several years his senior.    He describes his cooking style as 'modern European-inspired cuisine combined with fresh New Zealand flavours' using the best local produce from premium seafood to quality cuts of meat. He has a passion for fresh flavours and unique food combinations along with a sound wine and food matching palate.  Chef Soper is passionate about his country’s bounty of produce and hopes to bring again to the table an abundance of NZ favorites with the help of his key suppliers back in NZ.

Driving down County Road 2013, near Glen Rose, Texas, only live oak trees lay between the narrow lane and rolling open fields, along with an occasional entrance signifying a local ranch.  Along the row of ranches is a limestone brick entrance welcoming guests to Rough Creek Lodge.  There are no other clues to the fact that just ahead is one of the top restaurants in the country, led by one of the rising stars of American cuisine.  Rough Creek Lodge has received innumerable accolades since opening its doors in 1998, and much of its success is attributed to Executive Chef Gerard Thompson.  In fact, Thompson was the first employee hired at the Lodge in 1997, reflecting the Lodge’s commitment to culinary excellence.   Since being named Executive Chef and Food and Beverage Director, Thompson has risen to the top, not only in Texas but in the U.S. as well.  The prestigious James Beard Foundation tapped Thompson as a rising star chef in the 21^st century.  In 1999, he also had the honor of cooking for the James Beard Foundation Awards Dinner.  In the Dallas/ Fort Worth Zagat Survey, Rough Creek Lodge was the only restaurant to receive scores of 29 for food, décor and service (out of 30). Gerard and his culinary team have also just received the prestigious DiRôNA award from Distinguished Restaurants of North America, been named to the top 50 hotels in North America (26^th) and 88^th in the world from Condé Nast Traveler reader poll for 2002 and the MOST OUTSTANDING LODGE IN NORTH AMERICA" by CONDE NAST JOHANSENS.  Thompson's success stems from his creative yet simple approach to distinctive preparations.  Thompson’s talent and culinary excellence has been praised by dining critics throughout the U.S.  in such  publications as Fortune, American Way, Bon Appetit, Gourmet,  Food & Wine, Los Angeles Times, Dallas Morning News, Robb Report.   He has appeared on "Good Morning America" and "Entertainment Tonight."   Manning an open-style kitchen for which he was instrumental in designing, Thompson interacts constantly with the guests, getting to know their preferences.  He challenges their sophisticated palettes with such dishes as Grilled Texas  Quail with Smoked Cheddar Cheese Grits and Sherry Maple Glaze.  He uses outside influences, like Asian cuisine, which might appear in Pheasant and Foie Gras Pot Stickers.   To successfully achieve an ever-changing menu of such variety, Chef Gerard works with the top purveyors in the country.   “My philosophy is to use the best available product or it simply does not get put on the menu,” explains Thompson.  “I also know the importance of educating my team on these ingredients and why we use them, so I devote a great deal of time to training as well.  After all, we go to great lengths to bring such products like fresh grits from a small Alabama mill or fresh wild mushrooms from Oregon.”   Thompson’s creative drive in the kitchen is fueled by the reactions from his guests.  “People in Texas are much more open-minded about food than any other place I’ve worked.  They are adventurous and willing to take on new tastes.”  Thompson came to Rough Creek Lodge from the illustrious San Ysidro Ranch in Santa Barbara, California, where he was Executive Chef of the resort’s Stonehouse restaurant for six years.  While at San Ysidro Ranch, the restaurant received a four-star rating and was named to Conde Nast’s “Top 50” Restaurants in the country list.  Now a Texan at heart, he is no stranger to the Lone Star state.  Early in his career, he served as sous chef at the Remington Hotel in Houston, and was also with the Hyatt Regency in Houston and the Crocket Hotel in San Antonio.  Chef Thompson, his wife and son enjoy life in the small town of Glen Rose, where the focus is on the spirit of family, values and generosity. 

Chef Michael Tuohy has been a star on Atlanta's dining scene since he arrived here in 1986, a 24-year old chef lured by partners who would back his first restaurant.  His partners realized that Atlanta’s growing population had little in the way of exciting restaurants.  Tuohy didn’t disappoint them.  A San Francisco native, he brought a passion for California cuisine and is recognized for introducing these ingredient-focused, simply-prepared dishes to Atlanta with the opening of Chefs' Café that same year.  From its inception to his second restaurant, Chefs’ Grill, and later Ocean Club Tuohy’s restaurants were consistently named among Atlanta's best by the media and diners alike.  Ten years after the opening of Chefs’ Café, Tuohy would close all three restaurants and embark on stints at eateries around the Southeast, before opening Woodfire Grill in 2002. Tuohy began his career in San Francisco at age 15 as a dishwasher, graduating to bus boy, and later a line cook.  He attended the School of Hotel and Restaurant Management, Operations and Culinary Arts at City College of San Francisco while working at the Olympic Country Club under Chef Jean-Pierre Mercanton.  He later extended an internship with the Five-Star Four Season Clift Hotel into a two-year job.  He went on to join Chef Joyce Goldstein, of Square One Restaurant, and launched a casual Italian café concept called Caffe Quadro. This would prove pivotal to Tuohy’s career as it was his first experience with daily changing menus and seasonal, locally-grown ingredients.  Square One Restaurant and Caffe Quadro were known for their authentic Mediterranean, North African and South American flavors and Tuohy would incorporate this into his own personal style. He also had the opportunity to work with Master Sommelier Evan Goldstein, son of Chef Joyce, who was the architect of the restaurant’s award-winning wine list.

Chef Kiran Verma has recently opened  Kiran's and overseeing Kiran's Catering.  After achieving national success and recognition with Ashiana, she has renewed her passion to a new creation with a sophisticated  atmosphere of enjoyment and relaxation.  Raised in India and moving from town to town during her childhood, Verma discovered a world of flavors, herbs and spices. When she opened Ashiana, her goal was to be authentic and innovative, staying close to the essence of Indian dishes. She describes her cooking as Mogul Cuisine - the tradition of using authentic flavors with home-style Indian cooking. Her secret, she said, "is to use spices in the marinade that are different from the spices used to finish the dish."

Trevor White brings his culinary prowess to Houston as the Executive Chef of The Oceanaire Seafood Room, Houston’s premier power seafood restaurant.   Prior to joining The Oceanaire, Chef White gained praises as Executive Chef of Bossa Fine Latin Cuisine in Houston.   Chef White, a graduate of the California Culinary Academy in San Francisco, began his career training under the Executive Chef Peter Merriman at Merriman’s Restaurant, Kamuela, Hawaii, and Merriman’s Bamboo Bistro, Ma’alaea Harbor, Maui. It was there that he participated in the Masters of Food and Wine in Maui with TV Food Network’s Chef David Rosengarden.  Chef White has commanded the stoves of some of San Francisco’s finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, and Basque Spanish Tapas. Before moving to Houston, White was the Executive Chef of the celebrated Fog City Diner in San Francisco.  On September 5, 2007 Chef White lent his culinary vision and talents to New York’s prestigious James Beard House where he participated in The Oceanaire’s “Ultimate Seafood Experience.”  A fusion of sophistication and quality combined with his natural culinary talent and artistic flair, Chef Trevor White sets the stage to create dining experiences that delight the senses. 

After careers in real estate and on Wall Street, native Austinite Kevin Williamson chose a career in cooking.  His work included cooking in La Jolla, California, New York City and Aspen, Colorado.  While in Aspen, he worked for the famed Ajax Tavern with Chefs Michael Chiarello and Nick Morfogen.  Chef Williamson returned to Austin in 1996 where he worked as Chef for the original Central Market, located on North Lamar.  In 1998, Williamson opened Ranch 616, a South Texas-style ice house reminiscent of his many years hunting and fishing the lands of South Texas and the Gulf of Mexico-- where ice houses served him some of his finest meals and memories.  At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas.  As quoted by Texas Monthly, “If there was a Texas-style diner in Manhattan, it would be Ranch 616.”   

Although a Dallas native by birth, Clay Wilson found himself living, working and attending culinary school in the Houston area.  Clay was a graduate of the Culinary Arts program at the Art Institute of Houston.  A couple of semesters in art school were only somewhat interesting, but he found intensive food study a better path to take.  Since the beginning of his career, Clay has been opening new locations as well as working in established restaurants such as Benjy’s in the Village.  Some of his well-accomplished openings have included Reata of Fort Worth and Alpine, Sabine and Dish of Houston, The Nutt House in Granbury and The Roadrunner in Las Vegas.  With the Burning Pear in Sugar Land being his latest venture, he cooks hearty American recipes with a southern influence he has developed along with a team that includes Grady Spears of Fort Worth and Louis Lambert of Lambert’s, Joe’s Coffee and the Hotel San Jose.  Clay can be found in publications such as “Houston is Cooking 2000” by Ann Criswell and Fran Fonteleroy and “A Cowboy in the Kitchen” by Grady Spears. Awards include nominated “Up and Coming Chef” in 1999 by My Table Magazine, Houston and again in 2004.

As Executive Chef for Bistro Lancaster and Corporate Management for Valencia Hotels, Jamie Zelko is responsible for managing a team of 35 associates in the food and beverage department.  She has initiated creative ideas for theater to drive traffic pre and post theater clientele, focusing guests to healthier menu items, eating habits and nutritional guidance. Her passion for creating new menus for the Bistro has won her accolades.   She participates in client monthly cooking classes and supports the social market by menu planning with catering for parties and weddings.  Jaime was a part of the pre-opening team serving as the Sous Chef for the Jean-Georges Vongerichten’s-Bank, Hotel Icon in Houston.  She also served as Banquet Chef-Chef d’ Tournaunt and had responsibility for organization of kitchen, preparation and presentation of the banquet menu at select functions.  She had the privilege to work with the renowned Jean-Georges Vongerichten restaurant group in New York including Jean-Georges Vongerichten, the Vin New York, Jean Georges-At Trump International Hotel and Tower, JV-Steakhouse; Spice Market; and Stanley Wong.  Local experience includes serving as the Sous Chef/Lead Chef at Ibiza.za Food and Wine Bar in Houston.  Zelko was an honors culinary graduate from Art Institute of Houston.  Her recent honors include recognition as the youngest Executive Chef in Houston by the Houston Press in 2006; won “Best up-and coming Chef in Houston for 2007”, by My Table Magazine; winner of “Best Classic Caesar Salad in Houston” for My Table Magazine, 2007; and voted as a “Rising Star” for Restaurant and Hospitality Magazine for 2008.