Graham Elliot, a critically acclaimed chef, restaurateur and television personality, is one of the most recognized faces cooking in America today. Growing up a “Navy brat” allowed him the opportunity to travel the world and all 50 states, opening his eyes and mouth to the amazing flavors found around the globe.
At age 27, Elliot became the youngest four-star chef to be named in any major U.S. city and was named one of Food & Wine magazine’s “Best New Chefs” in 2004. In May of 2008, Elliot opened his eponymous restaurant, Graham Elliot, which went on to become one of only 15 restaurants in the U.S. to be awarded two Michelin stars. In June 2012, he opened Graham Elliot Bistro in Chicago’s West Loop. That same year also saw Elliot named Chef of the Year and inducted into the Chicago Chefs Hall of
Fame. Additionally, Chicago Mayor Rahm Emanuel proclaimed September 19 “Graham Elliot Day” in the city of Chicago. After ten (10) seasons as co-Host and Judge for Fox’s “Masterchef & Masterchef Jr.” Chef Elliot has returned to Bravo’s Emmy award winning franchise, “Top Chef” as a host/judge; Graham appeared on two (2) seasons of “Top Chef Masters.” Elliot has also been notably featured on the Food Network in the “Iron Chef America”, “Craziest Restaurants in America” and most recently as judge on “Cooks vs. Cons.” As a life-long baseball enthusiast, Major League Baseball has tapped him to be the new Host of the 2016 digital series “MLB Grub.”
Gale Gand is a pastry chef and partner of the two year old restaurant Spritz Burger, a collaboration with The Hearty Boys, and partner in the Michelin one star restaurant, Tru, both in Chicago. She was the host of Food Network’s long running show “Sweet Dreams”, and author of 8 cook books. Gale teaches cooking classes all over the country and is an artisanal soda pop maker producing Gale’s Root Beer which is sold nationally. Gale does Food Innovation with Hyde Park Group in Chicago. She has received two James Beard Awards, has been inducted to the Chicago Chefs Hall of Fame and was schooled in Paris at La Varenne. Gale is the mother of 3.
Market Restaurant offers an elegant yet comfortable dining experience. Located on Main Street in St. Helena, the historical building features exposed stone walls and an antique bar dating back to the turn of the century. The menu features American classics with a fresh seasonal approach and the wine list offers a diverse selection of wines to complement Chef’s creations, with an emphasis on wines from local Napa Valley vintners. In addition to a locally inspired and reasonably priced wine list, Market never charges corkage.
With his broad smile and great charisma Chef Kevin Miller is sure to charm the masses, but once you have sampled a plate of his seared Day Boat Scallops with Truffle Parsnip Puree and Lemon Agrumato, you will be captivated by his culinary artistry.
Having grown up in rural Humboldt County, and spending summers on his Grandmother's farm in Washington State he developed an early respect for the land and produce, and a passion for fresh, seasonal ingredients. Kevin fondly recalls that his true inspiration for cooking grew from time spent in his Grandmother's kitchen. Surrounded by 200 acres of every kind of fruit and vegetable at his fingertips, he discovered the pleasures of cooking and creating from local indigenous ingredients he grew and picked himself.
Victor Scargle is executive chef of The Culinary Institute of America at Copia, part of the college’s Napa Valley-based California campus. In this role, Chef Scargle oversees the restaurant, as well as wine tasting experiences and other special events, at the Copia location in the city of Napa.
Before joining the CIA staff in his current role in 2016, Chef Scargle served on the faculty of the CIA’s Greystone campus in St. Helena from 2009 to 2011. He also has previous experience at Copia, where he was executive chef of Julia’s Kitchen from 2003 to 2007.
In more than two decades working in top restaurants in California and elsewhere, Chef Scargle’s experience includes executive chef of Lucy Restaurant & Bar at the Bardessono Hotel in Yountville, CA, Go Fish Restaurant in St. Helena, CA, Grand Café at the Hotel Monaco in San Francisco, and Pisces in Burlingame, CA; chef de cuisine at Jardiniére in San Francisco; chef at Aqua in Las Vegas and San Francisco; sous chef at Tribeca Grill in New York City; and tournant at Aqua in San Francisco, Patria in New York City, and Colony Bistro in Miami Beach.
Almost two decades ago, Chef Bob Hurley planted roots in the California Wine Country, first as a chef at Domaine Chandon, then as Executive Chef at the Napa Valley Grille.
In November 2002 he opened his own restaurant, Hurley’s Restaurant, in Yountville, California. Chef Hurley describes his menu as local California cuisine high in flavor and influenced by the Mediterranean so that it fits very well with wine. It is creative food done simply and he always has two or three wild game selections as well. The menus are revised about three times each year to take advantage of seasonal changes, particularly with produce and seafood.
“We are delighted to welcome Chef Lindsay to Bardessono and excited to watch Lucy thrive from his fresh culinary vantage, talent and enthusiasm,” said Sileshi Mengiste, divisional vice president, Luxury Division Remington Hotels. “Chef Lindsay brings a balanced approach to food thanks to his successful background of intuitive leadership and creative talent – all critical traits to help ensure continued growth and success at Lucy and Bardessono.”
Most recently, Lindsay was the executive chef at the farm-to-fork restaurant, Jardenea, at Melrose Georgetown Hotel in Washington D.C., Lindsay embraces the philosophy of serving inventive dishes through artful presentations with the use of the highest quality seasonal ingredients. Noted by Parade Magazine as a chef who “takes the whole farm-to-table trend to a whole new level,” Lindsay’s talent at creating harvest-centric cuisine is revered by national media outlets and the DC community.
Ed Sheets was born and raised outside of Richmond, VA and started cooking with his mother and grandmother at a early age. After high school, Ed attended Johnson & Wales University and received a bachelors degree in Culinary Nutrition. While a student at JWU, Ed trained under James Beard Chef George Mahaffey in Aspen, CO and shot a television show for PBS with Master French Chef Paul Bocuse in the British West Indies at at Cuisinart Resort and Spa. After college, he opened a restaurant with Master French Chef Alain Lecomte in Richmond, Va. He has worked at over 28 different restaurants as well as becoming an Instructor at Johnson & Wales university at the age of 26. Ed taught Culinary Nutrition in Providence, RI for 2 years as well as travelling to Singapore to teach at the Culinary Academy located at the historic British Fort in downtown Singapore.
Claudia is frequently seen in the credits of award-winning food television and cookbooks. Her onscreen television experience began early in her career with her own cooking show, The Taste Bud, on ABC Network. She works on a regular basis with prominent Food Network Chefs including Michael Chiarello, Jacques Pepin, Joanne Weir, Guy Fieri, Sarah Moulton and Cheryl Forberg. Claudia also has provided food styling for Chef Michael Chiarello’s NapaStyle online and print catalog. While working with Chef Chiarello on the Food Television Network Easy Entertaining with Michael Chiarello, the show earned two Emmy Awards.
Morgan Robinson, chef/owner of Napa Valley-based SMOKE Open Fire Cooking, has more than 25 years of culinary experience at locations including The Ritz Carlton/Aspen, Bistro Don Giovanni, Domaine Chandon, Cakebread Wine Cellars and Franciscan Estates. Morgan grew up in Santa Barbara with a fascination for the Santa Maria grills and their live fire cooking versatility. He was later inspired by Alice Waters at Chez Panisse and her use of a hearth and wood-fired oven. To expand his repertoire, Morgan traveled extensively through South America and studied the Gaucho style of cooking. All these early experiences and his love of open fire led him to start SMOKE, his successful Napa-based catering company. He eventually acquired a catering kitchen with a wood-burning oven and commissioned a large mobile grill to use onsite at large events. Through his experimentation and skill, Morgan has mastered the many ways smoke and fire can be infused into ingredients. These methods, along with classic cooking techniques, provide Morgan with a tremendous amount of flexibility in creating adventurous and unique culinary experiences.
Born in 1984, Hiroshima, Japan. After graduating from High School, Seijun Okano started work at an authentic sushi restaurant in Nihonbashi, Tokyo. After a 10-year career working at several restaurants in Tokyo, he started working at Morimoto XEX, Roppongi, Tokyo. A few years later in 2014 he joined the team at Morimoto Waikiki at age 30. In 2015 Chef Seijun joined the team at Morimoto Napa. His tireless passion and dedication have led by example to the Morimoto family.
Chef David Roberts is an armed forces veteran who has served on multiple deployments overseas. He has had a short yet fast paced cooking career since leaving the military 4 years ago. Boiling a potato was not even in his skill set. After his tenure in the armed forces, Chef David was forced into the reality of life.
One day while while watching tv, (the food channel!) his mother looked over and said, "that chef is a real asshole,". That moment set in motion a very fast chain of events into the cooking world. Going through the hard ships of a dish washer for San Diego's own chef Brian Malarkey and Chef Chad White. In a short time, Chef David became a line cook then sous chef in just under a year. He says his success comes from a small farm to table restaurant in La Jolla, CA that had an acre farm. Learning the value of food and the enjoyment of farming, the table was set for him to make a spiritual journey. He learned from opening 2 new restaurants and traveling to Mexico to work with the best of Valle de Guadalupe, in Ensenada. There he met Chef Drew Deckman of the world renowned Deckman's El Mogor and Diego Hernendez of Corazon de Terra. Last year while working for The Food Network, A Taste of Baja asked him to join forces with his mentor Chef Drew Deckman and cook at the world renowned James Beard House. Since 2014, chef David has opened two more restaurants with chef Aaron Sanchez of The Food Network and Michelin-starred chef Jason McLeod.
Chef David is now a private chef for musicians, A-list celebrities and athletes. Keeping a youthful upbeat modern style, chef David looks forward to continuing to push the envelope in the private chef food scene. Stay Humble, Stay Hungry.
Chris is a Texas native, born in Tyler and raised in Athens. He credits his grandmother and her made-from-scratch home-style cooking as his inspiration for becoming a chef. When Chris was a child, his mother taught him how to plant and harvest vegetables in the family’s garden. It was during those years working in the vegetable garden that Chris formed a connection with the soil, and developed an appreciation for fresh, locally raised produce. That childhood influence has informed every aspect of his farm-to-table approach.
Chris earned his degree in the culinary arts from The Art Institute of Dallas. He has spent the past decade in the Dallas fine-dining scene, refining his globally-influenced cooking style while working with some of the city’s top chefs, including Yutaka Yamoto (Yutaka Sushi Bistro), Anthony Bombaci (Nana), and most recently Kent Rathbun (Abacus).
There's a reason that a giant picture of Willy Wonka hangs in the entrance of Chris Kollar's jewel box chocolate shop in the V Marketplace in Yountville. It's because when you step into the mind and creation of Kollar's world, everything becomes possible. Although Chris was trained and worked successfully as a chef for wineries like Peter Michael, he found his true love in the mastery of chocolate and it shows in flavors that waft through his shop doors. Chris's chocolates are famous throughout Napa and the world His attention to detail, creative color, breathtaking flavor collaborations, and his deep passion for taking chocolate and breaking all the rules, will give chocoholics the chance to learn how to actually mix and meld these gorgeous delightful truffles and bars. Aprons and a love for chocolate is all you will need. Chris will supply the imagination and his secrets to give you the inside view and feel of a true Chocolatier.
Chef Dean Max is the president of DJM restaurants, a company that specializes in restaurant concept development and ongoing management, and has been an established leader in the culinary world for many years now. He has celebrated the launch of numerous destination restaurants, starting in 1999 with his flagship, 3030 Ocean restaurant created in the Harbor Beach Resort in Ft. Lauderdale, Florida. He quickly opened Latitude 41 in the Renaissance Columbus, Ohio and then the Brasserie in Grand Cayman, AMP 150 in Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, his namesake restaurant, James Republic, in Long Beach California, and most recently revamped the food and beverage program at the legendary Pink Sands Resort in Harbor Island Bahamas. DJM has also worked on multiple short term projects like the multi-million dollar renovation of Cheeca Lodge Resort and Spa in Islamorada, the Renaissance Inner Harbor Baltimore, and the Singer Island Resort and Spa. Max’s latest adventure is a release of his new counter service concept called Cultivar Mexican Kitchen in December of 2015.