Cooking for Solutions
Celebrated Special Guests & Chefs

This Year's Event is Now Over

Meet celebrity chefs and personalities who actively support sustainable cuisine. Join these culinary leaders for three days of sweet and savory celebrations.

Celebrity Chefs

Host Chefs

Presenting Chefs

Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall

  • Honored Educator of the Year
  • River Cottage/TV Host/Author/Food Activist
  • Axminster, England

A talented writer, broadcaster and campaigner, Hugh is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books. A "real-food" campaigner, he embraces a back-to-basics philosophy, with British television's "River Cottage" series documenting his efforts to become a self-reliant farmer in rural England, feeding himself, family and friends with locally produced and sourced foods. He's a passionate advocate for urban farming and sustainable agriculture. More recently, he launched Hugh's Fish Fight—a public campaign to promote sustainable fishing that uses television and social media to change fisheries policies. Hugh's River Cottage books have won top food writing awards, and he continues to champion sustainable food systems through his writing and social activism.
rivercottage.net

Cindy Pawlcyn

Cindy Pawlcyn

  • Celebrity Chef Host
  • Mustards Grill/Cindy's Backstreet Kitchen/Cindy Pawlcyn's Wood Grill & Wine Bar/Cindy's Waterfront
  • Napa Valley & Monterey, CA

Cindy has pioneered local, seasonal, sustainable wine country cuisine since opening Napa Valley's legendary Mustards Grill in 1983. She is the founder and owner of three of Napa Valley's most beloved restaurants and cultivates bountiful organic gardens to supply her restaurants with fresh produce. A master chef of national acclaim, Cindy has been a partner in the creation of over a dozen iconic San Francisco Bay Area restaurants, has authored four cookbooks and has been nominated twice for the James Beard Foundation Award for Best Chef in California. As culinary partner at the Aquarium, Cindy shares her signature farm-to-table philosophy at Cindy's Waterfront, offering seafood that adheres to the highest standards of Seafood Watch.
cindypawlcyn.com

Carla Hall

Carla Hall

  • Special Guest
  • Alchemy by Carla Hall/TV Host
  • Washington, D.C.

Carla is best known as a co-host of ABC's "The Chew" and as a competitor on Bravo's "Top Chef," where she won over audiences with her fun catch phrase "hootie hoo" and her philosophy of always cooking with love. Carla received a degree in accounting from Howard University, but traveling through Europe awakened her passion for food and inspired a new career path. She is the owner of Alchemy by Carla Hall, an artisan cookie company. Her approach to cooking blends her classic French training and Southern upbringing with a commitment to health and balance. Carla is passionate about natural, organic and locally sourced ingredients and firmly believes that "if you're not in a good mood, the only thing you should make is a reservation."
carlahall.com

John Ash

John Ash

  • Celebrity Chef
  • Cookbook Author/Culinary Educator
  • Santa Rosa, CA

John has been with Cooking for Solutions since its inception and is a tireless advocate for sustainable food and wine. An internationally recognized chef, educator and author, he is credited as the creator of wine country cuisine and has authored three award-winning cookbooks. John's passion for teaching is matched only by his passionate voice on sustainable food issues, having served on the national Board of Chefs Collaborative, an organization committed to advancing sustainable and ethical food. He has also served on the Board of Advisors for the Aquarium's Seafood Watch program.
chefjohnash.com

Richard Blais

Richard Blais

  • Celebrity Chef
  • Flip Burger Boutique/HD1/The Spence
  • Birmingham, AL & Atlanta, GA

Perhaps most recognizable as the winner of Bravo's "Top Chef All-Stars," Richard is a successful chef, restaurateur, cookbook author and TV personality. After graduating from the Culinary Institute of America, Richard went on to train at The French Laundry, Daniel, Chez Panisse and el Bulli. He currently owns and operates Trail Blais, a forward-thinking culinary company that has consulted on, designed and operated some of Atlanta's most popular eateries. He recently appeared in "Life After Top Chef," which showed his preparations prior to opening The Spence in midtown Atlanta.
richardblais.net

Sam Choy

Sam Choy

  • Celebrity Chef
  • Sam Choy's Kai Lanai
  • Kailua-Kona, HI

Sam is an award-winning restaurateur, best-selling cookbook author and TV host who has been dubbed Hawaii's culinary ambassador. Through his restaurants and other mediums, he educates people the world over about the wonderful, diverse cultures and flavors reflected in Hawaiian cuisine. Sam is a four-time nominee for the James Beard Best Pacific Regional Chef Award, winning in 2004. He is often credited as the "godfather of poke." He is a passionate advocate of sustainable seafood and a regular participant in Cooking for Solutions.
samchoy.com

Carlos Canada

Carlos Canada

  • Presenting Chef
  • CoolEatz Restaurants & Catering/Flea Street Café
  • Menlo Park, CA

Carlos is the executive chef at Flea Street Café in Menlo Park, California. He has been an active proponent of sustainable cuisine for over 20 years. Carlos has a passion for creating ingredient-driven dishes that emphasize the natural beauty of food and providing customers with an elegant yet comfortable dining experience. He also oversees the cuisine at CoolEatz Catering, The Cool Café at Stanford and The Cool Café at Menlo Business Park. Carlos works closely with the founder of the restaurants, Jesse Cool, looking for new partners and initiatives to further sustainability in the community and world at large. Prior to his time at Jesse's restaurants, Carlos worked in several of San Francisco's top kitchens including Postrio and Hawthorne Lane.
cooleatz.com

Chris Cosentino

Chris Cosentino

  • Celebrity Chef
  • Incanto/PIGG/Boccalone
  • San Francisco & Los Angeles, CA

Chris is well known for his eco-conscious approach to food and his whole-animal ethic. Chris is very involved with farmers markets, where he has built close relationships with local food producers who enable him to be involved with the production and butchering of the meats he uses. As a writer, chef, restaurateur and TV personality, Chris won season four of Bravo's "Top Chef Masters," competed on "The Next Iron Chef," was featured on Food Network's "Chefs vs. City," and in 2012 released his cookbook, Beginnings: My Way to Start a Meal.
offalgood.com

Duskie Estes

Duskie Estes

  • Celebrity Chef
  • zazu restaurant + farm/black pig meat co.
  • Santa Rosa & Healdsburg, CA

Duskie is a chef, author, restaurateur, winemaker and avid farmer and rancher. Along with husband, John Stewart, she raises mangalitsa pigs, babydoll sheep, goats, chickens, heritage turkeys and rabbits on their farm. Duskie and John released their first wine in 2001 and their renowned black pig bacon in 2009. Duskie supports local diversity of agriculture, buying responsibly and raising animals without confinement. She finds ingredients as close to the restaurant as possible, harvests at peak ripeness and does as little as possible to alter their natural perfection. Duskie received the Rising Star Chef Award for Sustainability in 2009.
zazurestaurant.com

Susan Feniger

Susan Feniger

  • Celebrity Chef
  • Food Network's "Too Hot Tamales"
  • Susan Feniger's STREET/Border Grill Restaurants & Truck
  • Los Angeles, CA & Las Vegas, NV

Driven by her love for authentic flavors of street and home cooked food, Susan is a successful chef, restaurateur, cookbook author and radio and TV personality. She is considered to be a leading authority on Latin cuisine in the U.S. and is recognized as changing L.A.'s culinary landscape through the influence of her and collaborator Mary Sue Milliken's successful restaurants. Susan has written five cookbooks, hosted over 400 episodes of Food Network's "Too Hot Tamales" and "Tamales World Tour" series, competed on "Top Chef Masters" and appeared in Julia Child's series, "Cooking with Master Chefs," on PBS. Susan is passionate about the environment and leads the culinary industry with eco-friendly policies at her restaurants, serving only sustainable seafood as a Seafood Watch partner.
eatatstreet.com
bordergrill.com

Lorena Garcia

Lorena Garcia

  • Celebrity Chef
  • Lorena Garcia Cocina/Lorena Garcia Tapas
  • Miami, FL & Atlanta, GA

Lorena is a Venezuelan-born chef, restaurateur, TV host, published author and one of the country's best-known Latina chefs. She has appeared as judge and investor on NBC's "America's Next Great Restaurant," as guest chef on the season finale of Bravo's "Top Chef All-Stars" and as competitor in season four of Bravo's "Top Chef Masters." Lorena has also hosted a number of shows on Telemundo. Leading the way in healthy eating, she has made guest appearances on "The Biggest Loser," and Taco Bell recently launched its new Cantina Bell menu featuring healthy, vibrant flavors and authentic recipes from Lorena's own kitchen. She opened Lorena Garcia Cocina at Miami International Airport in 2011, followed by Lorena Garcia Tapas at the Atlanta International Airport in 2012. Both offer a healthier take on traditional Latin cuisine as comfort food for stressed-out travelers.
cheflorenagarcia.com

Kerry Heffernan

Kerry Heffernan

  • Celebrity Chef
  • Chef/Cookbook Author
  • New York, NY

Kerry is a chef, cookbook author, outdoorsman and seafood expert. He was a finalist on season four of Bravo's "Top Chef Masters" and has appeared as guest judge on "Top Chef All-Stars" and on "The Today Show," "Good Morning America," "Martha Stewart" and CNN's "American Morning." Kerry is active in philanthropy, serving on the City Harvest Food Council, the Central Park and Madison Square Park Conservancies and as an advisor to several nonprofit agencies charged with seafood sustainability and conservation. In 2012, Kerry was honored as the commencement speaker at the Culinary Institute of America. He is currently working on a cookbook about foraging, fishing and cooking on the East End of Long Island.
kerryheffernan.com

Elena Hernández

Elena Hernández

  • Celebrity Chef
  • Director, Academia de Artes Culinarias/President, Panamá Gastronómica/Chef
  • Ciudad de Panamá, Panamá

Elena is a nationally and internationally acclaimed chef who founded the first private cooking school in Panamá, the Academia de Artes Culinarias. With Panamá Gastronómica, she strives to support the progress of Panamá's national cuisine and to attract tourism, believing that food is the number one criterion when travelers choose a destination. She is an avid cookbook collector and thinks everyone should be able to prepare at least three dishes to share with loved ones.
panamagastronomica.com

Nathan Lyon

Nathan Lyon

  • Celebrity Chef
  • Chef/Author/TV Personality
  • Los Angeles, CA

Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, local ingredients. Chef, cookbook author and co-host of "Growing A Greener World" (PBS), Nathan was the creator and host of "A Lyon in the Kitchen" (Discovery Fit & Health TV), among the final four on the second season of "The Next Food Network Star" and appeared as a guest chef and expert on "Home Made Simple" (TLC) and "Real Simple Real Life" (TLC). Nathan believes that great food starts fresh, and has worked with local growers in California farmers markets for over a decade. He was one of Monterey Bay Aquarium's 2011 Sustainable Seafood Ambassadors.
chefnathanlyon.com

Emily Luchetti

Emily Luchetti

  • Celebrity Chef
  • Farallon Restaurant/Waterbar
  • San Francisco, CA

With six cookbooks to her credit and numerous awards, including two James Beard Awards, Emily has been the executive pastry chef at San Francisco's Farallon since its inception in 1997 and at Waterbar since it opened in 2008. She is also a dean of the International Culinary Center. Emily's honors include the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2004, she was honored as the James Beard Foundation Pastry Chef of the Year. Within the past three years, Emily was inducted into the Culinary Pioneers of America and recognized by the San Francisco Chronicle as one of 20 Visionary Chefs in the Bay Area.
emilyluchetti.com

Hákon Már Örvarsson

Hákon Már Örvarsson

  • Celebrity Chef
  • Culinary Institute of Iceland
  • Sponsored by Iceland Naturally
  • Reykjavik, Iceland

Bronze medal winner of the Bocuse d'Or and Culinary World Cup, Chef Hákon is fueled by passion for his trade. Born and raised in a country where people like to get the best out of simple, top-quality raw materials, Hákon trained at the Iceland Hotel School and began his career at the Holt Hotel in Reykjavik, part of the Relais & Châteaux chain, before leaving to train for the Bocuse d'Or. Chef Hákon also served as Chef de Cuisine at the Michelin one-star restaurant, Lea Linster Luxembourg. Recently, Chef Hákon has been working to promote Icelandic seafood and runs two of the finest salmon fishing lodges in Iceland. He also makes frequent guest chef appearances in the United States, Canada and Europe and acts as a part-time teacher at the Culinary Institute of Iceland.
icelandnaturally.com

Mary Sue Milliken

Mary Sue Milliken

  • Celebrity Chef
  • Food Network's "Too Hot Tamales"
  • Border Grill Restaurants & Truck
  • Los Angeles, CA & Las Vegas, NV

Mary Sue is a chef, restaurateur, cookbook author, TV personality and past Cooking for Solutions Chef of the Year. Since the 1980s, Mary Sue has been a preeminent ambassador of authentic Mexican cuisine, setting the standard for gourmet Mexican fare. A business partner with Susan Feniger for over 25 years, Mary Sue is co-author of five cookbooks and has co-starred in nearly 400 episodes of Food Network's "Too Hot Tamales" and "Tamales World Tour." Mary Sue later co-founded Women Chefs & Restaurateurs and successfully competed on season three of Bravo's "Top Chef Masters." Mary Sue is passionate about the environment and practices many eco-friendly policies at the restaurants and on the truck, all of which are Seafood Watch partners.
bordergrill.com

Diego Oka

Diego Oka

  • Celebrity Chef
  • La Mar Cebichería Peruana
  • San Francisco, CA

A young Peruvian chef with Japanese roots, Diego has carved out his own niche among Peru's most promising chefs. He was part of the opening team at La Mar Cebichería Peruana in Lima and he has participated in the opening of the restaurant abroad, from Mexico City and San Francisco to Bogotá. In 2009, he represented Peru at the Madrid Fusion gastronomical summit. In Italy in 2007, he took first place in the famous Girotonno gastronomical competition. Diego teaches at culinary schools in Peru, including the Pachacutec foundation school that offers underprivileged youth a place to learn from culinary leaders.
lamarcebicheria.com

Charles Phan

Charles Phan

  • Celebrity Chef
  • The Slanted Door
  • San Francisco, CA

Charles is the visionary proprietor and founder of the acclaimed Slanted Door, where he showcases an abundance of fresh produce and sustainably farmed meat, game and poultry produced around the San Francisco Bay Area. Charles takes a cutting-edge approach to traditional Vietnamese cuisine as he seeks to preserve cultural traditions. He has been featured on the Food Network's "Iron Chef America" and in Mark Bittman's How to Cook Everything, as well as in numerous food publications. In 2004, he won the coveted James Beard Award for Best Chef: California and, in 2010, was nominated for its Outstanding Chef Award. A leader in the San Francisco food community, Charles is a vocal advocate of sustainability and a longtime supporter of Cooking for Solutions.
slanteddoor.com

Jeff Rogers

Jeff Rogers

  • Celebrity Chef
  • Cindy's Waterfront
  • Monterey, CA

Jeff is well known as the former executive chef for Quail Lodge & Golf Club in Carmel Valley and Carmel's Highlands Inn, where he was responsible for orchestrating the annual Masters of Food and Wine. Jeff developed a passion for cooking after visiting Italy as a young man and attended culinary school before moving to Napa Valley to work at Domaine Chandon. There he gained a deep appreciation for the farm-to-table connection, picking herbs in the garden before each day's service began. Jeff's cooking philosophy emphasizes savory, seasonal menus with flavors derived from fresh, regional ingredients. He works with local farmers and fishermen to bring the best of the Monterey Bay Area's flavors to the Aquarium.
montereybayaquarium.org

Michele Ragussis

Michele Ragussis

  • Celebrity Chef
  • The Pearl Seafood Restaurant & Raw Bar
  • Rockland, ME

Michele grew up in an Italian/Greek family in a strong Portuguese community—both of which greatly influenced her cooking. She then fell in love with New England's lifestyle and cuisine when she moved to Rhode Island for college. The result: a Mediterranean style with New England flair. Michele enjoys mixing meat ingredients with seafood. She believes food should be fun and loves everything about the visual aspect of creating a dish. Michele has spent over 15 years in executive chef positions. She was a finalist on season eight of "Food Network Star" and appeared on Food Network's "Chopped" and "24 Hour Restaurant Battle."
thepearlrockland.com

Art Smith

Art Smith

  • Celebrity Chef
  • Table Fifty-Two/Art and Soul/LYFE Kitchen/Southern Art & Bourbon Bar
  • Chicago, IL/Washington, D.C./Palo Alto, CA/Atlanta, GA

Art is a chef, author, humanitarian and TV personality specializing in Southern cuisine. He has worked for former Florida Governors Bob Graham and Jeb Bush, and until 2007 was personal chef to Oprah Winfrey. The approach to his restaurant, LYFE Kitchen, showcases his socially responsible outlook on food. The menu champions taste, yet no dish contains more than 600 calories. Each item on the menu features responsibly sourced ingredients from local farms, sustainable whenever possible. In 2003, Art founded Common Threads, which teaches children about diversity and tolerance through the world's great cultures. For his leadership, Chicago magazine honored Art as a Chicagoan of the Year, and the prestigious James Beard Foundation named him Humanitarian of the Year.
chefartsmith.net

Vikram Vij

Vikram Vij

  • Celebrity Chef
  • Vij's Restaurant/Vij's Rangoli/Railway Express
  • Vancouver, B.C.

Vikram is a chef, restaurateur, certified sommelier, Canadian TV personality and cookbook author specializing in Indian cuisine. In addition to his restaurants, Vikram and his wife have co-authored two cookbooks. He is a strong supporter of sustainable foods, with a philosophy that simple, basic ingredients can deliver healthy and delicious dishes and that our favorite foods do not have to be guilty pleasures. Vikram uses locally available meats, seafood and produce in his cooking, and champions the Vancouver Aquarium's Ocean Wise sustainable seafood program. He is part of the Green Table Society and Farm City Folk, and is active in the Chef's Table Society of British Columbia, which supports innovative and sustainable food programs.
vijs.ca

Danny Abbruzzese

Danny Abbruzzese

  • Host Chef
  • Asilomar Conference Grounds
  • Pacific Grove, CA

Danny has a long commitment to sustainable and organic cuisine, developed locally in the kitchens at Bernardus Lodge, Highlands Inn, Quail Lodge & Golf Club and at the Monterey Peninsula Country Club. His culinary career also included the Shrine Mountain Inn in Vail, Colorado, and the prestigious Gainey Ranch in Scottsdale, Arizona. Since taking over kitchen operations at Asilomar in late 2009, Danny has brought a seasonal focus to the location's catering, group dining and event menus.
visitasilomar.com

Matt Bolton

Matt Bolton

  • Host Chef
  • Hyatt Carmel Highlands
  • Carmel, CA

A California native, Matt began developing his culinary talents at the age of 15, eventually working in kitchens at the Monterey Plaza Hotel & Spa, Bernardus Lodge and Quail Lodge & Golf Club in Carmel Valley. The abundance of fresh, local vegetables, fruits, fish and meats on the Monterey Peninsula inspires Matt to develop California coastal cuisine that celebrates these local offerings.
highlandsinn.hyatt.com

John Cox

John Cox

  • Host Chef
  • Post Ranch Inn
  • Big Sur, CA

Chef John is the executive chef at Post Ranch Inn's Sierra Mar, where he uses his unconventional flair in fine dining to create inquisitive food creations featuring ingredients highlighted by a sense of place and culture. Prior to returning to Sierra Mar, he served as executive chef at La Bicyclette and Casanova restaurants in Carmel, where his menus focused around locally sourced ingredients. His approach was recognized by publications ranging from the San Francisco Chronicle to Food & Wine magazine. John has also immersed himself in Hawaii's island cuisine and in New Mexico's bold, spicy flavors of the southwest. For the last six years, John has published his writing and photography in the Edible Communities magazines, for whom he writes about the microeconomic benefits of promoting small, local agricultural producers, as well as the preservation of local food culture and traditions.
postranchinn.com

Dory Ford

Dory Ford

  • Host Chef
  • AQUA TERRA Culinary
  • Pebble Beach, CA

Dory's lifelong passion for food has taken him from kitchens in his native British Columbia to the Pacific Northwest, Hawaii and Los Angeles. As the former executive chef for the Monterey Bay Aquarium, he was a celebrated leader in the Seafood Watch program's initiative of protecting our oceans by cooking only with sustainable seafood. He has been featured in Sunset and Coastal Living magazines, and made an appearance on The Food Network's "BBQ with Bobby Flay." As chef and owner of AQUA TERRA Culinary—a company focusing on catering, event planning and menu consulting for the food service industry—Dory continues to create fresh, seasonal food with responsibly sourced ingredients.
aquaterraculinary.com

Jason Giles

Jason Giles

  • Host Chef
  • Portola Hotel & Spa
  • Monterey, CA

A California native, Jason credits his mother as a driving influence in his culinary upbringing. As a youngster, he began serving as the official "taster" in the kitchen, and soon learned the importance of showcasing each ingredient's flavors while grilling in the backyard. After attending culinary school, he trained at notable California restaurants from Sonoma to the Monterey Peninsula, including The Lodge at Pebble Beach. Jason has been integral in developing the hotel's culinary program, building his menus using regional and sustainable fare, with a commitment to follow Seafood Watch recommendations.
portolahotel.com

Jerry Regester

Jerry Regester

  • Host Chef
  • InterContinental The Clement Monterey
  • Monterey, CA

Jerry honed his culinary skills at three-star restaurants in Washington, D.C., and Napa Valley before bringing his signature combination of rustic elegance and refined flavors to California's Central Coast. His stellar culinary pedigree includes his role as executive chef for the first Pebble Beach Food & Wine event. At The C restaurant + bar, Jerry continues to focus on organic ingredients and support the Aquarium's Seafood Watch program.
ichotelsgroup.com

Cal Stamenov

Cal Stamenov

  • Host Chef
  • Bernardus Lodge
  • Carmel Valley, CA

Chef Cal is culinary director and chef at Bernardus Lodge's highly acclaimed restaurants, Wickets and Marinas. A country man at heart, he grew up on the California Central Coast in a rural area outside of San Francisco. He was lucky to discover his talent and passion early in life: love of the land, good food and cooking. After completing culinary training, Cal spent the next 15 years traveling around the world. When an opportunity came to return to northern California, he was ready to come back to his roots. His friendships with local fishermen, growers and foragers are truly invaluable. The highlight of his day is having a fisherman drop off 100 pounds of Monterey Bay spot prawns fresh from the ocean or a forager unexpectedly arriving at the kitchen door with a basket of chanterelle mushrooms from Big Sur. With a fusion of vineyards and gardens literally at his kitchen door, Cal easily embraces the foods and styles he loves most—wood-fire grilling, California olive oils, garden-fresh vegetables and herbs, wines and vines and natural flavors.
bernardus.com

Mo Tabib

Mo Tabib

  • Host Chef
  • The Fish Hopper
  • Monterey, CA

A native of Egypt and former resident of Switzerland, Mo found his passion in the kitchen. After earning a degree in business and attending culinary school in Europe, he trained at several restaurants before becoming executive chef at The Fish Hopper on Cannery Row. Mo is a longtime advocate of sustainable seafood and has followed Seafood Watch recommendations since the program's inception.
fishhopper.com

Terry Teplitzky

Terry Teplitzky

  • Host Chef
  • Michael's Catering/Wild Thyme Deli & Cafe
  • Marina, CA

Terry brings extensive training and experience, as well as a unique and innovative flair, to his creations. His passion for fine food began in the family's hotel and restaurant business in Atlantic City, New Jersey, and was honed at some of the nation's most distinguished restaurants and hotels. Terry served as executive chef of Monterey's Sardine Factory before launching his own catering business.
michaels-catering.com
wildthymedeli.com

Jeremy Tummel

Jeremy Tummel

  • Host Chef
  • The Lodge at Pebble Beach
  • Pebble Beach, CA

Jeremy's wide-ranging experience includes expertise in French-Asian dishes and Latin flavors, combined with a vast knowledge of wine pairings. He was executive chef at Kevin Costner's Epiphany, and cooked at the acclaimed Wine Cask Restaurant and Ciudad in Los Angeles. Featured at the Four Seasons Hotel Tokyo in Japan as an ambassador of Central Coast food and wine pairings, he has a strong bond with the ocean, the land and the ingredients they provide.
pebblebeach.com

James Waller

James Waller

  • Host Chef
  • Monterey Plaza Hotel & Spa
  • Monterey, CA

An ardent proponent of sustainability, James has been actively involved with the Seafood Watch program from the beginning. Fresh, local, quality ingredients define the innovative and contemporary cuisine he's created for the hotel's award-winning restaurants.
montereyplazahotel.com

Tim Wood

Tim Wood

  • Host Chef
  • Carmel Valley Ranch
  • Carmel, CA

Tim began his career in New York's Catskill Mountains where he learned the rhythm of the seasons and their relation to food from small-production family farms in the Hudson Valley. He later worked in renowned Manhattan restaurants, including the legendary Rainbow Room before joining Cal Stamenov at Bernardus Lodge. At Carmel Valley Ranch, Tim shapes menus with fresh foods created by purveyors he considers part of the family. Many of the fruits and vegetables featured in Tim's dishes are grown at the ranch's onsite organic garden.
carmelvalleyranch.com

Russell Young

Russell Young

  • Host Chef
  • Hyatt Regency Monterey Hotel & Spa
  • Monterey, CA

Russell oversees the culinary functions of the Hyatt Regency properties on the Monterey Peninsula. A graduate of the California Culinary Academy, his career has included positions at El Conquistador Resort & Country Club in Las Croabas, Puerto Rico and at Hyatt Regency properties including Beaver Creek in Colorado, St. Lucia in the Caribbean and the Tech Center in Denver.
monterey.hyatt.com

Kajsa Alger

Kajsa Alger

  • Presenting Chef
  • Susan Feniger's STREET
  • Los Angeles, CA

Kajsa has spent 20 years refining her skills into the pinches-and-handfuls approach that defines her dynamic culinary style. She worked at Border Grill, at the legendary Zuni Café with Judy Rogers in San Francisco, at Restaurant Sent Sovi with David Kinch and in the Pacific Northwest before returning to head kitchen operations for Mary Sue Milliken and Susan Feniger's five restaurants. Prior to joining Susan at STREET, Kajsa was executive chef at Ciudad, where she crafted menus that highlight foods from around the Latin world. An ardent traveler, she considers her cooking a storytelling skill where food reflects the memories, richness and diversity of international flavors—which makes her the perfect partner for STREET.
eatatstreet.com

Wendy Brodie

Wendy Brodie

  • Presenting Chef
  • Art of Food
  • Carmel, CA

A chef and artist known for her creative style with food, presentation and table décor, Wendy is often described as an artist whose medium is food. She is the longtime host of a local weekly television show, "Art of Food," and has been executive chef at several prestigious world-class resorts. In 2011, Wendy was among the first three female chefs to be inducted into the Disciples d'Auguste Escoffier International-USA, a prestigious and previously male-only culinary organization. Wendy appears as guest chef throughout the U.S. and other countries, is a consultant for kitchen design and menu development and operates her own catering company.
wendybrodie.com

Mark Dommen

Mark Dommen

  • Presenting Chef
  • One Market Restaurant
  • San Francisco, CA

Mark is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world's most eminent culinary masters, Mark's move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His contemporary, seasonal American fare developed through his work in some of the world's most distinguished restaurants. By the time he opened Palladin as sous chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Mark was next invited to join Julia's Kitchen in Napa Valley as the opening executive chef. While he was at the helm, the restaurant was named one of Esquire magazine's Best New Restaurants. Mark describes his approach to cooking as "blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences." His seasonally changing menu includes inventive farm-fresh dishes. Mark truly enjoys experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes. He makes a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.
onemarket.com

Chad Hendrickson

Chad Hendrickson

  • Presenting Chef
  • The Hess Collection
  • Napa, CA

A graduate of the Culinary Institute of America in New York, Chad worked for several elite West Hollywood restaurants including Le Bel Age Hotel and Café La Boheme. In the Napa Valley, he worked with Chef Andy Sutton at Brix and Auberge du Soleil before joining The Hess Collection in 2001. Chad utilizes an organic garden outside the kitchen to create fresh seasonal recipes to pair with Hess Collection wines, including those for the special Tour of the Palate program for winery visitors.
hesscollection.com

Jeff Jake

Jeff Jake

  • Presenting Chef
  • Silverado Resort and Spa
  • Napa, CA

Jeff's culinary career has always been inspired by the abundance of fresh local ingredients that abound in the communities where he's worked, from wine country to Monterey County. A longtime Seafood Watch supporter, his impressive background includes past positions as executive chef at The Lodge at Pebble Beach, Sonoma Mission Inn, The Carneros Inn and Old Bath House restaurant. In Pebble Beach, he played an integral part in organizing and executing prestigious, high profile events including the AT&T Pebble Beach National Pro-Am golf tournament and Concours d'Elegance. His honors include recognition of The Lodge at Pebble Beach as Best Resort in North America by Condé Nast Traveler, and of Sonoma Mission Inn with three stars from the San Francisco Chronicle and by Gourmet magazine as a Top Ten Wine Country Restaurant.
silveradoresort.com

Sarah LaCasse

Sarah LaCasse

  • Presenting Chef
  • Earthbound Farm
  • Carmel Valley, CA

Sarah LaCasse sets the "taste and tone" at Earthbound Farm's Carmel Valley Farm Stand Market & Organic Café, home to one of the nation's first certified organic kitchens. She is also intimately involved in developing new products and recipes for the company, which has grown since 1984 to become the nation's leading organic produce company. Sarah joined Earthbound Farm in 2006 with 23 years experience in kitchens ranging from a small neighborhood bistro to a world-class metropolitan hotel. She's opened restaurants, managed retail operations and run her own catering business; there's little about food—or the food business—that Sarah hasn't mastered. She contributed over 150 recipes to The Earthbound Cook cookbook, for which she tasted and tested all of the recipes.
ebfarm.com

Kin Lui

Kin Lui

  • Presenting Chef
  • Tataki Sushi & Sake Bar
  • San Francisco, CA

The first sustainable sushi restaurant in North America showcases the beauty and delicacy of Japanese cuisine while respecting the sanctity and fragility of the environment. In order to preserve the art of sushi, the chef/proprietors are committed to safeguarding the health and biodiversity of the oceans. Tataki operates in three locations in San Francisco: Tataki Sushi & Sake Bar in Pacific Heights, Tataki South in Noe Valley and Tataki by the Canyon in Glen Park. Each is focused on a different aspect of sustainable sushi.
tatakisushibar.com

Mike Minor

Mike Minor

  • Presenting Chef
  • Border Grill
  • Las Vegas, NV

Inspired by his grandmother's Syrian cooking, Mike has been artfully creating unique dishes since he was a boy. His passion for food is supported by his years of experience working in some of the top kitchens in Las Vegas and his study of Mexican regional cuisine in Oaxaca and Michoacán. As executive chef at Border Grill in the Mandalay Bay Resort & Casino, Mike wholeheartedly embraces a passion for using the best sustainable and seasonal ingredients. He takes pride in creating a deliciously entertaining experience for his guests, and his critically acclaimed cooking is widely regarded as the city's best Mexican cuisine.
bordergrill.com

Ben Spungin

Ben Spungin

  • Presenting Chef
  • Bernardus Lodge
  • Carmel Valley, CA

As pastry chef at Bernardus Lodge, Ben works alongside Chef Cal Stamenov to develop pastry creations that complement Stamenov's signature California natural cuisine. Ben started his culinary career at 16, working at the acclaimed Fosters Market. This experience of "simple harvest food" gave Ben a foundation to base his ideals and ambitions. After finishing school, a spontaneous opportunity opened at The French Laundry to work under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon. This adventure opened Ben's eyes to endless possibilities of the pastry world. A former pastry chef himself, Chef Cal and Ben have a collaborative relationship anchored by their passion for quality ingredients and an interest in wild and foraged ingredients. Chef Cal's relationship with local foragers and farmers keeps an ever-changing menu alive in the kitchen and provides Ben with the ability to create without any limitations.
bernardus.com

Ted & Cindy Walter

Ted and Cindy Walter

  • Presenting Chef
  • Passionfish
  • Pacific Grove, CA

Passionfish is recognized throughout the region and the country for its sustainable gourmet cuisine. This destination restaurant has been profiled by Bon Appetit, Sunset and The Wall Street Journal, among others. The Passionfish menu features fresh seafood, slow-cooked meats and organic greens, sourced locally wherever possible. Co-owners Ted and Cindy are committed advocates for sustainability and at Passionfish they show how to practice it, with great success.
passionfish.net