Lisa has over fifteen years of experience as a restaurateur, chef, author and philanthropist. Her endless energy, attention to detail and passion for food and ambience is found in two award winning restaurants, Dahl & Di Luca Ristorante Italiano and Cucina Rustica, in beautiful Sedona, Arizona, that she co-owns with business partner Andrea Di Luca.

Dahl & Di Luca Ristorante Italiano debuted in 1996 after Lisa moved from the San Francisco Bay area in 1995. Cucina Rustica began welcoming guests seven years later. Ranking Arizona Magazine places Dahl & Di Luca in the top four Italian restaurants in Arizona.

Both restaurants receive top awards every year, including Wine Spectator awards and are a testament to Lisa’s dedication to signature culinary creations and the dining experience.

As Executive sous-chef for the restaurants she makes sure that there is one key ingredient in every dish – love. The food speaks of fresh ingredients, simplicity and care in preparation.

Lisa is the executive catering director for Dahl & Di Luca Decadent Catering Company.

Her passion equal to cooking is interior décor where her love of color and ambience can be seen through the interiors of Dahl & Di Luca, Cucina Rustica and their gourmet culinary, wine and gifts boutique, A’Roma.

She has been a board member of the Sedona Chamber of Commerce and the Sedona Community Foundation. She was the recipient of the 2006 Customer Satisfaction award by the National Association of Women Business Owners, NAWBO.

She and her business partner have been recognized as leaders in philanthropy for their community in addition to being among the longest standing participants for Boys & Girls Club event – The Sedona Taste.

Her recipes are regularly requested by readers of Gourmet, Bon Appétit, Sedona Magazine and subsequently published.

As a food writer her food & lifestyle column appeared for a year in Sedona Monthly Magazine.

Lisa’s first book, “The Elixir of Life”, Finding Love and Joy in the Passionate Pursuit of Food. Will be released in June of 2010.

For more information, please visit www.livingdahl.com and www.dahlanddiluca.com.

TABLE 8 RESTAURANT

Raised in both Los Angeles and on the Caribbean coast of Costa Rica, chef Govind Armstrong is as unique a personality as he is a culinary talent. With his distinctive approach to cooking, he is quickly becoming one of the nation’s brightest stars, both in the kitchen and in front of the camera. As executive chef and partner of Table 8 in Los Angeles and Miami Beach, Govind is strongly committed to market-driven cuisine that focuses on fresh seasonal ingredients from the finest local producers. He and his partners recently opened 8 oz., a burger bar in Los Angeles and Miami, and Govind brings his singular style to New York City in May 2009 with the opening of Table 8 at The Cooper Square Hotel.

Despite his relative youth, Govind has been a first-hand participant in L.A.'s culinary history -- and the evolution of California cuisine -- for two decades. Beginning at age 13, he spent three summer vacations working with Wolfgang Puck in the trend-setting kitchen of the original Spago. He also worked for L.A. culinary luminaries Mark Peel and Nancy Silverton at Campanile, Mary Sue Milliken and Susan Feniger at their seminal City Restaurant, and Joachim Splichal at Patina and Pinot Hollywood. Govind has trained in highly regarded European kitchens, including Arzak restaurant, the preeminent Michelin three-star establishment in San Sebastian, Spain. Through these experiences, Govind has remained a purist in the practice of California cuisine -- eschewing an excessive infusion of Asian or Latin American influences -- and has developed close relationships with top local producers who provide remarkable seasonal ingredients.

Govind is a consultant chef to Air New Zealand, a member of the Marshall Fields/Macy’s culinary advisory board, guest chef aboard the Queen Mary 2 and Crystal Cruises and a culinary ambassador to New Zealand. Additionally, he has made a wide range of media appearances from print (People Magazine’s 50 Most Beautiful Issue, Bon Appetit, Gourmet, O Magazine) to television (Iron Chef America/Food Network, The Today Show/NBC, Bravo’s Top Chef, Extra, Style Network, Fine Living and WE). In 2007, Govind released “Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties,” his first cookbook from Clarkson Potter. In February of 2008, he made his debut appearance on OPRAH.

Executive Chef
Yellowtail Japanese Restaurant & Lounge
Bellagio Resort and Casino - Las Vegas

A Korea native and former professional snowboarder who was raised in Colorado, Chef Back brings his sense of adventure and boundless creativity into the kitchen at Yellowtail Japanese Restaurant & Lounge, which opened in the summer of 2008 at Las Vegas' Bellagio Resort & Casino. Back's menu encompasses classic Japanese cuisine, which features innovative dishes that utilize fresh ingredients from the world's top purveyors. Yellowtail's signature dishes earned him acclaim. He was awarded the title of "Rising Star" by Restaurant Hospitality in October 2008 and, in December 2008, he had the distinct honor of hosting a multi-course dinner at the prestigious James Beard House.

Back spent his early years as a professional snowboarder, showing off his talents in extreme movies, and garnered praise by industry magazines like Snowboarder and Transworld. To supplement his income, Back started cooking in local Aspen restaurants to earn extra cash. He soon realized that the adventure and thrill he experienced on the slopes also existed in the kitchen. After seven years on the professional snowboarding circuit, Back decided to pursue a full-time culinary career.

After graduating from The International Culinary Schools at The Art Institutes in Colorado, Akira began his epicurean adventure in earnest 1993 at Kenichi in Aspen. He was later recruited to expand Kenichi in Austin, Texas followed by Kenichi in Kona, Hawaii.

Back's love of travel and culinary exploration took him to Japan and throughout Europe, where he trained under the leading master chefs, including Masaharu Morimoto and Brian Nagao, and learned the value of using rare and exotic ingredients. In 2003, Back returned to Aspen and was hired as the Executive Chef of Nobu Matsuhisa's namesake restaurant.

In 2008, Back appeared on an episode of the Food Network's Iron Chef America and battled Iron Chef Bobby Flay. He later became a spokesperson for Japanese knife company Suisin knives. Back also was a spokesperson for The International Culinary Schools at The Art Institutes and was featured on the school's Fall '08 ad campaign, which is still airing on the Food Network.

Award-winning Chef Back continues to surprise and delight customers at Yellowtail Restaurant & Lounge with his signature dishes and menu of authentic traditional and modern Japanese cuisine.

America fell in love with Carla’s heart‐felt approach as she cooked her way into the finals on season five of the award‐winning Bravo show, Top Chef. Today, Carla continues to cook from the heart, and balances her Southern traditions, classic French training, and holistic approach to food as an entertaining expert, and owner and Executive Chef of Alchemy Caterers in Washington, DC.

Carla’s commitment to wellness and balance connects her passion for natural, organic and locally sourced ingredients with her belief in yoga and meditation. For Carla, the preparation of dishes is a mindfulness practice, as well as an opportunity to transform and inspire the way people approach food. Carla’s cuisine is based on a philosophy of authentic connections and her warmth can be felt in all aspects of her work. From the preparation and serving of her dishes to her interactions with guests at events, every relationship is given tribute and meaning.

A native of Nashville, TN, Carla graduated from Howard University with a degree in Accounting. However, her passions were elsewhere. Carla’s striking good looks led her to the catwalks in Paris, Milan and London, where she discovered her true love: food. After graduating L’Academie de Cuisine, Carla worked as the Sous Chef at the Henley Park Hotel, and Executive Chef at both The State Plaza Hotel and The Washington Club.

At age 42, Carla got married to Matthew, an attorney with the FDA, avid photographer and master of their home kitchen; with that she also gained teenage stepson, Noah, and realized the beauty of family, which further inspired her passion for food.

Carla’s charm and experience make her a natural teacher. Dedicated to sharing her philosophy of how to “Cook with Love,” Carla has passed on her genuine love and joy for being in the kitchen by teaching at CulinAerie and L’Academie de Cuisine, as well as extending her personal philosophies in team building classes at different venues in the DC metropolitan area.

Carla is a believer that, “If you’re not in a good mood, the only thing you should make is a reservation.”

Robin has eighteen years of experience as a food writer and nutritionist and is the author of the bestselling cookbook “Quick Fix Meals”. Her popular show, “Quick Fix Meals with Robin Miller” currently airs on Food Network. Her prime time show, “Robin to the Rescue” premiered on Food Network in March 2007.

Robin’s recipes and nutrition features can be seen regularly in a variety of magazines, including Clean Eating, Experience Life, Guideposts, Cooking Light, Health, Fit Pregnancy, and Toddler.

Robin has been a guest on hundreds of local and national television and radio programs. She has hosted home videos (for Jane Fonda), cable television vignettes (for Food Network and a variety of food companies) and spoken at media events in various markets nationwide. Currently, she appears on local, network and cable television. Programs of particular interested include: The Early Show (CBS), Regis & Kelly, The View, The Today Show (NBC), Good Morning America (ABC), CNN, ABC Eyewitness News, CBS Evening News, Fox News Channel, Food Network, Discovery Channel, Health Network, and Joan Lunden’s Women’s Supermarket Network.

She has written eight books: Robin to the Rescue (Taunton, 2008), Quick Fix Meals with Robin Miller (Taunton, 2007), 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).

Robin’s newest book, Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Home-Cooked Weeknight Dinners on the Table (Potter) will be released in May 2009.

Robin has a master’s degree in Food and Nutrition from New York University, 1998.

For more information, check out www.robin-miller.com.

Based out of Hyatt Regency Chicago, Alain Roby currently serves as the Senior Corporate Pastry Chef for Hyatt Hotels. Chef Roby has worked at Hyatt Regency Chicago for over 19 years. Hyatt Regency Chicago is Hyatt Corporation’s flagship hotel and Chicago’s largest hotel. He has expanded his responsibilities to include serving as the Senior Corporate Pastry Chef for Hyatt Hotels, overseeing the Pastry Division for all Hyatt Hotels and Resorts.

Alain studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. Chef Roby has also been named as a permanent committee member of the exclusive Societe D’Escofier Chicago. He has traveled all over the world, and in his travels has served as the Private Pastry Chef to the Shah of Iran and has worked in London, Tokyo, New York and finally Chicago. Roby has served as the Private Pastry Chef for the Admiral of the Joan of Arc – the flagship of the French Navy. In addition, he was a featured chef promoting classic All- American desserts on the culinary crossing of the Queen Elizabeth II from South Hampton, England to New York.

Chef Roby has won over 20 prestigious culinary awards including, The Grand Prize Gold Medal of Paris offered by the French First Minister (Medaille Des nautes) and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago. At the National Pastry Team Championships in 2001 in Beaver Creek and in 2005 in Phoenix, Chef Roby’s team proved they were among the country’s finest pastry artists, as they impressed the judges with their themed array of pastry creations, including impressive sugar showpieces created by Chef Roby. Chef Roby’s team was awarded the Bronze Medal both years.

Chef Roby has been featured in numerous acclaimed newspaper and magazine publications, including Food & Wine, Gourmet, Pastry Art & Design, and Chocolatier. He has also been featured on The Learning Channel, as well as the Food Network’s Extreme Pastry and Sugar Rush shows. He has been in three Food Network Specials: Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World’s Tallest Sugar Building. Alain has also been a judge in some Food Network Challenges. Chef Roby has served as the head pastry chef at the NFL Commissioner’s Super Bowl Party for the past 19 years. This is an exclusive VIP party attended by 5,000 people.Alain is responsible for all aspects relating to the pastry creations and displays at this prestigious event.

Alain’s work has been seen all over the world, as The Guinness Book of World Records awarded Chef Roby the World’s Tallest Cooked Sugar Building and World’s Tallest Chocolate Sculpture honors. His award-winning cooked sugar building was 12 feet 10 inches tall and chocolate sculpture was 20 feet 8 inches tall. These creations took his world visibility to new heights. Chef Roby is the only pastry chef to hold two Guinness World Records.

Alain’s most recent achievement is the highest honor of his career. Pastry Art & Design and Chocolatier magazines inducted Chef Roby into their Hall of Fame. This achievement is a prominent recognition of Alain’s contributions to the pastry industry.

Hosea Rosenberg, originally from Taos, New Mexico, was always good at math. After graduating 3rd in his class at Taos High School, he moved to Boulder, CO to study at the University of Colorado. His dream was to be an astronomer. During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school. In 1997, he was awarded a Bachelors of Science in Engineering Physics. After graduation, he spent some time traveling and it was then he realized he was spending more time thinking about food than about math.

Hosea’s first restaurant job was as a dishwasher at the Apple Tree Restaurant in Taos. Since then he has worked his way up the ranks, from prep cook to line cook and finally to chef. Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His first Chef position was at Dandelion Restaurant in Boulder in 2001.

Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January, 2004. During his tenure at Jax, Hosea has won numerous awards and accolades: Best Chef of Denver International Wine Festival (2006, 2007, 2008); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently was named winner of Bravo’s Top Chef Season 5. Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.

Hosea is active in many local and national charitable organizations. He proudly represents and supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline, and the American Cancer Society, among others.
Hosea works closely with many of the local farmers and ranchers in Colorado. He supports sustainable agriculture, conservation, and buys local and organic whenever possible. The seafood he buys is sustainable and on “green” lists. Jax is PACE certified, on the Colorado Proud list, uses 100% Wind Energy and practices composting, recycling, and water conservation.

When Hosea isn’t in the kitchen you can find him enjoying what the mountains of Colorado and New Mexico have to offer. He is an avid skier, mountain biker, fly fisherman, and all-around outdoor enthusiast.

Executive Chef
Alex at the Wynn (Las Vegas)
Corsa Cucina & Bar at the Wynn (Las Vegas, NV)

Award-winning Chef Alessandro Stratta showcases his talents at Wynn Las Vegas as executive chef of both his namesake restaurants—ALEX, featuring French cuisine of the Riviera, and STRATTA, which highlights rustic Italian-American fare. For the second year in a row, ALEX was awarded two stars in the 2009 Las Vegas Michelin Guide and is one of only 20 restaurants in North America to receive this distinction. In 2005, ALEX was selected as one of the “Best New Restaurants in America” by Esquire magazine and in 2006, 2007, 2008 and 2009 it was recognized by AAA as a Five-Diamond restaurant and by Mobil as a Five-Star restaurant, one of only three in Las Vegas.

“I am delighted to have such consistent success at Wynn,” says Stratta. “Their commitment to excellence is unparalleled in this industry and I am so fortunate to be part of the team. Having the opportunity to work with two unique restaurants has allowed me to grow as a chef and cook the food that I have always wanted to.”

The menu at ALEX presents the refined cuisine of various regions in France, enhanced by only the finest and freshest ingredients. In an undeniably elegant setting, ALEX also extends genuine hospitality, reflecting the chef’s commitment to offering guests the ultimate in gracious dining. In addition to his impressive seasonal menus, Chef Stratta offers a truly sophisticated vegetable tasting menu and another centered around the great wines of France.

Chef Stratta’s creativity and mastery of rustic Italian-American specialties is featured at STRATTA, which serves as an ideal spot for guests at Wynn Las Vegas to enjoy an evening in a welcoming, yet chic and urbane setting. Chef Stratta’s traditional menu is a culinary map of Italy, providing the very best specialties of each region. The menu is designed with all of Stratta’s diners in mind, offering an array of dishes for every taste and craving.

Stratta came to Wynn Las Vegas from Renoir at the Mirage Hotel and Casino where he received national acclaim for his world-class menu and innovative approach to cuisine distinguished by a one-of-a-kind marriage of regional French and Italian ingredients. In just four months Renoir received Mobil's highest Five-Star rating, one of only 14 restaurants in the U.S. to be awarded this honor. During his six-year tenure at Renoir, the restaurant maintained its Mobil Five-Star stature as well as garnering AAA's Five-Diamond award and Las Vegas’s top culinary rating in the Zagat Guide.

From a long line of restaurateurs and hoteliers, Stratta has continued the family tradition, becoming the fifth generation to be involved in the culinary industry. He has lived in the finest hotels throughout the world and found his calling at a very early age. After several years working in hotel kitchens, Stratta decided to pursue his dreams by enrolling in the prestigious California Culinary Academy. During this time he was given the opportunity to work in one of San Francisco’s finest hotels, the Stanford Court Hotel. Under the guidance of Pastry Chef Jim Dodge, Stratta refined and perfected his skills in the art of baking and pastry.

After graduating with high honors, he decided to pursue his passion and strive to reach the top of his profession.

In the summer of 1986, Stratta had the opportunity to work under Chef Alain Ducasse as a member of the staff opening the Louis XV at the Hotel de Paris in Monaco. It was here that Stratta was introduced to the highest level of passion, dedication and discipline for one’s craft, and he attained goals he had never previously imagined.

After two formative and inspiring years in the Louis XV kitchen, Stratta longed to return to the U.S. and was sent by Ducasse to work under Daniel Boulud at New York's famous Le Cirque restaurant.

At Le Cirque, Stratta was able to apply his new-found knowledge of refined cuisine and elevate it to an entirely new level. In the high-pressure kitchen of Le Cirque, he also developed management and organizational skills that would further round out his talents. After moving up quickly in Boulud's kitchen, Stratta was presented with the opportunity to assume his first executive chef position.

At the young age of 24, he was chosen to head Mary Elaine’s, a gourmet restaurant at the new world class Phoenician Resort in Scottsdale, Arizona. After two years of dedication, Stratta established Mary Elaine's as one of the premier dining destinations in the Southwest. In 1992, the James Beard Foundation named the restaurant a “Top Dining Destination,” and Stratta was chosen as America's top hotel chef. Seeking a new challenge, Stratta was promoted to executive chef of the resort, and once again received Mobil’s Five-Star award.

Realizing that he was much happier in the kitchen rather than being an executive chef, Stratta asked to return to the helm of Mary Elaine's and in 1998 received the Best Chef: Southwest award by the James Beard Foundation.

“I originally chose to come to Las Vegas because a real opportunity exists to provide people with a fine dining experience,” comments Stratta. “There is a certain excitement in this city not found anywhere else. People come here to have fun and celebrate, and there is no better way to showcase a restaurant.”

For more information on Alex Stratta or Wynn Las Vegas, please contact:
Katie Conway, Public Relations Manager, 702-770-3626, [email protected]

Anthony Giglio has a reputation that borders on unique for a wine expert: he's funny and entertaining, and he never indulges in snobbery or intimidation. He is a journalist, sommelier, educator and author who has written several books, including Food & Wine Magazine’s Wine Guide 2009 and 2010 (and currently tasting his way through 2011),the annual guide to 1,100 wines from around the globe, as well as Cocktails in New York and several editions of the enormously popular Mr. Boston Official Bartender’s Guide. Throughout his career Giglio has attracted countless fans and admirers nationally, all of whom appreciate his sense of humor as much as they do his insight and his perspective, which is that wine is best regarded as a pleasure, not a problem. Giglio is an award-winning contributor to numerous publications, including Food & Wine, Travel + Leisure, New York Magazine, Esquire, Details, Robb Report, Worth and Parade.

Milo Rodriguez, a U.K. native, is an award-winning mixologist; and Bombay Sapphire’s national Master Mixologist.

Bringing London’s cutting edge cocktail culture to the U.S., Milo has used his extensive bartending and cocktail development expertise to educate consumers and bartenders on the quality and versatility of Bombay Sapphire across the country.

Milo has spent the last nine years working as head bartender/mixologist in some of the finest dining establishments and bars in the United Kindgom including The Player, Milk ‘n Honey, Sosho (Match Bar Group), Crazy Bear, and most recently, Gordan Ramsay’s newest venues in the US, plus Angela Hartnett’s Cielo in Boca Raton, Florida.

Milo’s superior cocktail creations have earned him numerous awards including 1st place at the Mozart Liqueurs 2006 UK Competition, as well as Drinks International Magazine Best Bartender of 2006. Milo has created signature drinks recipes and & opened cocktail bars across Europe, the US and the Carribean inspiring bartenders to raise their game and attitude with the aim of becoming modern professional bartenders.