Straight from the kitchens of New York’s most recognized Italian restaurants, Wade Moises enhances Sassi’s cuisine with his extensive experience in crafting Italian meals that are authentic both in flavor and presentation style.  As Executive Chef, Moises cultivates Sassi’s seasonal and ingredient-driven menu with an emphasis on fish, pork, rustic breads, handmade pastas and fresh vegetables and herbs.  Throughout his 15-year career, Moises has traveled in Italy, refreshing his tastes and perfecting his skills.

With a passion for food, the personable and animated Moises consistently experiments with new and seasonal elements that add a modern flare to classic Italian dishes.  Prior to joining Sassi, Moises assisted in the planning and opening of Mario Batali’s Lupa Osteria Romana in New York City where he served as Sous Chef/Chef di Cuisine.  At Lupa, Moises prepared up to 250 dinners each night at the 70-seat restaurant.  A recognized top chef, Moises has received rave reviews from The New York Times for his cuisine and preparation of handmade salami and cured meat products.  In 1997, Moises followed his dreams to New York City where he began his culinary career as Sous Chef at Monzu.

One year later, Moises took his talents to Babbo Enoteca Ristorante where he first worked under Chef Batali as a grill cook.  In his early years, Moises worked in numerous restaurants and resorts in Vail, Colo. where he developed his passion for cooking.  In 1995, Moises moved to New York to attend the Culinary Institute of America.  While gaining a formal education in culinary school, Moises held culinary externships at Mary Elaine’s at The Phoenician Resort and The Terrace in Arizona.

As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients.  His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection.  This philosophy is evident in Chef MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.

Chef MacMillan has cooked in some of America’s most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. His culinary career began at the age of 16 when he secured a position at Crane Brook Tea Room in Carver, Massachusetts.  Chef MacMillan spent a year under the tutelage of Chef Francios Demueloge.  Inspired by this experience, he joined the brigade at La Vieille Maison in Boca Raton Florida, rising through the ranks to the position of Sous Chef.  Drawn to the culinary scene on the West Coast, Chef MacMillan moved to Los Angeles where he held Sous Chef positions at the prestigious Hotel Bel Air, and later Shutters on the Beach in Santa Monica.  He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain.  Chef MacMillan and former Executive Chef Charles Wiley opened elements restaurant in March of 2001. 

Now as executive chef, MacMillan’s innovation has brought elements national recognition and acclaim.  In March 2006, Chef MacMillan was invited to The Food Network’s kitchen stadium to compete in an episode of the hit series, Iron Chef America.  Chef MacMillan was pitted against Iron Chef Bobby Flay in “Battle
American Kobe Beef.”  Ultimately, Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay. 

In addition to his appearance on Iron Chef America, Chef MacMillan has cooked at The James Beard House and at Bon Appetit Magazine in New York, and regularly conducts cooking classes for the guests of Sanctuary. He is also the personal Chef for Wayne Gretzky and his family and has cooked for such personalities as President Bush, Britney Spears, U2, Michele Richard, Jacques Pepin and Michele Roux, Sr.

  Michael Rusconi joined LON’s at the Hermosa as Executive Chef in January, 2005. He is responsible for all food operations, including in-house catering functions and room service for the distinctive boutique resort in Arizona’s Paradise Valley.

  Chef Rusconi has put his indelible mark on LON’s award-winning Artful American cuisine, combining European technique with native ingredients and fresh, local produce.

  Born in California and raised in Chicago, Chef Rusconi earned his culinary degree from the New England Culinary Institute in Montpelier, Vermont.

  He moved to the Phoenix-area in 1986 to intern with James Beard award winning chef and author Vincent Guerithault, who had innovated the combining of French technique with ingredients found in the Southwest United States.

  Chef Rusconi later worked at Mary Elaine’s at the Phoenician resort under the tutelage of James Beard award winning Chef Alessandro Stratta and James Boyce. In early 2001 he joined the team at the Royal Palms Resort & Spa as Executive Sous Chef.

  Under his direction, LON’s menus salute the past and celebrate the present, with a constant search for new sources. Chef Rusconi and his staff are constantly scanning the horizon for the freshest, most flavorful beef, pork, duck, seafood, cheese, and produce on the market.

  An example is the desert sweet shrimp featured on both lunch and dinner menus. Its sweet flavor comes from being farm-raised in an ecologically sound manner with no added preservatives; it is produced in southeastern Arizona and packed in ice for its trip to Phoenix.

  Fresh lobster, cod, and mussels are supplied by a small seafood company in Boston. Chef Rusconi contacts them to place his order, the seafood is harvested, packed, air shipped and delivered to the restaurant in 24 hours.

  Much of the greens, herbs and vegetables served at Lon’s are grown in the chef’s garden, a half-acre site north of the property’s kitchens.  This area is cultivated and maintained by the culinary team. Vegetables, citrus and other fruit, chilies, olives, and such specialty items as prickly pear syrup are found locally.

  Chef Rusconi is the creative force behind a staff of 23, including Executive Sous Chef James Gallimore, Restaurant Sous Chef Juctin Olsen. Pastry Chef Trevor Tucker and Banquet Chet Motez Crane.

  Michael Rusconi and his wife, Nancy, live in central Phoenix with their daughter, Jessica, 5.

  As for his food philosophy, Chef Rusconi says simply, “Buy the best ingredients and treat them with love and respect. Only by doing that will you be able to and deliver the best quality possible.”

Executive Chef
T. Cook’s at Royal Palms Resort and Spa

 Lee Hillson’s progression up the food chain is paved with award-winning culinary experiences.  Hillson began his restaurant career in 1987 at the age of 16 when he enrolled in culinary school at Bournemouth and Poole College in his native England.  Two years later, degree in hand, he took off to the Hyatt in Austin, Texas to explore new worlds and new cuisines.

A year later, he returned to London for the unique opportunity to be the Pastry Chef at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux.  Hillson then served as Pastry Chef at the Michelin star Le Poussin in Hampshire, England.   His next stop was  Hintlesham Hall in Ipswich, Suffolk, England where he began as the Pastry Chef and three years later was appointed Sous Chef at this European award-winning, fine dining restaurant.

 In November of 1998, Hillson crossed the Atlantic again to become Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island at its Alva restaurant.  Within a few short months, he was appointed Executive Chef at this restaurant ranked as one of the country’s top five restaurants by Country Inn magazine.

 From Rhode Island, Hillson ventured cross country in 2000, and teamed up with another nationally acclaimed restaurant, T. Cook’s at Royal Palms Resort and Spa.    As Sous Chef, Hillson has been part of the lineup that has garnered acclaim from the likes of Andrew Harper’s Hideaway Report, Travel + Leisure magazine and a host of Phoenix/Scottsdale food writers.  During his tenure at T. Cook’s, Hillson has cooked on more than one occasion at the James Beard House in New York as part of the T. Cook’s team as well as at the resort for a Friends of James Beard dinner and numerous local high profile culinary events.  According to resort General Manager, Greg Miller, “Lee’s leadership has been one of the key ingredients in the success and recognition we’ve achieved at T. Cook’s.”

Mark Tarbell is the owner of Tarbell’s in Phoenix and co-owner of The Oven in Lakewood Colorado.  He studied in Paris, receiving wine training at the l'Academie du Vin and earning a Grande Diplome d'Etude Culinaire from La Varenne Ecole du Cuisine.  Mark was the youngest Food & Beverage Director of any Five Diamond property in the world when he went to work for The Boulders resort in Carefree at the age of 23.  Nominated for “Best Chef – Southwest” by the James Beard Foundation in 2001, he has been invited to cook at many special events around the country and for a stellar line-up of political, sports, and entertainment celebrities including the Dalai Lama, Muhammad Ali and Clint Eastwood. Mark’s restaurants have earned 35 “Best Of” awards, including Food & Wine “Best Restaurant”.

Mark has been a judge for ten years for the L.A. County Fair wine competition, one of the oldest in the country.  He serves on many other advisory councils and boards, from the Arizona Department of Education to the Phoenix Theatre.  He has appeared on "Good Morning America", the "Today Show", Fox and Lifetime networks, and several Food Network programs.  In September 2007 Mark's "cuisine reigned supreme" in his battle with Iron Chef Cat Cora on "Iron Chef America".

Mark is the weekly wine columnist for the Arizona Republic newspaper, has been published in numerous local and national magazines, and collaborated with Lance Armstrong’s trainer Chris Carmichael on Chris Carmichael’s Fitness Cookbook.

Weatherman
3TV

Brad Perry joined KTVK NewsChannel 3 in February 1998 as the weatherman for "Good Morning Arizona," where he did live, remote weather broadcasts from locations around the Valley.

Perry grew up in the cereal capital of the world, Battlecreek, Mich. He majored in business at Holy Cross Junior College at Notre Dame in South Bend, Ind., before studying theater at Notre Dame. While at Notre Dame, he started a comedy troupe, Misfits in Disguise. Perry then moved to Chicago and studied with the Second City comedy troupe. His first "real" job in the entertainment industry was as Damon Wayans stand-in in "Mo' Money."

His comedic talents also landed him jobs as the warm-up act on "Jenny Jones" and for Danny Bonaduce and Mark Wahlberg. Perry has also worked behind the scenes as an assistant to producers on the TV shows "Early Edition" and "To Sir With Love II" and films "Losing Isaah" and "Hoodlums."

Before moving to Phoenix, Perry worked as a freelance correspondent for Chicago's WGN-TV, where he did "Around Town" segments for the station's morning show. He also worked as a correspondent for WTTW Channel 11 (Wild Chicago).
 
He considers himself just a regular guy who loves when people say hello to him on the street.

Catt Fields White has been a restaurant reviewer and a restaurant owner so she looks at the foodservice business from both sides of the plate. Since 2002, she has been the Editor and Publisher of Serving Arizona and Serving San Diego, insiders’ publications written for restaurant owners, exec chefs, managers and staff.

A longtime writer, Catt has written restaurant reviews, profiles and restaurant design and construction case studeis for publications throughout the Western United States. She has been involved in restaurant marketing, development and day-to-day operations, which gives her a deeper perspective than many journalists that cover the restaurant beat.

A 25-year resident of Arizona, Catt and and her family owned and operated a popular neighborhood hangout, The News Café, in East Phoenix’ Arcadia area in the 1990’s. After selling that business, she returned to publishing and development, still concentrating on Arizona’s restaurant industry.
 
An active member of the Board of Directors of the California Restaurant Association, Catt currently divides her time between Phoenix and downtown San Diego.

After graduating from the University of Arizona in 1974, I began my journalism career with a summer internship as the first woman sportswriter at The Tucson Citizen. A summer of baseball, boxing and bowling made me realize that sports writing was not for me. I returned to the East Coast and landed a job as assistant features editor at Today's Post in King of Prussia, a suburb of Philadelphia. My next stops were as a feature writer for a Tucson magazine, city hall reporter for Tempe Daily News and in 1978 the Phoenix Gazette, where I worked as a city hall, general assignment and business reporter until the Gazette and Republic merged nearly 11 years ago. Since the merger, I've worked as a breaking news editor and East Valley editor until moving into the food writing position about seven years ago.

Owner/Founder
Eddie V's Edgewater Grille,
Roaring Fork and Wildfish Seafood Grille

More than 30 years ago, Guy Villavaso envisioned a restaurant that reflected his values of Southern hospitality combined with a flare for the culinary arts. This vision has unfolded into a trifecta of innovative and distinctive restaurants that span numerous markets. Eddie V’s Edgewater Grill, Wildfish Seafood Grill and The Roaring Fork have spread throughout the west, now operating in Arizona, Texas and California. Each concept possesses a unique atmosphere and flavors, maintaining individuality by tailoring the surroundings and menus to reflect the lifestyles and needs of its guests. 

The ideas propelling Villavaso’s success are modest and avant-garde at once. It begins with the food – a selection of highest-quality freshest ingredients available, cooked with simple techniques that accentuate the food’s natural flavors. Next, the culinary entrepreneur stresses the importance of assembling a professional team of people who share a vision of quality, simplicity and service.

Villavaso began his restaurant career in 1975 while attending college at Louisiana State University in Baton Rouge. It was there he met his long-time business partner Larry Foles, as well as a core group of associates who continue to invest in and support his restaurant ventures to this day.

Villavaso and Foles hit upon their first big success in 1989. The men partnered with long-time friend and founder of P.F. Chang’s China Bistro, Paul Fleming, to create Z' Tejas Southwestern Grille in Phoenix. The restaurant would offer a distinctive "South by Southwest" dining experience for upscale casual diners, featuring cuisine indigenous to the Southern border region of the United States from Mississippi to California. Villavaso served as president and chief operating officer of the company for a decade, before he and Foles sold their shares. During that time, Z' Tejas opened eight restaurants in Arizona, Texas and Nevada.

Bringing award-winning chefs to the table led to the partners’ success in launching each of their next three restaurant concepts.

In 1997, they enlisted James Beard Award-winning chef Robert McGrath as Executive Chef of The Roaring Fork. The Roaring Fork is a combination of bold American flavors and comfort food enhanced by the wood-fire cooking techniques of the Old West. The first Roaring Fork opened its doors in Phoenix on Camelback Road in 1997 and moved to its current Scottsdale, Ariz. location in 2003. 

Eddie V’s Edgewater Grille was born in 1999, filling what Villavaso saw as a vastly underserved niche in quality seafood restaurants throughout the country. He drew inspiration from the great classic seafood restaurants of New Orleans, San Francisco and New York. To help ensure success in this niche, Villavaso and Foles enrolled in a highly-acclaimed seafood school sponsored by Foley's Seafood Company in Boston. There they learned first-hand the "ins and outs" of production and shipping in the fresh seafood industry. The team then recruited John Carver, a tremendous culinary talent from Atlanta. Together, they tested, planned and executed the exciting combinations of premium seafood dishes and prime steaks that make up Eddie V's acclaimed menu today. The first Eddie V’s opened in the winter of 2000 in downtown Austin, Texas, with an atmosphere that is warm and inviting with live music nightly.

In 2004, Villavaso’s fourth concept, Wildfish Seafood Grille, debuted in Newport Beach, California.  Wildfish is a prime seafood and steak restaurant with the same unpretentious atmosphere that has become Villavaso’s hallmark. Yet, with its exposition-style kitchen and contemporary edge, the seafood is the show.

The level of service guests receive in each of his restaurants is just one indicator of Villavaso’s ability to lead and inspire people to be the best.  He lives and breathes the ideals he instills in his family of restaurants, and at the core “Best Today, Better Tomorrow” is the heart and soul of his vision.

He endeavors to grow his company with integrity and compassion, encouraging all of his employees to manage with the same entrepreneurial spirit that drives him. To date, the restaurants’ core markets are Austin, Texas and the Phoenix-Scottsdale area. They have a presence in California and more plans are in the works for new locations to open throughout central Texas in 2008.

Born and raised in New Orleans, Villavaso also lived in Austin for a number of years. He has lived and worked in Scottsdale since the early 1990s, with his wife, Terri, and their three children – Evan, 17, and twins Emily and Tyler, 16.

Whether he is appearing with Al Roker on the Today Show or meeting a student for the first time, Jon-Paul’s passion for all things culinary and all things Arizona is evident. A transplant from New Jersey in 1992, Jon-Paul moved to Arizona after meeting with Elizabeth Leite, founder of the Scottsdale Culinary Institute. “I was captivated by her passion and wanted to be a part of her mission to create a great culinary institution for Arizona”

At 13, Jon-Paul began his career as a pot scrubber but as the years passed he found himself exploring the many facets of this amazing industry, including small bistros, caterers, hotels, and luxe fine dining establishment that catered to US Presidents, dignitaries and high profile celebrities. The journey led him to the discovery of his life’s passion, teaching.

His career at SCI has grown from instructor to Executive Chef where he has overseen the schools two award winning restaurants and helped develop standards and curriculum. Jon-Paul has been a regular fixture on Arizona media, most notably as the regular chef on ABC’s Sonoran Living Live and on the radio as Jan D’Atri’s co-host on her KFYI show. Jon-Paul is also a member of the Arizona Republic’s Tasting panel. On the national stage he has been a featured guest on the Food Network, HGTV, ESPN and the Today Show. 

Known for his high energy, humor and his compassion for students and charitable causes, Jon-Paul uses his sense of humor, honed after years as a stand-up comedian to engage visitors and students alike as they explore the vibrant Arizona culinary scene or to gain support for the many causes and events that he and SCI continue to support.

Scott Lyon is the Founder and Managing Partner of Westroc Hotels and Resorts responsible for acquisition, design, and development.  Scott literally grew up in the real estate business under the tutelage of his father, Rusty, the founder of Westcor, Arizona’s premier commercial development company.  During his initial tenure with Westcor, Scott focused on retail development, highlighted by his leadership on the renovation and expansion of Westcor’s flagship regional mall, Scottsdale Fashion Square.

Scott has extensive expertise in the hotel and resort industry starting with his participation in the formation, expansion, and eventual sale of Carefree Resorts, an affiliate of Westcor. In this role he was instrumental in the development, ownership and management of some of the most renowned resorts and communities in the country, including The Boulders in Carefree, Arizona, The Peaks at Telluride in Colorado, Carmel Valley Ranch Resort in California, and The Lodge at Ventana Canyon in Tucson, Arizona.

Following the sale of Carefree Resorts in 1998, Scott recruited COO Bill Nassikas and CFO Pete Corpstein, both close friends and former associates in Carefree Resort to create Westroc Hotels and Resorts.  Westroc was structured to specialize in the development and management of unique boutique hotels and resorts.

Westroc’s first endeavor was the redevelopment of the former landmark John Gardiners Tennis Ranch into the highly acclaimed Sanctuary on Camelback Mountain.  Following that effort was the rehabilitation of the historic Hotel Valley Ho, and urban resort strategically located in downtown Scottsdale.  Westroc continues to manage both properties with a hands on family approach to guests and employees.

Executive Chef
Fairmont Scottsdale Princess

Executive Chef Noah Bekofsky began his tenure as a chef working tables at a four star restaurant at the age of 14.  Realizing his comfort behind the stove, Bekofsky embarked on a 20+year adventure that led him to his newest position as Executive Chef at the Fairmont Scottsdale Princess.

Bekofsky was an active participant in the Chicago culinary and social community. His exclusive program “shop with the chef” is a summer-long education program in conjunction with Chicago’s Green City Market to educate and inform Chicago residents about local and organic purveyors. Bekofsky has participated for three years in Great Meals, Green Deals, a city-wide program with Chicago Gateway Green to raise funds for a greener Chicago. He also sits on the Chef Advisory Board of Common Threads, a not-for-profit program teaching at-risk children about tolerance and diversity through food and nutrition.  Bekofsky is a regular fixture on Chicago television, appearing on Fox, ABC, NBC, CBS and WGN to share his knowledge of food safety and selection.

Prior to joining the Fairmont Scottsdale Princess, Chef Noah served as the executive chef for the Fairmont Chicago for 3.5 years.  Before that he held the executive chef position at the Kapalua Bay Hotel and Ocean Villas in Kapalua Hawaii and at the Westin Salishan Lodge and Golf Resort in Gleneden Beach, Oregon.

Michael Cimarusti knew early on that he wanted to be a chef. His passion and curiosity for food was ignited at an early age by his grandmother, Jo Cimarusti. After a couple of apprenticeships, he attended the acclaimed Culinary Institute of America in Hyde Park, New York. Graduating with honors, his first job out of school was with celebrated New York City Chef Larry Forgione of An American Place. Wanting to hone his classical French cooking skills, Chef Cimarusti began working at Le Cirque where he rose to Saucier at the New York City institution. His stint at Le Cirque led Chef Cimarusti to Paris, France where he apprenticed at Michelin-rated Arpège and La Marée. 

Upon returning to New York, his reputation earned Chef Cimarusti an invitation by the Maccioni Family to serve as the opening chef at their new venture, Osteria del Circo. While there, the New York Times recognized him with a two-star review. Looking for a change of scenery, Chef Cimarusti headed to Los Angeles where he worked as Chef de Cuisine at the original Spago. Cimarusti’s passion for and knowledge of fishing and fish, and his culinary education and experience, has helped him earn respect and accolades in his tenure as chef and owner of Providence in Los Angeles. Within its first year of business, Providence garnered a coveted James Beard nomination for “Best New Restaurant” in the United States for 2005-2006. In 2006 Gourmet Magazine named Providence as one of the top 50 restaurants in the US.

Anthony Giglio is a New York-based wine expert, journalist, and educator whose books include the forthcoming Food & Wine Magazine’s 2009 Wine Guide and Cocktails in New York. He is an award-winning contributor to numerous publications, including Food & Wine, Travel + Leisure, New York Magazine, Esquire, Details, Parade, Robb Report, and Trader Monthly. Giglio is the wine columnist for Boston Magazine, and as such broadcasts the daily “Connoisseur Corner” wine report on CBS Radio’s Boston affiliate WBZ. He is also a frequent guest on the Martha Stewart Network’s Happy Hour with Kerry Nolan. Giglio is the “Nightlife” editor at Wine & Spirits Magazine, as well as the on-demand “Online Sommelier” for Departures Magazine. He is retained by a number of corporations to lead educational wine and spirits tastings and dinners, the likes of which include American Express Publishing, Condé Nast, Time Warner, and Bank of America. He also leads wine tours of Italy with Authentic Sicily. He is happily married and the father of two children, Sofia Rose and Marco Anthony.

Rahman "Rock" Harper is the new and exciting Head Chef at Terra Verde Green Valley Ranch Resort in Henderson, Nevada.  With the debut of his arrival from being announced at the winner from Season 3 of the reality show, Hell's Kitchen.

Rahman discovered his love of cooking when he was in his teens.  In high school, he took both cooking and home economics classes.  He soon became obsessed with the challenge of running a restaurant kitchen, and decided that this would be his career.  Making the most of his talent and determination Rahman became an award-winning, honors culinary graduate of the noted Johnson and Wales University.  Here, he gained extensive experience in both front and the back of the house at the University-run J&W Radisson in Rhode Island.  During his school vacations, Harper worked as Chef's Assistant to Chef Osama El-Sayed, on his acclaimed internationally syndicated television show Bil Hanna Wa Shiffa (With Joy and Good Health).  This became Rahman's first full-time position after graduation from Johnson & Wales.

Rahman's resume also includes stints at Café Calliope in the Embassy Suites Hotel, Alexandra, VA, and as Sous Chef at Planet Hollywood, Washington D.C.  By age 21, Rahman was Sous Chef at Bet On Jazz restaurant in Washington, DC where he helped to revitalize the kitchen and to improve the food and streamline operations.  It was here that he further refined his ability to recognize the freshest and most flavorful meats and produce as he was solely in charge of all food purchasing.  Rahman joined B. Smith's Union Station in 1999 as Sous Chef and has earned his promotion to Executive Chef through his characteristic dedication, hard work, and a touch of brilliance.

"I've worked with many chefs, all with different cultural influences, such as French, Caribbean, Southern, Cajun, West African and American," says Rahman.  "In each kitchen, I dedicated myself to learning as much as I could and to understanding the unique elements of each culturally-distinctive cuisine.  My goal is to highlight the best of the best of these taste elements with my own distinct personal touches, all presented with a fun flair!"

Rahman is 31 and lives in Henderson, Nevada with his wife and their 2 children, their son who has inherited Rahman's infectious smile

Eric Howson, Hyatt Regency Scottsdale Resort and Spa’s Executive Chef, is responsible for a kitchen staff of 80.  This comprehensive operation spans the resort’s four restaurants, Vu, featuring contemporary new American cuisine, Italian bistro Ristorante Sandolo, Squash Blossom for American fare and the Watergarden, offering poolside fare, as well as the extensive banquet facilities, off-property catering and room service. 

Chef Howson is a graduate of the Culinary Institute of America and has extensive experience in French cooking. He has worked in some of the finest kitchens in the country including L’Ermitage Restaurant in Los Angeles, the Beverly Wilshire Hotel in Beverly Hills, and many more. In 1987, Eric helped open the Maui Westin Hotel, where he fell in love with Hawaiian regional cuisine. In 1990, he joined the team at Hyatt Regency Maui as Executive Sous Chef. He became an executive chef with Hyatt at the Hyatt Regency Cambridge in 1992.  Since then, he has served as an Executive Chef for Hyatt at Hyatt Regency Lake Tahoe Resort in Nevada, Hyatt Regency Monterey in California and Hyatt Regency Lake Las Vegas Resort prior to joining the team at Hyatt Regency Scottsdale Resort and Spa in 2006.

In the fall of 2005 Gavin Kaysen decided to take a few weeks off from his own kitchen to train elsewhere and broaden his perspective. His goal was to spend some time with the best chef whose kitchen he could work his way into. As a result, he did a brief internship in the kitchen at DANIEL. Now, over just two years later, that fortunate choice has led to his being named Executive Chef at Daniel Boulud’s Café Boulud in New York. After just a few days as a trainee in his kitchen, back in 2005, Daniel had offered Gavin a full time job. While he was not in a position to accept at the time, he was certainly happy to have established the relationship.

“Gavin has energy, talent and incredible motivation,” says Daniel Boulud. “He is very well trained and eager to embrace classic French cooking.” This makes him a superb choice for Café Boulud, known for its French-American cuisine. He also has drive and courage, demonstrated by his eagerness to take on the famously rigorous Bocuse d’Or competition, a sort of culinary Olympics held annually in Lyon. The competition experience brought Gavin and Daniel together, once again, as the young chef turned to Boulud as a mentor figure who would help him to navigate the French culinary world.

Kaysen arrives in New York with more than a few accolades under his belt. During the time that he worked as chef de cuisine of El Bizcocho (Rancho Bernardo Inn, San Diego, CA) he made his first appearance as guest chef at the James Beard House (2005), was awarded Best Chef, Critics Choice, by San Diego Magazine and took first place on the US National team competing for the Bocuse d’Or in Chicago (2006) and went on to represent the US team at the 2007 Bocuse d’Or in Lyon France. More recently he was named one of Food & Wine magazine’s 10 Best New Chefs (2007) and competed in the Next Iron Chef series to air in Fall 2007.

Originally from Bloomington, MN, Gavin worked as Chef at San Diego’s Rancho Bernardo Inn for over three years. Previously, he gained international experience at l’Auberge de Lavaux in Lausanne Switzerland and under Marco Pierre White at London’s l’Escargot. He will move to New York in mid-November working alongside Café Boulud’s current chef Bertrand Chemel until the Executive Chef’s baton is passed of to him officially in mid December 2007. Gavin Will launch his first Café Boulud menu in February 2008.

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale exhibits a competitive edge that is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Founder, Roaring Fork, An American Western Bistro and Bar
Proprietor of Pischke’s Blue Ribbon
Restaurant REM, (opening April 2008)

Don’t let the awe-shucks attitude and well-worn Stetson cowboy hat fool you; Robert McGrath is one of America’s finest chefs and restaurateurs.  Winner of the prestigious James Beard “Best Chef in America: Southwest” Award, and owner of Pischke’s in Scottsdale, Arizona, McGrath has been a nationally noted chef for nearly two decades.  Born in Texas, McGrath’s culinary career began with classical training in France, followed by prestigious postings including Chef de Cuisine at the Four Seasons Hotel in Austin, Texas; Executive Chef of the Four Seasons Hotel in Houston, Texas; and Chef/Owner of Sierra Grill in Houston, and Brio Vista in Austin, Texas. 

In 1988, Food & Wine magazine chose Robert McGrath as one of the “Ten Best Chefs in America.”  The following year, Chef McGrath’s DeVille Restaurant in the Four Seasons Hotel-Houston, was chosen by Esquire magazine as “One of the Best New Restaurants in America,” and in 1991 he was also the chef for the Economic Summit of Industrialized Nations.  

In 1992, McGrath migrated to Arizona to serve as Chef de Cuisine for Windows on the Green at the Mobil Five Star Phoenician Resort in Scottsdale, before moving on to open Roaring Fork in 1997.  Named after the river that flows through Aspen, Colorado, Roaring Fork’s distinctive, ruggedly elegant menu—featuring seasonal ingredients and Old West recipes restored with a new west twist—changed the face of American Western cuisine and broadened McGrath’s already successful career in the culinary industry.  In 2006, he sold his interests in Roaring Fork and purchased Pischke’s, an iconic bar & grill in downtown Scottsdale. Opening in April of 2008 will be McGrath’s newest creation restaurant REM.

Nominated five times by The James Beard Foundation as “Best Chef in America: Southwest,” (he brought home the honor in 2001), Chef McGrath is also a member of Arizona’s Culinary Hall of Fame.  He’s appeared on The Today Show, Good Morning America, The Morning Show on CBS, Live with Regis and Kathie Lee, Good Morning Arizona, CNN, Lifestyles of the Rich and Famous, and The Food Network, and also written the popular cookbook, American Western Cooking from the Roaring Fork.  Today, this hard-working father of three lives with his wife, Amy, in Scottsdale, Arizona.

Meliton “Mel” Mecinas, a 10-year veteran chef of Four Seasons Hotels and Resorts, was named executive chef of the Scottsdale property in February 2006.

Mecinas’ passion for cooking began at home, following in his father’s footsteps, working at Yoshiro, an Asian restaurant in Encino, California. Mecinas gradually began to hone his culinary skills, “learning by doing” and through considerable practice, precision and perseverance.

Mecinas’ next step found him working with veteran restaurateur Joachim Splichal, owner of West Hollywood’s Patina Restaurant, Pino Bistro in Studio City, and Café Pinot in Los Angeles.  Mecinas credits the nine years working with Splichal as the backbone of his training in the importance of service, presentation and attention to detail – all skills that would later serve him well in his career with Four Seasons.

“I learned the value of elegant presentation, and the importance of using only the highest quality, freshest ingredients,” says Mecinas.  “Mr. Splichal had very high expectations for his staff.  But that’s how I learned to be the best, and the most creative at what I do.”

In 1997, Mecinas began his career with Four Seasons, at the property in Santa Barbara.  During his time in Santa Barbara, Mecinas cooked the second course in a seven-course 90th birthday celebration dinner for renowned culinary personality Julia Child.  His Smoked Salmon Parfait with Osetra Caviar and Vodka Crème Fraîche Panna Cotta won rave reviews from the culinary great.

From Santa Barbara, Mecinas joined the team at Four Seasons Hotel Los Angeles at Beverly Hills, his most recent appointment prior to Scottsdale.  From high-profile celebrity guest requests and impressive gala award dinners to entertaining visiting politicians and dignitaries, Mecinas put his culinary training to the test overseeing Gardens restaurant, the Café, Windows Bar and Lounge, and the Poolside Grille.

In Scottsdale, Mecinas is responsible for the property’s many dining options, including the two main restaurants – Talavera and Crescent Moon.  Both provide seating indoors and al fresco.  Additionally, Mecinas oversees Saguaro Blossom, the casual poolside venue that caters to guests from lunchtime through pre-dinner cocktails.

Mecinas also is responsible for all food and beverage service throughout the conference and banquet facilities, juggling everything from a casual Southwestern barbeque for 100 guests on the Resort’s Troon Lawn to plated dinner service for an elegant wedding reception in the new Ironwood Ballroom.

Following his arrival, Mecinas reinvented Crescent Moon with a new menu featuring classic American cuisine influenced by the regional ingredients of the Arizona Sonoran Desert, thereby rebranding it as an American “Sonoran” Kitchen.

I am a native of Illinois and I grew up in the small town of Ottawa Illinios. One of my earliest memories of food is my grandmother’s cooking and the times my I would spend with my friends and family at my grandmother’s house eating that food and simply spending time with one another. While growing up, whenever I would see my grandmother, she would always try to get me to eat something or cook me something. Every holiday we would bake cookies at my grandmother’s house and everyone would bring a dish to share. During the holiday season we would eat the food we all had made while also enjoying each others company. From those early experiences with food and cooking, I developed the love of creating foods and dishes to share with friends and family. While being around my grandmother and observing how the food she created had the ability to bring my family closer, the education I received about food from spending time in the butcher shop with my father was a different experience all together.

Hanging out in the butcher shop with my brothers and father to this day are some of my greatest memories. Every time the shop would make sausage, burgers, or forcemeat we were allowed to have the scraps and do what with them as we pleased. My brothers and I would try different spice combinations with herbs and other items we had no idea how to use. This experience gave me my first feeling of the gratification that occurs when you make something that tastes wonderful but it also gave me my first feelings of the disappointment that occurs when you know what you just made doesn’t work. Thus, growing up I already experienced my first dose of success and failure in cooking. This ultimately led to taking foods 1 & 2 courses in high school.
I wouldn’t say that taking foods 1 & 2 led to culinary school but I would say it definitely influenced my love of cooking and food. Taking these classes made me realize that I wanted to be around food. After graduation from high school I knew that my next step in life would have to be culinary school. When I was choosing a school the decision was kind of complex because I was trying to find a good school that was also located in the vicinity of great restaurants. That is what brought me to Scottsdale, Arizona. The warm climate is a haven for great restaurants and countless resorts and spas.

While attending culinary school I worked part time at a catering company (Michael’s Catering). This job gave me a little more insight on how to work in a kitchen. Also, at this time my friends and I started catering small parties for people, only charging them for the cost of the food.
Upon graduating from culinary school I took an externship at the Arizona Biltmore, starting in the banquets kitchen and then moving to the fine dining restaurant Wrights. While working at the Biltmore I still worked on call and part time at Michael’s catering. I did this for about 3 years. From the Biltmore I headed to Paradise, Washington to work on Mt. Rainer. After a short stint in Washington I moved back to Arizona and back to the Biltmore where I worked for another year. After leaving the Biltmore I went on to work at the Boulders Resort and Spa in the fine dining kitchen. At Latilla (The Boulders Resort Restaurant) I worked my way up in a year from lead cook to the restaurant’s Sous Chef.

Working at Latilla has been a great experience for a young chef like me. The restaurant has a three and a five course tasting menu that changes everyday. Furthermore, are budget allows us to bring in the finest ingredients, which to me is one of the most exciting things about cooking. I think you have to enjoy ingredients and the transformation of raw product to finished product to really love fine dining cooking and the sacrifices that come with it. While working at Latilla I was a contestant on Fox’s Hell’s Kitchen where myself and thirteen other contestants competed to win a restaurant.                          

I believe that no matter how much experience you have or how many cookbooks you have read you ultimately have to love what you do. Cooks are so often forced to sacrifice their private lives as well as time with their friends and families in order to make the kitchen and restaurant in which they work more successful. Because the sacrifices that cooks often must make are so great, they have to love cooking and love food in order to make those sacrifices all worthwhile. Every time I step into the kitchen I have a clear knowledge of what I am giving up to be there, a knowledge the pushes me to be the best and do my best for every minute that I am working. When I cook I always try to exceed the expectations of my guests and of myself, a trait that has further translated itself into my daily life. From cooking I have learned to always try my best in life and strive for perfection. However, cooking has also taught me to accept disappointment and embrace my mistakes.

Robin has fifteen 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. 

Robin’s recipes and nutrition features can be seen regularly in Cooking Light, Health, Shape, Men’s Fitness, and Toddler magazines.  She also provides recipes to the American Heart Association, The American Institute for Cancer Research, and Weight Watchers.

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

Douglas Rodriguez, 38, a son of Cuban immigrants, was raised in Miami. He grew up with the sights, smells and tastes of Cuban/American cuisine and developed a passion for food early on. By the age of 13, he had a collection of cookbooks, pots and pans, and was developing and preparing original concepts. At 14, he landed his first restaurant job as a summer apprentice at The Four Ambassadors Hotel in Miami. After high school, he gained more experience at the prestigious Fountainebleau Hilton Hotel in Miami Beach before honing his skills and techniques at Johnson and Wales University in Providence, RI.

Returning to Miami, Mr. Rodriguez worked at the Sonesta Beach Hotel and Wet Paint Cafe. In 1989 he opened Yuca, an upscale Cuban style restaurant in Coral Gables. Yuca was a success, and at age 24, Douglas was a celebrated Miami chef, winning the "Chef of the Year, Miami" award from The Chefs of America and receiving his first and second "Rising Chef of the Year" nominations by The James Beard Foundation. While Yuca served distinctly Cuban cuisine, Douglas constantly studied new flavors, ingredients and ideas from his staff, which hails from United Nations of Latin American countries. Soon after that Douglas headed straight for New York City.

Mr. Rodriguez became the executive chef and co-owner of the phenomenally successful Patria, which opened in 1994 in New York City. It was the laboratory for his new cuisine, which he called "Nuevo Latino." Patria received a three star review in the New York Times and accolades from The New Yorker and Gourmet among others. After Patria, Mr. Rodriguez opened Chicama, a Peruvian ceviche bar, to 2 stars in the New York Times followed by Pipa, a Tapas bar that became one of the favorite spots for New Yorkers.

Recently, Newsweek selected Douglas Rodriguez as one of the 100 Americans that will influence the coming millennium. People magazine featured him in an article titled "Douglas Rodriguez - Superchef Makes Latin Food Haute Haute Haute." In 1994, the Fine Beverage and Food Federation elected Mr. Rodriguez as the Culinary Master of North America and the New York Culinary Master. He received the prestigious 1996 James Beard Foundation's Rising Star Chef of the Year Award.

Mr. Rodriguez is the author of Nuevo Latino (published in October 1995), Latin Ladles (published in November of 1997), Latin Flavors on the Grill (published in 2000) and has been signed by a major publisher to complete a four book series. In March 2003 he released his fourth book, The Great Ceviche Book. Mr. Rodriguez has been featured in myriad national publications including Food and Wine, The Metropolitan Home, Esquire, and Bon Appetit, and has made numerous television appearances including Late Night with David Letterman, Good Morning America, The Today Show, and CBS Weekend This Morning. Mr. Rodriguez is a member of the Chef Conclave for American Airlines. In May 1998, he was awarded an Honorary Doctorate degree from Johnson and Wales University.

Nancy Silverton began her career in a vegetarian kitchen in Sonoma, CA. It was in this kitchen that Silverton discovered her passion for cooking and enrolled in Le Cordon Bleu culinary school in London, England, to pursue an “official” culinary education. After graduating with a solid foundation in culinary arts, Silverton became the assistant pastry chef at Michael’s Restaurant in Santa Monica and here decided to follow her fervor for pastry and attended the Le Notre Culinary Institute in Plasir, France to hone her skills.

In 1982 Silverton returned to the states by invitation of Wolfgang Puck to be the head pastry chef at his world renowned Beverly Hills restaurant, Spago. Living again in the US, Silverton longed for a bread with a crisp crust and a soft, airy interior, with the tang of an all-natural starter as she had tasted in Europe, and began teaching herself the ancient art of sourdough bread baking. On January 1, 1989 La Brea Bakery was born. For her contribution to culinary culture, Silverton was awarded the James Beard Foundation’s Pastry Chef of the Year award in 1990. In November of 2006, Silverton opened Mozza, with partners Mario Batali and Joe Bastianich. In 2006, Silverton was named one of the most influential people in Southern California by the LA Times. Her seventh cookbook, “Twist of the Wrist”, was released in March of 2007.

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. 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.

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 '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. In 1998, he received the Best Chef: Southwest award by the James Beard Foundation. Stratta currently showcases his talents at Wynn Las Vegas as Executive Chef of both his namesake restaurant ALEX, featuring French cuisine, as well as Corsa Cucina & Bar, that highlights rustic Italian fare. In 2005, ALEX was selected as one of the “Best New Restaurants in America” by Esquire magazine and in 2006, 2007 and 2008 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.

John Sundstrom began formal training at New England Culinary Institute, in Montpelier, Vermont, in 1987 where he completed the two-year program with honors and an associates degree. Prior to NECI, Sundstrom apprenticed for four years to Chef Yasuyuki Shigarami, classically trained in Japanese cuisine and sushi. He moved to Seattle in the 1990’s, worked at raison d'etre, Campagne, and Café Sport, learning about local ingredients and meeting northwest farmers and foragers. He was Chef de Cuisine at Dahlia Lounge, working closely with owner Tom Douglas, developing the restaurant to one of national prominence. 

In October and November of 1999, he also went on a working tour of New York and San Francisco’s finest kitchens, a sort of "Culinary Graduate School.” Following these inspiring and educational travels, Sundstrom returned to Seattle with a renewed sense of purpose, new ideas and techniques, and a greater understanding of excellence. In 2000, he took over at Earth & Ocean, and within 6 months Sundstrom was named one of Food & Wine Magazine's Best New Chefs for 2001. In 2003, he opened Lark, a sustainable artisan focused restaurant in Seattle's Capitol Hill neighborhood, with his wife, JM Enos and partner Kelly Ronan. He has been featured on the Food Network’s “Best of” show and Bobby Flay’s “Food Nation.” Sundstrom was nominated for “Best Chef Northwest” by the James Beard Foundation in 2005 and 2006, and won the award in May of 2007.

Sam Talbot, a native of Charlotte, North Carolina, is one of the most-watched chefs on Bravo's "Top Chef" TV series.  Sam’s culinary training began when he decided to attend Johnson and Wales University in Charleston, where he trained under Charleston's own James Burns at J. Bistro in Mt. Pleasant. 

After college, Sam moved to New York City.  By the age of 24, he became the executive chef of the Black Duck Restaurant. At age 26, Sam opened the Williamsburgh Café as chef and owner in Brooklyn, New York. Thanks to his offerings at Williamsburgh Café, Sam was nominated for both “Best New Chef: Brooklyn” (Citysearch) and “Best Restaurant” in Brooklyn (New York Post). 

Sam’s dishes have been praised by the New York Times, New York Magazine, Daily News, New York Post, Zink Magazine, Time Out Magazine and Forbes Magazine.  As a relatively young chef, Sam has only begun to make his mark in the culinary world.  But the six-foot, five-inch Sam is not only known for his cooking skills.  This towering chef has also been lauded by numerous national and local publications as being one of New York's sexiest chefs. 

Sam is working hard on putting together all the pieces to open up a restaurant in early 2008 where he will showcase his love of seafood and passion for seasonal and locally sourced ingredients.

Scott was inducted into the Arizona Culinary Hall of Fame in April of 1998. He holds numerous medals from ACF sponsored competitions. As well as the Iron Chef Winner sponsored by The New Times for 2004 & 2005. Scott has been a member of local associations such as the American Culinary Federation; he served on the boards of the Arizona Restaurant Association, Scottsdale Culinary Institute, an Arizona State Board Advisor for VoTec from 1996-2000 and also as Vice President of the International Les Toques Blanc International Chef Association.

Scott appears on Fox Channel 10's Arizona Morning Show presenting live cooking demonstrations and wowing viewers bi-monthly, as he has done for the past eight years.

With a background deeply rooted in New England’s culinary history, Chef Bradford Thompson’s culinary palette is strongly influenced by his summers spent lobster trapping off the coast of Maine and picking fresh blueberries with his grandmother. Upon completion of his studies at the University of Rochester, Bradford combined his passion for fresh ingredients with the classic training he received working under renowned Chefs: Vincent Guerithault, Alessandro Strata and Daniel Boulud and staging in the kitchens of Michelin Starred restaurants throughout France. These experiences led Bradford to the helm of one of the finest restaurants in the country, Mary Elaine’s at the Phoenician in Scottsdale, Arizona. While at Mary Elaine’s, Bradford was able to combine his strong American culinary sensibilities with his classic French training, ultimately creating food that is uniquely his own. 

Under Bradford’s watch, Mary Elaine's scored some of the most coveted industry awards such as the prestigious Five-Diamond designation by the American Automobile Association, The Mobile 5-star award, and the esteemed Grand Award from Wine Spectator magazine. Bradford was named one of Food and Wine Magazine’s Best New Chefs of 2004 and he won the prestigious James Beard Award: Best Chef Southwest in 2006. In 2006, Bradford was also inducted into the Scottsdale Culinary Hall of Fame for his contribution to the community and the culinary world. Bradford and his cuisine has been featured on many national print and television outlets including the TV Food Network, NBC Today Show, CBS Early Show, Wine Spectator, Food Arts, Gourmet, Bon Appetit, and Food and Wine.

Executive Chef / Partner, BLT Restaurants

The sensory thrills of fine cuisine have long compelled Chef Laurent Tourondel whose youth was spent scooping snails out of their butter-soaked shells and coaxing rich flavor out of cocottes of braised rabbit.  The relentless ennui with which he greeted his other studies left a single alternative for the burgeoning chef—a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.”  This would serve as the foundation for a career that would usher Tourondel through some of the world’s most esteemed kitchens and into the good graces of the New York dining community. 

Beginning as chef to the Admiral in the French Navy, Tourondel’s early training is marked by its French classicism.  In New York, he worked under Bruno Tison at Restaurant Beau Geste before returning to France for a post at Restaurant Ledoyen under Jacques Maximin.   He labored at the three-star Michelin Relais & Chateau Troisgros, a mission which ultimately led to his post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City.  A stage with Joël Robuchon and a lauded stint as Executive Chef at Palace Court Restaurant at the World Famous Caesar’s Palace Hotel & Casino would pave the way for Tourondel’s triumphant return to New York City. 

At Cello, that elegant, old world townhouse on the Upper East Side, he amassed a series of stellar accolades, propelling the veteran chef into the public eye.  When the restaurant closed its doors, Tourondel took the time to travel through South America, Asia and Africa, a trip that would be fundamental in the further development of his unique methodology. 

Tourondel returned to the states to open a modern American Steakhouse:  BLT Steak.  The accolades followed – two stars in The New York Times, three stars in Crain’s—and the BLT brand began to take shape.  2005 saw the opening of Tourondel’s BLT Fish, a combination New England fish shack and formal dining experience, which earned a prestigious three star review from The New York Times.   That same year, downtown diners delighted in the opening of BLT Prime, an expanded version of his uptown gem that celebrates a variety of meats and cuts based on a traditional steakhouse menu.

Tourondel has accomplished beautifully a nearly impossible task—the seamless integration of haute French sensibilities into the hearty constituents of American cuisine.  Indeed he has explored American food with the probing curiosity of a true chef, one who understands and appreciates the innate charms of quality ingredients and how they will respond to his classic techniques.  The result, and indeed the success of the expanding BLT concept, speaks for itself. 

Tourondel’s successful interpretations of American steak and fish houses have spawned a number of satellite projects including BLT Burger, which opened in New York City in 2006.  Lively and casual, it features a variety of burgers, shakes and sides. BLT Burger is scheduled to open at The Mirage in Las Vegas in spring 2008.  BLT Steak outposts in Washington, DC, Puerto Rico, Dallas and White Plains have brought the inimitable flavors of the BLT name to new communities of diners. 

Tourondel opened BLT Market at The Ritz-Carlton New York, Central Park in August 2007.  BLT Market focuses on fresh, seasonal ingredients available in farmers’ markets, paying particular attention to unusual, wild and locally grown items. Seasonal fish, meat and cheese are sourced from local producers.  The menu rotates monthly, and blackboard specials are updated weekly with first-of-the-season produce.

In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year.  This most recent accolade affirms his place among the top in the culinary world, while further solidifying his acclaimed BLT restaurants as some of the nation’s best. 

Upcoming projects include additional locations of BLT Steak in Los Angeles, Miami, Scottsdale and Atlanta, as well as a concept in development for Trump Soho in New York City.

With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur Laurent Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

Owner / Executive Chef
Vie

• Awarded Three Stars by Phil Vettel, Chicago Tribune
• Named Best New Chef by Chicago Magazine
• Named Rising Star Chef by Restaurant Hospitality Magazine
• Named Rising Star Chef by StarChefs.com
• Named Jean Banchet Rising Star Chef
• The Go List: Hottest Restaurants in the World, Food & Wine Magazine
• Staff Pick, Gourmet Magazine
• “Heating Up The City”, Travel + Leisure Magazine
• Best Restaurant Dishes of 2006, Food & Wine Magazine
• Best New Chef 2007, Food & Wine Magazine
• Rising Star Chef 2007, Chicago Social ‘CS’ Magazine

When you meet Chef Paul Virant, you first notice his intensity and focus, complemented by his genuine warmth and geniality. Learning more about his background, it becomes quickly evident that this dynamic young chef is living and sharing his life’s passion every time he steps into the kitchen.

Food has played an integral role in shaping Virant. His earliest childhood memories are dominated by family traditions such as baking pies and sourdough bread interspersed with weekly visits to the local smokehouse and farmers market. Virant has always been driven by his natural curiosity for food, cooking and the outdoors. As a young boy growing up in Missouri, he foraged for mushrooms with his siblings, preserved fruits and pickled vegetables with his grandmothers and visited local wineries with his parents. All of this instilled a deep-rooted respect for seasonality and tradition, ultimately shaping him as a chef.

After graduating from Wesleyan College with a degree in Nutrition and working in several local kitchens, Virant enrolled in The Culinary Institute of America. While pursuing his culinary degree, he was drawn to the Cascade Mountain Winery where he first put his wine knowledge to the test in the vineyards and then honed his culinary skills in the kitchen. Culinary degree in hand, Virant left the Hudson Valley and moved to Manhattan where he worked under Wayne Nish and Hilary Gregg at March. Two years later, Virant returned to the heartland to work at Charlie Trotter’s and later Ambria. After a brief stint in Honolulu opening Padovani’s Bistro and Wine Bar, Virant made his final return to Chicago. There, he joined the culinary team at Everest, followed by the top toque position at Outpost. Before opening Vie, Virant worked at Blackbird. Virant’s cuisine reflects the seasons, local harvests and the world becoming a smaller place. The menu supports local family farms while at the same time, it takes advantage of the increased availability of specialty foods from across the globe. Best described as Seasonal Contemporary American cuisine, the menu is strongly influenced by Western European cultures and rustic fare. Virant’s ultimate mission is to use high-quality, fresh ingredients for every component on the plate.

Vie, appropriately named after the French word for life, reflects many of the personal beliefs and experiences that Chef/Owner Paul Virant has collected throughout his life’s journey. Fulfilling a life-long dream to own his own restaurant, Virant looks at Vie as an expression of himself and his passion: “I wanted to create an extension of my home, where people can come and enjoy good food and drink in the company of people whom they care about. My goal is to help them enjoy every morsel and drop of life.”

In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Wong has made a highly successful career out of marrying elements of different ethnic cooking styles, along with the finest Island-grown ingredients. Fusing French techniques with local and Asian ideas naturally makes for an East West menu. He apprenticed at The Greenbrier Hotel and then went on to Lutece in New York City. His mentor, Andre Soltner, emphasized early in his career the importance of being a “skilled craftsman” and to cook with two feet on the ground. Wong’s professional philosophy of not being different solely for the sake of being different has stood him in good stead over the years. 

In 1994, he was named one of 13 Rising Star Chefs in America by the Robert Mondavi Winery for culinary excellence. In April of 1995, he opened “Alan Wong’s Restaurant” in Honolulu. In 1996, he received a James Beard Foundation nomination for the nation’s Best New Restaurant and is a James Beard Award winner for Best Chef: Pacific Northwest, 1996. In March 2002, the Inaugural 2001 Wedgewood Awards honored Chef Wong as one of the ten U.S. chefs nominated for the title of World Master of Culinary Arts.

Executive Chef, The Roaring Fork

Meet Bryan Hulihee, executive chef at Scottsdale’s iconic Roaring Fork restaurant. A graduate of the Scottsdale Culinary Institute (an affiliate of the famed Le Cordon Bleu cooking academy), Hulihee honed his razor sharp skills in kitchen galleys across the Valley. After starting his culinary career at the now-defunct Florentine steakhouse, Bistecca, Hulihee earned a position at Lon’s, the award-wining Paradise Valley eatery ensconced inside the Hermosa Inn. Here, Hulihee learned an appreciation for combining bold Western flavors with fresh, seasonal, and indigenous ingredients (often plucked from the on-site gardens). These skills would serve Hulihee well at his further postings, including Cholla chophouse at Casino Arizona and the Southwestern-themed Phantom Horse Grill at the Pointe South Mountain Resort.

In 2001, Hulihee joined the staff at the Roaring Fork, where he worked closely with founding chef, Robert McGrath for more than 5 years. Additionally, Hulihee has cooked at a variety of top culinary events across the nation, including preparing dinner at the famed James Beard House in New York City and a BBQ at Dean Ferring’s delightful Dallas eatery, Mansion on Turtle Creek. In short, this Fork’s in good hands.

"Mosaic is my passion," says Deborah Knight, chef and owner of the acclaimed restaurant. Opened in 2001, Mosaic has returned her fervor. Knight was honored as "Best New Chef 2002" by Food & Wine and Mosaic received "Best New Restaurant" 2002 from Phoenix Magazine and the "Award of Excellence" in 2002 and 2003 from Wine Spectator. "I was shocked to be this successful so quickly," says the chef, who notes that Mosaic had been open just three months when the James Beard House called and four months when Food & Wine phoned. To be nationally known in the first year was beyond our expectations.

A graduate of the California Culinary Academy in San Francisco, Knight trained in Scottsdale under Chef Cary Neff. Although she traveled the world to invent her cuisine, she returned home to build Mosaic. I believed that Scottsdale could handle this sophisticated palate, Knight says. I've watched it grow into a beautiful destination city. Scottsdale is a great integration of everything you could want in a vacation.

Serving dinner six nights a week, Knight emphasizes healthy, organic, inventive dishes that feature whole grains, balanced whole foods and lean meats, along with mouthwatering desserts and 380 wines to complement the ever-changing menu. The "diversely global" menu includes African, Vietnamese and Thai influences as well as some Native American traditions. "I collect mesquite beans and use them in puddings and breads. Prickly pear cactus buds make a great sorbet," says Knight, who notes that a number of customers fly in from London and New York to enjoy her culinary delights. One gentleman from New York comes here once a month. It is so wonderful to cook for someone who adores it.

Recognition and Awards
AAA - Four Diamonds 2005, 2006, 2007
Wine Enthusiast - Award of Unique Distinction 2005, 2006
AZ Business Mag - Most Romantic 2006-2007
Phoenix Mag. - Best Restaurants 2003 - 2007
SPIRIT Mag. (Anthony Dias Blue) Best & Brightest Chefs 2003
Food & Wine -Best New Chefs 2002
Phoenix Mag - Best New Rest. and Best Vegetarian 2002
City Magazine - 2002

A believer in giving back to the community, Chef Knight is dedicated to many
charitable causes via gifting and participation when she can excuse herself from
the kitchen. Her charitable causes include and are not limited to the following;

Celebrity Fight Night
Actor’s Theatre
Scottsdale Culinary Festival La Tour Culinare
Hospice of the Valley
Scottsdale Healthcare
AZ. Council on Economic Education
The International School of Arizona
Wine, Women & Jazz
Maricopa County Bar Foundation - Barrister’s Ball
Notre Dame Prepatory High School
Boys and Girls Club - DLB Derby
Hospice of the Valley
Xavier College Prepatory
Our Lady of Joy Lady’s Guild.
AZ Literacy & Learning Center
Pinnacle Peak Parks

Executive Chef
Wildfish Seafood Grille at Scottsdale Waterfront

Zach Hunter, Executive Chef at Wildfish Seafood Grille in Scottsdale, Arizona brings his personal passion for cooking and his great culinary skills developed in some of the finest kitchens in the country. Hunter started cooking professionally at the age of 15. In 2004, Hunter moved to Arizona to attend the Arizona Culinary Institute. After graduating at the top of his class, Hunter earned an internship at Eddie V’s Edgewater Grille in north Scottsdale where he excelled in all the stations of the kitchen. Two years later, Hunter’s prodigious talent and dedication to his craft led to his promotion to sous chef when company Executive Chef and Partner John Carver and the Eddie V’s team opened Wildfish Seafood Grille in 2006. In late 2007, after spending another year-and-a-half of seasoning as Sous Chef under Executive Chef James Robert, Hunter was promoted to Executive Chef at Wildfish. At Wildfish, Chef Hunter combines Asian influences with traditional French techniques to produce subtle yet sophisticated preparations that emphasize each dish’s natural flavors. This translates to innovative new appetizers such as Hawaiian Poke (po-kee), sushi grade tuna tossed with lime-sesame-soy vinaigrette and served with a marinated seaweed salad, as well as inventive entrées such as Sautéed Hawaiian Butterfish with a Fresh Jonah Crab & Celery Salad and a Light Coconut-Lime Broth. Chef Hunter has also expanded Wildfish’s raw bar offerings to include even more seasonal specialties such as Seared Tataki of Hawaiian Kajiki with Soba Noodle Salad, Sliced Kona Kampachi Sashimi with Lime and Wasabi, and fresh Wellfleet, Cockenoe, and Moonstone oysters plucked from the cool, briny waters off Cape Cod and Connecticut. “We fly in the best seafood from all over the world daily,” Hunter says. “So my approach is to show off the quality of the fish and shellfish with the proper cooking technique and then subtle enhancements of a light sauce or garnish. I want people to taste the quality of our awesome, fresh fish and shellfish.”

About Wildfish
Wildfish is a hip, high-energy, and contemporary restaurant located inside the Scottsdale Waterfront. Wildfish’s fresh, exciting décor includes high, exposed ceilings, custom lighting fixtures, hardwood floors and raw brick walls. Savor an ever-changing menu of shellfish in the oyster bar, or catch up with friends over premium cocktails inside the always buzzing bar area overlooking the exhibition-style kitchen. Throughout the dining area, guests relax in high-backed leather booths, enjoy impeccable service and dine on Wildfish’s fresh seafood and succulent steaks.

Bryan Williams, Executive Chef for Barcelona North Scottsdale, was raised in Southern California where he was exposed to a style of cooking that fused unique Asian culture and Traditional American influences to create a flavorful masterpiece. From early on, Chef Williams worked in restaurants from San Diego to La Jolla where he found his passion for the food and beverage industry.

Chef Williams graduated from the acclaimed California Culinary Institute in San Francisco.  After honing his talents in Café Japengo in the Hyatt Regency La Jolla which claimed awards such as “Best Pacific Rim Cuisine" by San Diego

Magazine - 5 years in a row” as well as Best San Diego Fusion Cuisine by 944 Magazine” to name only a few, he trained under the renowned tutelage of Chef Arnold Eric Wong at EOS in the Haight Ashbury District of San Francisco.  EOS captivated San Francisco diners with its unique Asian fusion cuisine earning a place in the Top 15 Restaurants in San Francisco. Chef Williams success in these award winning restaurants grabbed the attention of James Beard celebrated Chef Mark Militello, owner of a quartet of superb AAA four Diamond Award winning South Florida restaurants from South Beach to Palm Beach. 

For the next three years Chef Williams worked daily with Chef Militello working on everything from menu development and hiring chefs for the four properties to working with architects in future project design.  It was here that Chef Williams  hard work  helped earned these restaurants the “Golden Spoon Award”, “Food and Wine’s Top 100 Restaurants”, “Best Restaurant in Ft Lauderdale” from the Miami Herald, “New York Times Top 100 Restaurants:, “Gourmet Magazine’s Best Restaurant” and “Conde Nast Traveler lists Mark's South Beach as one of the Top 100 Restaurants in the world”

It was in August 2003 that Starwood’s Westin Kierland Resort and Spa named Chef Williams the Chef de Cuisine of Brittlebush Bar and Grill.  In addition to his responsibilities as Chef de Cuisine, he participated in Arizona Food and Lifestyle Golden Plate award, was invited to the James Beard House Dinner in New York City three times in the same year and the Napa Valley Wine Auction and Dinner for over 2000 guests.

Outside of the kitchen at Barcelona, Chef Williams enjoys fishing, skeet shooting and spending time with his wife and two children.

Certified Master Chef

Since 1992 Chef Hilmar Jonsson has served as Corporate Chef for Icelandic® USA. Chef Jonsson serves as an integral part of Icelandic's sales and marketing team where he markets Icelandic® products and fish consumption in general via food shows, conferences, seminars, and other special marketing events. In addition Chef Jonsson is responsible for recipe development and customer and sales training concerning product knowledge and application.

Prior to 1992 Chef Jonsson was in charge of almost every food presentation given by the Icelandic Export Board abroad, and during the 1980's and 1990's prepared most banquets given by the former Icelandic President Mrs. Vigdis Finnbogadottir, both abroad and at Bessastadir, Iceland.

For May 1986 - 1992, Chef Jonsson was President of the Icelandic Chefs Association, and since 1987 "Baille Delegue d'Islande" for the international club "Chaines des Rotisseurs". Chef Jonsson is a member of Club des Chefs des Chefs, the only member from Iceland.

In 1981 Chef Jonsson, with his wife Elin, founded Gestgjafinn, the only gourmet magazine in Iceland. In 1987 they sold Gestgjafinn to devote more time to their cooking school, Matreidsluskolinn OKKAR, which they ran for three years and have since sold.

Chef Jonsson received the Honorary Service Order from the Icelandic President as well as from the President of Finland, King of Spain, and Queen of England.

He has also received the Cordon Rouge Order, given by the Nordic Chefs' Association, the Cordon Blue Order, given by the Icelandic Chefs' Association, and a gold medal in an international cooking competition in Copenhagen, Denmark.

Chef Hilmar Jonsson received his Master Chef Certification in 1969. It takes approximately seven years to become a master chef in Iceland and is the pinnacle step of a chef's education.

A premiere mixologist whose inspired cocktails have graced the front pages of leading national newspapers, James Moreland is one of this generation’s leading spirits authorities. He has been a bartending fixture in New York City for more than eight years — most notably as head bartender at the famed, mixology-forward Town bar.

Moreland’s mastery at blending flavors and textures, creating a taste experience, and enhancing the cocktail moment is beyond compare — especially when it comes to gin, his spirit of choice. He continues to surprise and attract a regular fan base with his ingenious and luxurious style of cocktail apothecary.

When he began his career, James Moreland never thought he’d one day be among the foremost cocktail connoisseurs in the country, let alone the U.S. Master Mixologist for BOMBAY SAPPHIRE, the finest super premium gin.

In this role as U.S. Master Mixologist, Moreland brings his significant talent to a brand that is already known for spearheading the cocktail movement. Moreland travels the country discovering new flavors, inciting cocktail trends, and educating consumers on the fine art of mixology. He does so with a spirit that is not only crisp and smooth, but perfectly balanced and extraordinarily versatile.

Moreland is honored to be representing a brand he loves and is thrilled with his position as BOMBAY SAPPHIRE U.S. Master Mixologist — “I have the best job in the world.”

James Moreland resides in New York City.

Preparing and sharing food has been a life-long passion for Shelley Sikora. Drawing upon her family’s Sicilian roots, Sikora uses that passion to conceive and launch unique restaurant concepts while writing and teaching others about her style of cooking.  As a proven successful entrepreneur, Sikora has founded and franchised restaurants in the U.S. and Australia.  As a published author and broadcast host, she shares her love of good food through her cookbooks and television cooking show.

Beginning in the late 1980’s and continuing through 2005, Shelley Sikora co-owned and managed dozens of full-service restaurants across eight states and franchised in Australia under the  Bobby McGee’s USA & Bobby McGee’s of Arizona brands.

While Sikora managed the restaurant empire, she conceived and launched a smoothie bar franchisor, Juice Works.  After developing the brand, recipes, menus and even sales and training materials, the entire operation was purchased by national yogurt franchisor, TCBY.

But Sikora’s biggest project was yet to come.  Based on national research and taste tests in barbecue capitols across the country, Sikora launched a new 10,000 sq. ft. restaurant concept, BOBBY Q, GREAT STEAKS AND REAL BBQ, located in Phoenix, Arizona.  Sikora’s creative menu treatment of classic barbeque entrees were quickly accepted by customers and the critics.  Customers patiently waited for seating while the awards rolled in:  “Best Food” at the Scottsdale Culinary Festival, Great Arizona Picnic 2006, as well as “Best New Restaurant, Phoenix Magazine and “Best BBQ” by AOL City Search among others.

Sikora maintains her passion for food by sharing her experience with readers and viewers.  Her first published cookbook, “An Italian Affair” was released in December, 2002.  As a second generation Sicilian, Sikora literally grew up in the kitchen learning to cook and bake from her mother whose treasured recipes are included in the book. In 2006, her second cookbook “100 Tantalizing Ways to Make Tomatoes & Mozzarella” was released by Harvard Common Press.  That same year, she was one of 34 U.S. chefs chosen to appear in the 2006 IACP cookbook, “For the Love of Food”.

Sikora is also as comfortable in front of the camera as she is over the stove.  She created, produced and hosted her own TV cooking show, “Home Plates”, broadcast on Phoenix CBS affiliate, KPHO Channel 5. She frequently appears as a guest on many other local and national TV and Radio programs.  

In addition to her business success, Sikora has been recognized with a certificate of appreciation for her work with community activities, such as Wine, Women and Jazz.  She maintains membership with the Scottsdale League for the Arts. 

Sikora success as a chef, businesswoman, author, host and teacher and community volunteer continues the teaching tradition through her cooking classes conducted at Sur La Table, Kitchen Classics and Sweet Basil Gourmet.

Chef de Cuisine Ray Anderson is the creative force behind the progressive American menu in the newly-renovated Palm Court.  Starting his tenure in the kitchen’s pantry in 1990, Anderson’s talent was rewarded with a rotation through banquets, the position of PM Chef, and ultimately, the chef de cuisine of Palm Court, the resort’s signature restaurant. “I’ve been fortunate to have had a diverse career without leaving this property.  The variety of positions I’ve held has offered me a wealth of experience plus the continuity of being a member of this great resort family.”

A native Phoenician, Anderson fondly remembers dining with his father in a favorite restaurant and relishing how “the flavors were so distinct and so right that I would think about that meal all day and start looking forward to our return visit.” Anderson strives to create that same sensation for his diners as he “focuses on making the first bite taste just as good as the last bite.”

On the home front, Anderson most enjoys cooking hearty and flavorful soups for his family, but once he dons his toque, his demanding attention to detail drives him and his staff to create brilliant sauces and breathtaking presentations.  “Each ingredient has to be at its freshest to satisfy our standards, which allows for no shortcuts in the kitchen.  But the reward is to create that memorable dining experience for our patrons —like I experienced as a kid--which makes them happy and repeat guests.”

Sean has a passion for creating memorable food and delivering superior service; his attention to detail has made him invaluable in new venue start-up operations.  To his credit, Sean has opened all of the major league facilities in Phoenix including Chase Field (formerly Bank One Ballpark), US Airways Arena (formerly America West Arena), Glendale Arena and, now, University of Phoenix Stadium.

Prior to moving to Phoenix, Sean worked for the Ritz-Carlton, Naples, Florida, as part of their opening team.  In 1988, he was moved to Phoenix to open the Ritz-Carlton, Phoenix as the Executive Chef.

The menus that Sean creates are  innovative, delectable and imaginative; he is a true artist.  Additionally, his expertise in all areas of food management, food handling and food safety techniques adds considerable value to his award winning menus.

Juan Solorio, Chef of Ristorante Sandolo, is responsible for Hyatt Regency Scottsdale’s Italian Bistro.  He oversees its kitchen operation and staff.

Born in Mexico City, Solorio began his culinary career 17 years ago when he moved to Phoenix, Arizona at the age of 17.  Since that time, he has worked in a number of Valley restaurants.  Joining Hyatt Regency Scottsdale in 1993 as a pantry cook, he quickly demonstrated his culinary talent as an assistant chef and Chef de Cuisine in the Golden Swan and Chef of Ristorante Sandolo.

While in Golden Swan, it was awarded a four-star rating by Mobil Travel Guide and named one of the top five restaurants in the Southwest by Conde Naste Traveler’s Reader Poll.  It has also been named one of the “Outstanding Restaurants of the World” by Travel Holiday magazine.  Distinguished Restaurants of North America awarded Golden Swan the DiRoNa Award for “raising the level of excellence in every aspect of the fine dining experience.”  It has also been named “Best Brunch” numerous times.

I like oldies music, fine restaurants, foreign travel, and a nice bottle of cabernet sauvignon.  I craft wine cellars during the day, and sip good wine at night.  My background as a frequent conversationalist, wine sommelier, scholar in the Masters of Wine Program, and head "mucky-de-muck" of a world renown wine and food society has led me to co-host “Good Libations, The Wine Show ,” where I  hope to  teach 
something new about wine, while preserving the traditions.   Join me each week to celebrate the wonderful world of wine.

• Current Wine Radio Host – 2 ¾ years: “Good Libations, The Wine Show;”
• Certified Sommelier – 2nd level: International Sommelier’s Guild;
• Master of Wine – Scholar enrolled in Program, Court of the Masters, United Kingdom;
• Wine, Fine Food & Dining Director, and Contributing Writer – “View AZ Highlife  Magazine.” 
• American Institute of Wine and Food: Past Chairman, Arizona Chapter
• Producer/Director, starred in “From Grape to Glass” Short Subject featured in ’07 Las  Vegas International Electronics Show;
• Wine seminar instructor and educator; prolific wine/food writer; consultant
• Castle Mark Cellars – Owner.  Custom Wine Cellars, 4 years to present
• Von Construction & Development – Owner.  Custom Home Builder and Remodeling, 25 years to present
• Former U.S. Air Force and commercial pilot, Viet Nam Veteran

Art DeCabooter has served as president of Scottsdale Community College since 1978. His civic leadership includes serving as chair of the City of Scottsdale’s McDowell Sonoran Preserve Commission and serving as chair of the City of Scottsdale’s Ad Hoc Ethics Committee. He has served in leadership roles for myriad clubs and organizations including the Scottsdale Area Chamber of Commerce, the Scottsdale Charros, the Arizona Town Hall, Scottsdale Historymakers, Community Celebrating Diversity, and Xavier College Preparatory School. He has been president of the Arizona Community College Presidents’ Council, the Scottsdale Rotary Club, Scottsdale Healthcare Systems, Xavier College Preparatory School for Girls Advisory Board, the Scottsdale/ Paradise Valley Y.M.C.A and the Scottsdale Foundation for the Handicapped. 

At the national level, Dr. DeCabooter is a member of the board of directors of the National Catholic Educational Association and chairman of the board of the National Association of Boards, Commissions and Councils of Catholic Education. He holds degrees from St. Gregory’s Junior College, St. John’s University and Indiana University. Dr. DeCabooter has received many honors and awards including Arizona Communuity College President’s Council Award for Service and Leadership, Charro of the Year, Citizen of the Year, City of Scottsdale Historymakers Hall of Fame Award in 1999, Scottsdale Healthcare Honor Ball Recipient, Scottsdale Chamber of Commerce Outstanding Leadership Award, Volunteer of the Year, and Scottsdale Foundation for the Handicapped Board of Directors Award.

Carrabba’s Italian Grill was founded in Houston in December of 1986 by Damian Mandola and his nephew Johnny Carrabba.  Both Damian and Johnny have extensive restaurant experience and belong to one of Houston’s most successful restaurant families.  Many of the recipes on the menu are authentic, and belong to Damian’s mother Grace Mandola.  Damian has preserved the originality of Carrabba’s by traveling extensively to his grandparents’ native Italy and through out the United States, in search of unique Italian dishes.  This attention to detail and willingness to offer high levels of customer service led directly to the success of Carrabba’s restaurants. 

Damian grew up in Houston.  He attended St. Thomas High School and Sam Houston State University.  Damian has five children. His daughter, Marissa, a graduate of Texas A&M University, now lives in Bryan/College Station with her husband Clayton.  One of his twin sons Damian, is a senior at Boston University, while Dominic works for a beverage distributor.  Damian and his wife Trina have two children, Nino and Ava Grace.

He founded Damian’s Cucina Italiana in 1984 as the fine dining successor to Damian’s, which he first opened as a college senior.  Damian was owner and Executive Chef until 1995 when he sold it to a group of investors, who have maintained its name. Damian’s Cucina Italiana is celebrating their twenty second anniversary this year.

He and Johnny Carrabba founded Carrabba’s in response to their perceived need for a casual dining and entertainment style Italian restaurant.  Both are very active in the local community, hosting many charitable events and donating lots of time and effort to local causes.

This local spirit and outstanding food and customer service led to a partnership with Florida based Outback Steakhouse, Inc.. In 1993 this partnership was formalized, and led to 10 Carrabba’s Italian Grills being opened in Houston and Florida.  In 1995 Outback acquired the rights to develop the Carrabba’s theme nationwide.  There are currently 235 Carrabba’s Italian Grill locations around the United States, with plans for 15 more to open in 2007.

Houston retains the original flavor of this dream, with the two original locations on Kirby and Voss.  Both serve very large lunch and dinner crowds, while the other Carrabba’s are open only for dinner in keeping with the Outback corporate philosophy.  This philosophy has led to the explosion in popularity of Italian food, but especially the Carrabba’s Italian Grill concept.  This concept is to serve high quality, moderately priced, good as home made, authentic Italian dishes in a casual and homey atmosphere.  Every meal is cooked fresh to order in an open kitchen featuring wood burning ovens for fresh pizzas, and creating a festive and entertaining atmosphere.

Hometown: Saigon, Vietnam

Current Position: Morning news anchor advertisement  
 
 When you joined 12 News: January 2003

College Graduated from: UCLA

Interests/Hobbies: Cooking, traveling, photography, reading, playing with my two Golden Retrievers, and I'm addicted to the Food Network - I love Giada de Laurentis, Rachel Ray and Paula Dean

Favorite Food: Italian and Asian

Favorite Color: Pink

Pets: 2 Goldens - Napa Bella and Buckeye (sister and younger brother)

Where else you have worked: Gainesville, Daytona Beach and Orlando in Florida; Columbus, Ohio

Awards Received: Emmy, Nominated for another Emmy, Casey Award and Ohio Society of Professional Journalism Awards

Your Biggest Pet Peeve: People who put their feet on the dashboard

What I'm Passionate About: Food

Mayor Mary Manross has been Mayor of Scottsdale since June 2000. She was reelected and began her second term as Mayor in June 2004. Previously, she served two terms as a City Councilwoman from 1992 to 2000.

Mayor Manross has held leadership positions in city government and community, educational and church organizations since she came to Scottsdale in 1972. Among her primary areas of interest have been neighborhood and redevelopment issues and preservation of the McDowell Mountains and Sonoran Desert.

She chaired the Scottsdale Parks and Recreation Commission, served on the Planning Commission and served as vice chair of the Scottsdale Bond Committee in the early 1980s.

She was director of the Marriage Preparation Seminars at the Franciscan Renewal Center for 22 years, in which more than 15,000 adults have participated. She also served as vice president of the Casa de Paz Y Bien Foundation and as a member of the leadership team for the Valley Interfaith Project.

She served on the Governor's Task Force on Urban Planning, the Arizona Town Hall and as a League of Women Voters board member. She also participated as chairwoman of the Maricopa Association of Governments Youth Policy Advisory Committee and as a board member of Arizona Women in Municipal Government. She was a member of the National League of Cities (NLC) Energy, Environment and National Resources Policy Committee.

Mayor Manross continues to represent her community at the regional, state and national levels. She is a member of the Executive Committee of the Arizona League of Cities and Towns and a board member of the Arizona Municipal Water Users Association. She serves on the Regional Public Transportation Authority, where she previously served as chair. She is vice chair of the Maricopa Association of Governments Executive Committee, chair of the MAG Regional Domestic Violence Council and serves on the MAG Transportation Policy Committee.

Currently, she is a member of the NLC Transportation, Infrastructure and Services Steering Committee, the primary group responsible for the NLC’s national policy on transportation.

Mayor Manross has a bachelor’s degree in political science and a teaching credential. She attended both the University of California at Los Angeles and Minot State University.

She and her husband Larry have four children and two grandchildren.

As the West Coast Editor of In Style magazine, Mark Morrison has taken readers inside the homes of Hollywood celebrities as well as reporting on lifestyle trends, travel and the latest L.A. hot spots.  He has also written about entertainment for an array of publications including Rolling Stone, TV Guide, People, The Los Angeles Times Magazine and Harper's Bazaar. The father of two daughters, he is married to fiber artist Merrill Morrison. And for many years, his own father was a resident of Scottsdale, allowing him a lot of time to explore the desert attractions.  "I've probably toured Taliesin West 15 times," he says.  "It's one of my favorite places anywhere." 

Diana Sullivan came to CBS 5 News from Seattle, where she was the principal anchor on the Northwest Cable News Channel's evening newscast. Diana was with NWCN since its inception in 1995, continuously covering events such as major floods, earthquakes and the World Trade Organization riots.

Before anchoring in Seattle, Diana was an anchor and reporter at KREX-TV in Grand Junction, Colo. She began her career in Washington, D.C., with NBC News, where she worked on the assignment desk. Her first job was as a page for WRC-TV in Washington, D.C.

Diana is an AP award-winning reporter and Emmy-nominated anchor.

Diana is originally from Philadelphia and is a graduate of East Stroudsburg University in eastern Pennsylvania.

Margo True, the Food Editor at Sunset magazine, joined the company in January of 2006. As Food Editor, she works with her team of writer-cooks to develop accessible, reliably delicious recipes and stories that celebrate western ingredients, cooking styles, and the people and places that produce them.

Before coming to Sunset, she was the executive editor at Saveur magazine in New York and worked there for eight years, writing and editing stories about food and culture. From 1995 to 1999, she was an editor and writer for Gourmet. She has won several honors for her writing, including three James Beard food writing awards, and her pieces have been anthologized in the Best Food Writing series. She lives in Menlo Park, California.

Industry veteran Michael MacDonnell brings nearly two decades of experience to his position as the beverage director for The Light Group.  MacDonnell is responsible for creating hand-crafted cocktails and selecting unusual beers and wines for The Light Group’s broad portfolio of restaurants and nightlife destinations, including The Bank Nightclub, FIX Restaurant & Bar and Caramel Bar & Lounge at Bellagio; JET Nightclub, STACK Restaurant & Bar and Bare Pool Lounge at The Mirage; Mist at Treasure Island; and Diablo’s Cantina at Monte Carlo.  Additionally, MacDonnell is creating an extensive red wine list for the spring opening of BRAND Steakhouse & Lounge at Monte Carlo, and a proprietary sake and shochu selection for Yellowtail Restaurant & Sushi Bar, scheduled to open in June at the Bellagio.

MacDonnell approaches each beverage program differently, creating cocktails, beer and wine selctions to match the menus and moods at each of The Light Groups diverse venues, including a tequila flight program at Diablo’s Cantina; small batch bourbons and artisanal whiskeys at BRAND Steakhouse & Lounge; and rare sakes and shochu for Yellowtail Restaurant & Sushi Bar.  A true believer in the art of the classic cocktail, MacDonnell reinterprets them by adding fresh juices and muddled fruits to appeal to a modern audience.  For example, he upgrades the Cosmopolitan with white cranberry juice, makes a Mojito with fresh pineapple, muddled limes and fresh mint, and dresses up tequila cocktails with fresh blackberries and raspberries.

A Southern California native, MacDonnell’s tenure in Las Vegas includes overseeing the beverage programs at MGM Grand, New York New York, Revolution Lounge at the Mirage, and The Olive Group at Bellagio.  MacDonnell credits the book Cocktails, by Paul Harrington, for shaping his approach and inspiration and carries the philosophy on crafting drinks that “will have guests returning.”  One of MacDonnell’s creations, the “Passionate O,” was named one of the “Top Ten Cocktails in the U.S.” by Penthouse magazine and Playboy.com featured MacDonnell as an expert on Tequila for The Style 101 section.
 
About The Light Group
The Light Group is one of the nation’s leading nightlife, restaurant, hospitality and lifestyle development organizations.  Founded by Andrew Sasson and his partner, Andy Masi, The Light Group’s properties include FIX Restaurant & Bar and Caramel Bar & Lounge at Bellagio; JET Nightclub, STACK Restaurant & Bar and Bare Pool Lounge at The Mirage; Mist at Treasure Island, and Diablo’s Cantina, a south-of-the-border eatery located at Monte Carlo.  This New Year’s Eve, The Light Group will unveil a revolutionary nightlife concept with The Bank Nightclub currently taking shape at Bellagio.  As developers and operators of The Harmon Hotel, Spa & Residences (a high-end boutique hotel under construction at CityCenter), The Light Group is the first lifestyle company to fully embrace green practices setting the bar for responsible building, design and living.  Coming next year The Light Group will open BRAND Steakhouse & Lounge, a fine dining steak house at Monte Carlo and Yellowtail Restaurant & Sushi Bar, an ultra-contemporary Japanese restaurant at Bellagio.  For additional information, please visit www.lightgroup.com.

Angelo started his culinary Career in Boston, MA training under Todd English and Todd Winer at both English’s Olives and Kingfish Hall. While Training under Chef English, Angelo attended and graduated culinary school at CSCA in Cambridge MA. Chef Angelo also was Sous Chef at 75 Chestnut in the historic district of Beacon Hill. His travels throughout both East & West coasts as well as his travels throughout Italy, has allowed him to pull from a multitude of different flavors and cooking techniques that allows him to create exciting and flavorful dishes that are worthy of conversation.

A personal chef and restaurant consultant for more than seven years, Amy Ahrensdorf is the resident Chef for SunWest Appliance Distributing, the exclusive local Viking distributor.  Chef Amy cooks and instructs at a variety of showroom events and field demonstrations for SunWest. 

At SunWest, Amy has created and implemented Cooking with Viking: Ignite Your Culinary Passion, a culinary school located right in the spacious, state-of-the-art showroom.  The school offers a variety of on-going cooking classes from Asian Fusion to How to Host a Cooking Party. 

Chef Amy’s passion for food and the culinary arts was nurtured by her mother, who studied under the world-renowned chef and author, James Beard.  Amy pursued her formal secondary education at Ithaca College in New York and studied internationally in London.  She graduated with honors from the Culinary Arts Program at the Art Institute of Phoenix.

Notably, Chef Amy is also co-creator of The Chef and the Shrink – a team building series offered through SunWest.  Chef Amy partners with David Wayne, Ph.D., author and expert in the area of team-building.  Together, they lead participants through a personality profile which helps to establish working groups for the cooking class.  As each groups cook, they are observed and given feedback on how their behavior in this environment relates to their day-to-day work setting.

In her spare time, Chef Amy enjoys being a “soccer mom” and downhill skiing.  She serves as Vice President of Philanthropy for the East Valley Boys Service Club, which is a community service volunteer organization for boys grades six through 12.  She currently resides in Tempe with her husband and their two children.

Cook, teacher, author, spokesperson and culinary television producer, Chef Virginia Willis will be appearing at the 2008 Scottsdale Culinary Festival exclusively with Gold Peak® iced tea, the premium ready-to-drink tea with real brewed taste and recent recipient of the prestigious ChefsBest™ Award for its unsweetened and green tea varieties.

A graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, Chef Virginia Willis served as the Kitchen Director for Martha Stewart Living Television, where she supervised the food segments for the Emmy-award winning show and prepared meals and events for Martha and her guests, including President Clinton, Aretha Franklin and Julia Child.  She has also worked with culinary heavyweights including Bobby Flay, Paula Deen and Marvin Woods, among others. Chef Virginia Willis’ new cookbook, Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking, seamlessly blends her Southern and French roots into a memorable and thoroughly modern cookbook.

Executive Chef
The Westin Kierland Resort & Spa

Leading the imaginative culinary experience at The Westin Kierland Resort & Spa is, Executive Chef and Arizona Native, Todd Berry. Known for his inventive regional cuisine, Berry leads a team of nearly 100 members charged with servicing Nellie Cashman's Monday Club Café, J. Swilling's Pool Bar & Grill, The Rim, Waltz & Weizer Saloon, Coffee Flats and Snowbowls, Brittlebush Bar & Grill, and Deseo, a specialty restaurant inspired by Nuevo Latino inventor Douglas Rodriguez.  Berry also oversees all banquet events for the Resort, which offers more than 175,000 square feet of indoor/outdoor meeting space.

Berry is known for his creative execution, forward-thinking approach to cooking and strong desire to teach and mentor his staff. Berry joined the Westin Kierland team in April of 2006 as head of the resort’s banquet department. He was quickly noticed for his ability to keep cool under pressure and for possessing a natural talent and pure passion for cooking. He also gained a reputation for having a genuine interest in the happiness and success of all his team members.

Prior to joining The Westin Kierland Resort, Berry served as Executive Chef at both the Sheraton Grand Sacramento and Hidden Meadow Ranch in Greer, Ariz. Other previous experience includes the Hyatt Regency Scottsdale at Gainey Ranch, where he worked for 11 years, the Hotel Westcourt in Scottsdale and the French Corner, also in Scottsdale.

Inspiration comes in many ways, how to everything works, how it came about and how to make it better is the inspiration of Executive Chef Richard Dupere.

In 1993 Rick started his own business that sold fish and fish products wholesale to retail stores and distributors, while still in college.
Within a year, though, Rick had met so many talented culinary professionals that he decided that he wanted to do more so, while still running his business, he relocated to Arizona and quickly earned a Culinary Arts degree.
After refining his cooking skills with a couple of Scottsdale resorts (Renaissance Hotels and Gainey Ranch Golf Club), Rick returned to Seattle to work as a Banquet Chef for the Columbia Tower Club.
He started is first experience at the Ritz-Carlton, Phoenix in 1999; in 2001 he went to the Ritz-Carlton Boston Common.

Yet another exciting change in 2002 brought Rick back to Arizona and to the JW Marriott Desert Ridge, where he worked closely with catering and event managers designing programs for special events.
Always ready for the next challenge, in 2006 Rick became the Executive Chef for Aventura, the Catering Company for the new Phoenix Convention Center. 

In 2007, Rick returned back to the Ritz-Carlton, Phoenix as Executive Chef.  Thankfully Rick’s culinary inspirations have never waned, and we wait with excited anticipation to sample his next masterpiece.

Best known for creating abstract paintings and steel sculptures, LUDVIC started painting food subjects about five years ago. The works reflect a Mediterranean style of painting from the seventeenth century and have often been compared to masters such as Chardin (French) and Zurbaran (Spanish.) His food paintings have most recently been shown at The James Beard Foundation, NYC, and at The Gourmet Institute at Gourmet Magazine headquarters in NYC. The artist is deeply honored to be selected to create the painting for the 2008 Scottsdale Culinary Festival. “I find great comfort in creating my food paintings, surrounding myself with them, and especially sharing them with people who have a passion for food. They are my offering — a symbol of sustenance — to the altar of life,” declares the artist. “ I am very honored to work with the wonderful people of this festival and to serve their important cause of supporting the arts.”

About the artist
Ludvic is a painter and sculptor whose work has been featured in numerous museums and galleries. Ludvic has a BA in Architecture and pursued his art studies in Europe, receiving his masters degree from Basel School of Art in Switzerland. While in Europe, he apprenticed with notable artists such as Karel Appel, Bram Bogart, and Marino Marini.
His abstract paintings and sculptures have been featured in various museums such as the Noyes Museum of Art, The Hunterdon Museum of Art, The Montclair University Gallery and the Jane Voorhees Zimmerli Art Museum to name but a few. He exhibits regularly at galleries across the country with upcoming shows in New York City and numerous museum shows nationwide.
To learn more visit www.Ludvic.com or you may send an email to [email protected].

Chef Jason Wyrick is the Executive Chef of Devil Spice, Arizona’s only vegan catering company, and The Vegan Culinary Experience, the only vegan culinary magazine designed by professional chefs.  Formerly a diabetic, Chef Wyrick has completely reversed his diabetes through a vegan diet.  Upon doing so, he retired from his position as a Director of Marketing for a Fort Worth based IT firm and became a chef/instructor so he could help other people discover delicious, healthy, compassionate cuisine.  Since 2004, he has catered for organizations such as Farm Sanctuary, the Southwest College of Naturopathic Medicine, Google, and Frank Lloyd Wright and has served his food at the Paramount Lot in Hollywood, CA.  Chef Wyrick was featured on ABC’s Sonoran Living Live and has been featured on the front page of the food section in the Arizona Republic and the Fort Worth Star-telegram.  He has been a contributor to Edible Phoenix and was chosen as vegcooking.com’s October, 2005 Chef of the Month.

In addition to catering, he regularly teaches vegan cooking classes across the Southwest with occasional classes in Texas and California and regular classes in Phoenix and Sedona.  He has taught with Dr. Neal Barnard of the Physician’s Committee for Responsible Medicine, Dr. John McDougall, and with Dr. Gabriel Cousens of the Tree of Life.  He has also been a guest instructor at the Scottsdale Culinary Institute and is the first vegan instructor in the world to be featured in the Le Cordon Bleu program.  In addition to this, Chef Wyrick also edits the world’s only vegan culinary magazine.  He specializes in making vegan cuisine both delicious and accessible.