Creator of Fearing’s Restaurant and winner of the James Beard award, Chef Dean Fearing is renowned for the “Elevated American Cuisine–Bold Flavors, No Borders” of his Forbes Four-Star Fearing’s Restaurant in Dallas.  

Since its opening in 2007, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, as well as#1in Hotel Dining in the U.S. by the prestigious Zagat Survey. The restaurant was nominated by the James Beard Foundation as Best New Restaurant and it is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites.  

A well-known face on television and in culinary and news media, Dean Fearing has been featured in The New York Times, USA Today, Newsweek, Food and Wine, Bon Appétit, Garden & Gun, The Food Network, Texas Monthly, Guitar Aficionado, Modern Luxury, and more. He has also been recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and he was presented with the Silver Spoon Award for sterling performance by Food Arts. CRN Digital Talk Radio has named Fearing Chef of the Year, and further top rankings for Fearing and his food have been published by Southern Living, Forbes, Fox News, Hotels Magazine, Robb Report, The New York Times, the Dallas Morning News, The Daily Meal and other leading media and digital outlets.  

Long known as the “Father of Southwestern Cuisine, “Dean Fearing has spent his life cooking for people who love good food. After20-plusyears at The Mansion on Turtle Creek, he opened Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007.A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for true foodies.  

To answer the constant call of diners capturing the bold flavors of Fearing’s cuisine at home, Dean launched a sauce collection in fall of 2018. The collection of exclusive Texas-inspired soup, sauces, and condiments debuted at Central Market, Neiman Marcus, and fearingsrestaurant.com.  

The son of a Kentucky innkeeper, Fearing grew up with grandmothers who knew all about food and who appreciated the finer details of Southern cooking and barbecue. He still uses and treasures their recipes, and they remain one of the most important inspirations of his culinary life. A graduate of the Culinary Institute of America, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, Fearing is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection of several dozen collectible guitars, playing songs. 

Joe Flamm, winner of Bravo’s Top Chef Season 15, opened his debut restaurant, Rose Mary, with Sancerre Hospitality in Chicago’s Fulton Market District in April 2021. Inspired by his Italian heritage and the bold, bright flavors of Croatian cuisine, the boisterous space—named for Joe’s grandmothers, Mary and Mary Rose, and the herb rosemary, which grows natively along the Italian and Croatian coastlines—offers a seasonal menu of rustic yet refined dishes that encapsulate what Joe has coined “Adriatic drinking food”.

Prior to Rose Mary, Joe worked as the Executive Chef of Chicago’s Michelin-starred Spiaggia and Café Spiaggia for nearly 6 years. There, he learned from and cooked with James Beard Award-winning Chef Tony Mantuano—the Godfather of Italian fine-dining in America—who is forever family. Joe has worked in a number of other iconic kitchens alongside some of Chicago’s best chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. He has also staged in some of Italy’s most renowned restaurants, including Glass Hostaria in Rome and Del Pescatore in Mantova. Still, Joe credits his Grandma Mary for kicking off his career by teaching him how to truly cook pastas, ravioli, and pizza —all made by hand.

While Joe has cooked for presidents, celebrities, the James Beard Foundation, and more, his favorite person to cook for is his wife, Hillary. In his free time, Joe enjoys #dayoffing with Hillary and their son, Luka—and catching a Chicago White Sox or Bears game, of course.

Carlos Gaytán was born in Huitzuco, Gerrero, Mexico in 1970.

From a young age, Carlos fell in love with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother, Doña Teté. At 20 years of age, he craved a new adventure and set his sights on Chicago, Illinois. Little did he know that the journey would inspire a seismic life shift and solidify his dedication to a career in gastronomy.

His culinary path began at the Sheraton North Shore Hotel, where he worked as a dishwasher and cook. Carlos quickly rose through the industry ranks, continuing as the chef-garde manger and banquet chef at the Union League Club of Chicago and ultimately landed under the tutelage of esteemed Chef Dominique Tougne at Chicago’s beloved Bistro Margot, where he served as chef de cuisine. There, Carlos’ passion for French technique blossomed in full.

Far from home and on his own, the road wasn’t always easy. Despite a number of obstacles, Carlos climbed a thorny path to eventually realize his dream of owning his own restaurant, Mexique. The verdict soon came: With a seamless unification of his Mexican heritage and his love of French culinary style, he became the first Mexican-born chef to earn a coveted Michelin star in 2013. He retained the star in 2014.

In 2018, Carlos closed Mexique with a deep-seeded desire to grow and reconnect with his roots. With a vow to return to Chicago, he journeyed to Mexico. He cooked, studied, traveled and worked on new projects that allowed him to rediscover his origins and deepen his understanding of his own heritage.

He found what he was seeking – identifying with the stories of his homeland and appreciating their connection to his identity. In 2019, Carlos makes good on his promise to return to Chicago, opening two new restaurants in the heart of Chicago’s thriving River North downtown neighborhood. Tzuco – from Huitzuco (derived from the Nahuatle huixochin, meaning “plants with abundant thorns”) – approachably presents the colorful flavors of Mexico while connecting to the techniques of French haute cuisine that Carlos has honed through years of training. Tales of Carlos Gaytán reveals an intimate, 12-seat chef tasting experience, presenting an even more elevated opportunity to experience his signature style.

Both restaurants share Carlos’ fascinating life experiences through a range of authentic culinary creations. These include dishes showcasing bright ceviche preparations; the delicate flavors of shrimp, clams, octopus, and salmon; the richness of chicken tinga, pork, housemade tortilla and lentils; the zest of chile and aromatic spices; and much more.

Tzuco and Tales of Carlos Gaytán exude austere beauty through architecture and conceptual design by award winning partners in Cadena + Asociados Concept Design and ATRA Form Furniture. Together, they trace the chef’s intriguing past, present and future while weaving in genuine hospitality, breathtaking atmosphere and unforgettable flavor.

Chef Gaytán was a contestant on BRAVO’s Top Chef in 2013 and is a widely recognized ambassador of Mexican cuisine throughout the world. He has appeared on countless cooking shows as a judge in both the U.S. and Mexico and recently starred on Univision’s Familias Frente al Fuego, which premiered July 2019 in the U.S. and aired throughout Latin and South America.

Since opening, Tzuco has received critical acclaim from Chicago magazine, the Chicago Tribune, Time Out Chicago, CS magazine, USA Today and dozens of food, travel and lifestyle publications in Mexico. Eater Chicago awarded the restaurant the Best Design honor in the 2019 Eater Awards, as did the prestigious Jean Banchet Awards in 2020. One of the industry’s most prestigious honors, Tzuco was also named as a semifinalist in the Best New Restaurant category by the James Beard Foundation Awards in 2020. During the current year, 2021, Tzuco was awarded Bib Gourmand by the MICHELIN Guide.

Fresh, local ingredients and simple flavor combinations. 

Bright, balanced preparations.  

Perfectionism in culinary execution.  

Dedication to her staff.   

Resounding critical acclaim. 

Cooking started at a young age out of necessity for Jasinski.  Growing up in a single-parent household with two siblings who all took turns cooking, Jasinski developed a knack for following recipes and creating her own, until eventually, it was always her turn to cook.  In a high school occupational program for aspiring chefs, Jasinski made the decision to leave her other passion – music – behind, and dedicate her studies to cooking, permanently trading the melodic sounds of her clarinet, oboe and flute for the cacophony of clanging pots and pans.  At the time, the best cooking school in the state of California was right in her own backyard, Santa Barbara City College, where she not only refined her cooking skills, but got a taste of restaurant management and front-of-the-house experience. 

 Ever the over-achiever, Jasinski then took her training to the next level at the Culinary Institute of America, making the dean’s list and unsettling more than a few teachers by challenging their principals or techniques.  “I believe you get out of things what you put into them,” she explains.  “I always want to get the most out of everything I do.” And she does. Working her way through school waiting tables on campus during the week and apprenticing in the famed Rainbow Room kitchen in New York City on weekends, Jasinski completed her formal education before she was 21-years-old. 

After graduation, Jasinski worked at the Rainbow Room under renowned restaurateur Joe Baum and Chef André Rene, which gave her the real foundation of her training.  The turning point in her career came from a chance meeting with a guest at the restaurant – Wolfgang Puck.  In polite, casual conversation, he mentioned she should “look him up” when she was in Los Angeles.  So she did. 

Weary of the crazy, fast paced lifestyle in New York City, Jasinski was drawn back to sunny Southern California with a bold strategy: to apply for a job at the top ten restaurants in Los Angeles, one of which was Puck’s Spago.  She landed a job at the prestigious Hotel Bel Air, where she had the opportunity to re-acquaint herself with Puck, a consultant at the time for the hotel’s restaurant.  

When their paths crossed this time, Puck took more than a passing interest, referring her to Jody Denton, of Mansion on Turtle Creek fame, who was in the process of training a kitchen team for a new restaurant opening.  Jasinski started as lead line cook at Eureka, a Los Angeles brewery restaurant, and within one year was promoted to sous chef.  From there, Jasinski’s fate was inexorably linked to Puck’s.  

Their creative and fruitful 10-year relationship took Jasinski around the country, with her helping to develop and open restaurants, create menus, train and manage staff, and, of course, wear her chef’s hat for restaurant concepts ranging from fine dining to café cuisine.  Her impressive restaurant credits include sous chef at Postrio, San Francisco; café chef at Spago, Las Vegas; executive sous chef at Granita, Malibu; executive sous chef at Spago, Chicago; and corporate chef at Wolfgang Puck Food Company.  With Puck’s support and encouragement, she even did a stint in Paris at Ledoyan, a Michelin two-star restaurant. 

“Wolfgang was my mentor and my culinary role model,” Jasinski says.  “His philosophy that it’s not necessarily what you do, but how you do it, is my mantra…You can make mashed potatoes, or you can make great potato puree.” 

In 2000, Jasinski decided to simplify her life and settle down in Denver, one of the stops she fell in love with on the Wolfgang Puck tour.  She became Executive Chef at Panzano, where profiles and reviews in local and national publications put Jasinski at the head of her class.  Not only was she wildly successful, but she had the opportunity to work with future business partner Beth Gruitch. 

In 2003, Jasinski and Gruitch decided to leave their posts to begin their first venture into restaurant ownership.  The following year they opened Rioja, a restaurant in Denver’s Larimer Square with a contemporary design and Mediterranean menu influenced by local and seasonal Rocky Mountain ingredients.  Having designed over 10 kitchen models during her tenure with Puck, Jasinski had no qualms about doing the same for her own. 

2013 was a very good year for Chef Jen. She became the first Denver chef to win The James Beard Foundation Best Chef Southwest award in a ceremony in New York City on May 6th. She was a finalist on Bravo’s Top Chef Masters Season 5 with other notable chefs Brian Voltaggio, David Burke, Douglas Keane and Sang Yoon and won the Princess of Porc title at the Denver tour stop of Cochon 555 in 2014. In 2016 she was named a semi-finalist for the James Beard Foundation Outstanding Chef award. 2020 brought another semi-finalist nod from the Beard Foundation as Crafted Concepts joined some of the nation’s best operators in the Outstanding Restaurateur category. She was also named one of Nation’s Restaurant News’ 50 Most Influential Women in Foodservice in 2020. 

Rioja, Bistro Vendôme, Euclid Hall and Stoic & Genuine are consistently listed among the top restaurants in Denver by 5280 Magazine, the Rocky Mountain News, Zagat and the Gabby Gourmet Restaurant Guide and Rioja has been annually awarded four stars by AAA since 2008.  Jasinski has been named Chef of the Year, Best New Chef, Rising Star and more in Denver Magazine, Restaurant Hospitality, Nation’s Restaurant News, The Denver Post, eater.com and 5280 Magazine.  In 2007, she was the Jean Yancey award winner in the National Association of Women Business Owners Outstanding Women in Business awards presented by the Denver Business Journal. Jasinski was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation, and also appeared on The Food Network’s “Thanksgiving Challenge” the same year.   

In April 2006, Jasinski and Gruitch made the decision to purchase Bistro Vendôme, a classic French bistro located across the street from Rioja.  The pair opened Euclid Hall Bar and Kitchen on 8/9/10 at 11:12:13 a.m., their third restaurant just around the corner from Rioja.  Euclid Hall was one of 5280 magazine’s top 10 new restaurants in 2010. 2011 brought the release of Jasinski’s new cookbook, The Perfect Bite, 76 recipes from the Rioja kitchen. Stoic & Genuine, their fish house in Denver’s historic Union Station, opened in July of 2014. Ultreia opened in Denver Union Station in December 2017 showcasing food from the Iberian Peninsula countries of Spain and Portugal.  

A tireless worker, Jasinski appears as a guest chef at numerous fundraisers throughout the country.  In her spare time she enjoys traveling, mountain biking and skiing with her family and friends.  

Chef Anne Kearney is one of America’s most revered female chefs. She earned her toque at the Greater Cincinnati Culinary Arts Academy. After many years as an acclaimed restauranteur with numerous honors, Kearney rose to national recognition. In 2002, she was the winning recipient of James Beard Foundation, “Southeast Regional Best Chef”. Kearney’s food is an American interpretation of Provençal bistro fare.

“Food of Love”, Chef Anne Kearney’s motto, says it all, keeping the chef and her staff ever mindful of their mission to create culinary excellence in every dish that is placed before a guest. 

For Kearney, the words are close to her heart. Her passion for culinary perfection and the “sense of place” she feels in the kitchen, will always be the cornerstones of her dedication to her chosen career.  

After graduating from Alter, Kearney followed her dream, entering the Greater Cincinnati Culinary Art Academy. After finishing her studies in 1988, Kearney went to New Orleans to work under the late chef John Neal at the acclaimed Bistro at the Maison de Ville Hotel. When Neal left to open Peristyle in late 1991, he took Kearney along as his Sous chef. Kearney credits Neal for her tutelage in classic French cooking techniques, as well as perfecting her own palate and prompting her discovery of new tastes and the depths of flavor. 

“His passion for his work was so real, it was almost tangible,” says Kearney. “I will always hold with me the image of John hovering over a tiny pot that held what would become a perfect pink pea risotto. He would stir and taste, stir and taste, until it was absolutely perfect.” 

In 1992, Kearney took leave of Peristyle for a three-year tenure with superstar chef Emeril Lagasse. Kearney spent most of the first two years sweating it out on the Emeril’s restaurant kitchen, working at the frenetic pace only an institution of that caliber could command. Then she moved behind the scenes to advance her restaurant knowledge, researching and formulating recipes for Lagasse’s television program Essence of Emeril, in addition to developing and testing recipes for his second cookbook Louisiana: Real and Rustic. However, her passion for hands-on food preparation remained, and she sought an opportunity to return to work in the kitchen. 

“My favorite station was the food bar,” Kearney recalls. “There I understood who I was cooking for: I stood directly in front of the guests while preparing their meals. It really put me in touch with customer orientation and the human aspect of the business.” 

Kearney is also mindful of the “front of the house” lessons she gleaned from Lagasse. “Chef Emeril is a consummate businessman who not only offered me challenging opportunities as a cook, but also introduced me to a whole new perspective of the restaurant industry beyond cooking.” 

Kearney purchased Peristyle shortly after the April 1995 death of Chef John Neal. Though she made the menu her own immediately upon taking over the helm, she was ever mindful to incorporate Chef Neal’s legacies whenever possible: from cuisine (“Respect for the food and proper preparation from start to finish was expected. Nothing marginal was accepted.”) to the dining experience itself (“We seated 62 people by design. It was our intent to create an intimate dining experience. This is important to the staff and even more important to our guests. I was able to experiment with and develop new recipes, work with the cooks on the line, and visit the guests.”).  

Kearney is one of five chefs honored in 1999, 2000, 2001, and 2002 with a James Beard Foundation “Southeast Regional Best Chef” nomination. Chef Kearney was awarded the title of “Best Chef Southeast” in 2002.  

Kearney discovered her interest in food through her family while growing up in Dayton. Kearney remarks, “As a child, my father encouraged me to follow my heart when it came to choosing a career. It was wise counsel.” Kearney’s mother always had a garden, and cooked what it provided. Her grandfather owned a lodge, and would entertain a different cabin each night with one of his special meals—while Anne watched, helped where she could, and absorbed it all.  

In June, 2004, Anne sold Peristyle, and returned to her home town of Dayton, Ohio to be near family and take a break from day-to-day operations. Moving “down the food chain” a bit, she established Two Small Tomatoes, an all-natural garden on the Kearney family farm. Here she explored the whole cycle of “seed to harvest”. Beginning with tomatoes, the plan was to provide the freshest produce available for her next restaurant. 

The new restaurant she envisioned was born as Rue Dumaine in 2007, located in the South Dayton suburb of Washington Township, Ohio. Rue Dumaine offered an unforgettable experience in casual fine dining. The ambiance included subtle southern accents brought up from New Orleans, such as wrought iron railings and ceiling fans over the patio. After eight successful years, Anne developed a local “following”, and instituted special events for her most loyal diners.  

Years of studies, cooking on the line, assisting stellar chefs, and her private trials and errors, matured Chef Anne’s cuisine into an Americanized version of classically-styled French Provençal fare. In 2018 Anne came together with John & Trudy Cooper, Chris Arreola, and Andy Ganger to bring a new concept, Oak & Ola, to Tampa, FL. The restaurant is built around “Classics Revisiting”, and ultimately, the cuisine which reflects her motto wherever she is cooking: “Food of Love”. 

Mark Kiffin, owner of The Compound Restaurant, and James Beard Best Chef of the Southwest 2005 celebrated his 20th anniversary as the owner in 2020. Through his tenure, Kiffin has developed a signature Contemporary American menu, using New World influences combined with the culinary style and flavors of the Mediterranean all paired with professional service and an award-winning wine menu. Kiffin’s seasonally evolving menu focuses on regional ingredients and local sourcing making his restaurant truly farm to table. A cornerstone of the culinary landscape in Santa Fe’s Arts District on Canyon Road and elegantly located in the last surviving Alexander Girard-designed restaurant. 

Chef Kiffin recognizes not only the responsibility in taking care of one of Santa Fe’s true treasures, but also the importance of taking care of his community. Becoming a sitting board member for the Santa Fe Wine and Chile committee in 2008, Kiffin ensured a voice for the local Santa Fe restaurants participating in the annual Wine and Chile Fiesta held every September. He recently joined the board for the New York Grand Fondo, which will be held annually in Santa Fe as well. In addition to his board work, Kiffin has multiple charities he works with exclusively including Las Campanas Compadres, The New Mexico Cancer Foundation, and the Santa Fe Opera. Kiffin’s other philanthropy includes No Kid Hungry, Adaptive Sports Program of New Mexico, Aspen Santa Fe Ballet, The Lensic Theater, Performance Santa Fe, Santa Fe Children’s Museum, Garcia Street Club, Folk Art Museum and Market, the Georgia O’Keefe Museum, and the Santa Fe Farmer’s Market. 

Under the attentive, energetic leadership of Chef/Owner Kiffin, the Compound has received multiple accolades including recognition as New Mexico True, Wine Spectator’s Best of Award of Excellence Award 2020, 2015-2020 Certificate of Excellence Winner by Trip Advisor, Restaurant Legacy Award, and the 2015 James Beard Semifinalist for Service. 

Chef Kiffin enjoys guest chef appearances at numerous national and international food events including, but not limited to; South Beach, Pebble Beach, Hawaii and LA Food and Wine events, the Annual Masters of Food and Wine, Wolfgang Puck’s Meals on Wheels in LA, Epcot International Food and Wine Festival, the Aspen Food and Wine Festival, the James Beard House in New York City, Masters of Food and Wine in Carmel, the Naples Winter Wine Festival, the Four Seasons and Regent Hotels in Singapore, the International Olive Council seminar in Morocco – not to mention guesting at numerous prestigious wineries throughout the United States. 

Chef Rogan Lechthaler is as creative in the kitchen as he is adept on skis. With no formal training, the Weston, Vermont native has honed his eclectic culinary skills everywhere from Boston to Mississippi and specializes not only in using local, seasonalingredients at his flagship fine dining spot-The Downtown Grocery, but also in hand made Italian at his newest venture, Mama’s.

The chef started his career in 1999 at The Ritz Carlton in Boston, before moving to Mistral, a see-and-be-seen restaurant in Boston’s South End. In 2004, he returned to the Green Mountains for a job at Warren’s Relais & Châteaux Pitcher Inn. During this time, he began wooing his Mississippi-bred wife, and later left for jobs at Blackberry Farm in Walland, TN and L&M’s Salumeria in Oxford, MS. He was called back to Vermont in 2007, taking a Head Chef position at Stratton Mountain’s Verdé. And, in November of 2010, Rogan and his wife, Abby, created The Downtown Grocery near Okemo Mountain in Ludlow. Then, in September of 2017, they renovated a main street building from the 1800s to house
Mama’s Hand Made Italian.

Rogan has been featured in The Wall Street Journal, GQ, SKIING Magazine, Garden & Gun, Yankee Magazine & Outside Magazine. He’s also cooked at a private dinner party with Ashley Judd & Morgan Freeman, as a Guest Chef at the Delta Hot Tamale Festival, at an Ambassador’s Dinner in D.C. and at The James Beard House.

James Beard Award-winning and Michelin-starred Chef Tony Mantuano represents an exceptional brand of Italian cuisine.

As Food & Beverage Partner with The Pizzuti Companies, Mantuano directs the food and beverage program at The Joseph, a Luxury Collection Hotel, Nashville alongside leading wine and hospitality expert Cathy Mantuano. Together, the husband-and-wife duo guide conceptual development, creative direction and design, menus, execution, and the spirit of hospitality for Yolan, featuring refined Italian dining; Denim, a stunning rooftop bar; Four Walls, an intimate cocktail lounge; and the sophisticated property’s in-room dining and banquet offerings.

Midwest-born and raised, Mantuano first brought fine Italian cuisine to Chicago’s award-winning Spiaggia — one of the country’s most revered Italian restaurants — and has built a reputation of excellence for both himself and the restaurants he has opened in the decades since. A world-renowned chef with a passion for fostering raw talent, he and Cathy trained in Italy in the early 80s, when it was rare for Americans to stage overseas. They have returned almost every year, learning in various kitchens — from small family trattorie to three-star Michelin restaurants. These experiences culminate in restaurants that evoke la bella figura — an expression commonly used to describe the beautiful way of life in Italy — experiences that are genuine, gracious and rich with culture.

A decorated culinary icon, Mantuano has received 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005. A loyal supporter of causes close to his heart, he was also honored by President Barack Obama for his culinary contributions to diplomacy.

Mantuano is often recognized for his participation on BRAVO’s “Top Chef Masters” and on several national broadcasts, as well as his appearances at prestigious culinary events and symposiums worldwide. Inspired by their love of Mediterranean cuisine and their travels worldwide, Tony and Cathy coauthored Wine Bar Food — allowing readers to create and share their favorite recipes with loved ones.

The Mantuanos live in Nashville and are proud to call Music City home.

Michael Mina’s story is one of over two decades of influence, passion, and achievement. Michelin-starred MICHAEL MINA, Michael’s flagship restaurant in the heart of San Francisco, represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. A crown jewel of Michael’s restaurant empire, MICHAEL MINA is the eponymous signature restaurant which opened in the same location (formerly AQUA) and city where Michael first established his culinary reputation 20 years ago.

With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.

Michael’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 40 operations including BARDOT BRASSERIE in Las Vegas; BOURBON STEAK in DC, Glendale, Miami, Nashville, Orange County, Santa Clara and Scottsdale; CAL MARE in Los Angeles and Springfield; INTERNATIONAL SMOKE in San Francisco, Houston and Aventura; LOCALE MARKET and FARMTABLE KITCHEN in St Petersburg, Florida; MARGEAUX BRASSERIE and PETIT MARGEAUX in Chicago; MICHAEL MINA in San Francisco and Las Vegas; PABU in San Francisco and Boston; PIZZA & BURGER in Miami Beach; RN74 in Seattle; STRIPSTEAK in Las Vegas, Miami Beach and Waikiki; THE HANDLE BAR in Jackson Hole; THE RAMEN BAR in San Francisco; THE STREET: A MICHAEL MINA SOCIAL HOUSE in Waikiki; and TRAILBLAZER TAVERN in San Francisco. For a complete list of restaurants please visit http://michaelmina.net/.

A native of Chicago’s northern suburbs, Chef Carrie Nahabedian began her career as a teenager, working in the kitchens of the Ritz Carlton. Her celebrated path has taken her from Le Perroquet, Jovan and Le Francais to LaTour at the Park Hyatt, and ultimately, a hard-earned title as Executive Chef, Four Seasons Hotels in Chicago, Santa Barbara and Los Angeles. 

With her invaluable education in hospitality, Chef Carrie and her restaurateur cousin, Michael Nahabedian, opened NAHA in November of 2000. Her Mediterranean-inspired American cuisine earned a Michelin Star for seven consecutive years, a James Beard Award for “Best Chef, Great Lakes”, and four stars by Phil Vettel—the highest rating given by the legendary Chicago Tribune critic.  

In April of 2013, Carrie and Michael opened Brindille—offering refined Parisian cuisine, a celebration of their love of French culinary traditions, techniques and flavors. Hailed as the “Best Restaurant to Open in 2013” by the Chicago Tribune, Brindille was later awarded the James Beard Foundation Award for “Outstanding Restaurant Design, 2015” for the work of Tom Nahabedian and Bureau of Architecture and Design. 

On September 22, 2009, Chicago Mayor Richard M. Daley named it “Carrie Nahabedian Day”, coinciding with her induction into the Chicago Chefs Hall of Fame, and in 2016, Chef Carrie was awarded the Jean Banchet Lifetime Achievement Award. On March 31, 2018, NAHA closed after eighteen years, just as Brindille celebrated its fifth anniversary on Clark Street.  

With the closing of her beloved NAHA came the announcement of a new restaurant, Kostali—which opened in 2020 in the fifth-floor lobby of The Gwen Hotel. This new offering from the illustrious team highlights the great coasts of the Mediterranean in the menu and through Michael’s perfectly selected wine list. Yet another page in an incredible culinary history, further securing Chef Carrie’s place as not only a pioneer of the past, but an active participant in the future of hospitality. 

Chef Nancy Oakes grew up in Northern California andbegan her restaurant career in San Francisco as a hostess, first at the popular Carnelian Room, and later at Alexis Restaurant on Nob Hill.  Her passion for understanding all of the moving parts of owning and operating a restaurant began with those front of the house positions. Her first experience in the kitchen was on the San Francisco waterfront at The Barnacle, which served American classics and San Francisco favorites. Following The Barnacle, she commanded the kitchen at Pat O’Shea’s for the next decade, creating comforting food and garnering many loyal customers. Chef Oakes then opened the much acclaimed L’Avenue in 1988. L’Avenue proved to be the beginning of her much deserved public recognition and success for the years to come. 

In 1993, Chef Oakes opened Boulevard Restaurant with Pat Kuleto. This celebrated establishment has earned Chef Oakes numerous local, national and international accolades, nominations and awards; including Zagat’s San Francisco Bay Area’s Most Popular Restaurant, the James Beard Foundation Award for Best Chef in California 2001 and Outstanding Restaurant in the United States 2012, as well as the Filiale des Etats-Unis in France. 

Chef Oakes co-wrote Boulevard: The Cookbook with Pam Mazzola in 2005 which was nominated for awards from both the James Beard Foundation and the International Association of Culinary Professionals. 

In 2010, Chef Oakes opened Prospect Restaurant with Pam Mazzola and Kathy King in San Francisco’s flourishing South of Market/Embarcadero neighborhood. Located at the base of the Infinity Towers, it is a warm and modern urban environment, with high service standards and exceptional cuisine. 

Chef Oakes’s energy and sense of community are reflected in the time and talent she has devoted to cooking for charitable organizations. In addition to serving on the Board of Directors for Meals on Wheels of San Francisco, she has been Gala Chef Chair for the organization’s annual fundraiser for 12 years. She enjoys continuous involvement with numerous other philanthropies, including Share Our Strength, The San Francisco Food Bank, The Center for Urban Education about Sustainable Agriculture, Make-a-Wish Foundation, Auction Napa Valley, Alex’s Lemonade, and Maitri Compassionate Care. 

Chef Nancy Oakes is a pioneer of haute American cuisine. Her unparalleled standard of excellence and accessible yet groundbreaking dishes have kept diners returning for decades. 

One of the most highly regarded chefs in America today, Charlie Palmer received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique.

Born and raised in upstate New York and classically trained at the Culinary Institute of America, Charlie Palmer started his executive chef career at The River Café, Brooklyn’s legendary incubator for the American food movement, where he earned a prestigious three stars from The New York Times and trained a legion of other young cooks who have gone on to become some of America’s leading chefs. In 1988, Palmer made a landmark commitment to creating dishes featuring regional American ingredients at the sublime Aureole, at the time situated in a 19th century town house off Manhattan’s Madison Avenue. After two decades in its landmark location, our flagship restaurant took up residence in the spectacular at One Bryant Park in Times Square, one of the world’s most environmentally advanced skyscrapers, where it continued its culinary legacy of intense flavors and unexpected combinations matched by an award-winning wine list. Aureole is in the throes of scouting for a new Manhattan home, and can still be enjoyed thanks to a progressive virtual model, Aureole at Home.

In 1999, Palmer made an early investment in Las Vegas, opening Aureole in the Mandalay Bay Resort as well as his first foray into the modern American steakhouse, Charlie Palmer Steak in The Four Seasons. For this pioneering spirit and culinary trailblazing, he was inducted into the Las Vegas casino community’s “Gaming Hall of Fame.” And over the next 20 years, Palmer combined his creative cooking spirit and flair for business into 16 notable locations spanning the
country and a growing collection of boutique hotels.

In 2021, Palmer converted the prestigious One Bryant Park address, previously occupied by Aureole New York, to Charlie Palmer Steak NYC. The new flagship taps into the vibrant and dynamic energy of its theatre district neighborhood, serving up bold flavors in big city style in the iconic Bank of America Tower.

Palmer, a longtime board member of Citymeals-on-Wheels was named by The James Beard Foundation as “Best Chef in America 1997” and “Who’s Who of Food & Beverage in America 1998. For his unwavering support of the Culinary Institute of America, he was named to the Board of Trustees, serving as Chairman of the Board from 2013-2016, and presented with an honorary doctorate in April 2018.

A frequent guest on NBC’s Today Show, Bravo’s Top Chef, The Rachael Ray Show and more, Palmer is also the author of six cookbooks. He and his family live bi-coastally between New York and Healdsburg, CA, also home to his vineyards—the foundation for Charlie Clay Pinot Noir, a joint venture with vintner Clay Mauritson.

Chef Bill Telepan graduated from the Culinary Institute of America and went on to cook under Alfred Portale at Gotham Bar and Grill for three years. He apprenticed with the legendary Chef Alain Chapel at his eponymous three-Michelin star restaurant outside Lyons, France. Back in New York, Telepan trained with Chef Daniel Boulud at Le Cirque, and Chef Gilbert Le Coze at Le Bernardin. He returned to Gotham Bar & Grill to serve as Executive Sous Chef for 4 years, then went on to become Executive Chef at Ansonia; and Executive Chef at Judson Grill, where he earned a three-star review from The New York Times, and published his 2004 cookbook, Inspired by Ingredients. In 2005, he opened Telepan, the beloved Upper West Side restaurant, which earned him a loyal following and many accolades including a Michelin star, a glowing two-star review from The New York Times, and the title of “Best Newcomer” in the Zagat survey the following year. In October 2016, Bill joined Oceana as executive chef, implementing his high-quality local sourcing at the seafood restaurant.

Telepan shares his environmental commitment on a national scale by serving as the Executive Chef of Wellness in the Schools (WITS), a non-profit group dedicated to improving children’s health by enriching lunch and recess programs at public schools. Since 2008, Telepan has been the leader of the WITS Cook for Kids program, which includes developing nutritious and appetizing school menus; training in-residence cooks and cafeteria staff; teaching culinary and nutrition concepts to students, parents, and teachers; and engaging with professional chefs across the country.

In 2017, Telepan became the first-ever Director of Sustainability at the Institute of Culinary Education. In this brand-new role, Telepan has worked on developing a sustainability-focused curriculum, which includes teaching students how to grow and harvest food in ICE’s hydroponic garden, in addition to initiating a zero-waste plan to reduce food waste at ICE.

In 2019, Telepan accepted the Culinary Director / Executive Chef position for Bon Appétit at The Met. As one of New York’s leaders in greenmarket cooking, Telepan’s passion for sustainability paired with his extensive culinary expertise and contemporary influences made him ideally suited to lead the culinary teams in providing a unique globally influenced and locally sourced food experience at The Met.

Bill currently lives in Manhattan with his wife and daughter.

Chef John Tesar’s influential culinary career spans over four-decades, with a gastronomic footprint in the Southwest, and both coasts. Tesar has earned high praise for his critically acclaimed Knife steakhouse and burger concepts, and will open two new concepts, Outer Reef and Knife & Spoon, in spring 2020.

Known for his classically trained chef’s approach to seafood and steakhouse cuisine, over the years he has cemented his reputation for reinventing the steakhouse dining experience. “For years, I thrived as the European-trained seafood chef,” Tesar explains, “so for Knife, I travelled to steakhouses around the country to find out how I could change and elevate the game.” Opened in May 2014 in the Highland Dallas hotel, Knife finds its drive from the products it sources through partnerships with nearby Heartbrand Beef and 44 Farms and the innovative, classically rooted techniques it employs in the kitchen, as well as the science behind its up-to-240-day on-site dry-aging process.

The success of Knife stems from Tesar’s distinct leadership philosophies. “It’s all about carrying on those classic traditions while keeping your mind open for growth and new experiences,” he says, valuing purity, hard work, style, and integrity. With the expansion of the Knife steakhouse brand throughout Texas and the country, as well as the introduction of Knife Burger and Knife butcher shops —Tesar relishes the enthusiastic support his concept garners from staff, guests, and critics. “To identify, execute, and multiply a niche like this is truly a treasure,” he says.

Prior to reinventing the Texas steakhouse landscape, Tesar enjoyed a lengthy career in fine dining that stemmed from his upbringing in Manhattan and the Hamptons. Inspired by his mother’s cooking, Tesar picked up a job in a Hamptons pub during the summer, when he would head to the laid-back enclave to surf and skate, and progressed naturally towards a career in food. With classical French training from Paris’s La Varenne Ecole de Cuisine, Tesar worked at Westhampton’s Club Pierre, a premium French eatery, for six years until ultimately purchasing it. In addition, he furthered his craft throughout the ‘90s at iconic NYC restaurants including 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and Supper Club—at which he worked alongside celebrity chef Anthony Bourdain—before leaving New York City behind in the early 2000s to join chef Rick Moonen in Las Vegas at RM Seafood.

With its blossoming food scene, Dallas drew Tesar to Rosewood Mansion on Turtle Creek in 2006 to lead the high-end establishment as executive chef, rapidly garnering two five-star reviews. He later went on to open Spoon Bar & Kitchen to bring premium seasonal seafood to central Texas in 2012, meanwhile consulting on numerous DRG Concepts properties including Dallas Chop House and Dallas Fish Market, as well as on The Cedars Social, The Commissary, and more. Spoon Bar & Kitchen gained immediate recognition as one of the best new restaurants in the world by Condé Nast Traveler, Bon Appétit, and Esquire, and Tesar’s visionary consulting worked helped shape the Dallas food scene.

Shifting his culinary focus to become an authority on steak, Tesar took on his steakhouse project in 2014 with the caveat that it be different from the rest—a distinction he achieved by investing in long-term dry-aging inventory and by contemporizing the classically stuffy steakhouse atmosphere into an intimate and engaging, product-driven experience. Recognition for Knife Dallas includes Eater National’s “Most Anticipated Openings,” Esquire’s “Best New Restaurants,” Zagat’s “Hottest New Restaurants,” Maxim’s “America’s Best Steakhouse Specialties,” D Magazine’s “Best Steakhouse in Dallas” 2015 and 2016, Gayot’s “Top 10 Best Steakhouses” 2017, and a feature on Esquire Network’s “Restaurant Revolution” program.

With six successful years of growing the Knife brand, Tesar is ready to take on both coasts, bringing Outer Reef to Laguna Cliffs Marriott Resort & Spa in Dana Point, CA in March 2020, and Knife & Spoon to The Ritz-Carlton Orlando, Grande Lakes in summer 2020. Outer Reef will pay homage to Tesar’s critically-acclaimed seafood restaurant Spoon Bar & Kitchen with a selection of favorites from its menu including crudo, caviar and fresh shellfish, as well as select meat offerings from his steakhouse concept Knife, while Knife & Spoon will blend the best of both worlds.

Never one to slow down, Tesar continues to grow the reach of his consultancy in addition to his expansion of the Knife brand, the development of a television show, and the 2017 launch of his cookbook, Knife: Steakhouse Meals at Home, which features endorsements by talented chefs. A four-time James Beard “Best Southwest Chef” semifinalist, two-time contestant on Bravo’s “Top Chef,” and winner of Food Network’s “Extreme Chef,” Tesar’s national media presence also includes appearances on “The Today Show” and “The Early Show” as well as coverage in The New York Times, Food & Wine, New York Magazine, and more. When he finds free time among his busy schedule, Tesar often fills it by attending food festivals around the world to meet new people, work with new chefs, and learn new culinary techniques. An avid traveler, he naturally gravitates to the beach and the slopes to fulfill his lifelong appreciation for surfing and snowboarding.

Chef Dustin Valette began his restaurant career at the age of thirteen washing dishes at Catelli’s in his hometown of Geyserville, California. Two years later he took an apprenticeship at Chateau Souverain, a Francis Ford Coppola Estate, where he worked under Executive Chef Martin Courtman, – beginning the twenty-plus year culinary journey toward his dream of opening a restaurant dedicated to showcasing the rich bounty and beautiful ingredients of his Sonoma County roots.

Valette honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco and Napa Valley’s Bouchon. Additional credits include Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property; the exclusive North Ranch Country Club in Westlake Village, California; and VOX Restaurant & Wine Lounge in Henderson, Nevada. Most recently, Valette spent six years as Executive Chef of Dry Creek Kitchen, a Charlie Palmer restaurant in downtown Healdsburg. At Dry Creek Kitchen, he gathered great acclaim for the strong relationships he cultivated with local farmers and purveyors in order to provide the restaurant with the area’s freshest and most unique ingredients. Valette was known for his exceptional ability to pair some of the country’s best wines with his intense, flavorful and dynamic cuisine.

The idea of Valette Restaurant began nearly two decades ago over a glass of wine shared between two brothers, Dustin and Aaron Garzini, while sitting at their father’s house overlooking the expansive Alexander Valley. At the time, Aaron was establishing himself at John Ash in Santa Rosa as a dynamic server and sommelier; and Dustin was in New York finetuning the culinary craft that would be his life long passion. The two dreamed of opening a restaurant which featured the breadth and depth of ingredients Sonoma County has to offer. It would serve high quality, yet honest and approachable food; offer impeccable service and house a collection of boutique, small production wines. In 2015, Valette Restaurant opened its doors to the public, showcasing 47 years of combined restaurant experience, and a deep passion and dedication to Sonoma Country and its food and wine purveyors and producers.

Originally from Sonoma County, Valette is a graduate of the Culinary Institute of America in Hyde Park, New York. He currently resides with his wife, their two young daughters and two dogs in Downtown Healdsburg, a block away from the restaurant.

Fun Fact: During the summer months Chef Valette travels to the Healdsburg Farmer’s market and carries back the bounty of local produce in a classic Red Flyer wagon. Valette is also an avid home winemaker of classic Bordeaux varietals, which he hand harvests from his uncle’s vineyard in Alexander Valley, though he will proclaim he is a better chef than winemaker…..