Emily Luchetti, executive pastry chef at the San Francisco restaurant Farallon, gained experience and accolades from her time at the restaurant Stars and at her own restaurant, StarBake. Emily appears widely on television and frequently presents her dessert and pastry tips and recipes in national magazines. At the recent James Beard Foundation Awards ceremony, Emily was honored as Best Pastry Chef.
John Ash, nationally renowned culinary figure, is one of this country's most respected authorities on food and wine. His newest cookbook "John Ash, Cooking One On One, Private Lessons from a Master Teacher" won the 2005 James Beard Foundation award for Cooking from a Professional Point of View. He’s an advocate of cuisine based on seasonal products and has been a steadfast supporter of local organic farmers.
Paul Bertolli is Chef and Co-owner of Oliveto restaurant and former Executive Chef of the legendary Chez Panisse restaurant. He’s known internationally for the elegant simplicity of his dishes, his innovative style and his fresh approach to food. “He cooks in an earthy, soulful way that is always satisfying and very often brilliant,” says Chez Panisse founder Alice Waters.
Oliveto Restaurant
5655 College Avenue
Oakland,
CA
(510) 547-5356 link to website
Tom Black
Chef Tom Black’s cuisine is a unique synthesis of Northwest gourmet with French techniques and Pacific Rim influences. Fuller’s is consistently ranked as a top Seattle restaurant. Black gets the inspiration for his innovative menu from his extensive travels. He dazzles diners with a combination of carefully selected local ingredients and intriguing spices from around the world.
Fuller's
Sheraton Hotel and Towers
1400 Sixth Avenue
Seattle,
WA
(206) 621-9000
Sunny Cristadoro
As the chef of St. Supery Winery, Sunny Cristadoro combines her two loves, good cooking and fine wine. Sunny grew up amidst the wonderful aromas and flavors of New Orleans, which is reflected in her lively cuisine. Cristadoro also travels throughout the country promoting St. Supery’s culinary programs. She has been a guest chef at the James Beard House in New York, a great honor in the cooking world.
St. Supery Winery
8440 St. Helena Highway
Rutherford,
CA
(800) 942-0809 link to website
Charles Dale
A former troubadour and songwriter, Charles Dale abandoned show business for a highly acclaimed culinary career. He is currently Chef-Owner of Renaissance Restaurant and R Bistro in Aspen. The restaurants offer French haute rustic cuisine in a warm, sophisticated environment. Dale was a James Beard Award Nominee, Best Chef Southwest in 1998 and 1999 and Cooking Light Magazine Chef Competition Winner 1999, among others.
Range Restaurant
304 East Hopkins
Aspen,
CO
(970) 925-2402 link to website
The R Bistro
304 East Hopkins
Aspen,
CO
Traci Des Jardins
Raised in a French and Mexican family where food took center stage, Traci Des Jardins grew up with a wonderful mixture of cuisines and began cooking at the age of six. She is now sharing that passion at her restaurant Jardiniere. She seeks to blend “beauty, simplicity, warmth and the most wonderful flavors I can create.”
Jardiniere
300 Grove Street
San Francisco,
CA
(415) 861-5555
Tom Douglas
Beginning with his acclaimed Seattle Café Sport, Chef Tom Douglas has helped to define the Northwest style, or “Pacific Rim Cuisine”, which borrows from many cultures and uses the best and freshest ingredients of the Pacific Northwest. He continues to make a bold statement with his cuisine at the Dahlia Lounge, Etta’s Seafood and The Palace Kitchen, all Seattle dining landmarks.
Dahlia Lounge
1904 Fourth Avenue
Seattle,
WA
(206) 682-4142 link to website
Etta's Seafood
2020 Western Ave
Seattle,
WA
(206) 443-6000 link to website
Palace Kitchen
2030 Fifth Avenue
Seattle,
WA
(206) 448-2001 link to website
Mary Evely
As Chef at Simi Winery since 1990, Mary Evely has created and developed their Food & Wine program, working with local chefs, food growers and purveyors. She has prepared her wine-friendly California cuisine in such far- flung places as Hong Kong, Tokyo and Singapore.
Susan Feniger and partner MarySue Milliken, the TV Food Network’s “Too Hot Tamales”, have had a trailblazing career bringing them many awards including being named “Treasures of Los Angeles” in 1998. Through their restaurants Border Grill and Ciudad in Los Angeles and Border Grill in Las Vegas, TV shows and books, the chefs have developed a sophisticated and lively menu that explores the cooking of South America and Spain.
Border Grill
1445 4th Street
Santa Monica,
CA
(310) 451-1655 link to website
Ciudad
445 South Figueroa Street
Los Angeles,
CA
(213) 486-5171 link to website
Border Grill Las Vegas
Mandalay Bay Resort and Casino
3950 Las Vegas Boulevard South
Las Vegas,
NV
(702) 632-7403 link to website
Joyce Goldstein
Joyce Goldstein is a consultant to the restaurant and food industries. For 12 years she was chef/owner of the ground- breaking, award-winning Mediterranean restaurant SQUARE ONE in San Francisco. Goldstein is the author of many cookbooks, including Back to Square One: Old World Food in a New World Kitchen, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992.
At Chef Gerald Hirigoyen’s Fringale the menu is clearly inspired by his Basque heritage, with flavors that are straightforward, resonant and bright. Hirigoyen was born in Biarritz, the Basque region in France. His second restaurant Pastis serves Southern French Brasserie fare.
Fringale
570 Fourth Street
San Francisco,
CA
(415) 543-0573 link to website
Pastis
1015 Battery Street
San Francisco,
CA
Christine Keff
Chef Christine Keff opened Flying Fish in 1995. The “seafood bistro” has been honored by publications across the country and received the highest rating given by the Seattle Post-Intelligencer, one of only two restaurants in Seattle to receive the honor.
Deborah Knight attended The California Culinary Academy in San Francisco. Following graduation she joined the team at Miraval Health and Wellness Spa in Tucson where she was immersed in all aspects of food service. Deborah is now the owner and chef of Mosaic restaurant in Scottsdale, Arizona. She was named one of Food and Wine's Best New Chefs of 2002. After traveling around the world, Deborah has gained insight and interest in the global flavors that are found on the Mosaic menu. Chef Knight describes her food as, "Eclectic and very adventurous. It's like playtime in the kitchen." Constantly updated, the menu uses only the freshest ingredients and combines a variety of flavors and cultures.
Mosaic Restaurant
10600 E. Jomax Road
Scottsdale,
AZ
(480) 563-9600 link to website
Emily Luchetti
Farallon Executive Pastry Chef Emily Luchetti believes that desserts should taste wonderful and, at the same time, require absolutely nothing of the diner. Before joining Farallon, she worked at Stars restaurant in San Francisco and opened and ran StarBake, a retail bakery. In 2004, Luchetti won the prestigious James Beard Award for best pastry chef of the year. She has appeared widely on television, and her recipes and tips on pastries and desserts often appear in national magazines.
Farallon
450 Post Street
San Francisco,
CA
(415) 956-6969 link to website
Mary Sue Milliken
Mary Sue Milliken and partner Susan Feniger, the TV Food Network’s “Too Hot Tamales”, have had a trailblazing career bringing them many awards including being named “Treasures of Los Angeles” in 1998. Through their restaurants Border Grill and Ciudad in Los Angeles and Border Grill in Las Vegas, TV shows and books, the chefs have developed a sophisticated and lively menu that explores the cooking of South America and Spain.
Border Grill
1445 4th Street
Santa Monica,
CA
(310) 451-1655 link to website
Ciudad
445 South Figueroa Street
Los Angeles,
CA
(213) 486-5171 link to website
Border Grill Las Vegas
Mandalay Bay Resort and Casino
3950 Las Vegas Boulevard South
Las Vegas,
NV
(702) 632-7403 link to website
Roland Passot
Chef Roland Passot honed his reputation at Chicago's famed Le Francais, Dallas' Adolphus and San Francisco's Le Castel. In 1998 he opened La Folie and has been reaping accolades ever since. His Left Bank restaurants are casual brasseries that feature "Grand-mere" cuisine.
Left Bank
635 Santa Cruz Ave.
Menlo Park,
CA link to website
Cindy Pawlcyn
As Chef/Owner of Mustards Grill, Cindy Pawlycn has influenced California cuisine with her emphasis on freshness and seasonality. She plans to open a new restaurant Miramonte at the end of this year.
Mustards Grill
7399 St. Helena Highway
Yountville,
CA
(707) 944-2424
Cindy's Backstreet Kitchen
1327 Railroad Ave
St. Helena,
CA
(707) 963-1200 link to website
Barbara Pool Fenzl
Barbara Pool Fenzl is owner of Le Gourmettes Cooking School, which she began in 1983. Pool Fenzl is also a former magazine food editor, writer and food stylist, a Certified Culinary Professional and represents the Southwest on the distinguished Restaurant Awards Committee of the James Beard foundation. She was inducted into the Culinary Hall of Fame in 1999.
Les Gourmettes Cooking School
6610 North Central Avenue
Phoenix,
AZ
(602) 266-2706
Sylvain Portay
Before joining The Dining Room at the Ritz-Carlton in 1996, Sylvain Portay was the chef at New York’s famed Le Cirque restaurant. The Dining Room serves a classically French menu and has captured AAA’s Five-Diamond Award for the fourth consecutive year. Portay was named “1999 U.S. Hotel Chef of the Year” by the National Chefs’ Board of the American Tasting Institute.
The Dining Room at the Ritz-Carlton
600 Stockton Street
San Francisco,
CA
(415) 773-6198 link to website
Thierry Rautureau
Award winning Chef/Owner Thierry Rautureau of Rover’s restaurant. hails from the Muscadet region of France. His cooking is Northwest contemporary with a French accent, yet it also reflects Mediterranean overtones and distinct Asian touches.
Rover's
2808 E. Madison Street
Seattle,
WA
(206) 325-7442 link to website
Cory Schrieber
For over a hundred years, the Schrieber family has been involved in the Pacific Northwest oyster business, most notably through its Dan & Louis’ Oyster Bar, a Portland institution. Following in his family’s footsteps, Cory Schrieber opened Wildwood in 1994, an innovative restaurant where the emphasis is on dishes that celebrate the freshness and beauty of regional foods.
Wildwood
1221 NW 21st Ave
Portland,
OR
(503) 248-9663 link to website
RoxSand Scocos
RoxSand Scocos’ restaurant RoxSand has been on the cutting edge of American cuisine since it opened 12 years ago. Scocos is dedicated to using organic produce in her fusion cuisine. She is one of the original members of the Chefs Collaborative 2000 and was nominated for the James Beard Foundation’s Best American Chef for the Southwest Region in 1995-1998.
RoxSand
2594 East Camelback Road
Phoenix,
AZ
(602) 381-0444 link to website
Sarah Scott
As the Executive Chef of the Robert Mondavi Winery, Sarah Scott is responsible for the winery's culinary events. Her approach to food is fresh and elegant, focusing on the finest seasonal ingredients. Her menus reflect a California wine country style with attention to flavors, texture and bringing out the best in a wine by pairing it with a dish which complements its essence.
Robert Mondavi Winery
Highway 29
Oakville,
CA
(888) RMONDAVI link to website
Nancy Silverton
Nancy Silverton is pastry chef and owner of Campanile and La Brea Bakery. Since opening in 1989, Campanile and La Brea Bakery have received numerous awards, including "Nation's Restaurant News Restaurant of North America." Nancy has written two cookbooks: Desserts and Nancy Silverton's Breads from the La Brea Bakery. Recently, La Brea Bakery opened a second location in the Bellagio Hotel in Las Vegas.
Campanile
624 S. La Brea Ave
Los Angeles,
CA
(323) 938-1447 link to website
La Brea Bakery
624 South La Brea Avenue
Los Angeles,
CA
(323) 939-6813 link to website
Annie Somerville
Annie Somerville has earned a national reputation for her imaginative approach to vegetarian cooking. At her famed Greens restaurant, Somerville emphasizes seasonal dishes that are influenced by the cuisines of the Mediterranean, Mexico and the American Southwest. Annie shares her enthusiasm for creative vegetarian cuisine as a popular cooking teacher.
Greens Restaurant
Fort Mason Center, Building A
San Francisco,
CA
(415) 771-3472 link to website
Alice Waters
Alice Waters has been blazing trails in American cuisine since the 1970s by relying on seasonal, local, organic produce for her restaurants, including the renowned Chez Panisse. She has received numerous awards, including being named one of the 10 best chefs in the world by Cuisine et Vins du France. Her current passion is developing an edible garden at a Berkeley middle school to serve as a model for schools across the country.
Chez Panisse
1517 Shattuck Ave
Berkeley,
CA
(510) 548-5525 link to website
Cafe Fanny
1603 San Pablo Avenue
Berkeley,
CA
(510) 526-7664 link to website
Bill Wavrin
The former Executive Chef at Rancho La Puerta, Chef Bill Wavrin has now taken the reigns at Miraval Resort and Spa. Chef Wavrin always starts with the freshest local ingredients to create his famed, low fat, high-flavor, vegetarian cuisine. The spa has been voted one of the world's finest resorts. Chef Wavrin is currently working on his own show, "Healthy Weight Loss with Chef Bill Wavrin". He is also the author of The Rancho La Puerta Cookbook.
Miraval Resort and Spa
5000 E. Via Estancia Miraval
Catalina,
AZ
(800) 232-3969 link to website
Joanne Weir
Joanne Weir is a San Francisco-based award-winning cookbook author, cooking teacher, chef and television personality. She hosts her second 26-part television series called "Weir Cooking in the Wine Country," which is shot entirely on location in Napa Valley, and airs nationally on Public Television. Joanne was awarded the inaugural IACP Cooking Teacher Award of Excellence and has been nominated for James Beard Cookbook Awards. Her professional experience includes five years at Chez Panisse restaurant in Berkeley, California.
At EOS Restaurant and Wine Bar, named for the Greek goddess of the dawn, Executive Chef Arnold Eric Wong’s cuisine is a fusion of European and Californian cooking, with a distinctive Asian flair. EOS has garnered acclaim from numerous national and international publications, including The New York Times and Gourmet.
Eos Restaurant and Wine Bar
901 Cole Street
San Francisco,
CA
(415) 566-3063 link to website
Sherry Yard
Spago Beverly Hills Pastry Chef Sherry Yard is known for her innovative desserts that use the finest fruits, spices, honey and herbs in season. She has created desserts for star-studded events such as the Emmy and Grammy Awards. Yard has received the Southern California Restaurant Writers Association Pastry Chef of the Year Award and is a two-time nominee for the James Beard Foundation Outstanding Pastry Chef of the Year.
John Ash, nationally renowned culinary figure, is one of this country's most respected authorities on food and wine. His newest cookbook "John Ash, Cooking One On One, Private Lessons from a Master Teacher" won the 2005 James Beard Foundation award for Cooking from a Professional Point of View. He’s an advocate of cuisine based on seasonal products and has been a steadfast supporter of local organic farmers.
Paul Bertolli is Chef and Co-owner of Oliveto restaurant and former Executive Chef of the legendary Chez Panisse restaurant. He’s known internationally for the elegant simplicity of his dishes, his innovative style and his fresh approach to food. “He cooks in an earthy, soulful way that is always satisfying and very often brilliant,” says Chez Panisse founder Alice Waters.
Chef Tom Black’s cuisine is a unique synthesis of Northwest gourmet with French techniques and Pacific Rim influences. Fuller’s is consistently ranked as a top Seattle restaurant. Black gets the inspiration for his innovative menu from his extensive travels. He dazzles diners with a combination of carefully selected local ingredients and intriguing spices from around the world.
As the chef of St. Supery Winery, Sunny Cristadoro combines her two loves, good cooking and fine wine. Sunny grew up amidst the wonderful aromas and flavors of New Orleans, which is reflected in her lively cuisine. Cristadoro also travels throughout the country promoting St. Supery’s culinary programs. She has been a guest chef at the James Beard House in New York, a great honor in the cooking world.
A former troubadour and songwriter, Charles Dale abandoned show business for a highly acclaimed culinary career. He is currently Chef-Owner of Renaissance Restaurant and R Bistro in Aspen. The restaurants offer French haute rustic cuisine in a warm, sophisticated environment. Dale was a James Beard Award Nominee, Best Chef Southwest in 1998 and 1999 and Cooking Light Magazine Chef Competition Winner 1999, among others.
Beginning with his acclaimed Seattle Café Sport, Chef Tom Douglas has helped to define the Northwest style, or “Pacific Rim Cuisine”, which borrows from many cultures and uses the best and freshest ingredients of the Pacific Northwest. He continues to make a bold statement with his cuisine at the Dahlia Lounge, Etta’s Seafood and The Palace Kitchen, all Seattle dining landmarks.
As Chef at Simi Winery since 1990, Mary Evely has created and developed their Food & Wine program, working with local chefs, food growers and purveyors. She has prepared her wine-friendly California cuisine in such far- flung places as Hong Kong, Tokyo and Singapore.
Susan Feniger and partner MarySue Milliken, the TV Food Network’s “Too Hot Tamales”, have had a trailblazing career bringing them many awards including being named “Treasures of Los Angeles” in 1998. Through their restaurants Border Grill and Ciudad in Los Angeles and Border Grill in Las Vegas, TV shows and books, the chefs have developed a sophisticated and lively menu that explores the cooking of South America and Spain.
Joyce Goldstein is a consultant to the restaurant and food industries. For 12 years she was chef/owner of the ground- breaking, award-winning Mediterranean restaurant SQUARE ONE in San Francisco. Goldstein is the author of many cookbooks, including Back to Square One: Old World Food in a New World Kitchen, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992.
At Chef Gerald Hirigoyen’s Fringale the menu is clearly inspired by his Basque heritage, with flavors that are straightforward, resonant and bright. Hirigoyen was born in Biarritz, the Basque region in France. His second restaurant Pastis serves Southern French Brasserie fare.
Chef Christine Keff opened Flying Fish in 1995. The “seafood bistro” has been honored by publications across the country and received the highest rating given by the Seattle Post-Intelligencer, one of only two restaurants in Seattle to receive the honor.
Deborah Knight attended The California Culinary Academy in San Francisco. Following graduation she joined the team at Miraval Health and Wellness Spa in Tucson where she was immersed in all aspects of food service. Deborah is now the owner and chef of Mosaic restaurant in Scottsdale, Arizona. She was named one of Food and Wine's Best New Chefs of 2002. After traveling around the world, Deborah has gained insight and interest in the global flavors that are found on the Mosaic menu. Chef Knight describes her food as, "Eclectic and very adventurous. It's like playtime in the kitchen." Constantly updated, the menu uses only the freshest ingredients and combines a variety of flavors and cultures.
Farallon Executive Pastry Chef Emily Luchetti believes that desserts should taste wonderful and, at the same time, require absolutely nothing of the diner. Before joining Farallon, she worked at Stars restaurant in San Francisco and opened and ran StarBake, a retail bakery. In 2004, Luchetti won the prestigious James Beard Award for best pastry chef of the year. She has appeared widely on television, and her recipes and tips on pastries and desserts often appear in national magazines.
Chef Roland Passot honed his reputation at Chicago's famed Le Francais, Dallas' Adolphus and San Francisco's Le Castel. In 1998 he opened La Folie and has been reaping accolades ever since. His Left Bank restaurants are casual brasseries that feature "Grand-mere" cuisine.
As Chef/Owner of Mustards Grill, Cindy Pawlycn has influenced California cuisine with her emphasis on freshness and seasonality. She plans to open a new restaurant Miramonte at the end of this year.
Barbara Pool Fenzl is owner of Le Gourmettes Cooking School, which she began in 1983. Pool Fenzl is also a former magazine food editor, writer and food stylist, a Certified Culinary Professional and represents the Southwest on the distinguished Restaurant Awards Committee of the James Beard foundation. She was inducted into the Culinary Hall of Fame in 1999.
Before joining The Dining Room at the Ritz-Carlton in 1996, Sylvain Portay was the chef at New York’s famed Le Cirque restaurant. The Dining Room serves a classically French menu and has captured AAA’s Five-Diamond Award for the fourth consecutive year. Portay was named “1999 U.S. Hotel Chef of the Year” by the National Chefs’ Board of the American Tasting Institute.
Award winning Chef/Owner Thierry Rautureau of Rover’s restaurant. hails from the Muscadet region of France. His cooking is Northwest contemporary with a French accent, yet it also reflects Mediterranean overtones and distinct Asian touches.
For over a hundred years, the Schrieber family has been involved in the Pacific Northwest oyster business, most notably through its Dan & Louis’ Oyster Bar, a Portland institution. Following in his family’s footsteps, Cory Schrieber opened Wildwood in 1994, an innovative restaurant where the emphasis is on dishes that celebrate the freshness and beauty of regional foods.
RoxSand Scocos’ restaurant RoxSand has been on the cutting edge of American cuisine since it opened 12 years ago. Scocos is dedicated to using organic produce in her fusion cuisine. She is one of the original members of the Chefs Collaborative 2000 and was nominated for the James Beard Foundation’s Best American Chef for the Southwest Region in 1995-1998.
As the Executive Chef of the Robert Mondavi Winery, Sarah Scott is responsible for the winery's culinary events. Her approach to food is fresh and elegant, focusing on the finest seasonal ingredients. Her menus reflect a California wine country style with attention to flavors, texture and bringing out the best in a wine by pairing it with a dish which complements its essence.
Nancy Silverton is pastry chef and owner of Campanile and La Brea Bakery. Since opening in 1989, Campanile and La Brea Bakery have received numerous awards, including "Nation's Restaurant News Restaurant of North America." Nancy has written two cookbooks: Desserts and Nancy Silverton's Breads from the La Brea Bakery. Recently, La Brea Bakery opened a second location in the Bellagio Hotel in Las Vegas.
Annie Somerville has earned a national reputation for her imaginative approach to vegetarian cooking. At her famed Greens restaurant, Somerville emphasizes seasonal dishes that are influenced by the cuisines of the Mediterranean, Mexico and the American Southwest. Annie shares her enthusiasm for creative vegetarian cuisine as a popular cooking teacher.
Alice Waters has been blazing trails in American cuisine since the 1970s by relying on seasonal, local, organic produce for her restaurants, including the renowned Chez Panisse. She has received numerous awards, including being named one of the 10 best chefs in the world by Cuisine et Vins du France. Her current passion is developing an edible garden at a Berkeley middle school to serve as a model for schools across the country.
The former Executive Chef at Rancho La Puerta, Chef Bill Wavrin has now taken the reigns at Miraval Resort and Spa. Chef Wavrin always starts with the freshest local ingredients to create his famed, low fat, high-flavor, vegetarian cuisine. The spa has been voted one of the world's finest resorts. Chef Wavrin is currently working on his own show, "Healthy Weight Loss with Chef Bill Wavrin". He is also the author of The Rancho La Puerta Cookbook.
Joanne Weir is a San Francisco-based award-winning cookbook author, cooking teacher, chef and television personality. She hosts her second 26-part television series called "Weir Cooking in the Wine Country," which is shot entirely on location in Napa Valley, and airs nationally on Public Television. Joanne was awarded the inaugural IACP Cooking Teacher Award of Excellence and has been nominated for James Beard Cookbook Awards. Her professional experience includes five years at Chez Panisse restaurant in Berkeley, California.
At EOS Restaurant and Wine Bar, named for the Greek goddess of the dawn, Executive Chef Arnold Eric Wong’s cuisine is a fusion of European and Californian cooking, with a distinctive Asian flair. EOS has garnered acclaim from numerous national and international publications, including The New York Times and Gourmet.
