Einat Admony Balaboosta, TaÏm, Bar Bolonat
Lidia Bastianich Felidia, Becco, Esca, Del Posto
Einat Admony is chef-owner of New York City’s popular Balaboosta, Taïm, and the forthcoming Bar Bolonat restaurants. Balaboosta, which is Yiddish for “perfect housewife,” is also the title of her first cookbook, which reflects her mixed Israeli heritage (Yemenite and Persian) and her sophisticated Mediterranean palate. Admony lives with her husband and two children in Brooklyn.
David Bouley Bouley, Brushstroke
Lidia Bastianich is an Emmy award-winning public television host, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life—her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia's cookbooks, co-authored with her daughter Tanya, include Lidia's Commonsense Italian Cooking, Lidia's Favorite Recipes, Lidia's Italy in America, Lidia Cooks from the Heart of Italy, and Lidia's Italy-all companion books to the three-time Emmy-nominated television series Lidia's Kitchen, Lidia's Italy in America and Lidia's Italy. Lidia has also published Lidia's Family Table, Lidia's Italian-American Kitchen, Lidia's Italian Table and La Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants—Felidia, Becco, Esca and Del Posto, as well as Lidia's Pittsburgh and Lidia's Kansas City along with her daughter Tanya. She is also founder and president of Tavola Productions, an entertainment company that produces high-quality broadcast productions. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace in New York City and Chicago. Lidia also has a line of pastas and all natural sauces called LIDIA'S. Lidia's first children's book, Nonna Tell Me a Story: Lidia's Christmas Kitchen, was inspired by her five grandchildren. The second installation in the series, Lidia's Family Kitchen: Nonna's Birthday Surprise, was released in the Spring of 2013, and her third will be released in January 2015. Lidia gives freely of her time and knowledge, and is active member of society who participates in community service activities and special events on behalf of several foundations and Public Television.
Joey Campanaro Little Owl, Market Table, The Clam
Trained at the Sorbonne and by some of Europe’s most acclaimed chefs including Roger Vergé and Fredy Giradet, David Bouley is the Chef-Owner of Bouley, Brushstroke, Bouley Test Kitchen, and Bouley Catering and Special Events. He has twice received a James Beard Foundation Award for “Best Chef”, and has received “Best Restaurant” awards by the James Beard Foundation. Chef Bouley was Zagat®’s top-rated restaurant in food and popularity, and no restaurant has been able to match Bouley's 29 food rating during its last three years.
Cesare Casella Il Ristorante, Salumeria Rosi Parmacotto
Chef Joey Campanaro was raised in Philadelphia where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Joey brings a lifelong affinity for Mediterranean cuisine to every dish he creates. In 2001, Joey moved back to New York to open The Harrison in Tribeca. As executive chef, Joey’s devotion to the kitchen won the hearts of New York diners and, in December 2001, a two-star review from The New York Times. In 2004, Chef Campanaro became the executive chef of an Italian restaurant in Tribeca called Pace. After Pace, Joey re-opened his catering business, Blackfoot Consulting, and set out to open the restaurant he had always dreamed of opening—The Little Owl, which has since received wide acclaim from critics and guests alike, including a two-star review from The New York Times, appearances on everything from Iron Chef America to the Today Show and the Martha Stewart Show. Additionally in 2010, Joey opened Little Owl the Venue, a private event space and culinary showroom at 93 Greenwich Ave. The venue is a flexible room that has given chef a canvas to showcase his talent and passion on a more intimate scale, allowing for a vast range of events from 2-70 guests. This winter along with co-owner and Executive Chef Mike Price, Joey also opened The Clam, a seafood-centric restaurant just a few blocks from Market Table in the West Village.
Jori Jayne Emde Fish & Game
Chef Cesare Casella is the Chef and Partner of Salumeria Rosi on Amsterdam Avenue and Il Ristorante on Madison Avenue. He is Dean of Italian Studies at the International Culinary Center and Chief of the Department of Nourishment Arts at the Center for Discovery. Chef Cesare Casella also founded Republic of Beans, an heirloom beans company.
Peter Endriss Runner & Stone
Jori Jayne Emde, an Austin, Texas native, has over 10 years of experience in the culinary world—giving her a unique set of skills and a wealth of knowledge across the board. A move to New York City in 2003 to complete a culinary externship at Mario Batali’s Lupa restaurant inspired her to embark on a career in cooking. She was the first female to work the pasta station at any of Batali’s acclaimed restaurants, in addition to being the first woman in Lupa’s kitchen. After two years under Batali’s direction, Jori moved on to open 5 Ninth, where she worked with now-husband, Zakary Pelaccio. In 2010, Emde left the Fatty empire to revisit her love of alchemy. She started a “fermentation station” in the confines of her apartment, where she first developed Lady Jayne’s line of specialty Worcestershire and fish sauce, as well as several vinegars. Today, Jori and her husband, Zakary Pelaccio, are the co-owners and chefs of Fish & Game in Hudson, New York, which they opened in May 2013. The restaurant celebrates a New York Regional palate with a focus on seasonally-driven ingredients that are sourced from farmers and artisans throughout the region.
Zachary Golper Bien Cuit
Peter began his bread baking career at Amy’s Bread. In 2006, after a stage in a bread bakery in his father’s hometown in southern Germany, Peter accepted the position as Head Baker of Per Se restaurant and Bouchon Bakery New York. After leaving Per Se, Peter spent time working at the Parisian bakery L’Étoile du Berger before moving to Italy. Upon returning to New York, Peter began working with Hot Bread Kitchen, and is now the Head Baker and co-owner of the bakery and restaurant, Runner & Stone, in Gowanus, Brooklyn.
Dorie Greenspan Author, In the Kitchen & On the Road with Dorie
Baker Zachary Golper and his wife and business partner, Kate Wheatcroft, moved to New York City to open Bien Cuit in the Boerum Hill neighborhood of Brooklyn. In the thirteen years prior to opening Bien Cuit, Chef Golper trained in bread and pastry across the continental United States and France. Chef Golper’s inspiration for opening his own bakery stems from the desire to create a unique and varied selection of breads and pastries that reflect both his training and personal vision of what the ancient art of bread making means. Bien cuit is a phrase the French often use to describe the darkest, crunchiest loaves, baked to the point of perfection. And so Bien Cuit opened its doors in July of 2011, quickly becoming both a neighborhood staple and a notable destination for some of the finest breads and pastries the city has to offer. At the end of 2011 it was named “Best New Bakery” by The Village Voice and made Best of 2011 lists in both The New York Times and New York magazine.
Alex Guarnaschelli Butter, The Darby
Four-time James Beard Award winning author, Dorie Greenspan, has written 10 cookbooks, among them the New York Times best seller, Around My French Table; Baking From My Home to Yours, named Cookbook of the Year; and Baking with Julia, which accompanied Julia Child’s television series. A part-time Parisian for almost two decades, Dorie’s next book, Baking Chez Moi, Recipes From My Paris Home to Your Home Anywhere, will be published in October..
Shaun Hergatt Juni
After studying at La Varenne Culinary School in France working with industry greats like Larry Forgione, Guy Savoy, and Daniel, in 2003, Alex became the executive chef at Butter Restaurant, where she would create her own American and green market-inspired menu. In 2010, Alex opened the Darby, an old-style New York supper club with live music, a raw bar and a menu that focuses on seafood and modern reinterpretations of iconic “retro supper club” dishes.In addition to her restaurant work, Chef Guarnaschelli is an Iron Chef and Food Network star and just released her first cookbook, Old School Comfort Food: The Way I Learned to Cook.
Ed McFarland Ed’s Lobster Bar
Shaun Hergatt is the executive chef of Juni, a harvest-inspired, boutique restaurant, located in New York City’s Flatiron neighborhood. An intimate affair between the guest and Chef Hergatt, the restaurant offers an evolving menu that showcases the bounty of the seasons and ingredients when they are at their freshest and finest. Chef Hergatt’s prestigious background and talent has garnered rave reviews from across the culinary spectrum—from a coveted Two Star Michelin® to a 29 out of 30 across the board rating from the Zagat Survey® and “Best New Restaurant” and “Best New Chef” accolades from Esquire and New York magazines.
Laurie Jon Moran Le Bernardin
Chef Ed McFarland is known not only for his abiding passion for seafood—which takes center stage at his popular SoHo restaurant, Ed’s Lobster Bar—but also for using his own homegrown vegetables and herbs and drawing from his Italian heritage for original specials like lobster meatballs. A New York City native, Ed graduated from the French Culinary Institute in 1995 and furthered his training with acclaimed New York City chefs—including Sotha Khun at Le Cirque and Dave Pasternak at Terence Brennan’s Picholine—before opening Ed’s Lobster Bar in 2007. At Ed’s, he has created a truly unique spin on New England seafood which has been featured on Toni On! New York, The Martha Stewart Show as well as Michael Symon’s Food Feuds on Food Network.
Dan Kluger ABC Kitchen, ABC Cocina
A native of England, Laurie Jon Moran knew exactly what he wanted to do with his life when he turned 18, the day the aspiring chef had an eye-opening birthday dinner at Raymond Blanc’s two-Michelin® starred restaurant Le Manoir a Quat’Saisons in Oxfordshire, England. Never before had a meal attained such extraordinary heights, and he was determined to achieve that level of quality in his own career. Now as the executive pastry chef at Le Bernardin, he incorporates his personal and professional experiences at some of America’s top restaurants into every dessert that leaves his pastry kitchen. In 2004, Moran moved to New York and quickly rose to pastry sous chef at Daniel, working closely with pastry chef Dominique Ansel. He also learned from Le Bernardin’s then-pastry chef Michael Laiskonis. When Michael Laiskonis left Le Bernardin in December 2011, Moran was offered his position as the natural choice to uphold the newly revamped restaurant’s celebrated dessert menu.
Jim Lahey Sullivan Street Bakery, Co. Restaurant
Born and raised in NYC, Chef Dan Kluger grew up in a family where cooking always played a major role. He attended Syracuse University where he majored in Nutrition and Hospitality Management while spending his externship in the dining room of Danny Meyer’s Union Square Café. After graduation, he returned to work in the front of house until he was offered his first kitchen position as a prep cook. It was USC that opened his eyes to the wonders of seasonal cooking and he spent the next two and a half years working his way through every station. In 1999, Chef Kluger was asked to become a part of the opening team of Tabla Restaurant and spent the next seven years working his way up, becoming Tabla’s first Chef de Cuisine. Under Chef Floyd Cardoz’s direction, Dan was able to fine-tune his cooking techniques along with the balance of flavors and textures in his dishes and the use of Indian spices. Upon leaving Tabla, Dan was hired by Tom Colicchio to become the Executive Chef for a project for which he was consulting called The Core Club. He spent the next four years as the clubs culinary leader transforming the way a “members only” dining room was experienced. Dan left The Core Club in late 2008 to join the Jean-Georges team where he's helped open restaurants in Arizona, Utah, DC and New York including ABC Kitchen and most recently ABC Cocina currently holding the title of Executive Chef for both properties. Since opening ABC Kitchen in 2010, Chef has been a vital part in winning multiple awards including the 2011 James Beard Award for “Best New Restaurant” as well as being recently honored as Food & Wine’s “Best New Chef of 2012”. When he isn’t cooking, Chef spends his time with his wife and two daughters.
Matthew Lightner Atera
Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Then, in 2009, he opened the doors to Co., his first pizza restaurant. Located in Chelsea, Lahey put his own spin on pizza while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread,” of course. Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey’s first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, which was released in 2009. Then, in 2012, he released his second cookbook My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Lahey expanded his footprint in New York City in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors from Co. In 2014, Lahey will mark the 20th anniversary of Sullivan Street Bakery.
Michael Lomonaco Porter House New York
After graduating with high honors from the Western Culinary Institute in 2001, Matt continued his pursuit of culinary excellence in some of the world’s finest kitchens. From Copenhagen’s renowned Noma to California’s L’Auberge alongside James Beard award-winning chef Paul McCabe, Matt grew roots in the ideologies of season and place. In 2010, Matt was named one of Food & Wine’s “Best New Chefs in America,” received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and included in Restaurant Hospitality’s list of “10 Chefs to Watch” in 2010. Atera, Matt’s most ambitious venture to date, relies greatly on his innate connection to time and place to create a dining experience unique to itself. Since opening in March 2012, Atera has earned numerous accolades including a 4-star review from New York magazine, a 3-star review from The New York Times, a spot on Bon Appetit’s “Best 50 New Restaurants” list, Esquire’s “Best New Restaurants” list as one of the Chefs to Watch, and StarChefs as a Rising Star.
Flora Mikula Auberge Flora
Michael Lomonaco is the Chef/Owner of the highly successful Porter House New York at the Time Warner Center where he recently opened the new lounge, Center Bar. A veteran of the New York restaurant scene, his fans have followed him from ’21’,‚ to Windows on the World, Wild Blue, Noche, Guastavino’s, and onward. Long a familiar face to TV audiences, Chef Lomonaco hosted “Epicurious” and “Michael’s Place” on Travel Channel and Food Network, and has published two cookbooks, The ‘21’ Cookbook and Nightly Specials. Chef Lomonaco is deeply dedicated to community support and charitable causes, co-founded the Windows of Hope Family Relief Fund, in the wake of September 11, 2001. In addition, he participates in fundraising and events that benefit worthy causes including City Harvest, Autism Speaks and Share Our Strength.
Harold Moore Commerce
Flora Mikula grew up in Avignon where she did her schooling and her cooking apprenticeship to Christian Etienne (one Michelin® star in Avignon). She has worked with many renowned chefs including Jean-Michel Lorrain (3 Michelin® stars), Jean-Pierre Vigato (2 Michelin® stars), Laurent Manrique (San Francisco, 2 Michelin® stars), and Alain Passard (3 Michelin® stars in Paris). With numerous experiences around the world under her belt, she opened her first restaurant “Les Olivades” in 1996. “Les Olivades” was a provencal bistro and was named one of the best “bistronomic” restaurants in Paris, along with La Régalade, Chez Michel, and L’Epine du Pin. Chef Mikula wrote her first book Ma Provence Dans Votre Assiette in 2000. She opened Auberge Flora, an urban and offbeat inn, close to the Marais in June 2012. At Auberge Flora, Chef Mikula combines her love of food and cuisine with her sense of exploration and hospitality.
Seamus Mullen Tertulia
Harold Moore is the Executive Chef and Owner of Commerce Restaurant in the West Village. He enjoys introducing fresh ingredients and expert cooking technique to classic dishes, giving them a new lease on life. Chef Moore is currently working on several new projects set to open in New York City.
Joe Ng RedFarm
Seamus Mullen is the chef and owner of Tertulia, his first solo restaurant in Manhattan’s West Village, where he has garnered rave reviews (three stars from New York magazine and two stars from The New York Times) and a strong following for his approachable, modern Spanish cuisine. In 2012, he published his first cookbook Hero Food in which he sheds light on 18 key ingredient—their nutritional value and restorative properties—all the while arming readers with the tools they need to cook confidently and healthfully.
Ghaya Oliveira DANIEL
Hong Kong-trained Joe Ng is a 42-year-old Chinese dim sum masterchef with more than 30 years of experience. Known for his finely crafted and creative dim sum, Chef Ng makes over 1,000 different dumplings! Currently, Chef Ng is the Executive Chef at RedFarm located at 529 Hudson Street and at 2170 Broadway in New York City. In his recent glowing review of RedFarm, Pete Wells, the current The New York Times restaurant critic, called Chef Ng the “Balanchine” of dim sum.
Zakary Pelaccio Fish & Game
Any great pastry chef knows that baking is as much an accurate science as it is a creative endeavor. Fortunately, DANIEL Executive Pastry Chef Ghaya Oliveira has talent to spare in both areas. Chef Oliveira’s first career was not in the kitchen, but as a stock trader in her native Tunisia, but after moving to the United States in 1998, she chose to pursue creative challenges in the kitchen rather than on the trading floor. She began her pastry career at Café Boulud in 2001 and later became Executive Pastry Chef at Bar Boulud in 2007. The James Beard Foundation recognized her professional approach and talent with a 2012 nomination for “Outstanding Pastry Chef. As of July 2013, chef Oliveira took over the Executive Pastry Chef position at Chef Daniel Boulud’s flagship DANIEL. She brings traditional French pastry training, a refined palate, and unexpected flavor combinations, juxtaposed with a sense of playfulness.
Kevin Pomplun Fish & Game
Zakary Pelaccio is a celebrated chef and restaurateur, noted for influencing culinary trends from nose-to-tail cooking, gastro-pubs, Brooklyn cuisine and bringing Southeast Asian cuisine to the mainstream. He was the founder of Fatty Crab and Fatty ‘Cue in New York City, but left the group in 2011 to move into the woods. Pelaccio also penned a critically acclaimed cookbook, Eat With Your Hands, in 2012.
In 2011, Pelaccio left New York City for the rural environs of the Hudson Valley. Along with his wife, Jori Jayne Emde, business partner, Patrick Milling Smith, and co-chef, Kevin Pomplun, he has developed Fish & Game, a new restaurant in a renovated 19th century building in Hudson, New York. The restaurant opened for business in May of 2013. The Fish & Game project is truly a lifestyle business. Pelaccio, Emde and Milling Smith grow produce and raise animals for the restaurant on their respective properties.
Michael Psilakis Kefi, FISHTAG, MP Taverna
After dining at New York City’s historic Tavern on the Green at the age of nine, Kevin Pomplun knew he wanted to be a chef. After graduating the CIA in ‘96, Pomplun joined the team at The Ryland Inn, a farm-to-table restaurant located on 120 acres of farmland in Whitehouse, New Jersey. During his time as Chef de Cuisine of The Ryland Inn, Pomplun garnered an outstanding four stars from The New York Times. Chef Pomplun met Chef Zakary Pelaccio in New York City on a consulting job in 2011. Not before long, Kevin was on his way to Hudson, New York to join the culinary team as co-chef of Fish & Game, Pelaccio’s latest restaurant that he opened with wife (and co-chef), Jori Jayne Emde, and film/TV producer, Patrick Milling Smith in May 2013. At Fish & Game, Kevin works with the local farms and artisans to bring in the best ingredients to the restaurant. He also heads up the restaurants impressive charcuterie program.
Michel Richard Villard Michel Richard, Pomme Palais
Chef Michael Psilakis has been lauded for both his traditional and reinterpreted Greek menus and is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has accrued many of the food world’s highest honors including Food & Wine’s “Best New Chef,” “Chef of the Year” from Bon Appetit and Esquire and a James Beard Award nomination for Best New Restaurant for Anthos, his modern Greek restaurant in New York City. He now owns Kefi and FISHTAG—both located on the Upper West Side—and MP Taverna in Roslyn, NY, Irvington, NY and Astoria, NY. Psilakis was the Co-Executive Producer and Co-Star of BBC AMERICA’s original adventure cooking competition series, No Kitchen Required, which premiered in April 2012. His first cookbook, How to Roast a Lamb, a culinary tribute to his Greek heritage has gone on to win countless awards including the Gourmand World Cookbook Award for Best Foreign Cuisine.
Andy Ricker Pok Pok, Whiskey Soda Lounge
Chef Michel Richard exemplifies the art of cuisine and a love of his profession. His style is light, fresh and intelligent, with witty presentations and texture. Chef Richard was a pioneer in French/California cuisine before moving to Washington, DC, where Michel Richard Citronelle became his flagship restaurant. Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. “The white hats, aprons, and all of the food – I fell in love.” His fate was decided. Michel's creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Bon Appetit, and on the cover of the late great Gourmet. He has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others. Michel’s restaurants hold top honors in the best American dining guides such as Gayot and Zagat®. Central Michel Richard opened in downtown Washington, DC, and won the 2008 James Beard Award for Best New Restaurant in the US, and continues as a favorite among the critics. In the fall of 2013 he opened Villard Michel Richard, a French American bistro and fine dining Gallery, and a pastry shop market Pomme Palais, at The New York Palace. Michel has published three books, Home Cooking with a French Accent, Happy in the Kitchen, and Sweet Magic. Outside of his restaurants, chef Richard regularly appears at charitable events and food & wine festivals across the country, designs menus for the National Gallery of Art, and features dishes onboard Amtrak’s Acela First Class service.
Daniel Rose Spring Restaurant
Andy Ricker first visited Thailand as a backpacker in 1987. Since then, he has spent several months each year traveling, eating, cooking and studying the food culture in Thailand and neighboring countries. Andy is now the owner and James Beard Award winning chef/owner behind Pok Pok, Pok Pok Noi, Sen Yai Noodles and Whiskey Soda Lounge in Portland, OR, as well as Pok Pok Ny, Pok Pok Phat Thai, and Whiskey Soda Lounge Ny in New York. He also produces a line of drinking vinegars called Pok Pok Som. In 2013 his New York Times best selling cookbook, Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand was published.
Alain Sailhac Dean of the International Culinary Center
Chef Daniel Rose’s food melds the tradition of classical French cuisine with a contemporary, personal approach to fresh market ingredients. He is the Chef-Owner, of Spring, which first opened in 2006. A Chicago-native, Daniel Rose landed in France to study at The American University of Paris. In an effort to improve his French, he found himself at thé Institut Bocuse in Lyon. By July 2010, Spring’s five month waiting list became the impetus for a move to a larger space near the Louvre in the lively Les Halles neighborhood. Rose’s Spring has since earned the distinction as The Guardian’s “One of 10 of the Best Restaurants in Paris,” Forbes’ “The Trophy Reservation,” and has become the Paris restaurant of choice for international culinary elite.
AndrÉ Soltner Dean of the International Culinary Center
Chef Alain had the pleasure of working in the kitchens of Le Cygne, Le Cirque, The Plaza Hotel, and the 21 Club. It was Chef Alain who helped Le Cygne capture their four stars from The New York Times and brought a three-star rating to legendary Le Cirque. In 2003, he was inducted into the James Beard Foundation's “Who’s Who of Food and Beverage in America.” Chef Alain joined the International Culinary Center in 1990.
Former Chef / Owner of Lutèce
Alex Stupak Empellón Cocina
Chef André was America’s first superstar chef. As the Chef/Owner of Lutèce for 34 years, he didn’t just serve some of the world’s finest French cuisine; he elevated it to a high art, receiving a four-star rating from The New York Times. The co-author of The Lutèce Cookbook, Chef André has served for more than 20 years as Délegué Général of the Master Chefs of France. Chef André joined the International Culinary Center in 1995.
Jacques Torres Dean of the International Culinary Center
Alex Stupak is the Chef and Owner of Empellón Taqueria and Empellón Cocina. Formerly the pastry chef of Alinea and wd~50, Alex left the world of modernist desserts to focus on what he loves eating most, Mexican cuisine. At Empellón, Chef Stupak utilizes the techniques and flavors of Mexico as an endless source of inspiration. In 2013 Chef Stupak was named one of Food & Wine’s “Best New Chefs” and The James Beard Foundation nominated Empellón Cocina as a finalist for “Best New Restaurant.”
Jacques Torres Chocolates
Tom Valenti Ouest
Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Jacques spent 11 years as Executive Pastry Chef at Le Cirque 2000 before creating his world-renowned Jacques Torres Chocolate. Joining the faculty at the International Culinary Center in 1993 as Dean of Pastry Arts, Chef Torres helped build the unique, acclaimed Classic Pastry Arts program. He has received several distinctions including Pastry Chef of the Year by both the James Beard Foundation and the Chefs of America.
Jean-Georges Vongerichten Jean-Georges Restaurants
Tom Valenti is one of the most revered chefs in New York. Although his intensely flavored cooking has drawn raves from the food press for over a decade, Valenti has earned some of his most rapturous praise over the last two years. In her 1998 review of Butterfield 81, then New York Times restaurant critic Ruth Reichl characterized Valenti as a "clairvoyant in the kitchen" because of his uncanny talent for understanding what diners like to eat. Gael Greene named him one of her top ten favorite chefs in the January 1999 “Where to Eat Now” issue of New York magazine. Ed Levine, author of New York Eats, recently dubbed him “Flavor King of New York.” In 2007, chef Valenti purchased Ouest Restaurant and became controlling owner. Tom Valenti's cuisine broke through the New York clutter when he became the first executive chef at Alison on Dominick, the West SoHo bistro where he was catapulted to stardom. In 1989, Esquire magazine dubbed this romantic rendezvous the “Best New Restaurant” in New York City, while Food and Wine magazine lauded Valenti as one of the country's “Ten Best New Chefs” in 1990. He is the author of four books, Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca, Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques, and You Don't Have to Be Diabetic to Love This Cookbook. In 2001, chef Valenti established Windows of Hope a 501c3 nonprofit organization to benefit families affected by the events of September 11th. It has raised more than $23 million to help the 124 families and 150 children whose lives were forever altered by the tragedy.
David Waltuck Elan
Jean-Georges Vongerichten is one of the world's most famous chefs and restaurateurs. Chef Vongerichten began his career in France and worked in Bangkok, Singapore and Hong Kong where he developed his love for the exotic flavors of the East. Chef Vongerichten is a culinary visionary who has redefined industry standards and revolutionized the way we eat. His restaurants include: Jean-Georges, JoJo, The Mark Restaurant, The Mercer Kitchen, Perry St, ABC Cocina, and ABC Kitchen—named Best New Restaurant of 2011 by the James Beard Foundation. He has published five cookbooks and has appeared on a number of television shows.
AND MANY MORE!
David has been passionately interested in food, restaurants, and the craft of cooking all his life. After graduating from City College, having majored in biology, he decided to pursue his dream of becoming a chef. He enrolled at the Culinary Institute of America, at the same time working at various restaurants, both upstate and in Manhattan. Before completing the course, David was offered a sous-chef position in a small Upper East Side French restaurant, La Petite Ferme, and left school to work there. In 1979, after two years at La Petite Ferme, David, and his wife Karen, opened Chanterelle restaurant in Soho, which was then a fringe neighborhood. In 1989, again trailblazing, David and Karen relocated to a larger space in the Mercantile Exchange building in Tribeca. During the course of its thirty year run, Chanterelle and Chef received many accolades, including two four-star reviews from the New York Times, four James Beard Foundation awards (best chef New York City, best service, best wine service, and best restaurant U.S.A.), and consistent top ratings for food and service from the Zagat guide. In addition to operating Chanterelle at an extraordinarily high level, David opened a bistro, Le Zinc, also in Tribeca, acted as consultant for the opening of Macao Trading Company, and wrote two successful books, “Staff Meals”, and “Chanterelle”. Since Chanterelle’s closing in 2009, chef Waltuck has been employed as corporate executive chef at Ark Restaurants Inc. Chef Waltuck is currently working on a new restaurant, to be called Elan, opening in spring of 2014.