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We're putting together the stellar lineup of top-name chefs for the 2013 New York Culinary Experience and will announce participants soon. Here's a list of the culinary stars who lent their time and talents to the 2012 event:
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INTERNATIONAL CULINARY CENTER
The International Culinary Center is one of a few schools in the United States offering an artisanal bread-baking program which teaches both the practical and theoretical sides of baking. This year, a select Chef-Instructor of The ICC—specially skilled in the art of creating sweet and savory brioche—will lead guests in an exclusive hands-on class in the school's state-of-the-art bread kitchen. - Back to Top
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MICHAEL ANTHONY
Gramercy Tavern
Michael Anthony began cooking professionally in Tokyo, Japan where he quickly grew to love the Japanese connection to the changing seasons. Following his time in Japan, Mike moved to France to hone his culinary skills at a number of renowned restaurants. He joined Gramercy Tavern as the Executive Chef in 2006 and under his leadership the restaurant has earned a number of accolades including a three star New York Times review in 2007 and the James Beard Award for "Outstanding Restaurant" in 2008. In 2008, 2009, 2010, and 2011, Michael has been nominated for the James Beard Award for "Best Chef in New York City." In June, 2011 he was named Chef-Partner of Gramercy Tavern. - Back to Top
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DAN BARBER
Blue Hill and Blue Hill at Stone Barns
In May of 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber.
Since then, his writings on food and agricultural policy have appeared in the New York Times, along with articles in Gourmet, The Nation, Saveur and Food & Wine Magazine. Dan's efforts to create a consciousness around our everyday food choices have led him to the World Economic Forum's 2010 annual meeting in Davos, Switzerland as well as to TED2010, where he looked toward a new ecological approach to cuisine.
Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.
As chef and co-owner of Blue Hill and Blue Hill at Stone Barns, Dan has received the James Beard awards for Best Chef: New York City (2006) and for Outstanding Chef (2009). In 2009 he was named one of the world's most influential people in Time's annual "Time 100".
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Christophe Bellanca
L'Atelier de Joel Robuchon
Christophe Bellanca, executive chef at L'Atelier de Joel Robuchon at Four Seasons Hotel New York oversees the entire culinary operation of the 46-seat restaurant located in Four Seasons Hotel New York. This past year L'Atelier was given its second Michelin Star in 2011 making Master Chef Joel Robuchon the only chef to hold such a worldwide record with 27 stars.
Bellanca has opened eight restaurants for the BLT Group as executive corporate chef and was the executive chef at Le Cirque. In 2005, he was named "Best New Chef of the Year" while Executive Chef at L'Orangerie in Los Angeles. Before coming to America in 2004, he worked at both Two- Star and Three-star Michelin Restaurants in France. - Back to Top
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David Bouley
Bouley, Upstairs, Secession and Bouley Bakery
Trained at the Sorbonne and by some of Europe's most acclaimed chefs including Roger Verge and Fredy Giradet, David Bouley is the Chef-Owner of Bouley, Bouley Market, Secession and Upstairs. He has twice received a James Beard Foundation Award for "Best Chef", and has received "Best Restaurant" awards by the James Beard Foundation. 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. - Back to Top
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FLOYD CARDOZ
North End Grill
Floyd Cardoz is the Executive Chef/Partner of North End Grill, the newly opened Battery Park City restaurant from Danny Meyer’s Union Square Hospitality Group. In 2011, he earned the title of Top Chef on Bravo's Top Chef Masters, winning $100,000 for his designated charity of choice, the Young Scientist Cancer Research Fund at New York's Mount Sinai School of Medicine.
Previously, Floyd was the Executive Chef of Tabla, a groundbreaking restaurant serving New Indian cuisine. Actively engaged in the community beyond the walls of his restaurants, Floyd received the “Humanitarian Award of the Year Award” from Share Our Strength in 2007. - Back to Top
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Cesare Casella
Salumeria Rosi, Dean of the School of Italian Studies at The International Culinary Center
A native of Tuscany, chef Cesare Casella oversees the kitchen and has developed a menu with salumeria- and enoteca-style traditional Italian cuisine at Salumeria Rosi. Casella found his niche in the culinary world as his mother's sous chef in their family trattoria, Vipore, where he eventually earned a Michelin Star for the restaurant. Since his arrival in New York City in the early 1990s, he has successfully opened two restaurants, Beppe and Maremma. In addition, he has authored three cookbooks, is the dean of The Italian Culinary Academy at The International Culinary Center, and offers culinary trips to Italy through his latest venture, Italian Cooking School by Cesare Casella. - Back to Top
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Rebecca Charles
Pearl Oyster Bar
When Rebecca Charles opened Pearl Oyster Bar in 1997, there wasn't a lobster roll to be found in Manhattan — or, for that matter, anywhere more than a mile from the beach! But Charles, the "Lobster Whisperer," reinvented that Maine icon using the freshest ingredients to maximize its flavor, and doing the same with other seaside staples from fried oysters and pan roasts to lobster pot pie, clam and scallop chowders and blueberry crumble pie.
Rebecca is a best-selling author of Lobster Rolls & Blueberry Pie: Stories and Recipes from Summers on the Coast of Maine, has appeared extensively on television, from the Today Show and Regis & Kelly to Martha Stewart, and is currently working on a second book and second restaurant. - Back to Top
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Mark Fiorentino
DANIEL
After graduating from the Scottsdale Culinary Institute, Mark Fiorentino worked in the pastry kitchen at the Sign of the Dove and helped to launch Ecce Panis, one of the New York's leading artisanal bread bakeries.
Since 1998 Mark Fiorentino has guided the bread kitchen that bakes each day for DANIEL, Café Boulud and DB Bistro Moderne. Be it the chewy and distinctly salted pretzel roll created for DB Bistro or the rosemary-olive roll at DANIEL, Mark's distinctive signature is present. - Back to Top
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ROGER GURAL
International Culinary Center
An alumnus of The International Culinary Center, Chef Roger Gural is an authority whose impeccable tastes have been recognized around the world. Formerly Head Baker at Napa's esteemed Bouchon Bakery, Chef Gural was a U.S. Team Finalist at the Coup Du Monde de la Boulangerie, in addition to being selected by Thomas Keller and David Bouley as the American representative at the Mondial du Pain, the international baking competition in Lyon, France. - Back to Top
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BROOKS HEADLEY
Del Posto
Brooks Headley literally fell into restaurant industry at age 27, and soon thereafter decided to devote his life to kitchen work. He has worked at Galileo da Roberto Donna, Ristorante Tosca, and The Ritz-Carlton in Washington, DC. In Los Angeles he worked under master bread baker Nancy Silverton at Campanile. Headley returned to the Washington, DC where he headed the pastry program at the critically acclaimed Komi. In 2008, he joined the Del Posto team as Executive Pastry Chef, ecstatic to work alongside Executive Chef Mark Ladner. At Del Posto, Headley melds his innovative techniques with classic Italian flavors for desserts that are forward-thinking and highly seasonal. He was named one of two Rising Star Pastry Chefs NYC 2009 by Starchefs. - Back to Top
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SHAUN HERGATT
SHO Shaun Hergatt
Chef Shaun Hergatt's impeccably executed menu of Asian-accented Modern French cuisine at SHO has made him the recipient of a coveted two-Michelin star in 2011. Since opening SHO in June 2009, Chef Hergatt has won a myriad of awards including a "Best New Chef" accolade from New York magazine, "Best New Restaurant" accolades from both Esquire and New York magazines, and 29 out of 30 ratings across the board from Zagat Survey. - Back to Top
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DAN KLUGER
ABC Kitchen
Born and raised in NYC, Dan attended Syracuse University where he majored in Nutrition and Hospitality Management spending his externship in the dining room of Danny Meyer's Union Square Café. In 1999 he was asked to become part of the opening team of Tabla Restaurant and under Chef Floyd Cardoz’s direction, Dan spent the next seven years working his way up to become Tabla's first Chef de Cuisine. Upon leaving Tabla, Dan was hired by Tom Colicchio, to become the Executive Chef at The Core Club. In late 2008 he joined the Jean-Georges team where he’s helped open restaurants in Arizona, Utah, DC and New York. At ABC Kitchen, the chef showcases his fully matured sense of flavor and texture, balancing a bold imagination with respect for the product, and rewarding New York with another son of its fecund culinary culture. - Back to Top
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MARK LADNER
Del Posto
Mark Ladner is the Executive Chef of Del Posto Restaurant, on Manhattan's Westside, which he opened in the fall of 2005. The restaurant received a four-star New York Times rating in 2010, and has been honored with one Michelin star.
Mark cooks a sensible interpretation of modern, regional, Italian-American cuisine or "Cucina New Yorkese. He is also chef/partner at Lupa Osteria Romana and Otto Enoteca Pizzeria. In 2010, co-authored Molto Gusto with Mario Batali. - Back to Top
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PAUL LIEBRANDT
Corton - Chef Paul Liebrandt's food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style. At his restaurant, Corton, he has been at the forefront of the New York and national dining scene since opening in 2008, having been honored with two Michelin stars, three stars by The New York Times, and enshrinement in Esquire's "Best New Restaurants." Liebrandt has been profiled in Vogue, Men's Health, W Magazine, UK Sunday Telegraph, and many others. In 2009, Food & Wine Magazine named him one of the United States' Best New Chefs.
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ANITA LO
Annisa
Anita Lo, Chef and Owner of Annisa, is one of the most respected chefs in the country, earning numerous accolades for her inventive Contemporary American cuisine.
Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely. While plans for rebuilding Annisa got underway, Lo appeared on Bravo's Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened.
Lo released her first cookbook, Cooking Without Borders, in October 2011, which highlights her passion for bringing multicultural flavors to her American kitchen. - Back to Top
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Michael Lomonaco
Porter House New York
Michael Lomonaco currently operates the wildly successful Porter House New York at the Time Warner Center. He has hosted Epicurious and Michael’s Place on cable TV and published two books, The ‘21’ Cookbook and Nightly Specials. He is strongly dedicated to community support and charitable causes, co-founding the Windows of Hope Family Relief Fund for restaurant workers' families in the wake of September 11, 2001. In addition, he participates in fundraising and events that benefit worthy causes including City Harvest and Share Our Strength. - Back to Top
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Emily Luchetti
Dean of The International Culinary Center, Farallon and Waterbar
Winner of numerous awards, including the San Francisco Chronicle's 20 Visionary Chefs in the Bay Area, Emily Luchetti has taught pastry to dessert lovers across the country. She has more than 20 years experience as an executive pastry chef at acclaimed restaurants, including Jeremiah Tower's Stars restaurant. An author of six cookbooks and a 2004 James Beard Award winner, Luchetti and her recipes have appeared regularly in national newspapers and magazines. She has been featured on The Food Network's The Ultimate Kitchen, Sweet Dreams, Cookin' Live with Sara Moulton, Sara's Secrets, as well as The Martha Stewart Show, and was also the co-host of the PBS Series, The Holiday Table. - Back to Top
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Seamus Mullen
Tertulia
Seamus Mullen is known for his modern Spanish cuisine. While chef of Manhattan’s Boqueria restaurant, he earned a glowing two-star review from the New York Times. He became enamored with the various cuisines of Spain while studying at Universidad Autonoma de Extremadura, before working in some of the country’s top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as San Francisco’s Mecca, as well as Manhattan's Tabla and Suba, where his menu led the New York Times to raise its rating to two stars. In 2009, Seamus introduced his cooking style to a national audience on Food Network's The Next Iron Chef. His first cookbook, Hero Food, will be published in January 2012. - Back to Top
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Eberhard MÜller
Satur Farms
Eberhard Müller arrived in this country from the Black Forest of Germany, after having worked for three years in Paris with Alain Senderens at the three-star Michelin restaurant L'Archestrate. He shot to fame when he opened Le Bernardin with Gilbert LeCoze and was awarded four-stars from The New York Times. He later became Chef of Lutece after Andre Soltner's retirement. After thirty years in restaurant kitchens, he has taken on a new challenge of growing produce and supplying other chefs with the raw ingredients that he found difficult to procure at a freshness level meeting his exacting standards.
Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality. - Back to Top
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Michel Nischan
Wholesome Wave
As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and The Center for Health and the Global Environment (Harvard Medical School). - Back to Top
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FranÇois Payard
François Payard
A third generation French pastry chef and cookbook author, François Payard is known for his mastery of the pastry arts. François is the chef and owner of François Payard Bakery and FC Chocolate Bar, both located in New York City, as well as and Payard Las Vegas at Caesars Palace. Branches of Payard have also opened in Japan and Korea. He is also the author of Bite Size: Elegant Recipes for Entertaining, Simply Sensational Desserts and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone. - Back to Top
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Jacques PÉpin
Dean of The International Culinary Center
One of America's best-known chefs, Chef Jacques Pépin's exceptional experience includes being chef to Charles de Gaulle, working in top restaurants in Paris and in New York City, co-hosting an Emmy Award-winning TV series with Julia Child, and writing more than 30 books and numerous articles to great acclaim in the industry. Chef Pépin's demonstrations are events unto themselves. With his combination of personal warmth, humor, and extraordinary experience and knowledge, Chef Pépin has been a powerful presenter and priceless resource at The International Culinary Center since 1988. - Back to Top
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Angela Pinkerton
Eleven Madison Park
Angela Pinkerton was named Pastry Chef of Eleven Madison Park in September 2009. An Ohio native, Angela discovered her passion for cooking while a student at Kent State University, where she worked in a bakery executing and decorating custom cakes. Upon graduation, she enrolled at L'Academie de Cuisine in Washington, DC to hone her culinary technique, and shortly afterward she accepted a position in the pastry kitchen at the Ritz Carlton in Arlington, Virginia. Today, Angela collaborates closely with Chef Daniel Humm to create desserts that are at once sophisticated, seasonal and delicious. Just a few of her accolades include StarChef's Rising Star Pastry Chef in 2010 and The James Beard Award for Outstanding Pastry Chef in 2011. - Back to Top
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MICHAEL PSILAKIS
Kefi, FISHTAG, MP Taverna
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. Anthos also received a Michelin star—one of only two Greek restaurants in the world to hold that honor—and was named one of the best new restaurants by the New York Times. He now owns Kefi, FISHTAG—both located on the Upper West Side—and MP Taverna in Roslyn, NY. - Back to Top
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Missy Robbins
A Voce
Since joining A Voce Madison in the fall of 2008, Executive Chef Missy Robbins has received critical acclaim for creating classic Italian specialties with a contemporary twist, highlighting flavorful ingredients and referencing traditions from diverse regions throughout Italy. She brings her fresh approach, refined presentation and authentic flavors to the kitchens of both A Voce Madison and A Voce Columbus, which opened in fall 2009. Under Robbins' direction, A Voce Madison earned a prestigious Michelin star in 2009 while A Voce Columbus did the same in 2010 in its first year of eligibility. In addition, Robbins was named one of Food & Wine magazine's Best New Chefs of 2010; she was the only woman included on the list and the only chef from New York City. Prior to joining A Voce, Robbins was Executive Chef at Chicago's acclaimed Spiaggia restaurant. - Back to Top
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Paulette Satur
Satur Farms
Paulette Satur grew up on her family farm in central Pennsylvania, studied Horticulture at Penn State University and was awarded a graduate degree in Plant Physiology from The University of Arizona. After twelve successful years in the wine business in NYC, she returned to her love of the land when she and Eberhard purchased their farm. They've become an agricultural force on Long Island, leading the governor to have chosen Paulette to sit on his economic development council.
Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality. - Back to Top
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Bill Telepan
Telepan
One of New York's first and most acclaimed devotees of Greenmarket cooking, Bill Telepan opened his critically acclaimed Upper West Side restaurant five years ago, after earning a three-star New York Times review for Judson Grill and working in top kitchens such as Gotham Bar and Grill. He values his longtime relationships with local farmers and purveyors, and creates special harvest menus to highlight their seasonal offerings. Bill is also highly involved in the movement to improve NYC public school lunches. As executive chef of Wellness in the Schools (WITS), Bill has worked with the White House to create nationwide programs, and he hosted a radio show about public school lunches last summer on Martha Stewart Radio. - Back to Top
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Jacques Torres
Jacques Torres Chocolates , Dean of The International Culinary Center
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. - Back to Top
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Susan Ungaro
James Beard Foundation
Susan Ungaro is President of the James Beard Foundation. The Foundation is located in Greenwich Village at the former home of the "Father of American Gastronomy," James Beard. Ungaro's ambitious plans for the growth of the Foundation have proven successful, including bringing the annual James Beard Awards to prestigious Lincoln Center and spearheading an annual James Beard Foundation National Food Conference. Among her numerous honors, Ungaro was named one of the TheDailyMeal's 50 Most Powerful People in Food in 2011 and 2012. Her television appearances include Food Network's Iron Chef and Dinner Impossible, Bravo's Top Chef, NBC's Today show, ABC's Good Morning America, CBS's Early Show, CNN and MSNBC's Morning Joe. Prior to joining the James Beard Foundation, Ungaro was Editor-in-Chief of Family Circle magazine. - Back to Top
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Jean-Georges Vongerichten
ABC Kitchen
Jean-Georges Vongerichten is one of the world's most famous chefs and restaurateurs. Born in Alsace, Jean-Georges began his career as an apprentice to several of the great French masters, then went on to work in Bangkok, Singapore and Hong Kong before traveling to the United States. It was during this time spent working throughout Asia that he developed his love for the exotic flavors of the East. His signature cuisine abandons the traditional use of stocks and creams and instead features intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Jean-Georges' culinary vision has redefined industry standards and revolutionized the way we eat.
Jean-Georges is responsible for the success of a constellation of three- and four- star restaurants worldwide, including his flagship Jean Georges, JoJo, The Mark Restaurant, The Mercer Kitchen, Perry St, and ABC Kitchen, which was named Best New Restaurant of 2011 by the James Beard Foundation. Jean-Georges has published five cookbooks, most recently "Home Cooking with Jean-Georges: My Favorite Simple Recipes" and has appeared on a number of television shows.
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