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12/21/2009
2010 HONORED CHEF OF THE YEAR
Suzanne Goin
Lucques, A.O.C., Tavern
Los Angeles, California
A much-honored and influential chef with a long commitment to sustainability, Suzanne trained at Ma Maison and Campanile in her native Los Angeles, as well as Chez Panisse and in two- and three-star restaurants in France. Lucques has consistently ranked among the best restaurants in the United States. Suzanne has been recognized by the James Beard Foundation as California’s best chef, and for her cookbook, Sunday Suppers at Lucques. She’s twice been a Beard Award nominee as the nation’s outstanding chef.
www.lucques.com
www.aocwinebar.com
www.tavernla.com
2010 HONORED EDUCATOR OF THE YEAR
Rick Bayless
Frontera Grill, Topolobampo, XOCO
Chicago, Illinois
The pre-eminent exponent of regional Mexican cuisine in the United States, Rick is a PBS television host, winner of Bravo’s “Top Chef Masters,” and the author of six definitive and award-winning books about Mexican cooking. He was honored by the Beard Foundation and International Association of Culinary Professionals as Humanitarian of the Year, as well as for his cookbooks. Rick is a past honoree as Cooking for Solutions Chef of the Year. He is deeply committed to promoting sustainable seafood and environmentally sound farming practices. His newest restaurant, XOCO, is a LEED-certified green building.
www.rickbayless.com www.fronterakitchens.com
2010 SPECIAL GUEST - CELEBRITY EMCEE
Guy Fieri
Television host, restaurateur, author
Santa Rosa, California
The colorful and charismatic “bad boy” host of four Food Network shows, including “Diners, Drive-ins and Dives,” Guy is also co-owner of Johnny Garlic’s California Italian Restaurants and Tex Wasabi’s Rock n’ Roll Sushi-Q. Guy brings his unique personality to audiences on television, radio, in his best-selling books and in nationwide personal appearances. He’s also a NASCAR fan, has entertained and cooked for the troops in the Persian Gulf, and enjoys family road trips, restoring classic race cars, dirt biking and riding his lifted monster golf cart.
www.guyfieri.com
2010 CELEBRITY CHEF SEAFOOD AMBASSADORS
John Ash
Cookbook author/culinary educator
Fetzer Vineyards
Hopland, California
A perennial favorite at Cooking for Solutions, John is a prime advocate for sustainable food and wine and an internationally recognized chef, educator and author. He is credited as the creator of Wine Country Cuisine; award-winning author of three cookbooks, including From the Earth to the Table: John Ash’s Wine Country Cuisine and John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher.
www.chefjohnash.com
François Blais
Panache Restaurant
Quebec City, Quebec, Canada
François has quickly gained a reputation for culinary excellence and innovation, thanks to his creative and bold approach to reviving the Quebec region’s traditional dishes. Trained in a host of celebrated restaurants, he brings a light touch favored by contemporary tastes to his preparations of Quebecoiscuisine.
www.saint-antoine.com
Joanne Chang
Myers + Chang/Flour Bakery + Café
Boston, Massachusetts
A Harvard honors graduate in mathematics and economics, Joanne left management consulting to become a pastry chef. She showcases her French and American training at the acclaimed Flour Bakery + Café and Myers + Chang, where the focus is on delectable, fresh-baked goods and reliance on local ingredients. The cafes offer innovative takes on classic dishes, or new dishes that stay true to the flavors of the region.
www.flourbakery.com www.myersandchang.com
Sam Choy
Sam Choy’s Breakfast, Lunch & Crab, and Big Aloha Brewery
Honolulu, Hawaii
Sam is an award-winning restaurateur, best-selling cookbook author and TV host who has been dubbed Hawaii’s culinary ambassador. Through his restaurants and other vehicles, he educates people the world over about the wonderful, diverse cultures and flavors reflected in Hawaiian cuisine.
www.samchoy.com
Jesse Ziff Cool
Cool Eatz Restaurant and Catering/Flea Street Café
Menlo Park, California
A celebrated Bay Area restaurateur and environmental pioneer, Jesse has been dedicated to sustainable and organic local agriculture and cuisine for more than 33 years. She advocates for local producers nationally and internationally. Jesse is the creative force behind five restaurants and seven cookbooks, and is a frequent contributor to leading food publications.
www.cooleatz.com
John Critchley
Area 31 Restaurant, Kimpton Hotels & Restaurants
Miami, Florida
John is executive chef of the Kimpton Hotel restaurant whose menu honors an ecologically sustainable western Atlantic fishing region. He applies his passion for the sea in crafting an eclectic menu that emphasizes fresh fish and creative but simple techniques. Area 31 was honored by Esquire magazine as one of the nation’s best new restaurants of 2009.
www.area31restaurant.com
Jim Dodge
Bon Appétit Management Company
Palo Alto, California
A much-honored chef in the United States and Asia, Jim Dodge is a key player in the creation and success of Cooking for Solutions and is considered to be one of the leading influences on contemporary American cuisine. He is the author of the Beard Award-winning cookbook, The American Baker and a contributing editor to Joy of Cooking.
www.bamco.com
Mark Dommen
One Market Restaurant, Lark Creek Restaurant Group
San Francisco, California
Mark is recognized as a rising star among U.S. chefs. He creates sophisticated American fare and menus shaped by fresh-from-the-farm ingredients prepared in unique, delicious and artistic ways.
www.onemarket.com
Anthony Fusco
formerly of Harbour
New York, New York
A Brooklyn native, Anthony received his culinary training under chefs including Tom Colicchio, Bobby Flay and Guy Savoy. He applies creativity and a passion for local ingredients to sustainable seafood and highly composed dishes, creating a new luxury cuisine.
www.harbournyc.com
Kevin Gillespie
Woodfire Grill
Atlanta, Georgia
An Atlanta native, Kevin has a passionate commitment to incorporating fresh, organic and sustainable ingredients in all of his dishes. Celebrated nationally as a top contender on Bravo’s Emmy- and James Beard Award-winning “Top Chef” series, Kevin is active in Slow Food Atlanta, the Southern Food Ways Alliance, Chefs Collaborative and the Society for the Preservation of Traditional Southern Barbecue.
www.woodfiregrill.com
Brandon Hill
Bamboo Sushi
Portland, Oregon
Presented by the Marine Stewardship Council
Brandon is executive chef of the world’s first certified sustainable sushi restaurant. Building on culinary training in the Northwest, his creativity, focus and passion have been instrumental in Bamboo Sushi’s quick rise to critical acclaim. Brandon scours the globe sourcing sustainable seafood and pushes the culinary boundaries of Japanese tradition, creating a new style that’s both delicious and responsible to the planet.
www.bamboosushipdx.com
Gerald Hirigoyen
Piperade/Bocadillo
San Francisco, California
Gerald is a much-honored founding chef of acclaimed bistros and restaurants that incorporate California’s culinary sensibility and fresh ingredients into dishes that echo the spirit of the Bay Area and his French-Basque roots. He is the author of Bistro, the award-winning The Basque Kitchen and Pintxos: Small Plates in the Basque Tradition.
www.piperade.com www.bocasf.com
Rick Moonen
Rick Moonen’s rm seafood at Mandalay Bay
Las Vegas, Nevada
An honored chef, seafood specialist and a leading national advocate for the sustainable seafood movement, Rick brings passion and innovation to his dishes. Often a featured chef at Cooking for Solutions as well as on national television, he is passionate about educating peers and public about the dangers of overfishing and the importance of ocean conservation. Author of the acclaimed cookbook, Fish Without a Doubt, he regularly testifies on behalf of environmental and sustainable policy issues in Washington, DC.
www.rickmoonen.com
Brandon McGlamery
Luma on Park
Winter Park, Florida
Brandon is a Florida native who grew up on the ocean. He worked in noted kitchens at Stars, Chez Panisse, French Laundry, Fifth Floor and Delfina. He also worked overseas with Guy Savoy and Gordon Ramsay. Brandon is recognized nationally for his dedication to serving sustainable seafood.
www.lumaonpark.com
Tim McKee
Sea Change/Solera/La Belle Vie
Minneapolis, Minnesota
A Beard Award-winner and one of the most recognized and respected chefs in the Midwest, Tim has earned multiple four-star reviews for his Twin Cities restaurants, as well as the praise of national food critics. His dishes highlight intense flavors in ways that compel diners to savor each taste in turn. Sea Change features sustainable wild-caught and farmed seafood.
www.seachangempls.com
Bruce Sherman
North Pond
Chicago, Illinois
A Chicago native, Bruce draws on his international travels and culinary experiences—from France to India—to craft a contemporary French-American menu featuring innovative, seasonal cuisine. He has been honored by Food & Wine magazine as one of America’s best new chefs and by Share Our Strength as Chicago’s most sustainable chef. Bruce serves as national chair of Chefs Collaborative.
www.northpondrestaurant.com
Jason Wilson
Crush
Seattle, Washington
Recognized by Food & Wine magazine as one of America’s best new chefs, Jason creates innovative dining experiences that showcase the finest fresh, local, organic and sustainable ingredients from Northwest and American farmers, producers and fishermen. He trained at influential kitchens and patisseries in California, Singapore and France.
www.chefjasonwilson.com
2010 PRESENTING CHEFS
David Anderson
Bon Appétit Management Company at the Monterey Bay Aquarium
www.bamco.com
Mark Ayers
TusCA at the Hyatt Regency Monterey Hotel and Spa
and Pacific’s Edge at Highlands Inn
Monterey and Carmel, California
www.highlandsinn.hyatt.com
Tony Baker
Montrio Bistro
Monterey, California
www.montrio.com
Wendy Brodie
Art of Food
Carmel, California
www.lincolncourt.com
Benjamin Brown
The Lodge at Pebble Beach
www.pebblebeach.com
Chez Panisse Restaurant & Café
www.chezpanisse.com
Dory Ford
Ventana Inn & Spa
Big Sur, California
www.ventanainn.com
Thom Fox
Bon Appétit Management Company/
ACME Chophouse
San Francisco, California
www.acmechophouse.com
Jason Giles
The Portola Hotel and Spa
Monterey, California
www.portolahotel.com
Kurt Grasing
Grasing’s and Carmel Chop House
Carmel, California
www.grasings.com
Mary Pagan
Culinary Center of Monterey
Monterey, California
www.culinarycenterofmonterey.com
Peter Pahk
Silverado Resort and Spa
Napa, California
www.silveradoresort.com
Jerry Regester
InterContinental The Clement Monterey
Monterey, California
www.ichotelsgroup.com
Cal Stamenov
Bernardus Lodge
Carmel Valley, California
www.bernardus.com
Mo Tabib
The Fish Hopper
Monterey, California
www.fishhopper.com
Tataki Sushi & Sake Bar
San Francisco, California
www.tatakisushibar.com
Terry Teplitzky
Michael’s Catering/Wild Thyme Delicatessen
Marina, California
www.michaels-catering.com www.wildthymedeli.com
Rod Uncango
The Inn at Spanish Bay
Pebble Beach, California
www.pebblebeach.com
James Waller
Monterey Plaza Hotel and Spa
www.montereyplazahotel.com
Ted & Cindy Walter
Passionfish
Pacific Grove, California
www.passionfish.net
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