Participating Chefs

Chef Zach Bell
When Zach accepted his first position as Executive Chef at Daniel Boulud’s Café Boulud in Palm Beach, it meant returning home to Florida, where he had made his culinary start. Zach first joined Daniel at New York’s Café Boulud in 1999, soon after the restaurant’s opening. “Zach is a great asset to us and has become the face of Café Boulud in Palm Beach. His maturity,depth of culinary knowledge, organizational skills, and above all, great palate serve him well in this challenge,” explains Daniel Boulud.

Zach hails from Clermont, Florida. An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel. He was captivated with the workings of the hotel kitchen, which became his after school playground. At age 14, he went to work at a local restaurant, beginning as a dish washer and climbing his way up to becoming a cook.

At Valencia College, Zach began by studying physical therapy, but again found himself drawn to the kitchen. The Orlando Marriott’s restaurant was his next culinary home. There the hotel’s executive chef recognized his talents inspiring him to transfer to the culinary program at Johnson & Wales. A kitchen externship led him to the William’s Island Yacht Club, introducing the young cook to Chef Charles Saunders' California style cuisine and the flames of a wood burning grill.

While still a student, Zach joined chefs Marc Poidevin and Sascha Lyon at Miami’s Biz Bistro, where he remained well after graduation. These first steps in a French kitchen established the direction for his future. He absorbed the technique, care and attention to detail that set this cooking apart from all he had experienced before. The exposure greatly refined his approach to vegetables, garnishes and sauces.

Zach had been at Biz Bistro for barely two years when Chef Poidevin invited him to follow the team to Le Cirque 2000 in New York. He was soon settled in an East Village apartment, a new city and an entirely different caliber of kitchen. After only two months in New York, Le Cirque Chef Sottha Khun promoted Zach from the banquet kitchen to chef de partie tournant, and later to saucier. The opportunity to train at each station was invaluable.

At Le Cirque, Zach worked alongside then sous chef Andrew Carmellini who went on to open Café Boulud with Daniel Boulud in October 1998. Three months later Zach followed as saucier and soon sous-chef at Café Boulud.

Zach perceives cooking as a craft melding technical skill with a love of food and a respect for process. No short cuts! The young chef’s personal affinity for meat shines through in intensely flavored dishes such as his tartine of squab: grilled sourdough layered with wild mushroom duxelle, braised squab leg and sautéed squab liver, with roasted squab breast and an à la minute jus, finished with foie gras butter and a delicate mâche salad. The nearby Florida waters provide fine fish, especially Zach’s favorite mahi mahi. He pairs it with a summer squash, apple and mussel stew, Colombo curry, coconut milk and cilantro.

“Zach is an energetic and talented young chef who has absorbed the best of what French technique has to offer,” says Daniel Boulud. “I remember the first meal he cooked for me years ago in Miami and was convinced of his passion from that moment.”

Chef Rick Edge
While attending the famed California Culinary Academy, Rick took a position in the brigade of the Mandarin Oriental Hotel in San Francisco. Upon graduation in 1994, Rick’s abilities were recognized by Chef Ken Oringer, who promoted him to the celebrated kitchen of Silk’s, the Mandarin Oriental’s famed fine dining restaurant. Under the tutelage of Chef Oringer, Rick continued to challenge himself to learn more about flavors, organization, and commitment to excellence.

In 1996, Chef Oringer asked Rick to be his opening sous chef for Clio, the new restaurant he was planning in Boston. Anxious to take the next step in his career, Rick accepted and poured all of his energy into his work. After deciding that he needed to experience another style of cuisine, Rick accepted a position with Chef Laurent Gras at Peacock Alley in the famous Waldorf-Astoria Hotel in Manhattan.

In 2001 he accepted the position of Chef de Cuisine of the famous Pacific’s Edge restaurant in the historic Highlands Inn where he garnered rave reviews from such publications as the Zagat Survey, Wine Spectator and USA Today. In 2004, Rick joined the elite culinary team of The Lodge at Pebble Beach as the Chef de Cuisine of Club XIX, the historic fine dining restaurant overlooking the famed 18th hole of Pebble Beach’s world famous golf course.

Most recently Rick has served as Executive Chef Instructor of the junior and senior class of The Culinary Center of Monterey, a fully accredited post-secondary culinary school located on Monterey’s famous Cannery Row. In June he was named Executive Chef of Lattitudes Restaurant in Pacific Grove where he lives with his girlfriend Jennifer and their three dogs.

Chef Paul Gelose
Chef/Owner Paul Gelose purchased the Palace in 1997 and has turned what was a 30 year old, but struggling, restaurant into one of the most favored dining establishments in Durango. As part of his heritage, Paul was exposed to the richness of Italian and Sicilian cuisine at an early age and acquired a passion for the kitchen in his youth. A native of upstate New York, Paul moved out West to Steamboat Springs, Colorado in 1981, to begin what would become an extensive career in the food arts. From 1990 to 1997 he owned and operated three Telluride favorites, the Powderhouse Restaurant and Bar, Joe's Catering and Giusseppes at the Plunge.

From 1996 to 1997, Paul took a break from the mountains and moved to Chicago to be Oprah Winfrey's personal chef. It was the opportunity to purchase the Palace Restaurant that brought him back to Colorado. Prior to restaurant ownership, Paul acquired much of his culinary experience in American and European Hotels, including positions as Sous Chef, Stein Erickson Lodge, Park City, Utah; Second Pastry Chef, Hotel Adula, Flims-Waldhaus, Switzerland; Chef Tournant, the Five Star Kulm Hotel, St. Mortiz, Switzerland; and, as Banquet Chef at both the Sheraton Steamboat Springs, Colorado and Sheraton Monterrey, California. In 1987 Paul had the opportunity to intern at L'Escale , Carry-le-Rouuet, France, a one star Michelin and Le Petit Nice, Marseille, France, a two star Michelin.

Paul has traveled extensively, including a visit in 1998 to Penang, Malaysia where he worked in the Hindu Temple Annalakshim's kitchen. Paul's traveling has given him an understanding of the regionality of world cuisines which influences his personal culinary style. Paul received his culinary degree from SUNY at Cobleskill, Cobleskill, New York and his BS in Hotel/Restaurant Management from the Rochester Institute of Technology. When he is not at the restaurant he is enjoying life in the San Juan Mountains with his wife Carolyn or at the local hockey rink. Learn more about Chef Paul Gelose and his restaurant Palace Durango at www.palacedurango.com.

Chef Christopher Prosperi
Christopher Prosperi is chef and co-owner of Metro Bis restaurant in the affluent Hartford suburb of Simsbury, Connecticut which is the highest ranked restaurant in the state for American food according to the Zagat Survey. The New York Times also declared that “Metro Bis is worth a detour.” Chris is a weekly recipe columnist for the Hartford Courant and his work regularly appears across the country via the Tribune wire service.

He travels extensively each year teaching cooking classes and composing multi-course dinners which promote his easy and innovative form of American bistro cooking at venues including the Epcot Food and Wine Festival at Disney World (Orlando, FL), The Chef’s Holidays at Yosemite (Yosemite, CA), Justin Vineyards Guest Chef Series (Paso Robles, CA), The Nantucket Wine Festival (Nantucket, MA), The Book & The Cook (Philadelphia, PA), and the Scottsdale Culinary Festival (Scottsdale, AZ) to name a few. In the fall of 2007 Chris will be a guest chef in Tuscany during a Bike Rider’s tour.

Chris is a regular bi-weekly guest on the local NBC affiliate and has also appeared throughout the country on radio and television programs such as WNBC “Today in New York”, “The Food & Wine Radio Network with Jennifer English”, “Cook’s Table with Jim Coleman”, and “Channel 12 News.” Chris has also acted as guest co-host on the “Food Smooze” on Connecticut’s NPR with Faith Middleton. He conducts weekly cooking classes at Sur La Table in addition to teaching quarterly at Delia: The Viking Home Kitchen Showcase and The Silo Cooking School. Chris’ recipes have been included in “Wife of the Chef: The True Story of a Restaurant and Romance” (Clarkson Potter Publishers, 2003) by Courtney Febbroriello (his wife), “Food Lover’s Guide to Connecticut” (Globe Pequot Press, 2003) by Patricia Brooks and Lester Brooks, “The Tomato Festival Cookbook” (Storey Books, 2004) by Lawrence Davis-Hollander, “Diabetes Cookbook for Dummies, 2nd Edition” (Wiley, 2005) by Alan L. Rubin, “For The Love of Food: Recipes and Stories From The Chefs of the IACP” (FRP, 2005), and “Best American Recipes 2005-2006” (Houghton Mifflin, 2005) edited by Fran McCullough and Molly Stevens.

Chris is a member of The American Chef Federation, the Society de Philanthropic, the Association of Food Journalists, La Chaine des Rotisseurs, the James Beard Foundation (where he does annual dinners), and the International Association of Culinary Professionals where he serves on the executive committee for cookbook award judging. He graduated second in his class at the Culinary Institute of America and has an expanding product line under the “Prosperi” label that currently includes three salad dressings. Chris’ passion for food is evident as "the holy joy of creation literally lights up his face as he works the stove."

 

Nikki Schaeffer - Pastry Chef
Since 1990, Chef Nikki Schaeffer has explored the culinary spectrum from Wolfgang Puck's ObaChine in Seattle, to the four-star luxurious Silks at the Stonehedge Inn in Massachusetts. She holds a degree in Baking and Pastry Science from Johnson and Wales University and has worked alongside such chefs as Jon Mathieson of Lespinasse in New York City, Jeff Thurston of Prado in San Diego, and Joseph Parsons of Barton G. The Restaurant in Miami. It was under these Executive Chefs that she learned the most about the elements of fine dining, and met the challenge of creating desserts to match the artful and distinctive plates of her mentors.

Yet, in 2001, while spending some time in Southern California, Chef Schaeffer was posed with the greatest challenge of her career, which has turned out to be the most rewarding. Chip and Linda Conover, owners of Leucadia Pizzeria and Italian Restaurants in La Jolla, Rancho Santa Fe and Encinitas, and the Tap Room in Pacific Beach, asked her to create an innovative dessert menu that would emulate her fine dining experience, yet be able to withstand their extensive delivery service and high volume dining rooms. She has been a fixture in the corporation ever since.

After relocating to San Diego, Chef Schaeffer been involved in many adventures in and out of the kitchen. She produced a television show called “Kitchen Invasion” which is aired locally, has regularly appeared on KFMB Channel 8 News as a guest chef on their Healthy Dining segment, and has written food columns for local newspapers. In her spare time, she plays keyboards in a band, enjoys an occasional poker game, and is working towards a Bachelor's Degree in Food and Nutrition.

Michael Smith
His mother, a restaurant manager, familiarized him with the daily grind of the kitchen-from peeling potatoes and shrimp to cleaning bathrooms and washing dishes-as the family moved from town to town after Michael's birth in Gettysburg, South Dakota. After earning a degree in Psychology at the University of Southern Colorado, Michael began work at Chateau Pyrenees, a French restaurant in Denver, where he studied under Jean-Pierre Lelievre and, later Georges Mavrothalassitis. In 1985, he traveled to the South of France to cook and while in Nice and Cassis he discovered the traditional European approach of artisinal products made from the freshest local ingredients. Fueled by this resonating impression, Michael returned to Chicago in 1987 to work as Sous Chef at Charlie Trotter's. Not satisfied with his European training, he returned to Nice, France in 1989 to be the Executive Chef at L'Albion. Upon his return to Chicago in 1991, he worked as Co-Chef at Carlos' in Highland Park and then Executive Chef at Gordon until 1994.

In 1994 Michael was recruited to be Executive Chef and Corporate Chef for Kansas City's The American Restaurant. Beginning there in 1994, Michael quickly breathed new life into both the menu and the image of the 25-year-old restaurant, which had suffered in the past from an intimidating
and pretentious image. His fresh, simple, unfussy American fare, supported by the foundation of his extensive French training, won the trust and loyalty of local diners. In 1999 Michael won the James Beard Award for "Best Chef in the Midwest" a first for him and for Kansas City.

In June of 2002 Michael Smith co-founded the award winning bistro, Forty Sardines in Leawood, Kansas which was nominated for a James Beard Award for "best new restaurant" and won the James Beard Award for "best restaurant graphics" in 2002. Michael is currently working on a new Tapas concept
called Extra Virgin and is a consulting partner in the highly successful fast casual concept, SPIN Pizza in Leawood, Kansas.

As an active member of the culinary community, Michael established a series of annual James Beard Foundation fundraising dinners, as well as developed local seminars and special events that featured celebrity chefs from all over the country. Michael and his recipes have been featured in numerous
publications both locally and nationally including Gourmet, Bon Appetit, Wine Spectator and Robb Report. Having lent his face and name to a number of major ad campaigns, including those for Grey Poupon mustard, Vita-Prep Blenders, Kikkoman Products and the Wisconsin Milk Marketing Board, Michael continues to rank among the nation's most recognized and respected chefs

Jason Tilmann
Chef Jason Tilmann hails from Michigan and upon graduation from Ann Arbor Huron High School he moved to Central Michigan University to study biology with the intent of entering the field of medicine. Quickly realizing this was not his calling, Chef Tilmann transferred to Indian River Community College and took on an Apprenticeship in the American Culinary Federation. It was there under Orchid Island Golf and Beach Club President, Jose Faria, that Jason understood his true passion was to be cultivated in the kitchen. During the season, Chef Tilmann found a balance between his studies and working at the Club and spent the off-seasons at three prestigious clubs, Ritz Carlton St. Thomas, Basin Harbor Club Vermont, and Highland Falls Golf & Country Club North Carolina. This mix of classroom education and hands-on training has lead Jason to believe that “on the job training is the best training”.

Chef Tilmann’s love of Asian Cuisine was developed through his post-graduation mentor, Hidemase Yamamoto. He served as Executive Banquet Chef at the Chatham Bars Inn in Cape Cod, Massachusetts under Yamamoto. During his two year tenure at Chatham Bars Inn, Jason studied with celebrity chefs such as Iron Chef Morimoto, Ming Tsai from Blue Ginger, David Burke, Norman Love, the Ritz Carlton’s Laurence McFadden and China’s native Susan Lee.

Inspired and energized by his time in Massachusetts, Chef Tilmann accepted a position at one of New York City’s most popular restaurants, Union Square Café. Within three months he had worked his way to Jr. Sous Chef and sought out a part-time position at the coveted Restaurant Daniel under Alex Lee. After spending a year balancing his time between these two New York hot spots, it was time to broaden his culinary horizons. Chef Tilmann explored Classical French Cuisine at the infamous Le Cirque 2000 for several months before moving on to the Palace Hotel. As Chef de Cuisine at the Hotel, Jason developed management skills and was able to enhance his leadership experience through Union interactions. In this role, Chef Tilmann focused on patience and communication. He says, “It’s very difficult to tell someone twice your age to do something and get it done”.

In 2003 Jason’s friend, David Burke, opened David Burke & Donatella and Chef Tilmann came on board the new restaurant. Within three months, Chef Burke, now a mentor to Jason, promoted Tilmann to Saucier and within six months to Sous Chef. In this role Chef Tilmann appeared with Burke on Iron Chef America and later opened Burke’s Fromagerie in Rumson, New Jersey.

Three years later, Chef Tilmann moved out on his own and opened Feng Asian Bistro in Hartford, Connecticut with rave reviews – Best New Restaurant ’07, Best Pacific Rim ’07, Conn Magazine 3 Stars, Hartford Courant 4 Stars, and Hartford Magazine 5 Forks. Seeking to further enhance his experience, Chef Tilmann sought out his lifetime friend and original mentor, Hide. He traveled to Tokyo, Japan where he studied for two months. Jason reflects on his time in Japan as life altering, he says “The people, culture and pride that they have is amazing”. Upon returning to the States, Chef Jason Tilmann nestled back into Feng where he continues to strive to take the restaurant to the next level and beyond. Currently, Chef Tilmann can be seen monthly on CBS Channel 3 and is negotiating with the Food Network for his own cooking show.

Rick Tramonto - Executive Chef and Partner

Osteria di Tramonto, Tramonto’s Steak & Seafood, RT Lounge, Tru

Recognized in 1994 as one of Food & Wine’s Top Ten Best New Chefs and in 2002 as Best Chef: Midwest Region by The James Beard Foundation, Tramonto has garnered international attention and a host of prestigious awards for his work at Trio, Brasserie T and his renowned four-star, Relais-Gourmand restaurant Tru in Chicago, which won The James Beard Foundation 2007 Outstanding Service Award. Tramonto has a history of television work, including “Oprah”, “Today”, “CBS This Morning” and the Food Network. His fifth cookbook, “Fantastico!”, is a tour of Italy one small plate at a time and will be released in autumn 2007. A cookbook on his Osteria cuisine will be released in 2008. In 2006 he founded Cenitare Restaurants with culinary partner Gale Gand, a restaurant management and development company which opened four new concepts in The Westin Chicago North Shore, including Tramonto’s Steak & Seafood, Osteria di Tramonto and RT Lounge. For more information on Tramonto, visit www.cenitare.com, www.trurestaurant.com and www.cheftramonto.com.

 

Tom Valenti - Chef / Owner
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. And Ed Levine, author of New York Eats, recently dubbed him "Flavor King of New York." In 2007, Tom Valenti purchased Ouest Resturant and became controlling owner.

A native of Ithaca, New York, Valenti began his life in the kitchen while still a high school student when he joined the staff of L'Auberge Du Cochon Rouge, a French restaurant in his hometown where he apprenticed to chef Etienne Merle. After graduating from high school, he served as a chef at a private estate in Westchester before beginning his long association with restaurateur Guy Savoy, first as a pastry chef for a Savoy-owned restaurant in Westchester, and then as chef tournant for Savoy's Paris restaurant.

Returning to the United States, Valenti worked as a line cook at several flagship restaurants before becoming Alfred Portale's first sous chef at the famed Gotham Bar and Grill. This led to executive chef positions for Valenti at Cafe Greco, Restaurant Giancarlo and Chelsea Central.

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. At Alison, Valenti's vast experience culminated in the creation of the bold, Southern France-influenced cuisine that has become his trademark.

At his next restaurant, Cascabel, Valenti took this unique fare to an even higher level, earning rave reviews from critics and the top spot on Ruth Reichl's list of favorite restaurants in 1994.

And, just when it seemed that his food could not get any bolder, tastier or memorable, he unveiled a menu at Butterfield 81 in 1998 that surprised even his most ardent long-time fans. By consistently challenging himself, he has continued to take his style to the next level, extracting more and more flavor from his favorite ingredients and discovering new and exciting combinations.

He is the author of three 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, and Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques. His third book will be released in spring 2007.

In 2001, Valenti established Windows of Hope, a 501c3 nonprofit orgnization 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.

Scott Varricchio
As in cooking, timing is everything, and after a twelve-year stint with a New Jersey based manufacturing/engineering firm, Scott came in contact with his childhood friend Chef Tom Valenti. At that time Chef Valenti was becoming known as one of New York City’s rising chefs and was preparing to launch a new restaurant in the hip neighborhood of Soho. Recognizing an opportunity to pursue what had up until then been a weekend hobby, Scott took an internship at Valenti’s restaurant, Cascabel. Scott’s passion for food preparation and presentation, side-dished with his unpretentious yet sophisticated approach instantly emerged and his career path was clear.

Scott became assistant pastry chef at the storied New York French eatery, La Cote Basque. There he learned the invaluable skills under the tutelage of the famed Jean-Jacques Rachou, as well as chef Lincoln Carson who today is Pastry Chef for the Michael Mina restaurant group.

Shortly thereafter, Scott joined Valenti again at Butterfield 81, which at the time was his new restaurant on New York’s Upper East Side. With the triumphant arrival of haute cuisine in Las Vegas in the late 90’s, Scott ventured west to study under internationally acclaimed chef Julian Serrano at the Bellagio’s five star Picasso.

Returning to New York City, Scott took on the simultaneous role of Executive Sous Chef at two highly acclaimed restaurants – Ouest and ‘Cesca. Both restaurants are credited with establishing the Upper West Side as a leading destination for dining experiences.

Scott grew up in an Italian household in Ithaca, NY, and still considers Italian to be the base of inspiration for his style of cooking.

Virginia Willis
Producer - Author - Editor - Food Stylist
Virginia Willis is a cook, teacher, author, and culinary television producer. At the present time her main focus is completion of her cookbook and forthcoming companion television series: Bon Appétit, Y'all! Three Generations of Southern Cooking (Ten Speed Press, 2008).

A graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, is currently featured in Atlanta Cooks at Home, a cookbook of menus from Atlanta's top chefs. Virginia produced Turner South's Home Plate with Marvin Woods and the DVD Shirley Corriher's Kitchen Secrets Revealed! Previously she honed her attention to detail as the Kitchen Director for Martha Stewart Living Television where she supervised the food segments for the Emmy-award winning television show. With MSLTV, Virginia was also responsible for preparing private meals and events for Martha and her guests -- including among others, President Clinton, Aretha Franklin, and Julia Child.

As Executive Producer for Epicurious on The Discovery Channel, she traveled the world taping fantastic stories about food - from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon. With Epicurious she was also responsible for directing and producing instructional video as well as developing several impromptu gourmet dinner kits.

A tester and editor for The All-New Joy of Cooking, author of Pasta Dinners 1,2,3, co-author of Home Plate Cooking, featured chef in Atlanta Cooks at Home, and weekly writer for The Atlanta Journal Constitution, Virginia's wide and varied food career started in Atlanta as an apprentice to Nathalie Dupree. She worked with Dupree on four PBS series and cookbooks, including the James Beard award-winning Comfortable Entertaining. She also spent several years as an editorial assistant with culinary authority Anne Willan on various projects including Cook It Right, an exhaustive tome that documents the various states of "doneness" (and over- and under-"doneness") of everything from whipped cream to braised pheasant.

She is a recurring guest on The Lee Bros. Boiled Peanut Hour on Sirius Radio and Green and Grow on 920am WGKA. She has appeared on Real Simple Television, Martha Stewart Living Television, Home Plate, and in commercials for Duke's Mayonnaise, Springer Mountain Farms All-Natural Chicken, and an internal Minute Maid sales video. As a nationally-recognized culinary professional her client list includes The Atlanta Bread Company, Cargill/Honeysuckle White, Char-Broil, Coca Cola, Denny's, Disney World, Duke's Mayonnaise, FoodMatch Inc., Fresh Express, Logan's Roadhouse, LongHorn Steakhouse, TGI Friday's, Olive Garden, Ruby Tuesday, Springer Mountain Farms, Stone Mountain Park, Texas Dairy Queen, Texas Roadhouse, Waffle House, Whole Foods Market, and WingZone.

Virginia is a member of Les Dames d'Escoffier, the Atlanta Community Food Bank Advisory Board, Georgia Organics, the International Association of Culinary Professionals, Southern Foodways Alliance, the Whole Foods Market Chefs Panel, and Women Chefs and Restaurateurs.