Palm Beach Food & Wine Fesival 2016

WG MAGAZINE DECEMBER 2016

CELEBRATING TEN YEARS WITH LEGENDARY CHEFS TOP CHEFS & LOCAL FAVORITES

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THE BIG 10…

At Palm Beach Food & Wine Festival, we are endlessly fascinated by all things food but even more so, the brilliant minds behind those delicious dishes. The chefs are why we are here - celebrating our tenth anniversary on December 8-11.

Headquartered at the Four Seasons Resort in Palm Beach, the festival includes a collection of intimate and lively dinners, wine and cocktail samplings, walk-around tastings and cooking demonstrations. Hosted in various locations throughout the Palm Beaches, this year sets the groundwork for what is to be our best festival yet! Guests will experience the festival from a different perspective thanks to an interactive special 3D feature planned for the big 10.

Year after year our festival lineup grows. Festival veterans including James Beard award-winning chefs and television personalities Daniel Boulud, Marc Murphy, Jeff Mauro, Anita Lo, Lindsay Autry, Andrew Schor, Josh Thomsen, Timon Balloo, Robert Irvine, Rick Mace, Clay Conley, Tory Martindale, Jeff Simms, Johnny Iuzzini, Aaron Black, Mike Lata, Jonathon Sawyer, Ken Oringer, Virginia Willis, Master Sommeliers Andrew McNamara & Virginia Philip, Beau MacMillan, Tim Lipman, Stephen Stryjewski, Giorgio Rapicavoli, Sean Brasel, Michael Ruhlman, Dean Max, George Mendes and Elizabeth Falkner are joined by exciting new additions including The Travel Channel’s Adam Richman and Top Chef season 13 winner Jeremy Ford; and James Beard-recognized chefs Michelle Bernstein, Lee Wolen, Jeff McInnis & Janine Booth, Amanda Cohen and Jose Mendin. This is only a small sampling of the chefs participating in the festival, all of whom breathe life into this festival.

So grab your flip-flops and sunscreen and come bask in our sunshine. Don’t forget your 3D glasses for some added fun.

To always surrounding yourself with good food, drink and people.

David Sabin

PHOTO © LILA PHOTO

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FRIDAY, DEC 9 MIAMI TAKEOVER MEAT MARKET TIME: 12PM - 2PM

THURSDAY, DEC 8

CHEFS

THE FIRST BITE BUCCAN

TIMON BALLOO, JEREMY FORD, RICHARD HALES, JOSE MENDIN ALONG WITH SEAN BRASEL

TIME: 7PM - 10PM CHEFS TIMON BALLOO, MIKE LATA ALONG WITH CLAY CONLEY AND OTHERS SUSTAIN PB CATCH TIME: 7PM - 10PM CHEFS ANITA LO, GEORGE MENDES, KEN ORINGER ALONG WITH AARON BLACK A RUSTIC ROOT AVOCADO GRILL

SOUTHERN REVIVAL THE REGIONAL TIME: 12PM - 2PM CHEFS MICHELLE BERNSTEIN, STEPHEN STRYJEWSKI, VIRGINIA WILLIS ALONG WITH LINDSAY AUTRY

SATURDAY, DEC 10 KIDS KITCHENS PRESENTED BY WHOLE FOODS MARKET FOUR SEASONS RESORT TIME: 9AM-10:30AM; 10:30AM-12PM (CHILD & ADULT) CHEFS JEREMY FORD AND ROBERT IRVINE

CHEF WELCOME PARTY

RISE AND DINE EAU RESORT

PRESENTED BY CHENEY BROTHERS

TIME: 9AM - 11AM

THE BREAKERS

TIME: 7PM - 10PM

TIME: 7PM - 10PM

CHEFS

CHEF

AMANDA COHEN, ELIZABETH FALKNER, DEAN MAX ALONG WITH JULIEN GREMAUD

JEFF SIMMS ALONG WITH VIRGINIA PHILIP M.S.

CHEFS JOSE MENDIN, GIORGIO RAPICAVOLI, LEE WOLEN ALONG WITH JOSH THOMSEN

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SATURDAY, DEC 10 CHILLIN’ N’ GRILLIN’ PRESENTED BY THE GARDENS MALL

SATURDAY, DEC 10 STREET FOOD

FOUR SEASONS RESORT

PRESENTED BY SYSCO

TIME: 12:30PM - 3:30PM

FOUR SEASONS RESORT

CHEFS

TIME: 7PM - 10PM

JOHNNY IUZZINI, ANITA LO, JEFF MAURO, MARC MURPHY, KEN ORINGER, ADAM RICHMAN ALONG WITH TORY MARTINDALE

CHEFS

LUNCH AT THE GRILL PRESENTED BY BELL & EVANS PALM BEACH GRILL TIME: 12PM - 2PM CHEF ANDREW SCHOR

JULIEN GREMAUD, MICHAEL HACKMAN, ROBERT IRVINE, MIKE LATA, TIM LIPMAN, BEAU MACMILLAN, TORY MARTINDALE, JEFF MCINNIS & JANINE BOOTH, JONATHON SAWYER, STEPHEN STRYJEWSKI HOSTED BY BILLY HARRIS

SUNDAY, DEC 11 DANIEL & FRIENDS PRESENTED BY OLD SCHOOL BAKERY CAFE BOULUD TIME: 11AM - 2PM CHEFS DANIEL BOULUD, ELIZABETH FALKNER, MIKE LATA, STEPHEN STRYJEWSKI ALONG WITH RICK MACE 10TH ANNUAL GRAND TASTING

AFTER HOURS IMOTO

PRESENTED BY STOLI

TIME: 11PM - LATE

THE GARDENS MALL

CHEFS

TIME: 5PM - 9PM

RICHARD HALES AND CLAY CONLEY

CELEBRATING TEN YEARS

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OF FOOD & WINE...

PHOTO © LILA PHOTO

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BREAKFAST Daily 7:00 AM-11:00 AM LUNCH Monday-Friday 12:00 PM-2:30 PM BRUNCH Saturday-Sunday 11:00 AM-2:30 PM DINNER Monday-Sunday 5:30 PM-10:00 PM

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Café Boulud is a proud supporter of the Palm Beach Food & Wine Festival.

CAFÉ BOULUD AT THE BRAZILIAN COURT HOTEL | 301 AUSTRALIAN AVE | PALM BEACH, FL 33480 WWW.CAFEBOULUD.COM/PALMBEACH | (561) 655-6060

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Discover the Palm Beach Food & Wine Festival in its full South Florida glory with an exclusive stay experience at our oceanfront paradise. At the festival's official host resort, enjoy luxurious accommodations, unique access to all Four Seasons events, a private meet and greet and VIP amenities.

THE PALM BEACH MEDIA GROUP COLLECTION

PUBLISHER OF Palm Beach Illustrated • Naples Illustrated • Palm Beach Charity Register • Naples Charity Register Coquina • Dine239 • Fifth Avenue South • Traditions: The Breakers The Jewel of Palm Beach: The Mar-a-Lago Club • Salut!: Naples Winter Wine Festival

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This Holiday Season.

Make the right decision if you’ve had too much to drink.

Always use a designated driver.

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A message from your friends at Brown Distributing Company.

www.Brown.com

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EXTRAORDINARY EXPERIENCES GIVE LIFE TO LASTING MEMORIES

In addition to The Breakers lush beachfront and unparalleled amenities, we invite you to bask in over $30 million in recent enhancements, including our exquisite new oceanfront spa, indoor-outdoor Ocean Fitness center, and Flagler Club—an exclusive boutique hotel within the hotel offering an luxuriously customized experience.

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We Cook.

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To learn more or to purchase a product, go to www.creekstonefarms.com.

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THE BEST BREEZE IN TOWN.

Our oceanfront eatery is the venue to “see and be seen” in Palm Beach offering panoramic ocean views.

Enjoy a celebration of Floridian cuisine featuring Latin, Caribbean, Asian and American flavors, local craft beers, a nightly Tapas After 5 menu, and “Veuve with a View” champagne specials.

Visit our other stellar restaurants and bars:

Features contemporary American cuisine using locally sourced and sustainable ingredients influenced by our region. anglerestaurant.com

Whether morning, noon or night, enjoy creative cuisine inside or outside at our seaside Mediterranean Bistro. templeorangerestaurant.com

Stir Bar and Terrace offers year-round entertainment and unique cocktails. Invite a friend and gather around the firepit – this is effortless living at its finest.

100 South Ocean Boulevard, Manalapan, FL 33462 eaupalmbeach.com/dining • 561.540.4924 for restaurant reservations

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VerTerra compostable dinnerware is proud to be a sponsor of the Palm Beach Food and Wine Festival

www.verterra.com

Bell & Evans has been family owned and operated since the 1890s. We’re passionate about raising chickens responsibly. Our standards of animal welfare are an ever-evolving set of best practices in humane animal treatment. The Bell & Evans Humane Animal Standard oversees all aspects of the chickens’ lifecycle.

Bell & Evans® is the pioneer and innovator in the natural and organic foods market.

100% Air Chilled means NO retained water Raised without antibiotics through entire lifecycle Humanely raised on family farms Recycled and recyclable, freezer-safe, BPA free packaging Fed an all natural vegetarian diet of US grown grains No Hexane solvent extracted soybean meal No petroleum or ethanol by-products in our feed No growth hormones†

FRESH AND FROZEN RAISED WITHOUT ANTIBIOTICS ORGANIC & GLUTEN FREE INDIVIDUALLY QUICK FROZEN

Families Feeding Families Since the 1890s

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SOMETHING for

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LISTEN TO

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MiaMi | OrlandO www.rOckawaypr.cOM

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BEWARE

OF THE HOLA HOLA BRUNCH The Hola Hola brunch offers a sharing selection for the whole herd every Friday, Pan-Latin favourites, crispy salads, our famous yuca fries, freshly smashed guacamole plus sizzling cuts of meat from our signature Churrasco grill. All this plus Latin beats from our DJ and ‘Hora Loca’ prices from 4-6 p.m. with 30% off.

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Editor Fabian deCastro Lifestyle Editor Doug Singer Culinary Editor Claudia Ferreres Feature Editor Alexis Knapp Oilda Barreto Associate Editor Stephanie Jacobs FJMdesign Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.

‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

The Palm Beach Food & Wine Festival 2016 issue is a digital publication by WG™Magazine and published by Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com www.wgmagazines.com Company Registration Number U22100GA2011PTC006731 WG™ New York Doug Singer Head of Operations, North America 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug@wgmagazines.com WG™ Middle East Representative Cinzia Garau P.O.Box 118138, Dubai, U.A.E. E-mail: cinzia@wgmagazines.com Marketing & Advertising Call: +91 832 246 3234 E-mail: marketing@wgmagazines.com

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Cover Image Credit: Jeremy Ford Photo © Juan Fernando Ayora

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MAGAZINES

After nine successful years, the Palm Beach Food & Wine Festival returns to the balmy island of Palm Beach and beyond for its 10th annual affair from December 8 to 11. Held at a time when South Florida experiences its best weather of the year, Palm Beach Food & Wine Festival celebrates incredible cuisine by some of the world’s most renowned chefs, enjoyed in a variety of the resort’s most idyllic settings - an allure that keeps even the most discerning gourmands to experience this palatable festival.

Various locations throughout Palm Beach, a collection of intimate and lively dinners, wine and cocktail tastings and cooking demonstrations. All events culminate with the Grand Tasting presented by Stoli at The Gardens Mall.

With the finest, this prestigious and delectable culinary and wine extravaganza brings the very best in a single event and showcases some of the world’s most renowned chefs and wine industry leaders.

WG Magazine is extremely excited about its collaboration with David Sabin, Festival Creator of Palm Beach Food & Wine Festival, who has created this special event and supporting this notable expression of the arts - a desire to live within the greatest expression of gourmet cuisine. This is truly a recipe for a spectacular time!

FdeCastro

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MAGAZINES

CONTENTS 40

Daniel Boulud

54

Virginia Philip

64

Michelle Bernstein

72

George Mendes

76

Robert Irvine

80

Jeff Mauro

82

Tory Martindale

86

Anita Lo

90

Jonathon Sawyer

94

Lindsay Autry

104 Jeremy Ford 114 Clay Conley 120 Johnny Iuzzini 126 Mike Lata 130 Virginia Willis 134 Jeff Simms 140 Andrew Schor 142 Jose Mendin 152 Elizabeth Falkner

158 Josh Thomsen 162 Timon Balloo 168 Janine Booth & Jeff McInnis 174 Lee Wolen 178 Aaron Black 182 Tim Lipman 184 Amanda Cohen 186 Richard Hales 192 Stephen Stryjewski 194 Marc Murphy 206 Beau MacMillan 210 Sean Brasel 214 Giorgio Rapicavoli 218 Ken Oringer 222 Dean Max

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WG MAGAZINE

Jeremy Ford Photo © Juan Fernando Ayora

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‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reach…

Grant MacPherson

WO’GOA Foundation Ambassador An inspirer, innovator and perfectionist - Grant encompasses all the qualities that deserving children can glean from a role model!

The Pearl Martin Benn - Sepia, Sydney, Australia

partnered with SKD ACADEMY the culinary institute in the Philippines

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WG MAGAZINE NOVEMBER 2016

a feast for the palate...

LUISA VALAZZA

NATURAL TALENT

TIM RAUE

ASIAN INSPIRED

JOAN ROCA

A CULINARY GENIUS www.wgmagazines.com

ROBERTO RUÍZ

CUTTING-EDGE CUISINE

REIF OTHMAN

CULINARY INGENUITY

Albert Adrià

Heinz Beck

Andreas Caminada

Ferràn Adrià

Thank you Chefs for supporting Massimo Bottura

Carme Ruscalleda

Duane Keller

Matt Moran

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Andoni Luis Aduriz

Georgianna & Nikos

José Avillez

Martin Benn

WO’GOA Foundation Tae Hwan Ryu

Umberto Bombana

Francesco Apreda

Grant MacPherson

DANIEL BOULUD

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PHOTO © THOMAS SCHAUER

WG MAGAZINE

Daniel Boulud

Daniel Boulud is Chef-Owner of several awardwinning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene, and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the United States in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Chef Boulud’s New York City restaurants include his flagship DANIEL (1993), a Michelin-starred Relais & Châteaux member; the elegant one Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011).

DBGB Kitchen and Bar (2009), is Boulud’s relaxed restaurant inspired by French brasserie meets American Tavern and Épicerie Boulud (2011), which has three locations, is an eat-in and take-out market and café offering homemade and gourmet items from around the world.

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DANIEL BOULUD

Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown Miami, Fla. (2010). The great chef has also extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012). In spring 2014 the Chef returned to Las Vegas and opened db Brasserie in partnership with The Venetian® Las Vegas. Additionally, in September 2014 he opened a second DBGB at downtown Washington D.C.’s CityCenterDC, and Bar Boulud at Boston’s Mandarin Oriental.

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is reflected in nine cookbooks, including the definitive “DANIEL: My French Cuisine” (Grand Central Publishing, 2013) and his most recent “My Best: Daniel Boulud” (Ducasse Books, 2014).

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SCALLOPS IN BLACK TIE

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DANIEL BOULUD

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SEA BASS EN PAUPIETTE

WG MAGAZINE

WG Magazine had to chance to speak with Chef Boulud about all of his accomplishments.

Today you are considered one of the most sought after chefs in the world, but everyone starts somewhere - tells us how you found your way into the culinary field?

Contrary to today - where food and culinary professions are part of mainstream culture - in my day, the culinary field was not promoted as much. When I started at age 14, it was really about choosing a profession – and trying to find a very good mentor.

That said, in France, great chefs have always existed, and at the time I was growing up, a number of the chefs who were making a great impact – like Paul Bocuse – were concentrated around Lyon. I knew I was joining in that tradition and that I could have become a charcutier or a patissier – but my ambition was to become a great Chef de Cuisine, because that was really the elite of the “food chain.” I also saw that it was a career that had potential for international opportunities as well.

Of course, the initial appeal was not in the salary. Even after three years of apprenticeship, I was making $3 a week, but I was continuing my education – going to school and apprenticing at Nandron.

Every month and every season was a new adventure. I remember in the fall, the owner at Nandron would drive up with a trunk full of wild game. I would spend days plucking the feathers from birds in the cellar. Those kinds of experiences, accumulating with every season, made me love this business.

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DANIEL BOULUD

You insightfully share that balance is not the same as simplicity, tell us more on your philosophy.

Balance is always the goal, but that is not the same thing as simplicity. Yes, you can make a dish with two ingredients and it will have the perfect balance, but adding complexity, layering flavor and textures, while maintaining that balance – that is the hard thing.

He gives us an example; I was recently working with celery and lobster – and even though it was just two ingredients, I used the celery in several different ways. [I did a] confit celery in lobster butter, a fine julienne of roasted celery, celery mousseline and celery chips. Yes, it could have been more simple, but that is the excitement of cooking. I wanted to feature all the possible textures and tastes of celery, which provided contrast and complexity to the dish.

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ICON POULARDE

WG MAGAZINE

You are revered for creating some of the best food in the world; tell us more about how you find your inspiration and where the creativity process starts.

The process of creativity has many sources. It depends – sometimes the inspiration is in the kitchen, working with an ingredient or a certain pairing of flavors and textures. Other times it’s sketching with a piece of paper and a pen; or sitting down with the team to throw around ideas; or looking at the seasonal market. It’s sometimes about referring to French cuisine, but it’s also about expanding on it – creating new textures and layers of preparation. What it is not about is being eccentric. The key is that this is a kind of focused creativity, inspired by tradition, the seasons, the local terroir, and – of course – the team you work with.

I think the collaborative element of cooking is very important.

I don’t know any chefs who can say their food is 100 percent theirs; there is such a complicity with the team, with the program you try to develop with your team. It’s like a designer or an architect – you want to surround yourself with individuals who are a source of inspiration and who can help you execute your vision on the highest level.

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DANIEL BOULUD

They say experience is the best teacher, tell us a bit more about some of your own experiences and how they helped guide your beginning years as a chef.

Starting with a good mentor is so important, as that person will help you along the way in your career. When I finished my apprenticeship at Nandron, I told my chef I wanted to go to Georges Blanc. He was a young chef who had just taken over a great restaurant from his mother. I was 17 and he was just 27 or 28. For me, it was also a dream to work in a very famous place in Lyon’s countryside – the heartland for crayfish, frog legs, poulet de bresse and other specialties that were really local. It wasn’t the sophisticated, urbane world of Lyon, but there was a very refined sense of terroir.

After two years, I asked Georges to go to south of France to work with Roger Verge. I could see that he was a chef who had travelled the world and decided to settle in Provence.

He was making the most spectacular food – classic, yes, but he reinterpreted provencale cuisine with an amazing sense of perfection.

I then went to Denmark, and then came back to work in the southwest of France to work with Michel Guérard. Again, it was the discovery of a region and a sense of terroir – this time of the Pays Basque – and the perfection of that local cuisine. The hospitality, the sense of service and the whole setting – it was such a magical place.

Something that linked all of these experiences was that each restaurant was a part of two associations: Relais & Chateaux and Les Grandes Tables du Monde. That was my guiding compass, to always work for restaurants found in both guides, because it signified the best chefs in France and also the rising great chefs of the world.

Today, I am very proud that DANIEL belongs to those associations as well.

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PHOTO © NOAH FECKS

WG MAGAZINE

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DANIEL BOULUD

Speaking of teaching, your book “My Best” is part of a series with Alain Ducasse, Eric Ripert and Pierre Hermé – tell us a little more about the unique concept of this cookbook and why it is different from traditional household cookbooks.

Alain Ducasse started the “My Best” series in France. The idea was that most cookbooks offer 100 recipes, but you really will only cook 10 of them – at most. So he wanted to make visual cookbooks where there were 10 recipes explained perfectly.

It’s about having the confidence to cook everything in the book, rather than to have 50 recipes where you’re not exactly sure of how to execute it successfully.

The recipes I chose are of different levels, but they are all feasible to make at home with a little bit of equipment and the proper ingredients. Many of the dishes come from my restaurants – like the Thai Sausage from DBGB or the Sea Bass “en Paupiette” from Café Boulud.

In 2008, Paul Bocuse asked you to establish a structure for better selecting and supporting the USA team to compete in the annual Bocuse d’Or competition. Today, that organization is called Ment’or, which you chair alongside Thomas Keller and Jerome Bocuse. Tell us what you have hoped to achieve with the creation of the Ment’or organization.

The Ment’or organization has two main goals. The first is to support the next generation of young chefs by creating a structure for exchange between great chefs and talented cooks, and to provide the opportunity for these emerging talents to spend time in other kitchens and expand their skillset. It opens doors and brings a very inspiring, motivated group of chefs together.

The second goal, of course, is to help mentor, train and support the American team for the Bocuse d’Or competition.

One objective supports the other, because as we form relationships with these young chefs, we are helping to inspire them to maybe, one day, compete in the Bocuse d’Or.

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PHOTO © CRED DANIEL KRIEGER

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DANIEL BOULUD

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PHOTO © SIGNE BIRCK

WG MAGAZINE

PHOTO © NOAH FECKS

Chef Boulud you have accomplished so much in your career that some might say you’ve accomplished it all. Awards aside, how do you stay motivated and inspired?

When you reach a certain level of success, you are able to give back to the next generation, which I find very motivating. Working with the team in all of my restaurants, maintaining the highest level of food and service – really, seeing what we can accomplish together – is very inspiring.

In turn, the loyalty of my team – the trust they have in me and the senior management at The Dinex Group - motivates me, as well as the endless creativity that I see coming from their kitchens.

There are always business challenges and the teams may change, but learning to overcome each hurdle is a meaningful part of the process.

Finally, I find it incredibly meaningful to be able to travel and share our style of cooking and service all over the world.

PHOTO © SIGNE BIRCK

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VIRGINIA PHILIP

VIRGINIA PHILIP Master Sommelier Master Sommelier Virginia Philip’s career includes a list of recognition, spanning more than a decade. In 2002, Philip became the 11th woman in the world to earn the extraordinary accreditation of Master Sommelier, the highest certification of international proficiency. Today there are only 26 women out of 206 professionals worldwide.

Philip’s has won the title of “Best Sommelier of the United States” from the American Sommelier Association and sat on the Board of Directors for the Court of Master Sommeliers. In 2012, the James Beard Foundation nominated Philip for “Outstanding Wine & Spirits Professional”, and in 2015 she was bestowed with one of the highest honors, an “Honorary Doctorate Degree of Oenology” from her alma mater Johnson & Wales University.

As Master Sommelier for The Breakers Palm Beach, Philip leads the beverage department for nine restaurants and bars. In addition, working in tandem with the Domaine du Tariquet wine making team in Gascony, France, Philip creates The Breaker’s house wine blend.

Philip is knowledgeable, yet approachable, current and well-connected to the industry.

Emphasizing these traits, Philip fulfilled a lifetime dream when she opened the Virginia Philip Wine Shop & Academy in the heart of downtown West Palm Beach. With approximately 600 personally-selected offerings, the boutique shop offers an outlet for her to share her extensive knowledge and generous demeanor to guests. The Academy also satisfies Philip’s passion for teaching, and provides a space where she offers weekly wine education programs and guest appearances from national and international winemakers.

Philip’s expertise is called upon in a variety of judging competitions, including the Decanter World Wine Awards in London, The American Fine Wine Competition and the Dallas Morning News World Wine Competition.

Philip has brought notoriety and attention to the outlets she supports with appearances on the “TODAY Show” and shows on the Food Network, along with receiving recognition in Food & Wine, Town & Country, Wine Spectator, Wine Enthusiast, Wine Country Living and Decanter Magazine.

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VIRGINIA PHILIP

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WG Magazine spoke with Master Sommelier Philip about her love for wine and how she uncovers the perfect wine pairing.

Tell us how you earned this extraordinary accreditation of being named the 11th woman in the world to earn the title Master Sommelier.

My father was Italian. We grew up tasting small sips of wine for all major holidays and Sunday meals. Tasting was normal – not just a benefit of turning 21. I never liked the taste of beer and gravitated towards wine. At Johnson & Wales, where I went to college, I took a wine course for credit. I was hooked and I knew I loved the subject so much that I would figure out a way to make it my career.

When I turned 21, I worked part time in a New York state winery pruning the vines and driving the tractor during summer vacation.

Once I moved to Aspen, I started working in a wine shop. I knew that one day I would own my own store.

I was always managing a restaurant while writing and taking care of the wine program. I finally got so tired of managing employees, writing schedules and the behind the scenes drama that goes along with restaurants, I left to go work in retail again. I had previously taken a wine class program through the American Sommelier Society and passed that exam in 1998. Andrew Bell and Roger Dagorn M.S. sat me down and told me to pursue becoming a Master Sommelier. A year later, I became the buyer for 36 wine stores. We sold everything from Mad Dog 20/20 to Blue Chip Bordeaux, Burgundy and Cult California wines. When my twin sister decided to get married at The Breakers in Palm Beach, I made the decision to interview for a wine position. I started as the head sommelier in November of 2000.

Through hours of serious studying and tasting, I passed the Master Sommelier Diploma Examination in London in 2002 on my second attempt. I became the 11th woman in the world to do so. I was so thrilled. Three weeks later, I competed against one other woman and 30 men to win the title of “Best Sommelier in the United States.” In 2003, I was promoted to Wine Director of The Breakers and am still a consultant.

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VIRGINIA PHILIP

Tell us about your training and how it has helped you as a Master Sommelier today.

The best sommeliers are those that can combine their level of knowledge, tasting, and financials so that they have the ability to run their own restaurant wine program. You may have the best palate in the world, or have the most trivia on memory, but at the end of the day, if you cannot make your budget and keep your costs in line, you will not go far in this industry. You must also be able to read the guest and make selections based upon what your clientele is looking for - not the most esoteric wines that are trending. Trends are important too, but pleasing the guest and making them comfortable and happy, is the ultimate goal. I am in a unique situation. I own my retail store and buy for a very large property. I can see the buying scenarios from several different angles.

The amount of skill required to be a Master Sommelier can be quite challenging at times. How do you properly pair food and wine, so it yields the perfect combination?

Pairing takes practice and experience. It also requires an excellent and respectful relationship with the chef and his team. One must understand the flavor of food, the sauces and the dishes. You must also have a very strong understanding of wines, different grape varietals and how acid, oak, texture and tannin work either with, or against dishes. Having a natural flair is always a bonus, but I do believe that with patience and experience, you can learn.

It is very important to pair the perfect glass of wine with your food.

How do you believe that a proper pairing can make or break a meal?

One reason why the chefs with whom I’ve worked with in the past always respected me was because I never tried to change their dishes.

It is their “work of art� or creation. Not every guest is going to drink wine with that dish. They may just want water or a beer. However, if they do decide to drink wine, the pairing must accentuate and elevate both the food and wine in a manner that neither could achieve on its own.

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VIRGINIA PHILIP

I appreciate and enjoy wines from everywhere in the world...

When a dish becomes tricky to pair, I always start with the sauce. Does the wine work with the sauce? If it does not, I change the wine. If the wine does work with the sauce, I begin to taste the wine individually with every other component of the dish. When I find a component that is messing up that pairing, I will ask the chef if he can either take that ingredient out or make a substitution. You can absolutely break a dish with the wrong pairing.

Appearance, aroma, bouquet, taste, aftertaste and overall impression are some of the factors considered for a good wine. Take us through the process of how wine competitions are judged.

Color – is the wine hazy, cloudy? For example, if it is a Cabernet Sauvignon, is the intensity of color dark? We look at the color from two angles, hue and core. For the nose, we are looking to smell if the wine is intense, oaky, mineral, earth, or fruits.

On the palate, we confirm the above, but also look at the structure of the wine. Acid, alcohol, length and tannin are all factors that are considered. All the components must be balanced.

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VIRGINIA PHILIP

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What exactly does it take to be a Master Sommelier at The Breakers?

Dedication, perseverance and the ability to believe in oneself are traits you must have. Decide and understand that it is your journey and no one else’s. If you constantly try to compare your success or failures to someone else, you might not make it. Watching TV, family time and any other activities not related to wine are probably not going to be a part of your life for a long time. Exercise, meditation and commitment from your spouse or significant other is a must. You will fail without the support of your family.

Above all else, you must love to drink wine and spirits and truly appreciate working in a restaurant.

I tasted wine so much at the end to pass my Diploma exam, I had a love and hate affair with wine. I could never sit down and simply drink a glass for the sheer enjoyment of it. I had to analyze it from so many different angles. It was like being on automatic pilot – acid, oak, texture, weight, complexity, fruit, alcohol swirl around in your head as you try to make sense of the wine. It took me several years to let that part go.

I still do it at times, but only when I am trying to figure the wine out‌or if I am judging a wine competition.

Your passion and expertise for wine continues to evolve. Tell us what motivates you.

I still love the subject so much! It is so vast, complex and changing that the challenge is still there every day. Mentoring my team and others not only makes my day, but motivates me. Pleasing guests is also a huge thank you for what we do. The relationships you create with chefs, winemakers, winery owners, sommeliers, and customers, all for the love of wine, are so strong and lasting that it makes the effort that much more worthwhile. Wine creates an ever-lasting bond between us.

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MICHELLE BERNSTEIN

A Miami native of Jewish and Latin descent, Chef Michelle Bernstein has dazzled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun. “My food isn’t heavy-handed or unnecessarily complicated,” says Bernstein, a recipient of the James Beard Award “Best Chef: South” (2008) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008). “You don’t need heavy-handed technique and over the top presentations to make a dish work. It’s about amazing ingredients, layered flavors and simplicity.

My style of cooking is inspired by my own food memories and it’s the simple, soulful cooking that I remember from my travels. I cook the food I love and I think that love translates to the diners,” explains Bernstein.

Michelle Bernstein

Bernstein and her husband/business partner David Martinez, own and operate MBC Michelle Bernstein Catering Company, a full-service catering company, as well as her popular café concept, Crumb on Parchment.

Bernstein dedicates time to Common Threads, an after-school program for underprivileged kids, and regularly appears on an array of national TV shows, from “Top Chef” to “Good Morning America.” Bernstein also hosts the Emmy-award winning PBS weekly television series, “Check, Please! South Florida.” Now in its second year, Bernstein also hosts the weekly TV series, “SoFlo Taste,” on Channel 10 that celebrates the food of South Florida.

Most recently, Bernstein partnered with American Express to create the menu for the new Centurion Lounge at Miami International Airport. Bernstein has also partnered with Memorial Cancer Institute (MCI), a part of Memorial Healthcare System, to provide oncology patients with a variety of food alternatives to help ease their way through treatment.

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PHOTO © MICHAEL PISARRI

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MICHELLE BERNSTEIN

MICHYS SALAD PHOTO © MICHAEL PISARRI

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Bernstein is a Lexus Culinary Master, a member of Macy’s Culinary Council and IMUSA’s panel of chef ambassadors. She continues to consult for Delta Airlines, creating in-flight menus for First and Business Class Elite, in addition to consulting for San Pellegrino and Ruinart.

WG Magazine spoke with Chef Bernstein about her passion for food and how she coined her signature Latin-style flavor.

Tell us how you found your way into the culinary field to become one of the most sought-after chefs.

ZUCCHINI BLOSSOMS PHOTO © MICHAEL PISARRI

I began my passion for eating way before I began my passion for cooking; I was fortunate enough to have a beautiful and talented mother who could cook better than most chefs I’ve come across… definitely better than yours truly. She began my love for food; as a youngster I would crave time with her in the kitchen, I learned her dishes and eventually begin to explore some of my own. I never would have thought I would become a chef, I didn’t even think that was even in the realm of possibility.

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MICHELLE BERNSTEIN

Your cuisine is inspired by your own food memories - simple, soulful cooking from your travels coupled with amazing ingredients - how did you bring about this balance on a plate?

CAULIFLOWER STEAK PHOTO © MICHAEL PISARRI

I am inspired by ingredients, constantly. It could be fresh fish just pulled from the ocean or something as simple as a perfect potato chip from a bag; it’s all inspiration and it’s what makes me tic. Ingredients motivate me to be better and to make my food more delicious, complex and interesting. I love bold flavors and I love to manipulate flavors, but I don’t want to hide the true natural and organic beauty of an ingredient. Layering flavors is what I do, it’s what I cook for. If my husbands’ eyebrows don’t rise when I have him taste new recipes, I know it’s not right.

What would you say your culinary philosophy is?

I wish I could say I had a philosophy. I have respect, which I find to be more important. Respect for ingredients and technique. I am inspired let’s say by a piece of fish; I think about what’s in season that would pair with that fish; what would make it more buttery in your mouth, give it a pop of texture you weren’t expecting and a kiss of flavor that I’m in the mood for. Then I pray it all works out!

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CENA BEET RISTOTTO PHOTO © MICHAEL PISARRI

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MICHELLE BERNSTEIN

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What are some of your favorite ingredients that inspire you, and which ingredients have you not been able to master?

I select what is available from our local farmers, fisherman, and butchers. Right now I’m into algae, seaweed, black raspberries, fresh hearts of palm and apples. In November it’s honey crisps and squash, in December it’s chestnuts, and in the spring it’s ramps.

I would never ever give up on food; I haven’t mastered anything, but I keep trying.

What special kitchen or cooking equipment do you enjoy using most?

I love Vitaprep blenders, immersion circulators, good-old gas burners, Gray Kunz spoons and pepper mills.

BAKED ALASKA PHOTO © MICHAEL PISARRI

You partnership with Memorial Cancer Institute, provides oncology patients with a variety of food alternatives,–tell us how you make these patients What would you say motivates you? taste buds come alive.

Knowing I can only get better; understanding I will It’s not so much about taste buds coming alive, never stop learning, wanting to be better, make my it’s about soothing them; giving them something family proud and myself content. someone who really cares about them and cares about what they are eating has created for them.

All chemo’s affect the palate and body differently.

I’m just giving them dishes that they will find more approachable, delicious, easy on their palate and make them happy by knowing people do care what happens to them and how they are affected by what they are going through.

What is your one piece of advice to chefs entering the kitchen for the first time?

You’re going to work your behind off and sweat.

Keep your head down until you are a respected chef that understands discipline, hard work and the essence of this business. It’s not glamorous at any moment.

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GEORGE MENDES

George Mendes

A first-generation American born to Portuguese parents, George Mendes has fond memories of the elaborate, festive meals his family would prepare while he was growing up in Danbury, Conn. From a young age, he knew he wanted a creative career, and food was his first love. Soon after finishing high school, Mendes enrolled in the Culinary Institute of America in Hyde Park, N.Y. After graduating in 1992, Mendes spent 17 years honing his knowledge, technique, and style under the guidance of some of the world’s greatest culinary masters including Alain Passard, Martín Berasategui, Roger Vergé, Alain Ducasse, and his most influential mentor, David Bouley.

Today, Mendes is an acclaimed chef and cookbook author best celebrated for bringing elevated Portuguese cooking to New York City, which started with the opening of his first restaurant, Aldea in 2009. At Aldea, Mendes serves a menu of refined Portuguese-inspired dishes reflective of his classic training, Iberian experiences, and the flavors of his heritage. His attention to detail and dedication to the craft has earned him a Michelin star rating consecutively since 2010.

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GEORGE MENDES

LUPULO - SALT COD CASSEROLE

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ALDEA - SHRIMP ALHINHO

In April 2015, Mendes opened Lupulo; inspired by the famed cervejarias (breweries) of Lisbon. The restaurant is a convivial neighborhood restaurant and bar offering traditional Portuguese comfort food, and an extensive menu of craft beers.

In October 2015 Mendes introduced Bica, his Portuguese café and takeout window located within Lupulo.

BICA - LINGUICA, EGG, PIRI PIRI BREAKFAST SANDWICH

Among his many accolades Mendes has been named “Best New Chef” by Food & Wine Magazine, and his first cookbook, “My Portugal”, was published in October 2014 to critical acclaim.

When not in chef whites, Mendes enjoys running, fly fishing, and cooking simple and wholesome meals at his home in Brooklyn.

BICA - PASTEIS DE NATA, WINNIE AU

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ROBERT IRVINE

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Robert Irvine

With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. As the host of one of the Food Network’s highest rated shows, “Restaurant: Impossible”, Irvine saves struggling restaurants across America by assessing and overhauling the restaurant’s weakest spots. Irvine was previously the host of Food Network’s “Dinner: Impossible” and “Worst Cooks in America”, has authored two cookbooks, “Mission: Cook!” and “Impossible to Easy”, and one healthy living book, “Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life”.

In 2015, Irvine launched Robert Irvine Foods, a company that features a nutritionally-improved line of food products without compromising great taste.

Irvine recently established the eponymously named non-profit organization, The Robert Irvine Foundation, in an effort to support military personnel and their families.

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ROBERT IRVINE

PHOTO © LILA PHOTO

Now in operation for a few years, the foundation continues to grow and assist those in need. In recent years he was honored with two very distinguished recognitions for his dedication to the armed services and our country’s heroes. He was first designated Honorary Chief Petty Officer by the U.S. Navy, and later with the Bob Hope Award for Excellence in Entertainment and Support of our Service Members - a distinguished Patriot Award bestowed upon him by the Congressional Medal of Honor Society.

Continuing his support of the military, Irvine will soon become the first celebrity chef to open a restaurant, at the Pentagon. Aptly named Chef Robert Irvine’s Fresh Kitchen, the restaurant is slated to open in the summer of 2016. Additionally, Irvine will launch Robert Irvine Magazine in May 2016, a new daytime talk show that will premiere on the CW Network in September 2016 and the opening of a new restaurant in Las Vegas at the Tropicana in 2017.

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CHILLIN N’ GRILLIN PHOTO © LILA PHOTO

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JEFF MAURO

DA BEEF

Jeff Mauro

Celebrity Chef Jeff Mauro was born in Chicago, Ill. Raised in a large family with four kids he competed for attention, quickly gaining the reputation as the house comedian.

Determined from an early age to become one of the most humorous chefs in the world, Mauro spent years cooking in restaurants. With meat, cheese and bread coursing through his veins, his kitchen acumen and infectious personality landed him on Season 7 of the hit show “Food Network Star.”

Mauro’s recipe to the top, which ultimately resulted in him winning the competition, was combining his passion for cooking and comedy.

Today, Mauro is the host of the Emmy-nominated series, “Sandwich King.” He is also the Partner and Executive Chef of Pork & Mindy’s restaurant which also offers a retail line of sauces and meats.

Mauro lives in Chicago with his wife, Sarah and his son, Lorenzo. His favorite color is pastrami and his favorite smell is meat smoke.

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PASTRAMINDY

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TORY MARTINDALE

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Tory Martindale

Smiling, enthusiastic and high-energy come to mind when thinking of Four Seasons Resort Palm Beach Executive Chef, Tory Martindale. A 20-year veteran of Four Seasons Hotels and Resorts, Chef Martindale has spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara and Vancouver, and most recently Four Seasons Resort Whistler. As a chef that developed his skills around the world, he’s had the pleasure of drawing from a variety of local resources and is always in touch with his environment, using unique foods and flavors from farmers, fisherman and artisans.

When asked about his love of the restaurant business Chef Martindale paints a very visual picture of the demanding industry: “Working in a restaurant is like playing a fast-paced sport while also conducting a ballet in a battle zone. There are so many moving parts, but I love it. It is very personally rewarding.”

Chef Martindale’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all of the senses for full appreciation; he continually strives to create memorable dining experiences for his guests. “I love to create dishes by mixing different cultural pinpoints of flavor and style. A chef’s mind is a giant library of flavors, combinations, techniques and plating concepts. Whenever I build a dish, it’s like flipping through a massive directory and finding the nuances that may connect one item to another and then synergizing it all into what you are creating at the moment.”

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TORY MARTINDALE

STEAKHOUSE ROLL

Martindale’s Caribbean experience and playful nature lend perfectly to the culinary offerings at Four Seasons Resort Palm Beach’s three distinct restaurants including the poolside Graze eatery, the beachfront AB&G and the happy hour and dinner modern Italian hot spot, Jové Kitchen & Bar. “We like to have fun with our restaurants,” says Martindale. “I think all the great things of a fine dining experience can be delivered without the formalities. I feel menus and food should be fun and sometimes whimsical.”

Martindale cites a creative, talented, and well-experienced team as the secrets to success and credits his kitchen’s culture of encouraging ideas, open communication and positive attitudes for making his job so enjoyable.

Chef Martindale reveals that he loves traditional sushi, noodle hot pots such as pho or udon, Chinese dim sum and never gets tired of enjoying well-done traditional Italian Napolitano-style pizza.

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YELLOWTAIL SNAPPER

CHIRASHI

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ANITA LO

Anita Lo Anita Lo, chef and owner of Annisa in New York City, is one of the most respected chefs in the country, earning numerous accolades for her inventive contemporary American cuisine that reflects her multicultural upbringing and classic French training.

Lo, a first generation Chinese-American, grew up with her family in Birmingham, Mich. and fostered an interest in food at a young age. While earning a degree in French Language at Columbia University, Lo studied at Reid Hall - Columbia’s French Language institute in Paris. She fell in love with the food culture and vowed to return. Back in the United States, Lo accepted her first kitchen job as garde manger at Bouley, but after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution. Lo received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang.

Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle. She developed her culinary style during her time at Mirezi, where she earned a two-star review from The New York Times.

In 2000, Lo opened Annisa (which means ‘’women’’ in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine. It was an instant hit, earning rave reviews from critics. Food & Wine Magazine named her one of the 10 “Best New Chefs in America” in 2001, and the Village Voice proclaimed Lo as “Best New Restaurant Chef”. In June 2009, after nearly 10 years in business, Annisa suffered an unfortunate blow - a fire destroyed the restaurant entirely. Lo decided to take some time to travel as plans for rebuilding Annisa got underway.

She scoured the globe for inspiration. Meanwhile, Lo appeared on the first season of “Top Chef Masters” where she battled her contemporaries on weekly challenges that tested their culinary prowess. Lo finished fourth out of 24 chefs.

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ANITA LO

LAMB WITH CHICKPEAS

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DUO OF RABBIT WITH FENNEL POLLEN, CITRUS, AND DANDELION GREENS

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In April 2010, after a complete renovation of the original Barrow Street location, Lo reopened Annisa. She kept many of the same elements; clean design, welcoming atmosphere, a small menu and a few signature dishes - but shook it up with new additions to the menu inspired by her recent travels that range from culinary trips to Senegal and Russia to a fishing trip in Alaska.

In October 2011, Lo released her long-awaited first cookbook, which highlights her passion for bringing multicultural flavors to her American kitchen. Lo’s recipes celebrate the best flavors and ingredients from around the world.

In February 2014, critic Pete Wells re-reviewed Annisa in The New York Times, bestowing the restaurant with a prestigious three stars. In the review, Wells calls Lo’s food “remarkable” and “impressive,” and said the restaurant was “graceful and unfussy.”

In October 2015, President Barack Obama and First Lady Michelle Obama invited Lo to the White House as the guest chef for the state dinner, honoring Chinese President Xi Jinping.

Lo accepted this exciting offer and was the first female chef to collaborate with the White House chefs for a state dinner.

PAKORA FRIED OYSTERS

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JONATHON SAWYER

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JONATHON SAWYER

Chef Jonathon Sawyer is a proud Clevelander and a graduate of the Pennsylvania Institute of Culinary Arts. He began his culinary career at The Biltmore Hotel in Miami, Fla. before working in New York City alongside Charlie Palmer at Kitchen 22. Chef Sawyer worked as Chef de Cuisine for his friend and colleague Michael Symon, and then became Symon’s Executive Chef at Parea, receiving a two-star review from The New York Times.

In 2007, Sawyer moved back to his hometown to pursue his dream of opening his own restaurant. His first venture, Bar Cento, was a modern Roman enoteca in Cleveland’s Ohio City neighborhood. During his tenure as chef and partner, Bar Cento received many accolades including Northern Ohio Live’s “Best New Restaurant,” and Chef the same, receiving the “Rising Star Chef” award from both Restaurant Hospitality and GAYOT.

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JONATHON SAWYER

FOIE GRAS STEAMED CLAMS PHOTO © BRIDGET M. REHNER

Chef Sawyer has since opened several of his own restaurants in Cleveland, including his flagship The Greenhouse Tavern, a French, seasonally-inspired gastropub; Noodlecat, a quick service ramen shop focusing on local ingredients and sustainability; and Trentina, a northern Italian-inspired restaurant that was named a runner up in Esquire’s “Best New Restaurants” in October 2014. Chef Sawyer also operates Sawyer’s Street Frites in the Cleveland Browns Stadium, and opened another stadium establishment called SeeSaw Pretzel Shoppe in Quicken Loans Arena.

In 2010 Sawyer was a recipient of Food & Wine Magazine’s “Best New Chef” award and in 2013, he became a finalist for the James Beard Award’s “Best Chef: Great Lakes,” and won the prestigious award in 2015. Chef Sawyer has also made several national television appearances, including “Iron Chef America,” “Dinner Impossible,” “Unique Eats,” and “Best Thing I Ever Ate.” When Chef is not in the kitchen, he is surrounded by his family, including his wife Amelia, son Catcher, and daughter Louisiana. He is a tireless supporter of the green movement, local agriculture and sustainable businesses both in Northeast Ohio and around the country.

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ANIMAL FRITES PHOTO © BRIDGET M. REHNER

ROASTED PIG HEAD PHOTO © BRIDGET M. REHNER

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LINDSAY AUTRY

Lindsay Autry

a beauty of flavors...

It’s a rare opportunity to enjoy the culinary creations of a chef as talented as Lindsay Autry.

Her exceptional skills in the kitchen have earned her the reputation of one of America’s top chefs, and provided her the opportunity to work alongside some of the best in the world. A graduate of Johnson & Wales University, Chef Autry has held various chef positions at prominent restaurants along the East Coast and in Mexico and made headlines as a finalist on Bravo’s ninth season of “Top Chef.”

As a native North Carolinian, Chef Autry describes her cuisine as soulful, embracing Mediterranean flavors with a blend of her southern roots.

She honed her skill under James Beard Awardwinning chef Michelle Bernstein, starting at Azul in the Mandarin Oriental, Miami; later opening Bernstein’s first namesake restaurant, MB as Sous Chef in Cancun, Mexico; and finally as Executive Chef of Bernstein’s restaurant at the Omphoy Ocean Resort.

Chef Autry then served as Executive Chef of the historic Sundy House in Delray Beach, Fla. and in September 2016 opened The Regional Kitchen & Public House as co-partner and founder alongside area restaurateur Thierry Beaud. Chef Autry’s, The Regional, serves cuisine that honors the traditional appeal of deep-rooted American foods, while celebrating the innovative approach of today’s progressive kitchens.

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PHOTO © SOUTH MOON PHOTOGRAPHY

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LINDSAY AUTRY

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WG Magazine spoke with Chef Autry about her success in the culinary field, her time spent working with Chef Bernstein and her current ingredient obsessions.

It’s interesting how chefs find their passion for cooking. Tell us how you found your way into the culinary field.

I grew up surrounded by food. My family had a peach orchard where we spent our summers selling peaches and homemade ice cream at a roadside stand. We preserved our summer harvest by canning and freezing all of the vegetables we grew and utilizing them throughout the year. I started participating in cooking competitions through 4-H when I was nine, and really fell in love with cooking. While attending Johnson & Wales University in Charleston and Miami, I worked in a variety of restaurants and hotels to gain experience.

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You honed your skills under James Beard Award-winning chef Michelle Bernstein. Can you tell us about your experience with Chef Bernstein and how it helped you become the chef you are today?

I worked with Michelle on and off for about 12 years total. She gave me my first shot at being a Sous Chef when I was only 22 and we went to Mexico to open her first namesake restaurant, MB. She taught me not only how to be a great cook, but also how to lead people, stay organized, and balance being a woman in a professional kitchen.

Your culinary creations are incredibly soulful, embracing Mediterranean flavors with a blend of southern roots. How do you bring about such balance on a plate?

I am inspired by the memories of my family’s cooking growing up.

My grandmother is Greek and we always had a mix of AmericanizedGreek foods served amongst the southern staples my grandfather loved. We always had both spanakopita and biscuits on Sundays. As I have gotten older, I have leaned back on those roots, which is where I find my voice in cooking.

Describe your culinary philosophy. What is the process you go through when creating a new dish?

I love to create menus and dishes that tell a story. We spend a lot of time sourcing ingredients, getting to know our farmers, artisans, and purveyors and sharing those relationships with our staff so that everyone has an appreciation for our food from the very root of it.

We are focusing on regionally-sourced, conscious ingredients, and even reaching into other regions to get the best seasonal, quality products.

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PHOTO © LILA PHOTO

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GELÉE DE POIVRONS AU SAFRAN PHOTO ©JACQUES GAVARD

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Let’s talk ingredient obsessions. What new ingredients are inspiring you right now?

Florida’s growing season is the opposite time of year than most of the United States. We have such an abundance of beautiful produce during the late fall and winter. Seminole pumpkins from Green Cay Farms are one of my favorite ingredients right now.

What about your tried and true, favorite ingredients?

I love to work with ingredients that are in season and at their peak. A just-picked tomato is one of my absolute favorite things, which is why you’ll see a lot of them on our menus. Great olive oil and flaky sea salt are also always around.

We know that ingredients are incredibly important, but what about the cooking equipment?

The grill. I love to grill, especially vegetables like hearty greens and broccoli.

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Produce, creativity or technique -which is more important to you as a chef?

I feel that the true way to success is a combination of all three, but for me, it always stems from the product. Once we have chosen a product based on its seasonality and freshness, we apply a specific technique that will focus on improving the product to show its integrity, as opposed to showing our talent. Creativity is definitely important; ultimately it’s what makes the dish shine once composed, but it always stems from the product for us.

What keeps you motivated?

Teaching the next generation of chefs and building a strong team is what motivates me on a daily basis. I enjoy working with a group of passionate individuals committed to the same goal of providing memorable experiences for our guests.

What advice would you give to new chefs entering the culinary field?

My advice is to know coming in to this profession that it is truly a labor of love. There are some glamorous sides to the profession, but to achieve that level you must first learn the basics, humble your experiences, and know that most days are filled with fixing an oven, unclogging a drain, and a million other things that sometimes get in the way of cooking.

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JEREMY FORD

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Jeremy Ford Winner of Bravo’s Top Chef Season 13, Jeremy Ford developed a love for cooking after meeting his maternal grandmother when he was 14-years-old. The matriarch and chef taught young Ford about the intricate art of Italian cuisine, planting the seed for a future career in the kitchen.

Two years later at the ripe age of 16, Ford felt ready to begin his on-the-job education, and scored a position as Garde Manger at Matthew’s, a four-diamond Mediterraneanstyle restaurant in his hometown of Jacksonville. Matthew’s helped develop basic chef skills for Ford including fine mincing vegetables, flavoring and balancing taste profiles.

One year later, Ford decided to broaden his horizons and head out west to Los Angeles.

With no job leads, he went door-to-door seeking employment at the city’s top restaurants.

He got his first break from world-famous chef Christophe Eme who was moved by the youngster’s sincere enthusiasm. After hosting the teenager for dinner at his renowned restaurant, L’Orangerie, Eme offered him a job. While cooking in the all Frenchspeaking kitchen, Ford took in everything from ingredient fundamentals to the art of plating; he developed basic skills and learned the appropriate way to conduct oneself in a professional kitchen. Eme, an Iron Chef, was a disciplined teacher who taught his staff “the importance of loving the product.”

Ready for his next challenge, Ford obtained a stage at Patina restaurant under Master Chef Joachim Splichal. While “auditioning” for a role in the kitchen, Ford impressed Splichal with his seafood proficiency, and immediately secured a job at the restaurant’s busy fish station. Here, Ford refined his skills and precision while butchering up to 100 pounds of fish and 60 lobsters a day. The budding chef subsequently fell in love with seafood. “I love the delicacy that it takes to be a master at fish,” he says, “anyone can bring a steak to medium rare, but fish goes from perfectly cooked to horrible, very quickly.”

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Ford’s stint at Patina ended when he returned home to care for his ailing mother. As he nursed her back to health through good nutrition, Ford’s destiny became undeniable. “All I thought about or talked about was cooking – I missed it so much.” During this time, he also became a father to his daughter, Maddy. With the goal of providing the best life possible for her, Ford moved to South Florida, where more cooking opportunities awaited him.

In 2008, Ford secured a position with the celebrated South Florida chef Dean Max at his prominent restaurant 3030 Ocean in Fort Lauderdale.

Ford connected with Max in a way he’d never previously experienced in a kitchen, and over the course of five years, the protégé went from Sous Chef to Chef de Cuisine to Executive Chef to Corporate Chef of the company.

As Ford continued to improve his cooking abilities, he says Max taught him everything from how to dress, to how to behave with class. “He was like a second father to me.” Side by side, the two “surfer boys” opened four restaurants and shined a light on the growing farm-to-table movement.

This education and experience allowed Ford to firmly cultivate his capabilities.

He learned about the unique South Florida growing season and how to plan a menu around local produce. Combined with his French training and his unwavering love for seafood, Ford’s culinary point of view was decisively solidified.

Ford soon felt ready for the next step, and this time he went for gold – throwing his name in the ring as the chef of the new restaurant from Michelinstar celebrity chef, Jean-Georges Vongerichten in Miami’s highly anticipated EDITION hotel. Ford secured an audition for the role and was given 24 hours to prepare a recipe, which he then cooked in front of Vongerichten and his Director of Culinary, Greg Brainin. “I was nervous,” says Ford, “this is one of the best kitchens in the world with the longest Michelin- star [rating] in New York history.”

Luckily, his skills paid off; Ford secured the job at Matador Room and was immediately sent to “Jean-Georges School” – 45 days of training in Vongerichten numerous restaurants around New York. Ford says of this experience, “You’re not just learning recipes, you’re learning a culture, a philosophy.” After additional months of menu preparation and kitchen renovations, Matador Room finally opened in December 2014 to rave reviews. “We worked for 41 days in row with no break,” Ford says of the opening, adding, “We haven’t stopped or slowed down since.”

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At the exact moment most chefs would step back and enjoy their success, Ford decided to once again put his skills to the test. He signed up for Bravo’s “Top Chef” with one goal – to win. While Ford hated being away from his daughter, he says he experienced “some of the coolest moments of my career” through the process (such as meeting his idol, Hubert Keller).

Now back at Matador Room, Ford is looking forward to all of the adventures that will inevitably come with his newfound fame.

WG Magazine catches up Chef Ford about what it’s like to be crowned “Top Chef” and what life has been like after his big win.

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How did you find your way into the culinary world and eventually go after the aggressive title of winning Top Chef Season 13?

I grew up in the south so eating has always been very important to my family. My mother was adopted at birth so the biggest turning point in my “childhood culinary world” was actually finding her biological family and learning they were all Italian…and amazing cooks. It suddenly all made sense, I had found the root of where my addiction to cooking had come from. The first day we met them in California they taught me how to make pasta with meat filling.

PHOTO © JUAN FERNANDO AYORA

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We are told you didn’t actual graduate from culinary school, so what was it like navigating your first few jobs in the kitchen?

Going to culinary school was very different for me. I had landed a position at one of the nicest restaurants in Jacksonville, which was Matthews; an amazing small place that had a tasting menu driven by a chef who pushed his entire team towards perfection. Trying to balance leaving school early enough to get on the line was what lead to my schooling demise – I couldn’t do both so I had to decide what was more important to me.

At L’ Orangerie I realized I had a passion for fish, but my time at Patina, gave me the confidence I needed to make this my focus.

How do the changing seasons play into your menu development?

At Matador Room, the majority of our menu remains the same, but there is always a portion of it that is in flux to highlight the season’s offerings.

I look forward to seasonal menu changes because beautiful ingredients inspire me to create new flavor combinations. We are lucky, as we have the support of the Jean-Georges team to help us tweak and refine these menu changes.

Tell us what it’s like to work for/and alongside one of the world’s most famous chefs, Jean-Georges Vongerichten.

Jean-Georges is one of my idols, he is an amazing mentor. He’s not just the best chef I’ve ever worked for, but he is also one of the nicest chefs I’ve worked for. I find myself often asking “what would JeanGeorges say?,” which pushes me to always be a better version of myself in the kitchen.

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Even having trained under some of the world’s best talents, as a chef you eventually begin to develop your own techniques and trades of the kitchen – tell us about that.

Since winning “Top Chef” I’ve been afforded the huge luxury of traveling the world, getting to taste different flavors and learn about new ingredients.

I’m reminded that you can never master the art of cooking and there is always something to be learned about how to cook with a new ingredient or use a new technique to manipulate/enhance an ingredient. Even the simplest season’s change can re-inspire your approach – like spring when everything is green and fresh.

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PHOTO © JUAN FERNANDO AYORA

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If you had to caption your approach as a chef would you says it is more focused on the produce you use, the creative process by which you utilize it or the technique in which it is manipulated?

Good question, but I’d have to say all three because they go hand-in-hand. Finding that balance is the most challenging part of being a chef and something I work towards in every dish I create. I also always look to strike a balance between chili, acid and salt.

Knowing when and how to elevate an ingredient, while still letting it shine in its simplest form, is truly the magic of our craft.

What was it like winning “Top Chef” Season 13?

Winning “Top Chef” has been the biggest, most rewarding moment in my career. I never thought I was ready until I began battling it out and winning challenges on the show. There is so much pressure during filming; you either thrive under pressure or burn under pressure. Truth be told, a little of both happened to me.

What would you say motivates you?

Foremost, my daughter, then of course my love for food and my amazing team in kitchen. We have fun, but we take food very seriously and absolutely love what we do.

What is your one piece of advice to chefs entering the kitchen for the first time?

The biggest advice I can give is from what I’ve experienced. Being successful in this career is all about having patience. You have to be a master of all the basics before you can even think about new innovative techniques.

Glamour comes much later – if at all - so get ready to work your ass off.

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CLAY CONLEY

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Clay Conley PHOTO © CRED ANDY RYAN

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TUNA TATAKI

Clay Conley is the Chef/Owner of some of Palm Beach’s most sought after restaurants; and while the cuisine styles vary amongst Buccan (2011), Imoto (2012) and Grato (2015), Conley’s approach to food remains the same. His dishes are inspired by real-life experiences and rooted in offering his guests a balance in flavors that is achieved through finding a harmonious blend of tastes, textures and temperatures.

Growing up in New England, Buccan offers a punched-up version of true world casual cuisine.

The menu is filled with dishes that blend classic childhood comforts with the rustic boldness of the Mediterranean and the sensual influences of Latin America. Buccan is listed as Forbes Travel Guide’s “Hottest Spot” in Palm Beach, Esquire’s “Where to Eat in South FL Now,” OpenTable’s “Top 100 Hot Spot Restaurants in America,” and has received “Best Restaurant” accolades from all area publications.

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MUSHROOM PIZZA

TUNA CRISPS

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CLAY CONLEY

HAMACHI SASHIMI

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GRATO PACCHERI

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TUNA AND FOIE SLIDER

Buccan’s steadfast success lead to additional ventures alongside his business partners including the launch of Buccan Catering, a full-fledged catering division for on and offsite events and The Sandwich Shop at Buccan, offering to-go lunch options crafted on house-made breads using house-cured meats.

Conley also owns Imoto, his Asian-focused extension of Buccan, which is an ode to his time spent living in Tokyo and traveling throughout Southeast Asia, as well as Grato, a full-service Italian-inspired restaurant.

SWEET CORN AGNOLOTTI

Conley and his restaurants have been recognized in national and international media outlets including New York Times, Travel + Leisure, Conde Nast Traveler, Robb Report, USA Today and Wall Street Journal. He has been honored with two James Beard Award nominations for “Best Chef: South” and was listed as a “Top 25 Best Chefs of The American South”. Additionally, Conley has been featured on the Food Network and Cooking Channel.

TEMPURA SHRIMP

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JOHNNY IUZZINI

Johnny Iuzzini just sweet...

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Chef Johnny Iuzzini’s interest in the pastry arts began at age 17 when he started working at The River Café in Brooklyn, N.Y. Although his primary focus at the restaurant was savory, he frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. Iuzzini’s fascination with pastry grew and he began assisting Chef Gouteyron after completing his regular shifts in the kitchen. Eventually Iuzzini moved to the pastry kitchen full-time, cementing his desire to pursue a career as a pastry chef.

After graduating from the Culinary Institute of America in Hyde Park, N.Y. Iuzzini joined the pastry department of Daniel Boulud’s renowned Daniel in its original location on Manhattan’s Upper East Side. This was followed by a series of apprenticeships in France’s finest pâtisseries, including the famed Ladurée in Paris before Iuzzini returned to New York to help open Café Boulud, and then the new Daniel location on 65th St. Iuzzini opened the restaurant as Executive Sous Chef before being promoted to Executive Pastry Chef.

During that time, Comité Colbert named Iuzzini one of the “Emerging Young Artists of 2000.”

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JOHNNY IUZZINI

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SUGAR RUSH COOKBOOK PINEAPPLE COCONUT MERINGUE TORTE

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In May 2002, Iuzzini joined Chef/Owner JeanGeorges Vongerichten as Executive Pastry Chef of his famed four-star namesake restaurant JeanGeorges, as well as its café, Nougatine at JeanGeorges. Iuzzini oversaw the pastry program during the opening of Perry St. from 2005-2006, which earned three stars from the New York Times.

During that same year, restaurant Jean-Georges earned its most prestigious award to date, a three Michelin-star rating, an honor shared by just four other restaurants in New York City.

SUGAR RUSH COOKBOOK – CHIPOTLE CHURROS

Iuzzini was gaining media attention and was quickly recognized by New York Magazine as “Best New Pastry Chef” and Pastry Art and Design Magazine “10 Best Pastry Chefs in America.” In May 2006, the James Beard Foundation awarded him “Outstanding Pastry Chef of the Year” and Forbes online identified him as one of the “10 Most Influential Chefs Working In America.”

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SUGAR RUSH COOKBOOK PECAN CARAMEL STICKY BUNS

Since leaving Jean-Georges, Iuzzini has started his own pastry consulting company, aptly named Sugar Fueled Inc. He has published two cookbooks, “Dessert Fourplay: Sweet Quartets From A FourStar Pastry Chef,” and “Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking,” and was the head judge on Bravo’s culinary competition series “Top Chef Just Desserts” for two seasons.

Iuzzini regularly appears on television shows like “Top Chef,” “TODAY Show,” “The Tony Danza Show”, “Iron Chef America” among others and is a Chef Ambassador for Family Reach Foundation, a member of the Macy’s Culinary Council and is an LM100 member of Le Méridien Hotels. Today, Iuzzini is building a bean-to-bar chocolate factory and coffee roaster under one roof in the Catskill region of New York.

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SUGAR RUSH COOKBOOK, SMOKY CHOCOLATE-GINGER GANACHE TART

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MIKE LATA

Mike Lata

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Mike Lata is Chef/Partner of FIG restaurant in Charleston, S.C., which he opened in 2003 with Partner Adam Nemirow. In December 2012, Lata and Nemirow opened The Ordinary, a classic oyster bar and seafood hall in Charleston’s Upper King District. The James Beard Foundation has nominated The Ordinary for “Best New Restaurant” and GQ named it one of the best restaurants of the year.

A native New Englander, Lata started his culinary career at an early age, working in a number of kitchens in Boston, New Orleans, Atlanta and France, before landing in Charleston in 1998.

Lata is a hands-on, self-taught chef who continues to delight by making the most basic things taste delicious; creating food that is bright, uncomplicated and understated. His longstanding and outspoken commitment to support local farmers, fishermen and purveyors has cemented his position as a notable champion for Charleston’s flourishing culinary renaissance. Lata is an active member of the Southern Foodways Alliance and co-founder of the Charleston Slow Food convivium.

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PHOTO © GATELY WILLIAMS

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MIKE LATA

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THE ORDINARY’S SOFT-SHELL CRAB WITH RADISH SALAD PHOTO © LORI SOLOMON

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FIG’S RICOTTA GNOCCHI WITH LAMB BOLOGNESE PHOTO © LORI SOLOMON

Lata was nominated for “Best Chef: Southeast,” by the James Beard Foundation in 2007 and 2008, and in 2009 took home the award. His food, philosophy, and contributions to the Charleston community have earned him recognition on a national platform, including coverage in Food & Wine, Bon Appetit Magazine, Esquire, Garden & Gun, Southern Living, Travel + Leisure, USA Today, The New York Times and more.

Lata competed on the Food Network’s “Iron Chef America” and was also featured on the same network’s “The Best Thing I Ever Ate” show. Lata was profiled on Dateline’s “Platelist,” which described the chef’s food as “so good it will buckle your knees.”

When Lata is not in the kitchen, he can be found riding his prized Ducati motorcycles, or enjoying life with his wife, Emilee, and their son, Henry.

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VIRGINIA WILLIS

Chef Virginia Willis is the author of “Lighten Up, Y’all”, “Bon Appétit, Y’all”, and “Basic to Brilliant, Y’all”, as well as “Okra: A Savor the South Cookbook” and “Grits” by Short Stack Editions.

“Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome” received a 2016 James Beard Foundation “Award of Excellence” in the Focus on Health category and was a finalist for “Best American Cookbook” by the International Association of Culinary Professionals.

VIRGINIA WILLIS

She is a contributing editor for Southern Living and her column “Cooking with Virginia” will debut this fall. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” A popular Southern chef, her legion of fans love her knack for giving classic French cooking a down-home feel and reimagining Southern recipes en Français.

Her eponymous food blog, tagged as a favorite blog by Saveur magazine, receives rave reviews for her recipes and stories celebrating her Southern heritage and classic French training.

Her articles have appeared nationally in publications including Food52, CNN, All Recipes, Country Living, Eating Well, Family Fun and Fine Cooking. As a nationally-recognized Southern food and beverage authority, she has been featured in the Washington Post, USA Today, Serious Eats, and Tasting Table and has also been quoted in the New York Times and the Wall Street Journal.

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VIRGINIA WILLIS

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BRAISED COLLARDS PHOTO © CRED ANGIE MOSIER

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Willis is the former TV Kitchen Director for Martha Stewart Living, Bobby Flay and Nathalie Dupree. She was the producer of “Epicurious” on the Discover Channel and “Home Plate” for Turner Studios. In front of the camera, Willis has appeared on Food Network’s “Chopped,” Fox’s “Family and Friends,” Martha Stewart Living, Paula Deen’s “Best Dishes,” and as a judge on “Throwdown” with Bobby Flay. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc. specializes in recipe development, content creation, culinary editorial services, culinary video production, spokesperson representation and media training.

She is a member of The James Beard Foundation, Chef’s Collaborative, Les Dames d’Escoffier, Georgia Organics, the International Association of Culinary Professionals and the Southern Foodways Alliance. She participates in Chef’s Move to Schools and is also part of the No Kid Hungry Blogger Program for Share our Strength. Willis is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force. As an Atlanta chef, she is proud to be on the Atlanta Community Food Bank Advisory Board, as well as the Atlanta Community Farmer’s Market Advisory Board.

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JEFF SIMMS

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PHOTO © LILA PHOTO

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Jeff Simms In May 1996, a talented young chef named Jeff Simms joined the culinary team at The Breakers Palm Beach, one of America’s legendary resort destinations. Today, Simms holds the position of Executive Chef of banquets at the award-winning resort. An effective leader who engages a variety of employees from all over the world, he oversees a team of 60 staff members to orchestrate all resort banquet operations including food service at the Kravis Center for the Performing Arts. Whether the venue is a majestic ballroom or a captivating beach paradise at The Breakers, Simms’ goal is to deliver the highest level of food quality and presentation to hundreds of guests.

Poised and self-confident, Simms deals with a wide variety of people and can be counted on to get the job done, whether his brand of upscale food service is served to 10, 50, or even 500 guests. Simms coordinates meticulously prepared and artfully presented meals that are consistently rated the highest quality by the most discerning clients.

The key to Simms’ success is two-fold. It is his personal mission to procure top-of-the-line products from the most respected purveyors.

“We obtain absolutely the best available, locally sourced products on the market, or go to the greatest lengths to procure elsewhere if not obtainable in our region, as these core ingredients are the foundation for outstanding cuisine. We then concentrate on using methods of preparation that liberate the true nature of the food,” says Simms.

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JEFF SIMMS

Another example of his dedication can be found for example in The Breakers’ favorite classics, rack of lamb. Simms only buys lamb from a small farm in Colorado, a practice in place for the many years he has worked at the resort. “We know how this farm controls the harvest, and while we have tried other lamb from other sources, none match the incredible flavor profile of our traditional purveyor,” says Simms.

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BONE IN FILET COURTESY OF THE BREAKERS

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Simms attended Old Dominion University in Norfolk, Va. Prior to his arrival at The Breakers Palm Beach, he was the Executive Chef at the Omni Shoreham Hotel in Washington, D.C. He has garnered many culinary accolades, particularly for his expertise in preparing restaurantquality cuisine in a banquet setting. Included in these recognitions are the Culinary Excellence Award from La Chaine Des Rotisseurs, a prestigious food and wine society and the Outstanding Culinary Achievement Award from the American Academy of Chefs. Johnson & Wales University, renowned for its culinary arts education program, honored Simms as Distinguished Visiting Chef and Palm Beach Daily News named him as one of the “100 leaders in Palm Beach.�

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JEFF SIMMS

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LOBSTER TAIL COURTESY OF THE BREAKERS

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CRAB CAKES COURTESY OF THE BREAKERS

Under Simms’ leadership, The Breakers received the Award of Excellence from the American Culinary Federation in 2012. The award was created to honor properties that demonstrate excellence and passion for the culinary arts through its unparalleled food and beverage programs. Simms was also inducted to the American Academy of Chefs as an honorary member in 2016, and received the Professional Chef of the Year Award in 2007, 2011 and 2016, along with earning the Member of the Year Award in 2005 from the American Culinary Federation of Palm Beach County.

With what free time Simms has left in his day, he donates his culinary artistry to local charities such as the Quantum House, Children’s Home Society, the Cancer Alliance of Health and Hope and the Chef and the Child Foundation. These endeavors have earned him a laundry list of community service awards and a trophy of honors. Simms is currently a member of the American Culinary Federation (ACF), and serves as Second Vice President of the ACF Palm Beach County Chapter’s Board of Directors.

Simms’ thirst for knowledge is manifested in continuing education programs, from both Penn State and Johnson & Wales Universities. Simms enjoys “paying it forward” and passing on his skills, experiences and wealth of knowledge by teaching and training young chefs, particularly apprentices and externs.

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ANDREW SCHOR

DOVER SOLE

DANISH PORK RIBS

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ROTISSERIE CHICKEN

CENTER CUT FILET MIGNON

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Andrew Schor Andrew Schor has been the Executive Chef at the renowned Palm Beach Grill for more than 12 years. He graduated with a degree in Culinary Arts from Johnson and Wales University in Rhode Island and then went on to receive an advanced degree in Hotel and Restaurant Management from Florida International University.

After graduation, Schor was immediately recruited by Hillstone Restaurant Group, which serves extraordinary cuisine in vibrant communities across the county. He started his career at Hillstone Restaurant in Coral Gables, Fla., then opened Cafe R+D in Newport Beach, Calif. Schor then went on to became the chef of multiple Hillstone locations including San Francisco, Park Avenue New York and East Hampton before settling in Palm Beach, Fla. PALM BEACH FOOD & WINE FESTIVAL 2016 -

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JOSE MENDIN

The Pubbelly Restaurant Group’s Founding Partner and Chef, Jose Mendin, was born into heavy food culture - the child of “food enthusiast” parents and a great-grandmother who was a cooking instructor.

Though it wasn’t until Mendin went off to college and needed to prepare his own meals that he realized his adoration was not just for food, but also cooking. “My mom was master of her domain and so she never let us cook at home,” explains Mendin. “It was only when I lived on my own that I started to cook. The reaction I received from people enjoying my food was so gratifying that I was immediately hooked.”

Jose Mendin

Losing a collegiate volleyball scholarship could be disappointing for some, but for Mendin it was life changing; it afforded him the opportunity leave his home in Puerto Rico and pursue something new.

He enrolled in cooking school at Johnson & Wales University and moved to Miami.

Mendin’s passion for food and learning has carried him gracefully into a successful career. He was part of the opening team of Nobu Miami and later Nobu London in Hyde Park and used these foundational Asian influences to parlay the opportunity into a job as Chef de Cuisine of SUSHISAMBA Miami Beach (2004). Under his direction, the SUSHISAMBA brand flourished and within two years Mendin was appointed to Assistant Corporate Chef where he was responsible for overseeing all of their stateside locations including opening SUSHISAMBA Las Vegas (2008) at the Palazzo to award-winning notoriety.

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JOSE MENDIN

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While recognizable US-concepts like Mosaico which he opened alongside celebrated La Broche chef, Gonzalo Juardo - adorn Mendin’s resume, his pursuit to learn in an international kitchen was probably what he finds most influential in his culinary training. Stages in Spain, working under chefs like Jesus Ramiro and Juan Pablo Felipe, were creative processes that forced him out of his comfort zone and later played a role in the menu development at Mercadito, as opening chef of their Chicago and Miami outposts. While in Spain, he worked in Michelin-starred restaurants; cooked for the prince of Spain; and learned how to revitalize ancient recipes maintaining the integrity of a dish’s roots, while infusing it with the slightest modern touches.

Today, Mendin is a hometown hero both in Miami and San Juan. Making both his cities proud, he – alongside his business partners Andreas Schreiner and Sergio Navarro – has taken numerous culinary concepts to critical acclaim (Pubbelly, Pubbelly Sushi, Barceloneta, Macchialina, PB Steak, L’echon Brasserie). He has been a recognized semi-finalist of the James Beard Foundation’s “Best Chef South” for five consecutive years (2011-2015) and has received national acknowledgements from Food & Wine, Travel + Leisure, Departures and The Cooking Channel among many others.

The brands growing group empire continues to expand with the launch of Food Republic, aboard Norwegian Cruise Line’s Escape (November 2015); Pubbelly Sushi in Casa de Campo, Dominican Republic, which marked their first international expansion (December 2015); and their first concept in Miami’s mainland, PB Station, a New American eatery that is complemented by their first ever venture into spirits with a breath-taking rooftop bar, Pawn Broker (April 2016).

RAMEN

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JOSE MENDIN

Mendin recently launched a digital cookbook “Food Republic by Jose Mendin” and will open will Pubbelly Sushi in Brickell City Centre and Pubbelly Ysla later this year.

WG Magazine caught with Chef Mendin to talk about his growing culinary empire both in Miami, at sea and abroad.

Tell us how you found your way into the culinary field to become one of today’s most sought-after chefs.

I grew up in Puerto Rico. My mother and father have always been foodies and culinary adventurers but I only really discovered my passion for cooking when I left home to attend college and started cooking for myself and my roommates. I loved seeing their reaction whenever I prepared a meal they loved. I decided to get a job in a restaurant and found that I loved cooking for people and the whole experience of working in a kitchen.

Your cuisine ranges from Asian-inspired to American-classic, tell us how you bring about this balance on a plate.

Cooking is all about flavor. Growing up in Puerto Rico we are accustomed to the use of bold flavors, which for me are associated with creating memories. I use this approach in all my restaurants. I try to create a sensory experience for my diners that draw on both flavor and emotion.

Tell us about what it was like working at some of the finest cooking establishments ranging from Nobu in Miami to La Broche in Spain.

Each restaurant has helped lay the foundation for, and refine my approach to cooking. I’ve carried so much of what I’ve learned into my kitchens to help shape my menus today. At SUSHISAMBA and Nobu, I learned how to properly use Asian ingredients while in Spain, I mastered European techniques.

Describe your culinary philosophy.

My philosophy is that food needs to be extremely delicious and if it’s not, then I am not doing my job as chef. Apart from that, my cooking is a reflection of my upbringing and teaching. I use a lot of Asian ingredients in my recipes, while applying European techniques to the methodology, all while having a bold palate as a result of my Puerto Rican background.

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MOFONGO

What ingredients inspire you and how do you get your inspiration for utilizing these ingredients in your dishes?

Miami is not a huge seasonal city in terms of ingredients, so I like to keep up with other cities/ states to see what’s in season and growing in and around the country. Locally we do our part to keep in touch with local farmers and always aim to support them whenever possible. Right now in Miami we have just started our stone crab season, so you will notice their inclusion on our menus.

In addition to this, we are bringing in fresh fall mushrooms from Oregon as well and squash in from Ohio.

I like to work with most all ingredients. It is always a challenge to push yourself out of the box and use what you’re not as practiced in using to make it taste delicious. An ingredient that I rarely ever use is artichokes. Its flavor profile goes against what I do, which is nice way of saying I don’t like it.”

What special kitchen or cooking equipment do you enjoy using most?

I love cooking sous vide. I think it’s a great way to cook protein evenly.

If you had to caption your approach as a chef would you says it is more focused on the produce you use, the creative process by which you utilize it or the technique in which it is manipulated?

If you want to make something special it definitely is a combination of all of the above. You will not be able to make something memorable if you are missing any of these components, they all play and important and essential role in crafting the perfect balance of a dish.

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TRIPLETA

Tell us about the digital cookbook Food Republic by Jose Mendin that you recently launched.

I created the book to provide people with easy recipes that they can be made in their home. While I always love to see people in the restaurant it is equally as rewarding to know that I can achieve the same level of happiness in someone’s home through my recipes. My book is available for download on iTunes via the Colors & Flavors app.

What would you say motivates you?

Working with a team there is no shortage of motivation. The goal is always to bring people together and make sure our guests leave having experienced the restaurant in the most memorable way possible – through taste and emotion.

I’m always motivated to push myself to keep learning about what is new and improving my techniques in hopes that I can inspire younger chefs that I mentor. It’s a great way to pay homage to all the mentors who gave their time to me in my early days.

What is your one piece of advice to chefs entering the kitchen for the first time?

Glamour is not what anyone starting this profession will encounter. This is a very competitive field, in which only the cooks that love what they do and are willing to put the time and effort, will make it. I have been doing it for more than 20 years and not one day has been easy, but if you love it, then it’s worth it.

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ELIZABETH FALKNER

Elizabeth Falkner multiple award winning chef and a James Beard Foundation Award nominee...

Chef Elizabeth Falkner is a world-renowned chef and pioneer in the culinary arts. For more than 20 years, she wowed the San Francisco Bay Area with her restaurants and patisserie, Citizen Cake and Orson.

After moving to New York in 2012, Falkner successfully launched two independent restaurants within a year and gained immediate adoration form the media with a two-star New York Times review for her Krescendo a pizzeria in Brooklyn.

A lover of culinary competition, Falkner has competed in multiple culinary shows including Food Network’s “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner-up. She has been a three-time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner has also judged several episodes on Bravo’s “Top Chef” and Cooking Channel’s “Donut Showdown”.

Falkner is also a multiple award winning chef and James Beard nominee.

She seized the first place trophy in the World Pizza Competition in Naples, Italy in the Freestyle category in 2012 and authored two cookbooks, “Demolition Desserts” and “Cooking Off The Clock”.

A graduate of the San Francisco Art Institute with a particular interest in film, and a long time soccer player, Falkner often finds culinary inspiration in film, art, music and sculpture as well as team sports.

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ELIZABETH FALKNER

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WG Magazine catches up Chef Falkner about some of her culinary inspirations.

You’re often associated with desserts and pastry, but you’re also a savory chef. Do you prefer one distinction over another?

I had a restaurant and patisserie in San Francisco from 1997 to 2011 called Citizen Cake, so sometimes people just associate me with pastry.

However, I have always done both. I was nominated for “Outstanding Pastry Chef” in 2005 by the James Beard Foundation, but I don’t like the stereotype. My desserts are not typical and neither is my savory cooking.

You are known for breaking down classic desserts and reconstructing them flavor by flavor. Where do you find the inspiration for these creations?

I look at cooking as an artistic medium. I learn culture through food, and I like making things that standout because of the ingredients themselves.

It really always starts with the ingredients.

As an expert in the field, what food trends do you think will emerge in 2017?

Desserts and food need to be more about utilizing everything and not being wasteful, and also be super creative. It’s already happening.

We know that you are all about the ingredients, but what about equipment or techniques? Are there any that you particularly enjoy?

I like old school and modern techniques and am happy to be good at all of that.

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Produce, creativity or technique? Which do you consider to be the most important in the kitchen?

All of them, as chefs we are fortunate to have so much to work with.

Your cookbook, “Cooking Off the Clock: Recipes from My Downtime”, combines an assemblage of reinvented classics with soon-to-be favorites.

What was your inspiration while writing this book?

I just wanted to write a book about how I cook outside of restaurants and television competitions. I think it’s a solid book with well tested recipes.

You are an award winning chef and a James Beard Foundation Award nominee. What keeps you motivated to excel in the culinary space?

I am always looking at new ways to present food and stories to people outside of the restaurant context. My brother and I are collaborating on art/food installations destined for museums.

What is your one piece of advice to chefs entering the kitchen for the first time?

Don’t limit yourself to one category. Always stay open minded. Take care of your body, basically “stay fit to cook!” Taking care of your body and mind is the most important thing.

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JOSH THOMSEN

While some young boys dream of becoming astronauts or baseball players, Josh Thomsen’s sixth-grade yearbook listed “chef” as his career of choice. This New Jersey native credits his ambitions to his father Jerry, an accomplished amateur chef.

Josh Thomsen

Named a “Rising Star Chef” for the San Francisco Bay Area by StarChefs 2010, Thomsen is a graduate of the Culinary Institute of America in New York and honed his skills with some of the most prominent chefs in the country. Thomsen kicked off his career at the Hotel Bel-Air and Patina in Southern California. He relocated to Aspen, Colorado to work at The Little Nell Hotel before moving to Napa Valley Wine Country to work at The French Laundry under Thomas Keller, whom he credits as a major influence on his career.

After spending two years in Napa Valley, Thomsen was drawn to the lights, action and many culinary hot spots of Las Vegas where he continued to build his resume as Executive Sous Chef in Michael Mina’s restaurant group and the opening Chef de Cuisine of Tao restaurant at the Venetian Resort. During his two-year tenure, Tao became the highest grossing restaurant in the country.

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SAUTÉED FLORIDA FROGS LEGS

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Next, Thomsen was back in California as the Executive Chef at the historic Claremont Resort & Spa in Berkeley. It was here that he was awarded the “Rising Star Chef “for the Bay Area.

In 2015, Thomsen returned to his home state to join Agricola restaurant in Princeton, N.J. as Executive Chef and Partner. When Agricola was only five months old it was named one of the top restaurants in New Jersey and named one of the top 10 “best new restaurants” in the United States

by Gayot. Thomsen is the author of the “Agricola Cookbook,” which published in May 2015 to rave reviews from legendary chefs Thomas Keller and Alice Waters.

Now in his role as Executive Chef of the Forbesrated five start/five diamond Eau Palm Beach Resort and Spa in Manalapan, Fla., Thomsen oversees dining in four restaurants, 30,000- square-feet of banquet space and in-room dining for 309 rooms and suites.

GOAT CHEESE POTATO TERRINE

Thomsen is a supporter of the James Beard Foundation, The V Foundation for Cancer Research and Keep the Memory Alive. He enjoys traveling the world to explore new cuisines and cultures having been to France, Switzerland, Italy, Mexico and Russia.

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TIMON BALLOO

Timon Balloo Born to Chinese and Trinidadian parents, Timon Balloo’s scrapbook of memories leads with days on the farm, ethnic recipes and a favorite pastime of watching not-so-traditional childhood television - PBS’ Yan Can Cook. So, in 1998 when Balloo enrolled in Johnson & Wales University, it came as no surprise to family and friends that he would pursue a career mastering the culinary arts.

Through the international program of extended studies at Johnson & Wales, Balloo traveled to Belgium to work at Hotel Métropole under French Master, Chef Dominique Michou.

From entremetier comis (hot line) to Patisserie Comis, Balloo honed his classical culinary training skills. “The vegetables and animals would often come straight from the farm,” Balloo explains. “It wasn’t unusual for us to have to skin and pluck the next dish… now that was farm-to-table cooking!”

After learning abroad, Balloo returned to Miami to become Junior Sous Chef at the five-star AZUL in Mandarin Oriental Hotel, Miami under the leadership of Michelle Bernstein.

Identifying Bernstein as his greatest mentor, Balloo recalls, “She taught me to cook from my heart and craft my own approach to food. With her support I continued to refine my skills, from the Asian-Caribbean influences of my heritage to broader global flavors and ingredients.” Another meaningful mentor came from “Professor” Allen Susser. “In Susser’s kitchen, you were broken down and then built back up,” Balloo explains.

“My time cooking at Chef Allen’s gave me a new respect for food.”

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TIMON BALLOO

OCTOPUS ROBATA

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From the iconic La Broche in Miami to SUSHISAMBA in New York City, Balloo earned his Executive Chef title. Through the use of the freshest, simple ingredients, Balloo’s signature juxtaposition of bold flavors on small plates started to take shape.

In 2007, Balloo partnered with Amir Ben-Zion to launch Domo Japones in Miami’s Design District.

The Japanese-concept highlighted one-of-a-kind ingredients in a former post office turned restaurant setting. Balloo’s menu was awarded three stars by the Miami Herald and Best Japanese by Miami New Times.

WATERMELON KIMCHEE

In 2009, Balloo reconnected with the SUSHISAMBA restaurant group with an ownership opportunity as Executive Chef and Partner of a new brand, SUGARCANE raw bar grill. Opening in 2010, SUGARCANE raw bar grill was an instant Miami favorite with its made-to-share small plates; three kitchens -- open fire grill, raw bar and traditional hot kitchen -- and robust rum selection. Upon opening, the restaurant was nominated as a “Best New Restaurant” by the James Beard Foundation, and has held an AAA 4-Diamond rating for four consecutive years. Balloo won the award for Culinary Innovator in 2014 from Johnson & Wales; has been dubbed the “Chef of the Year” by Eater Miami and was also nominated for “The People’s Best New Chef” by Food & Wine.

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TIMON BALLOO

BACON WRAPPED DATES PHOTO © ANDREW MEADE

Balloo is passionate about bringing awareness to food insecurity and actively serves as Chef Chairperson for Taste of the Nation South Florida as well as works in partnership with CitiGardens, an organization that has placed growing gardens in 51 schools across Miami-Dade County in neighborhoods designated as “food deserts” due to the lack of access to fresh food. Additionally, he sits on the advisory board for Atlanta Food & Wine Festival.

Today, Balloo’s zeal and vivacity continues to manifest in his dishes. In the fall of 2016, Balloo reached beyond Miami borders opening a new 6,500-square-foot Las Vegas SUGARCANE raw bar grill outpost in the Grand Canal Shoppes at The Venetian & The Palazzo. With his globally-inspired eclectic small plates and emphasis on kicking back, eating well, and celebrating with friends, Balloo hopes to honor Food & Wine Magazine’s praises, offering the West Coast “a greatest hits of delicious dishes.”

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KIMCHEE FRIED RICE

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JANINE BOOTH & JEFF MCINNIS

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Janine Booth &

Jeff McInnis Traditional Rural American Fare and Country Comforts...

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JANINE BOOTH & JEFF MCINNIS

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The discovery of these many new flavors and cuisines inspired Janine to begin cooking classes at a young age...

Chef Janine Booth was born and raised in Australia, a place where blue skies and sunshine encouraged family and friends to gather around the backyard barbeque. Her ongoing fascination with food and flavor inspired her to begin cooking classes at a young age and she later graduated from Le Cordon Bleu in Miami, Fla. She landed her first job at gigi’s restaurant under Executive Chef, Jeff McInnis. The two would later move to work at Yardbird Southern Table and Bar together, which would ultimately write the story for their love affair with southern cuisine – both literally and figuratively – and Florida.

Chef McInnis is a Florida native who graduated from Johnson & Wales University in Charleston, S.C. Southern hospitality started young for McInnis, who remembers spending ample time on his grandparents’ farm in Alabama. There, farm-to-table was truly a lifestyle; everything they needed was sourced from their own backyard.

After traveling the country cooking, an opportunity with nationally-acclaimed chef, Norman Van Aken, landed McInnis in Florida – a place that he ultimately would call home in the years to come.

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JANINE BOOTH & JEFF MCINNIS

McInnis’ first big break was as Executive Chef of gigi in Miami. It was here that he and Booth met – sharing the open-style kitchen to dish up soulful takes on Asian comfort food. The two would eventually left to work together at the awardwinning Yardbird Southern Table and Bar, where McInnis helmed the kitchen as Executive Chef.

Under his direction the restaurant received ultimate praise including a James Beard nomination, writes up from The New York Times and a nod as one of the top 23 places to enjoy Southern food in the country by Food & Wine Magazine.

Armed with accolades and inspired by the culinary strength of New York, the “chef duo” took a chance on showing New Yorker’s a taste of their shared passion for Southern hospitality with the opening of a 45-seat restaurant, Root & Bone in 2014.

Dedicated to the roots revival of timeless Southern recipes and traditions, Root & Bone was named by Eater as the best new place to get fried chicken in Manhattan.

The two jumped at the opportunity to return to Florida to double down and open two Miami Beach eateries together. The first, Sarsaparilla Club at the Shelbourne Hotel opened in March 2016 and is a hybrid of their culinary comforts – an American dim sum concept with a menu of clever and inventive comfort food offerings. Their second concept is already building anticipation, a Florida seafood restaurant brewing in the heart of Sunset Harbor.

Jeffrey McInnis was born to either fish or cook, and to this day, he would gladly do either...

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Undoubtedly one of the industry’s strongest power couples they each have their own individual accolades to celebrate. Booth and McInnis have appeared on Bravo’s Emmy-award winning television show, “Top Chef”, Season 11 and Season five respectively and have been recognized for their work individually and through their restaurants by the James Beard Foundation. Earlier this year they welcomed their first child together.

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ROCK SHRIMP LAKSA, COCONUT TURMERIC BROTH, EGG NOODLES, BEAN SPROUTS & CHILI PHOTO © SARSAPARILLA RESTAURANT

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LEE WOLEN

Lee Wolen

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Born and raised in Cleveland, Ohio Chef Lee Wolen attended vocational culinary school during high school and quickly decided to pursue a career in the kitchen. During his early career Wolen worked as a Sous Chef in Chicago at Moto and at Butter in 2005, before spending time at Belmond Le Manoir aux Quat’Saisons and the famed El Bulli.

Following his time abroad, Wolen returned to the states and spent considerable time at Eleven Madison Park in New York, where he held the position of Sous chef for three years. While at Eleven Madison Park, the restaurant achieved The New York Times’ coveted four-star review, earned multiple Michelin stars, as well as a top 10 ranking in San Pellegrino’s “World’s 50 Best Restaurants.”

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LEE WOLEN

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Returning to his Chicago roots, Wolen joined The Lobby at The Peninsula Chicago as Chef de Cuisine. Under Wolen’s direction, Time Out Chicago awarded The Lobby with a perfect five-star rating, a four-star review from Chicago Magazine, and three-stars from Chicago Tribune. Wolen also earned a Michelin Star, becoming the first-ever Eleven Madison Park alumni to be awarded a star.

In January 2014, Wolen joined Boka Restaurant as Executive Chef/Partner. Chicago Tribune and Eater Chicago both named Lee as “2014 Chef of the Year.” Lee was named by Plate Magazine as one of “30 Chefs to Watch” in September 2015, and was nominated for a James Beard Award for Best Chef: Great Lakes in 2016. Under his lead, Boka has maintained a Michelin Star in 2014, 2015 and 2016.

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AARON BLACK

Born and raised in the farmlands of Ohio, Chef Aaron Black’s family owned the local meat packing plant as well as the local creamery. The enthusiasm that came from his neighbors receiving a quality product had a major impact on his life and eventually led him to pursue his career as a chef. Black graduated from the Florida Culinary Institute and immediately took to traveling across the country to further his education in as many different culinary styles as possible.

Aaron Black

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Black started in Park City, Utah where he practiced at Austrian fine-dining establishments Sai-Sommet and La Pasch and then later refined his craft in contemporary American Fare at Goldener Hirsch Inn. Armed with an eclectic knowledge of diverse culinary styles, Black returned to Florida and accepted the position as Sous Chef at a local favorite, Guppy’s, located in Indian Rocks Beach, Fla.,. It was here, that Black fell in love with the clean flavor and versatility of local Florida seafood.

After a successful five year run at Guppy’s, Black switched coasts and brought his expertise to Pistache French Bistro in West Palm Beach, where he became known for his meticulous attention to detail, as well as his innovative take on French cuisine.

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AARON BLACK

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When restaurateur Thierry Beaud was ready to launch PB Catch, Black’s love for Florida seafood made him the obvious choice for chef de cuisine and he accepted the position with enthusiasm. One of his greatest contributions to the PB Catch menu has been the pioneering culinary concept of Seacuterie™, a seafood-focused take on the traditional Charcuterie board with items like salmon pastrami, cured seabass and Szechuan-cured kampachi.

With Black at the helm, PB Catch has been recognized as one of the “Best Seafood Restaurants in Palm Beach and Broward” by Palm Beach Broward New Times and Black personally made the list of “Top 10 Best Chefs in Palm Beach County.” The restaurant was also deemed “a sophisticated ode to seafood...” by Travel + Leisure, and “...a trailblazer,” by The National Culinary Review.

PHOTO © LILA PHOTO

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TIM LIPMAN

SALAD PHOTO © LIBBY VISIONS

PHOTO © LIBBY VISIONS

Raised in Central Florida, Chef Tim Lipman developed his love for food from watching his grandmother grow her tomatoes and feed their pigs. Her Southern-Italian influence mixed with Southern-American cuisine shines through in Lipman and his wife, Jenny’s Palm Beach Gardens restaurant, Coolinary Café.

Lipman began working in kitchens in the early ‘90s. His first job was in a country club as a dishwasher, but focus and dedication to the craft resulted in Lipman swiftly navigating his way through the ranks of garde manger, line cook, and eventually to sous chef when he was encouraged to go culinary school.

Lipman graduated from the Florida Culinary Institute and worked through his studies in a family restaurant on Palm Beach Island learning the skills of butchery and line service. He graduated in 2001 before moving on to work at the very popular Food Shack in Jupiter, Fla. Over the next several years, Lipman would hone his dedication to the craft and through vision and consistent hard work, landed the role as the Executive Chef of Leftovers Café.

Four years later he opened up Coolinary Café. Today, you can find him in his open-style kitchen testing recipes and serving up great dishes that make ample use of seasonal ingredients.

RABBIT SAUSAGE SOUP PHOTO © LIBBY VISIONS

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AMANDA COHEN

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Amanda Cohen

Canadian born Amanda Cohen is the Chef and Owner of Dirt Candy, the award-winning vegetable restaurant in New York City’s Lower East Side.

Dirt Candy became the first vegetarian-focused restaurant in 17 years to receive two stars from The New York Times, and was recognized by the Michelin Guide for five consecutive years.

Cohen was the first vegetarian chef to compete on Food Network’s “Iron Chef America” and her cookbook, “Dirt Candy: A Cookbook: FlavorForwarded Food from the Upstart New York City Vegetarian Restaurant” was the first graphic novel cookbook to be published in North America.

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RICHARD HALES

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Richard Hales

Of Filipino descent, Richard Hales has always been drawn to Asian culture and cuisine. Upon traveling to Asia as a teenager, Hales’ culinary passion was ignited and as he developed as a chef, his cooking style reflected those early Eastern influences. Nearly 30 years later, Hales can be credited with inspiring a wave of refined Asian-fusion cuisine in Miami with the openings of Sakaya Kitchen and Dim Ssäm à gogo. Hales is updating Chinese classics at his latest restaurant, Blackbrick Chinese which was nominated as “Top 50 New Restaurant in America” 2014 by Bon Appetit Magazine. Born in Louisiana and raised in Tampa, Hales applies his formal culinary training with his experiences abroad to his family of restaurants, using local organic ingredients to create traditional Asian flavors.

In his early 20s, Hales owned and operated a small bakery delivery business in Tampa. At the age of 26, with a desire to immerse himself in the culinary world, Hales sold the bakery and packed a bag for New York City. Shortly after, he enrolled in the French Culinary Institute, now the International Culinary Center.

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RICHARD HALES

Upon graduating with a culinary arts degree in 1998, Hales took his first cooking job at City Wine & Cigar in New York. Before long, he was drawn to Jean-Georges Vongerichten and the Thaiinspired French cuisine at Vong. Hales longed to work with the world-renowned chef and applied for a position. Initially turned away for his lack of experience, Hales wouldn’t take no for an answer, following Vongerichten around the kitchen until he was given the position of garde manger. Hales moved through the ranks at Vong – from garde manger to entrementier chef, poissionnier and saucier – before becoming sous chef. Hoping to learn more and refine his classic training, Hales left Vong in 2000 to take the position of rotisseur, later saucier, at La Grenouille, one of New York’s finest and most historic French restaurants.

During his years working in the Big Apple, Hales widened his scope of Asian culture and cuisine taking annual trips to Asia, traveling to Thailand, Malaysia, Singapore, Indonesia, Korea, Hong Kong, China and Japan, staging at kitchens to pick up techniques that he would later incorporate in his restaurants.

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RICHARD HALES

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SPICY LAMB CHOPS

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After a year at La Grenouille, Hales was asked to be the Asian Chef of Café Sambal in the Mandarin Oriental, Miami. Later that year, Hales became the Assistant Manager at Azul, the hotel’s criticallyacclaimed fine dining restaurant. When the sommelier of Azul left in 2001, Hales took over the wine program, seizing the opportunity to further his wine education and visit wineries all over the world.

After four years as sommelier, Hales left South Florida and returned to the concrete jungle as Wine Director of the Mandarin Oriental, New York.

With the desire to operate his own restaurant, Hales left New York in 2008 and returned to the sun and sand of Miami. He also returned to his first love – Asian flavors – and developed the fastcasual, Korean-style street food concept that would become Sakaya Kitchen with locations in Midtown Miami and Downtown Miami, Dim Ssam a gogo mobile food truck and his flagship restaurant Blackbrick Chinese.

Always the pioneer, Hales has accomplished his latest mission; giving authentic Chinese dishes a fresh look with his latest concept, Blackbrick – a sit down, casual yet elegant, eatery opened in Midtown Miami. Emily Codik of the Miami New Times says, “Blackbrick in Midtown is the Chinese food you have been waiting for.” Victoria Pesce Elliot of the Miami Herald gave a “very good 3 stars” to Blackbrick.

Hales has appeared on Food Network’s “Diners, Drive-Ins and Dives”, “Guy’s Grocery Games” and the Cooking Channel’s “America’s Best Bites”.

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STEPHEN STRYJEWSKI

BOUDIN

OYSTERS

Winner of the 2011 James Beard Foundation “Best Chef: South,” Stephen Stryjewski is Chef/Partner of New Orleans’ award-winning restaurants Cochon, Cochon Butcher, Pêche Seafood Grill, and Calcasieu, a private event facility. Stryjewski has been honored as “Best New Chef” by New Orleans Magazine and as a “Chef to Watch” by The Times-Picayune.

In 2007, Cochon was named a “Best New Restaurant” finalist by the James Beard Foundation, and in 2014, Pêche Seafood Grill won the award in the same category. Cochon has been recognized in the New York Times by Frank Bruni, “Coast to Coast, Restaurants that Count”; and Sam Sifton, “Dishes that Earned their Stars.”

In 1997, Stryjewski graduated from the Culinary Institute of America and went on to work for some of the most notable chefs and restaurants in America including Michael Chiarello at TraVigne, Jamie Shannon at Commander’s Palace, and Jeffrey Buben at Vidalia. Stryjewski grew up moving frequently as an “Army brat” and has travelled extensively throughout the United States and Europe.

PORK

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SAUSAGE

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PHOTO © CEDRIC ANGELES

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Marc Murphy Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche-sur-Mer, Washington, D.C., Rome and Genoa — “and that’s before I turned 12,” he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn’t have the funds to become a professional race car driver, Murphy followed his brother to the Institute of Culinary Education. Following graduation, he apprenticed at restaurants in France and Italy before returning to New York where he landed a job as a line cook at Terrance Brennan’s Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak.

Eager to return to Europe, Murphy flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one and a half years. Afterwards, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Murphy’s skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Murphy still considers Portay to be his greatest teacher. “Sylvain was above all concerned with coaxing out the most vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation,” he recalls.

Following Le Cirque, Fortunato tapped him to work as a Sous Chef at Layla, Drew Nieporent’s Middle Eastern fantasy in TriBeCa, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Murphy to serve as Executive Chef. After receiving critical acclaim, including a two-star review from the New York Times, Murphy headed uptown to serve as Executive Chef of La Fourchette where the Times’ critic Ruth Reichl awarded him another glowing two-star review, citing his “open desire to transform food [so that] in his hands, even a simple green salad ... Looks like a ruffled hat in a painting by Renoir.”

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PORK CHOP FROM LANDMARC PHOTO © LANDMARC

In March 2004, Murphy opened his first solo enterprise with Landmarc in Tribeca, which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list.

Following its success, Murphy opened Ditch Plains in the West Village in 2006 serving casual, beachstyle cuisine. In 2007, Murphy was given the opportunity to open another Landmarc restaurant in the prestigious Time Warner Center where he brought his bistro-style cuisine to Midtown. In October 2013, Murphy opened Kingside at the Viceroy New York hotel serving his interpretation of New American cuisine and in fall 2015, Murphy opened a Mediterranean-inspired restaurant at the Seminole Hard Rock Hotel & Casino in Tampa, Florida.

Murphy’s restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as Executive Chef and Owner. In addition to the restaurants, Murphy also heads up the company’s catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations.

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SPAGHETTI ALLA CARBONARA FROM SEASON WITH AUTHORITY COOKBOOK PHOTO © CEDRIC ANGELES

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MARC MURPHY

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BEER CAN CHICKEN FROM SEASON WITH AUTHORITY COOKBOOK PHOTO © CEDRIC ANGELES

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Today, Murphy’s involvement in the industry moves beyond the restaurants, with a regular role as a judge on The Food Network’s highest rated hit, “Chopped” and “Chopped Junior” as well as appearances on “Chopped After Hours”, “Iron Chef America”, “Guy’s Grocery Games”, “Beat Bobby Flay”, “Worst Cooks In America”, “The Kitchen”, “Unique Eats”, “The Best Thing I Ever Made”, “The Rachael Ray Show”, “The Chew”, “Good Morning America”, “The Today Show” and HSN, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, both a board member and Food Council member of City Harvest, and a member of the Food + Finance High School’s Industry Advisory Board. Marc sits on the Leadership Council for Share our Strength’s No Kid Hungry campaign and has been a national spokesperson for Share Our Strength’s Dine Out For No Kid Hungry initiative. In 2012, Marc joined the U.S. Department of State’s Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. He has travelled to Italy, China and Turkey as part of this program thus far.

DITCH DOG FROM DITCH PLAINS PHOTO © DITCH PLAINS

Marc is the author of “Season with Authority: Confident Home Cooking”, his debut cookbook that was released in April 2015 and continues to be a top seller.

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WG Magazine sat down with Chef Murphy to talk about his early food memories, seasonal inspirations and experiences with Alain Ducasse and Sylvain Portay.

It’s interesting how chefs find their passion for cooking. Tell us how you found your way into the culinary world.

PHOTO © CEDRIC ANGELES

I was fortunate to live in Europe at a young age; my father was an American diplomat and my Grandmother was French, so my palate was exposed to delicious French and Italian cuisine. My grandfather would always take me out for a steak tartare at the neighborhood restaurant in the South of France and ratatouille was my grandmother’s specialty. Those early food memories really sparked my interest in cooking.

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LAMB CHOPS SCOTTADITTO FROM SEASON WITH AUTHORITY COOKBOOK PHOTO © CEDRIC ANGELES

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MARC MURPHY

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ROASTED OYSTERS FROM DITCH PLAINS PHOTO © DITCH PLAINS

WG MAGAZINE

Let’s go back to when you worked at Le Miraville and then later with Alain Ducasse at Louis XV. Can you tell us about these experiences with Alain Ducasse and how they helped you become the chef you are today?

It was still early in my career so it was truly a valuable and interesting experience to work under him and to see what is was really like in a 3-star Michelin kitchen. As a young cook, experiencing different styles and kitchens is extremely beneficial and it helped me know what kind of restaurant I eventually wanted to have and operate.

Your contemporary cuisine transcends many boundaries. How do you bring about such balance on a plate?

I love to let the ingredients speak for themselves and let natural flavors shine. The less fuss the better.

HOUSEMADE RICOTTA CAVATELLI WITH CHICKEN LIVER, CARAMELIZED ONION AND BACON FROM LANDMARC PHOTO © LANDMARC

Working at Le Cirque, you considered Sylvain Portay as your greatest teacher. Can you tell us a little about this experience?

I remember vividly what he said to me once, “If you serve the hot food hot, cold food cold and its seasoned correctly, you’re probably doing it better than most people in other restaurants.”

What inspires you to create new dishes?

The seasons inspire me, as does the produce available. I like simple, approachable ingredients just seasoned really well.

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Let’s talk ingredients. What new ingredient or ingredients are you in love with right now?

They’re not new, but I’m loving root vegetables and using every part of the vegetable. Like carrots, don’t throw away the tops they have such good flavor! You can also never go wrong with a great, extra virgin olive oil. It’s the very start of so many great dishes.

We know that ingredients are incredibly important, but what about the cooking equipment? Do you have any special cooking equipment that you love to use?

I’ve been using the Caja China recently. It’s great for whole pigs and fish, and the flavor you get is unbelievable.

Produce, creativity or technique, which is more important to you as a chef?

Produce, because it all starts with great ingredients.

Your first cookbook, “Season with Authority: Confident Home Cooking”, came out last year. What was your inspiration while writing this book?

It’s my first cookbook, so getting some of my favorite recipes down on paper and sharing them with the world was something that was really special. I was inspired to share the recipes and have people actually cook out of the book. I want this book to get dirty and used in the kitchen.

What keeps you motivated at this point in your career?

I genuinely love what I do. The fact that I get to feed people and make people happy over a great meal means the world to me. Some of my best memories have been over a meal with friends or family.

What advice would you give to new chefs entering the culinary field?

My advice is work in a restaurant or a kitchen before committing to culinary school. You have to love the environment of a restaurant or it just won’t work.

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WG MAGAZINE

DESSERT BOARD FROM LANDMARC PHOTO © LANDMARC

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BEAU MACMILLAN

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Beau MacMillan As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.

Chef MacMillan was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. He and former Executive Chef Charles Wiley opened elements restaurant in March of 2001, and Chef MacMillan took the helm in 2004.

Since then, Chef MacMillan has brought elements national recognition and acclaim. His 2006 appearance on Food Network’s hit series “Iron Chef America” (during which he claimed victory over Iron Chef Bobby Flay in “Battle American Kobe Beef”), led to a 2010 starring role in Food Network’s “Worst Cooks in America”. In 2011, Chef MacMillan competed on Food Network’s “The Next Iron Chef”, and appeared in several episodes of the network’s “The Best Thing I Ever Made” and “The Best Thing I Ever Ate”. In 2013, he was a recurring judge on fellow Food Network Chef Guy Fieri’s Guy’s Grocery Games. In addition, Chef MacMillan has appeared on Game Show Network’s “Beat the Chefs” and enjoyed multiple appearances on NBC-TV’s TODAY Show to showcase a variety of recipes, be it festive holiday dishes, upscale comfort foods or Super Bowl specials.

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BEAU MACMILLAN

ASIAN OYSTERS ROCKEFELLER

Off-camera, Chef MacMillan has cooked at the James Beard House and regularly conducts cooking classes for the guests of Sanctuary. Every year he leads the resort’s famed “Lunch & Learn” program, inviting masters of the culinary world –from star chefs to wine makers and TV personalities –to join him and guests for a weekend of cooking, conversation and camaraderie. Chef MacMillan is also the personal chef for Wayne Gretzky and his family and has cooked for such personalities as former President George W. Bush, Jay-Z, Beyoncé Knowles, Britney Spears, Halle Barry, members of U2 and Arcade Fire, Steve Nash, Bud Selig, Michele Richard, Jacques Pepin and Michele Roux, Sr. Prior to joining Sanctuary, Chef MacMillan worked in some of America’s most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, R.I.

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HEIRLOOM TOMATO SALAD

TOASTED MARSHMALLOW S’MORES

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SEAN BRASEL

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WG MAGAZINE

SEAN BRASEL

THE MAN BEHIND THE MEAT

Behind every great restaurant, there’s a creative, talented force that brings forth passion, dedication and excellence to every bite. The partnership between Chef Sean Brasel and co-owner David Tornek exudes such dynamic force that after 13 years together they continue to create the hottest restaurants in the business. Their success is due in no small part to Brasel’s exquisite cuisine, Tornek’s innovative concepts, and their combined talent for exceeding diners’ expectations. Their award-winning creation, Meat Market, is a sizzling contemporary American steakhouse with a bustling vibe.

Born in Colorado, Brasel dreamed of being a chef as a young boy. He got his start as sous chef of Cliff Young’s in Denver, taking the helm shortly thereafter. The talented chef soon won a prestigious scholarship to Madeline Kamman’s School for American Chefs in Napa Valley, beating out more than 2,000 applicants. Upon graduation, Brasel returned to Denver to start a restaurant-consulting business, and it was while he was working at an Italian concept that he met his future business partner, David Tornek. In 1994, they opened several successful restaurants in Colorado, then relocated to South Florida to launch Touch on South Beach’s Lincoln Road. The restaurant swiftly garnered critical acclaim for Brasel’s ambitious contemporary American cuisine and developed a well-earned reputation by virtue of its sexy ambiance, celebrity diners and offbeat entertainment.

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SEAN BRASEL

TOMAHAWK PHOTO © BEN RUSNAK

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AMERICAN KOBE BEEF RIBEYE PHOTO © MICHAEL PISARRI

WG MAGAZINE

As Touch restaurant quickly gained popularity, Brasel became a go-to talent for off-site catering, eventually leading to the creation of Touch Catering in 2005. A wildly successful venture from the start, Touch Catering has drawn big name clients, including the Super Bowl and BMW. The duo then launched a full-service, high-end kosher division called Glatt Kosher Touch.

MIXED GRILL PHOTO © MICHAEL PISARRI

After receiving an amazing offer they could not refuse, and selling the building where Touch restaurant was located, Brasel and Tornek focused much of their work on bringing their contemporary American steakhouse concept into the 21st century with Meat Market.

For Meat Market, Brasel has created a menu that embraces the staples of a classic steakhouse, including a variety of prime cuts, generous portions of innovative seafood, amazing sides and appetizers, and a top notch wine list. “We want to appeal to those looking for a more ‘traditional experience’ as well as more adventurous diners,” he says. To that end, Meat Market also features a posh Crudo Bar, an eclectic, sumptuous raw bar featuring seafood delicacies, as well as an affordable bar menu ideal for a light bite or dinner, complete with a perfect perch for people-watching.

Another hit, Brasel and Tornek expanded to Palm Beach, opening Meat Market’s second location in 2014.

ASIAN BBQ RIBS PHOTO © MICHAEL PISARRI

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GIORGIO RAPICAVOLI

Giorgio Rapicavoli

By the time Chef Giorgio Rapicavoli reached 29, he had already led at a handful of respected restaurants in his home town of Miami, Fla.; rubbed elbows with worldfamous chefs; was lauded as the city’s first winner of Food Network’s “Chopped”; and owned and operated a successful pop-up, Eating House, before making it a permanent fixture on the 305’s evolving culinary scene. Now, also having a “Chopped Champions” win under his belt, Rapicavoli is hotter than ever.

As early as a toddler, Rapicavoli seemed destined to be a chef, spending hours watching cooking shows in lieu of cartoons. Born and raised in Miami to an Italian mother and an Argentine father, Rapicavoli’s love of cooking ignited at age five when he and ma’ would spend Sundays in the kitchen making her beloved pomodoro sauce. After high school, Rapicavoli enrolled in the Culinary Arts program at Johnson and Wales University, where he upheld a nearly perfect GPA and a repeat standing on the Dean’s List. Alas, never one to be called conventional, he dropped the program a semester short of graduation to dive full-force into the industry.

Rapicavoli took turns working under renowned chefs Robin Haas and Adam Votaw, was the executive chef at Chispa Doral at just 21 and then honed his craft during his three-year executive chef stint at 660 at The Angler’s on Miami Beach. The cuisinier has been a repeat guest at Slow Food’s Terra Madre in Italy alongside the likes of Ferran Adria, Alicia Waters and Joshua Viertel, an experience Rapicavoli attributes to changing his life as well as his understanding of food.

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CAP’N CRUNCH PANCAKES PHOTO © ERNIE RODRIGUEZ

GLASS & VINE - LOCAL STRACCIATELLA WITH BLACK TRUFFLE, SOFT EGG AND CABBAGE PHOTO © DEEP SLEEP STUDIO

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GLASS & VINE - GRILLED OCTOPUS_ PHOTO © GROVE BAY HOSPITALITY GROUP

Launched in February 2012 using his winnings from Chopped, the Eating House pop-up instantly became a Miami favorite. Rapicavoli shopped daily, sourcing from nearby farms, grew his own herbs and created each night’s menu based on what he found and what he was in the mood to cook. Creative, fun and funky twists on comfort food were dished out to blissful guests for seven months before it closed, as planned, at the end of September 2012. In November of the same year, the Miami community rejoiced as Rapicavoli and business partner Alex Casanova announced they were purchasing the cafe from its owners and would open the permanent outpost of Eating House.

Rapicavoli and his restaurant have been recognized by various national and local outlets, including Travel + Leisure; The New York Times; Forbes Magazine’s “30 Under 30”; and The Cooking Channel’s “Unique Eats”. He is also a two time nominee for Food & Wine’s “The People’s Best New Chef” and a James Beard Rising Star Chef 2013 nominee.

Rapicavoli’s Glass & Vine in Coconut Grove’s iconic Peacock Park is an exciting new restaurant project in partnership with the Grove Bay Hospitality Group that launched this past fall.

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KEN ORINGER

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WG MAGAZINE

Ken Oringer As one of Boston’s most notable chefs and restaurateurs, chef Ken Oringer’s career began under Chef David Burke at River Café in New York City before moving to New England to work as the Pastry Chef at Al Forno in Providence, R.I. and Jean-Georges Vongerichten’s Le Marquis de Lafayette in Boston, Mass.

After spending time as the Chef de Cuisine at acclaimed San Francisco dining destination Silks in the Mandarin Oriental Hotel, Oringer returned to Boston to open Clio. Clio, which had a nineteen year run, was named “Best Newcomer of the Year” and “Top 50 Restaurants in America” by Gourmet magazine and made John Mariani’s respected list of “America’s Best New Restaurants” in Esquire. The early success of Clio earned Oringer a James Beard Award nomination for “Best Chef: Northeast” four years in a row, ultimately being honored in 2001.

In 2002, Oringer opened Uni in the lounge of Clio; a sashimi bar offering the freshest seafood from Tokyo’s Tsukji market as well as local fisherman. Uni earned four-stars from The Boston Herald and was selected “Best Sushi Bar” by Boston Magazine. Inspired by his travels throughout Spain, in 2005, Oringer opened Toro, a tapasstyle dining concept in Boston’s South End. PALM BEACH FOOD & WINE FESTIVAL 2016 -

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KEN ORINGER

MONKFISH BIRYANI

Then in 2009, Oringer - together with chef/partner Jamie Bissonnette - opened the highly anticipated Coppa, an Italian enoteca featuring Italian wines, an experimental cocktail list, and an inventive menu showcasing Oringer’s fearlessness with ingredients and his drive to constantly take risks. Coppa was awarded three-stars by The Boston Globe and has earned both local and national attention since its debut including an honorable mention in John Mariani’s list of “Best New Restaurants” in Esquire magazine. He later opened Earth at Hidden Pond in Kennebunkport, Maine.

With nearly 16 years of ownership under his belt, Oringer took his celebrated Boston concept, Toro, to New York City’s South Chelsea neighborhood – it was an immediate hit. A big push in 2016 took the Toro concept beyond US-borders with the opening of Bangkok and Dubai while back on US-soil, Oringer and Bissonnette opened their first Mexican concept the Little Donkey in Cambridge, Mass.

Among his many accolades, Oringer has been awarded “Rising Stars Mentor,” recognized by Star Chefs for his dedication to teaching and inspiring the next generation of chefs. He also beat Iron Chef Cat Cora in a coffee battle on “Iron Chef America”.

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MAIZ ASADO

MISO BANANA BREAD EGG IN A HOLE

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DEAN MAX

Dean Max Dean James Max is an established leader in the culinary world. As President of DJM Restaurants, Max specializes in developing and managing several different culinary concepts throughout the United States and the Caribbean.

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DEAN MAX

SUMMER HEIRLOOM TOMATO GAZPACHO, GRILLED HARISSA PINK SHRIMP, FARO AND HERB SALAD

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Best known for creating destination restaurants, Max got his start in 1999 with his flagship, 3030 Ocean restaurant in the Harbor Beach Resort in Ft. Lauderdale, Fla. Max’s restaurants span several kitchens ranging from Modern-American Seafood to Mexican. DJM Restaurants currently operates six concepts including Latitude 41 and AMP 15 in Ohio; Brasserie in Grand Cayman; Asador in Texas; a namesake restaurant James Republic, in California and most recently, Cultivar Mexican Kitchen in Oklahoma.

Max has also worked on multiple short term projects including the multi-million dollar renovation of Cheeca Lodge Resort and Spa in Islamorada, Fla.; the launch of Parallel Post in Trumbull, Conn.; the Renaissance Inner Harbor in Baltimore, Md., and 3800 Ocean at the Singer Island Beach Resort & Spa in Palm Beach, Fla.

SOURDOUGH CRUSTED SPRING HALIBUT, FAVA BEAN AND MOREL RISOTTO, RAMPS AND HEIRLOOM BEETS, SABA

Among the many successful and unique concepts that Max has created, one thing remains a constant - his dedication to farm-to-table cooking with a heightened focused on sourcing both local and sustainable ingredients. Chef Max has been nominated by the James Beard Foundation and crowned by the media as the “King of American Seafood.” Max has also published a book, “A Life by the Sea”.

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