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2012 PARTICIPANTS
Jeffery Balfour , Citrus at Hotel Valencia Riverwalk
 When developers of Hotel Valencia Riverwalk asked Chef Jeffery Balfour to come aboard in his first executive chef position, they gave him a huge challenge: developing and running Citrus, an upscale all-day restaurant as well as overseeing all food, catering and room service operations for their new luxury hotel. Since then, Balfour has established himself as a rising star on San Antonio's culinary landscape. He has also established the entire food service concept of this flagship hotel, the first of a new and expanding national brand of luxury hotels. In less than 2 years, Balfour has established Citrus as one of the most exciting new fine dining restaurants in the area. Through Balfour's youthful energy and creativity, Citrus has leaped into the city's culinary scene to stay. Before coming to Citrus, Balfour worked alongside Chef Tim Keating at the acclaimed La Reserve at the Omni Hotel.
David Cordúa , Americas
Native Houstonian David Cordúa was raised around food. His work in the kitchen began at age fifteen at his family’s Américas restaurant starting as dishwasher and plantain peeler. After graduating from the University of Santa Clara with a degree in Finance, Cordúa moved to France. There he attended culinary school at Le Cordon Bleu in Paris receiving Grand Diplômes in both Cuisine and Pastry. During his two year training in Paris he worked in some of the city’s best kitchens including La Tour d’Argent. Upon his return to the states, Cordúa tackled the California bay area working in top kitchens in San Francisco, San Jose and Sonoma Valley. He returned to Texas in 2007 to open the Cordúa group’s second Américas in The Woodlands as contributing chef. In 2009 he was made Cordúa’s Executive Chef of Development overseeing menus, recipes, and quality for its seven restaurants as well as its catering and events company. David was awarded Up-and-Coming Chef of the Year, My Table 2010 Houston Culinary Awards.
Neal Cox , Olivette at The Houstonian
 Native Texan and lifelong Houstonian Neal Cox found his way into his first restaurant kitchen while studying Criminal Justice in college. Little did he know, what he saw and learned as a server and bartender would lead him to the culinary helm of some of his own hometown’s finest restaurants and earn him a growing reputation as one of the city’s most talented and innovative chefs. “I was always in the kitchens watching the cooks and asking questions,” he said. “Then I would go home and try to recreate those dishes and share them with family and friends. I just couldn’t get enough!” Recognizing that his interest had become a true passion, Chef Cox enrolled at the Art Institute of Houston in 1998, where he found inspiration. Before long, he was working for some of Houston’s premier restaurants including Churrasco’s and Americas, as well as Trevisio (where he worked under renowned Chef Alan Ashkinaze). Before long, Chef Cox himself was handed over the reins of a prominent Houston kitchen when he was named Chef at Zula. He later moved on to become the Chef of Pappas Bros. Steakhouse, where he was instrumental in earning the restaurant the coveted title of “No. 1 Steakhouse in Texas” by Texas Monthly Magazine. Given this success and growing profile, it was little surprise that this rising hometown star found his way to one of the crown jewels of the Houston culinary scene at The Houstonian Hotel, Club & Spa. Chef Cox joined the team there as Executive Sous Chef under the property’s longtime Executive Chef, Jeff Everts. When Everts was promoted to the position of Food and Beverage Director in April of 2011, the executive team at The Houstonian had no need to look outside its own kitchen to help ensure the continuation of its long tradition of culinary excellence. “I could not be happier to be in the position I am,” Chef Cox said. “As a lifelong Houstonian, I feel a great amount of pride about leading what has been not only a culinary leader here in Houston but one of the top culinary destinations in the country.” One way he does that is by drawing on a wide range of cultural culinary influences and sharing his formidable skills with Houston’s society notables and the major celebrities, business and political leaders who regularly visit.
Ricky Cruz , Grotto Ristorante
 Born in El Salvador and immigrated to the United States with his family at the age of 16. As a kid he always enjoyed his mom’s home cooking. At that point he fell in love with food and dreamed of being a chef. As a high school student Chef Ricky started his career on the ground floor as a pastry chef assistant and baker at Tony Vallone’s original restaurant on Post Oak, Tony’s. From that point Chef Ricky skills took him through a journey through every position in the kitchen. Within less than a year he was promoted to Sous Chef at the Grotto on Woodway. By 1998, he was Executive Chef of the original Grotto, when it was still located Highland Village. Since then, Chef Ricky has been involved with the opening of the new Grotto at Westheimer and 610. During his tenure, Chef Ricky has had the honor to work under and be influenced by such chef’s as Mark Cox of “Mark’s”, Marco Wiles of “D’Marco’s” When Landry’s acquired Grotto in 2004, he has become even more indispensible by helping recruit staff, and supervise training at all the new Grotto locations. These include The Woodlands, Dallas, Las Vegas and most recently at Palm Beach. His talents also include team-building, catering corporate events and other special events such as My Table and the Houston Livestock Show and Rodeo. Chef Ricky has prepared meals for some very high profile guests. The list included the former President George. H. Bush, Barbara Walters, Larry King to just name a few. In his free time he enjoys his family, church and travel activities.
Mark M. DeNittis , Il Mondo Vecchio - Salumeria
 As a Massachusetts-born, first-generation Italian-American, Mark DeNittis comes by his rich food heritage honestly. Inspired by the boldly crafted, artisan flavors of family dishes, this entrepreneur and professional chef brings passion to the Denver table. As owner and operator of II Mondo Vecchio, Colorado’s only USDA-inspected Salumeria, he is resurrecting the art of dry-curing meats with precision and innovation.
His career began at an early age in his grandparents’ kitchens and basements where he gained a deep understanding and appreciation for gardening, hunting, fishing, and traditional cooking. The opening Il Mondo Vecchio in 2009 was a culmination of years of experience at a diverse set of fine restaurants and hotels across the country. Prior to his arrival in Denver, DeNittis spent time honing his craft under the tutelage of Jean-Michel Matos at the Breakers Country Club in Palm Beach, Florida. One of many memorable highlights involves enjoying a celebratory jar of caviar as executive chef after opening the Houstonian and Shadow Hawk Golf Clubhouses Richmond, TX, an event attended by former president George W. Bush. In addition to being a pioneer in the world of modern artisanal butchery, DeNittis is also established in culinary education as the former Meat Cutting Curriculum Chef Instructor for the prestigious Johnson & Wales University. Still steeped in Culinary Education DeNittis founded The Rocky Mountain Institute of Meat, a Colorado state-certificate professional program, now hosted at Cook Street School of Culinary Arts in historic Lower Downtown Denver. As the one of the leaders in butchery, DeNittis was named one of the “Ten Rising Stars in the Meat Processing Industry Under the Age of 40” by Meat Processing News in 2007. His growing list of awards includes the 2008 Gallo Family Vineyards Gold Medal in Meat and Charcuterie, being named Chairperson of the Lamb section of the NAMP Meat Buyer’s Guide in 2009, as well as the honor of serving as Educational Chef Consultant and Spokesperson for the American Lamb Board from 2005 to 2010. A true rock star in his industry, Mark’s meat-curing and culinary prowess has been displayed in many publications such as the American Culinary Federation Culinary Review and Gwen Ashley’s The Great Ranch Cookbook and most recently Primal Cuts: Cooking with Americas Best Butchers by Marissa Guggianna. Through his small-batch process, using simple flavors and clean ingredients, Mark has revolutionized the scene. “Butchery is back, and has finally become the opening act, kind of like during the metal scene of the eighties when Motorhead opened for Alice Cooper,” says the Chef who’s Disassembly Dinner Series brings that rock-and-roll swagger to culinary enthusiasts across Colorado by showcasing a head-to-tail butchery lesson during a multi-course tasting. In addition to establishing his meat dynasty in Denver through his many endeavors, DeNittis has also taken on the challenge of combining his passions of cooking and adventure traveling, by writing his own book Jeep Grill Adventures: Camp Kitchen & Cookbook, which features trail-tested recipes from his own experiences cooking out of the back of his Jeep while writing as Culinary Director for JPFreek.com and 7BarGrille.com. In the coming year, DeNittis also hopes to publish a children’s book series that follows the travels of an ethical butcher and his friends as they experience different cultures and cuisines.
Randy Evans , Haven
 When Randy was helping his mother cook in the kitchen as a child he never imagined that he would become one of Houston’s up and coming chefs. While attending Baylor University, Randy pursued a major in Biology. In between going to class and studying, Randy would watch and record cooking shows and recreate the recipes. Randy would test his dishes on friends and family and seeing the gratification that came with his cooking, Randy realized his true calling. In 1995, Randy made the decision to put away the microscope and move back to Houston, where he was accepted into the Art Institute of Houston’s Culinary Arts Program. Randy joined Brennan's of Houston in 1996 and developed an interest in the art of charcuterie; which has been a part of French culinary arts since the 1400’s, and is taken to mean “cooker of meat.” Seeing his interest in charcuterie, Executive Chef Carl Walker encouraged Randy by allowing him to produce the sausages, bacon, Tasso ham, and other forcemeats. In 2000 Randy was promoted to Sous Chef, then to Chef de Cuisine, and in November of 2003 he was named Executive Chef for Brennan’s of Houston. Chef Randy Evans is working on a new venture after the tragic fire that destroyed Brennan's of Houston during Hurricane Ike. He will become Executive Chef at Haven, a new concept from Rhea Wheeler who was an original investor in both Ibiza and Catalan. The opening is planned for Summer 2009.
Maurizio Ferrarese , Quattro at the Four Seasons
 Maurizio Ferrarese picked the right time to cook Italian at Four Seasons Hotel Houston. The Executive Chef of Quattro and its wine bar, Vinoteca Quattro arrived in the Space City in summer 2010 expecting a slow culinary scene and was happily surprised. “Steaks are the main course in Houston, no doubt about it,” he says. “But wherever I go, I see chefs putting their hearts into their work. Regardless of the product, they want to show off their talents with good presentation and innovative concepts and ideas.” Ferrarese’s own bright idea was to let quality carry the day at Quattro. Unlike on some of his previous Four Seasons assignments, including London to San Diego, he now cooks for locals as much as for hotel guests, with a return-engagement-friendly menu offering traditional Italian selections alongside reasonably priced, casual options and small plates to play off the bar’s 50 wines by the glass. He uses main ingredients only at their seasonal peaks and prepares them with as little fuss as possible. “Every chef bases cuisine on their own experiences. My experience is that Italian should be very simple, with few ingredients and straightforward preparation so that each flavor shines through.” A semi-professional soccer player in Italy until work and a torn ACL sidelined him for good, Ferrarese hasn’t always focused on his native cuisine. “But you can’t take that away from me!” he notes with a laugh, adding that his hotel restaurant experience includes cooking Asian in Hawaii and Jewish and Indian in London. The new Quattro menu is 95% Ferrarese, he says, and predominately Italian, with antipasti, risotto, fresh pasta, eggplant and more replacing the Tex and Mexican influences of the restaurant’s past. Ferrarese believes that he is the first chef to leave the kitchen at Quattro to meet and greet guests: Not necessarily for chitchat, but for honest assessments. “I want to make sure they like what I create. If they don’t, I want to know what they’d prefer.” Born and raised in the Piedmont region of Italy, Ferrarese discovered the significance of seasonal peaks at a young age and chose to pursue a culinary career with his parents’ encouragement. Finding the quality he expects so far from the coasts in Houston has been an “interesting challenge,” he says. “I’m still figuring out what my suppliers are capable of. In the meantime, I just make sure to get the best out of whatever I have.” Buon appetito!
Shanna Horner O'Hea , Academe at the Kennebunk Inn
 Shanna Horner O’Hea, who holds dual citizenship in Ireland (courtesy of her immigrant grandfather) and the United States, grew up on the go, with childhood years spent in Massachusetts, California, Rhode Island and Illinois. She earned an undergraduate degree in art in 1994 from North Park University (Chicago, IL), enriching her college years with study abroad experiences in England and Italy. After a sojourn in Seattle (WA), which included a marketing position at the Starbucks plant with the requisite latte making, and stints as a line cook at a wharf restaurant in Cundy’s Harbor (ME) and a culinary intern with ARAMARK Campus Dining Services at M.I.T. (Cambridge, MA), Shanna attended the Culinary Institute of America (CIA), graduating in 1998. Her CIA externship saw her traveling again – this time to Florida on assignment with the Four Seasons Hotel (Palm Beach, FL).
Shanna’s post-CIA career began in 1999 with her employment at one of New York City’s most prestigious residences as assistant to Michel Boulard, former pastry chef to the King of Belgium and one of the City’s premier, private French chefs. She and Chef Boulard spent the summer months in London, where the social events of the household took on an international and even royal flavor. In 2001, Shanna accepted the position of private chef and estate manager for a prominent Westchester County (NY) family. In 2003, Shanna and her husband Brian O’Hea, whom she first met as a member of her CIA class, have been the Chef-Owners of The Kennebunk Inn (Kennebunk, ME). This 1799 property with 26 guest rooms and suites and a 100 seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. Shanna and Brian have recreated the Inn’s restaurant as Academe…Maine Brasserie and Tavern. The menu of Academe is intentionally broad and the style of service informal to cater to both local, year-round residents and tourist season patrons from around the world. The classical pastry skills Shanna learned from Chef Boulard underlay the dessert creations of Academe. Academe at The Kennebunk Inn was featured on the Food Network, January 3, 2011, on the show “The Best Thing I Ever Ate” episode, Reinventing Classics. “The Best Thing I Ever Ate” is the ultimate guide to the country's most amazing meals, eats, and treats as told by the professionals who spend their lives obsessing about food. Lobster Pot Pie, a signature dish at Academe, was selected by Chef Cat Cora: the first female American Iron Chef, author of two cookbooks, Chef of Bon Appetite Magazine, and founder and president of Chefs for Humanity. The contemporary culinary creativity of Shanna and Brian set in a late 18th century, historic inn has been noted in numerous recent reviews. As one reviewer put it, “The youthful energy of owners and chefs Brian O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of the Kennebunk Inn into Academe a top notch brasserie where the quality of the cuisine is matched only by the cozy fireplace-warmed atmosphere.” Down East Magazine, February 2007. Shanna and Brian both enjoy travel for culinary inspiration and professional development. Listed below are a series of Food and Wine events that Shanna and Brian have and continue to be Guest Chefs.
Karey B. Johnson , Glow
 Karey B. Johnson is a self-taught Texas chef and restaurateur. Born in Houston, she travelled frequently with her family to restaurants all over Texas, New Orleans and other parts of the US which ignited her enthusiasm for food. She took off for NYC in 1995 after receiving her BA in Journalism (SWT) to attend acting school (AADA) and had the chance to work at Sardi's, Aqua Grill and a few bars in the West Village. In 2000 she moved to London, UK and set up her first food business in catering which she operated for eight years. Upon returning to the US, she went for her dream and in May of 2011 opened Glow, a rustic seafood bistro inspired by the magnificent South Texas Coast. Karey is currently working on her first cookbook and resides in Rockport, Texas with her husband and three sons.
Peter Laufer , The Restaurant at the InterContinental Hotel
 Chef Peter Laufer is the Executive Chef for the InterContinental Houston and The Restaurant. Chef Peter received his first culinary experience growing up in Munich, Germany. Where he began his culinary journey at the Hotel Bauer in Munich where he completed a three year apprenticeship. He then went on to take a position as Commis de Gardemanger at the Weinhaus Schwartzwaelder, where he learned to pair exceptional food with fine wines. He left Munich to take a position as Commis de Tourant at the Hotel Alpina in Garmish-Partenkirchen which specialized in Spa Cuisine & healthy lifestyle. 1989 he answered his Countries call; he was stationed in Mittenwald where he served in the officer's dining facility catering to members of NATO and parliament ministers. Upon his Military release Peter traveled to Gstaad, Switzerland and the Grand Hotel Bellevue as the Chef de Partie, promoted to Sous Chef in the 14 point Gault Millau restaurant. This experience lead Robert Speth, the 2004 Michelin Star Chef of the Year, to ask Peter to work at the 18 point Gault Millau Restaurant Chessery. Peter spent the next eight years in the luxury cruise industry refining his culinary skills in South America, the Caribbean, the United States, Canada, the Mediterranean, Northern Russia and Scandinavia. During this time he was part of the Team introducing Freestyle Cruising. 2001 Chef Peter took the position as Executive Chef for Sandals Resort in Jamaica. In 2002, he landed at the Miami InterContinental Hotel where he catered to the Miami Social scene. Chef Peter is thrilled to have made his last stop in 2004 on this culinary expedition at the InterContinental Houston featuring The Restaurant. Where he is preparing Global cuisine for Houstonians, presidents, and other world leaders. Recognized by the American Culinary Federation a Certified Executive Chef. Member of the Chaine des Rotisseure and the Les Amis de Escoffier.
Kelly Liken , Kelly Liken - Vail
 Kelly Liken, one of Colorado’s most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. At 18, she landed a job preparing salads at an upscale seafood restaurant. “From the moment I stepped foot into a professional kitchen, I knew it was where I wanted to be…it was like an epiphany,” Kelly recalls.
Studying physics at the University of Colorado in Boulder was just a detour for Kelly, who cooked at night not only to pay the bills but also to feed her true passion. Kelly could not suppress her growing enthusiasm for the world of fine cuisine and enrolled at the prestigious Culinary Institute of America in Hyde Park, New York, where she graduated first in her class in 2002. She interned at the renowned Inn at Little Washington, outside of Washington, D.C., where Chef Patrick O’Connell introduced her to the techniques of refined American cuisine. After graduation, Kelly headed west to work at Splendido at the Château in Beaver Creek, Colorado. Her year-and-a-half tenure at the restaurant was significant, not only from a culinary perspective, but also because it was where she met her future husband, Rick Colomitz, who was working the front of the house. A promising culinary star, Kelly passed on offers from heavyweight establishments like Charlie Trotter’s in Chicago and New York City’s Restaurant Daniel to stay in Colorado, where she felt more grounded. Then at the youthful age of 27, she felt it was time to open her own restaurant. “I was cooking great food at Splendido, but it was somebody else’s recipes,” she explains. In 2004, she took over a dilapidated Chinese eatery at the entrance to Vail Village and transformed it into Restaurant Kelly Liken, one of the state’s most sophisticated dining destinations, where the restaurant’s cosmopolitan décor and progressive American cuisine are reflections of the owner/chef’s personality. Later that year, she and Rick Colomitz were married. Rick now serves as General Manager and Wine Director at Restaurant Kelly Liken. Kelly is passionate about her adopted home state. Her menu reflects the incredible bounty of Colorado and a reverence for the seasons. She explains, “Colorado has an amazing selection of ingredients you can’t get at the local farmer’s market including Bison, Elk, wild porcini mushrooms grown on the local hillsides, or turnips and potatoes grown at 8,300 feet above sea level, that are truly divine.” To accommodate her heartfelt market-driven philosophy, Kelly nurtures close relationships with small family farmers, ranchers and artisanal food producers. “If I can’t find an ingredient or product from Colorado, I won’t buy it from someplace else,” she says, forcing her to change her menu frequently as various products come into, and go out of, season. Her loyal clientele relishes this approach, which ensures consistent freshness and endless variety. James Beard nominee for Best Chef Southwest (2009 and 2010), Kelly has garnered national recognition for her creativity in the kitchen as well as her commitment and passion for her craft. She has been featured in Bon Appétit, 2008 “Women Chefs: The Next Generation,” as one of the emerging female chefs to watch in the country and has appeared on the Food Network’s Iron Chef America, as well as a contestant on Bravo’s Season 7 of Top Chef D.C. In her spare time, the passionate 33-year-old chef enjoys Colorado’s magnificent Rocky Mountain environment, whether mountain biking through rugged terrain with her husband or testing recipes in the new outdoor home kitchen she designed. Kelly and Rick generously support local charities dedicated to improving the quality of education in Colorado. Kelly is currently working in partnership with the Vail Valley Foundation and Brush Creek Elementary school to spearhead an edible schoolyard garden and project entitled “Sowing Seeds.”
Peng Looi , August Moon Chinese Bistro & Asiatique
 Chef Peng S. Looi’s life is as eclectic as the dishes he serves. He was born and grew up in Ipoh, Malaysia before continuing his high school education in Manchester, England. In 1981, Chef Looi came to the United States and earned his degree in civil engineering. He soon realized his heart was with cooking not engineering while doing his internship. In 1987, Looi opened his first award-winning restaurant August Moon Chinese Bistro (www.augustmoonbistro.com) featuring contemporary Chinese cuisine with south east Asian influences reflecting his ethnic background. In 1994 came the upscale casual Asiatique Restaurant (www.asiatiquerestaurant.com) serving his own unique and artful interpretation of East - West Pacific Rim cuisine. Local and regional food critics have quoted Looi’s work as ‘works of edible art’. Recognition came soon, with exceptional reviews from every Louisville area food writer and other national features in The Courier-Journal, Louisville Magazine, Leo Magazine, American Automobile Tour Guide, Mobil, Scene Magazine, Delta Airline, Southwest Airline, Air Canada and Vegetarian Times. Looi’s works were also featured in Asian Restaurant News, Bon Appetit and Chef’s Magazine. His first establishment was awarded ‘Best Oriental Restaurant’ by Louisville Magazine. In addition, the restaurant received the Leo Magazine’s ‘Outstanding Chinese restaurant’ award for multiple years. It also won the ‘Best Upscale Casual 2008’ award by Prep Magazine. Asiatique Restaurant was awarded ‘Best Asian restaurant’ by the Louisville Magazine and Leo Magazine. It has also won the Citysearch “Best Asian” and Bon Appetit magazine’s “Top 125 restaurants nationwide”. Both restaurants were also awarded the Wine Spectator “Award of Excellence” for multiple years. Chef Looi has been invited to cook at the prestigious James Beard House four times and was a master chef at the World Gourmet Summit in Las Vegas and Dubai, UAE. In 2007 and 2009, he was invited by the Chefs Association of Malaysia, Malaysian Hotel Association and the Ministry of Tourism Malaysia, to judge at the prestigious Culinaire Malaysia, the largest culinary competition in the South East Asian region. He is also invited for guest chef appearances nationally like the Epcot Food + Wine Festival, Disney, Florida for five consecutive years and Grand Food + Wine Affair, Houston. In March 2009, he appeared at the Charleston Food and Wine Festival and Boca Bacchanal, Boca Raton 2010. In March 2008, Chef Looi was honored with the nationally prestigious Jefferson Evans award for ‘Chef of the Year’ in New York. This was the first time the award honored an Asian chef. Well known for his commitment to community and charitable causes, Chef Looi has been the coordinating chef for the Crane House (an Asian Institute based in Louisville, Ky) annual biggest fundraiser, Asian All-Star dinner, for numerous years. He has also assisted in raising funds for the Salvation Army Culinary program and Kosair Children Hospital Cancer wing. Besides community work, he is also an advisor to the Culinary Department, Sullivan University. He and his family resides in Louisville, KY
Rebecca Masson , Fluff Bake Bar
 Born in Laramie, Wyoming, Rebecca realized at an early age that baking would become more than a
hobby. In 1999, she attended Le Cordon Bleu in Paris, France, earning a Diplôme de Pâtisserie and soon securing a coveted internship at Hotel le Bristol. While there, she accompanied Executive Chef Eric Frechon to New York for French consular events. Once her pastry studies were complete in France, Rebecca returned to New York where she worked in the renowned kitchens of db Bistro Moderne and Daniel. In 2003, Rebecca was named Pastry Chef at The Biltmore Room, and the following year she joined The Red Cat in Manhattan’s Chelsea District, where owner Jimmy Bradley invited Rebecca to share a few favorites in The Red Cat Cookbook. An invitation from Chef Ryan Pera brought Rebecca to Houston in the summer of 2006, when she joined him at *17 Restaurant at the Alden Hotel. She was well received by Houstonians and her desserts quickly gained a cult following, and soon named Best Pastry Chef by Houston’s My Table Magazine and awarded Best Ice Cream by H Texas magazine – both of which were public opinion honors. In 2007, she joined forces with Chef Charles Clark of Ibiza and Chef Chris Shepherd of Catalan to share her delightful desserts such as Maple Syrup Crème Brulee with Lardoons and Walnuts and Milk Chocolate Peanut Butter Ice Box Pie. An underdog victory at the chef-only Houston Chowhounds cooking competition in 2010 launched Rebecca into the spotlight, where she battled Houston’s best culinary talent in the mushroom-themed event “Shroom Throwdown” and took first place with her Icebox Pie with Porcini-Chocolate Crust, Candy Cap Mushroom Custard and Toasted Meringue." Most recently, Rebecca was a contestant on Bravo Network’s Top Chef Just Desserts, where she valiantly battled with her left arm in a cast. Now as Owner and Pastry Chef of her own Fluff Bake Bar, Rebecca is also a highly sought consultant creating signature dessert menus for the top tier of Houston restaurants, including Stella Sola, Gravitas and Vic & Anthony’s. Affectionately known in Houston as “The Sugar Hooker,” Rebecca’s signature style creatively marries the tradition of French pastry with beloved homemade favorites reminiscent of childhood.
Brian O'Hea , Academe Brasserie at the Kennebunk Inn
 Brian O'Hea grew up on Long Island (NY) and was destined to become a New York City policeman – at least that would have been the bet, given the fact that his paternal grandfather was a New York City policeman, as was his father, as was his older brother. Brian’s early passions were soccer, hockey and the New York Yankees. His introduction to the food industry came during high school when he began working part-time for the Bagel Boss Café, an affiliation he maintained through college in the early to mid 1990s. Following high school Brian decided to test the waters of a culinary career by enrolling in the Restaurant Management program of Nassau Community College – graduating in 1996. Two internship experiences with Walt Disney World (Orlando, FL) at the Dixie Landing Resort and the Grand Floridian Resort exposed him to the possibilities of life in a high quality kitchen. Still hedging his bets by retaining his application option in the New York City Police Academy, Brian enrolled in the Culinary Arts program of the Culinary Institute of America (CIA). Several significant occurrences at the CIA between 1997 and 1998 gave shape to Brian’s future professional and life plans. First, both his classroom experiences and his externship at the Ocean Reef Club (Key Largo, FL) confirmed his long-term interest in the kitchen. Second, his introduction to a CIA classmate, Shanna Horner, led to their marriage in 2001 at an historic inn on the coast of Maine. Following graduation from the CIA, Brian took a position as Executive Chef in the campus dining division of ARAMARK before moving on to become a private chef for a prominent French family in New York City. He then accepted a position on the kitchen staff of the 5757 Restaurant at the Four Seasons Hotel (New York City), followed by a position with the Greenwich Country Club (CT). Since 2003 Brain and Shanna have been the Chef-Owners of The Kennebunk Inn (Kennebunk, ME). This 1799 property with 26 guest rooms and suites and a 100 seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations. Shanna and Brian have recreated the Inn’s restaurant as Academe…Maine Brasserie and Tavern. The menu of Academe is intentionally broad and the style of service informal to cater to both local, year-round residents and tourist season patrons from around the world. The contemporary culinary creativity of Shanna and Brian set in a late 18th century, historic inn has been noted in numerous recent reviews. As one reviewer put it, “The youthful energy of owners and chefs Brian O’Hea and Shanna Katherine Horner O’Hea has transformed the dining room of the Kennebunk Inn into Academe a top notch brasserie where the quality of the cuisine is matched only by the cozy fireplace-warmed atmosphere.” Down East Magazine, February 2007.
John Signorelli , The Remington at The St. Regis Houston
 A native of Colorado, Executive Chef John Signorelli is no stranger to fine cuisine, and arrived four years ago to help lead the talented and successful culinary team at The St. Regis Houston to interpret his passion for fresh, local and sustainable products with a true regional American influence reflected on The Remington Restaurant’s bespoke menus.
Starting in professional kitchens at a young age of 13, working his way through the ranks and later graduating with top honors from the Culinary Institute of America also allowed the distinct opportunity for Chef Signorelli to compete in the prestigious Bocuse d’Or competition as finalist chef assistant to Certified Master Chef David J. Megenis. He has held true to his professional standard of working with Mobil 5-Star, AAA 5-Diamond hotels led by Certified Master Chefs and Michelin-starred Chefs, including Anton Brunbauer at The Hyatt Regency Scottsdale, Peter Timmins at The Greenbrier, and later honing his knives at some of the finest kitchens with over a decade of experience with The Ritz-Carlton Hotel Company in Half Moon Bay, CA. with French Master Chef Xavier Salomon, Marina Del Rey, CA., New Orleans, LA., Sarasota, FL., Miami, FL., and Osaka, Japan with Bruno Menard and Aloysius Bokhorst. Celebrity Chefs who have also rubbed shoulder-to-shoulder with him on the line include Julia Childs, Emeril Lagasse, Roland Passot, Hubert Keller, Eric Ripert, Troy Thompson and Walter Scheib. Expanding his culinary horizons to The St. Regis Houston where Texas’s rich culinary heritage has been an inspiration for the bold direction of his outstanding and award-winning cuisine. Chef Signorelli’s inviting cuisine at The St. Regis Houston has been featured in numerous magazine, photo, and TV shoots during his current tenure, and continues to be on the forefront leading edge of setting the culinary pace for the region. Besides cooking and dining, Chef Signorelli’s personal passions take him traveling frequently to Asia and Europe, mountain climbing, mountain biking and road racing, playing jazz and classical trumpet, speaking Japanese, and spending quality time with his wife and two sons.
Kevin Williamson , Ranch 616 - Austin
 After careers in real estate and on Wall Street, native Austinite Kevin Williamson chose a career in cooking. His work included cooking in La Jolla, California, New York City and Aspen, Colorado. While in Aspen, he worked for the famed Ajax Tavern with Chefs Michael Chiarello and Nick Morfogen. Chef Williamson returned to Austin in 1996 where he worked as Chef for the original Central Market, located on North Lamar. In 1998, Williamson opened Ranch 616, a South Texas-style ice house reminiscent of his many years hunting and fishing the lands of South Texas and the Gulf of Mexico-- where ice houses served him some of his finest meals and memories. At Ranch 616, Williamson combines the flavors of the Gulf Coast with the spices of the border towns of Texas. As quoted by Texas Monthly, “If there was a Texas-style diner in Manhattan, it would be Ranch 616.” | ||||||||
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