When developers of Hotel Valencia Riverwalk asked Jeffery Balfour tocome aboard in his first executive chef position, they gave him a huge challenge: developing and running an upscale all-day restaurant, and all food, catering and room service operations for a new luxury hotel. Since then, Balfour has established himself as a rising tar on San Antonio's culinary landscape. He's 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, chef Balfour has established Citrus as one of the most exciting new fine dining restaurants in thearea. Through Balfour's youthful energy and creativity, Citrus has leaped into the city's culinary scene to stay. Before coming to Citrus, chef Balfour worked alongise chef Tim Keating at the acclaimed La Reserve at the Omni Hotel.

Clive Berkman, author of Creating Empty Bottle Moments: Cooking with Clive is known as the chef, manager, and owner of one of the finest restaurants in Houston. Under his guidance, the restaurant achieved many accolades, including The DiRoNa Award and Travel and Holiday magazine’s Dining Award. It was one of only three restaurants in Texas to win Wine Spectator magazine’s Grand Award.  A native of Johannesburg, South Africa, Berkman began his culinary career in the South African Army as a kosher chef. Upon leaving the army, he attended chef training at Cassio College in London and traveled to the vineyards of Germany and France to learn the art of winemaking. After completing his education, Berkman relocated to New York and later moved to Miami, where he met his mentor, Victor Broceaux, director of research and development for Restaurant Associates. They worked together to open Reflections on the Bay in the Miami Marina. While in Miami, Berkman worked as service director for Banker’s Club of Miami and later as part of a regional team for Club Corporation of America, operating several clubs in the Miami area. In 1982, he moved to Houston and began his illustrious career at Charley’s 517. Berkman helped create Charley’s wine cellar and hosted themed vinter dinners with proceeds donated to various charities. He also helped carry the restaurant through the oil market crash of the mid-80’s with creative pricing strategies.  In 1997, after a fire destroyed the restaurant, Berkman reopened it as Clive’s. He also owned and operated Crème de la Crème Catering and a special events company, True Concessions. Berkman is known for his humor, warmth, creativity, and love for people. He currently provides private cooking classes and group demonstrations, creating empty bottle moments whenever possible. Berkman lives in Houston.

Internationally experienced chef, the Italian born Brunelli Guerra began working in the hospitality industry as a youth in Switzerland.  Chef Patrick Brunelli Guerra is the Executive Chef for the Hobby Marriott Hotel and  the SPIRITZ RESTAURANT.
Chef Patrick received his first culinary experience growing up in Switzerland. Where he began his culinary journey at the Hotel “Orselina” in Locarno where he completed a three year apprenticeship. He then went on to take a position as Commis Saucier at the Souvretta House, where he learned to pair exceptional food with fine wines.  He went then in Geneve to take a position as chef Tourant at the “Restaurant Parc des Eaux Vives” which specialized in Spa Cuisine & healthy lifestyle working under Claude Legras MOF 1992.  In 1996 he answered his Countries call; he was stationed in Bern where he served in the officer's dining facility. Upon his Military release Patrick traveled to Banff, Canada and the Restaurant Beaujolais as Sous-Chef, in this 100 best French restaurant in Canada.   This experience leads to Andre Ledoux French Master Chef that worked under Paul Bocuse three Michelin Star Chef, to ask Patrick to work at the Luxuries Sonnenalp Resort in Vail Colorado and then the Five diamond Hotel Omni in Houston Texas.  Patrick spent the next 2 years at the Omni Hotel Houston
Chef Patrick took the position as Executive sous-chef at the InterContinental Hotel in Houston.  In 2007, he landed at the Hobby Houston Hotel where he catered to the Social scene, featuring Spiritz Restaurant, where he is preparing Global cuisine for Houstonians and well traveler visitors.
Recognized by the American Culinary Federation a Certified Executive Chef. Member of the Chaine des Rotisseure, the Les Amis de Escoffier and the prestiguis Les Toques Blanches.  Among numerous prizes, Brunelli-Guerra earned gold medals in such international culinary competitions as the 1996 Erba, Italy; 1997 Swiss  Crans Montana; and the 1999 Lethbridge in Canada.

As Executive Chef of The Stoneleigh Hotel & Spa’s signature Modern Italian restaurant Bolla, David J. Bull is well versed in creating dynamic, hand tailored menus for intimate parties of 10 or grand fetes of 500. Upon graduation from the Culinary Institute of America in 1994, Chef Bull was hired by The Mansion on Turtle Creek and moved through the ranks to become the youngest sous-chef ever employed by the Dallas hotel. In addition to being nominated for the prestigious 2007 James Beard award of “Best New Chef Southwest”, Chef Bull also appeared on The Food Network in 2006 as an Iron Chef America challenger. Chef Bull most recently joins The Stoneleigh team after an extensive tenure at The Driskill Hotel in Austin, Texas. While serving as the Executive Chef of The Driskill Grill, David led his team to receive The Austin American Statesman’s sought after “Number One Restaurant Award” for three consecutive years. With Chef Bull at the helm, The Five Star Driskill Grill was also recognized as one of the Top 50 Hotel Restaurants by USA Today as listed for Conde Nast Traveler. Bull achieved celebrated acclaim as one of “The Best New Chefs 2003” by Food and Wine Magazine and appeared on several Public Broadcasting Syndications in the years that followed. In addition to his duties as Executive Chef, David has been named Chef Partner of The Stoneleigh’s hotel management company, La Corsha Hospitality Group, and will orchestrate the company wide culinary endeavors for La Corsha.  Despite widespread national interest in Chef Bull’s burgeoning career, his heart and inspiration remains with his clients.  Chef Bull notes, “Some of my earliest memories are of cooking alongside my grandparents in their upstate New York Italian restaurant while I was growing up. Fresh garlic, simmering sauces, and seasonal herbs still conjure up memories of standing alongside my grandfather as we worked in the kitchen together. These unique tastes, smells and feelings created are something that comes with territory, as food is not only designed to nourish us, but serve as a conduit for life long memories.” Chef Bull’s sumptuous, creative menu offerings are supported by his love of seasonal and distinctive flavor combinations sure to please even the most discerning palates. 

Chef Ricky Cruz has seen many changes since he started on “the ground Floor” with Grotto Ristorante in 1991.  His first assignment was as assistant pastry chef from 1991 to 1992.  His skills were soon recognized as he was promoted to line cook in 1992.  Within a year, he was made Sous Chef of the Grotto on Woodway.  By 1998, he was Executive Chef of the original Grotto when it was still in the old Highland Village location.  Since then, Chef Ricky has been involved with the move of Grotto to its present 610 and Westheimer address.  During his tenure, he was influenced by various chefs who would come to be recognized locally and nationally.
When Landry’s acquired Grotto in 2003, he has become even more expert at new locations 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.  In his free time he enjoys his family, church and travel activities.

Named “Rising Star” chef by Restaurant Hospitality, Best Chef in San Antonio by the San Antonio Current, Best New American Restaurant in San Antonio by Zagat Survey® 2006 and 2007, Most Romantic Restaurant (The Lodge) by the San Antonio Express-News in 2002, 2004, 2006, and 2007, Best place for a Special Occasion in 2003 by the San Antonio Express News, Best of the City 2007 by San Antonio Magazine, Best New Restaurant (BIN 555) for 2006 by the San Antonio Current, 2005 New Achiever Award, Texas Tech University College of Human Sciences, Nations Top Meatball (BIN 555), Bon Appetit 2007.  Jason Dady is young in years but an old soul in the kitchen.  As Executive Chef and Owner of The Lodge Restaurant of Castle Hills and Bin 555 Restaurant and Wine Bar, Dady has a passion preparing the best ingredients to perfection and providing exceptional service for each and every guest.   Dady’s history in food and hospitality began at the side of his grandparents.  One set of grandparents have owned a small tavern for over 40 years where customer service is the priority, while his other grandfather was a master butcher who handed down his personal set of knives Jason still uses today.  Dady holds a B.A. in Restaurant, Hotel and Institutional Management from Texas Tech University and moved to San Francisco to continue his culinary education at the California Culinary Academy (CCA).  He worked at the world-renowned Stars Bar and Dining. After graduating from the CCA he set his sights on Napa Valley and the Beringer Wine Estate.  There he perfected his wine pairing techniques and New American-style cuisine.  Dady moved to San Antonio sensing an opportunity to bring his simple principles of providing warm, attentive service and exceptional cuisine to one of the fastest growing cities in the country. In October 2001, at the tender age of 24, Dady opened The Lodge Restaurant of Castle Hills along with his wife, Crystal, and brother, Jacob. The Lodge Restaurant brought new life to the Slimp Estate Mansion built in 1929 as a private home nestled on 44 acres on the highest hill in the area, the namesake for the city of Castle Hills. The Lodge Restaurant now set on two and a half acres of gnarled oak trees is a secret hill country escape nestled in the heart of the city. The unique setting provides romantic ambiance and when coupled with Dady’s revolving market-driven menu and the exceptional service of his staff, the result is the ultimate dining experience that Texas has to offer.  The Lodge Restaurant, named four-times as the Most Romantic Restaurant by area food critics, has been praised in Zagat Survey®, Food & Wine, Texas Monthly,  Southern Living, AAA Texas Journey, United Hemispheres, San Antonio Express-News, San Antonio Woman, San Antonio Current, Hill Country Directions, Country Lifestyles, C San Antonio  and Scene in SA.  His hard work and attention to detail earned him “Rising Star” Chef recognition and a cover photo in Restaurant Hospitality magazine in 2004 and in 2005 was honored as a guest chef at The James Beard House in New York City. In 2006, Dady opened BIN 555 Restaurant and Wine Bar motivated by a personal desire to enjoy the food he loves in a contemporary environment. BIN 555 reflects Dady’s expanding culinary universe where he creates Mediterranean-inspired tapas and small plate taste-sensations from fresh, local and seasonal products.  A large patio with a river stone fireplace sets the mood and encourages guests to sit back, relax and share a bottle of wine from an extensive affordably-priced list. BIN 555 was named Best New Restaurant by the San Antonio Current in 2006 and was recognized with top meatballs in the country by Bon Appétit in November 2007. BIN 555 has received praise by Texas Monthly, San Antonio Express-News, Scene in SA, C San Antonio and San Antonio Woman.    Dady loves what he does and it shows in every dish he creates and continues to surprise his guests with new fresh tastes that define great dining.

Chef DeNittis graduated from the Culinary Arts from Johnson & Wales University in 1992. Since graduating Chef DeNittis has spent time training in Italy at Trattoria della Nonna and Hotel Faragiolni under Chef Nichola Magnifico. After returning to the United States Chef DeNittis spent two years working at the Five Star, Five Diamond Breakers Hotel of Palm Beach Florida as well as time spent at the Four Star Four Diamond Houstonian, Hotel Club and Spa.  Additionally, Chef DeNittis has held Executive Chef positions with the King Mountain Ranch Resort and Conference Center in Granby, Colorado as well as overseeing the grand opening of both nationally recognized Top Ten Courses to play Oct. 1999 Golf Magazine, The Houstonian Golf and Shadow Hawk Golf Club from 1999-2000, in the Houston area. He is president of Rocky Mountain Trade Enterprise, www.rockymountaintrade.com, a consultancy and brokerage including developing hand crafted and artisan culinary products under his private label Il Mondo Vecchio (the old world).  He is the spokesperson/chef educational consultant to the American Lamb Board while continuing to be a full-time instructor at Johnson & Wales University in Denver since 2000. His area of teaching focus and expertise is anything and all things meat as well as purchasing and product knowledge.  Chef DeNittis was honored with the designation of Who’s Who Among America’s Teachers in 2002 and 2004 as well as being recognized nationally as 1 of 10 rising stars under the age of 40 in the meat processing industry in 2007.

Richard Di Virgilio is the chef and owner of Oporto Cafe and Wine Bar, a hip European style cafe and wine bar featuring Mediterranean  tapas as well as a couple traditional Portuguese dishes, and an international wine selection, including one of the best collections of Madiera and Port.  Richard grew up in the kitchen so to speak. With an Italian father and a Portuguese mother, also a talanted chef, food and cooking was an important part of Richard’s roots and upbringing.  In addition to a formal culinary education, a great deal of Richard’s culinary style and expertise can be attributed to his travels and  studies in Madeira, Portugal - the island his mother is from -where he studied under the tutelage of several local cooks.  Since opening in July 2006, Oporto Cafe has recieved stellar reviews by Cuisine Magazine, Houston Press(Best Tapas 2007), and The Houston Chronicle.  Richard loves Italian, Spanish, Portuguese, and Moroccan cuisine and implements their ingredients into his cooking. His other passion is wine and is constantly adding new interesting wines to his list.  Mostly boutique style wines from Europe.

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. 

Executive Chef Jeffrey Everts joined The Houstonian Hotel, Club & Spa in 2005.  Over the course of his successful career, Chef Everts has earned national acclaim for his inspired and creative culinary talents.  His combination of classic cooking techniques and a uniquely personalized creative flair has won him favor both from diners and from some of the nation’s premier culinary publications.  Just prior to arriving at The Houstonian, Everts served as Area Executive Chef for Kor Hotel Group in Los Angeles, where he led the kitchens and oversaw operations for the Avalon Hotel’s blue on blue and Citron at Viceroy Palm Springs.  In 2001, Everts was executive chef at Boston’s Spire restaurant, located at the hip boutique hotel NINE ZERO.  Shortly after opening with Everts leading kitchen operations and menu creation, Spire was named by Food and Wine as one of ‘America’s 50 Best Hotel Restaurants” and included on Bon Appetit’s 2003 “Search of the Best.”  He began his career in the hotel restaurant world as chef tournant at The Hotel Bel Air under James Beard Chef Gary Clauson, before joining Westin Hotels & Resorts.  With Westin, Mr. Everts served as Executive Chef at The Westin South Coast Plaza, home to Joachim Splichal’s Pinot Provence restaurant.  His extensive travels with Westin introduced him to new flavors and ideas throughout the country and beyond, including the Westin St. John in the U.S. Virgin Islands.  Everts has enjoyed the tutelage of a host of outstanding chefs throughout his career who have both taught and inspired him.  While attending culinary school in Scottsdale, Arizona, he worked as cook tournant under James Beard Award winner Alex Stratta at the five-star Mary Elaine’s.  It was under Stratta’s guidance that Everts first discovered and explored the art of classic French cooking and, in the process, found a passion that would fuel his career.  He also had the pleasure of working under James Beard Chef Gary Clauson at The Hotel Bel Air in Los Angeles.

Molly Fowler combines her years of catering expertise with her wide-ranging experience as a cooking instructor to demonstrate entertaining with ease, flair and impact.  Her high-content, fast-paced presentations brim with creative energy that keeps audiences laughing and learning.  Molly’s teaching style is relaxed and fun, presenting everyday foods in a "gourmet" way for the in-home cook to prepare with ease. She shares unique practical tips for creating tasty, beautiful meals for families and for events.  Molly’s rapport with her classes fosters an atmosphere of anticipation and fun.  A recent guest summed up Molly’s teaching method by announcing to the group that the evening was “more like a great dinner party than a cooking class”!  Molly is an effective instructor to novice and experienced cooks, sharing tips, tricks, and shortcuts to delicious flavors and food combinations.  She is an expert in the use of familiar and exotic culinary implements and is adept at their demonstration.  She presents recipes from everyday ingredients with gourmet flair.  Her “company-worthy” menus, presentation techniques, and table displays are inventive and inspirational, yet can also be applied by those who are just beginning their own traditions of elegance and style.  Molly’s students frequently recount their ease and success in recreating recipes and menus first learned in her classes.  Molly’s credo, “Make every day an occasion”, reflects her attitude and approach to cooking.  Her skill, humor, and food artistry come together in presentations that provide a delicious serving of information and entertainment!

Born in North Africa and Raised in France by Polish Parents, Chef Jacques Fox Demonstrated an Early Aptitude for Cooking Even Before He Graduated From High School in 1973.  After Graduation, Chef Jacques Attended a Two Years Culinary Program at College D’Enseignement Technique, Le Marquisat in Tulle, France.  Chef Jacques Arrived in Paris in 1975 and Worked at Maison Prunier, a Famous Seafood Restaurant.  In 1976, Chef Jacques Joined Elitair Maxims, Where He Became Executive Chef after Four Years.  Chef Jacques Left Paris in 1983 to be an Executive Chef for the World Renowned Club Mediterrannee (“Club Med”), Working at Resorts in Sicily (Kamarina), New Caledonia (Noumea), Haiti (Port au Prince), Maldives Islands (Farakulafushi), Greece (Kos), Israel (Eilat), the United States of America (Cooper Mountain) and France (Les Menuires and Tignes).  Chef Jacques Has Also Worked for The Four Star Hotel Bentley (Alexandria, Louisiana); the Nassau Bay Hilton and Marina (Nassau Bay, Texas); Moody Gardens, a Multi-Million Dollar Property (Galveston, Texas); and the Wentletrap Restaurant in the Five Star Tremont House Hotel (Galveston, Texas).  He Is a Certified Executive Chef (C.E.C.) and a Member of La Confrerie de la Chaine des Rotisseurs with Which He Held the Title of  Conseiller Culinaire des Etats-Unis (He was a National Board Member In-Charge the Young Chef Competition for the Past Seven Years). During that time, Chef Jacques traveled through United State and the World to different Culinary School Site including, Vienna Australia, Istanbul Turkey, Paris France, Cape Town South Africa, Bermuda, Calgary Canada and Singapore. Chef Jacques Is Now Conseiller Culinaire Honoraire des Etats-Unis Conseil D’Honneur. Chef Jacques was the Executive Chef at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston.  This includes the 86 Room University of Houston Hilton Hotel and Conference Center with 30,000 Square Feet of Meeting Space, Two Full-Service Restaurant Operations and a Wine Cellar.  In Addition to His Culinary Work, Chef Jacques Is a Certified Hospitality Educator (C.H.E.) from the American Hotel and Motel Association Educational Institute.  Chef Jacques Guests Lectures Hotel and Restaurant Management Undergraduate Students in a Course known as the Barron’s International Dinner Series.  Chef Jacques Also Coordinates a Culinary Cooking Series with Radio Station FM 99.1 and FM 96.5 and Team Tough Conrad N. Hilton College Continuing Education Classes on a Wide Variety of Culinary Aspects from Army Club Management to Bed and Breakfast Operations. Chef Jacques Also Presented “The Chef’s Club” Every Month, a Journey into the Realm of Culinary Delights.  Chef Jacques Was also the Director of Education for Alain & Marie Lenotre Culinary School in Houston Texas, Lenotre Culinary School Emphasize in Classical French with Modern Techniques. Chef Jacques Participated in Continental Airline Cooking Workshop, Wine Tasting and Chef-on-Board Call (Congress of Chef).  Chef Jacques Was the Executive Chef for The Briar Club in Houston Texas, an Upscale City Club Situated in River Oak and Most Recently, Chef Jacques was the Executive Chef at Miramont Country Club a Five Star Country Club Named Best 10 Golf Club In Texas.  He is now the Executive Chef/Director of Food and Beverage for the Briarcrest C.C., the Oldest Bryan/College Station Country Club Open in 1955.  

At Bedford restaurant, Executive Chef Robert Gadsby enjoys the perfect stage on which to showcase his Progressive American Cuisine in a fun, upscale environment.  Building upon his European culinary background, he infuses his dishes with evocative tastes from around the world and the best American flavors and ingredients in a singularly unique presentation - a signature style that began more than three decades ago.  Leaving his hometown of Bedford, England, Gadsby first trained for his career more than thirty years ago at Westminster College in London.  He then moved to Italy to study with the renowned Gualtiero Marchesi and later travelled to France and apprenticed with the legendary Alain Chapel, Joel Robuchon and Alain Duccasse.  With a solid foundation in classical French and regional Italian cusine, Gadsby furthered his culinary education in Japan, Singapore and Thailand. 

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 Gardens, 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 25 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.  The contemporary culinary creativity of Shanna and Brian set in a late 18^th 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 Brain both enjoy travel for culinary inspiration and professional development.  The past three years, Shanna has been a conference chef for the Women Chefs & Restaurateurs national conference, and she is thrilled to be an invited chef for The Grand Wine and Food Affair this year.

Downtown Aquarium proudly welcomed AJ Junnarkar to the culinary team in summer of 2005, as its Banquet and Special Events Chef.  Chef AJ brings his special culinary flare and expertise to the table for groups of fifty to five-hundred.  His extraordinary talent and unique presentation brings pleasure to palates from America to France to India.  Chef AJ, who has more than 18 years of culinary experience, worked at several of Houston’s finest hotels including the Four Seasons, Intercontinental Hotel, Ritz Carlton and the Adams Mark. In addition, he has served in various positions at restaurants in Houston and India that feature traditional Indian cuisine. Taking a departure from the hospitality industry, Chef AJ also managed catering operations for one of Houston’s oldest grocery store chains.  Planning and assisting in the successful execution of dinner(s) for The President , The Vice-President of the United States, International dignitaries including The Royal family of Saudi Arabia, The International Food and Wine Society, Friends of the wine society are a few of his accomplishments. 

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 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.

English born chef Paul Lewis’ passion for his craft and adventurous spirit has taken him across the ocean multiple times. From the United Kingdom to the United States, then on to Ireland and back again to the U.S. Chef Lewis’ travels have shaped his style and whetted his appetite for new experiences.  Lewis began his career at the age of eleven when he worked in the kitchen of the Michelin Red M rated Royal Oak hotel in the tiny village of Yattendon, just one hour west of London. It was this early experience that fostered a passion for the culinary arts that Lewis has continued to pursue with dedication and success.  He went on to hone his craft while working under the famed “Great British Chef” Richard Smith at the Beetle and Wedge Hotel on the river Thames. After receiving his diploma in culinary arts at the Thames Valley University in 1996, Lewis jumped the pond and moved to the U.S.to work with renowned chef Tim Keating at the Four Seasons Hotel Houston. Chef Lewis spent 9 years working for the Four Seasons brand & was involved in the openings of hotel restaurant startups and special events in Dublin, Dallas, London and Hawaii. Lewis has participated in many events throughout the local community for multiple charity organizations & is active in the community supporting local farmers & sustainable agriculture.

Chef David Linville grew up in the Central Valley of Northern California near the San Joaquin River where he experienced the typical Tom Sawyer country life. His early experiences in the kitchen were at the side of his grandmother as she used the garden fresh tomatoes and wild mustard greens he brought home from the fields for her to cook with.  Chef David took his first cooking job in a seafood restaurant at the age of 16 and quickly found himself at home. Traveling extensively throughout Europe, living in Amsterdam and on the Gold Coast of Spain a few years later, he absorbed the local foods and flavors. He continues to apply these experiences and foods to his cooking style today.  His background includes LA’s most prestigious restaurants and hotels, such as the Ritz Carlton Marina Del Rey, St. Regis Hotel, Viceroy Hotel Santa Monica, Mastros Beverly Hills and The Standard Hotel on Sunset.  He has also worked as a sought after private chef on yachts for some of Hollywood’s elite. Chef David was one of ten Celebrity Chefs featured in Los Angeles Magazine’s prestigious Food Event ’08 at Saddlerock Ranch in Malibu, CA.  Chef David’s deep-rooted, down home childhood is quite evident in his cooking style of internationally inspired CA comfort cuisine and his gracious table manner. He firmly believes that fresh quality ingredients combined with passion create a happy table. David Linville is currently the Executive Chef of the Award-Winning Shore Restaurant and Lounge in Hermosa Beach, CA. He resides in Venice Beach, CA.

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 18^th 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. 

A native of Mexico City, Hugo Ortega came to the United States determined to live the American dream. And that’s exactly what he has done. He began his restaurant journey humbly as a dishwasher/busboy at Backstreet Cafe, a beautiful American bistro. This experience is what Ortega called "the great opportunity of my life." Soon enough, his belief that "if you work hard, people will respect you" became true. Tracy Vaught, owner of Backstreet Cafe, was impressed with Ortega’s positive attitude and willingness to learn. She recognized his great potential and enrolled him in the Culinary Arts Program at Houston Community College. Soon after, he started impressing people with his creativity, intensity and dedication. Ortega was soon promoted at Prego (Vaught’s second restaurant) and later to a chef position at Backstreet Cafe, where he was named one of Houston’s Top Chefs by Inside Houston magazine. Ortega has made guest appearances representing Backstreet Cafe at the prestigious James Beard House in New York City. Just recently, Ortega and Vaught opened the instantly successful Hugo’s. With this new concept, Ortega has journeyed full circle to rediscover the true food of his homeland by serving authentic regional Mexican cuisine. With a mix of flavors and textures, Hugo’s has already received prestigious awards such as Restaurant of the Year by both the Houston Press and My Table magazine.

Andrea Ossola, executive chef of Four Seasons Hotel Houston, oversees the award-winning kitchen at Quattro, Houston’s only Mobil Four-Star restaurant and widely considered one of the premier fine dining destinations in the city.  Ossola is the first Italian-born chef to helm the stove at Quattro, which features a menu of inspired contemporary Italian cuisine that focuses on the creative use of local and seasonal ingredients.  It also features an antipasto bar and Sunday brunch that can only be described as legendary.  Ossala’s first full menu will debut in March.  Formerly, Ossola was executive sous chef at the Four Seasons Resort Costa Rica, which he joined in 2004 following a career that has taken him around the globe with stints in Germany, Dubai, Morocco and India.  At the Four Seasons Resort Costa Rica, Ossola oversaw five restaurants with cuisine ranging from Brazilian barbecue and seafood to a high end steakhouse – all of which was presented in ultra-contemporary style.  Of his extensive international travels, Ossola says, “Through my journeys, work experience and food adventures, I’ve been lucky to learn many new techniques and gain an array of culinary skills.  For me, food is about flavor, simplicity and fine wine.”  Raised in a small town near Milan and the Swiss border, Ossola developed an unusually early interest in cooking, a fact made clear when he traded in his toys for pots and pans at the tender age of three.  Born to a cook for a mother – she still prepares regional homemade food in the small Italian town where he grew up – Ossola secured his first job in a local restaurant at the age of 15.  His passion and dedication quickly caught the eye of the owner, who sent the would-be chef to Hotel Bellavista in Balerna, Switzerland for an apprenticeship.  Following the thee-year program in which Ossola worked in the restaurant four days a week learning classic French cooking techniques and attended traditional classes in a local school one day a week, he received his Certificate of Cooking.  Upon the completion of his internship, Ossola immediately sought and procured a position at Restaurant Al Faro, a renowned fish outpost in Lugano, Switzerland.  Although seafood was new territory for Ossola, he had the opportunity to work with the best catches from the Mediterranean and North Atlantic and soon became an expert in Spanish lobster, crawfish and a variety of oysters.  At Al Faro, he also gained invaluable experience at the grill and pasta stations, further giving him a well-rounded culinary foundation that would lay the groundwork for his career.  In 1991, Ossola moved to Serpiano, Switzerland and Kurhotel Serpiano in the role of commis de cuisine.  There his focus was fresh game from hunters, a bounty of vegetables and wild mushrooms, providing another year of specialization and success that culminated in his promotion to chef de partie tournant.  It was in this role, that he learned the ins and outs of managing a kitchen from top to bottom – from buying ingredients and writing menus to catering and maximizing productivity.  In 1995, Ossola took a position at the signature Italian restaurant at the Hyatt Regency Cologne in Germany before transferring to Focaccia at the Hyatt Regency Dubai in 1997.  Focaccia was one of the most renowned restaurants in the region at the time, and the menu reflected a blend of Italian, French and Spanish influences.  After two years in Dubai, Ossola took another high profile position at the Hyatt Regency Casablanca in Morocco and also began an intensive calendar of exploration with travels to Singapore, Jakarta and Bangkok, before landing at The Leela Goa, a five-star beach resort in South India.  In addition to Italian and English, the multilingual chef, speaks fluently in Spanish, French and German plus some conversational Hindu and Arabic.  At Four Seasons Hotel Houston, he is already developing a following for his cuisine that seamlessly blends the classics with the innovative while infusing his love for and vast knowledge of international cultures and flavors.  hile the majority of ingredients Ossola uses are still the same ones he grew up with, he aims to deconstruct what most people know as Italian by adjusting the flavors and presentation and incorporating something unexpected, an example being his roasted eggplant caviar.  In Texas, he is also thrilled to have access to a wealth of premium beef and lamb, organic pork, farm-raised chicken, fresh fish and a wide variety of vegetables.  Houstonians are very open to trying to new things,” he says.  “And Quattro gives me literally a world of opportunity and experience to experiment and show what I can do.”

Ryan Pera is Executive Chef of The Grove, a Schiller Del Grande restaurant that opened in Houston’s new interactive urban park, Discovery Green which opened  in January, 2008.  Previously, Pera received national accolades for his post at *17 in the Alden Hotel where he wowed diners for more than 2 years and put the downtown restaurant on the foodie radar.  Pera, a graduate from The University of North Carolina at Chapel Hill with a BA in Anthropology, traveled to Tuscany during his sophomore year of college where he was introduced to the world of culinary arts and has been steadily honing his craft ever since.  After graduating, he worked as a pastry chef and later as sous chef at award-winning restaurants Marais and Zydeco in Charlotte, North Carolina.  He later traveled to Paris for research and development prior to the opening of Bijoux Restaurant, also in Charlotte.  As sous chef and pastry chef at Bijoux, Pera helped design and open the 200-seat Parisian-style brasserie. Following that experience, Pera landed his first job in New York as Poissonier at Le Cirque 2000, working alongside renowned chefs Sottha Kuhn and Pierre Schaedalin, before moving on to AZ Restaurant as sous chef at Chef Patricia Yeo’s Cal-Asian outpost.  His last stop in New York was Chef Jonathan Waxman’s Washington Park.  Pera found greener pastures in Houston as chef de cuisine at the Four Seasons Hotel where he worked alongside four-time James Beard Foundation Award nominee, Chef Tim Keating, before becoming executive chef at Alden Hotel’s signature restaurant *17.
Now all eyes are on Pera and The Grove, the first upscale restaurant concept to be opened by Schiller Del Grande since the launch of the long-popular and nationally acclaimed Cafe Annie 27 years ago.  The original menu by Pera and famed chef Robert Del Grande serves up American Rustic cuisine with a focus on rotisserie specialties, steaks and seafood, while the open air bar on the upstairs deck—called The Treehouse— has become the go-to downtown spot for drinks and appetizers.

Bud Royer, with wife Karen and their four children decided to move to Round Top in 1987 and run the tiny 40-seat Round Top Café. As the third family trying to run this place, the Royer’s came across not only a challenge but also a blessing. With no culinary training or kitchen experience, Bud along with his family, , have built and marketed the café into a well-organized Texas institution with their story being told in over 70 publications, websites and television shows over the past decade.  In addition, the Royer’s ship their pies by the 1,000s from their own little restaurant and they cater the café’s menu to folks throughout the state. They are so much more than just a country café.

Driving down County Road 2013, near Glen Rose, Texas, only live oak trees lay between the narrow lane and rolling open fields, along with an occasional entrance signifying a local ranch.  Along the row of ranches is a limestone brick entrance welcoming guests to Rough Creek Lodge.  There are no other clues to the fact that just ahead is one of the top restaurants in the country, led by one of the rising stars of American cuisine.  Rough Creek Lodge has received innumerable accolades since opening its doors in 1998, and much of its success is attributed to Executive Chef Gerard Thompson.  In fact, Thompson was the first employee hired at the Lodge in 1997, reflecting the Lodge’s commitment to culinary excellence.   Since being named Executive Chef and Food and Beverage Director, Thompson has risen to the top, not only in Texas but in the U.S. as well.  The prestigious James Beard Foundation tapped Thompson as a rising star chef in the 21^st century.  In 1999, he also had the honor of cooking for the James Beard Foundation Awards Dinner.  In the Dallas/ Fort Worth Zagat Survey, Rough Creek Lodge was the only restaurant to receive scores of 29 for food, décor and service (out of 30). Gerard and his culinary team have also just received the prestigious DiRôNA award from Distinguished Restaurants of North America, been named to the top 50 hotels in North America (26^th) and 88^th in the world from Condé Nast Traveler reader poll for 2002 and the MOST OUTSTANDING LODGE IN NORTH AMERICA" by CONDE NAST JOHANSENS.  Thompson's success stems from his creative yet simple approach to distinctive preparations.  Thompson’s talent and culinary excellence has been praised by dining critics throughout the U.S.  in such  publications as Fortune, American Way, Bon Appetit, Gourmet,  Food & Wine, Los Angeles Times, Dallas Morning News, Robb Report.   He has appeared on "Good Morning America" and "Entertainment Tonight."   Manning an open-style kitchen for which he was instrumental in designing, Thompson interacts constantly with the guests, getting to know their preferences.  He challenges their sophisticated palettes with such dishes as Grilled Texas  Quail with Smoked Cheddar Cheese Grits and Sherry Maple Glaze.  He uses outside influences, like Asian cuisine, which might appear in Pheasant and Foie Gras Pot Stickers.   To successfully achieve an ever-changing menu of such variety, Chef Gerard works with the top purveyors in the country.   “My philosophy is to use the best available product or it simply does not get put on the menu,” explains Thompson.  “I also know the importance of educating my team on these ingredients and why we use them, so I devote a great deal of time to training as well.  After all, we go to great lengths to bring such products like fresh grits from a small Alabama mill or fresh wild mushrooms from Oregon.”   Thompson’s creative drive in the kitchen is fueled by the reactions from his guests.  “People in Texas are much more open-minded about food than any other place I’ve worked.  They are adventurous and willing to take on new tastes.”  Thompson came to Rough Creek Lodge from the illustrious San Ysidro Ranch in Santa Barbara, California, where he was Executive Chef of the resort’s Stonehouse restaurant for six years.  While at San Ysidro Ranch, the restaurant received a four-star rating and was named to Conde Nast’s “Top 50” Restaurants in the country list.  Now a Texan at heart, he is no stranger to the Lone Star state.  Early in his career, he served as sous chef at the Remington Hotel in Houston, and was also with the Hyatt Regency in Houston and the Crocket Hotel in San Antonio.  Chef Thompson, his wife and son enjoy life in the small town of Glen Rose, where the focus is on the spirit of family, values and generosity. 

Chef Kiran Verma has recently opened  Kiran's and overseeing Kiran's Catering.  After achieving national success and recognition with Ashiana, she has renewed her passion to a new creation with a sophisticated  atmosphere of enjoyment and relaxation.  Raised in India and moving from town to town during her childhood, Verma discovered a world of flavors, herbs and spices. When she opened Ashiana, her goal was to be authentic and innovative, staying close to the essence of Indian dishes. She describes her cooking as Mogul Cuisine - the tradition of using authentic flavors with home-style Indian cooking. Her secret, she said, "is to use spices in the marinade that are different from the spices used to finish the dish."

Trevor White brings his culinary prowess to Houston as the Executive Chef of The Oceanaire Seafood Room, Houston’s premier power seafood restaurant.   Prior to joining The Oceanaire, Chef White gained praises as Executive Chef of Bossa Fine Latin Cuisine in Houston.   Chef White, a graduate of the California Culinary Academy in San Francisco, began his career training under the Executive Chef Peter Merriman at Merriman’s Restaurant, Kamuela, Hawaii, and Merriman’s Bamboo Bistro, Ma’alaea Harbor, Maui. It was there that he participated in the Masters of Food and Wine in Maui with TV Food Network’s Chef David Rosengarden.  Chef White has commanded the stoves of some of San Francisco’s finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, and Basque Spanish Tapas. Before moving to Houston, White was the Executive Chef of the celebrated Fog City Diner in San Francisco.  On September 5, 2007 Chef White lent his culinary vision and talents to New York’s prestigious James Beard House where he participated in The Oceanaire’s “Ultimate Seafood Experience.”  A fusion of sophistication and quality combined with his natural culinary talent and artistic flair, Chef Trevor White sets the stage to create dining experiences that delight the senses. 

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.”   

Although a Dallas native by birth, Clay Wilson found himself living, working and attending culinary school in the Houston area.  Clay was a graduate of the Culinary Arts program at the Art Institute of Houston.  A couple of semesters in art school were only somewhat interesting, but he found intensive food study a better path to take.  Since the beginning of his career, Clay has been opening new locations as well as working in established restaurants such as Benjy’s in the Village.  Some of his well-accomplished openings have included Reata of Fort Worth and Alpine, Sabine and Dish of Houston, The Nutt House in Granbury and The Roadrunner in Las Vegas.  With the Burning Pear in Sugar Land being his latest venture, he cooks hearty American recipes with a southern influence he has developed along with a team that includes Grady Spears of Fort Worth and Louis Lambert of Lambert’s, Joe’s Coffee and the Hotel San Jose.  Clay can be found in publications such as “Houston is Cooking 2000” by Ann Criswell and Fran Fonteleroy and “A Cowboy in the Kitchen” by Grady Spears. Awards include nominated “Up and Coming Chef” in 1999 by My Table Magazine, Houston and again in 2004.