Featured Chef

French Chef Guy Savoy

Michelin Three-Star Chef

Paris Flagship Restaurant: Restaurant Guy Savoy
Parisian Restaurants: Les Bouquinistes, Atelier Maitre Albert, La Butte Chaillot, Le Chiberta
2nd Flagship Restaurant: Restaurant Guy Savoy, Caesars Palace, Las Vegas, USA


Guest Chefs

  Hugh Balthrop    Sweet Magnolia Gelato Clarksdale, MS

Hugh Balthrop

Sweet Magnolia Gelato
Clarksdale, MS

  Shari' Haley   Wilson Cafe Wilson, AR

Shari' Haley

Wilson Cafe
Wilson, AR

  Matt Gallaher   Knox Mason • Emilia  Knoxville, TN

Matt Gallaher

Knox Mason • Emilia
Knoxville, TN

  Miles James   Miles James Hospitality • MJ Pizzeria Johnson, AR • Springdale, AR

Miles James

Miles James Hospitality • MJ Pizzeria
Johnson, AR • Springdale, AR

  Tory McPhail   Commander's Place New Orleans, LA

Tory McPhail

Commander's Place
New Orleans, LA

  James Boyce    Cotton Row • Pane E Vino • Commerce Kitchen Huntsville, AL

James Boyce

Cotton Row • Pane E Vino • Commerce Kitchen
Huntsville, AL

  Gerard Bertholon   Cuisine Solutions CREA Sterling, VA

Gerard Bertholon

Cuisine Solutions CREA
Sterling, VA

  Michael Kramer   Jianna Greenville, SC

Michael Kramer

Jianna
Greenville, SC

  Michael Smith   Michael Smith • Extra Virgin Kansas City, MO

Michael Smith

Michael Smith • Extra Virgin
Kansas City, MO

  Joe Cartwright   Wilson Cafe Wilson, AR

Joe Cartwright

Wilson Cafe
Wilson, AR

  Ken Frank   La Toque Napa, CA

Ken Frank

La Toque
Napa, CA

  Thierry Rautureau   Loulay Kitchen & Bar • Luc Seattle, WA

Thierry Rautureau

Loulay Kitchen & Bar • Luc
Seattle, WA

  Deb Paquette   Etch • etc.  Nashville, TN

Deb Paquette

Etch • etc. 
Nashville, TN


Local Chefs

  José Gutierrez    River Oaks Restaurant Memphis, TN

José Gutierrez

River Oaks Restaurant
Memphis, TN

  Erling Jensen   Erling Jensen, The Restaurant Memphis, TN

Erling Jensen

Erling Jensen, The Restaurant
Memphis, TN

  Russell Casey   Bounty on Broad Memphis, TN

Russell Casey

Bounty on Broad
Memphis, TN

  Bill Kloos   Frost Bake Shop Bartlett, TN

Bill Kloos

Frost Bake Shop
Bartlett, TN

  Jonathan Magallanes   Las Tortugas  Germantown,TN 

Jonathan Magallanes

Las Tortugas
Germantown,TN 

  Phillip Ashley Rix   Phillip Ashley Chocolates Memphis, TN

Phillip Ashley Rix

Phillip Ashley Chocolates
Memphis, TN

  Ryan Trimm   Sweet Grass | Next Door | Sunrise  Memphis, TN

Ryan Trimm

Sweet Grass | Next Door | Sunrise
 Memphis, TN

  Wally Joe   Acre Memphis, TN

Wally Joe

Acre
Memphis, TN

  Konrad Spitzbart   The Peabody Hotel Memphis, TN

Konrad Spitzbart

The Peabody Hotel
Memphis, TN

  Valarie Hall   Ridgeway Country Club Germantown, TN

Valarie Hall

Ridgeway Country Club
Germantown, TN

  David Krog   Interim Restaurant Memphis, TN

David Krog

Interim Restaurant
Memphis, TN

  Spencer McMillin    Sysco Memphis Memphis, TN

Spencer McMillin

 Sysco Memphis
Memphis, TN

  Nick Scott   Alchemy Memphis, TN

Nick Scott

Alchemy
Memphis, TN

  Nick Vergos   Charlie Vergos’ Rendezvous   Memphis, TN

Nick Vergos

Charlie Vergos’ Rendezvous
 Memphis, TN

  Andrew Adams   Acre Memphis, TN

Andrew Adams

Acre
Memphis, TN

  Andreas Kisler   The Peabody Hotel | Chez Philippe Memphis, TN

Andreas Kisler

The Peabody Hotel | Chez Philippe
Memphis, TN

  Cullen Kent   Café Society Memphis, TN

Cullen Kent

Café Society
Memphis, TN

  Franck Oysel   Interim Restaurant Memphis, TN

Franck Oysel

Interim Restaurant
Memphis, TN

  Patrick Reilly   The Majestic Grille Memphis, TN

Patrick Reilly

The Majestic Grille
Memphis, TN

  Ben Smith   Tsunami Memphis, TN

Ben Smith

Tsunami
Memphis, TN


Thank you to our Chef Host

 
 
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Hugh Balthrop

Sweet Magnolia Gelato
Clarksdale, MS

Hugh Balthrop is the founder and creative director of Sweet Magnolia Gelato Co. Hailing from Washington DC, where he owned and operated an art gallery, Hugh followed the love of his life to the Mississippi Delta in 2000.

He started making ice cream at home for friends and family and soon this labor of love progressed, spanning across the south. Hugh attended a course in ice cream making at Penn State University, studied under a gelato master, and researched and read every ice cream/gelato book that he could get his hands on. He uses traditional Italian techniques, flavor profiles and equipment and loves putting a Southern twist on many of his gelato and sorbet flavors. Sweet Magnolia Gelato can be found in more than 100 locations from Nashville, TN to Duluth, GA.


Hugh Balthrop

Sweet Magnolia Gelato
Clarksdale, MS

Hugh Balthrop is the founder and creative director of Sweet Magnolia Gelato Co. Hailing from Washington DC, where he owned and operated an art gallery, Hugh followed the love of his life to the Mississippi Delta in 2000.

He started making ice cream at home for friends and family and soon this labor of love progressed, spanning across the south. Hugh attended a course in ice cream making at Penn State University, studied under a gelato master, and researched and read every ice cream/gelato book that he could get his hands on. He uses traditional Italian techniques, flavor profiles and equipment and loves putting a Southern twist on many of his gelato and sorbet flavors. Sweet Magnolia Gelato can be found in more than 100 locations from Nashville, TN to Duluth, GA.


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James Boyce

Cotton Row | Pane E Vino | Commerce Kitchen
Huntsville, AL

Galley and Garden
Birmingham, AL

James Boyce launched his culinary career at New York’s venerable Le Cirque, where he worked for six years under the tutelage of Daniel Boulud. Boyce studied at the Culinary Institute of America and has worked at The Phoenician, Caesar’s Palace and Loew’s Coronado Bay Resort. 

Boyce was tapped to be the anchor of Studio when it opened in 2003. After earning a second Mobil Five-Star award for Studio, he relocated his family to Huntsville, AL to begin new culinary endeavors with the development of his own company.
In 2008 he opened Cotton Row, in Downtown Historic Huntsville, and Pane e Vino Pizzeria.  In December 2010, he opened Commerce Kitchen.

Jimmy is regularly featured on the Today show, in Martha Stewart Weddings, and on Martha Stewart Living Radio.  He and his restaurants are also featured in highly acclaimed magazines from Cooking Light, and Food + Wine, to Men’s Health.


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Joe Cartwright and
Shari' Haley

Wilson Cafe
Wilson, AR

Joe Cartwright and Shari’ Haley opened the Wilson Cafe in 2013, formerly Wilson Tavern. Joe, an Arkansas native, has worked in the restaurant business for more than 16 years and has held positions at multiple Memphis restaurants like The Farmer, Interim Restaurant & Bar, McEwen’s on Monroe, and Spindini. Joe and Shari’ met at Interim in 2007 where they both worked. Since taking over the Wilson Café, Joe and Shari’ have incorporated local foods into their southern menu. Joe and Shari’ hope to provide good food to their community and get people excited about trying new foods. If you want a great meal in a historic small town then Wilson Cafe is the perfect place.


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Ken Frank

La Toque
Napa, CA

Entirely self-taught, Michelin Starred chef Ken Frank first achieved national acclaim at age 21 at La Guillotine in Los Angeles. In 1979, he opened the first La Toque on the Sunset Strip. After a 14-year run, Frank sold the restaurant and in 1995 opened the award-winning Fenix at the Argyle.

In 1998, the second incarnation of La Toque made its debut in Rutherford, California. La Toque was awarded a Michelin Star in 2007, the first year the organization published a San Francisco Bay Area guide.

In 2008, Frank moved the restaurant to The Westin Verasa Napa. La Toque has continued to be well-received by the nation’s top critics and reviewers. In October 2009 the restaurant was honored again with a Michelin Star, which it still retains today. Most recently in mid-2014, La Toque received Wine Spectator’s Grand Award, the highest honor for a restaurant’s wine list.
 


Matt Gallaher

Knox Mason | Emilia
Knoxville, TN

Knoxville native Matt Gallaher began his culinary career in his mother’s catering company and restaurant. He paid for college cooking at restaurants and earned a chemical engineering degree from the University of Tennessee. After college, he worked under Executive Chef John Fleer at Blackberry Farm.  

Matt then cooked for Kings of Leon, Wilco, Eagles, Neil Young, and Keith Urban. After cooking across fourteen countries on four continents, Matt was called home to Tennessee to work as Executive Chef for Governor, Bill Haslam.  

Matt opened Knox Mason in 2013, offering a contemporary twist on Appalachian cuisine, and Emilia, where Southern hospitality meets simple Italian cuisine, in 2016. The chef and restaurants have received accolades including: MetroPulse Best Chef Knoxville, StarChefs.com’s ‘Rising Star Chef Tennessee/Kentucky,’  Knoxville Mercury’s Top Chef, Travel Channel’s ‘Best Dinner’ in Knoxville and Travel + Leisure singled out Knox Mason as a ‘Highlight’ in their best brunch cities.
 


Gérard Bertholon

Cuisine Solutions CREA
Sterling, VA

Gerard Bertholon, chief strategy officer since 2012 joined Cuisine Solutions in 1989, as corporate chef. In 1999, he formed Fiveleaf, a concept that brought some of the world’s greatest chefs into people’s homes. 

He was trained in his native France by three master chefs, including Alain Chapel who he cites as his greatest inspiration. Prior to joining Cuisine Solutions, Bertholon served as executive chef in top American and French restaurants, including La Panetière in Rye, NY, which he helped earn three stars from The New York Times. In 2012, he was named Maitre Cuisinier de France, one of the culinary world’s highest honors.

In 2013, Bertholon was named Chevalier de l'Ordre du Mérite Agricole Academie du Cuisine, by the French Ministry of Agriculture in and was inducted into the Académie Culinaire de France in 2014.


Miles James

Miles James Hospitality | MJ Pizzeria
Johnson, AR

Chef James is an award-winning chef who holds a degree from New England Culinary Institute and trained in Nantucket (American Seasons), New York City (Park Avenue and Tribeca Grill), Santa Fe (The Coyote Café), Paris, France (Guy Savoy), and London, England (The River Café).

His “Ozark Plateau Cuisine TM,” has been lauded from the New York Times to Bon AppetitMagazine.

Chef James was named as one of the “Rising Star Chefs of the 21st Century” by the James Beard Foundation. He is the author of two cookbooks Cuisine of the Creative (James Beard
Nomination for Best Cookbook of the Year 1999) and A Tuscan Seduction.


Michael Kramer

Jianna
Greenville, SC

Chef Michael Kramer got his first taste of the culinary world when he got a job at a restaurant to pay for his surfing hobby. He graduated from the California Culinary Academy in San Francisco and returned to Los Angeles to work at Wolfgang Puck’s Spago. 

Michael has cooked in Dallas; Charleston; Houston; and Greenville, SC. As Executive Chef, McCrady’s in Charleston received the AAA 4-Diamond award, was one of Esquire’s “Best New Restaurants” and Charleston Post and Courier’s “Restaurant of the Year.”
As Executive Chef, Voice restaurant in Houston was one of Esquire’s “Best New Restaurants” and one of Travel and Leisure’s “50 Best New Restaurants in America.” 

Michael will open a new Table 301 restaurant, Jianna, in early 2017. The concept is Italian and will feature housemade pastas, modern Italian fare and freshly shucked oysters.


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Tory McPhail

Commander's Palace
New Orleans, LA

Tory McPhail hails from Ferndale, WA. McPhail attended Seattle Community College and received an ACF-accredited degree in culinary science. Compelled by New Orlean’s history, soul, and Mardi Gras, at just 19, he was hired by Commander’s Palace. He worked diligently through all 12 stations of the kitchen, honing his craft.

McPhail later worked at several culinary hot spots in Palm Beach, the Virgin Islands, Michelin-starred L’Escargot in London and the Michelin two-star Picasso Room.
In 2000, McPhail returned to the Commander’s family as executive sous chef at Commander’s Palace Las Vegas. He returned to the original Commander’s Palace as executive chef in 2002.

A James Beard Rising Star Chef and Best Chef South winner, McPhail was named one of the best chefs in the country by TheDailyMeal.com, and as one of Saveur’s inaugural “Tastemaker Chefs”; he co-authored Commander’s Wild Side; and has served on  the  Nutrition  Advisory  Board  for  Cooking  Light.


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Deb Paquette

Etch | etc. 
Nashville, TN

Deb Paquette has been a fixture in Nashville’s ever-growing food scene for more than thirty years. Now chef-owner of Etch (downtown) and etc. (Green Hills), Paquette has won countless awards and accolades. From her time at the Culinary Institute of America to her 13-year run at Gourmet’s “Top 60” restaurant, Zola, to today, diners have flocked to her big, bold flavors and return time and again for her next globally-inspired dish.
 
Ranked #1 in Nashville by Zagat and with a long list of “best of” mentions, Etch endures as one of the essential restaurants of the Southern city.
 
Deb opened etc. in Nashville’s Green Hills neighborhood in 2016 as a smaller, more intimate version of Etch, etc. boasted a swanky vibe with the signature bright flavors and layered dishes that made Paquette a household name.


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Thierry Rautureau

Loulay Kitchen & Bar | Luc
Seattle, WA

Chef Thierry Rautureau is the Chef/Owner of Luc and Loulay Kitchen and Bar in Seattle. Trademarked as “The Chef in the Hat,” Rautureau was born in the Muscadet region of France.  His parents were farmers and the family cooked only what they grew.  This has been his main influence for his local, seasonal and sustainable food style culture within his restaurants.

Chef in the Hat has won numerous awards and has been featured in many national shows such as Top Chef Masters and Top Chefs.  You can hear him on “Seattle Kitchen Show” on KIRO 97.3 FM, alongside Chef Tom Douglas.  When asked about his passion Chef in the Hat answers; “I love teaching people how easy cooking can be and how healthy your cuisine can become by simply being aware of what is in season locally.”  Get your glass of wine ready and let’s start cooking!”


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Michael Smith

Michael Smith | Extra Virgin
Kansas City, MO

Born in South Dakota, Chef Michael Smith developed a passion for cooking at an early age and honed his skills in Nice, France and Chicago’s Charlie Trotter’s, among others, before assuming the helm of Kansas City’s revered The American Restaurant
as Executive Chef and Corporate Chef in 1994. As one of Kansas City’s James Beard Award-winning chefs and proprietor of two popular Kansas City Crossroads Arts District restaurants, which opened in 2007 at 1900 Main Street, Chef Smith is regarded for his innovation, use of artisanal products, attention to detail and inspiration gained from world travel.

Drawing on a wealth of experience, Chef Smith showcases high quality, meticulously sourced ingredients, much of it from local producers and purveyors, in the cuisine served at Michael Smith Restaurant and Extra Virgin. A culinary philanthropist, he generously gives back to the city that enthusiastically
supports locally owned restaurants.


José Gutierrez 

River Oaks Restaurant
Memphis, TN

Chef José Gutierrez’s exceptional culinary creativity can be traced to his French heritage with Spanish roots and Southern influences. Chef José has been a Memphis resident for more than 30 years and hence, is a true Southerner. José studied at the Professional Culinary School in Manosque, France, worked under the direction of several esteemed chefs, and then trained with the celebrated chef Paul Bocuse, creator of Nouvelle Cuisine.

José then move to Houston to serve as chef de cuisine at Restaurant de France at the Meridien Hotel. In 1982, he began what turned out to be a distinguished, unparalleled 22-year career at the Peabody Hotel’s Chez Phillipe. 

In 2005, chef José opened Encore Restaurant and Bar. Five years later he joined River Oaks restaurant, which he and his wife, Colleen, now own. Chef José has expertly guided River Oaks to its status today as one of Memphis’ premier eateries. Chef José is one of only 66 Master Chefs in the country.

In addition to Food & Wine’s Best New Chef award in 1990, Chef Jose received the Master Chef of the Year designation in 2011 and Chef of the Century by the American Academy of Hospitality and Sciences in 1998. 
 


Wally Joe 

Acre
Memphis, TN

Chef Wally Joe was born in Hong Kong and raised in Cleveland, Mississippi. Wally studied banking and finance at the University of Mississippi but was ultimately drawn back to a career in the kitchen as chef de cuisine at KC’s, his family’s restaurant in Cleveland, where his attention to detail and obsessive quest for quality garnered rave reviews. KC’s is the only AAA 4-Diamond Award winning restaurant in the state of Mississippi.

Wally has been featured in Food Arts, Southern Living, Bon Appétit, Esquire, Indulge, USA Today and Chef. He is one of 20 chefs featured in the Discovery Channel series, “Great Chefs of the South.” 

In 2002, he opened the now defunct Wally Joe Restaurant with numerous accolades. In 2011, Wally Joe and Andrew Adams opened Acre which has continuously been viewed as one of the top restaurants in Memphis.


Andrew Adams 

Acre
Memphis, TN

For many chefs, the jump into the culinary professions comes as a second career – often by accident. But Chef Andrew Adams saw chef whites in his future from a least age 8, when he told his dad on video that he was going to be a chef when he grew up.

Andrew started as an apprentice at the nationally renowned KC’s restaurant in Cleveland, MS. He graduated from the prestigious Culinary Institute of America (CIA).

Andrew worked at Commander’s Palace in New Orleans then took a position at a Relais & Chateaux property in Whitehouse, NJ. Andrew returned home in 2002 to help Wally open his eponymous restaurant as Chef de Cuisine.

In 2011, Andrew collaborated with Wally to open ACRE in Memphis, TN.


Erling Jensen 

Erling Jensen, The Restaurant
Memphis, TN

Chef Erling Jensen was born in Frederikshavn, Denmark, and started cooking at the tender age of 14. He has cooked in Washington, DC, Miami, and Memphis where he was hired over the telephone after calling from an ad in the New York Times. 

Under Jensen’s hand, La Tourelle was voted Memphis’s “Best French Restaurant” several years in a row. 

In 1996 Jensen opened his eponymous, award-winning Erling Jensen, The Restaurant, named Best Restaurant in Memphis several years in a row.  Chef Jensen has been featured in Food & Wine, Southern Living, and Virtual Gourmet. Erling has been invited and has cooked twice at the James Beard House and in 2000 was named "Distinguished Restauranteur of the Year" by the Memphis Restaurant Association.


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Konrad Spitzbart

The Peabody Hotel
Memphis, TN

Originally from Austria, Chef Konrad comes to Memphis by way of a string of 5-star pastry kitchens in Mackinac Island, Detroit, Beverly Hills, and Memphis.

In 2009, he led a pastry team from The Peabody that competed in “Food Network Challenge: Giant Gingerbread Houses,” and won.

Today, Chef Konrad still relies on the basics he learned early on. “The fundamentals are most important,” he says. “Everything, even the latest pastry trends, comes from the basics. Everything new is derived from something else.” Even peanut butter and banana Elvis cakes.


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Andreas Kisler

The Peabody Hotel
Memphis, TN

Chef Andreas Kisler brings a passion for innovative, creative cooking as well as European grace and style to the “South’s Grand Hotel” and its signature fine dining restaurant Chez Philippe.

Chef Andreas is a native of Austria and has cooked in Vienna, Paris, New York, Manhattan Beach, Beverly Hills, and Memphis. 

In 1984, he was voted one of the 13 Best Chefs in New York. He is the author of the cookbook, Viennese Cuisine: The New Approach , has cooked at the James Beard House, and has been featured in many publications, including Gourmet, Food Arts, USA Today, Art Culinaire, and Buzz Magazine. 

Chef Andreas received the five star diamond from the Academy of Hospitality Sciences and is a current member of the James Beard Foundation and the American Institute of Wine and Food.


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Russell Casey

Bounty on Broad
Memphis, TN

Russell Casey started working in kitchens as a dishwasher at the age of 14. After bussing tables through high school, he quickly realized that the back of the house was where he wanted to be. After working in the industry through college, he continued to pursue his passion for cooking around the country. He cooked in New Orleans and dedicated more than a decade learning from the best chefs. Leadership, fairness, and passion continue to drive Russell forward. “There is always something to learn and success does not come with one good service. It comes with a lifetime of good services.”


Valarie Hall

Ridgeway Country Club
Germantown, TN

Valarie Hall’s culinary interest was sparked as a child following her father around the kitchens of prestigious hotels like the Boca Raton Resort and Club and Atlantic City's Taj Mahal. In her teens she worked in her family's restaurants in Delray beach and Boca Raton. At 18 she relocated to Hollywood where she spent seven years at the five-star, five-diamond Four Seasons Beverly Hills Hotel. She then moved to northern California to the world famous Pebble Beach Resorts. 

While at Spanish Bay she teamed up with Chef Arturo Moscoso of Peppoli restaurant. During her eight years with Arturo she developed a passion for Italian cuisine. Moving back to Memphis as the Executive Sous Chef at Ridgeway Country Club and was promoted to Executive Chef 16 months later. At RCC she creates classic southern comfort dishes for the membership using the finest local products, along with the freshest seafood from Hawaii to the Caribbean, and quality steaks from Chicago to New York.


Cullen Kent

Café Society
Memphis, TN

Cullen Kent was born and raised in Beaumont, Texas.  He received a B.A. in political science from Rhodes College in Memphis. 

Following college Cullen worked at the Mobile four-star restaurant, Brennan’s of Houston.  He then moved to France and attended the famous Le Cordon Bleu in Paris.  Cullen graduated with the Grande Diplome de Cuisine et de Patisserie with top honors.

Cullen worked at Restaurant Apicius (Michelin two-star) under chef Jean-Pierre Vigato.  Returning to Memphis, Cullen worked under French Master Chef José Gutierrez at Chez Philippe (Mobile four-star) in the Peabody Hotel. 

Cullen left Chez Philippe to take over as Chef de Cuisine at La Tourelle, Memphis’ oldest fine dining restaurant, which received 3+ star ratings from the Commercial Appeal and Memphis Magazine.  As chef, and in 2007 as owner, at Café Society his French Country-style cooking has been featured in Memphis Magazine, USA Today and various other local media.


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Bill Kloos

Frost Bake Shop
Bartlett, TN

Frost Bake Shop is a “real” bakery in the old-fashioned sense of the word. No commercial cake mixes, frostings from a bucket or any of the other pre-formulated products that allow almost anyone to produce baked goods. Rather, unique, proprietary recipes combined with high-quality raw ingredients create desserts that customers find irresistible.

Started in 2004 as All American Sweets, the company’s early sales were to restaurants and delis in the Memphis area. Customers quickly noticed the unrivaled product quality and the company became the primary cake supplier to food and beverage locations throughout the city. In 2013 the company opened its first retail location in East Memphis, and will soon add a second in Collierville.


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David Krog

Interim Restaurant
Memphis, TN

Born and raised in Tampa, Chef Krog worked in several Memphis kitchens before enrolling in the Memphis Culinary Academy.  He apprenticed at La Tourelle and went on to be the Executive Chef at Madidi in Clarksdale MS.   

Returning to Tennessee in 2005, David has cooked at Bari, The Tennessean, Erling Jensen, Terrace at River Inn and is currently the Chef de Cuisine at Interim.  Chef Krog is the recipient of several awards such as the Great Southern Food Festival Best New National Chef 2001, and the United Cerebral Palsy Silver Spatula Award for Best Appetizer.  He has been featured in Southern Living, Bon Appetit, Food and Wine, At Home Tennessee, the Commercial Appeal, Memphis Flyer, and New York Magazine.


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Franck Oysel

Interim Restaurant
Memphis, TN

Born and raised in France, Franck has been working in classic French pâtisserie with Master Chefs since he was 15 years old. Franck has cultivated a rich passion for sharing the culinary arts — by teaching others — as well as producing refined and balanced products. In 2006 Franck became the Executive Chef de Pâtisserie with a Master Chocolatier at one of the popular pâtisseries in the Jura region of France, Aux Plaisirs Sucrés. In 2014, Franck moved to America, following the love of his life, an American who taught English in France and volunteered at the pâtisserie. Franck is the executive Pastry Chef at Interim where the importance of producing high quality dishes that appeal to all of the senses is emphasized.


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Jonathan Magallanes

Las Tortugas
Germantown,TN

Jonathan Magallanes grew up in Memphis and Mexico City, spending time in both cities through his formative years. He is a self-taught chef, learning technique and recipes from his father, and from extensive international travel and self study. His passion is for fresh, bright, colorful food with big flavors and meticulous presentation. He is the owner of Las Tortugas Deli Mexicana and proud to be part of the Memphis Food and Wine Festival.

www.delimexicana.com 


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Spencer McMillin

Culinary Consultant
Sysco Memphis
Memphis,TN

Chef Spencer McMillin began his culinary career in 1983 as a dishwasher in a family-owned Italian restaurant in Franklin, Massachusetts to finance a middle-school exchange program trip to Meaux, France. In 1994, after dropping out of college, Spencer chased his dream of becoming a chef by working as a garde manger cook at Chez Philippe at The Peabody Memphis for French Master Chef José Gutierrez. From there, he went on to run many local Memphis kitchens as chef including: Café Samovar, River Terrace, E.J.’s Brasserie, and The Crescent Club. In 2006 Spencer moved into culinary education, first at Viking Cooking School and then at L’Ecole Culinaire. He is a personal chef for Mike Conley Jr., veteran point guard for the Memphis Grizzlies Basketball team and a culinary consultant for Sysco Memphis.

www.syscomemphis.com 


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Patrick Reilly

The Majestic Grille
Memphis, TN

Chef Patrick Reilly is a native of, and received his professional culinary education in Dublin, where he apprenticed at the Guinness Headquarters. Patrick trained in London at the Michelin-starred Inigo Jones. Patrick has cooked and run restaurants in New York, Boston, and Orlando.

Reilly moved to Memphis in 2001 to oversee the Gibson Beale Street Showcase, a 1,000-seat catering operation. Reilly opened The Majestic Grille in 2006. The Majestic Grille and Chef Reilly have received accolades including multiple Best Chef and Best Restaurant nods from Memphis Magazine and Memphis Flyer and a 2012 Congressional Proclamation honoring his leadership in the culinary and business communities.

As President of the Memphis Restaurant Association (2013, 2014), Reilly was instrumental in facilitating changes in the Memphis food landscape, including food truck legislation, representing Memphis in the NRA’s ‘Day on the Hill,’ and increasing the MRA’s role in local, regional and national government.


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Phillip Ashley Rix

Phillip Ashley Chocolates
Memphis, TN

Designer chocolatier Phillip Ashley Rix has developed an international following for his wildly imaginative chocolates which are sought out by celebrities, events, and major corporations. His designer chocolates are also sold by national luxury retailers Neiman Marcus and Horchow.

Phillip Ashley Rix has been named one of the Best Chocolatiers and Confectioners in America by TasteTV and in 2017 added to the ranks of Master Chocolatier by the International Chocolate Salon.  He was recognized by Forbes Magazine’s as a “Real Life Willy Wonka” and Local Palate as the “Memphis King of Chocolate.”  The self-taught chocolatier hosted the Taste of the Delta at The James Beard House in New York City. Additionally, Phillip Ashley Chocolates were the official chocolate of the 2016 Grammy’s Celebration® and 2016 Oscars Salute®.


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Nick Scott

Alchemy
Memphis, TN

A Tennessee native, Scott’s passion for the restaurant industry began while working as a dishwasher at the age of 15. Prior to Purchasing Alchemy in 2016, he cooked at Flight Restaurant and Wine Bar, Fleming’s Prime Steakhouse & Wine Bar and Bluefin Edge Cuisine & Sushi Lounge. During his tenure at Bluefin, the restaurant was awarded “Best Japanese” and “Best Sushi” by Memphis Flyer and Memphis magazine. Scott also honed his international culinary skills at Memphis’ Do Sushi Lounge, Stella Restaurant, and Wally Joe Restaurant. Driven by creativity and industry trends, Scott aims to deliver a unique culinary experience with each dish he creates.


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Ben Smith

Tsunami
Memphis, TN

Voted “Restaurateur of the Year” in 2010 by Memphis Restaurant Association, Ben Smith is the owner and executive chef of the award-winning restaurant Tsunami. Born and raised in Memphis, Ben is well known for an innovative culinary style influenced by his extensive travels in the Pacific Rim. 

Ben graduated from the Culinary Institute of America and has cooked in San Francisco, Tahiti, New Caledonia, New Zealand, Australia, and Hawaii.

Ben opened Tsunami in 1998. Tsunami was voted Best New Restaurant in 1998 and has been included in the Best Seafood category in Memphis Magazine and Memphis Flyer reader polls every year since its inception, with other categories of recognition including Best Restaurant, Best Chef, and Most Creative Menu. Ben is the author of the Tsunami Cookbook and served as a full-time Chef Instructor at L’Ecole Culinaire from 2010 to 2012.


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Ryan Trimm

Sweet Grass | Next Door | Sunrise
Memphis, TN

Chef Ryan Trimm was in born in Pittsburgh, PA. He moved to Memphis at the age of twelve and went on to study English and Business at Ole Miss. Ryan has cooked in Pittsburgh, Oxford, MS; and Charleston. He attended Johnson and Wales and considers his years spent at S.N.O.B. the most influential in his career.

Ryan moved back to Memphis in 2005 to work at the Grove Grill. Ryan opened Sweet Grass in 2010. The following year he opened Sweet Grass Next Door. Chef and his staff focus on traditional southern ingredients, whole animal butchery, fresh local vegetables and fruits, and well sourced seafood. 

Sweet Grass has won Best New Restaurant and Best Bar in multiple Memphis publications. The restaurant has been acclaimed in USA Today, Delta Sky Miles, New York Times and National Geographic Travel. Ryan was nominated for Food and Wine’s Peoples’ Best New Chef 2011.


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Nick Vergos

Charlie Vergos’ Rendezvous
Memphis, TN

Nick Vergos carries on the tradition started by his father at the iconic Rendezvous in Memphis. In a basement restaurant that began in 1948, the Rendezvous has been serving pork ribs — with a vinegar wash – spiced with dry rub, based on a Vergos’ family Greek chili recipe.

Nick loves carrying on his father’s traditions. He is considered the best cook in the family and has been honored to cook at the James Beard House, twice.


A trendy Brooklyn establishment gets a signature look.

 

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Guy Savoy

Paris Flagship Restaurant:
Restaurant Guy Savoy

Parisian Restaurants: Les Bouquinistes, Atelier Maitre Albert, La Butte Chaillot, Le Chiberta

2nd Flagship Restaurant: Restaurant Guy Savoy, Caesars Palace, Las Vegas, USA


 

Guy Savoy was born into a world where food and its evolution into cuisine mattered.  Growing up in Bourgoin-Jallieu, near the gastronomic epicenter of Lyon, France, he was surrounded by a culinary culture where seasonal food products were a part of everyday life and great food was the norm, not the exception.

“When I was a child, I immersed myself in gourmand sensations, and I have built my life as a chef upon them,” writes Guy Savoy in his second cookbook, Guy Savoy: Simple French Recipes for the Home Cook (Steward, Tabori & Chang, New York).

This attention to the “perfect” product and the terroir (land) from which it comes is the backbone of Guy Savoy’s cooking.  He takes flawless, seasonal items and enhances and embellishes with unparalleled technique and artistry.  The result: it is as if the food comes alive on the plate.

Guy Savoy’s professional journey started with the best and moved up from there. His auspicious beginning as an apprentice with the legendary Troisgros brothers set the tone for his culinary path.  He then went on to hone his skills and rise to prominence working his way through Michelin-starred restaurants including Lasserre, in Paris; The Golden Lion, near Geneva; The Oasis, on the French Riviera and in 1977 as head chef at Barriere de Clichy, in Paris.  In 1980, he opened his own restaurant, RESTAURANT GUY SAVOY, on the Rue Duret in Paris where he won his first Michelin star only one year later.

In 1987, Guy Savoy moved his restaurant to its current location, just a few steps from the Arc de Triomphe, where he quickly established himself and his restaurant as two of the world’s most valued culinary treasures.  At RESTAURANT GUY SAVOY, the dining experience is a perfectly orchestrated symphony of impeccable service, exquisite ambiance, remarkable wine cellar and incomparable cuisine.  Its coveted three Michelin stars are widely recognized as the pinnacle in culinary achievement. 

Dining at RESTAURANT GUY SAVOY in Paris has been described “a sublime experience” by International Herald Tribune restaurant critic Patricia Wells (October 6, 2000); the Herald Tribune ranked the restaurant No. 6 among the Top Tables in the world (January 17, 1994).  In addition to peak ratings in the Gault Millau, Bottin Gourmand, Pudlowski and Lebey guide books, the restaurant also has been ranked among the Top 7 in the world by The London Evening Standard, the London Independent and Le Figaro newspapers.  In addition to extensive media coverage in France and England, culinary kudos and feature stories about Guy Savoy have run in Spain, Portugal, Holland, Japan, the United States and other international outlets.

In 1997, Guy Savoy himself was honored with an entry into the prestigious Larousse Encyclopedia and in 2000, received the Legion d’Honneur, France’s highest honor.  In 2002, the same year that he received his third Michelin star, his French colleagues paid their highest tribute to Guy Savoy by naming him Chef of the Year.

Guy Savoy has four other Parisian restaurants: Les Bouquinistes, Atelier Maitre Albert, La Butte Chaillot and Le Chiberta, which earned its first Michelin star after only six months of operation.

The May 2006 launch of RESTAURANT GUY SAVOY Caesars Palace, Las Vegas, was one of the most eagerly anticipated restaurant openings in the United States.  This intimate fine-dining venue is located on the second floor of the resort’s luxury Augustus Tower, part of the Forbes 4-star Laurel Collected, and seats approximately 75 guests.  Guy Savoy and Caesars Palace hired Jean-Michel Wilmotte, the highly celebrated architect and designer responsible for the re-design of his Paris location, in order to perfectly recreate the elegant and sophisticated design elements of the original RESTAURANT GUY SAVOY.  Guy Savoy hand-selected their opening team at Caesars Palace, which includes long-time co-workers with exceptional international experience.

Guy Savoy brings a life-long passion for food and fine dining to his RESTAURANT GUY SAVOY Caesars Palace Las Vegas.

In 2015, Guy Savoy launched his second restaurant at Monnaie de Paris, the old Paris mint.