Dean is a native New Orleanian who resides in Marietta, Georgia. He apprenticed at the 5 star Royal Sonest Hotel in the heart of the French Quarter in New Orleans. He was able to hone his skills and took his first executive chef position at the House of Blues in New Orleans. While at the helm, he was able to work with chefs Sam McCord, Emeril Lagasse, Paul Prudhomme, Susan Spice, Frank Brightsen and Greg Sonnier. Dean has been fortunate to appear on TV cooking for Dan Akroyd and did numerous cooking stints on AM news tv and a Saturday MOrning spot on a local tv show.
Executive Chef Chuck Subra Jr., is a native Louisianan infusing New Orleans cuisine with global influence. His flawless execution of creative Cajun cuisine makes his restaurant, La Cote Brasserie, an exciting New Orleans dining experience.
As Chef de Cuisine at BACCO, Chef Chris worked under the direction of Executive Chef Haley Gabel, contributing his creativity, talent, and extensive knowledge of the hospitality industry. During this time, BACCO was named one of New Orleans' best Italian restaurants by Brett Anderson in the Times-Picayune, and was voted Best Italian Restaurant by the readers of Where Magazine four years in a row.
Matt Eoff has been cooking professionally for 21 years and learned his skills on the job. Matt has been employed at Convict Lake Restaurant since 1990 and has been the head chef since 1992.
The restaurant has recieved AAA 4 Diamond award rating. Matt represented the California state board of tourism in 2001 on a tour of Australia & New Zealand and has cooked for several high level political officials, celebrities, movie stars.
A native of Antwerp, Belgium, Chef De Busschere studied his craft at Ter Groene Poorte in Bruges, Ter Duinen in Koksijde and received a culinary master’s degree from ACEBE in Antwerp. During his education at ACEBE, he apprenticed under Chef Harry Van Rooij and Chef Ivo Van Geel at de Kleine Barreel, a Michelin one-star rated restaurant in Antwerp. Upon completion of the apprenticeship, he became chef de partie and then chef de rottisseur at de Kleine Barreel before leaving to pursue a sous chef opportunity at Brasschaat Country Club in Brasschaat, Belgium.
Darrell began cooking at his best friend's family restaurant in Arcadia, California, a suburb of Los Angeles when he was sixteen. After several years of working there, he enrolled in a small cooking school and within a week, he knew he had found his calling in life. The head chef saw something in him and sent him to the Century Plaza Hotel and Tower to do a formal ACF apprenticeship. He thrived during the three years of training under Master Chef Raimund Hofmeister, CMC. The training was hard but his love of cooking grew and the passion has been with him ever since.
Born and raised in Colorado, Chef Mike has been immersed in Rocky Mountain cuisine and lifestyle his entire career. As an avid skier and mountain biker, Chef Weist spent many years in the picturesque ski town of Telluride, Colorado. He worked as the Executive Sous Chef for the critically acclaimed Allred's Restaurant. Under Weist's direction, Allred's was highly honored as one of the country's "Best new restaurants" by John Mariani and Esquire Magazine. He also led the Allred's team to a sold out benefit dinner at the James Beard House in New York City.
After a recent tour of Northern Italy, Chef James Malone was not only inspired by the food but made even more aware of just how much chefs in the United States have progressed in the last ten years…and many of the best markets and boutique producers out there as well. There appears to be a movement…and I would have to agree…of even more determined and passionate chefs in America…with very thorough and truly inventive techniques. James Malone is proud to be part of the movement and proud of Staccato Restaurant in Bend, Oregon where he’s currently Executive Chef.
Chef Kate Rench, like many great chefs I know was an artist before she began to pursue the art of fine cuisine. After earning her degree in fine arts, she worked in kitchens to support her career as a sculptor, and she tells the story of how she was day standing in Boulder Colorado’s Mountain Sun Pub and Brewery flipping burgers one day and it struck her that she could satisfy her passion for creativity with the culinary arts!
Host, Tim Creehan, was named one of the youngest and most accomplished Certified Executive Chefs in the US by The American Culinary Foundation. He possesses a zest for life, extraordinary talent, an enormous joy in sharing his love for cooking with others and a driving commitment to give back. At 41, he is a restaurant owner, Certified Executive Chef, author, teacher, inventor, and dynamic entertainer.
