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Live Auction Participants Chris Banovich, North Tahoe Catering Company and Bano's Ice Works Gary Bulmer, Hey Chef! Elsa Corrigan, Mamasake Douglas Dale, Wolfdales Jason Di Guilio, Wild Goose Mark Estee, Campo Guy Frenette, Moody's Bistro & Lounge Ruben Garcia, The Ritz-Carlton, Highlands Lake Tahoe David Lutz, Evergreen Billy McCullough, Dragonfly Roberth Sundell, Martis Camp Scott Yorkey, Jake's on the Lake |
Silent Auction Participants Ben "Wyatt" Dufresne, PlumpJack Cafe Jason Friendy, Resort at Squaw Creek Rusty Johns, West Shore Café Lee Kresy, Sunnyside Resort Tom Marrin, Full Belly Deli & Moody's Catering Andrew Shimer, Christy Hill Lakeside Bistro David Smith, Cottonwood Restaurant Grog Verbeck, Hey Chef! Julia Walter, River Ranch Lodge |
Chef Bios
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Chris Banovich, Chef, Master Sculptor, Owner, North Tahoe Catering Company and Bano's Iceworks Living in the Tahoe area for over 20 years, Chris continues to provide award winning dining and ice sculpture events. Chris began his culinary career attending the California Culinary Academy in San Francisco while working with local chefs Bradley Ogden, Steve Simmons, Jeremiah Tower and Stephen Silva. As a Bay Area native, Chris has always believed in fresh, fun and sustainable fare. Following Culinary school, he has held Chef positions at Tourelle Café and Aloha Pacific Cruise Lines in Hawaii, Royal Gorge Wilderness Lodge, opening team Executive Sous Chef /interim Executive Chef at the Resort at Squaw Creek, and Executive Chef at Northstar at Tahoe assembling one of the North Shore`s first sustainable and natural restaurants, True North. While owning Bano`s Iceworks and North Tahoe Catering Company, he has won numerous Gold Medals for best ice sculpture, best food and wine pairing, best food, and most recently 2009 Best Dessert and Judges and People`s Choice pairing. Chris is also the only competitor to win the Tahoe Iron Chef Blazing Pans twice. His Personal Chef and catering services have been featured on recent Travel Channel shows showcasing the professionalism, exemplary product and great service Chris has brought to the Tahoe area. Look out for AskChefChris.com, our web catering resource. Changing the way the world will cook from now on. |
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Gary Bulmer, Chef, Hey Chef! Chef Gary was a true Truckee local for 21 years, has been a chef for three decades and founded Truckee's well known Earthly Delights as a catering company in 1985. Since 1995, Hey Chef and Gary have worked together to create delicious menus for clients in and around Lake Tahoe. In 2000 Chef Gary created the first Best of Tahoe Chefs Dinner along with Billy McCullough as a fund raiser for Breast Cancer. For the past four years Chef Gary was a Culinary Expert for Williams-Sonoma at their flagship store at Union Square in San Francisco. He was their demonstration chef and cooking class instructor; he also hosted such notable chefs as Thomas Keller, Gary Danko and Charles Phan as well as Food Network stars like Tyler Florence and Giada De Laurentis. Currently he is catering both in Tahoe and the San Francisco Bay Area. He is extremely pleasant, personable and engaging both in and out of the kitchen. |
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Elsa Corrigan, Chef, Owner, Mamasake
Elsa Corrigan grew up in the Bay Area and skied in Tahoe since age 6. Passionate about the outdoors, travel and food she has lived in the Tahoe area for twenty years. Graduate of the California Culinary Academy in San Francisco, she has experience in restaurants in San Francisco, Napa Valley, London and Tahoe. Her present restaurant Mamasake in the village at Squaw Valley opened in the summer of 2002. Her cuisine is an eclectic combination of her experience with Italian, Mexican, and Japanese foods. Mamasake has received various awards including "Best Atmosphere" and voted Best of North Tahoe sushi by Sierra Sun and Tahoe World readers as well as Best Sushi by Tahoe Quarterly. Elsa participated in The Sushi Masters competition in Sacramento with 5 other sushi chefs and received three bronze awards. In 2009 at the Autumn Wine and Food Festival, Elsa won the Judges Choice gold medal for pairing of food and wine and the Silver medal for Best Food. Also in 2009 Sacramento KCRA viewers voted Mamasake 1st place for best Asian in the Greater Lake Tahoe Region. |
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Douglas Dale, Chef, Owner, Wolfdale's
Douglas Dale is the Chef and Owner of Wolfdale's where the blend of the West and the Far East flavors create "Cuisine Unique". In 1975 Douglas studied cooking under Chef Hideko Matsuura-san of Mineji. He graduated from Antioch University in Ohio in 1976, and in 1977 apprenticed under Chef Hiroshi Hayashi of the Seventh Inn, in Boston. Douglas first opened Wolfdale's in Homewood, California in 1978 with his brother, sister, and her husband. In the fall of 1986 the restaurant, now owned by Douglas and his wife Kathleen, relocated to its current site in Tahoe City's oldest and most historic building. On several occasions Wolfdale's has received the highest rating of 3-star award from San Francisco Chronicle's food critics as well as numerous other awards and praised reviews. |
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Jason Di Guilio, Wild Goose
Raised in the Bay Area, Jason's pursuit of cooking began at the age of 14. His love of mountains drew him to the Sierra Nevada Mountains and in 1999, at the age of 25, Jason opened his own restaurant - Sweet Loraine's, in down town Quincy, CA. Jason sold his restaurant in 2005 and moved to Mammoth Lakes, CA to become the Chef/Assistant Manager of Parallax and mid-chalet, McCoy Station. After the 05/06 ski season, Jason accepted a position as Sous Chef for Restaurant Lulu in Mammoth Lakes, and two years later he became Executive Sous Chef for White Bark at the Mammoth Lakes Westin Monache Resort. Jason now lives in Truckee, CA and is Chef de Cuisine/Assistant Director of Food & Beverage for the Tahoe Mountain Club. His venues include Wild Goose and Schaffer's Camp. |
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Ben "Wyatt" Dufresne, Executive Chef, PlumpJack Cafe
Ben "Wyatt" Dufresne began his career in the culinary arts as a teenager working at a fish market in New York. Discovering his fascination in the natural sciences, he graduated from Bates College in Maine with a double degree in biology and environmental studies. After interning with an organic vegetable farm, Ben spent a year developing his cooking skills in Colorado. He found his niche when he moved to Lake Tahoe in 2002 and began his culinary career at PlumpJack Cafe. Dufresne then expanded his culinary palate while serving as a chef in a number of well-known Lake Tahoe destinations, including West Shore Cafe and LuLou's Restaurant. In 2010 he came full circle as the new Executive Chef at Plumpjack. His love for science and nature helps balance his cooking techniques between cutting edge styles to classic favorites with keen attention to local organic produce. |
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Mark Estee, Executive Chef, Owner, Campo
Mark began his culinary career at the prestigious Johnson and Wales University in Providence, RI. His culinary credo is “fresh, simple, local, and seasonal.” Consequently, Mark has cultivated relationships with nearby farmers to ensure his kitchen always features the freshest seasonal produce available, planning his nightly menu based on items that may have only that morning been growing in a field or green house. Mark moved to the Lake Tahoe area 15 years ago from Boston, MA. He has worked for the Lone Eagle Grille and the Hyatt Lake Tahoe, Lahontan Golf Club, Moody’s Bistro & Lounge, Baxter’s Bistro & Lounge, Burger Me! and Moody’s Catering. Campo is his new spot in Reno where he will be back behind the stoves! Mark proudly serves on the Board of Project MANA among many other local and national charitable interests. |
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Guy Frenette, Chef de Cuisine, Moody's Bistro & Lounge
Guy began his career in Maine, where he began working at a Mexican restaurant to earn money for a new car. Ultimately, he moved to the West Coast and became a line cook at Aquerello in San Francisco, where he developed a passion for designing menus and dishes. He left Aquerallo to become a chef at Oliveto in 2000. An avid skier, Frenette wanted to move to Truckee to enjoy the outdoor lifestyle. After he met Moody's co-owner and Executive Chef Mark Estee at an Iowa appreciation dinner for pork farmers, he jumped at the chance to move to the mountains. Frenette's background working with whole animals at Oliveto made him a perfect fit for Moody's, where Estee specializes in his "Whole Hog" philosophy, using as much of the meat as possible rather than letting any go to waste. |
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Jason Friendy, Executive Chef, Resort at Squaw Creek Chef Jason brings a distinguished background in the culinary arts to Resort at Squaw Creek. Born in a small ski resort town in Pennsylvania's Poconos, Chef Jason was raised in a Hungarian and Italian family where food was an integral part of everyday life. A graduate of Johnson & Wales University with a degree in Food Service Management, Chef Jason has work for numerous top tier resorts and restaurants. His experience includes over 10 years working with Wyndham International Hotels and Resorts and in independent historic properties such as the Montauk Yacht Club in Montauk, New York, and Hotel Galvez in Galveston Island, Texas. He has also worked at the Hilton Parsippany Conference Center in New Jersey. However, it has been in mountain resort communities such as Aspen and Telluride where Chef Jason found his best lifestyle fit. He was executive chef at The Peaks Resort and Golden Door Spa, in Telluride, Colorado, and Chef Jason came to Resort at Squaw Creek from the prestigious Silver Tree Properties and Snowmass Conference Center in Aspen Colorado where he was Executive Chef. His current focus is crafting dishes at the forefront of current culinary trends using local organic farms and seafood sourced from sustainable fisheries. |
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Ruben Garcia, Executive Chef, The Ritz-Carlton, Highlands Lake Tahoe Chef Ruben Garcia completed culinary school in 1996 and began his professional career in New Orleans, at K-Paul's Louisiana Kitchen and then moved on to Galatoires Restaurant. His path and partnership began with The Ritz-Carlton in August 2000. In his tenure with The Ritz-Carlton, Garcia has held positions of Saucier and Sous Chef, New Orleans; Chef de Cuisine, Georgia; Banquet Chef and Executive Sous Chef, South Beach. In addition, he has assisted in the pre-openings of New Orleans, Grand Cayman and Moscow. The Ritz Carlton Highlands Lake Tahoe resort is a privilege and a very unique opportunity for Garcia and his family. With the support of his wife, Kim and son Liam he will continue to learn and accept new challenges and serve as the Executive Chef. Garcia believes that having creativity, passion and discipline as an approach to cooking is a guaranteed formula to success in this industry. These characteristics are evident in all areas of the Ritz-Carlton kitchens from the restaurants to the employee cafeteria. Garcia encourages the use of sustainable ingredients and supports local farmers and their products. This hotel marks the first Ritz-Carlton in the area and he feels that their product should reflect the energy and elegance that is Lake Tahoe. |
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Rusty Johns, Executive Chef, West Shore Café
West Shore Café is proud to announce their new chef as they kick off the Summer Season! Rusty Johns is looking forward to welcoming locals and tourists alike to the elegant West Shore Café, beautifully situated on the edge of Lake Tahoe. |
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Lee Kresy, Head Chef,
Sunnyside Resort
Chef Lee Kresy is the chef/partner at Sunnyside Restaurant and Lodge. Lee grew up in the bay area and started working in the restaurant business at the age of 17, and was managing kitchens at 18. Lee moved to Lake Tahoe in 1981 and helped open up Sunnyside Resort. Lee then worked at Squaw Valley for Mountain Host and managed 3 of their restaurants in the winter of 83, then moving on to Jakes on the Lake, Tahoe City as the chef for 4 years, then promoted to chef of Sunnyside one year after T.S. Restaurants purchased and rebuilt the restaurant and lodge. Lee has taken a number of classes at the Culinary Institute Of America At Greystone in NAPA valley, including flavor dynamics, charcutery, flavors from around the world, some classes taught by popular chefs such as Mark Miller and Rick Bayless. Lee's passion has always been about food and is always looking for new creative ways to prepare and present his culinary arts using as much sustainable and organic foods as possible. |
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David Lutz, Chef, Owner, Evergreen David is the Chef/Owner of Evergreen restaurant in Tahoe City. Opened with his wife Heather in 2008, Evergreen serves seasonal American cuisine with a focus on local and sustainable products. David is a San Francisco bay area native and while there worked at noted restaurants Postrio and the Lark Creek Inn. He studied at the Culinary Institute of America in Hyde Park, NY and spent time cooking in some of Chicago's best restaurants after graduating. After moving to Tahoe in 2003, David spent four years as Executive Chef with the Tahoe Mountain Club. In 2006, Bon Appetit magazine called his food at Wild Goose the best in Tahoe. A regular supporter of local chef's events, he won double gold medals at the 2006 Autumn Food & Wine Festival and is the 2009 Blazing Pans Mountain Chef Cookoff winner. |
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Tom Marrin, Chef/Owner, Full Belly Deli & Moody’s Catering Tom is the Chef/Owner of Full Belly Deli and Moody’s Catering in Truckee. Upon graduating from Northern Arizona University with a degree in Hotel and Restaurant Management, Tom landed in Tahoe where he completed the Hyatt’s Corporate Management Trainee Program for Food and Beverage. Always a food lover, it wasn’t long before Tom realized he belonged on the restaurant side of his degree. He honed his culinary skills as a chef for Tahoe Mountain Club, gaining most of his experience working at the Wild Goose under Executive Chef David Lutz. In 2007, Tom opened Full Belly Deli where he employs his fine dining training to blow away people’s notion of what a deli sandwich should be while delivering modern, seasonal twists on traditional Mexican/Southwestern food. In his short time on the local culinary scene, Tom’s contribution has been kindly recognized with a Silver Medal for Best Pairing at the 2008 Autumn Food and Wine Festival, North Lake Tahoe’s Best Deli, 2010 Truckee Chili Cook-off Grand Prize and People’s Choice Winner. 2011 will see Tom taking over ownership of Moody’s Catering where he will pair his vast catering experience with his unique culinary flair and flavor. |
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Billy McCullough, Chef, Owner, Dragonfly Chef Billy McCullough is the chef/owner of a Dragonfly Restaurant and Sushi Bar in Truckee and the chef/partner of Twenty Two Bistro in Squaw Valley. He founded the Best of Tahoe Chefs event with Gary Bulmer, which has raised money for local cancer causes for the last ten years. A graduate of The Western Culinary Institute, Billy gained his chops training under two of the areas top chefs- Douglas Dale of Wolfdales and Jean Pierre Doignon of Le Bistro. At Dragonfly, his unique blend of Asian Flavors with local, sustainable products was called "the first true Cal-Asian Restaurant' by Mike Dunne of the Sacramento Bee and won "Restaurant of the Year" from the Sierra Sun. At Twenty Two Bistro, he has spread his culinary style into "comfort food with a global flare" and has continued his quest to support the "Slow Food" movement by using sustainable, seasonal products. A bleeding heart philanthropist, Billy was named "Volunteer of the Year" by the Truckee Chamber of Commerce, "Citizen of the Year" by the local Interact Club, and was awarded "Vocational Person of the Year" and the "Paul Harris Award" from the Truckee Noon Rotary Club, where he is an active member |
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Andrew Shimer, Christy Hill Lakeside Bistro
Andrew Shimer brings extraordinary experience and a strong core in Mediterranean cuisine to Pacific Crest Grill at Bar of America. Andrew trained under some of San Francisco's top chefs at places like Jardenaire, Boulevard and Aqua. As Chef he ran the Waterfront Restaurant and Mezze in Oakland before returning to his roots in Tahoe City. Upon his return he ran Fiamma, a local Italian hot spot, before finally being lured over to Truckee's iconic Pacific Crest Grill at Bar of America. Here he keeps up their tradition of using local, sustainable, seasonal ingredients; bringing a technically updated approach to Mediterranean cuisine. Following his passion he makes as many products in house from house cured pancetta, duck prosciutto to assorted breads and sausages. Also maintaining an exclusive program with Trimmer Ranch where they receive a whole organic grass-fed cow at a time. Future endeavors include working with goat, the largest consumed meat in the world. |
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David Smith, Executive Chef, Cottonwood Restaurant David Smith has been Executive Chef at Cottonwood for thirteen years. With a BA from Skidmore College in New York, David went on to study under a number of excellent chefs from New York to Alaska before taking the lead position at Cottonwood. He brings a creative zest to a menu that can only be described as eclectic, featuring the best local, organic produce and sustainable meats and fish available. Nothing is out of bounds, and patrons are likely to find nightly specials that demonstrate his creativity and thoughtful experimentation. |
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Roberth Sundell, Executive Chef, Martis Camp Born in Stockholm, Roberth's culinary family history goes back two generations to his grandmother who was Garde Manger at the historic Swedish inn Ulriksdals Vardshus. He grew up enjoying big family dinners, home baking and the culinary traditions of Sweden. His subsequent career in culinary arts has taken him from Sweden to Britain to the U.S. Roberth began cooking professionally at the National Museum of Stockholm under Master Chef Orjan Klein from Restaurant KB, the first in Stockholm to receive a Michelin star. While at the museum he enjoyed unique opportunities to cook for the Swedish royal family and for a Nobel Peace Prize dinner. He then moved to Britain and worked as Chef de Partie at Bailey's, one of London's oldest hotels. During his tenure, he cooked for Prince Charles at Wimbledon Club. Upon moving to the U.S., Roberth worked as an Executive Chef for Noble House and appeared on several morning shows in Scottsdale, Arizona. He later moved to Los Angeles where he worked for two years as Chef de Cuisine under Guy Gabrielle and Remi Lamoue at Café Pierre in Manhattan Beach. In April, 2008 Roberth moved to Northern California as Executive Chef at Martis Camp. He currently lives in Truckee with his wife Andrea, who he met while on vacation in San Francisco, and their two boys London and Ashton. |
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Grog Verbeck, Private Chef, Owner, Hey Chef! Originally from Hyde Park, NY, Chef Grog trained at the original Culinary Institute of America as well as Le Cordon Bleu and La Verenne culinary academies in France. He served as a private chef in distinguished homes in Manhattan for over 20 years creating delicious menus for notable personalities and their guests. In 1996 he landed in Truckee where he and his wife started HeyChef!, a private chef and kitchen staffing service for personal, distinctive and effortless home entertaining. Chef Grog is traditional, gregarious, warm and skilled at high-end entertaining featuring cuisine from around the world. |
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Julia Walter, Executive Chef, River Ranch Lodge Julia Walter is the Executive Chef of the River Ranch. Her culinary background began at Johnson and Wale's in South Carolina, one of the nation's top culinary schools, where she graduated with high honors. As Executive Chef of the River Ranch since 2006, Chef Walter enhances the menu daily with local fresh and seasonal ingredients reflecting and setting current culinary trends. Stop by the River Ranch to enjoy some new menu items. |
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Scott Yorkey, Head Chef, Jake's on the Lake Scott Yorkey became Executive Chef at Jake's On The Lake in May of 2005. Since then, his influence on the menu has garnered many awards and praise from food lovers of all types. He and his culinary team daily transform fresh whole foods into delicious meals for the many patrons at Jake's. Scott enjoys the hustle and sass of a busy professional kitchen. After working in kitchens from age fourteen in San Jose, California, Scott pursued his gastronomic dreams by enrolling at Santa Barbara City College Culinary School. Upon graduation in 1999, he worked as Sous Chef in restaurants and hotels in London, Maui, and Santa Barbara. In 2005, Scott was awarded two gold medals and one silver medal at Lake Tahoe's 2005 Autumn Food & Wine Festival. He invites the fun-loving diner to share in the taste and energy which Jake's is famous for. |