2009 Sagebrush Classic Chefs
Read exclusive interviews with Sagebrush Classic chefs on the Sagebrush Classic blog.
JOSÉ ANDRÉS – chef/owner of THINKfoodGROUP – Washington, DC
Chef José Andrés is an internationally recognized culinary innovator best known for bringing both traditional and avant-garde Spanish fare to America. Andrés is the host of José: Made in Spain, the first major television series on American television to focus on Spain’s wine, food and travel.
Called a philosopher-chef by NPR, Andrés has drawn the praise of the public, the press and his peers for his vision, imagination and winning restaurant concepts. In 2007, José was inducted into the “Who’s Who of Food & Beverage in America” by the James Beard Foundation, making him one of only 191 members who received this prestigious recognition. In 2004 alone, Bon Appetit magazine named him Chef of the Year, Food & Wine included him in their 35 under 35 Tastemakers list, and Saveur included him on their Saveur100 list.
“Mr. Spain” has appeared frequently on TV, including numerous spots on The TODAY Show, a victory on the Food Network’s “Iron Chef America,” and an appearance on “The Late Show” with David Letterman. He has been profiled for “Chef’s Story” on PBS, Gourmet’s Diary of a Foodie and Bittman Takes on America’s Chefs. Andrés has been featured by NPR’s “All Things Considered,” Food Arts, USA Today and “FOX News Sunday” with Chris Wallace.
Andrés is chef/owner of THINKfoodGROUP, the creative team responsible for some of Washington’s favorite dining concepts: Café Atlantico, Jaleo, Zaytinya, Oyamel and the critically acclaimed minibar by josé andrés.
MICHAEL SMITH – Michael Smith & Extra Virgin – Kansas City, MO
A James Beard semi-finalist in 2009, Chef Michael Smith and his recipes have been featured in numerous publications both locally and nationally including Gourmet, Bon Appetit, Wine Spectator and Robb Report. Having loaned his face and name to a number of major ad campaigns, including those for Grey Poupon mustard, Vita-Prep Blenders, Kikkoman Products and the Wisconsin Milk Marketing Board, Smith continues to rank among the nation's most recognized and respected chefs. Smith has had success with multiple restaurant ventures, established a series of James Beard Foundation dinners, and planned events with celebrity chefs from all over the country.
MARK KIFFIN – The Compound Restaurant – Santa Fe, NM
Widely hailed as a leader in Southwestern cuisine, Chef Mark Kiffin creates seasonal, contemporary American dishes that combine the diverse culinary influences of the Mediterranean with those of the New World. Kiffin was named James Beard Foundation's "Best Chef of the Southwest” in 2005 and he has been recognized in Gourmet Magazine’s “Guide to America’s Best Restaurants.” Bon Appétit calls The Compound “One of the region’s best restaurants, showcasing Kiffin’s sophisticated brand of southwestern cuisine with Mediterranean accents.” The New York Times featured The Compound as a not-to-miss destination for excellent cuisine. Kiffin has co-authored four cookbooks and has appeared as a guest chef at numerous national and international food events, including Wolfgang Puck’s Meals on Wheels in Los Angeles and The Four Seasons and Regent Hotels in Singapore.
JENNIFER JASINSKI – Rioja – Denver, CO
If Larimer Square is Denver’s dining destination, consider Chef Jennifer Jasinski its star. Jasinski has appeared on CBS's “Chef on a Shoestring” and the Food Network's “Challenge: Ultimate Thanksgiving Feast.” Jasinski has worked for Wolfgang Puck, finds inspiration from other cooking greats such as Masaharu Morimoto, Anthony Keene and Eric Ripert, and mixes life experiences with her culinary studies to produce Rioja's Mediterranean-inspired menu. "Critics and diners are raving about Panzano's take on Italian," says USA Today.
ROBERTO DONNA – Galileo – Washington, DC
Born in the Piedmont region of Italy, Chef Roberto Donna's fervent mission is the promotion of authentic Italian cuisine. Chef Donna arrived in Washington, D.C. with a lifetime of cooking experience and education. His flagship restaurant, Galileo, immediately gained a passionate following in the DC metro area. In the 21 years since then, Chef Donna's Galileo and Laboratorio have received worldwide recognition. Chef Donna is a James Beard award-winning chef and has frequently appeared on television, including two appearances on “Iron Chef” on the Food Network.
TOM FLEMING – Preferred Restaurant Services – Dallas, TX
Chef Tom Fleming has achieved national recognition and awards for his culinary accomplishments at some of the world's best restaurants. A proven leader in the kitchen, Fleming has graced the pages of Bon Appétit, Southern Living, Gourmet, Esquire and USA Today, and has earned the James Beard Foundation's award for “Best New Restaurant.”
Fleming has been involved in successful restaurants around the world and is known for bringing menus to a new level of culinary excellence. Most recently he was the Executive Chef of Central 214 in Dallas. Chef Fleming is currently the Corporate Executive Chef for Preferred Restaurant Services, overseeing culinary operations and concept development.
KEN FRANK – La Toque – Napa, CA
Chef Ken Frank has spent more than two- thirds of his life in the kitchen. He was a celebrity chef in Los Angeles at the tender age of 21, when he made a name for himself as a grand master of French-California cuisine at La Guillotine. By the age of 24, he owned his own restaurant, the original La Toque on Sunset Boulevard, which he ran for 15 years. What have become standards in today’s finest restaurants—combining classic technique with the freshest local ingredients, constantly changing menus, and designing menus around a single ingredient such as truffles, garlic, or foie gras—Frank has been doing since the 1970s. Frank has always felt the importance of the food far outweighs the need for theatrics. "The trick is for food to always taste as good as it looks,” he says.
CATHY WHIMS – Nostrana – Portland, OR
Chef Cathy Whims has been serving Italian fare to Portlanders for years, first at Genoa, where she was executive chef, and now at her restaurant Nostrana, where “Many of the dishes offered are otherwise hard to find in this country, but are just what an Italian food connoisseur might crave,” according to Bon Appetit magazine. Whims has studied with Madeleine Kamman at the highly respected School for American Chefs, and with Marcella and Victor Hazan at their home in Venice. Nostrana has been named Restaurant of the Year twice by The Oregonian.
GAVIN McMICHAEL – The Blacksmith – Bend
Talent, opportunity and pure motivation have been the hallmarks of Chef Gavin McMichael’s 15 years of culinary experience. Rated one of the best new restaurants in the world by Condé Nast Traveler, McMichael’s Blacksmith Restaurant opened to immediate accolades from residents and tourists eager for an upscale, new American menu. McMichael’s formal education includes a marketing degree from the University of Texas and a degree from the School of Culinary Arts in Denver. He has worked alongside celebrity chefs such as George Pierre of Philadelphia’s Le Bec Fin and Todd English of Olives in Boston.
JACKIE LAU – Roy’s Restaurants – Honolulu, HI
Chef Jackie Lau began as a pastry chef at Roy’s Restaurant in Honololu, her first job out of culinary school. She quickly mastered Hawaiian fusion cuisine and became Chef de Cuisine; later Yamaguchi sent Lau to open his restaurants in Japan and Guam. Lau has participated in many prestigious culinary events including the Aspen Food and Wine Festival, The James Beard House and The World Gourmet Summit. She has had the opportunity to cook with some of the best chefs in the world, including Emeril Lagasse and Wolfgang Puck. Lau was featured on the TV series “Great Chefs of the World.”
GREG & MARY SONNIER – Gabrielle – New Orleans, LA
Chefs Mary and Greg Sonnier opened Gabrielle in 1992. Bon Appetit, Southern Living, Esquire, Travel & Leisure and Gourmet have recognized the restaurant many times nationally for its excellence in contemporary Creole cooking. In 1994, Food & Wine named Greg one of the "Top Ten New Chefs in America." Sadly, Gabrielle had to shut its doors due to damage from Hurricane Katrina. The Sonniers have each been featured on "The New Garde," a television series produced by Great Chefs Television Productions. They now own a beautiful catering and special events facility called the Uptowner located in the heart of New Orleans, and Mary has recently starting hosting a radio show program called "The Chef Show" on a local public radio station in New Orleans.
MATT NELTNER – Deschutes Brewery – Bend, OR
Deschutes Brewery’s Executive Chef Matt Neltner uses only the finest ingredients in the production of the food. The emphasis is on fresh and handcrafted products with everything possible made on premise including the sausage, breads and mustard. Even the burgers come from freshly-ground, locally-farmed Borlen Cattle Company beef raised on Deschutes Brewery's spent grain and hops.
MATT MULDER – Broken Top Club – Bend, OR
An expert in molecular gastronomy, Chef Matt Mulder creates marvelous, one-of-a-kind dishes like fruit-infused caviar. Chef Mulder's creativity and consistent culinary adeptness drove the success of his Bluefish Bistro, a seafood and new American hotspot for Bend foodies that drew rave reviews. Now Chef Mulder serves up his creativity in sweet, tangy and savory forms for upscale guests at the exclusive restaurant at Broken Top Club.
SCOTT NEUMAN – ¡OBA! Restaurante – Portland
In addition to his duties at the restaurant, Chef Scott Neuman has hosted a radio show, “Dining Out in the Northwest,” for more than eight years. Oba was called “the best place to eat while in Portland” by The New York Times and chosen as “Restaurant of the Year” by Willamette Week. Oba serves Nuevo Latino cuisine – “the kind of comfort food you'd find on a sultry Cuban plantation in the 1950s, or in a spacious South American hacienda today,” as Neuman says – and is strongly committed to using sustainable, natural, organic and regional products whenever possible.
SONTHAYA KAEWPRADIT – The Chedi Hotel – Phuket, Thailand
Chef Sonthaya Kaewpradit, a native of Thailand, serves as head chef and teaching instructor at The Chedi Phuket, a luxury hotel located in Thailand's Pansea Bay. His culinary background includes time at many 5-star restaurants and hotels throughout Thailand. He has been with The Chedi Phuket for five years.
AND SPECIAL GUESTS
JOHN FINGER AND TERRY SAWYER – Hog Island Oysters – Marshall, CA
BILL MARINELLI – Marinelli Shellfish – multiple locations in WA and CA
NIGEL VIET, ANNA TRUONG AND CHRISTINA NGUYEN – Sheraton Saigon Hotel, Vietnam
