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2019 TALENT

Chef

Jason Dady

Best Chef in San Antonio by San Antonio Current and San Antonio Magazine

James Beard Semifinalist

40 Under 40 Rising Star by the San Antonio Business Journal

Rising Star Restauranteur Award from StarChefs.com

Chef of the Year Tastemaker Award from CultureMap

Top 50 in the World by Texas Monthly for Two Bros

Jason Dady

Since 2001, Texas native Chef Jason Dady (pronounced DAY-dee) has explored the culinary scene of San Antonio, Texas. Dady goes beyond the role of restaurant owner, applying familial values to create tight-knit bonds with members of his team and residents of the San Antonio community. The family-owned Jason Dady Restaurant Group is helmed by Dady, alongside his brother, Jake (Co-Owner/COO), and his wife, Crystal (Co-Owner/CFO).

At the forefront of the San Antonio Culinary Scene, Chef Dady has starred in Iron Chef Gauntlet (2017) as well as Beat Bobby Flay (2017). Other broadcast appearances include Travel Channel’s “Delicious Destinations by Andrew Zimmern” (2016), Food Network’s “Man, Fire, Food” (2016), PBS’s “Moveable Feast by Fine Cooking Magazine” (2015), and Cooking Channel’s “Eat Street” (2012). He has been honored as a James Beard Foundation Award Semifinalist (2012) and Guest Chef in NYC (2005, 2008). His quality work and determination has been lauded through local accolades, such as: “Best Chef in San Antonio” by the San Antonio Current and San Antonio Magazine (2013, 2018), “Chef of the Year” by CultureMap Tastemaker Awards (2016), “Star Chef Restauranteur” by StarChefs.com (2014), “40 Under 40 Rising Star” in the San Antonio Business Journal (2008), and “Rising Star” Winner in Restaurant Hospitality Magazine (2004).

The Jason Dady Restaurant Group encompasses seven restaurants as well as catering and events services. Dady first appeared on the Texas restaurant scene in 2001 with The Lodge Restaurant of Castle Hills, featuring one of San Antonio’s first tasting menus, which was quickly followed by the modern American cuisine of BIN 555 Restaurant & Wine Bar in 2004. In 2007, Dady turned his focus toward his “first love,” Tuscan Italian fine-dining, with the opening of Tre Trattoria. Now located at the San Antonio Museum of Art, Tre Trattoria initiated a movement for restaurants in San Antonio to serve house-made pasta to complement distinctive flavor combinations. His concepts now include family-friendly Texas pit ‘cue at the award-winning Two Bros BBQ Market (2008); sister restaurant, Alamo BBQ Co. (2018); and the eclectic, saloon-styled barbecue and draft at B&D Ice House (2014). Dady’s Shuck Shack (2015) now features San Antonio Hot Fried Chicken, alongside daily Gulf and East Coast oyster selections and the signature Maine Lobster Roll. In 2017, Dady opened Range, a modern American chophouse, located along the famed Riverwalk of Downtown San Antonio. Dady has most recently expanded his reach outside of San Antonio with Chispas, Tacos & Margs, located in the heart of Downtown Austin. In all he does, Chef Jason Dady invites all guests to “Explore Your Palate” with each restaurant and dish.

Dady resides in San Antonio with his wife and their three children. He and his family enjoy outdoor activities, such as camping, fishing and horseback riding in their free time.

Full Bio
Chef

Hosea Rosenberg

2009 Winner of “Top Chef” Season 5

Best Chef Denver International Wine Festival

Guest Chef at the James Beard House

Recognized by the United States Small Business Administration as a business owner inspiring the entrepreneurial spirit of the nation 

 

Hosea Rosenberg

Hosea Rosenberg is the Executive Chef and Owner of Blackbelly and Santo in Boulder, CO. Rosenberg trained under chefs, Wolfgang Puck, Kevin Taylor, and Dave Query, before gaining fame in 2009 by winning Bravo TV’s Top Chef competition. Blackbelly began as a boutique catering business, with a food truck and farm, which then evolved into a full-service restaurant, butcher shop and market by 2014. In 2017 Rosenberg opened Santo, an homage to the cuisine of his childhood in Taos, New Mexico.

Chef Rosenberg will be a part of the Chef Dinner Friday night, and will lead a seminar “Chefs in Conversation” with Kelly Whitaker, Saturday at 3:00pm.

Full Bio
Chef

Caroline Glover

2019 Food & Wine Best New Chef

2019 James Beard nomination for Best Chef: Southwest

2017 Bon Appétit Best Restaurants in the Country for annette

25 Best Restaurants list every year since opening

Caroline Glover

Caroline Glover founded annette in the fall of 2016. In 2017, annette was named one of the 50 best new restaurants in the country by bon appétit magazine. Glover and her staff were nominated for two James Beard awards, in the Best Chef Southwest and Best New Restaurant categories. annette was named Denver’s Best New Restaurant by 5280, and was Eater Denver’s Restaurant of the Year.

Chef Glover will provide bites during Thursday night’s showing of Bottleshock, and will be a part of the Chef Dinners Friday night.

Full Bio
Chef

Kelly Whitaker

2019 James Beard nomination for Best Chef: Southwest

2016 Denver Eater Chef of the Year (twice earned this recognition)

2016 #2 on “Denver’s 25 Best Restaurants” for Basta

2014 “Heart of the Collaborative” from Chefs Collaborative

Kelly Whitaker

Kelly Whitaker earned a degree in hospitality management from Colorado State University, and trained in kitchens around the world before opening Basta in Boulder in 2010. Wood-fired Basta placed second on 5280’s “Denver’s 25 Best Restaurants” list in 2016, the year after Whitaker received the magazine’s “Best Chef” accolade. He also owns Denver's The Wolf's Tailor and Æ (Ash), a mobile, wood-fired kitchen from which he caters events statewide. Whitaker has twice been named Eater Denver’s “Chef of the Year.”

Chef Whitaker will be a part of the Chef Dinners Friday night, and will lead a seminar “Chefs in Conversation” with Hosea Rosenberg, Saturday at 3:00pm.

Full Bio
Chef

Eric Skokan

2017 James Beard nomination for Best Chef: Southwest

2014 International Association of Culinary Professionals (IACP) Award for Best American Cookbook: Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm

Erik Skokan

Black Cat Farm~Table~Bistro opened its doors in 2006. Founded by Chef Eric Skokan and his wife, Jill, Black Cat is named after its “lucky” location on 13th street in Boulder. A small neighborhood bistro, Black Cat serves as Chef Eric’s incubator for the developing concept of Front Range Cuisine, an expression of theforests, fields and mountains of Colorado.

In 2012, Jill and Eric opened Bramble & Hare ~ farmhouse kitchen and pub next door to Black Cat as a way to offer their Farm to Table cuisine in a more casual setting.

Chef Skokan will be preparing appetizers for the Thursday evening showing of Bottle Shock and leads a cooking demonstration Friday at 11am.

Full Bio
Chef

Daniel Asher

Certified Raw Foods Chef from the Living Light Culinary Institute in California

Executive Chef/Partner: River and Woods | Ash’Kara | Mother Tongue | Working Title | Tributary Food Hall

Chef/Founder: EcoChef Culinary

US Chef Ambassador for Albert Bartlett

Co-chair for the Chefs Collaborative Colorado Chapter

2018 Fine Dining Chef of the Year – United Fresh Produce Association

2015 Culinary Philanthropist – Colorado Restaurant Association

Daniel Asher

Chef Daniel Asher's obsession with local agriculture, sustainable sourcing and food justice has been his focus for over two decades in the restaurant industry. 

As Chef/Partner of River and Woods in Boulder, Daniel is able to share the culmination of his experience and passions, while expressing the joy and inspiration that comes from gathering at the table to share real, thoughtfully prepared food in an intimate one hundred year old cottage.

Daniel is the Executive Chef/Founder of EcoChef Culinary, a multi-faceted consulting and events company. Utilizing organic and locally-grown produce, ethically-raised meats and sustainably produced ingredients, Chef Daniel has conceptualized and executed catered events and bespoke dining experiences all over the world. He thrives on seeking the next level of dining excellence and community engagement. 

In Feb 2018, Chef Asher opened Acreage CiderHouse in Lafayette CO, in collaboration with STEM Ciders and Id Est Hospitality to much acclaim and success. December 2018 brought his restaurant Ash’Kara into the spotlight of the Denver culinary scene as an interpretation of Israeli and Middle Eastern cuisine in partnership with the Culinary Creative Group. 

February 2019 was the launch of Mother Tongue, a Turkish inspired Doner Kebab and falafel stand inside the new Broadway Market food hall. August 2019 brought the opening of Tributary Food Hall in Golden, a collective of 8 local food artisans. 

As the former Culinary Director of the Edible Beats Group, one of the most successful hospitality brands in the region, Daniel helped to define true farm to table cuisine in Denver while co-conceptualizing the launch and operations of five wildly successful restaurants from 2008-2016.

His recipes & philosophies have been featured in Bon Appetit, Food & Wine, Gourmet, Vegetarian Times, Plate, FSR, and local news media including 5280 Magazine, The Denver Post, Westword and Local Food Shift. He has been a promotional chef for sustainable companies such as Whole Foods, Lundberg Farms, Santa Cruz Organics, Green Fest and Farm Aid. 

Eco-conscious cooking is his passion, and the bounty of Colorado’s wonderful terroir is incredibly provocative. Chef Daniel is a certified Raw Foods Chef from the Living Light Culinary Institute in California, a Chef Ambassador for the American Lamb Board,  Co-Chair for the Chefs Collaborative Colorado Chapter, board member of EatDenver and the recipient of the 2015 Philanthropist Award from the Colorado Restaurant Association for his work with dozens of non-profits in Colorado and beyond.

Daniel enjoys sharing his love of Slow Food and being an active voice for food system change with the James Beard Foundation (2019 Chefs Boot Camp Alum), Chef Action Network, and the Slow Food Chefs Alliance. Chef Daniel has spent time advocating on Capitol Hill in Washington DC with the 2018 Farm Bill  thru Plate of the Union, Food Policy Action, the Harvard Food Law and Policy Clinic, and the Environmental Working Group.

Professional Affiliations:

James Beard Chef Camp- 2019 Alum

Chefs Collaborative- Local Leader

Good Food 100- 6 Links

Slow Food Chefs Alliance- Member

Slow Food Denver- Kitchen Cabinet

Food Policy Action- Chef Activist

Plate of the Union- Chef Activist 

EatDenver- Board Member

American Lamb Board- Chef Ambassador 

Albert Bartlett-US Chef Ambassador

Full Bio
Chefs

Will and Coral Frischkorn

Owners of Cured 

Will and Coral Frischkorn

Cured is a small shop focused on preserving a personal connection to food. We offer a hand-picked selection of cheeses, charcuterie, wines, Colorado beers and spirits, and unique grocery items, all carefully chosen to help enliven an everyday meal. We also specialize in European-style sandwiches, fresh salads, house-made pastas and pates, all crafted to be enjoyed for lunch, dinner, or an afternoon snack.

Additionally, Cured is home to a full-service catering operation, able to satisfy any event, from a two person picnic, to a hundred person wedding. All of that is to say, we love helping people enjoy good food, wherever it may be!

Cured’s concept harks back to the days of the mom and pop shop, owned and operated by a husband and wife, in this case, Will and Coral Frischkorn. Will and Coral have meticulously filled each and every shelf with products they love, produced by like-minded people that they are excited to champion. The consistently rotating and constantly refined selection at Cured is the result of ‘grueling’ hours spent eating, drinking and tasting, finding the very best of the best, the products that truly make people say “WOW”.

Come in and explore the things that get us excited about food.

Full Bio
Chef, Culinary Director

Patrick Ayres

Culinary Director at the Steamboat Food & Wine Festival

Executive Sous Chef at the James Beard Award-winning Canlis Restaurant from 2010 until 2013

Executive Chef at High Lonesome Ranch

Patrick Ayres

Born in Baton Rouge, Louisiana, Chef Patrick Ayres moved to Steamboat Springs in 2001 to begin high school. In 2003, his restaurant career began as a busser in the same building that now houses Aurum Food and Wine. After high school, Chef Ayres returned to Louisiana to attend Louisiana Culinary Institute. Upon graduation he made his way to Seattle, WA where after climbing the ladder, he served as Executive Sous Chef at the James Beard Award-winning Canlis Restaurant from 2010 until 2013. Chef Patrick and his wife, Kaylee, had their first daughter while in Seattle and quickly thereafter decided it was time to head back to Colorado. The first stepping-stone back to Steamboat was a position as Executive Chef at the beautiful High Lonesome Ranch for two years. That experience set Chef Ayres up to move back home and open Cloverdale Farm and Restaurant where they achieved numerous accolades and national press but unfortunately had to close at the end of 2018.

Chef Ayres is Culinary Director for the Steamboat Food & Wine Festival, working closely with each chef on menu choices and collaborations to create a truly memorable experience. He is also a member of the team at Destination Hospitality Group and assisting in developing each of their restaurants with his knowledge and experiences in the culinary world. Not many Chefs get to bring their career back full-circle to the same building where it all began.

Full Bio
Chef

Laura Posiak

GM of Mambo Italiano

Facilitates butchery education and curriculum at Colorado Mountain College

Developer of ethical and sustainable meat consumption programs

Laura Posiak

While farming throughout Europe in 2010, Laura's passion for butchery began while working alongside the town butcher in a small village outside of Parma, Italy. Here, Laura learned traditional methods of animal preparation, harvesting, nose to tail butchery, and the traditional Italian art of curing meat. Upon returning to the United States, Laura continued to refine her butchery skills while working at local butcher shops within San Francisco and also Portland, Maine.

In 2017 Laura pursued the educational aspects of butchery, where she designed and facilitated curriculum at a culinary school located in Maine.

Laura relocated to Steamboat Springs and opened a boutique catering business focused on artisanal meats and cheeses. She will be teaching adult butchery classes at Colorado Mountain College as well as developing programs designed for young kids where she'll teach principles in ethical and sustainable meat consumption. Laura is also the GM of Mambo Italiano in Steamboat Springs.

You can see Chef Posiak at work Saturday while she performs a butchery demo.

Full Bio
Chef

Tajahi Cooke

Operator and Partner of Mother Tongue with Dine and Dash Group

Tajahi Cooke

Growing up as a youth in Jamaica, Tajahi Cooke also known as Taj was a child who was always eager to try something new. Sometimes this nature caused him to get into trouble with his grandmother Mrs Betty who he later named his catering company “Ms Betty’s Grandson”. Mrs Betty and Mr Adrain Cooke raised Tajahi with all the love that one could handle, his grandmother kept him close to keep him out of trouble. Peeling garlic next to his grandmother, growing red kidney beans in the backyard and raising chickens showed him that living off the land was of the most importance.

Upon arriving in Denver, Colorado Tajahi cooked alongside some amazing chefs and worked his way up the line. He traveled alongside grammy nominated reggae bands in the summer cooking and helping the artists maintain proper health. Tajahi soon joined Chef Daniel Asher and Josh Dinar’s restaurant group Dine and Dash Group to operate Mother Tongue located at the newly Broadway Market as well as opening Working Title located at the up and coming Tributary Food Hall & Drinkery in Golden, CO. His love for people led him to connect with the Emily Griffith Quickstart Culinary Program, The Osage Cafe and Work Options For Women. Chef Tajahi’s roots fuel him each day. With his love for people and creating the best dishes, his passion will only grow.

Full Bio
Knife Forging

Heather Haas

2016 Bartender of the Year

Heather Haas

After spending 15 years behind the bar, Heather wanted to find a healthier and more purposeful life. She had a wild idea that she could design and make the very bar tools she was using. By happy accident, she relocated to Denver (where she grew up as a kid) from SF and stumbled upon the American Bladesmith Society. Heather went way outside her comfort zone and went to Maine to learn how to forge knives. Falling in love with the challenge and the fact that there is a very small percentage of women knife makers. It was her goal to be able to give back to her community in the Denver/Boulder/Front Range by any positive means. Eventually opening a non profit shop for at risk youth and the likes. Heather fees this is just the start of something greater than herself. “Thank you for all your support Colorado.”

Full Bio
Chef

Chris Richardson

Private Chef

Chef Instructor for Colorado Mountain College’s Steamboat Campus

Marketing Coordinator and Catering Supervisor for Sodexo

Culinary Consultant for local and national brands

Chris Richardson

Chef Chris Richardson has revered the culinary arts from a very young age. Fond memories abound of camping trips in his youth where a meal cooked over hot coals yielded immense satisfaction at the end of long active days. Always a curious mind, he was continually eager to explore the visceral potential of food with friends and family. He realized the true intensity of his passion when he began working in hospitality to support engineering school endeavors. Drawn in to the symbiotic chaos and structure of professional kitchens, he found himself at home in the kitchen and eventually pursued cuisine full-time.


Since then, his passion and pursuit of knowledge have led him to spend time in some of the top kitchens in San Fransisco (SPQR, The Progress, State Bird Provisions), London (Portland, St. John), Boulder (Frasca Food & Wine), and Austin (Congress, Uchiko). Having also worked locally as a private chef and on the teams at Cloverdale Farm & Restaurant, bistro c.v., and Yama, Chris has a precise finger on the pulse of the Steamboat food scene.


Enriching and fortifying that very “Scene” is what fuels Chris everyday. He believes deeply in the value of quality stewardship of culinary traditions while also pushing the limits into new techniques, flavors, and territories. Chris is currently the Marketing Coordinator and Catering Supervisor for Sodexo, a Chef Instructor for Colorado Mountain College’s Steamboat Campus, a consultant for local and national brands, and a private Chef.

Full Bio
Chef

Joe Campell

Executive Chef of Mambo 

Co-founder and Executive Chef of Bésame

Joe Campbell

Born and raised in Minneapolis, Joe started his cooking career at the young age of 14, working his way through the ranks. Joe’s unwavering interest in making food look as beautiful as it tastes led him to getting serious about his craft, attending Le Cordon Bleu (LCB) and graduating at the top of his 2005 class. After LCB, Joe turned his culinary talents toward fine dining, training under James Beard award-winning Chef Tim McKee and award-winning Chef Landon Schoenfeld. Chef Landon gets all the credit for nurturing Joe’s passion and sparking his drive to constantly grow and learn. His passion for food and travel took Joe across Asia, where he had the unique opportunity to train under a former Chef for the Royal Family of Thailand.

In 2013, Joe made his way to Steamboat Springs after being recruited to Ragnar’s as the Executive Chef. His success at Ragnar’s led him to revamping another Steamboat staple, Hazies at the top of the gondola. Joe’s stylish and unique menu allowed Hazies to become one of the top-rated restaurants in Steamboat. In 2016, the Colorado Tourism Board selected Joe to represent Steamboat at a food show in Los Angeles. A brief stint in Telluride at the prestigious Hotel Madeline allowed Joe to further his skills, but Steamboat called him home. Joe returned to Steamboat to take on the role of Executive Chef at Mambo, introducing his take on modern Italian cuisine to the already popular menu.

In 2018 Joe and Co-Founder Hannah Hopkins collaborated to bring Steamboat a new cutting-edge restaurant, Bésame, a Latin fusion inspired creation. Bésame has allowed Joe to grow as a chef through endless learning opportunities, which earned him a loyal following in the community and amongst his peers. His cuisine is flavor packed, authentic and highlights the sweet, salty, sour, spicy and savory flavors that have been inspired by his travels. Joe continually delivers world class fare and Bésame is a must-do for any visit to Steamboat. While Joe enjoys the challenges of his new position as dual Executive Chef of Mambo and Bésame, he still makes time to travel and continues to takes every opportunity to learn and to fine tune his craft.

Full Bio
Cocktails

Mark Stanford

1st Place, Peoples Choice, Knob Creek “Repeal Day” Old Fashioned Competition in Denver, CO 2017 

Finalist in Tuaca’s Colorado’s “Bartender’s Cup”

Regional Semi-Finalist Herradura Tequila’s “Bar Legends” Competition

Regional Semi-Finalist in HeavenHill Distilleries “Bartender of the Year” Competition 

Mark Stanford

Mark’s career began bartending in Wilmington, DE and Philadelphia, PA under influential individuals who allowed him the creative freedom to infuse both environmental and culinary elements into cocktails.

Mark has competed in multiple competitions and been invited to compete at Patron Tequila's Hacienda in Mexico.

Competitions: 1st Place, Peoples Choice, Knob Creek "Repeal Day" Old Fashioned Competition in Denver, CO (2017), Finalist in Tuaca's Colorado's "Bartender's Cup", Regional Semi-Finalist Herradura Tequila's "Bar Legends" Competition, Regional Semi-Finalist in HeavenHill Distilleries "Bartender of the Year" Competition, Upcoming Regional Semi-Finalist in Jack Daniel's "Classic Sour" competition (Denver), and the "Buffalo Negra" Cocktail was voted Buffalo Trace's #! Bourbon cocktail in America and featured in "Crafted Taste", an "at home" cocktail kit provider.

Mark was awarded the inaugural "Restaurant Manager of the Year" for the state of Colorado through the Colorado Restaurant Association. He is also the founder and principal consultant for "BellRinger Bartending, LLC".

Mark is the Beverage Director for Truffle Pig and Carl's Tavern here in Steamboat, in addition to organizing tasting dinners he purveys the entire wine portfolio and crafts all cocktails and ingredients.

Mark will be hosting several intimate cocktail demos throughout the weekend.

Full Bio
Master Sommelier

Laura Williamson

2005 Master Sommelier Diploma

An active member of the Court of Master Sommeliers, the grading body for aspiring candidates 

Certified Wine Educator 

Laura Williamson

Meet LAURA WILLIAMSON, MS... 

Laura Williamson is one of 27 female Master Sommeliers’ in the world. Originally born in a dry county in Arkansas, Laura passed the Master Sommelier exam, “the world’s toughest wine exam” as noted by Forbes Magazine, when barely a dozen women in the world had done so. 

She directed Italian and German wine imports across the US for various companies prior to her role as Beverage Director and Chef Sommelier for Jean-Georges, a Michelin Three-Star, New York Times Four-Star Restaurant in NYC, and remains one of the few women globally to have held a position of this stature within the restaurant industry. 

She currently advises, speaks, consults and teaches wine lovers to expand their joy and become their best personal guide by exploring exotic grapes from remote areas. Her online wine courses have assisted numerous consumers in unlocking their palate via the embrace of individual preference. Dually, she mentors executive women, training them to amplify their business negotiation power through meticulous wine list navigation and succinct dining etiquette. 

Laura has shared her esteemed expertise through features on CBS, FOX, NBC, Forbes Magazine and Wine Spectator and is a best-selling author of Unlock Your Palate: How to Taste Wine, Impress Your Friends and Become a Wine Pro. 

To contact Laura with questions regarding services, email: [email protected] or contact her cell:  970-376-0906.

Full Bio
Master Sommelier

Sally Mohr

Master Sommelier – Second Woman in US to receive distinction

2009 Advanced Sake Professional

2018 Level 3 Sake Educator

Sally Mohr

Sally Mohr earned the title of Master Sommelier in 1995. And she was the second woman in the United States to achieve that distinction. 

For 25 years she was co-owner of The Boulder Wine Merchant, a first-of-it’s-kind specialty retail wine shop in Boulder, Colorado.

Sally’s fascination with the unique beverage of sake took her in a new direction. In 2009, she achieved the title of Advanced Sake Professional through the Sake Education Council. And in 2018, she earned the distinction of  Level 3 Sake Educator from the Wine & Spirit Education Trust.

She continues to put her palate to the test by judging both wine and sake at various regional and international competitions. 

Sally enjoys sharing her knowledge and enthusiasm for adult beverages through tastings, seminars, and wine festivals. 

Full Bio
Wine

Jon Schlegel

Co-Founder of Snooze A.M. Eatery

Founder of Attimo Wines

Jon Schlegel

Jon's passion has been hospitality since he can remember. His path in the industry has continued at several successful restaurants from San Diego to Las Vegas and back to Denver. Jon is the founder of Snooze an A.M. Eatery. Opening this concept by the age of 30 was his first dream, but having the chance to live abroad was the dream at 40. When Jon turned 38 and opened San Diego Snooze, Jon began working towards the next goal and chose Piedmont because the mountains felt like home to him and his family. Not to mention the wines, food and hospitality were on epic levels and the birth place of the Slow Food Movement. Attimo completes his dreams by sharing the best moments of his time in Italy with his native home of Denver.

Full Bio
Culinary Expert

Jess Guarnero

Program Director for Colorado Mountain College’s Restaurant & Culinary Management program

Jess Guarnero

JESS GUARNERO, MSOL

After years of working in the culinary scene of Aspen, CO, Jess stumbled upon her love of food and wine education. As the Program Director for Colorado Mountain College’s Restaurant & Culinary Management program, she has been able to pair her love of industry with the rewarding path of teaching new culinarians. From teaching culinary skill labs, to recreational wine courses, and culinary study abroad courses, her days are constantly changing and spent with her favorite people; food nerds. Jess’s home-grown team of teachers and chefs give have made her career and experience more fun and rewarding that could have ever been imagined.

Full Bio
GRAND TASTING TICKET PRE-ORDER

WINE

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