PREVIOUS & PRESENT PARTICIPATING CHEFS

Chef: Regan Reik

Pier W
12700 Lake Avenue
Lakewood, OH 44107
216-228-2250

www.selectrestaurants.com/pier

A veteran of world-class cuisine, Chef Reik works daily to present Pier W customers with contemporary and creative American dishes derived from sustainable – and often local – sources. Before joining Pier W, Chef Reik interned at the esteemed Alain Ducasse at the Essex House in New York under Chef Didder Elaina, Chef de Cuisine. He has held top positions at several Ritz-Carlton locations, including Executive Sous-Chef in Cleveland and Dearborn, Michigan.
In 2010, Chef Reik rose above the area’s most esteemed culinary talent to capture the title at the annual St. John’s Top Chef competition, a local fundraiser that drew a sold-out crowd in its second year.

 

Chef Reik’s innovative approach to new and classic dishes has helped Pier W retain its 45-year reputation as Cleveland’s legendary seafood destination.

Chef/Owner: Matthew Mathlage

Light Bistro

2801 Bridge Avenue
Cleveland, OH 44113
216.771.7130

www.lightbistro.com

After Attending International Culinary Academy in Pittsburgh, Chef Matt (as he likes to be called) was Exec Chef at The Leopard (Aurora, Ohio). He and his staff ran a kitchen that earned AAA’s Four-Diamond Award four years in a row (2003-2006). Before that, Chef Matt toiled as sous at the Fairlawn Country Club, (Akron, OH), and helped open the Old Whedon Grill, (Hudson, OH). Today the grill is known for its hamburgers, but when Mathlage was chef there, it copped Cleveland Magazine’s “Best New Restaurant” in 1997. Currently, Light Bistro is at the same spot previously occupied by Parker’s in Ohio City. Mathlage describes his small-plates/tastings menu as “progressive American.”

 

Chef: Lanny Chin
The market cafe & wine bar
Ohio Savings Building
1801 E. 9th Street
Cleveland, OH 44114
216-394-0124

www. themarketcafeandwinebar.com

Cleveland born and bred, Lanny showed his interest in cooking straight out of high school when he became kitchen manager for Vito’s Italian Grill in Aurora, Ohio.

In 2006, Lanny began his European-based culinary training at ICASI in Chesterland, Ohio, where he studied under Chefs Loretta Paganini and Tim McCoy.

After completing his diploma at ICASI, Lanny worked hard and became the executive chef at Hyde Park in Beachwood, Ohio.
Now, Lanny brings his culinary knowledge to Bon Appetit Management Company’s Market Café and Wine Bar, where he creates sensational dishes that are incredibly delicious and made for the health-minded diner.  Lanny’s commitment to local ingredients are second only to his commitment to great food.

 

Chef: Brian Toomey

Sapore
8623 Mayfield Road
Chesterland, OH 44026
(440) 729-1110

www. www.saporerestaurant.net

 

Brian found himself in a kitchen at an early age and cooked his way through college where he earned a Bachelor’s Degree in English at Bowling Green.  After college he attained a professional culinary degree from the Loretta Paganini School of Cooking in Chesterland, Ohio.  With his second degree in hand, Brian completed an externship at Al Gallopapa in Tuscany.  Since then, he has worked in some of Cleveland’s finest restaurants including Lola Bistro, Lolita, and Verve.  Brian is currently the Sous Chef at Sapore, in Chesterland.

 

Chef: Ray Garman

La Cocina Food Truck
216-832-1712

www.lacocinafoodtruck.blogspot.com

Ray Garman attended Pennsylvania Culinary Institute and graduated in 2007.  Ray enjoyed his externship at Pier W and later worked at Verve and Melange.  Currently working on opening La Cochina food truck this summer with fellow chef Brian Finks.

 

Chef: Lauren Stephenson

Palate Restaurant & Lounge
12214 Pearl Road
Strongsville, Ohio 44136
(440) 238-8500

www.palatecleveland.com

While she may be new to the food scene, Lauren is armed with a degree in pastry arts from the Pennsylvania Culinary Institute, and a passion for finding innovative ways to bring old favorites to a new light. Lauren has worked in various bakeries in Akron and worked as Garde Manger and as the pastry chef at North End in Hudson. She is excited to be making her mark on the map and hopes to induldge your sweet tooth.

 

Owner: Laura J. Williams
LaBella Cupcakes
15208 Madison Avenue
Lakewood, Ohio 44107

Phone: 216-226-3400

http://www.labellacupcakes.com

Lifetime Clevelander who’s passion for baking led to the creation of LaBella Cupcakes. Although coming from a Lebanese, German & French background, LaBella Cupcakes actually means the beautiful cupcakes in Italian. Most customers will tell you that LaBella’s cupcakes taste so good because they are made with love. They might just be right! As a busy mother of 2, most of the inspiration for various flavors comes in the wee hours of the morning. You will always find new & interesting flavors to choose from and best of all, flavor suggestions given by customers usually make an appearance on the menu!

 

Executive Chef/Director: Michael Lyons

The Culinary Vegetable Institute
12304 State Route 13
Milan, Ohio 44846
419-499-7500
culinaryvegetableinstitute.com

Chef Michael Lyons, Executive Chef and Director of The Culinary Vegetable Institute at The Chef’s Garden, is a graduate of Le Cordon Bleu Culinary School and has previously served as a chef at The Ritz-Carlton. Chef Michael has published a book entitled “A Cook at Heart,” detailing his life transition from professional “Big 6″ consulting to becoming a chef. He has a Masters Degree in Accounting/Finance from Bentley College, and an undergraduate degree from Duke.  As a chef, Michael has cooked and trained at University Hospitals, The Cleveland Clinic, The Gathering Place, Davita, and the American Heart Association, and was inducted into the Chaine de Rotisseurs Society in 2011.

 

Sous Chef: Mike Lawyer

Lola
2058 East 4th Street
Cleveland, OH 44115
(216) 621-5652

http://lolabistro.com/

A native of South Euclid, Ohio, I spent my early summers on my grandparent’s farm picking sweet corn, fishing for bluegills, and waiting for sunset to sneak into the fields. At age 13 I got my first job washing dishes and bussing tables, becoming instantly enamored with the chaos and characters I encountered. After working as a line cook through high school, as well as taking a culinary vocational program, I decided to enroll in the Culinary Arts program at Johnson & Wales University in Providence, Rhode Island. During my stint at cooking school I was able to participate in a study abroad program in Singapore and Thailand. Currently, I am a sous chef at Lola in downtown Cleveland.

 

Chef/Owner: Anna Harouvis

Good to Go Café & Catering
1360 East 9th Street
Cleveland, Ohio 44114
216-623-7220
Find us on FACEBOOK

Chef  Anna Harouvis

Anna Harouvis is well known for creating a visual masterpiece through her cooking.   Anna’s focus on RAW ingredients coupled with a true organic, clean cooking has taken her audiences through a culinary journey.  Anna’s eclectic style has landed her spots on a variety of major networks showcasing her culinary creations, (including Good Company, Cleveland magazine, Live Well magazine).

Early Culinary Beginnings

Chef Anna’s dreams of a culinary future began at age 6 while following her father around his local restaurant The London Bar and Grill; on public square.  Later in 1992, Anna began her studies at Cleveland State University.  While at Cleveland State University Anna began to feed her interest in the industry by picking up a waitressing position the Mardi Gras Restaurant.  Anna’s dedication to the restaurant lead her to quickly hold a General Management position at the Mardi Gras Restaurant. Later Anna took on a management position at Champions Sports Bar.

 

Chef Anna Changes Roles

While finishing her studies Anna began managing the Mardi Gras Deli in downtown Cleveland.  After only 1 year of managing the deli, Anna purchased the Deli from her then boss, Nick Mavarakis.  Anna owned the deli from 1994-2000 before moving across the street to the IMG building to take on a new venture.

“Good to go Cafe” Defines it’s Name

Anna opened Good to go Cafe in 2001.  Good to go Cafe would mark the inception of Anna’s fresh lifestyle concept.  Good to go Cafe thrives on local and organic food, continuously catering to many health conscious businesses in the Greater Cleveland area.  Listing the cities highest performing athlete’s such as LeBron James and The Cleveland Indians, Chef Anna maintains nutritious food and longevity as her company’s standard.

Chef Anna goes RAW

Travels to Los Angles and New York City sparked an interest in RAW food in Chef Anna.  Since 2009 Anna has practiced a RAW lifestyle, including uncooked meats and many sprouted greens . Anna is passionate about a RAW lifestyle, not just a meal.

“RAW cooking is about maintaining the integrity of the food.  Raw food is the fountain of youth”

Chef Anna continues to define the RAW lifestyle concept in her hometown of Cleveland as well as continuing her creative style within the industry.  Anna is currently working on creating her own line of Kale Chips, set to launch nationwide early this Spring, 2012.

To learn more an Anna & her upcoming projects visit : www.annaintheraw.com

Follow Anna on Twitter @annaintheraw

 

Chef: David Chin
The market cafe & wine bar
Ohio Savings Building
1801 E. 9th Street
Cleveland, OH 44114
(216) 394-0124

www. themarketcafeandwinebar.com

- Currently at The Market Cafe in Downtown Cleveland
- Recently started at The Greenhouse Tavern

- Former Sous Chef at Naya Bistro & Lounge in Highland Heights

 

Chef: Megan Jenny
The Cleveland Cupcake Co.
(330) 714-9692

www.clevelandcupcakecompany.com

 

Chef/Owner: Mike Nowak

Bar Cento
1948 West 25th Street
Cleveland, Ohio, 44113
(216) 274-1010

www.barcento.com

Michael Nowak’s interest in becoming a professional chef solidified under the tutelage of Chef Pamela Waterman at The Park City Diner.  In 2005, he moved to Vermont to pursue classic training in the culinary arts at the New England Culinary Institute.  By 2007, Michael returned to Cleveland to join the opening team of Restaurant Dante with Chef Dante Boccuzzi.  While there, he struck a friendship with Chef Jonathon Sawyer and accepted a chef position at the newly opened Bar Cento in the Ohio City neighborhood.
In December 2008, Michael became head chef of Bar Cento, where he continues to prepare dishes using fresh, local ingredients.

Chefs: Walter Hyde & Scott Slagle

Fat Casual BBQ
223 E. Highland Road

Macedonia, Ohio 44056

(330) 748-4690

www.fatcasualbbq.com

Scott Slagle & Walter Hyde are co-founders & owners of Fat Casual BBQ in Macedonia Ohio. trained locally they have honed their cooking styles and beliefs from all aspects of the Cleveland culinary scene, from washing dishes at pizza shops to cooking at such institutions as Giovanni’s, Now were Cooking, Swingos, CHMC, Slam Jams, Cirque Du Soleil, but through it all the most fun they had was catering on the side for friends and family Low & Slow and Hickory Smoked.

 

Chef/Owner: Chris Hodgson

Dim and Den Sum
EVERYWHERE!
216-246-1330

www.dimanddensum.com

Chris began his culinary adventures at Lopez Bar and Grill studying under Eric Williams, owner and chef of Momochos and Happy Dog. After graduating from Scottsdale Le Cordon Bleu, he took a job working for James Beard winner Christopher Gross. He spent three years off and on with Christopher while traveling and doing short stints at award winning restaurants in Cleveland, California and Boston and even New York City’s Michelin Star restaurant, The Spotted Pig.

After getting off work at 3:30AM Chris and fellow chefs would hit up the taco truck for late night dining. He fell in love with food trucks and decided it would be the easiest way to serve his cuisine to all who desired it at a price all could afford.

 

Chef: Brian Doyle

440-622-5071

www.facebook.com/people/Brian-Doyle/586413013

A consultant to restaurants and hotels, a writer, operator of a successful catering and prepared CSA business, and all-around hardworking culinary artist and now urban farmer Brian Doyle creates high quality, multi-sensory experiences.

He specializes in bold world cuisine that juxtaposes flavors and textures. He focuses on healthful preparations, using local organic products. His cooking style is described as “a Global Flavor Lexicon” by Cleveland Scene magazine.

Brian’s philosophy in the kitchen is to “cook from the heart with care and flair.” Chef Brian Doyle has been featured at the Fabulous food show, numerous television and multi-media appearances.

He has been honored as a guest chef at the Celebrity Chef’s Gala, Autism Speaks to Wall Street in NYC. He created Cleveland’s first underground dining club, has written for Balanced Living Magazine, is a member of Slow Food and is recognized as one of Cleveland’s premier chefs in the local food movement. Is latest project SŌW FOOD is focused on sowing the seeds of local food access for all.

 

Chef/Founder: Ben Bebenroth

Spice of Life Catering Company
12214 Pearl Road
Strongsville, Ohio 44136
(440) 238-8500

www.palatecleveland.com
Ben Bebenroth founded Spice of Life Catering Co. in 2006 with a

passionate commitment to source all ingredients from small, sustainable family farms within 100-mile radius of Cleveland, Ohio.
He has spent most of his decade-long career forging relationships with local producers in order to understand how to balance consumer demand with seasonal

offerings. This knowledge, combined with his award-winning culinary talents, make him one of the most sought after local food authorities in Northeast Ohio.

 

Sous Chef: Katie Pickens

Lola
2058 East 4th Street
Cleveland, OH 44115
(216) 621-5652

http://lolabistro.com/

Lakewood native Katie Pickens joined the Cleveland restaurant scene in 2002. Four years into her time at Lola, she was promoted to sous chef, and has worked with great chefs like Eric Ripert at Le Bernardin, Food Network’s Bobby Flay, April Bloomfield, and Jonathan Waxman. She recently returned to New York to film three episodes of Iron Chef America as Michael Symon’s sous chef.
“Working with food, seeing immediate results, being around other cooks in the kitchen, and keeping up with the chaotic pace, the craft, & the industry, serves as a constant reminder of why I continue to do what I do.” 

Co-Chef: Matt Creighton
Melange
La Placé Plaza
2101 Richmond Road

Beachwood, OH 44122
(216) 378-9770

www.dinemelange.com

Matt Creighton has an associate’s degree in Culinary Arts and a BS in business management from Johnson & Wales and is Co-Executive Chef with Adam Bostwick at Melange. “The menu is seasonal, and it’s important for us to keep up-to-date with what’s fresh and available locally. We support local farmers, not just from a food perspective, but the whole independent movement. The products we get locally are unrivaled. If we can get that special local ingredient, it adds to what makes Melange distinctive.” – Chef Matt Creighton

 

Chef/Owner: Eric Wells

Skye Larae’s Culinary Services
216-254-2808
www.skyelaraes.com

“A Passion for the Culinary Arts” accurately describes the love Chef Eric Wells’ has for food. Born and raised in Cleveland, Ohio, Chef Eric has always enjoyed cooking. As a youth, his mother taught him the magic of pairing different ingredients, spices and herbs to create marvelous dishes. Before she passed in 2003, Chef Eric promised his mother that he would take his passion for food and make it his career of choice.
Chef Eric attended the International Culinary Arts and Sciences Institute (ICASI) in Chesterland, Ohio and graduated in 2004 with a Culinary Arts Certificate. Using the training he received from world-renowned chefs at ICASI, Chef Eric introduced Skye LaRae’s Culinary Services.

 

Chef/Partner: Steve Schimoler

Crop Bistro & Bar
Cleveland, OH 44113

(216) 696-2767

http://cropbistro.com/

Over the course of his career, Steve has been featured on Food Nation with Bobby Flay and PBS’ Master Chef series, and has been a regular contributor to industry magazine Flavor & the Menu. He has also served two terms as president of the Research Chefs Association, where he remains on the Board of Directors.

While such a long list of accomplishments might satisfy most mortals, Steve remains a sparkplug of creative energy. “Under-promise and over-deliver” has become his motto, and every day he strives to do just that.

 

Chef/Owner: Matthew Anderson

Umami

42 North Main Street
Chagrin Falls, OH 44022
440-247-8600

www.umamichagrinfalls.com

Matthew has worked up and down the east coast, from Boston to Orlando.

Umami is Japanese for “delicious.” Known as the fifth taste, you will have a much better understanding of just what Umami is after dining with us.

We’re not your typical “Asian Restaurant”. We like to put a different spin on Asian cuisine by incorporating local ingredients. Our fish is always fresh, never frozen. The Big Eye Tuna is flown in fresh from Hawaii twice a week, and our goat cheese is from Mackenzie Creamery, in Hiram, Ohio.

 

Chef: Matt Mytro

Stove Monkeys

www.stovemonkeys.com
(216) 571-7515

Matt served as Corporate Chef at both Boulevard Blue and Paladar and worked as a Research and Development Chef at Crop.  During his work at Boulevard Blue and Paladar, he was awarded the Free Times Best Chef in 2007.  In addition to his local TV appearances, he appeared on the Chef Paula Deen Show on the Food Network in 2008.

Matt also spends time marketing his whimsical apparel and conceiving new tee shirt designs via Stove Monkeys and creates foodie events such as Flavor Tripping, YUM! , & Naked Sushi via Crisp Catering.  His Stove Monkey on-line business has now gone international!

 

Chef: Chris Quinn
U.S. FoodService – Cleveland Corporate Chef
U.S.Foodservice
8000 Bavaria Road
Twinsburg, OH 44087
www.theqspot-quinney.blogspot.com

Chris is been the divisional corporate chef for U.S. Foodservice in Cleveland.  His culinary career started 16 years ago at the Red Tomato in Hudson which led to a partnership at La Cucina Italian restaurant in Akron’s Merriman Valley.  Chris then became the Executive Chef at Pucci’s in the Valley, formerly occupied by La Cucina.  Chris and his new family then moved from the kitchen into foodservice sales.  His passion for food has led to great opportunities in the industry and now Chris acts as a “consultant” to the great legacy of restaurants that he previously work with as well as many others in the community.  Cheers!

 

Chef/Owner: Heather Haviland

Lucky’s Cafe / Sweet Mosaic
777 Starkweather Avenue

Cleveland, OH 44113
(216) 622-7773

www. luckyscafe.com

Heather Haviland was born and raised in Cleveland. She grew up in the industry working for her mothers catering company and put herself through school working in professional kitchens.
She was on the opening staff of ‘fire, food and drink’ as the pastry chef and worked on staff at Parkers New American Bistro.

A few years ago she opened Sweet Mosaic Bakery and has taken over as owner of Lucky’s Café. Two summers ago she added a learning garden in the vacant lot beside the cafe. Heather does what she loves- handmade, from scratch cooking with an emphasis on local, seasonal food.

 

Chef: Jennifer Plank

The Greenhouse Tavern

2038 East 4th Street
Cleveland, OH 44115
(216) 443-0511

www.thegreenhousetavern.com

At fourteen she staged at Michael Symon’s Lola, and was handed two books, The Making of a Chef, and The Soul of a Chef by Michael Ruhlman, and knew she had to go to The Culinary Institute of America to complete her dream.  After high school, Jennifer attended the CIA in Hyde Park, NY. After a short time at The Bertram Inn, she flocked to The Greenhouse Tavern.  She met Jonathon Sawyer and knew his style and concept was right up her alley. She started a week after opening as a prep cook, picking herbs in the back kitchen, watching the line scramble, burn and turn, dying to get in the fire. Working her way through the ranks, 22 year old Jennifer became sous chef of The Greenhouse Tavern.

 

Chef/Owner: Kimberly McCune

“In a World of Black & White,…. You’ll remember her as HOT PINK!!!”

Chef Kimberly McCune Gibson’s roots are planted deeply in the memory of her Geauga County childhood, where her parents established early, lasting, and intertwining beliefs on the nature of food and community. Daughter of a beekeeper, McCune Gibson witnessed firsthand the interdependence of the land and it’s people when she visited the Amish farmers who leased beehives for orchard pollination. As a student at the Auburn Career Center, she was supported by the community with scholarship awards that allowed her to train in classical European cuisine at the CIA in Hyde Park, New York. Grateful for this community support and respectful of the fresh local products, in which she was raised, Kimberly has gained a pointed urgency to give something back. She now champions the “Farmer to Restaurant” and “Pasture to Plate” causes and is a strong supporter of independent restaurant operators everywhere. Kimberly currently represents First Lady Obama’s “Let’s Move” Initiative by serving as ambassador for the “Chef’s Move into Schools” Program for the Chagrin Falls School District. A veteran of Classics, Moxie, Red, One Walnut, and Loretta Paganini’s ICASI, she has forged ahead a new path by forming Hungry Bee which specializes in catering, cooking classes, and personal chef services. A new project, ReHive Ale has also become a passion which links Kimberly’s childhood hobby of beekeeping with her father to her growing business. In the months ahead, Chef McCune Gibson will be opening her first casual eatery in Aurora, Ohio specializing in local contemporary fare.

The chef believes in giving back to the community that gave her so much. She currently participates in causes close to her heart including Hospice, The Leukemia & Lymphoma Society, Medwish, and the Liver Foundation. Her modesty about her cuisine masks deep passion and talent for her art, and understates the forces that give it character and expression.

 

Chef: Sarah Sherepita

Luxe

6605 Detroit Avenue
Cleveland, OH 44102
(216) 920-0600

www. luxecleveland.com

Sarah started in the industry as a busser at Don’s River City Cafe. Shortly after, she moved into the kitchen at Don’s Lighthouse, then started with Saucy Bistro where she earned the position as Executive Chef. After working there for 6 years Sarah decided it was time to start a family, take some time off, and worked part time at the Flying Fig for the next two years. She then walked in to Luxe and became Sous Chef, and after only 18 months, earned the title of Executive Chef.

 

Chef/Owner: Amanda Montague

Lilly Handmade Chocolates

761 Starkweather Avenue
Cleveland OH 44113

(216) 771-3333
www.lillytremont.com

Born and raised in Parma, Ohio, Amanda studied Culinary Arts in her high school vocational program, and went on to Johnson & Wales University in Providence, RI. Amanda has worked at Lockkeeper’s, The Flying Fig, Gourmand’s Specialty Deli, and 2182 Bistro & Wine Bar, from the hot line to pantry, to banquets to running food to serving in the front of the house.  Lilly Handmade Chocolates opened in May 2008 where they’ve been happily feeding people delicious chocolates paired with fantastic craft beer & fine wine. 

 

Chef: Melissa Khoury

AMP 150 @Marriott
4277 W 150 Street

Cleveland, OH 44135
(216) 706-8726

www.AMP150.com

Melissa Khoury has built her culinary career working at sustainable restaurants. She developed an appreciation for farm-to-table cooking during stints at Primo in Orlando, FL and Abattoir in Atlanta, GA, before returning to her native Ohio roots and joining the AMP 150 team in 2010. A self-professed fan of all things pork, Melissa graduated from Johnson & Wales in Norfolk, VA in 2003. She was second in command to Executive Chef Ellis Cooley, and will continue that work under Dinner in the Dark co-founder and newly minted AMP 150 Executive Chef Jeff Jarrett. Follow her on twitter at  HYPERLINK “http://twitter.com/iheartswine” \o “http://twitter.com/iheartswine” \t “_blank” twitter.com/iheartswine

 

Chef: Rachel Spieth

Three Birds
18515 Detroit Avenue

Lakewood, OH 44107
(216) 221-3500

www.3birdsrestaurant.com

Chef Rachael grew up in Northeast Ohio and moved to Pittsburgh quickly after high school to enroll in culinary school.  She graduated from Le Cordon Bleu and moved back to Ohio to work at The Cabin Restaurant in Aurora. Upon completing an externship she remained at The Cabin for one year.  In 2003 she started working at Three Birds Restaurant in Lakewood, as an entry level position in the pantry.  Rachael quickly moved down the line and after a brief stint away from Three Birds she became sous chef.  She has now been the Executive Chef for 5 years. She is also involved in many local charities including working with March of Dimes, and The Cleveland Foodbank.

 

Chef/Owner: Karen Small

The Flying Fig
2523 Market Avenue

Cleveland, OH 44113
(216) 241-4243

www. theflyingfig.com

Karen Small, a staunch supporter of sustainable agriculture, is the owner and Executive Chef of the Flying Fig. Before opening the Fig in 1999, she worked at the 9th St. Grill in the Galleria, the original Fulton Bar & Grill, and owned Jezebel’s, a bakery in South Russel.

Our mission is simple:
to provide a comfortable and friendly guest experience with delicious, locally sourced food, innovative cocktails, and an ever-changing wine list.

 

Chef/Owner: Wendy Thompson
A Cookie & A Cupcake
2173 Professor Avenue
Cleveland OH 44113

(216) 344-9433
www.acookieandacupcake.com

In 2000, after working four years in the restaurant business, Wendy decided to focus solely on pastries, attending Pennsylvania Culinary Institute of Arts. Wendy spent time at The Bertram Inn, and at Lockkeepers as the Executive Pastry Chef for 6 years. As my dream of owning a pastry shop comes true, I will continue to bring all of my knowledge and innovative creativity to A Cookie and a Cupcake as it grows into the future.

 

Chef: Aaron Guzik

L’Albatros Brasserie & Bar
11401 Bellflower Road
Cleveland, OH 44106
216-791-7880

www.albatrosbrasserie.com

Aaron Guzik made no bones about his goals; he wanted to work as a chef at a classy restaurant, where, as his resume says, “my experience and culinary specialties will be utilized.” Small wonder, then, that his efforts to attain that goal led him first to Le Cordon Bleu Institute of Culinary Arts (Pittsburgh) from 2006 to 2006 and from there, in breathless succession – refining his cooking skills along the way – to Brio (Lyndhurst), Park City Diner (Independence),  and Dante (Independence) where, says Aaron, having buffed his talent as a classical French cook, he tantalized the palates of Bill Clinton, LeBron James and Zack Bruell, convincing the latter to hire him as his Executive Sous Chef.

 

Chef/Owner: Pete Joyce

Bistro on Lincoln Park
2391 W. 11th Street
Cleveland, OH 44113
(216) 862-2969

www.bistroonlincolnpark.com

Native of the Catskill Mountains, Chef Pete Joyce had the privilege of apprenticing with Chef Daniel Smith (who studied under Chef Eugene Bernard, CIA). At Johnson & Wales University in Providence, Pete obtained his AS in Culinary Arts and a BA in restaurant management. After school, Pete spent time cooking in Cape Cod, Las Vegas and the Adirondack Mountains, where he was the Executive Chef and proprietor of “The Firetower Restaurant”.
In 1997, Joyce moved to Cleveland where he has been the Executive Chef at Salmon Dave’s Pacific Grille, Pier W and most recently, Hospitality Restaurant’s Blue Point Grille.

 

Jeremy Esterly

& Mike Schoen
ON FACEBOOK:

The Plucky Cluck Restoration Society

Jeremy Esterly spent some of his culinary career with chef and restaurateur Doug Katz as a line cook at ‘fire, food and drink’ and was named chef de cuisine one year later. From Fire, Jeremy moved to Dim and Dem Sum food truck in a historic move that Clevelanders may be talking about for years. After a year on the truck, Esterly transferred to Symon’s flagship restaurant, Lola, where he served as chef de cuisine. In addition to his professional experience, Esterly holds a Bachelor of Science in culinary arts from New England Culinary Institute.

Although Mike Schoen’s  main inspiration came from his mother, Mike honed his craft and worked at Lucky’s Café and Touch Supper Club before realizing his dream of mobile food, opening Dim and Den Sum in summer 2010. At Dim and Dem Sum, Schoen had a commitment to using natural and local products, and  hopes to extend his knowledge to developing more food trucks and a menu that will allow EVERYONE to enjoy good meal.

 

Chef/Owner: Jonathon Sawyer

The Greenhouse Tavern

2038 East 4th Street
Cleveland, OH 44115
216.443.0511

www.thegreenhousetavern.com

In 2007, Chef Sawyer became the Chef/Partner of Bar Cento, in Ohio City.  Accolades included Restaurant Hospitality & GAYOT’s Rising Star Chef and Northern Ohio Live’s Best New Restaurant. Sawyer left Bar Cento in 2008 to pursue the opening of his restaurant, The Greenhouse Tavern.

The Greenhouse Tavern was recently named one of the top ten best new restaurants in the US by Bon Appetit magazine as well as Best New Restaurant by Cleveland Magazine.  Chef Sawyer was also honored this year as one of Food & Wine’s Best New Chefs.  For a more complete profile on Chef Jonathon Sawyer, go to: http://thegreenhousetavern.com/us/

 

Chef/Owner: Sonja Finn

Dinette Restaurant & Wine Bar
5996 Penn Circle South
Pittsburgh, PA 15206
412.362.0202

www.dinette-pgh.com

Chef/Owner Sonja Finn began her career as a prep cook at Pittsburgh’s Baum Vivant.  At 18, she moved to New York and earned degrees from Columbia University and the Culinary Institute of America. Sonja continued her training in several restaurants including James Beard Foundation award winners Magnolia Grill (Durham, NC) and Zuni Cafe (San Francisco, CA).
Since Dinette’s opening, Sonja has twice been a semi-finalist for the James Beard Foundation’s “Rising Star Chef of the Year” (2009 and 2010), was number 10 of Mother Nature Network’s “40 Chef’s Under 40,” one of the Pittsburgh Post-Gazette’s “Young Pittsburgher to Watch in 2009,” and a regional nominee for Food and Wine’s “Peoples’ Best New Chef” (2011).

 

Chef/Owner: Nolan Konkoski

SOHO Kitchen & Bar
1889 West 25th Street
Cleveland, OH 44113
Coming SUMMER 2011

www. sohocleveland.com

Originally from upstate New York, Chef Nolan Konkoski has been working in Cleveland kitchens for the past six years. Later this summer he and partner Molly Smith will open SOHO, Northeast Ohio’s first “new southern” restaurant. Drawing inspiration from ingredients, dishes and recipes from across the American South, SOHO will add innovation and polish to many regional specialties.

 

Chef: Cory Barrett

Lola
2058 East 4th Street
Cleveland, OH 44115
216.621.5652

http://lolabistro.com/

Cory Barrett has been creating exciting cuisine in both the sweet and savory realms for over a decade, and is now doing so behind the stoves of Michael Symon’s Lola. No stranger to the fine dining scene, Cory honed his craft at the highly regarded Restaurants such as Tribute in Detroit, Okada in Las Vegas, and The Herbfarm in Seattle.

 

Chefs: Andy Dombrowski
Ristorante Chinato
2079 East 4th Street

Cleveland, OH 44115
216.298.9080
www. chinatocleveland.com

Andy Dombrowski. Like a lot of chefs, Andy is a hybrid, self-taught while cooking at home; chef-instructor-taught in 1997 at the Pennsylvania Culinary Academy. That combination served him well, helped him land a job as sous to exec chef, Michelle Gaw at Cleveland’s now-defunct Watermark, then later, as exec chef at Delmonico’s in Independence which is where Zack Bruell discovered him, liked what he saw and tasted, and hired him to open L’Albatros, Zack’s French bistro in University Circle, Cleveland.
When the time came to open Chinato, Zack, impressed with what Andy had accomplished at L’Albatros, was confident he could perform just as skillfully at Chinato. Confidence confirmed.

 

Chef/Owner : Dante Boccuzzi

Dante / Ginko

2247 Professor Avenue,

Tremont, Ohio 44113

216.274.1200
restaurantdante.us

 

Chef/Owner : Rocco Whalen

Fahrenheit

2417 Professor Avenue
Tremont, Ohio 44113
216.781.8858

fahrenheittremont.com

 

Chef :Terry Tarantino

La Strada

2050 E. 4th street
Cleveland Ohio 44115

216.861.3663
lastradacleveland.com

 

Chef : Adam Bostwick

“Having the ability to work under what he calls “the right people!” 

Adam Bostwick is a self taught chef who has a style that is best described as a “Modern approach to comfort food.”  With a self proclaimed “obsession” for the city of Cleveland, the Cleveland born and raised chef looks to continue to be a staple of the Cleveland food scene.


Chef : Brian Reilly

The Greenhouse Tavern

2038 East 4th Street
Cleveland, Ohio 44115

216.443.0511

thegreenhousetavern.com

 

Michael Feigenbaum

Lucy’s Sweet Surrender

12516 Buckeye Road

Shaker Heights, Ohio 44120

216.752.0828
lucyssweetsurrender.com

 

Chef :Anna Kim


Sans Souci

Renaissance Cleveland Hotel
24 Public Square
Cleveland, Ohio 44113

216.696.5600
sanssoucicleveland.com

 

 Chef/Owner: Britt Culey
Couquette Patisserie
216-570-7193

coquettepatisserie.com

Chef Britt Culey approaches pastry by honoring French tradition while injecting her distinct personal flair. After graduating college with a pre-med degree, she enrolled at Western Culinary Institute in Oregon. There, Chef Culey helped open Pix Pâtisserie, then moved to France to train at Au Petit Prince Pâtisserie, then on to New York City at Financier Pâtisserie in Manhattan. A year later, she moved back home to Connecticut, established Coquette Pâtisserie, and set up shop at farmers’ markets in the area. In 2008, she moved her business to Cleveland and has since been a fixture at the Shaker Square Farmers’ Market as well as supplying desserts for several Northeast Ohio restaurants and caterers. Culey prides herself on using only the best local eggs, dairy and produce for her tasty treats – most sourced directly from area farmers. With first place awards in the national Art of the Cake Competition and Northeast Ohio’s Creative Confections Dessert Competition, Chef Culey has established herself as one of the area’s premier pastry talents. In 2010, Cleveland Magazine honored her with a “Best of Cleveland” award for her French macarons. She is dedicated to continually exploring the intrinsic yin and yang of pastry: art and science, crunchy and creamy, sweet and sour; and is always looking for ways to create the unexpected.

 

Chef/Owner: Bac Nguyen

2661 West 14th Street
Tremont, Ohio 44113

216.938-8960

bactremont.com

Bac Nguyen, chef-owner of “bắc asian American bistro & bar”, grew up in the restaurant business. His late grandmother Minh was the original chef and co-owner of Cleveland’s very first Vietnamese restaurant “Minh Anh”, and his mother Van owned and operated “Chinese Village” restaurant for 14 years. Growing up in his family’s restaurants, Bac developed an early passion for food. Bac describes his style of cooking as “authentic Asian American” – combining traditional elements of classic southeast Asian cuisine with an updated approach that reflects his upbringing in Midwest America.

 

Chef: Jim Blevins

Downtown 140

140 North Main Street

Hudson, Ohio 44236

330-655-2940

downtown140.com

Self taught chef Jim Blevins has been around the culinary block. With over 15 years in the business he has worked for many of the area’s top restaurants, including Lola, Blue Canyon, and One Red Door. Chef Jim has now taken the helm of Downtown 140 where he is putting his twist on fine dining

 

Chef : Greg MacLaren  

6605 Detroit Avenue
Cleveland, OH 44102
216-920-0600
luxecleveland.com

Greg MacLaren has been unprofessionally cooking professionally as a chef for 20+ years at places like MacLaren’s Cuisine (his eponymous bistro), Blake’s, Metropolitan, Marigold Catering, Michael Symon Restaurants, and other assorted joints of varying quality and repute. He holds a useless bachelor’s degree in medieval history from The Ohio State University, went to cooking school at Le Cordon Bleu in Paris, studied butchering and binge drinking in Germany, worked as the food critic at Cleveland Magazine, lighten the mood on one memorable season of Food Network’s Dinner Impossible, and co-founded the Cleveland Renegade Lunch Project with his friend, Ben.  He enjoys walking on the beach, through the woods and to the bar. For more information, please contact his attorney.

 

Chef : Patrick Fisher

Patrick Fisher got his start in the corporate world cooking for Sodexho and Hilton Hotels.  From there, he made the jump into a bigger culinary pool, landing at Palate Restaurant and Lounge where he worked with Chef Jeffrey Jarrett. Currently, he is rocking out as Sous Chef at Luxe Kitchen and Lounge in Cleveland’s historic Gordon Square Arts District.  Patrick hopes to inspire anyone who loves to cook that they can also become a chef through hard work and perseverance, with or without a culinary degree.

Chef : Christopher Kafcsak

Christopher Kafcsak fell in love with the food industries at an early age.  He began his love of food through wholesale with the Northern Ohio Food Terminal at the age of 4 with his father Ken of Kay Gee Produce.  Since then, he bounced between wholesale food sales and cooking, getting degrees at Cuyahoga Community College for both Business and Culinary fields.  He helped run Caito Brothers Produce, and Premier Produce while taking on second jobs at restaurants including  Creekside, Pizzeria Cerino, AMP 150, Crop Bistro, and finally ending up as Melissa Khoury’s sous chef at Washington Place Bistro and Inn.  Recently, Chris launched a side project called Nomad Culinary, bringing fine dining food to clients’ homes and businesses through catering a variety of parties and extensive coursed dinners. Never bored, he is also assisting his father in opening a new fresh food market on Cleveland’s near west side called Food Peddler Farm Market that is scheduled to open in mid-April.  Friend him on Facebook, or contact him through NomadCulinary@aol.com.