Participating Hotels & Chefs

Tony Adams

Cooking School Director

Chef Tony Adams has spent much of his life in kitchens all over the world. Growing up in central Maine, he attended Johnson & Wales University in Providence, obtaining a unique bachelor’s degree in culinary arts. After college, he spent time in several fine dining restaurants, including working with Raymond Blanc at Le Manoir Aux Quat’ Saisons in Oxfordshire, England.

Chef Adams was an instructor at Le Cordon Bleu College of Culinary Arts Orlando for more than five years, teaching over 4,500 students in his tenure, and twice being named the Best Chef Instructor as voted by the student body. He also owned a local-food-focused business in Orlando, Big Wheel Provisions. He has spent recent years cooking in restaurants and for private clients in Nantucket and Pennsylvania. His specialties include charcuterie, butchery, making fresh pasta, as well as modern American cuisine and classical French and Italian cuisines. When he’s not in the kitchen, you can find him hunting for hard-to-find bourbon, fishing at the beach, and keeping track of his favorite New England sports teams.

Nicolas Blouin

Pastry Chef

Raised in Toulouse, France, Chef Blouin began his pastry training when he was only 15 years old, working at a small bakery in his hometown. He trained at the Pastry School of Muret and completed apprenticeships specializing in pastry and chocolate confections.

Chef Blouin moved to America and worked at the Walt Disney World® Swan and Dolphin Resort under two-time world-champion Pastry Chef Laurent Branlard. Eager to expand his knowledge, Chef Blouin returned to Europe and worked at Michelin-starred restaurants, Le Richelieu in France and Didier de Courten in Switzerland.

In 2006, Chef Blouin returned to America to work at the Bellagio in Las Vegas under renowned Chef Jean Philippe Maury. He served as a pastry chef at the Aria Resort & Casino, where he managed two locations of the Jean Philippe Pâtisserie. In 2011, Chef Blouin joined Rosewood Mansion on Turtle Creek® in the role of pastry chef.

With a passion for simple, strong and classic flavors, Chef Blouin strives to create desserts that encourage guests to explore exciting and unique new culinary delights. Featuring whimsical presentations, ingredients of the highest quality and bold colors, his creations offer unforgettable flavors ranging from light to decadent. His many popular desserts, including reimagined cheesecakes and soufflés, showcase his modern interpretation of classic desserts. In 2015, he won first place at the renowned Valrhona C3 Pastry Competition in New York, earning him the opportunity to represent North America in the International Chefs Congress later this year.

Chef Blouin continues to follow global pastry trends and French pastry chefs, including culinary icons Pierre Hermé and Christophe Michalak, who have had a profound influence on him, both professionally and personally. Visionary creativity drives Chef Blouin to construct adventurous and delectable desserts for guests at Rosewood Mansion on Turtle Creek.

Cassidee Dabney

Executive Chef

Gardening, canning and cooking were constant activities for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from national forest to national forest. Spending her summers in the family garden, Dabney anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Dabney to a career in the culinary field. A graduate of the New England Culinary Institute, Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, during most of which she worked for the Four Seasons. Dabney came to Blackberry Farm in 2010 as a sous-chef before working her way up to executive sous-chef. In 2015, Dabney was named the executive chef of The Barn. Dabney’s team prepares beautifully served multicourse menus of Blackberry Farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and received a 2014 James Beard Award for Outstanding Wine Program.

Justin Everett

Executive Chef

Justin Everett became executive chef of Murray Circle Restaurant in 2011. A longtime resident of the Bay Area, he had extensive experience in California’s wine country before joining Cavallo Point. As is the case for many successful chefs, Everett’s first work in the kitchen was a dishwashing job in high school. From there he worked his way up in restaurants during college and received a culinary arts degree from the Western Culinary Institute in Portland, Oregon.

After returning to the Napa-Sonoma wine country, Everett spent time in some of the West Coast’s best kitchens, including as chef de partie at both Bouchon in Yountville and Auberge du Soleil in Rutherford. Before coming to Murray Circle, he was executive chef at El Dorado Kitchen in Sonoma for four years. There he cultivated relationships with local farmers and established a regionally inspired menu featuring approachable seasonal cuisine.

Besides numerous awards and accolades, including Best Chef of Napa / Sonoma for 2009 and 2010, Everett has developed a following for his handcrafted charcuterie and whole-animal cooking. He uses a blend of both classic and modern cooking techniques, but places emphasis on sourcing the best meat, fish and produce. He describes his food as “ingredient-driven” due to his longstanding relationships with local farmers, winemakers, ranchers, fishermen and other artisan producers. His menu reflects his respect for the growing seasons, ensuring that every herb, fruit and vegetable is picked at its peak. This attention to detail results in a complex combination of flavors and textures that enliven the character of each dish.

He has also continued his dedication to social responsibility by “employing, feeding and supporting” his local community. More recently, in Marin County, he has been instrumental in launching The Conscious Kitchen–the first local, organic, seasonal and sustainable food program in the Sausalito Marin City School District.

Mark Hannon

Executive Chef

Mark Hannon brings his expertise in five-star contemporary dining to the north country, with his new role as executive chef at the Lake Placid Lodge.

For Chef Hannon, his roots in the restaurant world began at a young age, as he grew up in the kitchen working in his father’s New York seafood restaurant. Today, he boasts more than 20 years of experience throughout the world, in places like Dubai, Australia and Bangkok. He has developed a reputation for his innovative cooking style that excites and enthralls his patrons. With an impressive list of past positions, Chef Mark has served under James Beard Award-Winning and celebrity chefs such as Chef Michael Demaria, Chef Michelle Bernstein and Chef Clay Conley. Through all of these experiences, Mark has been able to shape his own visionary talent, which he is excited to bring into the kitchen at The Lake Placid Lodge.

Drew Hiatt

Topping Rose House

Raised in New England on the north shore of Boston, Chef De Cuisine Drew Hiatt of the Topping Rose House, worked his way up quickly from a very young age.

Starting as a dishwasher at 13, he realized his love of New England fare and knew he was hooked. At age 15, he took a position at a well-known restaurant under Chef Glenn Mayers as a garde manager, where he really began to develop his technique. By age 20, he had worked his way up to sous-chef status at various New England locations up and down the coast from Hampton Beach, New Hampshire to Newport Beach, Rhode Island, eventually bringing him to Boston, where he worked at the infamous Boston Harbor Hotel as a banquet chef.

Despite his love for New England cuisine, he had a hunger for change, so he headed to the Midwest where he landed in Kalamazoo, Michigan, and started to utilize local produce. It was there where he found his love of hunting and usage of the abundance of wild game in his cuisine, meanwhile working in the area’s premier private dining clubs. He later on went to work with Master Chef Kiyen Kim at a local Asian Fusion restaurant, Sushiya, learning techniques of traditional Korean and Japanese cuisine as well as the art of sushi.

Chef Hiatt eventually found his way back to the East Coast, with a few stops along the way, ending up in the Hamptons on Long Island. While working at a premier private dining club and boutique hotel In Quogue, he found that he wasn’t fulfilled, so he sought out to further his career.

In 2015, he assumed a sous-chef position at Tom Colicchio’s newly acclaimed restaurant at Topping Rose House, under Chef Kyle Koenig. After the hotel/restaurant and hospitality group split a few short years later, Hiatt continued to grow with the company, in time securing him the head role of chef de cuisine in January 2016.

Currently working under the gifted guidance of Michelin Chef Jean-Georges Vongerichten, he runs the day-to-day operations of the kitchen, restaurant, on-site one-acre farm and banqueting department. He works with local farms and fisherman of the east end to source the highest quality ingredients to highlight the best of what Long Island has to offer at this truly unique farm-to-table restaurant.

Ethan Howard

Pastry Chef

Ethan Howard, pastry chef at the award-winning Murray Circle restaurant, uses fresh, local ingredients to create the refined, sweet treats that complement executive chef Justin Everett’s ever-changing, seasonal menu. Chef Howard believes in the importance of natural simplicity and embracing the true essence of ingredients’ natural flavors.

From the age of six while growing up in San Jose, California, Chef Howard knew he wanted to be a chef. He initially developed his sweet tooth for pastries while working with Chef François Payard in New York City. It was there he learned basic techniques and developed a passion for the art of baking French-style pastries.

Building upon his prior experience in New York City, Chef Howard had the opportunity to fine-tune his preparation techniques by studying refined pastry at The French Laundry with Pastry Chefs Steven Durfee and Sebastien Rouxel. His next adventure led him to The Martini House in St. Helena, where he defined the pastry menu that served as a finale to the restaurant’s rustic menu. Before starting his position at Murray Circle, Chef Howard worked as a pastry chef at Bouchon and Bouchon Bakery in Yountville, California.

Chef Howard has developed a fond appreciation for working in Marin County due to the abundance of organic, seasonal ingredients available in the area. He has a genuine passion for experimenting with unexpected flavor combinations and he searches for his creative inspiration in everyday life and art.

Consistently sought after to create his renowned signature sweet finishes for tastings and special events around the region, Chef Howard was also named one of the Top 5 Pastry Chefs in the U.S. by GAYOT in 2008.

Bryan Hunt

Executive Chef

As executive chef of all food-and-beverage operations managed by Crafted Hospitality at The Beekman, Bryan Hunt works alongside chef Tom Colicchio to create menus with a decidedly American culinary sensibility inspired by local ingredients, classic technique and global flavors. Hunt helms Crafted Hospitality’s two venues at this stunning hotel in downtown Manhattan – Fowler & Wells, a restaurant inspired by turn-of-the-century New York City, and The Bar Room, a lobby bar in the hotel’s Victorian-era atrium – as well as in-room dining and private events.

A native of Nashville, Tennessee, Hunt got his start in the hospitality industry at a local Hilton Hotel and moved to New York in 1998 to enroll in the Culinary Institute of America. While in school, Hunt was exposed to new ingredients and cooking styles and honed his kitchen skills during an externship at Gramercy Tavern. He later progressed through every station in the restaurant’s kitchen, and it was there that he met esteemed chefs Jonathan Benno, Marco Canora and Sisha Ortúzar, who have been mentors throughout his career.

In 2005, Hunt accepted a job as chef de partie at Per Se working with Benno where he gained valuable kitchen experience that built his foundation as a versatile and disciplined chef. When the opportunity arose to work at Insieme under Canora in 2007, Hunt took on the role of chef de cuisine, where he managed food-and-beverage operations, as well as room service for the Michelangelo Hotel.

He later reconnected with Ortúzar in 2010 during the development of Riverpark and was appointed the position of executive chef, where he created seasonal dishes from produce acquired from the on-site farm and NYC’s local greenmarkets.

In 2016, Crafted Hospitality offered Hunt the chance to oversee the food and beverage at their newest project in The Beekman. At The Beekman, Hunt looks forward to working with Colicchio to showcase bold flavors from New York City’s rich history, letting high-quality ingredients speak for themselves with refined yet accessible dishes.

Bernard Ibarra

Executive Chef

Bernard Ibarra brings more than 30 years of culinary and hospitality experience to Terranea Resort. In his role as executive chef, he oversees the daily supervision of all of the resort’s food and beverage operations, including eight dining venues, in-room dining and their banquets division.

Born and raised on the French side of Basque Country, Ibarra became interested in pursuing a career as a chef early on. His parents’ ability to create complex cuisine using simple ingredients served as an inspiration, along with growing up in a tourist destination. Basque’s seaside restaurants, fisheries and marketplace created an environment and lifestyle filled with food and centered on hospitality.

Ibarra earned his culinary associate degree at Collège Technique La Citadelle and began his career working at Michelin-rated Hôtel des Pyrénées with mentor Chef Firmin Arrambide. He went on to join the Four Seasons hotel group, where he immersed himself at locations in Calgary, Toronto, Vancouver, Seattle, Houston, Tokyo and Singapore. Ibarra was then named executive chef of the Shangri-La Hotel in Singapore before joining Arnaud’s in New Orleans, and later the world-renowned Mandarin Oriental in Hong Kong. Most recently, Ibarra served as executive chef of The Mirage Hotel & Casino in Las Vegas and was executive chef of the team that opened Aria Resort & Casino in Las Vegas.

Ibarra’s cooking philosophy is that “one must respect the ingredients and the cultures, feel the passion, and live your life like you are cooking a great dish.” His global travels and exposure to various cuisines fuel his desire to continue growing. He finds harmony and comfort in cooking and enjoys sharing his innovation and passion with guests and fellow chefs.

Giving back to the community is an important focus for Ibarra, and he donates his time to many philanthropic and charitable endeavors on behalf of Terranea. He is a proud parent of two children: his daughter Kayla and son Keita. In his free time, Ibarra enjoys scuba diving, underwater photography, surfing, sailing, cycling and flying. His passion extends to gardening, wine and, of course, cooking.

Sunny Jin

Executive Chef

Graduating at the top of his class from Portland’s Western Culinary Institute, where he received the Grand Toque Award, Chef Sunny Jin went on to complete his externship at Napa Valley’s famed French Laundry, working for three years under renowned Chef Thomas Keller and Chef Corey Lee. In this capacity, Jin created and executed new menus every day at the highest level of quality. Following this experience, Jin took the opportunity to work at the top-rated restaurant in the southern hemisphere, Tetsuya’s in Sydney, Australia, working alongside eponymous Chef/owner Tetsuya Wakuda. His experience was heightened by side visits throughout Australia, New Zealand, Vietnam and Thailand, where he was able to experience explosive and diverse cuisines. His return to the U.S. was marked by the rare assignment of preparing for a season at El Bulli, the world’s top-rated restaurant, located in Catalonia, Spain. He worked at El Bulli for the 2009 season under Ferran Adria and Oriol Castro and, thereafter, traveled throughout Europe to explore the culinary cultures of France, Italy, Germany and the Netherlands.

Upon his return to the U.S., Jin remembered with fondness his formative school experiences and recognized the emergence of Oregon as one of the country’s preeminent food and wine destinations. “Oregon’s commitment to seasonality and local produce most resembles European culinary communities,” notes Jin. His search for a position among this emerging scene led him to JORY at The Allison Inn & Spa, which has been among the state’s best-reviewed new restaurants since its opening. Jin says, “I wish to be a part of the continued growth of this extraordinary area and have always felt proud to call Oregon home.”

Nate Lindsay

Executive Chef

Nate Lindsay is the executive chef of Bardessono Hotel & Spa, the luxurious, LEED Platinum-certified wine country retreat in the heart of Napa Valley. Lindsay oversees all aspects of the culinary experience at Bardessono and for Lucy Restaurant & Bar, the hotel’s award-winning, signature restaurant that presents innovative, garden-inspired cuisine embodying the property’s “exceptional by nature” modern aesthetic and eco-spirit.

Before taking the helm at Bardessono, Lindsay was the executive chef at the farm-to-fork restaurant Jardenea at Melrose Georgetown Hotel in Washington, D.C. Lindsay embraces the philosophy of serving inventive dishes through artful presentations with the use of the highest-quality seasonal ingredients. Noted by Parade magazine as a chef who “takes the whole farm-to-table trend to a whole new level,” Lindsay’s talent at creating harvest-centric cuisine was revered by national media outlets and the D.C. community.

Lindsay’s love affair with food has put his career on the fast track within Remington Hotels’ Luxury Division. Prior to his role as executive chef at Melrose Georgetown Hotel, Lindsay was part of the pre-opening team at One Ocean Resort & Spa and Azurea Restaurant in Atlantic Beach, Florida, where he quickly assumed the position of executive sous-chef. He spent time overseeing all food-and-beverage outlets at the Florida resort.

Lindsay began his formal training at Connecticut Culinary Institute in Suffield, Connecticut, where he studied advanced culinary arts. Before joining One Ocean Resort & Spa and Azurea, Lindsay led the kitchen for Amelia Island Plantation’s Ocean Grill in Fernandina Beach, Florida.

A seasoned talent with extensive experience in the culinary arena, Lindsay has a reputation for meticulous preparation and presentation. He takes current, conscious cooking to a new level with his locavore ideology that reflects the growing trend toward a healthier lifestyle. By building relationships with local farmers and purveyors, Lindsay brings a taste of his dedication to the table and reaffirms the direct connection between land and plate.

With his signature style and welcoming smile, Lindsay considers himself lucky to be able to call Yountville home, and takes pride in providing dining experiences that are both memorable and inspiring.

Mauricio Luna

Executive Chef

Executive Chef Mauricio Luna, a longtime native of New England and proclaimed city boy, grew up in the Hyde Park neighborhood of Boston. Mauricio’s passion for food started at a very young age when watching his immigrant parents cook their native El Salvadorian and Columbian dishes in their home kitchen.  As a teenager, landing his first job in a local pizza shop started to rev his creative juices in the food industry. Years later, he interned as a prep cook at EVOO and The Elephant Walk, thereby solidifying his dreams to pursue a career in the food industry.

In his 20s, after graduating from Newbury College, Chef Mauricio accepted a job as grill cook at Tosca in Hingham, and later became Banquet Chef at a local Hilton property. His next endeavor was accepting a position at Aquitaine Bistro in Chestnut Hill. After a short stint, he was asked by Jamie Mammano to join the Columbus Hospitality Group as sous-chef with the opening of Teatro in Boston. After a successful opening and years of hard work and dedication, Chef Mauricio became the overnight chef, and then later the executive sous chef of Mooo…. at XV Beacon Hotel.

Having dedicated over 12 years with CHG, in November 2015, Chef Mauricio was promoted to executive chef at Mooo…., a position he well deserved. Chef Mauricio enjoys the creativity and freedom that being a chef gives him, and the opportunity to work with local ingredients and vendors. Outside of work, you can see him spending time with his wife, a fellow CHG pastry chef, and teaching his two sons how to be little chefs.

Pablo Mellin

Chef de Cuisine

Chef Mellin was born and raised in the village of Rio Nexpa, Mexico. He moved to the United States in 1986 and began his culinary career as a line cook at the Hog’s Breath Inn Restaurant in Carmel, California. After working in a variety of local Monterey fine-dining restaurants, including the Sardine Factory, he embraced the opportunity to cook at Pebble Beach Resorts® in 1991.

In 2000, Chef Mellin became lead supervisor at Roy’s at Pebble Beach, where he was able to hone his skills in Hawaiian-fusion cuisine. In 2005, he was promoted to sous-chef, a position where he would gain a wealth of knowledge in Japanese products, global flavors and unique presentations. In 2008, Chef Mellin took over the reins of Roy’s at Pebble Beach as chef de cuisine.

As an active member in the community, Chef Mellin participates in numerous local special events such as Cooking for Solutions and Pebble Beach Food & Wine. At the 2010 Harvest Farm-to-Table, he won the award for “Best Dish.” More recently, Chef Mellin was voted the 2013 Chef of the Year by the American Culinary Federation, Monterey Bay Chapter.

Chef Mellin loves Asian cuisine with its vast array of ingredients and intense flavors. Tropical fruits, fresh produce and seafood are the flavors of Chef Mellin’s youth, and he has brought that passion to Pebble Beach Resorts.

Elizabeth Murray

Executive Chef

Elizabeth Murray is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn Big Sur, California. Chef Elizabeth Murray’s cooking style inspires palate with Big Sur refined dining infused with a mosaic of cultural influences, informed by her extensive background melding country craftsmanship and European technique.

Chef Murray’s unique culinary philosophy originated with her country upbringing in a small community in the Blue Ridge Mountains of North Carolina, where she learned to embrace the authenticity of home-style cooking techniques that emphasize the true essence of ingredients’ natural flavors.

After completing her coursework, Chef Murray enhanced her skills by working as a sous-chef at Josephines in Flagstaff, Arizona and then George’s at the Cove in San Diego, California. From there, Chef Murray took her training overseas, where she had the opportunity to fine-tune her preparation techniques, working at Michelin-star restaurants throughout Europe, including Hedone in London, England; Noma in Copenhagen; Denmark and Pappacarbone in Cava di Tierreni, Italy.

Before she became Sierra Mar’s executive chef, Chef Murray’s rich passion for Post Ranch Inn and Big Sur began during her position as Sierra Mar’s Chef de Cuisine, a role she held for three years.

Chef Murray’s recipes embody flavor profiles of the Big Sur Coast combined with her high-end Michelin-status preparation. With one foot in Sierra Mar’s organic garden and one foot in the kitchen, Chef Elizabeth delivers new takes on classic dishes, sourcing seasonal ingredients and enhancing the true essence of each flavor. By evoking all five senses during her guests’ culinary experience, Chef Murray aspires to do her part in creating a lasting memory of their time at Post Ranch Inn.

Samir Roonwal

Chef de Cuisine

Chef Samir Roonwal brings over 30 years of culinary and hospitality experience to The St. Regis Aspen, having most recently served as the complex executive chef at the Al Ghurair Rayhaan by Rotana Hotels in Dubai, United Arab Emirates. At the Al Ghurair Rayhaan, Chef Samir managed the property’s food and beverage outlets, banquets and outside catering, and also relaunched the property’s Persian concept. Prior to his work in Dubai, Chef Samir was the executive chef and director of food and beverage at the Westin Prince Toronto and held a similar role at the Hyatt Regency, Toronto.

“We are thrilled to welcome Chef Samir to the St. Regis Aspen team,” says Heather Steenge-Hart, general manager of The St. Regis Aspen Resort. “Chef Samir’s cuisine is truly exceptional, and his extensive international culinary background will undoubtedly provide our guests with a memorable dining experience time and time again.”

At The St. Regis Aspen, Chef Samir looks forward to sharing his imaginative and inventive culinary style with the property’s guests and Aspen locals. “My career has given me the opportunity to explore cuisines and techniques from all over the world, which has greatly influenced my approach to food,” says Chef Samir. “I’m excited to work with our culinary team and create menus that push the boundaries of “traditional” cooking, giving guests the chance to expand their own palates without having to leave Aspen.”

Angela Tamura

Chef de Cuisine

Angela Tamura is a native of New England who now calls California home. Although she has been cooking all her life, a prerequisite with an Italian mother, she has been doing so professionally for only 12 years. Tamura attended, and graduated from, the University of Pennsylvania before finally realizing her senior year that what she really wanted to do was cook and create good food.

After working her way through several kitchens, she decided to attend the New England Culinary Institute in Essex, Vermont. As part of her education, she took two demanding internships: one at The Ritz-Carlton on Amelia Island, Florida, and one at Rialto Restaurant in Cambridge, Massachusetts. After fulfilling all of her school requirements, she stayed on at Rialto for another two years to continue learning from James Beard Award-winning Chef Jody Adams. From her time at Rialto, Tamura thought it would be great to see the wine country and learn more about food and wine together, so she moved to Napa and took the position of sous-chef at Bistro Don Giovanni, eventually moving up to Chef de Cuisine.

In 2001, after taking time to get married, she joined the team at ZuZu. She felt a real affinity for the tapas concept and enjoyed the flexibility and creativity it afforded. She stayed on a year before being coaxed away to San Mateo to become executive chef at Central Park Bistro. Now back at Zuzu as executive chef and really coming into her comfort zone, Tamura is enjoying playing with small plates. She has a real love of Spanish and Latin American cuisine and is starting to explore other regions of the Mediterranean such as Morocco and Greece for added inspiration.

Erling Wu-Bower

Chef de Cuisine

Nico Osteria’s chef de cuisine and a 2015 James Beard Award nominee for “Best Chef: Great Lakes” nominee, Erling Wu-Bower’s focus and intensity has driven him to great creative heights in his pursuit of invoking the spirit of coastal Italy in the states. Wu-Bower started his culinary career under Chef Paul Kahan’s tutelage and has worked with Kahan’s One Off Hospitality Group ever since.

Cooking runs in Wu-Bower’s blood. His mother is an accomplished food writer and his father a food-loving Cajun. He had little choice but to pursue a career in what he was taught and loved most-food. “I don’t know what else I’d do. Cooking has been ingrained in my soul. There aren’t many people who get to go to work and practice their passion every day,” he says. Family came first but at an early age Wu-Bower found mentorship in acclaimed chef and close family friend Rick Bayless, who inspired his love of seafood, teaching him to expertly prepare fish.

After attending the University of Notre Dame as a philosophy student, Wu-Bower joined Chef Paul Kahan’s culinary team at Avec as a cook. A few years later, he opened The Publican as sous-chef, and there, under the careful watch of Brian Huston, learned what it meant to be a chef. Wu-Bower stayed with The Publican until it outgrew its space, while also crossing Green Street to help open Publican Quality Meats, and subsequently served as executive sous-chef of both kitchens. Wu-Bower returned to Avec as chef de cuisine, where he embraced the restaurant’s core cuisine while making the menu his own. In 2013, Wu-Bower embarked on his biggest challenge to date, opening Nico Osteria. There, he combines his love of fresh seafood and ingredient-driven fare to produce a singularly memorable dining experience.

Participating Vintners

Special Guest

Sommelier

Anthony Giglio

Wine Director at The Centurion Lounge by American Express, Author and Speaker

Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He is a writer, educator and raconteur who motivates countless wine drinkers to trust their own tastes and relax the rules.