Participating Hotels & Chefs

Sarah Steffan

Executive Chef

From line cook to pastry chef to sous chef, Sarah Steffan has held just about every title in the kitchen along the way to becoming the Executive Chef of the Dogwood at Blackberry Farm®. With more than 10 years of experience, Steffan opened the Dogwood at Blackberry Farm® for dinner in April 2015. Steffan grew up on a farm milking goats, planting gardens, and cooking. She learned how to cook using fresh, local, and sustainable ingredients. Steffan’s philosophy of cooking marries perfectly with Blackberry Farm’s Foothills Cuisine®. Prior to Blackberry Farm, Steffan spent many years working in other Relais & Chateaux kitchens including The Point and Fearrington House. A graduate of Paul Smith’s College in New York, Steffan also studied abroad at Le Cordon Bleu in Paris.

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.

Chef Anthony Cole

Executive Chef

As Executive Chef of Chatham Bars Inn, Anthony Cole brings to the position some of the finest formal training available, experience in the kitchens of highly acclaimed chefs and the insights of a twelve-year career with The Ritz-Carlton Hotel Company, most recently as Executive Chef for The Ritz-Carlton, St. Louis. Now at Chatham Bars Inn, he gathers his multiple talents to design bold, ingredient-driven menus for the resort’s four onsite venues: the Main Dining Room, the Tavern, the Beach House Grill and the Chef’s Table and Wine Cellar. He also oversees all day-to-day dining operations, including the creation of seasonal menus and daily specials, room service orders and banquet functions.

Following graduation form Johnson & Wales University, Cole moved to Atlanta, to begin a promising career with The Ritz-Carlton Hotel Company as a lead Banquet Cook at the Mobile Four-Star, AAA Four-Diamond Ritz-Carlton, Atlanta, advancing quickly to positions as Garde Manger Chef and Banquet Chef. The rich multi-cultural environment of both city and hotel dished out a diverse education in regional specialties – Caribbean, classic American, Korean and French, among others.

Drew Hiatt

Executive Chef

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.

Derek Leinonen

Executive Chef

Chef Derek Leinonen began his roots in Detroit Michigan where hunting, fishing and gardening in the backyard started his passion for food. Chef Leinonen left Michigan and headed south to West Palm Beach Florida at the Florida Culinary Institute.  His culinary adventure began at PGA National Country Club, Delray Beach Marriott, Sheraton Austin Texas, Boca Marriott, and then honed his skills in the Adirondacks at The Sagamore Resort. Through his early experiences with farm to table and enhanced skills from the Adirondacks, Chef Leinonen gained the head toque at The Lake Placid Lodge a Relais & Chateaux property. His passion and creativity for food combines the modern American cuisine with fresh farm to table ingredients.

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.

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.

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.

Ben Spungin

Pastry Chef

Ben Spungin is the pastry chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, Calif.

While training at the New England Culinary Institute, where he earned his Associates degree, Chef Spungin participated in an internship at the Magnolia Grill in Durham under James Beard award-winning Chefs Ben and Karen Barker. After completing school, Chef Spungin worked at the highly acclaimed French Laundry under Pastry Chef Stephen Durfee and Pastry Sous Shuna Lydon.

Having worked at Post Ranch Inn previously in 2000, where he quickly developed a keen interest in working with wild and foraged ingredients, Chef Ben Spungin then moved on to become the Pastry Chef at Bernardus Lodge in Carmel Valley, Calif. followed by a position at Coastal Luxury Management as the Corporate Executive Pastry Chef. During his eight years at the Bernardus Lodge, Chef Spungin worked alongside highly esteemed Chef Cal Stamenov to develop pastry creations that complemented the region’s signature coastal cuisine. This opportunity helped him build relationships with many local foragers and farmers to create dishes that reflect the region’s bold, seasonal flavors.

Now, using vast expertise and local focus, Chef Spungin comes back full circle by rejoining the Sierra Mar culinary team at Post Ranch Inn.

Monique Feybesse

Chef de Cuisine

Chef Monique Feybesse is a Bay Area native, raised in San Francisco. She began her career in 2007 when she graduated from the California Culinary Academy in SF and later joined the opening team at Madera restaurant at Rosewood Sand Hill to earn their first Michelin star in their opening year. She then spent time to learn the classics of the culinary craft, finished her time as Sous Chef at the fine dining one star hallmark, Masa’s, before it closed its doors in 2013.

Deciding to broaden her horizons, in 2013 Chef Feybesse booked a risky one-way ticket to Copenhagen to earn a position at Geranium restaurant, a three Michelin star under the Bocuse d’Or Legend, Rasmus Kofoed, where she remained posted for a year. It was here that she met and worked with her future husband, French born Chef Paul Feybesse. She later went on to work in Paris for a year and a half to be part of the opening team of Chef Yannick Alleno’s Pavillon Ledoyen, which earned 3 Michelin stars within the first year. Her resume also includes Michelin two star Atera in New York and Ninebark in Napa Valley as well, both under Chef Matthew Lightner.

In 2016, while pregnant with her son, Louis, Chef Feybesse and her husband launched their online business, “Tarts de Feybesse”, which featured artisan boutique-style tarts exclusively available by ordering through their social media channel. The venture received critical acclaim from the San Francisco Chronicle in that year.

In 2017, Chef Feybesse decided to return to the restaurant world and took the title of Chef de Cuisine at Murray Circle at Cavallo Point Lodge where her style there is first and foremost taste driven, incorporating simple and bold techniques that focus on the palette of ingredients, celebrating the local farmers and purveyors of the region.

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.

Seiji (Waka) Wakabayashi

Executive Chef

Chef Seiji Wakabayashi, better known as Waka, was born and raised in Japan, and grew up in the restaurant business. He knew at an early age that he was destined to be a chef. Trained in Japanese and French cuisine in Tokyo, he worked alongside noted chef Kihachi Kumagaya, whose free spirit had a major influence on Wakabayashi’s future direction. Upon arriving in the U.S. in the 90s, Chef Waka worked with Wolfgang Puck at Spago before being tapped to lead the relaunch of Ondines in Sausalito. He then went on to open two restaurants in Dallas and later as chef partner at Bushi-Tei in San Francisco, where he earned numerous accolades, including a Michelin star.

Participating Vintners

Lexus Cycling Ambassador

Lexus Cycling Ambassador Christian Vande Velde

Christian Vande Velde is a retired American professional road racing cyclist who rode professionally between 1998 and 2013. He competed for the U.S. Postal, Liberty Seguros, Team CSC and Garmin-Sharp teams and is an 11-time Tour de France veteran, holding a top 10 title for two of those years. The two-time Olympian and five-time National Champion is currently a color commentator and analyst for NBC Sports for the Tour de France, Olympics and other cycling events.  He also acts as a Guest Peloton Instructor and Lexus Cycling Ambassador. Christian is a Chicago native who currently lives in Greenville, South Carolina, with his wife, who tailors his diet for performance, and two daughters.