East “Meats” West

Cavallo Point Lodge, Mission Blue Chapel 6:00 pm - 10:00 pm $185 per person

Unveil the weekend with an opening-night dinner that celebrates the diversity of flavor and multicultural ideas within modern Asian-American cuisine.

Lexus partners with one of San Francisco’s best new chefs, Brandon Jew of Michelin-starred restaurant Mister Jiu’s, to create an unforgettable night. Beginning with an hour-long reception, followed by a four-course meal, indulge in the creative collaboration of Brandon Jew and the renowned Lexus Hotel Partner chefs. This promises to be an evening of groundbreaking innovation that takes you out of a restaurant environment and into an artistic workshop. Preparing the innovative four-course menu are Chef Brandon Jew (Mister Jiu’s); Chef Pablo Melin (Pebble Beach Resorts); Chef Bernard Ibarra (Terranea Resort), Chef Nate Lindsay (Bardessono)

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Chef Brandon Jew

Mister Jiu's

Chef Brandon Jew

Mister Jiu's

Brandon Jew is the executive chef and owner of Mister Jiu’s, a contemporary Chinese American restaurant in the heart of San Francisco Chinatown. Mister Jiu’s combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors. The restaurant celebrates its place in the historic neighborhood working to evolve and define Chinese American cuisine in the Bay Area.
Brandon’s training spans from Bologna, Italy to Shanghai, China and many restaurants within the Bay Area. He considers Judy Rodgers (Zuni Café), Michael Tusk (Quince) and his grandma, Ying Ying, to be his most influential mentors.

Brandon has appeared in the New York Times, Wall Street Journal, Mind of a Chef, Ugly Delicious, and Vice Munchies. His honors at Mister Jiu’s include one Michelin star, Bon Appetit #3 Restaurant on Hot 10 2017, SF Magazine Chef of the Year and James Beard nomination for Best Chef West 2018.

Chef Pablo Mellin

Pebble Beach Resorts

Chef Pablo Mellin

Pebble Beach Resorts

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.

Chef Bernard Ibarra

Terranea Resort

Chef Bernard Ibarra

Terranea Resort

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.

Chef Nate Lindsay

Bardessono

Chef Nate Lindsay

Bardessono

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.

Farmers’ Market Excursion

San Francisco Farmers' Market 8:00 am - 11:00 am $55 per person

To market, to table! An exclusive group of 24 guests joins Michael Garcia, executive chef at Cavallo Point, and James Beard Award winning author Laura Werlin on a farmers’ market excursion. Spend half your time browsing the market with Chef Michael as he sources the season’s best, and check in with some of Cavallo Point’s purveyors. The other half of this unique experience will be led by Laura Werlin, whose expertise in cheese will be sure to make the trip something to savor.

Any excursion with these two is a true learning adventure. Guests are encouraged to continue the experience and join the Cooking Class & Lunch.

Please check-in promptly at 8 a.m. at the hotel lobby, Cavallo Point Lodge.

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Chef Michael Garcia

Cavallo Point Lodge

Chef Michael Garcia

Cavallo Point Lodge

Laura Werlin

Laura Werlin

Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject and a sought-after speaker and spokesperson for consumer and trade organizations. She is also a popular presenter at food and wine festivals such as the Food & Wine Classic at Aspen, Pebble Beach Food & Wine, LA Food & Wine, Palm Desert Food & Wine, and the Santa Fe Wine & Chile Fiesta among others, and she is often tapped by wineries to present cheese and wine pairings to consumers and trade alike. A self-styled “edu-tainer,” Laura possesses the rare ability to entertain while educating about almost anything related to cheese.

Laura has been featured on numerous television, radio and Internet video channel segments across the country including the Hallmark Channel’s Home & Family, Oprah.com, CNN, QVC, the Martha Stewart Show, and the CBS Early Show, as well as numerous local television and radio shows. In addition, she has been the subject of instructive yet fun cheese-related videos on the popular website chow.com. She has also written for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray,Culture, Aspen Magazine, Saveurand Delta Sky.

Laura is also involved in various cheese-related organizations including serving on the boards of the American Cheese Education Foundation and California Artisan Cheese Festival. She is also a member of the prestigious Guilde des Fromagers, the American Cheese Society and the California Artisan Cheese Guild.

When Laura isn’t eating or teaching about cheese, she can be found jogging on the streets, hiking in the mountains, or in a nod to her previous profession in the broadcast news industry, watching the news — naturally while eating cheese.

Cycle Sausalito with Christian Vande Velde (Caffeinated Cuisine Brunch Included)

Cavallo Point Lodge, Tidewater 8:00 am - 12:00 pm $120 per person

Beyond its premier culinary offerings, the weekend presents a rare opportunity to cycle with Lexus Cycling Ambassador Christian Vande Velde, who rode professionally from 1998-2013. Avid cyclists are invited to explore the quaint area of Sausalito and engage with a world-champion road-racing cyclist. Following the class, the morning will conclude at the Caffeinated Cuisine Brunch to satisfy all cyclers’ appetites. The meal will be prepared by chef Ethan Howard (Cavallo Point).

Cycle Sausalito ride with Christian Vande Velde at 8:00 a.m. followed by the Caffeinated Cuisine brunch at 10:30 a.m.

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Christian Vande Velde

Lexus Cycling Ambassador

Christian Vande Velde

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.

Chef Ethan Howard

Cavallo Point Lodge

Chef Ethan Howard

Cavallo Point Lodge

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.

A Savory-Sweet Juxtaposition

Cavallo Point Cooking School 11:00 am – 2:00 pm $180 per person

Sometimes you happen upon combinations in cuisine that seem counterintuitive but, somehow, they taste great. This cooking demonstration is a celebration of these delectable foods. Explore what is possible and surprise your taste buds with some Lexus Hotel Partner chefs in a hands-on cooking demonstration. After the class, sit down to a sweet and savory lunch prepared by chefs Sebastien Archambault (Rosewood Mansion), Sarah Steffan (Blackberry Farm) and Raphael Ferrenbach (Post Ranch Inn).

The engaging class and enticing three-course brunch will be paired with unique cocktails chosen to enhance the menu. Come away from this experience with delicious recipes and knowledge that will intrigue and delight whomever is lucky enough to taste your cooking.

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Sebastien Archambault

Rosewood Mansion on Turtle Creek

Sebastien Archambault

Rosewood Mansion on Turtle Creek

A native Texan, Sebastien Archambault was raised in France and developed a passion for food at an early age while working in his family’s restaurant. After studying at Ferrandi in Paris, perfecting his skills beside legends such as Alain Ducasse and Guy Savoy, and serving as chef of the Michelin-starred Le Pirate in Corsica, Archambault helmed acclaimed establishments in Mexico City, Los Angeles, Washington, D.C. and New York City. As the Mansion’s Executive Chef, he oversees all the culinary experiences throughout the hotel and restaurant, leading a new chapter in their illustrious histories, blending tradition with impeccable gastronomic artistry.

Chef Sarah Steffan

Blackberry Farm

Chef Sarah Steffan

Blackberry Farm

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.

Napa Valley Wine Blending

Cavallo Point Lodge, Verbena A 3:00 pm - 4:00 pm $85 per person

It’s time to get your hands dirty and take a front seat as a winemaker for the day.  Join Lexus Master Sommelier, Carlton McCoy and Napa Valley Vintners in discovering the versatile components of Napa Valley wine varieties in this wine blending seminar. Learn the winemaker’s art and blend a wine that is personal to you.

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Carlton McCoy

Lexus Culinary Master Sommelier

Carlton McCoy

Lexus Culinary Master Sommelier

Carlton McCoy, Master Sommelier, became President and CEO of Heitz Cellar in December 2018. To Carlton, Heitz Cellar represents a very particular style of Napa wines: ones that speak to an earlier era in California winemaking. His vision will highlight the winery’s consistent focus on remaining true to its elegant, pure style. “There has to be reverence when it comes to these older brands that create the greatest wines in the country,” he states. “It is fortunate that the Heitz family believed in that style and didn’t change it over the years. It makes the wines the unique experience that they are.”

In addition to his position at Heitz, he represents Lexus as it’s Culinary Master Sommelier.

Michael Scholz

Vice President Winemaking and Vineyards

Michael Scholz

Vice President Winemaking and Vineyards

Michael Scholz is a sixth-generation winemaker from Australia’s famed Barossa Valley. His storied career began on his family’s estate, the Willows Vineyard, in the 1980s. He completed his Bachelor of Science in Oenology in 1985 at Roseworthy, Australia’s first agricultural college (now part of the University of Adelaide), and traveled the world honing his craft in France, South Africa and the United States.

He has spent over a decade at St. Supéry Estate Vineyards and Winery challenging himself year after year to express the full potential of the vineyards’ worth of exquisite estate fruit. Scholz firmly believes that great wine begins in the vineyard, so when he first arrived at St. Supéry in 1996, he worked closely with the vineyard manager on an extensive replanting project to unite blocks with their ideal varietals, focusing on the classics of Bordeaux. Thanks to his vision, a signature style developed that has captured the imagination of wine lovers around the world. The Sauvignon Blanc has become a California benchmark, and in 1998, Scholz created the gracious Bordeaux inspired blend, Élu, with renowned wine consultant Michel Rolland. Of his friend and colleague, Rolland says, “Michael Scholz is on my list of great winemakers from around the world.”

Trattoria Di Sausalito - Cooking Demonstration & Dinner

Cavallo Point Cooking School 6:00 pm - 9:00 pm $180 per person

Join Chef Anthony Cole (Chatham Bars Inn), Chef Angela Tamura (Pebble Beach Resorts) and Chef Ethan Howard (Cavallo Point Lodge) in exploring the rustic cuisine of the Italian countryside. Enjoy an experience that champions the power of fresh produce and simple yet delicious recipes. Nothing is more refreshing on a Sausalito evening than an Aperol Spritz in one hand and bruschetta in the other. In addition to the family-style Italian cuisine, the meal includes premium Napa Valley wines specially chosen to complement the dinner.

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Chef Anthony Cole

Chatham Bars Inn

Chef Anthony Cole

Chatham Bars Inn

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.

Chef Angela Tamura

Pebble Beach Resorts

Chef Angela Tamura

Pebble Beach Resorts

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.

Chef Ethan Howard

Cavallo Point Lodge

Chef Ethan Howard

Cavallo Point Lodge

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.

Forage and Feast

Summit at Skywalker Ranch, Lucas Valley, Marin 5:45 p.m. – 10:00 p.m. $295 per person

As American poet Robert Frost once said, “Two roads diverged in a wood, and I – I took the one less traveled by.” It is amazing what treasures can be found in quiet corners and shady groves. Travel in a chauffeured Lexus luxury vehicle from Cavallo Point to the very private Skywalker Ranch for an off-the-beaten-path culinary journey. Nestled in a private enclave in the Nicasio region is Summit at Skywalker Ranch, an elevated retreat for invited guests only.

Toast the night at the forage and feast reception, then move inside for a unique four-course dinner featuring specialties harvested by Lexus Hotel Partners. Preparing this meal are Chefs Derek Leinonen (Lake Placid Lodge), Laurent Pillard (St. Regis Aspen Resort), Sunny Jin (Resort at Paw’s Up) and Ryan Rupp (Skywalker), who bring years of experience in presenting farm-to-table ingredients in elegant ways. Special entertainment provided by Sara Niemietz. Guests depart with a Lexus gift bag that includes food items from each participating Hotel Partner.

Please arrive promptly at Cavallo Point by 5:45 p.m. and check in at the Art Gallery. All guests must be transported to the property in a Lexus and will not be allowed to drive their personal vehicles to Skywalker Ranch.

About Skywalker Vineyards

Imagination, passion and a relentlessly pioneering spirit ground the vision for a new class of wine craft unfettered by conventional wisdom, intent on creating a wine culture rooted in old-world craftsmanship, and elevated by innovation. www.skywalkervineyards.com

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Chef Ryan Rupp

Skywalker

Chef Ryan Rupp

Skywalker

Ryan Rupp was originally hired as a line cook and saucier, at the Arizona Biltmore- Waldorf Astoria and, in the space of only a few years, advanced first to Sous Chef.
From there he moved to Maui and learned Farm to Table fining dining with daily revolving menus at Roy’s Ka’anapali until moving to South Beach to open Chef Morimoto’s first hotel F&B operation. Always with an eye open to Northern California, he took his first executive chef position at the Meritage Resort and Spa in Napa, with a focus on ingredient forward and wine friendly offerings. He is delighted to be here at Skywalker, with great home grown and raised ingredients, and genuinely wonderful team.

Chef Derek Leinonen

Lake Placid Lodge

Chef Derek Leinonen

Lake Placid Lodge

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.

Laurent Pillard

St. Regis Aspen Resort

Laurent Pillard

St. Regis Aspen Resort

At St. Regis Aspen Resort, Laurent Pillard serves as the Resort Executive Chef, where he oversees the property’s culinary teams at Velvet Buck, the resort’s signature restaurant with a focus on modern mountain cuisine; Mountain Social Bar & Lounge; Splash Pool Lounge; and in-room dining. Known for his classic European background and sophisticated culinary style, Chef Pillard brings a worldly viewpoint and unparalleled level of expertise to the resort and to the Aspen community.

Chef Pillard’s previous experience includes extensive work in France’s top kitchens, including Ècole Hôtelière François Billoux in Blois; the two Michelin starred Hôtel du Lion d’Or in Romorantin (where he truly discovered his love for cooking); L’Archestrate and Lucas Carton, both three Michelin-star restaurants in Paris; and Troisgros in Roanne, where he was the Chef de Partie and worked alongside Chef Joël Antunes.

Following his time in France, Chef Pillard moved to Melbourne, Australia to work as the sous chef at Mietta’s. He then moved back to Europe where he was reunited with Antunes in London where the two opened Les Saveurs, which was awarded a Michelin star in its first year. In 1996, Pillard returned to France where he served as the executive chef at Hôtel du Rivage.

Reuniting again in 2000, Pillard and Antunes moved to Atlanta, Georgia to jointly run the dining room at Ritz Carlton Buckhead. While in Atlanta, Pillard was introduced to Chef Hubert Keller and moved to Las Vegas shortly thereafter to open Fleur de Lys and Burger Bar at the Mandalay Bay Resort.

Outside of the kitchen, Pillard has a passion for travel, biking, soccer, and hunting, and is thrilled to reside in Aspen with his wife, son, and dog – Sushi.

Mission Blue Ride: A Cycling Class with Christian Vande Velde

Cavallo Point Lodge, Mission Blue Chapel 9:00 a.m. - 10:00 a.m. $40 per person

Start your Sunday morning off with the opportunity to cycle with Lexus Cycling Ambassador Christian Vande Velde, who rode professionally from 1998 – 2013. Open to all levels, the indoor cycling class will take place in the historic Mission Blue Chapel, which will provide an intimate backdrop to engage with a world-champion road-racing cyclist. Reenergize after the class with house-made granola and smoothies.

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Christian Vande Velde

Lexus Cycling Ambassador

Christian Vande Velde

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.

Lexus Grand Tasting

Cavallo Point Lodge, Callippe 12:00* noon - 3:00 p.m. $100 per person

The weekend festivities culminate in spectacular fashion at the Lexus Grand Tasting, featuring 13 Lexus Hotel Partner chefs from around the country, craft beer from Blackberry Farm brewery and vintners from the acclaimed wine-growing regions of Napa Valley, Marin and Sierra Foothills.

This exclusive culinary adventure invites you to nibble, nosh and sip on special offerings that showcase America’s finest chefs and premier California wineries. Adding to the ambiance is live music from Sippin’ Time and Cavallo Point’s stunning setting overlooking the Golden Gate, creating an experience that is sure to be memorable.

*Lexus Owners receive early entry into the Grand Tasting starting at 11:30 a.m. with proof of owner benefit redemption or Lexus Key fob.

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Chef Nate Lindsay

Bardessono

Chef Nate Lindsay

Bardessono

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.

Chef Sarah Steffan

Blackberry Mountain

Chef Sarah Steffan

Blackberry Mountain

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.

Travis Hixon, Brewmaster

Blackberry Mountain

Travis Hixon, Brewmaster

Blackberry Mountain

Like many craft brewers, Travis started his journey as a home brewer, quickly embracing his passion for quality beer. After 14 years of brewery work, he took a six-year detour from brewing to work in the distilled spirits sector. In 2017, Travis returned to his brewing roots and joined the Blackberry Farm Brewery team as Brewmaster. Enticed by the ethos of Blackberry Farm and the BF Brewery, Travis shares a passion for the old-world style of brewing and taking time to do things right. As Brewmaster, he is helping create a structure for the BF Brewery to continue growing while maintaining the same high standards of quality. A lifelong Tennessean, Travis is embracing life in Maryville and excited for the future of the brewery.

Chef Ethan Howard

Cavallo Point Lodge

Chef Ethan Howard

Cavallo Point Lodge

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.

Chef Anthony Cole

Chatham Bars Inn

Chef Anthony Cole

Chatham Bars Inn

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.

Chef Derek Leinonen

Lake Placid Lodge

Chef Derek Leinonen

Lake Placid Lodge

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.

Chef Angela Tamura

Pebble Beach Resorts

Chef Angela Tamura

Pebble Beach Resorts

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.

Chef Pablo Mellin

Pebble Beach Resorts

Chef Pablo Mellin

Pebble Beach Resorts

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.

Chef Sebastien Archambault

Rosewood Mansion on Turtle Creek

Chef Sebastien Archambault

Rosewood Mansion on Turtle Creek

A native Texan, Sebastien Archambault was raised in France and developed a passion for food at an early age while working in his family’s restaurant. After studying at Ferrandi in Paris, perfecting his skills beside legends such as Alain Ducasse and Guy Savoy, and serving as chef of the Michelin-starred Le Pirate in Corsica, Archambault helmed acclaimed establishments in Mexico City, Los Angeles, Washington, D.C. and New York City. As the Mansion’s Executive Chef, he oversees all the culinary experiences throughout the hotel and restaurant, leading a new chapter in their illustrious histories, blending tradition with impeccable gastronomic artistry.

Chef Laurent Pillard

St. Regis Aspen Resort

Chef Laurent Pillard

St. Regis Aspen Resort

At St. Regis Aspen Resort, Laurent Pillard serves as the Resort Executive Chef, where he oversees the property’s culinary teams at Velvet Buck, the resort’s signature restaurant with a focus on modern mountain cuisine; Mountain Social Bar & Lounge; Splash Pool Lounge; and in-room dining. Known for his classic European background and sophisticated culinary style, Chef Pillard brings a worldly viewpoint and unparalleled level of expertise to the resort and to the Aspen community.

Chef Pillard’s previous experience includes extensive work in France’s top kitchens, including Ècole Hôtelière François Billoux in Blois; the two Michelin starred Hôtel du Lion d’Or in Romorantin (where he truly discovered his love for cooking); L’Archestrate and Lucas Carton, both three Michelin-star restaurants in Paris; and Troisgros in Roanne, where he was the Chef de Partie and worked alongside Chef Joël Antunes.

Following his time in France, Chef Pillard moved to Melbourne, Australia to work as the sous chef at Mietta’s. He then moved back to Europe where he was reunited with Antunes in London where the two opened Les Saveurs, which was awarded a Michelin star in its first year. In 1996, Pillard returned to France where he served as the executive chef at Hôtel du Rivage.

Reuniting again in 2000, Pillard and Antunes moved to Atlanta, Georgia to jointly run the dining room at Ritz Carlton Buckhead. While in Atlanta, Pillard was introduced to Chef Hubert Keller and moved to Las Vegas shortly thereafter to open Fleur de Lys and Burger Bar at the Mandalay Bay Resort.

Outside of the kitchen, Pillard has a passion for travel, biking, soccer, and hunting, and is thrilled to reside in Aspen with his wife, son, and dog – Sushi.

Chef Bernard Ibarra

Terranea Resort

Chef Bernard Ibarra

Terranea Resort

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.

Laura Werlin

Laura Werlin

Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject and a sought-after speaker and spokesperson for consumer and trade organizations. She is also a popular presenter at food and wine festivals such as the Food & Wine Classic at Aspen, Pebble Beach Food & Wine, LA Food & Wine, Palm Desert Food & Wine, and the Santa Fe Wine & Chile Fiesta among others, and she is often tapped by wineries to present cheese and wine pairings to consumers and trade alike. A self-styled “edu-tainer,” Laura possesses the rare ability to entertain while educating about almost anything related to cheese.

Laura has been featured on numerous television, radio and Internet video channel segments across the country including the Hallmark Channel’s Home & Family, Oprah.com, CNN, QVC, the Martha Stewart Show, and the CBS Early Show, as well as numerous local television and radio shows. In addition, she has been the subject of instructive yet fun cheese-related videos on the popular website chow.com. She has also written for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray,Culture, Aspen Magazine, Saveurand Delta Sky.

Laura is also involved in various cheese-related organizations including serving on the boards of the American Cheese Education Foundation and California Artisan Cheese Festival. She is also a member of the prestigious Guilde des Fromagers, the American Cheese Society and the California Artisan Cheese Guild.

When Laura isn’t eating or teaching about cheese, she can be found jogging on the streets, hiking in the mountains, or in a nod to her previous profession in the broadcast news industry, watching the news — naturally while eating cheese.

PACKAGES

Weekend Event Access - Premier Package

$705 per person

 

Weekend Event Access grants one person access to five signature events throughout the weekend, including the East “Meats” West dinner, A Savory-Sweet Juxtaposition cooking demonstration & lunch, Wine-Blending Celebration, Summit at Skywalker Ranch finale dinner, and Lexus Grand Tasting. Purchase exclusive à la carte tickets separately to attend the Farmers’ Market Excursion and Trattoria di Sausalito cooking demonstration & dinner, which runs concurrently to the Summit at Skywalker Ranch finale dinner.

 

Very limited availability.

 

BUY PREMIER PACKAGE

Weekend Event Access - Culinary Journey

$510 per person

 

Culinary Journey grants one person access to five signature events throughout the weekend, including the East “Meats” West dinner, Caffeinated Cuisine brunch, Wine-Blending Celebration, Trattoria Di Sausalito Cooking Demonstration & Dinner and the Lexus Grand Tasting. Purchase an exclusive à la carte ticket separately to attend the Farmers’ Market Excursion.

 

Very limited availability.

 

BUY SIGNATURE PACKAGE

Lexus Driving Experience

Add to your culinary experience by feeding the rest of your senses!

 

Get ready to experience Lexus and performance with an exhilarating drive during the 2019 Lexus Culinary Classic. From Cavallo Point – The Lodge at The Golden Gate, you’ll select from your preferred Lexus vehicle and wind your way past some of the most idyllic scenery possible.

 

Enjoy Lexus as a passenger or a driver. This 30-minute drive experience is complimentary.

 

Weekend VIP Room Packages at Cavallo Point Lodge

Special VIP room rates are available to event ticket holders, which include breakfast for two daily.

Subject to room type and availability. For more information or to purchase VIP Room Packages, please contact Reservations at (888) 732-2076.

 

Resort Amenities:

Shuttle service to San Francisco and Sausalito, reservations required | Morning yoga class | Wine hour, 4:00 p.m. – 6:00 p.m. daily | Valet parking