Garden & gun and the besh foundation present: JOhnny and friends
In partnership with Omni Hotels & Resorts
Join legendary Southern Chef John Besh, Garden & Gun, and a host of culinary masters for a series of unforgettable culinary experiences in New Orleans, LA. Proceeds benefit The John Besh Foundation, an organization that provides scholarships, grants, and loans to individuals in NOLA with the passion, creativity, and knowledge to enact change in their community.
January 25th, 2017: Chef Charles Phan of The Slanted Door, San Francisco, CA
March 24th, 2017: Fêtes Fest with Chefs David Slater of Emeril's, Ryan Prewitt of Pêche, Kelly English of Iris, Todd Pulsinelli of August + Many More
April 20th, 2017: Chef Michael Solomonov of Zahav, Philadelphia, PA
May 13th, 2017: Besh Crawfish Boil with John Besh and Aarón Sánchez
yes ma'am women in food dinner: chefs NINA COMPTON, Cassidee dabney, TRACI DES JARDINS, kristen kish, and kelly fields
June 15th, 2017
Compère Lapin Chef/Owner Nina Compton has more than 15 years’ experience manning the stoves of some of the finest restaurants in the country. During a star turn on BRAVO’s acclaimed cooking competition show, Top Chef, on which she was a finalist and fan favorite, Nina fell in love with the Crescent City. An opportunity with Provenence Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District on June 2, 2015. In addition to her huge success on her first restaurant, Nina is also currently the culinary ambassador for St. Lucia.
In 2015, Chef Cassidee Dabney was named the Executive Chef of the Blackberry Farm Barn. Dabney’s team prepares beautifully served multicourse menus of the 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 hosts the 2014 James Beard award for Outstanding Wine Program.
A California native of a small central valley agricultural community, Traci Des Jardins has been a part of the San Francisco food community for 25 years and has opened many great San Francisco restaurants. She currently runs a diverse group of eateries, from her iconic Jardinière, Ferry Building located Mijita, to Public House in AT&T Park which serves classic American fare.
Chef Kristen Kish competed on Bravo’s Top Chef Season 10 where she won the coveted title, becoming the second female chef to win the prestigious competition. She went on to become Chef de Cuisine of Menton, Chef Barbara Lynch’s fine dining restaurant. She left this position in 2014 to travel the world and write a cookbook. Most recently, Kish was co-host of “36 Hours,” a Travel Channel show that partnered with The New York Times to bring the hit newspaper column to television.
Besh Restaurant Group Executive Pastry Chef Kelly Fields is the chef/partner in the bakery and restaurant Willa Jean, which is named after Fields’ grandmother. Growing up in the low-country of South Carolina, Kelly inherited her love of farm fresh ingredients and began baking in some of Charleston’s best patisseries. In New Orleans, she took up baking for iconic New Orleans chef Susan Spicer, and soon decided to push her knowledge to the next level. In New Orleans, she continues to develop relationships with local farmers in an effort to create a more sustainable pastry kitchen.
Chef Michael schwartz of Fa’lia, miami, fl
August 24th, 2017
The Philadelphia-born owner of The Genuine Hospitality Group, James Beard Award Winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef. Since his flagship, Michael’s Genuine® Food & Drink, first opened in Miami’s Design District in 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients. Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Schwartz is recognized by his peers and the diners that flock to his restaurants for his commitment to community and responsible, seasonal food sourcing. According to the chef, the secret to good food is... good food. His The Genuine Hospitality Group of restaurants include Harry’s Pizzeria®, named one of Food & Wine magazine’s 25 Best Pizzerias in the U.S., Cypress Tavern, a Bon Appétit magazine choice for its BA 50 Best New Restaurants, and ella, a light and airy café in the Miami Design District’s Palm Court. The Chef’s partnership with global cruise leader Royal Caribbean includes developing menus with ingredients from sustainable sources for 150 Central Park on Oasis Class ships and Michael’s Genuine® Pub on Quantum Class ships, the first American gastropub on the seas. The company was recently recognized by leading trade publication Restaurant Hospitality magazine as one of its RH 25: Coolest Multi-Concept Companies. In addition to expanding the Harry’s Pizzeria brand from two South Florida locations to a multiple unit, out-of-state operation over the next five years, partnerships with real estate and hospitality heavyweights Related Group, Terra Group and sbe include Fi’lia by Michael Schwartz at SLS Brickell (Downtown Miami, October, 2016) and the James West Hollywood (Los Angeles, California, April 2017) and restaurants coming to Paraiso Bay (Edgewater, Miami, 2017) and Park Grove (Coconut Grove, Miami, 2018.)
Chef hugo ortega of backstreet cafe, houston, tx
September 21st, 2017
Hugo Ortega is executive chef/co-owner of three of Houston’s top restaurants – Backstreet Café, Hugo’s and Caracol. He is a five-time James Beard Awards finalist, among other accolades, has been recognized locally, nationally and globally for his inspirational story and his passion for sharing traditional Mexican cooking and culture.
Ortega is passionate about sharing the traditional foods and culture of his native Mexico with diners. In 2002, he opened the critically acclaimed Hugo’s, which brought Authentic Regional Mexican Cuisine to the forefront of dining. In 2013, the Ortega and Vaught opened their third concept, Caracol, a Mexican coastal kitchen celebrating their love of seafood found along Mexico’s 16 coastal states.
Ortega is a six-time finalist for Best Chef: Southwest at the James Beard Foundation Awards (2012, 2013, 2014, 2015, 2016, 2017); has made three guest chef appearances at the prestigious James Beard House in New York City; and was named “Up-and-Coming Chef of the Year” in 1999 and Chef of the Year in 2012 and 2002 at the Houston Culinary Awards; among other accolades. His restaurants have been named “Top Table” by Bon Appetit; Best Restaurants in America by Eater, one of Houston’s Four Top Latin Restaurants by Forbes Travel Guide, included in “What Makes Houston’s the Next Great American City?” in Smithsonian Magazine, among others. His cookbook Hugo Ortega’s Street Food of Mexico was selected by Saveur magazine as one of just six “essential Mexican cookbooks.”
Chefs Jon shook and vinny dotolo of animal, Los angeles, ca
October 19th, 2017
James Beard award winning Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a Gun, Trois Mec, Petit Trois, Jon & Vinny’s and Trois Familia. They have been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants. Shook and Dotolo have received numerous nominations and awards including Food & Wine’s 2009 Best New Chef, StarChefs’ 2008 Rising Star Chef, and eight James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s “Best Chef Pacific”, 2015’s “Best New Restaurant” for Petit Trois, 2016’s “Outsanding Restaurant Design” for Jon & Vinny’s, and “Best Chef West” in 2013, 2014, 2015, 2016.
Chef chris shepherd of underbelly, houston, tx
November 30th, 2017
Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's brings his farm-to-table passion to fruition at Underbelly, which sources ingredients from the Gulf Coast, surrounding farms and ranches. The in-house butcher shop, which only uses whole animal, supports Shepherd’s passion for butchering and charcuterie. The 2014 James Beard Award winner for Best Chef: Southwest was also named one of the Top 10 Best New Chefs in America by Food & Wine. Underbelly was named to the National Eater 38 (one of 38 essential restaurants in America) in 2015 and as one of the best new restaurants in the country by Bon Appetit and Esquire in 2014. Chris runs two Underbelly kiosks inside Reliant Stadium, serving up football-friendly dishes during Houston Texans home games. He opened his newest venture One Fifth, a restaurant that changes concepts every year for five years, in January 2017. In his free time, Chris cheers on his beloved Houston Texans, seeks out hard-to-find bottles for his ever-growing bourbon collection and explores the city for new restaurants.