Tim Williams, Chef, Dantanna’s Zinfandel Braised Creekstone Farms Short Ribs Tim Williams has been working in kitchens since his early 20s. He grew up in New York, and during a summer trip to Cape Cod during college, he met and became friends with a couple who...
Alfred Contiga, Pastry Chef, Coast and Glowbal Grill & Bar, Vancouver Nectarine Ginger Tarts With a pastry philosophy steeped in the belief that ‘fresh is best’, Pastry Chef Alfred Contiga is certainly a rising star in the red hot Vancouver dining scene. At Coast...
Gwin Grimes, Owner and Operator, Artisan Baking Company, Fort Worth, Texas Lemon Biscotti Gwin Grimes comes from a family of bakers. She has been in the culinary industry most of her life, whether in the kitchen as a chef, baker or teacher, or with a pen as a food...
John Williams / Executive Chef and Beverage Director, Sundara Inn and Spa, Wisconsin Dells, Wisconsin Blood Orange Balsamic Vinaigrette Earth Smoothie Raspberry Lemonade Serenity Smoothie Tropic Smoothie Since he was eight years old, John Williams has had a clear path...
Chef Jeff Glick, Executive Chef, Embassy Suites Outdoor World, Dallas Fort Worth Raspberry Balsamic Ganache Jeff Glick has made his culinary mark in the Dallas Fort Worth area. He began his 27-year journey there at El Centro College’s Culinary Program,...
Chef Dean Thomas, Executive Chef, Barona Valley Resort; Casino in San Diego, California Mandarin/Tangerine Brioche Bread Pudding Spicy Cranberry Ketchup Glazed Pork Rack Chef Dean Thomas is the Executive Chef for Barona Valley Resort & Casino in San Diego,...
