Joe's Restaurant Website www.joesrestaurant.com/index.html

Rudy Garcia
Executive Chef/Instructor
Los Angeles Mission College
Sylmar, CA

(Picture coming soon.)

Phone: 818.364.7849
Alternate Phone: 818.354.7665
Fax: 818.364.775

Competing Monday, August 4th.

The culinary mastermind behind Breeze, Andreas Nieto has developed an innovative restaurant concept that brings a breath of fresh air to Los Angeles' restaurant scene. Since opening in January 2001, Breeze has featured California grill cuisine in a flavorful menu that showcases the finest local produce and seafood, flavored with herbs grown in the hotel's on-site organic garden.

With 250 seats, Breeze offers indoor and outdoor garden dining, as well as a signature seafood bar serving shellfish, tartars and smoked fish, gazpacho and ceviche. The restaurant also offers two smaller dining rooms for private parties and meetings.

Chef Nieto brings a straightforward philosophy to his cooking. He is known for an ability to transform ordinary ingredients into extraordinary creations without losing the individuality of each flavor. His cooking is natural, uncomplicated and not obscured by heavy sauces or over adorned with competing flavors because, as he explains it, "so much of my attention goes into finding the finest ingredients, I want guests to identify and enjoy what's unique about a dish and how its ingredients complement each other."

A third-generation chef, Nieto brings to his position more than 15 years of experience, cooking at four- and five-star hotels and fine-dining establishments. Most recently, he was executive chef at the Bel Age Hotel, in West Hollywood, where he returned the famed Diaghilev Restaurant to its previous five-star status. Prior to that, he was executive chef at the five-star Beverly Hills Hotel and Bungalows for two years, after a tenure as assistant executive chef at the Loews Santa Monica Hotel.

Classically French trained, he also has extensive knowledge of Pan-Pacific, Mediterranean, regional American, spa and Southwest cuisines. Nieto completed the three-year ACF Chef's Apprenticeship program while at the Loews Anatole Hotel in Dallas and also completed training in nutrition and food and beverage management. His professional affiliations include: serving as a national member of the American Culinary Foundation, Chef de Cuisine of Los Angeles, and as a participant in many National Restaurant Association culinary shows and American Culinary Federation salons, where he was awarded gold and silver medals.

Part of a multi-million dollar renovation at the Century Plaza Hotel & Spa, Breeze is a new stand-alone restaurant complete with its own entrance on Avenue of the Stars.

Breeze Website http://www.breezela.com/index.html

Mial Parker, CEC, CCE, R.O.B.M.F. 
Chef Instructor
AILA
Santa Monica, CA

Competing Monday August 4th.

Chef Parker has received more than thirty awards in international culinary competitions including two Gold Medals and Cloverleaf at the 1988 Culinary Olympics and two Gold medals at the 1992 Culinary Olympics held in Frankfurt Germany.

He coached numerous awarded winning student teams and continues to do the same today. He acts as a mentor and coach to many of his students and has served as an advisor to the California Culinary Team.

His most recent accomplishments were receiving special awards and medals including “Best in Show and High Score” at the 2003 Las Vegas Culinary Challenge.

Today, you can find Chef Parker as an instructor at the Art Institute of California in Los Angeles and Grossmont College in San Diego. He currently resides in San Diego, California and takes up surfing, reading and enjoys travel.

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In 1997, The Art Institute of California — Los Angeles opened its location on 31st Street in the city of Santa Monica in 1997. The building's interior is designed with the creative student in mind. Light, spacious classrooms, studios, and labs offer a productive working atmosphere.

The Art Institute of California — Los Angeles offers an Associate of Science degree in Culinary Arts. The degree program lasts just over two academic years and contains 112 quarter units, including approximately 28 quarter credits in general education courses. The objective of the program is to help the student attain a fundamental grounding in culinary arts, including an introduction to the theory and practice of hospitality, baking and pastry, catering, the à la carte kitchen, wine and spirits, purchasing, cost control, and externship. Graduates are prepared for entry-level positions in the culinary field, including prep cook, line cook or garde-manger cook.
 

The Bachelor of Science Degree Program in Culinary Management prepares graduates for entry-level foodservice related management and supervisory trainee positions. The program provides an opportunity for students to become knowledgeable in the identified priorities of the foodservice industry, communication, training, leadership, motivation, management, human resources, technology, accounting, marketing, and customer relations.

From overseeing food quality, to dealing with customers, to making staffing decisions, a foodservice manager handles hundreds of varied yet critically important tasks every day. The manager’s capabilities and day-to-day performance, and abilities to make decisions quickly, often determine the ultimate success or failure of a foodservice operation.

Link to the website: http://www.aila.artinstitutes.edu

Competing Saturday, August 2nd.

(Picture coming soon)

Executive Chef Romeo Warin was born in Paris and grew up in Southern France on the Nice Riviera.  I started cooking at the age of twelve, in our family restaurant with my step-father, for three years. Afterwards, I went to the culinary school of Cagnes/mer “Auguste Escoffier”. Two years later, I got my diploma as cook and restaurant beginner and went to Corsica to open a restaurant called “Le Blanc-Bleu” which specialized in fish and seafood.

A year later, I came back to Nice and worked with Chef and owner Alain Leloup of “Le Gourmet Lorrain”, two stars Gault & Millaut.  Then I went to St.-Tropez and worked for Chef Owner Jean-Claude Bordat at Lou Castellas in Ramatuelle. Two years later, at the age of twenty I returned  to Nice and opened my own Provencale Restaurant with my Mother for three Years.

My first step in America was in 2000, I worked  in Los Angeles for Bernard J. Jacoupy owner of Lunaria restaurant on Santa Monica Blvd., in Century City. Currently I am at Provence Café which embraces my original cuisine and is where I am able to express myself as the  young chef from Provence.  I cook with love and passion every day and am always looking for new challenges.  I am also very excited to be in America in Los Angeles and to meet all the great chefs of this city. 

Thank you for letting me and my team participate at this amazing contest.

Chef Romeo and his team members; Esteban Morales, Thomas Bouvier, Thomas Elbow and Linda Weisbach, the “Melting Pot Team” of the year 2003.

Authentic French Country Cuisine 
1518 Montana Ave., 
Santa Monica, CA 90403
310.656.6880 Ph. 310.656.6881 Fx.

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9418 Dayton Way
Beverly Hills, CA 90210
310.275.3823

www.provencecafe.info

(Picture coming soon)

(Picture coming soon)

In celebration of the past owners and creators of the original "The Lobster", we are proud to continue the name in a bigger and better way!  Come visit with us to enjoy the refreshing atmosphere and fine dining of
"The Lobster".
We look forward to serving you and your Guests!

Chef Bio coming soon.

Link to the website: http://www.thelobster.com

Dennis Sheeler
Executive Chef
ABC Studios
Burbank, CA

In 1994 I joined Eurest Dining Services and have traveled within the company to various locales including Northwestern Bell, (Nebraska), ALCOA, (Iowa), Maytag Corp., Illinois) The Southern California Gas Co. (Los Angeles),  Hughes/Raytheon (El Segundo) and ABC Studios (Los Angeles) where I am currently the Executive Chef.

I completed my continuing education at The Culinary Institute in Napa Valley, Greystone (1998)

I have maintained my ACF active member status by belonging to the Illinois ACF chapter and the Chefs de Cuisine Association of Los Angeles.  After a year of participating in the events of the Chefs de Cuisine, I accepted the appointment of  Sergeant at Arms, Public Relations Chairman’s position. I have used my time to gather sponsor funds and information to build the CCAC-ACFLA website to promote the worthwhile causes of the Association and bring public attention to the food service professionals here in Los Angeles. The following year I accepted the nomination to serve as our Chapter President. 

I look forward to participating with all culinarians in the first year of our new and challenging competition.

Sincerely,

Chef Dennis Sheeler, CCC 

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ABOUT Canteen Vending Services and Eurest Dining Services, both operating companies of Compass Group, North American Division, will provide food and vending at ABC television studios in Hollywood.

Eurest will serve more than 800 people at the studio lots where ABC produces the local and West Coast news and soap operas such as “General Hospital.” In addition to the regular employees, Eurest and Canteen will be serving additional people that independent production companies bring onsite for specific productions.

The Hollywood dining center provides cafeteria dining in the South Dining Room, table service in the North Dining Room, catering to offices and room service. Eurest will also provide food for “craft services,” catering to actors and production workers during filming breaks. The site will feature Profiles in Good Taste, Compass Group’s program to offer upgraded menus with an emphasis on service, presentation and atmosphere.

Compass Group, North American Division has annual revenues of $2.7 billion and employs more than 58,000 people.

Compass Group is the Official Catering Services Supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Compass Group will provide catering and concession services to the 3,500 residents of the Olympic Village as well as more than 125,000 people daily during the Olympic Winter Games, including members of the worldwide media, judges and officials.

Website: http://www.cgnad.com/index.cfm

Jeff Armstrong

Chef de Cuisine

The first foray onto the Los Angeles restaurant scene by Tim and Liza Goodell of top-rated Aubergine and Troquet, Whist is as classic and clever as the four-person card game it's named for.

Choose from table, banquette or lounge-style alcove seating within the stunning restaurant space, or reserve a poolside luxury cabana for a special dining occasion. Pastry chef Shelly Register's tantalizing desserts and a wide selection of coffees make the perfect finale to Whist's new traditionalist drinking and dining.

Cameo Bar

For afternoon refreshments or a moonlit nightcap, Cameo Bar is the coast's most extraordinary meeting place.

With its parrot green and driftwood grey color palette and Lucite and chrome accents, this mid-Twentieth Century take on a classic English lounge is located just off the Viceroy lobby.

A satisfying medley of light meals from the Whist kitchen and inventive cocktails are served at the bar, in a private nook, or by the pool throughout the day and into the evening.

1819 Ocean Avenue  Santa Monica  California  90401   T 310 260 7500  F 310 394 6657  reservations 800 622 8711   info@viceroysantamonica.com

The Website http://www.viceroysantamonica.com/index.html

Ryo Sato
Executive Chef/Owner
Chez Sato
Arcadia, Ca

Robert Baradaran
Chef Instructor
El Camino College
Torrance, CA

Competing Saturday, August 2nd.

My Name is Robert Baradaran. I have spent more than half of my life in the hospitality industry. I have worked in free standing restaurants, hotels and catering operations. I am a certified executive chef and certified chef educator with the American Culinary Federation. I moved back to Los Angeles twenty years ago when I transferred within an airline catering company. Currently I teach culinary arts a Los Angeles Mission College and El Camino College. The instant gratification of training and teaching has always intrigued me and I have always enjoyed sharing my knowledge and techniques with other people. My main objective in competing is to meet other colleagues in the industry and measuring my skills against other culinarians. I look forward to this competition. 

Sincerely, Robert B. Baradaran.

Website: http://www.elcaminocollege.org/

Josiah Citrin
Chef/Owner
Executive chef/Owner
Melisse
Santa Monica, CA

Link to website: http://www.melisse.com/index.htm

Chef Stefano Samson

Competing Monday, August 4th.

Valentino now has an exciting new chef, "Stefano Samson". Stefano was born to an Italian mother and an American father, and raised in the San Fernando Valley. At a young age, Stefano began his knowledge of cooking from his mother, a skill that has been passed down from generation to generation.

At the age of 18, he spent a year at the University of Venice, Ca'Foscari, where he studied Italian history and culture in a special program. Stefano continued his education at the University of California at San Diego, earning a Bachelor of Arts, History and Literature degree. He then went on to Columbia University, where he spent three years in the pre-medical program, only to find that cooking was his passion, and enrolled in Peter Kemp's New York Cooking School.

After completing culinary school in 1997 as a Blue Ribbon Graduate and working several jobs in New York City, Piero came across his talent and sent him to Italy. From October 1997 to February 1998, Stefano worked as an extern line cook, at the 2 Star Michelin Cascinale Nuovo, with Chef Walter Ferretto, learning traditional and modern Piemontese cuisine. From March 1998 to August 1998, he worked at the prestigious 3 Star Michelin restaurant, "Dal Pescatore" in Canneto Sul'Oglio with Nadia Santini, considered today, one of the best chefs in all of Italy, there he worked as a line cook as well as coordinated events for large foreign groups. Continuing his instruction, October to December of 1998, Stefano worked at Agata e Romeo and Antonello Colonna restaurants in Rome.

Returning to the states in January of 1999, Stefano spent 6 months as the sous chef at VALENTINO Santa Monica preparing for the opening of VALENTINO Las Vegas. On August 1, 1999 Stefano opened VALENTINO Las Vegas as Chef de Cuisine, under Executive chef Luciano Pellegrini.

The Website http://www.pieroselvaggio.com/

Joseph Amendola, CEPC, CCE, AAC 
Roland G. Henin, CMC
John Hui, CEPC, ACC 
Roland Schaeffer, CEC, AAC

Joseph Amendola, CEPC, CCE, AAC, a member of ACF Central Florida Chapter, is the 2002 ACF National Chef of the Year. ACF National President Edward Leonard, CMC, AAC, made the announcement during the President’s Grand Ball at the 2002 ACF National Convention in Las Vegas.

The southeast region finalist and his wife Marjorie live in Orlando, where Chef Amendola is partner and senior vice president of Fessel International, a worldwide foodservice and hospitality consulting company. Before joining the company in 1988, he was at The Culinary Institute of America (CIA) for more than 40 years, serving as senior vice president, acting president, director of development, dean of students, and baking instructor. He has served the CIA as ambassador since 1989.

An ACF member for more than 50 years, Chef Amendola chaired ACF’s national scholarship and senior chefs committees from 1995 to 2001. He received the American Academy of Chefs Hall of Fame award in 1992 and was AAC secretary, treasurer, and chair in 1998. In 1995, he received the ACF National Chef Professionalism Award. He serves as an international culinary, baking, and ice-carving judge and conducts fund raisers for culinary and humanitarian groups worldwide.

Chef Amendola served in the U.S. Air Force from 1941 to 1945. He earned degrees from the University of Massachusetts at Amherst and the University of New Haven in 1971 and 1973. He has represented U.S. military food evaluation throughout the world and consulted for foodservice hospitality globally. He is the author of four books and has collaborated on several others.

His many awards and honors include Diplomate, Chicago, 1985, the National Restaurant Association Educational Institute; the Order of the Dinner Gong, the International Food Service Executives Association; and the Lt. General John D. McLaughlin Award, 1999. He is an honorary member of Kyoto Cooking School in Kyoto, Japan.

Chef Amendola considers one of his most important achievements the mentoring of hundreds of culinarians throughout their careers. Who better, then, to offer ten commandments for enhancing a culinary career, which he did on becoming a southeast region chef of the year candidate.

"Do unto others as you want others to do unto you. Pass on your knowledge and skills to your apprentices. Maintain good health and diet. Enjoy your work and free time. Do things in moderation. Network and make friends for a lifetime. Don’t burn bridges—you may need them. Have a hobby or hobbies. Keep learning and refreshing your education. Plan a financial program for your twilight years."

Websites: 

http://www.acfcfc.org/officers.php

http://www.fessel.com/

Roland G. Henin CMC, is one of an elite group of fifty-seven Certified Masters Chefs in the United States. Chef Henin is also a Certified Culinary Educator who has taught and designed courses in classical cuisine, food show competition and the practical understanding of sauces at Johnson & Wales University and the Culinary Institute of America. He joined The Art Institute of Seattle in 1994 to develop a new 18-month associates degree culinary program and to direct the School of Culinary Arts.

Chef Henin's background in the industry is just as impressive as his educational commitments. He has worked as a Corporate Chef in research and development, creating a line of high-quality, prepared entrees for the health care industry and co-packing contracts which involved the development, production , marketing and sales end of product introduction and presentation. Prior to his role as Academic Department Director, Chef Henin was Executive Chef for 0SF International, Inc. where he also provided training to district, general and kitchen managers in opening new restaurants.

As a culinary competitor, Chef Henin has had the rare opportunity to win national and international gold medals as an individual competitor, as a team member, regional team captain and as coach of the United States “Culinary Olympic” Team (which went on to win the Culinary World Cup competition in Luxembourg). The American Culinary Federation (ACF) bestowed the highest honor on Henin by recognizing him with the first Chef Professionalism Award. Henin has so been inducted into the American Academy of Chefs, the honor society of chefs in America. In addition, Henin is a national and international appointed judge for hot and cold food competition and a member of the Culinary Committee as well as a former National Certification Chairman.

His philosophy in leading the Culinary Arts program is that the school is fortunate to have such wonderfully inspiring facilities overlooking Puget Sound. “Along with Pike Place Market at our back door, we are continually supplied with a superb seasonal bounty from the land and the sea,” Henin says “Our instructors have this passion about teaching which makes the experience of sharing our knowledge very rewarding and gratifying.” It is with pride that he states, “We love what we do and our students are responding beautifully.”

The culinary program at The Art Institute of Seattle was introduced in the spring of ‘96. There are presently over 150 students enrolled in this 18-month, applied associates degree program. Chef Henin, developed the curriculum and designed the facilities using input from several of the top Northwest chefs and restaurateurs. 

In addition to his educational roles, Henin has served as Executive Chef at Oregon-based OSF International and Truitt Bros., as well as Chef des Cuisines at the five-star Breakers Hotel in Palm Beach, Fla. He also served as the coach of the gold medal U.S. Olympic Culinary team in 1992 and currently is preparing the U.S. team for competition in the Culinary Olympics in 2000. In 1991, he received the first National Chef Professional Award ever given by the American Culinary Federation. Educated at the College Moderne in Nancy, France, Henin was designated a certified Executive Chef in 1979 and a Certified Culinary Educator in 1982 by the American Culinary Federation. He received the coveted honor of Certified Master Chef in 1983.

 

Roland G. Henin CMC, an award-winning, internationally recognized culinary expert, has been named Corporate Executive Chef for Delaware North Parks Services (DNPS), one of the nation's leading hospitality management companies. Henin, one of only 57 chefs in the United States to have earned the highly respected designation of Master Chef from the American Culinary Federation, will provide consultation and direction on foodservice operations for all DNPS-operated facilities. He will be based at Yosemite National Park, where he has been a consultant to Yosemite Concession Services Corporation, a DNPS subsidiary.

Delaware North Parks Services manages foodservice, lodging and all other visitor services at a host of national and state parks, as well as other major tourist attractions across the country. The company provides comprehensive visitor services at Yosemite and Sequoia national parks in California; Niagara Falls State Park in New York; Kennedy Space Center in Florida; Roaring River State Park in the Missouri Ozarks; Asilomar State Beach and Conference Grounds on California's Monterey Peninsula; and Jones Beach, Captree and Robert Moses state parks on New York's Long Island. The company also manages retail operations at the U.S. Mint in Denver and Philadelphia.

David Kellaway, CMC
Executive chef at Mandalay Bay Hotel and Casino

(picture coming soon)

Certified Master Chef: David Kellaway, CMC, 

With over 23 years experience, John has received many awards and medals including the 2002 Chef of the year of Las Vegas, ACF Chef Professionalism Award, seven ACF medals and three prestigious Culinary Olympic Gold & Silver Medals from Germany. In 2001 he was selected one of the "Ten Best Pastry Chefs in America" by Pastry Art & Design.

"We as chefs should lead and nurture young culinarians to have a strong foundation through education, certification, and apprenticeship. A certified chef will be more confident and more knowledgeable about running kitchens and managing people. I hope that one day we can implement an apprenticeship program that is consistent and agreeable to all establishments and unions. I am strongly dedicated to educating our young culinarians and preserving the skills of the culinary profession."

John is currently the ACF Western Regional Competition Coordinator and a Certified Culinary Competition Judge with the American Culinary Federation.

Website: http://www.parkplace.com/caesars/lasvegas/

Leader Chef Victor Mancilla

and featuring 

Pastry Chef Paul Revera
Matsuhisa 

Competing Saturday Aug 4th

victor.mancilla@csun.edu

Matsuhisa Restaurant in Beverly Hills

129 North La Cienega Blvd. Beverly Hills, CA90211
Tel (310) 659-9639
Fax (310) 659-0492

http://www.nobumatsuhisa.com/flash/news/news.html

Leader Chef Rudy Garcia
Executive Chef/Instructor

Competing Saturday Aug 2nd.

Competing Sunday Aug 3rd.

Competing Sunday Aug 2nd.

Chef Romeo and his team members; Esteban Morales, Thomas Bouvier, Thomas Elbow and Linda Weisbach, the “Melting Pot Team” of the year 2003.

Executive Chef Romeo Warin was born in Paris and grew up in Southern France on the Nice Riviera.  I started cooking at the age of twelve, in our family restaurant with my step-father, for three years. Afterwards, I went to the culinary school of Cagnes/mer “Auguste Escoffier”. Two years later, I got my diploma as cook and restaurant beginner and went to Corsica to open a restaurant called “Le Blanc-Bleu” which specialized in fish and seafood.

A year later, I came back to Nice and worked with Chef and owner Alain Leloup of “Le Gourmet Lorrain”, two stars Gault & Millaut.  Then I went to St.-Tropez and worked for Chef Owner Jean-Claude Bordat at Lou Castellas in Ramatuelle. Two years later, at the age of twenty I returned  to Nice and opened my own Provencale Restaurant with my Mother for three Years.

My first step in America was in 2000, I worked  in Los Angeles for Bernard J. Jacoupy owner of Lunaria restaurant on Santa Monica Blvd., in Century City. Currently I am at Provence Café which embraces my original cuisine and is where I am able to express myself as the  young chef from Provence.  I cook with love and passion every day and am always looking for new challenges.  I am also very excited to be in America in Los Angeles and to meet all the great chefs of this city. 

Thank you for letting me and my team participate at this amazing contest.

Authentic French Country Cuisine 
1518 Montana Ave., 
Santa Monica, CA 90403
310.656.6880 Ph. 310.656.6881 Fx.

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9418 Dayton Way
Beverly Hills, CA 90210
310.275.3823

www.provencecafe.info

Authentic French Country Cuisine 
1518 Montana Ave., 
Santa Monica, CA 90403
310.656.6880 Ph. 310.656.6881 Fx.

9418 Dayton Way
Beverly Hills, CA 90210
310.275.3823

www.provencecafe.info

JW Marriott Desert Springs Resort & Spa
74855 Country Club Drive, Palm Desert, CA, 92260, USA
Phone: 1-760-341-2211  Fax: 1-760-341-1872
Reservations (from U.S. and Canada): 1-800-228-9290
Sales: 1-760-341-1708

LA BEACH CITIES ALLSTAR TEAM

  MENU

SMOKEY RARE ALBACORE TUNA, SWEET SESAME DRESSING

  ROASTED OLIVETTE YAMS & BEETS

GRILLED ASPARAGUSSPICY LOTUS CHIP

CRISPY BEETS

  THAI BEEF SALAD, MINTED LIME DRESSING

  PAD THAI NOODLES, BABY GREENS & PEA SPROUTS, CUCUMBER RELISH

THAI RICE VINAGRETTE, PEANUT SAUCE

  GINGERED CHEESECAKE MOUSSE, COINTREAU & ORANGE BLOSSOM SYRUP

  CURRANT, CHAMPAGNE GRAPE, AND DICED FRUIT COCKTAIL