CHEFS & SPECIAL GUESTS

We have a stellar line-up of extraordinary chefs creating this one-of-a-kind dinner.  Learn more about the menu and their backgrounds below:

 
 
 
 
 
 
 
 

Second Course

ELI KAMIEH

per se

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Canapé

CHEF BIO HERE

 

ABRAM BISSEL

The Modern

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Hors d'oeuvres

CHEF BIO HERE

 

MARCUS SAMUELSSON

Red Rooster Harlem

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First Course

CHEF BIO HERE

JARED SIPPEL

Italienne

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Second Course

CHEF BIO HERE

 

ANGIE MAR

The Beatrice Inn

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Third Course

CHEF BIO HERE

JACQUES TORRES

Jacques Torres Chocolate

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Dessert Reception

ELI KAMIEH

per se

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ABRAM BISSEL

The Modern

Hors d'oeuvres

Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association.

 

Earlier in his career, Abram worked in the kitchens of Post Ranch Inn’s Sierra Mar Restaurant in Big Sur, and L’Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont, and grew up in a small fishing community in the Florida Keys.

COREY CHOW

per se

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Canapé

Corey Chow became the chef de cuisine of Per Se in the summer of 2017. In his new role, Corey oversees a collaborative and committed kitchen team and is responsible for all menus and guests’ experiences at the three Michelin-starred restaurant

 

Corey joined the Thomas Keller Restaurant Group in 2007 as a commis at Per Se. He quickly moved up the ranks as a chef de partie, working all the stations, and in June 2010 he became the first sous chef that Eli Kaimeh, then chef de cuisine, promoted. At the end of 2013, Corey decided to gain experience elsewhere at The Nomad, and later as the chef de cuisine of Torrisi Italian Specialties. In 2015, Corey returned to Per Se as an executive sous chef before being promoted to his current role.

MARCUS SAMUELSSON

Red Rooster Harlem

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First Course

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, Streetbird Rotisserie, and American Table Cafe and Bar by Marcus Samuelsson; a committed philanthropist; and a New York Times-bestselling author. The youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner.

 

Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped, winning $115,000 for UNICEF and $50,000 for the Careers through Culinary Arts Program (C-CAP), respectively. 

JARED SIPPEL

Italienne

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Second Course

Chef Jared Sippel was raised with strong connections to food and farming, with family who grew produce and raised livestock. Upon graduating from the University of Iowa, he moved to Boulder, CO to attend the Culinary School of the Rockies, and work at the James Beard Award winning Frasca Food & Wine under renowned chef Lachlan Mackinnon-Patterson.

 

To broaden his palate and further educate himself on European cuisine, Jared spent several months working for Chefs Sylvestre Wahid and Jean-André Charial at the two Michelin starred L’Oustau de Baumanière in Provence, and staging across Italy at Michelin starred restaurants including La Primula and La Subida in Friuli Venezia Giulia, and La Peca in Veneto. It was during this trip that the majority of the inspiration behind Italienne was derived, from menus to wine lists and aesthetics.

 

ANGIE MAR

The Beatrice Inn

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Third Course

Chef Angie Mar, a native of Seattle, Washington, comes from a family of food lovers and restaurateurs.  Her aunt was the infamous Ruby Chow who pioneered Chinese cuisine in Seattle and these deep

In October 2013, Angie took the helm of storied West Village restaurant, The Beatrice Inn.  Best known for her love of working with whole animals,
 
rooted ties have given Angie an innate love for bringing people together around a dining table.
live

fire and dry aging techniques, she revamped the menu and began to create her signature style.

 

Angie was named “Chef of the Year 2016” by Thrillist and most recently, she was chosen as one of Food & Wine’s Best New Chefs for 2017; the only chef from New York selected to receive this honor.

 

 

JACQUES TORRES

Jacques Torres Chocolate

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Dessert Reception

Master Pastry Chef and Chocolatier, Jacques Torres prides himself in producing hand-crafted chocolates and confectionary products. He served as award-winning Executive Pastry Chef at Le Cirque, hosted several of his own series on Food Network & PBS and has written 3 cookbooks.  He has nine locations throughout New York City.  www.mrchocolate.com

 

STEVE OLSON

aka Wine Geek

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Cocktail Curator

Steve Olson, aka wine geek, is dedicated to the education and consultation of degustation for appreciation and celebration.  He teaches, lectures, and writes about wine, beer, spirits, sake, and virtually any other beverages under the sun. In March 2006, Olson, along with four partners, opened Beverage Alcohol Resource, LLC (BAR), an independent organization whose mission is to educate, guide, and propagate the healthy, enlightened, and responsible use of beverage alcohol products.  Steve’s most recent venture is in collaboration with VIK, a holistic wine from Chile with the promise of being one of the best wines in the world.

Photo Credit: Barry Johnson

SHERRY YARD

HELMS BAKERY

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Dessert Reception

Sherry Yard serves as chief operating officer of iPic Entertainment Group's restaurant division, where she leads culinary innovation. At iPic, Yard has been credited with redefining what guests eat at the movies, crafting a unique “Dining in the Dark” menu that has revolutionized the typical moviegoing outing with a focus on the sensory experience of a meal. She is responsible for overseeing the iPic Express concession concept for the brand’s luxury movie theaters as well as for independent restaurants and bars, including The Tuck Room Tavern in the Westwood neighborhood of Los Angeles; The Tuck Room gastrolounge, with locations in North Miami Beach, Houston and New York; Tanzy Restaurant in Scottsdale, Ariz., and Boca Raton, Fla.; and City Perch Kitchen + Bar in Bethesda, Md., and Fort Lee, N.J.

ANDREW ZIMMERN

Keynote Speaker

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Presenter

American television personality, chef, food-writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel series Bizarre Foods with Andrew Zimmern, Bizarre Foods America, and Andrew Zimmern's Bizarre World.

 

For his work on Bizarre Foods with Andrew Zimmern he was presented the James Beard Foundation Award in 2010 and another in 2013. He also hosts the show Dining with Death, which discusses some of the foods that could cause death.