2007 Participants
Participating Chefs : Wedding Cake Competition : Cocoa Couture : Cocoa Sutra : Cocoa Cabana : Entertainment : Photography : Event Sponsors : Special Thanks : Volunteers
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Michel Briand • Ambria & Mon Ami Gabi |
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Dominique Tougne • Bistro 110
“In [French] cuisine today, Chef Dominique Tougne is reshaping the way we think about bistros,” reported the leading Paris newspaper Le Monde. Much to Chicago’s delight, Tougne has brought that culinary vision to Bistro 110, where he has served as executive chef since 1996. Tougne’s professional history includes significant periods of study with leading figures in French cuisine, including Joel Robuchon and Jacques Senechal. www.levyrestaurants.com • 312.266.3110 |
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Michelle Garcia • Bleeding Heart Bakery
The Bleeding Heart Bakery is dedicated to enhancing the lives of all pastry lovers by creating fantastic sweets and baked goods using only organic and sustainable ingredients. They have searched high and low for the perfect flour, sugar and everything else from farmers who hold the highest regard for their land and their bounty. Their products mirror the range of talent possessed by co-owner/pastry chef Michelle Garcia, a graduate of The French Pastry School. The Bleeding Heart Bakery is the end result of her lifetime love affair with pastry and the art of sugar craft. www.thebleedingheartbakery.com • 773.278.3638 |
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| Brian Brandt • Brandt Cellars International, Inc. 111 Stephen Street Lemont, IL 60439 630.257.9038 |
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Christine Busby • Busby Bakes Cookies
Busby Bakes cookies are made by hand in small batches using fresh, pure ingredients. No preservatives, no artificial stuff. The recipes are comfy old standbys with enough of a twist to keep things interesting. Our cookies make great hostess gifts, birthday presents, client thank yous, and sorry-I-made-you-work-the-weekend peace offerings. Cookies make people happy. Our current selection includes Gingersnaps, Espresso Brownie Points, Almond-Anise Biscotti, Sablés au Citron, and HOT Chocolate Sablés. Listed in Time Out magazine’s “100 Best Things We Ate This Year.” www.busbybakes.com |
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David Danielson • Calihan Catering
Calihan’s kitchen of internationally trained chefs, led by executive Chef David Danielson, creates seasonal menus with quality products. Our food is prepared fresh — never frozen — and is cooked onsite at your event, ensuring the best possible flavor. Chef David Danielson’s has studied at the Dumas Pere school of French cooking, followed by working in France at several Michelin-starred restaurants. Upon returning to the US, Chef Danielson worked as the executive chef at New York’s United Nations Plaza Hotel and at such Chicago favorites as the Ritz Carlton and Charlie Trotter’s. He also served as personal chef to the British Consulate General. www.calihancatering.com • 312.587.3553 |
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Pedro Gomez • Calihan Catering
Pedro Gomez is a "self-taught" success story. An award-winning pastry chef, he has worked alongside many of Chicago's finest chefs. Gomez's culinary career includes posts at Richard Melman's restaurant group Lettuce Entertain You, Eccentric, Avanzarre, Va Pensiero, DiRoNA and a position as executive pastry chef for the entire Italian division of Lettuce Entertain You. Gomez has garnered critical acclaim for his creative interpretations of classic desserts. Since joining Calihan, Pedro Gomez and his creations have been featured in both print and television. Gomez was the first Latino pastry chef to be featured in the Chicago Sun Times and is a frequent guest on Dining Chicago. On March 5, 2006 he was Silver medalist in the USA pastry competition in New York. We invite Chicago to come and see what all the commotion is about! www.calihancatering.com • 312.587.3553 |
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Michael Canady • Canady Le Chocolatier
Chicago-native Michael Canady studied under chocolate masters in both Switzerland and Belgium -- while he was working as an academic advisor in Saudi Arabia, he traveled to Europe whenever he could for training. He also did a crash-course at the CIA in New York before moving back to Chicago to open his own chocolate shop. Canady prepares most of the chocolate himself in the glass-enclosed exhibition kitchen. Head here during peak hours when Canady sets up a gurgling chocolate fountain in the retail area. Shoppers can skewer fresh strawberries or pineapple chunks into the warm dark chocolate for a complimentary taste teaser. Specialty items include truffles and hand-made chocolates, hand-dipped orange slices, plus house-made gelato, mousse pie and gelato cakes. www.canadylechocolatierchicago.com • 312.212.1270 |
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Bo Hurley • Candies by Bernard
Bernard Hurley is an Executive Chef, Chocolatier, and Owner of “Candies by Bernard”. As an Executive Chef for over 20 years, his greatest passion has always been making French pastry and chocolates. He received his training at the prestigious Ecole De Patisserie Le Noue in Dijon, Caillot in 2000 and has attended many classes presented by The French Pastry School. Bernard and his wife are parents of a wonderful 14 year old boy and are honored to have the chance to support the Abigail Wodrich Patient Campaign and Children’s Memorial Hospital. 815.675.6031 |
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Brett Stein • Catering by Michael’s
At Catering by Michael’s, we’ve been providing more than mere food since our humble as pie beginnings in the Chicagoland area in 1980. Along the way, we’ve been honored with awards and recognition as “Best Caterer on the North Shore.” But that distinction and our growth to an organization of 120 full-time employees, has come as a result of “smaller” things: one-on-one service, attention to minute details, and a dedication to quality that is fierce and reflected everywhere. www.cateringbymichaels.com • 847.966.6555 |
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Della Gosset • Charlie Trotter’s
Charlie Trotter’s is regarded as one of the finest restaurants in the world where Della Gossett is the pastry chef. For over 18 years, the restaurant has dedicated itself to excellence in the culinary arts. Not willing to ride on its laurels, Charlie Trotter’s is continuously forging new directions and has been instrumental in establishing new standards for fine dining worldwide. The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter’s was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité . It has also received Five Stars from the Mobil Travel Guide (one of only two Five Star restaurants in Chicago ), Five Diamonds by AAA and seven James Beard Foundation awards, including ‘Outstanding Restaurant’ (2000) and ‘Outstanding Chef’ (1999). Wine Spectator named the restaurant ‘The Best Restaurant in the World for Wine & Food’ (1998) and ‘America‘s Best Restaurant’ (2000). www.charlietrotters.com • 773.248.6228 |
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Jered Brown • Chocolatbrown |
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Richard Gordon • Chocolate Potpourri
Two generations of the Gordon family invite you to share their love of chocolate. In 1980, Mom started making classic European confections at home. Experience the rich flavors and textures of her original recipes. Today her sons, Richard and Michael, are carrying on the family tradition, creating chocolates with exciting new tastes that reflect the current interest in intense and exotic flavors. www.chocolatetruffles.com • 847.729.8879 |
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| Rose Granado Mohr • Chocolate Manor Rose is driven to create luscious flavors in her confectionary delights. Perfecting her skills with frequent course studies with French Pastry School chefs, she operates her own handcrafted chocolate shop in Bettendorf, Iowa. chocolatemanor@aol.com • 563.355.6600 |
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Chocolatines • Rieko Wada |
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Chris Thielman • College of DuPage
Chef Christopher Thielman is a Certified Executive Chef, a Certified Culinary Educator and has been a member of the American Culinary Federation since 1987. Throughout the year, he teaches Culinary and Pastry Arts classes at the College of DuPage in Glen Ellyn, where he is fondly known as "Chef T." He graduated from the Culinary Institute of America in 1980 and finished his Master's Degree at Roosevelt University in 2001. Chris is also well known in DuPage County for his televised demonstrations of assorted culinary delights on the College of DuPage television show "Images". Chris enjoys travel, which led him to develop a French Country Cooking course for College of DuPage students and community members. Each summer they travel to a chateau in central France for a week of culinary classes and excursions to local attractions. Thielman@cod.edu • 630.942.2720 |
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Corin Savini • Conrad Chicago
Corin studied the culinary arts at Joliet Junior Collage under Chef McGreal, Chef Melynn and Master Pastry Chef Imming. She began school focusing on the savory end of culinary. It was only after Chef Imming’s push and years of being put in pastry positions that she accepted her path as a pastry chef. Corin started off as a sous chef in a small hotel before moving to Maggiano’s and assuming a position as a pastry cook. She has extensive experience in all facets of pastry including wedding cakes, bakery, artisan breads, and pastries. Corin worked at Kevin’s restaurant upon its opening as the assistant to Pastry Chef Cindy Shouman. She moved on to become the pastry chef at Le Meridian Hotel that is now the Conrad Chicago on Michigan Avenue. corin.savini@conradhotels.com |
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Eddie Jimenez • Cuatro
Cuatro strives to bring the traditional flavors of Latin American and Caribbean cuisines in a modern, yet down-to-earth fashion; our approach is one of simplicity and boldness of flavors with an emphasis on popular mexican cooking. For your listening pleasure, we now proudly present live music leading into the late night featuring renowned musicians and dj's like bossa tres, son trinidad and dj flx. A late night menu is available after dinner. our doors will remain open until 2am Wednesday to Saturday and 10pm Sunday to Tuesday. www.cuatro-chicago.com • 312.842.8856 |
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Angelique Kerger • Curie Metropolitan High School
Angelique Kerger is a Chef Instructor at Curie High School, educating Chicago Public School students through the Education to Careers Hospitality Program. The CPS/ ETC program strives to introduce and instill skills necessary to become productive and successful within Industry and has partnered with C-CAP to provide educational and financial opportunities for urban youth. Angelique was named the 2006 teacher of the year by the Illinois Restaurant Association as well as Educator of the year from the Mayors office and Chicago City Colleges. She holds a B.S and M.S in Workforce Education and Development as well as an Associates in Culinary Arts. Her educational background combined with years of industry experience has created an award winning culinary program which produces enthusiastic and motivated learners. www.curie.cps.k12.il.us • 773.535.2101 |
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Laura Parsons • Entourage |
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Diana Moles • Eli's Cheesecake
Chef Moles directs Eli's Creative Pastry Chefs in product development and Research and Development. She develops products for Eli's customers in all 50 states and world-wide, including Korea, Europe, Mexico, and Canada. Aside from over twenty years of on the job experience, Chef Moles' professional training includes The American Institute of Baking and The Culinary Institute of America. She also teaches baking and pastry classes in the Chicago area. www.elicheesecake.com • 800.354.2253 |
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Jean Joho • Everest/Brasserie Jo
One of the country's premier dining rooms, Everest is located on the 40th floor of the Chicago Stock Exchange. Chef/proprietor Jean Joho's world-renowned cuisine and award-winning wine list have earned Everest international recognition. Everest is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualitÿ, Academie Culinaire de France, and Maitre Cuisiniers de France. www.everestrestaurant.com • 312.663.8920 |
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Mary Ellen Diaz • First Slice
More than one in ten households in the US experience hunger or the risk of hunger. Many of the most affected are children. Studies show that an early childhood spent in hunger creates a higher risk of chronic illness and mental and behavioral problems-often leading to a self perpetuating cycle of need later in life. Chef Mary Ellen Diaz knows firsthand about the power of food. Trained at l'Ecole des Arts Culinaires, Diaz loves food for its ability to create connections and memories. She also values nutrition at its purest: comfort food and local organics. info@firstslice.org • 773.506.1719 |
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Molly Sell • Food for Thought
In April of 2006, Molly became the Executive Pastry Chef of Food For Thought Catering in Lincolnwood, Illinois. Her past food service and culinary experiences are put to good use as she not only manages the pastry staff but creates dessert menus for groups ranging from 10 to thousands of people. Molly has developed menus for gala events at such Notable Chicago venues as Millennium Park, The Adler Planetarium, The Chicago Cultural Center and the Art Institute of Chicago. Molly has also been involved in many Non-For-Profit ventures including catering a party at Northern Illinois University to support fundraising at the University and producing a dessert donation of one thousand items for the Shark Ball Charity event at the Shedd Aquarium in Chicago. www.foodforthought-chicago.com • 847.982.2608 |
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Mark Gyure • Fox & Obel
Originally planning to be a scientific writer, Mark chose later to pursue his interest in pastry. He graduated from the Dumas Pere School of French Cuisine and worked with Charlie Trotter before venturing into the hotel circuit at the Ritz Carlton, Chicago. Since then Mark has been Executive Pastry Chef at Four Seasons Hotels in Mexico City and Santa Barbara, CA. In line with the Fox & Obel motto, 'Bringing the world's best food to you,' Mark has found the perfect place to experiment with different approaches to taste and presentation using high quality ingredients in this seasonal boutique bakery. www.fox-obel.com • 312.410.7301 |
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Gerhard Greub • Gerhard’s Elegant European Desserts
Chef Gerhard is a native of Switzerland where he received his formal apprenticeship in Zurich. He is the owner of Gerhard’s Elegant European Desserts which he opened in 1994 in Lake Forest, Illinois. Prior to opening his own shop, Gerhard held numerous posts as pastry chef for five star hotels and restaurants. Some include: Swissotel International in Zurich, Caribe Hilton International in Puerto Rico, New York’s Tavern on the Green, Rosewood Hotels in Dallas, Grand Bay Hotel in Miami, and the Four Seasons Hotel openings in Chicago, New York, Maui, and Tokyo, Japan. www.gerhardsdesserts.com • 847.234.0023 |
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Robert Walter • Goodwill Great Lakes
Goodwill Industries is a diverse organization that provides work opportunities and skill development for individuals with barriers to employment. One such opportunity is a newly developed program at Goodwill Great Lakes, located at Naval Station Great Lakes in Illinois. Goodwill Culinary Institute (GCI) is a new culinary apprenticeship program specifically designed to provide educational and technical training to develop and further culinary careers for people with severe disabilities. Goodwill Great Lakes is partnered with the American Culinary Federation (ACF) to accomplish this. The ACF is the premier professional chefs' organization in North America that makes a positive difference for culinarians through education, apprenticeship, and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. Dwight Ferguson, Executive Director dferguson@goodwillsew.com • 847.473.3771 |
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Len Trevino • Holiday Inn Mart Plaza
Whether your visit to Chicago is for business or pleasure, the Holiday Inn Chicago Mart Plaza is the ideal hotel for your destination. Conveniently located atop the Apparel Center and adjacent to the Merchandise Mart, the Holiday Inn Chicago Mart Plaza is the hotel of choice for the smart traveler. Our River North location puts you central to all that Chicago has to offer. The Holiday Inn Chicago Mart Plaza’s dramatic redesign, stunning views, unmatched facilities and services make Holiday Inn Chicago Mart Plaza the place to be. www.martplaza.com • 312.836.5000 |
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Erika Webb • Kendall College
Erika Webb began her culinary journey following an inspirational cross continent tour of Europe during the early 90's. Her introduction into the food industry began at Shaw's Crab House, where she worked both front and back of the house. Later, she began work at Ambria as a line cook and a pastry assistant to pastry chef, Michel Briand. Sensing a deepening interest in the pastry arts, she pursued further training at the Ritz Carlton Hotel, Chicago, under the leadership of pastry chef En Ming Hsu. She's also worked at other notable Chicago restaurants, namely Charlie Trotters and Tru. An interest in specialty baking led her to Royale Icing, Inc. where she gained skills in cake decorating and gumpaste techniques. www.kendall-college.com • 312.752.2000 |
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Peter Yuen • La Patisserie P
Peter Yuen is proprietor of La Patisserie P, located in the heart of Chicago’s dynamic new north side Argyle Street neighborhood. The bakery offers a diverse assortment of freshly baked goods and innovative pastries from around the world. Trained in the art of classical baking by several legendary Master Bakers in Hong Kong, he further honed his pastry skills by attending the world renowned The French Pastry School at City Colleges of Chicago (2000). He was then recruited by the Four Seasons Hotel in Chicago and followed by the position of Head Baker on the opening team at the Sofitel Water Tower Place. Peter and his wife Susan opened La Patisserie P in April 2004, while completing a major renovation in the summer of 2005 to meet their strong business growth. www.lapatisseriep.com • 773.878.3226 |
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Jennifer Lewis • Lexington College
Chef Jennifer Lewis joined the faculty at Lexington College in 2003 in the expanding culinary area. She earned a BA in sociology and business from Marquette University as well as an AAS degree in culinary arts from Kendall College. Prior to starting her teaching career Chef Lewis held culinary positions with The Four Seasons Hotel, the InterContinental, and The Everest Room all in Chicago as well as The Ritz-Carlton, Boston. Lewis also owned and managed the Queen Bee Gourmet Deli in Chicago and was a personal chef. www.lexingtoncollege.edu • 312.226.6294 |
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Linda Rosner • Lexington College
Executive Chef Linda Rosner joined the faculty at Lexington College in 2002. She earned a bachelor's degree in developmental psychology at Purdue University. Chef Rosner is a Certified Hospitality Educator by the American Hotel and Lodging Educational Institute. In the past four years, Chef Rosner has contributed to the Pro-Start Invitational and the C-CAP (Careers through Culinary Arts Program) as a culinary judge for their high-school competitions. In 2003, she was honored with "Educator of the Year" from Lexington College for the Professional Food Production courses taught to freshmen students. She was elected to the Board of Directors of the ACF Windy City Professional Culinarians in 2005, and chairs the volunteer committee and the Awards committee, as well as serving as Recording Secretary. www.lexingtoncollege.edu • 312.226.6294 |
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Mark Seaman • Marked for Dessert
Marked for Dessert is Chicago’s most distinctive cake boutique created by cake stylist Mark Seaman. Marked for Dessert specializes in distinctive wedding cakes with elegant handcrafted sugar flowers of life-like gum paste and beautiful glass-like pulled sugar. Our cakes represent unique works of sugar art. Each is artistically stylized to reflect the unique personality and style of each client, while maintaining the highest quality of taste and freshness. Visit our new Libertyville location. www.markedfordessert.com • 773.761.3800 • 847.367.9898 |
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Michael Lachowicz • Michael's
As one of only a few top French chefs working in Chicago, Michael Lachowicz has again garnered top honors for his newest venture, MICHAEL, which opened a few months ago on Chicago's North Shore. As Chef Michael likes to say, he enjoys taking the pretention out of French cooking. Though classically trained at New York's Culinary Institute, he takes pleasure in making French food more "friendly". "I love what I do. People come here because they want to have good food and wine and it makes me happy that people want ME to cook for them! Good food and service is all about happiness and to be surrounded by that day after day makes you proud to be a chef." www.restaurantmichael.com • 847.441.3100 |
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Norm Miller • Normy’s Confection Connection
As the youngest child of a career military man, Norm was exposed to and experienced the delightful offerings of food from around the world. Combining two loves of his life, science and food. Norm developed a deep interest in pastries and the science of baking. Starting as a bus boy at a local restaurant in high school and eventually working full time in the kitchen to pay for college, the passion of the culinary field was planted. That passion was fueled even more in 2003 while attending The World Pastry Forum in Las Vegas, NV. After watching a demo on Plated Desserts taught by Sebastien Canonne, MOF, Norm knew he wanted to specialize in pastries and hungered for more knowledge. In 2007, Norm is in the planning stages to launch a new business, Normy's Confection Connection. His hope is to bring the flavors of his Asian heritage and fuse those flavors with the classic pastries. |
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| Bogna Solak • Oak Mill Bakery Oak Mill Bakery is retail and wholesale European style bakery established in 1986. Since it’s opening Oak Mill Bakery has become a tradition for many people in Chicago, it suburbs and surrounding states. We know that your special celebration deserves one of our exquisite cakes and pastries, and we invite you to visit one of our four Chicagoland locations to discover the remarkable taste of our bakery products. www.oakmillbakery.com • 847.318.6400 |
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| Journey Shannon • Manley Career Academy High School Oral Fixations Pastries and Confections was founded in 1999 to further assist others in being a part of and sharing in my high. The vision for Journey Shannon was to be an artist with flour, sugar, chocolate and other natural ingredients to create edible art. Shannon wanted art that is inspired by song, movement, color and captured in our hands and transformed into a cookie or truffle. Her company is an artisanal company; producing by hand, with natural and fresh ingredients in small quantities. Oral Fixations is not only about chocolate and pastries but also giving back to the community. |
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Diane Ahrens • Piece-A-Cake Bakery
Diane and Roger, owners of Piece-A-Cake bakery, are both former Marines. Putting politics aside Diane wanted to do something for the local women and men serving in the Middle East and from that the idea of “Operation Sweet Tooth” was born. To date we have shipped over 10,500 cookies to the troops and have received many thanks and smiles. Basically the program works like this, if you want to send cookies to a loved one, you need to provide us a full mailing address and pay the postage, then we will donate the cookies we send. www.piece-a-cake-bakery.com • 847.836.6703 |
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Jove Hubbard • Primehouse, The James Hotel
Jove T Hubbard, Executive Pastry Chef of David Burke's Primehouse and The James Hotel Chicago, started his pastry career as an apprentice at The Peabody Memphis. He studied pastry at The California Culinary Academy in San Francisco and at The French Pastry School, and served as Executive Pastry Chef for The Peabody Little Rock and The Windsor Court Hotel in New Orleans before joining David Burke's Primehouse and The James Hotel Chicago. Send yourself into sugar bliss with Slice of Prime, eight layers of Chocolate Cake and Fudge with Graham Chip Ice Cream. Or customize your dessert by filling your own Kickin Doughnuts with our homemade Apple Jelly, Vanilla Custard, and Chocolate Cream. www.davidburke.com/primehouse.html • 312.660.6000 |
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Charlie Castillo & Jose Zaragoza • Pierre's Bakery
Everyday at Pierre's Bakery we are ready to satisfy your sweet tooth and good taste. What flavor would you like today: a delicious chocolate cake, cheesecake with strawberries, creamy tres leches cake, lady fingers, Tirami-su, Tropical Charlotte, or any of our vast selections. www.pierres-bakery.com • 773.252.8888 |
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Bernardo Silva • Renaissance Hotel
Bernardo began his culinary career as the opening Assistant Chef at the Stouffer Hamilton Itasca Hotel in June of 1981, where he found is calling for Pastry. During his long tenure with the company, he has been part of the various opening teams including The Detroit Renaissance Center and The Renaissance Chicago Hotel. Bernardo is an accomplished Cocoa Painter, where he takes sugar dough and spreads it like a canvas and paints portraits or masterpieces with cocoa. Bernardo not only excels as a Pastry Chef, but he also strives to accomplish anything that he puts his mind to. The only way Bernardo knows how to tackle a task is with the goal in mind. Bernardo puts his all into everything he enjoys. To him, it's what makes the things he enjoys truly worthwhile. This passion for achievement and the dedication to do so deserves to be acknowledged. www.marriott.com/renaissance • 312.372.7200 |
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Ford Culbertson • Rolf’s Patisserie
The outside setting is an industrial-looking brick structure on Touhy Avenue, but inside Rolf’s it’s practically Paris. Cases are filled with fresh-baked, light-as-air croissants and frosting-drizzled pastries nestled side by side with baguettes, muffins, cookies and other sweets. Locals sip coffee and read the paper at a few small tables while friendly staff wait on a steady stream of takeout customers. The place does a booming business with elegant, artful cakes. Truffles are another house-made treat, with flavors like champagne, amaretto, Irish cream and good old chocolate. www.rolfspatisserie.com • 847.982.9400 |
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Laura Kaltenecker • Robert Morris Colege
Chef Laura Kaltenecker teaches culinary and hot food classes and is the Pastry Instructor for the Institute of Culinary Arts at Robert Morris College. She is the coach for the school's competition team and heads up the popular RMC Dinner Club for the students as well. She's an active member of the ACF, IFSEA and IACP. Chef Kaltenecker lives in Dundee, Illinois with her English bulldog, Eatie Gourmet. www.robertmorris.edu • 800.RMC.5960 |
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Sarah Levy • Sarah's Candies & Pastries
The daughter of Mark Levy, co-founder of Levy Restaurants, Chicago native Sarah Levy developed a passion for food at an early age. Inspired by the joy that fine food can bring to peoples' lives, Sarah founded Sarah's Pastries & Candies. She launched her first retail store at 11 E. Oak a little over one year ago and has expanded her line to include morning pastries, cakes, tarts, espresso drinks and other delectable pastries. Sarah has trained at several of the country's top restaurants and bakeries, including Spago Beverly Hills (where she apprenticed under the James Beard Award winning pastry chef Sherry Yard) and Bittersweet Bakery in Chicago. Sarah is a graduate of Northwestern University and of the French Pastry School of Chicago. www.sarahscandies.com • 312.664.6223 |
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Yves Roubaud & Laurel Sanchez • Shaw's Crab House
Yves Roubaud, a native of Martigues, France, trained at the Culinary Institute of Provence as well as several French restaurants in the Mediterranean port city of Marseilles and in Cannes. He joined Lettuce Entertain You Enterprises, Inc.Œ (LEYE) in 1980, when he first served as sous chef at Ambria and manager of Un Grand Cafe. Roubaud's Provence roots made him a natural to create seafood specialties for Shaw's Crab House when it opened its doors fifteen years ago. Since that time, Roubaud has become a partner in LEYE and currently oversees all of the Shaw's properties in the Chicago area. Under his leadership, Shaw's Crab House has become one of the nation's best seafood restaurants. www.shawscrabhouse.com • 312.527.2722 |
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Omar Martinez • Sheraton/Chi Bar
Award-winning executive pastry chef Omar Martinez has been in the pastry field since childhood, growing up in his family's Los Angeles bakery boutique. As a young adult, he honed his culinary skills at the famed Johnson & Wales University, and upon graduation interned at some of the best bakeries and country clubs in the Chicagoland area. He was appointed Executive Pastry Chef at the Sheraton Chicago Hotel & Towers in 2004. Chef Omar has outfitted a variety of fashion shows with edible costumes; and in honor of The Field Museum's Tutankhamun Exhibit in 2006, he created a 400- lb chocolate statue of King Tut. He has worked with renowned master pastry chefs and created impressive displays of original casting techniques with Pastry Impressions and The Chicago School of Mold Making. www.sheratonchicago.com • 312.464.1000 |
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Anthony Chavez • Sofitel
Spectacular building designed by French architect Jean Paul Viguier with commanding views of Chicago and adjacent to the famous Magnificent Mile, Michigan Avenue. 415 rooms including 33 luxurious suites. Non smoking floors. Restaurant, bar and 24hour room service. Spacious ballroom and 9 meeting rooms for up to 260 people. Business centre. Fitness centre. www.sofitel.com • 312.324.4000 |
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Mary Winslow • Take the Cake/Chocolate Gourmet
Take the Cake, owned by Mary Winslow and now in it's ninth year, is a small bakeshop that up until now had only specialized in custom wedding cakes. With its move to 1635 W. Walnut take the cake expanded its product line to include, "damn good cookies" and "ugly truffles" under the company name, "chocolate gourmet". Take the cake prides itself in its person approach, attention to detail, and use of the finest ingredients. www.takethecakeetc.com • 312.850.4530 |
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John Bubala • Timo
Chef/Owner John Bubala has been described by the press as a person who bubbles with enthusiasm as he greets guests in his Chicago restaurant. Like his food, his cooking style can be explained by what you see is what you get. You will not find 25 flavors mixed up on one plate at Timo. John's flavors are symbiotic. They are combined with a thoughtful rationale. John is also often seen in his restaurant. www.thymechicago.com • 312.226.4300 |
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Toni Marie Cox • Toni Marie's
Toni Marie's Sweets and Savories is a full line European style patisserie located in the heart of downtown Hinsdale. The shop was opened in 1994 by Toni Marie Cox. Toni had honed her artistic and delicious skills as Executive Pastry Chef of Chicagos' Mayfair Regent Hotel and La Ciel Bleu. Disney sought her talents to open The Disneyland Hotel, outside of Paris. After three years in France, Toni returned and began to supply the Hinsdale region with her fabulous treats. www.tonisweets.com • 630.789.2020 |
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Gale Gand • TRU
Gale Gand is executive pastry chef of Cenitare Restaurants, reaching a platform to a wide audience with the advent of Gale's Coffee Bar, a small 'grab-and-go' pastry/coffee shop and with her dessert programs for long-time culinary partner Rick Tramonto's new projects with the company, Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge. Gand is also executive pastry chef with executive chef Tramonto at their world-renowned culinary masterpiece Tru, in partnership with Rich Melman, chairman of Lettuce Entertain You Enterprises. www.trurestaurant.com • 312.202.0001 |
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Jean True • True Cuisine Catering
True Cuisine began 30 years ago in Jean True's home kitchen in Glen Ellyn, Illinois. With natural culinary talents, she started a cooking school and small catering business. Studying with renowned cooking masters and developing an interest in French and Italian cooking techniques, she has now developed a reputation throughout the Chicago area for the highest quality of food ingredients, attention to detail and dedication to the highest standards of catering. www.truecuisine.com • 630.690.3201 |
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Michael Garbin • Union League Club of Chicago
The Union League Club of Chicago specializes in exceeding expectations - offering members unparalleled opportunities for camaraderie, stewardship and enrichment. The Club delights in encouraging members to discover new interests and capabilities and to participate in nonpartisan political, social and civil affairs. www.ulcc.org • 312.427.7800 |
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Dimitri Fayard • Vanille Patisserie
A gourmet French pastry shop in the heart of Chicago, Vanille Patisserie creates artful pastries that combine classic European traditions with modern flavors for the contemporary palette. French for vanilla, Vanille (vah-NEE) provides a variety of carefully crafted creations, personalized wedding and special occasion cake consultation, handmade chocolates and candies, delicious entremets (mousse cakes) and luscious tarts. Vanille is owned and operated by Dimitri and Keli Fayard, a graduate of The French Pastry School. www.vanillepatisserie.com • 773.868.4574 |
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William Reynolds • Washburne Culinary Institute
Washburne Culinary Institute has served the Chicago Metropolitan Area since 1937 and is now part of City Colleges of Chicago. Washburne Culinary Institute, through Kennedy-King College, is accredited by the North Central Association of Colleges and Schools and approved by the Illinois Community Colleges Board and the Illinois Office of Education, Department of Adult Vocational and Technical Education. www.kennedyking.ccc.edu/washburne • 773.602.5487 |
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Linda Zelda Neiman • Zelda's
Zelda's Sweet Shoppe was created in 2003 by owner Linda Zelda Neiman as an expression of passion for things sweet and above all, meaningful in life. As a native and lifelong Chicagoan, Zelda's creations reflect the heart and tempo of the city, and connect to a tender place deep within our city's soul. Just one taste of Zelda's signature chocolate treasures, individually hand crafted in her Skokie studio, and you will be in love forever. A modern torchbearer of the city's rich confectionery tradition, Zelda directs a team of artisan chefs, applying mastery in chocolate and original cookie artistry to create distinctive, one-of-a-kind sweets for truly memorable gifts and special occasions. www.zeldas.net • 888.449.3532 |
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