Chefs attending the Food & wine festival

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The Chefs

Two dozen chefs preparing unique BBQ’s demonstrations, seminars, and dinners.


> Click here to learn more about The Food and Wine Expert Guests

Erik Peters, Club Med Corporate Chef

Erik Peters, Club Med Corporate Chef

In 1989, New Yorker Erik Peters took a hiatus from college on a whim—to live in the mountains. He joined the kitchen of Chef Thierry Dupain, at Club Med Copper Mountain and the rest is culinary history.

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Benito Molina

Benito Molina

MUELLE TRES, ENSENADA, BAJA CALIFORNIA, MEXICO

A specialist in fish and seafood, Benito settled in Ensenada, Baja California ten years ago. There he founded La Manzanilla restaurant and also the Silvestre restaurant in Valle de Guadalupe, along with the talented chep Solange Muris.
Bernard Guillas

Bernard Guillas

Executive Chef, LA JOLLA BEACH & TENNIS CLUB, INC.

La Jolla, California - Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef in June 1994. Right at home in La Jolla, Guillas’ affinity for the coastal lifestyle reminded him of his home in Brittany.

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Diana Munne

Diana Munne

OWNER OF XOCOLAT, DOMINICAN REPUBLIC

Born in a Cacao and Chocolate Family at the Dominican Republic. Has been the pioneer and only Chocolatier making her own Finest Dominican chocolate from the bean. She earned her Baking and Pastry Arts diploma at Johnson & Wales University at Providence, Rhode Island, finishing her bachelor degree in Food & Service Management.

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Jean-Michel Bergougnoux

Jean-Michel Bergougnoux

L'ABSINTHE BRASSERIE-RESTAURANT, NEW YORK

Chef Jean-Michel Bergougnoux is a pioneer. While culinary culture evolves at an astronomical rate, Bergougnoux remains dedicated to preserving the quintessential French brasserie experience.

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Juancho Ortiz

Juancho Ortiz

PASION GOURMET, Channel 10 television
Monday through Friday at 10:00-10:30am

Chef Ortiz initiated his job in the area of Hospitality in the 80’s where, travels to Brazil he specialized in gastronomy. Then Puerto Rico, Spain and natal his country.

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Leandro Diaz

Leandro Diaz

COOKERS & FRIENDS CULINARY CLUB

Chef Diaz went on to graduate in Culinary Arts and now has his own Television Culinary Show on one of the best channels of the country. He has recently created a new way to learn how to cook while you enjoy your dinner based on cooking shows with innovative logistics, delicious cooking, and a unique place.

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Louis-François Marcotte

Louis-François Marcotte

LE LOCAL, MONTREAL CANADA

By the time he was 20, Louis-François Marcotte’s long-standing love affair with fine food led him to open restaurant/catering shop Simpléchic. On Le Goût de Louis, broadcast on Canal Vie, he was able to share his passion with a wider audience.

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Maria Del Carmen Bonarelli Coviella

Maria Del Carmen Bonarelli Coviella

EXECUTIVE CHEF VESUVIO MALECON & TRATTORIA VESUVIO MALECON, SANTO DOMINGO, DOMINICAN REPUBLIC

Mary comes from a family with years of culinary expirience, and from a very young age was surrounded by people who loved to cook, especially her grandfather Annibale, who gave her the inspiration to become a chef, and her father Enzo, the support to persue a great culinary career.

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Matthew Zubrod

Matthew Zubrod

MONETTES, HAWAI'I ISLAND, HI

Monettes, a new fine dining restaurant at the Mauna Kea Beach Hotel founded by the owners of the award-winning Flagstaff House Restaurant in Boulder, Colorado, welcomes Matt Zubrod as Executive Chef.

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Pascal Messier

Pascal Messier

F&B Director | Ejecutive Chef | Meliá Santo Domingo, Santo Domingo, Dominican Republic

Coming from Bedford a small town in Quebec, Chef´s Pascal Messier opens is restaurant at 29, Agio a 40 seat restaurant located in Santo Domingo. Then moving to the brand Paradisus by Melia, he implements a tasting restaurant working with products and flavors from around the World.

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Philippe Feret

Philippe Feret

ALLURE CATERING & BRASSERIE JULIEN, NEW YORK

Philippe Feret, the chef/owner of Brasserie Julien and Allure Catering based in New York City brings his experience from Paris at world renowned restaurants and in New York as the executive chef of Windows on the World, Café Centro (Restaurant Associates), The Regency Hotel, The Maurice at the Parker Meridien, Tavern on the Green, and international caterers Tentation, Potel & Chabot.

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Ramiro Viera

Ramiro Viera

Starting as a young cook assistant, Ramiro Viera has settled his culinary experience in a practical way – searching for excellence in every culinary and professional experience he lives.

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Russel Cunningham

Russel Cunningham

AGRARIA RESTAURANT, WASHINGTON DC

Chef Russel Cunningham’s fascination with the kitchen started while watching his mother instruct cooking classes for disadvantaged women. Inspired, he earned his culinary arts diploma from the Texas Culinary Academy in 1994, and then purposefully set out to perform literally every job in the kitchen in order to fully understand the dynamics and how all the people and parts work together successfully.

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Sean Bernal

Sean Bernal

OCEANAIRE, MIAMI FL

Puerto Rican born Sean Bernal has an unwavering commitment to excellence that has taken him through all stages of his culinary career. A native of Santurce, Puerto Rico, Sean's appreciation of fine food came at a young age from a family that loves to cook.

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Stephane Treand

Stephane Treand

ST REGIS MONARCH BEACH RESORT, DANA POINT, CA

Executive Pastry Chef - A veteran of the food industry, Stephane Treand's pastry journey began in Northern France a the age of 16 when his father sent him to work at the local bakery. Even after the hard time of apprenticeship he realized he got the passion for Pastry.

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Stefano LaCava

Stefano LaCava

BARTON G CATERING, MIAMI FL

Born of Italian heritage in Brooklyn, New York, Chef Stefano started his tour of duty at age 13 while still tied to Grandma Jennies’s apron string. The many hours spent working at the family bakery and Lucky Luciano's nephew’s butcher shop made Stefano realize food would become his life’s work.

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Ted Reader

Ted Reader

Canada’s Crazy Canuck BBQ Kingpin” as quoted by GQ magazine, Toronto, Canada

Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.

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Timothy Grandinetti

Timothy Grandinetti

EXECUTIVE CHEF, TWIN CITY QUARTER, WINSTON-SALEM

Regional Executive Chef Timothy Grandinetti, C.E.C., arrived at the Twin City Quarter from the St. Louis Renaissance Grand Hotel, and previously, the award-winning Washingtonian Center Marriott in Washington D.C., with the aim of repeating his success in achieving accolades for the food and beverage program.

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Eat to live. Live the Experience. Experience Club Med.