JANUARY 6-10 • 2015
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Chefs AXT 2015

Rachel Dunlap

Austin, TX

Research & Development Chef at Whole Foods market Southwest Region. Specializes in traditional French cuisine, avid gardener, canner, pickler, home cook.


Melissa Moss

Austin, TX

Sous Chef at LENOIR in Austin, TX. Helped shape LENOIR’s menu, is influenced by her Jewish and Filipina heritage and the culturally diverse foods of her hometown of D.C.

Steve McHugh

San Antonio, TX

Executive Chef/Owner of Cured in San Antonio, TX. Cured was named one of America’s Best New Restaurants 2014 by Bon Appétit and was nominated for Esquire’s 2014 America’s Best New Restaurants. Cured is named for Steve's successful battle with cancer and his focus on artisanal cured meats.


Nicholas Wilkins

Red Bank, NJ

Chef de Cuisine at Restaurant Nicholas in Red Bank, NJ. Previously at Gees Restaurant, Claridges in the UK. Blends classical techniques with a modern approach and seasonal ingredients.


Nathan Hobart

Pittsburgh, PA

Sous Chef and Charcutier at Cure in Pittsburgh, PA. Has cooked at Eleven Kitchen and Elements Contemporary Cuisine. Focuses on the restaurant’s whole animal butchery and extensive charcuterie programs.


Rich Parente

Brewster, NY

Chef/Co-Owner with his wife Cassie of Clock Tower Grill, in Brewster, NY. Focuses on local, sustainable ingredients and having fun. Clock Tower Grill was just named named one of the best new restaurants in the Hudson Valley.


Andrew Wiseheart

Austin, TX

Owner/Executive Chef at Contigo Restaurant and Gardner Restaurant in Austin, TX. Previously at La Toque, Angele. 2012 Rising Star Chef, goat roper, beer maker, wine drinker.


Kerstin Bellah

Austin, TX

Pastry Chef at St. Philip in Austin, TX. Previously at Uchiko, led research and development for the Bakeshop at St. Philip. Focuses on pulling ingredients, flavors, and memories from a particular season and preparing them with surprising textures to create light, fresh, floral dishes.

Tim Archuleta

San Francisco, CA

Chef/Owner of ICHI Sushi + NI Bar and ICHI Kakiya in San Francisco. 18-year veteran sushi chef, uses traditional Japanese ingredients and ethics with a sustainable approach. ICHI was named a SF Chronicle Top 100 Restaurant 2014.



Steven Cak

Austin, TX

Executive Pastry Chef at Gardner Restaurant and Contigo Restaurant in Austin, TX. CIA grad, previously at Café Gray, Aquavit, Parkside, Chavez. draws from eclectic experiences and passion for all things sweet.


Eric Samaniego

Santa Ana, CA

Chef at Little Sparrow Cafe in Santa Ana, CA. Previously at Charlie Trotter’s, Sona, Comme Ça. Focuses on regional and seasonal French & California cuisine.


Kristen Essig

New Orleans, LA

Executive Chef of Meauxbar in New Orleans, LA. Johnson & Wales grad, previously at Emeril’s, Peristyle, Bayona, Lulu’s, Gabrielle. Creates strong relationships with local farmers, producers and vendors.

@ Chefkkessig

Trevor Kunk

St. Helena, CA

Executive Chef of PRESS in St. Helena, CA. CIA grad, previously at Aureole, Blue Hill. Committed to sustainable cooking, land stewarship, and individual relationships with farmers.


Scott Vivian

Toronto, ON

Chef/Co-owner of Beast in Toronto, ON with his wife Rachelle. Previously cooked at Jamie Kennedy and in Atlanta and Portland kitchens. Passionate about supporting local artisans, seasonal produce, top-quality ingredients.

@ beastrestaurant

Justin Carlisle

Milwaukee, WI

Chef/Owner of Ardent in Milwaukee, WI. Has cooked at The Greenbrier Resort, Tru, Harvest Restaurant, Restaurant Muramoto, 43 North. Was nominated for James Beard Best Chef Midwest, uses a modern technical approach to support the local food movement.


Josh Jones

Austin, TX

Chef at Salt & Time Butcher Shop and Salumeria in Austin, TX. Has cooked at Oskar Blues Brewpub, Max’s Wine Dive, Peche, and Dai Due. Has an intense commitment to running a scratch kitchen.


Jessica Perez

San Antonio, TX

Pastry Chef at Hot Joy in San Antonio, TX. Has baked in kitchens from Chicago to Los Angeles, including Levy, Penthouse Restaurant, Akasha, Providence Restaurant, Lukson. Blends savory and salty with sweet for balance, because who wants a plate of sugar? Likes using modern techniques, Asian & Middle Eastern flavors applied to the classics.

Giorgio Rapicavoli

Miami, FL

Chef/Owner of Eating House and Taperia Raca in Miami, FL. Previously at 660, Slow Food’s Terra Madre, winner of Food Network’s “Chopped” and Forbes 30 under 30. Avid artist, passionate about street art, music, and food.


Ryan Lachaine

Houston, TX

Chef de Cuisine at Reef in Houston, TX. Previously at Underbelly, Gravitas, Stella Sola. Eater Young Gun 2013, Business Insider’s Southern Chef to Watch.


Eric Gabrynowicz

Armonk, NY

Executive Chef/Partner at Restaurant North in Armonk, NY. CIA Grad, cooked at Union Square Café. Focuses on refined farm-to-table New American fare. Named Zagat Top Newcomer, nominated for James Beard Rising Chef & Best Chef Northeast, & named Food & Wine Magazine’s People’s Best New Chef NY 2012.


Johanna Ware

Portland, OR

Chef/Owner of Smallwares in Portland, OR. Previously at Public, Del Posto, Momofuku Noodle Bar, Ssam Bar, Nostrana. Cooks “inauthentic Asian” food that’s eclectic yet refined, focused but not defined by any one influence.


Aaron Hoskins

Richmond, VA

Executive Chef of The Rogue Gentlemen in Richmond, VA. Has cooked at Comfort and Secco Wine Bar. Deeply passionate about pasta and simplistic cooking.


Michael Thiemann & Matt Masera

Sacramento, CA

Chefs/Owners of Mother Restaurant & Empress Tavern in Sacramento, CA. Mother is a vegetarian restaurant with 4 stars from the Sacramento Bee. Previously Culinary Director & Corporate Pastry Chef for Tyler Florence Group, Executive Chef & Executive Pastry Chef at Wayfare Tavern.

@mothersac, @mattmasera

Richie Nakano

San Francisco, CA

Chef/Owner of Hapa Ramen in San Francisco, CA. Farmers' market junkie, expert on kitchen trash talk, obsesses about cooking.


Matthew Gaudet

Boston, MA

Owner/chef of West Bridge Restaurant in Cambridge, MA. Uses his mastery of French techniques to create twists on New England dishes. Named one of Food & Wine’s Best New Chefs 2013.


B.J. Smith

Portland, OR

Executive Chef/Owner of Smokehouse 21 in Portland, OR. Previously at Le Bernardin, Gotham Bar & Grill, Paley’s Place, Veritable Quandary, Olea. Partners with local farmers to create familiar but seasonal smokehouse dishes.


Tim Maslow

Boston, MA

Executive Chef/Owner of ribelle in Brookline, MA. Previously at Momofuku Noodle Bar, Momofuku Ssam Bar, James, Del Posto. Creates smart and inventive dishes.


David Santos

New York, NY

Executive Chef/Partner of Louro in NYC. Previously at Bouley, Per Se, Nicholas, The Ryland Inn. Creator of Um Segredo supper club, inspired by his Portuguese background and seasonal ingredients.


Anthony Fusco

Las Vegas, NV

Retired Chef, Current Baker at third generation Freed's Bakery in Las Vegas, NV. Educated at Guy Savoy, Gramercy Tavern, Foreign & Domestic. Previously at RM Seafood, Mesa Grill, STK, Harbour NYC. Advocate for local and sustainable ingredients.

Carlos Salgado

Costa Mesa, CA

Host of Indie Chefs Week SoCal and Executive Chef/Owner of Taco Maria in Costa Mesa, CA. Previously at Winterland, Coi, Commis. Mixes traditional and modern Mexican flavors, techniques, and ingredients in prix-fixe meals.


now available


January 6th - 7PM
Featured Chefs

  • Eric Samaniego
  • Jessica Perez
  • Kerstin Bellah
  • Melissa Moss
  • Steven McHugh
  • Steven Cak
  • Tim Archuleta

7+ Courses with Wine
$195 table/$225 counter per person

(plus tax and tip)

Reserve Seats

Going fast!


January 7th - 7PM
Featured Chefs

  • David Santos
  • Josh Jones
  • Justin Carlisle
  • Michael Thiemann & Matt Masera
  • Rich Parente
  • Rachel Dunlap
  • Scott Vivian

7+ Courses with Wine
$195 table/$225 counter per person

(plus tax and tip)

Reserve Seats

Going fast!


January 8th - 7pm
Featured Chefs

  • Andrew Wiseheart
  • Anthony Fusco
  • Eric Gabrynowicz
  • Giorgio Rapicavoli
  • Nathan Hobart
  • Richie Nakano
  • Tim Maslow
  • B.J. Smith

7+ Courses with Wine
$195 table/$225 counter per person

(plus tax and tip)

Reserve Seats

Going fast!


January 9th - 7pm
Featured Chefs

  • Carlos Salgado
  • Johanna Ware
  • Kristen Essig
  • Matthew Gaudet
  • Nicholas Wilkins
  • Aaron Hoskins
  • Ryan Lachaine
  • Trevor Kunk

7+ Courses with Wine
$195 table/$225 counter per person

(plus tax and tip)

Reserve Seats

Going fast!


January 10th - 7:00pm
30 Chefs

    • Exclusive one-night-only
    • Mingle with chefs before dinner
    • Amazing food
    • New ideas

15+ Courses with Wine
$275 table/$315 counter per person

(plus tax and tip)

Reserve Seats

Going fast!


15% of net proceeds benefit No Kid Hungry’s efforts to end childhood hunger.