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Friday, January 5th Roster
Los Angeles, CA
Pastry Chef Allison Osorio is a Southern California native whose love of food has taken her on a journey from marketing the foods she loves to creating them in the kitchen. After beginning her career in the corporate world, her passion for cooking drove her to take a leap of faith – she enrolled in culinary school and moved to Paris to pursue her true passion. Since then, she’s accomplished what veteran pastry chefs strive for – running the dessert program at one of Los Angeles’ most prominent restaurants, Otium, alongside Chef Tim Hollingsworth where she continues to live her dream. During her time in Paris, Osorio completed her culinary training at the École Gastronomique Bellouet Conseil and soon after landed in the kitchen of her dessert idol, renowned French pastry chef Pierre Hermé. She returned to Los Angeles after that and joined the team at iconic restaurant Bouchon where she trained under the acclaimed Chef Thomas Keller. In her current role as Pastry Chef at Otium, Osorio continues to evolve the dessert program along with the restaurant’s vibrant, seasonally changing menu. She draws a great deal of inspiration from her French background, childhood nostalgia and travel experiences to create imaginative, craveable desserts that have earned the praises of guests and critics alike.
Ardent MKE, Red Light Ramen, & Laughing Taco
Justin Carlisle grew up on a small beef farm in rural Wisconsin and food has always played a large part of his life. After starting out in small restaurants, the passion for cooking grew and help developed a love of food and hard work ethic. His restaurant Ardent - opened in October of 2013, has been named one of the 15 best new restaurants by Condé Nast Traveler; Best Restaurant in the State of Wisconsin by the Business Insider; and was named semifinalist for Best New Restaurant by the James Beard Foundation. Justin is a James Beard Awards nominee for Best Chef Midwest for 2015, 2016 ; and he has been named nominee again this year on the same category. As Plate Magazine names him one of the top 30 chefs to watch in 2016. Justin is the chef and owner of Red Light Ramen and the recently opened Laughing Taco in Milwaukee. During his time as a Chef, Justin has continued to support the local food movement and use a modern technical approach to it.
Ryan Lachaine is the co-owner and Executive Chef of Riel. Recognized nationally in publications such as Esquire, Food & Wine, Business Insider and Tasting Table, Lachaine’s palette includes the culinary landscape of Texas’ gulf coast, Lachaine's Ukrainian heritage and his French-Canadian hometown (Manitoba). One of Houston’s most talked about chefs, Ryan received his Culinary Arts degree from The Art Institute of Houston. He worked at trailblazing Texas restaurants such as Gravitas, Stella Sola, Reef and was inducted into Eater’s 2013 class of Young Guns as the Chef de Cuisine at Underbelly. Lachaine staged at some of the country’s top restaurants, including Husk (Charleston, SC), Herbsaint Restaurant (New Orleans, LA), COI (San Francisco, CA) and Animal (Los Angeles, CA). In 2016, Ryan took a year off from the kitchen to plan Riel, continuing his culinary travels through the best restaurants in Canada and the United States. Over the past year, Lachaine focused his vision on what Riel would become; an articulation of his culinary point of view
Jason has an extensive career in New York Times and Michelin starred restaurants in the United States and France. He has worked in the elite kitchens of Alain Ducasse, Jean-Georges, Christian Delouvier, and Philip Legendre. Jason progressed through the ranks in top hotel companies including the Four Seasons, Ritz Carlton, and the St. Regis. He currently works as the chef and owner of H2O Kitchen and as a professional food photographer, consultant, and food stylist in Philadelphia, Berks County, and the Leigh Valley.
Jillian is the Pastry Chef of Paul Qui’s new restaurant in Houston, Aqui. With a start in Michelin-starred fine dining (Cyrus) and a rich experience in classic bakery and patisserie (Bouchon Bakery, Common Bond), she aims to craft desserts that are a balanced and intimate expression of her culinary experiences as a first generation American. Her modus operandi is simple: work hard, taste everything, pet all the dogs, listen before you speak, teach others, and be honest.
San Diego, CA
Claudette is currently a contestant on Top chef Colorado. Claudette's first memories are of food and growing up as a border kid she was exposed to some of the tastiest food in Baja. In 2016 she joined Javier Plascencia to help him open his project in San Diego. One of the many achievements during her role as CDC in Bracero, Zepeda-Wilkins' team was nominated as semi-finalists for The James Beard Foundation for Best New Restaurant and EATER recognized Bracero as one of the best restaurants in the US in 2016. Both honors are undoubtedly a great validation of the teamwork that she was a part of. Personal achievements include winning the Chef's Roll Chef's Plate 9 competition in Los Angeles and driving though the Rust belt doing pop ups with the CRUX collective, like minded Chef’s who collaborate with other Chef’s in cities throughout USA and in Canada. In late 2016, she participated in the second season of Top Chef Mexico and traveled throughout Mexico and learned the countries bountiful traditions. After Top Chef she joined the Rise & Shine Restaurant Group as R&D chef January 2017. Along with developing new concepts within the group, she's working on the build out of the group's first Mexican food concept where she will move from Corporate team member to Executive Chef of the regional Mexican cuisine restaurant, El Jardín which is located in the Historic Point Loma Liberty Station in San Diego. The restaurant is set to open in January 2018. Claudette is a wife and mother to two children, James & Hailey. Claudette credits her children as her main inspiration.
Patrick Feges & Erin Smith
Known in Houston’s culinary community as the “Whole Hog Guy”, Patrick Feges is a self-taught pitmaster and Purple Heart recipient from injuries sustained during a tour in Iraq. It was during his recovery that he was hit with the barbecue bug. Armed with an old, worn-out Brinkmann smoker and plenty of tenacity, Patrick experimented through trial and error before deciding to attend culinary school at The Texas Culinary Academy, the Cordon Blue, in Austin. There, surrounded by some of the best barbecue spots in Texas and learning classical basics in class, he began honing his approach to barbecue.
In 2012, Patrick purchased a large smoking rig and launched Feges BBQ, catering events and executing pop-ups with non-traditional smoked cuts. In the ensuing years, he continued to train in some of the city’s most acclaimed kitchens including Underbelly, Brennan’s, Killen’s Barbecue and, most recently, Southern Goods, while building his business on the side.
Erin Smith began her culinary career at the California Culinary Academy in San Francisco. After graduating at the top of her class, she took a position at New York City’s acclaimed Per Se restaurant, working under the culinary leadership of Thomas Keller and Jonathan Benno. Following that, Erin held positions with Italian Wine Merchants and Babbo Ristorante e Enoteca in New York before returning to her native Houston in 2010 to serve as executive chef of Plonk! Beer & Wine Bistro. She would go on to consult on the opening of Montrose’s Blacksmith, developing an award-winning menu for the craft coffee bar before taking over as culinary director for Blacksmith’s parent organization, Clumsy Butcher. In that role she oversaw both menu and staff development at The Hay Merchant, Anvil Bar & Refuge and The Pastry War while continuing to manage the culinary side of Blacksmith.
In 2014, Erin was named executive chef of the new JW Marriott Downtown where she managed the property’s signature restaurant Main Kitchen as well as in-room dining and banquet operations. In May 2016, she competed in an episode of the Food Network series Chopped, beating out three rival chefs to win the high-visibility competition. Over the last year, Erin has worked as a sommelier at wine bar Camerata to hone her front-of-house skills.
New York, NY
Emily Chapman (formerly of Pasquale Jones/Louro/Tabla NYC) is the Chef of Reap and Sow Supper Club. She loves using fun ingredient combinations in her cooking, which may have helped her become a multiple, undefeated Chopped Champion on The Food Network. From farmers markets to private dinners, Emily tries her best to bring her passion and food to as many hungry people as possible. Loves: Funko Pops, Daredevil, and dogs. Hates: Being cold, raw carrots, and hotdogs.
Lyle is a chef with exceptional vision for the flavors of the dishes he creates with his team. Formerly sous chef at Houston icon Underbelly, Lyle has honed his craft over the years. Before opening Southern Goods he traveled to southern states to develop a palette and experiment with new ideas of what it means to cook southern food. Choosing unique and carefully curated ingredients bring each dish on the menu to life.
Adam Brick is the Chef/ Partner of the forthcoming Marina's in Austin, TX. Before Marina's, Brick was the opening Chef de Cuisine of Apis and Pizzeria Sorellina in Spicewood where Brick led the team to much acclaim. While at Apis Brick was awarded a rising star chef from Star Chefs, 30 under 30 rising stars for Zagat, and led the restaurant to the highest numerically rated review ever written by the Austin American Statesman. Brick is diligently working on his forthcoming project Marina's set to open in 2018.
Manchester by the Sea & Cambridge, MA
In the spring of 2012, Gaudet opened West Bridge with partner Alexis Gelburd-Kimler where he showcased his talents for French cuisine, while continuing the tradition of utilizing local products and a refined, contemporary style. In it’s first year West Bridge and Chef Gaudet received many accolades. After receiving an amazing 3 ½ out of 4 star review from the Boston Globe the national press caught on. GQ’s Alan Richman named them one of the 12 Best New Restaurants, Bon Appetit added West Bridge to their Top 50 New Restaurants of 2013 and Food & Wine Magazine named Matthew as one of their Best New Chefs 2013. After almost four years, the partners then sold West Bridge to pursue new adventures in new parts of the world. In 2016, Matthew created Superfine with his two partners, a product driven, fast casual concept on the North Shore of Massachusetts in the coastal towns of Manchester-by-the-Sea as well a second on the way in Marblehead. With a small menu of local and simply prepared foods for people all ages, Superfine will be a household name. The multi unit restaurant will feature pizzas, ribs, burgers, seafood and lots and lots of vegetables. In 2017 he will open Kitchen & Cocktails at the Freepoint Hotel in Cambridge, Mass.
Saturday, January 6th Roster - SOLD OUT
Portland, OR & Vancouver, WA
B.J. Smith, “Top Chef Season 14” contestant, is the Owner and Executive Chef of Smokehouse Tavern and Kim Jong Smokehouse in Portland, Oregon as well as the newest Smokehouse location, Smokehouse Provisions, in Vancouver, Washington. Smith brings more than two decades of culinary experience to his role, applying both classic and modern cooking techniques to high quality ingredients. His love for cooking brought him to the former Western Culinary Institute in Portland, Oregon where he graduated in 1997. Post graduation life led him to the kitchens of nationally acclaimed restaurants: Le Bernardin and Gotham Bar and Grill in New York City, Citrus in Los Angeles and Paley's Place, Veritable Quandary and Olea Restaurant in Portland, Oregon. Smith conceived Smokehouse in 2010 as a way to apply all he had learned in his fine dining cooking career, but deliver an approachable menu where guests can get their hands dirty and reminisce over food as though at a good friend’s BBQ. His first location, Smokehouse 21, located in Northwest Portland, debuted in November of 2011, followed by Smokehouse Tavern in 2015, Vancouver’s Smokehouse Provisions in 2016 and Kim Jong Smokehouse in 2016.
San Francisco, CA
RICHIE NAKANO is a chef and the founder of Hapa Ramen in San Francisco. Growing up in a Japanese-American family who loved sharing big meals triggered his interest in a food career. He worked as a waiter and bartender after high school and eventually enrolled in the California Culinary Academy. Richie started his career cooking Asian food, first at Sushi Ran and then Va de Vi and Pres a Vi. Looking to expand his repertoire, he then joined the team at Nopa, where he learned about seasonality, California ingredients, and layering flavors. At the same time, Richie was eating a lot of ramen throughout San Francisco and wanted a bowl that met his standards—made with better ingredients and proper technique. In 2010, he opened Hapa Ramen, a pop-up food stand at the Ferry Plaza Farmers Market. By teaming up with some of the best organic farmers and employing modern techniques, he pushed beyond the concept of what traditional ramen can be. He then opened Hapa, his first brick-and-mortar ramen noodle restaurant, in fall 2014, focusing on non-traditional Japanese ramen, and ran it to critical acclaims until late March 2015. In 2016 he founded IDK Concepts, a pop up collective and consulting firm.
Justin Severino is the chef and co-owner of Cure, a neighborhood restaurant dedicated to local sourcing and seasonal cooking with an urban-Mediterranean influence, and nearby Morcilla, a spot serving pintxos and family-style dishes. Severino, a four-time James Beard Foundation award nominee for Best Chef Mid-Atlantic and a 2015 and 2014 winner of FOOD & WINE The People’s Best New Chef Mid-Atlantic, is a skilled whole animal butcher who brings an extensive charcuterie program and flavors of an Italian-American upbringing to his menu.
Cure opened in the Lawrenceville neighborhood of Pittsburgh in December 2011. In 2015, Pittsburgh Magazine name Severino Chef of the Year. In 2012, Cure was named one of the Top 50 Best New Restaurants by Bon Appétit magazine and one of the 25 Best Restaurants in Pittsburgh Magazine. Morcilla opened in December 2015 just a few blocks away from its older sibling, bringing Spanish-style charcuteria and traditional pintxos to the neighborhood. Since opening, Morcilla has been chosen by Pittsburgh Magazine as their 2016 Best New Restaurant, Bon Appetit ranked it number four in the country in their prestigious annual Best New Restaurants issue, and it was nominated for a 2016 James Beard Foundation in the national Best New Restaurants category.
Justin Yu is the Chef/Owner of Theodore Rex restaurant, Better Luck Tomorrow bar, and Public Services Wine and Whisky, all in Houston, Texas. He's a native Houstonian, and launched his first restaurant, Oxheart, in 2012. He followed that by opening Public Services, a wine and whisky bar with sommelier/partner Justin Vann in 2014, and Better Luck Tomorrow, a neighborhood bar with bartender/owner Bobby Heugel in 2017. Earlier this year, he transformed Oxheart into a modern bistro called Theodore Rex.
Jason Greene has owned and operated the celebrated Albuquerque landmark, The Grove Cafe & Market since 2006. The brunch staple he and his wife, Lauren, founded together, has received dozens of accolades and awards including best restaurant, best chef, and most recently appearing on the esteemed Good Food 100 List. Setting a standard in New Mexico for working with local farmers and artisans, Jason believes in sourcing the highest quality ingredients and creating a menu of food people love to eat. He continues to push the boundaries of brunch and proves it is the most important meal of the day.
Nathan Lemley traces his passion for making food back to his nightly family dinners as a child growing up in Katy, Texas. Long before attending culinary school at The Art Institute of Houston, Nathan spent time watching his grandmother, who owned a bakery in Yoakum, Texas make cakes and pies. After culinary school, Nathan continued to climb the ranks in several of the best restaurants in Houston, including Tony’s, Voice, and Stella Sola. Later moving to work at the newly opened Foreign & Domestic and then Parkside in Austin, Texas.
Recently Nathan and partner Sarah Heard purchased Foreign & Domestic, Austin in September of 2017 from founder Ned Elliott. Together they are working to produce interesting and satisfying food in the North Loop neighborhood restaurant.
New York, NY
With a bachelor’s degree in East Asian Studies & English Literature from Washington University and no prior cooking experience Min joined Chef Floyd Cardoz’s ranks at Tabla Restaurant, working all stations and eventually rising to tournant. Two years later, she joined Chef Carmellini at A Voce in Madison Square Park and went on to become a member of the opening team at his beloved Italian taverna, Locanda Verde, as sous chef. In 2011 Kong joined Chef Daniel Humm’s team at The NoMad where she served on the culinary team of both the Michelin-starred restaurant and the adjoining 168-room hotel. Kong later served as Executive Sous Chef at Carbone. Min's most recent position was heading the kitchen at seasonal, vegetable driven Little Park, as Chef de Cuisine.
After starting as a dishwasher at the young age of 15, working as a eager prep cook throughout high school and eventually attending and graduating from Cincinnati Culinary Arts Academy in 1998, Chef Ferrell Alvarez made his way back to Tampa, Florida to further his professional career. There, he began as a line cook at Saddlebrook Resort and eventually finished out his four and a half year tenure as Sous Chef Tournant. He would then earn a position at the Tampa landmark, Mise en Place. There, he was able to work with Chef Marty Blitz and transition from lead cook to Sous Chef and ultimately being named as Chef Blitz’s Chef De Cuisine. Seven years later, Ferrell would take over at Cafe Dufrain as Executive Chef and turn it into a groundbreaking sustainable restaurant. In December of 2013, Chef Alvarez opened his own restaurant, Rooster and the Till with long time friend and business partner, Ty Rodriguez. R&tT is a 70 seat Modern American restaurant focusing on the best ingredients from nearby farms and gardens and preparing them with integrity, proper technique and lots of love. Just in first 10 months of being open, Rooster & the Till had earned both Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Since, Chef has received a 2017 James Beard Best Chef South nomination, hosted guest chefs like Lincoln Carson to Eduardo Jordan and all the while building a second concept, Nebraska Mini Mart.
Brittanny Anderson is the Chef and Owner of Metzger Bar and Butchery and Brenner Pass in Richmond, VA. The former is an ode to classic German Cuisine, and the latter to the French and Italian Alps. At both restaurants she strives to transform classic cuisine with modern presentation and local ingredients. Brittanny is a two time semi-finalist for the James Beard Award for Best Chef Mid-Atlantic.
La Jolla, CA
Born and raised in San Diego, California. Chef Christine Rivera has always had a love for Mexican Food and Culture, which is where she draws her inspiration for her cooking. Her restaurant career began as a dishwasher at a local seafood restaurant by her parent’s house. Today she is the Chef de Cuisine at Partner/Executive Chef Trey Foshee’s Galaxy Taco, a causal Mexican eatery recently opened in La Jolla Shores.
While in culinary school Christine gained experience by working at various kitchens throughout San Diego including Kensington Grill, Premiere Foods and the Ocean Terrace/California Modern at George's at the Cove. She has also staged in varies national acclaimed kitchens such as Taco Maria in Orange County and Cosme in New York City. In 2016, Christine was awarded one of Eater Young Gun 2016, for her tortilla/masa program she has built at Galaxy Taco. Here is where she is able to apply her craft to make the perfect tortilla from heirloom blue corn from Mexico.
New York, NY
Chef David Santos brings a wealth of culinary knowledge to Good Stock. The son of Portuguese immigrants, he was immersed in food, cooking, and the act of sharing meals with friends and family from a young age. After graduating from Johnson & Wales, Dave honed his craft at some of the best restaurants in New York City, including Bouley & Per Se. He then launched Um Segredo, an ever-changing supper club hosted in his apartment, and developed a cult following of supporters. He then opened his own restaurant, Louro, to critical acclaim in 2012. After being recruited by Ben, Dave decided to join Good Stock, bringing his creative ideas and rigorous fine-dining techniques to the world of soup.
Sunday, January 7th Roster
All 22 chefs will be paired up in teams of two to each collaborate on a single dish in an 11 course tasting menu with free wine. You'll try thoughtfully composed dishes featuring chefs from all over North America in a comfortable, sit down, full service environment. This dinner series is unlike any other as you're able to mingle and interact with the chefs throughout the dinner. #doitforthegram
Indie Chefs Week Houston
3201 Louisiana St
Houston, TX 77006
Ryan Lachaine is an Indie Chefs Week OG and was instrumental to bringing ICW to Houston. Ryan is the chef and owner of Riel Restaurant in Montrose which opened in 2016 to critical and guest acclaim.
Erin Smith and Patrick Feges took part in ICW NYC earlier in 2017. These culinary pros have taken various paths before becoming both a professional and personal pair with their first brick and mortar location of Feges Barbecue to open in early 2018.