The Chefs

**Tickets for each night sold separately!**

Thursday, May 3rd Roster - 12 chefs / 12 courses

Beau Schooler

In Bocca al Lupo & The Rookery Cafe
Juneau, AK

James Beard Rising Star Chef semifinalist Beau Schooler was born and raised in Anchorage, Alaska, and began his cooking career at 14. After working at several restaurants throughout Alaska and in Portland, Oregon, he enrolled at the Italian Culinary Institute in Calabria, Italy, in 2006. After completing his studies at the Italian Culinary Institute, Schooler made his home in Juneau, Alaska's capital city, where he owns and operates several eateries.

Ross Coleman & James Haywood

Kitchen 713
Houston, TX

Chefs Ross Coleman and James Haywood are the Chef tandem team from Kitchen 713 a renowned restaurant in Houston Texas. The duo are James beard award semi finalists best chef southwest as well as many other accolades over the years. There restaurant makes its own lane in a category called Global Soul.

Rebecca Masson

Fluff Bake Bar
Houston, TX

Born in Wyoming, Rebecca realized at an early age that baking would become more than a hobby. In 1999, she attended Le Cordon Bleu in Paris, France, earning a Diplôme de Pâtisserie and secured a coveted internship at Hotel le Bristol. Once her pastry studies were complete in France, Rebecca moved to New York where she worked in the renowned kitchens of db Bistro Moderne and Daniel, The Biltmore Room, The Red Cat & BLT Prime. In 2007, she moved to Houston, TX to work with Chef Ryan Pera at *17 Restaurant at the Alden Hotel. Rebecca was a contestant on Bravo Network’s Top Chef Just Desserts, where she valiantly battled with her left arm in a cast. In 2015, Rebecca opened her brick and mortar and has continued to push the boundaries of what a bake shop can be by hosting her regular “Saturday Morning Bake Sale” and “Thursday Night Take Over” at Fluff Bake Bar. She brings chefs from all over the US to participate in the collaborations both sweet and savory.

Affectionately known in Houston as “The Sugar Fairy” Rebecca’s signature style creatively marries the tradition of French pastry with beloved homemade favorites reminiscent of childhood.

Sarah Heard

Foreign & Domestic
Austin, TX

Sarah has a strong passion for food, starting with the dirt where the food was cultivated. She began cooking in Austin 13 years ago & has held positions at The Mansion at Judges Hill, Parkside Projects, & La Condesa. She believes that integrity & respect for all parts of the process that bring food to your plate are essential to a good meal & to the guest experience. In 2017 Sarah & partner, Nathan Lemley, purchased Foreign & Domestic, Austin from founder Ned Elliott. The two are now focused on bold, cohesive flavors, adventurous wine, & pure hospitality.

Jules Stoddart

Parkside Projects
Austin, TX

From the routine trips to Shipley’s doughnuts with her dad, to watching the cake decorators' spectacles during grocery store trips with her mom, Jules has always had a passion for pastry. Stoddart joined the Parkside team in January 2017 and is the Executive Pastry Chef responsible for overseeing pastry programs at The Backspace, Parkside, Bullfight and Olive & June. Prior to her time at Parkside Projects, she worked under James Beard Award Semifinalist Amanda Rockman as pastry sous chef at South Congress Hotel in Austin, Texas. Before moving to Austin in 2015, Stoddart began her career on the opening team at Nico Osteria in Chicago. In addition to earning a diploma in baking and pastries from the Illinois Institute of Art in Chicago, Stoddart is a graduate of the University of Louisiana at Lafayette with a degree in Marketing. If she could pick one thing to be her spirit food: simple, a Shipley's glazed doughnut.

Claire Welle

Otway
Brooklyn, NY

Claire Welle is the chef owner of a modest bistro in Clinton Hill Brooklyn called Otway. Independently owned and operated, they are trying to be an example of what it means to be a jovial bistro. Informed yet informal, everything done in house, with a desire to invest and educate our staff, and give our guests a delightful evening out.

Jean-Phillipe Gaston

Izakaya
Houston, TX

Born in Mexico City of European descent, Jean-Philippe Gaston has been a seeker of different cultures throughout his life. He spent much of his youth living and traveling the world across Europe, Asia and South America, and has been blessed with the experience and understanding of diverse cultures and cuisines – a characteristic that is fully realized on the plate. From Noe to Soma Sushi, to Kata Robata, REEF, Haven and Cove Cold Bar, Gaston has been defining and refining his artistic and global style. He quickly made a name for himself, and was selected “Up and Coming Chef of the Year” by the Houston Culinary Awards while at Haven; Cove was an instant success and was ranked #10 on Alison Cooks annual “Top 100 Restaurants” list in 2013. In 2014, Gaston again joined forces with Chef Manabu Horiuchi to open Izakaya, where he serves as Executive Chef. At this modern day izakaya, the menu reflects today’s global palate, peppered with Gaston’s sense of fun. He feels privileged to have worked amongst the best chefs, both in Houston and around the world, and continues his quest to strive for culinary perfection. He lives in the Montrose neighborhood of Houston, and when not there, Gaston hits the road traveling and continuing his lifelong love of exploration.

Drake Leonards

Eunice
Houston, TX

Drake Leonards is the Executive Chef-Partner of Eunice in Houston, Texas. Drake grew up on a rice farm in Eunice, Louisiana, and began his restaurant career there at the age of 15 as a dishwasher in a local eatery. Following his passion, Drake earned a Bachelor of Science degree with a focus in culinary arts from Nicholls State University. During his time there, Drake completed an externship at BRG Hospitality’s flagship New Orleans restaurant, Restaurant August, and assisted on the opening team for the group’s third restaurant, Luke.

Upon graduation in 2008, Drake moved to New York City to work at Café Boulud under the tutelage of acclaimed chefs Daniel Boulud and Gavin Kaysen. There, Drake quickly drew parallels between French country cooking and his Southern Louisiana heritage while continuing to develop as a chef over the next two years in the award-winning kitchen.

Next, he spent two years living and working in the Black Forest of Germany and traveling through Spain, France, Switzerland, and England, collecting gastronomic experiences along the way. In April 2012, he returned to New Orleans to hone his Provençal culinary skills at BRG’s La Provence before spending time as a Sous Chef at August. He then returned to Luke as Sous Chef before moving up to Executive Chef in 2014. After three years at Luke, Drake was presented the opportunity to expand into the Houston food scene with his own concept, Eunice, a modern Creole-style brasserie named for his beloved hometown.

Richard Knight

Richard Knight
Harold's in the Heights
Houston, TX

Richard Knight is Executive Chef at Harold’s Restaurant & Tap Room, located in the heart of the Heights, on 19th Street in Houston, Texas. Originally from the Southern Coast of England, Knight came to Houston in 1999 after first living in California. Knight joined Alli Jarrett, owner of Harold's, to merge their two Souths providing guests with southern fare from 'Near and Far'. Prior to Harold's, Knight opened Feast, where he was a James Beard Foundation semi-finalist and was named to Bon Appétit’s Top 10 Best Restaurants in America 2010. Most recently, Knight made Alison Cook’s Houston Chronicle Top 100 list as Executive Chef at Hunk Dory. On tap for Knight and Jarrett is Low Tide, a seafood concept, opening in downtown Houston summer 2018 in Finn Hall.

Richard and his wife, Carrie Jean Knight, were instrumental in the Houston food and beverage industry effort to feed Hurricane Harvey victims and first responders. Ever passionate about where food comes from, Richard and Carrie are showcasing local farmers in a reality film series called “Show Us Your Goods”. The Knight's have three daughters and live in Houston Heights.

Brandon Silva

Holman Draft Hall / Wooster's / Heights Biergarten
Houston, TX

Brandon Silva counts with 14 years of experience, ranging all from casual to fine dining, in traditional and contemporary settings. A native Houstonian, and believer of his city, Brandon went to the Art Institute of Houston for a Culinary Degree. He has worked in many local restaurants including Brenners, Pesce, Brasserie 19 and Uchi. Having spent two months in Copenhagen working in the top restaurants of the world that included Noma, Relae, Amass, and Bror. He now resides as the Culinary Director for The Kiby Group which houses three locations in Houston. Wooster's Garden, Heights Bier Garten, and Holman Draft Hall.

Tim Archuleta

ICHI Sushi
San Francisco, CA

Chef/Owner of ICHI Sushi in San Francisco. Tim is an 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.

Brett Cooper

Aster
San Francisco, CA

Brett is the Chef/Owner of Michelin starred Aster, in San Francisco. He trained at Rubicon x Coi x Saison, on to lead the expansion of Outerlands, and is now cuddling with his awesome team in the Mission district.

Friday, May 4th Roster - SOLD OUT

Callie Speer

Holy Roller
Austin, TX

Inspired by nostalgic foods, Callie Speer's whimsical and inventive creations are favorites among critics and diners alike. A 2013 Food and Wine Magazine "People's Best New Pastry Chef" nominee, a 2015 Culturemap "Pastry Chef of the Year" award-winner, and 2018 Eater Chef of the Year, Speer helped craft the pastry and bread programs for Parkside, Chameleon Group, and Hotel Van Zandt. Her new venture, Holy Roller, is Speer's first chance to express the savory side of her talents and serves as an avenue for all of her "weird little ideas" to come alive in one place.

Niki Vongthong

Aqui
Houston, TX

Niki first worked in a kitchen in her family's grocery store & restaurant, Asia Market, for 24 years. After they sold it in 2008, she went to Le Notre culinary school and then got her first job at Straits, a Singaporean, Malaysian, & Thai restaurant. She worked at Straits for 6 months before leaving for Spain on a three month externship at a golf resort hotel. Niki came back to Straits for a few more months and then took a job at Uchi Houston on the opening crew. She was at Uchi for six years where she became the first female sushi chef for the Houston location before being promoted to junior sous. During this time in her career she also spent time staging at Cosme in New York. After Uchi, she left to open Aqui as the opening sous chef.

Maya Lovelace

Mae
Portland, OR

Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, OR. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016, Eater PDX Chef of the Year 2016, JBFA Rising Star semifinalist 2017 and 2018, Zagat National 30 under 30 2017, StarChefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland.

Philip Speer

Bonhomie
Austin, TX

Chef Philip Speer did not necessarily follow a traditional path on his way to becoming a chef. At 17, he had a close girlfriend whose father happened to be a pastry chef. “Their family was beautiful, French, awesome and amazing, and that’s how I discovered what I wanted to do,” Speer remembers. Her dad told me to “Go work in bakeries and learn the skill and craft of baking, then take that into restaurants.” Speer followed his advice. “I started working in scratch bakeries for five years straight in Austin and Houston before switching over to restaurants. Following that path gave me a few more tricks in my bag to bring into the restaurant kitchen.”

In Austin, Speer worked with noted chef and friend Shawn Cirkiel at Jean Luc’s Bistro before heading to Houston to help start the pastry program at Jean-Georges Vongerichten restaurant Bank, under the direction of chef Bryan Caswell. In 2005 he made his way back to Austin and introduced himself to Uchi Chef Tyson Cole and the two decided to work together. Known early on for his savory and sweet desserts with unique technique, the culture of collaboration at Uchi coupled with his own need to push the envelope allowed for Speer to have input on all menus, not just desserts. Over the years of menu development with Paul (Qui) and Tyson Cole on both sides of the kitchen, Speer learned more about how the kitchen worked and took it upon himself, “to learn everything there was to know about the restaurant because I was so in love with it,” he says.

This love of Uchi culture and his personal drive led him to take on the role of Culinary Director in addition to his Executive Pastry Chef duties. During Speer’s tenure at Uchi gained 4 nominations in the James Beard Foundation Outstanding Pastry Chef category as well as StarChef.com Rising Star Pastry Chef in 2012 and a listing among Zagat’s National Power Players 2014. Speer has received awards in the Austin Chronicle, the Austin-American-Statesman, CultureMap and Texas Monthly as well as national recognition in Bon Appetit, Food + Wine, Cooks Illustrated, Art Culinaire, Thrillest, Eater.com, U.S.A. Today and more.

Today, Speer is running his own French American Diner, Bonhomie, in the Brentwood neighborhood of Austin, TX. Recognized as one of Austin’s best new restaurants in multiple local and national media outlets, Bonhomie serves up comfort with style in Philip’s favorite hood!

Erin Smith

Feges BBQ
Houston, TX

Erin Smith opened Feges BBQ with her husband Patrick Feges in March 2018. With their combined fine dining experience and Patrick's barbecue expertise, Feges BBQ offers a new approach to barbecue combining traditional flavors and modern interpretations of classics.

Erin 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 consulted 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. Before opening Feges BBQ, Erin worked as a sommelier at wine bar Camerata to hone her front-of-house skills.

B.J. Smith

Smokehouse Tavern, Smokehouse Provisions, Kim Jong Smokehouse
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.

Richie Nakano

Richie Nakano
IDK Concepts
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 Yu

Theodore Rex, Public Services Wine and Whisky, and Better Luck Tomorrow
Houston, TX

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.

Ryan Lachaine

Riel
Houston, TX

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

Jose Salazar

Salazar / Mita's
Cincinnati, OH

Chef Jose Salazar was born in Colombia, South America and raised in Queens, NY. Jose got his start as a bartender and waiter at some of New York’s hottest establishments—among them, Donatella Arpia’s Bellini. However, it was the kitchen that eventually caught his eye. Upon graduating from the New York Restaurant School in 2001, he interned with famed Chef Jean George Vongerichten at his namesake restaurant: Jean George. After, he worked with some of New York’s most celebrated chefs and restaurateurs—Geoffrey Zacharian of Town; Josh De’ Chellis of Sumile, Eric and Bruce Bromberg of Blue Ribbon. However, it was Chef Thomas Keller who made the most palpable impression on Jose’s cooking philosophies. In 2003, he opened Chef Keller’s acclaimed Per Se restaurant as chef de partie. Then in 2006, he opened Chef Keller’s Bouchon Bakery, where he rose to the position of Executive Sous Chef.

In 2008, Jose took his talent to Cincinnati, Ohio to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. It was here Jose honed his style of cooking, incorporating ingredients and techniques of the Americas, Europe, and Japan. Since his arrival to the Queen City, Jose’s garnered national attention: in 2011 Food & Wine magazine awarded him People’s Choice “Best New Chef.”

In December 2013, Jose and his wife Ann opened Salazar, their much anticipated restaurant in Over the Rhine. Salazar was an instant hit. The little forty-five-seater modern bistro is always packed, and despite being just four years old, is recognized as one of the best restaurants in the city. Jose and Ann then opened Mita’s in August 2015, located in the heart of downtown Cincinnati. In just a year-and-a-half Mita’s—which focusus on the cuisine of Spain and Latin America—has already set itself apart receiving praise from countless publications, both locally and nationally.

Chef Salazar is a 2016 and 2017 James Beard Nominee for “Best Chef Great Lakes.”

More Chefs to Come!

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  • More to be announced

Sunday, May 6th Roster - 24 chefs / 12 courses

Grand Finale

All 24 chefs will be paired up in teams of two to each collaborate on a single dish in an 12 course tasting menu with wine pairings. 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

Benefitting

Hosted By

Indie Chefs Week Houston
Riel Resturant

1927 Fairview St
Houston, TX 77019

May 3-4-6

Ryan Lachaine is an Indie Chefs Week OG and was instrumental to bringing ICW to Houston eaach time. Ryan is the chef and owner of Riel Restaurant in Montrose which opened in 2016 to critical and guest acclaim.

Tickets

**

Thursday

7:30 pm
Featured Chefs

  • 12 chefs cooking one course each
    (in alphabetical order)
  • Tim Archuleta – Ichi Sushi
    San Francisco, CA
    Dashi Farro, Tamari Shimeji Mushroom, Uni Butter, Citrus Vin
  • Ross Coleman & James Haywood – Kitchen713
    Houston, TX
    Scallop Crudo: Masala Borugulu, Tomato, Apple, Cucumber, Cashew Puree, assorted Herbs & flowers
  • Brett Cooper – Aster
    San Francisco, CA
    Crispy Lamb Sweetbreads w/ Fermented Chili Butter, Morel, Black Garbanzo, Green Garlic
  • Sarah Heard – Foreign & Domestic
    Austin, TX
    Dewberry Tartine, Chevre, Wild Onion, Sunflower Sprouts
  • Richard Knight – Harold’s
    Houston, TX
    Chicken Liver Mukhwas Cornet, Mousse, Indian Spiced Sprinkles, Pedro Ximenez Syrup, Chervil
  • Drake Leonards – Eunice
    Houston, TX
    Acadia Parish Crawfish Étoufée, Popcorn Rice, Spring Onions
  • Rebecca Masson – Fluff Bake Bar
    Houston, TX
    Cookie Butter Whipped Cream, Key Lime Curd, Tonka Bean Meringue
  • Beau Schooler – The Rooker Cafe
    Juneau, AK
    Alaskan Halibut Ceviche – Coconut, Buttermilk, Squid Ink Adobo, Herbs, Black Seeds
  • Brandon Silva – Holman Draft Hall
    Houston, TX
    Mussels in Escabeche, Smoked Broth of Mussel and Dashi, Shaved Turnips
  • Jules Stoddart – Parkside Projects
    Austin, TX
    Lemon Tarta di Santiago, Vanilla Mousse, Candied Rhubarb, Coriander Almond Chocolate Crunch, Pickled Strawberry Sorbet
  • Claire Welle – Otway
    Brooklyn, NY
    Raw Beef w/ blood, Ramps, Dill Flowers

12 Courses (Thursday, 5/3)
Starting at $195 w/ wine pairings (not including service charge and tax)

Reserve Now

RESERVE NOW

Friday

7:30 pm
Featured Chefs

  • 12 chefs cooking one course each
    (in alphabetical order)
  • Ryan Lachaine – Riel
    Houston, TX
    Dish coming soon!
  • Maya Lovelace – Mae
    Portland, OR
    Chilled Buttermilk & Cornbread Soup, Fresh Ramps, PIckled Strawberry & Pecan Oil
  • Richie Nakano – IDK Concepts
    San Francisco, CA
    Mixed Yakitori Grilled Over Binchotan, Hapa Tare
  • Jose Salazar – Salazar / Mita’s
    Cincinnati, OH
    White Asparagus Confit In Duck Fat, Pickled Ramps, Bellota Ham, Manchego Espuma
  • B.J. Smith – Smokehouse Restaurants
    Portland, OR
    Smoked Beet Root, Charred Onion, Truffle, Sorrel
  • Erin Smith – Feges BBQ
    Houston, TX
    Smoked Pork Belly Tossed In Bulgogi w/ Salted Cucumber Salad
  • Callie Speer – Holly Roller
    Austin, TX
    Campfire Banana Split – Fire Roasted Banana, Blackberry Ice Cream, Toasted Mallow, Pistachio Butter Brittle
  • Philip Speer – Bonhomie
    Austin, TX
    Lemon Pavlova
  • Niki Vongthong – Aqui
    Houston, TX
    Shrimp & Pork Dumpling w/ Fermented Ikura, Chrysanthemum, Chili Oil
  • Justin Yu – Theodore Rex
    Houston, TX
    French Curry w/ Onions & Pain de Mie

12 Courses (Friday, 5/4)
SOLD OUT

SOLD OUT

RESERVE NOW

Sunday

7:00 pm
Featured Chefs

  • 24 chefs collaboarating on 12 courses
    (in no particular order)
  • Brett Cooper & Beau Schooler
  • Sarah Heard & Justin Yu
  • Brandon Silva & Daniel Blue
  • Ross Coleman / James Haywood & Tim Archuleta
  • Drake Leonards & Richard Knight
  • Jules Stoddart & Rebecca Masson
  • Ryan Lachaine & Richie Nakano
  • Niki Vongthong & Maya Lovelace
  • Erin Smith & Claire Welle
  • BJ Smith & Jose Salazar
  • More to be added!

12 courses (Sunday, 5/6)
Starting at $205 w/ wine pairings (not including service charge & tax)

Reserve Now

RESERVE NOW

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