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Guest Chefs & Personalities
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Gail Simmons Gail joined FOOD & WINE in 2004 and handles special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, working closely with the country’s top culinary talent. During her tenure, she has been responsible for overseeing the annual FOOD & WINE Classic in Aspen, America’s premier culinary event. Prior to joining FOOD & WINE, Gail was the special events manager for Chef Daniel Boulud’s restaurant empire. Gail was born in Toronto, Canada and moved to New York City in 1999 to attend culinary school at what is now the Institute of Culinary Education. She then trained in the kitchens of legendary Le Cirque 2000 and groundbreaking Vong restaurants, and worked for esteemed food critic Jeffrey Steingarten at Vogue. Throughout her career, Gail has contributed to several cookbooks, including It Must’ve Been Something I Ate by Jeffrey Steingarten, Chef Daniel Boulud: Cooking in New York City and The New American Chef, by Andrew Dornenburg and Karen Page. Gail makes frequent television appearances on The Today Show, The CBS Early Show and Fox & Friends, among others. She has been featured in New York Magazine, Travel + Leisure, GQ, People Magazine, Entertainment Weekly, Los Angeles Times, and The New York Post. She also has appeared at the nation’s foremost culinary festivals including the South Beach Wine & Food Festival, New York City Wine & Food Festival, Pebble Beach Food & Wine, Kohler Food & Wine Experience, the Cayman Cookout, and the FOOD & WINE Classic in Aspen. Gail is an active supporter of Common Threads, an organization that teaches low-income children to cook wholesome and affordable meals. She is also a founding member of the Grow for Good Campaign, an organization started by FOOD & WINE to raise funds and awareness for sustainable agriculture programs in the United States, and sits on the board of both the American Institute of Wine & Food and the Institute of Culinary Education’s Alumni Committee. Gail currently lives in New York City with her husband, Jeremy.  Donald
Barickman A 1985 graduate of the Culinary Institute of America, Donald Barickman made an indelible mark on the American culinary scene with the 1990 opening of Magnolias Uptown Down South in Charleston, SC. Magnolias delighted diners by bringing upscale versions of favorite Southern dishes such as shrimp and grits and collard greens to the white table cloth restaurant. With the restaurant’s overnight success, Barickman became a respected ambassador for “Lowcountry” cuisine and has appeared as a guest chef at prestigious culinary programs across the United States including Cakebread Cellars American Harvest Workshop, La Varenne at the Greenbrier, the James Beard House, and the Inn at Blackberry Farm. Over nearly two decades in business, Barickman and his company, Hospitality Management Group, Inc., have also opened Blossom restaurant (1993) and Cypress Lowcountry Grille (2001). These restaurants have furthered Barickman’s reputation for excellence, and like Magnolias, they are the recipients of numerous industry awards and accolades. Barickman is the author of "Magnolias Southern Cuisine" and "Magnolias Authentic Southern Cuisine." In the foreword of Magnolias, Celebrity Chef Tyler Florence names Barickman as the creator of Lowcountry cuisine, at the forefront of this culinary revolution. In turn, Barickman was featured in the Tyler Florence “Chefography” as his mentor. Chef Barickman’s talents have been recognized by Esquire, Food Network, Gourmet, Smithsonian Magazine and Southern Living, and featured in the Discovery Channel’s “Great Chefs of the South” cookbook and television series. Barickman lives in Mount Pleasant, South Carolina with
his wife, Jennifer, and twin sons William and Stuart. John Briody, Executive Chef
Sean Brock, Executive Chef After graduation from Johnson & Wales and apprenticeships with Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero of La Terraza del Casino in Madrid, Chef Sean Brock began his professional career as Chef Tournant under Chef Robert Carter at the Mobil Four-Star / AAA Four-Diamond award-winning Peninsula Grill in Charleston, South Carolina. After two years at Peninsula Grill, Chef Brock earned the position of Executive Sous Chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five-Diamond Award / Mobil Five-Star Jefferson Hotel in Richmond, Virginia. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to Executive Chef at the Hermitage Hotel in Nashville, Tennessee. Chef Brock spent just under three years fine-tuning his craft in Nashville before accepting a position as Executive Chef at McCrady’s Restaurant in Charleston, South Carolina. Working with local purveyors and vendors has had a great impact on Brock’s cooking, which he terms “modern farm-to-table.” Brock pulls from his memory of ingredients and their flavor profiles to create McCrady’s menu depending on what is delivered to the kitchen. It’s a modern approach to cooking that comes from a pure appreciation of the food itself. The results are constantly changing offerings for McCrady’s diners that always surprise. “Food should be a treat for the emotions as well as the palate—at once comforting, exciting, and entertaining,” he says. Jason Carlen, Sommelier Jason's first love was theatre but while waiting tables, in between acting gigs, another love was born. Soon, acting was shelved for a career in wine because the people and the stories involved in making wine are just as compelling as any broadway play might be. Although he had many restaurant jobs and much wine knowledge under his belt it wasn't until Jason's tenure at Gotham Bar and Grill that he truly became serious about wine. It was there that his eyes were opened to the possibility that a life in wine could be rich, rewarding and full of passion. From there his travels lead him to Santa Fe, NM to work at the famed restaurants Geronimo, La Casa Sena, The Palace and the Eldorado Hotel and Spa. When the opportunity presented itself to join the Auberge team at Palmetto Bluff, the choice was obvious.  Tom Condron Condron built his culinary expertise working at such restaurants as the Boston Museum of Fine Arts Restaurant, The Peabody Hotel in Orlando, Florida and the Blue Ridge Grill in Atlanta, Georgia, which he opened, garnering the honor of “Best New Restaurant” by Atlanta magazine in 1995. He joined Harper’s Restaurant Group as executive chef at Mimosa Grill in Charlotte, North Carolina in 1997. In 2009, Condron opened The Liberty in Charlotte with business partner Matthew Pera. As chef/partner at The Liberty, Condron offers a progressive American version of the UK-born gastropub concept, which combines the traditionally social pub setting with upscale, yet moderately priced cuisine. Condron is married and has three children, 10-year-old
Gethan, 8-year-old Emma and 16-month old McKenna. He enjoys
spending time with his wife, gardening, and fly fishing
in the foothills of North Carolina. Ed Cotton, Executive Chef
 Frankie
Denmark, BBQ Master Frankie has catered events through the Southeast for wildlife organizations, company picnics, hunting clubs and weddings. He started cooking competitively a few years back and has placed in most events that he entered. Frankie says, “I’ve never been the bride but I’ve been a bridesmaid on several occasions.” And, his favorite part about cooking is seeing people enjoy the food and the fellowship that comes along with the word we know as barbecue.  Donald
Drake, Executive Chef Patrick Emerson, Wine and Beverage Director Patrick Emerson is an Advanced Sommelier of the Court of Master Sommeliers, as well as a Certified Specialist of Wine (CSW). He is one of only two professionals in the state of South Carolina to hold the Advanced level certification, with less than 100 in the United States. Originally from England, Patrick took a fascinating route to Charleston, first traveling to the United States to attend the University of North Carolina, Chapel Hill, as recipient of a prestigious Morehead scholarship. Following graduation, Patrick’s passion for theatre and wine took him and his wife Anne to South Africa, New York City and Hollywood before settling in Charleston in August 2004. As Wine and Beverage Director, Patrick develops the wine programs and directs purchasing for all five Maverick restaurants. His responsibilities include wine training for all staff; developing special wine dinners and events; and teaching public wine classes at the company’s culinary center, Charleston Cooks! He has won multiple awards from Wine Spectator for the Maverick restaurants' wine lists. His signature cocktails have also received national acclaim: the Charleston Cocktail is published in Food & Wine Magazine's Annual Cocktail Book (2007); and the Blu Bayou cocktail was featured by Bombay Sapphire in GQ Magazine, Man of the Year Edition 2009. Patrick writes many beverage articles and is published in GS Magazine and Charleston Magazine. Kenny Gilbert, Executive Chef Currently a season seven contestant on Bravo’s Emmy Award-winning series Top Chef, Gilbert comes to PGA National, from Capella Telluride where he was executive chef for the ultra-luxury Colorado resort. Prior to joining Capella Telluride, Gilbert served as executive chef of The Ritz Carlton Golf Club and Spa in Jupiter, FL, where he introduced 115 Prime Steak House. Gilbert’s highly credentialed resume also includes a post as executive chef of the AAA Five Diamond, Mobile Five Star Lodge at Sea Island Golf Club in Sea Island, GA, where he oversaw five restaurants and served as personal chef for world leaders during the 2004 G8 Summit. At the ripe age of 23, Gilbert’s career took off as he rose from chef de cuisine to executive chef of The Grill Room at Ritz-Carlton Amelia Island in FL, which earned eight AAA Five Diamond awards during his tenure. Gilbert has been invited to cook at the James Beard House in New York on multiple occasions, was named Star Chef of the Year by The Chef’s Garden and Culinary Vegetable Institute in 2005 and won The Food Network’s “Ready, Set, Cook” challenge in Jacksonville, FL in 2001. He is a graduate of the Pennsylvania Culinary Institute in Pittsburgh, PA. P.S. According to the Top Chef website, Kenny once split his pants open while cooking a 10-course meal and didn't even blink an eye. Sounds like our kind of guy! Kirk Gilbert, Executive Chef Kevin Gillespie, Executive Chef / Partner In the summer of 2008, Nicolas Quiñones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and made Gillespie the new executive chef. In early 2009, Gillespie joined Quiñones and Moussa as a partner in the restaurant. Through his training, skill and passion, Gillespie maintains the values and ideas on which the restaurant is based. Gillespie resides in south Atlanta. He is a member of Slow Food Atlanta, Southern Food Ways Alliance, Chefs Collaborative and the Society for the Preservation of traditional Southern Barbecue. In his spare time he enjoys camping, playing music and barbecuing.  Chris
and Idie Hastings, Chef and Co-owners In 1995, the Hastings returned to Birmingham to open the Hot and Hot Fish Club. The Hastings and Hot and Hot Fish Club have been featured in publications such as The New York Times, The Wall Street Journal, Bon Appétit, Gourmet, Food Arts, Nation’s Restaurant News, Santé Magazine, Coastal Living magazine, Metropolitan Home, Executive Traveler, Cooking Light magazine and Delta’s Sky magazine as well as on “Good Day Atlanta,” “Good Day Alabama,” the Food Network’s “Best Of”, and NBC’s “Roker on the Road.” In 2009 the Hastings first cookbook debuted: The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions (Running Press, October 2009). Idie and Chris live in Birmingham with their two sons,
Zeb and Vincent. Abi Hernandez, Chef Jasmine Hirsch Jasmine’s father, David Hirsch bought the Hirsch Vineyards property in 1978. Today, Hirsch Vineyards is recognized as one of the premier sites for pinot noir in the new world. David Hirsch planted his vineyard overlooking the Pacific Ocean on the extreme Sonoma Coast in 1980, and since then it has become one of the leading sources for pinot noir grapes, providing fruit to Littorai, Williams Selyem and Kistler, among others. Since 2002, David has been producing his own estate pinot noirs and chardonnays from this complex, cool-weather site. These are wines of balance, concentration, complexity and site-specificity.
Jason
Houser, Executive Chef Though obtaining a Religious Studies degree at the College of Charleston, Chef Houser nurtured a natural curiosity about cooking methods and ingredients throughout college. Through years of experience, he uncovered a passion that led him to work with some of the great chefs in the business. In particular, his most notable influences are Chef Bob Waggoner and Michelle Weaver of Charleston Grill, where he served as the Sous Chef for three years. During vacations, Chef Houser staged with a variety of the country’s best chefs, including Joël Antunes in Atlanta, Rick Tramonto at Tru, Chicago, Rick Bayless at Topolobampo, Chicago, Eric Ripert at Le Bernardin, New York, and Daniel Boulud at Daniel, New York. Chef Houser has appeared on Low Country Live, in Charleston Magazine, Charleston
City Paper, and The Post & Courier. He
earned a prestigious James Beard Foundation Nomination
for “Best Chef Southeast” within only a
year of creating the menu at Muse. Ted Huffman, Pit Master Daron "Farmer D" Joffe Born in South Africa in 1976, Daron Joffe has traveled the world and farmed the nation. Founder and President of Farmer D Organics and Vice President of Georgia Organics, Farmer D’s vision is simple yet profound; to apply organic management practices to landholdings of all types which in turn will save money, conserve water and fuel, reduce waste and chemical use, promote sustainability, and create a healthier planet for all. Over the past fourteen years, Farmer D has founded and managed a number of organic farms all over the country. In 1998, Farmer D was selected as the Biodynamic Rookie Farmer of the Year and was one of only eight recipients nationwide to receive the 2003-2005 Joshua Venture Fellowship for Social Entrepreneurs. He was also selected as one of the top 20 brightest talents under 40 years of age by Atlanta Homes and Lifestyles Magazine in February 2006 and as one of the Top 40 under 40 by Georgia Trend Magazine in October 2006. In 2008, Farmer D Organics received the Spirit of Innovation Award for “Most Sustainable Business” by the Savannah Economic Development Authority’s Creative Coast. Matt Jording,
Executive Chef & Owner  Johannes
Klapdohr After 25 years in Hospitality, Klapdohr collaborated with “The Chef’s Garden Inc” in Ohio, the leading sustainable farm in the United States, as Executive Chef of the Culinary Vegetable Institute. In 2009 he joined Richard Delany to oversee the culinary
operations of the Old Edwards Inn Hospitality Group and
Old Edwards Inn & Spa in Highlands, North Carolina,
a Mobil Four-Star, AAA four Diamond resort. There he oversees
all aspects of culinary development and execution, including
Madison’s Restaurant, Old Edwards Club, The Spa Café,
The Rib Shack and Wedding/Events Catering. Chef Klapdohr’s
philosophy is to nurture, develop, and create sustainable,
healthy cuisine that is uncompromised and environmentally
responsible. Frank Lee Frank is a Carolina native who launched his cooking career in 1973 as co-owner of a natural foods restaurant in Columbia. A few years later, he apprenticed with chef Malcolm Hudson, and worked with some of the household names of American-French cooking: Jovan Trboyevic at Chicago’s Le Perroquet, and Yannick Cam of Washington’s Le Pavillion. He came to the Lowcountry to handle chef duties at Wild Dunes and Restaurant Million. In 1992, restaurateur Dick Elliott lured Frank to The Colony House. Soon, they partnered with David Marconi to form Maverick Southern Kitchens. Chef Lee has been recognized as a Southern and Lowcountry culinary standout by critics
from publications like Gourmet, Food Arts, Food & Wine, Southern Living, The New York
Times, Washington Post, USA Today and The LA Times. He’s done guest appearances
on ABC’s “Good Morning America” as well as “Great Chefs of the South,” and he’s been
featured in dozens of local and regional journals. In October 2006, Charleston’s The Post
and Courier named Chef Fee’s flagship restaurant, Slightly North of Broad, the “Restaurant
of the Year.” Alphonse “Lee” Lucier IV, Executive Chef Tory McPhail, Executive Chef Commander’s Palace Executive Chef Tory McPhail – a James Beard Rising Star Chef nominee in his first year at the helm – has followed a hard-working path to arrive at the historic restaurant’s storied chef dais (which cultivated the likes of Emeril Lagasse and Paul Prudhomme). Now Chef McPhail is on a mission to make Commander’s Palace the best restaurant in the country. Beginning at Commander’s Palace at the age of 19, McPhail completed a series of stints at culinary hot spots including The Breakers Hotel in Palm Beach, FL; the MICHELIN one Star L’Escargot in London, and its sister restaurant, the MICHELIN two Star Picasso Room. In spring of 2000, Commander’s Palace again came calling, this time whisking McPhail away to Nevada as executive sous chef at the dynasty’s latest restaurant, Commander’s Palace Las Vegas. Though McPhail “loved” his job there, the call of New Orleans lured him back to his earlier haunt. He was named executive chef of the original Commander’s Palace in January of 2002. Constantly pushing Creole food forward, Chef McPhail buries himself in antique cookbooks and experiments with new technology and techniques. “You have no business messing with Haute Creole food if you don’t have an appreciation for how it’s gotten to be so good over the last 250 years. Still, I want to make it my own. I’m not going to settle for second best,” says McPhail. Somehow, one expects nothing less from the animated and resolute chef – hard working, with an unwavering pursuit of culinary perfection. Bruce Moffett In 1992, Bruce opened a small Pizza restaurant in Charlotte, NC. Realizing the difficult nature of the restaurant business, Bruce sold the restaurant and enrolled in the Culinary Institute of America (CIA), Hyde Park in 1993, where he graduated with honors. In 1997, Bruce moved to Boston, MA and took a position at L’Espalier. After working there for 2 years, Bruce moved to another Boston favorite, Metropolis Café where he worked his way up to executive chef. Barrington’s Restaurant opened in October of 2000 in the neighborhood setting of Fox Croft East in South Park. The food is upscale American with a homey twist. The menu changes seasonally and features local and organic produce. Barrington’s has a small but exceptional wine list, which is reflective of the restaurant’s philosophy. Each bottle is carefully chosen to match the cuisine. The restaurant has achieved numerous awards and accolades; most notably it received 4 out of the 4 stars in the Charlotte Observer and was named “Tops for food in Charlotte” in the ZAGAT’S 2003-2004-2005-2006-2007-2008-2009-2010: Top Restaurants in America Guide. These accomplishments prompted AOL to list Barrington’s as one of the top 11 restaurants in the country. Chris Nason, Chef Andrea Reusing, Executive Chef / Owner
Matthew Roher, Executive Chef /Owner Chef Matthew has dedicated his professional career to using, sourcing and promoting local, sustainably-produced food products. Locally, he is credited with creating a world-class earth-to-table hospitality program at the exclusive Hampton Island Club. Chef Matthew is a graduate of the prestigious French Culinary Institute in New York and has held numerous high-profile Chef positions including The Ritz Carlton Hotel Company in Atlanta and MezzaLuna Restaurant of NYC. Chef Matthew and Earth to Table LLC have received numerous awards including: Connect Savannah’s “Best Downtown Restaurant” and “Best Overall Restaurant,” Savannah Magazine ‘s “Best Organic Restaurant,” and a Fodor’s Choice Award; and appeared in numerous publications including: South Magazine, Travel & Leisure, Garden and Gun, Savannah Magazine, Savannah Morning News, American Way magazine, and in Delta Sky magazine as a “Top Pick.”
Minette
Rushing, Pastry Chef/Owner A proud member of International Cake Exploration Societe and the Retail Bakers Association, Minette has trained under the master, Nicholas Lodge (cake designer for Princess Diana). She is also a charter member of Savannah Wedding Professionals, an elite membership of premier wedding vendors in Savannah. Her designs have been featured in such publications as In Style Weddings, WE “Platinum Weddings”, Savannah Magazine, and Atlanta Bride among others. Minette has been sharing her talent for years as a presenter
at the ICES conventions and as a guest instructor at Johnson & Wales
Culinary Institute. Grateful for her blessings, Minette
has begun sharing her talent locally through her “Sugar
Seminars” so that others can know the joy of creating
edible art. Julia Rutland
Kevin Sbraga, Executive Chef
 Darin
Sehnert, Culinary Director
John B. Shields, Executive Chef After graduating from Johnson & Wales University in Providence, RI, and a post-graduate apprenticeship, Karen Urie Shields moved to Chicago, where she worked for two years at TRU under James Beard Award-winning Pastry Chef Gale Gand. Her next culinary challenge was working at Charlie Trotter’s, where she was head pastry chef for two of her five years with the restaurant. In January 2008, Urie Shields made her way to Town House to take the executive pastry chef post, along with John B. Shields. She describes the restaurant as “inviting, memorable, unique, and a diamond in the rough.” Someone who enjoys cooking with height-of-season ingredients, she also focuses on cooking with local and organic products. Urie Shields thoroughly enjoys incorporating wild herbs and flowers into her dishes and most often runs out of lavender in the kitchen. Hoping to offer each guest not only an unforgettable experience, Urie Shields believes that “every dining experience is great in and of itself, from a family meal to fine dining. I love eating, and I love sharing that with others.”  Bill Smith,
Executive Chef Smith’s stories and recipes are available in Seasoned in the South and on his blog, “A Year in the Kitchen.” A writer as well as an intuitive chef, his essays have been featured in newspapers, radio, and television. In his book and blog and on the Crook’s Corner menu, there is genius in his sense of economy, flavors and storytelling, for even the simplest of dishes, like “Fresh Tomato Pasta” and “Fish in Paper.” And his dessert explorations are often inspired by friends’ and customers’ old family recipes. Smith came to Crook’s Corner — from the Bill
and Moreton Neal-established La Residence restaurant — by
way of the Cat’s Cradle, which he co-founded in the
1970s, and where he finds perhaps the most extensive-ever,
rock-band, T-shirt collection. Smith’s musical, literary
and culinary interests may explain why he’s been
called "Chapel Hill’s most quintessential resident." Robert Stehling, Chef / Owner David Vincent Young, Executive Chef / Owner Being a Native Hilton Head Islander, David’s cooking is steeped in Gullah-Lowcountry tradition enhanced with new twists that bring tantalizing flavor. Chef David wowed the clientele at the Sea Shack from 2004-2009 where innovative offerings like Sweet Potato Cornbread™ and many other signature dishes gained Chef David recognition in local and regional media. Chef David’s cooking has a devoted local following and he recently opened his own restaurant, Chef David’s Roastfish and Cornbread on Hilton Head Island, where he inspires culinary excellence with love and passion for cooking. There, he serves authentic native Island Lowcountry cuisine. Chef David self-published his first cookbook titled BURNIN’ DOWN SOUTH: Low Country Flavors Created in an Iconic Hotspot! (Outskirts Press, 2008) and is representative of Low Country culture and flavor. Low Country cooks carved their cuisine from a culinary heritage endowed by their ancestors. Like the Creole cooking of New Orleans, Low Country food contains elements of French, Spanish, African and English traditions. Chef David’s cuisine spans 175 years of his family’s Low Country heritage. Keep your taste buds tuned for book number two. We haven’t seen all of what he has to offer yet.
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