2008
Celebrity Chefs
MID-CITIES SOS
Supporters
of SafeHaven
An evening of culinary magic, benefiting child victims of domestic
violence
Mid-Cities Supporters
Of SafeHaven Tarrant County
Celebrity Chefs 2008
All proceeds benefit the children of SafeHaven
Next
year's event: Monday, Jan. 19, 2009, at the Grapevine Convention Center
Chef David McMillan,
Lead Chef
62 Main, Colleyville
Chef
David McMillan returns for a second year as Lead Chef for the SOS
Celebrity Chef Event. Born in California, McMillan first studied fine
arts and sculpture at Boston University before setting out on a
culinary career. McMillan has been a chef, owner and caterer of top
restaurants and has served Hollywood celebrities and world dignitaries
as well as legions of gourmands.
McMillan has worked under some of the culinary world's most famous
mentors. McMillan was Executive Chef at Beverly Hills' famous Peninsula
Hotel as well as partner and Executive Chef of Legacy Restaurant, once
voted one of the Ten Best Restaurants in Los Angeles by LA
Magazine.
After a successful tenure with Nana Restaurant in Dallas, McMillan
created 62 Main in Colleyville where he combines the roles of owner and
chef. The food is created from McMillan's California roots,
his
international experience and his commitment to the best of fresh
products. In addition, McMillan is generous with his time and talent,
giving liberally to the community where he has made his home.
Chef Chris Wilson,
CEC
Market Street,
Colleyville
Chef
Chris Wilson, Executive Chef at Market Street, is a Certified Executive
Chef (CEC) with the American Culinary Federation and is the Corporate
Chef for United Supermarkets, Super Mercado and Market Street Stores.
Wilson received most of his training at Le Chef College. He has served
as Vice President for the Texas Chef's Association and was voted Chef
of the year in 2001 and 2004. For the past 20 years, Chris has worked
in a variety of country clubs, cafés, institutions and
restaurants.
Chef Wilson remains heavily involved with an impressive list of
charitable organizations in the Lubbock and Dallas areas.
Chef
Todd Phillips
J. R.'s
Steakhouse
Born
in Munich, Germany into an American military family, Todd Phillip's
family retained their Southern roots regardless of their location. Both
of his parents were exceptional cooks and made meal preparation a
family time.
After injuries ended his Texas Tech football career, Phillips turned to
a food career and graduated from the prestigious Culinary Institute of
America in Hyde Park, New York.
Before settling in Fort Worth, Phillips worked in some of the best
restaurants in America. His goal is never to waiver from his own high
standards.
He said, "Use the best and freshest ingredients, cook the food to the
best of your ability, keep it simple and always love what you're doing."
Chef
Joanne Bondy
Old
Hickory Restaurant, Gaylord Texan, Grapevine
Joanne
Bondy, Executive Chef of the Old Hickory Restaurant in the Gaylord
Texan, grew up in Central Florida. She earned a degree in Banking and
Finance but soon realized her passion was food.
Bondy trained with the Marriott Corporation and has worked in many
different cities. From 2001-2006 Bondy was Executive Chef/Partner at
Cuidad in Dallas. She has cooked for the James Beard Annual Culinary
Awards Ceremony and on several different TV programs. She has authored
several cookbooks.
Bondy has supported many community efforts including the Genesis
Women's Shelter, U.N.I.C.E.F. Chefs for Humanity, Paws Cause and the
Dallas Symphony.
Chef
Mike Swirczynski
Bravo!!
Catering and Event Planning
Mike
Swirczynski was raised in the Southlake area and graduated from Carroll
High School in 1992. He earned his degree in hotel and restaurant
management from the University of North Texas and then studied at the
Culinary Institute of America in Hyde Park, New York.
Swirczynski has worked at the Four Seasons Resort and Club as assistant
pastry chef. He has worked with other notable chefs in the area and
recently began his own catering business, Dueling Chefs, in Southlake.
He subsequently joined talents with his new business partner, Sally
Bolick Strong, to form Bravo!! Catering and Event Planning.
Sally Bolick opened Café Matthew in 1986, the first fine
dining restaurant in the Mid-Cities.
In 1997 she formed Just Catering in Fort Worth, an upscale catering and
event planning company. Bolick and Mike Swirczynski merged their
catering businesses in early 2007 to form Bravo!! Catering and Event
Planning.
Chef
Nate Boothe
Truluck's
Seafood, Steak, Crabhouse, Southlake
Chef
Nathan Boothe has been in the business
of preparing great food for 12 years. He attended the Art Institute of
Colorado and was an ACS apprentice for two years under both Chef Don
Sennesy and Chef Bobby Modell.
Chef Boothe has been an Executive Chef at Truluck's for one year and is
currently engaged to be married in July of 2008.
Chef Noah Miller
Central
Market, Southlake
Noah Miller,
Executive Chef
at Southlake’s Central Market, was previously Executive Sous
Chef
at Chamberlain’s in Addison.
Graduating from culinary
school in 1996, Noah has worked in many fine dining establishments
including Figs in Boston, Pappas Bros. Steakhouse in Dallas and 9
Fish in Frisco. He has a passion for food and a love of sharing that
passion with others.
His knowledge of seafood,
Italian and the American classic, steaks, is extensive. Noah is
married and lives in the mid-cities area.
Chef Christof Syré
Four
Seasons Resort and Club, Las Colinas
Christof
Syré brings a lifetime of experience to his culinary
artistry.
Born in Bendorf, a small town in the Rhine-Mosel region of Germany, he
first learned his trade from his parents who ran a traditional European
restaurant, a family enterprise for generations. He trained and worked
at some of the most famous hotels in Germany, London, Australia and
Hong Kong before coming to Texas.
Syré is Executive Chef of the award-winning Four Seasons
Resort
and Club in Las Colinas where he directs operations for the entire
resort. He enjoys conducting cooking classes and has become a
television culinary personality.
Chef
Morris Salerno
Grotto
Steakhouse, Highland Village, Lewisville
Dallas
native Morris Salerno, one of nine children, began to earn his own
living at 16. He worked in the kitchens of the Fairmont Hotel and later
became a chef at the Anatole Hotel.
Morris is a member of the Epicurean World Master Chef Society where he
has competed as the USA team captain and was awarded the Captain's
Trophy in 1996. In 1991 he was named Dallas Chef of the Year by the
Texas Chef's Association.
Salerno's dream of opening his own restaurant was fulfilled when he
opened restaurants in Flower Mound and Highland
Village.
Chef
Susan Clark
Sweet
Memories Cakes and Catering, Keller
A
native Texan, Susan Clark entered the food business in Nashville, Tenn.
by catering church functions out of her garage. She soon expanded her
business to catering weddings and large corporate and chamber of
commerce events.
In 1995 Clark moved back to Texas, working in Justin. In 1998 she
opened a business in Keller. Her business has grown and she now employs
a staff of 15. She caters everything from large corporate events,
weddings, special parties, and home events. Her staff
includes
everyone who can produce a successful party. She has become famous
locally for her signature desserts.
Chef
Charles Youts
Classic
Café, Roanoke
Chef
Charles Youts, Executive Chef at Roanoke's Classic Café, has
been in business for 15 years. He has been with the Classic
Café
since 1999. His talents include not only his impressive and top-quality
food preparation, but also his design and construction of the Classic
Café's Wine room and Twin Pecan Patio addition.
Youts feels his specialties lie in his commitment to presenting only
the most superb steaks, outstanding seafood and extensive wine lists.
In addition to managing the Classic Café, Youts enjoys
participating in many of our community food-related fundraising events
each year.
Chef
Brian Olenjack
Olenjack's
Grille, Arlington
Chef
Brian Olenjack, owner of Olenjack's Grille in Arlington, trained at the
New England Culinary Institute and has worked in many parts of the
United States. He has become expert in French and American cooking and
is proud to utilize local Texas ingredients.
Locally, Olenjack has served as executive chef at Fort Worth's Reata
and at the Chisholm Club Restaurant. In 2004, he was named Best Chef by
Fort Worth Weekly.
He is on the board for the Texas Hill Country Wine & Food, is a
member of the James Beard Foundation, and is on the advisory council
for the new Le Cordon Bleu Culinary School in Dallas.
Chef
Hans Bergmann
Cacharel,
Arlington
Hans
Bergmann was born in Munich, Germany, trained in London at La
Soufflé, but considers Paris, France, his favorite
city.
Executive chef of Cacharel, the elegant restaurant atop the WPAP
Building in Arlington, Bergmann's specialty is the soufflé,
a
delectable concoction of eggs, sugar, chocolate and air.
Cacharel and Bergmann have received numerous awards including
Condé Nast Traveler's 1994-2000 America's Top 50
Restaurant, Gourmet magazine's America's Top Tables
1996-2000,
four stars from the Dallas Morning News, four stars from LifeStyle
Magazine and named number one restaurant in the D/FW Metroplex from
1997-2000 and Best Food Service in Zagat Restaurant Guide.
Presenting
Sponsor
Star Telegram
Colleyville Courier-Grapevine courier-Southlake Journal
Alliance Newspapers and Panache Magazine
Executive Chef Table Sponsor
Bates Container
Diamond Display Group
Southwest Custom Homes and Development
Master Chef Table Sponsor
American Airlines
Cecilia and Gene Monicelli and Kensington Mortgage Group
Fairbanks Packaging and Design
Kim and Mary McDowell
Roxann Taylor and Associates, Realtors
Master of
Ceremonies-Jody Dean of KLUV’s Morning Show
Auctioneer-Andrew Wayne
Guitarist-Domino Windings
