Chef of the Month 2011

December

Born in the Philippines, Ariel Bagadiong, was surrounded with his culture’s food and the encouragement of this mother to learn how to cook and appreciate good cuisine. He brings this passion for Asian cooking to his position as Executive Chef at aja in the dana hotel & spa. aja, is an urban restaurant featuring modern, Asian-American cooking while highlighting the season’s most vibrant seasonal flavours.
Upon moving to the states as a teenager, Bagadiong continued to work on his cooking skills through his extended family. Following high school, he signed up at the Culinary School of Kendall College in Chicago and internationally in Switzerland, France, Italy and Germany under the Kendall College European program.
      Bagadiong returned from Europe and began to specialize strictly in pastries and desserts. Starting in the kitchen as pastry/garde manger at Mango in Chicago, with Executive Chef Steven Chiappetti at the helm, he was encouraged to expand his knowledge of various cuisines and hone his abilities with savoury cooking. Under the guidance of Chef Chiappetti, Bagadiong developed a variety of cooking styles, as well as gained exposure to unique ingredients and flavours.
        Bagadiong’s extensive experience in the Chicago hotel and restaurant scene includes successful stints as Sous Chef at vegetarian restaurant Blind Faith Café; Pastry Chef for Mossant Bistro at the Hotel Monaco; Executive Banquet Chef/Pastry Chef at the W Hotel on Lakeshore; Executive Pastry Chef at Blue Water Grill; Kitchen Manager/Chef Instructor for The Chopping Block and Executive Sous Chef at aja from its opening in 2008, before being named Executive Chef in October 2010.
Chef Bagadiong has enjoyed marrying his Asian roots with modern American cooking at Aja and is continuing to use the diverse skills he has gained through his global travels on the menu.  

October/November

The Chef chosen for October/November is a local chef, well at least he is now.  Chef Richard Sweed grew up out east and moved west to follow his heart (in more ways than one).  And now, here's the rest of his story!

Executive Chef Richard Sweed is originally from PA, where he started cooking at age 12 in the restaurant his aunt worked at. At age 15, he knew this was a life path and that he wanted to be a chef. He started working fulltime at age 16, working at the Terrace Restaurant in Long Wood Gardens for two years as a start to his training.

After turning 18, he began his travels through high end independent restaurants throughout the east coast to continue the learning process. Not only did he learn on the job, he was an avid reader of anything culinary. Chef Sweed credits the influences of many chefs including Marco Pierre White, Gordon Ramsey, Art Smith and Jonathan Waxman.

During a visit with friends, he met the woman who became his wife, and moved to Wisconsin. His love for farm fresh ingredients helps Chef Richard brings his east coast flare to the Midwest showing you his spin on classics as well as new modern cuisine.

Chef Richard’s eclectic cooking style has won him the title of Iron Chef Milwaukee, OneWed Caterer of The Year, and he was a featured chef at Savor Sample Wisconsin and Lake Geneva Food and Wine Festival. Meet Chef Richard anytime at Central Coast in Fort Atkinson WI during dinner or at one of their special events.

September

Once again this month, we have the pleasure of having two chefs being introduced together.  Sous Chefs Gil Petrovic and Patrick Murphy are responsible for many of the recipes being used at Le Reve in Wauwatosa, WI – read on!

 

September’s Chefs of the Month were both born and raised in the city of Milwaukee, which actually has a varied and diverse ethnic population.  Chef Gil grew up in an automotive family, but always loved cooking.  Once he stepped outside the automotive world, he found his way to the culinary program at MATC.  He worked his way around several top restaurants in Milwaukee and Chicago, including honing his skills under the tutelage of Grant Achatz of Alinea. Other influences are Chefs Joel Reblochon and Eric Ripert. 

 

Chef Patrick developed his passion for cooking after high school and experiencing the fast paced nature of a professional kitchen.  He too graduated from the culinary program at MATC and enjoys the constant challenge of the kitchen.  Chef Patrick’s influences are traditional French Masters such as Chefs Daniel Boulude, Anthony Bourdain as well as colleagues he has learned from along the way.  This is especially true from his time working at Harvest Restaurant where he was introduced to the farm to table concepts. 

 

Le Reve has been their home for a while now, and during their tenure here, the restaurant has earned many awards including Best French Restaurant, Best New Restaurant, Top 5 Restaurant and Best Desserts.  Not only do they have their peers respect, there is a considerable local following that raves of the meals here.  You’ll also find their much complimented pheasant recipe on our recipe page which you can try at home (or just go there and order it!). 

August

This month, we headed back out west to Sandpoint ID to a lovely location on a lake with views of the mountains.  Chef Jeremy Heidel has been honing his skills and is working to become a Certified Executive Chef.  Here's more on our chef!

Executive Chef Jeremy Heidel has been in the restaurant business for 15 years. He began his career in the food business as a dishwasher in a small resort town in southern New Mexico. Chef Heidel moved from the "dish pit" within one year being promoted to prep cook where his passion for the kitchen and food was born.

He quickly moved through the ranks and at the age of 21, he became Sous Chef/apprentice under a French-Canadian chef where he parked his toque for nine months and gained valuable insight to the daily hustle and bustle of the restaurant business and the general maintenance of kitchen procedure.

He attended college for a short time, majored in Hotel Restaurant and Tourism Management (H.R.T.M.), then decided to move to the East Coast to attend culinary school at the Academy of Culinary Arts in Mays Landing, New Jersey. During his time at the prestigious school, Chef Heidel worked as Sous Chef under Albert Garrett, C.E.C. of The Yacht Club of Stone Harbor. The Yacht Club culinary team competed at the 2005 New York Food Show Salon of Culinary Arts, where Chef Heidel earned a bronze medal against 150 competitors for edible salt sculpture (saltiage).

Chef Heidel longing for more space moved to Heron Montana in 2005 and worked as assistant Chef at the Monarch School. Chef Heidel moved a bit closer to town where he worked as Sous Chef at the Idaho Club under Executive Chef Paul Donaghue. As opportunities for advancement continued his way, he moved on to Cafe Trinity in 2007 as Executive Chef. The Landing is near the shores of Lake Pend Oreille at the northern edge of the Coeur D’Alene National Forest, which is a destination for outdoor sports enthusiasts and those who want to get away from it all.

Then, the owners of Cafe Trinity purchased The Landing and re-named it 41 South representing it’s location at the “South end of the bridge”. The Landing then focused on fresh ingredients, simplicity and traditional French technique, which helped 41 South quickly gain the reputation as THE place for fine dining on the lake.

In 2009, felt the need to further his education. Chef Heidel became certified by the American Culinary Federation as Chef de Cuisine and continues to pursue his Certified Executive Chef degree.

2010 ushered in a new era when he partnered with Cassandra Cayson, a Tribeca New York restaurateur and the two purchased what is now Forty-One South. Their venture has been to turn 41 South into a year round destination for those visiting the area. Considering Chef Heidel’s talents, this is a venture that is sure to succeed!

July

July’s Chef of the Month, Lisa Erickson, hales from our home state of Wisconsin.  Though much her training has been self taught or learning from others, she is well versed in cooking with game meats.  We’ve been fortunate enough to have Lisa using our pheasant product for a cooking demonstration at this spring’s Pheasants Forever Convention and Trade Show, as well several other cooking demos.   

 

Lisa Erickson has been cooking most of her life, starting in commercial kitchens when she was 16.  [She actually worked in the fitness and wellness industry where she’s gained 27 years experience.]  Lisa started baking for Byerly’s and then Lunds in the Twin Cities area.  Here she learned about many techniques and baking gluten free products.  She has transitioned her cooking experience along with her experience in the wellness industry into her current businesses.

 

Lisa has three active businesses, a catering business called Angel Foodies Catering, The WellBeing Store and the WellBeing Kitchen.  These businesses have helped her teach cooking at many venues around the US and overseas.  In May, Lisa visited South Africa and is planning a trip to France in July to learn and teach more.  Additionally, Lisa writes a food column for the Valley Wire (a local publication) as well as for national publications such as On a Wing, a Pheasants Forever conservation group.  Lisa mans her own blog at www.wild-chow.com and is now working as the cooking consultant to an outdoor television program being produced in the Twin Cities area. 

 

Visit Lisa’s blog to learn more about her, her family and her products and recipes.  You can find two of her recipes on our pheasant recipes page.

June

June’s Chef of the Month hails from New York State, where he has lived most his life. His calling was food from young on, and to this day shares his knowledge as an instructor at the same college where he gained his formal training.

Chef Christopher Allen Tanner is a New York kind of guy. He grew up spending summers in upstate New York at his grand parent’s lodge and learned many things about cooking here. It’s also where he developed his passion for the art of cooking. His grandfather was a major influence in learning his way around the kitchen, but also in combining flavors and creating the plate presentation. His parents, seeing his delight at creating meals, sent him to a kids cooking camp at Disney World and he was hooked.

After graduating from high school, Chris entered college determined to become a chemist. However, during another trip and cooking adventure at Disney world, Chris knew it was time to pursue his passion of food as a whole rather than just the molecular side of things. Chris entered Schenectady County Community College where he relished the formal training and after graduating, worked his way around a few kitchens.

After school Chris went yet again back to Disney World to work at The Flying Fish Café at The Boardwalk Resort. He later moved up to Vermont after attending formal classes and apprenticeship to run a sushi bar in Stowe, VT. He later ventured out to Yosemite, CA where he was the Executive Sous Chef for the Tenaya Lodge. Missing his family Tanner moved back to New York State where he worked with Merlin Hospitality as their Executive Chef until he decided to continue on with his education through SUNY Delhi for his BBA in Hospitality Administration. While at SUNY Delhi he was the Executive Chef for the Winnisook Club, private club in the Catskill Mountains dating back to 1886. After finishing his BBA Chris went on to Boston University to attain his Master degree in Gastronomy and Food Studies, he is currently working on his thesis project developing a retail butcher and charcuterie shop to support Garde Manger curriculum in culinary schools

Knowing he wanted to share his passion for food and food preparation, Chris became a culinary instructor at Schenectady County Community College. He has been teaching here for three years and uses his ‘spare’ time working as the President of the American Culinary Federation, Capital District – Central NY. He’s also a member of World Association of Chef Societies, Chef Rotisseur member of the Chaine des Rotisseurs.

Chef Chris teaches classes in Garde Manger, Culinary Competition, Modern Culinary Trends and Techniques, Classical Cuisine and coaches the school’s culinary competition team. Chef Tanner is a Certified Executive Chef, WACS Certified Chef, Certified Hospitality Educator, ACF Approved Culinary Judge, and an Approved Certification Evaluator for the ACF. In 2011 Chef Tanner won the Chef of the Year award for the ACF Capital District-Central New York and Chef Professionalism Award in 2010.

May

This month's honoree is a native of Ohio, where he's chosen to hang his toque for most of his career.  Chef Jeff Jarrett has earned many honors for his skills and has in return, given back to the community and local charities. 

Chef Jeff Jarrett has been an integral part of some of the best restaurants in the greater Cleveland area. Breaking in to the industry at the AAA four-diamond rated “The Leopard” in The Bertram Inn and Conference Center, he quickly rose to Executive Chef before joining the opening team as Chef de Cuisine at Light Bistro, voted best new restaurant in three prominent Northeast Ohio publications.

Seeking to grow and broaden his knowledge, Chef Jarrett became Sous Chef at DANTE restaurant, learning under Michelin 1-star chef, Dante Boccuzzi. Chef Jarrett then became the Executive Chef at the newly re-opened Lockkeepers, reincarnating classic dishes from the restaurant’s storied past. From Lockkeepers, Chef Jarrett moved to be the Executive Chef at North End in Hudson, Ohio, where he used local, seasonal products to enhance his creative, progressive cuisine.

Chef Jarrett’s most recent project, Palate, is his first solo venture. He is excited to share his passion for good food and great dining experiences. The talent and energy behind his cuisine is expressed through the freshest local offerings of the season. Chef Jarrett is an expert at bringing together a multitude of flavors in dishes that you know, and some that you wouldn’t expect.

Chef Jarrett is the co-creator of the non-profit organization, “Dinner in the Dark”, a monthly dinner series that explores edgy menu items, promotes local chefs, and uses the best local ingredients all the while keeping guests “in the dark” about their 6-course menu for that evening. Every Dinner in the Dark event benefits a local charity which is chosen by that month’s participating chefs. To date they’ve raised over $25,000 since October 2010.

You can learn more about Chef Jarrett and his current restaurant by visiting the site here. 

April

This month's Chef of the Month now calls Chicago home after a tour of many larger cities in the United States and a stint abroad.  His experiences from so many places is apparent on his menus.  When visiting the windy city, be sure to include Cibo Matto at the Wit Hotel for a lunch or dinner that will "WOW" you.  Here's more on Chef Evan's career. 

A graduate of the Culinary Institute of America, Percoco spent the first years of his career in Washington, D.C. where he started as chef de cuisine of the French-Italian fine dining restaurant Nicholas at the Mayflower Hotel, and was quickly promoted to the executive sous chef of the historic property. From there, Percoco worked as resident chef for Saudi Arabian Prince Al-Faisel at the consul’s Washington, D.C. estate. Later, he joined Loews Hotels as executive chef of the city’s four-star L’Enfant Plaza Hotel.

Upon his return from a six-month culinary exchange program in Italy in 2000, Percoco served as executive chef of the AAA Four Diamond Hard Rock Hotel Orlando for five years, before moving to Loews Lake Las Vegas. In June 2008, he opened BOKX 109 American Prime, a modern American steakhouse in Newton, MA, that introduced a revolutionary dining concept to the Boston market. For his work at BOKX 109, Percoco was lauded with an array of awards, including Best New Restaurant and “Best of Boston” from Boston magazine, among others, and was featured at the James Beard House.

Evan Percoco has been appointed executive chef of cibo matto, the modern Italian hotspot at Chicago’s AAA Four Diamond theWit Hotel. Percoco will drive the culinary direction of the property’s award-winning signature restaurant, as well as oversee menu development and chef management of theWit’s additional unique dining concepts, which include ROOF, a 27th floor rooftop lounge; State and Lake, a lobby-level artisanal American restaurant; and Phoenix Lounge, a sophisticated cocktail destination.

“I am absolutely thrilled that theWit chose me for this dynamic role in such a spectacular showplace. I’ve loved Chicago since I was 5 years old, and, even after working in as many cities as I have throughout my career, Chicago has always been at the top of my list,” said Percoco. “I’m looking forward to a lifetime of great memories in this city that my wife and I can finally call home.” - Evan Percoco.  To learn more and see some photos of Cibo Matto, click here.   

February - March

Chef Sutton began his career in food service while still attending the Culinary Institute of America.  His experience as a butcher for the Crescent Court Hotel not only gave him hands on training on proper cut down techniques, it also have him experience in making his own sausages, which were then sold in the Gourmet Shop at the hotel.  While at the Crescent Court, he moved from Butcher to Assistant Pastry Chef, where this experienced broadened his abilities. 

 

After a few years at Crescent Court, he moved into the Executive Sous Chef position at Imagine that Restaurant, a position which gave him experience in all aspects of opening a brand new establishment.  From here, he moved to The Mansion on Turtle Creek, Dallas Texas’ premier 5 star hotel and restaurant where he worked his way from line cook up to becoming Sous Chef.  His abilities were recognized by Executive Chef Fearing when he was tapped to assist in a four month long promotional cook book tour. 

 

After his tour at The Mansion and experiences in Texas, it was time to spread his wings.  He was hired by Auberge du Soleil in Napa, CA to bring creativity in the development of their menu’s redesign.  His efforts here helped raise the level of the cuisine critically and enhanced Soleil’s respectability.  Efforts like this are the ones that get you noticed and lead his becoming the Executive Chef in 1995 where ran three kitchens from staffing to menu development to budgeting and finance.  His attention to detail lead to Soleil receiving a top ten food rating in Conde Naste’s Gold listing all five years Chef Sutton was there, including receiving a number 11 rating in the world and third in the United States! 

 

Because of Chef Sutton’s ability to change a restaurant’s perception, in 2000 he moved to Disneyland’s Napa Rose to do the same for this establishment.  Again, he manages all kitchen operations from purchasing/receiving, labor, training and of course, menu development.  Once again, his ability is shining through and being recognized by the diners at Napa Rose and the restaurant community, being voted “Best New Restaurant” in Southern California in 2001 and has maintained Top Honors in Zagat ratings for three years. 

 

What does the future hold for Chef Sutton?  He may choose a more simple life of raising his seven (or more kinds) of poultry or a few other animals and teaching others the finer points of cuisine from the farm to the table.  But who knows?  One would think it’s hard to top working in the magic kingdom, but someday, if anyone can find it, Chef Sutton will.   

Chef of the Month - January 2011

This month's chef hales from Bozeman MT proving that MT has a great wealth of talented Chefs.  Chef Short has spent nearly as much time abroad as here, honing his craft.  His travels and experiences gave him the breadth of knowledge needed to run several restaurants, and ultimately landing him at San Francisco's esteemed Masa Restaurant which borders Union Square and Nob Hill districts.

A Bozeman, Montana native, Gregory Short's passion for the food industry propelled him to Hyde Park, New York, where he graduated in 1993 from the Culinary Institute of America. He continued his education and refined his talents while cooking under the watchful eye of David Kellaway at the Salish Lodge in Snoqualmie, Washington. After three years, Short was offered the once-in-a-lifetime opportunity to further cultivate his education with Thomas Keller at the world-famous French Laundry in Yountville, Calif.

While at The French Laundry, Chef Short moved up through the ranks from poissonier to garde manger and saucier, followed by four years as Keller's sous chef. In 1999, after Short had proven his ability, Keller sent him to France for an extended culinary education. The first restaurant, in Paris, was Taillevant, a very classic French restaurant where Keller himself had worked. Short then secured three other "stage" positions at Pierre Orsi in Lyon and La Cote D'Or in Burgundy. Short then went on to Montpellier, a town on the Mediterranean, to work at the renowned Le Jardin Des Sens.

"Coming to Montpellier was like a breath of fresh air," recalls Short. "It was a beautiful town with sunny weather, blue skies, beautiful produce and friendly people. My co-chefs gave me a lot of respect and responsibilities. It was a nice change from Burgundy where the other cooks didn't talk to me at all!"

The French adventure clearly paid off for Short. In 2001, he was nominated by Keller and his peers at The French Laundry for the Bertoli Sous Chef Awards Competition where he won first prize.

In 2003, Short was offered the opportunity to open The Loft, the Montage Resort and Spa's then new restaurant in Laguna Beach, Calif. "Opening a new restaurant is quite an experience, from hiring a team of people to setting up all of the systems. You don't know what to expect because everything is brand new and has never been tried."

Short got a call at the Loft asking him to return to Northern California to co-chef with Richard Reddington, chef-in-residence at Masa's Restaurant. "I had never before wanted to work in a big city, but when that call came I was ready for it. I was hungry for the challenge." Short took over "top toque" in October 2004.

For over 25 years, Masa's, popularly regarded as one the finest French restaurants in the world, has made its reputation with a succession of chefs that have deftly walked the line between culinary adventure and classicism. Short follows in the "hall-of-fame" roster of award-winning chefs originally started by Masataki Kobayashi and continued by star master chefs Julian Serrano, Ron Siegel and Richard Reddington.

"To be part of the continuing history of Masa's is an honor. As we enter our 26th year we continue to advance with the changes happening in the industry. Today, Masa's offers a world-class standard in California French cuisine while staying true to the best products available. California is an amazing place to live, year-round. I believe the quality of ingredients found throughout the West Coast exceeds expectations. With so many exciting foods and local, organic purveyors at my fingertips, I see it as my personal duty to keep Masa’s focused exclusively on taste, aesthetics and the combination and concentration of flavors.

Pan Roasted Pheasant Breast