2008 Chef Line Up

2008 Headline Chef

Chef Cat Cora

Cat Cora's culinary aspirations began at an early age, and by 15, she had developed a business plan for her own restaurant. In 2005, she made television history on Food Network's Iron Chef America as the first and only female Iron Chef, and in November 2006 Bon Appetit Magazine bestowed her with their Teacher of the Year Award, an award she calls, "the greatest recognition she could achieve as a chef". That month, she was honored with another great culinary distinction when she was named Executive Chef of the magazine. Cat made her TV debut in 1999, as co-host of Food Network's, Melting Pot with Rocco Di Spirito. She went on to host My County, My Kitchen: Greece, Date, Place, and was one of the featured hosts on Fine Living's Simplify Your Life. A documentary, Cat's In The Kitchen was also made about her first James Beard dinner in April 2002. Prior to Iron Chef America, Cat was co-host of the Food Network show, Kitchen Accomplished where she worked with a design expert and contractor to surprise a homeowner with a 3 day kitchen makeover. In 2006, Cat appeared alongside Wolfgang Puck in NBC's Primetime Miniseries, Celebrity Cooking Showdown, where celebrities paired with famous chefs and competedin a timed cook-off. Outside of the kitchen, Cat is known for her philanthropy. She is President and Founder of Chefs for Humanity, an organization which was founded in response to the 2004 Tsunami disaster. Cat is currently working on her second book, Cooking From The Hip, which Houghton Mifflin will publish in April 2007. Her signature restaurant is also set to open in 2007.

2008 Guest Chef

Cheff John Tesar

John Tesar has spent more than 15 years overseeing the kitchens of many critically-acclaimed restaurants in New York, such as 44 & X Hell’s Kitchen, Vine, 13 Barrow Street, The Supper Club and The Inn at Quogue in the Hamptons. After pursuing a liberal arts degree at New York University, Tesar moved to Paris for classical French culinary training at the prestigious La Varenne Ecole de Cuisine.  He returned to the Hamptons and ventured into his first foray as chef-owner at the three-star Hampton Square Restaurant. New York magazine food critic Gael Green called him "a bright new talent in a city already bursting with talent." Tesar also served as the executive chef of rm restaurant at the Mandalay Bay Resort & Casino in Las Vegas. In August 2006 Tesar joined the acclaimed Rosewood Mansion on Turtle Creek in Dallas, TX as Executive Chef.

Jean-Louis Palladin Foundation Chefs

Chef Jimmy Sneed

Jimmy  Sneed's true culinary initiation came while studying at the Sorbonne in Paris, in 1974.  He had taken a job translating for the English speaking students at Le Cordon Bleu cooking school.  It was there that he was exposed to the philosophy of 'Grand Cuisine' and the respect with which great chefs treat their product.

 After a year in Paris, Jimmy returned to the United States and pursued a career in cooking. Frustrated by the level of cuisine to which he was exposed, he eventually sought a mentor to teach him about great food.

 He drove to the French Embassy and walked into the kitchen, looking to learn from the old guys.  Instead of finding a 'brigade' of seasoned chefs, he found a young cook and his assistant.  With no job to offer, the young chef in charge referred him to "the greatest chef in America, maybe the world", Jean-Louis Palladin at the Watergate.  Jimmy's interview with Jean-Louis was short:  You, you, you, you speak French?

What he learned from Jean-Louis over the next five years prepared him for the culinary world, and made him a chef in his own right.  He went on to work with Chef Geunter Seeger (Jean-Louis and Geunter were the only two Michelin-Rated chefs in America at that time) and eventually went to Richmond, Virginia where he opened the nationally acclaimed The Frog and the Redneck.  It was here that he received two James Beard Award nominations.

Chef Larbi Dahrouch

As part of its extensive $90 Million rebuilding and expansion, One&Only Palmilla resort opened Agua, an open-air, palapa-style restaurant.  Agua is the creation of Executive Chef Larbi Dahrouch and designer Adam D. Tihany. With vibrant red and yellow glass mosaic walls and a cluster of colorful Moroccan lanterns hanging over the Agua bar and lounge, Tihany channeled Dahrouch's native North Africa to create one of Baja, California's most unique ambiances.The Moroccan-born Dahrouch, a former protégé of the legendary French chef Jean-Louis Palladin, traveled throughout Mexico prior to the resort's opening to discover authentic Mexican cuisine by sampling its diverse markets and food stands, a distinct reminiscence of his past in Morocco.  Outdoor markets and community baking ovens were cultural fixtures in Dahrouch's hometown of Tangier, where he watched his mother mix spices to create exquisite color, aroma and flavor, a gesture Dahrouch uses in his own kitchen today.  Dahrouch's cuisine can take one's palate, and then mind on his personal and cultural journey -- a mélange of his heritage, professional experience and travels.  The cultural markings one can taste in his cuisine today, Chef Dahrouch describes as cooking "coming from the heart" and "soulful".

Cheff Ann Callaghan

After serving six years in the kitchens of MGM, a personal dream of Anne's was achieved, the opportunity to work for American legend, Chef Charlie Palmer at Aureole Las Vegas in Mandalay Bay Resort & Casino. Palmer is a true entrepreneur, owner of 10 restaurants with several new restaurants on the horizon. Down to earth by nature, he shares his experience and wisdom and passes on his desire to offer patrons the best of the season through his Progressive American Cuisine. This position at Aureole was created and tailored to match Anne Callaghan's professionalism, personality, diversity and broad skills sets. As a vital asset to the kitchen, her days are blended with a combination of culinary and business functions. Aside from the financial, personnel and procurement responsibilities, she facilitates Aureole's collateral, public relations and marketing projects on site, directs photo shoots, develops a recipe and food photography archive and has been instrumental in developing a cooking class prototype for the Charlie Palmer Group. Orchestrating the minute details of charity and cooking events over the past few years has put her along side the likes of Palmer, Alex Stratta, Charlie Trotter, Daniel Boulud, Alain Ducasse, Wolfgang Puck, Thomas Keller, Paul Bocuse, Michael Mina, and Nobu Matsuhisa to name a few. Blessed with chefs that have tutored and shared their knowledge with her and has further sparked her desire to experiment with different food combinations, learn more about the history of food and wine, and, in turn, pass along her myriad of experiences to others.

2008 Local Chefs

Chef Cristina Ceccatelli Cook

For sixteen years, Cristina's Restaurant has been cooking and baking for enthusiastic customers who come to the charming, salmon-colored house in Ketchum to enjoy the company of friends, good conversation, and fresh, satisfying food. Founder and owner Cristina Ceccatelli Cook grew up in Tuscany. She is the author of two successful cookbooks, Cristina's of Sun Valley (2005) and Cristina's Tuscan Table (2007).  Cristina's Tuscan Table has been selected as one of Food & Wine Magazine's favorite 25 cookbooks of the year, and will appear in their annual Best of the Best cookbook in 2008.

Chef Patrick Jam

Chef Patrick Jam has been at Cristina's Restaurant since 1993.  He graduated from Western Culinary Institute  (now Cordon Bleu of Portland) in 1995, which included an internship at Wildwood Restaurant in Portland under Cory Schreiber, winner of the James Beard Award in 1998 for Best Chef Pacific Northwest. Taught to cook by his father, Patrick began cooking full meals for his family when he was ten years old.

Chef Michael Zenter

Michael Zentner is the Chef de Cuisine at the Knob Hill Inn Restaurant.  The Knob Hill Inn, a member of the prestigious Relais & Chateaux organization is quietly situated in the heart of the casual, world famous ski resort of Sun Valley, amid spectacular alpine mountain scenery.  Michael received his training from the Culinary Institute of America in Hyde Park, New York.  He honed his Craft in New England, New York, Atlanta and the Virgin Islands.  He believes in working with high quality products and using local fresh ingredients.  Michael's artfully prepared menu is driven by the seasons, using fresh seafood, local meats, and cheeses.  His cooking style includes classic preparation, combined with modern American presentation, attention to detail and respect for ingredients reflect the Chefs' artisanal approach to cooking. 

Chef Ric Lum

Ric Lum, Buffalo Bites and Catering by Ric Lum- Ric Lum's life has revolved around authentic cuisine and fresh, local ingredients. Eating and preparing farmed, foraged, and hunted foods as well as experiencing food diversity through traveling and eating through Europe and Asia rounded out his culinary education. Ric is the founder, owner, and Executive Chef of Catering by Ric Lum and Buffalo Bites, both of which emphasize organic, sustainable, local foods, as well as Slow Fast Food. Ric was voted Wood River Valley's Best chef/caterer this spring by the Wood River Journal.

Chef Christy Fox at Chandler's Restaurant- Christy Fox is the Executive Chef for both Chandler's and Baci. She was trained by the California Culinary Academy and has worked in Pebble Beach, and at the Harris Ranch and famed Lark Creek Inn. Christy came to Ketchum after working for Chandler's Steakhouse in Boise, and describes her style as "alive with vibrant passion, fun and excitement".

Chef Dane Hoerst

Riccabona's - Dane Hoerst. With over thirty-five years in the food service industry, Dane learned his craft in San Diego, Los Angeles and Idaho, as a Chef at ElBiscocho in Rancho Bernardo, Top Of The Cove in La Jolla, and Fairbanks Ranch Country Club.  Dane excels with Classical French cuisine, and joined the Riccabona Team in November 2006.  Brent Rasmussen Educated at Berkeley, Brent has been cooking in the Bay Area and local restaurants for over twenty years.  Brent joined Riccabona's in January of 2008, and is enjoying the opportunity to prepare a globally diverse menu in a classic upscale atmosphere.   Dustin Weedon Dustin began working in restaurants at the age of 15, and received his degree in Culinary Arts from the Art Institute of San Diego. Dustin joined the Riccabona Team in August 2007 and has been instrumental in the design and execution of the Lunch and Catering programs. Noah Tunney Noah has a passion for fine food and began his culinary art at a young age.  His responsibilities include the preparation and implementation of lunch services and catered events.  Noah joined the Riccabona Team in 2007.

Chef Tom Nickel

Tom Nickel, The Roosevelt Grille- Tom Nickel is currently the chef and owner of two of Ketchum's most popular restaurants, The Roosevelt Grille and the Sawtooth Club.  He originally came to the valley to open The Creekside Bar & Grill with friends and partners Larry Stone and Duffy Witmer in 1980.  Along the way he was partners with Phil Neville in a return in Boise, operated the Galena Lodge for its first two seasons and also opened and operated the Outabounds Lounge for two years.

Chef Paul Dean

Chef Paul Dean of Elkhorn Golf Club - Paul Dean was classically trained as a chef in the Caribbean. He worked in five star resorts and hotels as a fine dining Chef de party for the Park Royal Hotels, opening new hotels from Fiji to Singapore. He returned to the United States after opening the Park Royal in Christchurch New Zealand, and spent many years traveling and working in Alaska, Wyoming, Costa Rica, and Hawaii. In 1996, Paul moved to Ketchum and opened The Wild Radish, and soon the Coyote Grill and Dean's Restaurant followed. His love for food and wine allows him to enjoy the summer season at the Elkhorn Golf Club as their Executive Chef and Food & Beverage Manager.

Chef Scott Wamsley

Scott Wamsley Sun Valley Lodge Dining Room - Scott Wamsley first came to Sun Valley in 1983 after graduating from the Culinary Institute of America and working with Chef Jose Vera at the Snow Lake Lodge in Mount Snow Vermont and the Highlands Inn in Carmel California.  Chef Wamsley's classical techniques blended with the use of local ingredients have helped consistently earn the Lodge Dining Room the AAA Four Diamond award.  He has also represented Idaho twice at the James Beard House in New York City.