Food & Drink

July 23, 2012

2012 Spotlight Interviews


Spotlight Interviews; google images

Aaron Brooks, Executive Chef, Edge Steak and Bar

Angelo Elia, Chef/Owner D’Angelo Restaurant Group

Simon Stojanovic, Executive Chef, Altamare Miami Beach

Chef Max Hardy, Personal Chef to Amar’e Stoudemire

Chef Michelle Bernstein

Chris Miracolo, Executive Chef, Max’s Harvest Delray Beach

David Welch, Executive Chef of Verdea Restaurant & Wine Bar

Chef Hugh Acheson

Restaurateur Donatella Arpaia

Jeff McInnis, Executive Chef and Partner, Yardbird Southern Table & Bar

Judy Jordan, J Vineyards & Winery

George Miliotes, Master Sommelier Darden Concepts for The Capital Grille and Seasons 52

Karl Wente, Wente Vineyards

Chef/Partner Peter Vauthy, Red The Steakhouse

Margareth Henriquez, President and CEO Krug Champagne

Dena Marino, Chef/Owner MC Kitchen

Gabriel Fenton, Executive Chef Bourbon Steak Miami

Ben Roche, Executive Pastry Chef, Moto Chicago

Elisa Valderrama, Executive Chef at Mesazul, Doral Golf Resort & Spa

Andrew Balick, Chef De Cuisine of Dilido Beach Club

Jorge Montes, Chef Jorge Catering

Oscar del Rivero, Executive Chef Jaguar Hospitality Group

Virginia Philip, Master Sommelier, Virginia Philip Wineshop & Academy

Fatima Mullins, Owner Ms. Cheezious

Paula DaSilva, Executive Chef 1500°

 Timon Balloo of Sugarcane raw bar grill 

Cynthia Cosco, Passaggio Wines

Richard Gras, Chef de Cuisine J&G Grill, St. Regis Bal Harbour

Antonio Bachour, Executive Pastry Chef, St. Regis Bal Harbour

Julie Frans, Signature Chef at The Palms Hotel & Spa

Aniece Meinhold, Pious Pig Restaurant Group

Pam Starr, Vintner, Crocker & Starr Winery

Dini Rao, wine curator at

Christina Tosi, momofuku milk bar

Diana Pace and Cristina Vives, Shocolaate

Andrianne Calvo, Chef Adrianne’s Vineyard Restaurant and Wine Bar

Blake Malatesta, Executive Chef, 50 Ocean Delray Beach

Andrea Sans-Araiza, Pastry Chef Bourbon Steak Miami

Kimberlee Nicholls, Markham Vineyards Winemaker

Ricky Gopeesingh Executive Chef, Jupiter Beach Resort & Spa

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One Comment

  1. [...] new, I’ve had this idea fermenting for some time, going back five years to our very popular Chef in the Spotlight series; I’ve always wanted to do a live collaborative interview/discussion. In the past six [...]

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