Guest Chefs & Experts

We're excited to introduce our Featured Chefs and Wine Experts for our 2010 event!

Luis Torres, Master of Ceremonies
Co-Founder, Academy of Wine, Constellation Wines 

South American-born, Chicago-raised Luis Torres spent 15 years in the restaurant industry and has since devoted his career to wine education, giving him the perfect food and wine pairing background.  A member of the Society of Wine Educators, Luis' experience includes apprenticeship at Charlie Trotters with Master Sommelier Larry Stone, studies with the Court of Master Sommeliers, and interactive teaching of more than 10,000 students annually at the nation's best locations, from Disney to Tavern on the Green, Ritz Carlton Chicago, Hilton, Marriott and more.

FEATURED WINE EXPERTS

Greg Fowler
Senor Vice President of Constellations Wines U.S. Operations

With nearly 30 years of experience in the wine industry, Fowler joined Constellation Wines U.S. in 2003 from Sterling Vineyards, where he was senior vice president of winemaking and operations.  Fowler began his career at Firestone Vineyards working as an assistant winemaker to the legendary Andre Tchelistcheff.  He spent the next eight years as winemaker at Schramsberg Vineyard, then joining Mumm Napa Valley for the next 10 years.  In his current position, he oversees production, winemaking and spirits and manages 19 wineries, more than 12,000 acres of vineyards, and an annual production of 48M cases.

Randy Caparoso
Wine Consultant / Wine Journalist, Bottom Line Editor of Sommelier Journal magazine

Randy has devoted himself to a career managing, judging, speaking, producing and writing about wine since 1978.  As a restaurant professional, Caparoso is best known as a Founding Partner of the Roy's restaurant group, opening over twenty-five restaurants from Hawaii to New York.  As Roy's former Corporate Wine Director, he was Sante magazine's first "wine & Spirits Professional of the year" (1998), and was twice named Restaurant Wine's "Wine Marketer of the Year (1993 & 1999).  After leaving Roy's, Caparoso produced three vintages of his own wines as sole proprietor of Carparoso Wines LLC.  In recent years Caparoso has consulted for several upscale restaurants and wine bars, while also serving as Chef Sommelier of the Five Star/Five Diamond Sea Island resort.  He is now an Electoral College Member of the annual Vintners Hall of Fame at The Culinary Institute of America, Greystone.

Lawrence Lohr
Director of Wine Education, J. Lohr Vineyards & Wines

In his capacity as the newly-created role of director of wine education, Lawrence guides the development, implementation and presentation of J. Lohr's wine education programs.  As a member of the Lohr family, he brings a unique depth of understanding, passion and persuasiveness to his role.  The younger son of wine industry pioneer Jerry Lohr, Lawrence grew up in the world of vineyards and winemaking and has vivid memories of walking the vine rows with his father to teenage summers spent working on the bottling line.  As a student, Lawrence studied political economy at the University of California, Berkeley, where he developed a fascination for the history of California, and the role of wine and winemaking in the rich fabric of history - a subject that informs his approach to wine education.  He has recently completed a Certified Sommelier program at the Professional Culinary Institute in Campbell, California.

PRESENTING WINE EXPERTS

Thomas Meunier - Authentique Vin
Scott Daniel - Blue Restaurant and Bar
Greg McIntosh - Terlato Wines International
Max Vater - Alexander Valley Vineyards
Jaime Glenn - Villa San Juliette Winery
George Denka - Shelton Vineyards
William Davis - Bodega Catena Zapata
Liz Cooper - DS Trading Inc.
Curtis Strohl - Ancien Winery

FEATURED GUEST CHEFS

Scott Howell
Chef-Owner of Nana's restaurant

With the opening of Nana's in 1992, Chef Howell was determined to "start making food happen" in North Carolina.  A native of Asheville with a deep, family based love of food, Howell's dishes are sublime yet simple.  Trained at the Culinary Institute of America, he brought his curiosity, energy and his genteel manners to the New York culinary world.  Upon graduation from the CIA he did his internship at such notable restaurants as Jam's and Arcadia.  The quest for culinary perfection led Howell to Italy where he worked for a year at the prestigious San Domenico.  It is his eye for detail that characterizes everything he does:  from constructing an award winning wine list, to working with local farmers for the best produce, to cooking alongside his staff each night, perfecting every dish that leaves his kitchen.

Florian Bellanger
Executive Pastry Chef/Owner,  Mad-Mac

Chef / Co-Owner of Mad-Mac, innovator of "The Authentic French Marcarons and Madeleines," has served the Retail, Food Service and the Hospitality industry since it was founded in 2006.  Previously, Chef Bellanger was the Faucnon's Executive Pastry Chef in the U.S.  He headed a team of 24 pastry chefs to create the finest pastries, special occasion cakes, cookies, unique ice creams and sorbets for the legendary French epicurean emporium's Tea Salon and flagship store in NYC.  A veteran of pastry kitchens from around the world, his desserts were described as "light and dreamy" by Ruth Reichl of the New York Times.  Florian was named one of the "10 Best Pastry Chefs in America" in 2003 and 2004 by Pastry Art & Design magazine.  Chef Bellanger is also currently a judge on the new 2010 TV Food-network series "Cupcake Wars."

Colin Crowley
Executive Chef, Terlato Wines International

As Executive Chef for Terlato Wines International, Colin Crowley prepares meals for a demanding audience: the world's great winemakers.  Winemakers are, of course, a discerning audience. They are also unfailingly delighted by Crowley's meals, which dazzle in their own right while showcasing the greatness of every wine and every occasion.  Crowley emphasizes both American and French techniques, accented with a Mediterranean sensibility. His style began taking shape when he served an apprenticeship with the legendary Michael Foley, one of original "Great Chefs" on PBS. Crowley went on to graduate at the top of his class at Chicago's renowned Kendall College culinary school, and honed his skills with stints at Les Escargot, Park Avenue Cafe, and the Pump Room. He joined Terlato from the James Beard Award-winning Wildwood Restaurant and Bar in Portland, Oregon.  Since 1996, Chef Crowley has prepared meals daily for visiting winemakers, leading wine and culinary journalists, and Terlato's executive staff.

PARTICIPATING CHEFS

Gene Briggs - Executive Chef, Blue Restaurant and Bar, Charlotte
Jonathan Luft  - Intercontinental Tampa
Mark Elliot - Elliott's on Linden, Pinehurst
Thierry Debailleul - Executive Chef, Pinehurst Resort
Adam Hinderliter - Centennial Dining Room at Pinehurst Resort
Matt Avery - Pastry Chef at Pinehurst Resort
Ryan Payne - Magnolia Inn
Chris Hylton - Mint
Martin Brunner - The Bakehouse & Café
Angela Guiffrida - Deer Park Biltmore
Ashley Van Camp - Ashten's Restaurant
Daniel De Fusco - Sous Chef at Pinehurst Resort
Jules Bott - Sous Chef at Pinehurst Resort

Proud sponsors of our 2010 event: 

• American Airlines; Avis Rent-A-Car
  --Click link above for information on taking advantage of great rates.
  



• North Carolina Wine Press