Guest Chefs & Experts

We hope you'll join us for our 21st Annual Food & Wine Festival - September 3-7, 2009!

Here's the lineup of our Culinary Masters:

FEATURED CHEFS
 
Jeff Mosher, Winery Chef for Robert Mondavi, fell in love with cooking in his first job in a hometown pizzeria in Ohio.  After studies at Oberlin and a year abroad in Europe, Mosher began his professional career in the richly diverse culture and flavors of San Francisco in a variety of establishments including the famed Campton Place. 

He moved to Napa in 2004 as a sous chef at Copia's Julia's Kitchen, laying the groundwork for his most recent move to the Robert Mondavi Winery this January.  With a passion for local and sustainably grown ingredients, he applies his classical training in new and exciting ways to each dish he creates.

Chef Mosher will be featured at Saturday's Culinary Demonstration and through his featured dish at Saturday's Grand Gourmet Gala.

David Nolan is the Executive Pastry Chef at the Ritz-Carlton Tysons Corner, near the heart of Washington D.C.  A native of Canada, Chef Nolan began his culinary career at the age of 16.  After studies at the Niagra Culinary Institute and apprenticeship, he worked for several years as a chef before pursuing his love in the pastry arts. 

David's love of sugar art and chocolate came to life following additional study and positions throughout North America and the Caribbean, including the Ritz Carlton in Montego Bay, Jamaica.  He now resides in Tysons Corner where he's not only become a leading wedding cake designer, but also a dessert aficionado. 

Chef Nolan will be featured at Sunday's Pastry Demonstration, as well as the dessert course at the Grand Gourmet Gala.

       PARTICIPATING CHEFS

Matt Avery, Gold Medal Winner of the 2008 Culinary Federation Pastry Competition, has served as a Pastry Chef at Pinehurst for the past four years.  An apprentice in France with the Patisserie Jean Claude, he began his professional career in New York at the Woodcliff Hotel.  With a passion for chocolate and a talent for sugar, Matt's creative sculptures are culinary masterpieces. Chef Avery will feature his confectionary delights at Friday's Grand Dessert Buffet.

 Adam Axman started his culinary career in New York, working at a local pizza joint.  The energy and passion for great food - especially Italian - has had a direct impact on his culinary style.  A Johnson and Wales graduate, Adam is the chef at the area's only AAA Four Diamond-ranked restaurant, Pinehurst's 1895 Grille. He loves to infuse Carolina cuisine into each menu he designs.  You'll see Adam as one of the featured chefs at Friday's Opening Ceremonies gala.

Patrick Cowden, Executive Chef & General Manager, Weathervane at A Southern Season has been a resident of the Triangle since 1984. With roots and family from the mountains of Tennessee and North Carolina, he acquired a classic French culinary background from years with Jean Claude Gros-Piron at Jean Claude's Café in North Raleigh. Since that time, Cowden has worked in prime establishments throughout the United States, including the Sanderling Inn, Michael Dean's Wood Oven and Grille, the Grille at Glen Lennox and Michael Jordan's 23 Restaurant.  He joined A Southern Season in 2005. Chef Cowden will present one of our courses at Saturday's Grand Gourmet Gala.

Thierry Debailleul, executive chef, launched his Pinehurst career to overwhelming applause at last year's Food and Wine Festival.  Since then, he's elevated dining to new levels at the resort with his passion for international flavors, his roots in French cooking, and his love of combining the best of the region with what guests crave.  His classic training and more than 20 years of experience throughout the world makes him as versatile as he is innovative.  Chef Thierry manages all culinary events for the Food and Wine Festival, and will also be our featured chef for Saturday's Wine Lunch.

Mark Elliott, founder/owner of Elliotts on Linden, was born in England and became a citizen of America last year.  He brings his love of international cuisine to Pinehurst's Food and Wine Festival - with specific influences in French and Italian, as well as a passion for farm-to-table regional products.  Mark will be one of our featured chefs at Sunday's Feast from the Four Corners event.

Adam Hinderliter has been with Pinehurst since August 2001. A graduate of the Indiana University of Pennsylvania Culinary Arts program, he has spent his career at Pinehurst, most notably at the AAA Four-Diamond ranked 1895 Grille before serving as the chef at the Centennial Dining Room at No. 8.  Adam will serve as one of our featured chefs at Sunday's Feast from the Four Corners.

Mike Lee of Sono and Mura Japanese Restaurants in Raleigh doesn't want you to think that his cuisine is more show than substance.  He's taken his two restaurants to new levels, offering haute cuisine with Asian flare - just try his wasabi grits and sashimi. Chef Lee will offer a sushi demonstration Saturday afternoon.

Warren Lewis, owner of Chef Warren's Restaurant didn't start his education as a career chef - but an engineer. That idea quickly changed when he attended the Culinary Institute of America in New York. Launching a career and passion for international cuisine, he spent a year traveling the world to learn both new culinary skills and styles, and opened his own restaurant in 1998 after years in the hotel industry. Chef Warren will be one of our featured chefs at Sunday's Feast from the Four Corners.

Jonathan Luft, executive chef of the Tampa Intercontinental Hotel, returns to Pinehurst after wining the Food and Wine Showdown at last year's festival.  Most of Luft's 15-year career in the culinary field has been spent working at luxury hotels and resorts including the St. Regis in California, The Orchid in Hawaii and the Westin St. Francis in San Francisco.  At the Intercontinental Tampa for the past two years, he's known for his imaginative and creative skills in preparation and presentation. Chef Luft is the presenting chef for Saturday's Prestige Dinner.

Ryan Payne, executive chef at the Magnolia Inn, is a graduate of the famed Johnson and Wales University.  He interned at Kingsmill Resort in Williamsburg, Virginia, and was later added as a permanent member of the staff as the chef of the Bray Bistro, its premier dining venue that received Mobil Four-Star status under his leadership.  Ryan joined the Magnolia Inn a few years ago, with a focus on fresh ingredients, attention to detail, and a wow presentation.  Chef Payne will be one of our featured Chefs at the Feast from the Four Corners event on Sunday.

John Tharp is Executive Chef of Winston-Salem's best up and coming restaurant, simply called Bleu. He combines his Carolina home state roots with his traditional schooling at the acclaimed school at Johnson and Wales, and mixes in his experience at the Tribecca Grill in New York City, to paint a culinary palette worthy of a masterpiece in his eclectic menus. Chef Tharp will present the second course at Saturday's Grand Gourmet Gala.

Ashley Van Camp, owner and chef of Ashten's Restaurant,  has Southern roots but spend years in New York as a chef at a variety of establishments.  With a globally-inspired menu that includes the flavors from Japan, Italy, English, India and the South, Ashley is particularly dedicated to the slow food movement and using locally grown produce to infuse her dishes with flavor and zing.  Chef Ashley will be one of the five chefs featured at our Sunday Feast from the Four Corners event.

FEATURED WINE EXPERTS
Luis Torres, Master of Ceremonies:  The Academy of Wine

Brian Koziol, Master Sommelier
Randy Caparoso, Sommelier Journal
Nik Weis, Winemaker/Owner, St.  Urbans-Hof Winery
George Foote, Chateau Ste. Michelle
Farid Himeur, Gruet Winery
Curtis Strohl, Ancien Winery
Stefen Stoltysiak, Rodney Strong
Kim Clothier, L’Ecole 41