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Join us for our 23rd Annual Event - September 2-5, 2011

MASTER OF CEREMONIES

Luis Torres - Luis has represented a portfolio of world-wide high prestige wines. Luis' expertise in the education arena quickly became apparent and in 2001 he was promoted to his current role directing the Academy of Wine's Central, and East Coast education programs. His commitment to his students is evidenced through a highly interactive and comprehensive teaching style. Just a few of Luis' clients include Hilton Hotels, Marriott Marquis NY, Ritz Carlton Chicago and Puerto Rico, Disney, Carrabas Corporation, Kroger Corporation, Pinehurst Resort and CC, Shula's, Lettuce Entertain You Enterprises, the Carnegie Mellon Tepper School MBA and the US Geographical Association.

Recent Achievements and Memberships

Passed with Distinction: The Wine and Spirits Education Trust Advanced level
Certified Instructor for The Wine and Spirits Education Trust
Received Mastery in Communication from Atlanta based S.E. Communications
Member: American Society of Training and Development, and Society of Wine Educators
He is currently studying at the Diploma level for the Master of Wine
He has been assigned the responsibility of Latin America, The Carribbean and Mexico for the Academy of Wine

WINE EXPERTS

Jim Kopp, Principal - A graduate of the Cornell University School of Hotel Administration, Jim Kopp successfully operated an array of restaurant concepts before entering the wine business where he spent five years with McDowell Valley Vineyards becoming their National Sales and Marketing Director. From here he opened Rumpus, a fine dining restaurant in downtown San Francisco that earned significant acclaim in both local and national press for high quality food, service, and an innovative beverage program. He then built and opened Bliss Bar, also in San Francisco, which was named one of the cities top cocktail lounges by 7 x 7 and In Style Magazines in 2001.

An expert on food and wine, Mr. Kopp formed a consulting business in 2000 to assist restaurant, retail and winery operators in improving their sales, marketing and operations results. His client list included Constellation Concepts, Ritz Carlton Hotels, Kendall Jackson Estates, and Hospice du Rhône.

George Foote - National Wine Educator: Ste. Michelle Wine Estates
In 2004, Mr. Foote was appointed National Wine Educator for Ste. Michelle Wine Estates, a major wine producer in Washing State, California and Oregon, importer of wines from Italy, New Zealand, Germany, Champagne and Chile. HIs responsibility as wine educator is to help develop wine education programs and present the Ste. Michelle Wine Estates portfolio to a network of distributor sales organizations, trade partners, consumers and company sales employees in key markets.

Mr. Foote is a '75 graduate of suffolks University with a degree in Journalism. He is a Master Knight in the Brotherhood of the Knights of the Vine, a Continuing Education member of CIA, Society of Wine Educators and American Wine Society.

Francesco Mazzei
Today, after almost six centuries, the Mazzei family – under the guidance of Lapo, who oversees the property with the help of his sons, Filippo and Francesco, - still devotes itself to winemaking, with a constant commitment, an eye towards innovation and an abiding respect for the land.

Born in Florence in 1959, after studying the classics he took his degree in Political Science while working in the family business. Before starting to run the firm, he accumulated considerable experience working for large companies operating in various sectors on the domestic and international market. After having achieved important results in terms of sales and organization, he collaborated with his brother Filippo on new development projects, such as the purchase of the Belguardo estate, in Maremma, in 1997. In the same year, he was appointed to the board of directors and, subsequently, Coordinator of the Marketing Committee of the Chianti Classico Consortium. In 1998 he was also appointed to the board of directors of the Morellino di Scansano Consortium, bringing his experience to bear in favor of a relatively new organization. These Consortiums help to manage the laws that dictate the resulting style and quality of wines from some of the most important growing regions of Tuscany. Francesco Mazzei’s role with them has even more firmly established the family as an industry leader and standard-setter in Italy for excellence and quality wine making.

GUEST CHEFS

Robert Sisca, Executive Chef, Bistro du Midi, hails most recently from the world-respected Le Bernardin. A key member of the team at Le Bernardin that earned the coveted Michelin Three Star award and Four Stars by the New York Times, Sisca has a deep understanding for seasonality and quality. Given his years at Le Bernardin, his respect runs deep for all things seafood, and he has an appreciation for local product, having spent much time cooking in New England. Reaching out to local farmers and fishermen, Sisca has created a menu showcasing classic Provençal dishes in a warm and welcoming setting reminiscent of the bistros found in Provence.

Seasonality is where Provençal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.

Sisca and his team opened Bistro du Midi in December 2009, just in time for holiday festivities. The dining room has earned rave reviews already, with Boston Magazine naming it "One of the Best Restaurants 2010" and The Boston Globe adding that Bistro du Midi is one of the restaurant openings that give the editors "Optimism" and is truly "Exciting."

Bill Foltz, Pastry Chef, L'Auberge du Lac Casino Resort - As Pastry Chef at the award-winning, luxury L'Auberge du Lac Casino Resort in Lake Charles, Louisiana, Bill Foltz is responsible for overseeing a team of bakers and pastry cooks providing unique desserts for all L'Auberge food outlets, including eight dynamic restaurants.

Foltz brings more than twenty years of experience to L'Auberge. He specializes in fine dining, high volume banquets and exquisite chocolate and sugar showpieces. In 2006, he earned a gold medal at the U.S. Pastry Competition and was named U.S. Pastry Chef of the Year.

Among his many accolades, Foltz has been invited to judge the U.S. Pastry Competition since 2007; received a bronze medal at the 2009 National Team Championships; has consistently earned medals and honors at the U.S. Pastry Competition; won a gold medal from the French Consulate in Paris for Best Pastillage showpiece; a gold medal at the Annual Salon of Culinary Arts; and his pastillage centerpieces were featured in the National Culinary Review. Most recently Foltz earned a spot on the 2011 Team USA and competed for the coveted "Coupe de Monde de la Patisserie" in Lyon, France where he captured the prize of "Best Sugar" for the Team.

PARTICIPATING CHEFS

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.

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.

Matthew Schaffer, Sous Chef at the Fairwoods on Seven dining room, received his Associate Degree in Culinary from Indiana University of Pennsylvania, in Punxsutawney PA. He began his career at Pinehurst as a student extern in August, 2006 and was quickly promoted to Banquet Lead Cook in the Carolina Hotel. Matt briefly worked as Sous Chef at the Little River Golf Resort before returning to Pinehurst in 2011.

OTHER PARTICIPATING CHEFS FROM PINEHURST RESORT

Jules Bott
Dan Defusco
Adam Hinderliter
Chris Maness
Chris Richardson
Shawn Singer

Food & Wine Festival

MASTER OF CEREMONIES

WINE EXPERTS

GUEST CHEFS

PARTICIPATING CHEFS

OTHER PARTICIPATING CHEFS FROM PINEHURST RESORT