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The James Beard Foundation and Great Performances have created the Guest Chef Program to bring guest chefs cooking at the James Beard House into important cultural institutions around New York City. Initiated in September 2006, guest chefs from the James Beard House have had the opportunity to extend his or her New York City run by creating a special menu that is served at one of the cafes operated by Great Performances.
2010
March 25-27 - BAMcafe
Akira Back
Yellowtail/Las Vegas
Chef Akira Back is the Executive Chef at Yellowtail Japanese Restaurant & Lounge at the Bellagio Resort & Casino in Las Vegas. He was awarded the title of "Rising Star" by Restaurant Hospitality and has appeared on the Food Network's Iron Chef America. Chef Back graduated from The International Culinary Schools at The Art Institutes in Colorado. He was previously the Executive Chef of Nobu Matsuhisa's namesake restaurant in Aspen.
February 22-26 - Mae Mae Cafe
Mitchell Kaldrovich
Sea Glass/Maine
Chef Mitchell Kaldrovich's Sea Glass restaurant in Maine at Inn by the Sea captures the essence of coastal Maine and its bounty of local seafood. Kaldrovich's career began at Galani Restaurant, a four-star establishment in Buenos Aires and he has since worked at L'Orangerie Restaurant in West Hollywood, the Duck Club Restaurant in Monterey, California, the La Palme D'Or at the Biltmore Hotel in Coral Gables, Florida, and Llao Llao Hotel & Resort in Patagonia as well as Plump Jack Café in Squaw Valley, California as Executive Chef.
January 18th - 23rd - Sotheby's Terrace Cafe
Michael Wei
Cin Cin and Szechuan East/ Philadelphia, Mandarin Garden/ Willow Grove, PA, Nectar/ Berwyn, PA and Yangming/ Bryn Mawr, PA
Chef Wei owns several Chinese restaurants and one French-Chinese Bistro, all in Pennsylvania. The Executive Chef for most of his restaurants, Michael M. Wei has been honored with many prestigious awards including: “The Keystone Award”- The Pennsylvania Restaurant Association, “America’s Top Tables”- Gourmet Magazine, "Best of the Best, Five Star Diamond Award" - American Academy of Restaurant Sciences" and “Ten Great Chinese Restaurants” - USA Today. His debut at Sotheby's Cafe complements the auction house's exhibition on Chinese ceramics.
2009
December 9th - 13th
Scott Gottlich
Bijoux, Dallas
El Cafe at El Museo del Barrio
Chef Scott Gottlich is the first James Beard Chef to present his cuisine to El Cafe. Scott is at the helm of his own restaurant, Bijoux - named one of the "Top 10 Hottest New Restaurants in America" by Bon Appetit. Scott is also the recipient of the "Rising Chef Award" by Starchefs.com.
November 20th - 22nd
John Mooney
Highland Manor, Apopka, Florida
Dizzy's Club Coca-Cola
A former Executive Chef at the five-star luxury W Hotel in New York, Chef Mooney has also presided over PURE in India (named a top 20 global restaurant by Conde Nast) and The Shelbourne Hotel in Dublin. Chef Mooney, named a Best Hotel Chef in America by the James Beard Foundation, now brings his Southern flair to Dizzy's Club Coca-Cola.
May 12th - 17th
Mark Bello
Pizza a Casa
Sotheby's Terrace Cafe
Chef Bello debuted his inspired panini at Sotheby's Terrace Cafe, each one an innovative twist on Pizza. His playful "riffs" included Spicy Salsiccia Sliders and Grayson and Truffle Honey Pressed Focaccia.
February 27th - March 1st
Shawn Cirkiel
Parkside, Austin, Texas
Dizzy's Club Coca-Cola
Chef Cirkiel's authentic Texas cooking complimented the Southern flair of Dizzy's Club. His acclaimed menu featured Braised Short Ribs and Doughnut Holes with Brandy Cream.
February 19th - 25th
Lorenzo Polegri
Zeppelin, Orvieto, Italy
Mae Mae Cafe
Chef Polegri's interpretation of italian dishes suited Mae Mae Cafe's European-inspired menu and decor. His decadent menu included a first course of Savory Potato Leek Flan with Caramelized Cauliflower and Tuffled Tallegio Fonduta and an entrée of Pear and Recorino Ravioli with Radicchio and Walnut Cream.
2008
October 28th - November 1st
Tory McPhail
Commander's Palace, New Orleans, LA
Dizzy's Club Coca-Cola
Chef McPhail treated guests at Dizzy's Club to the exquisite flavors of haute Creole cuisine. McPhail is the latest chef in a line of culinary masters to take the helm at Commander's Palace.
February 1st - 3rd
Tom Wolfe
Wolfe's in the Warehouse, Peristyle
New Orleans, LA
Dizzy's Club Coca-Cola
Chef Wolfe delighted Dizzy's Club diners with a rich and eclectic menu featuring Brie Enriched Fish Veloute, Grilled Wahyu Beef Strip Loin, and Ellie's White Chocolate Butter Bars.
2007
December 18th - 21st
Ron Eyester
Food 101, Atlanta
Mae Mae Cafe
Chef Eyester cooked up savory international flavors at Mae Mae Cafe including Benton's County Ham Carpaccio, Wild Georgia Shrimp and Grits, and Venezuelan Chocolate Pate.
November
Mark Hibbs
Ratcliffe on the Green, Charlotte, NC
Sotheby's Terrace Cafe
Chef Hibbs' contemporary Carolina cuisine was a refreshing treat for Sotheby's patrons. For his debut, he served Potato and Black Truffle Soup and Organic Pulled North Carolina Barbeque Panini.
September 11th
Executive Chef Christopher Harkness
James Beard House
Great Performances' own Chris Harkness brought his trademark expertise to the James Beard House, offering vibrant seasonal dishes with ingredients sourced from local farms. His menu featued Pureed Hudson Valley Butternut Squash Soup with Roasted Pear, Wrapped Lamb Crepinette with Katchkie Farm Vegetable Tian, and Pan-Roasted Hudson Valley Peach Tart and Apple Panna Cotta.
April
Sean Brasel
Touch Restaurant, Miami Beach, FL
Dizzy's Club Coca-Cola
The Miami flair of Chef Brasel's cooking was present throughout his menu at Dizzy's Club. Highlights include Key West Pink Shrimp, Prosciutto Wrapped Porcini Dusted Pan-Fried Florida Grouper, and Jackfruit Bread Pudding Spring Rolls.
2006
October
Ciaran Duffy
Tristan, Charleston
Dizzy's Club Coca-Cola
Chef Duffy offered a taste of Charleston with his signature Southen cuisine. Menu highlights included Charleston She-Crab Soup, Diver Sea Scallops with Ham and Eggs, and Roasted Chesnut and Mascarpone Mousse with Clemson Blue Cheese, Red Currants, and Hazelnut Croquant.
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