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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.
January 2012
Scott Popovic
Chef, Certified Angus Beef
Scott Popovic has prepared greatt food in fine restaurants throughout the country like XO Restaurant and Bar, Moxie, the Ritz-Carlton, Fire Food and Wine, N9NE, Aureole and Magnolia's.
He has also cooked with many notable chefs, including: Michael Symon, Charlie Palmer, Jonathan Bennett and Doug Katz.
In his current role he shares product information, preparation tips and recipes at special events, food shows and media appearances. He also works closely with chefs throughout the industry to promote Certified Angus Beef.
James Beard Dinner Menu Highlights:
Hors d'Oeuvres
Smoked Certified Angus Beef® Chili in Marrow Bones
Dungeness Crab Tater Tots
West Indian Curried Lamb Meatballs with Mango–Cherry Chutney
Dinner
Olivewood–Smoked Certified Angus Beef® Tartare and Grilled Citrus–Glazed Octopus Brûlée with Blue Cheese Foam
Truffle-Braised Certified Angus Beef® Short Rib–Maine Lobster Ravioli with Brandied Creamed Corn–Chanterelle Nage
Where’s the Beef? Dark Chocolate–Salted Caramel Tart with Citrus Salad, Candied Kumquats, and Cocoa Nib Florentine Crisp
December 2011
Darren Carbone
Chef, La Verdad
Born in Bogota, Colombia and adopted into an Italian American family, chef Darren has been cooking from a very young age. The Culinary Institute of America graduate headed for Boston after earning his diploma, cooking in well-established restaurants like Hamersley's Bistro, a four star French bistro in the South End.
Although his foundation was primarily in Italian and French cuisine, Carbone joined the team at El Vez, a modern Mexican restaurant from the Starr Restaurant Organization in Philadelphia. Starting out as a Sous Chef, he learned a whole new style of cooking and soon fell in love with Latino food. After two years Carbone, by then Chef de Cuisine, headed for Alma de Cuba in May of 2007.
In November of 2010 Chef Carbone began work on reinterpreting the next stages of La Verdad. Having found his roots through cooking, Carbone incorporates seasonal and core dishes that present flavors that are at the soul of what a Mexican dish is, while trying to give perspective and possibly new techniques and presentations. Click here for his James Beard House Dinner menu.
November 2011
Ryan Jones
Chef, Co-Owner 2t
Ryan Jones is a non-traditional chef – a “leader in the kitchen” might be a more appropriate job title. His straight forward thought process: that local, seasonal and sustainably sourced ingredients are more satisfying and that these simple ingredients form the most significant part of what makes great food great. The way he combines simple flavors and ingredients is not only courageous but also delightful.
As Chef and Co-Owner at 2t in Connecticut, Ryan’s unpretentious attitude and uncomplicated technique takes diners through a tunnel that opens up to the “perfect” dish. Ryan’s definition of a perfect dish: is more that the experience was perfect and the great food was just a bonus! He is a true innovator and inspiration to other chefs and food lovers in Connecticut.
His menu changes every day at 2t and his wide-open kitchen has created a buzz in the area. When asked what his favorite dish is to prepare; he says, “The one I’m preparing today.”
Click here for ticket to his JBF House Dinner.
October 2011
Abraham Salum
Chef Owner, Salum
Chef Salum is a graduate of the New England Culinary Institute in Montpelier, Vermont; he expanded his skills in kitchens in France, Belgium, Mexico, and the United States. Realizing his dream by opening Salum in 2005, he has proven to be a legitimate fixture in the competitive Dallas restaurant market. Chef Salum was also invited to be a Celebrity chef for Super Bowl XLV at the new Cowboys Stadium in Arlington, TX.
Al Havens
Sous Chef, Salum
2011
September 2011
Executive Chefs Mark Steele, Steven Gugelmeier, Russell Weir, Joe Calabro and Scott Warrick
Representing the Canadian Culinary Federation, this month's team of James Beard Guest Chefs will be highlighting the diversity and history of Ontario's food and wine. The chefs join us from Algonquin College, Marriott Ottawa, Sheraton Ottawa and Pasticerria Italiana Gelateria.
March 8-14- Dizzy's Club Coca Cola
Tenney Flynn and Michael Nelson
 
GW Fins/New Orleans, Louisiana
New Orleans’ most acclaimed seafood chef, Tenney Flynn is the Executive Chef and Co-Owner of GW Fins. Named one of Esquire Magazine’s “Best New Restaurants” upon opening its doors in 2001, GW Fins has become the go to New Orleans restaurant for fresh and inventive seafood. Award winning Chef de Cuisine Michael Nelson is also known for his inventive menus reflecting his love of seasonal seafood.
2010
Nov. 28 – Dec. 4- Sotheby's Terrace Cafe
Jonathon Sawyer
The Greenhouse Tavern/Cleveland, Ohio
Graduating from the Pennsylvania Institute of Culinary Arts, Chef Sawyer is the owner of the first certified green restaurant in the state of Ohio, The Greenhouse Tavern, offering French inspired dishes using local and sustainable ingredients. Chef Sawyer was honored this year as one of Food & Wine’s Best New Chefs.
Nov. 29 – Dec. 3- Mae Mae
Anthony Bucco
Uproot, New Jersey
Graduating from The New York Restaurant School, Chef Anthony Bucco now over see’s the kitchen of Uproot restaurant in Warren, NJ. Uproot features seasonal cuisine with a focus on ingredients and technique. Uproot has received some stellar reviews, including the highest rating from the NY Times, and was named Best New Restaurant in 2010 NJ Monthly Restaurant Issue.
June 24-28 - Dizzy's Club Coca-Cola
Peter Vauthy
Red, Miami Beach
After graduating with distinction from L’Academie de Cuisine, Chef Peter Vauthy sharpened his skills at Moxie in Cleveland, named one of the top 50 restaurants in the US while under his culinary watch. He was later named Executive Chef at Moxie’s sister restaurant the original Red, The Steakhouse and went on to open Red, the Steakhouse in Miami Beach.
June 13-19 - Dizzy's Club Coca-Cola
Sean O'Connell
Fontainebleau, Miami
Sean O’Connell is the Corporate Executive Chef and Vice President of Culinary Operations for the iconic Miami Beach resort Fontainebleau. Most recently, O’Connell served as Executive Chef at the Mandarin Oriental in Hong Kong where he operated ten restaurant and food outlets.
May 17-21 - Mae Mae
Myles Anton
Stella/Traverse City, Michigan
Chef Myles is the owner and Executive Chef of Trattoria Stella in northern Michigan - a farm to table Italian restaurant that sources from over 45 local farms and presents a new menu every evening. A semi-finalist for James Beard's Best Chef Great Lakes Region award, Chef Myles is dedicated to cooking for his community and hosts an annual Father's Day picnic on Stella's front lawn to over 1,000 people, using only ingredients grown or raised within 20 miles.
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 9-13 - El Cafe at El Museo del Barrio
Scott Gottlich
Bijoux, Dallas
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 20-22 - Dizzy's Club Coca-Cola
John Mooney
Highland Manor, Apopka, Florida
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 12-17 - Sotheby's Terrace Cafe
Mark Bello
Pizza a Casa
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 27 - March 1 - Dizzy's Club Coca-Cola
Shawn Cirkiel
Parkside, Austin, Texas
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 19-25 - Mae Mae Cafe
Lorenzo Polegri
Zeppelin, Orvieto, Italy
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 entree 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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