International Chefs Forum

Special appearances and events featured internationally recognized chefs as part of the 2017 CRAVE NW inaugural weekend of festivities.

Those that attended participated with the fun, informative workshops, seminars and tastings with the highly acclaimed chefs, including a presentation and book-signing of Jeremiah Tower’s Start the Fire: How I Began a Food Revolution in America.

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BRUCE SHERMAN – North Pond Restaurant, Chicago

Born and raised in Chicago, chef Bruce Sherman is noted for creating broadly influenced, subtle, seasonal flavors. Highlighting organic, local ingredients and utilizing influences from his travels in Paris, Southeast Asia and London, he produces contemporary French-American cuisine. Sherman has been named by Food & Wine Magazine as one of America’s “Best New Chefs,” and was a James Beard Foundation award winner in the “Best Chef: Great Lakes Region” category.

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JEREMIAH TOWER – Stars, San Francisco

Internationally-renowned chef Jeremiah Tower rocketed to culinary fame in the 1980’s with his highly acclaimed Stars restaurant in San Francisco, and later branches including Napa Valley, Seattle, and Singapore.  He is noted as an icon of “California Cuisine” and a pioneer of farm-to-table dining. He recently served as Executive Chef at New York’s Tavern on the Green, and is the author of numerous books, including Start the Fire, Flavors of Taste, and California Dish. Tower is the subject of a new documentary film The Last Magnificent, produced by celebrity chef Anthony Bourdain.

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TREVOR BIRD – Fable, Vancouver, Canada

Chef Trevor Bird opened Vancouver’s acclaimed Fable in June 2012 in conjunction with his appearance on the Food Network’s Top Chef Canada.  Using local suppliers and making everything from scratch, Bird offers interesting and creative twists and food that always makes best use of the season’s local product availability. These are the core of his culinary concept and farm-to-table dining philosophy. Bird was formerly chef de partie at Market in Vancouver’s Shangri-la Hotel.

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MARK PEEL, Prawn, Los Angeles

Chef Mark Peel, a founder of California Cuisine, was mentored by Wolfgang Puck and was tapped by Puck to be his opening chef at Spago. Chef Peel went on to create, co-own and serve as executive chef for the award-winning Campanile restaurant for more than 23 years. Just before opening Campanile, Chef Peel co-founded La Brea Bakery. While his career has been centered in fine dining, in 2015 Chef Peel opened Bombo, his first fast casual eatery in Downtown LA’s historic Grand Central Market and this month (May 17) transformed it into Prawn.  Prawn is a fast-casual operation that will be even more seafood-focused than Bombo. Chef Peel’s frequent television appearances have included: Kitchen Nightmares with Gordon Ramsay, Hell’s Kitchen, Top Chef, Top Chef: Masters, Top Chef: Just Desserts and more.

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BRIAN DUFFY – Flying Fish Crafthouse, Philadelphia

Born and raised in Philadelphia, Brian Duffy trained under James Beard award winning chef Jean-Marie LaCroix.  After opening his first restaurant, Kristophers, he became known for helping to define modern pub fare, and refined ‘New Celtic’ cuisine.  Chef Duffy’s upbeat, boisterous personality is a hallmark of his numerous TV appearances on Spike TV’s series Bar Rescue, the Food Network, the Today show and HGTV.

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RICK MOONEN – RM Seafood, Las Vegas

New York native and Culinary Institute of America graduate, chef Rick Moonen is a famous advocate for sustainable fishing and seafood. His undying passion for conservation has made him an expert in the subject and an educator and role model for other chefs.  He is the author of Fish Without a Doubt, a practical guide to buying, preparing and cooking a wide array of sustainable fish, and is a contributing editor for Food & Wine Magazine. Moonen has made numerous TV appearances, including the Oprah Winfrey Show, Top Chef Masters and Top Chef Las Vegas.

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