Author name: Coho Media

Duffified Experiences Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life and led him to study at Philadelphia’s The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion. Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley Davidson) reforming failing bars and restaurants with his “tell it like it is” style. He made his on-camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Network. Chef Duffy is also a regular to judge the Food Network series Beat Bobby Flay and has appeared on The Today Show since 2006 for the St. Patrick’s Day Irish cook-off. Chef Duffy even has his own line of signature spices, “Duffified Spice” as well as a line of T-Shirts, Kitchen aprons, Hats & chef driven Hand soaps which are all available on his website www.duffified.com. Currently Duffy has collaborated with Rock Hard Media Group and created “Duffified Live” a travel show with an over the top approach to eating, drinking & traveling has taken off due to his attitude & stories from the road, the industry & his personal life & stories. When he isn’t with clients, taping or traveling he is working on his soon-to-be-released modern gastropub cookbook or hanging out with his family in the suburbs of Philadelphia.

US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 restaurants and foodservice operators to help their businesses succeed. With nearly 28,000 employees and more than 70 locations, we provide our customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology, and business solutions.

Le Catering When Chris was 14, he worked at a restaurant across the street from his house. Watching the cooks there and the way they talked and acted, it was similar to a sports team. He was hooked after that. Chef Chris Sylvia has multiple years experience cooking in places such as Las Vegas NV and Boston MA. Chris started working at his first restaurant at a young age in Massachusetts and moved to Las Vegas to attend culinary school. After working at Red Rock Casino and the Cosmopolitan, Chris moved back to Massachusetts to work with Portuguese cuisine. He then moved to North Idaho and is now working with Eat Good Group. Click here to read a Spokesman-Review spotlight story about Chef.

Thai Bamboo My name is Chef Alex Santos-Cucalon. I am the Corporate Chef for Thai Bamboo Restaurants, the first person in the company to hold this title. I am a self-taught local chef born in Spokane, Wa. I thrive in the kitchen and demonstrate passion and execution for every service. I have worked in WA, ID, and CA restaurants ranging from fine dining to catering movies. In my 20 years of experience and counting, I have picked up numerous awards and recognitions along the way. In my free time I enjoy spending time with my family, pets, and the outdoors. I continue to support the local community and contribute to the food scene.

Eat Good Group Chef Rudy Velasquez, a Seattle native, utilizes the abundant resources of the Pacific Northwest to create seasonally inspired cuisine at Honey Eatery. Rudy thoughtfully constructs each dish to provide the community with “inventively made classics”. Rudy’s cuisine is both rustic and inviting, pairing perfectly with BaBa.

baba Spokane Mary Parker was raised in the culinary world from a young age. She grew up helping out at her parent’s small restaurant and bar in Post Falls, ID known to locals as Steve’s Sports Dugout, as a dish washer and prep cook until her early teenage years. From there, she continued to obtain new knowledge by working for a variety of different local restaurants, including the Coeur d’Alene Beach House, Sweetwater Bakery, and the Falls Club. From there, Mary went to work at the Coeur D’Alene Casino in Worley, ID at 17 years old. She worked mostly in the Red Tail Bar & Grill for 7 years, going from a prep cook to a lead line cook under Chef Adam Hegsted. Shortly after Chef Hegsted left the Casino life to start the Eat Good Group, Mary made the decision to join the team at the Gilded Unicorn in downtown Spokane, located in the basement of the Montvale hotel in September of 2017. She is currently with the Eat Good Group, and prides herself on creating a menu comprised of a high end take on comfort foods using local and sustainable ingredients.

Yards Bruncheon As a young man in Everson, WA, Cory Jackson had trouble finding his “calling.” After one shift in a restaurant, he found it. The fast pace and camaraderie of the restaurant world were intoxicating for him. Cory brings his positive attitude, tireless energy, and passion for the culinary arts to the workplace to help inspire others. He is currently in his third year with the Eat Good Group as Chef de Cuisine of The Yards Bruncheon where he hopes to continue sharpening his skills as a chef and to one day have his own location.

Republic Kitchen & Taphouse I grew up surfing and fishing in Southern California as well as parts of Mexico. At 17 I started working at a Hawaiian restaurant for Chef Aaron Lee. Eventually both Mexican and Hawaiian styles of cooking started influencing my dishes and what I try to create. I enjoy being a chef because I enjoy the smiles and the head nods of the first bite. I’m looking forward to Crave because of the awesome vibes. Every year has such an energy and it’s hard to keep topping. Plus being able to crack a beer with Duffy puts a smile on my face. 

Ethan Stowell Restaurants Ethan grew up in Seattle and is self-taught. He was named one of Food & Wine’s Best New Chefs in America in 2008 and has been nominated for more James Beard Awards than he cares to remember. He opened Union in 2003 and hasn’t looked back. HOMETOWNBorn in Germany. Raised on Capitol Hill in Seattle. FIRST RESTAURANT JOBDaly’s Drive-In (RIP). I was the shake guy and I’m still trying to lose the last five pounds I gained there. LAST RESTAURANT JOBAsk me in about 30 years, I’m in this for the long haul. ALTERNATE UNIVERSE CAREERBaseball player. FAVORITE LATE NIGHT SNACKSpaghetti with anchovy, chilies, garlic. BEST MEAL EVERAny meal with my sons Adrian & Frank. Gathering around a table is so much more about the people you’re with than the food you’re eating. AFTER WORK HANGOUTMy couch SECRET INGREDIENTAnchovies, it’s a great alternative to salt. FOOD PHILOSOPHYKeep it simple and know that we are all working to make our guests happy. RESTAURANT PET PEEVENo reservation restaurants. We’re all in the hospitality industry and not taking reservations is not very hospitable. FAVORITE PLACE IN THE WORLDSeattle. It’s home and I love it. MEMORABLE KITCHEN DISASTERNothing big but I do remember in my early years watching a Baked Alaska explode. Nobody was injured but one guy passed out. CAN’T LIVE WITHOUTMy family WHAT’S ON THE DVR?DVR, what’s that? WHAT’S ON THE NIGHTSTAND?Cookbooks and a baby monitor. WHAT’S ON THE IPOD?If I told you you’d think I was going through a midlife crisis. FAVORITE MOVIE QUOTEAnything from Mel Brooks. WHAT I’VE LEARNEDI have a long way to go.

Fam Inc. Mark recently placed runner up on Top Chef Canada Season 6 wherehe was referred to as a ‘magician’ in the kitchen, as well as a ‘mad scientist’for taking familiar dishes, breaking them apart, and reintroducing them assomething visually different but each bite hits all of the nostalgic notes. His culinary career started at Cactus Club with a passion for eating at the age of 16, fuelled by his role model mother who was a chef herself, turned into a genuine desire to not only push boundaries with his cooking style but also for the love of small details that add up to create the ultimate dining experience everywhere he goes. Over the years Mark has been honoured to work in Vancouver at The Fairmont Pacific Rim, Oakwood, and Boneta, to name a few. With a year before his new project opening up, he ventured off to Melbourne, Australia where he worked at Vue De Monde, and Saint Crispin. He hosted the first of many Pop-Ups while in Australia with much success. Mark came back and successfully helped open up the acclaimed AnnaLena, which quickly became EnRoute’s #6 on the Top 10 Best New Restaurants in Canada list. After a year and a half he felt he needed more room for creative growth and parted ways to put all of his energy into creating his own company that specialized in creating unique Pop-Ups and Private Dining experiences that unites all of his core passions of Food, Art, and Music, called FAM Inc. Mark’s menu, and flavour profiles can still be tasted, and his impression on the restaurant can still be felt to this day. FAM Inc started with Mark’s passion to deliver delicious dining experiences yet bold enough to let you rethink what you experienced by pushing the  boundaries with the inspiration he draws in from his environment, the arts, and the music that surrounds him. One of the most significant aspects that can be felt throughout all of his events is the importance of family unity. Mark has proven to be fearless in the culinary scene, which goes hand in hand with his love of the city and ability to live outside of the box all the while remaining humble which led him to recently being honoured to represent one of the Lexus’ Master Class series four brand values, as a Brave Design Master celebrating his courage to stand out and elevate something purposeful to something extraordinary.