Seattle Food and Wine Show 2007

FEATURED SPONSORS

Chefs:

Mauny Kaseburg	A Pacific Northwest native, Mauny Kaseburg has been a fixture on the Seattle culinary scene for over 25 years. She received her culinary training in Paris, then returned home to found Kaseburg Associates, a company specializing in food and wine related marketing, PR and media. Her client list included the Northwest’s cutting edge artisan food producers and restaurants. She was the featured talent for the MSN online site “Mauny’s Kitchen” and a founder of the online specialty company ChefShop.com. Mauny expanded her area of operation to the Northern California wine country in Spring 2003 where she is a Executive Director of the Russian River Valley Winegrowers, a 300 member non-profit marketing and educational organization. For the past 20 years she has been the Culinary Talent Coordinator for the Food & Wine Magazine Classic in Aspen.

Dan Thiessen	Dan chose a culinary career instead of being a rancher like his father and went on to study at The Culinary Institute of America and graduated with honors in 1992. He went on to work in Switzerland before returning to the Pacific Northwest. Click here to read more.

Gabriel Claycamp	Gabriel Claycamp is the Culinary Communion’s Head Chef-Instructor and Co-Founder.Chef Gabriel graduated in the top of his class at the Culinary Institute of America at Hyde Park, New York, in 1999. He has worked as Sous Chef at fine restaurants on both coasts, including The Tasting Room in Manhattan and Crater Lake Lodge in Oregon. Gabriel received his certification as a sommelier by the Court of Master Sommeliers in August, 2006. He has owned Culinary Communion since 2001 and has personally taught approximately 1,600 hands-on cooking classes in that time.

Gabe Cabrera	Gabriel Cabrera is the Executive Chef for Salty's at Redondo. Gabriel came to Salty's with 26 years' experience as an executive chef in the food industry. Chef Cabrera holds an Associate Degree from South Seattle Community College in Hospitality and Food Management. Before arriving at Salty's he held an Executive Sous Chef position at Palisade restaurant in Seattle under Executive Chef John Howie. It was there that Cabrera perfected his Plank Cooking and designed many original recipes.

Tom Douglas	Over the course of more than 20 years, Tom has been featured by the media as the Seattle chef who has helped to define the Northwest Style. Tom’s creativity with local ingredients and his respect for Seattle’s ethnic traditions have helped him win numerous awards and accolades including the James Beard Award for Best Northwest Chef in 1994. Click here to read more.

Chef Mark	Chef Mark is an honors graduate of New York’s prestigious Culinary Institute of America with additional training in France. He brings more than 35 years of experience working in some of Seattle’s finest clubs, catering companies and private homes. He has also been employed by several CEO’S as a private chef.

Mauro Golmarvi	A self-taught chef, originally inspired by his mother, Golmarvi began his career as a prep cook in Rome, Italy. In 1984, he brought his passion for Italian cuisine to the United States, where he served as chef at La Fontana and Il Florentine, both in San Francisco. Golmarvi also worked at Valeriano in Napa Valley prior to moving to Seattle. Click here to read more.

Wayne A. Johnson	With over 20 years of culinary experience, Chef Wayne has been a board member of the Chef Association of the Pacific Coast. He has special training in the foods of Spain from the prestigious Culinary Institute of America – Greystone, located in Napa Valley, which serves him well in the Mediterranean inspired Andaluca. Click here to read more.

Carol Dearth	Formally trained, Carol is a member of an elite group of Certified Culinary Professionals (CCP), a designation from the International Association of Culinary Professionals. Chef Carol's formal training includes a Master Chef program and pastry school at Le Cordon Bleu in London. Click here to read more.

Thierry Rautureau	Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover’s Restaurant. Raised on a farm Rautureau helped his mother prepare meals for the family. From an early age he learned to appreciate seasonal cooking and utilizing fresh, homegrown ingredients. Click here to read more.

Joseph E. Jiménez de Jiménez	Basque chef Jiménez de Jiménez, of Basque and Castilian heritage began his career in 1979 in Madrid. His culinary education continued in San Sebastian, which continues to influence his career today. Then in Paris he studied classical French cuisine at Le Cordon Bleu, followed by several months in Biarritz where he specialized in the cuisine of Gascony and the French Basque country. The list of his schooling in Europe is long and impressive.

John S. Neumark	John Neumark was born in Greenwich Connecticut in 1964 and grew up in Rye N.Y. He graduated from Kent School in 1981 and received a B.A. in English from Duke University in 1985. After graduating with a degree in English from Duke, John decided to pursue a passion of his that developed during his childhood and adolescence. He came to Seattle in 1989 because he considered the Pacific Northwest an exciting and blessed gastronomic milieu. In September of 2000 John moved on to the Executive Chef’s position at Serafina, where he currently cooks. John also directs the award-winning wine program at Serafina.

Warren Seta	Seta has more than 25 years experience in the restaurant business. Seta has used his world class skills to create a unique menu for Yama at the Galleria that features the Eastside's premier Japanese fusion cuisine. Click here to read more.

Peter Levine	Peter Levine was appointed executive chef of Troiani Ristorante Italiano in April 2006. He is responsible for overseeing all kitchen operations and staff.Levine also spent time working on the East Coast at Twenty-One Federal Restaurant Nantucket, and in Washington D.C. apprenticing for the now-deceased, four-star Michelin Guide chef, Jean-Louis Palladin in the Watergate Hotel. Peter teaches for the Art Institute of Seattle's Culinary Program and frequently donates his time and culinary expertise to various local and national non-profit organizations including FareStart and Junior Achievement.

Alexandra Thompson	After a lifetime of sharing wonderful foods made from fresh ingredients, Chef Alexandra Thompson fulfilled her dream of living in Paris and training at Le Cordon Bleu. She then continued her education with a number of master chefs in London and Paris, reveling in the gastronomic adventures found in their local markets and kitchens. Returning Stateside, Alexandra became an Instructor at the California Culinary Academy, and taught private and corporate cooking classes before moving to Seattle to help her daughter launch La Buona Tavola Truffle Cafe. Their specialty food shop at Pike Place Market has been noted in many publications for its outstanding selection of gourmet oils, creams, aged balsamic vinegars, wines and other delectables. Attend one of Chef Alexandra's sellout monthly wine evenings at La Buona Tavola, where she features foods made with Market-fresh offerings, paired with Small Vineyards Italian Micro wines!

Domenica Catelli	Domenica Catelli is among a select few accomplished chefs entrusted to cook for celebrities. In her weekly Fox news show in Houston as a featured chef for the "Fox Grill," Domenica captures a wide audience with her ingenuity and humor. She is an Iron Chef Judge, a guest on iVillage, and has been featured in Vegetarian Times, Out and About, The Houston Chronicle and Oprah.com. However, her claim to fame is getting children to eat rare vegetables like Brussels sprouts, Swiss chard and cauliflower, without hiding the ingredients! She is the author of "Mom-a-licious: Fresh, fast, family food for the hot mama in you!"