Born and raised in Washington, Chef Blaine Wetzel’s career began in the kitchen at the young age of 14. After working at the acclaimed NOMA restaurant in Copenhagen, Chef Wetzel knew that he wanted to return to the Puget Sound area where he grew up. The Willows Inn caught his eye due to its small…
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Chef Achatz’s career began working in his own parent’s restaurants in St. Clair, Michigan. Shortly after, he enrolled in The Culinary Institute of America and found himself graduating with a position at Charlie Trotters. After working through many acclaimed restaurants, Achatz landed at The French Laundry as the sous chef for 4 years. After his…
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Born in Carinthia, Austria, Chef Wolfgang Puck learned to love cooking from a very young age from his mother who was a successful pastry chef. He completed his training in Monaco and moved to the United States at the age of 24, working at La Tour in Indianapolis before moving to Los Angeles, where he…
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Originally from Lyon, France, Chef Daniel Boulud has become a leading American Chef and Restaurateur, with multiple restaurants in New York, Boston, Washington DC, Palm Beach, Miami, Toronto, London, Montreal, and Singapore. Boulud began working in the culinary industry in his early teens, became skilled in classic French techniques, and originally came to the U.S.…
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Chef Robert Zwirz took over as Executive Chef of Babbo in January of 2018 when longtime Executive Chef, Frank Langello and Mario Batali stepped down. Zwirz began his culinary education in 2004 at the Culinary Education Center in New Jersey and then proceeded to earn his degree from Johnson and Wales. In 2009 he began…
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Cedric Vongerichten is the son of famed Chef and Restaurateur, Jean-Georges Vongerichten. Born in Bangkok, Thailand, Cedric moved to New York at a young age, and trained under the instruction of his father in his young years. At 17, he took an apprenticeship in the Bahamas, and then continued to travel and work in restaurants…
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Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…
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Chef Suzette Gresham has been working as a Head Chef in San Francisco since her first role at The Donatello Hotel in 1988. Following a short stint in that role, she moved to take on the Head Chef role of Acquerello in 1989 and remains there to this day. She specializes in Italian cuisine and…
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Born in Austria, Chef Wolfgang Puck’s love of cooking from a very young age came from his mother, a successful pastry chef. After moving to the United States at the age of 24, Puck worked at La Tour in Indiana before moving to Los Angeles where he has remained. Throughout the years, Chef Puck has…
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