our clients | chef portfolio

NormaN VaN akeN

aNtoNio Bachour

adam Perry LaNg

Jose meNdiN

Jeremy ford

Jamie derosa

timoN BaLLoo

ciNdy hutsoN

JohN riVers

JuLia doyNe JosePh BurNett

ray LeuNg

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Table of Contents

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NORMAN VAN AKEN, NORMAN’S RESTAURANT, 1921 BY NORMAN VAN AKENchef/owner - orlando, fla

www.normans.com twitter: @normanvanaken | facebook: /norman.vanaken instagram: @normanvanaken - 6,426 followers

A FEW KUDOS: James Beard award - Best restaurant in america - nominee (2005)James Beard award - Best chef in america - nominee (2004)the James Beard foundation - Who’s Who of food & Beverage in america - inductee (2003, florida’s first and only to date)

Norman Van aken is known as the founding father of New World cuisine, a celebration of Latin, caribbean, asian, african, and american flavors. he is also known internationally for introducing the concept of “fusion” to the culinary world. the only floridian inducted into the prestigious James Beard list of “Who’s Who of food & Beverage in america,” his restaurant, NormaN’s, was nominated as a finalist for the James Beard foundation’s “Best restaurant in america.” it is labeled by the New york times as “south florida’s finest.” condé Nast traveler called it one of “the top ten restaurants in the united states.”

Van aken has published five cookbooks: feast of sunlight, the exotic fruit Book, Norman’s New World cuisine, New World kitchen, my key West kitchen (with Justin Van aken), and one memoir: No experience Necessary: the culinary odyssey of chef Norman Van aken. he lives in miami, fla.

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ANTONIO BACHOUR, BACHOUR BAKERY + BISTRO and ST. REGIS BAL HARBOURchef/owner – miami, fla

http://www.antonio-bachour.com/twitter: @bachour1234 | facebook: /antonio.bachourinstagram: @bachour1234 - 353k followers

A FEW KUDOS: James Beard award – “outstanding Pastry chef” - semifinalist (2016)dessert Professional magazine - “top 10 Pastry chefs” in america (2011)

Pastry king antonio Bachour’s professional aspirations were inset at a tender age with his earliest and fondest memories being of kneading dough in his family’s bakery in his birthplace of Puerto rico. decades later, the talented star is one of miami’s brightest, with three top-selling cookbooks under his name; an impressive background including stints at talula, scarpetta, trump soho, solea, Quattro and currently as executive Pastry chef at st. regis Bal harbour; and accolades including 2016 James Beard award semifinalist, “top 10 Pastry chefs” in america from dessert Professional magazine, 2011 international chef congress Pastry competition finalist, 2012 Johnson and Wales Zest award winner for Baking & Pastry innovator, and is a repeated guest chef at the prestigious Basque culinary center in san sebastian, among others. Bachour’s ridiculously gorgeous and equally delicious sweet treats take the forefront at the recently opened Bachour Bakery + Bistro.

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ADAM PERRY LANG, DAISY MAY’S BBQ USA and CARNEVINOchef/owner/partner – new york city, las vegas

www.adamperrylang.comtwitter: @adamperrylang | facebook: /adamperrylang instagram: @adamperrylang - 15k followers

A FEW KUDOS: the american royal - Barbecue hall of fame - inductee (2014)the New york times Bestseller’s List - serious Barbecue: smoke, char, Baste and Brush your Way to great outdoor cooking (2009)kansas city american royal (a.k.a. the World series of Barbecue) - first Place (2005)

chef adam Perry Lang was born and raised in Brooklyn, New york. after graduating with distinction from the culinary institute of america in New york, Lang worked his way through the kitchens of top-rated french restaurants in New york, including daniel and Le cirque, and later in france at the michelin three-starred guy savoy. however, it was years later, working as a private chef in New mexico, that Lang developed a passion for barbecue. in 2003, Lang opened up his first restaurant in New york city, daisy may’s BBQ, to rave reviews. the “urban barbecue” menu thrived off of Lang’s marriage of technique and patience; applying the refinement of a french kitchen to master the art of smoking. Lang’s ventures have included a partnership with renowned chef Jamie oliver in Barbecoa, a London-based restaurant celebrating fire and food, to the still exciting carnevino in Las Vegas, a consulting partnership with mario Batali. Lang is also known for his three published cookbooks including, serious Barbecue: smoke, char, Baste and Brush your Way to great outdoor cooking (2009), which earned him a coveted spot on the New york times’ Bestseller list; BBQ 25: the World’s most flavorful recipes – Now made foolproof (2010); and charred and scruffed (2012).

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JOSE MENDIN, THE PUBBELLY RESTAURANT GROUPchef/partner - miami, fla

www.pubbelly.comtwitter: @pubbelly | facebook: /pubbellyinstagram: @chefmendin - 10.7k followers

A FEW KUDOS: James Beard award - Best chef: south – five-time nominee (2012-2016)starchefs - south florida rising star award Winner: restaurateurs (2016)food & Wine - the People’s Best New chef Nominee (2014) miami New times - Best chef miami (2014)

Born and raised in Puerto rico, chef Jose mendin is the founding Partner/culinary director for the Pubbelly group and executive chef for Pubbelly, Pubbelly sushi, and his latest ventures, food republic aboard the Norwegian cruise Line’s escape and PB station. in 2015, the group expanded internationally, with the opening of Pubbelly sushi casa de campo, and will open a third Pubbelly sushi location in Brickell city centre in 2016. his love affair with food began on the vibrant caribbean island he calls home, and the abundant social culture that surrounded him growing up. as culinary director and executive chef for the Pubbelly group, mendin has overseen the menu development for all concepts. Locally, nationally and internationally recognized, mendin’s cuisine has received numerous awards, including four-time semi-finalist for the James Beard awards for Best chef: south (2012-2015); 3.5 stars from the miami herald; stellar reviews in the miami New times, and a Best restaurant on south Beach in 2011 by the same paper. due to mendin and fellow partners’ important part in the revitalization of the now bustling sunset harbour area of miami Beach, the city of miami Beach has officially recognized march 13 as the Pubbelly group day.

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JEREMY FORD, “TOP CHEF” SEASON 13 WINNERchef de cuisine - miami, fla

facebook: /chefjeremyford | twitter: @Jeremyford2instagram: @chefjeremyford - 30.2k followers

A FEW KUDOS: Bravo tV - “top chef” – season 13 winner (2016)

Born and raised on the coast of Jacksonville, florida, “top chef” season 13 winner, Jeremy ford, began his culinary career at the early age of 16 working garde manger at matthews, a four-diamond mediterranean style restaurant in his hometown. Without any “true” schooling, he moved to Los angeles to work at the world-renowned restaurant L’orangerie under the helm of executive chef christophe eme. Not speaking a word of french in an “all-french kitchen,” ford’s real teaching came into play as he studied and absorbed skills and kitchen technique by watching. he later moved on to work with master chef Joachim splichal at Patina, and Jean Jacques de Paris. in march of 2016, ford was crowned “top chef” winner after beating “Last chance kitchen” winner amar santana on season 13’s James Beard award-winning Bravo hit series. currently, ford presides as chef de cuisine of matador room in the editioN hotel, a Jean-georges Vongerichten restaurant.

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JAMIE DEROSA, IZZY’S FISH AND OYSTERchef/owner – miami, fla

http://izzysmiami.com/ twitter: @jamiederosa | instagram: @jamiederosa

A FEW KUDOS:Bravo tV - “Best New restaurant” – semifinalist (2013)

a graduate of Johnson & Wales university in miami, florida, chef Jamie derosa began his training in his grandmother’s kitchen, but formalized his technique with years of practice that began with James Beard award-winning chef, allen susser (1996-1998) and culinary legend, Wolfgang Puck. four years on the West coast gave derosa the opportunity to work as chef de cuisine of mark Peel’s landmark campanile restaurant and later as executive chef under the training of master chef Joachim splichal of the michelin-starred Patina. in 2007 derosa left the West coast and headed abroad to stage at the fat duck in the united kingdom and then in Beijing, china as executive chef of domus, where he pushed himself ahead of the times with daily menu changes and a chef’s table. With a healthy, international resume derosa returned home in 2009 to his original teacher and opened taste gastropub alongside chef susser in delray Beach. he then moved to miami Beach to work with food Network talent, geoffrey Zakarian, and became the opening chef at the celebrated tudor house – making him the new kid on the block and “the” chef to watch. in 2013, derosa opened tongue & cheek, a restaurant that paid homage to its name with doctored up dishes that while whimsical in approach, were every bit serious. the rigorous training that went into opening of the restaurant landed him a spot on Bravo tV’s premier season of “Best New restaurant” hosted by tom colicchio. two years later in october 2015, derosa opened up his second miami Beach venture, izzy’s fish and oyster.

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TIMON BALLOO, SUGARCANE raw bar grillexecutive chef/partner - miami, fla

www.sugarcanerawbargrill.comtwitter: @sugarcaNerawbar | facebook: /sugarcaNerawbargrillinstagram: @sugarcanerawbargrill - 7,613 followers

A FEW KUDOS: food & Wine - People’s Best New chef Nominee (2012)James Beard foundation - Best New restaurant semifinalist (2011)

chef timon Balloo’s award-winning sugarcaNe raw bar grill was developed in the spirit of “eating well,” a spotlight of signature dishes celebrating unique takes on global cuisine. the restaurant succeeds in capturing miami’s laid-back nature and south america’s spirit - while playing into the world’s culinary creativity.

chef Balloo was previously chef/partner of domo Japones, has worked for sushisamBa restaurants in both New york and miami, as well as acclaimed restaurant concepts La Broche, azul and chef allen.

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CINDY HUTSON, ORTANIQUE ON THE MILE (Coral Gables, Florida)chef/owner - miami, fla

www.cindyhutsoncuisine.comtwitter: @cindyhutson | facebook: /cynthia.hutson.3 | instagram: @chefcindyhutson

A FEW KUDOS:goya foods’ swine & Wine, soBe Wff - People’s choice (2015 and 2016)Les dames d’escoffier miami - achievement award (2015)caribbean Journal - 50 Best restaurants in the caribbean (2015)gourmand World cookbook award - Best Woman chef cookbook us (2015)coral gables chamber of commerce’ Businesswomen of the year awards -outstanding restauranteur (2014)eater - chef of the year (2012)chef magazine – chef of the year (2011)conde Nast traveler – hot tables (2003)Bon appetit - Best New ethnic restaurant (2001)

chef cindy hutson may have been born and raised in New Jersey, but in florida this self-taught chef has mastered what she calls “cuisine of the sun,” an ethnically diverse and seasonally-driven culinary approach inspired by her extensive travel and food history.

currently, she and business/life partner, delius shirley, run their 17-year old ortanique on the mile in coral gables, florida; in November 2015, the culinary power duo took their talents to Negril, Jamaica and opened Zest at the boutique hotel the cliff resort & spa; and in march 2016, hutson and shirley opened Zest, a contemporary dining concept, and Zest mrkt for “grab and go” in downtown miami’s southeast financial center.

hutson is also the author of “from the tip of my tongue” (story farm), which received the prestigious 2015 gourmand World cookbook award for “Best Woman chef cookbook in the united states.”

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JOHN RIVERS, 4 RIVERS SMOKEHOUSE, THE COOP and THE SWEET SHOPchef/owner - florida

www.4rsmokehouse.com | www.asouthernaffair.comtwitter: @4rsmokehouse | facebook: /4rsmokehouseinstagram: @4riverssmokehouse - 12.3k followers

A FEW KUDOS: orlando magazine - Best Barbecue (2010-2016)food & Wine - andrew Zimmern’s restaurant Picks (2015)thrillist – #1 BBQ in florida (2015)the daily meal - america’s 25 Best BBQ chains (2015)usa today - top 10 Best restaurant (2015)Nation’s restaurant News – Breakout Brand (2014)cooking Light - taste test award Winner: Best Brisket (2012)

former pharmaceutical president turned restaurateur, John rivers is the chef- owner of 4r restaurant group, a florida-based company comprised of 4 rivers smokehouse, the cooP and the sweet shop. 4 rivers smokehouse is an award- winning barbecue eatery that leads with texas-style brisket in a pork-dominated market.

the smokehouse currently spans North and central florida with two additional locations set to open this year. recipes from the smokehouse and the sweet shop can be found in rivers’ first cookbook, the southern cowboy.

in april 2014, rivers opened his second concept, the cooP, which nods to his roots and affinity for southern culture and cuisine. Leading with fried chicken, the menu boasts classic dishes inspired by rivers’ travels from the carolinas to New orleans. currently rivers owns and operates 11 smokehouses in the following cities spanning the state of florida – greater orlando, Jacksonville, gainesville, tampa and tallahassee--and is set to expand into the atlanta market in 2016.

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JULIA DOYNE, THE FORGEexecutive chef - miami, fla

www.theforge.comtwitter: @forgerestaurant | facebook: /theforgemiamiinstagram: @theforgerestaurant - 6,553 followers

as the first female executive chef of the iconic forge restaurant in miami Beach, Julia doyne is combining the skills she has honed during her successful culinary career with her natural ability to create beautiful food. the cleveland native has had a love affair with cooking ever since her mother taught her how to make the perfect chocolate chip cookies at age 5. doyne’s first real kitchen experience was as a dishwasher at 13. she continued her gourmet calling while attending the university of Pittsburgh, and, upon graduation, moved to New york city to work with the best chefs in the industry, including chef marcus samuelsson at aquavit. in august 2015, doyne was appointed executive chef of the forge. under doyne’s leadership, the cuisine at the forge merges the american steakhouse genre with modern techniques and flavors.

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JOSEPH BURNETT, THE OSPREY TAVERNchef - orlando, fla

www.ospreytavern.comfacebook: /the-osprey-tavern | instagram: @the_osprey_tavern

cultured and well-traveled, chef Joseph Burnett was born in england and raised on the coast of florida. Joseph finds inspiration and flavors from his many trips abroad to india, mexico and europe.

he has cut his teeth in some of florida’s best kitchens such as helming the James Beard-nominated restaurant, the ravenous Pig. chef Burnett has also worked and traveled alongside the founding father of new world cuisine, chef Norman Van aken, at both NormaN’s miami and orlando.

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RAY LEUNG, DRAGONFLY RESTAURANTSculinary director - gainesville, orlando and doral, fla

www.dragonflyrestaurants.com

A FEW KUDOS: florida trend magazine – golden spoon award orlando (2015)orlando magazine – Best Japanese #2 (2014)orlando magazine – Best sushi #2 (2014)orlando magazine – Best happy hour #2 (2014)orlando sentinel – foodie awards Best sushi (2014)orlando sentinel – foodie awards Best Japanese (2012, 2013)

raised in okinawa, Japan, chef ray Leung’s earliest memories as a child include playing sous chef to his dad. his career began in 1995 with humble beginnings as a sanitation dish technician for a small mom-and-pop restaurant in gainesville, florida.

in 2000, he accepted a position as chef de cuisine with dragonfly sushi during its startup years as a small, 10-table restaurant in gainesville. When he felt he had reached his abilities, he enrolled in the acclaimed culinary institute of america in New york in 2005. in the years that followed, he was afforded the opportunity to work in the kitchens of many acclaimed chefs, such as chef morimoto, the late chef charlie trotter and chef guy savoy.

today, as the culinary director of dragonfly, chef Leung spearheads menu and chef development alongside dragonfly President, hirofumi Leung, song kim, and his hand-selected team of executive chefs for each concept. he operates with two philosophies: to “never rest on your laurels” and to “expand talent” – meaning to continue seeking and nurturing those who embody and transcend our culinary culture.

dragonfly (doral)twitter: @dflydoralfacebook: /dragonflydoralinstagram: @dragonflyrestaurants

dragonfly (gainesville)twitter: @dragonflysushifacebook: /dragonflygainesville

dragonfly (orlando)twitter: @dflyorlandofacebook: /dragonflyorlando

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