• 5pm Cocktail Hour

  • Live music on the Beach - Mike Rancourt & Katie Daggett, Owen Kennedy

  • 12 Award Winning Top Rated Chefs each prepare a signature dish tableside for you to savor

  • Full Bar to choose the perfect complementary potable

  • Music & Dancing

  • LIVE & SILENT Auction Items from around the world!

 CHEF CELEBRITY GALA 

Wednesday, July 11th @6PM

Sugarloaf Conference Center

$150 Per Guest * $275 Per Couple  *  $1200 Table of Ten

DISCOUNT PACKAGES AVAILABLE

Michael Rancourt

& Katie Daggett

Owen Kennedy

 2017 CHEF CELEBRITIES

James Beard Award Winner, Chef, Fine Dining, Sustainable Food, Sugarloaf, Alfond Youth Center, Mary Beaupre, Helping Kids, Summer Event
MELISSA KELLY
 
Executive Chef & Proprietor
Primo - Rockland, ME
First ever 2 x James Beard Winner
A leader in Sustainable Cooking, simplicity, seasonality, and freshness drive her cuisine. 
James Beard Award Wiinning Chef, Fine Dining, Marriott Texas, Alfond Youth Center, Sugarloaf, Mary Beaupre Sustainable Gardens Fund, Summer Event
MARK BEAUPRE
 Director of Food & Beverage  
Gaylord Hotels, TX
Oversees 10 restaurants and lounges and a multi-million dollar banquet operation. His kitchens have received the distinguished Gold Platter Award and the Culinary Excellence Award
DAVID TURIN
Chef and owner of David’s Restaurants: David’s Monument Square and David’s Opus Ten in Portland, Maine, David’s 388 in South Portland, Maine and David’s KPT in Kennebunkport, Maine.
James Beard Award Winning Chef, Fine Dining, Sugarloaf, Alfond Youth Center, Mary Nash Beaupre Sustainable Garden Fund, Help Kids, Golf, donate
SHARON HAGE
 
 Executive Chef & Proprietor
York Street Restaurant in Dallas, TX
CIA Graduate
5 x James Beard Nominee
 Sharon's Restaurant sets the standard for a sustainable kitchen
BRIAN STALTERS
Executive Catering Chef
Gaylord Texan
Loves world cuisine, has a passion for making his own hot sauce and rubs, and dedicates all his success to his parents.   
Brunswick, ME Native
CHRIS MERRIAM
 
Executive Chef,
Marriott Sable Oaks
Award winning Chef, Manager, Ice Sculptor and schooner captain Chris calls Portland, ME his home
MIKE PANASUK
 
Executive Chef
Marriott Copley Place, Boston
Kicked out of Chowda Fest because we won it too many darn times.
ZEB HARTLINE
 
Executive Chef/Dir of Rest.
Gaylord Texan
Won over 2 dozen awards 
Started a Honey Bee Program Trained at LeCordon Bleu Academy in Orlando, FL
JOE FLORIO
 
Executive Chef
Boston Marriott Long Whart
A native of New Jersey, Florio started his culinary career owning pizzerias - he is known his creativity and passion in the kitchen
TIMOTHY GRANDINETTI
CHEF/PARTNER
Spring House Restaurant
Quanto Basta Italian Eatery
Best Chef in Piedmont Region
for the past 2 years
AARON UPHAM
 
Head Chef
Bullwinkle's at Night
Upham started out as a dishwasher at Bullwinkle’s at Night 14 years ago and worked his way up to executive chef.
NICK OCANDO
Executive Chef
Old Hickory Steakhouse, TX
Garden to Table Chef
Waterville, ME
JADAN SCHIEVE
 

Food & Beverage Director

San Antonio River Walk & River Center

Loves making Lobster a variety of ways and believes the key to preparing a dlicious dish is to taste and taste again!

DANIEL DUMONT
 
Executive Chef
Migis Hotel Group, ME
Culinary Institute of America
Cooked with Wolfgang Puck
Ryder Cup Chef
CHRIS HART
 
Executive Chef
Blaine House, Waterville, ME
Graduate of Waterville HS and Mid-Maine's Culinary Arts Program Chris  is our First Family's Chef and Garden expert.

  LOCAL TALENT SOUS CHEFS  

SAM DEFROSCIA
Mt. Abram HS Student

Foster Tech

Culinary Arts Program

Plans to attend Culinary Arts Institute of America upon graduation.

ISAAC PENDLETON
 
Sous Chef to Uncle
Mark Beaupre
Now 12 years, cookinggot 7 yrs.
Plans to attend the Culinary Institute of America, then own a restaurant
COLE ASHMORE
Medomak Vally HS Senior

Culinary Arts Institute 09/17

Practices Garden to Table cooking in his jobs and at home on Big Pie Farm

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