Harold Dieterle Richard Blais Kristen Kish Hung Catch Chris Hanmer to win the prestigious competition in early 2013. Kristen was promoted to the position of chef de cuisine for Menton, Boston’s only Relais & Chateaux property, in March; she will officially assume the new role in June 2013. Chef Kevin Sbraga “Make things happen.” That’s the mantra that celebrated Chef Kevin Sbraga reminds himself of daily to keep his focus on why he works in the competitive culinary world and what he wants to achieve. Winner of Bravo TV’s “Top Chef: Season 7” and owner of modern American Sbraga in Philadelphia, he says, “I put myself in positions that have room to grow. I’m not one to sit around and wait, so I make things happen on my own.” Joseph Lenn, Executive Chef of The Barn He leads his team in providing the Foothills Cuisine for which Blackberry Farm has come to be known. A Tennessee native, Lenn is garnering national attention for his talents in the kitchen. In 2012, he was nominated for a James Beard award for Best Chef Southeast, and was included in the running as one of Food & Wine’s The People’s Choice Best New Chef: Southeast. Stephanie Izard, Season 4 Bravo Top Chef Winner Stephanie Izard, Food & Wine Best New Chef and James Beard Award Nominee, is the Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat. Stephanie is a graduate of the University of Michigan and the Scottsdale Culinary Institute, and has worked in some of the most respected kitchens in Chicago including La Tache, Spring, and Vong. Chef Hung Huynh, Season 3 Bravo Top Chef Born in Ho Chi Minh City, Vietnam, Huynh was first introduced to the culinary craft at his family’s restaurant in Pittsfield, Massachusetts, beginning his culinary training at age nine. Unable to afford cooking school, Huynh took a job in Puerto Rico at a teppanyaki restaurant, entertaining customers with a phony Asian accent and dazzling knife skills. His performances ultimately paid off—his stint in Puerto Rico eventually funded his education at the Culinary Institute of America (CIA). After graduating from the CIA in 2002, Chef Huynh worked his way through many of Manhattan’s top kitchens including those of Lespinasse and Per Se. Chef Chris Hanmer, Season 2 Bravo Top Chef World Champion Pastry Chef Chris Hanmer is excited to become part of the vibrant downtown in Sioux Falls, South Dakota, with his newest project: CH Patisserie. His world-class training and experience lend themselves perfectly to opening a storefront where European-inspired pastry and sweet luxury treats are the featured items every day. Chef Hanmer started out peeling potatoes at a country club at the age of fifteen. Through years of training and experience, he claimed the gold medal as the youngest-ever American chef for a World Pastry Team Championship. Harold Dieterle, Bravo Top Chef Winner Season 1 Harold Dieterle’s Italian-American upbringing is what first inspired him to be a chef, specifically watching and assisting his mother prepare traditional Sicilian Sunday suppers. After graduating high school in 1995, he went to Spain to work in some of the country’s top kitchens. He then attended the Culinary Institute of America (CIA) in Hyde Park. After several notable positions he and his business partner Alicia Nosenzo opened three restaurants, the latest, the Marrow. Hosea Rosenberg, Bravo Top Chef Winner Season 5 Hosea Rosenberg, originally from New Mexico, realized he wanted to become a professional chef while studying to become an astronomer. Cooking was his side job while earning a bachelor degree in Engineering Physics. After graduation he switched gears toward food and worked his way up the ranks to running top restaurants in the West. In addition to his role as a distinguished chef, Rosenberg serves as a culinary consultant for many large companies and will be co-producing and hosting an upcoming television show. Ilan Hall, Bravo Top Chef Contest ant Ilan (no photo available) has been cooking professionally for only three years, but he says three years of experience in New York is like twenty years anywhere else. He is incredibly talkative and gets yelled at by his current chef because he never shuts up in the kitchen. His expertise is Spanish cuisine, and he feels that this will give him a competitive edge because it’s one of the more difficult fares to master. Ilan is also a debater, and if he feels that he is right about something, he will press his point until the opposition backs down. His obstinate nature will be sure to get him in trouble with the other chefs in the kitchen. One of the things he enjoys the most is imitating people around him. Kevin Sbraga Joseph Lenn Stephanie Izard Hosea Rosenberg MAy / june 2 0 1 3 19
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