Hunky Chefs at the Top of the Food Chain
Executive Chef at Quality Meats (NYC)
Craig Koketsu knows his meat. This gorgeous gourmand may have roots in the Far East, but hails from out West. This laid back California boy moved to the Big Apple to jump-start his career. Chef Craig Koketsu presents a rustic New American menu. Koketsu distinguishes the menu and concept by creating modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations, and a distinctive Quality Meats style.
Executive Chef at Atlantica (Allegria Hotel).
Jacobs is known by New Yorkers and Long Islanders from his long history with successful restaurants in the Hamptons, including Tierra Mar and The American Hotel in Sag Harbor. Atlantica at the Allegria sources and utilizes mostly locally grown and organic ingredients, a major component of Jacobs' farm-to-table philosophy.
Owner of Izakaya (Borgata, Atlantic City) – A Modern Japanese Pub.
Michael was the star of Style Network's "Pantry Raid." He oversees Izakaya, offering guests a unique way to indulge their appetites for both enticing Japanese cuisine and an alluring social scene, within a sensual, energetic environment. This soft-spoken hottie has a gorgeous baby face and piercing gray eyes.
Executive chef of the luxurious Sè San Diego.
He has worked in some of the finest dining establishments throughout California and Europe and is trained in French and Californian cuisine. Calamari has developed menus for the hotel's food and beverage program that reflect his passion for fresh, local food and superior service. As executive chef at Sè San Diego, Calamari is involved in every aspect of planning from in-room dining, banquet menus, reviewing specialized menu requests as well as exceptional service options. He has also developed in-suite cooking education programs and demonstrations for Sè San Diego guests that reflect his passion for sharing a love of quality dining.
Geoffrey created and oversees all food & beverage hospitality for the spa, pool, special events and in-room dining for The Water Club at Borgata which opened in June 2008. Geoffrey is a judge on the TV competition show "Chopped" and formerly owned and operated Town and Country restaurants in New York. Geoffrey Zakarian's taste and passion for fine cuisine have defined his career which has spanned more than 20 years. An arbiter of style and accomplished chef who has presided over some of the country's top kitchens, Zakarian travels the world on a never-ending quest for new ingredients, techniques and challenges to enhance the dining experience at his establishments.
Staying true to his Gulf Coast roots, Chef/Owner Bryan Caswell imparts his love for fishing and the ocean in his seasonally-changing, award-winning Reef restaurant, in Houston. Diners love the spot's refined blend of locally-grown produce and use of Third-Coast-caught seafood, as do foodies on the national stage. In 2009, Caswell was named a Semi-Finalist for a James Beard Award (and again in 2010), Food & Wine magazine named him one of the "Top 10 Best New Chefs," and he was named to Continental Airlines' Congress of Chefs. Stay tuned as he continues to expand his biz in Little Bigs-his laid-back, slider-serving burger joint, Little Bigs-and the new Texas-Tuscan concept, Stella Sola
Photo courtesy: Court Leve
Executive Chef from Moody's & Baxter's Bistros in Lake Tahoe.
At Moody's and Baxter's, Estee's culinary credo involves the philosophy that "food should be fresh, seasonal, local, and simple." Consequently, Estee has cultivated relationships with nearby farmers to ensure his kitchen always features the freshest seasonal produce available. Estee plans his nightly menu based on items that may have only that morning been growing in a field or green house. A majority of all the food served is from local, organic, sustainable producers that Estee has personal relationships with.
Executive Chef at Hyatt Key West Resort and Spa in Key West, Fla.
Born and raised in New Jersey, Chef Greg Lopez earned degrees in psychology and English at Rutgers before attending culinary school at the New England Culinary Institute in Montpellier, Vt. After roaming the country working in a variety of boutique hotels and resorts, Chef Greg joined Hyatt as a sous chef for Highlands Inn in Carmel, Calf. in 2003. Greg was eventually promoted to executive sous chef, and in 2008, he was offered the opportunity to become executive chef at South Beach hot spot Hotel Victor. In 2009, Chef Greg headed to the southernmost post as executive chef at Hyatt Key West Resort where he launched SHOR American Seafood Grill.