Celebration Weekend 2010

Cooking Stages

Don't miss our stellar line-up of celebrity chefs appearing at the IKEA main cooking stage and at Sunset's Outdoor Kitchen.

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Celebrity Chefs

Don't miss our stellar line-up of celebrity chefs appearing at IKEA's cooking stage.

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  • Jeff Anderson

    Jeff Anderson

    Chef Jeff Anderson, Safeway   Passion for the culinary arts and an intense focus on detail have been the guiding priciiples of Jeff Anderson’s career. Upon receiving his degree from the prestigious Culinary Institute of America in Hyde Park, New York, Anderson joined the inspiring Campton Place Hotel preparing classic New American cuisine. Moving on to the Mansion on Turtle Creek, he expanded the boundaries of “new” Southwestern cuisine. After that, Anderson cooked at Postrio, Wolfgang Puck’s showcase San Francisco restaurant, and then the Cypress Club to solidify his culinary skills. In order to pursue management opportunities, Anderson took the position of executive corporate chef for Gordon Biersch Brewing Company. Here, he developed many of the items considered signature representations of the company. As owner of the widely recognized Black Crow Grill and Taproom and The Rawbar Restaurant and Sushi, in Chico, California, Anderson garnered many awards and accolades. Anderson contributes to the food community in many capacities. He serves on the Board of Directors for The Butte Culinary Program and offers mentorships for interns from the CIA, CCA, and Western Culinary Institute. Besides his involvement in tasting panels, industry publications, the California Almond Board, and the California Grape Board, Anderson serves as the culinary director for Olive Branch Ranch and Lodestar Olive Oil. 

  • Guillaume Bienaime

    Guillaume Bienaimé

    Executive Chef, Marché, Menlo Park, California, restaurantmarche.com  Born in France, Marché Executive Chef Guillaume Bienaimé was exposed to French cooking through his mother and grandmother at a young age and it has influenced his culinary style to this day. While obtaining an Associate of Arts degree in Culinary Arts and a Bachelor of Arts degree in Foodservice Management at Johnson & Wales University in Providence, Rhode Island, Guillaume apprenticed at such acclaimed restaurants as La Mediteranée in Paris, The French Laundry in Yountville, and Marché. Additionally, he was selected to be a member of the Culinary Olympic Team, obtaining a gold medal in hot food competition at the ACF national convention, a bronze at the Culinary Olympics in Erfurt Germany and two gold medals at the New York Food Show. Guillaume returned to Marché as banquet sous chef in 2005 after graduation. Recognizing his talent, then chef Howard Bulka promoted Guillaume to sous chef in 2006. Guillaume was awarded the position of chef de cuisine in early 2008, then was promoted to executive chef in April 2009. Guillaume has a strong affinity for seasonal French and American regional cooking and it’s evident in his menu at Marché. “California is such a great place to obtain fresh and local ingredients through-out the year,” says Guillaume. “A dish is only as good as its weakest ingredient; a great ingredient is a dish in itself.” 

  • Roy Choi

    Roy Choi

    Chef/Owner, Kogi Korean BBQ-To-Go, Los Angeles, California, kogibbq.com  At a time when chefs and food trucks were members of distinctly different classes of the food world, Roy Choi rented a truck of his own and hit the streets of Los Angeles. With a pedigree including the CIA, Le Bernardin, and the Beverly Hills Hilton, Chef Choi might not have seemed the most likely candidate to go roadside, hawking tacos on street corners—but that is exactly what Choi did.  And that is exactly what’s garnered the praise and the attention of the food press and public. Serving Angeleno street food out of a truck in the middle of the night, however, wasn’t exactly a big part Choi’s initial aspirations as a young chef. For fifteen years, he’d worked his way through New York, San Francisco, Portland and Lake Tahoe, executing classical French technique in professional kitchens. But perhaps those fifteen years were necessary in preparing him to express the soul of a 2nd generation Los Angeles, to create new flavor profiles that would carry the heartbeat of the very immigrant influences that thrive and survive underneath a California sun. Upon losing his job, a friend and later business partner approached him with the idea of running a taco truck. Choi now had the vehicle to develop and bring this new flavor profile to a recession-hit city. And for golden moment, anything seemed possible: quality food could be served to those on a dime budget, Los Angeles could express an identity beyond fusion, and the boundaries between excellent food and accessible food were beginning to crack under the weight of a desire for something new, something fresh, and something real. But can that golden moment propel itself into a movement across all of Los Angeles County? Choi doesn’t know if it can, but he knows that he can try. And maybe others can hope and dream and try along with him as his first sit-down restaurant, Chego. 

  • Stephanie Dean

    Stephanie Dean

    Test Kitchen Coordinator, Sunset Magazine, Menlo Park, California, sunset.com  Born and raised in San Jose, CA, Stephanie Dean developed a passion for cooking early on. In high school, she extended this passion into small time catering for friends and family. With her interest in cooking, she also developed an interest in health and wellness and decided to pursue a Bachelor’s in Nutrition at Cal Poly, San Luis Obispo. In San Luis Obispo she worked at a gourmet olive oil company and she managed Cal Poly’s student run chocolate business. On trips back to San Jose, she catered for Restaurant O in Campbell, CA. With a Bachelor’s in Nutrition, concentrating in Culinary Science and Management, and a minor in Food Science, Stephanie interned with Mattson and Company, one of the foremost food product development companies in the country. After her internship at Mattson, Stephanie landed at Sunset magazine where she manages their test kitchen, answers reader questions, and writes recipes. She lives in San Jose and spends her free time cooking, singing, and playing the guitar. She is also currrently working on her Master’s in Nutrition at San Jose State University. 

  • Tom Douglas

    Tom Douglas

    Chef/Owner, Dahlia Lounge, Lola, Etta’s, and Serious Pie, Seattle, Washington, tomdouglas.com  Chef Tom Douglas, along with his wife and business partner, Jackie Cross, owns five of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, and Serious Pie. With almost 30 years in the business, Tom helped put Seattle on the culinary map by cooking global cuisine with regional and seasonal ingredients.Tom and Jackie also run a retail bakery, Dahlia Bakery, a catering business, Tom Douglas’ Catering and Events, and an event space, Palace Ballroom. All of Tom and Jackie’s restaurants are located in downtown Seattle. Tom is the author of three cookbooks, Tom Douglas’ Seattle Kitchen (Morrow, 2001), Tom’s Big Dinners (Morrow, 2003), and I Love Crab Cakes (Morrow, 2006). Tom and Jackie’s specialty food line, which includes Rub with Love spice rubs plus barbecue and teriyaki sauces, is sold nationwide. Additionally, Tom has designed a line of kitchenware for Amazon’s Pinzon brand. Tom also hosts his own weekly talk radio show, “In the Kitchen with Tom and Thierry,” on 710 KIRO. Tom and Jackie live in Seattle, Washington, with their daughter, Loretta. 

  • Ryan Farr

    Ryan Farr

    Chef/Butcher/Founder, 4505 Meats, San Francisco, California, 4505meats.com  Ryan Farr has become known as a producer of porcine pleasure. From his addictive chicharrones to his limited edition letterpress posters celebrating pork as a pop-culture phenomenon, Farr has quickly made a name for himself in San Francisco and beyond for his guerilla-style butchery classes and inventive takes on all things meat that come together under the umbrella of his newest venture, 4505 Meats. Encompassing Farr’s innovative yet approachable takes on cooking, butchering and designing, the products and offerings of 4505 Meats are quickly making Farr a rising star on the national culinary scene and 4505 one of the most cutting edge culinary enterprises in the country. 4505 Meats combines Farr’s culinary skills with his creative vision to bring a new school approach to an old school practice. Farr began to capitalize on his passion for pork when, as Executive Chef of Fifth Floor in San Francisco, he noticed extra skin left after buying whole pigs and realized there was not a lot of use for pig skins. He began experimenting with his own take on the classic snack chicharrones, and ended up with a top secret recipe that has led them to be branded “crunchy crack-in-a-bag” by San Francisco media. Entirely self-taught, Farr’s handmade sausages and hot dogs are winning raves with local foodies, with the 4505 SF Golden Dog, Farr’s signature hot dog; and the Spicy ’Zilla Dog, that comes piled high with Namu Kimchi $$$ Sauce and scallions; and the 4505 chicharrones, creating the most buzz thus far. 

  • Bev Gannon

    Bev Gannon

    Chef/Owner, Hali`imaile General Store, Joe’s, and Celebrations Catering; Executive Chef for Hawaiian Airlines, Maui, Hawaii, bevgannonrestaurants.com   Maui’s most celebrated culinary master, Bev Gannon, has secured herself as one of the consistently rated top chefs on the island. As chef/owner of Hali`imaile General Store in Upcountry, Joe’s in Wailea, Gannon’s, a Pacific View Restaurant on the Wailea Gold Golf Course and owner of the longest-running catering company on the island, Celebrations Catering, Bev is perhaps best known to local foodies as one of the 12 original founders of the Hawaii Regional Cuisine Movement which champions the concept of using fresh local ingredients in island menus rather than importing ingredients from out-of-state. Each of her three restaurants offers different menu options but all feature island-fresh ingredients and flavors that define Bev’s particular style and personality. The recognition that Bev has gained for her island-influenced dishes has built a following of critical acclaim both locally and across the country including a 2004 nomination for the prestigious James Beard Award for “Best Chef Hawaii/Pacific Northwest”. From celebrated chef, successful restaurateur, Corporate Chef of Hawaiian Airlines to published cookbook writer, Bev Gannon is a culinary celebrity whose star continues to rise to delectable new heights. 

  • Maria Hunt

    Maria Hunt

    Mixologist and author of The Bubbly Bar, San Diego, California, thebubblygirl.com   Maria Hunt, a.k.a. “The Bubbly Girl”, has been fascinated with sparkling wine since the age of 7, when she got her first accidental taste of Cold Duck. Fortunately, her taste in wine improved over the years; she is a Certified Wine Professional with the Culinary Institute of America at Greystone and has passed her introductory exam with the Court of Master Sommeliers. An award-winning food and drink writer and lifestyle expert based in San Diego, Maria is the Main Dish editor for San Diego Magazine, founding food editor for San Diego News Network, wine editor for CuisineNoir.com and her work appears in Modern Luxury magazines nationally. Previously Maria spent 12 years as the food writer and restaurant critic at the San Diego Union Tribune. Because Maria believes champagne and sparkling wine shouldn’t be saved for special occasions, she wrote The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, 2009). Her custom cocktails have been enjoyed at weddings and by celebrities including floral and event designer Preston Bailey, actress Alicia Silverstone and vocalist and bass player Tim Foreman of Switchfoot. 

  • Elaine Johnson

    Elaine Johnson

    Associate Food Editor, Sunset Magazine, Menlo Park, California, sunset.com   For over 20 years, Elaine Johnson has worked as a staff and freelance food writer, editor, and consultant. She returned to Sunset in 2008 as the Associate food editor, where recent writing and recipe development responsibilities have included pieces on wild salmon, avocados, Portland food carts, the return of home canning, garden to table cooking, and grilling. She also writes frequently about health topics. Wearing her editing hat, Elaine fine-tunes monthly columns including Fast & Fresh, Healthy Living, In Season, and Dinner with Friends, as well as special newsstand publications such as Sunset Best Recipes 2010. Before beginning her current position, Elaine was on staff at Sunset for many years as a senior food writer. In between stints at Sunset, Elaine has worked on publications such as Safeway’s Every Season and British House & Garden (when she lived in England), and has developed and tested recipes for Weber’s Charcoal Grilling and Weber’s Way to Grill. As a mom of twin teenage boys, Elaine understands the needs of busy families. She loves working with kids, and has taught cooking to children from preschool through middle school. In her free time, Elaine tends her edible and ornamental garden in Palo Alto, California, hikes the hills nearby, and visits her native Portland, Oregon. 

  • Ellie Krieger

    Ellie Krieger

    New York Times best selling author and host of Food Network's Healthy Appetite, elliekrieger.com  New York Times bestselling author Ellie Krieger helps people of all ages achieve balance in food, health and life, and have joy right at their fingertips. She is a registered dietician and host of a hit show, “Healthy Appetite,” on Food Network. Ellie’s warmth and charisma have made her the go-to nutritionist, with a lifestyle emphasis, in the media today. She believes that through her work she can help to change the way society views food, health and nutrition. After receiving her undergraduate and postgraduate degrees in nutrition from Cornell and Columbia University, Ellie began educating others on eating healthy in a realistic, delicious, and easy way. Ellie’s third book SO EASY: Luscious Healthy Recipes for Every Meal of the Week hit shelves in November 2009, and was an immediate New York Times bestseller.Ellie held the position of director of nutritional services at the prestigious La Palestra Center for Preventative Medicine for several years. She also was an adjunct professor in the New York University Department of Nutrition, Food Studies and Public Health. In her years in private practice, Ellie counseled a variety of clients, from homemakers and CEOs, to celebrities and top models. Today, Ellie’s extensive work in the media has earned her a loyal following and national recognition. This past fall on the invite of First Lady Michelle Obama, Ellie was invited to The White House to take part in the Healthy Kids Fair on the White House Lawn. Ellie finds happiness living with her family in New York City. 

  • Aaron McCargo

    Aaron McCargo Jr.

    Food Network chef and host of Big Daddy’s House, aaronmccargo.com   Aaron McCargo, Jr. competed on and won season 4 of The Next Food Network Star in 2008, beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show. Big Daddy’s House, now in it’s third season, premiered in August 2008 and ranked as the number one “In the Kitchen” weekend show during its initial six-episode run. On Big Daddy’s House, Aaron shares his passion for big, bold flavors and fun, family cooking. From comfort foods to barbeque favorites to breakfast delights, Aaron whips up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family while bringing a down-to-earth vibe and warm smile to the kitchen. A family man who adores all things flavorful, Aaron’s passion for cooking was sparked at the age of four when he started baking cakes in his sister’s Easy Bake Oven. At the age of 13, Aaron worked as a Junior Volunteer in the kitchen at Cooper Hospital University. From there Aaron’s entrepreneurial spirit set in as he made and sold cakes and cookies to his childhood friends. He has since worked in nine New Jersey restaurants including casual and fine dining. In 2003, Aaron opened his own restaurant in Camden, N.J., called McCargo’s Restaurant. Most recently, Aaron served as the Executive Chef of Catering at Thomas Jefferson University Hospital in Philadelphia. He attended Atlantic Cape Community College’s Academy of Culinary Arts. Married with three children, Aaron lives with his family in New Jersey. 

  • Brandon Miller

    Brandon Miller

    Chef at Mundaka, Carmel  mundakacarmel.com   Brandon Chase Miller was born in San Francisco in 1964. He grew up on the waterfront and started his seafood experience in high school, cracking crabs at waterfront stands on Fisherman's Wharf during summer vacations. At the age of 20, Miller began establishing his culinary career that took him through top-ranked restaurants in the Bay Area and Europe, including the Pacific Heights Bar & Grill, Fog City Diner, Cindy Pawlcyn's Mustards Grill, Michael Chiarello’s Tra Vigne, Georges Blanc, France's famous proponent of nouvelle cuisine, LuLu Bis, Paragon, and for 12 years at Stokes Restaurant and Bar in Monterey. Miller left at the end of 2008 to explore the foods of the Basque region in Spain.  After month of travel and food exploration, Miller came back to Carmel and became the Executive Chef of Mundaka in Carmel – a Spanish tapas restaurant owned by Restaurateur Gabe Georis. 

  • Vanessa Miller

    Vanessa Miller

    Director of Operations and Training, Citrine New World Bistro   Vanessa brings a wealth of experience to Citrine New World Bistro and a career that includes key operations and training roles within the quick service, fast casual, casual and fine dining sectors. Since her first position as a server with Lettuce Entertain You Enterprises, Vanessa has had a passion for business operations and training. After working as a Divisional Trainer for Shaw's Restaurant Group, Vanessa worked with the Big Bowl Asian Kitchen concept-both at LEYE and at Brinker International-and was instrumental in the implementation of new training and development programs. Prior to joining the Citrine team, Vanessa owned her own consulting practice, partnering with the Fox Sports Grill, Golden Wok and Fire Wok concepts.

  • Aida Mollenkamp

    Aida Mollenkamp

    Ask Aida, Food Network A long-time food nerd, Aida Mollenkamp, has been cooking, eating, studying, reading, writing, styling, and basically engaging in all things food related for over a decade. Growing up in L.A.’s South Bay, her family always put the emphasis on fun, and good food was always tucked in there somewhere. She learned her love for cooking from her Italian-American mother and French stepmother. Eventually Aida caught the bug herself and worked in such places as a local deli and local gourmet bistro to California’s Pizza Kitchen and even the Hotel Bel Air.Aida attended Cornell University’s School of Hotel Administration, which then inspired a brief stint at Ernst & Young’s Hospitality Advisory Group.  The next step was a move to Paris to pull together her experience and passions and hone her skills at culinary school, leaving a year later with a Grand Diplome from Le Cordon Bleu.Her next adventure was with a start-up food magazine named CHOW. Joining the San Francisco-based editorial staff, Aida got her hands in everything from researching and writing to recipe development and food styling. The Food Network took notice of her work at CHOW – and from that “Ask Aida” was born. It launched in August 2008 and is currently in its third season. The interactive cooking show aims to solve viewers’ cooking conundrums, one question at a time (Food Network, Saturdays at 9:30am/pst).Aida lives in San Francisco and spends a disproportionate amount of money on local food and tabletop wares and reassures herself it’s all in the name of research. She occupies her free time with trying new restaurants, building out her home bar, shopping for antique kitchen gear, and cooking for parties and potlucks, just for the fun of it. 

  • Jamie Purviance

    Jamie Purviance

    Corporate Chef for Weber Grills, Author of Weber’s Way to Grill™, Foster City, California, weber.com   Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major publications such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ (which has sold almost one million copies to date), Weber’s Charcoal Grilling™, and his newest book Weber’s Way to Grill. Purviance has appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and The Oprah Winfrey Show—as well as on PBS, CNN, the History Channel, and the Food Network. As a regular contributor to national newspapers and magazines—and a popular teacher at cooking schools across the country—Purviance has helped millions of people to grill like professionals. Purviance is also certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest in addition to other major competitions. Purviance lives in the San Francisco Bay area with his wife and three children. He cooks almost every day on at least one of his six grills. 

  • Margo True

    Margo True

    Food Editor, Sunset Magazine, Menlo Park, California, sunset.com   Margo True is the food editor at Sunset Magazine, and nothing makes her happier than exploring the world of food—on the farm, in the kitchen, and all points in between. Before Sunset, she was the executive editor at Saveur magazine, and before that, a senior editor and writer at Gourmet. Margo grew up in six different countries and is perpetually interested in how food expresses culture and place. She’ll try anything if it’s well prepared and cooked from the heart. 

  • Ted Walter

    Ted Walter

    Executive Chef/Co-Owner, Passionfish, Pacific Grove, California, passionfish.net   Chef Ted Walter incorporates sustainable seafood and fresh, local, organic produce into simply inspired meals that are healthy for you and the planet. Walter trained as a classic French chef in restaurants across the country before perfecting his own unique, California culinary style. The chef returned to his native Monterey County to open Passionfish in 1997. Chef Walter’s “sustainable living” philosophy is one that was acquired out of necessity. When having difficulty finding ingredients that had been readily available in the past he had to change the way he cooked, shopped, and the way he presented his menu. That transition has led to a twelve-year culinary adventure that has tested and perfected his skills. Advocating through example, his restaurant was the first in Monterey County to be certified as a “Green” Restaurant. Chef Walter’s signature recipes have been published in Bon Appétit and a number of nationally distributed cookbooks, including: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs (Willow Creek Press) and THE FOOD OF FISHERMAN’S WHARF: Cooking and Eating from San Francisco to Monterey.  (TBC Publishing). Passionfish has been featured on KRON TV’s Bay Cafe, Rachel Ray’s Tasty Travels, the Discovery Channel’s healthy lifestyles program, Fresh, the History Channel’s Modern Marvels, and ABC’s Live Well HD series, Save My Planet. Chef Walter was inducted into the California Restaurant Association’s Hall of Fame in 2006. 


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