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Celebrity Chefs

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

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Curtis Aikens

Chef, Cookbook Author, Literacy Advocate
(Appearing on the Cooking Stage and in the Outdoor Kitchen)

Curtis Aiken's career as a television personality and author began in 1988. He has been with the Food Network since its inception, previously as the host of Pick of the day, From My Garden, Meals Without Meat, and Food IN A Flash. Curtis is Quick to point out that his expertise with produce does not mean that he is "anti-meat." "I just love fruits and vegetables.” Curtis is also an outspoken advocate for literacy, having learned to read at 26 years old and six years later, becoming a published author. Curtis shares his story with schools and literacy groups across the country, and donates a portion of his royalties to literacy programs.

Download and Print Curtis Aikens' Pasta with Love Recipe (Pasta with carrot, sweet onion, and shiitake mushroom)
Joey Altman

Author of Without Reservations

Joey Altman makes cooking look fun. His unique, multi-cultural cooking style that has been described by critics as “bold,”“colorful,” and “sophisticated yet whimsical.” Joey developed a loyal following with his three-time James Beard Foundation award winning food magazine television show, Bay Café. In addition to his local television, Altman also hosted two series on Television Food Network; “Appetite for Adventure,” a show where gourmet cooking meets the great outdoors and “Tasting Napa” a culinary travelogue through Northern California’s wine country. He now serves as the Chef Spokesperson for Diageo Chateau & Estate Wines.

Download and Print Joey Altman's Recipes for Crab-stuffed avocado with spicy citrus-mango salad, and Grilled shrimp avocado, Texas sweet grapefruit, pink peppercorn and ginger.
Jeffrey Anderson

Chef / Director Culinary Innovation, Safeway Inc.
VP of Culinary Exploration, Citrine New World Bistro DBA SRG. Inc.
(Appearing in the Outdoor Kitchen)

As Chef Director of Culinary Innovation for Safeway Inc., supporting the grocery channel through new innovative meal solutions, products and concepts; Chef Jeffrey Anderson brings a broad expanse of flavors, ingredients and operational excellence to a front runner in the grocery industry. As VP of Culinary Exploration for Citrine New World Bistro, a fast casual concept, Jeff focuses attention on a more informal dining experience, as well as the operations, facility design and creative development of the concept. Citrine New World Bistro has been recognized in the 2008 Top 100 Movers and Shakers as noted by Fast Casual Magazine.
Nate Appleman

Chef, A16 and SPQR, San Francisco
(Featured at the Tillamook Booth)

A16 and SPQR chef/owner Nate Appleman’s soulful cooking style has garnered local and national praise. As a 2009 James Beard Foundation Award Rising Star Chef winner, Food & Wine 2009 Best New Chef and San Francisco Chronicle Rising Star Chef, his cooking has been recognized by numerous culinary publications. At A16 and SPQR, Appleman creates seasonal menus inspired by local produce, heritage meats, sustainable seafood, and Italian traditions. He credits relationships with local purveyors such as Mariquita Farm in Watsonville, California, for providing him with the ingredients that inspire his gutsy, flavorful menus. These elements are celebrated in his first book, A16 Food + Wine (Ten Speed Press, 2008), which earned two prestigious 2009 IACP Cookbook Awards: Cookbook of the Year and First Book/The Julia Child Award.
Paul Bartolotta

Chef, Bartolotta Ristorante di Mare
(Appearing on the Cooking Stage and in the Outdoor Kitchen)

Paul Bartolotta brings his rustic yet refined approach to Italian cuisine to Wynn Las Vegas as Chef of Bartolotta Ristorante di Mare. Chef Bartolotta is one of just a few chefs outside of Italy who is recognized as an “authentic ambassador” of Italian cuisine, and in 1997 he earned the prestigious Insegna del Ristorante Italiano del Mondo. Previously Bartolotta was Chef and Managing Partner at Chicago’s Spiaggia, which earned every major national fine dining award including four-star ratings from both the Chicago Tribune and Chicago Magazine. This was the first time an Italian chef was awarded four stars in any major U.S. market. In 1994, Bartolotta became the first Italian chef to win the coveted James Beard award for “Best Chef, Midwest.”

Download and Print Paul Bartolotta's Recipes for Pesce alla Palermitana (Oven-baked whole fish "Palermo style"), Pesce al forno, salsa di pomini crudi (Dry-roasted Mediterranean fish, marinated pomini tomato sauce), and Pesce al forno in crosta di sale profumato, salsa agli agrumi Siciliani (Mediterranean fish baked in aromatic sea salt crust with Sicilian citrus sauce)
Bill Corbett

Executive Pastry Chef, MICHAEL MINA

Bill Corbett has the challenge of continuing Michael Mina’s unique concept of trios into the dessert course. He works with chocolate, tropical fruits, artisan cheeses and common breakfast ingredients to create the four distinct trios. The Breakfast Trio consists of yogurt mousse alongside lemon cake with poppy seed granola; cereal ice cream with cornflakes and huckleberries; and French toast, maple custard and a Yali Pear. Corbett puts a similar twist on familiar favorites like the Root Beer Float, and Peanut Butter and Banana Sandwich. After tasting the Breakfast dessert, San Francisco Chronicle’s food critic Michael Bauer wrote, “Desserts have a sense of humor and end the meal on the light note. It’s a truly satisfying ending.”

Download and Print Bill Corbett's Recipes for Pistachio long pepper streusel, Milk chocolate panna cotta, cherry poaching liquid, and Cherry port sauce.
Burak Epir

Chef/Owner, Pilita Grill

Pilita Grill in San Carlos, CA is a restaurant that features dishes that capture the freshness and vibrancy of Turkish cuisine, where vegetables, whole grains, and yogurt are the stars and meats serve as condiments. Prior to opening his restaurant in late 2007, Chef Epir was a chef at Stanford University, where he was named Chef of the Year for his culinary excellence in preparing and presenting exceptional meals for special events on campus. Chef Epir travels extensively through Turkey, rediscovering the rich food culture of his native land and developing new menu concepts for his restaurant.

Download and Print Burak Epir's Recipes for Kilis kebab, and Summer piyaz (mung bean salad)
Jamie Lauren

Executive Chef, Absinthe

Assuming the Executive Chef position at Absinthe in July 2007 was a natural progression in Jamie Lauren’s culinary career. Best described as American-influenced French and Northern Italian, Absinthe’s menu echoes Lauren’s commitment to organic, locally grown, seasonal ingredients. Her menu highlights unique dishes that are elevated by her unique background and grounded in her dedication to making each dish memorable. Lauren has received both local and national praise for elevating the cuisine at Absinthe including being named as Restaurant Hospitality’s “Rising Star Chef 2008” and selected as the sole Bay Area "Cheftestant" on season 5 of Bravo's award-winning show "Top Chef" which aired in 2009.

Download and Print Jamie Lauren's recipe for Pan-roasted trout (with yellow corn sauce, fava beans, green garlic, fingerling potato confit, and smoked pepper oil)
Glenn Lyman

Chef/owner of Home Plate, Official Chef to Lynx Professional Grills
(Appearing in the Outdoor Kitchen)

Celebrity Chef to the NBA's elite, Glenn Lyman gained his notoriety as Personal Chef to LeBron James of the NBA Cleveland Cavaliers. He is native to Cleveland, Ohio on the shores of Lake Erie, a self taught cook and an expert in the world of grilling and barbecue. He is owner of www.Gcooks.com , offering culinary information and inspiration. Glenn has quickly become the go-to-guy for members of the NBA and NFL to provide valuable input, menu planning, consultation and Personal Chef Service.

Glenn has been named the official Chef to Lynx Professional Grills. He is passionate about using the freshest, local ingredients and loves to entertain in the outdoor kitchen. He also supports the mission of Family Dinner; ultimate quality time for families of all sizes.
Aaron McCargo Jr.

Food Network Show: Big Daddy’s House, The Next Food Network Star (Season Four)

Aaron McCargo, Jr. competed on and won season four 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 premiered August 3, 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.

Download and Print Aaron McCargo's recipe for Savory taco chicken pizza with guacamole and lime-chipotle salsa
Robin Miller

Cookbook Author, Host of Quick Fix Meals on Food Network

Robin has been a food writer and nutritionist since 1990 and is the author of the bestselling cookbook “Quick Fix Meals”. Robin has been a guest on hundreds of local and national television and radio programs, and her popular show, Quick Fix Meals with Robin Miller currently airs on Food Network. She has written eight books with the ninth about the be published this June: Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Home-Cooked Weeknight Dinners on the Table (Potter, 2009) She also provides recipes to the American Heart Association, The American Institute for Cancer Research, and Weight Watchers.

Download and Print Robin Miller's Recipes for Roasted chipotle-honey mustard chicken, and Nutty Asian chicken over noodles.
Carol Ritchie

Chef/owner of Cookin’ with Carol, recipe developer for Francisco Bread
(Appearing on the Cooking Stage and in the Outdoor Kitchen)

Carol has been a Traveling Cooking Instructor for 20 years and Host of cable TV cooking show Cookin’ with Carol―a 2001 James Beard Award Nominee for “Best Local Television Cooking Show.” Carol is also a recipe developer, culinary consultant, and spokesperson, appearing on national television including CBS Chef on a Shoestring, PBS Healthweek, QVC Shopping Network, and Cooking Live! (Food Network). Carol is one of the recipe developers and volunteer spokesperson for the American Heart Association cookbooks. She specializes in classic technique, strategies for the quick-cook, Australian cuisine, and heart-healthy fundamentals.

Download and Print Carol Ritchie's recipe for Asian-stylechar siuBBQ sandwich (with rainbow slaw)
Sara Snow

Green Living Expert & Host

Sara Snow is the bright and vibrant face of Discovery Health’s green-living primetime series Get Fresh with Sara Snow, and Discovery Home’s Living Fresh. As a green lifestyle expert, Snow has been able to share her knowledge through helpful tips, six nights a week, to over 68 million homes nationwide. She has been called “first generation organic,” and “green living’s real deal” and it’s easy to see why. Recently, Snow signed on to serve as an environmental expert for Discovery Network’s new 24/7 eco-lifestyle channel, Planet Green.

Download and Print Sara Snow's Recipes for Birdseed bars, and Energy-sustaining breakfast bars
Cal Stamenov

Executive Chef, Marinus Restaurant, Bernardus Lodge

Cal Stamenov’s philosophy and style of cooking, is built on three central pillars: the relationship between food and terroir, the superiority of handcrafted, artisanal products over mass-produced, and the common sense of glorifying food when its flavor is at its peak. Cal’s stellar credits include working with Alain Ducasse of the three-star Michelin restaurant, Louis XV at the Hotel de Paris, Monaco; Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masa’s Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant.

Download and Print Cal Stamenov's recipe for Alaskan halibut with herb crust (with English peas and tangy lemon onion sauce)
Cindy Pawlcyn

Owner and Executive Chef, Mustards

Cindy Pawlcyn has lived and worked in the Napa Valley for over twenty years. Mustards Grill, the restaurant that Cindy opened in1983 is said to have “changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." Cindy has been involved in the creation of over a dozen new restaurants including Rio Grill, Fog City Diner, Bix, Roti, and the Buckeye Roadhouse. She has been twice nominated for the James Beard Foundation award for Best Chef in California, is the recipient of the Robert Mondavi Award for Culinary Excellence, and Fine Beverage and Food Federation's Career Achievement Award.

Download and Print Cindy Pawlcyn's Recipes for Chile-garlic peanuts, and Avocado-papaya salad
Joanne Weir

Cookbook Author, Teacher, Chef and Television Host

Joanne Weir is a James Beard Award-winning cookbook author, cooking teacher, chef and host of the popular television cooking series "Joanne Weir's Cooking Class” on PBS. She has written 20 cookbooks, including most recently the companion cookbook to her “Cooking Class” series, Wine Country Cooking (Ten Speed Press 2008), and a connoisseur’s handbook titled Tequila: A Guide to Types, Flights, Cocktails and Bites (Ten Speed Press 2009). A fourth-generation professional cook, Joanne spent five years cooking with Alice Waters at Chez Panisse in Berkeley after receiving her Master Chef Diploma. Her ultimate calling has been teaching, and she travels and teaches cooking classes throughout the world.

Download and Print Joanne Weir's Recipes for Chorizo handpies, and Grilled corn and arugula salad (with smoky tomato vinaigrette)
Victor Scargle

Executive Chef, Go Fish

Just one look at 32-year-old Go Fish chef Victor Scargle tells you he’s cooking for the health of it. California born and bred, Victor Scargle took to the stoves and garden of this West Coast fish grill and sushi bar having met in founder Cindy Pawlcyn a true kindred spirit. At Go Fish his aim is to have something for everyone day and night. French technique defines Victor’s Go Fish style. The simplicity of a few bright flavors and a clean presentation are hallmarks of his cooking. Fresh local produce, fish and meat shape the heart of his menu at Go Fish where he has already introduced Red Wattle Port, Watson Farm Lamb and Reichert Farm Duck.

Download and Print Victor Scargle's recipe forSauteed day-boat scallops (with citrus jus-fennel katafi)