Tag Archives: Daniel Boulud

Show 618, March 1, 2025: Team USA 2025 with Head Chef Stefani De Palma

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Chef Stefani De Palma

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d’Or in Lyon, France, the world’s most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.”

“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.

“Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC: “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac. “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea.”

“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma.

“Team USA is supported by Ment’or, the nonprofit foundation founded by Chefs Daniel Boulud and Thomas Keller. A team of advisors has also provided culinary guidance for Team USA throughout their journey to the finals in France: Chefs Grant Achatz, Erik Anderson, Dave Beran, William Bradley, Kyle Connaughton, Evan Funke, Timothy Hollingsworth, Devin Knell, Brian Lockwood, Mathew Peters and Robert Sulatycky.”

Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon and the last year of intensive training.

Show 615, February 8, 2025: Chefs Love L.A. Benefit with Tiffany Stith of Lawry’s Restaurants

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Tiffany Stith of Lawry's Restaurants

“On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening for World Central Kitchen and Restaurants Care showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.”

The evening’s stellar chefs’ brigade includes culinary all-stars Daniel Boulud, William Bradley (Addison,) Jonathan Waxman, Curtis Stone and Sherry Yard. High profile local chefs of note in the kitchen are Suzanne Goin, Josiah Citrin, Katianna and John Hong, Jonathan Club’s Andreas Roller and Michael Cimarusti. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored.

The evening is already totally sold out with a long waiting list. (Donations are still most welcome.)

Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

Show 588, August 3, 2024: Chef / Restaurateur Nina Compton, Compere Lapin and Bywater American Bistro, New Orleans

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Nina Compton of Bywater American Bistro

“St. Lucia native Nina Compton fell in love with New Orleans while filming Bravo’s Top Chef Season 11: New Orleans (she grabbed the runner-up spot and was voted fan favorite). In 2015, she returned to the city to open Compère Lapin at the Old No. 77 Hotel & Chandlery. Since then, the requests for reservations have been non-stop along with the deserved acclaim. The success of Compere Lapin lead Compton to open a second restaurant, Bywater American Bistro, in the spring of 2018.”

“Trained in the French tradition at the Culinary Institute of America, Nina mixes the rich culinary traditions of New Orleans with those of her Caribbean roots. She was named one of Food & Wine magazine’s “Best New Chefs 2017.” Along with receiving a rave review from The New York Times, Compère Lapin was named “Best New Restaurant” by both New Orleans Magazine and The Times-Picayune. And then in 2018, she took home the prestigious James Beard Foundation Award for “Best Chef: South.”

“Nina began her career at Daniel in New York City, alongside Chef Daniel Boulud. From there, she joined Norman Van Aken in Miami at Norman’s. Next up, was a stint with Philippe Ruiz at Palme d’Or at the historic Biltmore Hotel. Then Nina moved to Casa Casuarina in Miami Beach where she rose to the rank of executive chef. Before settling in New Orleans, she was chef de cuisine at the Italian restaurant Scarpetta at Fontainebleau Miami Beach. There the “Gnocchi Queen” worked with celebrity chef and restaurateur Scott Conant.

Chef Nina was one of the distinguished Host Chefs (and Judge) for the recent Bocuse d’Or Americas competition in New Orleans.

Chef Nina will be one of the high-profile chefs with a tasting station at L.A. Loves Alex’s Lemonade benefit on Saturday, October 5th at the Royce Quad at UCLA.

Chef Nina Compton takes a break from her busy kitchens to join us.

Show 584, June 29, 2024: Chef / Proprietor Julien Asseo of Les Petites Canailles, Paso Robles

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Julien Asseo of Les Petites Canailles

The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles “is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere.”

The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter…

“Chef Julian Asseo was born in Libourne, a small town in the southwest of France. He grew up in the vineyard of his parents until he was 10 years old before moving to Paso Robles, with his family. His father became one of the greatest pioneers of winemaking in the area, with his winery L’Aventure. At 16 he decided to move back to France to follow his culinary school education at the Lycee Hotelier de Gascogne near Bordeaux. After finishing culinary school he moved to Paris to work at La Fontaine de Mars as a commis, then chef de partie.”

“Courtney Asseo was born and raised in the foothills of North Carolina. Her family owns Mays Meat Processing in Taylorsville, NC. It’s one of the last, family- owned slaughterhouses and butcher shops in the southeast. In her younger days, she wanted to be an actress. She studied film acting at the New York Film Academy in NYC, and later graduated from UNLV in Theatre Studies. Being in that industry wasn’t easy, and she worked many restaurant and bar jobs. She may not have chosen the hospitality industry in the beginning, but it ended up choosing her, and she wouldn’t have it any other way”.

“After a couple years of working in Paris, Julien decided to move back to California where he was a pastry chef at a restaurant in L.A. This restaurant did not stay open long enough to name it in this biography, but it is where he met the love of his life, a charming Southern girl from North Carolina, named Courtney. She worked as a server at the restaurant with Julien for several months until it closed. He charmed her with his big blue eyes, accent, and many samples of gelato. After it closed, Julien got an offer to work for Rick Moonen in Las Vegas.”

“Julien and Courtney moved to Vegas in 2008 and the rest was history. They both excelled in the hospitality and culinary world. Julien worked for Joel Robuchon for 4 years as a sous chef, until he made his way to Restaurant Guy Savoy at Caesar’s Palace. Courtney worked behind the bar at Todd English and later took over as bar manager of DB Brasserie, by Daniel Boulud. While Julien made his way up to Executive Chef of Guy Savoy, Courtney made 2 babies and a home for them in Las Vegas.”

“Courtney and Julien always loved hosting people at their house for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when.”

“Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.”

Chef Julien Asseo takes a break from his busy kitchen to join us.

Show 539, August 19, 2023: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation

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Thomas Keller and Young Yun of the Ment'or BKB Foundation

“Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

“Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.” The competition is open to the public and tickets are available.

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Show 417, March 20, 2021: Restaurateur & Chef Dave Beran, Pasjoli, Santa Monica

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Chef Dave Beran

“The international dining scene is a vast, ever-shifting landscape, and Today’s Special – 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon) is perfectly positioned to help readers navigate it. Twenty of the globe’s leading chef-curators — 10 men and 10 women — have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.”

An L.A. area featured “Emerging Chef” in Today’s Special is Dave Beran of Pasjoli in Santa Monica and the now departed, Dialogue (up to a 20-course, seasonally changing nightly Tasting Menu) which was highly praised. He was nominated for Today’s Special by New York-based Chef Daniel Boulud (Daniel.)

“Pasjoli is an elevated French bistro from award-winning chef Dave Beran. The restaurant pays homage to French cuisine utilizing the bounty of produce available in Southern California. Rooted in classic French cuisine and inspired by Parisian markets, Pasjoli reflects Beran’s thoughtful cooking style, showcasing his creative touches on bistro fare.”

Prior to moving to California, Beran was the chef de cuisine at Alinea and executive chef at Next in Chicago where he received a James Beard Award for Best Chef Great Lakes and was named one of Food & Wine magazine’s Best New Chefs in 2014.

We’ll meet Chef Dave Beran of Santa Monica’s Pasjoli and the Founder of Dialogue (which introduced Chef Dave to the tastes of Santa Monica diners.)

Show 353, December 28, 2019: Olive Pit Mediterranean Grill with Chef Yianni Koufodontis

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Yianni Koufodontis of the Olive Pit Fresh Mediterranean GrillChef Yianni Koufodontis of the Olive Pit Mediterranean Grill (Brea & Huntington Beach) prepares his dishes with a careful eye on healthy, low fat, low cholesterol and always-natural ingredients.

“For Chef Yianni, cooking is more than an art form; it is a way of life. Eating is the focal point of all Greek family gatherings, and Yianni grew up cooking daily with his mother and grandmother. His talents in the kitchen were unmistakable, even as a young man.”

“Yianni obtained his formal culinary training at the prestigious California Culinary Academy in San Francisco. After graduation he worked under his first culinary mentor, Chef Daniel Boulud, a James Beard Award-winning chef, cookbook author and restaurateur at Restaurant Daniel Manhattan.”

“Just two years later, Yianni was asked to join Chef Wolfgang Puck’s team at Spago in Beverly Hills, where he worked closely with world cuisine chef Lee Hefter, and Wolfgang Puck.”

“In 2005, Yianni was brought in to open Petros Greek Cuisine, where he served as Executive Chef. With much press and praise for Petro’s Greek, and his knowledge and passion for Mediterranean foods rekindled, Yianni decided it was time to open a restaurant of his own.”

“In 2008, together with his partner George Makridis, Yianni opened the first Olive Pit Grill in Brea, California. The restaurant’s success was immediate, and in order to keep up with demand, they opened their second location in Huntington Beach, California two years later.” This year the Brea restaurant moved to a new, expanded space in Downtown Brea on S. Brea Blvd.

“For many generations our family has been dedicated to serving the best Mediterranean cuisine. We serve Greek and Italian classic dishes prepared old-world style… but toss in Chef Yanni’s inspired personal touches, and what you end up with is uniquely Olive Pit Fresh Mediterranean Grill.”

We spirit Chef Yianni out of his busy kitchens for a chat.

Show 211, February 18, 2017: Young Yun, Executive Director, ment’or BKB Foundation

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We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States and also discuss the other programs ment’or sponsors and organizes to encourage young culinary talent and the Team USA competitors of the future.

Congratulations Team USA 2017!

Go Team USA 2019 !

Show 197, November 12, 2016: Chef Vincenzo Loseto, The Nomad, Ment’or BKB Foundation’s 2016 Young Chef Competition Winner

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Vincenso Loseto of Team USA at the BOcuse D'orThe Ment’or BKB Foundation (founded by Daniel Boulud, Thomas Keller and Jerome Bocuse) supports Team USA at the Bocuse d’Or International Culinary Competition and mentors up-and-coming culinary talent in the USA. Earlier this year Chef Vincenzo Loseto of The Nomad in New York won the prestigious honors as the 2016 Young Chef. He’s been on quite a ride since then. We’ll meet him.

Vincenzo’s winning presentation was Veal Tenderloin with Oyster Mushroom and Herb Mousseline. The judges included Daniel Boulud, Thomas Keller, Jerome Bocuse and Team USA 2015 alum, Chef Philip Tessier.

Since then Chef Vincenzo has staged at Noma in Copenhagen, one of the World’s most acclaimed restaurants. He was also just with Team USA in Lyon in advance of the 2017 Bocuse d’Or International Culinary Competition. Currently he’s assisting Team USA 2017 (Chef Mathew Peters and Commis Harrison Turone) in the intense training for the upcoming competition in the USA replica kitchen suite of the Bocuse d’Or in Yountville.

Chef Vincenzo will also preview the Bocuse d’Or 2017 Team USA VIP Experience. There is the extraordinary opportunity for discriminating food tourists to accompany Team USA to the Bocuse d’Or in Lyon with VIP status at every stop. Talk about the ultimate gift for a very special foodie…

Show 179, July 9, 2016: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition

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Cesar GutierrezMent’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.

Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. His assistant was Esther Ha also of Café Boulud. We’ll meet Chef Guitierrez.

The Young Chef competitors prepared one dish that featured one Veal Rack and Veal Sweetbreads and/or Veal Osso provided by Marcho Farms.

Chef Guitierrez will be going to Lyon, France in February of next year to stage with Team USA (Chef Mathew Peters (Per Se, NYC) and Commis Harrison Turone) competing in the Bocuse d’Or international culinary competition.