Show 186, August 27, 2016: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo

Western Foodservice ExpoThe largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. There will be over 8,000 attendees and 500 exhibitors. It’s for the trade, only.

It’s 3-days of menu trends, state of the art design and décor, and the best in business education.

Thomas Keller of the Thomas Keller Restaurant Group is receiving The Torch Award as part of the gathering.

Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Show 151, December 19, 2015: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director

Philip TessierAfter more than a decade in the kitchens of the Thomas Keller Restaurant Group, Chef Philip Tessier led Team USA to a historic second-place finish at the Bocuse d’Or in the 2015 competition. The Bocuse d’Or is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in a marathon five and a half hour cooking challenge.

Chef Tessier will be the Head Coach for Team USA in 2017. Over the last several months Tessier has traveled around the country mentoring the four teams competing to represent the United States as Team USA 2017 in Lyon at the Bocuse d’Or.

Chef Tessier was also part of the distinguished judging panel of chefs on December 17th at the Venetian in Las Vegas to select Team USA 2017.

Show 1055, January 10, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A Federal judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update with Chef Kris Morningstar of Terrine in Los Angeles…On Monday, Jan. 12th he served a special multi-course “Welcome Back” foie gras menu starting with a foie gras terrine.

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space. Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the late 1930s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

January 10: Kris Morningstar on the return of Foie Gras, Shake Shack, French Laundry, Redbird, The Kitchen Decoded, Electric City Butcher

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update…

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knowl Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

The Las Vegas Shack features an expansive outdoor patio prominently overlooking The Strip. Capturing the essence and origins of Shake Shack, which was born in New York City’s Madison Square Park in 2004, the restaurant will also neighbor a future park environment developed by MGM Resorts International. The Park, the first of its kind on the Las Vegas Strip, will feature dining pavilions and performance spaces complemented by areas for quiet relaxation.

In addition to all the Shack favorites, the Las Vegas menu celebrates the glitz and over-the-top energy of the city with exclusive menu items. The Las Vegas Shack’s location-specific frozen custard concretes include: All Shook Up (vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar) and Jackpot (vanilla frozen custard, Belgian waffles, strawberry puree, marshmallow sauce and rainbow sprinkles.)

Philip Tessier and Skylar StoverChef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour cooking challenge in front of thousands of cheering fans.

Leading the rigorous training program – which requires the level of dedication seen in professional athletes – is Team USA Head Coach (and former Bocuse d’Or competitor) Chef Gavin Kaysen (ex-Café Boulud, New York.) Alongside Kaysen will be Coaches Chef Grant Achatz (Alienea and Next, Chicago, IL), Chef Gabriel Kreuther (formerly of The Modern, New York, NY), and Chef Richard Rosendale (formerly of The Greenbrier, White Sulphur Springs, WV and the 2013 Bocuse d’Or competitor for the USA), as well as The Foundation’s (ment’or BKB Foundation) Board of Directors, Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Team USA 2015 joins us on the road to Lyon.

Skyler Stover and Philip Tessier oif Bocuse  D'Or Team USAThe ment’or BKB Foundation’s Board of Directors and Management selected Tessier and Stover to compete based on their dedication to the craft, experience working in precise and innovative kitchens, technical expertise, and their steadfast desire to place USA on the podium in 2015.

“I’ve followed the Bocuse d’Or closely for years, and was inspired to apply after my trip to watch the competition in Lyon in January of 2013,” says Tessier. “It was there I realized that the Bocuse d’Or is not an individual competition – it is in the strength of the team that success and victory lie. It’s not just about preparing the dishes; it’s about impacting the perception of American chefs and our country on the worldwide stage. I want to unite the US in that common goal.”

Tessier currently sereves as Executive Sous Chef at The French Laundry. Stover is currently the Chef de Partie at The French Laundry.

Neal and Amy Knoll FraserChef Neal Fraser (bld and Fritzi Dog at the Original Farmers Market) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events and performing arts space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) The space has been artfully restored and renovated keeping as many of the distinctive historical elements intact as possible.

The main dining room is actually a cleverly designed atrium space that has been weatherized for all-season indoor dining. The appealing long bar is actually two-sided. One side faces the dining area and the other side (with a marble bar) fronts the entrance reception area and lounge. It’s dinner only for the moment with lunch and brunch to follow soon.

The entrance (and valet parking drop) is located on the Second St. side of the building.

Amy Knoll Fraser is our guest.

Logan LevantFirst-time cookbook authors and cookware experts Logan Levant (ex-Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours.

The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. The key lies in breaking down the best tools for each task.

Chapters are organized by gadget, and each tool is paired accordingly with instructions and an arsenal of time-tested recipes. Featured equipment ranges from high end tools like the KitchenAid stand mixer to low-tech gadgets like the Microplane and cookie sheets.

Logan Levant, owner of Los Angeles’ famous Buttercake Bakery (now departed) for ten years, spent countless hours showing friends how to use the kitchen tools they received as gifts. With a self-taught passion for cooking and baking, Levant’s tasty recipes made Buttercake the go-to bakery on Los Angeles’ Westside for a decade.

Co-author Logan Levant is our helpful guide.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market. Puglisi is a nose-to-tail chef. One special course will be braised lamb tongues.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Show 40, September 14, 2013: Lena Kwak, Research and Development Chef, Thomas Keller Restaurant Group

Lena KwakChef Lena Kwak is the highly acclaimed research and development chef for The French Laundry and The Thomas Keller Restaurant Group based in Yountville, CA. She created the position.

With the backing of Keller she developed Cup4Cup, a healthy wheat flour-substitute which has gone national over the last two years. It’s carried in Williams-Sonoma stores and also available at the Bouchon Bakeries in Yountville, Beverly Hills, Las Vegas and New York.

Last year Kwak was named as one of Forbes Magazine’s “Top 30 Under 30” for her work with Cup4Cup.

In addition to bread mixes the proprietary line also includes a brownie mix, pizza dough, and pancake/waffle mix.

When Cup4Cup is used as a flour substitute in frying it typically bests regular flour in blind taste tests!

September 14: Azunia Tequila, Vegas Food Trucks, Elizabeth Huettinger, Lena Kwak, Amar Santana, Eric Klein, Michael Passmore

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jim Riley, founder of Azunia Tequila
Segment Three: Brock Radke, Food and Web Editor, Las Vegas Weekly
Segment Four: Elizabeth Huettinger, Wine Director, Addison Del Mar
Segment Five: Lena Kwak, Research and Development Chef, Thomas Keller Restaurant Group
Segment Six: Amar Santana, Executive Chef / Owner, Broadway by Amar Santana
Segment Seven: Eric Klein, Executive Chef & Partner, Spago Las Vegas
Segment Eight: Michael Passmore, Passmore Ranch, Sustainable Aqua Farming

Host Jet Tila and Producer Andy Harris preview the show.

Thai 2013 Food FestivalMark Sunday afternoon, September 29th on your calendar. Our very own Jet Tila is hosting the Thai 2013 Food Festival at Paramount Pictures Studios in the heart of Hollywood. It starts at 3:00 p.m.

Celebrity chefs from around the country and outstanding local Thai chefs will be there presenting their signature dishes for the guests to sample and enjoy. Entertainment will include music, Thai dancers and fruit carving.

VIP and Regular Tickets are now on sale!

Azunia TequilaJim Riley, the founder of Azunia Tequila joins us. In his spare time Jim is a professional off-road racer of some note.

This is a case study of how a boutique tequila company grows a brand in an environment dominated by cash-rich giants. Riley has built his brand with clever grass-roots marketing and being seen in the right places.

Azunia Tequila is organic and 100 per cent Weber Blue Agave. It is available in the styles of Platinum Blanco (great for cocktails,) Reposado, and Anejo.

Brock Radke of Las Vegas WeeklyOur man in Las Vegas, Brock Radke, is back with us. Brock is the respected Web and Food Editor for The Las Vegas Weekly.

Last month Brock had a great piece in The Weekly entitled. “Where are they now? Checking up on the first wave of Vegas food truckers.”

Fukuburger has probably been the most successful and is still on the streets. A brick and mortar location for Las Vegas is in the plans. Sloppi Jo’s was a big success with the food critics but, ultimately, not a viable business model. Proprietress Jolene Mannina has parlayed this into other food projects for herself. In fact she’s the head of Culinary Arts for the upcoming “Life is Beautiful” Festival in Downtown Las Vegas. The originator of Slidin’ Thru has moved on but the truck still does events and catering and there is a bricks and mortar drive-through.

Brock also talked about the just launched Heritage Steak at The Mirage on The Strip. The proprietor is Tom Colicchio of Bravo’s “Top Chef” fame and a James Beard Award recipient.

Elizabeth Huettinger of the Addison in Del MarSommelier Elizabeth Huettinger is the new Wine Director at Addison restaurant and The Grand Del Mar Resort in Del Mar. She was previously part of the wine team at Spago Beverly Hills.

Elizabeth just took the incredibly difficult “Advanced” certification test from the Court of Master Sommeliers. She shares that humbling experience with us.

Earlier in the Summer the Grand hosted a special screening of the documentary, “SOMM”. It’s the first effort by filmmaker Jason Wise.
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“SOMM” tells the fascinating story of four sommeliers attempting to pass the rigorous and prestigious Master Sommelier exam. This test has one of the lowest pass rates imaginable. Elizabeth’s head sommelier at Spago (her previous post) is a Master Sommelier. She talks about hosting the screening (there was wine and abundant food stations) and her reaction to the highly acclaimed documentary.

Lena KwakChef Lena Kwak is the highly acclaimed research development chef for The French Laundry and The Thomas Keller Restaurant Group in Yountville, CA. She created the position.

With the backing of Keller she developed Cup4Cup, a healthy wheat flour-substitute which has gone national over the last two years. It’s carried in Williams-Sonoma stores and also available at the Bouchon Bakeries in Yountville, Beverly Hills, Las Vegas, and New York.

Last year Kwak was named as one of Forbes Magazine’s “Top 30 Under 30” for her work with Cup4Cup.

In addition to bread mixes the proprietary line also includes a brownie mix, pizza dough, and pancake/waffle mix.

Amar SantanaChef Amar Santana is very familiar to Orange County foodies. His mentor, Chef Charlie Palmer (Aureole,) brought him out here from Manhattan in 2008 to open Charlie Palmer’s at Bloomingdales at South Coast Plaza in Costa Mesa. Talk about a plum assignment for a young chef…

With the backing of one of his very loyal guests he later departed to open a venture of his own, Broadway by Amar Santana in Laguna Beach. Since opening in 2011 it’s been a hit with both the food critics and guests. The bar has also created its own loyal following for unusual libations and a welcoming atmosphere. Their superior Moscow Mule (not listed on the bar menu) is a thoughtful homage to the original version created in the late 30s in Hollywood and now using all fresh ingredients and from scratch ginger beer.

Eric KleinIn 2007 Executive Chef Eric Klein (now a partner) was handed the keys to Spago Las Vegas by Wolfgang Puck and charged with freshening up the concept. This was quite a formidable assignment given that Spago is Wolfgang Puck’s flagship restaurant in Las Vegas! They celebrated their 20th Anniversary last year.

The restaurant is a busy café (with exhibition pizza oven) in the front and an elegant fine-dining restaurant in the back. The front patio opens onto the busy main Forum Shops walkway.

As with the Beverly Hills original Spago Las Vegas attracts the celebrity clientele in addition to sophisticated foodies. Chef Eric is the visible personality of the establishment.

Chef Eric’s first assignment in Las Vegas (after relocating from Beverly Hills) was SW Steakhouse at Wynn Las Vegas.

Michael Passmore of Passmore RanchMichael Passmore is an elite class freshwater fish farmer in the Sacramento area. His Passmore Ranch is sustainable aqua farming and his clientele are discriminating celebrity chefs all across the country who he, unusually, supplies directly.

They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly established them as premium purveyors for top restaurants and Michelin-starred chefs around the country.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized domestic caviar.

Today Passmore Ranch is 86 acres and they raise fish in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. The ranch has a variety of open lakes and massive tanks used to increase the variety of sustainable fish they grow.

In the works is a plan to begin a thoughtful rollout of limited direct sales to serious home cooks. The info will be posted on their website.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jim Riley, founder of Azunia Tequila
Segment Three: Brock Radke, Food and Web Editor, Las Vegas Weekly
Segment Four: Elizabeth Huettinger, Wine Director, Addison Del Mar
Segment Five: Lena Kwak, Research and Development Chef, Thomas Keller Restaurant Group
Segment Six: Amar Santana, Executive Chef / Owner, Broadway by Amar Santana
Segment Seven: Eric Klein, Executive Chef & Partner, Spago Las Vegas
Segment Eight: Michael Passmore, Passmore Ranch, Sustainable Aqua Farming

Show 8, December 8, 2012: Thomas Keller of The Thomas Keller Restaurant Group

Chef Thomas Keller of Bouchon, per se and French LaundryChef Keller is just completing an ambitious national book tour in support of Bouchon Bakery (written with his executive pastry chef, Sebastien Rouxel.) Thomas Keller was gracious enough to spend a few minutes with us to discuss the extraordinary new cookbook (his 5th,) The French Laundry in Yountville where it all started, and the Bocuse d’Or International Culinary Competition held every other year in Lyon, France. Thomas is currently President of Bocuse d’Or USA and is committed (long-term) to bettering the competitive standing of Team USA in this prestigious competition. The US competitor for the Bocuse d’Or 2013 is Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, West Virginia.