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Our Professional Competitors |
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Melissa Mayer: Executive Chef + Explorer Executive Chef, The Guild Restaurant + Lounge, San Diego "Eating is a social event. Whether you are sharing food with one friend or many, it is a mingling of ideas, flavors and experiences. Melissa's philosophy about food starts by recognizing it as a historically valued and traded commodity - one that has had an eternity of social impacts. She treats each ingredient with integrity and focuses on using sustainable, natural and organic ingredients to provide guests with food that has been cultivated with great care from its beginning to when it reaches the table. Melissa believes great cuisine is a combination of rich culture, quality ingredients and attentive aesthetics. Flavor should captivate the senses, excite the palate, and stimulate a range of responses with each and every bite. She continues her education by attending conferences and classes at the Culinary Institute of America as well as traveling to cultural and culinary destinations all over the map. She is also co-authoring two books about food, travel, art and their eternal coexistence. |
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Our other confirmed Professional Competitors: Keoni Simmons, Sous Chef at Gordon Biersch, Mission Valley http://www.gordonbiersch.com/restaurants/ Barry Holloway, Executive Sous Chef, Handlery Hotel http://www.handlery.com/sd/club/ |
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Carolyn Swanson, Executive Chef, AA&E retreat center http://www.aaeretreat.com/Index.htm CHEF CAROLYN CATERING Just a Foodie! I have been cooking professionally for over 10 years. My experience started with being a Personal Chef in Rancho Santa Fe, then two Hyatt's in San Francisco. The Hyatt Regency and The Park Hyatt. I then returned to San Diego and secured my first Executive Chef position at an upscale rehab center in North San Diego County. Now, Chef Carolyn creates, Chef Carolyn Catering serving all in San Diego County. |