LET'S TALK

AARON HOSKINS

Chef Aaron Hoskins started his culinary career after relocating to Richmond, Virginia in mid-2008. Soon after began working his way through some of the city’s best restaurants, including Comfort, Secco Wine Bar, and The Rogue Gentlemen. Here, he accumulated numerous local and national mentions and accolades, including a glowing 4/4 star review from the Richmond Times-Dispatch. Known for modern yet simplistic food, Aaron found his way into the growing conversation of Richmond as one of America’s next great food cities. After leaving The Rogue Gentlemen, Aaron moved on to be Chef de Cuisine of 2012 Food & Wine Best New Restaurant, Cure, in Pittsburgh, Pennsylvania. In September 2015, Aaron relocated to New York City to work with Chef Sarah Simmons and City Grit Hospitality Group on Birds & Bubbles in NYC, Rise Gourmet Goods & Bakeshop in Columbia, South Carolina, and future projects in South Carolina and elsewhere.

Pg Breed Information

MULEFOOT

Originating from the U.S., the Mulefoot is a black hog named for its solid hoof, which resembles a mule. Critically rare, this breed has recently won several blind taste tests against eight different heritage breeds. The Mulefoot’s disposition is docile, and their weight gain is between 400-600 pounds before age two. Known for its premium hams, the superior tasting meat is red with freckled marbling.

ABE SCHOENER

SCHOLIUM PROJECT

5 WINEMAKERS

SAV. BLANC

13' Princes in his Cave

5 WINEMAKERS + LEARN MORE +

WINEMAKER BIO

ABE SCHOENER

A note from Abe: I am the winemaker. For a long time, I did everything by myself, but then I realized that I needed the help of brilliant friends to succeed. I still do much alone, especially in the realm furthest from the winery and vineyards.

THE SPOTLIGHT

SAV. BLANC

Savage skin-fermented Sauvignon Blanc from the fragrant, less severe portion of Sonoma Mountain's Farina Vineyard. A deep, smoky wine with tannins that are rich and structured, civil and well-organized.

ABRA BERENS

Stock Cafe

Charity Dinner

CHEFS COURSE

Charity Dinner

Charity Dinner Charity Dinner

ABRIL GALINDO LOPEZ & JAMES FLOWERS

TRIO

Competing

Augustus Ranch

Competing + LEARN MORE +

ABRIL GALINDO LOPEZ & JAMES FLOWERS

Abril Galindo, Executive Sous Chef, and James Flowers, Chef de Cuisine, of TRIO A student of some of Mexico's best kitchens, Galindo brings the flavors of her native Guadalajara to TRIO's menu. Inspired by the sights, smells and tastes of the south, Flowers honed his culinary skill at iconic Austin restaurants such as Asti and Wink.

LARGE BLACK

The Large Black breed is thought to have originated from Chinese breeds brought over to England. It is a critically rare breed known for its taste, pasture foraging skills, and overall hardiness. Large blacks have short black hair, large shoulders, and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers, and excellent bellies produce exceptional bacon and moist meat with co

ADAM BRANZ

Ultreia

Competing Chef

FARMER’S CROSS

Corner Post Meats

Competing Chef + LEARN MORE +

ADAM BRANZ

Branz has worked in three restaurants owned by James Beard Best Chef Southwest Jennifer Jasinski and business partner Beth Gruitch including Chef de Cuisine of Bistro Vendôme. He’s now Executive Chef of Ultreia in Denver’s Historic Union Station featuring the foods of Spain and Portugal.

FARMER’S CROSS

TBA

ADAM DORRIS

Pax Americana

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ADAM HOWARD

Chef

HERITAGE FIRE

Snowmass

Chef Chef

ADAM SOBEL

Michael Mina Group

Chef

PIG

Team

Chef Chef

ADAM VERO

Hearth & Dram

Competing

LAMB

Team

Competing Competing

ADDAM BUZZALINI

Tavolàta Belltown

Competing

LARGE BLACK

Scabland Farms

Competing + LEARN MORE +

ADDAM BUZZALINI

Addam Buzzalini is the chef at Ethan Stowell’s modern Italian restaurants, Tavolàta Belltown and the newly opened Tavolàta Capitol Hill. His cooking style is directed by the season—in the summer he uses a light touch, while in the winter he’s all about braising to bring out hearty, warm flavors.

Pig Breed Information

LARGE BLACK

ADRIANNE CALVO

Chef Adrianne's Vineyard Restaurant and Wine Bar

Chef

GLOBAL BBQ

Char Sui

Chef Chef

ADRIENNE GRENIER

3030 Ocean

Competing Chef

Rosy Tomorrows Farm

Competing Chef + LEARN MORE +

ADRIENNE GRENIER

3030 Ocean Executive Chef and Chopped champion Adrienne Grenier is known for her signature cooking style of inventive farm-to-table fare. At 3030 Ocean, Grenier highlights premium, local and seasonal ingredients with a heavy focus on Florida seafood.

THE FARM COMING SOON

RED WATTLE

Originating from New Caledonia- a French Island in the South Pacific- the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture.

AJ WALKER

Publican Quality Meats

Tapas Bar

TAPAS BAR

w. Wines from Rioja

Tapas Bar Tapas Bar

ALBERT PONZO

The Royal

Chef

GOAT

Team TBA

Chef Chef

ALBERTO FIGUEROA

Viceroy Snowmass

Chef

CHICKEN

Team

Chef Chef

ALEX CHANG

Vagabond

Competing

South Florida Heritage Farm

Competing Competing

ALEX CRABB

Asta

Competing Team

TEAM

PROM KINGS

Competing Team Competing Team

ALEX JACKSON

Sons and Daughters

Chef

CHEFS COURSE

Dinner for Charity

Chef Chef

ALEX LOVICK

Inglenook

Chef

CHICKEN

Team

Chef Chef

ALEX MCCOY

Alfies

Chef

LATE NITE

Asian Speakeasy

Chef Chef

ALEX SÁENZ

Bisq

Competing

FISH

Team

Competing Competing

ALEX SEIDEL

Fruition

Chef

HERITAGE FIRE

Snowmass

Chef Chef

ALFREDO NOGUEIRA

Alfredo Nogueira

Chef

HERITAGE FIRE

Snowmass

Chef + LEARN MORE +

Chef Biography

ALFREDO NOGUEIRA

Born and raised in new orleans, moved to chicago as a refuge of hurricane Katrina. Started making gumbo for friends as a way to cure homesickness for friends and turned it into a full time gig.

Farm Information

HERITAGE FIRE

ALICIA WALTON

The Sea Star

Barkeep

SMOKING GUNS

Spirit Competition

Barkeep Barkeep

ALY LOPEZ

Aly Lopez

Competing Team

TEAM

RAGING FIRES, FEED THEIR FURY

Competing Team Competing Team

AMANDA FAISON

5280

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ANDERSON OSORIO

320 Gastrolounge

CHEF

GLOBAL BBQ

Lechon

CHEF CHEF

ANDRE GOMEZ

Porch Light Latin Kitchen

Competing

DUROC

Riverview Farms

Competing + LEARN MORE +

ANDRE GOMEZ

Born and raised in Puerto Rico, attended College in the US, working in hotels and restaurants and found passion for serving others through food. Working his way up in Delray Beach, Florida moving to Atlanta and cooking at NAVA to being Executive Chef for Kevin Rathbun at his Steakhouse. Opened first restaurant Porch Light Latin Kitchen to critical acclaim in November 2015. Bringing flavors from Latin America to his community in Smyrna, GA. Biggest claim is his wonderful wife and 3 children.

Pig Breed Information

DUROC

The Duroc owes its origins to the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed, while still maintaining a flavor profile of interest. Duroc is high in marbling (small flecks of fat recurring throughout the muscle), making its spareribs and shoulder roasts sweet and juicy.

ANDREA KIRSHTEIN

Empire State South

Chef

CHEFS COURSE

Dinner for Charity

Chef Chef

ANDRES BARRIENTOS

Miami Smokers

Butcher

Circle C Farm

Butcher + LEARN MORE +

ANDRES BARRIENTOS

THE FARM COMING SOON

LARGE BLACK

ANDRES PADILLA

Topolobampo

Competing

MANGALITSA

1936 Meadowbrook Farm

Competing + LEARN MORE +

ANDRES PADILLA

Andres joined Topolobampo as a sous chef in 2008; in 2012, he was named chef de cuisine. In 2014 he became the Culinary Director for all Frontera Restaurants. An alum of Douglas Rodriguez’s DeLaCosta, Padilla owes his addiction to Mexican food to his grandmother. “She always made delicious renditions of what her mother and grandmother made for her,” he says.

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is considered by many to be the Wagyu of pork. The breed is characterized by its coarse, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lardo-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.

ANDREW CURREN

Italic

Tartare Bar

WINE PAIRING

W. Antica Napa Valley

Tartare Bar + LEARN MORE +

TARTARE BAR

ANDREW CURREN

The tour announced the Tartare Bar in 2013. It is a national marketing program to reinforce the importance of celebrating the source of high-quality beef. Cochon555 invites a notable chef in each market to provide their favorite variation on chopping up great beef using the best ingredients. We all love food and wine pairings, and there is nothing better than letting us handle your experience from start to finish.

ANTICA NAPA VALLEY

WINE PAIRING

Over the course of the past few years - we have found some of the greatest wine and tartare pairings. Together with great wines, we have shared the ultimate expression of Napa Valley, as envisioned and crafted by one of the world's oldest and most highly respected wine producers — the Antinori family.

ANDREW GIETZEN

Yusho

Charity Dinner

CHEFS COURSE

Charity Dinner

Charity Dinner Charity Dinner

ANDREW GRUEL

Slapfish

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

ANDREW HELSLEY

Aspen Mountain Dining

Chef

LAMB

Team

Chef Chef

ANDREW VASERFIRER

Revival Market

Butcher

Amelia Farm & Market

Butcher + LEARN MORE +

ANDREW VASERFIRER

RED WATTLE

Originating from New Caledonia, a French Island in the South Pacific, the Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. is extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. Red Wattle pork is lean and juicy with a rich beef-like taste and texture.

ANDREW WHITESIDE

The Georgian

Competing

Scabland Farm

Competing + LEARN MORE +

ANDREW WHITESIDE

Originally from Guelph in southwestern Ontario, Canada, Chef Whiteside takes inspiration in local farm raised product and whole animal cooking. His classic restaurant training has spanned both individual restaurants and hotels from Canada to Bermuda.

LARGE BLACK

ANDY RICKER

Pok Pok

Chef

HERITAGE FIRE

Napa

Chef Chef

ANDY TEIXEIRA

Newport Vineyards

Competing

FISH

Team

Competing Competing

ANGELA HERNANDEZ

Top Knot

Chef

CHEFS COURSE

Dinner for Charity

Chef Chef

ANGIE MAR

THE BEATRICE INN

CHEF

A DESSERT BAR

CHEF CHEF

ANN KIM

Pizzeria Lola

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ANNA & LENORE

Three Babes Bakeshop

Innovate The Perfect Dessert

feat. The Perfect Puree

Innovate The Perfect Dessert Innovate The Perfect Dessert

ANNE MOLLER-RACKE

Donum Estate

5 WINEMAKERS

PINOT NOIR

'13 Russian River

5 WINEMAKERS + LEARN MORE +

WINEMAKER BIO

ANNE MOLLER-RACKE

A native of Oberwesel, Germany, Anne Moller-Racke came to California in 1981 and became vineyard manager for Buena Vista Carneros Winery in 1983. She was named director of vineyard operations in 1988 and was promoted to vice president of vineyard operations in 1997. During that time, Anne worked intensively with some of the industry’s foremost authorities, including Andre Tchelistcheff, Dr. Phil Freese and Dr. Paul Skinner. She helped establish what is now the Carneros Wine Alliance and brought recognition to Carneros as an American Viticultural Area (AVA). Anne was instrumental in developing Buena Vistas Carneros Estate, including today’s Donum Ranch. Today, Anne farms 76 acres of vines at the home ranch in Carneros, the Winside Vineyard, a 16-acre Russian River Valley estate she planted in the mid-1990s, and oversees the vineyard operations at Angel Camp in Anderson Valley. As caretaker of vineyards she has farmed for decades, Anne brings a vast knowledge of the appellations and sites to her role as wine grower for The Donum Estate. As president, Anne’s management style inspires a committed team to work with the utmost pride and care on its ultimate Pinot Noir project.

THE SPOTLIGHT

PINOT NOIR

Our "ultimate pinot noir project" is based on a Burgundian grand cru model, with the goal of producing the finest pinot noir and chardonnay.

ANTHONY CALLEO

Pi Pizza Truck

Late Nite

LATE NITE

Asian Speakeasy

Late Nite Late Nite

ANTHONY DAWODU

CLINK.

Chef

GLOBAL BBQ

tba

Chef Chef

ANTHONY LE PAPE

Ritz-Carlton

Competing

The Florida Fresh Meat Co.

Competing Competing

ANTHONY LOMBARDO

The Hamilton

Competing

BERKABAW

Autumn Olive Farms

Competing Competing

ANTHONY SASSO

Casa Mono

COCHON555 2014

LATE NITE

ASIAN SPEAKEASY

COCHON555 2014 COCHON555 2014

ARIK MARKUS

Fate Brewing

CHEF

FISH

feat. Seattle Fish Co.

CHEF CHEF

ARTIS KALSON

Fairmont Olympic Hotel

Innovate The Perfect Dessert

feat. The Perfect Puree

Innovate The Perfect Dessert Innovate The Perfect Dessert

ASHLEE AUBIN

Salero / Wood

Competing

DUROC

Slagel Family Farm

Competing + LEARN MORE +

ASHLEE AUBIN

Chef Ashlee Aubin is the Executive Chef at Wood Restaurant, which offers modern American cuisine, as well as Salero, which features a subtle and refined take on Spanish flavors. Both restaurants have received wide acclaim and praise for its innovative and thoughtful approach to dining.

DUROC

Originated from the blending of two strains of hogs from New Jersey and New York in 1830. This breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling (small flecks of fat within the muscle) making its spareribs and shoulder roasts sweet & juicy.

ASHLEY AUER

Cooks & Soldiers

Dessert

A DESSERT BAR

feat. Perfect Puree

Dessert Dessert

ASHLEY JENKINS

Viceroy Snowmass

Chef

A DESSERT BAR

feat. The Perfect Purée

Chef Chef

AYESHA CURRY + JEREMY MCMILLAN

International Smoke

Competing

MULEFOOT

Massa Natural Meats

Competing + LEARN MORE +

AYESHA CURRY + JEREMY MCMILLAN

Chef Jeremy McMillan is the Corporate Executive Chef of MINA Group, where he has worked alongside Chef Michael Mina and Ayesha Curry to develop International Smoke’s globally inspired menu.

MULEFOOT

BANFF & LAKE LOUISE TOURISM

Banff Alberta, Canada

Promotion

MAKE THE MOST OF IT!

Promotion + LEARN MORE +

ABOUT BANFF

BANFF & LAKE LOUISE TOURISM

Banff & Lake Louise has a rich heritage as one of the world’s most awe-inspiring mountain destinations. With easy access to pristine wilderness, endless outdoor adventures, and all the amenities you need, in Banff National Park you feel truly immersed in nature.

THINGS TO DO

MAKE THE MOST OF IT!

Banff & Lake Louise has a rich heritage as one of the world’s most awe-inspiring mountain destinations. With easy access to pristine wilderness, endless outdoor adventures, jaw-dropping sights, and a vibrant history and culture, there is a lifetime's worth of things to do in Banff & Lake Louise.

BARRY DAVIS

Yellowbelly Chicken

Chef

HERITAGE FIRE

Snowmass

Chef Chef

BEN HORPEDAHL

Ella Dining Room and Bar

Chef

GOAT

Team

Chef Chef

BEN PFLAUMER

Osteria Morini

Competing

Spring House Farm

Competing + LEARN MORE +

BEN PFLAUMER

Ben Pflaumer is a graduate of the Culinary Institute of America, who upon graduation worked under chef’s Marc Vetri, and Chip Roman in Philadelphia. In October of 2013 he joined Osteria Morini here in D.C. as Sous Chef. Ben is currently Executive Chef of the Altamarea Group’s D.C. outpost.

RED WATTLE / BOAR “TEXAS ROAR”

LARGE BLACK

BEN RUNKLE & LOUIS CIOLA

Salt + Time

Competing Chef

Legend Meats

Competing Chef + LEARN MORE +

BEN RUNKLE & LOUIS CIOLA

Ben started Salt & Time in 2010 and has overseen its growth into a whole animal butcher shop, salumeria & restaurant. Louis became Executive Chef in 2018 after over a decade cooking at his family’s restaurants and notable restaurants in Minneapolis and Austin.

RED WATTLE / BOAR “TEXAS ROAR”

The Red Wattle gets its name from its red color and the fleshy skin that hangs under its jowls. This extremely rare breed adapts to climates well and is an excellent forager. It is prized for its tender meat and splendid hams. The Wild Boar is a small range feral breed, meaning they are isolated foragers. They have a heavy coat and long snout. This breed has a high percentage of healthy monounsaturated fat and makes great charcuterie. The combination of these amazing breeds allows for great intramuscular pork with excellent back fat and rich meaty

BENNETT HOLLBERG

Fox Bros. BBQ

Chef Melvin's Team

TEAM

"Fat-Back Mountain"

Chef Melvin's Team Chef Melvin's Team

BILL MINER

il Porcellino Salumi

CHEF

DUCK

Team

CHEF CHEF

BILLY HARRIS

HANGING WITH HARRIS

FUNDRAISING

FOR CULINARY

MC + LEARN MORE +

Biography

BILLY HARRIS

For the past twenty years, Billy Harris has been wowing audiences throughout the United States and around the world. His razor-sharp timing and brilliant improvisational skills have made him one of the most sought-after MC's in the business. A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to "work a room"!

Fundraising

FUNDRAISING

Billy is a highly sought after auctioneer who lends his comedic style to the auction block. His contagious energy, explosive style and ability to work the crowd, will create an atmosphere that will have the audience laughing while opening their wallets! Billy has raised millions of dollars for Share Our Strength,The New York Food Bank, Alex's Lemonade Stand Foundation, Autism Speaks, The James Beard Foundation and The Mario Batali Foundation to just name a few.

BJ LIEBERMAN

Rose's Luxury

Competing

Patterson Berkshire Farm

Competing + LEARN MORE +

BJ LIEBERMAN

BJ Lieberman brings passion and a serious work ethic to Rose's. He kills it at prep, makes all kinds of cool hats in his free time and most importantly, knows how to “make shit happen". His rugged yet handsome good looks don't hurt either…hands off ladies (AND gentleman), he's spoken for. BJ is originally from Virginia, but spent the last 12 years in Charleston, SC. He most recently worked at Husk restaurant before moving back to D.C.

BERKSHIRE

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas.

BLAIR WILSON

The Social Club in South Beach

CHEF

GLOBAL BBQ

Korean

CHEF CHEF

BLAISE BISBEY

Napa Valley Heritage Catering

Chef

PIG

Team

Chef Chef

BO PORYTKO

Rebel

Host Chef

CHEFS COURSE

Charity Dinner

Host Chef Host Chef

BOBBY MATOS

State of Grace

COMPETING

The Barry Farm

COMPETING + LEARN MORE +

BOBBY MATOS

Bobby Matos helms the kitchen at State of Grace, Ford Fry’s first foray outside of Atlanta. Matos creates classic, American fare inspired by the Texas hill country and Texas Gulf Coast experience. He marries that theme with his masterful technique, simple approach and locally sourced ingredients.

RED WATTLE

BOBBY MOORE

Barking Frog

Competing

FARMER’S CROSS

Pure Country Pork

Competing + LEARN MORE +

BOBBY MOORE

Bobby Moore was named executive chef of the Barking Frog at Willows Lodge in 2005. Known for creating noteworthy Northwest style dishes, Chef Bobby was invited to cook at the James Beard House twice.

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Large White/Landrace Sow and a Berkshire/Duroc Boar. Combining the traits of these breeds creates a richly flavored and balanced pig.

BOBBY PALMQUIST

The Walrus and the Carpenter

Competing

Florek Family Farm

Competing + LEARN MORE +

BOBBY PALMQUIST

Originally from Reno Nevada. I started working for Renee Erickson in Seattle about 10 years ago. After cooking in Seattle for a few years I went to Europe to cook and learn about charcuterie and wine. When I returned I started working for Renee again. I worked my way up in her kitchens from sous chef of The Whale Wins to executive chef of The Walrus and the Carpenter and Bar Melusine, where I am currently.

BERKSHIRE

BOBBY PRADACHITH

Thip Khao

Chef

HERITAGE FIRE

Snowmass

Chef Chef

BRAD FARMERIE

Public / Saxon + Parole

COCHON555 WINNER

LATE NITE

ASIAN SPEAKEASY

COCHON555 WINNER COCHON555 WINNER

BRAD KILGORE

Alter

Charity Dinner

CHEFS COURSE

Charity Dinner

Charity Dinner Charity Dinner

BRADLEY FROELICH

The Lake Louise Ski And Summer Gondola

Seafood

MUSSEL BAR

Sustainable Seafood

Seafood + LEARN MORE +

BRADLEY FROELICH

coming soon...

MUSSEL BAR

BRANDON BIEDERMAN

Steuben's Food Service, Ace Eat Serve

Chef

TEAM

Chef Chef

BRANDON HICKS

ZINO Mediterranean Cuisines

Competing

GOT MILK?

For a Featured Tasting

Competing Competing

BRANDON KIDA

Hinoki & the Bird

Chef

TARTARE BAR

Antica Wines

Chef Chef

BRANDON KORF

Smokestack

Chef

GUINEA HEN

Team

Chef Chef

BRENDAN JOY

STEEL & RYE

Competing

PIG

Team

Competing Competing

BRENDAN MCGILL

Hitchcock

Competing

MANGALITSA

Shadyacre

Competing + LEARN MORE +

BRENDAN MCGILL

Originally from Fairbanks, Alaska, Brendan cooked his way around Seattle before cooking his way across the world. He has been awarded as Food & Wine's People's Best New Chef, a James Beard Best Chef semifinalist, and Eater Seattle's Chef of the Year. Brendan is Chef and Owner of Hitchcock Group, spanning Seattle & Bainbridge Island.

MANGALITSA

Originating from Hungary in the early 1800’s, the Mangalitsa is a very rare breed, and is said to be the Wagyu of pork. The breed is characterized by its course, wooly coat and ability to withstand extreme conditions. Mangalitsa pork is known for its high-quality, lard-type fat, and its high percentage of marbling, which doubles that of average pork. The Mangalitsa yields juicy and flavorful meat.

BRENDAN PELLEY

Doretta Taverna & Raw Bar

CHEF

GLOBAL BBQ

SOUVLAKI

CHEF CHEF

BRIAN BUSKER

Matsuhisa Vail

Chef

HERITAGE FIRE

Snowmass

Chef Chef

BRIAN CASEY

Western Daughters

Chef

HERITAGE FIRE

Snowmass

Chef Chef

BRIAN CLEVENGER

Vendemmia

Competing

FARMER’S CROSS

Pure Country Pork

Competing + LEARN MORE +

BRIAN CLEVENGER

Growing up in the coastal town of Anacortes, Washington, Chef Brian’s appreciation for local seafood and produce came early. This certainly shows in his approach to achieving refined simplicity in both food and service. Brian received an A.A. in Culinary Arts and his Bachelor’s degree in Hospitality management. Prior to opening Vendemmia, he had worked and learned in a Michelin Star restaurant in France, the James Beard Award winning Delfina in San Francisco, and most recently as Chef at two Ethan Stowell Restaurants; Staple & Fancy Mercantile and Tavolata.

Pig Breed Information

FARMER’S CROSS

Specific breeds have unique physical characteristic, dispositions, meat quality and flavor. A Farmer’s Cross is the combining of multiple breeds to achieve a flavor elevated hybrid animal and product. This pig carries traits from that of a Berkshire, Duroc, Landrace, and Large White. Combining the traits of these breeds creates a richly flavored and balanced farmers cross.

BRIAN DOYLE

Council Oak Steaks & Seafood

CHEF

GLOBAL BBQ

Short Ribs

CHEF CHEF

BRIAN FISHER

formerly of Schwa

Chef

LATE NITE

Charity Dinner

Chef Chef

BRIAN MERCURY

Oak + Rowan

Competing

A DESSERT BAR

with

Competing Competing

BRIAN MOSES

Contigo

BBQ Tradition

GLOBAL BBQ

tba

BBQ Tradition BBQ Tradition

BRIAN MULLINS

Ms Cheezious

Competing Team

TEAM

P.I.G (Pork is Good)

Competing Team Competing Team

BRIAN NASAJON

Beaker & Gray

Competing

FKS Farms

Competing + LEARN MORE +

BRIAN NASAJON

coming soon...

THE FARM COMING SOON

LARGE BLACK

BRIAN O’CONNOR

Same Same Noodle Bar

Ramen Chef

RAMEN BAR

w. Sun Noodle

Ramen Chef Ramen Chef

BRIAN REDZIKOWSKI

Kettner Exchange

Competing Chef

Cook Pigs Ranch

Competing Chef + LEARN MORE +

BRIAN REDZIKOWSKI

Brian Redzikowski is Executive Chef at San Diego’s Kettner Exchange, where his menus showcase classic French training, high-quality product and Asian flavors. He’s also a ‘regular’ at national Outstanding in the Field events, the James Beard House, and on Food Network’s “Iron Chef Showdown.”

BERKSHIRE

BRIAN YOUNG

Cultivar Restaurant

Competing

LAMB

Team

Competing Competing

BROCK MACDONALD

Beast + Bounty

Chef

COW

Team

Chef Chef

BROOKE WILLIAMSON

The Tripel

Competing

Rainbow Ranch

Competing + LEARN MORE +

BROOKE WILLIAMSON

Brooke Williamson is the co-owner, along with husband Nick Roberts, of Los Angeles eateries Playa Provisions, The Tripel, Hudson House and culinary boutique Tripli-Kit. Williamson recently placed runner-up on Top Chef Season 10 in Seattle, which catapulted her to Celebrity Chef status. Brooke also starred as a host and mentor on MTV's first foodie series House of Food, she recently won a battle on the popular Esquire series Knife Fight and competed on Bravo's newest series, Top Chef Duels. The Los Angeles native began her professional culinary career at 18 in the pastry department of the famed Argyle Hotel, is the youngest woman to cook in the James Beard House and coined a culinary mastermind by both the Los Angeles Times and Forbes.

RED WATTLE

BROTHER LUCK

Four By Brother Luck

Competing Chef

MANGALITSA

Rocky Mountain Organic Farms

Competing Chef + LEARN MORE +

BROTHER LUCK

With a name like Brother Luck it would be easy to attribute your success to good fortune, but Brother's is a result of hard work, determination, and passion.

MANGALITSA

BRUCE KALMAN

Union

Competing

BERKSHIRE

Peads & Barnetts

Competing + LEARN MORE +

BRUCE KALMAN

Bruce Kalman is no stranger to success. He’s a well-seasoned chef with years of experience under his belt and numerous accolades to boot. Those accolades include a James Beard nomination for Rising Star Chef, a Chopped championship title from the Food Network’s hit show Chopped and a recent win on Esquire Network’s Knife Fight. His talents on and off the camera have helped launch his career, and affirm his commitment to serving handcrafted cuisine that’s soulful and derived from indigenous ingredients. Kalman’s latest starring role at Union showcases his love of Italian cooking and seasonal California ingredients.

Farm Information

BERKSHIRE

BRYAN BUTLER

Salt & Time

Butcher Shop

MANGALITSA / RED WATTLE

Chubby Dog Farm

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BRYAN BUTLER

coming soon...

MANGALITSA / RED WATTLE

Mangalitsa pigs are characterized by their wooly coat and ability to withstand extreme conditions. Their fat distribution is like no other, producing high quality intramuscular marbling, back fat, and leaf lard, perfect for cures. Red Wattle pork is lean and juicy with a rich, beef-like taste and texture. The combination of these amazing breeds allows for a luscious and deliciously moist pork.

BRYAN HUNT

Temple Court

Competing

MULEFOOT

Dogpatch Farm

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BRYAN HUNT

A native of Nashville, Tennessee, Bryan has worked throughout NYC for the past 17yrs at prestigious restaurants Gramercy Tavern, Per Se, Insieme, Riverpark and is currently Executive Chef at Tom Colicchio's restaurant Temple Court located in The Beekman Hotel.

Farm Information

MULEFOOT

BRYCE GILMORE

Barley Swine

Competing

Richardson Farm

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BRYCE GILMORE

Bryce Gilmore's career began to sore when he opened Odd Duck Farm To Trailer in 2009 in his hometown of Austin, TX. Unique at the time, Gilmore’s trailer served items like pork belly sliders, and quail and grits, all sourced from local farms. The trailer eventually closed in 2011 when the lot it sat on was purchased for redevelopment. He then opened his first brick and mortar restaurant, Barley Swine, in 2010; and eventually revived Odd Duck, opening it as a brick and mortar restaurant in 2013 on the exact lot where the trailer once stood. Gilmore and his partners are committed to knowing where each and every ingredient is sourced. His proudest accomplishment is supporting local farms and giving them the opportunity to grow as his business continues to expand. Gilmore and his restaurants have received much acclaim including Food & Wine Magazine Best New Chef 2011, GQ Best New Restaurant 2013 (Barley Swine) and James Beard Foundation Award Nominee for Best Chef Southwest in 2013, 2014, 2015, 2016; and Best New Restaurant (Odd Duck) by Eater National in 2014.

BERKSHIRE

BURTON KOELLIKER

Bonanno Concepts

Competing

DUROC

McDonald Family Farm

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BURTON KOELLIKER

Originally from Cleveland, Burton Koelliker has spent the last 22 years cooking in Colorado. Before accepting a position at Bonanno Concepts, Burton was the Executive Sous at the Capital Grille for six years. After seven years at Osteria Marco, Burton was promoted to Regional Executive Chef overseeing all 9 Bonanno restaurants

DUROC

CALLIE SPEER

Pastry Chef

CHEFS COURSE

Dinner for Charity

Pastry Chef Pastry Chef

CAMERON GRANT

Osteria Langhe

BBQ Tradition

Calçotada

BBQ Tradition BBQ Tradition

CARL DOOLEY

The Table at Season to Taste

POP-UP

TARTARE BAR

feat. Antica Napa Valley

POP-UP POP-UP

CARLOS GAYTAN

Mexique

Competing

Meadowlark Farm

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CARLOS GAYTAN

Chef Carlos’ culinary journey began when he arrived in Chicago in 1991. He began his career at the Sheraton North Shore Hotel quickly earning a position as Chef Garde Manger. In 1996, he began his 7 year employment at the Union League Club under the guidance of Chef Michael Garbin. In April 2004 he was offered the position of Chef de Cuisine at Bistrot Margot where he worked tirelessly. All his hard worked paid off with the opening of Mexique in May 2008 and then HA in Mexico of December 2017.

LARGE BLACK

CARLOS SALGADO

Taco Maria

Competing

Walnut Keep

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CARLOS SALGADO

Carlos Salgado is the chef/owner of Taco María in Costa Mesa, California. Taco María was named #2 on Jonathan Gold's 101 Best Restaurants list in the Los Angeles Times in 2015, as well as Best Restaurant by both the OC Weekly and the Orange County Register. Prior to opening Taco María, Carlos spent a decade in San Francisco and Oakland, learning in many of the Bay Area's best kitchens, including Vernon Morales' Winterland, Daniel Patterson's Coi, and James Syhabout's Commis. He was named a Food & Wine Best New Chef in 2015.

RED WATTLE

CARRIE SUMMER & LISA CARLSON

Chef Shack Ranch

Competing

DUROC

Hidden Stream Farm

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CARRIE SUMMER & LISA CARLSON

New York City trained, innovative #femalechefs of the #North. Foodtrucks & Restaurants.

DUROC

The Duroc breed has long been known for its ability to grow faster on less feed. Duroc is high in marbling making its spareribs and shoulder roasts sweet & juicy. The Yorkshire is a very muscular pig, with with a large frame know for raising large litters in addition to being very sound and durable on pasture. The Yorkshire has a high proportion of lean meat and low backfat. Combining the traits of the two breeds creates a deliciously balanced farmers cross.

CAT SCHIMENTI

Baked By The Ocean

Competing

feat. Perfect Puree

Competing Competing

CESAR ZAPATA

Phuc Yea

Host Chef

LATE NITE

Asian Speakeasy

Host Chef Host Chef

CHAD CLEVENGER

Alma de Cocina

BBQ Tradition

Barbacoa

Mexico

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CHAD CLEVENGER

A graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas, Clevenger achieved 2010 Alumni Wall of Fame status for his culinary accomplishments. His most influential career experience includes his time as executive chef at Coyote Café in Santa Fe, New Mexico, where he was responsible for menu development, purchasing and operating three separate Southwestern restaurants. At Coyote Café, Clevenger spent three years working with acclaimed Chef Mark Miller. During this time, he also had the opportunity to work alongside such famed chefs as Rene Ortiz, Jesse Perez, Rick Bayless and Tim Love.

BBQ Tradition Info

Barbacoa

Believed to have originated in Barbados, derived from “Los Barbadoes”, the bearded fig trees discovered on the island. Natives called their style “barabicu,” which included spiced meats grilled over a “sacred fire pit” filled with fig wood. The style of was eventually taken to Mexico where slow-roasted meats over an open fire were called Barbacoa.

CHALMERS STEWART

Rathbun's Restaurants

Chef Rathbun's Team

TEAM

"Six Degrees of Kevin's Bacon"

Chef Rathbun's Team Chef Rathbun's Team

CHANDLER DIEHL

Piccino

Competing

DUROC

Llano Seco Rancho

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Chef Biography

CHANDLER DIEHL

Chandler, a graduate of CIA Greystone, has the soulfulness of a poet which he pours into the flawless cooking he delivers. He dives deep into the agricultural richness of the Bay Area, and he expresses the complexities of seasonality & farming traditions in vibrant, delicious & original dishes.

Pig Breed Information

DUROC

CHARIS WAHL

Gather Restaurant

Competing

CINTA SENESE

Front Porch Farm

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CHARIS WAHL

Charis Wahl combines modern and old world techniques with global flavors, specializing in nose to tail butchery. Joining Gather in 2009 as opening Sous Chef, currently the Executive Chef, Gather garnered Best New Restaurant Esquire Magazine & Best California Restaurant San Francisco Chronicle

CINTA SENESE

A very rare breed from Tuscany, central Italy. The Cinta Senese, aka the Belted Pig of Siena is noted for the distinguished white band around their completely black body. The species matures very slowly, taking twice as long to reach market weight. The pigs are equipped with the long strong legs, known for durable vitals in harsh conditions, and their amazing foraging instincts.

CHON REYNOSO

City Winery

Innovate The Perfect Dessert

feat. The Perfect Puree

Innovate The Perfect Dessert Innovate The Perfect Dessert

CHRIS CHAPMAN

RN74

TARTARE BAR

w. Creekstone Farms

TARTARE BAR TARTARE BAR

CHRIS DAVIES

Steadfast

BBQ Tradition

GLOBAL BBQ

tba

BBQ Tradition BBQ Tradition

CHRIS LEUNG

Cloud 10 Creamery

Chef's Course

CHEFS COURSE

Charity Dinner

Chef's Course Chef's Course

CHRIS MOSERA

AikoPops

CHEF

A DESSERT BAR

feat. The Perfect Purée

CHEF CHEF

CHRIS PANDEL

Cold Storage

Oyster Bar

OYSTER BAR

w. Rappahannock River Oysters

Oyster Bar Oyster Bar

CHRIS PANDEL

Swift & Sons

Competing

HEREFORD

Catalpa Grove Farm

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CHRIS PANDEL

Born and raised in Chicago, Chris Pandel embodies Midwestern charm. His cooking is rustic, yet refined -- rooted in classic French technique and featuring predominantly local, Midwestern ingredients. Pandel is currently the executive chef at West Loop steakhouse, Swift & Sons.

HEREFORD

Originating from the U.S. during the 1920’s, the Hereford is a rare, but well-known breed. Resembling Hereford cows, these hogs have a distinguished reddish-brown coat and white face. The Hereford is known for its calm disposition and ability to thrive on pastures. It is a slower-growing breed, yielding rich colored, marbled meat.

CHRIS PARSONS

Steel & Rye

Competing Team

TEAM

PROM KINGS

Competing Team Competing Team

CHRIS SZYJKA

Chef's Club by Food & Wine

Competing

GLOUCESTER OLD SPOT

Heritage Foods USA

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CHRIS SZYJKA

A farmboy from northern Illinois Chris's experience started with Chicago's Charlie Trotter at 18 and is now the Executive Sous for Chefs Club USA. Working along side long time Alain Ducasse protege, Didier Elena and the chefs club team to create a collaboration with 25 renowned chefs from around the globe.