Meet All the Chefs

Neal Fraser (CA)

Chef Neal Fraser is chef/owner of BLD, Los Angeles’ beloved 3 meal a day restaurant; Fritzi Dog, a gourmet hot dog stand in the original Farmers Market at Third and Fairfax; and Vibiana, the historic cathedral turned event venue in downtown Los Angeles. ICDC, his latest concept, to sell ice cream, doughnuts and coffee is slated to open in June of 2013 followed by Redbird, the highly anticipated follow up to Grace, in the fall.
Gerry Kent (CA)

Chef Gerry Kent has worked in many of Orange County’s most prestigious restaurants; winning many coveted awards along the way. Today, Gerry owns and operates his successful catering business, The Forge, in Temecula, California.
Lisa Schroeder (OR)

Chef Lisa Schroeder is the executive chef and owner of the two acclaimed Portland restaurants, Mother’s Bistro & Bar and Mama Mia Trattoria. She celebrates “mother food” through a menu of slow-cooked dishes made with love and inspired by the cuisine found in homes around the world, made by mothers.
Carol Wallack (IL)

Chef Carol Wallack crafted sola in Chicago to be the type of restaurant in which she would want to dine – a restaurant featuring her favorite foods and flavors in a classic and contemporary setting. With seafood flown in from Hawaii, where she lives part-time, and produce from local farmers, Wallack’s goal is to serve her guests fresh and healthy ingredients.
Rob Wilson (CA)

As Executive Chef of AAA Five Diamond Ritz-Carlton, Laguna Niguel, Rob Wilson orders local produce such as Fresh California Avocados.
Mary Sue and Susan (CA, NV)

This busy duo opened acclaimed restaurants from Pasadena to Las Vegas, entered your kitchen through hundreds of TV and radio cooking programs, and completed five cookbooks.
Bob Waggoner (TN)

Native Californian Bob Waggoner received his formal training at Trumps in L.A. and in several Michelin-rated restaurants in France. This award-winning chef is noted for combining unusual ingredients in exciting new ways, as in this featured recipe.
Kent Rathbun (TX)

Chef Kent Rathbun has built a reputation as one of Texas' leading chefs with his award-wining Abacus and Jasper's restaurants, which are located throughout the state. Inspired by his vast culinary influences and experiences, Rathbun has created a signature style of contemporary global cuisine, which is showcased at his many restaurants.
Victor Scargle (CA)

Victor Scargle is executive chef of Lucy Restaurant & Bar at Bardessono, a LEED-certified luxury resort in Yountville, Calif. Chef Scargle gets his culinary inspiration through his close relationship with purveyors and by spending time in the property’s onsite garden. His culinary style is founded on clean, simple, and bright flavors, and he’s looking forward to using Fresh California Avocado in season.
Chris Nason (GA)

A native of Pennsylvania and now living in Savannah Georgia, Chris owns and operates Sapphire Grill in the historic district. Chris cooks up "nouveau Southern" cooking which has captured the attention of many restaurant critics.
Allen Susser (FL)

After working in kitchens in Paris, Florida and New York, Allen Susser opened up his own restaurant called Chef Allen's in 1986. His cultural tropical cuisine started with new world cuisine and has been constantly evolving.
Sam Hazen (NY)

Veteran chef Sam Hazen is partnered with LDV Hospitality to form Sam Hazen Management (SHM), a food and beverage consulting, management, and concept development company.
Sean An (CA)

Lead chef of Jason Ha's Zip Fusion Restaurants brings to the kitchen his passion and artistic talent for creating perfectly balanced dishes which have been labeled "sensual, original and healthy" by patrons and critics.
Faz Poursohi (CA)

The menus at Chef Faz 's popular Bay Area restaurants and event venues reflect the hallmarks of his success: a wood-fired grill, innovative fresh Mediterranean cuisine—including a stunningly original grilled avocado salad and al fresco dining.
Blythe Beck (TX)

Executive Chef/Chick-in-Charge at Central 214 at Hotel Palomar Dallas, Chef Blythe enjoys a well-earned reputation for cuisine she describes as “sexy new American.“ Her appetizer of Crispy Proscuitto-Wrapped Cheddar with Apple BBQ Sauce and Spicy Avocado is a case in point.
Adam Navidi (CA)

Chef Adam Navidi balances growing culinary renown, a position as Fine Dining Chef de Cuisine at the Hyatt Regency, and a business catering to the elite of Orange County. In the kitchen, he insists on impeccably fresh ingredients like Hand Grown California Avocados.
Mohammad Islam (IL)

After cooking at a number of highly acclaimed restaurants throughout the United States, Mohammad Islam is now executive chef and co-owner of his own restaurant, Aigre Doux in Chicago, where he focuses on the daily ritual of eating well by lightening up Midwest classics with seasonally fresh artisanal ingredients.
Trey Foshee (CA)

As the executive chef of San Diego’s famed George’s at the Cove, Trey Foshee uses fresh, local ingredients with an emphasis toward following the rhythms of each season.
James Boyce (AL)

James Boyce has built an incredible 25+ year culinary career upon authentic appreciation for pristine American ingredients and dynamic leadership in the kitchen.
Mike & Molly Fagnoni (CA)

Seasoned Bay Area chefs, Mike and Molly Fagnoni settled in the Sacramento region, combining their culinary talent with the area's agricultural bounty to create Hawks, a modern American restaurant. This husband-and-wife duo blends wine country rusticity and big city sophistication with an extensive menu that showcases the finest products from California's bountiful countryside in a casually elegant setting.
Mark Mendez (IL)

Mark Mendez aims to make people feel good after they experience the dishes that he creates. He has brought his appreciation of Latin food to Carnivale restaurant in Chicago, single handedly developing the ingredient-based menu and combining local produce and artisan products with a Latin-American sensibility.
Mark Dommen (CA)

Acclaimed chef Mark Dommen of One Market Restaurant in San Francisco offers seasonal American cuisine emphasizing the freshest ingredients, many of which he sources directly from farmers and ranchers. During his tenure, the restaurant earned a 3 1/2-star review from the San Francisco Chronicle.
Bruce Auden (TX)

England-born Bruce Auden has earned his culinary stripes using the best ingredients available. It's no surprise that California avocados make a regular appearance on the menu at his San Antonio restaurant, Biga on the Banks.
Vincent Guerithault (AZ)

Vincent Guerithault, chef/owner of Vincent on Camelback, is considered by many to be Phoenix's culinary prize. For more than 23 years, he has been combining his expertise in classic French cooking with Southwestern ingredients to create a unique blend of flavors that has become his signature.
Kevin Gin (CA)

As executive chef at Bridges, a sleek, urban-casual restaurant in Danville California, Kevin Gin creates imaginative California cuisine with European and Asian influences using high quality, fresh ingredients. In spring and summer, diners will find Fresh California Avocados on his menu in a classic Chopped Salad, and in flavorful specials such as Dungeness Crab Cakes with Creamy Avocado Relish and Pink Grapefruit Gastrique.
Kim Haasarud (CA)

You won't find the standard Cosmopolitan or mix-based Margarita on Kim Haasarud's ever-changing bar card. Instead, depending on the occasion or the season, she might shake up a Martini infusing teas with fresh muddled fruits, or concoct a unique Verde Margarita with Fresh California Avocados.
Eric Tanaka (WA)

A native Californian, Eric Tanaka began his culinary career washing carrots and peeling potatoes at Michael's in Santa Monica, Calif. Fueled by his number one passion — eating — Tanaka brings big flavors and creativity to his role as executive chef for all Tom Douglas restaurants in the Seattle area.
Ken Oringer (MA)

Ken Oringer is a renowned chef and recipient of the 2001 James Beard Foundation Award. He is responsible some of the most acclaimed restaurants in Boston, including Clio, Uni, Toro, La Verdad and KO Prime.
Jeff Rossman (CA)

Executive Chef/Owner of Terra Restaurant & Bar in San Diego, California since 1998, Chef Jeff Rossman learned the intricacies of fine dining during an externship with one of Food & Wine magazine's Best New Chefs of 1997, Michael Schlow. Childhood nutrition education is a priority for Chef Rossman, who was awarded San Diego County's "Sharing a Health Future" award. He currently sits on the Advisory Board for Central Elementary School's "From the Ground Up" garden project, as well as the Advisory Board for San Diego State University College of Extended Studies culinary/wine program.
Hugh Acheson (GA)

Since 2000, Hugh has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino and The National in 2007 with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened Atlanta based restaurant, Empire State South in the summer of 2010.
Ivy Stark (NY)

Among New York’s top chefs, Ivy Stark currently serves as corporate executive chef to the Dos Caminos brand including the six locations in New York, Fort Lauderdale and Atlantic City. Stark has been featured on national and local broadcast TV stations as an authority of Mexican cuisine and is author of “Dos Caminos' Mexican Street Food: 120 Authentic Recipes to Make At Home.”