Thank You for Your Sensational Support
Thank you for your support of Five Star Sensation, presented by Huntington, on August 26, 2023.
Chefs and Vintners
Some of the nation's most renowned chefs will bring their exceptional culinary talents to 2023 Five Star Sensation, the region's premier food and wine event benefiting UH Seidman Cancer Center. Learn about the featured Chefs and Vintners.
Friday Night Chefs
The Last Page | Beachwood, OH
Executive Chef Logan Abbe, hailing from Elyria and a protege of Jonathon Sawyer, spearheads Pinecrest's eclectic gem, The Last Page. A culinary playground with global influences, it defies culinary boundaries. Logan's bold creativity shines in a menu that blends carne asada, kimchi fried rice, spicy vodka rigatoni, and more. With scratch-made dishes, he orchestrates continuous innovation, crafting unforgettable dining experiences.
Spice | Cleveland, OH
Chef Ben Bebenroth, a Johnson and Wales University graduate, excels in culinary arts. Winning the Taste Down Under contest led him to an Australian journey, partnering with a French Master Chef. Founding Spice Catering Co. in 2006, he's committed to sourcing local, quality ingredients. Spice Kitchen + Bar emerged in 2012, and 2014 brought Spice Acres, his 13-acre farm. Ben's local-producer partnerships and culinary prowess make him a Northeast Ohio food authority.
Astoria Cafe & Market | Cleveland, OH
Cory Kobrinski, a culinary virtuoso, orchestrates culinary symphonies as Chef de Cuisine at Astoria. His journey commenced in Portage Lakes, Ohio, under the guidance of esteemed mentors Heather Swartz and Dino Reed, specializing in Floridian/Caribbean-style cuisine. Guided by the luminaries of flavor, like Victor Todaro and Dave Russo, he mastered the intricacies of Creole/Cajun and Mediterranean gastronomy.
Giovanni's | Beachwood, OH
Zach Ladner, a culinary artist, fuses Italian elegance and steakhouse allure in his creations. Crafting custom, dry-aged steaks like whiskey-infused tenderloin, he paints flavors that resonate. Traditional Italian pasta and appetizers, each a brushstroke of authenticity, complete the canvas. In an intimate 40-seat haven, Ladner's vision transforms dining into a symphony of tastes.
Driftwood Catering | Cleveland, OH
Erik's culinary journey started at John Carroll University, where he pursued Psychology while also venturing into the hospitality industry. With a degree in hand, he honed his skills across various restaurant roles, gradually specializing in the kitchen. As an accomplished executive chef, he spearheaded the opening of Cibreo Italian Kitchen in Cleveland's Playhouse Square. Today, Erik fuels his culinary passion as Director of Quality Control at Driftwood, mentoring emerging talents and ensuring culinary excellence.
Pier W | Lakewood, OH
Regan Reik, Executive Chef, a culinary luminary, embarked on his journey interning under Alain Ducasse and honing his craft at Ritz-Carlton. His triumph at St. John's Top Chef competition and appearance on Food Network's "Chopped" underscore his prowess. With two decades of experience, he elevates Pier W's legacy, sourcing premium seafood and crafting pioneering dishes.
Capital Grille | Cleveland, OH
Chef Mike Schall, a culinary virtuoso, crafts extraordinary experiences at Capital Grille. With a profound dedication to flavors and techniques, he elevates every dish. With a seasoned career and relentless passion, Chef Schall orchestrates culinary artistry that leaves a lasting impression on diners seeking remarkable dining moments.
Jaja | Cleveland, OH
Brian Whalen, a culinary visionary, leads as Jaja Executive Chef. With a passion for redefining dining experiences, he crafts a culinary journey in Cleveland's Ohio City. Brian's creative genius comes alive in Jaja's globally inspired small plates, delivering flavors that transcend borders. From intimate outings to social gatherings, his masterful creations fuse with an eclectic atmosphere designed by Studio K, inviting guests to explore an unforgettable fusion of taste and design.
Pastry Chefs
EDWINS | Cleveland, OH
Ari Friedman's roots trace to Cleveland's Bagel Belt. School departure at 15 led to bakery work intertwined with musical pursuits. As "Harry Bacharach,” a decade of music met the Event 201 pandemic's halt. Today, Ari's journey persists, with baking as a dependable alternative, blending his creative and diverse passions.
Coquette Patisserie & CLE Chefs | Cleveland, OH
Britt-Marie Horrocks Culey, owner of Coquette Patisserie in Cleveland, brings her passion for French pastry to a city that embraces her creative offerings. Originally from rural Connecticut, she and her husband found Cleveland to be an affordable and welcoming place with a thriving restaurant scene. Now, she delights locals with her unique and adventurous treats, earning their trust and admiration.
Thyme Table | Bay Village, OH
Meet Laura Jerina , the talented pastry chef at THYME. Originally from Bay Village, she honed her culinary skills at IUP Academy of Culinary Arts. After a successful decade-long career as a pastry chef, she returned to Cleveland and joined THYME's catering kitchen in 2017. Now, her visually stunning desserts enchant diners with flavors that surpass expectations.
Levy Convention Centers | Cleveland, OH
From a young age, Sarah's baking captivated her friends and family, fostering an enduring passion for creating delightful treats. Armed with a Baking and Pastry Arts degree, she honed her skills across Disney World, T-Bonz, and Biltmore Estate. After mastering cake artistry in Ohio, she embraced Executive Pastry Chef roles. In 2021, she joined the Levy family at Huntington Convention Center, showcasing her diverse expertise in crafting everything from intricate wedding cakes to whimsical desserts.
Tri-C Hospitality Management | Cleveland, OH
Chef Maureen Leonard is a tenured faculty member specializing in Pastry Arts at Tri-C. Graduating from the esteemed French Pastry School in Chicago, she brings years of experience as an executive pastry chef to her teaching. Leonard's dedication to her students is evident in increased baking certificate achievements and new proposed courses. She fosters excitement and enthusiasm, providing a disciplined and respectful environment where her passion for pastry is contagious. Through diligent networking, she has secured prestigious opportunities for her students in top Michelin restaurants.
Fluff Bake Bar | Houston, TX
Rebecca Masson, is a Wyoming native who rose to fame on Bravo's Top Chef Just Desserts. Despite odds, she secured a spot at Le Cordon Bleu in Paris, leading to an internship at Le Bristol hotel. In 2001, she landed in NYC under Daniel Boulud. After years of pastry success in NYC, Houston beckoned. There, she earned acclaim and opened Fluff Bake Bar in 2015.
Camelot Bakery | Cleveland, OH
Rebekah Starr, a visionary pastry chef, crafts edible art that captivates both taste buds and eyes. With a fusion of innovation and tradition, she orchestrates delightful symphonies of flavor and texture. Her creations, a testament to dedication, have earned her acclaim in the realm of culinary excellence.
Luna Bakery Cafe | Cleveland, OH
Bridget Thibeault, the pastry chef behind Flour Girl, brought Luna to life in June 2011 in Cleveland Heights. The cozy European-style pastry shop & café quickly won over the neighborhood with quality in-house-made food and pastries using fresh, local ingredients. With its thriving success, Luna expanded to Moreland Hills in 2018 and plans to open a new location in Downtown Cleveland in 2023. Bridget's dedication to excellence and community has made Luna a beloved member of Cleveland Independents.
Savory Chefs
Barrington Golf Club | Aurora, OH
Under the influence of his godfather Joe, Biscotti’s Italian Eatery and early childhood memories of making pizzas and meatballs with him, Jonathan began his professional career in the industry by opening his own restaurant at the age of 20. Today, Jonathan oversees the culinary operations at Barrington Golf Club, in addition to overseeing multiple country clubs under Areco Golf LLC. Jonathan is also Managing Partner of En Fuego Baby, LLC, a gourmet sauce company that serves both the foodservice and retail markets.
Peter Chang and Chang Chang | Washington, DC
Peter was born and raised in Wuhan, China and as a young adult moved to Chengdu to study classical Chinese cooking. Here his love for Chinese cuisine flourished and he landed a job as the chef for the Chinese ambassador to the United States. Later, with the help of his wife Lisa, Peter established an empire of remarkable restaurants in the U.S.
Sam Choy's Poke to the Max | Seattle, WA
Chef Sam Choy, a pioneer of Hawai‘i Regional Cuisine, promotes traditional Hawaiian foods globally and is known as the "Ambassador of Breadfruit." A TV personality, cookbook author, and advocate for sustainability, he shares his Hawaiian-fresh cooking at significant events and charitable causes worldwide, spreading his aloha spirit and unique flavors.
EDWINS | Cleveland, OH
Brandon Edwin Chrostowski, Founder and CEO of EDWINS Leadership & Restaurant Institute, empowers former inmates through French culinary training, creating a one percent recidivism rate. His program offers free culinary and hospitality arts training, impacting over 100 formerly incarcerated adults yearly. Chrostowski's efforts extend through additional establishments and a virtual curriculum for inmates nationwide, earning him recognition and numerous awards.
Cordelia | Cleveland, OH
Vinnie Cimino, a celebrated 'Cleveland Chef to Watch,' combines culinary talent and an entrepreneurial spirit at his restaurant Cordelia. As Chef de Cuisine at The Greenhouse Tavern, he fostered relationships with Ohio farmers for seasonal menus, contributing to a James Beard award. His infectious passion and commitment to using local ingredients has fostered a truly special culinary environment, which translates to his work with Five Star Sensation.
Restaurant Iris | Memphis, TN
Kelly is a passionate chef, owning and operating restaurants in Memphis, Tennessee (Restaurant Iris, The Second Line, and Fino’s Italian Delicatessen), and Biloxi, Mississippi (Magnolia House). He finds joy in his culinary pursuits and cherishes the accolades he receives, such as being named a Best New Chef by Food & Wine in 2009.
Tri-C Hospitality Management | Cleveland, OH
Chef Michele Gaw, a Northeast Ohio native, developed her culinary passion through her mother and grandmother's cooking. With numerous awards and a strong background in the hospitality industry, she became an executive chef and business owner. As a full-time instructor at Cuyahoga Community College, she enjoys sharing her experiences and watching her students succeed.
Mopho | New Orleans, LA
Born and bred in New Orleans, Michael Gulotta's culinary journey began early in local eateries. A Chef John Folse Culinary Institute alumnus, he flourished at Restaurant August after exploring Italian Riviera and Germany's Black Forest. Weathering Hurricane Katrina, he rebuilt August's kitchen and won awards during his 6-year reign. Founder of MOPHO and Maypop, he earned accolades, including James Beard finalist and Fair Kitchens advocate. His upcoming venture, Tana, fuses New Orleans, Sicilian, and Ligurian flavors, reflecting his diverse training and roots.
Patron Saint | Cleveland, OH
David Kocab, a Cleveland native, found his passion for cooking while washing dishes at a restaurant. After culinary school in Oregon, he worked with acclaimed chefs and later joined The Greenhouse Tavern and Trentina. Kocab's farm-to-table focus earned him accolades like StarChef's Rising Star Award. He now co-hosts the food talk show TasteBuds and is the head chef at Patron Saint, showcasing his Italian culinary expertise.
Thini Thai | Cleveland, OH
Aon Krittathiranon is the talented chef behind ThiNi Thai, an authentic Thai restaurant situated at 18 Carpenter Court, near the Feve in Oberlin. Originally from Chiang Mai, Aon's journey to the United States began with a chance meeting with Feve owners Matt and Jason Adelman during their visit to Thailand. The immediate connection led to an invitation to join them in creating ThiNi Thai, bringing the flavors of Northern Thai cuisine to the Oberlin community.
Riel | Houston, TX
Ryan Lachaine, co-owner and Executive Chef of Riel, is a highly acclaimed culinary artist with a diverse background. Influenced by Texas' Gulf Coast, his Ukrainian heritage, and French-Canadian roots, he garnered recognition in national publications. Having trained at prominent restaurants and honed his skills during his year-long planning of Riel, Lachaine's vision culminated in a distinctive culinary point of view.
Cents Pizza + Goods | Cleveland, OH
Inspired by his time working at New York City pizza stalwart Roberta’s, Vincent Morelli’s Cent’s Pizza and Goods in Ohio City gives the textbook toppings of wood-fired, American-style pies a makeover. Try the meatball and pecorino-heavy Sunday Gravy or a classic Gorfunkel with hot sopressata to get in on the action.
Flour & Flour Pasta Co | Moreland Hills, OH
Matthew Mytro's culinary journey began humbly as a dishwasher at Chefs for Hire catering. He quickly rose through the ranks and earned accolades as Best New Chef in 2007. After working at Boulevard Blue and Paladar, he honed his skills in Boca Raton and the Waldorf Astoria before returning to Cleveland as Executive Chef at Flour under Chef Paul Minnillo. With a focus on seasonal menus, Mytro's talent continues to impress and earn recognition.
Sydney Street | St. Louis, MO
Kevin Nashan, a James Beard Award-winning chef, honed his culinary skills in family-owned restaurants and top establishments. After culinary school and stints in renowned kitchens, he embraced his diverse influences and love for locally sourced ingredients. Owning Sidney Street and Peacemaker Lobster & Crab, Nashan's innovative blend of French, Spanish, and Southern flavors never ceases to impress.
Heavenly Pies | Las Vegas, NV
Lunciano Pellegrini, a James Beard Award-winning chef born in Bergamo, Italy, began his culinary journey in his mother's kitchen. After training in prestigious Italian establishments, he moved to the US to work with restaurateur Piero Selvaggio. Pellegrini's passion for rustic Italian cuisine earned him acclaim, and he achieved culinary excellence at Valentino Las Vegas. His achievements include Best Chef in the Southwest, and he continues to showcase his skills in his gelato manufacturing company, Dolcevita Gelato.
Red the Steakhouse | Cleveland, OH
Randy Rogers is the Executive Chef at Red, The Steakhouse at Pinecrest. With a passion for creativity and exploration, he found his outlet in culinary arts. Raised in western New York, he attended a vocational school for culinary arts and later trained at renowned establishments like the Culinary Institute of America. Now in Cleveland, he appreciates his supportive staff as he continues to better himself and his team daily.
Mita's Restaurant | Cincinnati, OH
Jose Salazar, a talented chef originally from Colombia, honed his skills in esteemed New York City restaurants before settling in Cincinnati. He opened his first restaurant, Salazar, in 2013, followed by Mita's, Goose & Elder and Daylily Deli. Known for farm-inspired cuisine and unique culinary incorporation of his Latin American roots, Salazar has garnered accolades and was even nominated for a James Beard Foundation award, solidifying his place as a premier chef in Ohio's thriving food scene.
The Chef's Garden | Huron, OH
Chef Jamie Simpson, Executive Chef Liaison at The Culinary Vegetable Institute, embarked on his culinary journey after leaving the music industry for the world of food. He honed his skills at acclaimed restaurants like The Charleston Grill and explored global kitchens, embracing unusual ingredients and creative combinations. Passionate about art and food, he now creates stunning, ever-evolving dishes at the Institute, respecting micro seasonal cooking and the beauty of fresh produce.
Salt+ | Lakewood, OH
Two-time James Beard nominee, Jill Vedaa, Executive Chef/Co-Owner of Salt+, boasts over 20 years of culinary experience and a background in art. Her passion for diverse cuisine and travel inspires the ever-changing menu at Salt+, where she artfully crafts each dish, leaving a lasting culinary impression on every guest.
Sodexo | Cleveland, OH
Chef Anthony Verona, CEC, CCA, is the Culinary Director for University Hospitals. With extensive training and degrees from Johnson and Wales University, Southern New Hampshire University, and the Culinary Institute of America, he brings a remarkable level of expertise to his cuisine. Chef Verona, or “Chef Tony,” as he is commonly known among UH staff, also earned much of his experience at his farm where he raises his own meats and grows his own ingredients. His knowledge about the origins of each ingredients instills him with an undeniable respect for the art of cooking and inspires him to pack a delicious combination of flavor into every bite. At UH, he incorporates this passion for producing exquisite flavors whether he’s working to cater a black tie event or nourish patients with daily meals.
Giant | Chicago, IL
Jason Vincent, a chef hailing from Cleveland, Ohio, discovered his passion for cooking while working as a dishwasher. After attending the Culinary Institute of America and gaining experience at Michelin-starred restaurants, he settled in Chicago. There, he co-founded Nightwood, earning accolades from Michelin Guide and Bon Appetit. In 2016, he opened Giant in Logan Square, making waves in the culinary scene.
Neiman Marcus Beverly Hills | Los Angeles, CA
Charles Voudouris, Executive Chef at Neiman Marcus Beverly Hills, developed a passion for cooking traditional Greek meals in his youth. He honed his skills at various prestigious restaurants worldwide and served as Executive Chef at the Versace Mansion and Viceroy Anguilla. Committed to culinary excellence, he emphasizes high-quality ingredients and local products while preserving heritage. Additionally, he dedicates his free time to assisting the homeless through his non-profit 'Engage Humanity.'
| Vintners | Location |
|---|---|
| Alexander Valley Vineyards | Healdsburg, CA |
| Aquitaine Wine Company | Bordeaux, France |
| Bell Wine Cellars | Napa, CA |
| Belle Glos | Rutherford, CA |
| Bernardus Vineyards & Winery | Carmel Valley, CA |
| Buehler Vineyards | St Helena, CA |
| Distinguished Vineyards | Novato, CA |
| Dreyfus, Ashby & Co. | New York, NY |
| Far Niente Winery | Oakville, CA |
| Forthright | Napa, CA |
| Herdade do Rocim | Alentejo, Portugal |
| Hope Family Wines | Paso Robles, CA |
| Il Molino di Grace, Tuscany | Panzano, Italy |
| Obsidian Wine Co. | Sonoma, CA |
| Owen Roe | Newberg, OR |
| Scarpetta Wines | Friuli, Italy |
| Scharffenberger Cellars | Philo, CA |
| Shiverick Imports | Los Angeles, CA |
| Silver Oak / Twomey | Oakville, CA |
| St. Supéry Estate Vineyards & Winery | Rutherford, CA |
| Stoller Family Estates | Willamette Valley, OR |
| Valdo Valdobbiadene | Valdobbiadene, Italy |
| Wagner Family Wines | Rutherford, CA |
| Weingut Max Ferdinand Richter | Mosel, Germany |
| Willamette Valley Vineyards | Turner, OR |
Learn about Five Star Sensation
Chef’s Classic Golf Outing
Learn about the sensational 2023 golf outing held at Barrington Golf Club in Aurora.
Questions?
For more information about the 2023 event, please contact Holly Gibson at 216-844-5837 or Holly.Gibson@uhhospitals.org.
