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Andy strongly values health and nutrition and he infuses these practices into some of the world’s richest cuisines, including French, Italian, Asian and Contemporary American foods, resulting in healthy menus exploding with flavor. With the added extensive knowledge of fine wines, Andy’s passion lies in creating multiple-course meals, individually and uniquely paired with a select wine for each offering. Andy’s table-side manner is as appealing as the dishes he creates. His level of enthusiasm combined with a quiet confidence makes him a welcome partner for all your culinary needs. |
Chef Beata Clodgo grew up in Hungary around simple yet refined culinary traditions: fresh, seasonable food, and pastries prepared with delicate craft. “Growing up in Europe: she explains, “food was always fresh. I grew up in a big city but all my relatives lived in the country. A lot of my summers were spent there at my aunt's house, she grew everything on her own, raised farm animals, and baked breads in her wood burning oven. My love of slow cooked food is what got me passionate about cooking”. In 1997 Chef Beata entered the The Cooking and Hospitality Institute of Chicago, and upon graduation in 1999 began her professional career at The Ritz-Carlton Hotel as a Pantry Chef. She later moved to Wolfgang Puck Catering at Spago where she spent four years as cook, Sous Chef and Executive Chef. Chef Beata also spent time in the pastry department of Spago working her way up to the level of Pastry Sous Chef. |
A native of Auburn, Indiana, Shawna graduated with a degree in Tourism Management and a minor in Fine Arts from Indiana University. She began her career in catering and event management, quickly landing the Director of Events position for Wolfgang Puck Catering at the Museum of Contemporary Art in Chicago. With a full schedule of major events, Shawna handled all aspects of event planning and coordination with clients such as Marshall Fields, Bulgari, Rolls Royce, Citibank, Northern Trust and many others. She could be frequently found on off-site events at the Field Museum and coordinating events in prestigious private residences throughout the Chicago area. |
With over 15 years of professional experience in the tourism industry on the French Riviera, Karine Grignaschi will be your Personal Assistant on your trip through the South of France and surrounding regions. Her longstanding relationships with local vendors, luxury services, transportation and others will ensure you will enjoy you will get the most out of your stay. She is also well versed in the cities in the Cote d’Azure, the Riviera coastal line, the mountain regions and many hidden treasures not generally known. She is efficient and friendly and dedicated to ensuring that your excursion is without compare. |
Chef David Shalleck is the founder of VOLOCHEF® Culinary Solutions and author of acclaimed culinary travel memoir, Mediterranean Summer published by Broadway Books. A veteran of over twenty-five years in the food and media businesses, he has run the kitchens in noted restaurants and cooked for special events in New York , San Francisco , the Napa Valley , London , Provence , and throughout many of Italy ’s famous regions. As a television culinary producer, he has worked alongside some of America ’s most celebrated chefs and hosts. Recent credits include the PBS series More Fast Food My Way and Artist’s Table with Jacques Pépin, José Made in Spain with José Andrés, Chef’s Story at the French Culinary Institute, and with Cat Cora on the Food Network’s Iron Chef America. His recipe, food styling, menu, and food product development clients include respected cookbook authors, restaurant operators, and many national brands. A graduate from Syracuse University in set and lighting design, he currently lives in San Francisco. |
Chef Jennifer Maloney boasts a career peppered with exotic ports of call and brushes with celebrity. Her extensive background includes studying with acclaimed culinary author Madeleine Kamman at Beringer Vineyards’ School for American Chefs in the Napa Valley, working closely with award winning restaurateur Mario Batali in Italy, as head chef aboard a 115-foot Caribbean schooner as well as teaching culinary arts at the Cannes Film Festival. Chef Jennifer is the Executive Chef at Café Sebastienne in the Kemper Museum of Contemporary Art in Kansas City and is frequently found presenting her celebrated culinary creations at the esteemed James Beard House in New York. |
Chef Jeremy Bringardner’s passion for cooking has earned him a reputation as one of Chicago's most promising up and coming chefs. After completing an apprenticeship at L’Alban Chambon in Belgium, he graduated summa cum laude from Johnson & Wales University in Providence with degrees in Culinary Arts and Nutrition. He then studied classical French cuisine under Chef Jean Joho at the Everest Dining Room in Chicago and spent three years in the legendary kitchens of Charlie Trotter's, where he worked alongside world-class chefs such as Heston Blumenthal, Tetsuya Wakuda, Michel Richard, Emeril Lagasse, Rob Feenie, Daniel Boulud and David Bouley. He resides in the East Ukrainian Village neighborhood of Chicago with his fiancée and their black lab, Mona. |
Chef Laura Pauli studied at the French Culinary Institute in New York. While in school, Laura cooked with some of the world's best chefs including Jacques Pépin, Morimoto (Iron Chef), Mark Franz & Emily Luchetti (Farallon), Mario Batali (Babbo), Martin Heierling (Bellagio, Sensi), Dave Pasternak (Esca), and Alice Waters (Chez Panisse). After cooking on Jacques Pépin's PBS cooking show, Fast Food, My Way, Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, on a lobster boat in Brittany, at the world famous Pierre Hermé Patisserie in Paris, and at the Four Seasons' George V. Her culinary passion began as a child, spending endless hours in her Italian grandmother's kitchen, which always had a bubbling pot of tomato sauce on the stove. According to Laura, she would run in, rip a chunk of freshly baked bread, and dunk it in the tomato sauce. "I burned my tongue every time, but I didn't care! |
Executive Pastry Chef Judy Palmer has been creating award winning confections for over 28 years. She was the Chocolatier at the Grand Wailea in Maui, the Executive Pastry Chef at the Inn at Spanish Bay (where she won the Conde Nast Award), Pastry Chef at the Phoenician Resort in Scottsdale, Executive Pastry Chef of the Arizona Biltmore, and a featured chef at the James Beard House in New York City. Chef Judy was on the opening teams for the The Four Seasons Hotel Dallas, The Four Seasons Hotel Philadelphia and the Grand Hyatt Hotel New York City where she won Gold and Silver Medals for Pastillage and chocolate work. A graduate of the Culinary Institute of America in Hyde Park, N.Y., her works have been featured on the Food Channel, Extreme Cuisine, E- TV, and have been highlighted in Bon Appetit, Gourmet, Pastry Art and Design, Bride’s Magazine, Arizona Women and the Arizona Republic. Chef Judy is the owner of Ganache This! supplying exquisite high-end pastries and specialty items, including wedding cakes and showpieces to resorts, hotels, caterers, and restaurants. |
From a young age Chef Alekka Sweeney enjoyed the communal, creative feel engendered by a warm, busy kitchen. She started her culinary career baking bread at her mother’s side and sipping wine with her father. Chef Alekka graduated from the Pennsylvania Institute of Culinary Arts with an externship with Master Pastry Chef Gunther Heiland, and studied pastry arts at Ottawa’s Le Cordon Bleu. She went on to work as Assistant Pastry Chef for Atlanta’s Bold American Food Company for five years. There she developed and planned dessert menus for the company’s three restaurants, including The Food Studio, as well as its catering company. In 2002, Chef Alekka took part in the One Day Stage with Gale Gand at Tru. She worked with pastry staffs at the Hotel Inter-Continental, Bon Appetit at the Art Institute of Chicago and Giselles. She also designed and assembled cakes, tempered chocolates and helped develop new products at Vosges Haut Chocolates. In 2006 she founded Give Me Some Sugar with partner Roxann Krull. When Chef Alekka is not showing the citizens of greater Chicago how to create homemade Strawberry-Rhubarb with Nut Streusel, authentic Spanish tapas or smoked trout mousse at home, she also teaches a number of baking, pastry and culinary hands-on classes at Sur La Table, The Wooden Spoon and Kendall College. |
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Copyright 2009 Worldwide Flavors, LLC |
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| Stoneworks Design Studio |
Chef Andy Viren 
Chef Beata Clodgo 
Shawna Skelding Roubitchek
Karine Grignaschi
Chef David Shalleck 
Chef Jennifer Maloney 
Chef Jeremy Bringardner 
Chef Laura Pauli
Chef Judy Palmer 
Chef Alekka Sweeney