Restaurant: The Green Table at Chelsea Market Location: New York Website: www.cleaverco.com
Mary Cleaver is one of the country’s foremost authorities on sustainable food and local sourcing. She is the founder and owner of The Cleaver Co. and The Green Table in New York City. The Green Table is a farm-to-table restaurant in the Chelsea Market that demonstrates a commitment to seasonal cuisine. The Cleaver Co. and The Green Table are widely recognized for utilizing local farms and purveyors in order to obtain the best-quality product, and for supporting small to mid-size farms and family farmers. In November 2011, Mary was named the first-ever “Snailblazer” by Slow Food NYC to honor her contributions creating a better, healthier food system for all. She is a board member of Hawthorne Valley Farm, a member of the Glynwood Advisory Council and was a founder of the Farm to Chef network, a cooking teacher at The New School and co-authored The TriBeCa Cookbook.
Restaurant: Red's Restaurant & Lounge Location: Falmouth, MA Website: www.seacrestbeachhotel.com/dining/reds
Daniel Kenney is executive chef of Sea Crest Beach Hotel, home to Red’s Restaurant and Lounge, a casual eatery at Cape Cod’s beloved Sea Crest Beach Hotel. Inspired by the legendary Red Auerbach of Boston Celtics fame, Red’s represents a return to New England for Kenney, whose culinary career began 18 years ago in Boston. Before joining Sea Crest Beach Hotel, where his creative takes on classic American Cape cuisine are served in a casual setting, Kenney built an impressive resume at some of the world’s leading restaurants and hotels, including the Four Seasons Resort Costa Rica and the Willard Intercontinental Hotel, Washington, D.C. A graduate of Johnson and Wales University in Rhode Island, Kenney has appeared as a guest chef on numerous television and radio programs and has been involved in industry organizations ranging from the James Beard Foundation and Anthony Spinazzola Foundation to Chefs Collaborative promoting sustainable cuisine.
Donnie Masterton, the chef who brought global comfort food to San Miguel de Allende, Mexico, earned his stripes in professional kitchens at a very early age. Donnie’s mentor from the ages of 19 to 27 was the late, great Patrick Clark. He went on to become Chef de Cuisine at Bice, Beverly Hills, The Hay Adams Hotel in D.C. and finally the world renowned Tavern on the Green in Manhattan. Layer on, he moved west to the Bay Area to open Azie, a highly publicized French Asian concept that won exceptional reviews. Masterton went Hollywood to work for Joachim Splichal’s Patina Group as Executive Chef, running the 18,000 seat Hollywood Bowl. Moving to San Miguel de Allende in 2005 was the culmination of his dream to live a simpler life. Donnie is extremely devoted to seeking out the highest quality ingredients, working with local farmers, ranchers and cheese makers and preparing the ingredients with skill, respect and simplicity.
Nico Monday grew up in Alice Waters' kitchen at Chez Panisse surrounded by inspiring chefs and farmers changing the way the community thought about food. Years later, when Amelia O'Reilly came to work in the kitchen at Chez, the two fell in love and cooked together for 6 years before heading east to return to Amelia's home town of Gloucester to open The Market, a seasonal restaurant hiring their friends to help. With a craving for keeping the party going year round, they opened Short & main - offering fantastic wood-fired-pizzas and locally sourced raw bar.
Amelia and Nico hope to convert a population long ago unplugged from what a New England growing season actually produces to delicious, seasonal foods grown, raised, and fished for right outside their door. (photo courtesy of North Shore magazine)
Chef Duane Nutter delivers chef-driven ‘southernational’ cuisine as one of Atlanta’s most innovative chefs at One Flew South. He began his career studying under Chef Daryl Evans at the Four Seasons Hotel in Atlanta and went on to work at the Ritz Carlton in Palm Beach, Fla. before making his next big move to Louisville’s Seelbach Hilton’s Oakroom, one of only 48 AAA Five-Diamond restaurants in the world. In 2006, Nutter was invited to compete on the Food Network’s Iron Chef America and he cooked at the prestigious James Beard House in New York City the following year. He has been praised in a variety of highly-regarded publications including Bon Appetit, Food & Wine and Condé Nast Traveler and been nominated for a Beard Award. In 2008, with a new vision and challenge in mind, Nutter accepted the position as One Flew South’s executive chef and used his imaginative execution to blend southern ingredients with world travel influences into the dishes for the first upscale travel-dining restaurant in the world’s busiest airport.
Chef Todd Richards, a three-time James Beard Award Semi Finalist, approaches food as a historian and scientist; honoring regional culinary tradition, while passionately pushing the boundaries of modern technique and creativity. With an artistic appreciation for ingredients and flavors, he presents dishes that both challenge the diner and provide an approachable, satisfying experience.
Chef Richards has operated some of the best kitchens in the world, including The Shed @ Glenwood, The Pig & The Pearl & 3 Parks Wine Shop, The Ritz-Carlton (multiple locations) & The critically acclaimed The Oakroom @ The Seelbach Hotel which has garnished over 10 consecutive AAA 5 Diamonds Awards.
Chef Richards now operates White Oak Kitchen & Cocktails and is eagerly awaiting the opening of his first fast casual concept Richards’ Chicken… Famous & Fried.
Sarah is the CEO of CITY GRIT Hospitality Group, the Founder of CITY GRIT and Chef/Owner of Birds & Bubbles, a full-service restaurant in Manhattan's Lower East Side.
She was recently recognized by Food & Wine magazine, and named one of the 50 Best chefs in New York.
In 2013, Sarah was named one of the “100 Most Creative People in Business” by Fast Company magazine, which called her “the chef cooking up the most exciting dining experience in New York.” The following year, CITY GRIT was named by Zagat in 2014 as “One of the Most Innovative Restaurants in the Country.” Since opening in the Fall of 2014, Birds & Bubbles has received a glowing two-star review from New York magazine's Adam Platt and three stars from Time Out New York's Christina Izzo.
In addition to scouting up-and-coming chefs to add to the CITY GRIT lineup, Sarah spends much of her time sourcing new purveyors, focusing on the artisan food-maker community, and stocking the kitchen with their ingredients to introduce to the visiting chefs.
Since opening CITY GRIT in September 2011, Sarah has become an industry tastemaker and a frequent source for recognizing new culinary talent. She has hosted and cooked alongside both award-winning and emerging chefs, including Sean Brock, April Bloomfield, Marc Vetri, Hugh Acheson, Paul Qui, Cathy Whims, Jon Shook & Vinny Dotolo, Mike Solomonov, Gerard Kraft and Jason Vincent.