Chef Jim Benton is the Owner and Executive Chef of Jim Benton of Houston Catering and Event Planning. www.jimbentonhouston.com

Chef Bryan Caswell is the Owner and Executive Chef of REEF. A native Houstonian, Caswell spent most of his childhood on the Gulf Coast waters—fishing, hunting and boating. Today, Caswell is still an avid outdoorsman and his intense fascination with fishing is reflected in his cooking and on his menus. No other Texas restaurant showcases as many species of Gulf Coast fish as Caswell’s REEF.

Caswell received formal culinary training from the renowned Culinary Institute of America in Hyde Park, New York. While there, he secured a coveted six-month externship as roundsman at Michelin-rated Via Veneto in Barcelona, Spain. Following graduation, Caswell continued apprenticeships under several of New York’s finest chefs.

After nearly two years at the acclaimed Trump International Hotel & Tower flagship, Jean Georges, Caswell moved on to Jean-Georges restaurants in Hong Kong, Bangkok, and at the exclusive Ocean Club One & Only Resort on Paradise Island, Bahamas.

In 2004, Caswell opened Bank, a fine dining restaurant from Jean-Georges, in Houston’s Hotel Icon. In 2007 he formed his own restaurant hospitality group, PF&B Management Company, and opened REEF in Houston’s Midtown. This was quickly followed by Little Bigs, a casual burger joint and wine bar that became an overnight success.

Caswell’s award-winning seafood restaurant, REEF, earned him a 2009 Best New Chef Award from Food & Wine Magazine. www.reefhouston.com

Chef Jason Chaney is the Executive Chef of The Barbed Rose Steakhouse and Seafood Co. Chef Chaney began his culinary training at an early age. At 17 years old he received his acceptance to the Culinary Institute of America (CIA) in Hyde Park, New York. Later that year the CIA asked him to serve as a culinary extern at the world-renown Commander’s Palace in New Orleans. After graduating with honors, Chaney traveled to Europe to work at the Institut Hotelier “Cesar Ritz” in Le Bouveret, Switzerland. He also attended a professional Slow Food-sponsored immersion course in Jesi, Italy, that was dedicated to the instruction of Regional Italian Cuisine.

After returning from Europe, Chaney accepted the position as Executive Chef of the Skyline Bar & Grill. He was only 25 at the time. Under his leadership, Skyline received numerous awards and distinctions from regional media. The Barbed Rose has also been the recipient of numerous accolades including “Best Restaurant,” “Best Fine Dining” and “Best American” by City Search Houston. www.barbedrose.com

Chef Renato De Pirro is the Executive Chef of the Hotel Granduca. Chef De Pirro launched his culinary career in his native Italy, where he was the owner and Executive Chef of Ristorante La Ribotta, a fine dining establishment located in Monte Argentario, Italy. Prior to joining Hotel Granduca, De Pirro served as Executive Chef for the upscale Tuscan restaurant at the Bellagio Resort in Las Vegas, Nevada.

De Pirro has been a featured chef on numerous regionally and nationally televised cooking shows, including the Food Network, and was a Silver medalist in the World Cup of Culinary Arts. He was also winner of the Third Annual Bertolli Sous Chef Award, which honors the up-and-coming stars of the culinary world. Since its opening, Hotel Granduca has been named “Best Italian Restaurant” by the Houston Press. www.granducahouston.com

Chef David Denis is the Executive Chef and Co-owner of Le Mistral. Born and raised in the Provence region of France, Chef Denis began his culinary journey by finishing first in his class in culinary arts at the École du Beausset in Beausset, France. He also trained at the famed Hôtel le Carlton International in Cannes, France, where he held the honor as the youngest sauce chef. After several senior positions at renowned restaurants in Europe, Denis arrived in Houston as a private chef for a prominent family. Prior to opening Le Mistral, he was an executive instructor at the Alain and Marie LeNôtre Culinary Institute in Houston.

Chef Denis has won numerous awards in France for his cooking and has been recognized in the French regional press as superior in his culinary skills. He is certified as a Master-Level Chef by the Culinary Institute of America, and was inducted into the renowned Confrère de la Chaîne des Rotisseurs in 2001. Le Mistral recently was nominated for Best Houston Restaurant and Top Ten Restaurants. Le Mistral has been recognized by Houston restaurant guide, Fearless Critic, as the top French restaurant in Houston. www.lemistralhouston.com

Chef Randy Evans is the Executive Chef of Haven. Chef Evans began his culinary career at Brennan’s of Houston under the helm of famed Chef Carl Walker. He was eventually appointed Brennan’s Executive Chef in 2003. Since that time, he has been named a “Rising Star” by Restaurant Hospitality Magazine; recognized as one of three “Chefs of the Future” by Texas Monthly; “Upcoming Chef of the Year” by My Table Magazine; Santé Magazine’s “Cooking with Spirits” Award for the Mountain and Southwest Region; and has received on of ten national Bertolli Sous Chef Awards. Evans is also the author of the award-winning cookbook The Kitchen Table.

Haven is a Seasonal Kitchen that emphasizes using the freshest ingredients from local growers to create a cuisine that’s unique to the Lone Star State. Since it opened its doors, it has consistently received rave reviews, including being named one of Houston’s top ten new restaurants of the year. www.havenhouston.com

Chef Maurizio Ferrarese is the Executive Chef of Quattro, located in the Four Season Hotel. Born and raised in Italy’s Piedmont region, Chef Maurizio received a culinary degree from Guilio Pastore, Piemonte. He has a long and distinguished history with Four Seasons, beginning his career in 2000 as the Senior Chef de Partie for Four Seasons Hotel Canary Wharf. Since then, he has served in executive positions around the world – Florence, Budapest, London, Chicago and the Hawaiian Islands.

While Chef Ferrarese has extensive experience with a variety of cultures and their food (Asian, Jewish, Indian), since joining Quattro in 2010, he has taken great pride in bringing authentic Italian cuisine to Houston. His culinary philosophy is to use main ingredients only at their seasonal peak, then prepare them with as little fuss as possible.

Chef Philippe Gaston bio coming soon...

Chef David Grossman is the Executive Chef and Owner of the Branch Water Tavern. After working two years as an entry level cook, Chef Grossman decided to expand his culinary knowledge by enrolling at the Culinary Institute of America in Hyde Park, New York. While there, he spent an externship with Roland Passot of La Folie in San Francisco, gaining a tremendous appreciation for using only the finest ingredients, while mastering solid French cooking techniques. Upon graduating top in his class from the CIA, Grossman worked for the Gotham Bar & Grill in Manhattan, Restaurant Oceana and The Waverly Inn.

Since opening in 2010, Branch Water Tavern has received numerous awards and accolades including “Best New Restaurant” from Texas Monthly, My Table magazine and The Houston Business Journal; “Five Best Desserts” from GQ magazine, and “10 Favorite Burger Spots” from Bon Appetit magazine. www.branchwatertavern.com

Chef Mark Holley is the Executive Chef of Pesce. Chef Holley was inspired to pursue a career in the culinary arts after experiencing the joy of helping Mom in the kitchen as she prepared recipes that had been passed down from generation to generation. His training eventually led him to Texas and the enviable position of working under some of the country’s best chefs as Saucier for the Meridian Hotel and the Four Seasons Inn on the Park. Holley also has a distinguished history with the renowned Brennan family – an apprenticeship at their Houston restaurant quickly led to a position as the Garde Manager and Sous Chef of the internationally recognized Commander’s Palace in New Orleans. He returned to Brennan’s Houston restaurant as the Chef de Cuisine.

Under Chef Holley’s culinary direction, Pesce has established itself as a leading restaurant in Houston, garnering media attention and several awards including Best New Restaurant. In addition, Holley has been named “Best Chef” by Inside Houston and My Table magazine. www.pescehouston.com

Chef Andrew LaRue is the Executive Chef of Abuso Catering Company. Chef LaRue developed his vast and creative culinary repertoire in a coast to coast gastronomic journey after graduating from Johnson & Wales University in Providence, Rhode Island. He began his career in the New England culinary landscape of restaurants, country clubs and catering companies, working alongside a who’s who list of numerous talented Boston chefs. He also spent several years in California, serving as Executive Chef at one of the region’s premier catering companies, Sage Catering.

Under LaRue’s leadership as Executive Chef of Abuso, the company has been the recipient of the Caterer of the Year Award from My Table Magazine. www.abusocatering.com

Chef Reggie Martin is the Executive Chef of Lemond Catering & Special Events. Chef Martin was trained to prepare classical French cuisine at the Alain & Marie Lenotre Culinary Institute in Houston. He uses his culinary skills to impress clients with a wide array of American, Southwestern and Regional Cuisine.

Chef Martin has been featured at the Grand Wine and Food Festival and ABC’s Crossroads. Lemond Catering & Special Events has consistently received outstanding reviews from media such as the Houston Chronicle, Houston Magazine and Texas Monthly. www.lemondevents.com

Chef Barbara McKnight is the Founder and Executive Chef of Catering By Culinaire. Classically trained in Culinary Arts in Germany and Switzerland, Chef McKnight brings her globally trained palate and ideas to Houston's catering industry. She began her culinary career with a three-year apprenticeship program at the Baden-Wuerttemberg School of Hotel and Restaurant Management in Germany, from which she graduated with honors.

After working for the Savoy Hotel in Zurich and Jackson and Company Caterers in Houston, Knight founded Catering By Culinaire in 2000. The Company has quickly gained a reputation as one of Houston’s premier caterers, and has solidified that leadership position by acquiring the historic Cochran-Hofheinz House as an event venue for clients. www.cateringbyculinaire.com

Chef Soren Pedersen is the co-owner and Executive Chef of Sorrel Urban Bistro – a casually elegant, fresh design featuring an ever-changing blackboard menu of organically focused cuisine. A Danish native, Chef Soren began his culinary career at the early age of 14 in an old style tradition apprenticeship. After completing his journeyman ship and working in Europe for many years, Chef Soren arrived in Houston where he honed his craft in fine dining catering, opening restaurants, and serving as an Executive Chef with Club Corp. America and the Sweetwater Country Club.

In addition to Sorrel Urban Bistro, Chef Soren is the Executive Chef and partner of Ray’s Grill in Fulshear, and is the driving force behind Watercress Catering. Since its opening, Sorrel Urban Bistro’s farm-to-table dining concept has met with resounding success, including being selected as the 2011 OpenTable.com Diners’ Choice winner and the 2011 Best of Citysearch winner. www.sorrelhouston.com

Chef Michael Pelligrino is the Executive Chef of MAX's Wine Dive. After graduating from the Culinary Academy of Austin, Chef Pelligrino began his culinary career at the Rattlesnake Club in Detroit under the tutelage of James Beard award-winning chef Jimmy Schmidt. He returned to Texas as the Executive Sous Chef of San Antonio’s Metropolitan restaurant. He has also served at the Executive Chef of the Guadalupe River Resort and Conference Center in Boerne, Texas and as the Production Supervisor at Bohanan’s Prime Steaks and Seafood in San Antonio.

During Chef Pelligrino’s time at MAX’s, he has continued to develop the cutting-edge gourmet comfort food that has made MAX’s a nationally-recognized restaurant. www.maxswinedive.com

Chef Louis Ray is the Executive Chef for Jim Benton of Houston which specializes in catering and event planning. Chef Ray’s culinary career began ‘just for fun’ while in the Navy. With the help of the G.I. Bill, he attended Galveston College, earning a Degree in Culinary Arts at the top of his class. After graduation he opened Portable Pantry, catering to private families too busy to cook and social gatherings in the Spring Cypress area.

Since joining Jim Benton of Houston, Chef Ray has led the firm to two consecutive wins as Out Smart Magazine’s Best Catering Firm in 2010 and 2011. The firm provides a creative take on Classic Americana cuisine designs such as Dim Sum across America. His kitchen continues to develop creative menus and fusion food combinations, blending flavors from Mexico, Italy and Asia.

In addition to his full-time job, each summer Chef Ray serves as Executive Chef for Maine Teen Camp in Porter, Maine. Not only does he provide world cuisine for more than 350 international campers, he also teaches a class each day where campers learn cooking techniques and practice in a live kitchen. www.jimbentonhouston.com

Chef Brian Robertson is the Executive Resort Chef for the San Luis Resort, Spa & Conference Center located on Galveston Island. www.sanluisresort.com

Chef Jeff Schnitzer Chef Jeff Schnitzer is the Executive Sous Chef of the House of Blues Foundation Room. While Jeff’s culinary experience began by working for the Carraba family at their second local family restaurant, he gained a vast majority of his experience as a cook in the U.S. Army. It was there he became passionate about baking and creating various pastries. While serving his country, he ran a bakeshop on post and learned firsthand about food cost, purchasing, and catering to a demanding public.

Upon returning to Houston, received his culinary degree at the Alaine and Marie LeNotre Culinary Institute where he studied both classical French cuisine and pastries. After graduation, Jeff went to work at the Sugarland Marriott’s Burning Pear Restaurant. Later he moved on and up to serve as a Sous Chef, and the Pastry and Banquet Chef for the Southwest Hilton. He has also worked for The Houston National Golf Club and The Grove Downtown.

As the Executive Sous Chef at the House of Blues, Jeff is able to use his experience in both hospitality management and fine dining to display his love for both food and people. www.houseofblues.com

Chef Elizabeth Stone is the Executive Chef and Owner of Stone Kitchen Catering. Chef Stone has been involved in the catering and event planning business for more than 20 years. What started as a favor for a friend has blossomed into a multi-million dollar event planning company, specializing in full-service staffed events. Stone’s primary goal in her business surpasses providing great food and wonderful service. She is most interested in creating memorable experiences for her clients.

In addition to numerous event planning and excellence in business awards, Stone Kitchen Catering has been named “Caterer of the Year” by My Table Magazine. The Company has also been the 2010 and 2011 award-winning Dessert Chef at the Wine and Food Week Wine Rendezvous Grand Tasting & Chef Showcase Event in Houston. www.stonekitchencatering.com

Chef Ruffy Sulaiman is the Executive Chef of Hilton Americas. In this role, he oversees food operations for the Banquet Department at the largest hotel in Houston.

At the age of 16, Chef Sulaiman left his native Lagos, Nigeria to pursue a career in culinary arts. Under the direction of a French chef, he learned the art of Provincial French cuisine at the Belleek Castle Restaurant in Ireland. Sulaiman left Europe to enroll at the University of Houston to study Industrial Distribution and Marketing. While there, he served as the Chef de Cuisine and then as Executive Sous Chef for the Marker Restaurant at the Adams Mark Hotel. Prior to joining the Hilton Americas-Houston team, he served as Executive Chef for Del Lago Resorts and the Clubs of Kingwood. www.hilton.com/Americas-Houston

Chef Danny Tracy is the Executive Chef of Brennan’s of Houston. Growing up just outside New Orleans, Danny spent countless hours enjoying outdoor sports on land and sea. The thrill of turning the daily catch into a fresh, savory meal became Danny’s passion, landing him in the culinary arts program at the esteemed Johnson & Wales University.

Chef Danny has a long and prestigious history with the Brennan restaurant dynasty, beginning his ‘real world’ education in the bustling kitchen of Commander’s Palace. He also served as Executive Chef of Café Adelaide. In 2008, he was asked to take the helm of the new Commander’s Palace and the On the Rocks Bar in Destin, Florida. His signature haute Creole cuisine, influenced by Louisiana roots and touches of Floribbean flair, quickly established the restaurant as a culinary paradise. His commitment to the Brennan Family brought him to Houston in 2009 to serve as Executive Chef at Brennan’s of Houston, where he creates traditional Creole favorites and intriguing daily specialties with a tempting twist. www.brennanshouston.com

Chef Adam West is the Executive Chef of the Monarch located in Hotel ZaZa. Chef West became interested in food when he took a job as a line cook at the Fairmont Hotel, Dallas. From there he enrolled in El Centro College’s culinary program and began an apprenticeship at The Legacy Grill at the Westin Stonebriar Resort in Frisco. While in Dallas he also served as the Sous Chef for Jeroboam Urban Brasserie and Chef de Cuisine of Dragonfly, located in Hotel ZaZa, Dallas. Since joining Hotel ZaZa Houston, Chef West has received extensive local media attention about his fresh and innovative cuisine. He has also had the honor of cooking at the prestigious James Beard House in New York City. www.hotelzazahouston.com

Chef Cunninghame West Chef Cunninghame West is the Executive Chef of the Valentino Vin Bar at the Hotel Derek in Houston. Chef Cunninghame’s culinary education and love for cooking began with a move to the Bay Area in 1995. Hired by the Bradley Ogden protégé, Chef Steve Simmons of One Market, Campton Place and Lark Creek Inn fame, West immersed himself in innovative, rustic, California cuisine. In 2001 Chef Cunninghame moved to Las Vegas, where he became the Sous Chef for James Beard award-winning chef Luciano Pellegrini of Valentino.

The dream of owning his own Restaurant finally caught up with Chef Cunninghame, when an opportunity fell in his lap to move back to his hometown in Virginia. Nestled in the Appalachian Mountains in a historic 100-year-old bank building, The Bank Restaurant emerged as the top Restaurant in the New River Valley, earning 4 ½ stars from the Roanoke Times.

Chef Cunninghame was delighted to return to Piero Selvaggio’s Valentino restaurant group, where he plans on carrying out the Valentino tradition of offering the finest Italian cuisine in the city. www.hotelderek.com/valentino

Chef Trevor White is the Executive Chef of The Oceanaire. Chef White is a California Culinary Academy graduate that has helmed the stoves at some of San Francisco's finest restaurants such as the Red Herring Bait Bar and Grill, Betelnut Pan Asian Brew House, Basque Spanish Tapas and was the Executive Chef of the Fog City Diner. After relocating to Houston he worked at Samba Room before being named Executive Chef of Houston's premier power seafood restaurant, The Oceanaire Seafood Room. Trevor has traveled throughout Alaska, and has been invited to cook at the James Beard House in NYC. www.theoceanaire.com/locations/houston