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Chef Marco Bustamante

​Main Course
Violet mustard braised short ribs  .  Salsify  .  baby carrots . Cipollini onions  .  Kyoho grapes  .  Truffle salted almonds

Chef Kevin Sbraga
​
​​​​​​​​​​1st Course

Crab salad . Avocado cream . Orange .  Serrano ham & chilies  .  White asparagus . Cilantro

Meet Our 2013 Gala Chefs

Chef Kevin Sbraga is the chef-owner of Sbraga in Philadelphia, named one of Esquire’s best new restaurants in 2012. He is also known for winning Bravo TV’s “Top Chef” in 2010. Other accolades include being named to Philadelphia Style magazine’s list of Top 10 Chefs and earning Best Meat Presentation at the Bocuse d’Or USA culinary competition. Sbraga has served as the chef de cuisine at The Grill at Philadelphia’s Ritz-Carlton Hotel, culinary director for Chef Jose Garces’ restaurant group, and executive chef at Rat’s Restaurant at the Grounds for Sculpture in Hamilton, N.J.

Chef Marco Bustamante​​​​​​​​​​, a graduate of the acclaimed French Culinary Institute in New York, is executive chef at the Capella Pedregal, an exclusive resort and residential community in Cabo San Lucas, Mexico. Prior to joining the Capella Hotel Group in 2004, Bustamante served as chef de partie at Per Se, one of Thomas Keller’s restaurants in New York; sous chef at Victor’s, the AAA Five Diamond dining establishment at the Ritz-Carlton New Orleans; and chef de partie at the Russian Tea Room in New York, where he assisted Chef Fabrice Canelle in menu development and staff training.

Chef Adam Thomas ​​​​​​​​​​is the executive pastry chef at The Broadmoor, an AAA 5-diamond resort in Colorado Springs. His pastry skills have taken him all over the world, with stints at Ritz-Carlton hotels in California, Colorado, the Bahamas and Ireland, and Capella properties in Singapore, Italy and New York City. Before The Broadmoor, Thomas was the executive pastry chef at the famed Beverly Wilshire Hotel. He won the Valrhona C3 pastry competition in Cologne, Germany in 2009 and was selected to be a guest judge for the 2010 World Chocolate Masters, Singapore selection.

Chef Sean O’Toole​​​​​​​​​​ is executive chef at the Hopper Creek Kitchen in Hotel Yountville, currently the no. 1 hotel in California Wine Country. He has spent more than 15 years in some of the finest hotels and restaurants in the country: the Ritz-Carlton San Francisco, Masa’s, the Fifth Floor Restaurant, Quince and Cotogna. In France, he apprenticed with Chef Jacques Maximin at Restaurant Maximin and trained in Paris for the opening of Chef Alain Ducasse’s Las Vegas outpost Mix, where he became chef de cuisine. He later served as the culinary director of operations at the award-winning Mina Group.

Chef Adam Thomas

Dessert
Milk chocolate & hazelnut feuilletine  .  Passion fruit cremeux  .  Banana caramel  .  Coconut yogurt sorbet

Chef Sean O'Toole

2nd Course
Spanish Mackerel  .  Gray morel mushrooms  .  Fava beans  . Ramps  .  Bitter chocolate sauce

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