Born and raised in Oujda, Morocco, Chef Mourad Jamal grew up with a love for fresh seafood and the desire to share it with others. At 12 years old he was cooking dinner for the family, and by age 15 he was working in restaurants, eventually attending culinary school. Growing up, “Sardines were the common, affordable fish” that Jamal favored. …

Restaurateur and chef, Lisa Dahl creates restaurant experiences in which guests feel a little bit of magic, have a unique sensory experience and feel welcomed as if they are coming home. It is her “pledge as a local chef to always have [her] own standards when reaching for excellence in providing food, wine and service.” Each one of her award-winning …

Drawn to the kitchen from a young age, Chef Jesse Hansen’s early passion for cooking propelled him forward in the culinary arts. His mother recognized and nurtured his talent; she was “an excellent home cook, showing me how to prepare fresh vegetable dishes,” says Chef Hansen. “Every year she would take me out for a special birthday lunch, and when …

Chef Thomas Bellec began cooking at a young age, inspired by his grandparents who ran a renowned bakery in Brittany, France. After apprenticing in his home town of Concarneau, he started an extraordinary, international culinary career. Having a father who was a professional fisherman, Bellec was raised on seafood and out fishing on a weekly basis. “If not with a rod, …

Chef Steve Stawinski’s love of cooking came at a young age, he would help out in the family kitchen with tasks like breading fish or whisking eggs. Raised in New Jersey and Massachusetts, his family gatherings always centered around a big meal, anything from a backyard barbeque with Jersey corn and baked beans, to roast chicken or duck with the …

Jared Hills got his first taste of hospitality as many great chefs do – in the steaming hot trenches of a dish pit.  Thirsty for knowledge, Hills began to cultivate his culinary skills in gourmet kitchens of Telluride, Colorado, catering to the tastes of the ultra-rich and famous. By the age of 23, Hills had ventured to Texas to become …

Adrian Vela brings a commitment to quality, imagination and passion to his role as Executive Chef of Westwood staple Napa Valley Grille. With a diverse culinary background thanks to positions in some of the country’s leading kitchens, Vela has collected expert techniques and insights from top talents including Bradley Ogden, Joel Robuchon and Charlie Palmer. Most recently, he served as …

A native of Phoenix, Chef Brian Archibald’s love affair with food dates back to his early childhood. He remembers “camping and fishing with my dad we used to smoke our catch after the first night’s dinner.” While growing up, working in the kitchen with his mom and training in his high school’s culinary arts program ignited his passion for cooking. …

Chef Michael Demers’ extensive culinary background reaches all the way to his time studying culinary arts in Rhode Island and New York. Michael has worked under acclaimed Chef Daniel Boulud at Le Cirque, and traveled the country working with other top chefs at prestigious restaurants. In 2003, Thomas Keller asked Michael to train for Bouchon Restaurant. After working in wine …

Born to a restaurant family, Doug MacMillan was destined to follow in the family business. At a young age, he began rolling pastas in the kitchen of the family restaurant. “I remember fishing in Boston with my Mom, I caught a flounder. I remember thinking as I looked at this thing on my line, no way am I eating that! …