Chef Profiles

Lawrence Chu	Lawrence Chu is the head chef, founder and owner of Chef Chu’s Chinese Restaurant in Silicon Valley, CA and author of several cookbooks, including, “Celebrating Your Place at Our Table.” He was born in Szechuan, China and lived in various cities in China for 19 years before moving to San Francisco.
Toshiya “Tony” Nemoto	Chef Toshiya Nemoto, a 33-year veteran with Benihana, began his career as a teppanyaki chef at the Benihana Honolulu restaurant, before becoming a regional chef for the Northeast. Since then, “Chef Tony” has worked his way across the continental U.S. as a chef in many of the chain’s restaurants, including San Francisco and Manhattan locations.
Kent Rathbun	Chef Kent Rathbun is the executive chef and proprietor of Abacus, Jasper’s and the newest concept, opening in 2009 — Rathbun’s Blue Plate Kitchen, which reflects the dishes Rathbun likes to prepare for his own family.
Dolores Montecino	Chef Dolores Montecino serves up a world of flavors to please the crowd at Levi's Plaza Café.
David Phelps	Chef David Phelps gets to cook for everyone from environmentalists to Elvis impersonators and Medieval warlords. He is the executive chef of Proctor Hall at Middlebury College in Vermont. There, he designs daily menus for over 3000 students, with "monotony breakers" like Earth Day and Medieval Dinner specials.
Bob Kinkead	Meet Chef Bob Kinkead from Kinkead's in Washington D.C, and learn how Kikkoman Soy Sauce inspires his seafood creations.
Helene Kennan	Learn how Helene Kennan of Bon Appetit Management Co. brings world-class taste to the Getty Museum in Los Angeles, using a fusion of fresh ingredients and the versatility of Kikkoman Soy Sauce.
Douglas Rodriguez	With a combination of fresh ingredients, creativity and Kikkoman Soy Sauce, Chef Douglas Rodriguez brings out the flavors of his Nuevo Latino creations.
John Mastacciuola	It takes a talented chef like John Mastacciuola—with a little help from Kikkoman—to create delicious meals for over 2,000 employees a day at Con Edison’s New York corporate office.
Gene Kato	Chef Gene Kato is executive chef/partner of Japonais Restaurant in Chicago, IL. Since Japonais’ 2003 opening, Chef Kato has taken the Chicago dining scene by storm by marrying modern day Japanese cuisine with European elegance.
Debbie Gold and Michael Smith	Debbie Gold and Michael SmithWhen Chefs Debbie Gold and Michael Smith opened their own restaurant in the Kansas City area, 40 Sardines, they already had a wealth of experience in fine restaurants in the Midwest and France.
Rick Tramonto	Rick Tramonto is one of the most highly acclaimed chefs on Chicago’s culinary scene. Not only is he partner and executive chef at Tru, a four-star Mobil restaurant, but he’s about to open four new dining concepts with longtime culinary partner Gale Gand. A Rochester, New York native, Tramonto grew up in a first generation Italian-American home, where a strong food culture first piqued his interest in cooking. Tramonto’s foodservice career began at the age of sixteen, working at a local Wendy’s. By the age of eighteen, he was off to New York City, working for renowned chef Alfred Portale at Gotham Grill, where he learned the basics of cooking at a fine-dining restaurant. After a stint in Chicago with Rich Melman’s Lettuce Entertain You restaurant empire, Tramonto spent several years developing his skills in England, France and Spain. He ultimately returned to Chicago to open his first restaurant, Trio, in 1993, quickly earning the first four-star rating in six years from the Chicago Tribune’s restaurant critic, William Rice.
Dante Boccuzzi	Chef Dante Boccuzzi brings his unique culinary flair to the menu of New York’s acclaimed Aureole Restaurant.
Alexander Ong	Named a San Francisco Chronicle Rising Star Chef, Alexander Ong has come a long way from his upbringing in Malaysia – charming countless palates along the way with his relaxed and traditional Asian fare at hip Betelnut Pejiu Wu in San Francisco’s Cow Hollow neighborhood.
Guillermo Pernot	James Beard Award-winning Chef Guillermo Pernot of Cuba Libre Restaurant & Rum Bar in Philadelphia and Atlantic City features a menu of exotic vegetables and fruits prepared in both traditional and updated Cuban dishes—full of color, aroma and style. Pernot began his culinary career as chef for Sweetwater Farm Bed & Breakfast in Chester County, Pennsylvania. From there he moved to Gloria Estefan's Allioli in Miami and back to Philadelphia again to make mouths water at Treetops Restaurant, Rittenhouse Hotel, Vega Grill—and ¡Pasion!, where he perfected his authentic Cuban cuisine—winning numerous awards along the way from Fodor's, Food and Wine, Gourmet, Esquire and Philadelphia Magazines.
Michel Richard	As the winner of the James Beard 2007 Outstanding Chef Award and 2008 Best New Restaurant Award, Chef Michel Richard of Citronelle in Carmel, Citrus at Social in Los Angeles, and his East Coast restaurants, Central and flagship Citronelle in Washington, D.C., has been at the forefront of menu trends and revolutions for more than 30 years. Born in Brittany, France, this pastry-chef-turned-expert-restaurateur, started his career training under the renowned Gaston Lenotre in Paris. He quickly earned the top position in the patisserie, eventually moving to the United States in 1975 to bring his love affair with American cuisine to fruition.
Sean O'Brien	Chef Sean O’Brien's early interest in food was spurred by his family's holiday feasts at home in Texas. He decided to pursue his interest in food and wine, studying with the Hotel Restaurant Department at City College of San Francisco. After graduation, he stayed in San Francisco and worked with Suzette Gresham of Acquerello, Sylvain Portay of The Ritz-Carlton San Francisco and George Morrone of The Fifth Floor Restaurant and Lounge. He went on to work with Chef Gary Danko at The Dining Room in The Ritz-Carlton San Francisco and Viognier Restaurant before becoming executive sous chef at Restaurant Gary Danko.