Enjoy a beautiful evening at Omni Barton Creek Resort and Spa while being served a delicious dinner created in honor of Team USA by Host Chef André Natera (Omni Barton Creek). He is joined by Chefs Omar Flores (Casa Rubia, Dallas), Julio Peraza, (Omni Hotels & Resorts), Diego Galicia (Mixtli, San Antonio), Kevin Fink (Emmer & Rye, Austin) and Andrew Wiseheart (Chicon and Contigo, Austin).

The Team USA Road to Lyon Tour is presented by Barclaycard US.

Join Chef Grant Achatz, a culinary leader in the Chicago dining scene, at his long-awaited new restaurant, Roister.  Roister was built to be an informal spot where the kitchen and dining room are one in the same.  Chef Andrew Brochu helms the kitchen and Roister’s menu offers both a la carte dishes and a tasting menu option.

“The Prep Kitchen” is a unique space in the basement where there is a second kitchen and restaurant space.  The space is refined with every single seat being right in the middle of the kitchen.   Chef Achatz and his longtime business partner, Nick Kokonas continue to focus on making food fun and delicious making this a wonderful and memorable experience.   

This once-in-a-lifetime event showcases Team USA as they share their first-hand stories and the Roister team creates beautiful dishes inspired by the Bocuse d’Or.  This is a great opportunity to meet Team USA 2017 Chef Mathew Peters and his Commis Harrison Turone along with Chef Philip Tessier, the first American to ever place on the podium at the prestigious Bocuse d’Or in Lyon.

A cocktail reception at The Aviary will begin at 5pm, followed by the dinner at Roister.

For tickets, visit roister.tocktix.com.

Final dish prepared by Chef Mathew Peters

The Jones Family took conventional farming in a new direction and created a world of microgreens, microgreen herbs, heirloom vegetables, specialty lettuces and edible flowers. While farming at The Chef’s Garden has evolved “back in time,” using methods employed by their great grandfathers, innovation and new product development help them remain the leading grower of artisanal produce in the nation. Today, they deliver the finest culinary ingredients to leading chefs and restaurants around the world.

This is a unique opportunity to explore the farm and enjoy a magical dinner that celebrates Bocuse d’Or USA past and present. Former Team USA candidates, along with the Team USA 2017, will be onsite to prepare courses inspired by their journey to the Bocuse d’Or. Joining Chefs Timothy Hollingsworth, Robert Sulatycky, Richard Rosendale, Philip Tessier, Mathew Peters, Emma Bengtsson will be The Chef’s Garden very own, Jamie Simpson.

Please join Chefs Daniel Boulud, Thomas Keller, and Jérôme Bocuse for an exciting day of culinary competition on Wednesday, June 8th at the Institute of Culinary Education in New York.

Since 2008, it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon, France. The result of that patience and determination was realized, for the first time, in 2015 when Team USA stood on the podium in Lyon and held the Silver Bocuse, garnering the recognition and respect of the international culinary community.

The Foundation’s goal is to continue to build our legacy and to introduce more aspiring young cooks to the Bocuse d’Or. We are proud to announce our 3rd annual Young Chefs event this year, to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.

In the past two years we have seen great young cooks who have also been supported by a Commis. In an effort to further recognize and inspire those embarking on their culinary career, we are pleased to announce the addition of a Commis Competition this year.

On June 8th, we invite you to enjoy signature dishes from Chef Boulud’s Feast and Fêtes and wines from Spire Collection, while watching 6 Young Chef teams and 3 Commis candidates compete in front of a panel of esteemed chefs from the Foundation’s Culinary Council. 

Chef judges include James Briscione (ICE), Chris Hastings (Hot & Hot Fish Club), Shaun Hergatt (Juni), Timothy Hollingsworth (Otium), Gavin Kaysen (Spoon & Stable), James Kent (The NoMad), Gabriel Kreuther (Gabriel Kreuther), Barbara Lynch (Barbara Lynch Gruppo), Mathew Peters (Bocuse d’Or Team USA 2017), Richard Rosendale (Rosendale Collective), Bryce Shuman (Betony), Robert Sulatycky (iQKitchen & Team USA 2017 Assistant Coach), and Philip Tessier (Head Coach, Team USA 2017).

Young Chef Candidates:
Marco Bahena, The Everest, Chicago, IL
Sam Daigle, Spoon and Stable, Minneapolis, MN
Cesar Gutierrez, Café Boulud, New York, NY
Sarah Hsieh, The Modern, New York, NY
Vincenzo Loseto, The NoMad Restaurant, New York, NY
Aaron Salita, Bouchon Bistro, Yountville, CA

Commis Candidates:
Chris Andre De La Porte, Café Boulud, New York, NY
Mimi Chen, Restaurant Daniel, New York, NY
Brendan Scott, La Folie, San Francisco, CA

Event Details:
3:00pm                    VIP Guest Arrival 
4:00pm                    Guest Arrival
4:45 – 5:45pm        Commis Candidate Presentations
6:00 – 8:00pm       Young Chef Candidate Presentations
8:30 – 9:00pm       Young Chef & Commis Competition Awards

Tickets:
VIP guests will enjoy an intimate reception with Chefs Daniel Boulud, Thomas Keller, Jérôme Bocuse and our chef judges, as well as reserved seating during the candidate presentations and a signed program.

$175/ VIP ticket (3pm Arrival)
$95/ General ticket (4pm Arrival)

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.