Participate in a momentous culinary moment for America and see who will represent the US at the Bocuse d’Or in 2017

(New York, NY; October 29, 2015) –On December 17, 2015, with the high energy of Las Vegas as their backdrop, four candidates will participate in a rigorous national selection to becoming the next Team USA. The winning team will represent the United States at the 2017 Bocuse d’Or biennial competition in Lyon, France.

This event, modeled after the world famous Bocuse d’Or, concludes with an esteemed chef panel who judge each candidate’s presentations. Guests will be treated to a spectacular display of culinary skill and artistry during the 4 hour 35 minute competition. Each candidate prepares a stunning meat platter showcasing Kurobuta Pork provided by Snake River Farms and a fish dish featuring the Norwegian Seafood Council’s Fjord Trout.

Chef Jérôme Bocuse, son of renowned Chef Paul Bocuse, whose family name graces the contest, says, “My father’s vision for the Bocuse d’Or was to showcase the culinary traditions of each country. The winner of our USA selection unites the best of both American and French culture, something we are extremely proud of.”

The competitors are:

Gerald Ford, Executive Sous Chef, Westchester Country Club, NY
Brian Lockwood, Chef de Cuisine, The NoMad, NY
Angus McIntosh, Sous Chef, The Broadmoor, CO
Mathew Peters, Executive Sous Chef, Per Se, NY

In attendance at this special culinary event are the following Chefs:

Daniel Boulud, Chairman of ment’or
Thomas Keller, President of ment’or and President of Team USA
Jérôme Bocuse, Executive Vice President
Gavin Kaysen, Vice President, Team USA
Philip Tessier, Head Coach Team USA 2017

Tasting Jury:
William Bradley, Addison
Josiah Citrin, Mélisse, Santa Monica, CA
Traci Des Jardins, Jardinière, San Francisco, CA
Olivier Dubreuil, The Venetian | The Palazzo Hotel, Las Vegas
Shaun Hergatt, Juni, New York, NU
Gabriel Kreuther, Gabriel Kreuther, New York, NY
Barbara Lynch, Menton, Boston, MA
Roland Passot, La Folie, San Francisco, CA
Alain Sailhac, International Culinary Center, New York, NY
Ming Tsai, Blue Ginger, Wellesley, MA

Kitchen Jury:
Richard Rosendale, Richard Rosendale Collective, VA
Robert Sulatycky, Taste Restaurant Group, Los Angeles, CA

Competition Captains:
Timothy Hollingsworth, Otium and Barrel & Ashes, Los Angeles, CA; Bocuse d’Or Team USA 2009
James Kent, The NoMad, New York, NY; Bocuse d’Or Team USA 2011

Team USA 2017 Head Coach and 2015 Bocuse d’Or Silver Winner Chef Philip Tessier comments, “This is an exciting time for all of us as we seek to establish our legacy and pursue gold at the Bocuse d’Or. I look forward to working with each team, sharing my knowledge, and striving for a new level of excellence for USA.”

Ment’or, founded by Chefs Boulud, Keller and Bocuse, is responsible for recruiting, training and funding the team USA that competes in the Bocuse d’Or.

Executive Director Young Yun says, “We applaud the culinary talents, skills and cuisine in America. Our Team USA national selection event is the start to a yearlong journey and we encourage everyone to keep motivating and inspiring Team USA to the Finals in Lyon.”

The Bocuse d’Or Team USA competition kicks off ULTIMO, a lavish weekend of culinary events that occurs annually at The Venetian® and The Palazzo® Las Vegas. A highlight of the events include:

Thursday, December 17, 2015:
9:00 AM: Bocuse d’Or Team USA Competition.
Ticket Prices: $40 VIP, $25 General Admission

Thursday, December 17, 2015:
8:00 PM: Team USA Celebration Gala.
A formal dinner will follow the competition. Dishes prepared by Chefs Jérôme Bocuse, Traci Des Jardins, Josiah Citrin and Diane Yang.
Price: $200 per person, plus tax and gratuity 

Friday, December 18, 2015:
6:00 PM reception, 7:00 PM Dinner.
Grand Banquet featuring a Krug Champagne and Petrossian Caviar reception followed by an exquisite meal “in the clouds” prepared by Chefs Thomas Keller, Philip Tessier, Shaun Hergatt and Ming Tsai.
Price: $1,000 per person, all inclusive.

A portion of the proceeds from these events will be donated to ment’or. For tickets and more information on these events, please visit http://www.venetian.com/ultimo.

Ment’or thanks our generous sponsors and supporters: The Michael & Nancy Burgermeister Family Fund, All-Clad, Barclaycard US, Bridor, GL Events, Nestle Waters, Norwegian Seafood Council, Rational Kitchens, SEVENROOMS, Snake River Farms, Southern Wine & Spirits of Nevada, Steelite, Petrossian, Pommery

BARTOLOTTAS’ HOST TOP CULINARY TALENT FOR
BOCUSE D’OR TEAM USA FUNDRAISER DINNER ON OCTOBER 19TH
AT BARTOLOTTA’S LAKE PARK BISTRO- A 20TH ANNIVERSARY EVENT

Featuring:
PHILIP TESSIER
Bocuse d’Or 2015 Silver Prize Winner, Bocuse d’Or USA
Culinary Director, Heston Vineyards, Napa

JEROME BOCUSE
Vice-President, Bocuse d’Or USA
Les Chefs de France, Epcot, Orlando

GAVIN KAYSEN
Culinary Council, Head Judge, 2007 Contestant, Bocuse d’Or USA
Chef/Owner, Spoon and Stable, Minneapolis

PAUL BARTOLOTTA
Culinary Council, Bocuse d’Or USA
Chef/Co-Owner, The Bartolotta Restaurants- Milwaukee  

ADAM SIEGEL
Host Chef
Executive Chef, Bartolotta’s Lake Park Bistro, Milwaukee

JEAN-LUC COLOMBO                                                                                                                          Owner/Winemaker
Vins Jean-Luc Colombo, Cornas, Rhone

October 19^th,  6:00pm
$150 per person, plus tax and gratuity
Reservations- 414-962-6300

Purchase Tickets Online

This February, foodies in the US were electrified and overjoyed that after many attempts, Team USA finally reached the medal podium at the bi-annual Bocuse d’Or culinary competition in Lyon, France.  Chef Philip Tessier achieved this wonderful feat, supported by the Ment’Or USA Foundation led by Daniel Boulud, Thomas Keller and Jerome Bocuse.  Assisting was Head Coach Gavin Kaysen-a former contestant, and the Culinary Council.

The road to Lyon is long, and expensive.  Training, equipment and travel costs are very significant.  Unlike many of the other countries, the US team is not funded by the government and relies on donations and sponsorships.  Fundraisers like these are critical for the team to compete and win.

This will be Bartolotta’s third significant donation to the Foundation. Over the last few years, Thomas Keller and Daniel Boulud have visited their Bartolotta friends in Milwaukee to do cookbook events, and in recognition of Paul Bartolotta’s work on the Culinary Council, Joe and Paul Bartolotta have donated approx. $15,000 to each event.  This will be the first event solely devoted to raising funds for the organization.

We welcome these top culinary professionals to Milwaukee, as part of Bartolotta’s Lake Park Bistro’s 20^th Anniversary celebration year.  They will prepare an amazing French meal, and share stories of the world’s most famous culinary competition.  Jean-Luc Colombo, one of the top wine producers in the Rhone Valley, is a personal friend of the Bocuse family.  He will fly in from France for this evening, and has graciously donated all of his superlative wines for this great dinner and cause.

The Houston event of the ment’or BKB Foundation Young Chef Competition Series was hosted at The Pass & Provisions with an evening cocktail and dinner during which guests watched the competitors and were spoiled with delectable dishes and paired wines from The Spire Collection. Host Chef Jérôme Bocuse and Chefs Terrence Gallivan and Seth Siegel Gardner (Pass & Provisions), Chris Hastings (Hot & Hot Fish Club), James Kent (The Nomad), Anne Quatrano (Bacchanalia), and Ming Tsai (Blue Ginger) were on hand to judge the competitors’ final results.

Chef James Kent lent his creative narrative to the competitors in the kitchen throughout the process after which each Chef Competitor and Commis presented their dish in front of the entire audience.

Chef Lee Foden-Clarke (Bouchon Bistro, Beverly Hills, CA) along with Commis Camden Hershberger won first place, a $10,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world.

His winning dish: Rolled Loin of Lamb With Potato Cylinder, Braised Lamb Osso Buco, Sunchoke Puree, Chestnut Puree, Braised Celeriac

Chef Tyler Prieve (Spoon and Stable, Minneapolis, MN) along with Commis Paris Dreibelbis won second prize, a $5,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world.

His winning dish: Cabbage Wrapped Lamb Crepinette With Fall Flavors, Sweet Potato Puree, Blanched Sweet Potatoes, Fried Sweet Potato Threads, Braised Lamb Shank In Feuille de Brick, Blanched Brussels Sprouts, Mushroom Conserva, Smoked Charred Pickles, Pearl Onions, Sweet Potatoes With Lamb Jus.

The competing chefs are scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points). Competitors had a total of 2 hours and 35 minutes of cook time, followed by 3 minutes to plate their dishes. Points are deducted if the teams go over their allotted time span.

The 2015 Young Chef Competition Series is made possible by our generous and supportive partners, The Michael & Nancy Burgermeister Family Fund, All-Clad, Bragard USA, D’Artagnan, The Chef’s Garden, Invest Hospitality, Nespresso, Nordaq Fresh, Paris Gourmet, The Spire Collection , Steelite International , Williams Sonoma

Chef Michael Dengelegi Is Victorious in New York At The 2015 ment’or Young Chef Competition Series

The New York event of the ment’or BKB Foundation Young Chef Competition Series was hosted at Lincoln Ristorante with an elegant weekend brunch during which guests watched the competitors and were spoiled with delectable dishes and paired wines from The Spire Collection. Host Chef Daniel Boulud and esteemed Chef/Judges Jonathan Benno (Lincoln Ristorante), Scott Conant (SCM Hospitality), Shaun Hergatt (Juni), Eli Kaimeh (Per Se), Barbara Lynch (Menton, MA), Adam Nadel (Lincoln Ristorante) and Bill Telepan (Telepan) were on hand to judge the competitors’ final results.

Chef Philip Tessier lent his creative narrative to the competitors in the kitchen throughout the process after which each Chef Competitor and Commis presented their dish in front of the entire audience.

Chef Michael Dengelegi (Bouchon, Yountville, CA) along with Commis Kati Tennant won first place, a $10,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world. His winning dish:
Rouelle of D’Artagnan Rohan Duck: Duck Leg Pave, Foie Gras Cromesquis, Jacobsen’s Farms Fig Farcie, Sauerkraut Marmalade, and Chanterelle Mushrooms with Spiced Duck Jus

Chef Corey Siegel along with Commis Kyle Muller won second prize, a $5,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world. His winning dish: 
Mustard Glazed Rohan Duck Breast, Foie “Pot Pie” Fritter, Duck Skin and Potato Crumble, Sweet Corn, Chanterelle Mushrooms, Celery Root Puree, Brussels Sprouts, Cognac Jus

The competing chefs are scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points). Competitors had a total of 2 hours and 35 minutes of cook time, followed by 3 minutes to plate their dishes. Points are deducted if the teams go over their allotted time span.

The 2015 Young Chef Competition Series is made possible by our generous and supportive partners, The Michael & Nancy Burgermeister Family Fund, All-Clad, Bragard USA, D’Artagnan, The Chef’s Garden, Invest Hospitality, Lincoln Ristorante, Nespresso, Nordaq Fresh, Paris Gourmet, The Spire Collection , Steelite International , Williams Sonoma, Wyndham.

The Chicago stop of the ment’or BKB Foundation Young Chef Competition Series was hosted at BOKA Chicago on Thursday night with guests enjoying an intimate evening of competition while enjoying delectable dishes and paired wines from The Spire Collection.  Esteemed Chef/Judges Gerard Craft (Niche), Graham Elliot (Graham Elliot Bistro), Richard Rosendale (Rosendale Collective), Giuseppe Tentori (GT Fish & Oyster), Rick Tramonto (Tramonto Cuisine) and Lee Wolen (BOKA) were on hand to judge the competitors’ final results.

Chef Gavin Kaysen lent his creative narrative to the competitors in the kitchen throughout the process after which each Chef Competitor and Commis presented their dish in front of the entire audience.

Chef Mark Garcia (Winnisook Club) along with Commis Kathryn Eurich won first place, a $10,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world. His winning dish:

Mexican Inspired Wagyu Beef: Seared Ribeye, Braised Short Rib Tostada, Black Bean Puree, Petite Mushroom Tamale, Glazed Vegetables, Avocado-Dill Crema, Mushroom Bordelaise

Chef Tim Tokarz along with Commis Esther Ha won second prize, a $5,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world.  His winning dish:

Ribeye with Charred Japanese Eggplant Puree, Braised Cabbage, Miso Marrow Custard, Pate Brisee with Sauce Veronique

The competing chefs are scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points).  Competitors had a total of 2 hours and 35 minutes of cook time, followed by 3 minutes to plate their dishes.  Points are deducted if the teams go over their allotted time span.

The 2015 Young Chef Competition Series is made possible by our generous and supportive partners, The Michael & Nancy Burgermeister Family Fund, All-Clad, Bragard USA, The Chef’s Garden, Invest Hospitality, Nespresso, Nordaq Fresh, Paris Gourmet, The Spire Collection , Steelite International and Williams Sonoma

For more information please visit www.mentorbkb.org.

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#mentoryoungchefs

Media Contact:

Men’tor BKB

Jaimie Chew-Director of Communications & Events

Email: Jaimie.chew@mentorbkb.org Website: www.mentorbkb.org

Chef Skylar Stover Wins The Los Angeles Stop of the 2015 Young Chef Competition Series

 The Los Angeles stop of the ment’or BKB Foundation Young Chef Competition Series took place at Bouchon Bistro Beverly Hills last night with over 160 guests enjoying an exciting evening of competition while enjoying signature dishes and wine from The Spire Collection.  Chef/Judges William Bradley (Addison), Josiah Citrin (Melisse), Traci des Jardins (Jardinière), Timothy Hollingsworth (Otium/Barrel & Ashes) and Walter Manzke (République), Alan Wong (Alan Wong’s Honolulu) along with Bouchon’s Chef de Cuisine, David Hands observed all the competitors closely in the kitchen throughout the process and then each Chef Competitor and Commis presenting their dish in front of the entire audience.

Chef Skylar Stover (Hestan) along with Commis Harrison Turone won first place, a $10,000 cash prize and opportunity to stage at the restaurant of his choice anywhere in the world.

Pave of Striped Bass with charred eggplant mousse, squash blossoms, artichoke boudin, brandade croustillante, garden carrots, Niçoise olive and spinach puree with brown butter emulsion

Chef William Lansing (The Strand House) along with Commis Rebecca Foley won second prize, a $5,000 cash prize and opportunity to stage at the restaurant of his choice anywhere in the world.  

Striped Bass with olive mousse, fish mousse line, leek fondue, potato lyonnaise, pistou, herb velouté and fish stock

The competing chefs are scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points).  Competitors had a total of 2 hours and 35 minutes of cook time, followed by 3 minutes to plate their dishes.  Points are deducted if the teams go over their allotted time span. 

The 2015 Young Chef Competition Series is made possible by our generous and supportive partners, The Michael & Nancy Burgermeister Family Fund, All-Clad, Bouchon Beverly Hills, Bragard USA, Champagne Michael Gonet, The Chef’s Garden, International Marine Products, Invest Hospitality, Nespresso, Nordaq Fresh, Paris Gourmet, The Spire Collection , Steelite International and Williams Sonoma.

Left to Right: G. Ford, B. Lockwood, A. McIntosh, M. Peters

Four chefs compete for the opportunity to represent the United States in the most prestigious cooking competition in the world: The 2017 Bocuse d’Or

(New York, NY; September 9, 2015) – After the United States won Silver at the 2015 Bocuse d’Or, ment’or, the Foundation behind Team USA, is already on the search for the next duo to lead the United States to Gold. Four highly skilled candidates have been selected from a talented pool of applicants to compete for the title of Team USA.

We are pleased to announce the four candidates:

Gerald Ford, Executive Sous Chef, Westchester Country Club, NY

Brian Lockwood, Chef de Cuisine, The NoMad, NY

Angus McIntosh, Sous Chef, The Broadmoor, CO

Mathew Peters, Executive Sous Chef, Per Se, NY

On December 17, 2015, these candidates will face each other in a rigorous daylong event that mimics the actual Bocuse d’Or competition. A panel of esteemed chefs will be judging each candidate’s final meat presentation and fish dish. One team will be chosen to represent the United States at the 2017 Bocuse d’Or biennial competition in Lyon, France.

Coaching this year’s TEAM USA will be reigning Silver Award winner Chef Philip Tessier.

He says of the Bocuse d’Or, “Two years ago I knew the Bocuse d’Or, as a prestigious and incredibly intense culinary competition but today, I know the Bocuse d’Or as a journey of discovery and dedication, risk and reward. We are extremely pleased with the level of talent represented in our candidates this year and await the US Selection with great anticipation. With increased awareness, mentorship and collaboration, we are confident that we, the United States, can continue to impress the international culinary world at the Bocuse d’Or.”

Gavin Kaysen, Tessier’s own coach and mentor, will be returning to assist his protégé and the new team in order to lend his expertise in an advisory capacity.

“I have been lucky enough to see the significance of the Bocuse d’Or from the perspective of a competitor and as a coach.  Every time I am there, the sight of the global chef community convening in one setting to celebrate the pursuit of culinary excellence is humbling.” says Chef Gavin Kaysen, Vice President of Team USA.

Men’tor provides the best young chefs in America with the necessary tools and financial resources that enable them to effectively train for the honor to represent the United States.

Executive Director, Young Yun says, “After witnessing such a historic culinary moment for the United States at the 2015 Bocuse d’Or, we are honored to showcase and celebrate culinary excellence at its finest.  These four candidates have a unique opportunity to be mentored by some of the best chefs in America.  We want to continue fostering the spirit of camaraderie that the Bocuse d’Or brings.”

For more information about Team USA or the Foundation, visit www.mentorbkb.org, or follow the organization on Facebook, Twitter or Instagram.

About ment’or

The ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. Ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Daniel Boulud, and Thomas Keller, as well as an esteemed Culinary Council of over forty renowned chefs.

For media inquiries, or to arrange an interview, please contact:

Jaimie Chew

Director of Communications & Events

646-519-7111

Jaimie.chew@mentorbkb.org

Ment’or KICKS OFF SEARCH FOR 2017 BOCUSE D’OR TEAM USA

ON THE HEELS OF A SILVER STATUE WIN, APPLICATION PROCESS OPENS TO CHEFS FOR THE OPPORTUNITY OF A LIFETIME

June 25, 2015 (New York, NY) – Today, the ment’or BKB Foundation kicks off their search for the American chef who will represent the United States at the Bocuse d’Or culinary competition in 2017.  In January 2015, Team USA led by Chef Philip Tessier and Commis Skylar Stover stepped on the podium in Lyon and held the Silver Bocuse, proudly earning the recognition and respect of the international culinary community.  The platform of support has never been stronger for American restaurants, chefs and commis with the interest, tenacity and dedication to pursue The Bocuse d’Or.  Chefs that are American citizens, at least 23-years or older by the date of competition (January 2017) and have at least five-years fine dining experience are encouraged to apply.

“Paul Bocuse’s dream was realized when Team USA won the silver statue at the 2015 Bocuse d’Or,” said Chef Thomas Keller, President,  ment’or BKB Foundation.  “This competition has made an immense impact on young American chefs and the profession as a whole and we look forward to continuing to support Chef Bocuse’s dreams.”

“I used to know the Bocuse d’Or as an incredibly intense culinary competition,” said Philip Tessier, Chef and Silver Statue Winner, Bocuse d’Or Team USA 2015.  “But today, I know it as an incomparable journey of risk and reward, discovery and determination. This journey is truly a once in a lifetime experience available to those committed to our craft and the pursuit of excellence.”

The selected Chef and Commis will begin training in January 2016 leading up to the competition in January 2017.  Team USA Head Coach will be Chef Philip Tessier supported by ment’or Board of Directors Chefs Thomas Keller, Daniel Boulud and Jérôme Bocuse.  During the intensive training period, Team USA Head Chef and Commis will be compensated for their time and any relocation costs to move closer to the training facility in Northern California.

For more details and to download an application please visit www.mentorbkb.org.

MENT’OR ANNOUNCES CANDIDATES FOR 2ND ANNUAL YOUNG CHEF COMPETITION SERIES

SIXTEEN YOUNG CHEFS COMPETE FOR $10,000 AND MENTORSHIP FROM CULINARY GREATS

June 18, 2015 (New York, NY) – Today, the ment’or BKB Foundation, announces the sixteen candidates who will compete in its 2015 Young Chef Competition Series. Set to kick off in Los Angeles on August 27th followed by dates in Chicago, Houston and New York City. Four chefs between the ages of 22-27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second, receives $5,000.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

“Ment’or provided me with the opportunity to express my creativity, make valuable connections and receive feedback from some of the most recognized chefs in the United States,” said Danny Sterling, Winner, 2014 Young Chef Competition Series – Miami. “Winning the Young Chef Competition has opened many doors for me, from my current stage at 42 grams to the sous chef position I will be taking this fall at Rosendale Collective.”

Boulud along with Thomas Keller and Jérôme Bocuse are spearheading the competition series as one of the ment’or BKB Foundation’s key programs. Culinary greats from the ment’or Culinary Council will be on hand in each city to judge the competition, a ticketed event with all proceeds going to support the foundation. Tickets are set to go on sale in early July via the ment’or website at www.mentorbkb.org.

Los Angeles August 27, 2015
Chicago September 17, 2015
New York September 26, 2015
Houston October 8, 2015

Second Annual Young Chef Competition Series Candidates:

Matthew Bergen – New York, NY – Lupa Osteria Romana
Michael Dengelegi- Vallejo, CA- Bouchon Bistro Yountville
Lee Foden-Clarke – Los Angeles, CA – Bouchon Bistro Beverly Hills
Mark Garcia – Bronx, NY – Winnisook Club
David Kneller – Greensboro, MD – Bartlett Pear Inn
William Lansing – Redondo Beach, CA – The Strand House
Torre Liebchen – Hackensack, NJ – etc. steakhouse
Max Loff – Golden Valley, MN – Spoon and Stable
Zachary McCarty – Staten Island, NY – El Vez
Angel Medina – Austin, TX – Fixe
Ryan Peters – Key Largo, FL – Ocean Reef Club
Mara Serna – Houston, TX – Treadsack
Corey Siegel – Rye, NY – Westchester Country Club
Skylar Stover – Portland, OR – Hestan
Tim Tokarz – New York, NY – Café Boulud
Michelle Tribble – Dallas, TX – Five Sixty by Wolfgang Puck

To learn more about each of the competitors, please visit the ment’or Facebook page.

About Ment’Or
The ment’or BKB Foundation is a nonprofit organization that inspires excellence in young culinary professionals through three key programs, including recruitment and training for the biennial Bocuse d’Or Culinary Competition. In 2015, Team USA became the highest-ranking American team, taking home the prestigious Silver Statue. Robust educational and mentorship opportunities are offered to young culinary professionals through the ment’or Program for Continuing Education as well as the Young Chef Competition Series.

ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Daniel Boulud, and Thomas Keller as well as an esteemed Culinary Council of over forty renowned chefs nationwide. For more information please visit www.mentorbkb.org, visit us on Facebook , follow us on Instagram and Twitter @mentorbkb.

Team USA Coach Gavin Kaysen, Chef Skylar Stover, Chef Philip Tessier, David A. Bernahl II, Thomas Keller, Daniel Boulud, Jérôme Bocuse, and Executive Director Young Yun at the 2015 Bocuse d’Or in Lyon, France. Photo credit: ment’or BKB Foundation

David Bernahl of Pebble Beach Food & Wine Festival, partners with ment’or founders Daniel Boulud, Thomas Keller, and Jérôme Bocuse for the 8th annual culinary celebration, taking place April 9-12, 2015

(PEBBLE BEACH, CA; March 3, 2015)— Coastal Luxury Management (CLM), the award-winning hospitality team behind Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival events, announces their first-ever partnership with ment’or BKB Foundation (formerly Bocuse d’Or Foundation), originally founded in 2008 by Thomas Keller, Daniel Boulud, and Jérôme Bocuse, for the eighth annual festival taking place April 9-12, 2015.

Coastal Luxury Management is honored to announce the inaugural and exclusive food and wine festival partnership with the ment’or BKB Foundation, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine. Among ment’or’s many unique initiatives is the organization’s responsibility for selecting, training, and sending Team USA to compete in Bocuse d’Or, the biennial event in Lyon, France that took place January 27-28, 2015. Team USA made history by placing second and receiving the Bocuse d’Argent award for the first time ever. Considered one of the most rigorous culinary competitions in the world, 24 countries competed on the world stage during this year’s Bocuse d’Or competition.

“Team USA’s podium placement at the 2015 Bocuse d’Or competition is an extraordinary example of where the United States stands in a global conversation about cuisine and culture,” says Chef Thomas Keller, president of ment’or. “We’re looking forward to continue representing the great strides that American chefs are making at this years’ Pebble Beach Food & Wine festival.”

“Pebble Beach Food & Wine Festival is continuously striving to bring attention to the level of excellence in our culinary community,” says David Bernahl, CEO of Coastal Luxury Management. “We couldn’t be more thrilled to raise much needed funds for this great culinary program on the heels of our first ever win with Team USA!”

At Pebble Beach Food & Wine, ment’or will present Team USA for a very special evening of intimate dinners and culinary demonstrations as inspired by the prestigious biennial competition. Team USA’s Chef Philip Tessier of the Thomas Keller Restaurant Group and his Commis Skylar Stover of The French Laundry in Yountville, CA will design a menu inspired by the “Culinary Olympics” at The Imperial Dinner, the pinnacle of the four-day festival, curating a menu that will highlight what helped the Team win the silver prize at the Bocuse d’Or competition.

“It’s an honor to be selected to participate in the 8th annual Pebble Beach Food & Wine Festival,” says, Young Yun, Executive Director of ment’or. “We are always looking for different ways to introduce our Foundation to a wider audience and this unique partnership allows us to showcase our mission for inspiring culinary excellence and promoting the high caliber of cuisine and talent we have in America.”

Pebble Beach Food & Wine, presented by FOOD & WINE continues its 8th year at Pebble Beach Resorts, one of the country’s premier destinations, bringing together the world’s most revered culinary talent for three nights and four days of epicurean excellence. Attendees are invited to explore the three world-class resorts including The Inn at Spanish Bay, Lodge at Pebble Beach, and Casa Palmero, where more than 100 celebrity chefs and 250 wineries come together to showcase a dynamic weekend of exceptional dinners and chef collaborations, Grand Tastings, and cooking demonstrations featuring the industry’s leading experts and most coveted restaurants in the world.

Other Pebble Beach Food & Wine event highlights include “An Evening at Maude” as celebrated chef and culinary personality Curtis Stone transports the flavors, aromas, and essence of his first-ever Los Angeles restaurant to Pebble Beach; join Master Sommeliers and winemakers for unprecedented wine tastings with Chateau Margaux, Domaine Faiveley, Kosta Browne, and Penfolds Grange. Meat purists will enjoy a whole-animal “Meatopia” marquee event co-produced by Esquire Magazine’s Josh Ozersky while others will get ready for cooking demonstrations with the likes of Iron Chef Jose Garces, Dana Cowin, or Iron Chef Masaharu Morimoto as he pays homage to the quintessential comfort food–Ramen 101. Additionally, the Lexus Grand Tasting, an annual favorite, will host one of the greatest lineups of wine and culinary talent since its inception in 2008.

The weekend at Pebble Beach Food & Wine would not be complete without the celebrity chef and winemaker golf tournament or afternoon lunch with distinguished winemakers set merely steps from the pristine Pacific coastline. Executed with taste, sophistication, a touch of edge, nationally celebrated culinary talent combined with up-and-coming chefs to watch in 2015, will celebrate flavors from around the globe in unique and unexpected ways for those in attendance to savor and relish.

Major partners for this year’s event will include FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, as well as more to be announced. Tickets or gift certificates are now available and may be purchased a la carte or as a weekend package, with prices ranging from $100 to $4,750 for a VIP, all inclusive four-day pass including Lexus transportation and access to exclusive celebrity chef and winemaker after-hours parties. Three total weekend packages are available. Tickets can be purchased at: http://www.pbfw.com/.

ABOUT COASTAL LUXURY MANAGEMENT, LLC:
Coastal Luxury Management, LLC (CLM), co-founded and managed by David Alan Bernahl II, creates unique experiential opportunities in the hospitality, entertainment, restaurant, and event sectors. In addition to being named one of Inc. Magazine’s “Top Food & Beverage Companies” in 2012 and 2013, CLM has also been included in the annual Inc. 500/5000 ranking of the fastest-growing privately owned companies in the United States for the past two years. CLM produces Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both known for bringing together the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences. CLM’s catering division, Coastal Luxury Catering, combines the company’s restaurant and event divisions to offer full-service event planning and catering services for a variety of social, corporate, and non-profit events throughout the country. CLM’s restaurant division includes: Restaurant 1833, named one of Robb Report’s 2012 “Best of the Best” and a James Beard Foundation 2012 “Best New Restaurant” nominee; Cannery Row Brewing Company, home to one of the largest draft and bottled craft beer selections in Central California; and the recently opened Downtown Los Angeles restaurant, Faith & Flower, an Esquire magazine 2014 “Best New Restaurant” recipient. In the winter of 2013, through their continued partnership with hospitality entrepreneur Charles Banks, CLM launched Vessel, their newest endeavor aimed towards redefining the way people dine. Vessel offers a highly curated selection of glassware and tabletopaccessories sourced from across the globe for retail consumers and restaurant venues. For more information about Coastal Luxury Management, please contact media@clm-ca.com.

ABOUT PEBBLE BEACH FOOD & WINE:
The Eighth Annual Pebble Beach Food & Wine (April 9-12, 2015) continues as the signature West Coast culinary event, with more than 100 prominent chefs and 250 acclaimed wineries and distinguished winemakers from around the world coming to the iconic Pebble Beach Resorts in Pebble Beach, CA for a four-day first-class display of epicurean splendor and unrivaled access. In addition to cooking demonstrations led by the most talented chefs from around the globe and vertical tastings from the world’s top wine producers, unique experiences added each year make this a must-see annual event for culinary enthusiasts and wine aficionados the world over. PBFW is the exclusive food & wine festival partner of ment’or and Team USA, whereby charitable dollars are raised at each event to support this great program. For more information on Pebble Beach Food & Wine, please visit www.pbfw.com or call 1-866-907-FOOD (3663).

ABOUT PEBBLE BEACH COMPANY:
Pebble Beach Company, headquartered in Pebble Beach, Calif., owns and operates the world-
famous Pebble Beach Resorts®, including The Lodge at Pebble BeachTM, The Inn at Spanish BayTM and Casa Palmero®. The company also operates four renowned golf courses: Pebble Beach Golf Links®, Spyglass Hill® Golf Course, The Links at Spanish BayTM and Del MonteTM Golf Course. Its other famed properties include scenic 17-Mile Drive®, The Spa at Pebble BeachTM, Pebble Beach Golf AcademyTM and Pebble Beach® Equestrian Center. It annually hosts premier events such as the Pebble Beach Concours d’Elegance®, AT&T Pebble Beach National Pro-Am, TaylorMade Pebble Beach Invitational presented by EMC2, Pebble Beach Food & Wine and Nature Valley First Tee Open at Pebble Beach. Site of the 2019 U.S. Open Championship, Pebble Beach Golf Links® has hosted five U.S. Opens, four U.S. Amateurs, one PGA Championship and numerous other tournaments. For reservations or more information please call (800) 654-9300 or visit www.pebblebeach.com.