Each month Chef’s Roll selects new chefs to induct into our Chef Ambassador Program. We have chefs from around the country receiving products from our partners to create exceptional and unique dishes – which we publish on our Instagram feed, generating millions of impressions, and tens of thousands of likes and comments. Look out for the #chefsrollofficial tag on Instagram to learn about amazing products and get inspired.

Chef’s Roll Official Ambassadors:

Donte Shaw is the Executive Chef of Café’ Navarre in South Bend, Indiana. Rising from line cook to Chef de Tournant at Michelin-starred Alinea helped shaped him into the chef he is today. He stays inspired by constantly exposing himself to the culinary arts through visiting a variety of restaurants, connecting on social media, and networking with other chefs.

 

Michael Longo is a Cleveland native and former Chef De Cuisine at Spice Kitchen + Bar and The Country Club. His food is always evolving and changing with his new experiences.  His next move is to open his own spot in the Cleveland area.

 

Born in Lima, Richard Arteaga’s love of food is deeply rooted in the culture of Peru. Passionate about working with fresh ingredients, Richard enjoys working with different and unusual food combinations in a playful manner.

 

Adrian Cruz is an aspiring self taught chef in McAllen, Texas. Chef Adrian incorporates culinary traditions from around the world into his work, adding seasonings and techniques drawn from Asia, Mexico, Europe and the Mediterranean.

 

Nancy Manlove combined her passion for cooking and business savvy to pursue a culinary career in 2012. Today she handles personal chef & high-end catering assignments, menu planning & recipe development, chef collaborations, food styling/food photography projects and more.

 

Joel “Tatu” Hererra is founder of The Cocineros and Co-Owner of Tatu’s Food Debauchery. Tatu’s cooking style can be described as “life in a kitchen”.  If you’re lucky enough you’ll catch one of his pop-ups in South Texas.

 

Current Chef de Cuisine at The Rosewood Mansion on Turtle Creek, Nicolas Walker has traveled across much of the U.S.A. cooking, learning, and perfecting his skills in the kitchen. He “likes to make every plate count”, and instills that culture into everyone he works with.

 

Jonathan Scinto cooks with passion in every dish he creates. Growing up in an Italian and Jewish family, the Long Island native utilizes rustic Italian flavors and Asian influences to create his signature modern fusion cuisine.

 

Matt Broussard is cooking in Seattle at Tom Douglas’s Palace Kitchen, and wrangling a blog on days off. He occasionally hosts pop up restaurants inside the Pike Place Market for the public.

 

Ethan Speizer recently moved back to his hometown of Napa to start the process of opening Nuri – a small restaurant featuring a hyper-seasonal Southeast Asian influenced menu and small production wines.  For now, he is hosting pop-up dinners at various venues across Napa Valley.

 

Ruth Maria Schreiber Sanchez is a professional Sushi Chef and a Private Chef with a unique hybrid style that combines the aromatic spicies and exotic flavors from Thailand, India, and Japan creating a fusion with her traditional Spanish cuisine. Ruth was a contestant on Masterchef season 5 where she discovered her real passion for the culinary arts.

 

Third generation San Francisco native, Tamara Westerhold is heavily influenced by her Spanish roots and the diverse cuisine of her childhood. Her culinary training, which spans four decades, is an amalgamation of formal, informal & experiential learning. Tamara is the Chef/Owner of boutique catering company, Cherubina Catering.

 

Will Staten, who was seen on MasterChef 7, is the Owner-Chef of Ragin’ Cajun Cookin’ & Dubs’ Rubs Spice Line. Currently exclusive to private parties, catering events & pop-ups, with the vision of a restaurant in the future, Will has a passion for food and all things culinary. 

 

Chef Louis Robinson is the Chef/Owner of SPICE, specializing in innovative pop up restaurants and luxury personal chef work. Louis cooks modern Latin-Caribbean cusine with an emphasis on bright, fresh ingredients and eye popping, colorful.

 

Manolo Lopez cooks authentic Puerto Rican food in New York City through his pop up Mofon∙GO NY and “Mi Suegra Food truck” in Puerto Rico.

 

After serving as the Executive Chef at several restaurants, Ian Ramirez made a transition to the private chef and corporate world where he also partners with the Kitchenaid Commercial product development team. He is a decorated chef with several championship titles under his culinary belt and more recently participates as a guest judge.

 

From helming the hotly-anticipated Javier Plascencia project, Bracero Cocina, where her team received a semi-finalist nomination from the James Beard Foundation for Best New Restaurant, to culinary pop-ups in the Guadalupe Valley, Chef Claudette Wilkins’ Cali-Baja cooking style evokes a soulful dining experience.

 

Chef Rickie Pérez, is a Chicago born Puerto Rican Michelin trained Nuevo Latino Chef.  Utilizing his background in Puerto Rican, Spanish, Latin American cuisine and his passion for preparing seafood he and his wife Jannice started the award winning Logan Oyster Socials, the Midwest’s first traveling oyster bar.

 

Felix Tai
Chef Felix Tai is the Executive Chef at Pounders Restaurant in Hawaii. Chef Tai uses local and organic ingredients in a non traditional method to showcase and share his evolving love for food.

 

Chef Jay Bang has trained under some of the world’s most recognized chefs at El Bulli, Daniel, Hajime and more. He is now the Assistant Chef de Cuisine at the Waldorf Astoria in New York. He believes the most important aspect as a cook is to allow mother nature’s ingredients to shine.

 

Curtis-Cameron
Curtis Cameron is the Executive Pastry of The Little Nell is Aspen, CO. Curtis is an innovator in his field and is always in pursuit of developing new ideas and enhancing his craft forward. He describes his approach towards desserts as “simplistic and natural, highlighting seasonal flavors and ‘outside of the box’ thinking.”
Curtis-Cameron_dish

 

sean_streete
With a modernist-french approach to the Culinary Arts, Chef Sean Streete revels in the use of seasonal ingredients. Having worked for various Michelin-starred restaurants, Chef Sean Streete is currently a Sous Chef at Auberge du Soleil in the Napa Valley.
sean_streete_dish

 

ryan_peters
Ryan Peters is currently a Sous Chef at the Ocean Reef Club in Key Largo, Fl. A graduate of IUP Academy of Culinary Arts, Ryan is a young professional with an unwavering passion that is expressed through his food. He is in the process of starting a series of pop up dinners in South Florida.
ryan_peters_dish

 

Ryan Sulikowski is the Executive Chef of Lotus Farm to Table Restaurant in Media, PA and Farmer’s Road Drive Thru in Chadds Ford, PA where he focuses on using the best products available and allowing them to shine through technique and restraint.

 

Alex Espinoza is the executive chef at Peju Province Winery in Rutherford, California. With beautiful presentations, Alex’s food and wine pairings are as beautiful as they are delicious.
Dish by Chef Alex Espinoza

 


Richie Farina is a gradate of Johnson & Wales University and earned 1 Michelin star at Moto in Chicago. He is now the head of the Concierge program for Hampton Creek’s culinary team in San Francisco.

 

From The Cooking Channel to Masterchef, The Today Show to Serious Eats, Linda has made the rounds of screen, digital, and print food media, however she finds herself most at home these days behind the pasta board hand-making elaborate ravioli, tajarin, and even politically-charged pasta.

 

Top Chef alum Katie Weinner loves working with exotic ingredients and spinning classic ingredients into something amazing. She runs SLC POP, a pop-up restaurant business, where she creates dining experiences that are as much of a delight for the senses as they are for the imagination.

 

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