Taro Arai, Master Chef, Mikuni Japanese Restaurant & Sushi Bar
Kotaro Arai – "Taro" to those who know and love him – is the Master Chef at Mikuni Restaurant & Sushi Bar. With locations flourishing throughout Northern California and a recent expansion into the Denver area, Taro is setting a fast pace in the world of sushi. He has a natural instinct for creating gastronomical delights that range from traditional Japanese-style sushi to variations designed to please the American palate. Under his leadership, Mikuni sushi chefs have conceived more than 300 original creations, resulting in a menu unequalled by any sushi bar in the western United States. Taro takes diners on a senses-stimulating excursion into a world of extraordinary flavors, compelling textures, and visual enchantment. Extending far beyond the realm of Japanese cuisine, his creations are designed to please every palate—from the conservative to the adventurous. Thanks to offering the freshest seafood and the finest accompaniments—enhanced by Taro's knack for understanding and satisfying the distinct tastes of his customers—Mikuni restaurants have won several prestigious awards.

Peter Brinckerhoff, Gar Woods Grill & Pier
Peter Brinckerhoff is the executive chef for all three of Tom Turner's restaurants and currently is training a team of young chefs to have the same passion for food that he possesses. Peter first moved to Tahoe in 1990 as the banquet chef at the Hyatt Regency Lake Tahoe Resort & Casino where he was able to entice dining organizations like the "Chine De Rotisserie" & the "Chevalier de taveriste" back to the Hyatt. Pursuing his career he went to Salt Lake City as the executive chef at The Doubletree Hotel, also as the Chef & Beverage Manager at the Embassy Suites, then to Borrego Springs, CA as the executive chef at La Casa del Zorro. Brinckerhoff came back to Tahoe as the F&B Director at the Embassy suits and opened Echo restaurant, where he arranged the first grill off competition with Bobby Flay that was inspiration for and led to his show Throw Down with Bobby Flay. Peter went back to the Hyatt as the chef of the Lone Eagle Grille before moving to Riva Grill as executive chef.

Jack Connell, Chef de Cuisine, 22 Bistro
Jack Connell began his culinary journey as a prep cook working at the beach for a summer job in college. Upon graduation from Xavier University he decided to continue in the culinary field and begged for a job at the top restaurant in his hometown of Bloomington, Indiana. This soon led him back to Cincinnati, Ohio to the five star Maisonette restaurant where he learned the fundamentals of classic French cuisine. He then moved to Chicago and worked for James Beard award winners Rick Tramonto and Paul Kahan at their outposts of Tru and Blackbird respectively. Then after a short stay in Phoenix, Arizona he wandered to Lake Tahoe to ski for the winter. He quickly fell in love with the mountains and stayed working at Plumpjack Cafe for three years eventually earning the title Sous Chef. It became apparent to him that there were gaps in his training so he enrolled at the Culinary Institute of America in Hyde Park, New York. Upon graduating top of his class he went to work for Certified Master Chef Oliver Andreini at the Merion Cricket Club in Haverford, Pennsylvania. Not long after that a phone call from restaurateur Ray Villaman encouraged Jack to come back to Lake Tahoe and help open Twenty Two Bistro in Squaw Valley. He currently resides in Olympic Valley in the role of Chef de Cuisine at Twenty Two.

Elsa Corrigan, Chef, Owner, Mamasake
Elsa Corrigan grew up in the Bay Area and skied in Tahoe since age 6. Passionate about the outdoors, travel and food she has lived in the Tahoe area for twenty years. Graduate of the California Culinary Academy in San Francisco, she has experience in restaurants in San Francisco, Napa Valley, London and Tahoe. Her present restaurant Mamasake in the village at Squaw Valley opened in the summer of 2002. Her cuisine is an eclectic combination of her experience with Italian, Mexican, and Japanese foods. Mamasake has received various awards including "Best Atmosphere" and voted Best of North Tahoe sushi by Sierra Sun and Tahoe World readers as well as Best Sushi by Tahoe Quarterly. Elsa participated in The Sushi Masters competition in Sacramento with 5 other sushi chefs and received three bronze medals.

Douglas Dale, Chef, Owner, Wolfdale's
Douglas Dale is the Chef and Owner of Wolfdale's where the blend of the West and the Far East flavors create "Cuisine Unique." In 1975 Douglas studied cooking under Chef Hideko Matsuura-san of Mineji. He graduated from Antioch University in Ohio in 1976, and in 1977 apprenticed under Chef Hiroshi Hayashi of the Seventh Inn, in Boston. Douglas first opened Wolfdale's in Homewood, California in 1978 with his brother, sister, and her husband. In the fall of 1986 the restaurant, now owned by Douglas and his wife Kathleen, relocated to its current site in Tahoe City's oldest and most historic building. On several occasions Wolfdale’s has received the highest rating of 3-star award from San Francisco Chronicle's food critics as well as numerous other awards and praised reviews.

Mark Estee, Executive Chef, Owner, Moody's Bistro & Lounge and Baxter's Bistro & Lounge
Mark Estee is the Executive Chef at Moody’s Bistro where diners can expect the unexpected, a new twist on an old favorite or a surprising burst of flavors. Mark began his culinary career at the prestigious Johnson and Wales University in Providence, RI. His culinary credo is “fresh, simple, local, and seasonal.” Consequently, Mark has cultivated relationships with nearby farmers to ensure his kitchen always features the freshest seasonal produce available, planning his nightly menu based on items that may have only that morning been growing in a field or green house. Mark was the executive chef at Lahontan Golf Club and the Lone Eagle Grille and was Executive Sous Chef at the Hyatt Regency Resort and Casino. He has also worked briefly at Lespinasse in the St. Regis Hotel in both Washington D.C. and New York City, V at Orchard Park Hotel in San Francisco, Gary Danko in San Francisco, and Chez Panisse in Berkeley.

Ron Florian, Owner, Florian's Fine Wines & Specialty Foods
Florian’s has been a staple in the Truckee community since 1999 and specializes in fine wines, specialty foods and gourmet gift baskets, highlighting the best and most popular varietal wines from California, Europe, and Australia, dessert and specialty wines, and the most popular micro-brews. Florian’s also features cheese, proscuitto, pate, bread, garlic specialties, and other delicacies from France, Switzerland, Italy and Germany.

Guy Frennete, Chef de Cuisine, Moody’s Bistro & Lounge
Guy began his career in Maine, where he began working at a Mexican restaurant to earn money for a new car. Ultimately, he moved to the West Coast and became a line cook at Aquerello in San Francisco, where he developed a passion for designing menus and dishes. He left Aquerallo to become a chef at Oliveto in 2000. An avid skier, Frenette wanted to move to Truckee to enjoy the outdoor lifestyle. After he met Moody’s co-owner and Executive Chef Mark Estee at an Iowa appreciation dinner for pork farmers, he jumped at the chance to move to the mountains. Frenette’s background working with whole animals at Oliveto made him a perfect fit for Moody’s, where Estee specializes in his “Whole Hog” philosophy, using as much of the meat as possible rather than letting any go to waste.

Jason Friendy, Executive Chef, Resort at Squaw Creek
Chef Jason brings a distinguished background in the culinary arts to Resort at Squaw Creek. Born in a small ski resort town in Pennsylvania’s Poconos, Chef Jason was raised in a Hungarian and Italian family where food was an integral part of everyday life. A graduate of Johnson & Wales University with a degree in Food Service Management, Chef Jason has work for numerous top tier resorts and restaurants. His experience includes over 10 years working with Wyndham International Hotels and Resorts and in independent historic properties such as the Montauk Yacht Club in Montauk, New York, and Hotel Galvez in Galveston Island, Texas. He has also worked at the Hilton Parsippany Conference Center in New Jersey. However, it has been in mountain resort communities such as Aspen and Telluride where Chef Jason found his best lifestyle fit. He was executive chef at The Peaks Resort and Golden Door Spa, in Telluride, Colorado, and Chef Jason came to Resort at Squaw Creek from the prestigious Silver Tree Properties and Snowmass Conference Center in Aspen Colorado where he was Executive Chef. His current focus is crafting dishes at the forefront of current culinary trends using local organic farms and seafood sourced from sustainable fisheries.

Lee Kresy, Head Chef, Sunnyside Resort
Chef Lee Kresy is the chef/partner at Sunnyside Restaurant and Lodge. Lee grew up in the bay area and started working in the restaurant business at the age of 17, and was managing kitchens at 18. Lee moved to Lake Tahoe in 1981 and helped open up Sunnyside Resort. Lee then worked at Squaw Valley for Mountain Host and managed 3 of their restaurants in the winter of 83, then moving on to Jakes on the lake, Tahoe City as the chef for 4 years, then promoted to chef of Sunnyside one year after T.S. Restaurants purchased and rebuilt the restaurant and lodge. Lee has taken a number of classes at the Culinary Institute Of America At Greystone in NAPA valley, including flavor dynamics, charcutery, flavors from around the world, some classes taught by popular chefs such as Mark Miller and Rick Bayless. Lee’s passion has always been about food and is always looking for new creative ways to prepare and present his culinary arts using as much sustainable and organic foods as possible.

David Lutz, Chef, Owner, Evergreen
David Lutz opened his own restaurant, Evergreen in June, 2008 in Tahoe City. After four years with the Tahoe Mountain Club, the last three as Executive Chef, David is ready to open his own doors featuring seasonal American cuisine with a focus on local, sustainable products at lunch and dinner. A San Francisco Bay Area native, David began cooking in high school and fell in love with the business. Later, he attended the Culinary Institute of America in Hyde Park, New York. He cooked at some of Chicago’s top restaurants before returning to the Bay Area. Career highlights of his time there are Postrio restaurant and the Lark Creek Inn. David relocated to Tahoe with his family in 2003, joining the Wild Goose team the following year. That led to participation in many of the local chef events, winning double gold medals at the 2006 Autumn Food and Wine festival.

Billy McCullough, Chef, Owner, Dragonfly
Chef Billy McCullough is the chef/owner of a Dragonfly Restaurant and Sushi Bar in Truckee and the chef/partner at the newly opened Twenty Two Bistro in Squaw Valley. He is the founder of the Best of Tahoe Chefs Dinner, which has raised money for local cancer causes for the last ten years. A graduate of The Western Culinary Institute, Billy gained his chops training under two of the areas top chefs- Douglas Dale of Wolfdales and Jean Pierre Doignon of Le Bistro. At Dragonfly, his unique blend of Asian Flavors with local, sustainable products was called "the first true Cal-Asian Restaurant" by Mike Dunne of the Sacramento Bee and won "Restaurant of the Year" from the Sierra Sun. At Twenty Two Bistro, he has spread his culinary style into "comfort food with a global flare" and has continued his quest to support the Slow Food movement by using sustainable, seasonal products. A bleeding heart philanthropist, Billy was named "Volunteer of the Year" by the Truckee Chamber of Commerce, "Citizen of the Year" by the local Interact Club, and was awarded "Vocational Person of the Year" and the "Paul Harris Award" from the Truckee Noon Rotary Club, where he is an active member.

Sam Okamoto, Chef, Drunken Monkey
Sam Okamoto is a 27-year veteran of the food industry having worked as a restaurateur, columnist, author, cooking instructor, and nutrition expert. Okamoto was originally trained as a French chef before moving to Canada in 1969. After seeing firsthand that North American cuisine was lacking in nutrition, Okamoto began experimenting with new cooking techniques that put an emphasis on health. Okamoto's father, a well known chef in Kokura, Kyushu Japan, passed on his knowledge of the art of sushi, which has become one of Okamoto's specialties. Okamoto believes that simplicity is key- in his cooking, diet, and life outlook. Okamoto left the hustle and bustle of working as a corporate chef in Seattle in order to focus on a personal life filled with meditation and recreation. He is now the Manager/chef behind The Drunken Monkey Sushi, Tapas, and Sake Lounge.

Matt Pierz, Chef, PIne Street Café
Matthew Pierz, CFBE, FMP is a Culinary Institute of America graduate who came to Lake Tahoe in 1983 from Scottsdale AZ with Trace, Inc. to open Stephen Restaurant in Incline Village. (now Big Water Grille). Later he owned and operated Jackson Bar & Grill in Incline Village. Embarking on a career in Hotel and Resort management as a Food & Beverage Director he had the opportunity to work for Sterling Hotels Corp., Greenbrier Resort Management Company and Hilton Hotels Corp. in a variety of settings including Southern California, Pacific Northwest and Grand Teton National Park. Food has always been a passion for Pierz and is very happy to find his way back to the kitchen. Although classically trained and well traveled, he defines his style as basic comfort food, very approachable. Nothing you can’t pronounce or find in the grocery store. His newest challenge has been to bring “real” food to Tahoe Forest Hospital patients, residents and employees.

Michael Plapp, Chef de Cuisine, Baxter's Bistro & Lounge
Michael Plapp is the Chef de Cuisine at the new restaurant in Northstar Village, Baxter’s Bistro & Lounge where he plays a key role in furthering the restaurant’s commitment to fresh, seasonal and sustainable cuisine. Michael graduated Cum Laude and Phi Beta Kappa from the University of California, Irvine with a Bachelor of Science in mechanical engineering. However, his passion for food and wine brought him to a career in restaurants. Michael began his culinary career in Southern California, gaining expertise at establishments such as Bistro 45, Patina, and Campanile as well as at Restaurant Daniel Boulud in New York. He continued to further his culinary style as chef for local establishments such as Plumpjack Café, Balboa Café, the big Water Grille and Pacific Crest Grill. Michael was opening chef at Six Peaks Grille and chef of Glissandi Restaurant at the Resort at Squaw Creek. He was also the chef/owner of Playa Vista Café in Kings Beach, twice winner of Tahoe World’s poll for Best North Shore Vegetarian Food.

David Smith, Executive Chef, Cottonwood Restaurant
David Smith has been Executive Chef at Cottonwood for twelve years. With a BA from Skidmore College in New York, David went on to study under a number of excellent chefs from New York to Alaska before taking the lead position at Cottonwood. He brings a creative zest to a menu that can only be described as eclectic, featuring the best local, organic produce and sustainable meats and fish available. Nothing is out of bounds, and patrons are likely to find nightly specials that demonstrate his creativity and thoughtful experimentation.

Mike Trombetta, Chef, Owner, Farm & Belly
Farm to Belly is a Personal Chef service locally owned and operated by Mike Trombetta. Mike, a graduate of New England Culinary Institute, has resided in North Lake Tahoe since 1999. Spending summers with his Grandparents in Providence, Rhode Island is where Mike’s love of food was born. Experiences that include picking lobsters straight from the docks, quahoging and fishing off his Uncle Vanni’s boat, catching fresh pasta as it flowed from the machines into his hands and savoring éclairs and cannoli from Conti’s Italian Bakery were all kindling for his future love. Mike’s culinary experiences expanded thru his years spent as Assistant Banquet Chef of the Resort at Squaw Creek, Sous Chef of Moody’s Bistro and Lounge and Executive Chef of Christy Hill Restaurant. At the 2007 Lake Tahoe Autumn Food and Wine Jubilee Mike won the People’s Choice Gold Medal for Best Food and the People’s Choice Gold Medal for Best Food and Wine Pairing. The 2008 Lake Tahoe Autumn Food and Wine Jubilee also brought success for Farm to Belly. As Challenger in the Blazing Pans, a head to head timed culinary competition similar to Iron Chef, Farm to Belly took on the 2007 reigning Champion to earn the title of 2008 Blazing Pans Champion.

Jay Veregge, Big Water Grille
Jay Veregge, Executive Chef, brings a wealth of experience to Lake Tahoe. He began in the mid 80's training as an apprentice to Pierre Gagnaire in France. He worked in famed San Francisco establishments including Executive Sous Chef at Stars with Chef Jeremiah Tower and Tadich Grill as Executive Chef. During the mid 90's he owned and operated Tarot in Berkeley. His most recent project was in Sonoma as Executive Chef of Wolf House restaurant. Veregge calls his style "market basket cuisine." "My signature is seasonal local and regional foods," he says. "Our dishes are a surprise and each has a cutting edge, unique, enticing twist ... but approachable."

Julia Walter, Executive Chef, River Ranch
Julia Walter is the Executive Chef of the River Ranch Lodge and Restaurant on the Truckee River in between Squaw Valley and Tahoe City where she has held this position since November of 2007. Julia’s culinary background began at Johnson and Wales in Charleston, South Carolina, one of the nations’ top culinary schools, where she graduated with high honors. She worked as the Executive Chef at the Mustard Seed, a well known restaurant in South Carolina specializing in fresh organic produce with focus on seafood and vegetarian delights.

Scott Yorkey, Head Chef, Jake's on the Lake
Scott Yorkey is the Executive Chef at Jake's on the Lake, featuring Californian Cuisine with infused flavors, innovative ingredients and exciting presentations. Scott has been in the industry for 15 years, working in the kitchen as soon as he was able at age 14. He graduated from the Hotel-Restaurant Culinary Program at Santa Barbara Community College in 1999. In 2005, Scott was awarded two gold medals and one silver medal at Lake Tahoe’s 2005 Autumn Food and Wine Festival.