Sean Beck
Sean Beck
Sean Beck, is responsible for the wine served at Backstreet Café, Hugo’s and Trevisio in Houston. He has accumulated information on wine that would be remarkable for a wine enthusiast twice his age. But at a mere 30, Sean’s in-depth knowledge of and appreciation for wine is definitely remarkable. He has a sharp palate and “nose” that can sense when the right pairing happens. Add that talent to a mind that retains practically everything it encounters, and the result is an enologist that ranks among the best. Sean recently received the title of Iron Sommelier after winning a local sommelier competition that raised money for children with cancer.
Saree Mulhern
Saree Mulhern
Saree, now the Champagne specialist for Republic National Distributing Company, and the former wine Director for Mark’s American Cuisine on Westheimer, developed an interest in food and wine while working in a restaurant in Gainesville, Florida during college. Her interest in the hospitality industry led her to Hawaii, where she worked at Chef Roy Yamaguchi’s Kahana Bar and Grill in 1999. As a Manager-in-Training, she assisted in managing the wine room and doing inventory. Realizing an enthusiasm and natural tasting ability, Saree decided to focus more on developing herself in the wine industry. Promoted to Assistant General Manager in 2001, Saree moved to Roy’s Restaurant in Denver, Colorado, where she was able to develop her passion for fine food, great wine and exceptional service, thus beginning to make a name for herself.
Two years later Saree opened Zoe’s in Virginia Beach, Virginia as Proprietor/Sommelier, earning a reputation as one of the areas’ top wine professionals. She garnered many awards for both the restaurant and wine program including the Four Diamond Award, 2004-2005, Wine Spectator’s “Award of Excellence”, 2004-2005 and the Wine Enthusiast Award of Distinction in 2006. Saree, herself, was a finalist in the competition, Best Young Sommelier in America, Mid-Atlantic Region.
Before joining Mark’s American Cuisine as Sommelier in June 2007, Saree worked briefly for the Fountain Restaurant in the Four Seasons Hotel in Philadelphia, Pennsylvania and for the Hilton Hotel in Virginia Beach, Virginia, in both properties as Sommelier.
Saree is a Certified Sommelier by the Court of Master Sommeliers, was featured in Chalk Hill’s 2007 Sommelier’s
Paul Bonarrigo – Messina Hof Winery and Resort
Paul Bonarrigo of Messina Hof Winery and Resort
Paul Bonarrigo is a fascinating individual who came to Bryan, Texas to open the St. Joseph Hospital Physical Therapy department in 1971. He then opened his Sports and Back Clinic in 1976 as well as the Messina Hof Winery and Resort with his wife, Merrill, in 1977.
As the owner and winemaker of Messina Hof Winery and Resort, he is responsible for overseeing and operating one of the fastest growing wineries in Texas, which hosts a winery, gift shop and tasting room, wine bar, as well as The Villa, a luxurious bed and breakfast and The Vintage House restaurant. He is the most awarded winemaker in Texas and produces more different wines than most other wineries in the world. He is responsible for such wine industry innovations as Thermoflash fermentation of Pinot Noir and production of Port without the addition of Brandy.
Messina Hof released its first vintage in 1983, however the rich wine heritage of Winemaker Paul Bonarrigo dates back seven generations to Messina, Sicily. Paul is the sixth generation winemaker and their son, Paul Mitchell Bonarrigo, will be the seventh generation winemaker in the family history and the second generation winemaker in Texas. The Bonarrigo family is pioneering the Texas Wine Industry in creating premium wines of distinction and a landmark wine country destination.
LJ Wiley – Yelapa Playa Mexicana
LJ Wiley of Yelapa Playa Mexicana
LJ Wiley has thrown his heart and soul into every culinary role he’s ever had, each a stepping stone on his journey to finding a way to enlighten people with illuminating information and incredible flavors.
Wiley developed a strong foundation from the start, working at Smith & Wollensky, Brennan’s and Bank. In 2005, he ventured to New York City to work for Jean Georges Vongerichten at Spice Market, and to attend the French Culinary Institute (FCI). Realizing quickly that he was learning far more in the kitchens of New York’s elite, Wiley sacrificed formal classroom training to devote more time to his teachers at Spice Market and high-end giants like Morimoto, Perry Street, Alto and Gordon Ramsay.
In 2007, Wiley trekked to Macau, China with his New York mentor, Stanley Wong, to open three restaurants in the Venetian Hotel & Casino. Before leaving Macau, he also assisted in opening a fine-dining steakhouse in the Hotel Grand Lisboa, alongside Don Alfonso Restaurant and L’Atelier de [Joel] Robuchon. Returning to Houston in April of 2008, Wiley took a sous chef position at Cullen’s Grille, adding many of his gastronomic inventions to the menu while structuring the administration of the kitchen.
Now co-owner of and executive chef at Yelapa Playa Mexicana, Wiley’s creations are often described as inspiring. With micro-seasonal menu changes, locally-sourced product and a borderless style, he leads the Yelapa concept, teaching young cooks variations on global themes while dazzling patrons with an unusual Pacific Coast Mexican style.
Randy Rucker – restaurant connate, Bootsie’s Heritage Cafe
Randy Rucker of Bootsie's Heritage Cafe and restaurant connate
Randy Rucker is passionate about food & wine and all that it inhabits. His drive to find the freshest ingredients and to uphold them so that their natural integrity is not lost is only one example of his dedication to his career and his craft. His respect for classic techniques and his quest to find new and exciting ways to re-introduce food is a story that can only be experienced through his cuisine.
His style is unique to Houston, upholding southern classics and integrating new and exciting techniques have made him one of the most exciting chefs to watch in the state of Texas. Rucker credits his mom for getting him interested in the art and celebration of food. He knows that without her he wouldn’t be the cook he is today. “Food is simply an interpretation of the moment or the season and should be taken seriously but having fun with your food is something everyone enjoys. I run my kitchens with the highest level of integrity and passion because with out those two factors you have nothing!” Rucker sources out the best and only the best from local and nationwide farmers and ranchers ensuring the guest the best possible experience. Randy gained his respect for raw ingredients at fairly young stage in his career. Using modern techniques such as sous-vide (cooking under second closure) cooking, liquid nitrogen applications and the use of hydro-colloids has created a new avenue for discovery and exploration.
Rucker’s professional experience begin in Rhode Island where he attended Johnson & Wales University and then migrated west to what he says was the most defining moment in his career. Rucker spent time in Big Sur, California working with chefs like Matt Millea and Craig Von Foester which developed his passion for raw ingredients such as artichokes, sea urchin and wild mushrooms. After a couple of years in California he returned to Houston and excepted a job as chef de cuisine for John Sheely at Riviera Grill in the Sam Houston Hotel (now the Alden) and spent time with Mark Cox as his sous chef at Mark’s American Cuisine. Rucker then made the trip to the capital of Texas, Austin, to work as sous chef at Zoot Restaurant before making the move back to Houston to work with Tim Keating at Quattro at the Four Seasons Hotel.
Rucker has also been lucky enough to spend some time in some of the nation’s best culinary kitchens such as Tru Restaurant in Chicago and Clio Restaurant in Boston. In December of 2005 Rucker opened, laidback manor, with his hero and mother, Bootsie. At laidback manor, Rucker received numerous awards and accolades from national press including Food Arts Magazine and The Wall Street Journal, and he was awarded best new chef, best chef and best new restaurant from local publications.
Since the close of laidback manor Rucker has spent time with Cordua Restaurant Group as corporate R&D chef and operated an underground supper club dubbed as “tenacity” which opened the door to his present position as chef of The Rainbow Lodge in the Heights area of Houston. Recently, he was rewarded with the first four star review in almost 9 years from Alison Cook at The Houston Chronicle and also received four stars from Modern Luxury Magazine. At The Rainbow Lodge, Rucker was given the opportunity to have an onsite garden & citrus grove which molded the way he cooked on a daily basis. Rucker is currently the Executive Chef at Bootsie’s Heritage Cafe in Tomball, TX where he has received rave reviews. He is also in the process of opening a second restaurant in Tomball, restaurant connate.
Jonathan Jones – Beavers
Jonathan Jones of Beaver's
Jonathan Jones, a native of La Porte, Texas, gained a great appreciation for good food at a very young age. He is a stepson of a European cook, grandson of a butcher and was heavily influenced by neighbors who steeped him in Mexican food and culture.
Jones is best known for creating the menu and shaping the concept at Max’s Wine Dive where he received accolades from both local and national media for his culinary talents. My Table magazine named Max’s Wine Dive as one of “2006’s Best New Restaurants,” while the Houston Chronicle called Jones the “Chef to Watch in 2007.”.
Jones is a graduate of the Art Institute of Houston and has extensive experience cooking in such diverse restaurants as Lakewood Yacht Club, Chez Nous, Ouisie’s Table, eatZi’s, Aries and Riviera Grill. In 2002, Jones opened his own restaurant, Café Chiasso, an upscale Northern Italian restaurant. Café Chiasso opened to rave reviews and provided Jones the platform in which he was nominated Houston’s “Best Up-and-Coming Chef” from My Table Magazine. Jones was most recently the Executive Chef for the Cordua Restaurant Group’s Americas in The Woodlands.
Maurizio Ferrarese – Quattro
Maurizio Ferrarese of Quattro
