Le Grand Pique-Nique

You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr. knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger.

So much so that when this chef embarked on his first entrepreneurial venture, it had Kansas City written all over it.

Darryl had known since he was 8 years old that he wanted to be a chef. While his siblings bounded out of the house to play outside in summertime, he spent hours watching “Julia and Jacques Cooking at Home” while hunkered down over the stove, joyously cooking up pots of lentils and pans of hot water cornbread for the family.

After graduating from culinary school in Kansas, Darryl made the move to Napa Valley to work under Chef Thomas Keller. He started at Bouchon as a Chef de Partie before eventually rising to Executive Sous Chef. Darryl continued to build on his line of barbecue products through his time as Chef De Cuisine of Michelin-starred PRESS restaurant. Through it all his products have remained unequivocally: “Chef Created. Kansas City True.’’

Darryl has set out to redefine the BBQ experience. Using the culinary knowledge gained from his many years of Michelin training and over two decades experience of working with smoke and fire, Darryl combines both of these worlds to create something that is truly unique. When Stateline Road Smokehouse opened, it became the first Black-owned restaurant in the City of Napa since the 1800’s.

Dominique Crenn is the co-owner and chef of Atelier Crenn in San Francisco. In 2018, Crenn became the first female chef in the US to receive three Michelin Stars. She has long drawn inspiration from her childhood and personal journey to craft the narrative of her flagship restaurant and her menus continuously evolve along with her.

Born and raised in France, Crenn spent many summers in Brittany, developing a deep love and respect for the sea. Today, her menu at Atelier Crenn showcases the bounty of the sea and the finest products sourced from local farmers.

Crenn also owns Bar Crenn, a swanky cocktail lounge that serves an immersive Michelin-starred tasting menu alongside curated cocktails. She continues to be recognized for her constant presence in the international culinary community, promoting innovation, sustainability, and equality through her restaurant ideals and participation with various panels and summits. In April of 2024, she was named one of TIME’s 100 Most Influential People in the World.

Traci Des Jardins has been a part of the San Francisco food community for over 35 years and operated a diverse group of successful, award-winning restaurants until the end of 2019. Des Jardins is a two-time James Beard award-winner and has earned numerous industry accolades throughout her career including Food and Wine Magazine’s Best New Chefs.

She has been instrumental in supporting many industry philanthropic efforts such as World Central Kitchen, Share our Strength, The Jacques Pepin Foundation and local organizations such as La Cocina. She currently works on food and flavor development at Kitchentown based in the South Bay where she works with a dynamic team helping food companies develop direct to consumer and B2B products which keeps her close to the heart of the Bay Area food scene.

Mark Dommen is a unique talent who has spent more than 20 years in the One Market Restaurant kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene.

His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 StarChefs.com “Rising Star”. Outside the restaurant he actively participates in numerous charitable and community endeavors.

Since becoming a chef in the mid-1970s, Ken Frank has earned a stellar reputation for his personalized style of cooking, grounded in the French cuisine he grew to know and love while living in France as a teenager.

Frank first achieved national acclaim when he was Chef of La Guillotine Restaurant at age 21 in 1977. He was a pioneer, insisting on using only the freshest, seasonal, quality ingredients. He opened the first La Toque on the Sunset Strip in 1979 at age 23. In 1998 he finally heeded the call of the wine country and moved La Toque to Rutherford in the Napa Valley. In the fall of 2008 Frank moved his signature restaurant to the Westin Verasa Napa, where it is a showcase for Chef Frank’s modern French cuisine and his passion for fine wine.

Chef Rogelio Garcia achieved Michelin stars at Auro in both 2023 and 2024. Known for his innovative approach to Mexican cuisine, Garcia seamlessly blends his rich heritage with Napa Valley’s seasonal bounty.

His artistry was further recognized as he competed on Top Chef Season 15 and earned the distinction of being a semifinalist for Best Chef: California from the James Beard Foundation. At Auro, Garcia redefines Mexican cuisine with a modern, sophisticated flair that highlights the finest ingredients Napa Valley has to offer, making Auro the only Michelin-starred restaurant in Calistoga.

In September 2024, Garcia published his debut cookbook, Convivir: Modern Mexican Cuisine in California’s Wine Country, a deeply personal collection of over 150 recipes. Each dish reflects his refined techniques, drawing inspiration from his immigrant journey while showcasing authentic flavors with a contemporary Californian twist. The book invites cooks of all levels to explore Mexican traditions using ingredients sourced from local farms, ranches, and sustainable fisheries, allowing them to bring Garcia’s sophisticated take on Mexican cuisine into their kitchens.

Dedicated to inspiring the next generation, Garcia often shares his story with students, motivating them to pursue their dreams and reminding them of the importance of resilience. His career includes working at renowned establishments such as The French Laundry and Cyrus, experiences that continue to shape him.

Bay Area native, Tony Gemignani is a 13-time World Pizza Champion, four-time Guinness World Record holder, author of Pizza Bible and The Pursuit of Pizza: Recipes from World Pizza Champions, prolific philanthropist, and renowned San Francisco restaurateur.

A steadfast supporter of North Beach, Gemignani’s flagship restaurant, Tony’s Pizza Napoletana, and eateries such as Capo’s, Slice House, Toscano Brothers Bakery, and Giovanni’s Italian Specialties, are rooted in San Francisco’s historic Italian neighborhood. Gemignani continued his investment in the community by launching San Francisco’s first-ever Pizza, Bagel and Beer Festival to a sold-out crowd spanning Filbert & Stockton Streets; the annual event will continue for its third year in 2025.

In 2023, Gemignani launched a franchise program for Slice House by Tony Gemignani, which has since grown to nearly 150 locations open or under development across the country and has been honored as 2024’s #1 Overall Brand by Pizza Marketplace’s Top 100 Movers & Shakers. In 2024, Gemignani debuted an exclusive culinary collaboration with Princess Cruises to create five unique pizzas, offering the Best Pizza at Sea.

Over the years, Gemignani has worked closely with charities such as Family House, George Mark Children’s House, the Marin Food Bank, the San Francisco Italian Athletic Club, Slice Out Hunger, the Salesian Boys & Girls Club, and more. In 2024, he donated over $55,000 as a part of hosting fundraising events.

A staple of the Bay Area culinary scene for over 30 years, Gemignani is proud to boast partnerships with the Golden State Warriors, San Francisco 49ers, the San Francisco Giants, and the Las Vegas Raiders to bring his delicious pizza to sports fans throughout their stadiums, in addition to serving at the iconic Sphere in Las Vegas.

For over 20 years, Homeward Bound of Marin has been the leading provider of free culinary job training and supportive employment for unhoused and low-income adults in the North Bay.

Through training and paid on-the-job experience alongside professional chefs, participants build core skills and knowledge of ingredients, cooking techniques, kitchen equipment and food safety. Mission-driven businesses, including event venues with catering services and a line of specialty dog treats, employ trainees to overcome challenges and build career skills. Find our more at www.hbofm.org.

Considered by many as the pioneer of modern Moroccan cuisine, Lahlou has been recognized as one of the most dynamic and creative chefs in the country. He opened Aziza in San Francisco’s Richmond district, with the goal of creating a more modern and sophisticated Moroccan-inspired dining experience. In 2010, Aziza became the first Moroccan restaurant to receive a Michelin star. Lahlou has been a finalist for best Chef West Coast  and Best Restaurant by the James Beard Foundation.

In January 2015, Lahlou unveiled Mourad, a restaurant that showcased a further evolution of his modern Moroccan cuisine. Shortly after winning the Food Network’s Iron Chef America in 2009, he released his debut cookbook Mourad: New Moroccan, which Bon Appétit deemed one of 2011’s best cookbooks. Lahlou’s most recent concepts include, Moro, a fast-causal restaurant in Napa and Miro, Leila and Parkway 430 in Honolulu.

Lahlou is an advocate of many national food initiatives and policies. In 2012 he was tapped to become a Culinary Ambassador by the White House and the Department of State to be a member of the American Chef Corps whose goal was to have Chefs “become vehicles of diplomacy.”

Chef Ross Melling founded R.A.M. Provisions to craft elevated dining experiences beyond the restaurant setting. With over 25 years in top kitchens including The French Laundry and Per Se, he led culinary operations for Chef Thomas Keller’s acclaimed restaurants.

Now based in Napa Valley, Ross brings Michelin-level expertise to bespoke events and unforgettable gatherings.

Hailing from Lyon, the “Capital of Gastronomy,” Roland Passot was surrounded by legendary mentors and culinary icons. By 15 he landed his first job, and by 19 became executive chef at Pierre Orsi’s renowned restaurant.

It was Chef Orsi, returning from an illustrious career in the US, who encouraged Roland to explore opportunities in America. He did just that in 1976, first in Chicago, then in 1988 opening La Folie in San Francisco. Over 32 years, La Folie became a cornerstone of fine dining, earning numerous accolades before closing its doors in 2020, just before the COVID-19 lockdown.

Accolades include, James Beard Best Rising Star Chef; USA Today 10 Best Restaurant in San Francisco; Inducted into the Maître Cuisinier de France; Chevalier dans l’Ordre du Mérite Agricole (France); Best Food & Restaurant, Zagat; 2020 Top 40 in USA Gayot Guide; 4-star rating from Michael Bauer, SF Chronicle; Top 100 Restaurant, San Francisco Chronicle; participated in the Anthony Bourdain CNN “The Layover”; and 4-Star Ratings – San Francisco Magazine, 7×7 Magazine.

Now stepping back from the stoves, Roland continues to mentor young chefs, work with Maître Cuisiniers de France and giving back supporting the San Francisco Food Bank, Meals on Wheels, Make-A-Wish Foundation, James Beard Foundation, Homeward Bound of Marin, Sprouts, and Ment’or for USA Team – Bocuse d’Or Competition.

Philip Tessier, an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant.

Along with Owner Samantha Rudd and Managing Partner, Justin Williams, Tessier is getting ready to launch Under-Study — a new culinary marketplace with a modern patisserie, and butcher shop next door to Press.

Tessier is the first American chef to place on the podium at the internationally renowned Bocuse d’Or Competition in Lyon, France. Following his success, he coached Team USA to their first ever Gold medal in 2017. He recounted this victory in his book “Chasing Bocuse,” published in October that same year.

Tessier is quick to recognize the efforts of his hardworking team and emphasizes his ongoing commitment to his industry, “There’s nothing more gratifying than to encourage someone to grow from a starting point and transition into a better person, both personally and professionally, and to succeed in their own way. Mentorship lives way beyond just one’s own success. We want PRESS to become the restaurant where young cooks come to learn how to become great chefs.”

Michael Tusk is the Owner and Executive Chef of three respected restaurants in San Francisco: the three Michelin-starred Quince, as well as Cotogna, Officina, and Verjus, all located in the Jackson Square neighborhood. His approach to cooking is refined and contemporary, grounded in a commitment to seasonality and ingredient quality.

Chef Tusk is dedicated to sourcing exceptional ingredients through longstanding relationships with a wide network of local and international producers. His cooking reflects a focus on integrity of product and thoughtful execution.

Originally from New Jersey, Chef Tusk earned a degree in Fine Arts from Tulane University before enrolling at the Culinary Institute of America in Hyde Park, New York. His early career included time at influential restaurants such as Stars, Oliveto, and Chez Panisse, where he worked under Alice Waters and Paul Bertolli. His time cooking in Italy had a lasting impact on his culinary philosophy and continues to inform his work today.

In 2003, Chef Tusk and his wife Lindsay opened Quince. His cooking continues to evolve, shaped by a strong sense of place and a focus on product, technique, and guest experience.

Alice Waters is a chef, author, food activist, and founder of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local organic agriculture for over four decades.

In 1995, with a background in Montessori education, she founded the Edible Schoolyard Project at Berkeley’s Martin Luther King, Jr. Middle School. Applying the Montessori philosophy of learning-by-doing, the program uses an organic garden and on-site kitchen classroom to teach all academic subjects. The Edible Schoolyard Project model has been replicated in over 6,000 schools around the world.

In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act. In 2022, she was awarded the inaugural Carver Carson Award for American innovation in environmental protection and agriculture from the Henry Ford Museum. In 2023, she received the No Kid Hungry Humanitarian Award from Share Our Strength in Los Angeles, and in 2024 she was honored to receive the Julia Child Award from the Smithsonian Museum in Washington, DC.

Alice is the author of sixteen books including her latest, We Are What We Eat: A Slow Food Manifesto.

Taylor Boetticher is one of the founders of Fatted Calf Charcuterie which has been in operation since 2003 and has locations at Napa’s Oxbow Public Market and San Francisco’s Ferry Building Marketplace.

Dave Cruz began his culinary career cooking in notable New York city restaurants such as March, Mas (farmhouse) and Nobu. Moving to California, Cruz made a name for himself as the opening Chef of Thomas Keller’s Ad Hoc.

Under Cruz, Ad Hoc received a 3-star rating from the San Francisco Chronicle and was included in the publication’s annual list of “Top 100 Bay Area Restaurants,” each year he was there. In collaboration with Keller, Cruz co-authored “Ad Hoc at Home”. The title won both James Beard and IACP awards and appeared on the New York Times Best-Seller list.

Following his tenure with Keller, Cruz went on to open Little Gem Restaurant in San Francisco’s Hayes Valley where he garnered similar acclaim. The popularity led to a second outpost, Little Gem on Union, as well as two other concepts, Jax & Max Fried Chicken and Taqueria Dos Ninos. Cruz has been featured in Food & Wine, O, and Wine Spectator.

His TV appearances include stints on the Cooking Channel, Food Network, The Today Show, The Early Show, and Martha Stewart.

Curtis Di Fede is a Napa-based chef and restaurateur known for his innovative, farm-driven cuisine and dedication to locally sourced ingredients.

Husband and wife Zach Kaylor (baker) and Chloé Berlioux are the owners and operators of Moulin, an artisan bakery that focuses on naturally leavened breads and viennoiseries using a variety of whole grains that are milled in house on their stone mill.

Professional Experience: Pastry Chef Instructor, Cesar Ritz Colleges Culinary Arts Academy, Lucerne, Switzerland.

Head Pastry Chef, The Landmark London Hotel, London, England. Pastry Chef Instructor, Senior Master Chef Trainer, Cordon Bleu International, London; Seoul, South Korea. Senior Pastry Chef Instructor, Westminster Kingsway College, London. Corporate Assistant Pastry Chef, Albert Uster Imports Inc., Gaithersburg, MD. Assistant Pastry Chef, Ritz Carlton Hotel, McLean, VA; Broadmoor Hotel, Colorado Springs, CO. Executive Pastry Chef, Westin Carambola Beach Hotel, Resort, and Spa, St. Croix, United States Virgin Islands. Pastry Cook/Night Baker, Ventana Canyon Resort Hotel, Tucson, AZ. Pastry Cook, Canyon Ranch Spa and Resort, Tucson.

Steve Sando is the founder and president of Rancho Gordo, a company that pioneered the market for heirloom beans, corn, and chiles in the U.S. With production across the West Coast, Mexico, and Europe, he works closely with chefs and farmers to support indigenous crops.

A New York Times best-selling author, Steve has written several books on heirloom beans. His company sells directly to consumers online, as well as to retail stores and restaurants nationwide.

Sarah Scott — Chef, Culinary Consultant and Writer — owns and operates Sarah Scott Chef, focusing on producing small, intimate wine and food events for wineries and private clients in the Napa Valley, as well as consulting and educating in the field of wine and food.

From 2021-2024, Sarah served as Executive Chef for Opus One Winery, developing and overseeing the Culinary and Wine and Food Programs at the winery. Prior to that she ran Sarah Scott Chef from 2006 – 2021. In 2010, she co-authored the acclaimed cookbook The Wild Table: Seasonal Foraged Foods and Recipes with master forager Connie Green. She was Executive Chef at Robert Mondavi Winery from 1993 – 2006, where she oversaw and ran the Culinary Programs at the winery, including the Great Chefs Program where she worked alongside chefs Thomas Keller, Daniel Boulud, Alice Waters, Jacques Pepin and more.

Tucker Taylor, a master culinary gardener based in Sonoma County, serves as the Director of Culinary Gardens for Jackson Family Wines. He and his team cultivate a diverse array of specialty produce, supplying both the winery’s in-house culinary team and chefs across the San Francisco Bay Area.

Committed to regenerative agriculture, they grow nutrient-rich, intensely flavorful produce in soil enriched with organic matter. “I hope to educate people on the importance of fresh produce and inspire them to grow their own and support local farmers,” Tucker says of his work in the culinary garden.

As Executive Pastry Chef at Under-Study, Frank Vollkommer joins the dynamic team of Owner Samantha Rudd, Chef Partner Philip Tessier, and Managing Partner Justin Williams. Vollkommer brings a high level of patisserie experience, technical precision, and creativity, making him a perfect match for the culinary philosophy at Under-Study.

Vollkommer’s diverse experience spans food service and hospitality, including culinary arts, baking and pastry, education, corporate food ingredient systems, design consulting, and business ownership. In 2005, he earned the distinction of Certified Master Pastry Chef (CMPC) through the American Culinary Federation. Volkommer is one of only four chefs to pass the rigorous and comprehensive ten-day iteration of the practical exam.

Throughout his career, Vollkommer has regularly competed in national and international food shows, earning numerous medals, distinctions, and awards.

Managing Director, CIA California Campus, Napa CA. Director of Retail, Bay Bread/La Boulange, San Francisco, CA. General Manager/Director of Operations, Bon Appétit Management Company at Google, Mountain View, CA. Project Director/Partner, Verve Hospitality Group, Berkeley, CA.

Vice President of Operations, Vine Dining Enterprises, Corte Madera, CA. Vice President of Operations, Regional Vice President, Wolfgang Puck Worldwide, Beverly Hills, CA. Director of Operations, Andre-Boudin Bakeries, Inc. San Francisco. Owner/Operator, Montanas American Grill, San Diego. Manager/Partner, Savannah Grill, Corte Madera, CA and Newport Beach, CA. Food and Beverage Director, Hornblower Dining Yachts, Inc., San Diego. Executive Chef/Sous Chef, Hilton Inn and Conference Center, Fort Lauderdale, FL.

Can our chicken change the World? We think so. Chicken today seems to have all sorts of confusing labels and claims. But 100 years ago, it was just called chicken. Naturally rich with old school flavor. That’s Pasturebird.

Hailed a “foodie wonderland” by The New York Times, the Culinary Institute of America (CIA) at Copia is an epicurean destination in downtown Napa, where guests can immerse themselves in the past, present, and future of food.

Located in the Oxbow District, CIA at Copia offers an array of enticing culinary experiences delivered by CIA chefs and experts, including hands-on cooking and beverage classes; lively public events and art exhibits; a signature garden-to-table restaurant; an exclusive 3D interactive dining experience; Lunch Box, a casual weekday eatery; Wine Bar, a self-service tasting experience; a culinary and lifestyle-themed marketplace; and The Chuck Williams Culinary Arts Museum. CIA at Copia is also a unique setting for weddings and private events.

All proceeds from CIA at Copia benefit CIA student scholarships.

In 2004 the Leoni family founded a shop in Petaluma, California based on these premises; everyone can and should cook, entertaining should be as easy and accessible as it is beautiful and gracious, and a home should reflect one’s personal style. We named the store i Leoni, and set out to bring the finest in table top, culinary essentials, home decor, and giftware to Petaluma.

We now strive to provide our customers with uncompromising quality, extensive selection, and competitive prices. Our passion for cooking and entertaining, as well as our emphasis on the importance of family, drive our business practices and we are deeply committed to superior customer service.

Emmy Award winning radio and TV personality Liam Mayclem is best known as the host of Eye on the Bay on CBS 5 and as “The Foodie Chap” celebrating San Francisco Bay Area culinary stars daily on #1 KCBS Radio. He will soon be seen on the Travel Channel’s “World Access” program in Fall 2015).

Annually, Liam hosts the main stage at Eat Drink SF – a gathering for our food fans. He also hosts the culinary stage at Bottle Rock Napa Valley. He has made sushi with Chef Morimoto and Snoop Dog, tasted fried chicken made by Flava Flav and enjoyed nitro cocktails concocted by Chef Dominique Crenn.

Liam is also a sought-after fundraiser auctioneer for many Bay Area charities, including Family House, Food runners, Project Open Hand, SF and Marin Food Bank. The Northern California Cancer Center, Raphael House and SF CASA.

Rotisol has been dedicated to quality and innovation, serving professionals in the catering and hot and cold food trade. The company’s founders designed the first rotisserie in their workshop in 1954, sparking the beginning of the Rotisol adventure. Ever since, we have continuously strived to adapt to the evolving needs of our industry and the changing eating habits of our customers, all while maintaining the family spirit that defines our company.

Thank you to all of the volunteers that will make this event possible.