Past Epicurea Chefs - 2018 Chefs Coming Soon

Chef Christophe Muller, protégé extraordinaire of “Chef of the Century” Paul Bocuse, has been at the forefront of French cuisine for more than 20 years. 

Before joining Bocuse at L’Auberge du Pont de Collonges in Lyon, he trained under Yan Jacquot at Michelin-starred Taillevent and Le Toit de Passy in Paris. 

Chef Muller was presented with Meilleur Ouvrier de France by the president of the Republic in 2000.

 Chef Philippe Lusseau emerged as the most promising pastry chef in France in 1989 and has continued to bring his focus and passion of healthy diets, organic cooking, baking, ice cream and chocolate making to the industry.

• Studied with top French chefs Alain Ducasse and Paul Bocuse
• Manager of culinary research in the European Region for Cuisinart.

Chef Derrick Roberts joins us from Westchester Country Club in the Metropolitan Golf section. He is a graduate of The French Culinary Institute in New York City, Thailand’s Baan Thai Cookery School and Somphon Cooking School. Chef Robert’s professional journey began as a line cook at Tribeca Grill in New York City, and from there he honed his skills in kitchens across the globe in countries such as Sweden, Turks and Caicos, Denmark, St. Thomas in the USVI, Hawaii and most recently in the US in:

• Florida ~ Chef de Cuisine of StripSteak restaurant in Miami
•  New York ~ Chef de Cuisine of Marriott Marquis Times Square 

Chef Vincent Russo joins us from the Roaring Fork Club in Colorado. He possesses extensive experience in hotels, resorts, country clubs and  free-standing restaurants. He is well versed in classical, fusion, eclectic  and exotic cuisine. His amazing background includes early education in the heart of New York making pizza during his formative years and then graduating from the New York Culinary School. He continued his master of gastronomy journey at:

• The Ritz-Carlton Hotel St. Thomas as Executive Chef
• The Ritz-Carlton Hotel New Orleans as Executive Chef
• Omni Severin in Indianapolis as Executive Chef

Executive Chef Alex Lee learned about fresh ingredients and balancing flavors from his Cantonese grandmother, and about classical French cooking from celebrated chef Daniel Boulud. 

Highlights of the Long Island native’s background includes:

• Executive chef at the Glen Oaks Club in Old Westbury, NY for 10 years
• Studied under Chef Boulud at Le Cirque and joined the opening team for Boulud's Restaurant Daniel in 1992
• Executive Chef at Daniel when the restaurant earned a four-star review from The New York Times
• Twice nominated for a James Beard Foundation Award as Best Chef: New York City 

The Antinori family has been involved in the production of wine since 1385 ~ for over six centuries and twenty-six generations. 

Today, the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia. 

Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.

During each Epicurea dining event, guests taste vintages developed with over 600 years of viticulture experience in each glass.  Join us and taste the aromatic and well-crafted wines of Marchesi Antinori at the 4th Annual Epicurea.