2019 Epicurea Chefs

Executive Chef Rhiannon Evans

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 Executive Chef Rhiannon Evans joins us from historic Quaker Ridge Golf Club in Scarsdale, New York.  She grew up in Nottingham, England, where she gained her Bachelor's of Arts degree in Business and Hospitality Management. 


During her studies she came to America on a culinary internship and has continued to 

delight culinary guests:  

Chef Rhiannon's career has included:

  • Sous Chef at Elmwood Country Club, White Plains, NY
  • Executive Sous Chef at Tamarack Country Club, Greenwich, CT


Chef Evans became Executive Chef at Quaker Ridge Golf Club in 2013 after a successful period working as Sous Chef at the club. Chef Evans enjoys cooking with seasonal ingredients, putting new twists on classic recipes and keeping things simple so that the food may speak for itself. 

Executive Chef Kevin Furmanek

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Executive Chef Kevin Furmanek joins us from The Cliffs at Mountain Park, South Carolina. Chef Furmanek's extensive culinary career began by studying with a classically trained French Chef in New Jersey, sparking a life long passion for food. A graduate of the Culinary Arts Program 

at Johnson and Wales University, he has worked at locations such as the popular Kirkbrae Country Club in Rhode Island. 

Chef Kevin's career highlights include: 

  • Working with James Beard award-winning Chef Neatth Pal at Neatth’s New American Bistro. 
  • Winning numerous “Best In RI” accolades. 
  • Winning Golf Digest's "Golden Fork Award"
  • Winning first place in the Upstate SC - Western NC Regional Competing Dining Series

Chef Furmanek tends his own organic garden, cares for his own bees and enjoys freshwater fishing and picking wild mushrooms. 

Exec. Sous Chef Manuel Gonzalez

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Executive Sous Chef Manuel Gonzalez joins us from the Reef by CuisinArt where he is Executive Sous Chef.  He began his career at Academia de Cocina Verde Oliva in Bogotá, Colombia, in 2007.  He completed his education at Escuela Superior de Hosteleria Sevilla in Spain before joining Grupo Lezama as Chef De Cuisine.  He advanced on to Sous Chef at the company's flagship        restaurant in Madrid, Spain.  

Chef Manuel's career achievements include:

  • 1st - The National Championship of Cooks in Bogota, Colombia
  • 3rd - Americas Cup 2009 Orlando, FL
  • Chef de Cuisine, The Spanish National Church of “Santiago and Montserrat” Rome, Italy and also worked in the Vatican City.
  • Worked at Michelin Star Martin Berasategui in San Sebastian, Spain and also worked with Michelin Star Chef Hemant Mathur in New York
  • Chef De Cuisine, Clarion Collection Hotel "Arvidsjaur", Sweden 

Chef Gonzalez's concept of gastronomy is based in Latin American flavors mixed with Mediterranean influences and presented as an original avant-garde cuisine always created with the freshest products.

Executive Chef Alex Lee

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  Executive Chef Alex Lee learned about fresh ingredients and balancing flavors from his  Cantonese grandmother.  He then learned about classical French cooking from celebrated 

Chef Daniel Boulud.  A native of Long Island, 

Chef Lee's career highlights include:

  • Executive Chef at Alpine Country Club in New Jersey.
  • Formerly 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 

Chef Lee enjoys growing his own garden and enjoys creating new twists on classic delicious meals favored by his members.  

Executive Chef Tony Pope

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  Executive Chef Tony Pope, originally from Huntington, West Virginia, is the Executive Chef of the Dormie Network.  He laid down his culinary roots in Charleston, South Carolina after graduating from Johnson and Wales University. Chef Pope trained under world renowned chefs including Michele Richard and Susan Spicer 

before returning to the Low Country, 

where he currently resides. 

Chef Tony's career highlights include:

  • Executive Chef of the Dormie Network 
  • Chef de cuisine Hanks Seafood, Best New Restaurant in      Esquire Magazine
  • Executive Sous Chef of The Greenbrier Hotel in West      Virginia
  • Chef de Cuisine at Bayonna Restaurant in New Orleans
  • Executive Chef at the Buckhead Diner in Atlanta,      Georgia
  • Executive Chef at Chechessee Creek Club 

In his spare time, Chef Pope enjoys traveling the world and furthering his culinary knowledge by immersing himself in different cultures. 

Executive Chef Anthony Rabeni

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   Executive Chef Anthony Rabeni joins us from the Vineyard Golf Club on Martha’s Vineyard, beginning as Sous Chef and builting a prestigious career over the past 16 years.  Known as the most organic and environmentally-sensitive golf club in the world, Chef Rabeni and his team's dining room enjoys a well-deserved reputation as one of the finest restaurants on Martha’s Vineyard.   Executive Chef Rabeni knew at an early age that he wanted to study the culinary arts.   

Chef Anthony's  career highlights include: 

  • Augusta National Golf Club Chef Team Member for the 2019 Masters Golf Tournament
  • Degree in Hotel, Restaurant and Institutional Management, University of Delaware
  • Degree from the Culinary Institute of America (CIA) in Hyde Park, New York. 
  • Continuous engagement in new culinary classes from CIA’s Hyde Park and Greystone campuses. 
  • Team member at the Eastward Ho Country Club in Harwich, MA, and also at the Ritz Carlton in Tysons Corner, VA

Chef Rabeni and his family enjoy year-round island living on Martha’s Vineyard.  He enjoys fishing the waters of the Vineyard and the game of golf. 

Executive Chef Alan Larch, Resort & Residences by CuisinArt

A formidable culinary talent with nearly 30 years of experience in luxury hospitality, Alan Larch joined the CuisinArt family as Executive Chef in May 2018 and is leading the Epicurea team of Executive Chefs.  With menus fueled by the resort’s groundbreaking Hydroponic Farm, Chef Alan overseas a range of diverse dining venues at both CuisinArt Golf Resort & Spa and its sister property, The Reef by CuisinArt.


Before joining the culinary team at CuisinArt, Chef Alan served as Executive Chef of The Pink Sands Club in St. Vincent & The Grenadines, and prior, Fregate Island in the Seychelles. It was during his time at the remote archipelago in the Indian Ocean that Chef Alan gained a keen understanding and appreciation for sustainability while producing world-class cuisine. This led him to develop cutting-edge eco-friendly endeavors - from using recyclable materials in the kitchen to increasing partnerships with local farmers.


These measures will also be enacted at CuisinArt, with the ultimate goal of creating one of the most self-sustaining resorts on Anguilla while upholding the resort’s tradition of serving international five-star cuisine.


Chef Alan brings an immense and in-depth knowledge of the Caribbean and its culinary nuances to CuisinArt. His expertise includes roles at a range of top resorts in the region, including tenures as Executive Chef at Fairmont Royal Pavilion in St. James, Barbados and Peter Island Resort in the BVI, and Executive Sous Chef at Cambridge Beaches Resort & Spa in Bermuda. His specialties include a knack for creating intimate and memorable culinary experiences for large-scale hotels and resorts, such as Raffles Resort & Spa Canouan Island, where he deftly oversaw five restaurants, two bar outlets and 24-hour room service for 30 luxury villas and 88 luxury suites.


Beyond the sandy shores of the Caribbean, Chef Alan also held top culinary roles at acclaimed cosmopolitan city hotels. As Executive Chef at the Bank Restaurant in London, his inventive menu mixing Modern British, Mediterranean and Asian cuisines that attracted passionate diners and brought in more than £2.3 million annually for the 140-seat restaurant. He also took the lead as Executive Chef at the renowned Piccolino’s Restaurant in London, overseeing and educating staff on a range of classic Italian disciplines, including daily fresh pasta making and training.


Chef Alan’s 29 years of experience spans the globe, from the Caribbean to South Africa, London and The Seychelles. His global acuity, coupled with his intimate knowledge of the Caribbean, make him the ideal match to lead the Epicurea team of chefs and to lead culinary legacy of CuisinArt into the future.

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Marchesi Antinori Wines

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Marchesi Antinori Wines is and exceptional partner for Epicurea 

providing delicious vintages for our culinary event. Master wine craftsmen pair Antinori vintages 

with each celebrity-chef dining experience during Epicurea.  

Marchesi Antinori’s passion for viticulture is expressed through perseverance  and their continuous pursuit for quality improvement even in the  smallest details.  Research and development are
ongoing processes both in the vineyards and in the cellars.  


The family’s heritage lies in their estates in Tuscany and Umbria, though over the 650 years of this business, the family has carefully invested in many other locations  both in Italy and abroad that are well known for producing high quality grapes.


The Antinori family has remained committed to the art of wine-making for over six centuries (since 1385 
when Giovanni di Piero Antinori became a  member, of the “Arte Fiorentina dei Vinattieri”, the Florentine  
Winemakers’ Guild). All throughout its 26 generations of wine-making, the Antinori family has driven this business through innovative and sometimes bold management decisions while upholding the utmost respect for it's traditions and the environment. 

Past Epicurea Chefs 2018

Executive Chef Derrick Roberts

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  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 

Executive Chef Carolyn Flinn

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 Executive Chef Carolyn Flinn joins us from Canoe Brook Country Club in Summit, New Jersey,  Her exceptional culinary career has been perfected in some of the top kitchens in the world beginning in the Hotel Greenbrier in W. Virginia and then, under the tutelage of Chef Christian Albin and Seppi Rengilli, completing the Four Season’s formal apprenticeship program.  Chef Carolyn took her career international at the five-star Hotel Scwheizerhof in Bern, Switzerland and then went on to study epicurean culture in Italy, France and Austria.  Her career highlights have also included:

  • A 10 year tenure at Restaurant Associates
  • Managing the private dining room of the Time Life Building (NY)
  • Managing all food aspects of The Hemisphere Club and the world-class Sea Grill at Rockefeller Plaza
  • Designing and creating Authur's Landing Restaurant in NJ
  • Opening the state-of-the-art Trustees Dining Room at The Metropolitan Museum of Art
  • Serving as Executive Chef of the Kennedy Center in Washington, DC
  • Serving as Executive Chef at Deal Golf & Country Club


Chef Carolyn's talents have long been recognized by country club 

members in The Met Section.  She was a featured chef in 

the Taste of the Met section of the Met Golfer Magazine 

in the June/July 2015 issue. 

Master Chef Christophe Muller

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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.

Executive Chef Philippe Lusseau

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 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.

Executive Chef Vincent Russo

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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