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:
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 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:
Chef Furmanek tends his own organic garden, cares for his own bees and enjoys freshwater fishing and picking wild mushrooms.
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:
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 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:
Chef Lee enjoys growing his own garden and enjoys creating new twists on classic delicious meals favored by his members.
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:
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 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:
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.
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.
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:
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:
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.
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.
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: