Lexus Celebrity Chef Dinner

Tennessee Aquarium

May 4, 2018

Dine before the ride

Join us before the ride for culinary creations from the country’s top chefs. The Lexus Celebrity Chef Dinner brings Gran Fondo Hincapie-Chattanooga riders together with top chefs and celebrity guests. Proceeds from the event support the Chattanooga Area Food Bank.

Ticket Information
Single Ticket $150
Couples Ticket $250
Children’s Ticket $25

Purchase Tickets

Meet the Chefs

Andy Bennett

Executive Chef at The Sea Grill
New York, NY
After beginning his career as a teenager at local inns in Winchester, England, Andy Bennett took a culinary sabbatical to explore the cuisines of France, Italy, Spain and Greece. Informed by his travels, he returned home and took a position under chef Raymond Blanc at the esteemed La Manoir aux Quat' Saisons in Oxford. Since then, Bennett has worked with chefs in New York and Washington, D.C. He helped develop and open Rouge Tomate, which was awarded one Michelin star in 2009. After creating French bistro fare in D.C. at Lyon Hall, he returned to Rogue Tomate and eventually became its executive chef. Today, Bennett is the executive chef at The Sea Grill, bringing a culinary approach rooted in light, bright flavors and healthful preparations that retain a sense of luxury.

Nick Graves

Executive Chef at Restaurant 17
Travelers Rest, SC
Chef Nick Graves grew up in Pawley’s Island, South Carolina, where he worked with award-winning chefs Bill Austin and Louis Osteen, both known for bringing Southern cuisine to fine dining. These chefs inspired Graves to pursue a career in culinary arts, with the ultimate dream of becoming an executive chef. Graves has worked with the Rebel Restaurant group as a research and development chef, and most recently worked with the executive chef at Halls Chophouse in Greenville, S.C. Graves is currently the executive chef for Restaurant 17, located adjacent to Hotel Domestique in the foothills of the Blue Ridge mountains in Travelers Rest, S.C. Restaurant 17, owned by George and Rich Hincapie, is known for house-made, modern cuisine, crafted with ingredients sourced from local farms.

Louis Resnick

Chef at St. Regis Resort
Aspen, Colo.
A native of Ft. Myers, Fla., Chef Louis Resnick found his passion for cooking while studying at the University of South Florida. Classically trained as a French chef, Resnick began his career at the Peabody Hotel in Orlando before joining the Norwegian Cruise Line. As a frequent visitor of Hawaii, he derives much of his culinary passion from island food. He has worked in multiple restaurants on the Florida coast, including the Ritz-Carlton Amelia Island where he worked at Salt, a AAA 5 Diamond restaurant. At the St. Regis Resort in Aspen, Louis brings his passion for island food and southern cuisine to the Rockies. As an avid cyclist, he is also passionate about cooking food that is good for the body and soul.

Craig Rogers

Owner and Shepherd at Border Springs Farm
Patrick Springs, Va.
Chef Craig Rogers is the owner and shepherd of Border Springs Farm in Patrick Springs, Virginia. His lamb is featured and used by some of the most well-known chefs in America. Craig’s lamb graze on specially sown high-sugar grasses which, coupled with a unique breeding, creates a rich lamb flavor with an exceptionally sweet fat. Border Springs Farm lamb has been guided by Craig’s passion for great food, devotion to farming, and sustainable animal husbandry. He is a frequent author on issues relating to farming policy, farmer interactions with chefs, and farm-to-table sales. Border Springs Farm is also the host of the annual festival known as LAMBSTOCK.

Ken Vedrinski

Executive Chef, Owner and Sommelier at Trattoria Lucca and Coda del Pesce, Charleston, S.C.
Ken Vedrinski is executive chef, owner and sommelier of Trattoria Lucca and his all Italian seafood restaurant that overlooks the Atlantic Ocean, Coda del Pesce. Moving deftly through an award-winning career spanning decades, and a variety of haute cuisine styles, Vedrinski has found his passion and heritage in Italian fare. A three time James Beard Award semi-finalist, he has found his “place” in Charleston, a coastal city rich with fresh bounty from the land and sea. Trattoria Lucca was a James Beard Award semi-finalist for Best New Restaurant in 2009, and Vedrinski was also recognized as a James Beard Award semi-finalist for Best Chef in the Southeast in 2011. With a devoted following and industry acclaim, Vedrinski and his restaurants are redefining Italian cuisine in the Lowcountry.

Food & Drink

Sample culinary creations from the country’s top chefs.

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Getting Here

Tennessee Aquarium
1 Broad St.
Chattanooga, TN 37402
7 p.m.-10 p.m. EDT

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