Tower Community Bank
Celebrity Chef Dinner

Tennessee Aquarium

May 3, 2019

Dine before the ride

Join us before the ride for culinary creations from the country’s top chefs. The 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.

Event Information
Tennesse Aquarium
Chattanooga, Tenn.
May 3, 2019
7-10 p.m.

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

Meet Our Chefs

Drew Belline

Vice President of Culinary Operations at Rocket Farm Restaurants
Decatur, GA
Belline’s passion for simplicity and sustainability melds rustic techniques and creative execution, as he and business partner Ford Fry tackle concept development, menu creation, chef team development and kitchen design for Rocket Farm Restaurant's award-winning concepts. With leadership and culinary experience, Belline not only highlights ingredients that develop organically into innovative dishes, but also highlights and mentors the company’s growing staff of culinary talent. He currently manages culinary operations for 12 different properties. Belline has been featured in FOOD & WINE, Bon Appétit and Southern Living, receiving a nod as a Rising Star Chef by Starchefs.com in his early career.

Dao Le

Executive Chef at Bridgeman's Chophouse at the Read House Hotel
Chattanooga, TN
Originally from Vietnam, Chef Dao Le is recognized as one of Chattanooga's best chefs by Chattanooga Magazine and the Chattanooga Times Free Press. He credits his family and mentors—celebrity chefs Gordon Ramsay and Graham Kerr—for instilling his love of cooking. Over the course of his culinary career, Dao has worked at restaurants in Los Angeles, Pittsburgh and Cleveland. Blending flavors from Vietnam with locally-sourced ingredients, the chef is passionate about creating seasonal and creative menus. He also frequently competes in cooking competitions, earning 10 gold, six silver and six bronze medals from the American Culinary Federation.

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.

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 Le Cordon Bleu. 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.

Drew Van Leuvan

Executive Chef and Managing Partner at Seven Lamps
Atlanta
As executive chef of Seven Lamps, Drew Van Leuvan oversees all aspects of the restaurant including supervising culinary development and ensuring the kitchen is operating at its peak performance. With close to 24 years of culinary experience, his goal is to have Seven Lamps recognized among Atlanta’s best restaurant and bar programs and to bring a neighborhood establishment to the Buckhead restaurant scene. In 2004, he served as executive chef at Atlanta’s acclaimed Toast restaurant where he was recognized as a “Chef on the Rise” by Food & Wine magazine. Following his stint at Toast, Van Leuvan became executive chef at Spice restaurant where he received three stars from both the Atlanta Journal-Constitution and Creative Loafing. In 2006, Chef Van Leuvan was appointed executive chef of Saga restaurant where he received the “Rising Star Award” from StarChefs.com and “Most Memorable Plate of 2007” from Creative Loafing.

Daven Wardynski

Executive Chef at The Omni Amelia Island Plantation Resort
Fernandina Beach, Fla.
Daven Wardynski brings over 20 years of culinary experience and excellence first to his role as Executive Chef of The Omni Amelia Island Plantation Resort and most recently as Director of Food and Beverage. Chef Wardynski’s culinary vision of “Local Whenever Possible” is not only helping make the plantation a top food and beverage destination in Northeast Florida, but more importantly, supporting the local farmers and economy. His passion for quality and local goods has inspired gardens scattered throughout the resort. Prior to joining the Omni Amelia Island Plantation Resort, he led the team at the Omni Chicago Hotel. He also spent several years as Executive Sous Chef at Chicago's legendary Pump Room Restaurant. While at the Pump Room, he was instrumental in reestablishing the restaurant’s culinary reputation and regaining its coveted AAA four-star rating.

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. ET