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Celebrity Chef Dinner

Celebrity Chef Dinner presented by Yasso and Hublot

Travelers Rest, SC + Hotel Domestique

October 23, 2020

Fuel For The Ride Ahead

The night before the ride, join us at Hotel Domestique for an evening under the stars sampling culinary creations from the country’s top chefs. Enjoy each course with a glass of wine selected by a master sommelier. While you indulge, take advantage of the intimate setting to speak with chefs and celebrity guests. You might find yourself riding next to them on Saturday!

Event Information
Hotel Domestique
Travelers Rest, SC
October 23, 2020
7-10 p.m.

Meal With A Cause

Proceeds from the event benefit Meals on Wheels of Greenville.

Meet Our Chefs

Matthew Accarrino

Executive Chef at SPQR
San Francisco

Matthew Accarrino is the nationally recognized executive chef. He had originally hoped to become a professional cyclist until a leg injury turned his passion for cooking into a career. Accarrino’s unique culinary style draws inspiration from his Italian heritage, personal experience, and classical training with some of America’s best chefs. Under his direction, SPQR has been awarded a Michelin star for six consecutive years. He has been nominated five consecutive times for the prestigious James Beard Foundation Award for “Best Chef: West.” Food & Wine Magazine named him “Best New Chef” in 2014. He also cooks for the Arapahoe|Hincapie Racing Team and is the Chef Consultant for The Tour of Utah and Haute Route North America.

David McClure

Executive Chef at Williamsburg Winery
Williamsburg, V.A.

David Andrew McClure was born in Philadelphia to a large Italian Irish family. Much of his food style was influenced by the old school Italian cooking he grew up around and today has evolved to incorporate french techniques with a southern Virginia twist. When he’s not in one of the kitchens at The Williamsburg Winery, David loves to work in the greenhouse and gardens at Wessex Hundred, often growing plants and ingredients from seedlings. Working with local markets and performing cooking demos at farmers markets has influenced his passion for the farm to fork movement sweeping through southern food culture, Chef David incorporates foraged and local ingredients from the winery including grape shoots and vine cuttings. Always looking to continue to learn new techniques and to expand his creativity on the fly, David heavily participates in the competition culinary circuit and is a 4-time winner of the Williamsburg Area Restaurant Association’s Iron Chef Competition. Whatever he is doing, David can often be found teaching his young daughter, Mia Bella, and involving her in the culinary world.

Ted Cizma

Executive Chef at SpaceX
Los Angeles, California

Chef Ted Cizma began his culinary career in his hometown of Chicago, where he worked in noted Chicago restaurants such as Charlie Trotters, The Winnetka Grill, The Berghoff, Daniel J’s, and Zealous. In 1995 he took his first executive chef position at The Outpost restaurant on Chicago’s north side, where he built a loyal following and earned critical acclaim for his globetrotting style. In 1998 he opened Grace Restaurant in Chicago’s West Loop, earning “Three Stars” from the Chicago Tribune & Chicago Sun-Times newspapers as well as being named “Best New Restaurant” by Chicago Magazine. In 2000, Cizma was chosen as Food & Wine magazine’s “Best New Chef” in America. After spending a few years as a highly-sought after consultant, Cizma joined SpaceX in 2011 with the mandate to design, build, and operate a food service facility for SpaceX employees. Currently, as Global Executive Chef for SpaceX, he oversees more than 150 food and beverage staff serving tens of thousands of meals per month in California, Washington, Texas, and Florida.

Michael Kramer

Chef/Partner at Jianna
Greenville, SC

An industry veteran, Michael Kramer previously opened McCrady’s in Charleston and Voice in Houston and earned Best New Restaurant nods for each. The California native started his career at Wolfgang Puck’s Spago in Los Angeles and then to the famed Mansion on Turtle Creek in Dallas. In 2013, Kramer moved to Greenville, South Carolina to take a position as Table 301 Restaurant Group Executive Chef of Culinary Operations for the restaurant group. He soon added Executive Chef at The Lazy Goat to his responsibilities, a position he held until opening Jianna. Jianna is a modern Italian kitchen that features modern Italian cuisine and freshly shucked oysters. In addition, Kramer was also a contestant on Season 12 of Beat Bobby Flay on The Food Network.

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. Roger’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 Roger’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.

Hadyn Shaak

Executive Chef, Restaurant17
Travelers Rest, S.C.

A graduate of the culinary program at Greenville Technical College, Chef Hadyn Shaak spent almost his whole life working in kitchens. His father was also a chef, so cooking became a significant part of his life from an early age. At 16, he began an apprenticeship under his father at the Greenville restaurant CityRange Steakhouse Grill. Over five years, he worked his way through the kitchen ranks to executive chef, heading up several prominent restaurants in Greenville and Travelers Rest before taking over Restaurant 17, where his focus on local and seasonal ingredients has elevated the culinary program to new heights.

Francis Turck

Executive Chef of The Cliffs at Keowee Vineyards
Travelers Rest, S.C.

Chef Francis Turck’s career spans more than 25 years, during which he has worked for such prestigious facilities as the Peabody Hotel in Orlando and Ta-boo in Palm Beach, Florida and with such notable chefs as Larry Forgione and Jean Georges Vongerichten. An honors graduate from the Culinary Institute of America, Francis is passionate about not only food but exquisite wine and has also studied to become a Certified Sommelier through the Court of Master Sommeliers. Francis is inspired by local, seasonal ingredients and his cuisine has been described as American with regional flair. Chef Francis Turck has been with The Cliffs since 2006, when he was quickly recognized for his creative culinary skills and promoted to Executive Chef of The Cliffs at Keowee Vineyards. He also serves as the Vice Conseiller Gastronomique of The Cliffs Chapter of Chaîne des Rôtisseurs.