2017 Food Provided by...

Soerke Peters

Basil Seasonal Dining

Chef/Owner

(831) 626-8226


Soerke Peters is an award-winning international Chef whose far-reaching experience includes everything from a mastery of cuisine to corporate managerial experience. Chef Soerke Peters’born and raised in Germany always had an interest in cooking. He decided to become a chef at the age of five. He remembers cooking with his grandmother as a young boy, and followed this path his entire life to become a chef. After his three year apprentice ship in Wilhelmshaven/ Germany he moved to Munich and worked at world class hotels and restaurant including a one and three Michelin Star rated restaurant. In 1991 Chef Peters moved to New York City and immediately started working for Mr. Pino Loungo’s Toscorp, Inc., , an emerging company that, which included Coco Pazzo and Le Madre just to name a few. In October of 2001 Chef Peters decided to move to Los Angeles. While mastering Northern-Italian cuisine at Ca’del Sole Chef Peters opened Froma on Melrose in West Hollywood. In 2012 he took the opportunity to move to Carmel by the Sea taking over Basil Seasonal Dining. Chef Peters’ passion for Farm to Table food and being sustainably responsible made Basil the first Certified Green Restaurant in the Monterey County. He is also active in the American Culinary Federation Monterey Bay Chapter as Vice President/Treasurer and Chairman of the Green & Sustainable Committee and a board member at the Carmel Chamber of Commerce.


Aaron Rayor

Cantinetta Luca

Chef

(831) 625-6500


Aaron Rayon joined Luca in July of 2017. Rayor, who hails from the Los Angeles area, was most recently employed at Bestia. Bestia is considered by many LA food critics as ‘adventurous’, energetic’, ‘the hottest table in town’ and ‘one of the most cutting edge Italian restaurants in that community’. Prior to joining Bestia, Rayor’s career included stints at Salt’s Cure and the remarkable restaurant of Chef Dan Barber, Blue Hill at Stone Barns. Rayor was educated at Culinary Institute of America in Hyde Park, NY. He also received a baking and pastry diploma from The Art Institute in Orange County, CA.


Mark Simpson

Anton & Michel Restaurant

Chef

(831) 624-2406


Established in 1980. Excellence in food and wine, attentive service, and gracious hosting for over three decades. Featuring a complete renovation of the interior as of 2013. Fresh, creative California cuisine and an award-winning wine list. A superlative experience on every level, whether it be for a full meal in the dining room, a small bite in the lounge, a private party, reception or special event.


Mario Luevano

The Grill on Ocean Avenue

Chef

(831) 624-2569


The atmosphere at The Grill on Ocean Avenue is warm and relaxing — open, bright, modern and airy, tastefully trimmed in oak and linen around a large Carmel stone fireplace. The cuisine is lyrical, clearly California in its freshness and lightness. The warm and attentive staff, a generous well-balanced California wine list, with an emphasis on Monterey County wines, and complete bar service are additional elements that make The Grill on Ocean Avenue "the locals' choice" for lunch and dinner.


Tigran & Azniv Amirkhanian

Nielsen Bros. Market & Deli

Owners

(831) 624-6441


In July 2009 Tigran and Azniv Amirkhanian purchased an amazing Market and immediately dug their heels and got to work to revive it to the town’s standards and they wanted to add their own creative touches. The foundation was there, the Nielsen brothers, Harold and Walter, created a place where residents of Carmel could say, that they’d shopped at Nielsen’s having had pleasant experiences growing up in Carmel, and now, they and their own families shop at Nielsen’s! Established in 1930 it has become a landmark of the town. Azniv and Tigran have maintained the specialty items that Nielsen’s has been known for since its origin; the Market has been consistently perceived as a go-to place for local businesses, tourists, and locals. The full-service deli has California grass -fed beef and the finest ingredients for the Market’s vegetarian entrees and wide array of salads. The products at Nielsen’s are organic and local. The Market carries an award-winning wine selection and liquor depot. Nonetheless, we also carry Lazvazza Italian coffee and pastries from local bakeries. Finally, we are a grocery store and all of the household items needed can be purchased here. From the beginning Nielsen’s has a staff that is knowledgeable and can precisely accommodate what the customers of Nielsen’s require. Award-winning and timeless-that’s Nielsen’s!


Sarda Desmond

From Scratch & Sarda Fusion Catering

Chef

(831) 625-2448 & (831) 277-7150


A British native with Indian heritage, Sarda discovered cooking at the age of 12 in an English Home Economics class. Upon moving to the US in 1985, she started at the very ground floor of the restaurant world, learning the ins and outs of fine food creation from every possible angle. Along the way she honed her skills from waitress and banquet server, to assistant to the executive chef at Pebble Beach Resorts — ultimately landing in Capitola as co-owner and menu diva at Ostrich Grill. Most recently, she taught high-risk kids the art of creating high-end meals at Rancho Cielo Drummond Culinary Academy. While she earned Culinary Arts and Baking and Pastry certifications here in Monterey, for Sarda food is not a profession; it is home and it’s where she shines. Known for her warm hospitality, she has an uncanny ability to anticipate guests’ needs before they even have the opportunity to express them. With over 25 years spicing up the kitchens of northern California, nobody serves up fresh, fusion comfort food like she does!


Bhupender Singh

Aabha Indian Cuisine

Chef

(831) 250-5940


Master Chef Bhupender Singh has over two decades of experience in creating tantalizing Indian dishes. After completing his culinary education, he began his culinary career working at “Bukhara” restaurant in New Delhi, India. Bukhara has been rated by Restaurant magazine as one of the top 50 restaurants in the world. He worked as a chef at Amber India in Bay Area, and he is an executive chef and consultant at new Saffron in the South Bay. Chef Singh opened first upper scale Indian restaurant, Delhi belly bistro, in Sonoma, which is known as the best Indian restaurant in Sonoma County. Chef Singh’s passion for cooking started watching his mom’s cooking and helping her. Chef Singh is passionate about creating authentic Indian food and bringing Indian delicacy to the table. He is known for executing a unique innovation and contemporary twist of traditional Indian cuisine. His expertise on balancing spices and its complex aromatic flavor raise the bar of Indian delicacy. Master Chef Bhupender has excelled in creating memorable and flavorful meals that bring to life the aromas of India. His preparation, presentation, and aromas are true to authentic Indian cooking. He attempts to create new dishes out of the long-standing.