LA CHOCOLATE FESTIVAL - Key Persons
Adam Fleischman is a self-taught food innovator and entrepreneur. He is widely regarded as an influential tastemaker and culinary personality (including appearances on Iron Chef), is on Fast Company's list of the 100 Most Creative People in Business, and National Restaurant News' "Power List of the 50 most powerful people in foodservice."
In 2009, Adam founded Umami Burger (and soon afterward, the Umami Restaurant Group), and co-founded 800 Degrees Pizza, also multi-unit innovative concepts.
Now Adam is putting his tastemaker abilities to use as co-founder and Managing Director of AdVantage Restaurant Partners, creating and sourcing what we believe will be the next wave of culinary brands.
Job Titles:
- Chef Name
- Executive Pastry Chef
Job Titles:
- Executive Pastry Chef
- Owner of Bachour Bakery
Antonio Bachour Owner of Bachour Bakery in Miami Executive Pastry Chef of St Regis Bal Harbour, Miami Antonio Bachour grew up in Puerto Rico and was interested in the art of pastry from a young age, thanks to a childhood spent in his family�s bakery. After working in Puerto Rico at Sand Hotel and Casino and the Ritz-Carlton he moved in 2001 to Miami Beach, becoming the executive pastry chef at Talula. He worked later at Devito South Beach and Scarpetta in New York City and Miami.
In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after that, he took over responsibility for all pastries for the Trump Soho hotel and its restaurants. In 2011 Dessert Professional magazine selected Bachour as one of their �Top 10 Pastry Chefs� in the United States. Antonio was also a finalist in the 2011 International Chef Congress Pastry Competition. Currently, Bachour has become the executive pastry chef at St. Regis Bal Harbour Hotel.
Bachour�s exclusive desserts have been featured in numerous pastry publications around the world. He has published three books and travels around the world giving workshops and speaking at conferences. He is one of the most active chefs in the social networks.
Job Titles:
- Executive Pastry Chef
- Watching Pastry Chef
Watching Pastry Chef Gail Romulo work her magic in the kitchen, one would assume she has been mastering her pastry craft her entire life. But Gail entered the workforce in a completely different field. After graduating high school, Gail earned her Associates Degree in Computer Information Systems and spent three years working in computer technology before recognizing her true dream. �I realized that I was the only one in my family who was fascinated in food and cooking,� she says, �so I decided to apply to the Culinary Institute of America in Hyde Park, New York.� Before and during her time at the CIA, Gail has worked for several New York City restaurants including Chinatown Brasserie in NOHO, and Lever House, restaurateur Josh Pickard�s stylish, sophisticated midtown restaurant and nominated as Best New Restaurant by the James Beard Foundation where Gail got her first taste of working in a professional kitchen. She then moved on to work for James Beard Award winning Pastry Chef Richard Leach of Park Avenue.
Chef Geoff Baumberger joins the OCEAN PRIME Beverly Hills team boasting an impressive tenure with Cameron Mitchell Restaurants and 16 years of experience working in fine dining restaurants around the country.
Baumberger started his culinary career with Cameron Mitchell Restaurants at M Restaurant and Marcella�s, as well as Mitchell�s Steakhouse and Mitchell�s Fish Market (both formerly owned by Cameron Mitchell Restaurants). After a brief interlude working with Mastro�s Restaurants in Arizona, Baumberger returned to the Cameron Mitchell family to lead the kitchen at OCEAN PRIME New York before accepting the role of Executive Chef at the bustling Beverly Hills restaurant.
When Baumberger is not in the kitchen he can be found enjoying all that California has to offer, whether at the beach, on the golf course or gliding down a mountain on his snowboard.
Job Titles:
- Group Pastry Chef
- Group Pasty Chef
Hailing from Orange County, Chef Jeff deLeon has found his way back to his native southern California by way of a twisting route through Bouchon (spending time at Yountville, Las Vegas, and helping open Beverly Hills) with stops in Wynn's Alex restaurant and most recently the Grand America Hotel's La Bonne Vie in Salt Lake City, UT. Chef deLeon brings a passion for finely crafted pastries and desserts along with an unparalleled sweet tooth leading Farmshop's pastries & viennoiserie, desserts, and wholesale baked goods forward.
Job Titles:
- Actor / Lucha Underground, PCW, AAA, QPW & 5 Star Wrestling Champion
Job Titles:
- Actor / Dogfather / Brazilian Jiu - Jitsu Kickboxing Jerry Maguire, Stuart Little, and
In the later part of 2005, Chef Keven was asked to take the position as Celebrated Chef of the mobile Four Star renowned restaurant Lutece in the world famous Venetian Hotel voted in the Top 100 Hotels and Resorts. Here Cheven created eclectic culinary masterpieces as he developed an even more intense passion for his craft while serving only the finest of jet fresh fish, organic fruits and vegetables, and free range meats garnished with the wild wonders of the world of herbs, spices, oils and vinegars. Cheven was known for inviting guests into the kitchen to share the gallery of flavors he had created. Cheven then moved to Costa Rica to join The Sanctuary Resort and Spa as Director of Culinary Operations bringing a Five Star approach to Central America. While raising his own meats and gathering the daily local fresh catches and handpicked produce, he created world class cuisine, once again with little staff and challenging working conditions.
Cheven's driving and motivational force is his dedication, commitment and "A Matter of Taste!" In 2006, Cheven returned to Southern California where he took the role of the Corporate Executive Chef for Syndicate Hospitality and Velvet Rope Events. This was Cheven's introduction to the Hollywood elite where his eclectic cuisine was welcomed by inviting palates. Having orchestrated some of the most extravagant galas and high profile events, Cheven was yet again introduced to another realm of his talents.
Most recently Chef Michael Gillet was The Corpoarte Pastry Chef for SugarFactory in Las vegas and at The SLS Hotel at Beverly Hills as Executive Pastry Chef in 2008, as part of the grand opening team. Chef Gillet worked closely with renowned Chef José Andrés to create the extensive pastry programs for SLS' banquets and catering, in-room dining, three-meal restaurant Tres, as well as the highly acclaimed Bazaar by José Andrés. He now oversees the day to day operations of the pastry team and new culinary developments in the pastry department. Chef Gillet first nurtured his curiosity for cuisine as a cook in the Burgundy region of France, growing to new heights with positions at exclusive organizations including The Beverly Hills Hotel, several Ritz Carlton properties, and Le Cirque in New York City.
Chef Gillet trained at a two year pastry apprenticeship in France, which paved the way for future opportunities at Michelin star-rated restaurants in Paris, Cannes and Aix-en-Provence. It was here that he met Jacques Torres, who invited him to join the acclaimed Le Cirque in New York City, where he worked for two years. Later, he assisted Chef Frederic Monti at the Ritz Carlton Beach Resort Naples, continuing to the Ritz Carlton Golf Resort Naples as Executive Pastry Chef, and also the Peninsula Hotel in Chicago and Phoenician Hotel & Resort in Phoenix, Pastry Chef at the Beverly Hills Hotel and Bungalow, also as pastry chef instructor at the art institutes in Santa Monica California
Job Titles:
- Chef Olivier Is the Executive Chef of Luxe Hotels ( Luxe Sunset Boulevard Hotel and Luxe Rodeo Drive Hotel. )
Olivier Rousselle grew up in Paris in a family with strong roots in Gascogne and the Bordeaux region. exposed from a young age to gastronomy, becoming a chef came as a natural passion.
After enrolling at culinary school in paris, olivier attended his first externship at age 16 in the heart of Gascogne under chef Bernard Ramouneda, member of "les Mousquetaires de Gascogne" along with world famous chef Andre Daguin.
After graduation, Olivier got his first job at a busy seafood bistro in paris where he experienced the fast paced environment of a traditional french brasserie. he also developed the will to travel that would take him to England the next year.
Arriving in London, he crossed paths with chefs Keith Podmore and Keith Stanley both from the prestigious "Academie Culinaire de France" whose members include Paul Bocuse, Pierre Troisgros and some of the most renowned names in the culinary world. Olivier got to sharpen his skills and passion for food at boodle's under chef Podmore ‘s guidance and in some of the oldest and most prestigious gentleman's clubs in London, cooking on a regular basis for prince Charles, the queen mother and various members of the royal family.
Fulfilling his dream of traveling, Olivier moved to South Africa's wineland where fate brought him to "la Couronne" hotel and winery and award-winning European chef Peter Goffe-wood. sharing the same passion for food and wines, they took the hotel from its' opening to instant world class status, rated one of "the 50 most exciting restaurants in the world" by conde nast traveler magazine (hot list 1999). after coming back in some of the trendiest eateries in London's booming restaurant scene. Olivier decided it was time to experience California and moved to Santa Monica, working as Executive Chef at Michael's Restaurant for 4 years, extending a shared passion for the dining experience using what California has best to offer.
Olivier has been at the Luxe Hotel for five years, at the Sunset location primarily and consulting at the rodeo drive property, applying his fine dining background to this busy boutique hotel, from bringing farm fresh, sustainable vision to the restaurant's diners, running the wine program of an eclectic international selection to crafting personalized menus for weddings and special occasions.
Job Titles:
- Petit Ermitage Executive Chef Russell Platoff
With more than 20 years of experience in some of the most prominent confectionary kitchens in the world, Executive Pastry Chef for The Cosmopolitan of Las Vegas and Master Chocolatier Vincent Pilon, has carved his niche in the United States pastry scene.
Pilon began his formal culinary training at L��cole Jean Ferrandi, widely regarded as the leading pastry school in France. Here he developed a strong foundation in classic technique, which has forever served as the anchor for his creative pursuits. Pilon then attended L��cole de Paris des M�tiers de la Table where he expanded his scope into the versatile world of chocolate. After completing his training, Pilon worked in various pastry and chocolate shops throughout France before embarking on a career in the U.S.
In 1997 Pilon landed a position in the kitchen of Le Palais du Chocolat in Washington D.C., before making his way to New York City where he worked under renowned pastry chef, Francois Payard at the critically acclaimed Payard Patisserie and Bistro. He worked under Payard for a year before relocating to Las Vegas to pursue a career in the hotel world.
For the first 18 years of his career in Vegas, Chef Pilon held positions in well-respected resort kitchens including assistant pastry chef at Bellagio and assistant executive pastry chef at the Rio, and most recently he was executive pastry chef at Mandalay Bay Resort & Casino. During this time Pilon continued to master the art of chocolate, building a repertoire for award-winning chocolate structures.
As a talented member of The Cosmopolitan of Las Vegas� culinary roster, Pilon has a hand in the ongoing development of the resort�s culinary in-room dining and VIP programming. Since implementing a line of chocolates exclusive to the hotel, Pilon looks forward to further elevating the detail-oriented approach to guests� experiences that The Cosmopolitan has always been known for.
Pilon has received several accolades and recognition for his work, winning 1st place in the Food Network Challenge �Chocolate Series� 2005, 2006, 2008 and 2009. In 2007 Pilon took home the 1st place metal from US Chocolate Masters where he competed against the country�s top chocolatiers. He was also named one of the �Ten Best Pastry Chefs in America� by Pastry Art & Design Magazine in 2007 and 2008, and now judges pastry competitions across the U.S.