David was born and raised in the south of France, learning to cook quite literally at his Grandma's knee.

>He moved to the United States when he was 17 years old and began working at L'Occitan, a French restaurant in Maine, where he was promoted to Chef de Cuisine after only 6 months.

David moved West and took on various projects, sharpening his skills in different cuisines and expanding his repertoire with Italian and Asian food.

For over a decade, David was the Chef de Cuisine for Perdix, responsible for multiple properties including Venticello's and le Bistrot.

David joined the Left Bank family in October 2003, opening the San Mateo location with Chef Steve Tevere. In January, 2004, he was promoted to Chef de Cuisine at the Left Bank in Menlo Park and in 2005, he became the Executive Chef of Left Bank at Santana Row.

Anthony Carron Corporate Chef Mina Group Growing up in St. Louis, Anthony Carron found his passion for food at an early age but did not immediately pursue his aspiration of a career in the culinary arts. Carron spent four years at Macalester College in St. Paul, MN before following his true calling in the gastronomic world. Carron took a position as a prep cook in a local café and hasn't looked back.

Carron returned to St. Louis and in 1999 purchased the 40 year-old Olivette Diner. Two years of remodeling and reinventing the historic diner brought Carron much success and local acclaim. Satisfied with his work at Olivette Diner, he sold it in 2001 to move on and conquer the fine dining world. Positions with the PB&J Restaurant Group led him to San Francisco and ultimately a sous chef position at Aqua. Under the direction of Michael Mina, Carron learned the dedication and work ethic of a passionate chef. Soon after arriving at Aqua, Mina left and Carron was presented the opportunity to oversee the kitchen transition until a new chef was established.

Carron quickly rejoined Mina as part of the opening team for MICHAEL MINA at the Westin St. Francis. This successful opening prompted Mina to offer Carron a promotion to Mina Group as Corporate Chef of new development. Together Mina and Carron work to create the most memorable and unique dining experiences at every new Michael Mina restaurant.

Dish to be prepared at San Jose Cooks!
Chilled Maine Lobster Salad Avocado-Lime Purée, Heirloom Tomatoes Serves 4

4 each Live Maine Lobsters (1.5# each)
1 each Onion, peeled and quartered 2 each Lemons, cut in half
1 each Bay Leaf
1 Tbsp Black Peppercorns (whole)
1 cup Salt 3 each Avocados
4 each Limes
1 each Jalapeño
2 cups Tomato Water (recipe follows)
1 bunch Basil
14 each Heirloom Tomatoes (assorted colors and sizes)
1 pint Mixed Heirloom Cherry Tomatoes
1 oz Powdered Gelatin (one packet)
8 oz Assorted Baby Greens
6 Tbsp White Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil Salt and pepper to taste

To prepare the tomato water: Core six of the tomatoes. Place in a blender with one tablespoon of salt and two sprigs of basil. Blend until fairly smooth. Line a colander with 6 thicknesses of cheesecloth and place over a large bowl. Pour blended tomatoes into the colander and let drip for one hour. You should yield about two cups of very clear tomato flavored water. If the tomato water is cloudy you can strain it through cheesecloth again.

To cook the lobsters: Prepare a simple court bouillon. Fill a pot large enough to hold all four lobsters with water (you may have to work in two batches if you do not have a large enough pot). Add the onion, lemons, bay leaf, black peppercorns, two sprigs of basil and salt to the pot. Bring to a boil. Prepare an ice bath that will hold all four lobsters. Place the lobsters in the pot and boil 8 minutes. Remove the lobsters and plunge into the ice bath. Chill five minutes Once the lobsters are cool remove the heads and discard. Split the tails in half lengthwise and remove the vein and shell. Hold the lobster tails in the refrigerator until you are ready to assemble the salad.

To prepare the avocado-lime purée: Peel and pit the avocados. Place in a blender with juice of two limes, half of the jalapeño (peeled and seeded) and one cup of the tomato water. Blend until smooth. Season to taste with salt and pepper. Reserve.

To prepare the tomato gelée: Warm one cup of the tomato water slightly, add the gelatin and stir until dissolved. Pour into a shallow baking dish. Chill in the refrigerator until set. Slice into ½" cubes.

To prepare the white balsamic vinaigrette: Stir together the white balsamic vinegar, extra virgin olive oil and season to taste with salt and pepper.

To assemble the salad: On a large plate, spread a 4" circle of the avocado puree. Slice the heirloom tomatoes to ¼" thickness and arrange attractively around the purée. Peel the two remaining limes and cut into segments. Thinly slice the remaining basil leaves. Scatter a few cherry tomatoes, some cubes of tomato gelée, a couple of lime segments and some of the basil julienne onto the tomatoes. Lightly season the tomatoes with salt and pepper. Toss the lobster tails with two tablespoons of the vinaigrette. Place two lobster tail halves on the avocado purée on each plate. Lightly dress the greens with the white balsamic vinaigrette. Arrange the greens on top of the lobsters. Dress the plate with a little of the vinaigrette to finish.

Cutting Edge Knife Design--from the Factory to the Kitchen

Mark Henry, a mechanical engineer and inventor of the Füri knives and sharpeners used by many celebrity cooks, like Rachael Ray and Nigella Lawson, will lift the ‘veil of mystery’ surrounding top professional knives and how to keep them sharp. Learn briefly about the history of knives and their technology from Western and Eastern origins through to latest high-tech knives used by the pros. Mark will give lots of practical tips for maintaining perfect edges, answer audience questions, and give prizes of knives and sharpeners to those who answer his own ‘have-you-been-listening’ questions at the conclusion!

Füri Products

Mark consulted with professional chefs to design the one-piece stainless steel alloy Füri knife range in the early 1990’s, simply to solve problems professional chefs had with traditional knives. After four years on the market, Füri become the leading brand in Australia, and is now regarded as the new standard in performance by many top chefs around the world.

Füritechnics is constantly adding to its range of innovative kitchen tools, by listening to what serious cooks really need, then applying the research and development to find solutions.

Apart from the fatigue-reducing Füri handle shape, world-firsts include the Tech Edge knife sharpener (takes knives from completely dull to very sharp very quickly, and more accurately than traditional methods, with no special skills), and the color-coded Clean-Cut cutting board system (for greater efficiency and prevention of cross-contamination).

For more detail on all Füri products: www.furitechnics.com

In his almost twenty year career Chef Kratin has worked in some of the Bay Area's finest restaurants including Wolfgang Pucks Spago in Palo Alto. Chef Kratin is currently at Agenda Restaurant in Downtown San Jose, where he uses fresh locally grown produce to create his seasonal menus. At Agenda Restaurant Chef Kratin makes all breads and pastas in house.

Bio:A native Californian, Matthew LeGentry has worked his way to the top of the foodchain. Starting from the bottom of the barrel as a dishwasher and line prep, LeGentry has spent the last five years mastering the techniques of Kitchen Management in the fine dining industry of the Bay Area. Currently serving as the Executive Chef at The Grill on the Alley in downtown San Jose, Chef LeGentry has learned how to manage his kitchen through periods of slowness and periods of chaos alike.

Starting from scratch while supporting himself in college, LeGentry began his culinary career as a dishwasher at LDV Restaurant in Berkeley, California. From there he moved up and on to Puccini & Pinetti Restaurant in San Francisco, California. LeGentry moved to the South Bay in 1995 where he worked in catering for world-famous chef Jeff Machado. After securing a line cook position at The Grill on the Alley in 2000, LeGentry began his climb up the corporate ladder that eventually brought him to his current position as Executive Chef.

An avid cyclist and family man, LeGentry cycles to work everyday in preparation for bike races and triathlons. LeGentry married three years ago and now prepares for a newborn baby to enter his world.

Grill on the Alley originated in 1984 in Beverly Hills, just steps from Rodeo Drive. Modeled after the renowned grills of New York, Chicago and San Francisco. The Grill's proprietor Bob Spivak and Executive Chef John Sola have sought to maintain the tradition of those fine old establishments by offering genuine timeless cuisine and attentive service in a familiar, dignified atmosphere.

The Grill on the Alley in San Jose was opened in 1998. Led by years of experience, General Manager and Wine Director Philippe Azoulay paves the way in fine dining in downtown San Jose. The Grill on the Alley continually strives for perfection, mixed with an ongoing effort to create new and exciting promotions for downtown diners. Located at the Fairmont Hotel, The Grill on the Alley San Jose is within walking distance from the McEnery Convention Center, downtown hotels, bars and theaters.

Shopping List

1 Whole fryer
Olive oil
Salt and freshly ground black pepper
4 tbls. Unsalted butter
1 tbls. Dried thyme
1 tbls. Dried summer savory
or
Any other dried or fresh herb

Method

Pre-heat your oven to 400 degrees

• Remove the backbone from the chicken and set aside.
• Remove the breastbone and the ribcage and discard.
• Make slits in the skin just where each of the drumsticks ends.
• We will be using these slits to push the end of the drumstick through
  to hold the legs in place.
  
  
• In a small sauce pot melt the butter, add the dried herbs to create a basting liquid.
• Brush the chicken liberally with olive oil and season with salt and pepper, both over and under the skin.
• Heat up a large, heavy lidded skillet.
• Place the chicken in the skillet and sear on both sides.
• Brown well, cover and place in the pre-heated oven.
• Bake for 30 minutes basting every 10 minutes with the herbed butter.
• Check for doneness. The chicken should be ready in about 45 minutes.
• Remove the chicken from the oven and place on a warmed platter. Let rest for 10 minuets before serving.
• Drain the rendered fat from the pan and deglaze with some chicken stock and use the resulting herbed liquid as an "au jus" for the chicken.

Copyright Mario Martinoli Potholder Press, Cooking For Friends, Inc. 1998

In August, Martinoli debuted the entertaining and informative "Mario Martinoli on Food & Dining" featurettes heard each day on KFWB News 980. The appetizing segments air daily in morning drive, the afternoon, and afternoon drive and are encored on the weekend. Mario's extensive food knowledge has been shared with his loyal audience of listeners on the airways in Southern California for over nine years.

From 1998 until October 2004 Mario was the on-air personality for "The TV Diner" primetime segments for KCAL 9 News. These engaging and highly rated restaurant profiles were added to CBS 2 News in 2002 (and also concluded in October 2004.) Mario was both KCAL 9's and CBS 2's official restaurant and food authority.

Mario was previously the chef/proprietor of the high profile, and fondly remembered, Mario's Cooking for Friends, the popular Beverly Blvd. Italian restaurant, café, deli, and gathering spot in Hollywood, and was the official caterer for television shows like Seinfeld, Cheers, Wings, and the Arsenio Hall Show. Mario started his culinary career with a modest neighborhood cooking school located in the Larchmont Village area of Los Angeles.

Mario devotes significant time to community-based charities. He is proud to serve on the board of C-CAP, Los Angeles, and hosts their annual scholarship awards breakfast. The Careers through Culinary Arts Program is a nationally-recognized school-to-career effort which offers outstanding and deserving students scholarships and apprenticeships in the culinary arts.
Away from the culinary arts Chef Mario's passions are his wife, Amy Strong, and his two children, Marcello and Isabella.

Following the European standards and traditions, Emile was faced with choosing his life's work at the age of fifteen. Influenced by the aftermath of WWII, Emile made a conscious decision to enter the culinary field to insure that he would always have food and shelter. His hard-working, frugal father managed to save enough money to pay for Emile to enter into an apprenticeship in Lausanne in the Swiss wine country just above Lake Geneva. While receiving his classical training, a determined, young Emile set his sights on becoming a true culinary artist.

After the completion of his apprenticeship, Emile spent the next several years, refining himself on luxury cruise ships, and in hotels and private clubs in Montreal, Canada. It was in 1960, at a mere 27 years of age that he landed his first Executive Chef position at the San Francisco hot spot, Bimbo's 365 Club. After six years of service, he made a one year stop at the Diablo Country Club in Danville, but decided to return to San Francisco for yet another six year stretch, this time at the Domino Club. During those years of service, Emile made his mark on the culinary scene entering several competitions, such as the Senior Culinary Olympics, where he received 10 Gold Medals and 2 Grand Prix Awards. He boasts the rare and coveted Carême Medal, as well as having had the honor of personally presenting Julia Childs with hers. He also managed to involve himself in many respected culinary organizations and associations, often as a founding Board Member.

In 1973, Emile arrived in downtown San Jose, California opening the then family operated business, Emile's Swiss Affair, now known as Emile's. His longstanding classic artistry, solid work ethic, sincere love of people and utterly infectious passion for the culinary arts have won him countless awards and international recognition, and made him a truly beloved personality around the entire South Bay Community.
The structure of Emile's menus reflects the Swiss belief in making the best use of peak seasonal items. Our cuisine is contemporary "French with a Swiss Accent " with daily specialties of fresh fish and game. Our extensive wine list ranges from moderately-priced California wines to the finest European varieties.

Our main dinning room is comfortable and elegant. Fresh flowers adorn each table and the contemporary hand-sculpted brass work overhead enhances the exquisite atmosphere.

Other Awards for Emile's Restaurant are:

• Wine Spectator "Award of Excellence"
• The "Travel Holiday Award" since 1979
• The "DiRoNa Award" since 1985
  (Distinguished Restaurant of America Award)
• The "Epicurean Rendezvous Award"
• The "Best of the Best" Award
• S.J. Convention & Visitors Bureau RoOoSoE Award 1998
• Finalist, S.J. Business Journal Entrepreneur of the Year Award 1998

Awards and Affiliations:

• Emile's Restaurant enjoys the reputation as one of the best Restaurant in San Jose and has been declared by "Zagat" Survey 2003 to be the best traditional French Restaurant in the San Francisco Bay Area.
• Member of the "Chef's Association" in San Francisco since 1960
• Winner of 10 Gold Medals and 2 Grand Prix Awards in Culinary Competition
• Board Member for 10 years of the Chefs Association and its President in 1965
• Member of the "American Culinary Federation"
• Member of the "American Academy of Chefs" (the Honor Society of the ACF)
• Member of the "California Restaurant Association"
• Member of the "Confrerie de la Chain des Rotisseure" for 24 Years, Grade of "Maître Grillardin", "Commandeure" and "Conseiller Culinaire"
• Member "L'Order Mondial des Gourmets Dégustateurs"
• Member "Les Canardiere"
• Member and Board of Directors Silicon Valley Capital Club
• Co-Chair, Food and Beverage Committee, Silicon Valley Capital Club
• Member, Rotary Club, San Jose CA
• President and CEO of Emile's Restaurant Inc
• Past-Chairman American Institute of Food and Wine, Silicon Valley Chapter
• Member & past Member of the Board, San Jose Convention and Visitors bureau
• Member, Tasters Guild International

Emile's Activities:

• Oversees the daily operation of Emile's Restaurant
• Conducts a cooking School and Corporate Team Building at Emile's
• Conducts Gourmet Food and Wine Tours to Europe
• Conducts Cooking Classes as a Guest Chef on Cruise Ships
• Serves as a Judge in Wine Tastings
• Makes selected Appearances as a Celebrity Chef, Including the James Beard House in New York City, local Radio and TV
• Snow Skiing, Mountain biking, Gardening, Travel, Fishing
• Member "Hall of Fame" Chefs Grand Marnier Ski Race
• Member and Sherpa Sponsor of the Environmental Everest Expedition 2000
  

Emile's Hobbies:
Snow Skiing, Mountaineering, Mountain biking, Gardening, Travel, Fishing and Dining out

Executive Chef Philippe Raynaud brings a vast knowledge of international cuisine to his position at The Stanford Park Hotel, overseeing the upscale Duck Club Restaurant and The Lounge, a casual eatery. Chef Raynaud attended the College les Gondoliers and Lycee Branly Ecole Hotelicre. He honed his culinary skills in several Michelin-rated restaurants in England, France and Bermuda. During his work in Europe, he was the Executive Head Chef at La Bouchee in London, and also held similar positions at the Horizons Cottages in Bermuda and the London Tara Hotel. Most recently, he was the Head Chef at the Los Gatos Brewing Company in Los Gatos, California and prior to that he was the Executive Sous Chef at AP Stumps in San Jose, CA.

Chef/Owner Luis Rodriguez, of 71 Saint Peter in downtown San Jose, exemplifies the 'American Dream' come true. Born into the most humble beginnings in a remote Mexico village he risked everything by crossing the border at 17 in search of an opportunity to do better. At the 17 with only his dream and an older brother he found that chance. All he asked for was for one person to take a chance on him so that he could prove the extent of his determination, his drive, and his loyalty. Coco's opened that door, as did Il Fornaio, and for the next 17 years Luis proved himself time and time again - stepping up from dishwasher - to busboy - to server - to kitchen prep - to sous chef - to chef - to manager - to partner - to owner.

Luis is most grateful for having crossed paths with Mark Tabak and Armand Tiano Jr. thirteen years ago. (grateful may be an understatement: Luis' 3rd child is named Marco Armando Rodriguez) For it was Chef Mark Tabak that generously provided most of Luis' culinary education and Armand that gave him the skills needed to be a great manager and successful business owner. Having been a working partner in 71 Saint Peter, with Mark and Armand, for more than a decade, in 2005 Luis was entrusted to carry on 71's excellent reputation, as the restaurant's owner/chef. The two original partners, Chef Tabak and Armand Jr., are finding success in their new ventures. So today, at only 34 years old, Luis owns and is the executive chef at the critically-acclaimed 71 Saint Peter… and business is better than ever!

But Luis is not satisfied with having attained this phenomenal success so young, he is currently expanding the business with the introduction of Catering By 71 Saint Peter. Not your ordinary caterer, Luis entertains and educates small groups in the culinary arts as he prepares the finest 'custom' meals in the guests' homes. Chef Luis also is expanding his private dining offerings at the restaurant, continues to create increasingly innovative Season Tasting Menus, and is frequently the featured chef at some the Silicon Valley's most prestigious events. And if all this wasn't enough for this ambitious sole proprietor, Luis always finds the time and resources to give back to this community by generously donating dinners, gift certificates, and in-kind goods and services.

A graduate of the California Culinary Academy in San Francisco, Diane Rose apprenticed at Domaine Chandon in the beautiful Napa Valley with Chef Philippe Jeanty. Stars under Jeramiah Tower, Kuleto's and Anti-Pasti are some of the other San Francisco restaurants Diane has worked for to further enhancing her education.

In 1995, she was the opening Executive Chef of the Los Gatos Bar and Grill where she was able to bring her creativity to comfort food. At Mio Vicino, three very popular, 4-Star Bay Area Restaurants she was the Executive Chef and Co-Owner for six years. There she enjoyed combining personal style, with high-quality straight-forward Italian ingredients, technique and generosity to create what she calls "Cal-Ital" cuisine.

Shortly after marrying long time boyfriend, Chef Eric Tosh, who is the Executive Chef at Bay Area Restaurants; Blake's, Eulipia and Valeriano's, Diane moved on to create "Crimson" in Los Gatos, now a 3-1/2 star restaurant, San Jose Mercury News, voted in the top ten readers' choice awards for "Fine Dining" as well as "Most Romantic" in the SF Bay Area bay, Wave Magazine.

"American Comfort" food goes eclectic at Crimson. The food is what a curious chef enjoys to cook as well as eat. Here she truly delves into her personal mission: to cook from her heart using the best ingredients, while treating her guests to an extra special dining experience.

Diane is the food writer for Silicon Velley Magazine, appeared as a guest chef on San Francisco's KNTV NBC11 News program "Today About the Bay", each week over two years and on ABC's "Full Bloom" nationally syndicated cooking program. She currently teaches classes at local venues such as "Sur La Table" and "Williams & Sonoma" in Los Gatos, California. In November 2003 Diane received the prestigious "Women Who Inspire Award" for community service efforts from Women Chefs/Restaurateurs Organization. In January, 2005, she was a panelist at the prestigious Menlo College's "Building the Bay Area" seminar. Publications such as San Jose Magazine, South Bay Accent, San Jose Business Journal, The Valley Scene, The San Jose Mercury News, SVCN Newspapers and more have highlighted Diane's career and personal story.

She enjoys involving herself deeply within the community. In 2003 Diane created "Chefs Bite Back" an event that supports hunger related charities. She was the Co-Chair of Silicon Valley's "Taste of the Nation" benefiting Share Our Strength's, a local hunger efforts organization. She is the Executive chef for the annual "Flirter's Ball" benefiting VIA Rehabilitation. Diane also loves volunteering for "The Napa Valley Wine Auction", San Jose State Hospitality Department, The Leukemia Society, and for Santa Clara University's "Vintage Santa Clara", not to mention her efforts for the Eastfield Ming Quong organization, local Elementary, Middle and High Schools in Santa Clara County, and other local educational programs.

Eulipia chef Eric Tosh shows his range with dishes as down-home as 'The Ultimate Pot Roast' and as delicate as a nouvelle-style scallop appetizer
Eric Tosh Professional Biography He began working in professional kitchens at the age of 15. What was initially a "job" grew into a love and Eric Tosh developed a passion for food. Learning from such highly regarded Chefs as Madeleine Kamman, Gary Danko, Bradley Ogden, Jerry Comfort, George Morrone, Michael Mina, Steve Simmons, and David Kinch combined with his personal style, Eric has a lot to "bring to the table".

While attending the California Culinary Academy, he worked at One Market Restaurant in San Francisco, apprenticing at Aqua. Upon graduation, he moved on to become the Chef de Cuisine at Beringer Wine Estates in St. Helena, California, where his personal creativity came alive as well as extensive knowledge of food and wine pairing (not to mention wine-making!). He is also a graduate of Madeleine Kamman's prestigious, and highly selective "School for American Chefs" in the Napa Valley.

In April 1997, Eric was off to Thailand to open a 450- room, 5-star hotel where he reigned as Executive Chef of "JW's California", bringing his much desired California cuisine to Southeast Asia. Upon his return to the Bay Area, he worked with acclaimed Chef David Kinch at Restaurant Sent Sovi, before opening The Basin Restaurant in Saratoga as Chef/Partner. The Basin featured a play on comfort cuisine from his upbringing in Michigan. The Basin quickly received 3.5 stars in the Mercury News.

Since January 2000, Eric is the Executive Chef of three highly regarded restaurants in the San Jose area; the famed San Jose landmark restaurants, Eulipia and Blake's Steakhouse as well as the downtown Los Gatos Italian restaurant, Valeriano's. With Eric's diverse experience, he creates innovative yet unintimidating food. His menu highlights the season at hand, while utilizing local farms & vendors.

In April 2001, Eric married long-time girlfriend, Chef Diane Rose. The couple opened Crimson Restaurant in Los Gatos that December. With Diane at the helm as Chef/Owner, it's become a Bay Area favorite with "3.5 stars" in the San Jose Mercury News, "Top 10 best restaurants in Silicon Valley" by The Wave Magazine readers' poll, and great reviews in the Silicon Valley Weekly Papers. Eric and Diane occasionally cook together on special holidays like Thanksgiving and Easter. Otherwise, it's great for them to share ideas for each other's endeavors for their individual goals.

His rave reviews and articles abound. The San Jose Mercury News, San Francisco Chronicle, San Jose Magazine, The Metro, Los Gatos Weekly, clearly detail Eric's talent as well as charitable involvement & promotional events for all 3 restaurants. Eric is also a regular Chef on NBC's News Channel 11 as well as The Full Bloom Show and teaches local cooking classes.

Eric will be preparing:

Chanterelle Mushroom Soup with White Truffle Oil Serves:

4 2# Chanterelle Mushrooms
2T Butter
2C Chicken Stock
1T Garlic Crushed
1T Shallot (Finally Chopped)
1 Fennel Bulb (Julienne)
1/4C Cream
1T Chives (Chopped)
2t Truffle Oil Salt to taste Preparation:
Chanterelle mushrooms at times can carry lots of sand and pine needles from the forest floor. It is important to careful wash and soak the mushrooms in water prior to use. Prep the mushrooms, by pulling them apart with your fingers. One will notice that they separate very easily. In a sauce or sauté pan over medium high heat, add the chicken stock, butter, garlic, shallots and fennel. Bring the mixture to a boil and allow the butter to melt and the shallots and fennel to soften. Add the mushrooms and cover for a couple of minutes. One will notice that the mushrooms will release their natural juices into the stock. Doubling the volume of liquid in the pan. Season with salt to taste and stir in the cream. Ladle soup into bowls and garnish with the chives. Just prior to serving. Add the truffle oil over the top of the soup.

Chef Eric Tosh Eulipia Restaurant 374 S. First St. San Jose, CA 95113

Menu: Green curry pork with bamboo shoots (Kaeng keo wan muu nor-mai-awn)
Chicken with young ginger and onion (Kai pad khing)

Phant came to California in 1987 to pursue an education in engineering. While he was a student, he catered home-style Thai meals around Sonoma County and the San Francisco Bay Area, and continued to cook and cater for friends and family while working as a mechanical engineer. In this highly food-conscious area, word spread about “Chef Phant” (pronounced “Pon”) and his delicious, visually beautiful meals. People also responded with raves to Worakul’s friendly and accessible talks about all aspects of Thai cooking.

As the popularity of Thai food has increased dramatically, so has demand for Chef Phant's cooking and instruction. Phant is the founder of Thai Essence, providing Thai cooking workshop, cooking session, personal chef services and cooking demonstration to various culinary school and culinary event in the Bay Area. He is also a cookbook author of Classical and Traditional home-style Thai Cooking on taking the mystery out of Thai food with home-style Thai cooking techniques. He has created many exotic dishes using Thai ingredients and fresh herbs that satisfy the American style of eating while maintaining the authenticity of Thai food.