2017 Celebrity Chefs and Sommeliers

The 2017 Palm Beach Wine Auction will feature a spectacular reception followed by a five course dining experience presented by an all-star line-up of local and national chefs. For its 10th year, the Palm Beach Wine Auction will welcome Abram Bissell of New York’s The Modern restaurant as its star Executive Chef for the main course and renowned sommelier Eric Beaumard of the Restaurant Le George V, Paris, as guest VIP Sommelier. Joining Bissell in the culinary leadership of the event is returning Chef de Cuisine Zach Bell, Executive Chef of Addison Reserve Country Club, Delray Beach. Chef Rick Mace of Café Boulud returns to curate the first course. Chefs Bogdan Boerean and Graham Randall of the Mar-a-Lago Club will present the second course and dessert, respectively. Michael Troise, retired Auction Director for NY Wines/Christie's Fine and Rare Wine Department, will return as the evening’s auction director and fromagere for the cheese course.  Brian Chamis, sommelier of Café Chardonnay in Palm Beach Gardens, returns to the helm for the event’s wine service accompanied by Beaumard.

 

CHEFS

Palm Beach Wine Auction Chef de Cuisine
Zach Bell
Addison Reserve Country Club

An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel.  He was immediately captivated with the workings of the hotel banquet kitchen, which became his after school playground. Before, he could drive, Zach began what would be a long successful career in the kitchen. From his hometown of Clermont, FL to Orlando, Miami and finally New York City, he continuously sought out challenging kitchens in which to develop his skills.  Zach perceives cooking as a craft melding technical skill with a love of food and a respect for process.  No short cuts! The wonderful bounty of Florida and the Southeast drive his cuisine, guided by years of practicing the best of French technique at Le Cirque and with Daniel Boulud.  Zach is thrilled to work with as many local farmers and fisherman as possible as well as being able to source the finest ingredients around the world. This philosophy, along with his team building skills and detail orientated work ethic earned Zach four consecutive trips to New York as a finalist for Best Chef : South at the James Beard Awards. 

After 12 years with Daniel Boulud, Zach accepted a fresh new challenge as the Executive Chef of Addison Reserve Country Club. He was offered a unique opportunity to rebuild the kitchen as well as the kitchen team’s philosophy, dining concept and food and beverage team focus and technique from the ground up during a $20 million clubhouse renovation. Addison Reserve is ranked 9th best Country Club in the United States as a Distinguished Emerald Club of America by Board Room Magazine and is also ranked 51st of over 630 worldwide clubs as a 5-Star Platinum Club of the World.

Zach is a dedicated member of the Palm Beach community participating in several local charitable culinary events. His work with No Kid Hungry has taken him to Capitol Hill lobbying for Child Nutrition In 2010, Share our Strength recognized Zach with a National Community Leadership Award for his work with the No Kid hungry campaign. Zach continues his work with Share our Strength as Chair of Palm Beach's Taste of the Nation event and No Kid Hungry dinners.

 

 

Palm Beach Wine Auction Star Executive Chef
Abram Bissell
The Modern, New York

Chef Abram Bissell became Executive Chef of The Modern in 2014. During Abram’s time as Executive Chef, The Modern has received two Michelin Stars and notably became the first restaurant from Danny Meyer’s Union Square Hospitality Group (USHG) to eliminate tipping as a means to raising wages for employees.  Abram’s cooking is refined and unexpectedly playful, highlighting exceptional ingredients and seasonality in both the Dining Room and the Bar Room at The Modern.

Prior to joining the team at The Modern, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association.

Earlier in his career, Abram worked in the kitchens of Post Ranch Inn’s Sierra Mar Restaurant in Big Sur and L’Espalier in Boston, and he even spent a year rotating through kitchen positions at The Modern. Abram attended the New England Culinary Institute in Vermont, and grew up in a small fishing community in the Florida Keys where he unofficially began his culinary career cooking in a family friend’s café at the age of 12.

 

 

Bogdan Boerean
The Mar-a-Lago Club

Bogdan Boerean grew up in Cluj Napoca, the second largest city in Romania. His early years were spent working in the farm with his father, a Zoo-Technical Engineer, and playing soccer. At the age of 20, Bogdan became a professional soccer player and later graduated with a Master’s Degree in Physical Education. After suffering a major knee injury, he decided to move to America and pursue his other passion, cooking. During Bogdan’s first months in the United States, he became even more fascinated with food and decided to become a Chef.

Bogdan joined the Mar-a-Lago team in Palm Beach as a banquet cook before being promoted to Sous Chef soon after. He was then given the opportunity to work at The Versace mansion in South Beach where he furthered his experience in fine dining. In 2012, he returned to The Mar-a-Lago Club. Chef Bogdan’s passion, hard work, and dedication led him to his current title of Banquet Chef.

 

 

Rick Mace
Cafe Boulud

Rick Mace's childhood was spent on a hundred acre, family-owned farm in Ohio surrounded by gardening, hunting, fishing and farming, which inspired his culinary interests at an early age. When his family began living and traveling around the world, thanks to his father's military career, he gained a global perspective and knowledge of world cuisine, solidifying his aspirations to pursue cooking professionally.

 

At the New England Culinary Institute, he earned a degree in culinary arts along with numerous accolades. Upon graduation, he accepted various positions in culinary institutions across the US, including the award-winning Butler's Restaurant at The Inn at Essex in Vermont and San Diego's Barona Valley Resort.

 

In 2007, Rick joined Chef Daniel Boulud's restaurant group as Executive Sous Chef at Daniel Boulud Brasserie at The Wynn Resort Las Vegas. In his three years there, Rick worked collaboratively with Chef Daniel Boulud and the Corporate Executive Chef to develop db Brasserie's menu, along with leading the restaurant's charcuterie program. In 2010, Rick embarked on another adventure in Maryville, Tennessee, where he assumed the position of Executive Chef at the RT Lodge. In 2013, Rick rejoined the Daniel Boulud team as Executive Chef of Café Boulud Palm Beach at the Brazilian Court Hotel.

 

 

Graham Randall
The Mar-a-Lago Club

Growing up in a small market town in the south of England eldest son of a family butcher Chef Graham Randall’s desire to cook began at a young age.

Chef Randall began his career in Surrey, United Kingdom, where he was the youngest Assistant Pastry Chef at Selsdon Park Hotel Golf and Country Club, a world-class five star countryside PGA golf resort. Driven by goals of international food and travel, Chef Randall spent four years living on the platinum west coast of St James,   Barbados, working as Group Executive Pastry Chef with a leading hotel and catering corporation and enjoyed his creations of tropical-inspired cuisine.  Later in returning back to his homeland of England, Chef Graham Randall became the Executive Pastry Chef to open Marriott’s U.K. ‘flagship hotel’ five star property, Renaissance Chancery Court Hotel in the heart of London. Having the opportunity to cook with the Craft Guild of chef’s culinary team Chef Randall and the team won many prestigious awards in the UK and Europe.

Once stateside, and for eight years he was the Executive Assistance Pastry Chef at The Breakers Palm Beach.

Now Chef Randall oversees all pastry and bakery operations at the exclusive Mar-a-Lago club, a beautiful 6 star property in Palm Beach.

 

 

SOMMELIERS

Brian Chamis, PBWA Sommelier
Certified Sommelier, Café Chardonnay & Owner, The Vine Post

 

Eric Beaumard, PBWA VIP Sommelier
Restaurant Director, Four Seasons Hotel George V, Paris

Eric Beaumard is widely considered one of the best sommeliers in the industry, winning titles across the world for his skill and passion. Monsieur Beaumard currently oversees a staff of 48 at the renowned Four Seasons Hotel George V in Paris, France.

“The George V has one of the rarest collections with more than 50,000 varieties of French wines,” says Beaumard. He has a private wine cave at the hotel, where guests are invited to taste and discuss alongside the master himself.

His insight on wine and fine dining are sought after throughout the world, and the Palm Beach Wine Auction is fortunate to be graced with his participation and passion. While the event itself is enticing, the cause is what has motivated Beaumard to travel such a distance. He sees the values of arts education directly reflected in what he does every day, and hopes to inspire and support young people to follow their dreams as well.

Beaumard is pleased to participate in the Auction for its 10th year. Not only will he be invited to do what he does best, but it’s also a great opportunity for him to introduce Palm Beach to the highly anticipated English translation of his book, The Wines of My Life.

Beaumard’s selection process is quite complex, but it can be boiled down to several key elements, “Elegance, complexity and power.” Guests are sure to be delighted by his expertise and unique charm during this very special 10th year of the Palm Beach Wine Auction.

 

Tom Battaglia
Owner & Sommelier, The Vine Post, Juno Beach

Daniel D'Amato
Sommelier, Capital Grille, Palm Beach Gardens

Erin DeMara
Certified Sommelier, Zonin USA

Brett Hart
Certified Sommelier, Hullabaloo, West Palm Beach

Brandon Hays
Champagne Specialist, Strategic Group

Luis Martinez
Certified Sommelier, The Bistro

Miguel Ostrowski
Certified Sommelier, EmKo, West Palm Beach

Lauren Samson
Certified Sommelier, The Blind Monk, West Palm Beach

Leticia Sawyer
Certified Sommelier, The Vine Post, Juno Beach

Philip Stretch
Certified Sommelier, Augustan Wine Imports & Breakthru Beverage Group

Andrew Travieso
Certified Sommelier, Table 26, West Palm Beach

 

 

Celebrity Chefs and Sommeliers