2015 Autumn Food and Wine Festival - Chef/Presenter Bios
Jason Gronlund
Vice President of Culinary, Smokey Bones Bar & Fire Grill, Orlando, Florida
Executive Chef Jason Gronlund is the Vice President of Culinary for the Orlando Fl based Smokey Bones
Bar & Fire Grill. As Vice President of Culinary Chef Gronlund works on all food initiatives from current menu to
LTO's and best in category food improvements. Chef Gronlund works hand in hand with all divisions of the
support team to include training, purchasing, beverage, finance and marketing to help continue in the
company's success.
Prior to Smokey Bones Chef Gronlund was Senior Director of Culinary for Hard Rock Cafe. Chef Gronlund
responsibilities include recipe development for the 178 worldwide cafes, implementing buy local support local
initiatives. Chef Gronlund worked on all international menus taking indigenous cuisine and giving it a Hard Rock
point of difference for the café to represent traditional local flavors. Prior to Hard Rock Gronlund was at Carla’s
Pasta; Chef Gronlund managed product development and recipe development for restaurant chains and key
accounts. Carla's Pasta is a leading supplier to the foodservice industry of filled fresh frozen pastas with quality
as the forefront of the company’s mission. Chef Gronlund spent ten years with the McIlhenny Company
TABASCO Brand Products working hands-on with food manufacturers and foodservice operators around the
world using the wide array of TABASCO® brand Ingredients as Director of Culinary Services and Ingredient Sales.
Chef Gronlund successfully steered companies in the right direction to make sure the flavor profile fit the needs
of their food products and their consumers. Chef Gronlund cooked around the world with international key
customers and markets teaching the benefits of TABASCO® Brand products in international cuisines. In this role
Gronlund cooked in Mainland China, Hong Kong, Japan, Korea, and Australia most of Europe and South America,
Mexico and Canada.
Chef Gronlund began his food industry experience at the age of 12, honing his culinary skills in his
family’s catering business. He attended West Bay Vocational School in North Kingston, Rhode Island and studied
culinary arts his junior and senior years of high school. Upon graduation, Chef Gronlund served in the U.S. Army,
where he cooked at the post commander’s mess for two years. Gronlund then went on to further his culinary
pursuits by attending Johnson & Wales Universities Culinary Arts Program which he finished in 1984
Chef Gronlund holds gold and silver medals in hot and cold salon culinary competitions, first place RISD
eatable art contest. Has gold medals in 2011 and 2012 from the Lake Tahoe Food & Wine for best food and
beverage pairing judges and people's choice. In 2012 Chef Gronlund won the Iron Chef competition at the famed
Gilroy Garlic Festival in Gilroy CA. Presented a humanitarian award from the national Salvation Army, As well as
a life time achievement award, also awarded the President’s award from the Research Chefs Association.
Recently profiled in Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary
Professionals. Chef Gronlund presently sits as President of Chef Relief a non-profit established to feed when
there is a need in time of disaster, Culinary Director of Helpings From The Heart just celebrating 18yrs of feeding
the needy in Central Florida Thanksgiving Day, serving over 22,000 meals Thanksgiving Day in. Sits On advisory
board for the West Bay Vocational Culinary Arts Program. Gronlund has also been published many times in
industry publications such as Food Art, Nations Restaurant News, Food Product Design, Food Processing, RCA
Quarterly where he was also profiled as chef of the quarter.
Marko Karakasevic
XIII Generation Winemaker & Master Distiller in the Karakasevic Family, Charbay Distillery & Winery
Born in California, Marko Karakasevic grew up around pumps, hoses and tanks. This was his father's
world and the family always lived close to the winery where Miles, his father, made wine. Marko graduated from
St. Helena High School and spent a year at Davis where he began his studies in sports physical therapy. However,
harvests would find Marko working in various Napa Valley wineries.
After working in a Napa Valley tasting room, he discovered he liked all sides of the wine business —
from production to sharing his winemaking experience with visitors.
In the fall of ’95, Marko realized he wanted to apprentice under his father and be the 13th generation to
carry on the Karakasevic family tradition. That's when his parents realized: "He's the man we've been looking
for." From that point on, he has submitted to the same tough routine of generations of Karakasevic men and
women before him: learning the winemaking, the distilling and the running of a family business where one must
wear many hats. The Charbay Distillers' Port is a spirited salute to this father and son team. Marko conceived the
idea of Charbay's whole-fruit flavored vodka program. He found the fruit and designed the packaging. Now, with
two generations of enthusiastic winemakers/distillers behind the Charbay label, there are even more releases of
"perfumes for the soul” to watch for.
He became a Master Distiller with the release of his Doubled & Twisted Light Whiskey, after a nearly 30
year apprenticeship with his father. In the last five years or so, he has been moving more and more into the
worlds of Whiskey and Tequila. The father & son team are excellent at their distilling passion, recently being
called “Hyper-creative” by The New York Times and garnering several 100 point ratings from Wine Enthusiast
Magazine.
Joseph Keller
Californian Restaurateur
Joseph Keller was born in Southern California. At the young age of 12, helping out in his mother’s
restaurant in Maryland, he knew he had found his life’s passion - to become a chef. Following a move to Palm
Beach, Florida in 1969 where he worked with his mother at the “Palm Beach Yacht Club and "The Redwood Inn",
he began the training that would form the foundation of his career at the highly acclaimed “Petite Marmite”
under the legendary restaurateur Gustanzo Pucillo.
In 1976 he moved Nantucket where he was Chef/owner of the famed “Woodbox Inn” for the next 16 years. In
1992, he had an opportunity to continue his culinary education in France where he completed stagier
internships with Roger Vergé at Le Moulin de Mougins and Bernard Loiseau at Le Cote d’OR, Saulieu. La Tour
d'Argent, and Taillevent.
In 1994, Keller moved to Yountville in Napa Valley, CA to help his brother Thomas open the legendary
French Laundry. In 1998, Joseph and Thomas opened “Bouchon Bistro", an authentic French Bistro, to great
reviews, earning him Nation’s Restaurant News “1999 Tastemaker of the Year” award. Keller moved to Las
Vegas the following year to open “JOSEF’S” Brasserie in the Aladdin Hotel, followed by “Como’s Restaurant” in
2003 and Bistro Zinc in 2006.
The next "Bouchon Bistro” opened at the Venetian Hotel in 2005. Chef Keller often teaches at the "Le
Cordon Bleu" in Las Vegas and at the "Las Vegas Art Institute", where he is also on the board of directors. "I
enjoy teaching and helping the next generation of cooks realize their dreams". Chef Keller’s recipes have been
published in Food Arts, Sunset Magazine, San Francisco Magazine, Esquire, Bon Appétit, Food & Wine and
Gourmet; He worked on the Master Chef cooking series with Julia Child, and has been a featured chef at the
James Beard House in New York.
Current Project: Silvio’s in Tucson
Keller is currently involved in creating a new Tuscan Style restaurant in Tucson, AZ. Silvio’s, to be located
in the "Nannini West" building at Ina and La Cholla Roads in northwest Tucson. Keller and Steve Nannini plan to
create a beautiful restaurant with a dining experience equal to Keller’s other restaurants, focusing on quality,
great food and exceptional service. Projected opening date is late 2015/ early 2016.
Austin Perkins
Executive Chef, Nick’s Cove, Marshall, California
A Petaluma native, Austin Perkins grew up enjoying the West Marin coast, its natural beauty and
abundant farm produce. Raised in a family where his father was the culinary patriarch, Perkins learned an
appreciation of food from a young age, often cooking with his father on a variety of pastas, stews, steaks,
chicken and experimental sauces.
This foundation extends into his current cooking philosophy where now he can't imagine himself as
anything other than a chef. "I like to keep it simple and let the natural flavor of each ingredient do the talking,"
he said. "Minimally manicured dishes that are delicious, seasonal and comforting are what I'm most excited
about."
Executive Chef of Nick's Cove, since August 2011, Perkins creates the finest seasonal, sustainable
California cuisine sourced from the area's abundant farms in Marin and Sonoma County as well as fresh seafood
and Tomales Bay oysters year-round. Since joining the restaurant in 2008, working his way up to the role of
Executive Sous Chef, he has built many relationships with the area farmers, sourcing ingredients for the menu
such as fresh cheese from Cowgirl Creamery in Pt. Reyes and veal from Rossotti Ranch. His menu of seasonallychanging dishes ranges from seafood classics such as the signature Clam Chowder with applewood smoked
bacon and the Original Tomales Bay BBQ's Oysters with housemade BBQ sauce and garlic-parsley butter, to
comforting dishes such as the Bolognese with veal, port, pancetta and spaghettini; Roasted Marrow Bones with
tomato jam and pine nuts; and the Stuffed Quail with brioche, mascarpone, quail egg, lavender and pesto. His
dedication extends beyond the daily-changing menu, with ongoing winemakers' dinners and other special
events highlighting local vintners and farmers.
"I love the diversity our area offers and enjoy creating a variety of dishes at Nick's Cove that capture the essence
of what farm-to-table cuisine is all about," said Perkins.
Prior to Nick's Cove, Perkins worked at the the two-Michelin-starred Cyrus restaurant in Healdsburg,
Calif., where he worked under Executive Chef Douglas Keane. He graduated from Tante Marie's Cooking School
in San Francisco in 2007.
When he's not in the kitchen, he enjoys woodworking, boating, golf, sports and fine wine. He lives in
Petaluma with his adorable dog, Wilson.
Robb Wyss
Executive Chef, Sunnyside Restaurant & Lodge, West Shore, Lake Tahoe
Robb Wyss is the Executive Chef at Sunnyside Restaurant & Lodge, located on the beautiful West Shore
of Lake Tahoe. Fulfilling his culinary dream, Chef Wyss was educated at the Napa Valley Culinary Academy in St.
Helena, California. While in wine country, Chef Wyss worked for Chef Jan Birnbaum at Catahoula Bar & Grill and
as Chef de Cuisine at the Napa Valley Grille in Yountville. Creating daily menus inspired by the procurements
from the leading micro-farms and artisan ranches in Napa Valley. Later, working at Bin 36 as an executive sous
chef in Chicago, Chef Wyss introduced his fusion style of Wine Country Cuisine to the Midwest. Most recently,
Chef Wyss was the Executive Chef at Illini Country Club in Springfield, Illinois. It was here where he was
nominated 2013 Best Chefs America and started new agricultural relationships growing large acre seed farms,
honey bee hives and much more. Chef Wyss is excited to be in Lake Tahoe creating new dining opportunities at
Sunnyside!
Sean Conry
Executive Chef, Longboards Bar and Grill, Graeagle, California.
Sean Conry, Executive Chef of Longboards Bar and Grill in Graeagle is a graduate of the Culinary Institute
of America in Hyde Park, New York. His culinary passion was kindled by a family who loved to cook and eat
together and influenced by the bountiful Atlantic Ocean in Florida where he spent his childhood on the beach.
His career has taken him all over the country but Sean was lured out west by the mountains, laid back
atmosphere and the excitement of using fresh new ingredients. Firmly established in Plumas County, Sean
continues to excel with Longboards’ creative bistro and fine dining menus. Sean is a strong advocate of farmto-table freshness and he sources ingredients from local farmers who practice sustainable farming. He also
shares his cooking passion and high standards as a mentor and instructor at the Feather River College Culinary
Program.
Numerous awards attest to Sean’s delicious and inventive culinary creations. He is regularly sought to
participate in prominent regional events. In the celebrated Lake Tahoe Autumn Food and Wine Festival
competitions he has been honored with gold, silver and bronze medals and the coveted signature “Blazing Pans”
title. Sean and Longboards have won several awards at the annual Taste of Plumas, including Best of Show and
favorite food and wine pairing. Under Sean’s direction, Longboards Bar and Grill consistently receives the Wine
Spectator’s Award of Excellence.
Scott Yorkey
Executive Chef, Jake’s On The Lake, Tahoe City, California
Talented and locally-loved, Scott has headed up the culinary team since 2005. After working in kitchens
from age 14 in San Jose,CA, a young Scott pursued his gastronomic dreams by enrolling in Santa Barbara City
College Culinary School. Since graduating in 1999 he has worked in esteemed venues in London, Maui, and Santa
Barbara. Scott and his wife Shelby are the parents of a beautiful 2-year-old named Kyla and have another baby
on the way.
Jason C. Friendy
Executive Chef, Resort at Squaw Creek
Executive Chef Jason C. Friendy combines copious culinary training and years of development to create
exceptional dining experiences at Resort at Squaw Creek. He strives to source regional and exotic wild game
selections and combine them with enticing presentations. His current focus is crafting dishes at the forefront of
current culinary trends using local organic farms and seafood sourced from sustainable fisheries. These efforts
present themselves in everything Resort at Squaw Creek offers – particularly in Six Peaks Grille and Ristorante
Montagna and Wine Bar.
Chef Jason brings a distinguished background in the culinary arts to Resort at Squaw Creek. Born in a
small ski resort town in Pennsylvania’s Poconos, Chef Jason was raised in a Hungarian and Italian family where
food was an integral part of everyday life. A graduate of Johnson & Wales University with a degree in Food
Service Management, Chef Jason has work for numerous top tier resorts and restaurants. His experience
includes over 10 years working with Wyndham International Hotels and Resorts and in independent historic
properties such as the Montauk Yacht Club in Montauk, New York, and Hotel Galvez in Galveston Island,
Texas. He has also worked at the Hilton Parsippany Conference Center in New Jersey. However, it has been in
mountain resort communities such as Aspen and Telluride where Chef Jason found his best lifestyle fit. He was
executive chef at The Peaks Resort and Golden Door Spa, in Telluride, Colorado, and Chef Jason came to Resort
at Squaw Creek as executive chef at the Silver Tree Properties and Snowmass Conference Center in Aspen,
Colorado.
As his resume shows, he carries a passion for the mountains as well as food. Cycling and skiing are
lifelong pursuits that help Chef Jason maintain balance in his life. Sharing his enthusiasm for the culinary arts,
Chef also develops his professional staff by actively mentoring culinary students and hosting numerous culinary
school externships at the resort.
Awards, accolades and memberships:
 Member of American Culinary Federation 1991-present
 Silver medal award in Food in Art competition 1998
 Awarded “Rising Star” Wyndham International-1999-2000
 Awarded “Manager of the Year” Wyndham International 2000-2001
 Hosted Telluride Culinary Festival and Celebrity Food Tasting - 2004
 Hosted Aspen Wellness Weekend (organic food festival and healthy living)2007-2008
 Tahoe Quarterly – “Tahoe’s Top Chefs” List-2010
 Presenter-Healthy Kids Cuisine Chef to Chef Club Resort Convention 2012
 Participant “Best of Tahoe Chef’s” benefit for Tahoe Forest Hospital Foundation-2009-2013
 Destination Hotels and Resorts “LAUNCH” leadership development program graduate 2013
Steve Anderson
Executive Chef, Northstar California Resort
With over twenty three years kitchen experience and twenty six restaurant openings under his belt,
Chef Steve Anderson successfully opened our flagship Zephyr Lodge in 2012. Steve owned and operated his own
restaurant and catering business in Crestone Colorado for over 10 years. Former Executive Chef of Sugar Bowl
Ski Resort, as well as an independent restaurateur, Steve has a vision of bringing seasonal, fresh and local
ingredients with an emphasis on scratch prepared items to Northstar. Steve believes in offering guests the same
level of food he would serve his own family.
Daniel Carter,
Executive Chef, Tavern 6330
Chef Daniel Carter began working in kitchens at age 15 to pursue his passion for food. His experience
spans from the garden and wine restaurants of Napa to the dockside fresh seafood restaurants of Nantucket. A
graduate of the Culinary Institute of America in Napa, Dan was named Wine Spectator Greystone Restaurant
lead baker his first year at the school and has since earned the Baking Excellence Award. His experience includes
work at Wine Spectator Greystone Restaurant, Mediterranean Seafood, the Cindy Pawclyn Group, and the
famed Go Fish. He was nominated for the Rising Star Chef Napa/Sonoma award in 2008 and in 2010 opened 5th
St. Bake House in Reno, Nevada, which has earned top 5 in the Reno Metromix under the Best New Restaurant
and Best Sandwich categories. In 2013 Dan won both People's Choice awards for Best Food and Pairing of Food
& Wine at the prestigious Lake Tahoe Autumn Food & Wine Festival. With his focus on fresh local products,
Dan's blend of California and Latin American influenced comfort foods are the perfect complement to your
special day at Northstar.
Chad Shrewsbury
Executive Chef, Zephyr Lodge
Inspired by his father who worked as a front of the house manager at restaurants and hotels, young
Chad began working in kitchens as a prep cook. Chef Chad honed his culinary career by watching great
professional chefs and then adapting their ideas and culinary styles to make them his own. Self-taught, his
success has come from pushing himself to be the best. After working at other high level restaurants, Chef Chad
has now joined the Vail Resorts family, where he believes in mentoring and motivating his team by instilling in
them a passion for the food and the people. His focus at Zephyr lodge is to provide as many local ingredients as
possible to build and drive the local economy and give back to the community. A long time native to the area,
Chef Chad has competed in many of Lake Tahoe’s local chef events and been featured in multiple culinary and
wine magazines.
Additional:
Lara Ritchie
Stanley Miller