A special culinary dinner fête featuring Master Chefs Thomas Keller, Daniel Boulud, Jerome Bocuse, Mathew Peters, and Ghaya Oilveira.
Co-Chairs: Katrina and Cecil Arnim with Deana and Larry Blackburn
Chairman, Bocuse d’Or USA Foundation
Daniel Boulud, a native of Lyon, France, is considered one of America’s leading culinary authorities and one of the most revered French chefs in New York, his home since 1982. Daniel is Chef-Owner of 13 restaurants around the world, and is best known for his eponymous, exquisitely refined DANIEL on Manhattan’s Upper East Side. Outside of New York, the chef’s cooking can be found in London, Singapore, Toronto, Montréal, Miami, Palm Beach, Washington DC, and Boston. Boulud is the author of nine cookbooks, the recipient of multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” as well as The Culinary Institute of America’s “Chef of the Year Award” (2011) and The World’s 50 Best Restaurants “Lifetime Achievement Award” (2015). Boulud was named a Chevalier de la Légion d'honneur by the French government in March 2006 in recognition of his contributions to the advancement of French culture. He is a generous supporter and Co-President of Citymeals-on-Wheels for more than two decades, and is Chairman of the ment’or BKB foundation.
President, Bocuse d’Or USA Foundation
Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry. More than one million copies of Chef Keller's books, including the New York Times bestsellers “Ad Hoc at Home” and "Bouchon Bakery," and "The French Laundry," “Bouchon," and “Under Pressure,” a book devoted to sous vide cooking, are in print. Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.
Vice President, Bocuse d’Or USA Foundation
Jérôme Bocuse is a native of Lyon, France, and the son of Paul Bocuse, legendary chef and founder of the Bocuse d’Or World Cuisine Contest. He has been involved with the Bocuse d’Or World Cuisine Contest planning since 1993. In addition, Jérôme Bocuse owns and operates Les Chefs de France and Monsieur Paul restaurants at the France Pavilion at Walt Disney World’s Epcot® in Orlando, Florida. The two restaurants made their debut for the opening of Epcot in 1982 and were originally owned and operated by Paul Bocuse, Gaston Lenôtre and Roger Vergé.
In 2008, renowned Chef Daniel Boulud tapped Jérôme Bocuse and Thomas Keller to develop an organization aimed at providing more awareness and support for the United States team competing in the Bocuse d’Or World Cuisine Contest. Boulud, Keller and Bocuse currently serve as the Board of Directors for ment’or (formerly The Bocuse d’Or USA Foundation). Bocuse is a graduate of The Culinary Institute of America and holds an MBA from the Florida International School of Hospitality Management
Chef Peters grew up in Meadville, Pennsylvania and began cooking as a teenager with his family. Chef Peters enrolled in culinary school at Le Cordon Bleu in Pittsburgh. Upon graduation, he moved to Naples, Florida where he worked for the Ritz Carlton in the infamous Dining Room among many other notable chefs. After years of honing his skills in Naples, he set his sights on New York City and took his first job in the city at Alain Ducasse’s restaurant, Adour. He continued to work at Adour until he was offered a position at Per Se in 2009. He spent over 2 years at The French Laundry, and was promoted back to Per Se as the Executive Sous Chef in February 2013.
In 2015, Chef Peters competed in the US finals and won the coveted spot to represent the United States in the prestigious Bocuse d’Or, the Olympics of the culinary world. Chef Peters went on to become the first American in the history of the competition to ever win Gold, a huge accomplishment for American cuisine on such a global stage. Now that his Bocuse d’Or journey is complete, he is now working on opening his own restaurant in Austin, Texas.
A native of Tunisia, Ghaya Oliveira worked as a stock trader in both France and the United States prior to pursuing a career in pastry. Applying her analytical skill set to the art of pastry, Ghaya quickly rose through the ranks at Café Boulud under then Executive Pastry Chef Remy Funfrock. Upon opening his Lyonnais bistro Bar Boulud in 2007, Daniel Boulud recruited Ghaya for her first Executive Pastry Chef role. When neighboring Mediterranean concept Boulud Sud opened in 2011, Ghaya was charged with overseeing both restaurants’pastry programs. It was during this time that Ghaya also created once of her most iconic desserts - the Grapefruit Givré. A whimsical presentation of flavors from her childhood,the dessert features sesame, citrus and rose water in various transformations of texture and temperature. In 2013, Ghaya was named Executive Pastry Chef at restaurant DANIEL, and has since received accolades from numerous publications, as well as the 2017 James Beard Award for “Outstanding Pastry Chef.”
*(all table guests) ** (table purchaser)
Please contact Mai Pham at 832-752-7772 or email@example.com
For more information, please contact Katrina Arnim
Proceeds Benefitting the Harris County Sheriff’s Office Foundation, (HCSOF) and Ment’or
The HCSOF is designated as a 501(c)(3) non-profit. Donations are tax deductible to the extent allowed by law. Your payment is your full reservation. No refunds. Celebrity chefs are committed to attend but are subject to change in the event of circumstances beyond our control.