MidAtlantic Wine + Food Festival 2014 Invitation | Page 7

INTERNATIONAL
CHEFS

RON DUPRAT is the Consulting Executive Chef for Sugar Bay Resort and Spa, USVI, a
past competitor on Bravo’s Top Chef, hosted Bar Rescue, New Orleans, and garnered a
2000 American Culinary Foundation “Chef of the Year Award.”

YARA CASTRO ROBERTS’ The Brazilian Table is a trailblazing book about Brazil’s
cuisine. She runs the Academy of Cooking & Other Pleasures in Paraty, teaching Minas
Gerais, Bahia, Amazonas and Cerrado styles, and will host an upcoming TV series.

BRONWYN ZECA SOLOMON is Executive Chef of South Africa’s Morukuru Family
Restaurant, a 2013 World Luxury Hotel Award winner and a Relais & Châteaux member.
Past work includes Big 5 lodges, Kwandwe Private Game and Sabi Sabi Earth Lodge.

ANANDA SOLOMON Executive Chef, Taj Hotels Group, Konkan Café, Trattoria, Thai Pavilion, Pool Side Bar b Que, The Wink Bar, Sugar n Spice, Room Service, Graze, Varenda,
Mexicana, Mumbai, India. Favourite Indian Hotel Chef, Outlook Traveller readers.

JERMAINE “MONK” GEORGE is the Executive Chef of Hilltop Restaurant and Bar,
Biras Creek Resort, BVI, one of Condé Nast Traveler’s 2013 “35 Best Island Resorts for
Food.” Previous work includes Maine’s White Barn Inn, a Relais & Châteaux member.

VINCENZO “VINCE” TROTTA is Executive Chef of Château Tanunda, Barossa Valley.
Once Australia’s youngest executive chef, he has been a guest chef at Vinexpo (France),
The Grand Formosa Regent (Taiwan) and The Hong Kong Jockey Club.

ROBERT STAEGEMANN is Executive Head Chef of Commander Porterhouse and
Oyster Bar in London, England. This two-time Chef of the Year (South Africa) once set
London’s most expensive menu at £1,000 per head for a seven-course meal.

IMRAN ASHTON is the Executive Chef and Owner of Plumrose Restaurant, BVI. He
is the winning chef of the first ever “Taste of the BVI” cook-off. Previous work includes
Federal House (Annapolis, MD) and The River Café (London).

JAVIER CUESTA MUÑOZ is the Executive Chef of The Landings Resort, St. Lucia.
Previous work includes Hotel Barcelo’s Asia Gardens (Spain), Buccament Bay Resort (St.
Vincent), and the “10 Best Ethnic” award-winning La Encina Restaurant (Philadelphia, PA).

ARIQ FLAX-CLARKE is the 2012 BVI Junior Chef Champion, currently in his last year of
high school. Upon graduation in July 2014, he will attend Johnson and Wales University
in Miami. He has worked at Rosewood Little Dix Bay (BVI) during school breaks.

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