16th Annual Summer Cure Chefs Wine Dinner – August 11, 2017

Chef Bill Briand, Fisher’s at
Orange Beach Marina
Fisher’s Executive Chef, Bill Briand, spent seven years with Emeril Lagasse and nine with James Beard Award-winner Donald Link while working in the great kitchens of Emeril’s, Herbsaint, Cochon and Butcher. Fisher’s sources ingredients from the best farmers and fishermen in the area to ensure that they are the finest and freshest available.

Chef Michelle Weaver,
Charleston Grill
An Alabama native, Chef Weaver was raised with a passion for cooking and learned at an early age the importance of farm-to-table. Her formal training at the New England Culinary Institute combined with her Southern roots and global palette have come together to create a unique and spectacular culinary experience. Sourcing from local farmers and fishermen, her dishes also include some of the richest and highest quality ingredients from around the world. After 16 years at the restaurant, and five years as Executive Chef, she continues to carve out a lasting legacy while developing the reputation of culinary excellence at Charleston Grill.

Chef de Cuisine David Slater,
Emeril’s

David Slater was born and raised in Toronto, Canada and his lifelong passion for cooking came from his grandparents, who were of Russian and Romanian heritage. After graduating from the Florida Culinary Institute in West Palm Beach in 1998, Chef Slater began working in the Windsor Court Hotel in New Orleans under Great Chef Rene Bajeux. He joined Great Chef Emeril Lagasse’s team in 2001 at Emeril’s in Orlando, Florida. In 2005, he returned to New Orleans to work at Emeril’s as sous chef until Hurricane Katrina hit in August of that year. He evacuated for 4 months to New York City, working in a number of New York City restaurants until Emeril’s could be restored (no water, fortunately) in December of 2005. He then became the executive sous chef and assumed full command of the kitchen in January of 2008, and remains in that position today in 2016.

Chef Beth Biundo,
Sweets

A native of New Orleans and Pastry Chef at Lilette since 2004, Beth Biundo originally studied pastry at the French Culinary Institute in New York. While in New York, she worked as an event planner and taught pastry classes. She then began her chef career at the famed Windsor Court Hotel in New Orleans and has also worked at such revered establishments as Emeril’s, Delmonico, and Cuvee. Before her pastry passion took over, Biundo earned a degree in Art History from Southern Methodist University in Dallas and brings an artistic sensibility to her work, creating unforgettable desserts inspired by her travels throughout the world. She has been named a James Beard semifinalist for “Outstanding Pastry Chef” in 2008, 2009, 2010, and 2011. Biundo launched Beth Biundo Sweets, a pop-up with cookies and cakes. At first it operated occasionally. Then it became a regular business, accepting orders by email. By the end of June, Beth Biundo’s Sweets will become a full bakery in Uptown near Martin Wine Cellar.