CHEF JARED VAN CAMP
Named the “Sausage King of Chicago” by food writer Heather Shouse (TimeOut, Food & Wine), “Best New Chef in Chicago” by TimeOut Eat Out Reader's awards—Jared Van Camp’s fanatical attention to detail, passionate support of local farmers and everything-made-in-house credo first helped establish “bar food” as a serious culinary trend nationwide. Studying directly under culinary powerhouses Rick Tramonto and Paul Kahan, Van Camp was the first chef in the United States to mill fresh flour in house daily at his restaurant Nellcôte in Chicago in 2012. In 2014, alongside his partners at Element Collective, Van Camp launched Kinmont, a sustainable seafood restaurant, two locations of Leghorn, a socially conscious chicken shop, and a chef-driven juice bar, Owen + Alchemy. In 2015, Element Collective opened Expat, a seasonal al fresco-only café.
CHEF PHILIPPE CAUPAIN
Chef Philippe Caupain joins the Dining by Design team of chefs from Si Bon Belgian Bistro, the restaurant he opened with his wife to honor his Belgian roots. After attending the Hotel & Culinary Institute of Libramont in Belgium, his apprenticeship at Michelin starred Hotel Le Prevot in Laroche, Belgium, prepared him to enter the fast-paced world of a chef. Trained in French cuisine, Caupain found himself in North America by 1981 and has called California home for nearly 30 years. He became an Executive Chef for the esteemed Maxim's de Paris Hotel in Palm Springs. Later, he worked as the Executive Chef at Thunderbird Country Club, a post he held for 18 years before opening Si Bon in Rancho Mirage in May 2013.
CHEF PIERRE SAUVAGET
Pierre Sauvaget is an award-winning chef celebrating his 50th year of delighting the palates of gourmets worldwide. Drawing on his earliest days in the family charcuterie business and with formal Master's training in France, Sauvaget has created an innovative style of “clean palate cuisine,” which he has refined through his extensive travels, study and teaching of culinary arts. To complement his cuisine, Sauvaget applies his knowledge of Reiki, a Japanese healing discipline, to cleanse the food and promote better health and digestion. Presently, Sauvaget is the Executive Chef at Los Angeles Tennis Club, a private club and center of development for world-class players in the United States. For 23 years prior, he served as Executive Chef at the exclusive Bel Air Bay Club. In Los Angeles and around the world, Sauvaget supports a number of charities and teaches children to find passion in nutritious food and cooking. Sauvaget’s dedication to learning is but one of the marks of his preeminence as both a gentleman and a chef.
CHEF SETH SHIPLEY
Chef Seth Shipley began his culinary career in a family-owned restaurant in his hometown outside of Pittsburgh, PA. After graduating from Pittsburgh’s Le Cordon Bleu Institute of Culinary Arts in 2005, he accepted an externship at the prestigious Greenbrier Resort in White Sulphur Springs, West Virginia. He was invited to participate in the resort’s four-year Greenbrier Apprenticeship Program, training under Certified Master Chef, Peter Timmins. Post-graduation Shipley became sous chef at the Ritz-Carlton’s Reynolds Plantation in Georgia. In 2010, he became Sous Chef at the Gasparilla Inn in Boca Grande, FL, and in no time was promoted to Chef de Cuisine. In 2013 Shipley became Executive Chef of The Gasparilla Inn, where he prides himself on delivering modern American cuisine that is both inventive and refined. In January 2015, Shipley won the prestigious ACF Chef of the Year title for the Southeast Region and was a contender for the national title in Orlando.
CHEF JOHN J. O’LEARY
Chef John J. O’Leary is the executive chef at Naples Yacht Club in Naples, Florida. O’Leary is a graduate of St. Gregory’s University and has a prestigious resume including Renaissance Hotels, The Ritz-Carlton Hotel Company, The Greenbrier, Charlie Trotter’s, The Peninsula Chicago, Starwood Hotels & Resorts Worldwide, Jean Georges Enterprises, La Moinerie, St. Regis Hotels and Resorts, The Breakers Palm Beach, Marriott International and Roy’s Hawaiian Fusion Cuisine. O’Leary will be joining the Dining be Design team of chefs for the first time in 2016.
CHEF CHARLES M. CARROLL, CEC AAC
Chef Charles Carroll is executive chef of River Oaks Country Club in Houston, the fourth ranked club in the United States. He is a graduate of the Culinary Institute of America. Carroll has received over seventy national and international awards, most recently receiving the Lifetime Achievement Award by Cordon d’Or and the Crystal Icon Award by the International Special Events Society. He currently serves as President of the World Association of Chefs Societies, an organization that encompasses over 10 million chefs and 100 countries, and orchestrated their world congress held in Norway last month. One of Carroll’s proudest moments was creating “Operation HOT” (Honoring Our Troops). Carroll put together a team of 21 celebrities, produced a seven-hour, Vegas-style show and fed 5,000 troops a home-cooked “Cajun” meal in the middle of a war zone in Afghanistan. In September 2013 Carroll was presented with The Honorable Order of Saint Martin Award, given to him by the Army for his significant contributions to soldiers based in the Middle East.
CHEF PETER SCLAFANI
Peter Sclafani, a third-generation chef from New Orleans, is co-owner and Executive Chef of Ruffino’s in Baton Rouge, Ruffino’s on the River in Lafayette, and Ruffino’s Catering in the heart of downtown Baton Rouge. Sclafani was named “Jamie Shannon Outstanding Chef” in 2015 by the Louisiana Hospitality Foundation. He showcased Louisiana cuisine at the acclaimed James Beard House in New York City in 2013 and 2014. He was awarded “Restaurateur of the Year” by the Baton Rouge chapter of the Louisiana Restaurant Association in 2010, 2011 and again in 2014. The LRA named Sclafani and his partner, Ruffin Rodrigue, “Restaurateurs of the Year.” Additionally, Sclafani was recognized by LRA as a culinary leader for contributions to the advancement of both the local and state hospitality industry. He was named Baton Rouge’s “Chef of the Year” in 2004 and one of the city’s “Marketers of the Year” in 2011.
CHEF CHRIS MOTTO
Originally from New Iberia, Chef Chris Motto moved to Baton Rouge to attend LSU where he earned a Bachelor’s degree in political science. Working in restaurants through college, he found a passion for cooking and decided to pursue that career path. Motto is proud to have worked and learned from great chefs throughout his career and continues to learn from those around him. He has continued to grow his unique style and flare at Mansurs on the Boulevard since joining the team in 2009. In 2013, Motto was awarded both a gold medal and People’s Choice award at Fete Rouge. He enjoys cooking with simple ingredients, allowing natural flavors to punctuate his cuisine through his culinary techniques. Every day is a new day to explore ingredients and learn alternate cooking styles. He enjoys travel, which helps him continuously learn the art of his profession.
CHEF JANA BILLIOT
At only 30 years old, Chef Jana Billiot was named chef de cuisine of Restaurant R’evolution in New Orleans. Previously, Billiot served as Restaurant R’evolution’s executive sous chef. In her new role, she oversees menu execution and kitchen operations, while developing seasonal offerings and specialty dishes. Billiot joined Restaurant R’evolution during its conceptual stage, even before it opened its doors in 2012, closely assisting in menu development. Billiot, a Louisiana native of Johnson Bayou in Cameron Parish, is a 2007 graduate of the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University. While studying at CJFCI, she trained at the Institut Paul Bocuse, Hôtellerie Restauration & Arts Culinaires in 2005 in Lyon, France. Following graduation, Billiot honed her culinary skills at Tramonto’s TRU Restaurant in Chicago, before joining the Restaurant R’evolution team in 2010.
CHEF DONDI MCNULTY
Chef Dondi McNulty, Delgado alumnus and corporate chef to Wayne Stabiler’s restaurant and catering companies, remains true to his culinary mission of “simply doing it through the food.” McNulty has gained expertise through an apprenticeship at the Ritz Hotel in Paris as well as past career experiences throughout Florida as executive chef to various restaurants and hotels including National Hotel in Miami, Cheeca Lodge in Islamorada and the prestigious Four Seasons in Palm Beach. McNulty has garnered national experience in Los Angeles, Atlantic City and Atlanta. In Louisiana, he has worked as chef de cuisine at the Sazerac Restaurant in New Orleans’ Fairmont Hotel and as executive chef of the Country Club of Louisiana. McNulty has also received various awards including Zagat’s Golden Spoon Award and a “Top Ten Restaurants in South Florida” rating. He has been privileged to prepare meals for presidents, foreign diplomats and international royalty, but most importantly those dining here this evening.
CHEF JOHN FOLSE
Bayou-born and crawfish fed, Chef John Folse is a favorite Louisiana “homegrown” son. As Culinary Ambassador to the World, he is proud to share his passion for Louisiana’s swamp floor pantry across the state and around the world. As an entrepreneur his interests range from restaurateur to manufacturer, author to educator. His various enterprises include Chef John Folse & Company Manufacturing – Donaldsonville, LA, Restaurant R’evolution – New Orleans, Seafood R’evolution – Ridgeland, MS, and White Oak Plantation – Baton Rouge. His recent hobbies include writing a cookbook dedicated to vegetable cookery and negotiating the terms for Restaurant R’evoltution – Chicago. John is the recipient of numerous accolades and hosts a national PBS television cooking show, A Taste of Louisiana. He is a member and past chairman of the American Culinary Federation, Distinguished Restaurants of North America and Research Chefs Association. He sits on the Board of Directors of The Sister Dulce Foundation, and perhaps his greatest honor is having the Chef John Folse Culinary Institute at Nicholls State University named in his honor.
The Sister Dulce Foundation, Inc. is “Opening the Door to Christ” through the Cypress Springs Mercedarian Prayer Center, which offers a place of healing and evangelization where God’s suffering people, their families, and loved ones, young and old, can find spiritual consolation and guidance, comfort and peace. A place that will continue to nurture the family even after the journey of their loved one is complete.
All proceeds from Dining by Design will go directly to The Sister Dulce Foundation, Inc., 501(c)(3) for the benefit of the Cypress Springs Mercedarian Prayer Center.
"Opening The Door To Christ." - Sister Dulce Maria
Cypress Springs Mercedarian Prayer Center
17560 George O'Neal Rd.
Baton Rouge, LA 70817