Chef Tom Harvey

Eddie V’s

Tuesday January 17, 12:00 – 12:30pm

Go to website

Executive Chef Tom Harvey’s culinary interest began at the age of fourteen where he began as a dishwasher at a local restaurant. After completing a Finance degree from Florida State University, he decided to leave the businesses world and purse his passion for cooking, undergoing a three year apprenticeship at Cloister Hotel on Sea Island in Georgia.

Chef Marcellino

Marcellino Restaurant

Thursday January 19, 12:00 – 12:30pm

Go to website

Chef Marcellino has opened restaurants in Calabria and Abruzzo, cooked on the island of Poros in Greece and owned trendy bistros in Rome. In New York, the chef received a highly coveted rating of ‘Excellence’ from the New York Times for his superior cuisine at Riva Grill, and was awarded for his outstanding contribution to the James Beard Foundation. Combined with his vast knowledge of wine and the experience of creating incredible dining experiences around the world, Chef Marcellino has now added Phoenix to his internationally established fan base with the opening of Marcellino Ristorante.

Chef Laura Slama

Celebrated Cuisine

Satuday January 21, 12:00 – 12:30pm

Go to website

In 2001 Laura Slama took a leap of faith, determined to follow a burning passion. She left the comfort of her lucrative job in high-tech sales and set her sights on a dream she had been harboring for nearly 20 years. She enrolled at the Le Cordon Bleu College of Culinary Arts, Scottsdale Campus – formerly the Scottsdale Culinary Institute – with an open mind and driving ambition, and the rest is history.

Following her graduation with high honors, Chef Laura launched Celebrated Cuisine in 2002, which began modestly, providing private chef services for small gatherings and culinary education to home cooks of all levels and ages. Today, with an intense focus on technique, flavor combinations, palate balance and presentation, Celebrated Cuisine has grown to accommodate upscale affairs for corporations, private parties and higher education.

In 2004, she introduced Laura’s Gourmet Granola after requests poured in from clients, friends and family. Today, the four granola flavors – Vanilla Almond, Pumpkin Pecan, Honey Roasted Peanut and AppleLicious Crunch – are sold in select markets throughout the Southwestern United States and shipped nationwide. Distribution continues to grow each year and in 2009 alone more than 12,000 pounds of granola were sold.

Chef Travis Garner

The Capital Grille

Sunday January 22, 12:00 – 12:30pm

Go to website

As Executive Chef of The Capital Grille in Scottsdale, Arizona, Travis Garner manages
a kitchen staff of 25 and oversees all culinary development, meal preparation and staff
training. He draws inspiration from local ingredients to create unique daily specials and
seasonal menu features.

Chef Garner has spent seven years in the restaurant business. He realized as a child,
while his mother worked as a personal chef, that he wanted to pursue a career in the
culinary arts. Prior to joining The Capital Grille in 2003, he attended the Scottsdale
Culinary Institute, where he was able to refine his cooking skills.