EPICUREAN
ARCHITECTS
A symphony of chefs, united by artistry and purpose.
Chef Rogelio Garcia is a James Beard 2024 Finalist for Best Chef: California and a 2025 James Beard Award Finalist for his debut cookbook, Convivir. Known for his innovative approach to Mexican cuisine, Garcia seamlessly blends his rich heritage with Napa Valley’s seasonal bounty. His culinary journey is marked by Michelin-starred excellence, achieving stars at Auro in 2023 and 2024, and at Spruce in 2018 and 2019.
Garcia published Convivir: Modern Mexican Cuisine in California’s Wine Country in 2024, a deeply personal cookbook featuring over 150 recipes that celebrate authentic Mexican flavors with a contemporary Californian twist. The book earned a 2025 James Beard Award Finalist nomination, solidifying Garcia’s status as a culinary visionary.
Garcia’s career has been shaped by his experiences at renowned establishments such as The French Laundry and Cyrus. His innovative culinary style and commitment to excellence have made him a respected figure in the industry.
A competitor on Top Chef Season 15, Garcia has also been featured in various media outlets and culinary publications. Beyond the kitchen, he is passionate about inspiring the next generation of chefs, sharing his story, and motivating young culinary professionals to pursue their dreams with resilience.
Michelin-starred Chef Kelly McCown brings decades of culinary excellence, innovation, and artistry to the table. A graduate of the California Culinary Academy, McCown refined his craft in renowned kitchens including San Francisco’s Michelin-starred La Folie and Fleur de Lys. His career spans celebrated roles across the West Coast—from Seattle’s award-winning Lampreia and Flying Fish to Napa Valley’s iconic Martini House and Rubicon Estate. He’s earned accolades from Esquire, Bon Appétit, The New York Times, and Condé Nast Traveler
Now leading the acclaimed team at The Kitchen in Sacramento, McCown has guided the restaurant to its first Michelin star—the region’s first—as well as AAA’s Five Diamond Award. Known for his ingredient-driven philosophy and guest-focused experience, McCown delivers meals that are both comforting and complex. At Classique 2025, Chef McCown promises an unforgettable culinary experience that reflects his passion, precision, and deep dedication to the art of fine dining.
With a culinary career spanning over four decades, Chef John Tesar is one of the most influential forces in American dining today. Known for redefining the modern steakhouse and elevating seafood with a classically trained touch, Tesar has earned national acclaim, including a MICHELIN star in 2022 for his work at Knife & Spoon at The Ritz-Carlton Orlando, Grande Lakes.
Best known for his acclaimed Knife steakhouses in Dallas and Plano, as well as his innovative concepts Outer Reef in Dana Point and Knife & Spoon in Orlando, Tesar has built his reputation on reinventing tradition while honoring culinary excellence. His steakhouses are celebrated for their groundbreaking on-site dry-aging program of up to 240 days, partnerships with Heartbrand Beef and 44 Farms, and a commitment to ingredient-driven, product-first cuisine.
A five-time James Beard “Best Southwest Chef” semifinalist, Food Network’s Extreme Chef winner, and a two-time contestant on Bravo’s Top Chef, Tesar is also the author of Knife: Steakhouse Meals at Home. His work has been spotlighted in The New York Times, Food & Wine, Maxim, Esquire, and countless other outlets.
A true craftsman in the kitchen, Chef James Trees brings decades of experience, discipline, and innovation to every plate he creates. A Las Vegas native, James began his culinary journey at just 14, eventually earning a place at the prestigious Culinary Institute of America in Hyde Park. He’s worked under some of the world’s most iconic chefs—Eric Ripert, Michael Mina, Gordon Ramsay, and Bradley Ogden—earning accolades and shaping kitchens from Bellagio to Santa Monica. Known for his humble roots and relentless commitment to excellence, James has opened and led numerous celebrated restaurants and earned national recognition for his thoughtful, ingredient-driven cuisine.
Today, he brings his passion back to Las Vegas with his award-winning Italian concept, Esther’s Kitchen. With every dish, Chef Trees honors the tradition of culinary mastery while infusing it with heart, creativity, and soul—making him a standout talent we’re thrilled to welcome to Classique 2025.
Chef Tamie Aceves is a celebrated culinary leader in the Monterey Bay, known for blending creativity, sustainability, and heartfelt hospitality. As the owner and culinary director of La Crème Monterey Luxury Catering, she curates bespoke experiences for weddings, corporate events, and private celebrations—most notably at The Holly Farm in Carmel Valley and throughout the Central Coast.
Previously, Tamie led the culinary vision at The Grill at Point Pinos, where her leadership helped the restaurant earn recognition as Best Restaurant on a Golf Course (2023) and achieve Certified Green Restaurant status for its environmentally responsible dining practices.
Her Pacific Grove roots trace back to Crema, which since 2013 has delighted locals and visitors alike with award-winning cuisine and welcoming charm. In 2020, she co-founded Lucy’s on Lighthouse, a vibrant surf-and-skate-inspired concept that showcases her playful spirit and community-driven approach. Guided by her philosophy—“It’s all about loving people up with food”—Chef Aceves continues to inspire through her artistry, generosity, and dedication to uplifting the Monterey Bay food community.
Chef Matthew Beaudin is a globally inspired culinary visionary with a passion for sustainability, innovation, and meaningful connection through food. As the National Culinary Director of Innovation and Development for the SSA Group and Culinary Director at the Monterey Bay Aquarium, Matthew brings a bold, future-focused perspective to every plate.
A graduate of the Culinary Institute of America, his journey has taken him from five-star kitchens in the U.S. to remote jungle camps and volcanic mountaintops across the globe. His deep commitment to sustainable practices was shaped by his time in Rwanda, where he founded The Volcano Arts Studio to empower local communities through creativity and education.
Today, Matthew blends refined technique with global influence and farm-to-table values to craft extraordinary culinary experiences. His leadership and passion for food that nourishes both people and planet make him a standout talent—and an exciting force behind Classique 2025.
As a first-generation American, Michael Chang felt immense pressure to follow the traditional path of becoming a doctor, lawyer, or engineer. He pursued that expectation all the way to graduate school at the London School of Economics, but soon realized his true passion wasn’t in economics—it was in the elaborate, multi-course dinner parties he loved to host for friends. Taking a leap of faith, Michael enrolled at the French Culinary Institute in Soho, New York, where he quickly discovered that the kitchen was where he belonged.
After graduating in 2012, Michael moved to Denver, where he joined a burgeoning culinary scene and honed his craft in some of the city’s most celebrated restaurants, including Bittersweet, Acorn, Il Posto, and Beatrice & Woodsley. With his wife and business partner, Caroline, Michael pursued a lifelong dream: opening their own restaurant. In 2017, the couple chose Carmel-by-the-Sea as home, drawn to its unparalleled access to fresh seafood from Monterey Bay, world-class produce from Salinas Valley, and award-winning California wines—ingredients that continue to inspire Michael’s cuisine today.
Executive Chef at Meals on Wheels of the Monterey Peninsula, Chef Chase Ewing brings passion, precision, and purpose to every plate. A graduate of Le Cordon Bleu, Chase has honed his craft in five-star hotels and resorts, gaining experience in menu development, food costing, and team leadership. In just eight years, his culinary journey has been marked by continuous growth, curiosity, and dedication to excellence.
As a seasoned Classique chef and a Pebble Beach Food & Wine chef, Chase understands the power of food to do more than nourish—it connects, uplifts, and heals. Every meal he creates is rooted in compassion, reminding recipients that they are seen, valued, and cared for.
At Classique 2025, Chase brings both heart and skill to the table, representing the mission of Meals on Wheels with creativity, humility, and a deep love for community.
Chef Mario Garcia’s culinary journey began in his grandmother’s kitchen, where he developed a deep respect for traditional techniques and quality ingredients. A California native raised in Watsonville, Chef Garcia has spent 18 years perfecting his craft, rising from dishwasher to executive chef.
His career includes celebrated roles at Esteban Restaurant, The Sardine Factory, and Roy’s at Pebble Beach Resorts, mentored by industry icons like Bert Cutino, Roy Yamaguchi, and Pablo Mellin. Now at the helm of Grasing’s in Carmel, Chef Garcia brings his passion for fresh, local coastal cuisine to every dish he creates. Known for his farm-to-table philosophy and dedication to sourcing from local producers, he brings an inspired, heartfelt approach to the table.
His presence at Classique 2025 promises an unforgettable culinary experience rooted in heritage, creativity, and a genuine love for food.
Founder of H Jackson Events, Chef Hollie Jackson is known for creating unforgettable, deeply personal food experiences along California’s Central Coast. A Le Cordon Bleu graduate, she sharpened her skills in top kitchens like Canlis in Seattle and iconic Monterey spots like 1833 (now Stokes Adobe). With a background in fine dining and large-scale event planning, Hollie launched her boutique catering company in 2021 to bring her creative, emotion-driven cuisine to life.
Her food is rooted in the seasons, bold in flavor, and always made to connect—whether it's citrus-kissed artichokes, garlic-soaked crunchy potatoes, or short ribs with a stone fruit glaze. What sets Hollie apart is the magic she creates once everyone’s at the table—food that tells a story, evokes memory, and brings people together. For Hollie, food is love—and every event is an invitation to feel something unforgettable.
Chef Selene Johnson brings over 30 years of diverse, high-level culinary experience to the table—beginning in the dish pit and rising through every station to become a trusted force behind some of the nation’s most elite culinary events. A chef-for-hire to the stars of the kitchen world, Selene has collaborated with dozens of Michelin-starred and James Beard Award-winning chefs at high-profile events serving up to 5,000 guests. Nicknamed the “Chef Whisperer” for her calm command under pressure, she thrives in extraordinary settings—from 5-star hotels and wineries to stadiums, farms, and private homes.
Her culinary style is rooted in simplicity, tradition, and playfulness, shaped by deep connections to farmers, producers, and chefs alike. Whether crafting dishes for fine dining or festival crowds, Selene is driven by a profound respect for ingredients and an insatiable curiosity. Her presence at Classique 2025 adds passion, precision, and unmistakable flair to an already unforgettable evening.
With over three decades of culinary artistry, Chef Pablo Mellin is a beloved figure in the Monterey Peninsula dining scene. As Chef de Cuisine at Roy’s Restaurant at The Inn at Spanish Bay for 31 years, Pablo blends refined technique with bold Pacific Rim flavors. His early career included time at iconic local establishments like Hog’s Breath Inn and the Sardine Factory, where he sharpened his skills and creativity.
Honored as Chef of the Year by the Monterey County Chef Association and winner of multiple “Best Dish” awards, Pablo is known for pushing culinary boundaries—once delighting a crowd with roasted crickets at a cooking demo. Influenced by mentors like Chef Roy Yamaguchi, he embraces ingredients such as lemongrass, ginger, and yuzu to craft unforgettable meals. For Classique, expect imaginative flavors and a masterful touch from one of the region’s most respected and adventurous chefs.
Ron Mendoza is a celebrated culinary artisan with over 25 years of experience in some of the world’s most prestigious kitchens. After graduating from culinary school in Pasadena, Ron honed his skills working alongside legendary chefs such as Walter Manzke at Patina and Michelle Myers at Sona, where he was honored as Best Pastry Chef by StarChefs. He then refined his craft as pastry sous chef at The French Laundry before leading the pastry department at Aubergine in Carmel for nearly a decade.
In 2019, Ron founded Ad Astra Bread Co., a community-focused bakery in downtown Monterey known for its naturally fermented, artisanal breads that have become staples in local restaurants and markets. His meticulous three-day fermentation process ensures every loaf is a masterpiece of flavor and texture. Ron’s passion for quality and innovation makes him a true standout, bringing artistry and heart to every creation he shares with the Monterey Peninsula.
A Monterey County native, Chef Rudolfo Ponce brings a fresh, soulful energy to every plate he creates. After honing his skills at local favorites like Fisherman’s Grotto and Tarpy’s Roadhouse, he attended the Culinary Institute of America in Napa Valley. There, he trained at renowned establishments such as Acacia House by Chris Cosentino and Bouchon by Thomas Keller. Ponce later mastered pizza-making at Ciccio’s in Napa before returning home to open Rudolfo’s—a beloved Pacific Grove eatery known for its handmade pastas, seasonally inspired dishes, and artisan pizzas crafted with a sourdough starter passed down through generations.
Chef Ponce’s approach is both refined and rooted, celebrating local ingredients while embracing bold, unexpected flavors. His passion for simplicity, quality, and community shines in every dish. At Classique 2025, guests can expect to experience the essence of California’s central coast—elevated by culinary excellence and heartfelt creativity.
With nearly 30 years of culinary experience, Justin Robarge brings innovation, artistry, and a deep commitment to sustainability to every plate. As Executive Chef at the Monterey Bay Aquarium, Justin leads with a mission-driven approach, partnering with local fishermen and farmers to craft menus that are both environmentally responsible and flavor-forward. His past leadership at renowned establishments like Folktale Winery, The Santa Lucia Preserve, and Montrio Bistro—where he earned a Michelin Plate—reflects his culinary excellence.
A recognized Sustainable Seafood Ambassador, Justin’s work has been honored with awards including the Most Imaginative Dish at the Big Sur Foragers Festival and featured at the Pebble Beach Food and Wine Grand Tasting. Passionate about reducing environmental impact and celebrating the cultural story behind ingredients, Justin inspires others to cook with purpose. His presence at Classique 2025 promises a remarkable dining experience grounded in integrity, creativity, and community.
Raised in Soledad, California by hardworking parents, Chef Santana Rodriguez discovered her love for sweets early—baking with an Easy-Bake Oven and running a backyard candy shop from a dollhouse. Her culinary journey began at The Inn at Spanish Bay under Chef Anna Marie Bayonito, where she trained in savory cuisine before pivoting to pastry under the renowned Chef Cal Stamenov at Bernardus Lodge. A chance visit to Alta Bakery led to mentorships with Chefs Ben Spungen, Matt Sommerville, and Ron Mendoza, and further training with pastry legend Antonio Bachour in New York and a stage at Bouchon Bakery. She also gained invaluable business insight from Chef Bert Cutino.
Today, Chef Rodriguez is the founder of Qouign, her artisanal chocolate brand, and continues to blend innovation with tradition. Passionate about giving back, she supports local causes like Meals on Wheels and Big Sur Food & Wine. Her desserts are as heartfelt as they are unforgettable.
Chef Michael Rotondo brings world-class culinary expertise to the Monterey Peninsula, shaped by experience at Michelin-starred restaurants and Forbes 5-Star hotels across the U.S. and Europe. His impressive resume includes time at Charlie Trotter’s, L’Auberge du Pont de Collonges in France, and the Four Seasons Resort Palm Beach. In 2008, he was named “Most Promising Chef” by Daniel Boulud and Thomas Keller after competing in the prestigious Bocuse d’Or.
Now Executive Chef at Monterey Plaza Hotel & Spa, Rotondo oversees dining at Schooners, Tidal Coffee, and Coastal Kitchen—an oceanfront tasting menu experience he helped launch in 2021. At Coastal Kitchen, his inventive menus and dedication to local, seasonal ingredients take center stage, offering a refined journey through the flavors of the California coast. With every dish, Chef Rotondo invites guests to discover something extraordinary—refined, expressive, and deeply rooted in the region’s natural bounty.
Chef Tom Snyder brings a global palette and heartfelt passion to every plate. Born and raised in New England, Tom began his culinary journey at just 16 in the ice cream parlors of Central Connecticut. After graduating from the California Culinary Academy in San Francisco, he quickly rose to Chef de Cuisine at the renowned Campton Place Hotel. His talent took him abroad to France’s Michelin two-star Michel-Saran in Toulouse, before returning stateside to lead kitchens at Shutters on the Beach in Santa Monica and the acclaimed Basque restaurant Piperade in San Francisco.
Tom’s signature style—rooted in Spanish inspiration and refined technique—shines through in every dish he creates. A passionate community advocate, Tom has also taught in San Francisco’s CHEFS program, mentoring aspiring chefs experiencing homelessness. With deep experience, global influence, and a heart for service, Chef Tom promises to bring something truly unforgettable to this year’s Classique table.
Wenli is the creative force behind Knead & Fold Dumplings, a rising gem in the Monterey Bay dining scene. Born and raised in Shenyang, Northern China, Wenli’s culinary journey is deeply rooted in the traditions of her heritage, where dumplings symbolize family, celebration, and connection.
With a vision to share the flavors of her upbringing, Wenli brings a refined, heartfelt approach to her craft. Each dumpling is hand-folded with precision, reflecting generations of tradition and her passion for culinary storytelling. Her dishes offer more than exquisite flavor—they invite diners into a rich cultural experience, filled with warmth, memory, and meaning.
Through Knead & Fold, Wenli has quickly gained acclaim for her artistry and authenticity, making her one of the most exciting emerging talents in the region. At Classique 2025, guests will savor her creations and discover the beauty of a tradition lovingly reimagined.
Chef Tim Wood, raised in the Catskills of Hudson Valley, grew up immersed in food culture, inspired by his mother’s home cooking and his father’s skill in sourcing fresh, seasonal ingredients. At 13, he began working in kitchens, sparking a lifelong culinary passion. After attending the Culinary Institute of America, Tim honed his skills at Manhattan’s Rainbow Room and Butterfield 81.
Moving west, Tim worked under Cal Stamenov at Bernardus Lodge for eight years, mastering farm-to-table cuisine. He later led the reopening of Carmel Valley Ranch, developing programs like an in-house creamery and chef’s garden.
Now, Chef Tim Wood is the proud owner of Woody’s Restaurant & Bar....as well as Woody’s at Del Mesa , Woody’s at Carmel Valley Athletic Club, Woody’s at the Watsonville Airport. Woody’s has earned national recognition, being named the “Best Airport Sit-Down Restaurant” in the country by USA Today’s 10Best. Tim continues to highlight the best of the Monterey Peninsula through seasonal, locally sourced dishes, bringing together his years of experience and passion for sustainable cuisine.
Elevate Your Culinary Artistry
Transform your signature dishes into a multi-sensory masterpiece. We’re seeking talented chefs, culinary artists, and innovative cooks who want to showcase their craft in an extraordinary setting where food becomes the centerpiece of an unforgettable experience. Join us in creating a dining journey that delights every sense and leaves guests craving more.
Honoring the extraordinary chefs who have been an integral part of our Classique Benefit Gala. Their artistry, passion, and dedication have not only delighted our palates but have also supported the mission of Meals on Wheels of the Monterey Peninsula.
Bert Cutino, CEC, AAC, HOF, HBOT, Founder Culinary Classique d’Elegance
Tamie Aceves
Pedro Angeles
Gabriel Arguelles
Josh Arguelles
Wendy Arias
Josh Arias-Silva
Peter Armellino
Mark Ayers
David Babcock
Tony Baker
Daniel Barduzzi
Hugo Barragan
Matt Beaudin
Crystal Birkemeier
Jeff Blake
Matt Bolton
Benjamin Brandt
Brad Briske
Wendy Brodie
Benjamin Brown
Aaron Burns
Pam Burns
Tony Castelluci
Rosa Catalano
Emily Chinaglia
Sam Choy
Ryan Closter
Eduardo Coronel
Alfredo Cortez
Isaiah Cortright
John Cox
Nance Danner-Rocha
Johnny De Vivo
Gregg Denter
Josef Desimone
Sarda Desmond
Efren Diaz
Jorden Dolan
Rick Edge
Dan Elinan
Greg Elinan
Michelle Estigoy
Chase Ewing
Dory Fatigati
Greg Fatigati
Don Ferch
Kevin Fisher
Todd Fisher
John Folse
Dory Ford
Jason Ford
Willie Franz
David Frappiea
Don Frappiea
Mario Garcia
Veronica Garcia
Claus Georis
Jason Giles
Gregory Gilvison
Gonzo Sanchez
Brant Good
Kurt Grasing
Uwe Grobecker
Ivan Guadarrama
Patrick Hendon
Annie Hobbs
Ej Holzer
Jean Hubert
Claire Hulstrom
Boris Ilabaca
Hollie Jackson
Jeff Jake
Ej Jimenez
Selene Johnson
Truman Jones
Karl Staub
John Kasky
Anthony Keene
Danny Leach
Charles Lee
Joseph Lee
Paul Lee
Antonia Lofaso
Augustin Lopez
Peter Lyanage
Robert Mancuso
Meredith Marin
Ryan Closter Marin
Pete Martinez
Dorothy Mcnett
Arlene Mead
Colin Mellin
Pablo Mellin
Levi Mezick
Brandon Miller
Gene Moana
Colin Moody
Jeffrey Mora
Eddie Moran
Arturo Moscoso
Michael Nemec
Chris O’ Connor
Mario Ortega
Kim Osorio
Luis Osorio
Mary Pagan
Kim Pasamonte
Steven Patlan
Mario Perez
Jorden Peters
Karl Peters
Soerke Peters
Charles Phan
Jesse Plasencia
Matt Raines
Conrad Reddick
Jerry Regester
Jodi Renemap
Jorden Richardson
Sonny Richardson
Justin Robarge
James Romeo
Jeffrey Romeo
Michael Rotondo
Briana Sammut
John Scherber
Kristina Scrivani
Michael Shafer
Tene Shake
Josh Silva-Arias
Douglas Sisk
Tom Snyder
Kent Specht
Ben Spungin
Cal Stamenov
Karl Staub
Casey Swanston-Edwards
Mohamed Tabib
Terry Teplitzky
Steven Tevere
Quinn Thompson
Abraham Torre
Jeremy Tummel
Frances Vaughn
Jerome Viel
Ted Walter
Jeffrey Weiss
Brendan Welker
Marcus Whisenant
Jacques Wilson
Tim Wilson
Tim Wood
Cy Yontz
Dean Young
Russell Young
2025 CLASSIQUE GALA
It Was An Extraordinary Night
Culinary Brilliance, Coastal Elegance & Community Impact
2025 ClassiqueTM. This website was crafted with purpose, passion, and intention.