chef-bio-dev

Adam Gertler is an American chef, television personality, and actor. He was the runner-up on season four of “The Next Food Network Star”, and is a host on FX’s “Movie Download”.

As a contestant on Season 4 of Food Network Star, Adam Gertler revealed his energetic passion for food and fun-loving sense of humor. As the host of Food Network’s primetime series “Kid in a Candy Store”, Adam uncovered the best, most outrageous, most innovative and most loved sweet treats as he travels the nation visiting the bakeries, restaurants, food carts and factories where America’s favorites are produced.

In addition, Adam has been showcasing his signature Dog Haus hot dogs and sausages at Dog Haus NYC at Chefs Club Counter, bringing The Absolute Würst home to his roots in New York. Throughout his cooking career, Adam has had a love of sausages. In 2012 he channeled this passion for encased meets into a new career path, working with the critically acclaimed craft casual hot dog, sausage and burger concept Dog Haus, as their Würstmacher (sausage maker) and brand ambassador.

In 2010, Chef Hiran’s creative spirit and wanderlust mindset coupled with a passion for crafting sensational dishes led him to follow his dreams and enter the professional culinary world.

Since then Hiran has worked in various roles within the fine dining industry, and it was not long before he began to formulate his own ideas about a progressive Indian concept in the United States. Naansense, a fast casual restaurant headquartered in Chicago, Illinois, started in 2014 and has ballooned to multiple regional locations on the verge of going national!

During the formative Naansense years, Hiran continued to challenge his entrepreneurial spirit by creating fine dining pop-ups and luxury international weddings that ultimately brought him to Mexico. Initially, Hiran came to San Miguel to teach a team of Mexican chefs the fundamentals of Indian cuisine, and a partnership with Zumo Events for south Asian weddings.

After several trips to the area and establishing many amazing relationships in the local community, Hiran was approached to bring a unique concept to a restaurant space located inside Casa Hoyas. The decision was easy. Ghar was born. Ghar, which means “home,” is exactly how Hiran felt about this town and it’s magnificent people. We are thrilled to share his vision of a marriage between Indian flavors and the other great cuisines of the world, especially his beloved Mexico.

Adrian is originally from North Wales, in the United Kingdom and currently has over 26 year working in the hospitality industry. For many years, he has worked all over the United Kingdom in bars, hotels, restaurants and nightclubs. 

After gaining experience in the industry within the United Kingdom Adrian was recruited by Princess Cruise lines. While working for Princess Cruise Lines, within various positions in the beverage department Adrian met his now husband Enrique (who comes from Colima Mexico). 

After getting married, Adrian moved to Mexico. Firstly to Playa del Carmen where he worked as the Beverage Manager for the opening of the Thompson Hotel where he worked for just over one year, after which he and his husband moved to San Miguel de Allende. 

In San Miguel de Allende Adrian worked as Corporate Beverage Director for a private group of bars, hotels and restaurants (Levain & Co.) who own,Cumpanio, Panio, Dos Casas, Aperi and Los Olivos brands. Adrian worked for several years with Levain & Co. during which he also worked closely with Tequila Casa Dragones; Bartending, crafting specialty cocktails, agave spirits education etc. 

In November 2021 Adrain left Levain & Co. to work exclusively with tequila Casa Dragones, were he moved into the role of Global Brand Ambassador & Head of Bar, Beverage and Mixology. After working for Casa Dragones Tequila for a few years Adrian left to work on some personal projects, ending up at Ghar in San Miguel de Allende to head up their F&B services and events as Exec Director.

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere. His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie.

In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower, where under his leadership the restaurant was honored Best New Restaurant by Esquire magazine, Los Angeles Magazine, and Travel + Leisure Magazine. In 2015, he opened Viviane in the Avalon Hotel in Beverly Hills, earning a superlative review from LA Times’s Jonathan Gold, garnering Best Hotel Restaurant by LA Weekly Magazine, and was recognized by SF Chronicle food critic Michael Bauer as one of LA’s best restaurants.

Daphne Brogdon explores the intersection of comedy and culinary.  As the host of Food Network’s “Daphne Dishes,” she showed viewers how to cook for their families employing her experience in restaurants and stand-up.  She has appeared on “Beat Bobby Flay,” “The Kitchen”, and a variety of shows on the Cooking Channel including, “Food: Fact or Fiction.”

A seasoned TV Host, Improviser, and Stand-Up she is the widow of Chef Mark Peel, with whom she collaborated on several restaurants and had two children.

Daphne was the first comedic mom vlogger with “Coolmom” and “Momversation.”  She co-created a pop-up, Weed to Table, where she uses the properties of cannabis to enhance flavors.  Daphne is an amateur forager and regularly uses common weeds in her cooking. She volunteers to cook for Meals on Wheels and is heading up a scholarship fund in her late husband’s name for The Collins College of Hospitality Management at Cal Poly Pomona. She can be found in the following places online. @coolmomdotcom on Youtube, @daphbrog on IG and Tik Tok

Before becoming the Executive Chef at Colony Palms and L’Horizon restaurants, while at the New Orleans’ Windsor Court Hotel he was named the winner of Food Network’s television show, Supermarket Stakeout.

With an extensive background in fresh and simple cuisine, Igor takes the culinary and hospitality experience he took the Windsor Court Hotel to new levels.

Born in Kiev, Ukraine, he draws much of his inspiration from the time he spent with his grandmother in her kitchen.

After graduating from The Culinary Institute of America in Hyde Park, Igor worked in noted restaurants in England and throughout the states before arriving in New Orleans.

His dedication to the highest quality ingredients, mastery of flavor and cooking techniques, and enthusiastic personality are apparent in his beautifully crafted menus and mission.

During the course of his 20-year culinary career, Chef Copley has satisfied some of the most discriminating taste buds at five-star locations all over the world.  Upon earning a degree at Westminster Culinary College in London, he gained experience at the world-renowned Savoy and Park Lane hotels, and proceeded to tour the globe as he acquired prestigious culinary positions and numerous “best of” honors at a number of top establishments.

Following his time in London, Chef Copley was recruited by the Grand Hyatt on the Sunshine Coast in Australia, which received the Petrees Award for #1 restaurant in the state for the three consecutive years he was commissioned there.

He then jetted to the U.S. to join the Ritz Carlton in Maui followed by the Ritz Carlton in San Francisco, which won the honor of #1 formal dining room during his tenure.  Chef Copley made his way back to Hawaii as Executive Chef of the Lodge at Koele where his refined creations helped earn them the title of #1 restaurant in Hawaii for three straight years.

Chef Copley ultimately settled in the desert hotspot Palm Springs, where he realized his dream of opening his own restaurant in 2004. Chef Andrew Copley has been called an “emerging chef” by the New York Times and is a contributor to media such as Restaurant & Hospitality, Rachael Ray Magazine and NBC.

From the classic Italian music to the candlelit tables, the nostalgic atmosphere at Johnny Costa’s Ristorante feels like traveling back to midcentury times. It’s no wonder Frank Sinatra was once a regular at this fine Italian restaurant, where his favorite juicy steak, steak Sinatra and clam dish, Clams Linguini are named in his honor.

The Costa family, continues the legacy of late chef-owner Johnny Costa, who was pals with Sinatra when he moved to Hollywood from New York in the 1960s, and a decade later served as the singer’s personal chef at his desert home.

Johnny’s oldest son and Head Chef Vince Costa perfectly executes the family legendary recipes, including his classic cioppino, clams’ linguini and Johnny’s famous meatballs and continues delighting customers with a dining experience that is amazing.  His brothers and cousins assist him in running the restaurant.

Scott Robertson opened The Ritz-Carlton in Rancho Mirage as a sous chef in 1988 and worked at Wyndham Palm Springs as chef de cuisine. He was executive chef at Indian Wells, Chaparral, and Avondale country clubs and executive sous chef for Indian Ridge Country Club. In the early 1990s, he cooked for Presidents Carter, Reagan, Clinton, Obama, and Ford at Mission Inn in Riverside.

His experience as executive chef at Eisenhower Medical Center and Heart Hospital of the Desert led him to open New Leaf Catering 20 years ago. New Leaf has earned numerous awards, including gold and silver medals from the American Culinary Federation. The American Culinary Federation with a designation of Certified Executive Chef has recognized Scott.

We are committed to ensuring a superior coffee experience, from sourcing to serving. Exceptional coffee is our core mission, craft, and passion. Our goal is to elevate coffee standards. We’ve established an environment where we make a positive impact while enjoying the process 

 Coachella Valley Coffee has a commitment to preserving the environment and contributing to the communities in which we live and work. Since our first trip to a coffee farm in Nicaragua back in 1999, we have always strived to build a one-on-one relationship with each coffee farmer and their local community. We have great partnerships where our farmers know they will be paid a very fair price for quality coffee. Coachella Valley Coffee supports every hand involved in the coffee journey. We are committed to positively impacting our global coffee community from seed to cup. Therefore, we strive to source products from Women-owned Certified Organic / Rainforest Alliance Certified coffee farms. 

www.CoachellaValleyCoffee.com

Chef Mitchell Battersby is an esteemed culinary artist with over 30 years of professional experience. He received his training at the acclaimed Cordon Bleu, where he honed his skills and developed a deep understanding of the art of cooking.

Chef Mitch is best known as the talented host and chef of the popular online healthy cooking show, Neighbors Cooking. Through this platform, he shares his passion for creating delicious and nutritious meals that inspire and delight his audience.

In addition to his online presence, Chef Mitch has also achieved recognition in the culinary world through various competitions. He proudly placed 3rd in Chef Carla Hall’s highly acclaimed “Favorite Chef” competition, showcasing his exceptional talent and ingenuity.

With his extensive experience and creativity, Chef Mitch has served as a personal chef to numerous celebrities, bringing his culinary expertise directly to their tables. His exquisite dishes are a testament to his dedication and meticulous attention to detail.

Chef Mitch’s style can best be described as innovative, adventurous, and precise. He effortlessly blends flavors, creating harmonious taste experiences that captivate the palate. His commitment to culinary magic and his ability to elevate even the simplest ingredients make his dishes truly extraordinary.

Chef Mitchell brings his wealth of expertise and passion to your plate, as he continues to push the boundaries of flavor and deliver culinary excellence.