We are proud to announce the culinary geniuses of the third annual Friends of James Beard Benefit Dinner taking place on Thursday, September 12, 3013 from 6:00 p.m. to 10:00 p.m. In an effort to raise funds for culinary education on a regional and national level, the chefs’ will prepare a five-course dinner infuses indigenous flavors of the region and takes advantage of the final harvest of the season for a memorable evening accompanied by Foley Family Wineries’ selections. Azurea restaurant will be featuring five prominent area chefs from the picturesque beaches of Northeast Florida and Southeast Georgia. Read below to get to know the chefs that will be sharing Azurea’s kitchen:
Executive Chef of One Ocean Resort & Spa Ted Peters
Serving a dual role as executive chef of One Ocean Resort & Spa, Culinary Director of Remington Hotels, Luxury Division, Ted Peters showcases the area’s cuisine movement with an eclectic tribute to the flavors of Europe, the Caribbean and the Americas while creating an intuitive dining experience for his guests that explores the North Florida region and offers innovative, well-balanced and flavorful choices. Peters has achieved a distinguished career working at some of the finest restaurants in North America and Europe. Leading Azurea to become a Wine Spectator Award of Excellence restaurant for the past three years, Peters has also recently been recognized by Best Chefs in America for the inaugural edition. Peters joined the exclusive few invited by New York City’s James Beard House to cook for food and wine enthusiasts seeking the ultimate culinary experience in a legendary setting.
Executive Chef of TPC Sawgrass Hector Gonzalez
A repeat guest on local TV station WJXT, has been nationally recognized from Private Club as a platinum member of America and has been acclaimed “Chef of the Year” by Hampton Roads Magazine in Virginia Beach, Va. In his spare time, he is very active in the local community, having served as event chairman and chef fundraiser for various charities across the country, including the March of Dimes. Gonzalez has previously served as executive chef of Cavalier Hotels at Virginia Beach, Va. and food and beverage director at Williamsburg Hospitality house in Williamsburg, Va. and joined the tour program at TPC Michigan, serving as executive chef.
Executive Chef of The Cloister at Sea Island Jonathan Jerusalmy
One of only 350 Master French Chefs in the world, is a rising star who has traveled the globe. He brings distinguished experience to Sea Island by overseeing the various fine and casual dining establishments, including new restaurants coming soon. Most recently serving as the executive chef of the luxurious St. Regis Atlanta, Jerusalmy’s eclectic background includes stints as the executive sous chef of the St. Regis Monarch Beach in Calif., executive banquet chef and executive sous chef at the Loews Miami Beach Hotel in Fla. and chef de partie at Hubert Keller’s Fleur de Lys. Early in his career, Jerusalmy completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chef of France Paul Bocuse and Chef Gerard Boyer.
Executive Chef of The Ritz-Carlton Amelia Island Thomas Tolxdorf
A German National having grown up in East Berlin, oversees four restaurants including Salt, a AAA five-diamond restaurant. Tolxdorf is a recipient of The Ritz-Carlton’s highest Culinary Award, The Award of Culinary Excellence, and is credited for repositioning the restaurant from The Grill to Salt, a tribute to foods harvested from the sea, coastal marshes and local farms. In addition to Salt, Tolxdorf was a key architect in adding Eight, a sophisticated sports bar and developing a distinctive coastal touch to all restaurants and catering offerings. An early supporter of the Farm to Table movement, Tolxdorf maintains frequent contact and field visits with regional farmers. He launched a series of “Meet the Farmer” dinners to celebrate seasonal foods and seafood with guests and the local community.
Pastry Chef of One Ocean Resort & Spa Courtney Slipko
Our very own Pastry Chef Courtney Slipko has fostered her passion for pastry at resorts such as Ponte Vedra Inn & Club in Ponte Vedra, Fla., Grand Del Mar in San Diego, Calif. and Alpenglow Restaurant in Denali, Alas. as well as the Three Sisters Chocolate and Bakery in Jacksonville, where she perfected the art of consulting and designing custom wedding cakes. Overseeing the team of chefs delivering innovative desserts for all One Ocean events, meeting and weddings, Slipko strives to incorporate local ingredients, complementing them with modern techniques. Her avid enthusiasm for supporting local charities has inspired her to participate in such events as The Jay Fund, Taste of Jacksonville, Caring Chefs and Taste of Golf.
The benefit dinner will present an intimate seated wine dinner for $135 per person for non-James Beard Foundation members and $110 per person for James Beard members. To join us at the Friends of James Beard Benefit Dinner at One Ocean Resort & Spa, visit www.oneoceanresort.com/jamesbeardfoundation.aspx or purchase tickets at www.oneoceanjamesbeard3.eventbrite.com.