Participating Chefs in Mainly Meetings Travel’s
Exclusive Food & Wine Program
October 25 – 28, 2007
Luis Bollo
Chef Bollo came to the United States in 1995 and was immediately taken in by Ignacio Blanco, a successful chef/restaurant owner. Blanco had already established himself throughout Connecticut as the premiere Spanish cuisine restaurateur by way of his three restaurants; Mediterranean Grill in Wilton, Pika Tapas, and Meson Galicia
Bollo came on board and took things a step further with all three restaurants by training the chefs, developing new menus based on Mediterranean cuisines, and creating a style all of his own. With all three places finely tuned, Bollo returned to Spain to further study and hone his culinary skills. Bollo perfected his signature Basque/French cuisine after a stint in several highly Michelin rated hotels and restaurants in Palma de Mallorca, San Sabastain, and Lasarte. In 1999 Bollo reunited with Blanco to create Meigas in New York
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Mike Dillard
Originally from Atlanta, Chef Dillard began his culinary career at the age of 16 while working in a small restaurant called The Meeting Place. He then went on to work in a small family-owned restaurant called The Sunset Grill in Cartersville, Georgia.
Chef Dillard attended The University of Georgia. Later, he returned to the culinary field to work for Carrabba’s Italian Grill. While there, he attended the Art Institute of Atlanta and earned his degree in Culinary Arts. Upon graduation he went to work for the Atlanta Grill at The Ritz Carlton in Downtown Atlanta. After two years there, he joined The Walt Disney World Resort.
Since beginning his Disney career in 2003, Chef Dillard has worked at Boma, the Flavors of Africa, at Disney’s Animal Kingdom Lodge before moving to Epcot Events. He is now Sous Chef in what he calls one of the most dynamic and interesting of all locations in The Walt Disney World Resort.
Robert Gilbert, Chef De Cuisine at Disney’s Contemporary Resort, has been in the kitchen since he was 11 years old in Youngstown, Ohio, working in his family’s restaurant. The award-winning chef is a graduate of the Pennsylvania Culinary Institute/Le Cordon Bleu.
Since 1992, he has cooked his way through Walt Disney World® including Disney’s Grand Floridian Resort & Spa and Disney’s Yacht & Beach Club Resorts. Previously, he worked with Ritz-Carleton and Marriott locations in Cleveland and Pittsburgh.
Discussing his connection with Disney, Chef Gilbert says, “Growing up in the industry (in my family’s restaurants), I always knew I wanted to be a chef. But the first time I came to WALT DISNEY WORLD® Resort, I was five years old. My mother and I were standing in front of Cinderella Castle holding each other’s hands. I looked up at her and said, ‘Mommy, when I grow up I want to be a chef here at Disney while living in that Castle.’ She looked down at me and said, ‘There is no doubt in my mind that you will be a chef here, but I really don’t know if they will let you live in their Castle.
Chef Gilbert says that he likes to make a show of his work: “At work anything I can put a light on, or light on fire as it enters the dining room … I just love to see my guests’ faces light up as my dishes do. At home, I’ll go for a big, thick, juicy steak over my wood fire with a nice Cabernet. And for good measure, add Boursin creamed mashed potatoes and grilled asparagus with a Champagne-mango butter.
Since 1992, he has cooked his way through Walt Disney World® including Disney’s Grand Floridian Resort & Spa and Disney’s Yacht & Beach Club Resorts. Previously, he worked with Ritz-Carleton and Marriott locations in Cleveland and Pittsburgh.
Discussing his connection with Disney, Chef Gilbert says, “Growing up in the industry (in my family’s restaurants), I always knew I wanted to be a chef. But the first time I came to WALT DISNEY WORLD® Resort, I was five years old. My mother and I were standing in front of Cinderella Castle holding each other’s hands. I looked up at her and said, ‘Mommy, when I grow up I want to be a chef here at Disney while living in that Castle.’ She looked down at me and said, ‘There is no doubt in my mind that you will be a chef here, but I really don’t know if they will let you live in their Castle.
Chef Gilbert says that he likes to make a show of his work: “At work anything I can put a light on, or light on fire as it enters the dining room … I just love to see my guests’ faces light up as my dishes do. At home, I’ll go for a big, thick, juicy steak over my wood fire with a nice Cabernet. And for good measure, add Boursin creamed mashed potatoes and grilled asparagus with a Champagne-mango butter.
Andrew A. Larkin, Jr.
Andrew A. Larkin, Jr., is a Chef for Disney’s Contemporary Resort. The Garden State native grew up on a farm, where he developed an appreciation of cooking especially using the freshest of homegrown ingredients such as vegetables, fruits and honey.
Trained at the Culinary Institute of America, Chef Andrew’s career with Disney includes the Grand Floridian Resort (including Citrico’s and Victoria & Albert’s) and Disney’s BoardWalk Resort, as well as the Coral Reef Restaurant and Narcoossee’s. He has also worked with the Hyatt Regency on Hilton Head, South Carolina.
Chef Andrew favors fusion flavors with classical techniques and creative presentations. “You first begin to taste with your eyes; it has to be beautiful,” he emphasizes. “Quality foods plus simple yet consistent techniques produce great dishes. Flavor, flavor, flavor!!!
Trained at the Culinary Institute of America, Chef Andrew’s career with Disney includes the Grand Floridian Resort (including Citrico’s and Victoria & Albert’s) and Disney’s BoardWalk Resort, as well as the Coral Reef Restaurant and Narcoossee’s. He has also worked with the Hyatt Regency on Hilton Head, South Carolina.
Chef Andrew favors fusion flavors with classical techniques and creative presentations. “You first begin to taste with your eyes; it has to be beautiful,” he emphasizes. “Quality foods plus simple yet consistent techniques produce great dishes. Flavor, flavor, flavor!!!
Ken League
Chef League is unusual, having actually been born and raised in Orlando, Florida. A veteran of 18 years in the Food and Beverage industry, he has gained experience in every aspect of fine food preparation.
He studied Culinary Arts at Southeastern Culinary Academy and completed a three-year culinary apprentice program at Walt Disney World. He was the opening Sous Chef for two private country clubs, Kissimmee Bay in Kissimmee, Florida, and Haile Plantation in Gainesville, Florida. While working at The Langford Hotel in Winter Park, Florida, as the Banquet Sous Chef, he realized that his passion was for catering.
Chef League has worked for the Walt Disney World Resort for nine years, and has had the pleasure of cooking in such great restaurants as: Boma the Flavors of Africa, Jiko, California Grill, Concourse Steakhouse, Chef Mickey’s, Narcoossee’s, Citricos, and Spoodles.
He is currently the Chef for EPCOT Events, which gives him the chance to write creative menus for Walt Disney World guests on a daily basis. He says the “planning and execution of their events, with our incredibly talented team is truly a magical experience.
He studied Culinary Arts at Southeastern Culinary Academy and completed a three-year culinary apprentice program at Walt Disney World. He was the opening Sous Chef for two private country clubs, Kissimmee Bay in Kissimmee, Florida, and Haile Plantation in Gainesville, Florida. While working at The Langford Hotel in Winter Park, Florida, as the Banquet Sous Chef, he realized that his passion was for catering.
Chef League has worked for the Walt Disney World Resort for nine years, and has had the pleasure of cooking in such great restaurants as: Boma the Flavors of Africa, Jiko, California Grill, Concourse Steakhouse, Chef Mickey’s, Narcoossee’s, Citricos, and Spoodles.
He is currently the Chef for EPCOT Events, which gives him the chance to write creative menus for Walt Disney World guests on a daily basis. He says the “planning and execution of their events, with our incredibly talented team is truly a magical experience.
Dean James Max
Dean James Max is a true third generation 'foodie'. His grandfather, a chef at an upstate New York resort went on to open and operate a quaint bed and breakfast in Cape May, N.J. His father grew up on a farm in New Jersey and started his own farm on the Eastern Shore of Virginia. Max recalls tending his own pepper patch as a small child and enjoying the bounty of the Chesapeake Bay.
"Growing up in this environment gave me an early insight about freshness and how foods work together. We'd harvest our crops, pick only the finest and then test our creative cooking juices in the kitchen at home".
The family later relocated from Virginia to Stuart, Florida, where Dean enrolled in Florida State University and earned a degree in Marketing with a minor in Hotel and Restaurant Management. A season in Italy - 'making his bones' in the cooking business and enrolled at the Florence Study Center - confirmed Dean's love for food, particularly when it is prepared naturally. He returned to the United States with new skills, new recipes and a renewed commitment to cooking.
To this day, Chef Max credits his time living in Italy with his decision to become a chef, his classical training in French cuisine for his precise cooking technique, and his farming family for planting the seeds that grew into his passion for creative cooking with only fresh and flavorful ingredients.
Furthering his cooking career, Dean went on to hold positions with Brasserie Savoy in San Francisco's boutique Savoy Hotel, the Ritz Carlton Dining Room in Pentagon City, Virginia - just outside Washington, D.C., and Gerard's Place in downtown Washington, D.C. as well as the Ritz-Carlton in Atlanta, Georgia.
Max’s next endeavor was as executive chef and part owner of Atlanta's popular Mumbo Jumbo Restaurant. Dean was beckoned back to the West Coast where he was named executive chef of the Woodside in Brentwood, one of Southern California's most popular restaurants.
It was there that Max received a call from Marriott to create and design his own restaurant and dining concept at one of the lodging giant's most prestigious properties, Marriott's Harbor Beach Resort & Spa, Fort Lauderdale. The move to Fort Lauderdale would prove to be an auspicious homecoming for the new Max in town as he set about creating 3030 Ocean.
Dale Miller
"Recognized as the Dean of Area Chefs," Chef Miller has achieved and surpassed personal goals all of his life. At the age of 26, Chef Miller purchased and successfully operated the ultra gourmet and nationally renowned Stone Ends Restaurant for twelve years.
He considers attainment of Certified Master Chef at 36, a pinnacle in his career. Chef Miller is an
ACF- Approved Judge and is also the Winner of numerous National and International culinary awards and achievements.
Chef Miller presently brings his artistry, élan and high standards to Jack's Oyster House in Albany, New York, where he is Executive Chef and Managing Partner.
He considers attainment of Certified Master Chef at 36, a pinnacle in his career. Chef Miller is an
ACF- Approved Judge and is also the Winner of numerous National and International culinary awards and achievements.
Chef Miller presently brings his artistry, élan and high standards to Jack's Oyster House in Albany, New York, where he is Executive Chef and Managing Partner.
Joe Rowland
Born in New Jersey into an ARMY family, Chef John Rowland moved to many locations including Ohio and Mississippi. Working in the Food Industry or almost 16 years, he has gained experience in virtually every aspect of the industry.
He started in his career in local restaurants in Biloxi, Mississippi, and made his way into local resorts including the Broadwater Beach Resort. There he gained extensive knowledge for Resort Food and Beverage Operations as well as an introduction to banquets. He then moved to LB’s Steak House at the Grand Casino in Gulfport, where he was the opening Lead (Sous Chef).
Chef Rowland’s Disney career began eight years ago at the Contemporary Convention Center. He was on the opening team for Disney Animal Kingdom Lodge and the Boma Flavors of Africa. He moved to EPCOT Events where he is a Sous Chef. EPCOT Events is the largest catering Operation and handles events from Downtown Disney/ Pleasure Island to the Water Parks and even on occasion Disney’s Saratoga Springs resort and Disney’s Pop Century Resort. Chef Rowland enjoys the fast pace, the changing atmosphere, the meeting of interesting clients and being able to create menus to their wants and needs, and of course the superior Culinary Team at EPCOT Events.
Alan Wong’s Restaurant on King Street offers guests a true slice of Hawaii —utilizing the abundance of Hawaii’s fresh ingredients and creating innovative local dishes with a contemporary twist. In August 2003, Chef Wong partnered with the Hualalai Resort as a food and beverage consultant, reopening their Club Grille Restaurant as “The Hualalai Grille by Alan Wong” in December 2003. That September, Bon Appetit Magazine recognized Wong among its culinary legends as the ‘Master of Hawaii Regional Cuisine.’
In March 2002, the Inaugural 2001 Wedgewood Awards honored Chef Wong as one of the ten U.S. chefs nominated for the title of World Master of Culinary Arts. Also in 2002, Nation’s Restaurant News inducted the restaurant into its Hall of Fame. The chef was named Chef of the Year 2001 by Santé Magazine for Wine and Spirits. Alan Wong’s Restaurant was also honored in Gourmet Magazine’s October 2001 issue ranking number six in the nation of America’s Best Fifty Restaurants. Today, the restaurant continues to receive top ratings in Zagat, Gault Millau and Wine Spectator. Alan Wong’s Restaurant has continuously received the DiRoNa Award for Excellence. He published “New Wave Luau” (Ten Speed Press) in 1999.
He started in his career in local restaurants in Biloxi, Mississippi, and made his way into local resorts including the Broadwater Beach Resort. There he gained extensive knowledge for Resort Food and Beverage Operations as well as an introduction to banquets. He then moved to LB’s Steak House at the Grand Casino in Gulfport, where he was the opening Lead (Sous Chef).
Chef Rowland’s Disney career began eight years ago at the Contemporary Convention Center. He was on the opening team for Disney Animal Kingdom Lodge and the Boma Flavors of Africa. He moved to EPCOT Events where he is a Sous Chef. EPCOT Events is the largest catering Operation and handles events from Downtown Disney/ Pleasure Island to the Water Parks and even on occasion Disney’s Saratoga Springs resort and Disney’s Pop Century Resort. Chef Rowland enjoys the fast pace, the changing atmosphere, the meeting of interesting clients and being able to create menus to their wants and needs, and of course the superior Culinary Team at EPCOT Events.
Alan Wong
Critically-acclaimed Chef Alan Wong is well known for his unique creative flair. A renowned master of Hawaii Regional Cuisine, Chef Wong has made a highly successful career out of marrying elements of different ethnic cooking styles, along with the finest Island-grown ingredients. Fusing French techniques with local and Asian ideas naturally makes for an East West menu. He apprenticed at The Greenbrier Hotel and then went on to Lutece in New York City. His mentor, Andre Soltner, emphasized the importance of being a “skilled craftsman” and to cook with two feet on the ground. The chef, whose success is due as much to dedication as inspiration, is pragmatic about cooking.
Alan Wong’s Restaurant on King Street offers guests a true slice of Hawaii —utilizing the abundance of Hawaii’s fresh ingredients and creating innovative local dishes with a contemporary twist. In August 2003, Chef Wong partnered with the Hualalai Resort as a food and beverage consultant, reopening their Club Grille Restaurant as “The Hualalai Grille by Alan Wong” in December 2003. That September, Bon Appetit Magazine recognized Wong among its culinary legends as the ‘Master of Hawaii Regional Cuisine.’
In March 2002, the Inaugural 2001 Wedgewood Awards honored Chef Wong as one of the ten U.S. chefs nominated for the title of World Master of Culinary Arts. Also in 2002, Nation’s Restaurant News inducted the restaurant into its Hall of Fame. The chef was named Chef of the Year 2001 by Santé Magazine for Wine and Spirits. Alan Wong’s Restaurant was also honored in Gourmet Magazine’s October 2001 issue ranking number six in the nation of America’s Best Fifty Restaurants. Today, the restaurant continues to receive top ratings in Zagat, Gault Millau and Wine Spectator. Alan Wong’s Restaurant has continuously received the DiRoNa Award for Excellence. He published “New Wave Luau” (Ten Speed Press) in 1999.
The chef opened “Alan Wong’s Restaurant” in Honolulu in 1995 and received a James Beard Foundation nomination for the nation’s Best New Restaurant. The restaurant is a six-time winner of the Hale ’Aina Award as the state’s “Restaurant of the Year” and is also a six-time winner of the Ilima Award as Hawaii’s “Favorite Restaurant of the Year”.
Wong opened The Canoe House Restaurant at the Mauna Lani Bay Hotel and Bungalows in 1989. He participated in all 12 of the “Cuisines of the Sun” events held there. He was a founding member of the Hawaii Regional Cuisine Chefs. In 1994, he was named one of 13 Rising Star Chefs in America by the Robert Mondavi Winery for culinary excellence. He is a James Beard Award winner for Best Chef: Pacific Northwest 1996.