Chef Craig Mombert, North Carolina. I first met Executive Chef Craig in 2010, while visiting the Davidson College cafeteria. His favorite expression is, "Salt is not a seasoning, it is a flavor enhancer." I must also mention Dee Phillips, Director of Dining Services, who is the driving force behind the sustainable, green practices of the college.
Chef Dean James Max, South Florida. I first met Dean at Jodi Swank's farm-to-table dinner in 2010. He showed me, through his 12-course dinner that it was possible to source local and still have amazing flavors. I am a fan of his restaurant--3030 Ocean in Ft. Lauderdale. Chef Dean is no longer at 3030 Ocean.
Chef Francesca Golub, South Florida. I met Francesca early in 2010 but I would have to wait until 2012 to try her food. Her company Francesca's Terra Verde Farm Club had a tour of C & B Farm in Clewiston. There she delighted all with a delicious locally sourced meal that included grass-fed beef.
Chef Jeremy Salamon, South Florida. He was just 17 years old when I met him in 2011, at the Wyland Living Green Fair. He prepared the most delicious bowl of pumpkin soup I have ever had. His humble, open style of communicating, and his incredible palette made me an instant fan.
Chef Tim Lipman, South Florida. I met Tim back in March 2012, when he first opened his restaurant--The Coolinary Cafe. I was impressed by his light salting style. I love his interpretation of food with Florida sourced ingredients. I also like his willingness to try new things like Florida wine.
Chef Dana Johnson, West Florida. I first met Dana at Rosa Fiorelli's Vineyard-to-table dinner in March 2012. He and his culinary students catered the event using local west coast ingredients. I was impressed with the imagination of the dishes. He has a company called Savory Scenes.
Chef Kira Volz, South Florida. I first met Kira at a Mother's Day brunch in 2012, on Paradise Farms. I was impressed by her use of edible flowers in an all vegetarian spread. She said she did not have to use a lot of salt to enhance the flavors of her dishes because her ingredients were so fresh.
Chef Tony Adams, Central Florida. I first met Tony at the Audubon Park Community Market, early 2012, in Winter Park. I bought a delicious Po' Boy roll made with Ft. Myers scallops. He has a food truck called Big Wheel Provisions. His rule is to source at least one local ingredient per dish. Big Wheel Provisions Food Truck closed in 2013.
Chef David A Didzunas, Central Florida. I first met David at an Growing Synergy Open House lunch, Oct 2012, on The GreenH2ouse farm. He is an Executive chef at the Hyatt Regency Orlando International Airport, and has been supporting local farmers for five years. I enjoyed his salad made with Florida shrimp.
Updated April 2015