Chef Robert Sisca | February 23rd
Executive Chef/Partner, Bistro Du Midi, Boston, MA
Chef Sisca presents modern, ingredient-driven creations that are refined and approachable, focused on the simple, clean and bold flavors of Provence. Sisca was the Sous Chef at the renowned Le Bernardin, during which the restaurant earned the coveted Michelin Three Star award. In 2011 & 2012, Sisca was nominated for Food & Wine’s People’s Best New Chef New England, and has cooked several dinners at the James Beard House. While attending culinary school at Johnson & Wales, Sisca was a line cook at Gracie’s.
Chef Michael Ginor | March 16th
Co-Founder/Chef, Hudson Valley Foie Gras, Ferndale, NY
Executive Chef/Owner, LOLA, Great Neck, NY
Chef Ginor prepares dishes in a contemporary and eclectic culinary style with strong Asian and French influences. In 2011, Food & Wine Magazine nominated Ginor for the People’s Choice as Top Ten Chefs in New York and he received Food Art’s Silver Spoon Award. He is also a recipient of The James Beard Foundation’s Award for Excellence. His cookbook, the internationally acclaimed Foie Gras…A Passion, received the prestigious Prix la Mazille for best international cookbook from the International Cookbook Revue in Versailles.
Chef Evan Mallett | April 27th
Executive Chef/Owner, Black Trumpet Bistro, Portsmouth, NH
Owner, Stock + Spice Market, Portsmouth, NH
Mallett’s connection to local food sources and his love of Latin and Mediterranean cuisines evolves with every season. In 2011, 2013 & 2014, Evan was named as a James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef's Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative to join farmers, chefs and educators to identify and restore a food system native to the greater NH Seacoast.
Chef Maria Helm Sinskey | June 8th
Culinary Director, Robert Sinskey Vineyards, Napa, CA
Chef Sinskey provides culinary direction and cooking classes at Robert Sinskey Vineyards, the Napa Valley winery she owns with her husband. She worked in France at several Michelin starred restaurants, and toured Italy. Sinskey is a recipient of Food & Wine Magazine’s Best New Chef, has appeared on many PBS and Food Network Shows, and authored two cookbooks.Though she lives in Napa Valley, Sinskey was born and raised in the Northeast, and her recipes capture seasonal flavors from both regions that are especially harmonious with wine.
Chef Neath Pal | August 3rd
Instructor, Johnson & Wales University College of Culinary Arts, Providence, RI
Chef Pal studied at France’s prestigious LaVarenne cooking school. After working in several Parisian restaurants, he returned to Rhode Island and opened Neath's New American Bistro. Blending French and Asian influences, the eclectic menu highlighted the flavors of Pal’s native Cambodia. After nearly a decade, Chef Pal closed his successful restaurant to spend time with his children. In 2008, he joined JWU as an instructor and specializes in international and Asian cuisines.
Chef Patrick Soucy | November 2nd
Executive Chef, Applecrest Farm Orchards, Hampton Falls, NH
Formerly the Executive Chef of Ceia Kitchen + Bar in Newburyport, MA, Soucy is a farmer’s chef: he tends his own garden, harvesting produce that goes almost directly to the plate, and routinely wades deep into the fields of nearby farms for his ingredients. He is the recipient of a 2014 StarChefs.com Rising Star Chef Award, and has cooked at the James Beard House.
All Star Chef dinners begin with a 6pm reception featuring passed canapés, followed by a five course tasting menu, paired with wine. For more information and reservations, please call Gracie’s at 401-272-7811, or email Tenneal@graciesprov.com.