Who's Who on Our Appliance Panel
Chef James Holmes
Austin chef James Holmes has received a culinary stamp of approval from a wide range of people, from country singer Willie Nelson — for whom Holmes has catered — to the editors of Bon Appétit magazine, who named his restaurant, Olivia, one of 2009’s “Top 10 Best New Restaurants in America.”
The fare at Olivia is described as “Mediterranean cuisine with a seasonal, Southern spin.” The restaurant specializes in house-made pasta, select cuts of meat like lamb T-bone steaks, and the signature dish, lamb’s tongue fricassee, which is described as “a crispy tongue cooked in a Dijon pan sauce and matched with a sweet fruit mostarda.”
Chef Kristine Subido
The top floors of Chicago’s W Lakeshore hotel are known for their spectacular views, but its first floor restaurant, Wave, does for taste buds what the higher floors do for the eyes.
Before coming to Wave, chef Kristine Subido’s culinary background included stops in restaurants that specialized in Italian cuisine, North African cuisine and French cuisine. Her worldly background lends to Wave’s menu, which includes braised waygu beef short ribs, grilled Mississippi quail, and desserts such as spiced pumpkin meringue tart.
Larry Matthews, Jr.
Back Bay Grill
Consistently named as one of Maine’s top restaurants, Back Bay Grill is owned by Chef Larry Matthews. He became Executive Chef in 1997 and took over ownership of the Portland restaurant in 2002.
Back Bay Grill focuses on regional and seasonal fare and also includes a wine selection that has received several awards from Wine Spectator magazine. The menu changes frequently, but continually features great selections of fresh seafood and select cuts of beef and lamb.
Chef Randall Selland
The Selland Group
Chef Randall Selland has spent more than 20 years whipping up delicious meals and racking up experience in the restaurant business. At his restaurant The Kitchen, Chef Selland is known for his culinary events and cooking demonstrations, giving patrons an inside look at the cooking process before a great meal is delivered to their table. This unique dining experience has made him one of the most well known chefs in Sacramento.
The Hungry Peach Cafe
As a certified personal chef as well as certified culinarian, Atlanta chef Suzanne Vizethann has taken on double duty by doing both private catering and opening a café, called The Hungry Peach café.
Some dishes on her catering menu include shrimp bisque, bacon-wrapped pork tenderloin with a creamed corn puree, and vanilla-bean crème brûlée.
Before starting her own catering business and café, chef Vizethann worked at the Atlanta catering company Added Touch and also worked under Bravo’s Top Chef runner-up Richard Blais at his Atlanta restaurant, One Midtown Kitchen.