Signature Chefs
Wine Dinner
MEET OUR CHEFS
Greenleaf Hospitality is a talent-based organization recruiting and retaining only the finest talents throughout the country. Our chefs presented during this event is a reflection of the top notch quality culinary talent that is changing and contributing to the diversity of food offerings in downtown Kalamazoo.
EVENT
Thursday, May 28, 2015
6:30 pm
@ Webster's Prime
$95++
RESERVATIONS
Alexa Tipton
269.226.3144
atipton@webstersprime.com
Brandon Mendoza
SOUS CHEF, BURDICK'S FOR BREAKFAST
In 2007, Chef Brandon joined Greenleaf Hospitality and has called it his home ever since. Brandon has always had an artistic drive to create, and the culinary world allowed him to bring his art to life.
John Mendles
EXECUTIVE CHEF, GREENLEAF HOSPITALITY GROUP
When Chef John decided he wanted to become a chef, he started an apprenticeship in Connecticut. After graduating culinary school, he worked as a private chef for a period of time, and finally joined Greenleaf Hospitality more than 5 years ago.
Alec Durocher
SOUS CHEF, GREENLEAF HOSPITALITY GROUP
Chef Alec’s love for the culinary arts and restaurant industry grew when he joined Zazios more than 9 years ago as a steward where he worked his way up the ranks of the kitchen and recently undertook the role of sous chef for Greenleaf Hospitality.
Nate Shaw
KITCHEN SUPERVISOR, WEBSTER'S PRIME
Nate's passion for food started with his Japanese grandmother's Asian cooking. He started as a dishwasher for the Radisson Banquet kitchen six years ago, and has had the privilege to work with great mentors and move up the ranks and become Kitchen Supervisor for Webster's Prime. Nate recently attended culinary school in Calabria, Italy under the mentorship of Chef John Nocita. He still loves to incorporate his heritage of Japanese cuisine in his cooking, as well as his new passion for regional Italian cuisine.
Joe Pearson
SOUS CHEF, ZAZIOS ITALIAN RESTAURANT + BAR
Joe discovered his passion for food in 2006, while taking on a second job at a small family owned pizzeria. Desiring more culinary knowledge and experience, Joe shifted his career path to working in restaurants, eventually finding his home here at GHG in 2010. In 2011 Joe graduated from the Secchia institute at G.R.C.C. with his degree in Culinary Arts. Within the past five years Joe has contributed his talents to many areas of the hotel including Zazios, Webster’s, and Banquets. Recently Joe has accepted a new position as Sous Chef of Zazios and looks forward to the next chapter in his career here at GHG.
Stefan Johnson
EXECUTIVE CHEF, WEBSTER'S PRIME
Stefan came to Greenleaf to open Zazios in October 2004 from the award winning Milano Restaurant in Kansas City, Missouri. At Zazios, Stefan forged relationships with local growers and farmers. Stefan continues such relationships with his team at Webster’s Prime, focusing on clean flavors, fresh combinations, and stressing the importance of our food’s ‘chain of custody’. When not in the restaurant, you’ll find Stefan golfing, laughing with granddaughters or smiling with his lovely wife Amy.
Sherrie Feight
PASTRY CHEF, GREENLEAF HOSPITALITY GROUP
You wouldn’t know it looking at her, but this beautiful woman has spent 35 years in the restaurant industry, and has done it all. Pastry production is her forte, and she loves fusing flavors and using new techniques when experimenting with new dishes. She is looking forward to preparing some delicious pastries for the Perrin Beer Dinner at Zazios on June 4th. – written by Sherrie’s daughter Lulu.
Location:
Webster's Prime
100 W. Michigan Ave.
Kalamazoo, MI 49007