"Chef Event is an awesome experience. My favorite part is the excitement on the first day of preparation when we meet the new chef and see the menu. There is so much potential in that moment – and we have 3 days to turn that potential into a high-quality event."

Alea Sharp / HRAD Student

MATTHEW KELLEY C.C.C., C.E.C. Lucky’s Restaurant / Tulsa, OK Chef Matthew Kelley was raised in Tulsa, Oklahoma where, at a young age, he began his cooking career. At the age of 13, he began dishwashing and bussing tables at Nicole’s Bistro, an upscale restaurant in Utica Square, which is now Stonehorse Cafe. He continued on staff at Nicole’s throughout his high school years at Cascia Hall Preparatory School, learning many fundamentals of the kitchen. Upon graduating from the Culinary Institute of America, he was employed by the famous Cindy Pawlcyn, owner of Mustard’s Grill in Napa Valley. About this time, he married his wife, Brooke McGraw. They lived and worked in Napa Valley for two years, gaining a healthy respect for fresh, locally grown organic meats and vegetables with honest simple preparations. He also learned to cook over live fires, which he has incorporated into his restaurant in Tulsa. In September 2007, he and Brooke opened the trendy and popular restaurant, Lucky’s of Tulsa. The restaurant specializes in rustic American cuisine with an emphasis on locally and organic grass-fed lamb and beef. Vegetable growers in Mayes County pride themselves on growing produce solely for Lucky’s. Everything at Lucky’s from the delicious breads to pickles, bacon, sausage and more, is made in house and much of it is cooked over pecan wood. Lucky’s is well known for its extensive offerings of organic and biodynamic wine. CHEF ALAIN MÜLLER Institut Hôtelier “César Ritz” / Le Bouveret, Switzerland Chef Alain Müller is a culinary practitioner fluent in French, German and English with over 20 years experience as a kitchen chef, manager and culinary educator. He has been employed by César Ritz Colleges in Switzerland for the past 15 years, where he holds the positions of Executive Chef and Programme Leader for the Culinary Arts Academy. He holds a Chef Swiss Federal “Brevet” Degree and a Diploma in food service management with a major in food production management. His fields of expertise include gastronomy, menu planning, cost control, food purchasing, food demonstration, plate presentation, and management of events held on and off campus. Chef Müller is currently a judge of the Swiss Creativity Challenge Phantasia organised by Hug AG, Luzern and a member of both Gastro Suisse and Hotel & Gastro Union. His extensive industry experience covers a wide range of activities in hotels, restaurants, catering, supplying and consulting. Over recent years Chef Müller has given seminars and demonstrations in Thaïland on European cooking, food presentation training to two major private jet companies in Switzerland, and has designed and developed culinary facilities for Via Magna in Tortosa, Spain. ANDREW J. SELZ C.C.C., C.E.C. Chef Selz Inc. / Pensacola, FL For over two decades, Chef Andrew Selz has been entertaining and educating individuals and organizations with his energetic approach to food, cooking and public speaking. A graduate and former instructor at The Culinary Institute of America, Chef Selz is the founder of Chef Selz Inc., a dynamic company that combines his public speaking and presentation skills with his love and appreciation of cuisine. His talent and experience as Executive Chef for many multinational companies have led Chef Selz to be one of the most sought-after chef consultants. He has served as personal chef to President Clinton and family at their vacation retreats for two years and continues to serve as a food preparation and presentation consultant for the United States Navy. Chef Selz has made numerous appearances and contributions to the culinary industry across the country. He created, co-produced and hosts the Food Network show "Navy Chef Challenge," is the corporate chef for Fervor magazine, and is the author of the soon to be released books, "The Captains Table", a Navy cookbook, and "Plank Cooking with Chef Selz" CHEF MARC COLLINS Circa 1886 / Charleston, SC Inspired by the ingredients and cooking styles found in Charleston, South Carolina residences during the late 1800s that combined English, French and Caribbean influences, Executive Chef Marc Collins brings a modern and innovative approach to traditional Southern cuisine in Circa 1886 the fine dining restaurant of the Wentworth Mansion. Chef Collins began his career working on the Paradise II, a private yacht that was the sister ship of the Presidential yacht, in Erie, Pennsylvania. During that time, he attended a vocational culinary school in Erie and took a job at the Erie Country Club, serving under Executive Chef David Spadafore, a Gold Medal Winner in the Culinary Olympics. He continued his education at the Pennsylvania Institute of Culinary Arts in Pittsburgh, and after graduation, he moved to Texas to learn more about southern food traditions. In 2001, he was named executive chef of the Wentworth Mansion’s restaurant, Circa 1886, and since then, the restaurant has earned many accolades including an AAA Four Diamond Award, a Mobil Four Star award, and a DiRoNA Award for Fine Dining to name a few. The son of an artist, Chef Collins brings a penchant for creativity to the preparation and presentation of every dish he serves.

• 2008 - 2009 Distinguished Chef Series