Chef Susan Clark

11th year

Sweet Memories Cakes and Catering
138 Keller Parkway

Susan Clark won her 1st baking competition at age 16. She pursued an education in Computer Science and a career as a Systems Manager. When her family transferred to Nashville TN, she retired and followed her true passion by opening Sweet Memories Cakes and Catering in 1990 specializing in Weddings, Parties and Corporate events. In 1995, she returned to DFW and established Sweet Memories Cakes and Catering in Keller. Setting high standards for quality, Susan has a superior reputation for Wedding and All Occasion Cakes along with her creative flair for Catered Cuisine. Her awards include:

  • 2013 – Voted Top 4 Best Caterer – Dallas A-List
  • 2012 – Wedding Wire Rated
  • 2012 – Voted Best of the Best Desserts – Star Telegram
  • 2010-2011 – North Texas Super Bowl XLV Contracted Caterer
  • 2010-2011 – Bride’s Choice Awards
  • 2010 – Small Business of The Year – NE Metroport Chamber of Commerce
  • 2010 – SafeHaven Legacy of Women Award Honoree, Business
  • 2010 – Exemplary Customer Service Award Nominee – Keller Chamber of Commerce
  • 2008-2009 – Best of Weddings – The Knot
  • 2009 – The Best of the Southwest and Texas

Chef Charles Youts

10th year

The Classic at Roanoke
504 N Oak Street

We opened The Classic at Roanoke’s doors in May of 1993 with a desire to serve a world-class menu in a casual, relaxed setting, where we could build a community around food. Our General Manager, Francis Silmon, brought his joyous spirit to our team a few years later. The result has been more than 20 years of good times and a wonderful, continually growing family of guests, staff and friends.

Our fare has never been limited by continent or region, and Chef Charles Youts’ weekly features are as likely to hail from the Pacific Rim as they are from his childhood home in West Texas. Chef Charles finds garden-to-table inspiration in the Chef’s Pantry garden that we’ve maintained on The Classic grounds since 2009, and his features regularly highlight the seasonal fruits and vegetables we grow here. We think fresh, quality ingredients are foundational for great cuisine. We even keep a small flock of free-range laying hens, whose fresh eggs are the basis of an extraordinary crème brûlée. We know this perspective on dining is a bit out of the mainstream, and we hope you’ll taste the difference. And the love.


Chef Jon Bonnell

9th year

Bonnell’s Restaurant Group
2459 Bryant Irvin Rd
Fort Worth

Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palette. Distinguished as one of the foremost experts on fine wild game and Texas cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share.

Chef Bonnell is a graduate of Vanderbilt University and the prestigious New England Culinary Institute. He has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites and Jon Bonnell’s Waters Fine Coastal Cuisine. Chef Bonnell has cooked at the famed James Beard House in New York City in 2004, 2005 and 2008. He has been featured on NBC’s The Today Show, CBS’s The Early Show, CBS’s This Morning, ABC’s Nightline, ABC’s GMA Now, Better TV, as well as The Food Network’s BBQ with Bobby Flay and The Food Network’s Meat & Potatoes. His namesake restaurant, Bonnell’s Fine Texas Cuisine in Fort Worth, has won the “Award of Excellence” from Wine Spectator each year since 2004 and has been consistently rated among the top restaurants in the state by the Zagat Survey of Texas Restaurants. His newest restaurant concept, WATERS, Bonnell’s Coastal Cuisine, opened to rave reviews in March 2013.

In addition to his two fine dining restaurants (both rated in the top six in the Zagat survey for the DFW Metroplex), Jon also owns and operates BUFFALO BROS, Pizza, Wings & Subs in the heart of the TCU campus and is the Celebrity Chef for TCU’s Amon G. Carter Stadium, where he oversees the menu for all TCU home football games.

Chef Todd Phillips

9th year

J.R.’s Steak & Grill
5400 Highway 121

Executive Chef Todd Phillips, a graduate of the Culinary Institute of America, has spent the past 20 years forging his skills in kitchens across America. Working at Reata, the Ritz-Carlton and Canyon Ranch Spa enabled him to create inventive dishes that offer guests a veritable feast of flavors. In his state-of-the-art kitchen, he smokes, grills, broils and pan-sears premium cuts of meats and seafood (all butchered on premises), creating savory entree flavors with complementing finishes like fruit glazes, brandy- peppercorn sauces and smoky barbecue.

Chef Phillips is proud to serve the top two percent of U.S. beef. Generous portions of first courses and signature salads create a delicious start to an unforgettable meal, with special touches such as tender filet-only calamari and barbeque- roasted lobster. Imaginative flavors are also carried through to the dessert choices, which the Chef prepares when ordered.

Come say “hello” to Chef Phillips when the dining room opens at 5 p.m., Monday through Saturday. During your visit, take time to enjoy the large, comfortable lounge with a 60-foot bar where you can peruse the world-class wine list. Live jazz music Friday and Saturday and four private dining rooms only enhance the incredible dining experience you’ll receive when you savor Chef Phillips’ exquisite cooking.

Chef Donatella Trotti

8th year

Nonna Tata
1400 W Magnolia
Fort Worth

Chef Donatella Trotti grew up in Varese, in northern Italy, where she was influenced early on by her mother and grandmother, her Nonna, for whom her restaurant Nonna Tata is named. She moved to the United States at the age of 30 and worked for Versace until she decided to make her love of food into a career.

Chef Donatella opened her Nonna Tata restaurant in 2006. She has brought genuine and contemporary Italian cuisine to Fort Worth and her menu changes quite often according to what is in season. In 2010 she won the Top Chef competition in Fort Worth.

Chef Jason Harper

7th year

Trio New American Cafe
8300 Precinct Line Rd, Suite 104

As Executive Chef / Owner of Trio New American Cafe, Jason Harper incorporates a world of experience and a lifetime of passion into his menu. Jason’s career began at the bottom, working in a small restaurant as a dishwasher and then moving into food prep. Over the next four years, Jason worked for several restaurants gaining valuable experience.

With a fearless and driven attitude Jason attained a position as a Garde Manger Chef for five-time James Beard nominated Chef Bruce Auden at Biga On The Banks in San Antonio. After three years, he mastered every station in this acclaimed restaurant. He then took his talents to Kent Rathbun’s flagship restaurant, Abacus, in Dallas and worked as Sous Chef under Top Chef All Star Tre Wilcox.

In March of 2009 Jason and his wife (a pastry Chef) decided to purchase a small cafe in Colleyville, now known as Trio. With a globally inspired menu and a refusal to compromise quality, Trio is creating a large following and is showing no signs of slowing down.

Chef Deb Cantrell

6th year

Savor Culinary Services
800 W. 5th St.
Fort Worth

Chef Deb Cantrell is an Executive Chef, Senior Certified Personal Chef, dietary consultant, sought after public speaker and mentor to other culinary professionals. She and her team specialize in helping those who are facing food allergies, food sensitivities and/or specific dietary requirements due to disease or other medical diagnosis. She accomplishes this through customized meal delivery and food sensitivity testing with a national reach and education through global online education as part of her Culinary Medicine offerings.

Trained at the Culinary Business Academy, Fort Worth Culinary Institute and the Culinary Institute of America, Deb is a senior certified personal chef (CPC®) and boutique caterer.  Other chefs in the restaurant and catering industry frequently reach out to Chef Deb to be a part of the first ever mentor and coaching program designed specifically for chefs and the unique challenges they face in owning a culinary business.

A dynamic and informative presenter, Chef Deb’s healthy cooking classes as well as her speaking engagements are always well attended and include topics such as: “How Your Food Choices Affect Your “Assets”, and “Success Secrets Learned the Hard Way”. Her articles on specialized diet topics have been featured in several local publications, including Indulge MagazineMetro Woman, and the Fort Worth Business Press and she still finds a way to dedicate time and her talent to various charity events in the area. Chef Deb takes ‘Food with Purpose’ to a whole new level.

Chef Andrew Huszar

6th year

Tastefully Yours
1959 W Southlake Blvd

Andrew Huszar, born in Melbourne, Australia, was visiting the U.S. on a catering job for an attorney for the Chicago White Sox, and was promptly offered a job as executive chef of Va Pensiero, a restaurant in Evanston, IL. The offer has kept Chef Huszar in the United States ever since.

Chef Huszar’s training started in Melbourne with a four year culinary degree from William Angliss and subsequent training at the CIA in Hyde Park, New York. Chef Huszar opened the renowned Le Coq Au Vin restaurant in Chicago and had the opportunity to cater for local and visiting celebrities including, Oprah, Princess Diana and Michael Jordan.

On Chef Huszar’s internationally influenced catering menu, Andrew chooses fresh, local ingredients when available. He and his wife provide tastings and top-quality service customized for each client. Chef Huszar’s remarkable palate is unsurpassed and his culinary passion unyielding.

Chef Siegfried Schafner

6th year

Hurst Conference Center
1601 Campus Dr


Siegfried Schafner (Siggi) was born and raised in Linz, Austria and completed his culinary studies in Europe. His talents allowed for an exciting career traveling and working in exotic locations.

His experience includes Sous Chef at the Hotel Europa in Gothenburg, Sweden, Chef de Partie at the Anauco Hotel in Caracas, Venezuela, Executive Sous Chef at the Caribe Hotel in San Juan, Puerto Rico. After marrying aCalifornia girl, Siggi came to the states and became the Executive Chef at the Four Seasons in Beverly Hills.

After a decade in sunny California, Siggi came to Texas to be the Executive Chef at the Rivercrest Country Club. After four years in Fort Worth, Siggi decided to see how things were in Dallas, becoming the Executive Chef at City Club. After three years in Big D, Siggi moved to the Jack Daniels Restaurant at the Texas Rangers Ballpark. He is now the Executive Chef at the Hurst Conference Center.

When he is not in the kitchen, you can find Siggi hunting, fishing, golfing, cycling, or walking two energetic Chihuahuas.

Chef Jordan Ray

4th year

Trophy Club Country Club 
500 Trophy Club Drive
Trophy Club, TX


Trophy Club Country Club provides casual and upscale dining for families and adults alike in a variety of venues on property. Whether in our new, outdoor patio or in Hogan’s Grill or our family dining room, the quality and variety of dining opportunities are a highlight of our Member experience. The Club also offers private dining rooms of distinctive elegance for any special occasion, with professionally trained staff to provide a personalized event for our Members and their guests.

Chef Jermaine Brown

2nd year

Great Scott Restaurant
1701 Cross Roads Dr.

At Great Scott our motto is “Praise the PIG”. We are a meatery offering charcuterie cuisine, unique wines, classic cocktails and local craft beers.

We use pasture-raised, Heritage breed animals to ensure the highest possible quality. By choosing to use certified-humane raised and handled meats along with wines produced from sustainable vineyards, we provide a unique experience for our guests and our community.

Chef Luciano Salvadore

1st year

il Calabrese
1281 E State Highway 114

Luciano started cooking in restaurant kitchens in his home town of Vicenza, Italy when he was 14 years old. He graduated from The Recoaro Terme Culinary School at age 17 and has been an Italian culinarian in Italy and the US ever since.

Luciano describes himself as dedicated, hardworking, creative and passionate about Italian food and his career as a Chef. He is always learning in his attempt to stay on the cutting edge and trends in Italian Cuisine. He prides himself on his creativity. If he were not an Executive Chef he would be a Pastry Chef because he thinks that would give him an excellent vehicle for him to expand his creativity.

Chef Salvadore came to Dallas from the renowned Spezie restaurant in downtown Washington D.C. where he served as Executive Chef for over five years. Although not looking for a new home, Chef Salvadore couldn’t resist the challenge of relocating to Texas to put his stamp on an already well-known kitchen.

After graduate from Culinary School, Chef Salvadore began his career in 1982 at Ristorante La Lumaca. Honing his skills there and at other local establishments over the next few years, Salvadore made his first move to the United States to Galileo Restaurant with Iron chef Roberto Donna and then Primi Piatti in Washington D.C. Returning to Vicenza for seven years in the early 1990’s as the proprietor of his own restaurant, Chef Salvadore was lured back to the U.S. in 2000 by Roberto Donna Laboratorio del Galileo Restaurant once again, followed by Café Oggi in McLean, Virginia.

After settled in Dallas, Luciano spent few a years at Nicola’s taking an already great restaurant and making it even better, and as executive chef at the new Arcodoro & Pomodoro at the Crescent.

Still not satisfy with the challenge, Luciano took the Corporate Chef position at well known restaurant Patrizio’s in late summer of 2010. He refreshed the menu with new specials and more Italian influence. Opening the Patrizio Osteria in Southlake was a new challenge and after a couple of years, he became Part Owner with a new name “il Calabrese” with more authentic Italian specialty, fresh homemade pasta, brick wood fire pizza oven and no GMO product.

Luciano is married and has one son.

Chef Bill Trevino

1st year

Craft & Vine Taproom and Eatery
310 S Oak St. #300

Roanoke’s newest hot spot! Craft & Vine serves up “farm to table” shared plates, 72 taps, and a welcoming atmosphere to create a unique dining experience.

Chef Ying Aikens

1st year

Next Bristro
5003 Colleyville Blvd

Chef Ying Aikens left Beijing after earning her Industrial Engineering degree and came to the United States to pursue her dreams. She received her MS degrees in Economics and Accounting and then earned her CPA license. After several years she decided to leave the business world to pursue other interests and obligations.

During that time sge found that she loved to cook and entertain for family, friends and business associates. Ying began reading cookbooks on all types of foods preparation, learning specialized techniques, trying recipes and exploring new combinations. Her cookbook collection now exceeds 500, all of which have brought new and exciting dimensions to my cooking.

Her passion for knowledge on cooking and the experience she gained from constant practice eventually evolved into catering some local businesses on their meetings and to providing items for their corporate gift programs. Finally she turned her business suit in for a chef’s jacket.

Ying’s life has had many paths, beginning as a child of influential parents in China, enduring the pains of the Chinese Cultural Revolution and the impact that it had on her family, surviving the massive Tangshan China earthquake of 1976 and then finally accomplishing her dream and moving to America to explore the many opportunities available here. Ying says “I have been very blessed and am extremely fortunate to be able to pursue my passion for food and share it with others.”

Chef Isaac Walker

1st year

R Bar & Grill / Hilton Arlington
2401 E Lamar Blvd

Chef Isaac Walker is the Executive Chef at R Bar & Grill and the Hilton Arlington. He has 20+ years of culinary experience in fine dining, hotel service, and high-volume quick service restaurants.

A Michigan-native, Walker adopted Texas as his home state many years ago. Chef Isaac has perfected menus that put elegant spins on regional foods from Texas, and the South. Walker features ingredients from local purveyors and dishes influenced by cuisine in the region.

He constantly challenges himself to upgrade and update whatever is popular in the industry. He is a firm believer that you can’t truly understand what customers want without spending time with them to capture the flavors and presentation they are looking for.

Chef Michele Ragazzini

1st year

Loveria Caffe
5615 Colleyville Blvd, Ste 410
Colleyville, TX 76034

Chef Ragazzini is a life‐long resident of the Emilia‐Romagna region, a pharmacy and food‐science graduate of University of Bologna. He grew up surrounded by food and cooking. His paternal grandmother was a chef at a local restaurant and one of his earliest culinary mentors. In addition to his many years of restaurant experience, Chef Ragazzini has also been a personal chef and created many award‐winning special events.

The term Loveria means something “irresistible”, a gastronomic delicacy, for authentic Italian food Lovers.

Loveria™ is a single container with many souls, for a multi‐faceted gastronomic and convivial offer. A project that put delicious food, interior design, and the idea of a place where people come to stay, on the same level. An itinerary of sociality, or rather a concept conceived by a team of Italians to experience the authentic Italian Culture.

Loveria™ is a small mosaic composed by a café, a wine bar, a lounge area with art, fashion and landscapes Italian books and newspapers, and an emporium bookshop where we are proud to select and offer from food products ‐ such as pasta, olive oil, coffee, sweets ‐ to kitchen items and high-end design objects.


Donut Artist Rod Moruss

1st year

Peace, Love & Donuts of Southlake
601 E Southlake Blvd Suite 100

Celebrate with little donuts. Peace, Love & Little Donuts creates memorable donuts for virtually all the special events in life. We’re perfect for birthdays, anniversaries, family reunions, corporate events, weddings, bar Mitzvah’s… you name it. We offer fun and creative assortments that your family, friends or business associates will find groovy, far out and funakdelic.