Chef Cameron Handler

11th year

Central Market
1425 East Southlake Blvd.

Cameron has more than 15 years of experience in the restaurant/hospitality and grocery industries, but his desire to be involved with food dates back to childhood when he would help on his family’s farm and sneak blackberries from the bushes at his great aunt’s house. Before joining Central Market in 2014, he was the Executive Sous Chef at a luxury hotel in downtown Dallas. Cameron has a degree from the Culinary Institute of America. When not in the kitchen, he enjoys outdoor activities with his family and dog.

Central Market looks forward to the opportunity to serve you and your guests.

Chef Susan Clark

10th 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 Chris Wilson

10th year

Market Street
5605 Colleyville Blvd.

Chef Chris Wilson, Executive Chef at Market Street, is a Certified Executive Chef (CEC) with the American Culinary Federation and is the Corporate Chef for United Supermarkets/Market Street/Amigos Stores.

Chef Wilson’s formal training was from Le Chef College and Culinary Institute of America. He served as director for the TCA South Plains Chef Asso. and as Vice President for the Texas Chef’s Asso. He was voted TCA South Plains Chef of the Year in 2001 and 2004. Chris has worked in an array of country clubs, institutions and restaurants throughout Texas as well as being a culinary educator.

Chef Wilson is featured weekly on “Dig in DFW” Saturday mornings on the Fox network. He remains heavily involved with community and charitable organizations in the area. Chef Wilson helped develop the Market Street concept which was recently named the national “Deli/Food Service Operator of the Year” by its industry peers.

Chef Jon Bonnell

8th 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

8th year

J.R.’s Steakhouse
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

7th 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

6th 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

5th 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

5th 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

5th 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 a California 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 and his best buddy, an Australian Shepard.


Chef Norman Grimm

1st year

Great Scott Restaurant
1701 Cross Roads Dr.

Chef Norman Grimm recently was executive chef of Souk and Baboush in Trinity Groves following opening Kitchen LTO, the first permanent pop up kitchen in Trinity Groves.

Chef Grimm studied at New England Culinary Institute, in Montpelier, Vermont.  Chef Grimm has worked in some of the nation’s best kitchens including Aujourd’Hui, Rubicon, Jardiniere, the dining room at the Ritz Carlton in San Francisco, Redd, Tra Vigne, and York Street in Dallas.
Chef Grimm spent a year abroad working in the south of France at a one star Michelin restaurant, “le Muscadins”.

Chef Grimm has been focusing on classic charcuterie and French/American cuisine highlighting fresh, seasonal and local ingredients over the past 27 years.