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Share Our Strength's Taste of the Nation Culinary Council

Culinary Spokespeople Join Events Across the Nation

Share Our Strength's Taste of the Nation® is the nation's premier culinary benefit dedicated to making sure no kid in America grows up hungry. Join the Taste of the Nation Culinary Council, five of the nation’s top chefs and a Master Mixologist, at Taste of the Nation events this year. The members are showcasing their culinary talent and dedication to end childhood hunger at events across the country, in addition to raising funds and awareness through innovative promotions that benefit Taste of the Nation.

Taste of the Nation Culinary Council:

Culinary Council Bios and Event Dates

Master Mixologist Tony Abou-Ganim

tony abou ganim After graduating from college, Tony Abou-Ganim assisted with the opening of Harry Denton's in San Francisco, moved to New York City to work with Mario Batali at Po, and later re-joined Harry Denton to open Harry Denton's Starlight Room, creating his first Specialty Drink Menu.

In 1998, Steve Wynn chose Abou-Ganim to create the cocktail program at his Bellagio Resort, developing hundreds of original cocktails for the 22 bars. Abou-Ganim won the 2007 Iron Chef America competition and released his first DVD. He was most notably featured on the Fine Living Network program Raising the Bar: America's Best Bar Chefs. In April 2008, he opened Bar Milano, his first bar venture in New York City.

Currently, Abou-Ganim operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development. He lives in Las Vegas and is a member of the Taste of the Nation Culinary Council.

Event Dates

Chef David Burke

David Burke Chef David Burke is one of the leading pioneers in American cooking today. He is the proprietor of several nationally renowned restaurants throughout the United States, including David Burke Townhouse, David Burke at Bloomingdale's, David Burke Las Vegas, David Burke's Primehouse, David Burke Fromagerie, and Fishtail by David Burke.

David is also the author of Cooking with David Burke and David Burke's American Classics. Burke is the recipient of a number of international culinary awards, including France's coveted Meilleurs Ouvriers de France Diplome d'Honneur, Robert Mondavi Award of Excellence and the Culinary Institute of America's August Escoffier Award.

Burke has been actively involved with Taste of the Nation since 1988, participating in events throughout the country. In 2008, David was the 20th Anniversary Taste of the Nation spokesperson and is now a member of the Taste of the Nation Culinary Council.

Event Dates

Chef RJ Cooper III

rj cooper After attending The Culinary School at Kendall College in Illinois, Cooper moved to Atlanta and worked with Daniel Schaffhauser at The Ritz Carlton, Guenter Seeger at The Buckhead Ritz Carlton and Gilbert LeCoze at Brasserie LeCoze. Cooper then worked with Eric Ripert at Le Bernardin in New York City.

Later, Cooper moved to Anchorage, Alaska to take the helm at the Crow's Nest Restaurant. In the late 1990's, Cooper moved to Washington D.C., working at New Heights and Toka Café before joining Vidalia as chef de cuisine in 2004. In 2006, he was named Rising Star Chef by starchefs.com and won the prestigious Best Chef Mid Atlantic by the James Beard Foundation in 2007.

Cooper is the Chef Chair for Taste of the Nation Washington, D.C. and is the Chair of the Taste of the Nation Culinary Council.

Event Dates

Chef Michael Kornick

michael kornickMichael Kornick graduated in 1982 from the Culinary Institute of America and went on to work with some of the most influential chefs and restaurateurs in America. In 1988, Kornick joined Richard Melman at Lettuce Entertain You Enterprises to work on various themed restaurants. At the age of 28, Kornick was appointed Executive Chef at the Four Season's Hotel Boston.

Kornick returned to Chicago to develop two restaurants with the KDK Restaurant Group, Marché and Red Light. With his wife Lisa, Kornick opened mk, the restaurant in 1998. Condé Nast Traveler selected mk as one of the Hottest Restaurants in the World. Kornick was nominated five consecutive years as Best Midwest Chef by the James Beard Foundation.

Kornick currently serves as consulting chef/partner for the Nine Group. Kornick is a member of the Taste of the Nation Culinary Council.

Event Dates

Chef Mindy Segal

mindy segal Pastry creator Mindy Segal specializes in contemporary American cuisine, believing that quality and technique is fundamental to the development of a great dessert. Her innovations and ambitious style, showcased in such desserts as One Banana Two Banana and Cake-n-Shake, have prompted critical acclaim.

After graduating from Kendall College, Segal took her first position at Chicago's Ambria as pastry assistant to Judy Contino. She continued to refine her craft as pastry chef at such prestigious venues as Spago, Gordon, Charlie Trotter's and mk, the restaurant.

Segal has won the Jean Banchet award for Best Celebrity Pastry Chef in Chicago, Chicago Magazine's Pastry Chef of the Year and the Time Out Chicago's Eat Out Awards for Best Pastry Chef, for two consecutive years. In 2007 and 2008, The James Beard Foundation honored Segal by nominating her for Outstanding Pastry Chef in the country. Segal's solo venture, HotChocolate Restaurant and Dessert Bar, is the culmination of her 20 years of creativity and passion for the culinary experience. Segal is Event Chair for Taste of the Nation Chicago and is a member of the Taste of the Nation Culinary Council.

Event Date

Chef John Tesar

John TesarCulinary inspiration came early for John Tesar. As a child growing up in the Hamptons, his mother's passion for cooking was contagious. He studied French cuisine at the prestigious La Varenne Ecole de Cuisine and later opened two New York restaurants, 13 Barrow Street and Vine restaurant, in addition to managing 44 X Hell's Kitchen. These accomplishments landed him a spot on The Today Show, Rosie O'Donnell Show and Food Network.

In 2001, Tesar joined East-West Partners Tahoe Mountain Club as corporate executive chef. In 2003, celebrity chef Rick Moonen lured John back to New York to be the executive chef at rm restaurant. Tesar was then sent to Las Vegas to oversee the operation of Moonen's restaurant at the Mandalay Bay Hotel Resort & Casino.

Tesar was named Executive Chef of the Rosewood Mansion on Turtle Creek in 2006. John most recently opened his new restaurant, Tesar’s Modern Steak and Sustainable Seafood, in Houston. John is the Chef Chair for Taste of the Nation Dallas and a member of the Taste of the Nation Culinary Council.

Event Date
Interview

Read an interview with Chef John Tesar.