Symrise in-sight Chef SeriesStarChefs ICC Round Table 2015

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StarChefsAlex Talbot & Aki Kamozawa

FoundersIdeas in Food

Bow, NH

Alex Talbot and Aki Kamozawa met in the kitchen of Clio in Boston in 1997, and have been cooking and brainstorming together ever since. Kamozawa and Talbot care about the explanations behind cuisine. They specialize in sharing creative techniques with the culinary community—clarifying both why and how to express oneself through food.

Before it reached its current status, Ideas in Food began in December 2004 as an under-the-radar blog. Originally a digital notebook to record the couple’s work, it evolved into a clearinghouse for ideas gleaned from restaurants, blogs, books, people, and the interactions and accidents of everyday life. The blog now has a cult-like professional following.

In 2010, Kamazawa and Talbot crystallized their ideas in book form. Ideas in Food: Great Recipes and Why They Work blends stories, science, and recipes, all aiming to teach chefs and cooks how to unleash their imagination.

In fall 2013, Kamozawa and Talbot released Maximum Flavor, a cookbook dedicated to revolutionizing home cooking. Their latest work, Gluten-Free Flour Power—released in early 2015—tackles the ever-expanding challenge of making delicious gluten-free food.

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StarChefsRuben Garcia

Research & Development DirectorThinkFoodGroupWashington, DC

Born and raised in Terrassa, Spain, García resolved to make the kitchen his work area at the age of 15 and enrolled at Spanish culinary school Joviat, in Manresa, Cataluña. Before graduating with honors, García staged at many local restaurants, including Michelin-starred Jean Luc Figueras in Barcelona. He went on to work under the legendary Chef Martín Berasategui at his Michelin three-starred Basque restaurant. García then met Albert and Ferran Adrià and spent five years at el Bulli.

His time there exposed him to innovative, out-of-the-box thinking and quality ingredients—a large part of his current gastronomic psyche. But García loved to travel, so when he met el Bulli alum José Andrés, he seized the opportunity to follow him to the US.

Now a 2010 StarChefs.com Rising Star and part of Andrés’ ThinkFoodGroup, Garcia worked his way up to Research and Development Director. As Andrés’s second-in-command, Garcia artfully crafts menus, oversees quality control, works special events and promotions, and provides leadership to the kitchens. Garcia might have had some incredibly influential mentors, but his culinary philosophy is all his own.

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StarChefsBryan Voltaggio

ChefRANGE

Washington, DC

Chef Bryan Voltaggio followed his passion for cuisine from its roots in a simple garden plot to the hotel kitchens where he worked as a sous chef and eventually executive chef—all by the age of 20.

Voltaggio attended the Culinary Institute of America, and eventually met Charlie Palmer, his mentor and future boss. After hiring him as a sous chef at Aureole, Palmer sent the young chef to hone his skills in the kitchen of Pic in Valence, France. Voltaggio continued working for Palmer for several years as executive chef at Charlie Palmer Steak in Washington, D.C., before finally opening his own restaurant, Volt, back in his hometown. At VOLT, Voltaggio presents a menu that celebrates locality and seasonality through meticulous, innovative techniques. For his cuisine there, he earned a 2010 StarChefs.com Rising Stars Award.

In 2009, Voltaggio caught the nation’s attention as a finalist on the sixth season of “Top Chef,” competing alongside brother Michael.

Voltaggio expanded his restaurant group in late 2011 with casual eatery Lunchbox, followed by Family Meal in summer 2012. He moved into D.C. in 2012 with Range, adding a second Lunchbox location in D.C. in 2013.

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StarChefsJohnny Spero

Johnny Spero began his culinary career at 16, working in various Charm City kitchens. He attended culinary school at Le Cordon Bleu in Florida, and after graduating, made his way back north to hone his skills in Washington, D.C.

Spero first took a position in the savory kitchen at Komi, but eventually segued to become the pastry chef. Following Komi, Spero made his way to Chilhowie, Virginia, to work with StarChefs.com Rising Star Chefs John and Karen Shields at their destination restaurant, Townhouse.

During this time, Spero also traveled to Copenghagen, Denmark, where he staged at hugely influence Noma. Having built a name for himself among Washington, D.C.’s culinary community, Spero opened Suna as chef and co-owner, serving a seasonal multi-course tasting menu. Deciding the timing wasn’t right, Spero and business partner closed Suna just a few months after opening.

Spero then landed as executive sous chef of minibar, the culinary lab of José Andrés. Spero works closely with Andrés and his R&D team to conceive menus. Under Spero’s direction, minibar, was awarded a perfect four-star rating by The Washington Post.

Chefminibar by josé andrés

Washington, DC

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StarChefsAndrew Whitcomb

At just 13, Chef Andrew Whitcomb began cooking in the various kitchens of his Maine hometown. Although when it came time for college he studied engineering. But after a fortuitous visit to the Culinary Institute of America, Whitcomb dropped out of the University of Southern Maine and made his way to Hyde Park, New York.

After graduation he cooked at Deuxave in Boston and then Ken Oringer’s Earth back in Maine, where he worked a wood-fired oven made daily, and made use of the large and diverse on-site gardens.

Whitcomb eventually moved NYC , rapidly moving up the ranks from line cook to executive chef at Colonie, where he has eliminated 95 percent of the restaurant’s waste and earned a 2015 StarChefs Rising Star Sustainability Award.

At Colonie, he’s brought his Maine upbringing with him, developing meaningful relationships with suppliers, courting growers who practice smart and sustainable farming, and even doing intensive gardening at home (he once took a year off to raise pigs in his backyard). Whitcomb experiments with herbs and obscure vegetable varietals as he continues his long, happy relationship with nature.

Executive ChefColonie

Brooklyn, NY

Information, Innovation, Inspiration

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