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2010 Chef's Circle Lineup |
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August 7 @ 9:30am |
Chad Brodkin is the new Executive Chef at the Inn at Virginia Tech. In 2000, chef Brodkin joined the Virginia Tech community as Executive chef of Dietrick Dining Center, which is known as the largest non military dining center east of the Mississippi River. Chef Chad was a member of the design team which renovated Dietrick into the National award winning facility it is today. In 2007 Chef Brodkin was drafted to rejoin his old management team and relocated in Chicago, Illinois. As Executive Chef of the Hilton's Chicago Indian Lakes Resort he was in charge of a staff of 65 operating two restaurants, banquet operations, snack bars, and off site catering. In 2010, Chef Brodkin returned to the New River Valley and was involved in the rebranding of the of Bookbinders restaurant in Christiansburg turning it into the Blackstone Grill. Chef Chad began working in kitchens in the Pocono Mountains of Pennsylvania as a dishwasher. He soon realized that his love of art and food was a perfect match for his future. He moved up through the ranks at area restaurants until he graduated high school. After a three-year apprenticeship with the American Culinary Federation and experience cooking at area resort hotels, he accepted his first position as an executive chef for Resorts, U.S.A., in northeastern Pennsylvania. He has won thirteen gold, silver and bronze medals—as well as two best-in-show awards—in American culinary competitions. In 1992, he competed in Frankfurt, Germany, on the American Natural Foods Culinary Olympic team. This team won a gold medal that year for a totally vegan display, which was the first of its kind in the competition’s history. Four years later, this team again won Olympic gold in Berlin, Germany, and set an Olympic trend for years to come as national teams are now required to include a vegan display among their entries. |
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Chef James Zeisler was born in Brooklyn, New York, but grew up in Virginia and currently makes his home in Christiansburg. Chef James is the culinary program director of the Culinary Institute at Virginia Western Community College, where he has been molding students in the klitchen since 2000. Besides turning students into top notch chefs, Zeisler and his staff also offer a variety of classes to those folks who just want to learn more about cooking by offering classes like Tailgating Party, Sushi Making, Bread Making, and Holiday Desserts - just to name a few. The Johnson and Wales honors graduate has been working in the restaurant business since he was 14-years-old. He began doing a variety of tasks for different hotels and restaurants in the Tidewater area and later helped open a several restaurants, including Café Tu Tu Tango in Atlanta. Chef James, who also is a Certified Dietary Manager, has 15-years of experience in the Health Care industry as a food service director, as well. |
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Lisa Janney first opened Teaberry’s in August of 1998 in Botetourt County on Cloverdale Rd near Troutville. Fans of her restaurant also likely remember a popular branch of the restaurant that was in Vinton, for a time, in the form of Teaberry’s Café, but ever since late 2009 she’s been exclusive to Main St. in Salem. Like several of the chefs and restaurant owners who have performed at the Chef’s Circle, Janney does not have any formal culinary training - just years and years of practical, hands-on experience in the kitchen. Lisa says she learned everything she knows about cooking from her mother and grandmother while growing up in Highland County. Not surprisingly, Janney considers herself a “country cook” although many of the items of her menu including her “Butter Fried Pound Cake” and “Pecan Cobbler” are a true gourmet delights for the palate. Janney began her restaurant career making just one special a day, but quickly went from that to a full blown lunch and dinner menu. She takes pride in knowing that her food is made from scratch every morning. She admits that part of the process is not always easy, but she knows the extra time is well worth it when customers compliment her comfort food. Lisa has lived in the Roanoke Valley for 26-years and currently resides in Salem. She has 4 children and 4 grandchildren. |
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Chip Shearer, the lovable owner of Salem’s own Chip and Jo’s restaurant started his eatery on 8th Street in 2002 with his wife, Jo. For the past 8 years, they have been serving up some of the best home cooked meals in town. Drop by one day at breakfast or lunch and you’re sure to see construction workers and lawyers sharing the same space with City officials and enjoying the same delicious meals.
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John McCrady the executive chef for Salem Catering at the Salem Civic Center got his start in the food service business washing dishes at a Disco in Colorado at the age of 15. |
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Robert H. Prophet, affectionately called "Chef Bob" by Roanoke students, is the executive chef at Roanoke College and has been involved in the Culinary Arts for over 32 years. After graduating from Northside High School, Chef Bob received his associates' degree in Occupational Studies at the Culinary Institute of America in Hyde Park, New York.
Chef Matt has perfected the art of entertainment in the food industry by getting students involved in the culinary arts. Always wanting to share his excitement with the students of Roanoke College, Chef Matt invites students interested in learning more about plate presentation, recipes, and cooking techniques to gather in the kitchen of the Sutton Commons to learn some of his skills. The staff of Dining Services has always helped the Roanoke College students feel important. Chef Matt says "dining service tries to engage every student who walks through our door. They are our number one priority and we try to make them feel that way."
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Jeff Bland is an award winning chef with over 28 years of food service experience. Originally from Richmond, Virginia, he began he culinary career at the age of 14 working at restaurants around the city. He graduated from Johnson and Wales University, Providence Rhode Island campus, in 1988 and worked from New York to Florida at many restaurant and food service facilities like Walt Disney World, La Petite France, and Buckhead's. In addition to his work in restaurants, he has also taught culinary arts at both high school and college levels, and volunteered his time across the country with various youth organizations. Chef Jeff is now working for US Foodservice in Salem as the division chef and center of the plate specialist. You can find out more information by visiting http://roanoke.usfoodservice.com/ or http://www.chefjeffonthe.net.
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Brian Murtagh has over 24 years of industry experience. He is a graduate of Johnson and Wales Culinary Arts University. Upon graduation Brian was employed in Richmond’s Butlery Restaurant. He then moved into the Club environment serving at the Commonwealth Club, which was followed, by a move to the Westwood Racquet Club. Brian was recruited to assist in the reopening of the Hotel Roanoke. After a successful run at the Hotel, Brian formed a partnership and purchased the Charcoal Steakhouse. In 2001 Brian sold his interest in the venture and joined the University of Virginia as Executive Chef. He was transferred to The Virginia Military Institute before joining Roanoke Country Club. Brian has received numerous awards for his culinary creations and has been instrumental in the establishment of a chef’s apprentice program in the Roanoke Valley. Email Chef Brian Murtagh
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July 3 @ 9:30am |
NO PROGRAM HAPPY JULY 4th! |
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Joshua is a graduate of The Culinary Institute of America and he was the sous-chef at Metro! Restaurant in downtown Roanoke where he worked under Salem native Scott Switzer. Joshua also helped open and garner a 5 star rating for 202 Market as its executive sous-chef with Chad Scott. He also has apprenticed under James Beard Nominee Sean Brock at McCrady's in Charleston, SC. and at the number one small resort in America, Blackberry Farm, in Walland, Tennessee. Currently, Joshua works with local farmers 7 days a week to bring Roanoke a truly LOCAL dining experience. He also secures the highest quality fish straight from the auction with the help of Clint Boyd, a man with a lot of pull on the east coast, who also supplies restaurants from D.C. to New York City. Joshua and the folks at Local Roots Cafe’ buy whole animals from their farmers alleviating the need for them to throw away or indefinitely freeze the lesser known and unused cuts of the animal. By doing this Local Roots has become a model for larger restaurants and hotels in the area. Local farmers have been able to convince these establishments to engage in this same practice thanks largely to Local Roots’ success. The Local Roots Café is open for lunch Tues-Sat 11am-3pm and for Dinner from 5-9:30pm. Local Roots also offers a Sunday Brunch from 11am-2pm. |
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Executive Sous Chef, Nazim Khan, from the Hotel Roanoke’s Regency Room knows all about fine food and dining. Khan left the glitz and glamour of the Ritz Carlton in New York City, where he worked as part of a $35 million annual food and beverage operation that catered to celebrities such as Nicole Kidman, Joe Torre, Alec Baldwin and Stephen Spielberg, to come to Roanoke. He was responsible for planning, ordering and creating all new menus for a la carte dining and banquet events. But the fast-paced life of midtown Manhattan didn’t have as much appeal as Roanoke when it came to raising his family, so Khan moved his wife, Asma, and their young son, Nuhad, to the Star City to set up shop at the Hotel Roanoke. Chef Khan trained for five years with Certified Master Chef George McNeil at New York’s Marriott Marquis, and he describes his style as modern health-conscious cuisine, perfectly balancing elements of other culinary styles into today’s diverse palates. The Bangladesh native, who moved to the United States at 18 to attend college, brings over 10 years in the culinary arts and food service world of New York City to Roanoke. He has worked extensively throughout the New York metropolitan area in various positions including Sushi Chef at Sen Japanese Restaurant in the Hampton’s Sag Harbor, Executive Sous Chef at Long Island Marriott in Uniondale, N.Y., as well as his most recent NYC stint at the Ritz Carlton as Sous Chef |
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Michele Carder is one Salem’s favorite cooks! The former owner of Michele's on Main and part-owner of Wasabi's, also has operated a catering company for 10 years. The Salem resident is currently the kitchen manager and executive chef at Allstate on 419. Michele resides in Salem and is always anxious to share her cooking skills and knowledge with people of all ages. She gives cooking classes for children, teens and adults through Salem’s Parks and Rec. Department. Michele and her husband, Greg, have two sons, Landon and Austin, and one day hope to open another restaurant in Salem. Michelle doesn’t have a lot of spare time, but when she’s not cooking, she volunteers as a scout leader. She also enjoys creating framed chocolate art and colorful chocolate candy bars, all original and, of course, handmade. |
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Chef Steve Alls is a 23 year veteran in the culinary and food & beverage industry. His culinary training started in Hawaii where he apprenticed under two renowned master chefs. During his apprenticeships he studied at Hawaii Pacific University. Throughout his career he has served as a Chef, Food & Beverage Director and General Manager of restaurants and resorts throughout the Hawaiian Islands and in Virginia. Steve’s specialty is French Polynesian and Asian Infusion, as well as, Southern comfort food. Chef Steve is a regular on WDBJ-7’s Weekend Diner and was the chef for Good Morning Virginia for WSET-13 for almost 3 years. Steve currently is the Regional Executive Chef for Kroger for their Mid-Atlantic area and is a culinary instructor and advisor for Foodies on Franklin Rd. in Roanoke. He resides in the Glenvar area of Salem with his wife and four children. |
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Chef's Circle Schedule
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