2011 Chef's Circle Lineup

June 25 @ 9:30am

Chef
James Zeisler
Virginia Western Culinary Institute Director

June 18 @ 9:30am

Chef John McCrady
Salem Catering

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.
The Denver native worked as a weekend cook at the school cafeteria while going to college at Ft. Lewis College in Durango, Colorado.  McCrady says he picked Ft. Lewis because it was “as far away from Denver as he could get without paying out of state tuition.”  After becoming an accomplished skier, hiker and trout fisherman at Ft. Lewis, McCrady headed out into the real world of food preparation.

He spent a year at Lamar University in Beaumont, Texas working as a catering chef.  The kitchen at Lamar was located on the top floor of the library, which happened to be the tallest building for miles, giving him a perfect view of the Sabine River.

After a year at Lamar, he went back home to Colorado and worked in a couple hotels and a few restaurants as he continued to hone his skills and talents.  In 1990, he left the Midwest and headed east to the Roanoke Valley where he immediately found the pace of life to
his liking.

He worked at The Library restaurant, as well as Montanos, the Patrick Henry Hotel, and Hollins University before taking over the kitchen at the Salem Civic Center.  John has now been with the city for 9 years doing everything from feeding a couple of dozen Lion’s Club members to serving hundreds of NCAA student-athletes during Championship Weekends.

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July 30 @ 9:30am

Chef Bob Prophet
Roanoke College

Chef Matt Phillips
Roanoke College

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.

Throughout the years, Chef Bob gained knowledge in French cuisine, American-continental cuisine, and has also worked with Greek and German dishes. Working as Chef of the Gaslight Restaurant in Hilton Head, S.C., he had the opportunity to open the company's new restaurant, The Oyster Bar. Chef Bob later joined the staff at Café Europa Restaurant in Hilton Head where he started exerting his skills as executive chef.

He brought his wide range of experiences to Roanoke College in 1992, where he has added variety and uniqueness to every facet of Dining Service.

Chef Matt Phillips, Sous Chef at Roanoke College, joined the RC Dining Staff in April of 2002. He received his associates' degree in Occupational Studies and a bachelors' degree in Food and Beverage Management from the New England Culinary Institute.

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.

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June 4 & Aug. 27
@ 9:30am

Chef Jeff Bland
US Foodservice

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.

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July 30 @ 9:30am

Chef Brian Murtagh
Roanoke Country Club

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 2 @ 9:30am

NO PROGRAM HAPPY JULY 4th!

July 16 @ 9:30am

Chef Michele Carder

FORMERLY OF MICHELE’S ON MAIN

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's Circle Schedule

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