Heart di Vite: For the Love of Art, Science, and Our Environment

What happens when we bring together Napa Valley’s finest biodynamic winemakers with San Diego’s top green chefs?

Magic.

Meet the Chefs

San Diego's "top green" chefs wowed us with their extraordinary culinary talents serving unique, freshly prepared and sustainable menu items. 

Congratulations to Chef Chad White of Sea Rocket Bistro, winner of the Hope and Grace award featuring an an all-expense paid trip to Napa, compliments of co-chairs Doug and Tiffani Yarris of Hope and Grace Wines.   The competition was fierce, and Chad emerged as the “top green chef”.   Judges of the culinary contest included Bill Walton, former MBA All Star, Caron Golden, food writer and culinary blogger, and Julia Claggett, rising star Ph.D. student in Biological Sciences.

Congratulations to all of our talented chefs for generously creating such meaningful and delicious menu items!  And a special thanks to Andrew Spurgin of Campine, and event co-chair, for bringing these eleven fabulous Cooks Confab chefs to Heart di Vite.

 

Andrew Spurgin, Chef/Partner Campine, A Culinary + Cocktail Conspiracy

Andrew has designed and prepared menus and events honoring dignitaries and glitterati including three U.S. presidents, heads of state, Martha Stewart and renowned James Beard House in New York City. Read more...

Olivier Bioteau, Chef/Owner Farm House Café

Olivier started cooking 20 years ago as a child in the Loire Valley, France and was inspired by his grandmother who raised 11 children, all the while preparing homemade crepes in the family hearth. Read more...

Jack Fisher, Jack Fisher Confections

Jack’s cooking career started at the age of 14. After spending 10 years in various positions on the savory side of things he found himself in a pastry kitchen working with Executive Pastry Chef, Randy Mikulas, who showed Jack the basics of pastry and much more. Read more...

Trey Foshee, Executive Chef/Partner, George’s California Modern

Hawaii native Trey Foshee, is setting a new standard in regional cuisine by emphasizing fresh ingredients from the San Diego area. Read more...

Antonio Friscia, Chef/Partner Campine, A Culinary + Cocktail Conspiracy & Executive Chef, Stingaree

Italian cooking and creativity have helped Friscia create masterful dishes in restaurants across the world. Read more...

Katie Grebow, Executive Chef, Café Chloe

Katie’s cooking interests lie in the creative expression of cultural heritage, using regional ingredients and a rustic style. Read more...

Jeff Jackson, Executive Chef, The Lodge at Torrey Pines

At The Lodge at Torrey Pines in La Jolla Jackson oversees the resort’s award-winning signature restaurant, A.R. Valentien, two lounges and a casual restaurant, The Grill. Read more...

Jason Knibb, Executive Chef, NINE-TEN Restaurant, Grande Colonial Hotel

Born in Montego Bay, Jamaica, and raised in Southern California, Knibb has trained under some of this country's most celebrated chefs. Read more...

Melissa Mayer, Chef/Consultant & Martini Media

As a partner with Martini Media, Melissa blurs the line between artist and chef.  As an artist, she is dedicated to creating and documenting the art, culture and politics of food. Read more...

Ian Ward, Partner/ Mixologist, Snake Oil Cocktail Co.

Ian’s culinary roots were formed in his native New York, where he trained under famed Chef Massimiliano Bartoli. Read more...

Chad White, Executive Chef/Owner, Sea Rocket Bistro

White joined the Navy in 2002, and there he found his passion for cooking and adventurous eating while docked at foreign ports and during his post in his ship’s not-so-glorious mess hall. Read more...