Here's where you can find the pros who are
working with dozens of high school culinary students and their teachers to
produce this year's CCAP Arizona's Harvest Moon Festival.
Matt Fenton, executive sous chef, Tarbell's.
Keith Dary,
executive chef at Forest Highlands Golf Club.
Marcos Seville,
executive sous chef for the Omni Scottsdale at Montelucia.
Doug Robson,
owner/chef of Otro Café, Phoenix.
Alan Zeman, chef
with Rational USA.
Cory Opold, chef
for Atlas Bistro.
Billy Sims,
managing partner with Nine Degrees North, hospitality group.
Dushyant Singh,
executive chef for The Camby.
Tim Stutz,
executive chef with Dawn Foods.
Rick Boyer,
executive chef for The Phoenician Resort & Spa.
Pascal Dionot,
owner/chef instructor with Classic Cooking Academy.
Justin Warnat,
executive chef at Grand Canyon National Park's Yavapai Lodge.
Danielle Morris,
former owner/chef of Earnest.
Frank Caputo,
executive chef, Pebble Creek Country Club.
Robert DeSantis,
cerified executive chef, Elite Associates of Arizona.
Rebecca Tillman,
executive chef, Pointe Hilton at Squaw Peak.
Lee Hillson,
executive sous chef, The Phoenician Resort & Spa.
Mark Dow, culinary
arts program director, Scottsdale Community College.
Howard Pierceall,
chef with Sysco AZ.
Josh Curtis, chef/director of culinary, The International Culinary School at The Art Institute of Phoenix.
Sara Frick, executive chef with The Refuge Golf
& Country Club.
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