CHEF ANGELO MONTES CEC, Sole Mio Ristorante
Born in Licata, Sicily, and raised in Biella near Milan, Chef Angelo Montes has experienced first-hand the cuisine and tradition of the Italian culture. His passion for food began at a young age while working his way through kitchens in Italy. He and his family moved to Woodbury in 1999. Chef Montes worked as Corporate Executive Chef for Chianti Grill for ten years. In 2012 he opened Sole Mio Ristorante, where he is now Executive Chef and Owner. Chef Montes was awarded CHEFFY of the year in 2010 and Chef of the Year in 2012 by the American Culinary Federation (ACF).
CHEF JOHN BYRNE, US Foods
Chef John Byrne grew up in Ireland where he developed his love of food from his mother, also a chef. He’s been with US Foods for the past 13 years including roles in sales, and now focusing on food trends and culinary innovation as the first Food Fanatic Chef for US Foods. Food Fanatics is a movement of food people who share their love of food to inspire business success and stay on the cutting edge of the culinary scene. Previously Chef Byrne was General Manager for Macy’s Restaurants and a Director of Food &; Beverage for Radisson Hotels Worldwide. He worked for Carnival Cruise Lines onboard eleven different Carnival ships before transitioning from Chef to Food &; Beverage Manager. Chef Byrne received his culinary training from the Dublin Institute of Technology in Dublin, Ireland. He has appeared on television and radio in Europe and the United States, and hosted his own TV Show, “Metro Mixx”,featuring the Gaelic Gourmet. In 2002 “Metro Mixx” was awarded “Best Cable TV show in the Twin Cities” by SCCTV. Chef Byrne not only serves up great food, for 17 years he served the Woodbury community as a firefighter/EMT.
CHEF JOE NAGEL, Mintahoe Inwood Oaks
Award winning Executive Chef Joe Nagel brings over 30 years of experience to the food industry and was named Chef of the Year in 2001 by the American Culinary Federation. A graduate of St. Paul College and long-standing member with the American Culinary Federation, Chef Nagel has delivered quality food and beverage for the PGA tournaments over the past 15 years and now devotes his culinary talent to leading on and off premise catering with Envision Catering and Hospitality in Oakdale. Chef Nagel’s area of expertise is in gourmet presentations and high-volume production. He is detail oriented and passionate about working with clients to fulfill their individual culinary needs.
CHEF JOHN SCHILTZ, Lake Elmo Inn & Lake Elmo Inn Event Center
Chef John Schiltz’s food career began at the Lake Elmo Inn, formerly Ben’s Elmo Inn, at age 16 as a dishwasher. He quickly worked his way up to cook and after high school enrolled in the culinary program at St. Paul College. Upon graduation he worked for the Broadmore in Colorado Springs, then the Amfac Hotel in San Francisco and with the Hyatt Corporation where he worked as a Sous Chef in Kansas City and Fort Worth. Shortly after, he opened the Hyatt Regency in Minneapolis with over 70 kitchen staff and was soon promoted to Executive Chef in Des Moines. In 1983 at the age of 27, after honing his culinary skills with some of the finest restaurants in the country, Chef Schiltz heard the Lake Elmo Inn was for sale and bought it. In 2006 Chef Schiltz and his wife opened the Lake Elmo Inn Event Center. The past 34 years have been sprinkled with awards including top honor as Restaurateur of the Year in 2006 and being selected as one of the Top 10 Chefs in Minnesota by the Food Service News. In addition to serving on the Board of Directors of the Minnesota Restaurant Association and providing world-class dining experiences close to home, he is committed to giving back to the community.
CHEF KEITH HUFFMAN, Luzette Catering
Chef Keith Huffman is currently the Executive Sous Chef with Luzette Catering. His background has also included Mintahoe Catering & Events and was Sous Chef for Hilton Minneapolis St. Paul Airport. After eleven years in food service with the U.S. Army he received a degree in Culinary Arts from St. Paul Technical College. A member of the American Culinary Federation since 1993, Chef Huffman has been the recipient of a number of awards over the years, including American Culinary Federation Chef of the Year in 2014. Chef Huffman also volunteers his time working with children at the Kids Café at Perspectives, Inc.
CHEF PATRICK CONWAY, Chandler Place Senior Living
An early interest in food and cooking led Chef Patrick Conway to a career in food service. Currently Executive Chef at Chandler Place Senior Living in St. Anthony, he has also served as Executive Chef for Taher, Inc. and St. Albans Boat House in Minnetonka. Chef Conway has extensive experience working in assisting living communities and restaurants. A 20-year member of the American Culinary Federation, he received the Federation’s Chef of the Year award in 2007 and is a recipient of the Hans Gilgan award as Member of the Year. As a member of a corporate Chef’s Council, Chef Conway has travelled the world learning about food, including trips to Thailand, Spain, Turkey, Japan, Morocco, Peru and Italy.
CHEF VIRGIL EMMERT CEC, CCA, Oak Ridge Hotel and Conference Center
Chef Virgil Emmert, longtime Executive Chef at Oak Ridge Hotel & Conference Center in Chaska, began his food career at L’Hotel Sofitel in Bloomington after graduating from Mankato Technical College. He has also worked with Embassy Suites, Bloomington, Minneapolis Marriott Southwest in Minnetonka and Sheraton Park Place in St. Louis Park, where he owned and operated the first Kosher Kitchen in Minnesota. Before joining Oak Ridge in November 2002, he was Executive Chef and Food and Beverage Director for the historic Rosewood Room at the Crowne Plaza Hotel Minneapolis where he was a three-time recipient of the prestigious DiRona Award. Chef Emmert was included in the Top 25 Chefs in Minnesota by Foodservice News in 2008 and named American Culinary Federation Chef of the Year in 2013. He is also an Approved Culinary Evaluator.
CHEF JEREMY REINICKE, HealthEast Ways to Wellness
Chef Jeremy Reinicke has a broad food background from Chef Instructor at Le Cordon Bleu, to Restaurant Manager, to Cooking School Coordinator with Cooks of Crocus Hill. In his early days on the scene he worked at Tim Mckee’s Solera, as well as Robert Mondavi and Julia Child’s “COPIA” in Napa Valley. Jeremy has always been passionate about great food and loves helping others take command of their own kitchens. He continues to teach cooking classes to the public at locations all around the Twin Cities Metro. His current focus is the operation of the teaching kitchen at HealthEast’s Ways to Wellness on the Woodwinds Health Campus, where he teaches nutritious and delicious cooking classes and provides one on one consultations for patients and the community.
CHEF ANDREA SUTLIFF, Crave
Chef Andrea Sutliff’s culinary career is a true Cinderella story. Andrea began as a server when Crave Woodbury opened. Her exceptional skills as a server lead to the opportunity for her to expo on a busy Saturday night. When her shift was over she was hooked on the kitchen side of the business. Crave prides itself on the highest quality of food and perfect execution, and as a company, seeks to promote from within especially when they find raw untouched talent that is waiting to be groomed. Chef Heather VanHorn took Andrea under her wing and she began learning every station behind the line. It was clear that she had a natural culinary skill, as she quickly mastered each station, including Sushi. She worked long and hard over the next 18 months and her dedication to culinary perfection paid off as she was offered a position as Sous Chef at Crave Woodbury. For the past year she has worked side by side with Executive Chef Christian Erickson and she has consistently excelled in all areas of management. She is working diligently to become an Executive Chef and Crave expects Andrea will be a great Executive Chef with the company one day. Chef Andrea’s pride and passion is evident with every dish she creates and it is reflected not only in the taste but also the exquisite presentation.
CHEF DAN VASTERLING, Young Dan’l Inc.
Chef Dan Vasterling has had the fortune of honing his craft having worked in the food industry for over 39 years. A Certified Executive Chef, he taught Culinary Arts for about ten years at Saint Paul College and Le Cordon Blue College of Culinary Arts in Minneapolis. Chef Vasterling is former Owner/Operator of Dan & Molly’s Embers America, a family style franchise in St. Paul. Before purchasing the Embers franchise, he was Executive Chef and Clubhouse Manager at Midland Hills Country Club in Roseville as well as Executive Chef and Hotel Manager for the Best Western, White Bear Country Inn. In addition to teaching at Hennepin Technical College Brooklyn Park and a frequent Guest Chef on Fox 9 food segments, Chef Vasterling continues to be on call as a Banquet Chef for Envision Event Center and is Chef/Owner of catering service, Young Dan’L Inc. Chef Vasterling has been the recipient of the St. Paul Chef’s Association Chef of the Year Award and in 2010 was selected Educator of the Year by the Minneapolis Chef’s Club.
CHEF SCOTT PARKS
A graduate from Le Cordon Bleu, Chef Parks most recently was the Executive Chef for Twins Grill at MSP airport. Chef Parks is also currently the Membership Chair, By-Laws and Election Chair, Certification Co- Chair for The American Culinary Federation Minneapolis Chefs Chapter. National Certification Chair for the American Culinary Federation. In the past, he has held the positions of Vice-President and Fundraiser Chair as well. Prior to his current position, Chef Parks work experience consisted of Breakfast/Catering Chef for Holiday Inn, Chef Manager for Taher Food Service, Chef De Partie (Sautee) for BearPath Golf and Country Club, Executive Chef for Faribault Golf Club, Commissary Chef and Legends Club Chef for Delaware North Companies at Target Field.
CHEF ANGELA VERRASTRO, Angelina’s Kitchen
Growing up in New York in a family of great cooks, where food was at the center of every gathering and, as a child, Chef Angela learned early on that cooking is a beautiful way to express love. In the winter of 2005, she shared her desire to cook with neighbors and friends and began cooking out of her home delivering home cooked meals at dinner time to Woodbury families, twice a week. With in 2 months, her list grew to 70 families, and she stopped her in-home operation and set out to find a commercial kitchen. In July of 2006, Angelina's Kitchen opened its door as a take-out restaurant and caterer. Today, it is a full service restaurant and wine bar with live entertainment every night in Woodbury. Chef Angela's sincere hope is that Angelina's will provide you and your loved ones with a place to enjoy good food and hospitality.
CHEF CHELSEA SCHILESSER
CHEF JOHN VAN HOUSE, Grand Casinos
Chef John graduated from Le Cordon Bleu College of Culinary arts in 2002. John’s work history includes: Executive Chef of Murray’s Restaurant, Executive Chef of the TPC Twin Cities and now a Corporate Executive Chef for Grand Casinos and Mille Lacs Corporate Ventures. John is a member of the American Culinary Federation and recently competed in the St. Paul Farmer’s Market local and sustainable food category competition and The MN Pork Board’s Taste of Elegance in 2017 and 2018 respectively. John’s primary duties include product testing, recipe development and culinary training for all food venues that Grand Casinos has, or is in the process of opening. An avid outdoorsman, John enjoys foraging while on hikes with his wife Shannon and three daughters Faith, Lucy and Lily as well as hunting and fishing whenever time allows.
Silent auction & live auction
Online Ticket registration is now closed. You can still attend the event by purchasing tickets at the door for $90.
The Woodbury Community Foundation is a charitable foundation that assures that our city is a premier and caring place to live and work for all. We inspire collaboration by connecting individuals and businesses with causes that matter, making a real impact within our community and producing real, measurable results.