Top Chef Challenge 2018
Join chef host Jon Bonnell as four competing chefs battle to become Fort Worth Magazine's 2018 Top Chef.
Watch the chefs cook while you participate in live auctions, sip on cocktails and grab a bite at this annual event.
Thursday, Sept. 6
6 – 9 p.m.
River Ranch Stockyards - 500 N.E. 23rd St., Fort Worth
General - $35 SOLD OUT
Includes 2 drink tickets for beer or wine and complimentary valet
VIP - $75 SOLD OUT
Includes hosted bar, preferred seating and complimentary valet
CLICK HERE TO PURCHASE TICKETS
A LIMITED NUMBER OF TICKETS ARE AVAILABLE AT THE DOOR. GENERAL ADMISSION: $55
|Bria Downey - Clay Pigeon Food & Drink||John Piccolino - B&B Butchers & Restaurant|
Bria Downey, executive chef at Clay Pigeon, first broke through the metroplex’s culinary scene working alongside the likes of Chef David McMillan at the Meddlesome Moth in Dallas. She later became a pastry chef at the Shannon Wynne-owned Bird Café before doing a one-year stint as part of the original “dream team” of chefs at Piattello Italian Kitchen. Bria says, “I love to watch people’s eyes light up when they are presented with a dessert. It’s something so easily overlooked, but special occasions are always celebrated with sweets.”
John Piccolino, executive chef at B&B Butchers & Restaurant, has more than 38 years of experience in the restaurant industry. After graduating from the Culinary Institute of America, Hyde Park, in 1980, John joined the opening team of the Atlantis Hotel & Casino as a production cook and quickly rose through the ranks to banquet chef. John later honed his management skills as executive sous chef at the New York Hilton and as executive chef at the Palmer House Hilton in Chicago. Before joining the B&B team, John served as executive chef of Smith & Wollensky and McCormick and Schmick’s in Las Vegas.
|Juan Rodriguez - Magdalena’s||Denise Shavandy - Cafe Modern|
Juan Rodriguez received his associate degree in culinary arts from the Art Institute of Dallas in 2001 and has since worked his way through a bevy of well-known metroplex restaurants including Classic Café, Angeluna, Rough Creek Lodge and Lonesome Dove before landing at Reata for eight years. At Reata, Juan became executive chef in 2009 and was named Best Chef of 2008 by Fort Worth Weekly. Juan joined Magdalena’s in 2015, where the restaurant was awarded the staff’s pick for “Best Caterer” in 2017 by Fort Worth Magazine.
Before becoming executive chef at Café Modern, Texas native Denise Shavandy first kicked off her culinary career at Fort Worth’s The Pegasus and Spice International Café. She most previously worked as executive chef at eatZi’s Market & Bakery in Dallas and, prior to that, served as executive chef instructor at the TSTC Culinary Institute in Abilene, as well as executive chef at Central Market in Southlake. Denise graduated from the University of Texas, Austin, where she received a bachelor’s degree in advertising
Who can do the assigned skill the best?
9 Minute Dish Challenge
Chefs are challenged to come up with a dish in only 9 minutes with assigned ingredients.
25 Minute Perfect Plate
The BIG Challenge - chefs are given 25 minutes to come up with a divine plate using assigned ingredients. Plates will be auctioned off in the "5th Plate Auction" (see below for description) with a portion of proceeds to benefit the chef’s chosen charity.
Wine Spectator Award of Excellence Winner
Panel of Judges:
Anthony Felli (Top Chef 2013) - Waters
Ben Merritt (Top Chef 2016) - Fixture
Stefon Rishel (Top Chef 2015) - Wishbone & Flynt
Blaine Staniford (Top Chef 2012) - Grace
Dream Meal Auction (Live Auction)
Help us give back! The "Dream Meal Auction" will include a Top Chef participant to come to your home to prepare a full-meal (wine excluded) for eight, OR a “chef's table” dinner with wine pairings for eight at the chef’s restaurant.
*A portion of the proceeds from this auction will benefit chosen charities of the competing chefs.
5th Plate Auction (Silent Auction)
Plates from the "Perfect Plate Challenge" (see challenge above) will be auctioned off to the audience, where four lucky winners will get to enjoy the fabulous meal at the event.
*All proceeds from this auction will benefit chosen charities of the competing chefs.
Bria: Pediatric Brain Tumor Foundation
John: Goodwill Industries
Juan: Make-A-Wish North Texas