Savor the Season 2015
Caliza Pool at Alys Beach

THURS, November 3rd 2016
5:30PM - 8:30PM

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welcome

The Highly Anticipated Event Returns!

Welcome to the 7th Annual “Savor the Season” event at Caliza Pool in Alys Beach, benefiting the Taylor Haugen Foundation.

This year’s event will take place on THURSDAY, NOVEMBER 3rd 2016 from 5:30-8:30 p.m.

Tickets are $75.00, and you can purchase at the door!

The Savor the Season event is a truly unforgettable event happening once per year at the beautiful Caliza Pool in Alys Beach. With the success and acclaim of previous years we are happy to announce the 7th Year for this event!

We invite you to come and enjoy the wine tasting, silent and live auctions, and delicious gourmet cuisine made by the finest local chefs from Panama City to Destin, Florida.

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If you have any questions please feel free to reach out to us via the contact form at the bottom of the page.

chefs

Chefs & Menus

Delicious gourmet cuisine made by the finest local chefs from Panama City to Destin, Florida.

 Chef Dan Vargo

Chef Dan Vargo

Seagars Prime Steaks and Seafood
Chef Dan Vargo joined the Seagar’s Prime Steaks & Seafood culinary team in April 2012. Vargo, a native of Maryland, was introduced to the culinary world in Destin FL where he made the decision to pursue his passion for food. Vargo has been in the culinary industry for the last 13 years, during which time he traveled the world in search of his culinary style, aptly shaped by his journey.

Coming Soon
Vargo brings Baltimore’s traditional and historical influences, Martha’s Vineyard’s emphasis on organic produce and seasonal seafood, and the Ritz Carlton’s world-class standards for fine dining and excellence in service to the Seagar’s experience.
Chef Steve Withall

Chef Steve Withall

Highlands House
Born and raised in the Hudson Valley region of New York, Chef Steve Withall grew up eating fresh ingredients indigenous to his local area. This experience, paired with his Mother and Grandmother’s homemade Italian and New England inspired cuisine is what has motivated Chef Steve to create food that is truly “made with love.” He is currently the Chef at the Highlands House

COMING SOON!

 

Chef Kevin Korman

Chef Kevin Korman

Caliza Restaurant
He is an American Culinary Federation Certified Executive Chef and has won several culinary competitions. Kevin joined the Caliza team in March 2011 as a sous chef and was quickly promoted to chef de cuisine. His style of cooking is to make food approachable and familiar, yet new and exciting. He believes that when people go out to eat, whether to a restaurant or as guests of a catered event, they should be treated to something they cannot produce at home.

COMING SOON!
Kevin has always loved to cook. He grew up near the farmland of Carroll County, just outside of Baltimore, Maryland, watching his mother and grandmother cook. There, he learned to appreciate what farm-to-table food could be.

Korman graduated from Baltimore International College in 2002 and was chosen as one of the top seven students in his graduating class for the school’s honors internship program. He honed his growing culinary skills under the watchful eye of his mentor, Certified Master Chef Rudy Speckamp. During his four-year tenure with Rudy’s 2900 restaurant in Finksburg, Maryland, he had the opportunity to work with twelve other certified master chefs.

Chef Mark Eichin

Chef Mark Eichin

Restaurant Paradis
Restaurant Paradis is a small fine dining restaurant, with a comfortable and inviting full service lounge. Nestled in the beautiful coastal town of Rosemary Beach, Florida, you’ll find this hidden gem that loyal customers like to call home. Evoking a warm neighborhood feel, the dining area features an understated wine country elegance.

COMING SOON!
Open for dinner, Paradis is committed to serving fresh seasonal ingredients, which celebrate local produce and an abundance of fresh Gulf seafood, along with prime steaks and fine wines.

Paradis welcomes wedding receptions, rehearsal dinners, and all celebrations, both intimate and large. Throughout the year, Paradis also offers select wine dinners and tastings from some of California’s most exclusive vintners.

With a focus on coastal cuisine, Paradis draws from the rich flavors of the coastal area as well as various other regions to create its innovative and tantalizing dishes. Paradis’ chefs have a flair for using common ingredients, but with a unique twist. Dedicated to sourcing locally grown products so the menu changes with the seasons, Restaurant Paradis prides itself on providing customers with new dishes to look forward to year round.

Whether you’re strolling by in your flip flops and shorts or dressed up for a night out on the town, our staff will welcome you with smiling faces. Maybe you’ve just dusted the sand off your feet and realized its dinner and you’re too relaxed to go home and cook. Come on in to Restaurant Paradis where we can meet your leisurely or more sophisticated appetite!

Chef David Cunningham

Chef David Cunningham

V Seagrove
Native to south Louisiana, David Cunningham grew up in a family of great cooks in Baton Rouge. His passion for the outdoor lifestyle inspired David’s desire to develop his culinary craft and he learned to cook game and seafood at any early age.

COMING SOON!
After graduating from Louisiana State University in 1993, David attended culinary school at Johnson & Wales University in Charleston, S.C. and then attained a Bachelor’s degree in Hotel, Restaurant and Tourism Administration from the University of New Orleans. While earning his third degree, he completed his formal training at the famed New Orleans restaurant Commander’s Palace under the late Chef Jamie Shannon. During his time at Commander’s Palace, David gained experience and recognition through opportunities from cooking at the famous James Beard House in New York to being highlighted in Gourmet Magazine’s feature of the Top Five Chocolate Desserts and participating in the Turner South “Off the Menu” television show.

David and his wife moved to Vermont in November 2001, at which time he took the position of Chef de Cuisine at Mary’s at Baldwin Creek and later became the Executive Chef of the Perry Restaurant Group in 2002. In August of 2009, he returned to the south taking the helm as Executive Chef of the newest addition to the Commander’s family of restaurants at Commander’s Palace Destin, Florida located in Harbor Walk Village at the Emerald Grande Resort. In January of 2011, Chef David joined the team at the long-anticipated Hotel Viridian in Santa Rosa Beach where he is the current Executive Chef of their flagship restaurant, V Seagrove, most recently receiving the Florida Trend 2012 Golden Spoon Award for Best New Restaurant.

David currently lives in Santa Rosa Beach with his two children, Tobie and Owen. He enjoys spending time with his family outdoors, of course, boating on the surrounding waters of the Emerald Coast.

Chef Chris Mongogna

Chef Chris Mongogna

NOLA Boiling Company
Chef Chris Mongogna cooks with a passion and excitement matching his engaging personality. At the age of thirteen, the self-taught New Orleans native cooked his first meal on a Monday, red beans and rice. Helping his mother finish while she was working, he started experimenting with his own spices, tweaking the dish to the enjoyment of his family.

COMING SOON!
It’s this type of enjoyment that serves as the basis of why he’s always wanted to be a chef. He appreciates the fact that food is nostalgic, can spark memories of childhood, or experiences of diners’ past. Chris owes a lot of his love for cooking to his mother and two grandmothers who specialized in Italian food, New Orleans classics, and Southern Country. Chris quickly moved on to helping his Grammy during Sunday dinner, grating cheese and asking if he could help with EVERYTHING. After a few slaps on his hand from a wooden spoon as he dabbed his bread into the red gravy, he was soon stuffing artichokes and became a full-time helper on Sundays.

Chris came to the Emerald Coast after Hurricane Katrina where he held the position as Executive Chef of Fire at Gulf Place. The Marigny gives Chris a chance to return the the dishes of his youth in New Orleans, offering a laid back family atmosphere with delicious food from his past. “Pure Creole” is a concept of Louisiana cuisine that can only come from a native. Chris believes that food should be a celebration and shared with family over memories, while creating new ones for the future. Chris hopes that The Marigny can be a “Sunday dinner” spot for many families to share good times over great food.

Chris notes Carl Schaubhut, formally of Commander’s Palace and current Executive Chef at Cafe Adelaide in New Orleans, as his mentor and friend who taught him not only ideas about how to run a kitchen, but about the restaurant business as a whole. His influences also include Kerry Simon and Tim Love. The first cookbook he received from Grammy was that of native New Orleanian Frank Davis, and Emeril Lagasse holds a special place as Chris followed him in the early days before celebrity chefs became en vogue.

As if Executive Chef and Partner isn’t enough, when he does get some time away from work Chris enjoys playing golf, watching sports, and spending time with his two daughters, Karley 14, and Sophia 10. Chris has started the girls early, carrying on the family tradition of a love of cooking, they both helped in building The Marigny, and they sprint to the kitchen when it’s time to stuff artichokes.

Chef Heidi McAnulla

Chef Heidi McAnulla

Bake My Day Destin
Chef Heidi, the owner and a pastry chef for over a decade, believes in utilizing only the best ingredients possible. By making everything from scratch our creations not only look good but taste even better. We feel that baking is not about short cuts, but taking the time to do something memorable.

COMING SOON!
Bake My Day provides special occasion cakes and pastries,such as wedding and birthday cakes. We alsoprovide desserts to local restaurants, as well as to the public. We make everything from scratch, with the best ingredients available.
Chef Ruston Johnson

Chef Ruston Johnson

Ruth's Chris Steak House
Chef Ruston Johnson was born in St. Cloud, Minnesota. At the tender age of four his family moved south to Henderson, Kentucky to escape the harsh Northern winters. His interest in cooking originated there while watching cooking shows at the age of fourteen.

COMING SOON!
Before Ruston started his culinary career he worked for his dad in construction. “I could see the happiness in his eyes as he built a dream house for people. I liked seeing people happy when you do a job and do it right and what better way than cooking. I get to see happy faces when I cook,” says Ruston. His first kitchen experience was as a teenager at a few fast food restaurants and a steak house.

Relocating to Tallahassee, Florida in his senior year of high school Ruston enlisted in the United States Coast Guard. Stationed in Michigan on a small icebreaker on the Great Lakes he replaced the ship’s chef while he was on vacation. The Captain was so impressed with Russ that he told chef to go back to cooking school and replaced him with Ruston. Later, Ruston became the chef of the Polar Sea a larger Coast Guard cutter. While sailing the seven seas he passed through the Panama Canal three times and traveled the world visiting 12 countries along the way.

After his service with the Coast Guard, Ruston attended Johnson & Wales in Norfolk, Virginia. Upon graduation he interned at the Elephant Walk in the Sandestin Resort. Chef Johnson worked at some of the most well known restaurants along the Emerald Coast including the Sandestin Hilton, Frangista, Cafe Grazie, and Louisiana Lagniappe. Chef Johnson started with the famous New Orleans based Ruth’s Chris Steak House in Destin, FL in 2006 where he remains the Executive Chef.

Chef Christopher Holbrook

Chef Christopher Holbrook

CHL Signature Catering of 30-A
In his career, Holbrook has trained under three European chefs — from England, France, and Ireland – but credits local luminaries like Tim Creehan for giving serving as valuable mentors as well.

COMING SOON!
“That’s one of the things I love about my job now, is the opportunity to work with young chefs and pass my knowledge and techniques on to them,” Holbrook said. “The first chef I worked for, he gave me copies of all his CIA (Culinary Institute of America) books, all his notes and took me to a place where I was inspired to serve great food. It’s a rewarding situation to be able to give that back. He graduated in 1998 from Johnson & Wales University from their culinary arts program.

Before becoming the general manager of Another Broken Egg, Holbrook was the executive chef at Infiniti Dining Group in Atlanta, responsible for developing Sage Woodfire Tavern into a Jezebel top 100 Restaurant, which it hadn’t achieved in its first four years of business, as well as being the chef and owner of Signature Catering in Atlanta.

He has served as a consulting chef for an exclusive club in the Bahamas, as a private chef for New Orleans mogul Al Copeland and Ford Motor Company executive Michael Dingman. He has also worked in landmark restaurants Beaumont’s and Kiawah Island Resort in Charleston, S.C., where he had the opportunity to cater the 1997 World Cup of Golf and 1998 Federation Cup of Tennis, as well as personally cook for President George W. Bush. Locally, he has worked at many fine Destin restaurants, from Beachwalk Café to Rutherford’s 465.

“I’ve had some wonderful opportunities that I wouldn’t trade for the world, to work with other people who really care about food and want to create great food,” Holbrook said. But one of the greatest lessons that he’s learned is that it isn’t all about just the passion for food, being successful in the culinary industry is also about being good at business. Holbrook has also built a solid reputation as a “fixer,” someone who can come in and deliver consistency and efficiency, who can reduce food costs while improving a restaurant’s prestige.

So now he has focused on bringing his talents to private guests, couple’s wanting the best for their special day, and working with many concierge’s to provide their guests that special occasion. “Working for myself again and focusing on the guests, is rewarding beyond belief on so many levels. Now I can bring the best restaurant on the coast right to your house and the food is executed before your eyes, which is something I’m very proud of.”

Chef Heyward McKenzie

Chef Heyward McKenzie

Culinary Catering 365
Chef and Owner, Heyward McKenzie hasn’t always been one of the best caterers here in Fort Walton Beach. He actually honed his skills and became a master prior to ever opening the doors of Culinary Catering 365.

COMING SOON!
Growing up in Columbia SC, Heyward, like many chefs do, got his start in his grandmother’s kitchen. His love of creating culinary delights was further fostered through his rich southern heritage and it is here that he realized that a proper meal and its accoutrements were the glue that brought friends and family closer together.

His first professional immersion into the culinary world occurred at a local Greek Restaurant. Of course washing dishes and prepping salads were only the beginning. Heyward went on to attend one of the country’s most Prestigious Schools for his craft, JOHNSON & WALES UNIVERSITY. While working two different jobs, he worked his way through culinary school.

Working as a Sous Chef in Charleston, SC at Southend Brewery, he began to hone his newly acquired skills and then later joined a talented team of chefs and opened Hank’s Seafood, which was voted into AMERICA ‘S TOP TWENTY-FIVE BEST NEW RESTAURANTS. Heyward’s career along the Emerald Coast, Fort Walton Beach and Destin includes variety of notable restaurants like The Beach Walk Cafe, Rutherfords 465, and Zampieri’s.

Heyward is also the Chef at Shalimar United Methodist Church.

Chef Todd Misener

Chef Todd Misener

Stinky's Fish Camp
Chef Todd Misener took his first restaurant job asa prep cook in a small family restaurant at the age of fourteen. Working in multiple restaurants throughout high school, he discovered his passion for fine food and creativity at a young age. He was accepted to the Culinary Institute of America and graduated with awards in 1989.
COMING SOON!
He immediately accepted a job with the late Master Chef, Jack Shoop in New Jersey to continue honing his love for the craft of cooking. Chef Todd spent the next 17 years working side by side with Chef Shoop studying a variety of ethnic cuisines and styles of cooking including Italian, German, Asian and foods of the Mediterranean but focusing on the French classics. His Career has taken him to New York, New Jersey, Atlanta, Boca Raton, Tallahassee, and to the panhandle of Florida, where he has planted his feet since 2004. Chef Todd partnered with Chefs Jim Richard and Brannon Janca in 2007 to open Stinky’s Fish Camp in Santa Rosa Beach, Florida. He also currently is the chef and director for Blue Mountain Catering Company. Chef Todd spends his spare time with his wife and their five wonderful children. Todd is a lifelong student of fine cuisine and pursuit of excellence.
Chef Matt Moore

Chef Matt Moore

Havana Beach Bar & Grill at The Pearl
A 2006 graduate of Florida’s Chattahoochee Culinary Institute, Chef Matt Moore is well-versed in the many facets of leading food and beverage programs within the luxury sector. Prior to assuming the executive chef position at The Pearl’s Havana Beach Bar & Grill and its stunning rooftop lounge…
COMING SOON!
Moore worked as the director of golf and beach club dining for St. Joe Club & Resorts, the management company for The Pearl; as executive sous chef for the Druid Hills Golf Club in Atlanta; and in various culinary positions within the award-winning Sea Island Co.’s The Cloister. Moore has prepared a degustation for the prestigious James Beard Foundation, managed the on-property dining operations for the celebrated McGladrey Classic PGA Tour that included serving more than 1,000 guests, and acted as a coordinator and team coach for the American Culinary Foundation’s Georgia Chapter.
 Chef Dan Vargo

Chef Dan Vargo

Seagars Prime Steaks and Seafood
Chef Dan Vargo joined the Seagar’s Prime Steaks & Seafood culinary team in April 2012. Vargo, a native of Maryland, was introduced to the culinary world in Destin FL where he made the decision to pursue his passion for food. Vargo has been in the culinary industry for the last 13 years, during which time he traveled the world in search of his culinary style, aptly shaped by his journey.

Coming Soon
Vargo brings Baltimore’s traditional and historical influences, Martha’s Vineyard’s emphasis on organic produce and seasonal seafood, and the Ritz Carlton’s world-class standards for fine dining and excellence in service to the Seagar’s experience.
Chef Steve Withall

Chef Steve Withall

Highlands House
Born and raised in the Hudson Valley region of New York, Chef Steve Withall grew up eating fresh ingredients indigenous to his local area. This experience, paired with his Mother and Grandmother’s homemade Italian and New England inspired cuisine is what has motivated Chef Steve to create food that is truly “made with love.” He is currently the Chef at the Highlands House

COMING SOON!

 

Chef Kevin Korman

Chef Kevin Korman

Caliza Restaurant
He is an American Culinary Federation Certified Executive Chef and has won several culinary competitions. Kevin joined the Caliza team in March 2011 as a sous chef and was quickly promoted to chef de cuisine. His style of cooking is to make food approachable and familiar, yet new and exciting. He believes that when people go out to eat, whether to a restaurant or as guests of a catered event, they should be treated to something they cannot produce at home.

COMING SOON!
Kevin has always loved to cook. He grew up near the farmland of Carroll County, just outside of Baltimore, Maryland, watching his mother and grandmother cook. There, he learned to appreciate what farm-to-table food could be.

Korman graduated from Baltimore International College in 2002 and was chosen as one of the top seven students in his graduating class for the school’s honors internship program. He honed his growing culinary skills under the watchful eye of his mentor, Certified Master Chef Rudy Speckamp. During his four-year tenure with Rudy’s 2900 restaurant in Finksburg, Maryland, he had the opportunity to work with twelve other certified master chefs.

Chef Mark Eichin

Chef Mark Eichin

Restaurant Paradis
Restaurant Paradis is a small fine dining restaurant, with a comfortable and inviting full service lounge. Nestled in the beautiful coastal town of Rosemary Beach, Florida, you’ll find this hidden gem that loyal customers like to call home. Evoking a warm neighborhood feel, the dining area features an understated wine country elegance.

COMING SOON!
Open for dinner, Paradis is committed to serving fresh seasonal ingredients, which celebrate local produce and an abundance of fresh Gulf seafood, along with prime steaks and fine wines.

Paradis welcomes wedding receptions, rehearsal dinners, and all celebrations, both intimate and large. Throughout the year, Paradis also offers select wine dinners and tastings from some of California’s most exclusive vintners.

With a focus on coastal cuisine, Paradis draws from the rich flavors of the coastal area as well as various other regions to create its innovative and tantalizing dishes. Paradis’ chefs have a flair for using common ingredients, but with a unique twist. Dedicated to sourcing locally grown products so the menu changes with the seasons, Restaurant Paradis prides itself on providing customers with new dishes to look forward to year round.

Whether you’re strolling by in your flip flops and shorts or dressed up for a night out on the town, our staff will welcome you with smiling faces. Maybe you’ve just dusted the sand off your feet and realized its dinner and you’re too relaxed to go home and cook. Come on in to Restaurant Paradis where we can meet your leisurely or more sophisticated appetite!

Chef David Cunningham

Chef David Cunningham

V Seagrove
Native to south Louisiana, David Cunningham grew up in a family of great cooks in Baton Rouge. His passion for the outdoor lifestyle inspired David’s desire to develop his culinary craft and he learned to cook game and seafood at any early age.

COMING SOON!
After graduating from Louisiana State University in 1993, David attended culinary school at Johnson & Wales University in Charleston, S.C. and then attained a Bachelor’s degree in Hotel, Restaurant and Tourism Administration from the University of New Orleans. While earning his third degree, he completed his formal training at the famed New Orleans restaurant Commander’s Palace under the late Chef Jamie Shannon. During his time at Commander’s Palace, David gained experience and recognition through opportunities from cooking at the famous James Beard House in New York to being highlighted in Gourmet Magazine’s feature of the Top Five Chocolate Desserts and participating in the Turner South “Off the Menu” television show.

David and his wife moved to Vermont in November 2001, at which time he took the position of Chef de Cuisine at Mary’s at Baldwin Creek and later became the Executive Chef of the Perry Restaurant Group in 2002. In August of 2009, he returned to the south taking the helm as Executive Chef of the newest addition to the Commander’s family of restaurants at Commander’s Palace Destin, Florida located in Harbor Walk Village at the Emerald Grande Resort. In January of 2011, Chef David joined the team at the long-anticipated Hotel Viridian in Santa Rosa Beach where he is the current Executive Chef of their flagship restaurant, V Seagrove, most recently receiving the Florida Trend 2012 Golden Spoon Award for Best New Restaurant.

David currently lives in Santa Rosa Beach with his two children, Tobie and Owen. He enjoys spending time with his family outdoors, of course, boating on the surrounding waters of the Emerald Coast.

Chef Chris Mongogna

Chef Chris Mongogna

NOLA Boiling Company
Chef Chris Mongogna cooks with a passion and excitement matching his engaging personality. At the age of thirteen, the self-taught New Orleans native cooked his first meal on a Monday, red beans and rice. Helping his mother finish while she was working, he started experimenting with his own spices, tweaking the dish to the enjoyment of his family.

COMING SOON!
It’s this type of enjoyment that serves as the basis of why he’s always wanted to be a chef. He appreciates the fact that food is nostalgic, can spark memories of childhood, or experiences of diners’ past. Chris owes a lot of his love for cooking to his mother and two grandmothers who specialized in Italian food, New Orleans classics, and Southern Country. Chris quickly moved on to helping his Grammy during Sunday dinner, grating cheese and asking if he could help with EVERYTHING. After a few slaps on his hand from a wooden spoon as he dabbed his bread into the red gravy, he was soon stuffing artichokes and became a full-time helper on Sundays.

Chris came to the Emerald Coast after Hurricane Katrina where he held the position as Executive Chef of Fire at Gulf Place. The Marigny gives Chris a chance to return the the dishes of his youth in New Orleans, offering a laid back family atmosphere with delicious food from his past. “Pure Creole” is a concept of Louisiana cuisine that can only come from a native. Chris believes that food should be a celebration and shared with family over memories, while creating new ones for the future. Chris hopes that The Marigny can be a “Sunday dinner” spot for many families to share good times over great food.

Chris notes Carl Schaubhut, formally of Commander’s Palace and current Executive Chef at Cafe Adelaide in New Orleans, as his mentor and friend who taught him not only ideas about how to run a kitchen, but about the restaurant business as a whole. His influences also include Kerry Simon and Tim Love. The first cookbook he received from Grammy was that of native New Orleanian Frank Davis, and Emeril Lagasse holds a special place as Chris followed him in the early days before celebrity chefs became en vogue.

As if Executive Chef and Partner isn’t enough, when he does get some time away from work Chris enjoys playing golf, watching sports, and spending time with his two daughters, Karley 14, and Sophia 10. Chris has started the girls early, carrying on the family tradition of a love of cooking, they both helped in building The Marigny, and they sprint to the kitchen when it’s time to stuff artichokes.

Chef Heidi McAnulla

Chef Heidi McAnulla

Bake My Day Destin
Chef Heidi, the owner and a pastry chef for over a decade, believes in utilizing only the best ingredients possible. By making everything from scratch our creations not only look good but taste even better. We feel that baking is not about short cuts, but taking the time to do something memorable.

COMING SOON!
Bake My Day provides special occasion cakes and pastries,such as wedding and birthday cakes. We alsoprovide desserts to local restaurants, as well as to the public. We make everything from scratch, with the best ingredients available.
Chef Ruston Johnson

Chef Ruston Johnson

Ruth's Chris Steak House
Chef Ruston Johnson was born in St. Cloud, Minnesota. At the tender age of four his family moved south to Henderson, Kentucky to escape the harsh Northern winters. His interest in cooking originated there while watching cooking shows at the age of fourteen.

COMING SOON!
Before Ruston started his culinary career he worked for his dad in construction. “I could see the happiness in his eyes as he built a dream house for people. I liked seeing people happy when you do a job and do it right and what better way than cooking. I get to see happy faces when I cook,” says Ruston. His first kitchen experience was as a teenager at a few fast food restaurants and a steak house.

Relocating to Tallahassee, Florida in his senior year of high school Ruston enlisted in the United States Coast Guard. Stationed in Michigan on a small icebreaker on the Great Lakes he replaced the ship’s chef while he was on vacation. The Captain was so impressed with Russ that he told chef to go back to cooking school and replaced him with Ruston. Later, Ruston became the chef of the Polar Sea a larger Coast Guard cutter. While sailing the seven seas he passed through the Panama Canal three times and traveled the world visiting 12 countries along the way.

After his service with the Coast Guard, Ruston attended Johnson & Wales in Norfolk, Virginia. Upon graduation he interned at the Elephant Walk in the Sandestin Resort. Chef Johnson worked at some of the most well known restaurants along the Emerald Coast including the Sandestin Hilton, Frangista, Cafe Grazie, and Louisiana Lagniappe. Chef Johnson started with the famous New Orleans based Ruth’s Chris Steak House in Destin, FL in 2006 where he remains the Executive Chef.

Chef Christopher Holbrook

Chef Christopher Holbrook

CHL Signature Catering of 30-A
In his career, Holbrook has trained under three European chefs — from England, France, and Ireland – but credits local luminaries like Tim Creehan for giving serving as valuable mentors as well.

COMING SOON!
“That’s one of the things I love about my job now, is the opportunity to work with young chefs and pass my knowledge and techniques on to them,” Holbrook said. “The first chef I worked for, he gave me copies of all his CIA (Culinary Institute of America) books, all his notes and took me to a place where I was inspired to serve great food. It’s a rewarding situation to be able to give that back. He graduated in 1998 from Johnson & Wales University from their culinary arts program.

Before becoming the general manager of Another Broken Egg, Holbrook was the executive chef at Infiniti Dining Group in Atlanta, responsible for developing Sage Woodfire Tavern into a Jezebel top 100 Restaurant, which it hadn’t achieved in its first four years of business, as well as being the chef and owner of Signature Catering in Atlanta.

He has served as a consulting chef for an exclusive club in the Bahamas, as a private chef for New Orleans mogul Al Copeland and Ford Motor Company executive Michael Dingman. He has also worked in landmark restaurants Beaumont’s and Kiawah Island Resort in Charleston, S.C., where he had the opportunity to cater the 1997 World Cup of Golf and 1998 Federation Cup of Tennis, as well as personally cook for President George W. Bush. Locally, he has worked at many fine Destin restaurants, from Beachwalk Café to Rutherford’s 465.

“I’ve had some wonderful opportunities that I wouldn’t trade for the world, to work with other people who really care about food and want to create great food,” Holbrook said. But one of the greatest lessons that he’s learned is that it isn’t all about just the passion for food, being successful in the culinary industry is also about being good at business. Holbrook has also built a solid reputation as a “fixer,” someone who can come in and deliver consistency and efficiency, who can reduce food costs while improving a restaurant’s prestige.

So now he has focused on bringing his talents to private guests, couple’s wanting the best for their special day, and working with many concierge’s to provide their guests that special occasion. “Working for myself again and focusing on the guests, is rewarding beyond belief on so many levels. Now I can bring the best restaurant on the coast right to your house and the food is executed before your eyes, which is something I’m very proud of.”

Chef Heyward McKenzie

Chef Heyward McKenzie

Culinary Catering 365
Chef and Owner, Heyward McKenzie hasn’t always been one of the best caterers here in Fort Walton Beach. He actually honed his skills and became a master prior to ever opening the doors of Culinary Catering 365.

COMING SOON!
Growing up in Columbia SC, Heyward, like many chefs do, got his start in his grandmother’s kitchen. His love of creating culinary delights was further fostered through his rich southern heritage and it is here that he realized that a proper meal and its accoutrements were the glue that brought friends and family closer together.

His first professional immersion into the culinary world occurred at a local Greek Restaurant. Of course washing dishes and prepping salads were only the beginning. Heyward went on to attend one of the country’s most Prestigious Schools for his craft, JOHNSON & WALES UNIVERSITY. While working two different jobs, he worked his way through culinary school.

Working as a Sous Chef in Charleston, SC at Southend Brewery, he began to hone his newly acquired skills and then later joined a talented team of chefs and opened Hank’s Seafood, which was voted into AMERICA ‘S TOP TWENTY-FIVE BEST NEW RESTAURANTS. Heyward’s career along the Emerald Coast, Fort Walton Beach and Destin includes variety of notable restaurants like The Beach Walk Cafe, Rutherfords 465, and Zampieri’s.

Heyward is also the Chef at Shalimar United Methodist Church.

Chef Todd Misener

Chef Todd Misener

Stinky's Fish Camp
Chef Todd Misener took his first restaurant job asa prep cook in a small family restaurant at the age of fourteen. Working in multiple restaurants throughout high school, he discovered his passion for fine food and creativity at a young age. He was accepted to the Culinary Institute of America and graduated with awards in 1989.
COMING SOON!
He immediately accepted a job with the late Master Chef, Jack Shoop in New Jersey to continue honing his love for the craft of cooking. Chef Todd spent the next 17 years working side by side with Chef Shoop studying a variety of ethnic cuisines and styles of cooking including Italian, German, Asian and foods of the Mediterranean but focusing on the French classics. His Career has taken him to New York, New Jersey, Atlanta, Boca Raton, Tallahassee, and to the panhandle of Florida, where he has planted his feet since 2004. Chef Todd partnered with Chefs Jim Richard and Brannon Janca in 2007 to open Stinky’s Fish Camp in Santa Rosa Beach, Florida. He also currently is the chef and director for Blue Mountain Catering Company. Chef Todd spends his spare time with his wife and their five wonderful children. Todd is a lifelong student of fine cuisine and pursuit of excellence.
Chef Matt Moore

Chef Matt Moore

Havana Beach Bar & Grill at The Pearl
A 2006 graduate of Florida’s Chattahoochee Culinary Institute, Chef Matt Moore is well-versed in the many facets of leading food and beverage programs within the luxury sector. Prior to assuming the executive chef position at The Pearl’s Havana Beach Bar & Grill and its stunning rooftop lounge…
COMING SOON!
Moore worked as the director of golf and beach club dining for St. Joe Club & Resorts, the management company for The Pearl; as executive sous chef for the Druid Hills Golf Club in Atlanta; and in various culinary positions within the award-winning Sea Island Co.’s The Cloister. Moore has prepared a degustation for the prestigious James Beard Foundation, managed the on-property dining operations for the celebrated McGladrey Classic PGA Tour that included serving more than 1,000 guests, and acted as a coordinator and team coach for the American Culinary Foundation’s Georgia Chapter.
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Auction Items

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sponsors

Our Fantastic Sponsors

A very special thank you to all our Sponsors! Because of your continued support we continue to outfit teams. There are more and more requests everyday and we are so thankful to all of you!

Diamond Level Sponsors

Raymond James
St. Joe Community Foundation

Platinum Level Sponsors

Niceville Family Dental
Bluewater Orthopedics
Alys Beach
Scenic Sotheby's Reality

Gold Level Sponsors

Fly VPS Destin Fort Walton Beach AirportSilver Sands Premium OutletGulf PowerYour Friend at the BeachPep BoysMichels & Booth Attorney30A Cottages and ConciergeTaylor Chandler LLCLouisiana Hemotology Oncology AssociatesDestin Surgery CenterJanice Busovne Keller Williams


In Kind Sponsors

Costa EnterprisesEC MagazineElite WebscapesDestin MagazineVIE MagazineThe 30A ReviewSyscoH & M Event RentalsBella FloraSunshine ShuttleMichael J Thomas30A.comProffitt PRSouthern Wine and Spirits