Second Harvest Chefs Classic

Michael McNeill, MS, Georgia’s only Master Sommelier and the dual recipient of the “Best Sommelier in America” award, currently serves as Georgia Crown’s Distributing Co.’s Director of Education.

As the back-to-back champion of the “Best Sommelier in America” award, McNeill represented the U.S. in two world finals: at the Sopexa Gran Prix du Sommelier in Paris in 1994—which entitled him to serve as president of the Jury for the U.S. competition in 1997—and the Concours Mondial du Sommelier in Tokyo in 1995.

More recently, McNeill has been employed by some of the nation’s most prestigious properties, including the St. Regis New York and Atlanta’s Ritz Carlton Buckhead. He has also worked alongside numerous five-star top chefs, including Lespinasse’s Gray Kunz, The Ryland Inn’s Craig Shelton, and Guenther Seeger and Bruno Menard of The Dining Room.

As Director of Education for Georgia Crown Distributing Co., which also includes Alabama Crown Distributing, McNeill offers a wealth of knowledge regarding wine service and food and wine harmony, in addition to general sales expertise.

For more information on Georgia Crown’s Education Program, please contact Michael McNeill at [email protected].

Todd’s latest adventure finds him in Wilson, Arkansas. Nestled in the heart of the Arkansas delta on the Blues Highway, Wilson is located 40 miles north and slightly west of Memphis and is committed to fostering a livable 21st-century community that thrives on hospitality, exquisite farm-to-table dining, design-centered place-making, and progressive education.

As VP of Culinary, Farming & Culture, Rogers centers his philosophy on offering guests a dining experience that capitalizes on exceptional food and unmatched hospitality. “I make sure to find the finest local, seasonal, and sustainable ingredients available to produce modern, regional, or classical dishes that are intense in flavor and beautiful to the eyes, creating a culinary experience that our members and guests will be sure to remember.”

It didn’t take long for the foodies to notice as he is thrilled to announce the signature restaurant, The Wilson Café, was just named the #1 Restaurant in the Arkansas Delta Byways from over 100 nominations and 15 counties.

After graduating from the Culinary Institute of America in Hyde Park, NY, Rogers moved to Florida, where he began to hone his kitchen management skills as the Executive Sous Chef of The Ritz-Carlton Hotel in Naples, FL, and then as the Executive Chef at the brand’s Texas location in Houston. From there, he helmed the culinary program at Nemacolin Woodlands Resort & Spa in Farmington, PA, where he managed 13 kitchens, eight restaurants, and an 80-person staff. Following that, he reimagined the food and beverage program for the $500 million renovation of Forbes Travel Guide five-star The Cloister at Sea Island in Sea Island, GA, which included the addition of 17 new kitchens and 13 new F&B outlets. In October 2014, Rogers took his hotel and resort food and beverage management experience to Florida, where he took the reins as the Corporate Executive Chef of St. Joe Club & Resorts.

Outside of the kitchen, Rogers can be found spending time with his family: his “extremely supportive” wife, their three children, and teenage grandson, a 2-year-old granddaughter, and two labs. On his days off, he unwinds by bike riding, fishing, and golfing.

Robert Reynaud has worked in Italian food for over two decades across this great nation. Chef Robert was the Executive Chef at Vivere in Chicago where he was named a “Rising Star” Top 50 Chefs of Chicago; he earned 3 stars from Chicago Magazine 5 years in a row; and Vivere received a Michelin Guide Honorable Mention twice during his tenure at the Italian Village and was a Wine Spectator Grand Award Winner for several decades.

Chef Robert then spent 5 years directing Tavola, our premiere Italian restaurant. During his tenure, Chef Robert brought it to the forefront, making Tavola a “must” for all members and guests.

Currently, he is cheffing it up at his own place, La Grassa Pastificio, in Cary, NC. Since its opening in the fall of 2021, La Grassa has become a highly-rated neighborhood restaurant, serving up hand-crafted pastas and delightful dishes from all corners of Italy. The approach is a timless pursuit of geniune hospitality–simple, tasty foods served with a lot of pride and a lttle finesse.

Growing up in Mexico City, Chef Armando Gomez was influenced by one of the most unique and versatile cuisines in the world, where his best memories were created in the kitchen with his mother and grandmother. But even from an early age, he realized his true love was French and European-style cooking. After continuing his culinary studies at the Glion Institute of Higher Education, his post-graduate travels took him to such notable venues as Gabriel Kreuther in New York, Guy Savoy’s in Las Vegas, and the River Bar at Sea Island. In 2021, Chef Armando was promoted to Executive Sous Chef for The Cloister.

A longtime leader of the Southeast’s culinary scene, Chef Scott Crawford opened his flagship Crawford and Son in November 2016, a neighborhood restaurant referencing his commitment to family and community, and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, he opened the French bistro, Jolie, a “Best New Restaurant of 2019.” During the pandemic, Crawford & Son’s take-out program spawned a new concept, Crawford Cookshop, which opened in 2021 in Clayton—a concept that is also available via the Crave delivery app in Boise, ID. Crawford is opening a modern American Steakhouse, Crawford Brothers Steakhouse, and he is slated to open an Italian Croatian concept called Brodeto and Crawford’s Genuine in the Raleigh-Durham Airport.

A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford first earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Since, he has appeared on Bravo’s “Recipe for Deception,” and has been highlighted by lifestyle and software companies Peter Millar and Lenovo for his craftsmanship.

Crawford’s leadership extends beyond the kitchen; he serves on the Strategic Planning Committee of Healing Transitions, a place for recovery in downtown Raleigh, in which he helped to raise a historic $23M for the organization’s 2022 Capital Campaign. In addition, he serves on The Sunday Supper board, and in 2018, he led the team to raise $400K for Hurricane Florence victims and founded the Raleigh Chapter of Ben’s Friends, a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. In 2019, The Triangle Business Journal recognized Crawford’s work, naming him “CEO of the Year,” In 2022, Raleigh Magazine named Crawford and Son Restaurant of the Year, and most recently, the NC Restaurant and Lodging Association selected Scott as the Restaurateur of the Year!

When not in the kitchen, Crawford spends quality family time with his wife and two children. Follow Chef Scott Crawford on Instagram @chefscottcrawford; @CrawfordnSon; @JolieRestaurant; @CrawfordCookshop; @CrawfordBrosNC; @brodetorestaurant and www.CrawfordandSonRestaurant.com.

Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he displayed a big personality and instantly became one of the most likable cheftestants to date. An award-winning chef and restaurateur, Gilbert’s career spans over two decades and has graced him with opportunities to travel around the world and learn the authentic techniques and flavors of global cuisines. He has always had a love of cooking. Growing up in Cleveland, but with roots in the South, his father was an avid BBQ man with his own rubs and sauces while his mother was a fantastic home cook.

Gilbert has been featured on many cooking shows, competitions, and segments on national television including, winning Beat Bobby Flay, Midnight Feast, and Cutthroat Kitchen, serving as a judge on Chopped Junior, and has been featured on CBS Saturday Morning, The Today Show, and HGTV. He and his recipes have been published in a multitude of national magazines and blogs including Food & Wine, Coastal Living, Garden & Gun, Men’s Journal, and O Magazine. Oprah Winfrey often taps Gilbert to cater her holiday festivities as one of her preferred personal chefs. His food has also been featured in numerous cookbooks such as Oprah Winfrey’s Food Health and Happiness: 115 On Point Recipes for Great Meals and a Better Life, Art Culinaire, Top 100 Toques of Black Chefs, Adrian Millers Black Smoke, and Beat Bobby Flay.

An entrepreneur, Gilbert launched a product line of spices in 2014 and then added on sauces in 2022. His restaurant Silkie’s Chicken & Champagne Bar is in Jacksonville, Florida showcasing a global take on the iconic Southern chicken and biscuits. This Spring he will release his very first cookbook, Southern Cooking, Global Flavors from Rizzoli.