Chef Mary Clarke
Chef/Instructor, Le Cordon Bleu

Chef Mary Clarke was born and raised in Seattle, Washington and attended the University of Washington. Upon completion of her degree, she moved to San Francisco to begin her culinary studies. After graduating from the California Culinary Academy, she was asked to join the kitchen staff at Masa's in San Francisco where she worked for the next two years with her mentor, Chef Julian Serrano. After leaving Masa's, Chef Clarke moved to the Sheraton Palace Hotel in the historic Garden Court Restaurant and then served as Executive Sous Chef for Geordys Restaurant. Geordys Restaurant gained four-star reviews and a series of other accolades.

Chef Clarke was then relocated to Mendocino, California to become Executive Chef of the 130 room boutique hotel, The Hill House of Mendocino. Missing the beautiful Pacific Northwest, she moved back to Seattle as Executive Chef of the widely respected vegetarian restaurant, Café Flora. Looking for a new challenge, Chef Clarke accepted the position of Executive Chef at El Camino - a new restaurant, where she designed the menu and kitchen. The restaurant opened to rave reviews.

Chef Clarke currently teaches the next generation of chefs at Le Cordon Bleu Culinary College in Las Vegas, Nevada.

Chef Pano Karatassos
Founder/President Kyma and Buckhead Life Restaurant Group

Pano Karatassos of Atlanta, Georgia, is considered one of the United States' premier restaurateurs. He is the Founder and President/Owner of the prestigious Buckhead Life Restaurant Group, which includes Pano's & Paul's, 103 West, Buckhead Diner, Chops (as well as The Lobster Bar and The Club at Chops), Pricci, Veni Vidi Vici, Atlanta Fish Market, Pano's Food Shop, Buckhead Bread Company & Corner Cafe, Nava, Bluepointe, and Kyma. Karatassos is passionate about his business. He develops the concept of each of his independent restaurants, oversees the day-to-day operations of his restaurants as well as regulates the food, personnel, and decor quality standards. He is an active member of his community as a charity fundraiser and a member of several civic boards and efforts.

Chef Frank Ostini
Chef, Winemaker & Proprietor, The Hitching Post

Frank Ostini grew up in and around the Casmalia Hitching Post, his family's steakhouse in central California since 1952. Specializing in traditional wood fire barbecue, Frank has expanded his menu to cook almost anything over the embers at his Hitching Post II restaurant in Buellton, California. With high acclaim from the Los Angeles Times, New York Times, Gourmet and Sunset magazines and enthusiastic support from Chefs Wolfgang Puck and Bobby Flay, Frank has become the regional spokesman for what is popularly known as "Santa Maria Style BBQ", a feast that features meats grilled over a red oak fire.

Since 1984 Frank Ostini, with partner Gray Hartley, made Hitching Post Wines, specializing in Santa Barbara County Pinot Noir. Frank has recently received widespread international attention since his Hitching Post II and Hitching Post Pinot Noirs were featured in the Academy Award® winning film Sideways. The winery has 800 barrels and produces about 15,000 cases a year. "When we started to make wine I had one purpose," says Frank. "To get good wine on my family restaurant's table - wine that I produced. Doing the food and wine is all I ever wanted to do, and it's still all I ever really want to do."