Chefs of Distinction

Ivan Flowers
Chefs of Distinction / Chronological

Ivan Flowers

Flowers’ road to Sedona and Fournos shows a wealth of exceptional experience and talent.

Ivan Flowers’ birthplace was Coney Island, Brooklyn, New York. He grew up in and around the restaurant business at his father’s successful establishment, The Rendezvous. Ivan worked his way through college at high-end catering companies, while he earned his degree in psychology from the New York Institute of Technology.

Michel Pieton, Gregory Wiener
Chefs of Distinction / Chronological

Michel Pieton, Gregory Wiener

The Boulders Executive Chef Michel Pieton and Executive Sous Chef Gregory Wiener

Start with lobster & mango gazpacho shooters, advance to gala apple, pomegranate & orange salad with roasted shallot balsamic dressing, then enjoy miso-glazed sea bass with shiitake mushrooms, quinoa, grilled pineapple & papaya salad, and delight in the finale of fresh berries tartlet with almond-date crust. And, all for less than 600 calories.

Alessandro Colaiacomo
Chefs of Distinction / Chronological

Alessandro Colaiacomo

Alessandro Colaiacomo arrived in California, from Rome, fifteen years ago. He had worked for Cinecitta Studios, Rome, as assistant director, traveling all over Italy before departing for southern California.

John Rivera Sedlar
Chefs of Distinction / Chronological

John Rivera Sedlar

John Rivera Sedlar is proprietor/chef of the critically acclaimed Rivera Restaurant in Los Angeles; it features Modern Latin American Cuisine.

Dominique Crenn
Chefs of Distinction / Chronological

Dominique Crenn

Presenting to Dominique Crenn, Executive Chef of Luce at the InterContinental San Francisco, the International Food Wine & Travel Writers Association Award of Distinction in the Epicurean Arts was a distinct pleasure. One immediately discovers a woman with passion and love for her skill and profession.

Frank Stitt, III
Chefs of Distinction / Chronological

Frank Stitt, III

Stitt’s culinary journey took him from Cullman, Alabama to San Francisco where, as a philosophy student, he began to find himself piling high the cookbooks and leaving Plato and Kierkegaard behind. After learning and honing his kitchen skills in various Bay Area restaurants, he was finally allowed into the kitchen of Alice Waters at the now legendary Chez Panisse. Alice Waters then introduced him to Richard Olney, who at the time was working on the Good Cook series for Time-Life Books and needed an assistant. Stitt was able to work…

Clayton Sherrod
Chefs of Distinction / Chronological

Clayton Sherrod

Clayton Sherrod (Chef Clayton), Chef Clayton’s Food Systems, Inc. and producer of Chef Clayton’s Seasonings, is an American Culinary Federation (ACF) Certified Executive Chef, and a member of the elite American Academy of Chefs (AAC). He served on the regional ACF Chef Professionalism Committee. Chef Clayton serves on the Board of the Culinard, the culinary institute of Virginia College. He is also on the board of the Future Culinarians of America Scholarship Foundation for the state of Alabama.…

Rick Bayless
Chefs of Distinction / Chronological

Rick Bayless

Rick Bayless was born in 1953, into an Oklahoma City family of restaurateurs specializing in the local barbecue. Having begun his culinary training as a youngster, he broadened his horizons to in-clude regional Mexican cook-ing as an undergraduate stu-dent of Spanish and Latin American cul-ture.

French Master Chef Hervé Laurent
Chefs of Distinction / Chronological

French Master Chef Hervé Laurent

After serving as Master Chef and instructor at Le Cordon Bleu in London, Chef Hervé Laurent joined the world famous Paul Bocuse Institute in Lyon, France and has taught the Art of Modern French Cooking in many celebrated cooking schools worldwide. In 2004, he opened The School of Culinary Arts in Central America.

Darina Allen
Chefs of Distinction / Chronological

Darina Allen

Darina Allen runs the internationally renowned Ballymaloe Cooking School at Shanagarry, in County Cork, Ireland. The school is just one of many Ballymaloe enterprises owned and operated by four generations of the Allen family.