Chefs 2018

More information about the 2018 Boca Bacchanal chefs coming soon

Philippe Haddad: Cape Dutch – Atlanta, GA


Chef Philippe Haddad brings 37 years of global, culinary and hospitality experience to Cape Dutch and the company, offering his innovative cooking techniques and recipe creations along with his life-of-the-party character and passion for food and wine.

Prior to joining the Cape Dutch team, Haddad starred as guest consulting chef of a different concept from restaurateur Justin Anthony, Yebo, for the restaurant’s Sunday brunch series, in addition to leading the Kitchen at F&B Atlanta as executive chef for three years.

A Gruges, Belgium native, Haddad began his culinary journey as a teenager when he exhibited more than a passing interest in the culinary arts. At a young age, Haddad was accepted to the most renowned hotel institute in Belgium – Hotel School Ter Duinen – after enrolling in a preliminary cooking school at age 14. Haddad’s passion and elite training allowed him to find work in a myriad of regions and countries such as Belgium, the south of France, the United Kingdom, Bermuda, the West Indies, the U.S. Vergin Islands and the United States. Along the way, Haddad gained insight into the many customs and cultures that surround each country’s culinary traditions.

For the past 33 years, Haddad has worked in a variety of environments such as hotels, resorts, restaurants, private clubs and private yachts. His impressive career includes Merv Griffin’s L’Escoffier in the Beverly Hilton Hotel, The St. James Club in Antigua and Paris, as well as many top country clubs throughout the U.S. In Atlanta, he was the executive chef at the Occidental Grand, now the Four Seasons Hotel, the Abbey and the four-star, five-diamond Nikolai’s Roof for 5 years.

By 1999, chef Haddad broke away from hotel and resort work and opened his own Zagat-rated Buckhead hot spot – Philippe’s Bistro. After six successful years in business, after Haddad spent the next three years plus working as food and beverage director of two-luxury brand hotels destination resorts. A James Beard Award and DiRona Award Recipient, when not in the kitchen, chef Haddad commits himself to a handful of charities and local volunteer opportunities.

From being nominated as a candidate for the Leukemia and Lymphoma Society’s “Man of the Year 2015” in honor his father and to work with Children of Restaurant Employees (CORE), Share Our Strength’s Taste of the Nation and Give Me Five events, the Make-a-Wish Foundation and Meals on Wheels, Haddad enjoys giving back to the community, which has given so much to him. In June 2017, Chef Philippe was inducted into “The French Culinary Academy” a worldwide organization out of Paris, France with a delegation of 120 chefs in the US.

Jimmy Banos: Heaven on Seven – Chicago, IL


Heaven on Seven at 111 N. Wabash, 7th floor, Chicago, is the original location for the authentic Cajun cuisine of critically acclaimed chef/owner Jimmy Bannos. With the ever-famous gumbo, Heaven on Seven provides the best Louisiana cooking outside of New Orleans.

Third generation restaurateur, Bannos was born and raised in the restaurant business. In 1980, with Jimmy fresh out of cooking school, the Bannos family opened its concept of a “neighborhood restaurant in the middle of the loop.” On the seventh floor of the Garland Building, the “New Garland Coffee Shop” was born. It was in 1984, while experimenting with Louisiana recipes that Jimmy’s real passion and talent for cooking emerged. Soon regular customers were going crazy over his gumbo and red beans, demanding Cajun specials year round. Feeling a true affinity for the South, Jimmy and his wife Annamarie headed to New Orleans to immerse themselves in the culture.

What had started as just a diversion from coffee shop fare grew into a true passion for everything Cajun and Creole. In 1985, compelled by a real love for this food, the Bannos family transformed their neighborhood coffee shop into “Heaven on Seven.” Aptly named to identify its seventh floor location and to describe the heavenly clouds of steam wafting from Jimmy's scrumptious gumbo, "Heaven on Seven" was created with heart and soul. Jimmy's goal was then and is now for "Heaven on Seven" to be the best Louisiana style restaurant outside of New Orleans.

Tony Mantuano: Spiaggia, Terzo Piano, River Roast – Chicago, IL

Most often recognized as one of the champions on season two of Bravo’s “Top Chef Masters,” Chef Tony Mantuano is also internationally regarded as an influential culinary force. He is the Chef/Partner at Spiaggia, one of the country’s leading restaurants and Chicago’s only four-star Italian restaurant, and has been awarded the 2005 James Beard Foundation Award for Best Chef Midwest. In May 2014, Mantuano celebrated the 30th anniversary of Spiaggia, which included a complete redesign of the dining room that relocated the bar and added a new casual lounge.

Mantuano’s love for creating exciting restaurant concepts has given way to other ventures. Most recently, Mantuano opened River Roast his first non-Italian restaurant in Chicago’s River North neighborhood in July 2014 with longtime friend Chef John Hogan. The restaurant features contemporary American tavern fare and focuses on dramatic presentations of whole roasted chicken, which is cold smoked and then roasted to perfection in a specially-designed oven; whole roasted de-boned fish prepared in a tandoor oven and slow-cooked roast beef; all carved tableside.

He is also Chef/Partner at Bar Toma, a long-time dream to create an Italian neighborhood pizzeria and bar; Chef/Partner at Terzo Piano, a Mediterranean-inspired restaurant that utilizes fresh, local, organic ingredients to create seasonal menus at The Modern Wing of the Art Institute of Chicago; and he is the co-owner of his family’s Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wis.

Mantuano’s first cookbook, The Spiaggia Cookbook, was lauded by Food & Wine magazine as one of the top 25 cookbooks of 2004. In 2008 Mantuano co-authored Wine Bar Food with wine expert and wife Cathy Mantuano, which has been the inspiration for WINE BAR FOOD outposts at the 2008-2013 US Open Tennis Championships in New York.

Mantuano has made numerous television appearances including “Nightline,” “The Today Show,” “The Early Show” and “Martha” and has been featured in The New York Times, Wall Street Journal, The Washington Post, The Chicago Tribune, Food & Wine, Bon Appétit and Wine Spectator, among others.

In addition to his 2005 honor, Mantuano’s Spiaggia has also received James Beard Award nominations for Outstanding Restaurant in America in 2006, 2007, 2010, 2013, and 2014 and for Outstanding Service in 2008, 2009, 2012. Chef Mantuano and Spiaggia held their one Michelin star in the 2011 – 2015 Chicago guides. In September 2012, he was named part of the American Chef Corps and a 2012 State Chef by the U.S. Department of State and its new Culinary Diplomatic Partnership program. However, his favorite award was presented in April 2009, when he and Cathy Mantuano were honored with the keys to San Martino in the Italian region of Molise for serving authentic Italian cuisine in America and in particular to President Barak Obama, a long-time Spiaggia guest who celebrated his presidential election victory at Spiaggia in 2008.

Regina Charboneau: Twin Oaks – Natchez, MS

Regina is a Mississippi maven. Born and raised in Natchez, Mississippi, the River runs through her veins. Chef Charboneau has worked as a camp cook in the bush of Alaska, created and owned restaurants in San Francisco, been chef de cuisine on a set of luxurious vintage railway cars, served as the culinary director of the American Queen Riverboat, and written cookbooks. It did not matter if Regina was living in Alaska, Paris, or San Francisco because she brought the South and Southern Cooking with her.

A key figure in the American food scene in California that happened in the 80’s, she opened the eponymous Regina's at the Regis in 1985. Located in the heart of the San Francisco's theater district, Regina's was a favorite late nightspot for theatergoers as well as directors, musicians, and actors. In 1995, Regina created Biscuits & Blues nightclub in San Francisco. Featuring classic southern cuisine and live music nightly, Biscuits & Blues has won multiple WC Handy awards for Best Blues Club in America. Biscuits & Blues is still going strong today, having celebrated its 20th year in February of 2015..

Regina returned to her native Natchez in 2001 and purchased the historic home Twin Oaks, circa 1832, where she has six guest rooms on the property. She offers cooking classes at Twin Oaks and some of the best hospitality in the South. As Julia Reed wrote about Regina “The first time I met Regina Charboneau, she was making her butter biscuits for our dinner. I’ve returned to Twin Oaks many times for infusions of what those of us lucky enough to be in Regina’s orbit all refer to as “Biscuit Love”- which is also a metaphor for her great company, innate graciousness and bottomless generosity. I would happily follow Regina up and down the Mississippi for an extended dose of her hospitality and her inventive and always superb cooking”.

Her latest venture in Natchez was the restoration of King’s Tavern, circa 1789. King’s Tavern showcases a menu of wood-fired flatbreads, sustainable fish and meats, and handcrafted cocktails. Her husband, Doug, and son, Jean-Luc, operate Charboneau Rum Distillery on the property as well.

Regina has appeared on The Today Show, been a regular guest chef on the television show P. Allen Smith Gardens, and also contributed as a Southern Food writer for The Atlantic Magazine’s website.

The Monterey Bay Aquarium presented Regina with a “Cooking for Solutions” award for being an advocate of sustainable seafood.

Josh Harmon: Junction Craft Kitchen - Dallas

Josh has loved to eat since an early age. Born in Tennessee, raised in Texas, and graduated high school in LA, he was exposed to a lot of different cultures early on that would play a big role in the way he cooks today.

Josh landed the 7th Chef spot at Kitchen LTO in 2016 and made such an impression that a partnership was formed to change the concept to Junction Craft + Kitchen. Josh is now doing everything he can to live up to the people who nurtured his talent and helped him grow, striving to be one of the next up-and-coming Chefs in the DFW area.






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