There's no shortage of culinary talent in Cleveland and some of the area's best chefs will be cooking on stage during the Fabulous Food Show. We'd like to introduce you to our local stars. To help you get acquainted, we've asked them all to answer the same seven questions. Their answers are interesting, entertaining, and educational.
After graduating from The Culinary Institute of America in 2004, Cleveland native Jack Ahern returned home to work on grill and as garde manger at Three Birds in Lakewood. He joined Pier W in December 2005 as a line cook on grill. In May 2007 he was promoted to his current position of Sous Chef. Ahern was the winner of the 2008 Fabulous Food Show Best Sous Chef Competition.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH JACK AHERN
Working as a personal chef through his company World’s Fare Culinary Services, Brian Doyle does in-home meal preparation and food for private parties, as well as cooking demos and classes. In 2007 he introduced his new line of all natural sauces marketed under name Chameleon Chef. Brian co-founded the Chili Cook-off for Autism, and assisted Cuyahoga Community College in the design and implementation of the school’s Community Cooking Classes.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH BRIAN DOYLE
A graduate of the Culinary Institute of America, Chef Brandt Evans earned his whites working for renowned Chef Charlie Palmer as a sous chef at Alva's in Manhattan, and then went on to run the kitchen at Kostas in Tremont. By 2002, he was ready to go out on his own, opening the popular Blue Canyon Kitchen and Tavern in Twinsburg, Ohio.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH BRANDT EVANS
Justin Herl completed training at Culinary Arts program at Lorain County Joint Vocational School in 2000. After a year down south with Cameron Mitchell Restaurants, Herl returned to Cleveland where he met Eric Williams at Lopez, and later Michael Symon at Lolita. He enjoys his current position as sous chef at Momocho the innovative Mexican eatery in Ohio City. Herl was a finalist in the 2008 Fabulous Food Show Best Sous Chef Competition.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH JUSTIN HERL
Since he graduated cum laude graduate from Johnson and Wales University in Charleston South Carolina, Scott Popovic has made quite a name for himself in Cleveland. He’s been in the kitchen at XO Restaurant and Bar, Moxie, the Ritz-Carlton, and fire food and drink. His appearances at The James Beard House have introduced him to a select group of New York City diners. In 2006, Scott became the corporate chef for the Certified Angus Beef ® brand based in Wooster, Ohio.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH SCOTT POPOVIC
Doing one thing has never been enough for Steve Schimoler. He’s not only an accomplished chef and author but also a food scientist, inventor and entrepreneur. He opened his first restaurant on Long Island when he was only 23. Steve served for almost two years as Nestlé North America’s Director of Innovation and Development. He opened CROP Bistro & Bar downtown in the Warehouse District in June 2007.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH STEVE SCHIMOLER
Bob Sferra Culinary Occasions offers private in-home and corporate dining events, catering services, culinary classes, event planning and culinary travel. Chef Bob also brings his expertise to the role of Executive Chef and Consultant for Trevarrow, the Cleveland Wolf and Sub Zero Appliance Distributor.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH BOB SFERRA
With an on the job culinary education that started 22 years ago, Eric Williams likes to say that he opened Momocho, the popular modern Mexican restaurant in Ohio City, so no one could boss him around anymore. Williams put in time, earning his stripes and his scars, at a number of great local restaurants including Lopez Bar and Grill, Moxie, Johnny Mango, and Keka. Reviewers have had high praise for his innovative menu and a steady stream of customers keep the tables filled and the energy buzzing.
CLICK HERE FOR OUR EXCLUSIVE INTERVIEW WITH ERIC WILLIAMS