Chefs will speak and demonstrate their culinary skills and provide a tasting.
SATURDAY SEPTEMBER 10TH
CHEF DEMO SCHEDULE
SUNDAY, SEPTEMBER 11TH
CHEF DEMO SCHEDULE
Chef Bios (Visit often for latest Chef Bios being added to this year’s lineup)CHEF JEFFERY ENG
Clyde’s of Georgetown
Chef Jeffery Eng’s professional background is as flavorful as his cooking. The former deli owner and one time architecture student eventually found his home in the kitchen more than 20 years ago. A L’Academie de Cuisine graduate, Eng turned an externship into an Executive Sous Chef position at Clyde’s Restaurant Group’s fine dining restaurant 1789 where he worked under three different Executive Chefs,Mike Patton, John Wabeck and Ris Lacoste for six years. He was promoted to Executive Chef at Clyde’s of Georgetown where he was faced with the challenge of keeping a menu fresh and seasonal in a competitive industry while maintaining the integrity of a Washington institution.
In September, 2006 was appointed the Executive Chef for the company’s flagship restaurant Tower Oaks Lodge located in Rockville, Maryland. Pairing Asian flavors with American classics and using French technique, Eng focuses on fresh, seasonal ingredients and innovative ideas. His creativity and commitment to providing great food and value can be seen in every dish that leaves his kitchen and his vibrant personality and professionalism inspire those around him. Under Eng’s leadership, Tower Oaks Lodge has been recognized for Best Bar of the Year, Pastry Chef of the Year, and Chef of the Year by the Restaurant Association of Maryland.
Most recently, Eng was crowned the Ommegang Brewery HOPCHEF Champion for the Washington DC region and went on to compete in the HOPCHEF Finals in Cooperstown NY. In 2013, Eng faced off against area chefs again in the HOPCHEF competition and walked away with the People’s Choice Award. You also may have seen him on Food Network on such shows as Rachel Ray’s $40 a Day,Chopped and Chopped Redemption. Eng participates in annual events and demonstrations in his community such as theMontgomery Village Seniors,Peerless Rockville, Rockville Uncorked and The Rockville Farmer’s Market.
Keith has a passion for food and for introducing people to new dining experiences. He is passionate about searching out the perfect, often unusual ingredients and combining them in surprising ways to create simple, clean and big flavors. He believes in cultivating personal relationships with local growers and suppliers to capture the flavor and texture of the Annapolis waterfront.
Prior to opening Harvest, he was the Chef De Cuisine for Bryan Voltaggio at Family Meal in Baltimore. Keith also was the executive chef at Factors Row in Annapolis as well as the Chef De Cuisine at Brasserie Brightwell and 208 Talbot under Chef Brendan Keegan. Keith has a solid history in new American dining and is excited to be back home cooking in the town he loves.
When Keith is not in the kitchen he can be found with his wife Kim and two sons, Noah and Bennett, playing music or on the bay fishing or sailing.
CHEF ERIC YEAGER, CEC
Culinary Arts Program Director at Stratford University
Eric Yeager, classically and formally trained Executive Chef and Baltimore native. A career rich with culinary creativity and hospitality excellence began in the late 1980’s in Baltimore’s Little Italy where knowledge of the restaurant business was earned through commis work. A career that spanned the last twenty five years included a steady rise to Executive Chef roles from Maryland to New England and back; and includes a four year BS degree in Culinary Arts from Johnson & Wales University in Providence RI. From fine dining to large restaurant groups, catering, hotel and banquet work, and quite possibly everything in between; Chef Yeager has spanned the food and beverage industry as a commis, line cook, sous chef, executive sous chef, executive chef and food and beverage director working for Darden restaurants, Renaissance hotels, the New Haven Hotel at Yale University, and Baldwin’s Station restaurant to name a few. Now, as the Program Director for the School of Culinary Arts and International Hospitality Management at Stratford University’s Baltimore Campus, Chef Yeager is determined to give back the Culinary Arts education he believes was a major contributor in his career to the future culinary professionals.
CHEF ANDREW OPALSKI
CDC/Assistant General Manager
Harvest Wood Grill + Tap
Born and raised in Maryland, Andrew realized his passion for cooking at a very young age. This passion led him to enroll in the culinary program during his freshman year at Broadneck SR. High School. At the age of 15 Andrew started his culinary adventures like most aspiring chefs, he started at the lowest position in the kitchen, washing dishes and learning the business by the sidelines. Andrew quickly moved up in the ranks from dish washer to salad prep then, line cook. After graduating high school, he worked as a lead line cook, kitchen manager, and sous chef. At the age of Twenty-Five Andrew has worked his way up the ladder to become CDC / AGM at Harvest Wood Grill + Tap in downtown Annapolis.
Andrew’s love for the Chesapeake Bay and all that comes from it is extraordinary. He is always interested in finding new ways to take local Chesapeake Bay food to the next level. From putting his twist on local classics like Chesapeake fries and Crab Dip, to finding ways to incorporate invasive species such as Blue Catfish in his dishes. Andrew also has a great passion for oysters and supports local watermen, which you can see by the great oyster list they have at Harvest Wood Grill + Tap.
He also has a lot of respect for the local chef’s in the area and around the world. One of Andrew’s best mentors is Executive Chef/GM Keith Long at Harvest Wood Grill + Tap, for teaching him a great deal about running a restaurant, working with local farmers and watermen and giving him the skills, knowledge, and ability so he can further his career.
Andrew loves doing a lot of fundraisers and events in and around Maryland, and DC. He has participated in Annapolis Oyster Riot, Bowties and Bourbon, Swine and Brine, and many more. Andrew is a proud supporter of the Oyster Recovery Partnership (ORP) and believes greatly in their mission to help the Bay.
Andrew’s dream is to one day have a restaurant to call his own. Where he can use all the skills he has been learning and the skills that he will be learning in the future to make his vision come true. He also cannot wait for that day to come so he can share his love for food and local cuisine to everyone.
CHEF FRED HUBER
CEC, Stratford University
Fred graduated from Baltimore Culinary Arts Institute in March 1985 and has been a member of the American Chef’s Association since then. He has been a Certified Executive Chef with the American Chef’s Association for 12 years. Fred is currently teaching at Stratford University Baltimore Campus. This is his 4th year there.
Fred is the father of three lovely children, ages 24, 21, & 21…Yes, Twin! He has 37 years experieince in the Culinary Profession. This is his third year at the Maryland Seafood Festival!