As founding coordinating chef for this event, JOHN MITCHELL has
brought together the top local culinary artists since 1992. Presently, John is
Culinary Advisor and Research Development Consultant for the natural
foods industry. He is committed to the development, distribution and
innovative retailing of organically produced products. Before striking out
on his own, John was the Director of Operations/Food Service for Whole
Foods Market. John spent over nine years growing stores throughout
California, the Pacific Northwest and Canada. Prior to joining Whole
Foods Market in 1997, John spent seven years as a Chef for several
restaurants within the Lark Creek Restaurant Group including Lark Creek
Inn, One Market Restaurant, and Lark Creek Walnut Creek. John began his
career at Culinary Institute of America in Hyde Park, New York and
remains an active alumnus.

San Francisco native RON BOYD is the Executive Chef for Grand Café at
the Hotel Monaco where he is redefining the menu's French Brasserie fare
by infusing it with a lightness and balance that is decidedly Californian.
Immediately prior, Ron was the Executive Chef at the Domaine Chandon
winery and restaurant, where he was named a 2004 Rising Star Chef by the
San Francisco Chronicle and where he became a master at designing
California-French dishes that paired beautifully with the range and
subtleties of wine. Ron Boyd's wealth of experience also includes working
in such well-regarded restaurants as Hawthorne Lane, Restaurant Elisabeth
Daniel, 231 Ellsworth, Pisces, Alfy's and Julia's Kitchen at COPIA.

Growing up on her grandparents' organic farm, ROXANNE KLEIN
experienced firsthand the perfection of natural, seasonal produce - an
exposure that still guides her innovative cuisine today. A graduate of the
California Culinary Academy, Roxanne opened her eponymous restaurant
in 2001, called "simply the most innovative restaurant of our time" by
Gourmet magazine, where she transformed the freshest locally produced,
organic ingredients into stunning raw food creations. Roxanne applied this
zeal for creating new recipes to Raw, a cookbook co-authored with
renowned chef Charlie Trotter. Most recently, Roxanne has been
developing "Roxanne's," a new line of raw culinary products, which will
be available in late 2006.

BRUCE HILL has worked in many of the finest restaurants in California
including Stars, Aqua, Oritalia, The Waterfront, Fog City Diner, Buckeye
Roadhouse and Betelnut. He is the Executive Chef and partner at Bix, Picco
and Pizzeria Picco. Under his tutelage Bix gained new life after a 3 star
review from Michael Bauer of the San Francisco Chronicle. In 2005,
Bruce opened Picco and Pizzeria Picco in Larkspur. Picco features shared
small plates using market driven, local organic ingredients whenever
possible. Again, Michael Bauer acknowledged Hill's talent when he wrote
"Pizzeria Picco serves the best pizza in the Bay Area."

Since February 2003, VICTOR SCARGLE has served as Executive Chef
of Julia's Kitchen at COPIA in Napa, which has won new acclaim under his
direction, including 3½ stars from the San Francisco Chronicle. Victor
refined his culinary skills in such renowned fine dining venues as Gramercy
Tavern, Patria, and the Tribeca Grill in Manhattan; Colony Bistro in
Miami; and Pisces, Grand Café, and Jardinière in the Bay Area.

Consistent acclaim for BRADLEY OGDEN's culinary talents have brought
him worldwide recognition. As Executive Chef and co-owner of eight
restaurants in California including the Lark Creek Inn in Larkspur, and
another poised to open in San Francisco this September, Bradley's
philosophy remains: "Keep it simple; use the freshest ingredients available
and put them together in such a way that the flavors, colors, and textures
combine to bring out the best in each other.

JONATHAN WRIGHT has drawn international praise for his work in
acclaimed restaurants worldwide, including being awarded a coveted
two-star rating by the Michelin guide. He now excels as the Chef of The
Lark Creek Inn in Larkspur, CA. His position allows him the daily
opportunity to combine classically executed yet innovative American
cuisine harmoniously with the restaurant's farm fresh philosophy.

Chef NICOLE PLUE serves as Pastry Chef for Julia's Kitchen at COPIA.
Since she's been with Julia's Kitchen, Plue has been cited in California
Homes as "one of California's premiere pastry chefs," North Bay
Bohemian as "one of the most celebrated pastry chefs in the state," New
York Times for turning out "delicate and enticing desserts," and Wine
Spectator for her part in making Julia's Kitchen one of Napa Valley's best
"three upscale restaurants." Plue previously worked with Guastavino's,
Eleven Madison Park, and AZ and Pazo restaurants in New York City,
where she was the recipient of Bon Appetit magazine's "Best Dessert, New
York" award. She has served as pastry chef for such renowned dining
establishments as Hawthorne Lane and One Market in San Francisco. She
also worked as pastry chef for Martha Stewart Living Television,
developing recipes for pastry and baking segments. Plue is a graduate of the
California Culinary Academy in San Francisco and has completed specialty
courses with the International School of Confectionery Arts.

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