Booking the Cooks – An Evening of Scrumptious Bites to Benefit Miami Book Fair and Slow Food Miami

(Susser, Allen) Following an extensive international education in classical cooking techniques, Chef Allen Susser chose Miami to blaze his own signature and forge his career. Adapting his training and technique in the creative inquisitive manner of a master and visionary, Chef Allen synthesized the essence of his adopted region. This fusion he sought would render a stimulating, satisfying and refreshing plate, but stand alone as a new Florida Cuisine. His dramatic translation of the bounty of South Florida's foodstuffs became NEW WORLD CUISINE, an innovative signature and important contribution to American Culinary craftmanship. Today, the James Beard-winning Chef Allen continues to develop NEW WORLD CUISINE, which now draws equal and exciting strength from the Caribbean, Latin America and modern American influences.

(Calvo, Adrianne) Chef Adrianne Calvo has been recognized by the food industry’s most prestigious publications, established Chef Adrianne's Vineyard Restaurant and Wine Bar—considered one of the best restaurants in South Florida—published four cookbooks, and was named one of the 50 Best Chefs in the World by Chef Report. Calvo has participated in the Food Network’s South Beach Wine and Food Festival, as well as many renowned events such as Dali Miami and Miami Beach International Fashion Week. In 2009, she became the exclusive spokesperson for Panda Kitchen and Bath.

(Hutson, Cindy) In 1994 award-winning Chef Cindy Hutson met her life partner, Delius Shirley. With an inherit passion for cooking, but no formal training and three kids to care for, Hutson was hesitant to open her first restaurant venture. Against the odds and with the extra support of Shirley, Hutson took the leap of faith and that same year opened Norma’s on the Beach.  Rave reviews touted Hutson’s cuisine as “the best Caribbean restaurant in South Florida” and international support from USA Today, The New York Times, London Times, Chicago Tribune, Chef Magazine and Eater, who named Hutson “Chef of the Year” (2012), helped set the pace for what would develop into a thriving culinary future. Her signature “Cuisine of the Sun” is a self-coined approach that means to create without limits and cook everything under the sun, infusing nuances of her famous island flavors throughout

(Van Aken, Norman) Norman Van Aken is chef-owner of Norman’s at The Ritz-Carlton, Grande Lakes, Orlando, and 1921 by Norman Van Aken in Mount Dora, Florida. Additionally, he is chef-partner at Three, a fine dining restaurant, and No. 3 Social, a roof deck lounge, in the Wynwood Arts District of Miami. His cooking school, In the Kitchen with Norman Van Aken, is also in Wynwood. He is the author of five cookbooks, including My Key West Kitchen: Recipes and Stories with Justin Van Aken, and a memoir, No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken. In Norman Van Aken's Florida Kitchen (University Press of Florida), the award-winning chef and restaurateur invites you to discover the richness of Florida’s culinary landscape. This long-awaited cookbook embraces the history, the character, and the flavors of the state that has inspired Van Aken’s famous fusion style for over forty years. Drawing from Florida’s vibrant array of immigrant cultures, and incorporating local ingredients, the dishes in this book display the exciting diversity of Van Aken’s “New World Cuisine.”

(Ingraham, Richard) Chef Richard Ingraham has mastered the balance between fine cuisine and expert sports nutrition. As personal chef to power couple Dwyane and Gabrielle Wade, founder of Private Chef network ChefRLI, and author of Eating Well to Win, his mission is to raise the bar of performance eating through high level home cooking. Born and raised in Miami, Florida, Richard became fascinated by culinary arts at a very young age. After completing culinary training at the Art Institute of Atlanta, he began work as a private chef right away. Not only is he responsible for planning the diet of Miami Heat star Dwyane Wade, but also the dozens of other NBA, NFL, MLB and entertainment personalities across the country, all served by elite network ChefRLI. For Richard it’s about understanding what keeps the stars fit, toned and healthy yet making sure that they don’t miss out on all the joys of high level cooking. Taking an imaginative look at world-class ingredients and spirits, his food begs to be shared between friends and inspires even the most amateur of chefs to get in the kitchen. Unstoppably passionate about sharing the benefits of great food, Richard is kept busy with a number of community projects. A few years ago, he joined Michelle Bernstein and Michael Schwartz in former First Lady Michelle Obama’s “Chefs Move 2 Schools” White House Initiative Miami to encourage healthier eating habits among our country’s youth. Currently, he is an esteemed Advisory Board Member of the Miami Culinary Institute and, as GOYA Foods’ My Plate Ambassador and Partner Chef, he is tasked with promoting alternative cooking methods to parents of school-aged children.

(Santos, Victor) Chef Victor Santos emerged on the Miami culinary scene a decade ago after graduating from the Art Institute of Fort Lauderdale and wasted no time making his mark. The native of Brazil honed his culinary and entrepreneurial skills while co-owning the famed Asian noodle business I Kyu Noodles, which put him in touch with some of South Florida’s top chefs. Chef Santos was an integral part of the opening team for the luxurious Canyon Ranch Hotel & Spa on Miami Beach, where he developed menu items that accentuated the flavors of the region. Following his work at Canyon Ranch, Chef Santos moved to Rhode Island where he worked as a sous chef for Ted Gidley at the famed Clarke Cooke House restaurant, known throughout New England for its fine dining. It was there that classical French cuisine made an impact on his life and also where he developed the passion for creating menus using contemporary cooking techniques married with traditional flavors. Today, as executive Chef at Miami’s Tuyo, Chef Santos continues the restaurant’s tradition of serving stunning food in a stunning atmosphere.