Food and Wine Festival - Guest Chefs Epcot

Nearly 100 Notable Guest Chefs Showcase Cuisine at
Epcot International Food and Wine Festival
Sept. 29-Nov. 12

Sept. 29-Oct. 1
François Payard, Payard Patisserie & Bistro, New York City, NY
Andrew Shotts, Garrison Confections, Providence, RI
Jean-Robert de Cavel, Jean-Robert at Pigall's, Cincinnati, OH
Zach Bell, Café Boulud, Palm Beach, FL
Jennifer Reed, Café Boulud, Palm Beach, FL
Frank Stitt, Highland's, Birmingham, AL
Jean-Robert de Cavel, Jean-Robert at Pigall's, Cincinnati, OH
Matt Gennuso, Chez Pascal, Providence, RI
Mike McCarey, Mike's Amazing Cakes, Redmond, WA
Matthew Carter, the girl & the fig, Sonoma, CA
Pascal Oudin, Pascal's on Ponce, Miami, FL

Oct. 2-Oct. 8
Suvir Saran, Devi, New York, NY
Anissa Helou, The Mediterranean Culinary Institute, London
Ciaran Duffy, Tristan, Charleston, SC
Jeff Tunks, Ceiba, Washington DC
David Guas, Ceiba, Washington DC
George Francisco, Jonah's, Australia
Lucienne Francisco, The Chelsea Tea House, Australia
Kevin Rathbun, Rathbun's, Atlanta, GA
Kent Rathbun, Abacus and Jasper's Restaurant, Dallas, TX
Portia de Smidt, The Africa Café, Africa
Toni Robertson, Silks, San Francisco, CA
Efisio Farris, Gourmet Sardinia, TX
Lori Farris, Gourmet Sardinia, Arcodoro & Pomodoro, TX
Frank Morales, Zola, Washington, DC
Einav Gefen, Institute of Culinary Education, New York, NY
Cathy Haynes, Harrahs Reno Casino, Reno, NV
Nick Lodge, Pastry Chef, Sugar Art Collection, Norcross, GA
Antony Fernandez, Ritz Carlton, Reynolds Plantation, GA

Oct. 9-Oct. 15
John Ash, John Ash and Company, Santa Rosa, CA
Frank Lee, Slightly North of Broad, Charleston, SC
Dominique Macquet, Dominique's at the Maison Dupuy Hotel New Orleans, New Orleans, LA
René Bajeux, Rene Bistrot, New Orleans, LA
Bob Waggonner, Charleston Grill, Charleston, SC
Keegan Gerhard, Food Network, The Food Network Challenge
Hiro Sone & Lissa Doumani,Terra, Napa Valley, CA
Don Pintabona, Dani, New York and Trina, Fort Lauderdale FL
Jennifer Gebis, Trina, Fort Lauderdale FL
Greg Atkinson, West Coast Cooking, Washington
Gretchen Goehrend, India Tree Gourmet
Thierry Rautureau, Rovers, Seattle, WA
Ann Beekman, Beekman & Beekman Honey
David English, Cobalt Restaurant, New Orleans, LA
Ewald Notter, Notter International School of Confectionary Arts, Florida

Oct. 16-Oct. 22
Susan Hermann Loomis, On Rue Tatin, France
Jerry Traunfeld, The Herb Farm, Washington
Alan Wong, Alan Wong's, Honolulu, HI
Luis Bollo, Ibiza, New Haven, CT
Dean Max, 3030 Ocean, Fort Lauderdale, FL
Jiri Knedlik, Sacramento Cookie Factory, CA
Julian Rose, Barry, Callebaut, St. Hyacinthe, Quebec, Canada
Dale Miller, Jack's Oyster House, New York
John and Amy Malik, 33 Liberty, Greenville, SC
Warren Brown and Mary Meyers, Sugar Rush, Food Network
John Sarich, St. Michelle Wineries, Washington
Amanda Gransbury, Savannah Bee Company, Savannah, GA
Greg Atkinson, Culinary Consuling, West Coast Cooking
Ethan Howard, Bouchon, Napa Valley

Oct. 23-Oct. 29
Stefan Czapalay, Chef Stefan Global Gourmet, Nova Scotia
Robbin Haas, Chispa, Miami, FL
Cesare Casella, Maremma, New York
Cat Cora, Food Network, Iron Chef
Brooke Vosika, Four Seasons, New York, NY
Maurice Bonhomme, Pane Caldo, Chicago, IL
Matt Lewis, Baked, Brooklyn, NY
Toni Marie Cox, Toni Marie's Sweets and Savories, Hinsdale, IL
Jean Pierre Wybauw, Barry, Callebaut, St. Hyacinthe, Quebec, Canada
Michael Smith, 40 Sardines, Overland Park, KS
Debbie Gold, 40 Sardines, Overland Park, KS
Cliff Pleau, Seasons 52, Orlando, FL

Oct. 30-Nov. 5
Susie Fishbein, Kosher by Design, New Jersey
MARTINI & ROSSI Vermouth Presents Chef and Author Rocco DiSpirito
Stephan Pyles, Stephan Pyles Restaurant, Dallas, TX
Clay Conley, Azul, Miami, FL
Ciril Hitz, Instructor at Johnson & Wales University in Providence, RI
Andrew Ormsby, Tucker, Dallas, TX
Chris Prosperi -- Metro Bis, Simsbury, CT
Martin Rios, The Inn of Anasazi, Santa Fe, NM
Ken Vedrinski, Sienna, Charleston, SC
Walter Staib, City Tavern, Philadelphia, PA
Maura Kilpatrick, Oleana, Cambridge, MA
Luis Fitch, Los Xitomates, Mexico
Michael Smith and Debbie Gold, 40 Sardines, Overland Park, KS

Nov. 6-Nov. 12
Floyd Cardoz, Tabla, New York, NY
Joseba Jiménez de Jiménez and Carolin Jiménez, The Harvest Vine; Seattle, WA
Cindy Pawlcyn, Cindy's Backstreet Kitchen, Mt. Helena, CA
Emily Luchetti, Farallon; San Francisco, CA
Mark Franz, Farallon; San Francisco, CA
Manuel Azevedo, La Salette, Sonoma, CA
Cory Schreiber, Wildwood, Portland, OR
Bob Engel, Chef Liason Gourmet Mushrooms Inc.
Colleen McGlynn, Davero Olive Oil
Allen Susser, Chef Allen's, Aventura, FL
Antony Osborne, Director of Culinard, The Culinary Institute of Virginia College
Johanne Killeen and George Germon, Al Forno, Providence, RI