People on the Move
Rick Edge has been appointed as Executive Chef of Bardessono Hotel & Spa and Hotel Yountville Resort & Spa. Known for his exceptional culinary skills and deep understanding of seasonal California cuisine, Chef Edge will oversee delivering a refreshed, refined experience within all outlets and banquets at the hotels, notably Lucy Restaurant & Bar at Bardessono and Heritage Oak at Hotel Yountville – both appreciated restaurants in the heart of Napa Valley. Edge is a decorated Executive Chef with significant, 30-year experience at exemplary hotels and restaurants in major west coast markets, Boston and New York City. Chef Edge’s dedication to the highest quality ingredients, his mastery of flavor and cooking techniques balanced with his personality creates an exciting, consistent new culinary experience, charming the most discerning of Napa Valley’s palates. The gifted chef began his career with Pacific's Edge restaurant at Hyatt Carmel Highlands, later joining the PlumpJack Group, where he oversaw multiple restaurants over the years, before leading teams in coveted culinary locations like Indian Springs Calistoga, Napa Valley Country Club and RH Yountville Restaurant. Some of his most memorable achievements include cooking for Julia Childs and being member of the planning committee and participant in Masters of Food & Wine event.
Hot Off the Presses
SAVOR, the culinary division of the world’s leading producer of live-event experiences ASM Global, has joined with World Young Chef Young Waiter (WYCYW) to bring the renowned service competition to the United States Aug. 21. Now in its 44th year, World Young Chef Young Waiter is the premier competition promoting hospitality as a career choice globally, aimed at finding the world’s most skilled chefs, waiters and waitresses under the age of 28. WYCYW aims to highlight the remarkable talent of the finest young professionals building their careers in the industry, while championing the skill and passion that hospitality professionals bring to their work. SAVOR is calling on the best in service and hospitality from all over the United States to register for the YCYW USA competition, with the chance to compete in the first live round taking place at the prestigious The Culinary Institute of America at Copia (CIA) in Napa, California, Aug. 21, 2023. The winners of the American leg of the competition, as well as the winners from the nine other international competitions taking place around the world, will have the opportunity to compete in the WYCYW finals being held Nov. 23-24 in Monaco and the chance to win $10,000. Chefs and waiters throughout the U.S. under the age of 28 should visit YCYW USA to enter online now through July 21, 2023. A panel of high-profile, service-industry veterans, Adam Sobel, partner of Mina Group and New Italian Co.; Tracey Shepos Cenami, executive chef and cheese specialist at Kendall-Jackson Wine Estate and Gardens; Roland Passot, propriétaire and chief culinary officer; Roger Huldi, general manager for St. Regis San Francisco; and more will help narrow down the entries to a short list of eight finalists — four chefs and four waiters — who will battle it out in the live finale at the CIA at Copa in Napa, California, Aug. 21, 2023. The two winners of YCYW USA will head to the World Young Chef Young Waiter Final in Monaco for the chance to win $10,000!
