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Bryson Billapando

Bryson Billapando, the talented chef for the U.S. men’s soccer team at the 2014 World Cup in Brazil, endured a long and painful journey before earning the honor of serving the United States in the world’s biggest sporting event and reaching celebrity chef status. The aspiring chef began his studies at Johnson & Wales University’s esteemed college of culinary arts in Denver, Colorado. After graduation, the young talent stayed in the Denver area to begin his career as a chef, where he was able to witness some of the best chefs in the business at work, such as Paul and Lourdes Ferzacca of La Tour in Vail and famed restaurateur Thomas Keller. However, Billapando’s whole world would soon be flipped upside down. In July of 2012 tragedy struck when chef Billapando and his then wife, pregnant with their second child, went to the midnight premiere of The Dark Knight Rises at an Aurora, Colorado movie theater. During the movie a gunman entered the theater and opened fire killing 12 people and injuring 70, including Billapando’s wife who was struck by flying fragments. It was by a stroke of luck that the chef and his wife were not killed in that theater. Despite surviving the attack, the aftermath and road to recovery were a struggle for Billapando, as he underwent many counseling sessions to deal with depression and post-traumatic stress disorder. He began to immerse himself into his cooking to distract himself from the traumatizing events of the shooting, and two years later he saw new light in his life as he was bestowed the honor of being the chef for the U.S. men’s soccer teams as they traveled to Brazil to compete in the world cup.

Celebrity chef Bryson Billapando has already become a popular figure on the men’s soccer team as he ensures that the players receive all their favorite, and of course nutritious, dishes that they are familiar with, despite being in a foreign country where many simple American staples such as cheerios, peanut butter, and A1 steak sauce are hard to come across. Not only does Chef Billapando provide players with their favorite foods, but he is also always sure to incorporate organic and wholesome ingredients to every meal to ensure top quality meals for America’s top athletes. With the help of U.S. team nutritionist Danielle LaFata, chef Billapando tailors every meal to each athlete and his caloric and nutritional needs creating as many as 50 individual meals per day. Additionally he helps LaFata create pre-workout energy drinks, and post workout recovery smoothies that are much more effective than the average run of the mill sugary sports drink. The experience of being a chef at the world cup with Team USA has provided chef speaker Bryson Billapando with an incredible support system, helping him move on from the theater shootings, and become stronger than ever before.

Cooking demonstrations, endorsements, personal appearances, PR campaigns, speaking engagements, hire, book, we represent, contact, find celebrities, chefs and agents for Bryson Billapando. If you want to find the representation, PR firm, marketing company, corporate consulting, speaking agent, to book or hire Bryson Billapando, Celebrity Chef Network is the agency of corporate consulting for your program. Our booking agents are the best in the business for consulting companies, agencies and universities in finding fees, availability and interest for celebrity chefs like Bryson Billapando for any type of event, appearance, speaking engagement, endorsement, corporate event, motivational speech, PR campaigns, etc. Call Celebrity Chef Network at 212-410-9879 or email booking@celebritychefnetwork.com.  Our booking agents are here to help you hire your Celebrity Chef now.

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Vivian Howard

From opening a nationally recognized restaurant in eastern North Carolina to creating her own award-winning show entitled A Chef’s Life, it is hard to believe that chef Vivian Howard still has time to write her two upcoming books and raise a family. Howard did not always envision herself as a renowned chef, though. In fact she originally uprooted herself from her tobacco-raising, hog-farming hometown to go to college and later move to New York City to fulfill her dig dreams in advertising.

Contrary to her high expectations though, Howard found the advertising world somewhat disenchanting compared to the vibrant cooking scene she observed in the city. Following her instincts, Howard quit advertising and became a server at the Voyage in Greenwich Village. She eventually trailed under the restaurant’s chef Scott Barton, who specialized in Southern cuisine with an African twist, which allowed her to learn more about southern food and preparation. Howard said she never originally planned to prolong her journey in the culinary arts, but rather considered a career in writing for a food magazine a more viable option. As her love for the industry progressed though, she decided to attend the Institute of Culinary Education and begin her career as a chef before getting an internship as a chef at WD~50 and launching a small catering business from her house.

Despite Howard’s growing success in NYC, she and her husband decided to move to Kinston, NC in 2006 where they opened their restaurant Chef & the Farmer. Cementing a strong relationship with the state’s local farmers, the restaurant serves both fresh and local southern cuisine.

Although the restaurant did not thrive at first, word of the restaurant’s charm and talent has made it a travel destination with an impressive turnout of both tourists and locals. Much of the restaurant’s increased attendance can also be accredited to Howard’s PBS show A Chef’s Life, which documents the food and preparation techniques of the eastern Carolina region. Intrigued by her own unfamiliarity with local recipes of the older generations in her area, Howard hoped to find a way to preserve the many unknown cooking traditions of the past — hence her decision to create the PBS show A Chef’s Life that won a Peabody Award for its impact in June 2014.

From the television screen to paper, Howard also has a two-book deals in the works as well, with her first book to be published in 2015 and the second in 2018. The first is entitled Deep Run Roots: Ingredients from My Corner of North Carolina, which is about her experience cooking in eastern North Carolina while raising a family. Her second book, however, is still under wraps.

Cooking demonstrations, endorsements, personal appearances, PR campaigns, speaking engagements, hire, book, we represent, contact, find celebrities, chefs and agents for Vivian Howard. If you want to find the representation, PR firm, marketing company, corporate consulting, speaking agent, to book or hire Vivian Howard, Celebrity Chef Network is the agency of corporate consulting for your program. Our booking agents are the best in the business for consulting companies, agencies and universities in finding fees, availability and interest for celebrity chefs like Vivian Howard for any type of event, appearance, speaking engagement, endorsement, corporate event, motivational speech, PR campaigns, etc. Call Celebrity Chef Network at 212-410-9879 or email booking@celebritychefnetwork.com.  Our booking agents are here to help you hire your Celebrity Chef now.

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Tyler Florence

Tyler Florence is a celebrity chef that has appeared on television networks across the country. After graduating from the College of Culinary arts in South Carolina, Tyler made the move to New York City and it was there that he first established himself as one of the finest young culinary stars. Tyler showed his skills under the city’s leading chefs including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen, and eventually being named top chef at Cafeteria. As his career started to pick up, Food Network started to take notice of his abilities. To date, he has hosted four shows on the Food Network, including “Food 911”, “How to Boil Water”, and his current shows, “Tyler’s Ultimate” and “The Great Food Truck Race”.

Tyler has made countless appearances on a variety of talk shows, including the Oprah Winfrey Show, which he was a contestant on a nationwide sandwich cook-off. He has also made guest appearances on The Today Show and The View.  Tyler Florence’s cooking and food success both in print and on television have earned him an honorary doctorate from his alma mater.

Chef Tyler Florence is the author of seven cookbooks, including his two New York Times Bestsellers, “Family Meal” in 2010, and “Dinner at My Place” in 2008. His latest book, “Tyler Florence Fresh” was released in December 2012, which is made up of recipes that include only the freshest ingredients that are not hard for the average home cook to find.

Cooking demonstrations, endorsements, personal appearances, PR campaigns, speaking engagements, hire, book, we represent, contact, find celebrities, chefs and agents for Tyler Florence. If you want to find the representation, PR firm, marketing company, corporate consulting, speaking agent, to book or hire Tyler Florence, Celebrity Chef Network is the agency of corporate consulting for your program. Our booking agents are the best in the business for consulting companies, agencies and universities in finding fees, availability and interest for celebrity chefs like Tyler Florence for any type of event, appearance, speaking engagement, endorsement, corporate event, motivational speech, PR campaigns, etc. Call Celebrity Chef Network at 212-410-9879 or email booking@celebritychefnetwork.com. Our booking agents are here to help you hire your Celebrity Chef now.

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Shannon Bennett

Hire Shannon Bennett through Celebrity Chef Network. Booking a celebrity chef requires an expert team. Let the booking agents at Celebrity Chef Network help you hire the best one for your brand or event. To contact Celebrity Chef Network, call 212-410-9879 or email booking@celebritychefnetwork.com.

BIO: Beginning his culinary journey at 15 years old, with an apprenticeship at the Hyatt in Melbourne under Roger Leinhard, Shannon Bennett continued his career to Europe cooking with Albert Roux, John Burton and Marco Pierre White.

In 2000, Shannon opened Vue de monde in Carlton and soon after, opened the current location in Melbourne. His classic French cuisines with a modern Australian setting, is evident in his cooking. Vue de monde was awarded the Restaurant of the Year by the Australian Gourmet Traveler in 2006 and 2007. His next restaurant, Café Vue and Bistro Vue were both opened in 2006, and by 2009 Shannon Bennett opened his second location of Café Vue, and the third was opened right outside of Melbourne.

An established cookbook author, Shannon Bennett released his second edition of his first book, My Vue in 2007, My French Vue also in 2007 and Shannon Bennett’s Pairs in 2009. Shannon continues to evolve Vue de monde and renovate the restaurant into a more environmentally sustainable building. He plans to have it run off solar, wind power, and other eco-conscious innovations. Shannon Bennett is passionate about fighting obesity in today’s society, and runs every day to stay in shape and keep off the extra pounds from his daily eating habits. Shannon Bennett is available for speaking engagements, cooking demonstrations, and corporate appearances.

BOOKS: My French Vue, My Vue, Shannon Bennett’s Paris

WHO REPRESENTS SHANNON BENNETT: Celebrity Chef Shannon Bennett can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.

To hire Shannon Bennett for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at booking@celebritychefnetwork.com  or 212-410-9879.

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Rick Moonen

Hire Rick Moonen through Celebrity Chef Network. Booking a celebrity chef requires an expert team. Let the booking agents at Celebrity Chef Network help you hire the best one for your brand or event. To contact Celebrity Chef Network, call 212-410-9879 or email booking@celebritychefnetwork.com.

CHARITIES: Seafood Choices Alliances, Wildlife Conservation Society, Ecochef

BIO: Graduating from the Culinary Institute of America, and first in his class, Rick Moonen has a passion for sustainable fishing and seafood all of which has led to national acclaim. He apprenticed at L’Hostellerie Bressane in Hillsdale, New York and cooked beside Chef Jean Morel.

From L’Hostellerie Bressane, Rick held the position of saucier at Manhattan’s La Cote Basque and then two years at Le Cirque, working with the legendary Alain Salihac. In the coming years, Rick Moonen expanded his career through New York, becoming executive chef at many of New York’s finest most iconic restaurants; including Le Relais, Century Café, Chelsea Central, and Buzzy O’Keefe at The Water Club. After spending six years here, he left to become executive chef and partner at Oceana. While here, the restaurant gained three stars from The New York Times and gained national recognition. Next on his resume, Rick Moonen partnered to create Molyvos, a Greek restaurant that also earned three stars from The New York Times.

After five years, he finally decided to develop his own highly anticipated restaurant. As the executive chef and owner of New York City’s rm, he once again received three stars from The New York Times. In 2005, the growing city of Las Vegas caught Rick Moonen’s attention and he decided to close shop and move his technique to the west coast.

Rick Moonen’s rm seafood at Mandalay Bay Resort was opened in 2005 as a multi-leveled restaurant. The lower level offers the coastal favorites and a famous raw bar in a upbeat atmosphere. The second level offers diners a more elegant feel featuring Rick creative tasting and a la carte menus.

Rick can be seen all over the world speaking and teaching those on the dangers of over-fishing and ocean conservation. As the founding member of Seafood Choices Alliances, he was named “Seafood Champion” and is an active member of the Wildlife Conservation Society. He serves as the spokesperson for American caviar and is often quoted for his expertise with various indigenous and exotic fish. His first cookbook titled, Fish Without a Doubt, is a step by step guide on how to buy, prepare and cook a wide variety of fish. Rick Moonen is available for speaking engagements, team building campaigns, and cooking demonstrations.

BOOKS: Fish Without a Doubt

WHO REPRESENTS RICK MOONEN: Celebrity Chef Rick Moonen can be hired for endorsements and events in roles such as culinary consultant, event planner, public speaker, autograph signings, cooking demonstrations, hosting, Mommy Blogger events, SMTS, public relation campaigns, team building events and corporate hospitality.

To hire Rick Moonen for an endorsement, personal appearances, or book signing contact the experts at Celebrity Chef Network at booking@celebritychefnetwork.com  or 212-410-9879.

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