 Chef Jim Richard | Stinky’s Fish Camp & The Lake Place
Originally from Lafayette, La., many Northwest Floridians know Richard and his reputation in the local food industry. With over 20 years experience, he is a graduate of the CIA (Culinary Institute of America - New York). He was the chef at Flamingo's in Destin for six years and opened Cuvee Beach as general manager. He has owned and operated Blue Mountain Catering Co. since 1990 and is the chef/owner of Stinky's Fish Camp and The Lake Place.
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 Chef David Cunningham | Commander’s Palace – Destin
Chef David Cunningham has returned to take over the helm in the kitchen at the famed Commander’s Palace – Destin.
David was born and raised in Baton Rouge, Louisiana. As an avid hunter and fisherman and growing up in a family of talented cooks, David learned to cook game and seafood at any early age. After graduating from Louisiana State University in 1993, David attended culinary school at Johnson and Wales University in Charleston, S.C. and then attained a Hotel, Restaurant and Tourism degree from the University of New Orleans. While earning his U.N.O. degree, David completed his formal training at the famed New Orleans restaurant Commander’s Palace under Chef Jamie Shannon. During that time he also taught cooking classes at the Savvy Gourmet Cooking School. While Dessert Chef at Commander’s Palace, New Orleans, he was featured in Gourmet magazine for the country’s top five chocolate desserts and has cooked at the famed James Beard House in New York. David is an outdoor enthusiast who enjoys hiking, fishing, hunting, cycling, skiing, snowboarding and golf. David’s other passion is BBQ, as he seldom cooks indoors at home.
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 Chef Bruce McAdoo | Seagar’s Prime Steaks & Seafood
Executive Chef D. Bruce McAdoo combines his culinary mastery with a playful, generous spirit and years of professional experience in the food industry. He began his formal training in London, where he honed his skill before eventually returning to the United States at age 20. In West Virginia, McAdoo worked under Master Chef Hartmut Handke who taught him the importance of attention to detail in cooking. Eventually, he moved to Atlanta where he worked in some of the city's top restaurants, including the Cherokee Town and Country Club and the Swissôtel in Buckhead.
McAdoo began his career at Seagar's several years ago as a line cook, and was named Executive Chef after only a year at the restaurant. He is well-known for his playful nature in the kitchen and absolute dedication to providing guests with a unique experience. Under his expert supervision Seagar's has garnered acclaim and awards from critics all over, including Four Diamond rating from AAA Travel Guide, Four Stars from Colleen Coffield of The Daily News and Restaurant of the Year 1998 from The Daily News. |
 Chef Dan Pettis | One 20 A Modern Bistro
Born and raised on the Emerald Coast of Northwest Florida, Dan began his cooking career at the young age of 13 with a summer job. Like most young aspiring chefs, he started at the lowest position and worked his way up the ladder. Working under Destin, Florida’s most prominent chef, TimCreehan sparked the fire that made Pettis realize his true dream of one day becoming a chef. Over the years, his efforts have culminated in a close working relationship and friendship with Chef Creehan. After stints at some of Destin’s finest eateries, Pettis decided to continue his education and training by attending the Florida Culinary Institute in West Palm Beach where he finished on the President’s List with a perfect 4.0 GPA. In addition to winning a number of culinary competitions, he was also featured in Florida Trends NEXT magazine in August 1999.
Dan Pettis was discovered by Mark’s sushi chef, Roy Villacrusis, after interviewing more than 85 students in the school. The next two years included extensive training on cooking rice, cutting vegetables picking the right fish, creating menu specials and making sushi. After manning every post in the kitchen and sushi bar, Pettis was entrusted the role of executive sous chef, no small feat considering the unparalleled expectations of the chef. With almost twelve years of experiences in the business, he was definitely a vital part in making Mark’s City Place sushi bar the best in town. In December 2003, Chef Pettis returned to his home town of Fort Walton Beach and picked up the reins at Beach Walk Crystal Beach and began, with the help of Chef Creehan, to introduce some South Florida flair to the Emerald Coast. With his new understanding of Asian cuisine and love of Caribbean cuisine, “Asian Island Cuisine” came naturally demonstrating the fusion that is capable between these two cultures.
In October 2007, Chef Pettis had a wonderful opportunity to expand his realm of expertise to the international market. Under the direction of Chef Pettis, the Old Church Restaurant and Bar was successfully opened. Since returning home from New Zealand in 2008, Chef Pettis, with the help of his father and brother, is tackling the largest challenge of his culinary career — owning his very own restaurant. One 20 A Modern Bistro opened in December 2009 featuring simple fare with a modern culinary twist. Chef Pettis prepares features from his southern upbringing, and ever present Southeast Asian and Japanese influences. |
