2024 WCF CHEFS
Dish: My rice dish is going to be full of flavor using ingredients from my roots. Collard Greens, Fried Chicken, and CornBread are huge staples. My rice dish will have these ingredients but as a vegan dish using Oyster mushrooms for the fried chicken.
Rochelle Wharton
Joseph joins the Claremont team from his most recent role as Executive Chef at The Southern Gentlemen in Atlanta, GA. Immediately prior, he held the same post at Barcelona Wine Bar & Restaurant in Washington, D.C. He began his career in 2006 at Morrison House as a Line Cook in Old Town Alexandria, VA. He then held several progressive posts in Washington, D.C., working alongside notable chefs, including Robert Widmeyer (RW Restaurant Group), Todd Gray (Watershed, Equinox), and Robert Gadsby (RG Fine Foods). A graduate of prestigious Johnson and Wales University in Providence, R.I., Chef Paire shares, “I bring passion, creativity, and innovation to the kitchen. I am delighted to call Northern California my new home. This region is known for its food and wine – Northern Californians embrace an eat-fresh philosophy- an abundance of fruits, vegetables, and herbs blanket the countryside.”
Joseph Paire
Dish: Dirty rice is a beloved dish in my family and my roots in Louisiana run deep. Creole cuisine holds deep significance in Black culture. This flavorful rice dish, enriched with chicken livers, ground meat, and spices, symbolizes resourcefulness and culinary creativity. Growing up traveling to Louisiana was always my favorite. Spending summers and holidays with my Grandparents, Aunts & Uncles brought so much joy. They shaped my identity through their stories and community gatherings. Their influence instilled in me a deep appreciation for the powerful role of food in connecting us to our roots and each other. I cook with every ounce of my being and an ancestor or two on my shoulder. As I prepare dishes like dirty rice, I’m always reminded that they’re not just meals but a celebration of heritage and togetherness.
Meet Courtney Summers, born in Baltimore, Maryland, and raised in North Texas. She spent a decade honing her culinary craft in the heart of Fort Worth, and in 2018 she was promoted to Garde Manger. Courtney's journey took an exciting turn in 2019 when she traded the catering world for Private Chef services, birthing The Chef Initiative. Drawing from her extensive background in hospitality, this transition felt like a natural fit. It wasn't until she found herself meticulously crafting menus for intimate dinner parties that she realized the missing piece – a deep understanding and appreciation for wine. In 2022 she applied for the Inaugural Apprenticeship with Silver Oak & Twomey Cellars in partnership with The Veraison Project in Sonoma, California. Being one half of the Inaugural Apprenticeship program has completely transformed her career from culinary into the wine industry. Since then, Courtney has fully immersed herself in the enchanting world of wine culture, earning her WSET Level 1 and Level 2 respectively. As a devoted wine scholar, she's an active member of The Veraison Project serving on the board currently as the Assistant Director of Education. Courtney brings not just culinary expertise but a warm, vibrant spirit to every aspect of her journey in the world of food and wine.
Courtney Guntz-Summers
Passionate entrepreneur and advocate for social change, Chi~ “vital energy that is held to animate the body internally”; embarked on a remarkable journey to address the dire need for fresh food options in food deserts while championing equitable access for minority communities. As a small business owner, Chef Chi has dedicated herself to transforming the local culinary landscape, striving to create a positive and lasting impact on the lives of those they serve.
A native of Washington, D.C. but coming from a diverse background, Chef Chi grew up witnessing the disparities in resource allocation that plagued underprivileged neighborhoods, particularly in terms of accessible and nutritious food. It was this stark reality that fueled an unwavering determination to bring about change and empower communities through entrepreneurial endeavors.
China “Chef Chi” Adderley
Daniel Abbott
Dish:Introducing the Chicken Jambalaya Sushi Roll – a tantalizing fusion of Southern charm and Japanese precision. Imagine succulent smoked chicken, vibrant peppers, and sweet onions harmoniously nestled in a creamy chipotle-infused cheese. This delectable filling is masterfully rolled in fragrant yellow rice speckled with peas, creating a colorful and flavorful base. To elevate your experience, each roll is drizzled with a bold and spicy mambo sauce and crowned with crispy jalapeño slices. This is sushi reimagined, offering a culinary journey that ignites your taste buds with every bite.
Bio:
Chef Daniel Abbott, born in Hawaii and raised in Virginia, discovered his passion for cooking at eight. This early interest led him to the Art Institute of Washington, where he majored in Culinary Arts. Chef Abbott co-founded the popular Slap Food Truck, known for its unique culinary creations.
One of his most renowned inventions is the Soul Roll, a fusion of sushi and Southern comfort food, featuring combinations like the chicken and waffle roll. This innovative dish has gained a devoted following and showcased his talent for blending diverse culinary traditions.
In addition to his food truck success, Chef Abbott is a dedicated private chef and the owner of Lions Den Catering, renowned for delivering personalized dining experiences.
At 35 years old, Chef Abbott balances his culinary career with being a devoted father of three. His journey from a young kitchen enthusiast to a celebrated chef and entrepreneur exemplifies his passion for food and commitment to culinary excellence.
Carleen Goodridge
Carleen Goodridge is a Liberian-American culinary creative who showcases Liberian cuisine's rich flavors and traditions while also crafting unique beverage offerings all inspired by her childhood, motherhood, her wellness journey & the simple joys of life
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Through her work, Carleen aims to create delicious experiences on a plate and foster a legacy for her children by sharing her family lineage and culture through food.
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Carleen is the Founder of Cōl Bōl a private dining pop up offering dining experiences & private catering. Through Cōl Bōl Carleen crafts modern cuisine honoring traditional West African flavors. She also serves as Chief Culinary Artist for SunSpot Foundation, a Brooklyn, NY & Eastern Cape South African based cultural hub highlighting emerging and established Black Creatives from around the Diaspora.
You can find Carleen curating culinary experiences in Brooklyn, NY, Baltimore, MD & beyond.
Chef Esh-Marie
Chef Esh-Marie, a native of California, discovered her passion for food during her tenure in the Air Force, where she was stationed in Klein Brogel, Belgiur Her time in Europe, traveling to the Netherlands, Germany, spain, and Barcelona, signiticantly refined her culinary skills and palate.
Currently, Chef Esh-Marie is a distinguished private chet, partnering with renowned brands such as Take A Chef, Cozymeal, and Food Fire & Knives. She also holds the prestigious title of Ambassador Master Chef for Airbnb. An acclaimed author, her first cookbook, The Wyne Down, was published in 2018 and is available at Barnes 5 Noble.
She is the innovator behind the Wyne Down Dining Experience, a luxurious four-course dining event that pairs seasonal foods with exquisite wines. Chef Esh-Marie resides in Vacaville, California, with her three children.