The Sierra Chef Challenge features local talents duking it out for the coveted Sierra Chef title.

The 8th Annual Sierra Chef Challenge includes three chefs each cooking against one another with a mystery box of locally grown ingredients. Chefs will have 45 minutes to complete their dishes.  If a chef is not done in the 45-minute time, s/he will be disqualified from the judging. The chefs will have a commissary table that will be shared by all the chefs for produce, dairy & dry goods needs. Each chef can bring three items from their restaurant to be used in their dishes. All items brought from individual chef’s restaurants will be shared at the commissary table. Each chef will be judged on creativity, presentation, and taste. The chef with the best dish will win the coveted Sierra Chef title.

Chef Stephen Gill

Stephen Gill welcomes every challenge that has been thrown at him, from creating an award winning dish with Rocky Mountain Oysters to serving up a gourmet experience to thousands in the middle of the desert. He utilizes his knowledge of traditional dishes and a lifetime of culinary experiences to create one-of-a-kind fare even in the most extreme venues. “Gill”, as he is affectionately called, is a master at his craft and we are very proud to have him represent Cherry Bomb Catering.

In Stephen’s own words, here is his culinary journey: “I was born and raised on the East Coast in New Jersey, across the river from Philadelphia, PA – the home of real pizza, cheese steaks, and hoagies. Living not too far from the ocean, my Bostonian parents taught me the love of seafood, including clams, oysters, crabs, and how to make proper wicked “chowda”. I love to cook: I love to eat”

Chef Keith Roberts

 

My Mother says that my career started when I was 3 years old as I hung around the kitchen stirring everything (especially when I was told not to) and my Father would call me ‘Chef Boy-ar-Boy’ when I was 10 and always took me to the local diners so I could watch the short-order cooks working as we ate at the counter.

Formal training began at The Rive Gauche in Palos Verdes it was rated one of the top Restaurants in L.A., at that time it was competitive with the few ‘Big Name’ Classic French Houses of Restaurant Row in Beverly Hills. After that, a broad range of cuisines were experienced through work at many renowned restaurants around California and the East Coast/Caribbean including being the Owner/Chef of an award winning restaurant in Orlando, Florida. Opportunities arose to switch from restaurants to Hotels where I’ve been fortunate to spend time at a few 1000+-room properties as well as some 4-Star properties and been responsible for resurrecting a run-down building into a market leader.

Along with the Le Toque Blanches, I am a member of ‘The Epicurean Club of Los Angeles’, have cooked for The Chaine Rotisseries, and was included in Chef America’s ‘2000 Chef’s’ during their inaugural year of 1990. Always wanting to keep learning by opening French Patisseries, assisting Fellow Chefs at Famous Country Clubs with Major Sporting events, Judging cooking contests at Food Shows and Inter-City Schools, appearing on radio and televisions cooking segments, and managing my hobby of growing, eating and exploring the fruits of the 40 exotic trees and bushes I’ve planted in my back yard. The sights and sounds of a busy kitchen and sitting at the counter watching the cooks still excite me.

The best thing about being a chef is working at something I love.