Celebrity Chef Tour





Celebrity Chef Tour

Location: To Be Determined

Wednesday, November 9, 2016

6:00 pm: Reception, 7:00 pm: Dinner


$185 per person

$325 per couple

$600 for package of 4 tickets

About the Tour

The Savannah Food & Wine Festival, presented by Publix will be hosting the Celebrity Chef Tour once again this year.  The Celebrity Chef Tour is a celebration of culinary camaraderie between award-winning James Beard Foundation recognized chefs, along with Savannah’s chefs and culinary community. It’s a unique dinner that brings together chefs, world-renowned winemakers and beverage experts to create a multi-course, interactive dining experience.


The Celebrity Chef Tour is the festival’s most epic culinary event with James Beard Foundation recognized chefs bringing their diverse talents together for a magical, memorable and collaborative experience. This year’s Celebrity Chef Tour dinner will exemplify some of the country's leading chefs and showcase some of Savannah’s leading chefs and culinary students.


The Festival and the James Beard Foundation are currently finalizing the participants and location for the 2016 dinner.  Details will be provided as they come available.

(Note:  Listed below were our participating chefs from the 2015 event.  Our 2016 lineup will be posted as our celebrities are confirmed.)

2015 Celebrity Chef Tour Participants

Anthony Lamas

Jonathan Waxman

Tory McPhail

Scott Crawford

Local Chefs

Jean Vendeville

Roberto Leoci

Patrick McNamara

About the James Beard Foundation and the Celebrity Chef Tour:


The historic James Beard House in New York City’s Greenwich Village is maintained as a “performance space” for visiting chefs. The Celebrity Chef Tour, which benefits the James Beard Foundation, brings the Beard House experience to cities all over the United States, delivering once-in-a-lifetime multi-course dining experiences to food lovers.





2015 Menu

Reception, 6 – 7 pm

Nicolas Feuillatte Champagne, Stella Artois Beer and Haus Alpenz, signature cocktail, “The Drayton”


Hors d’oeuvres

Patrick McNamara, Executive Chef, Noble Fare, Savannah GA

Ahi Tuna Snowcone and Deviled Quail Egg Canape

Special thanks to Manchester Farms, Hunter Cattle, Co., Noble Fare and Cheney Brothers


Roberto Leoci, Executive Chef/Owner, Leoci’s Trattoria and

Executive Chef, Pacci Italian Kitchen + Bar, Savannah, GA

Springer Mountain Farms Cannelloni and Shrimp Al Zafferano

Special thanks to Springer Mountain Farms, BD Judge Seafood and Cheney Brothers




First Course

Scott Crawford, Executive Chef/Owner, Standard Foods, Raleigh, NC

Sunchoke Salad, Pear, Hazelnuts, Hickory with Spicebush Vinaigrette

Special thanks to The Garden Produce, Raleigh City Farm and Standard Foods

2013 Phifer Pavitt "Date Night" Sauvignon Blanc, Napa Valley, California


Second Course

Anthony Lamas, Executive Chef/Owner, Seviche, Louisville, KY

Open Blue Cobia Tiradito with Bluegrass Soy, Green Apple, Crispy Quinoa and Coriander

Special thanks to Open Blue Cobia and Cheney Brothers

2013 Babylonstoren Chardonnay, Simonsberg Mountains, South Africa


Third Course

Jonathan Waxman, Executive Chef/Owner, Barbuto, New York, NY

Paccheri, Swiss Chard, Brussels Sprouts and Bacon

2008 Piccini Brunello Di Montalcino "Riserva", Tuscany, Italy

Special thanks to The Garden Produce, Cheney Brothers and Publix Supermarkets


Fourth Course

Jeff Williams, Executive Chef, Mansion on Forsyth Park, Savannah, GA

Pan-Roasted Atlantic Tripletail with Haricot Vert, Maple Vinaigrette, and Balsamic Glaze

Special thanks to Wild Ocean Market, BD Judge Seafood and The Garden Produce

2012 La Crema Pinot Noir, Willamette, Oregon


Fifth Course

Tory McPhail, Executive Chef, Commander’s Palace, New Orleans, LA

Assiette of Creekstone Farms Black Angus Beef, Barbecued Beef Bacon, Grilled Spinalis, Fire-Roasted Marrow Bone, Marrow Fat and Cow Cracklins’, Autumn Squash, Enoki Mushrooms and a

Sauce made from the Smokhouse Drippings

Special thanks to Creekstone Farms

2012 Chateau St. Jean Cinq Cepages, Sonoma County, California

2007 Château Lassègue, Grand Cru, Saint-Émilion, France



Jean Vendeville, Department Head, Culinary Institute of Savannah Technical College

Chocolate Financier with Mandarine Parfait and Caramel Sauce

Special thanks to Savannah Technical College and Cheney Brothers

Heitz Wine Cellars, "Ink Grade” Port, NV, Napa Valley, California


Centerpieces, Truffles and Breads, handmade by the students of the

 Culinary Institute of Savannah Technical College


The Savannah Food & Wine Festival

PO Box 10010

Savannah, Georgia 31412

ph: 912-232-1223; fax: 912-236-8821

©2013 - 2016 Savannah Food & Wine Festival, Tourism Leadership Council and The AdFish Group

The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.

Please drink responsibly when attending events at the Savannah Food & Wine Festival.  DO NOT drink and drive.  The life you save might be your own!