APPLICATION STATION CHEFS
Upcoming Application Station Chefs
Here's who is participating:
We are putting together an amazing team of local and regional
food and beverage partners for the From the Ashes Idaho
Here's who is participating:
We are putting together an amazing team of local and regional
food and beverage partners for the From the Ashes Idaho
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JUSTIN KLAUBA - HONEY EATERY AND SOCIAL CLUB
Justin is a product of his environment rather than formal culinary training. He has worked for many well renowned chefs including - Alain Ducasse, Rick Moonen, Olivier De Saint Martin and Douglas Rodriguez. Previously, Justin was an Executive Sous Chef at Alexander’s Steakhouse in San Francisco working alongside Chef Marc Zimmerman. He has spent many years traveling throughout the world and different countries observing and absorbing knowledge from a wide variety cultures and types of cuisine. Justin's culinary influences come from many different angles - such as what is in season, the weather and his current location. His style of cuisine has evolved throughout the years from working with a broad spectrum of regional and ethnic foods - including but not limited to Classical French, Spanish, Mediterranean, Caribbean, South American and he's now chosen to dive deep into Japanese influenced cuisine. Justin is passionate about putting the quality and integrity of every ingredient first before moving forward with a dish, whether it’s a rib of celery or an “A” grade lobe of Foie Gras; the food must be respected and embraced. He is no stranger to charity work and hopes that his food can influence others and be remembered by all for years to come. Ultimately, Justin's goal is to create the best dish possible with intention of pleasing the guest to the best of his ability. Learn more about Justin Klauba on Facebook, Instagram and the Honey Eatery and Social Club website. |
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Dane Rice - SYSCO SPOKANE
Growing up in rural Eastern Washington played a major role in Dane's decisions to work in the food industry. From working on farms and ranches to processing local animals and making sausage, food has always played a major role in his life. Upon graduation from high school, Dane started to pursue a career in Culinary Arts which lead to many adventures across Washington and Idaho. After marrying his wife and starting a family it was evident that he wanted to be able to spend more time on the farm. As the Center of the Plate Specialist this allows him to share his passion with others, and still be able to work in the meat shop at home with the kids! Connect with Dane Rice on Facebook, Instagram and via the Sysco Spokane website. |
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TERESA WHITNEY - NORTHERN QUEST RESORT CASINO
Teresa grew up on a ranch in South Dakota thus starting her love of great quality COP proteins. She relocated to the Spokane area in her early teens. Never losing sight of her beginnings and love of beef Teresa’s desire to enter the culinary scene demanded attention. After graduating with honors from Inland Northwest Culinary Academy, She held positions in local restaurants in and around Spokane. Pastry was a focus in the beginning, but she just couldn’t stay away from butchering and working with animals. Teresa brings her passion of quality, straight forward and delicious food to fellow chefs, restaurateurs and customers alike. We are happy to welcome Teresa back for her third year as an Application Station Chef at From the Ashes Idaho! Learn more about Teresa Whitney on Facebook, Instagram and the Northern Quest Resort Casino website. |
EVENT & PRODUCER-PARTNERS PARTICIPATING IN FROM THE ASHES 2021:
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Alpha Omega Charters
Athol Orchards Antique Apple Farm & Bakery BombShell Sweets Filling Station on 5th La Vita Bella New Producer-Partners being announced soon! |
Interested in showcasing your regional food/beverage business at From the Ashes Idaho 2021? Contact us for more information, limited spaces available. |