The Celebrity Chef Tour began in 2004 as a way to bring the unique experience of dining at New York City's historic James Beard House to cities around the country. Like at the James Beard House, guests have the rare opportunity to interact with the participating chefs while enjoying the historic atmosphere of the Florence Hotel. Each Celebrity Chef Tour meal is a work of artistry and craftsmanship that you won't soon forget.

On November 21, 2014 the first Celebrity Chef Tour dinner will be hosted by the Missoula Independent and Two Sisters Catering at the Governors Room in the Historic Florence Hotel. At each Celebrity Chef Tour dinner, some of the nation's top chefs come together to create a fantastic multiple course dinner. Each paired with some great premium wines and authentic Belgian beers.

Our guest chef's for the dinner are:

GUEST CELEBRITY CHEF Tanya Holland
RESTAURANT Brown Sugar Kitchen and B-Side BBQ, Oakland CA

Tanya Holland is the Executive Chef and Owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA. Holland is known for her inventive takes on modern soul food, as well as comfort classics.The author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori, and Chang), Holland is perhaps best known for her role as a host and expert on Soul Food for the "Melting Pot" series on Food Network, where chefs such as Holland, Michelle Bernstein, Cat Cora, Rocco DiSpirito and Michael Symon focused on different foods from around the world. Holland has also made guest appearances on national shows such as The Today Show, Vh1s Soul Cities, Sarah Moulton's Cooking Live, Ready, Set, Cook! and The Wayne Brady Show, as well as numerous appearances on local San Francisco shows such as Check, Please!, View from the Bay and Eye on the Bay. Tanya is a featured judge on the upcoming kitchen competition series My Momma Throws Down, airing on the cable network TV One this summer.
Holland holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, as well as a Grande Diplome from La Varenne Ecole de Cuisine in Burgundy, France. She began her restaurant career in New York City as an assistant manager at Cornelia Street Cafe, Cafe Rakel and Nosmo King Restaurants. Later, she expanded her knowledge of the restaurant business by working as a Catering Office Manager, as well as a wine importer's Tasting Assistant and a server at Mesa Grill. Her passion for cuisine led her to take on more responsibility as a Food Styling Assistant to Roscoe Betsill, of Metropolitan Home, Vegetarian Times and Food & Wine magazines. Deciding to turn her attention to the kitchen full time, Holland returned to Mesa Grill in 1994, where she worked as a line cook under celebrity chef Bobby Flay.

As a chef, Holland has traveled extensively in pursuit of more experience and knowledge. In France, she trained with Michel Sarran at Le Mas Du Langoustier on the Island of Porquerolles and with Jean-Michel Bouvier at Restaurant L'Essential in Chambery. She spent two summers cooking on Martha's Vineyard Island at The Oyster Bar and L'Etoile, interrupted by a winter at Hamersley's Bistro in Boston. She received rave reviews as the Executive Chef of The Delux Cafe in Boston and The Victory Kitchen in Brooklyn. Intrigued by the burgeoning West Coast food movement, Holland decided to move to warmer weather where she returned to the front of the house and garnered stellar reviews in her starring role as Creative Director at Le Theatre in Berkeley, CA. This lead to the opening of the now famed soul food eatery, Brown Sugar Kitchen in Oakland CA.

Holland has contributed to The Huffington Post, Food & Wine, Signature Bride, and Wine Enthusiast magazines, and has been featured in articles in O Magazine, The Wall Street Journal, Savoy, Travel & Leisure, Sunset, and numerous local publications. In 1998, she taught at the Cambridge Culinary Institute in Massachusetts and continues to share her knowledge at recreational cooking schools across the country such as Cooking by the Book, Ramekins, Draegers, Central Market, Whole Foods, and Andronico's Market, and at Rancho La Puerta Resort & Spa in Tecate, Mexico. Holland served on The Board of Directors of Meals on Wheels of San Francisco, and is currently serving on the Board of Directors of Women's Initiative. She is a member of the Chef's Council for The Center for Culinary Development in San Francisco. In 2010, Holland was inducted as a member of the prestigious Les Dames d'Escoffier. Holland continues to the share her love of modern Southern fare by bringing home her passion for soul food and the amazing experiences shared through the act of enjoying a meal with family and friends.

GUEST CELEBRITY CHEF Andrew Wilson
RESTAURANT Carneros Bistro Wine Bar, Sonoma CA

Chef de Cuisine, Andrew Wilson, brings his signature style, highlighting seasonal ingredients with European techniques. Andrew came to Carneros with 20 years of restaurant-industry experience, cooking in internationally-acclaimed kitchens from South Carolina to San Francisco and has earned accolades in Esquire, The Wine Spectator, The New York Times, Food & Wine and Gourmet. Spending summers as a child at his grandmother's house in Greenwich, CT, Andrew's passion for fresh vegetables and simply prepared food sprouted at an early age.
No stranger to the Bay Area, Andrew graduated from the California Culinary Academy in San Francisco and worked in a handful of San Francisco kitchens early in his career. Cooking with a clay tandoor oven alongside internationally-recognized chef Alan McLennan at Cypress Club eventually led to a role as Chef de Cuisine at Cafe Katione of the first and original Asian Fusion restaurants in San Francisco. Departing California first to Chicago for the legendary Tru restaurant, Andrew then spent 10 years in South Carolina as Executive Sous Chef at McCrady's, and Sous/Pastry Chef at FIG.

Andrew's menu celebrates Sonoma's agricultural bounty using fresh ingredients from local farmers, foragers, fisherman, and artisans and an organic kitchen garden on property that supplies the restaurant. Simple, straight-forward bistro cooking allows the purity of ingredients to come through while fostering a strong sense of place. Hints of Andrew's experience in Asian, European and Southern kitchens add subtlety to the bold, hearty food.


GUEST CELEBRITY CHEF Andy Blanton
RESTAURANT Cafe Kandahar, Whitefish MT

Andy Blanton was raised in several different cities, notably New Orleans, Louisiana and Virginia Beach, Virginia. His culinary journey began while working as a dishwasher at the age of 15. After working at a couple of restaurants washing dishes, curiosity began to arise and the allure of cooking became apparent. At eighteen years of age, Andy began to realize his path in the world of food. It was not until a year later, with several line cooking positions under his belt, he chose to catapult his career by enrolling in culinary school.
Attending the Culinary Arts Institute of Louisiana in Baton Rouge, Andy earned an Associates Degree in Culinary Arts. This enabled him to return to his roots in Louisiana to explore the abundance of flavorful cuisine. Learning the techniques and core foundations of all facets of food preparation, while continuing to work in several different restaurants, he became fascinated with the different styles and versatility of food. He began to appreciate the happiness food brings to people, for both the chef who prepares it and the guest who enjoys it. This struck a deep chord within him and he became fully dedicated to creating this enjoyment for both himself and his guests.

The same year he finished school, Chef Blanton took a job at Commanders Palace in New Orleans, Louisiana, recipient of the James Beard Award for "Most Outstanding Restaurant in 1996." This is where he learned depth within each dish, paying attention to details such as texture, mouth feel, presentation, eye appeal, and flavor, and how these elements combine for each and every plate.

His passion continued to grow as did his excitement with the industry. He began to research and educate himself about current trends, award winning chefs, and the finest examples of culinary cuisine. This led him to Brigtsens, working under Frank Brigtsen, another James Beard Award winning Chef, allowing him to fine tune his experience. While at Brigtsens, Andy was fortunate to also work with award winning chef Susan Spicer of Bayona.

In the fall of 1999, Andy chose to move to Whitefish, Montana for a change of pace and scenery. His talents were quickly recognized and he became Executive Chef of Cafe Kandahar at Big Mountain Resort in 2000. After six years as Executive Chef, Andy purchased the restaurant in 2006.

Cafe Kandahar serves creative cuisine with a strong classical foundation. The styles are Modern American with roots ripe in French and Creole influences. Showcasing locally cultivated products, wild game and the freshest ingredients, Cafe Kandahar strives to provide guests with a unique and exquisite dining experience. The cafe boasts an extensive wine list garnering numerous accolades such as "The Wine Spectator Award of Excellence" (since 1998) and the "Wine Enthusiasts Award of Unique Distinction" (since 2004). Specializing in the art of pairing food and wine, the cafe delights patrons with nightly features of both.

Each month Cafe Kandahar offers a special themed Wine Dinner when Blanton collaborates with Sommelier Andrew Kriss serving multiple courses matching wines that accentuate and complement the unique flavors and individual characteristics of his creations, and providing guests with new dimensions to culinary degustation.


GUEST CELEBRITY CHEF Brooke Williamson
RESTAURANT Playa Provisions, Hudson House, The Tripel, Los Angeles CA

Brooke Williamson's entire life has always been about food. Ever since she can remember, Williamson wanted to become a chef or a restaurateur. After working with some of the country's top chefs, her dream has finally been realized in the form of successful ventures such as Amuse Cafe, Beechwood, and projects with chef- husband Nick Roberts, Hudson House in Redondo Beach, The Tripel & 4-in-1 concept Playa Provisions in Playa Del Rey.
A native of Los Angeles, Williamson began her culinary career at a young age as a teacher's assistant at the Epicurean Institute of Los Angeles. Williamson began working in professional kitchens at the age of 18 as a pastry assistant at Fenix at the Argyle Hotel under Chef Ken Frank. As her star quality began to shine, Chef Michael McCarty took notice and invited the young chef to work at his acclaimed Santa Monica restaurant, Michael's under executive Chef Sang Yoon. Within one year she became sous chef at Michael's. Two years later, Williamson headed to the East Coast to intern at the celebrated restaurant Daniel in New York. She then returned to Los Angeles, where she was appointed executive chef at L.A. restaurant, Boxer. Williamson then continued her culinary career as executive chef of Zax in Brentwood, raising the bar on seasonal American cuisine by infusing local ingredients from Southern California with more diverse and global flavors. During her time at Zax, she was honored by media outlets such as the Los Angeles Times and Forbes as a culinary mastermind. She was also invited to cook at the James Beard house, being the youngest ever female chef to do so. After leaving Zax, Williamson and fellow Zax partner Nick Roberts opened Amuse Cafe and later Beechwood in Venice, where Williamson and Roberts earned the title "Rising Star Chefs" by StarChefs. In 2010 Williamson also became certified by The Court of Master Sommeliers.

Along with Roberts, Williamson opened the American gastropub, Hudson House, in March 2009, and The Tripel in Playa Del Rey, in April 2011. Their most recent venture, Playa Provisions, is a 4-in-1 concept which includes an ice cream shop (with all ice creams made in house) to be called Small Batch; a market counter serving breakfast, lunch and dinner, to be called King Beach; a back-room whiskey bar called Grain; and a more high end dining space dedicated to seafood called Dockside. In her day-to-day operations, Williamson is responsible for running the front and back of house and creating all specialty cocktails, wine, and beer menus.

Other than spending time with her beloved family, Williamson loves running, hiking, traveling, and spending hours wandering around the supermarket.

Williamson recently placed runner up on Top Chef Season 10 in Seattle which has catapulted her to "Celebrity Chef" status. She also starred as a host and mentor on MTV's first foodie series House of Food and recently won her battle on the popular Esquire series Knife Fight. Brooke will also compete on Bravo's new series Top Chef Duels, set to premier this summer. Brooke has also appeared as a guest on Watch What Happens Live, Hallmark Channel's Home & Family, and international talk show Arise 360.


GUEST CELEBRITY CHEF Eric Skokan
RESTAURANT Black Cat Farm Table Bistro, Bramble & Hare, Boulder CO

Born in San Diego, California and raised in Virginia, Eric Skokan studied history at the University of Virginia. While moonlighting at the award-winning Silver Thatch Inn in the Virginia Countryside, he quickly realized that he preferred the cookbook to the textbook. After graduation he moved around the country working in some of the best restaurant kitchens, until 2006 when he opened Black Cat Farm Table Bistro in Boulder. Eric lives in Boulder with his wife Jill and their four children, and enjoys farming, eating and fixing his tractor, Buttercup.

And yes you've heard it before - farm to table bistro. But with chef Eric Skokan, this is not a supply truck making daily deliveries, this guy literally has his hands in the dirt. Chef Skokan owns his own farm, which supplies the majority of what he cooks at the Black Cat in Boulder, Colorado - free-range chickens, ducks, quail, hogs and a variety of organic produce. He also takes a farm stand at the Boulder County Farmer's Market.

Chef Skokan learned about sustainable, organic cooking from one of the pioneers in the field, Nora Pouillon of Restaurant Nora in Washington, D.C.

After Washington, Skokan worked briefly in San Francisco, followed by eight years at the Gold Lake Mountain Resort and Spa in Ward, Colorado. He moved to Boulder to open the organic ice cream place, Hatton Creamery, and in October of 2007, chef Skokan opened the Black Cat.


HOST CHEFS Beth and Susan Higgins
RESTAURANT Two Sisters Catering, Missoula MT

Yes! There really are Two Sisters! Beth and Susan Higgins - along with Big John Cunningham (Two Sisters and a John just didn't have the right ring to it!) - opened Two Sisters Cafe in the spring of 1993. The team relocated to the ladies' family home on the eastern edge of Glacier National Park, within the Blackfeet Indian Reservation. We settled in right across Lower St Mary lake from the sisters' parents, Don and Carra Higgins. Beth moved north from New Orleans, Louisiana, where she attended culinary school and then worked in the famed "foodie" town as both a sous chef and executive chef. Susan and John moved to Big Sky Country after living in San Antonio, Texas; Aspen, Colorado; and San Francisco, California.
Beth, Susan, and John set out to establish a fun and funky cafe with just the right amount of sass, and are proud to say that's what we've done! From the purple paint job with our "Aliens Welcome" banner on the roof, to the eclectic interior featuring our wall o'plates - license plates from all 50 states, all of Canada, and 27 additional countries - you'll never find another place quite like Two Sisters Cafe! But the main attraction has always been the food - from the all natural Montana Black Angus burgers to the Rainbow Trout with Huckleberry Aioli (really!) to the best pie you've had in a long, long time. You'll find yourself coming back again and again to try something new!

After establishing Two Sisters Cafe near Babb, the crew headed south to Missoula to open Two Sisters downtown Missoula (2000 - 2007), and Two Sisters Catering. Two Sisters Catering has been under Beth's guiding hand from the beginning and has been voted Missoula's Best Caterer for six years in a row! You can see the catering menu and find out all about Beth's award winning operation at www.twosisterscateringmontana.com. From casual gatherings to four star affairs, Chef Beth and Two Sisters Catering can make your event a memorable success at your site or in the elegant Governor's Room at the Florence Building on Higgins and Front in downtown Missoula.


Join us for dinner to taste the culinary magic for yourself.

Special Thanks to our Sponsors: Grizzly Liquor Missoula, Stella Artois, and Visa Signature