Chef Daniel Elinan

Daniel Elinan is the Executive Chef at The Hyatt Regency Monterey Hotel & Spa, joining the hotel in November 2018. Elinan has extensive experience in hotel restaurants. As Executive Chef, Elinan successfully opened The Cavalier Hotel, a luxury Autograph by Marriott property with three outlets — Becca, Hunt Room, and The Raleigh Room — in early 2018. Shortly after opening, Elinan and his team earned an immediate 4-diamond rating for the hotel’s prized dining venue Becca.

Prior stints include executive chef positions at the Hilton Virginia Beach, Omni Shoreham Hotel Washington D.C., Hyatt Key West Resort and Spa and Grand Hyatt San Francisco. He was also Executive Chef at Primetime Restaurants in Budapest, Hungary, Executive Chef at Carlo IV & New York Palace, Boscolo Hotels in Prague and Budapest, as well as Chef de Cuisine for Shangri-La Hotels in Hong Kong and Shanghai. He attended the Culinary Institute of American in Hyde Park, New York. His first job after graduating CIA was as Garde Manger line cook at acclaimed chef Eric Ripert’s Michelin three-star Le Bernardin in New York City.

Throughout his career Chef Elinan has worked under three Michelin Star-rated chefs and has been a guest chef at the prestigious James Beard House in New York City. Instead of a signature dish, he says he has “signature sauces, spice blends, powders and techniques that can be used in the creation of a variety of entrees and accompaniments.”

Chef Hondo Hernandez

Pit Boss at Showoff BBQ and Executive Chef at Stonies Taphouse & Bistro 

Bio Coming soon!

Judy Burditt

Judy was born and raised in the Salinas Valley. She is the current manager of the California Artichoke Advisory Board. She is an innovative home cook who loves to adapt recipes and make them her own. During her 25-year tenure as General Manager of the North County Recreation and Park District, she and her team catered several events for the district and other local non-profit groups. She is also a longtime supporter of the Artichoke Festival where she has served on the board and acted as a volunteer bringing many of her adapted recipes utilizing California artichokes for Festival goers to enjoy. Some of these include sweet and savory cheesecakes, lumpias, salsas, several varieties of stuffed artichokes, artichoke candy and more.

Justin Robarge

In 2003, the beauty of Big Sur found Justin Robarge trading East Coast for Central Coast. As the new sous chef for Deetjen’s, he soon became immersed in his newfound culinary community and admired local chefs – like Montrio Bistro’s Tony Baker. Fifteen years later, Robarge has now joined the Montrio team as Baker’s second in command, fulfilling a longtime dream to work at the legendary local restaurant. “There’s a level of passion here that’s second to none. The longevity, continuity and consistency come from passion and communication, doing it as one team,” ~MCWeekly

Luz Cedillo “Cake Lady”

Her career began early on growing up in a bakery, inspired by her Latin heritage and the love and respect for quality and tradition. Savory and sweet is her style. Her skills as baker are well known around our Monterey County with a great following on social media and the success of her business is always “Balance” as Catering has become her passion. Growing up without limits on food, and always as the chubby child she now focuses on sensible eating that nourishes the body and the mind.

Pat Hopper

Pat, former manager of the California Artichoke Advisory Board, knows Artichokes like no other. Hailing from the anthracite coal mines of Pennsylvania, Pat found her way to the artichoke fields of Castroville as a military spouse.  Today, her annual ABC’s of Artichokes presentation at The Festival unveils the mystery and flavor of California’s official state vegetable!