Monterey County’s finest chefs will showcase the versatility of the artichoke and share their own preparation techniques at our Artichoke Festival Chef Demos.
This years Chef Demos are Hosted by Partnership for Children”. Partnership for Children has been providing transportation to medical care and family support services for children with life-threatening conditions living in Monterey, Santa Cruz, and San Benito counties since 2007. Partnership for Children’s transportation and financial assistance programs increase access to compassionate care for children on the Central Coast.
Learn more about Partnership for Children by Visiting their website www.partnerforkids.org
2021 Artichoke Festival Chefs
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
Humble Beginnings is the best way to describe Chef Hondo Hernandez. Born and raised in Salinas, CA and a graduate of Everett Alvarez High School. Chef Hondo went on to be trained in San Antonio, Texas by Executive Chef Ernest Servantes a Celebrity Chef, TV Personality, Food Network Chopped Winner and later Chopped Judge. He competed professionally and traveled the country for Food Sport winning at competitions all across the midwest, most prestigiously the American Royal World Series of BBQ in Kansas City and the Annual San Antonio Rodeo Invitational. His proudest moment was winning Back to Back Grand Championships in Las Vegas 2018 & 2019, the first and only Chef to do so. A nationally sponsored BBQ competitor, Chef Hondo has now brought a new level of BBQ cuisine to the Salinas Valley and through the doors of Stonies Taphouse & Bistro in Salinas’ south side. In the fall of 2019, after only being open for business for 5 months, the fledgling restaurant was Nominated for Best BBQ in Monterey County by the Monterey County Weekly. “This is only the beginning for me…I want to spread the gospel of BBQ and make the comforts from across the country that keep people coming back for more. The Central Coast needs to know that there is so much more that can be created with Fire & Smoke.”
Executive Chef at Tarpy’s Roadhouse
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.
Mary is the Founder and President of Les Dames d’Escoffier International — Monterey Bay Chapter, the National Vice Chair of the American Institute of Wine & Food, and the Monterey Chapter Chair. She is an agent of and fundraiser for the Auguste Escoffier Foundation and Museum in Villeneuve-Loubet, France.
Mary owned and operated for 20 years Mission Gourmet Catering, Inc., the Mission Gourmet Cooking School, and the Mission Delicatessen & Restaurant. She is the hostess of Kitchen Moments, offering private cooking classes & private catering. She is also the author of 3 cookbooks—The Traveling Soup Pot (111 recipes from 28 countries), Dining Theartrics (in publishing process) and Low Fat Foods—Ohlone College.
Mary’s studies include:
- West Valley College—Restaurant Management & Catering
- College of San Mateo and the University of California
- Le Cordon Bleu in Paris
- La Varenne in Paris
- California Community Colleges Credential—Valid For Life—Foods, Food Services and Related Technologies
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!
Chef Christian Martinez
Christian Martinez started his culinary career in 2018 while attending Rancho Cielo Youth Campus. He was inspired to join the hospitality industry after he cooked a meal for his family. Seeing the way their faces lit up from the food he had cooked was an inspiring moment. During his time at the Drummond Culinary Academy, he learned the foundation of culinary techniques and food preparations. Christian continued his culinary education and graduated from August Escoffier School of Culinary Arts in 2021. After graduation Christian returned to the Central Coast and currently holds the position of Assistant Chef Instructor at Rancho Cielo.