2015-2016 Collin County Heart Ball

Saturday, October 10, 2015

Lead Chef Anthony Bombaci, Hilton Granite Park

Award-winning chef Anthony Bombaci, executive chef at the Hilton Granite Park and Carso Mediterranean Grill, is our lead chef for the 2015 Collin County Heart Ball.

Prior to taking on his role at the Hilton Granite Park, Bombaci was executive chef at Nana, the predecessor restaurant to SER Steak + Spirits. During his time at Nana, the restaurant was named one of the Top-50 American Restaurants by Gourmet Magazine, received a “Five-Star” cuisine rating from the Dallas Morning News, “Four-Diamonds” from AAA, “Three-Stars” from the Mobil Travel Guide and earned the Wine Spectator Best of “Award of Excellence.”

In 2006, Bombaci was named one of Esquire’s “four chefs to watch.” Following his time at Nana, Bombaci was promoted to chef de cuisine and later executive sous chef at the Hilton Anatole before taking on all culinary operations at the new Hilton Granite Park.

ABOUT THE HILTON GRANITE PARK 

Situated in the prestigious Granite Park development in Plano, Texas, just north of Dallas is the AAA Four Diamond Hilton Dallas/Plano Granite Park hotel.This beautiful hotel boasts fantastic proximity to restaurants, bars, shopping and sports facilities.  Unwind in a spacious guest room with modern amenities including a 47-inch TV, an ergonomic work desk, a mini-refrigerator and a plush Hilton Serenity bed. Upgrade to a stylish executive room or suite for Executive Lounge access, with complimentary breakfast and refreshments.  Plan a successful business or social event for up to 1,000 people with 30,000 sq. ft. of flexible meeting space, including two ballrooms, and contemporary A/V technology. Savor delicious Mediterranean cuisine prepared with the freshest ingredients in our on-site restaurant, and relax after a busy day with a cocktail or a glass of wine in our inviting bar, which offers tranquil lake views. Maintain your exercise regimen in the complimentary 24-hour fitness center or swim in the sparkling outdoor pool overlooking the lake. Golf fans will appreciate the proximity to TPC Craig Ranch, just 10 minutes from the hotel  For more information go online at Hilton Granite Park.

Chef Marcus Strietzel, The French Room

Marcus Strietzel, executive chef of the legendary Adolphus hotel, joined the Dallas luxury property in 1999.  He began as chef garde manger and was promoted to executive banquet chef in August 2005.  He now oversees the luxury hotel’s multimillion-dollar kitchen operations, which includes three full-service restaurants, catering, and guestroom dining. 

“Chef Strietzel has done an outstanding job in each position he has held at The Adolphus,” said Resident Manager Kevin Henry.  “His talents have helped make our kitchens the envy of the industry.  Few can equal his ability to bring five-star cuisine to the tables of corporate titans, social and civic leaders, and wedding guests.  He is one of our culinary superstars.”

A native Texan, Chef Strietzel came to The Adolphus from Marriott Hotels.  While at Marriott he polished his skills at fabled hotels and resorts such as the Camelback Inn in Scottsdale, Arizona.  Chef Strietzel studied genetics at Texas A&M University before matriculating to the Scottsdale Culinary Institute, where he graduated with honors.

His tenure at The Adolphus has given him the opportunity to work with many of the country’s top chefs, including Richard Hebben, now executive chef of the Park Hyatt at the Bellevue in Philadelphia, William Koval, now executive chef at the Lakewood Country Club in Dallas, and Jason Weaver, now executive chef at the Omni Dallas Hotel.  Chef Strietzel has also been on the opening culinary teams of a number of premier hotels and resorts.

In his role as executive chef, he oversees a banquet kitchen that serves more than 50,000 guests a year and generates more than $5 million in revenue.  His culinary team has created memorable menus for social and corporate events, including those hosted for First Lady Laura Bush, President George H. W. Bush, author Nicholas Sparks, gossip columnist Liz Smith, computer magnate Michael Dell, and the Duke and Duchess of Gloucester.

ABOUT THE ADOLPHUS

Built by beer baron Adolphus Busch in 1912, The Adolphus has been a Dallas landmark for more than 95 years.  The 422-room hotel is a famed venue for corporate and social events.  It is also home to the AAA Five-Diamond and Mobil 4-Star rated French Room restaurant.  With state-of-the-art meeting and event space, classic accommodations and charming afternoon tea in the Lobby Living Room, The Adolphus has been a local and international favorite for generations of discerning travelers.  The Adolphus is located at 1321 Commerce Street, Dallas, TX 75202.  For more information or to make reservations, please call (214) 742-8200, (800) 221-9083 or your travel professional or visit the hotel online at www.hoteladolphus.com.

Chef Richard Blankenship, CBD Provisions

CBD Provisions, a Texas brasserie in downtown Dallas, is brought to life by Executive Chef Richard Blankenship, who brings a fresh perspective to modern Texas cuisine, with a focus on locally-driven, seasonal ingredients and a “nose-to-tail” cooking.

A graduate of the Culinary Institute of America in Hyde Park, New York, Richard first began his career with the Charlie Palmer Group in Dallas where he worked for five years, before assuming the position of Executive Chef at Nick & Sam’s Grill, an energetic, comfortable Dallas bistro.

In June 2013 Richard had the opportunity to join CBD Provisions, a modern Texas brasserie concept in downtown Dallas, adjacent to The Joule hotel, as the opening Chef de Cuisine. In the role, Richard worked closely with the restaurant’s executive chef on menu development and planning and together, earned numerous awards, including a four-star review from the Dallas Morning News. Richard has been Executive Chef of CBD Provisions since February.

CBD Provisions is in the heart of Historic Downtown Dallas adjacent to The Joule Hotel. The restaurant celebrates the natural bounty and culinary traditions of Texas with a contemporary point of view, a commitment to local and sustainable sourcing, and a passion for making things in house with expert technique and superb ingredients.  

Chef Gianni Stantin

Chef Santin trained at the L’Ecole Le Notre in Paris, Zurich, and Toronto. With over 30 years of experience, his culinary travels have taken him to Bali, Saudi Arabia, Jakarta, Bangkok, Singapore, Dallas, and Las Vegas. Prior to moving to Las Vegas, Chef Santin was the Executive Pastry Chef at Rosewood’s Crescent Court where he was awarded Pastry Chef of the Year in 2006 by the Texas Chef’s Association and Hotel Chef of the Year in 2007 by the Hotel Association. Chef Santin is excited to bring his unique vision back to Dallas, which he lovingly calls home.

Chef Tida Pichakron

Chef Pichakron was a career changer, trading in corporate America for the kitchen. She trained at the Culinary Institute of America at Greystone in Napa Valley, CA. After completing her training in 2007, she returned to Dallas to work at the Adolphus Hotel’s French Room before leaving for Las Vegas to join the opening team at the new Mandarin Oriental Hotel at City Center. After spending 3 1/2 years perfecting her skills and her palate in Las Vegas, she is thrilled to be back home sharing her passion for creating amazing desserts and making people happy.