Light Up The Night: Featured Chefs and Mixologists

Light Up the Night

Light Up the Night

We’re pleased to announce the lineup for our upcoming Light Up The Night event we’re planning for Friday, September 21, 2012, in New York City. We’re hosting some of the country’s hottest celebrity chefs and master mixologists for a healthy culinary celebration under the stars at The High Line, Chelsea Market Passage. Tickets are on sale now, and space is limited, so find more details today and mark your calendar.

Read about each of the chefs and mixologists who will be center stage at one unforgettable night of world-class cuisine and cocktails.

See more: Light Up The Night ticket information


Hugh Acheson


Hugh Acheson is a judge on Bravo’s Top Chef and the 2012 James Beard Award winner for Best Chef Southeast. As chef-partner of restaurants Five & Ten, The National, Gosford Wine, and Empire State South, Hugh’s innovative style fuses Southern and European flavors.

Michael Anthony


Michael Anthony is the highly acclaimed executive chef of Gramercy Tavern in New York City and recent winner of the 2012 James Beard Award for Best Chef NYC. His farm-to-table approach showcases fresh, local, sustainable ingredients and Greenmarket produce.

Rick Bayless


Rick Bayless is an award-winning chef-restaurateur, cookbook author and television personality. He helped revolutionize the image of Mexican food in America, is the founder of Frontera Farmer Foundation, and actively participates in Share Our Strength charity.

Jeremy Bearman


Jeremy Bearman is the executive chef at Rouge Tomate, a Michelin-starred restaurant in New York City. A tireless proponent of using local, sustainable and organic ingredients, Jeremy highlights the natural integrity of food through his flavorful, seasonal cuisine.

Dan Kluger


Dan Kluger was named 2012 “Best New Chef” by Food & Wine. As executive chef of the James Beard Award-winning NYC restaurant, ABC Kitchen, Dan showcases his sophisticated sense of flavor and texture, balancing a bold imagination with respect for the product.

Richard Landau and Kate Jacoby


Richard Landau and Kate Jacoby are the husband and wife team and chefs/owners of Vedge, a modern vegetable restaurant in Philadelphia that offers elegant dining with a progressive, bold approach to cooking. Chef Richard Landau has been at the forefront of the vegetarian dining scene since 1994. His wife, Pastry Chef Kate Jacoby, strives to innovate vegan desserts and bring fresh ideas to rich, quality ingredients.

Suvir Saran


Suvir Saran is a New Delhi-born chef, cookbook author and former chef-owner of Devi, the only US Indian restaurant to earn a Michelin star. Suvir has nurtured a lifelong passion for traditional Indian flavors and was a break-out star on Bravo’s Top Chef Masters.

Brandon Sharp


Brandon Sharp was featured in Cooking Light’s 2011 Trailblazing Chef Awards. Executive chef of Napa’s renowned Solage, Brandon utilizes the freshest, most exciting ingredients available including vegetables and herbs grown in the restaurant’s garden.

Frank Stitt


Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega, Café Bottega, and Chez Fonfon, all located in Birmingham, AL. A 2001 James Beard Award winner for Best Chef of the Southeast, Frank is most known for his green-inspired, seasonal cuisine.

Ming Tsai


Ming Tsai is chef-owner of Blue Ginger in Wellesley, MA and the host and executive producer of the Emmy-nominated TV series, Simple Ming. He celebrates the fusion of east meets west cuisine, and makes vibrant, complex flavors accessible to cooks of every level.

Jim Meehan


Jim Meehan is a mixologist, author and general manager of Manhattan’s PDT, a modern speakeasy known for its innovative cocktail program and “secret” East Village entrance. Jim recently won the James Beard Foundation’s first Outstanding Bar Program Award.

Pascaline Lepeltier


Pascaline Lepeltier is a French-born sommelier at New York City’s celebrated seasonal restaurant, Rouge Tomate. Pascaline passionately champions natural, authentic wines, as reflected in the large number of organic and biodynamic bottles on her list.

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