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Celebrity Chef Tour Benefiting the James Beard Foundation, Baltimore, October 21, 2010
Posted by admin
Renaissance Baltimore
Harborplace Hotel
202 East Pratt Street
Baltimore, Maryland 21202

October 21, 2010

7:00 PM

PRICE: $140 per person inclusive
Tickets available September 23, 2010

Visa Signature Price:  $120 per person inclusive
Visa Signature® tickets availableSeptember 20, 2010

HOST VENUE - Renaissance Baltimore Harborplace Hotel

The Renaissance Baltimore Harborplace Hotel is delighted to showcase a new distinctive design featuring modern urban sophistication. The hotel's recently renovated 586 guestrooms and 34 suites have been revived with unprecedented comfort and include new amenities including flat panel televisions, iPod docking stations and improved high-speed Internet connectivity. Discover a four-diamond jewel among downtown Baltimore hotels, situated just steps from the area's most unique sights and attractions. Enjoy premier access to the world-famous Inner Harbor, home to the Baltimore Aquarium, the Maryland Science Center, and 120 dining and shopping options. This Inner Harbor hotel's WATERTABLE restaurant/lounge and Ground Floor Cafe have become local favorites, boasting award-winning culinary talent and offering an all-natural menu bringing stylish twists to each season's finest ingredients. Experience the rich culture of Charm City in a vibrant location sure to delight you at this waterfront hotel in Baltimore.

RESTAURANT - BenchMarc Restaurants, New York

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington DC, Rome and Genoa — "and that's before I turned 12," he'll explain. For some, growing up the son of a globetrotting diplomat might have been stressful, yet for Murphy, this dizzying list of hometowns served as an excellent education in French and Italian cuisine, and afforded him the luxury of learning from a young age just how much he loved the world of cooking and of restaurants.

As Murphy tells it, he started cooking because he didn't have the funds to become a professional race car driver. Thus, he followed his brother to Peter Kump's New York Cooking School, now known as the Institute of Culinary Education. After a brief stint in Europe where he apprenticed in restaurants in France and Italy, he returned to New York and landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan's Sous Chefs Joseph Fortunato and David Pasternak.

Eager to return to Europe, Murphy bought a plane ticket and a copy of the Michelin Red Guide, and upon landing, began knocking on the doors of some of Paris' most notable restaurants. He finally got a position at the one-star Le Miraville, where he stayed for one and a half years. Afterwards, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Murphy's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the U.S. Murphy still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls.

After Le Cirque, Fortunato tapped him to work as a Sous Chef at Layla, Drew Nieporent's Middle Eastern fantasy in TriBeCa, where Georges Masraff acted as consultant. Then, when Masraff was invited by Joe Baum to help open Cellar in the Sky at Windows on the World, he recruited Murphy to serve as Executive Chef. After receiving critical acclaim, including a two-star review from the New York Times, Murphy headed uptown and back to French cuisine as Executive Chef of La Fourchette where the Times' critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... Looks like a ruffled hat in a painting by Renoir."

In March 2004, Murphy opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Now Executive Chef and Owner of all of the restaurants in the Anvil NY Group, which includes Landmarc [at the Time Warner Center] (opened May 2007) and Ditch Plains (opened May 2006), Murphy is hoping to continue growing his empire Today, Murphy's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on The Food Network's newest weekly hit, CHOPPED as well as appearances on IRON CHEF AMERICA, HOT CHEFS, THE MARTHA STEWART SHOW, MAKE MY DAY and THE TODAY SHOW among others. He is the Vice President of the Manhattan chapter of the New York State Restaurant Association, is a member of City Harvest's Food Council and is on the Advisory Boards of Culintro, Passport NYC at the 92nd Street Y and the Institute of Culinary Education.

RESTAURANT - 10 Arts Bistro and Lounge, Philadelphia PA

Jennifer Carroll is the celebrated chef de cuisine of the award winning 10 Arts Bistro & Lounge by Eric Ripert in Philadelphia, Pa. Carroll is also well-known for starring on Bravo's Emmy and James Beard Award winning television show Top Chef. She was a finalist and fan favorite on the sixth season of the popular series.

Born and raised in the Somerton section of Northeast Philadelphia, Carroll's notion of meals consisted of protein, starch and canned vegatables. "My Dad was a steak and potatoes guy," said Carroll. "My Mom took cooking classes and read about cuisine, but my Dad would have none of it. So our meals were pretty basic."

Carroll's passion for restaurant work, service and the art of cooking led her to attend Philadelphia's Restaurant School. Upon graduation, Carroll worked at Derek Davis' Sonoma and Arroyo Grill, as well as Neil Stein's Avenue B, under Chef Patrick Feury. She also spent time in San Francisco, where she was sous chef at Julia and Cafe Kati. Carroll's aspiration to work in a classic European kitchen led to her role as sous chef at Eric Ripert's prestigious Le Bernardin in New York City.

When 10 Arts Bistro and Lounge opened in May 2008, inside the Ritz-Carlton, Philadelphia, Carroll was personally selected by Ripert to lead the kitchen. Carroll brings a wealth of experience to her position, where she combines her knowledge of West Coast cuisine, international fare and classic European fine dining. Her work in a three star Michelin-rated restaurant has allowed her to grow into a well-rounded culinary professional with an impressive command of simple, high quaility flavors prepared with pristine ingredients.

At 10 Arts Bistro and Lounge, Carroll creates menus of modern American cuisine with an emphasis on local ingredients. The restaurant is a AAA Four-diamond award winner, and in 2009, was bestowed the Event of the Year award from the Philadelphia chapter of La Chaine des Rotisseur, the oldest gastronomic association in the world.

Carroll also contributes her culinary talents to many charitable causes, including Philabundance, Alex's Lemonade Stand and Slow Food USA. She is the winner of the 2009 Dish It Up! cook-off for Women Against Abuse and is the Chef Chair for Share our Strength's 2010 Taste of the Nation in Philadelphia.

"To be in my 'city' is so great, especially being close to my friends and family," says Carroll. "The city and its restaurant scene have evolved in a positive way over the last decade, and I'm thrilled to be a part of it as the chef of 10 Arts Bistro and Lounge.

RESTAURANT - M Bynum Creations

Chef Marc Anthony Robert Bynum was born on Long Island, NY and raised by his parents in Farmingdale with his three brothers and sister. As a child, Chef Marc was always creating things with his hands as his love for music was demonstrated through his talent on the congas. Receiving the basic lessons on the drums and congas, Chef Marc would develop a passion to play at home and church.

Growing up in a household with a mother that believed strongly in vocational education because she received a nursing license while in high school, would lead Chef Marc in the same path but in a different industry, hospitality. After receiving his certificate in hospitality at Levittown BOCES, Chef Marc began to seek further education by applying at cooking institutions such as Johnson & Wales. Disappointed by not being able to attend due to financial reasons; it was the basics that Chef Marc needed to begin his successful career in culinary arts.

Chef Marc began his journey at Melville Marriott as a Sous Chef and Corporate Task Force. While at the Marriott for 2 years, it was there he would travel the country opening up new hotels and training new staff on company policies and procedures.

Chef Marc was the Executive Sous Chef at Carlyle on the Green at Bethpage State Park for 4 years. Arriving just in time for the 2002 US Open Golf Tournament at Bethpage State Park, Chef Marc maintained a staff of 35 people on a consistent basis.

In January 2006, Chef Marc transitioned to Executive Sous Chef at Four Food Studio in Melville, New York. Ambition in the industry, Chef Marc took a new role as Chef Consultant at La Bella Vila City Grill. His five week program would guarantee a hired staff, a modernized Italian menu, lower food cost, and sanitation regulations bought back up to code.

By August 2007, Chef Marc traveled to Rookies Sports Club in Huntington, New York and became the Executive Chef and Consultant.

In August 2008, Chef Marc accepted the position as Sous Chef at Prime American Kitchen in Huntington, NY. After six months of employment, Chef Marc would swiftly receive a promotion the sister restaurant in Islip, Tellers. Arriving at Tellers as Executive Chef, Chef Marc hit the ground running. He was given the freedom to reduce the food cost drastically and make a complete transformation in the kitchen from staff to food. Within no time, Chef Marc would be seen in newspapers, magazines, and various publications at least once a month.

In December 2009 Venue 56 in Hauppauge, NY opened with Chef Marc as their Executive Chef. Chef repeated his undeniable successful formula for opening a kitchen from scratch. With the help of his loyal conglomerate Venue has appeared in many local publications as well as the prestigious New York Times.

On June 8, 2010 Chef Marc appeared on The Food Network's Chopped for the season and became one of Chopped's Champions Currently Chef Marc is the CEO of M Bynum Creations, a consultant firm for "The Caters Who Cater." His firm also focuses on bringing awareness of childhood obesity, teenage depression and motivational speaking.


Amanda Cook is a native to the Washington DC area.  After graduating with honors from L'Academie de Cuisine, she has worked for some of the most esteemed chefs in Washington DC. She began her career at Galileo for Roberto Donna, then worked for Michel Richard Citronelle. She rounded out her career at Cityzen for Eric Ziebold for the almost the last 6 years.

This past year she was nominated for both a James Beard Award for Outstanding Pastry Chef in the United States and a Rammy thru the Restaurant Association of Metropolitan Washington.

HOST CHEF - Sean Curry
RESTAURANT - Renaissance Baltimore Harborplace Hotel

Originally from Philadelphia, Pennsylvania Executive Chef Sean Patrick Curry was drawn into the culinary world when he discovered a passion for the food industry at the early age of 7 while sweeping floors for the local pizza shop. Sean went on to study the culinary arts at the Atlantic City Culinary Academy, where he learned to develop his own unique style and flair. Sean then went on to do an apprenticeship in Chambery, France with Executive Chef Michelle Bouvier.

Sean's style continued to evolve while working in various restaurants on the New Jersey shore including The Crab Trap. His next career adventure was in the movie catering business developing new delicious creations in a kitchen on a 54 foot truck. Since then Sean ventured into the hotel world joining Marriott International in Chicago and working his way up through hotels of varying sizes and client bases until reaching his current position at the Renaissance Harbor Place in Baltimore, Maryland.

Sean's culinary philosophy and passion reflects a classical approach to food creating dishes that are seductive to the eye and inviting to the palette. Developing relationships with local farmers and other local food artisans, Sean ensures the freshest and highest quality of ingredients contribute to his creations.

In addition to cooking, Sean's passion is to be involved in the American Culinary Federation as well as other community organizations which educate children the importance of supporting local farmers with farm to table discussions and demonstrations. Sean also greatly enjoys taking clients, various members of the hotel staff, or the culinary team to the farmer's market and showing them the whole process of selection of ingredients, to teaching them cooking skills, and finally producing a delicious meal. Sean believes in staying active, continuously learning and having fun along the way.

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