See below for a list of the Celebrity Chefs that will be stopping by the Robert Mondavi Wine Garden and the signature dishes they will be preparing. Be sure to make your way to the Wine Garden every night at 5:30PM for exclusive tastings and perfect wine pairings.



Appearance Date

Chef Bio


                  Brad Bernstein

Red Feather Kitchen
Monday, August 17


            Michelle Brown
Tuesday, August 18
Originally from Cincinnati, Brown, Executive Chef of Jag's Steak & Seafood, attended the University of Cincinnati and discovered she had a flair for cooking. After mentoring under Chef Jon York and spending 3 years in San Francisco, Brown returned to Cincinnati. She opened Jag's Steak & Seafood and has set the standard for West Chester's fine dining scene ever since. 


Todd Kelly, Orchids Wednesday, August 19
Including time in some of North Carolina's and California's top restaurants, Todd Kelly has spent more than 20 years in the culinary industry. Named USA Chef of the Year 2011-2012 by the American Culinary Federation, Todd is now the Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherlands Plaza.
Anne Kearney, Rue Dumaine    Thursday, August 20
After graduating from the Greater Cincinnati Culinary Art Academy, Anne Kearney worked at Cincinnati's Grammer's before moving to New Orleans. While working at the acclaimed Bistro Maison de Ville Hotel, Anne perfected her French cooking technique that she displays at Rue Dumaine today.

Chef Danny Combs,     Sotto

Friday, August 21




Jean Robert de Cavel, John Roberts Table Saturday, August 22 After being born in France and working abroad, Jean-Robert moved to Cincinnati in 1993, when he became chef de cuisine at the Maisonette, continuing the run of Mobil 5 stars. He was founding partner, chef de cuisine and creative force of Jean-Robert at Pigall's, JeanRo Bistro, Pho Paris, Greeup Cafe and Lavomatic Cafe. He was named chef-in-residence at the Midwest Culinary Institute at Cincinnati State in 2009. He continues that role working with culinary students and faculty bringing his world-class experience and perspective to programs and events.