The Kessler Executive Chef Team includes Chef Jean-Louis of the Starlight Grille at the Sheraton Studio City Hotel, Orlando; Chef John Paul Dargo of the Jester�s Café at the Doubletree Castle in Orlando; Chef Robert Mason of The Boheme restaurant at the four-diamond Westin Grand Bohemian Hotel, Orlando; Chef Rene Nyfeler of the 95 Cordova restaurant at the four-diamond Casa Monica Hotel, St. Augustine; and Chef Tiffany L. Sawyer of The Plantation Room at the Celebration Hotel in Celebration, FL. 

CHEF JEAN-LOUIS Starlight Grille, Sheraton Studio City 

Formally trained in New York, Jean-Louis worked as chef at the highly acclaimed New York, New York Restaurant and Club and catered functions for such places as Studio 54, Bond's International, Luchow's Palace, The Underground and The Saint.

Jean-Louis also served as chef at a select number of fine eating establishments in the Seacoast, among them his position as chef at Clay Hill Farm in Ogunquit, Maine, and the famed 72 Restaurant in Portsmouth, New Hampshire, where he was awarded the title of "Best Chef� by readers of Seacoast Life Magazine. 

He also served as associate instructor for the hospitality management department at University of New Hampshire and as food and beverage director at the York Harbor Reading Room in Maine. In July 2002, Chef Jean-Louis also created a specialized menu for the Tampa Bay Buccaneers, Super Bowl XXXVII Champs, during their summer training camp.  He has also won numerous awards for his Bananas Foster and has appeared on various television shows.

CHEF JOHN PAUL DARGO Jester�s Café, Doubletree Castle Hotel

John Paul Dargo, originally from Michigan, brings more than 24 years of experience to the Doubletree Castle.  Prior to joining the Doubletree Castle, he was the executive chef at the Sheraton Studio City Hotel, a sister property.  Chef Dargo was also an executive chef for Wolfgang Puck Grande Café in Sunrise, Florida.  As the member of Wolfgang Pucks Special Events Team, Chef Dargo was also involved in several sporting events such as three Super Bowls in Miami, Atlanta and Tampa Bay; and the LPGA Tennessee Open where he served 4,000 guests.  He was also instrumental in conducting monthly in-house cooking classes and was apart of the opening team to several of Wolfgang Puck�s restaurants. 

In addition, Chef Dargo also served as an area chef to Disney�s Grand Floridian Beach Resort where he worked at two of their best restaurants --Narcossee�s Restaurant known for steak and seafood and the prestigious and award-winning Victoria & Albert�s elegant dining restaurant. 

Dargo credits his experience and culinary skills as being �self-taught� and learning from one of his mentors, Wolfgang Puck.

CHEF ROBERT MASON The Boheme, The Westin Grand Bohemian 

Unrelentingly creative, Robert Mason is known as a chef with a passion for artistic and creative expression through exquisite food presentation and cuisine.  Mason changes his menu on a seasonal basis and draws his influences from fresh ingredients complemented by an intriguing array of flavors from around the world.  The result is both exotic and harmonious. 

His specialties include: Truffle Diver Scallop �Roti�, Fennel Seared Atlantic Salmon, Asparagus Crusted Jumbo Diver Scallops, Crispy Muscovy Duck Breast and Bohemian Venison Tournedos.

Originally from the San Francisco Bay area, he was formally trained during a three-year apprenticeship under a European master chef before accepting a sous chef position at the Concord Inn Hotel.  Mason was also the executive chef of the world famous Vic Stewart�s Steak House in Walnut Creek, CA.  During his tenure at Vic Stewart�s, the restaurant was named the number one restaurant in America for innovation by the National Beef Council.  Following his career at Vic Stewart�s, Mason landed the executive chef�s position at the California Café, located in the Florida Mall, where he was responsible for opening the restaurant and designing the menus.  Under his direction, the California Café was named one of the top 20 restaurants in Florida, by Florida Trend Magazine. 

CHEF RENÉ NYFELER 95 Cordova, Casa Monica Hotel

Born in Biel, Switzerland, René is the mastermind and taskmaster behind the scenes of 95 Cordova.  The son of a Swiss pastry chef, as a young boy René dreamed of seeking new adventure and exploring different cultures through a culinary career.  He was off to a good start apprenticing at Ruchli, a Michelin five-star restaurant, and under the tutelage of his godfather, Claudio, an Italian restaurateur.  From his first season at the Suvretta Hotel in St. Moritz, cooking for high society clients such as Prince Charles, Roger Moore, and Tina Turner, to the next two years as chef de cuisine at the award-winning Huis ter Duin in Holland, René�s star was rising.

By then comfortably accomplished in the kitchen, the next three years were dedicated to formal schooling to gain his master�s degree in restaurant and hotel management and complete an internship in management at the famous Hotel Krone. With family in St. Augustine beckoning René and his wife, Sonja, to come to the United States, they finally made the big move. 

His award-winning �New World Electric Cuisine�, an eclectic, masterful blend of American, Asian, Mediterranean, Caribbean, and Moroccan influences, highlights the region�s freshest local seafood, meats, and outstanding produce and is proof of René�s innovative flair for flavor. Diners may also select René�s six-course tasting menu which changes weekly, featuring perfected paired wines by the glass from 95 Cordova�s outstanding wine list or the multi-course wine dinners that are served in The Wine Room. 

In addition, Rene has appeared on the Travel Channel�s �GREAT Hotels� show, the Food Networks� �The Best Of� show and Burt Wolf�s �Local Flavors�.  This is his second appearance at the James Beard House.

CHEF TIFFANY L. SAWYER The Plantation Room, Celebration Hotel

Chef Tiffany Sawyer has a passion for quality, building a reputation as a leader in kitchen operations.  With over 14 years of diverse experience and knowledge, she began her management career at Canyon Ranch health resort in Berkshire, Mass., where she was exposed to the cooking philosophies of which the organization is famous.  Chef Sawyer was recruited to re-open Le Cellier Steakhouse at Walt Disney World�s Epcot.  There, she assisted in the redesign and development of the two restaurants, including reconstruction, menu development, recipes and training.  She also created vegetarian selections to showcase flavor and nutrition in all Epcot restaurants.  She was also instrumental in the organization, recruitment and execution of the Epcot Food & Wine Festival for three years.  Chef Sawyer moved the opening team of Disney�s Animal Kingdom Lodge, where she opened Boma � Flavors of Africa.  Finally, she redesigned and developed the 7-day menu for the Disney Cruise Line ship, The Magic.  Chef Sawyer was the opening chef for In-room Dining at Gaylord Palms, where she was charged with creating a menu that far surpassed resorts in Florida.
 
 

James Beard is recognized as the father of American gastronomy.  Throughout his life, he pursued, advocated the highest standards and served as a mentor to emerging talents in the field of culinary arts.  Today the James Beard Foundation celebrates the country�s culinary artists, provides scholarships and educational opportunities to enjoy the delights of dining. 

After Beard�s death in 1985, Julia Child had the idea to preserve his home in New York City as the gathering place it was throughout his life.  The late Peter Kump, a former student of Beard�s and the founder of the Institute of Culinary Education, spearheaded the effort to purchase the house and create the Foundation. 

Culinary talents such as Daniel Boulud, Emeril Lagasse, Nobu Matshuhisa, Jean-Louis Pallandin, Jacques Pépin, Wolfgang Puck, Douglas Rodriguez, and Charlie Trotter have also worked their magic in Beard�s kitchen.

The Kessler Collection is a collection of unique hotel and destinations that inspire the senses and the soul.  Casa Monica Hotel, Celebration Hotel, Colorado Nature Ranch, Doubletree Castle, Hampton Inn Savannah North, Mansion on Forsyth Park, Red Horse Inn, Sheraton Studio City Hotel, and The Westin Grand Bohemian.