The revered Boca Bacchanal—celebrating its 14th year—will take place April 8 and 9 in Boca Raton. Opening night features the return to Mizner Park of the popular Grand Tasting, with the lavish private vintner dinners set for the following evening.
Cendyn owners and local community leaders Charles and Robin Deyo will chair this year’s Bacchanal.
“Boca Bacchanal is the premier wine and food event in our area, and the mission-driven results have a significant impact on the great work the Boca Raton Historical Society provides for education and historic preservation,” Robin says. “We are thrilled to help make the event a huge success!”
The stars of the weekend, as always, will be the guest chefs. Here’s who will be stirring it up in the kitchen.
Robert Carter, executive chef
Barony Tavern, Charleston, S.C.
Carter has spent more than 25 years in the fine-dining arena. He attracted national attention for his work in Charleston, but his résumé also includes stints in Key West, Walland, Tenn. (at the renowned Blackberry Farm) and Dallas. Every career move has significantly influenced Carter’s love affair with good food, and Barony Tavern captures the best of each culinary experience.
Paula DaSilva, chef/consultant
3030 Ocean, Fort Lauderdale
DaSilva, a native of Brazil, has lived in America more than 25 years. Her culinary background began in Massachusetts, working in her family’s Brazilian restaurant. After moving to South Florida, her parents opened two restaurants. DaSilva attended the Art Institute of Fort Lauderdale, earning an associate’s degree in culinary arts. DaSilva began her culinary career at 3030 Ocean in 2000 and appeared on season five of the popular FOX reality cooking show “Hell’s Kitchen” with Gordon Ramsay. Following a successful run at Miami Eden Roc’s 1500°, DaSilva returned to 3030 Ocean. DaSilva has received several awards and was invited to be a guest chef at the James Beard House in New York City.
Raffaele Dall’Erta, chef
Hamptons Restaurant, Sumter, S.C.
Dall’Erta was born and reared in Milan, and attended culinary school at Vallesana in Northern Lombardy. His formal education was followed by apprenticeships, which led to positions in top Italian kitchens including Don Lisander and La Rondine. In addition, he has worked in such world-renowned restaurants as The Fat Duck in the United Kingdom and Per Se in New York. Prior to joining Hamptons, he came from the renowned Inn at Little Washington, where he served as executive sous chef for more than 11 years. Hamptons has been honored with Open Table’s Top 100 Best Restaurants in America in 2012 and 2014.
Michael Scott, executive chef
Northwood Club, Dallas
The California-born Scott was reared in the foodie destination of Carmel Valley and a Sausalito houseboat community, working in local restaurants since age 13. Scott got his big break at Teppan Taiko Japanese Restaurant. He worked at Sushi Gen under a five-year apprenticeship, including training with master chef Shoji Yano in Shinjiku, Tokyo. After returning to the states, Scott held top positions at many fine restaurants, opening Beverly’s Restaurant in Athens, Texas in 2004. In 2005, Scott became the executive chef at Northwood Club.
Chris Clime, executive chef
PassionFish, Reston, Va., and Bethesda, Md.
Clime graduated from Rhode Island’s Johnson & Wales University after high school; he began his culinary career at the five-diamond Woodlands Resort, and as a private corporate chef for executives and guests at The Masters golf tournament. Clime then began working for Jeff Tunks at DC Coast, followed later by a chef de cuisine position at Tunks’ Acadiana, his fourth restaurant, inspired by the rich culinary tradition of southern Louisiana. Clime became executive chef at PassionFish in 2008, and is now helming the kitchen of its second location in Bethesda, which opened in September 2015.
Greg Baker, chef
The Refinery, Tampa
Baker, from Clearwater, returned to his “hometown” after a stint in Portland, where he became immersed in the farm-to-table movement. He is credited with transforming the Tampa Bay area’s culinary scene when he opened The Refinery with his wife, Michelle, in 2010 in the historic neighborhood of Seminole Heights, Tampa. His menus incorporate classical French technique with Florida’s rich cultural history. Among numerous awards and press, The James Beard Foundation named The Refinery as a semifinalist for Best New Restaurant in 2011 and named Baker a semifinalist for Best Chef South in 2012, 2013, 2014 and 2015.
Jeff Tunks, chef/owner
PassionFish, Reston, Va.
PassionFish is the next generation of Tunks’ flagship restaurant DC Coast, taking its tri-coastal seafood theme to a global level. The cuisine of PassionFish represents the bounty of the world’s oceans with a progressive, modern approach. Tunks has opened District Commons and Burger, Tap & Shake—sister concepts that highlight fine American cuisine—followed by Fuego Cocina y Tequilera. In August 2014, Tunks opened his latest venture: Penn Commons, an all-American tavern in the Chinatown/Penn Quarter neighborhood of D.C. Tunks has received numerous awards and is chair of the Southern Food & Beverage Museum.