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CONTACT: Juan Camaliche
The Cellar Club  (305) 913.3203
e-mail: jcamaliche@biltmorehotel.com

THE BILTMORE INTERNATIONAL FOOD & WINE WEEKEND
Presents Star Studded Weekend of Internationally Acclaimed Chefs

Coral Gables, FL -- Three superstar chefs--Julian Serrano, executive chef of Picasso in the Bellagio Hotel, Las Vegas, Patricia Quintana, author and chef of El Izote Restaurant in Mexico City and Jorge Matas Comino, chef of Restaurante Carmen de San Miguel in Granada, Spain--will lend their award-winning talents to The Biltmore International Food & Wine Weekend, April 29 – May 1, 2005. They will join chef de cuisine, Philippe Ruiz of The Biltmore’s Palme d’Or in hosting the gala Winemaker Dinner on Saturday night, and instructing guests in the interactive preparation of a gourmet lunch the following Sunday afternoon.

Chef’s Bios

Chef Julian Serrano-Picasso Restaurant

Award-winning Chef Julian earned the prestigious James Beard Foundation Award twice as “Best Chef in the Southwest 2002” and “Best Chef of California 1998,” and is regarded as one of the finest culinary talents in the nation.

Although Spanish, Julian Serrano has an affinity for French cuisine. Serrano completed most of his training in the gourmet rooms of France and once a year finds himself there in search of new inspirations, much like the master from which his newest restaurant takes its name, Pablo Picasso. The décor of Picasso restaurant in the Bellagio Hotel in Las Vegas is Mediterranean-

style and features a collection of originals by the master, including paintings, rare tile work and a collection of hand-painted plates. Picasso’s rustic yet elegant charm is reflected in vaulted ceilings with exposed wood beams, terracotta tile and hanging pottery mingling with table settings of fine china and lavish floral arrangements. From the scenic lakeside patio, guests can view the spectacular fountain show that performs nightly.

Picasso’s menu includes some of Serrano’s signature creations including Roasted U-10 Day Boat Scallops, Lamb with Truffle Crust and Medallions of Fallow Deer. The Picasso restaurant boasts a wine cellar stocked with more than 1400 bottles from the finest European vineyards.

Chef and Author Patricia Quintana-El Izote Restaurant

Patricia Quintana is a celebrated chef that has gained both national and international renown. Professional studies and training carried out in Canada, Switzerland and France, as well as research done on native cuisine in different parts of Mexico for the past 35 years, back her experience and culinary maturity. She has succeeded in creating an avant-garde and renovating style in traditional Mexican cooking.

Quintana’s culinary art is captured in more than 15 books published in various languages, among them The Taste of Mexico; Mexico’s Feasts of Life; Festín en el Mictlán; Puebla, La cocina de los ángeles; The Cuisine of the Water Gods; Un Recorrido por las Cocinas de México; and Antojería Mexicana, which was acknowledged by the Gourmand World Cookbook Awards as the best cooking book in Spanish. She has frequently appeared on national TV, and is a columnist in the national press.

Quintana has come to be known as a great promoter of Mexico’s cultural riches, transmitting the culinary heritage, traditions and celebrations that make up that country’s identity. In addition, she has participated as a presenter in “Worlds of Healthy Flavor” (2004), a renowned event organized by the Culinary Institute of America, Harvard School of Public Health, to state the nutritive values of Mexican cuisine. She was named Mexico’s Culinary Ambassador by The Ministry of Tourism (Secretaría de Turismo) and the Mexico Restaurant Association.

She has served as a culinary consultant at the “Alta Cocina” culinary institute. El Izote, her restaurant in Mexico City, is where she comes up with her splendid culinary creations. Recently, Quintana began offering her Mexican haute cuisine in the restaurant Siete at the Grand Aqua Fiesta Americana hotel in Cancun, Quintana Roo.

Chef Jorge Matas Comino-Restaurante Carmen de San Miguel

Chef Jorge Matas Comino was born in Fuentes de Cesna, Spain on February 4, 1974. His childhood days were divided between school, and helping his parents with fieldwork and chores on his family’s farm. During his adolescence, he cultivated his passion for the kitchen, which had been established at a young age by his maternal grandmother, while helping her create dishes characteristic of the region, and more specifically, the province of Granada. Matos Comino dedicated himself to the restaurant industry, commencing his studies in the Escuela de Hosteleria de Granada. While in school, he worked in several restaurants, fine-tuning his culinary skills and expanding his influences.

During his eleven years in the restaurant industry, Matos Comino has worked in such locations as La Pesquera and El Portalon in Marbella, Spain, and La Gaviota and Restaurante Sevilla in Granada, Spain. In 2001 he acquired Restaurante Carmen de San Miguel, situated in the prestigious Realejo neighborhood, adjacent to Granada’s historic landmark, the Alhambra. His kitchen is known for elaborate courses combining traditional Andalusian dishes with progressive culinary trends.

Among his accomplishments, Matos Comino has received the Segundo Premio de Cocina, and he holds the title of Manager of Gastronomy in the Department of Tourism of Andalusia, representing his home province of Granada.

Chef Philippe Ruiz-Palme d’Or

Since taking the helm at Palme d'Or in July of 1999, Chef Philippe Ruiz, a native Frenchman, has wowed critics with his ingenious interpretation of French nouvelle cuisine. Ruiz began his training at the age of 14 at the Hotel School in Bonneville, where he was awarded such certificates of accomplishment as the "Yves Thuries Trophée" and "La Poularde d'Or" from the illustrious Georges Blanc, who recognized him as one of France's foremost young culinary prodigies. Ruiz went on to build his professional repertoire at the Two Michelin Star Restaurant Château de Divonne in Divonne-les-Bains, France; Two Michelin Star Restaurant Le Chat Botté at the Hôtel Beau Rivage in Geneva, Switzerland; and at Restaurant Le Vieux Moulin, a Two Michelin Star property, also in Geneva. Finally, Ruiz’ talent took him overseas to the Caribbean, to St. Martin’s renowned La Samanna.

The Miami Herald, which has twice rated the restaurant as “exceptional,” describes Ruiz’ fare as “sublime-distinctive, creative in its unique way of being classic and modern all at once.” The Zagat Survey said, “Life never felt so good at this elegant venue with superb new French fare.” Florida Trend Magazine crowned Palme d’Or the "Best French restaurant in the state of Florida.”