Holly Jett- Chadbourne Street Deli
Bio: Holly Jett is a native West-Texan, born in San Angelo, raised in Sweetwater, a graduate of San Angelo Central High and recipient of a BA in English Literature from the University of North Texas. While a love of reading, having a green thumb and taking interest in the arts, are high on her list of favorite things, cooking, serving meals and entertaining are Holly’s passion. She returned to San Angelo after ten years in the metroplex area, working in restaurants and the service industry, to pursue her own culinary dreams as owner of Chadbourne St. Deli. The Deli is located at 109 S. Chadbourne in downtown San Angelo’s thriving arts, entertainment and dining district. Ms. Jett is excited to be a part of the downtown growth and revitalization. The Deli’s menu features fresh, homemade items including sandwiches, delicious soups, salads, daily lunch specials, cookies and other baked goods. Holly is happy to once again be a part of San Angelo’s Meals For The Elderly Christmas Open House and thanks all of those attending for their support of this traditional, worthy endeavor. She invites you to visit her at Chadbourne St. Deli.
Recipe: Polynesian Nut Bread (click to view)
Chad Lowry (not pictured)- Bentwood Country Club
Bio: Chef Chad was born and raised in Ballinger, Texas, and graduated from the Le Cordon Bleu Culinary Institute in Scottsdale, Arizona. Chad has experienced the culinary arts from Alaska to the Grand Canyon, hunting and fishing expeditions to the Red Wood Forest’s most elite private club. Relocating to San Angelo brought him closer to home where he is enjoying a variety of culinary experiences with the Bentwood Family.
Bentwood Country Club is regarded as the Concho Valley’s Premier Country Club Community. Elegant home encapsulated with wide, well-lit streets make this the preferred address in San Angelo. This full service facility offers an 18-hole championship golf course, twelve lighted tennis courts, newly renovated junior Olympic swimming pool, recreation area, ballroom and both casual and fine dining opportunities.
Chef Chad and the Bentwood Culinary Team are proud to be included in the Meals for the Elderly Christmas Open House again this year.
Recipe: Chocolate Molten Cake (click to view)
Daniel Robledo- Rio Concho Catering
Bio: Chef Daniel Robledo brings a unique flavor and exquisite taste to the industry of the Culinary Arts. Chef Daniel has over seventeen years of experience in this culture of cuisine. During his tour of duty in the US Navy, he pursued his degree in Culinary Arts from the Culinary Institute of America. His experience has taken him all over the world including Japan, Australia, Hawaii and Puerto Rico, as well as extensive travel in the United States. Chef Daniel has worked in Marriott Resorts, Hilton Hotels and well-known restaurants such as, Café Central and Café de Amore in El Paso, Texas. The down home flavors and exotic infusion he brings to the table provide a twist in his culinary artistry. Chef Daniel has competed in ‘Chef vs. Chef’ and has been recognized in the ‘Who’s Who of Chef’s Magazine’ (South Texas Edition). After working for Johnson and Johnson’s Ethicon Plant, he proudly joined the Culinary team of Bentwood Country Club as Executive chef. This year, he began a new adventure with Rio Concho Catering.
Recipe: Artichoke Buché Torte (click to view)
Michael Hennessey (not pictured)- Sideoats Cafe & Bakery
Bio: Michael Hennessy, a native of San Angelo, Texas, earned his “Street Chef” title from virtually a lifetime spent in every aspect of the food service industry. He began as a young boy by helping his mother in the kitchen, and by popping popcorn and assisting with chili at the Shamrock Lounge and other local taverns owned by his parents. Other ventures in San Angelo restaurants, from a bakery to fine dining, contributed to his food savvy. Mike has been at Sideoats Cafe & Bakery in Menard, Texas, since 2005, spicing up the lives of the West Texans he has always enjoyed feeding—stretching their tastes and sparking their interest in good food. His culinary creations involve the freshest ingredients available combined with a sense of adventure and fun, often involving customers in tasting the finished product and making suggestions. Catering became one of Mike’s passions from working with Southern Sea restaurant and being chef/partner at A Catered Affair. He still caters in San Angelo and the surrounding area with Sideoats Cafe & Bakery, serving old customers and gaining new ones along the way. Both Mike’s talent and his pursuit of “happy food” continue to evolve in the kitchen of Sideoats.
Recipe: Mike's Hot Wings (click to view)
Guy & Martine Calluaud- San Angelo Country Club
Bio: San Angelo Country Tennis Club, established in 1920, has grown to include a challenging golf course, seven tennis courts, a swimming pool, nicely appointed men’s and women’s lockers, and various dining rooms and conference rooms. The dining experience with attentive service, ranges from casual in the Grill Room to more formal in the River Room, which boasts having the best view of the magnificent sunsets over the Concho River that San Angelo can offer! Guy came to San Angelo Country Club as its executive chef in 2000. After owning restaurants in Dallas and working with a national resort company, Guy has been welcomed by San Angelo, its residents and the club. He and his family call San Angelo their home.
Recipe: Vichyssoise (click to view)
Susan Ball- City Cafe & Bakery
Bio: Chef Susan Ball has been a cake decorator and instructor for 32 years and in the catering business for 21 years. Susan opened two restaurants in the downtown area from 1991 to 1999.
At her current location, 108 North Pierce, Chef Ball specializes in full service catering and quality cuisine, and she is well known for her distinctive presentation and professional touch. Susan has had recipes published in Southern Living magazine as well as two Southern Living Annual Cookbooks.
City Café & Bakery was voted “Best Sandwiches” in the National Book of Where the Locals Eat. Chef Ball has participated annually in the Cultural Affairs Wine Festival, Meals For The Elderly Mardi Gras and Christmas Open House, San Angelo Museum of Fine Arts openings, San Angelo Symphony fund raisers, 4H, Emmaus and other charities in the community. Susan was honored with the Business Diversity Award from the Chamber of Commerce.
Susan now offers Elegant Affairs Special Occasion Rentals, decorating and customized wedding planning. Her specialty casseroles, appetizers, and pastries are also featured at Pinkie’s Deli on S. Bryant.
Her staff invites you for coffee and pastries or carry out cuisine at their shop anytime!
Recipe: Christmas Crepes Suzette (click to view)
Willie Davidson- Meadow Creek Nursing Home
Bio: Chef Willie Davidson is a native of Tyler, Texas. He started out in the kitchen as a dishwasher 25 years ago, and now, as a chef, has come into his own in the past 15 years of being a West Texas resident. Willie’s capability far exceeds many expectations. Your personal and professional encounter with Chef Willie is one that cannot be easily forgotten. He brings food to life and takes your culinary experience to a whole new level. Willie has overwhelming talent in creating ice sculptures—his sculptures are too incredible for words as his passion shines through them all. His collections of portraits exhibit how much beauty can be produced through water transformed. Willie has been serving as the Dietary Manager at Meadow Creek Nursing Center since 2007. Chef Willie has displayed being a team player as well as dedicated leadership in several capacities as president of the East Texas Chapter of the Texas Chefs Association. He competed in culinary competitions at the TRA Expo in Houston and Dallas. He has also participated in ice sculpture competitions. Chef Willie has experienced exposure via great culinary influence by working with Chef Dean Ferring while at the Holly Tree Club. Willie’s fervor for the culinary arts is continuously increasing. He can usually be found in one of three places: Meadow Creek’s kitchen, Jesus Christ Church in Ballinger’s kitchen, or his own personal kitchen.
Recipe: Harvest Pumpkin Soup (click to view)
Terry Nolan (not pictured)- The Wharf
Bio: I’ve been in the Restaurant business for 37 years. When I started out, I would bus tables and wash dishes at a trendy restaurant in El Paso, Texas. While attending the University of Texas at El Paso, I worked at several prominent restaurants in El Paso and Ruidoso, NM. I received my BBA in 1978 and left El Paso for Houston, where I worked briefly in retail, then quickly found myself wanting back into the restaurant business. I moved to Austin then, where I worked at a Northern Italian cuisine restaurant (Giannis, now Carmelos).
This experience opened my eyes to the potential of the restaurant industry. I received a call from a high school friend in 1979 inviting me to work with him in San Angelo. I agreed to visit whereupon he offered me the assistant manager position at the restaurant he managed named Pelican’s. Within the first year of working here I met Janelle who I proposed to a few months later; we are still happily married with three wonderful kids (all grownup now). I attended Angelo State University and received my MBA in August of 1983. I did restaurant consulting following my graduation before moving back to San Angelo. Upon completing a consulting job, my former partner told me Tony Lau wanted to see me.
Well, Tony offered me a job in his (and Sue’s) restaurant, China Garden. The experience I received was invaluable. I worked several years for them until we started formulating a business plan for our own restaurant. The Wharf Restaurant & Tavern started in the fall of 1987 as a collaboration of my partner and our wives. We have been blessed with the success San Angelo has bestowed upon us. The Wharf features a variety of fresh fish, shrimp, crab and lobster as well as hand-cut, USDA choice steak selections.
We feature weekly specials of challenging new dishes that allow my chefs and myself to express our own culinary creativity. We take pride in preparing our own sauces, soups, entrees, desserts and appetizers from scratch. The Restaurant also boasts a full bar with the most extensive wine list in the Concho Valley. Our tavern area is perfect for quiet, intimate get-togethers of any kind.
Recipe: Creamy Jalapeño Soup (click to view)
Billy Hillis- Chartwells at Angelo State
Bio: Chef Billy Hillis is the Executive Chef / Catering Director for Chartwells at Angelo State University where he serves about 2500 students a day. He has been in the food and restaurant business for 33 years. He has cooked for several local businesses like Twin Mountain Steak House, Goodfellow Air Force Base Clubs, Southern Sea Restaurant, Zentner’s Daughter Steak House, Sutton County Steak House, and A Catered Affair. William is the treasurer of the Concho Valley Chefs Association which is affiliated with Texas Chefs Association. William has two wonderful daughters and two grandchildren Ryan Hillis (9 years old) and Madison Pehl (4 weeks old).
Recipe: Slow Cooked Pulled Pork & Tarte Apple Slaw (click to view)