Leal Hospitality and Appellation welcome you to the first-ever MOHI Food & Wine Festival, the premier culinary event of the region. The MOHI Food & Wine Festival will directly support the creation and development of hospitality programs across the Morgan Hill Unified School District.
MOHI Food & Wine Festival will feature an impressive lineup of local and renowned celebrity chefs. Hosted by Chef Charlie Palmer, and featuring others such as Michael Mina, Tyler Florence, Elizabeth Falkner, and many more. Attendees will indulge in exceptional culinary delights paired with exquisite local and regional wines, and shop local craft vendors.
GA Tickets: $200
VIP Tickets: $350
Includes Celebrity Chef Meet & Greet @ MOHI farm (12pm)
Time: 1pm - 5pm
Book your stay in Morgan Hill - Rooms are booking fast!!
Special hotel packages can be found here:
https://visitmorganhill.org/specials
Participating Chefs
Chef Charlie Palmer
Influenced by his upstate New York childhood experience working in his family's vegetable garden, Charlie Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, originally located in a historic townhouse on the Upper East Side of Manhattan, Aureole moved 20 years later to a theater district location in the heart of Times Square at the Bank of America Tower at One Bryant Park, where it flourished for 12 years before shifting to a virtual model, Aureole at Home, in June 2020. During its 30 years as a brick-and-mortar restaurant, Aureole earned 13 Michelin stars and two James Beard awards.
Other coast-to-coast locations encompass an expanding collection of award-winning restaurants and luxurious boutique hotels—many in equally significant historical locations and each designed with distinctive personalities to provide unique experiences. These properties include: Charlie Palmer Steak NYC, AperiBar at LUMA Hotel Times Square, Charlie Palmer at The Knick and St. Cloud Rooftop Bar at The Knickerbocker Hotel, Charlie Palmer Steak (Washington, DC), Charlie Palmer Steak (Reno, Nevada), Charlie Palmer Steak and Sky & Vine Rooftop Bar at Archer Hotel (Napa, California), and Dry Creek Kitchen at Hotel Healdsburg (Sonoma County in California). Learn more at charliepalmer.com.
Website: charliepalmer.com | Instagram: @chefcharliepalmer
Chef Tyler Florence
Tyler Florence, a Food Network star with 28 years of experience, has charmed millions with shows like “Tyler’s Ultimate” and “The Great Food Truck Race,” now in its 17th season. He has written 17 cookbooks, including American Grill (May 2024), and built a thriving business empire. A Johnson & Wales University graduate, Florence is a two-time James Beard Award nominee. His flagship restaurant, Wayfare Tavern, and the acclaimed Miller & Lux, recently named Best Steakhouse in the Bay Area, are notable highlights. He recently expanded Miller & Lux to Hawaii and opened new Miller & Lux locations and cafes in San Francisco’s Union Square.
In June 2024, San Francisco Magazine honored him as “Chef of the Year.” Florence also founded Monarch Collective, Inc. in 2017, producing TV and digital content, online cooking classes, and marketing videos for clients like The Venetian Resort and Red Bull. His active social media presence reflects his trendsetting role in food and lifestyle.
Website: wolfitdown.com | Instagram: @tylerflorence
Chef Michael Mina
Michael Mina, chef and founder of Mina Group, oversees over 30 award-winning restaurants nationwide. Born in Cairo and raised in Washington, he trained at the Culinary Institute of America and refined his skills at Aureole in NYC. In 1991, he co-created the highly acclaimed AQUA in San Francisco.
By 1993, Mina was executive chef at AQUA, earning James Beard awards for Rising Star Chef of the Year (1997) and Best Chef: California (2002). His success led to the establishment of MINA Group, which now spans from the Bay Area to New York and Hawaii. Mina is dedicated to developing young chefs and supporting communities, notably through the Ava’s Kitchen Benefit for pediatric cancer awareness.
His accolades include a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s "Who's Who of Food & Beverage" (2013), Gayot’s Restaurateur of the Year (2011), and Bon Appétit’s Chef of the Year (2005). Recently, Robb Report named him one of the "50 Most Powerful People in American Fine Dining" (2023). Mina has appeared in major media, served as a guest chef for three U.S. presidents, and will release his second cookbook in late 2024.
Website: michaelmina.net | Instagram: @chefmichaelmina @theminagroup
Chef Elizabeth Falkner
Elizabeth Falkner is an award-winning chef with a 20-year culinary career in San Francisco and a decade in New York. She frequently cooks at Food & Wine Festivals and fundraisers, and has served numerous celebrities.
As a recipe developer and consultant, Elizabeth has worked with major brands like Starbucks, Nabisco, and Hershey. She has appeared on numerous TV networks and cooking competitions over the past two decades, establishing herself as a leading culinary innovator. A fitness advocate, she emphasizes a balanced lifestyle in the industry.
She has authored three cookbooks and speaks and teaches globally. Elizabeth serves on the board of the James Beard Foundation, the culinary councils of City Harvest NYC and Forever Oceans, and was a two-time president of Women Chefs & Restaurateurs.
In 2020, she moved to Los Angeles and produced "Sorry We're Closed," a documentary that won Best Documentary Feature at the Pasadena Film Festival 2023 and is streaming on Apple TV and Amazon Prime. In August 2024, she and her partner Heather Freyer launched T'MARO Brands Inc., introducing T'MARO AMARO, T'MARO Eau de Vie, and T'MARO Cacao Nib.
Website: elizabethfalkner.com drinktmaro.com | Instagram: @cheffalkner @sorrywereclosedfilm @drinktmaro
Chef Thomas Bellec
Chef Thomas Bellec is the Chief Culinary Director at Appellation, where he ensures the highest possible quality of food service to the hotel restaurants, banquets and functions throughout the Appellation portfolio, creating consistent and thoughtful experiences for guests to immerse in local gastronomy.
Raised in the coastal town of Concarneau in Brittany, France, his grandparents owned a prominent bakery, and his father was a professional fisherman, a passion that Chef Bellec embraces, too. He grew up fishing and hunting for mussels, clams, and periwinkles to cook with his family, and apprenticed at a Michelin-starred restaurant in his hometown after training at the St-Marc Culinary School and the Sainte-Anne Culinary Institute.
Bellec went on to launch his 20-year career with Four Seasons Hotels and Resorts, overseeing some of the most renowned luxury hospitality kitchens, including Four Seasons Resort Hualalai on the Kona Coast and The Beverly Wilshire in Beverly Hills. Most recently, Chef Bellec served as Culinary Advisor for Bricoleur Vineyards in Sonoma County, where he helped build a world-class wine pairing program for the winery. Over the years, Bellec received recognition for his artistry, including being named a Maitres Cuisiniers de France since 2014, and being inducted into the Académie Culinaire de France in early 2024.
Website: Chef Thomas Bellec | Instagram: @chefbellec
Chef Todd Fisher
For over 30 years, Chef Todd has held prestigious kitchen roles around the Monterey Peninsula and has been recognized for his culinary expertise, including hosting "The United States of Bacon" on Discovery Network. His leadership has earned him Michelin guide recognition and an invitation to cook at the James Beard House. Locally, he has been celebrated as "Monterey County's favorite chef."
Chef Todd’s culinary style stems from his childhood in California’s wholesale produce industry, where he developed a deep respect for high-quality ingredients. This philosophy is evident in his premium butcher shop, The Meatery, in Seaside, which offers top-quality meats and seasonal produce. He also runs Bear + Flag Roadside in Carmel Valley, a nostalgic roadside eatery serving gourmet burgers and sandwiches, with a new location at Laguna Seca Raceway providing exceptional food for racing fans.
Beyond his professional achievements, Chef Todd treasures his roles as a husband and father. He lives in Carmel Valley with his wife Ada and their five children, who are involved in their family-run businesses.
Website: cheftoddfisher.com themeateryseaside.com | Instagram: @cheftoddfisher
Chef Lance Ramhurst
Lance Ramhurst was born and raised in Howell, New Jersey. He graduated in 2004 with a degree in Culinary Arts from Atlantic Cape Culinary Academy in Atlantic City, N.J. Working in some of the top dining destinations on the coast of New Jersey before becoming Sous Chef at Zagat Rated Amanda's Restaurant in Hoboken, NJ. His love for food brought him to California, bringing him closer to agriculture and wine country. It was here when he was hired to cook at Restaurant Gary Danko in San Francisco. He spent five years in the kitchen. Working along side Chef Gary Danko in the restaurant and offsite events. Cooking at the James Beard Awards, worked along side great chef such as Daniel Humm and Daniel Bouloud. Invited to cook in both Hong Kong and in Cabo San Lucas as guest chefs at Auberge Properties. Looking to relocate with his growing family, he partnered up with an old colleague from Danko alumni. Found a Chef De Cuisine postion at Leal Vineyards and Grove Restaurants. It was farm to table restaurant serving seasonal and local fresh made dishes. He became the executive chef at corporate catering company in Campbell for two years before pandemic hit.
After a few years of restaurant consulting, private chef for local families, he returned to the Leal Hospitality group as the Executive Chef of the portfolio. Focusing on Farm to Table cuisines, sourcing from local farms in the area.
Website: liveloveleal.com
Chef Nicola Cavicchini
With over eight years of experience in luxury resorts, my culinary journey began in Australia, where I first refined my skills. After returning to Italy to deepen my expertise in traditional Italian cuisine, I moved to Hawaii. At Four Seasons Maui, I entered the luxury industry as Chef De Cuisine, honing my craft and embracing the art of high-end dining. This experience prepared me for my subsequent move to California, where I joined Rosewood Miramar Beach, further refining my culinary vision and mastering my craft.
Now, as the Executive Chef at CordeValle, I am excited to create a new food and beverage program that I hope will position the resort as a premier culinary destination. I am honored to lead CordeValle's culinary evolution. This renowned property has long been celebrated for its excellence, and my goal is to develop a program that will elevate its standing even further. By integrating my diverse experiences and passion for ingredient-driven cooking, I aim to craft extraordinary dining experiences that highlight the region's exceptional local ingredients and establish CordeValle as a leading culinary destination.
Website: cordevalle.com | Instagram: @chefnicolacavicchini
Chef Salvatore Calisi
Originally from NYC and the son of Italian immigrants, his parents and grandparents all owned restaurants throughout his childhood. He was basically raised in kitchens. He spent my entire childhood working at his family restaurant, and spent every summer working at other family owned restaurants in Tuscany as well as Sardinia. After graduating college where he had received a BA degree in Criminal Justice he enrolled at The Culinary Institute Of America.
After graduating from the CIA he was a line cook for Chef Cesare Casella at Coco Pazzo NYC where he worked all stations. He also worked at Aureole Restaurant with Chef Charlie Palmer for a number of years. He opened a restaurant for Charlie Palmer called Astra and worked as his Sous Chef. He was then hired at Les Celebrites in The Essex House and worked under Chef Christian Deluvier.
He has worked for numerous chefs such as Daniel Boloud, Scott Bryan, Rocco Dispirito. He was the Executive Chef of Val Bella in New York City and has been on many TV appearances. After being featured on The Tony Danza Show he was recruited as the chef Partner of Stratton Sclavos and opened Dio Deka in Los Gatos where he received his first Michelin Star in 2011. 2011 is the same year that he went on to open his own restaurant in Morgan Hill California called Odeum where he has now been for 13 years.
Website: Odeumrestaurant.com | Instagram: @odeum_restaurant
Chef Lou Zulaica
Chef Lou Zulaica graduated from the California Culinary Academy in San Francisco and has over 30 years of culinary experience. Lou's career highlights include an apprenticeship in Southern France at Moulin de Mougins, the French Restaurant Le Saison at the Fairmont Hotel, Chef de Cuisine at CordeValle in San Martin, and Chef and Owner of Stratta Grill & Café in San Jose. Lou worked as the Executive Chef at The Golf Club at Boulder Ridge and is currently sharing his love of fine food with his company, The Cellar Door Catering, for the last ten years.
Website: thecellardoorcatering.com
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