SHANNA AND BRIAN O'HEA - Chef-Owners of Academe Brasserie and The Kennebunk, Maine 3 Day Event Pass $325+ per person before April 1
Brian Beland. CMC - Executive Chef & Chef InstructorCountry Club of Detriot in Detroit MichiganBrian Beland, Certified Master Chef (CMC), has an extensive background in high-end, private club F&B operations. He earned a Bachelor’s degree at Michigan State University in Hospitality Business and an Associate’s degree from The Culinary Institute of America (CIA).Upon graduation from the CIA, Chef Beland was hired by the Country Club of Detroit and in February 2006 he was promoted to Executive Chef. In 2011 his role was expanded to Food & Beverage Director/Executive Chef. In January 2014 Chef Beland also became a full-time Chef Instructor at Schoolcraft College.Other highlights in Chef Beland’s career include earning ACF’s Certified Master Chef designation in 2010; recognition as Michigan Chefs de Cuisine Association ACF Chapter’s Chef of the Year in 2011, earning the ACF’s Central Regional Chef of the Year in 2012; and scoring a gold medal at the ACF National Chef of the Year competition.As a member of the 2012 Michigan Culinary Olympic Team, Chef Beland scored an individual gold medal in Erfurt, Germany. In November 2013 Chef Beland competed at the inaugural Dubai Hospitality Championships as a member of ACF Team USA scoring a team gold medal and second place overall.In addition to competitions, Chef Beland has also volunteered for the ACF. He was Vice President of ACF’s Michigan Chefs de Cuisine Chapter in 2011 and President in 2013/2014. In January 2015 Chef Beland accepted a position on the ACF Certification Commission.Chef Beland’s proudest accomplishment is his family – supported by his wife, Colleen, and three young children. Rick Neal - Executive ChefEagles Bluff Country Club in Bullard,Chef Rick Neal was born in southwestern United States, and hails from generations of cooking and food lovers. At an early age his dad and uncle taught him to barbeque everything from whole, bone in pork shoulders, to ribs and chicken wings. He also learned about food preparation watching his mother and grandmother cook for large family functions. Delicious pies made from scratch and wonderful, traditional southern dishes were always part of the Neal family events. This is where he found his first inspiration for the creation and delivery of tantalizing and nutritional foods.His inspiration broadened as his family moved to Southern California providing opportunities to experience fresh West Coast seafood and multi cultural dishes from around the world. Family vacations exposed him to fresh fish from the crystal lakes of Utah, Southwestern cuisines from Arizona and New Mexico. He instantly discovered a passion for cooking, for art and for golf that would groom him for opportunities to come later in his future.Chef Rick moved to Texas in the 1990’s and was privileged to be mentored by Chef Gunars V. “Dutch” Pencis CEC, Chef Jack Bretzke CEC AAC, and Chef Jackson York CEC AAC. They impressed upon him what it means to be a great chef, not just a chef. The magic of baking entered his repertoire and rounded out his specialty items. Somewhere in those journeys surrounded by family, mentors and good friends, the realization that the preparation, the cooking of the food and the presentation and proper plating of the food was an art form in and of itself. His joy, happiness and personal satisfaction exploded as his early years of training and inspiration merged with his passion to artfully create dishes to enhance each patron’s dining experience. Chef Rick made his avocation his vocation. For the past ten years, he loves designing and preparing cuisine for all members, guests, and especially elegant banquets of Eagle’s Bluff Country Club.
Shanna and Brian O’Hea are the Chef-Owners of Academe Brasserie and The Kennebunk Inn in Kennebunk, Maine. This 1799 property with 26 guest rooms and a 100-seat restaurant, anchors Main Street in one of Maine’s most popular tourist destinations.
The O'Heas have gained international recognition by participating in cooking programs around the world including Epcot International Food & Wine Festival and Holland America Cruise Line. Shanna has appeared on Food Network's "Chopped,” “Beat Bobby Flay” and winner of "Rewrapped."
Academe’s signature Lobster Pot Pie has been featured in Oprah Magazine as one of Gayle King’s favorites, on Food Network’s “The Best Thing I Ever Ate,” Travel Channel’s “Food Paradise,” and 2014 Travel and Leisure Holiday Gift Guide. Their Lobster White Truffle Pizza has appeared on the “O List” in Oprah Magazine and was also featured on Travel Channel’s “Food Paradise.” Both products are available on MaineLobsterPotPie.com, a website the O’Heas developed to ship fresh Maine seafood overnight across the United States.
JOHN J. O'LEARY - Executive Chef
Naples Yacht Club in Naples, Florida
John has held leadership position’s inside the United States within The Ritz Carlton Hotels, St. Regis Hotels, The Peninsula Hotels, Chef Partner with Roy Yamaguchi and abroad in the Channel Islands at the La Moinerie on the Isle of Sark.
John attended the culinary apprenticeship at The Greenbrier under Certified Master Chef Peter Timmins that later led to the opportunity to train under a number of other Certified Master Chefs (Richard Rosendale, Lawrence McFadden, John Johnstone), Charlie Trotter, Rick Tramonto, Graham Elliott, Michael Voltaggio.
John is a member of American Culinary Federation Caxambas Chapter. He currently lives in Naples, Florida with his wife Lisa O’Neill and two children John Jr. and Sophie who he says keep him running every moment of his life.
Scott Ryan, CEC, AAC - Executive Chef
The Country ClubHe is currently Executive Chef at The Country Club in Pepper Pike, Ohio, a nationally recognized Platinum club. He holds a associates degree in culinary arts from Oakland Community College in Farmington Hills Michigan. During his career, Chef Ryan has competed in several ACF and NICA sanctioned competitions where he has won numerous medals and awards. He also served as an apprentice for the1996 Northwest Airlines and Michigan Culinary Olympic Teams which competed in Berlin.He achieved Certified Executive Chef by the American Culinary Association in May of 2006, was named Chef of the Year for the Michigan Chefs de Cuisine Association in 2008 and in 2011 Chef Ryan was awarded Chef of the year from the Cleveland ACF chapter. He won Northeast Region Chef of the year in 2012 and went on to win the ACF National Chef of the Year in 2012 the American Culinary Federations highest award. He currently serves as President for the ACF Cleveland Chapter. He was inducted into the Prestigious Honor Society of the American Culinary Federation, The American Academy of Chefs. In July of 2013 he competed, and won the Global Chef’s Challenge semifinals to represent for the Americas in Norway in 2014. He competed in Stavanger Norway in 2014 and placed second in the world finals, the best that an American chef has ever finished. He is also a member of the Pittsburgh Chaine des Rotisseurs.
$350+ after April 1
Call Member Events at 305-367-6526 for details.
SHANNA AND BRIAN O'HEA - Chef-Owners of Academe Brasserie and The
3 Day Event Pass $325+ per person before April 1