After gracing the small screen, these three chefs are working their magic in a big way in hotel kitchens across the United States, elevating banquet menus and impressing meeting attendees.
As the youngest chef ever to compete on “Top Chef,” Bastidas is making a name for herself. Working alongside Executive Chef Oscar Hernandez, she oversees The Gwen’s culinary program as chef de cuisine. While competing on season 13, she stood out by maintaining the integrity of each ingredient. “They all have a story; they all have a reason for being on the plate,” says Bastidas, whose attention to detail translates to banquets at The Gwen.
Ariel Malone BLT Steak, Bally’s Las Vegas
Malone was crowned champion of season 15 of “Hell’s Kitchen” earlier this year. Her reward? The title of chef at BLT Steak in Bally’s Las Vegas (and $250,000). The famed hotel steakhouse on the Strip has two private dining rooms ideal for attendees looking to sample Malone’s take on the restaurant’s signature Gruyere-stuffed popovers and dry-aged steaks.
Mendelsohn is no stranger to TV. He’s made appearances on “Top Chef: All Stars,” “Top Chef: Chicago,” “Iron Chef America” and “The Next Iron Chef: Super Chefs,” and known for infusing his competition dishes with Thai ingredients inspired by his Southeast Asia travels. Find him as head chef at Sunny’s (shown above), a laid-back restaurant at Miami Beach’s The Hall boutique hotel, and snag him for catering your next event among the property’s 10,000 square feet of indoor/outdoor meeting space.