Noted Carmel Valley Chef William Bradley to participate in Robb Report Culinary Masters

Studio’s executive chef Craig Strong will welcome “a most impressive chef lineup” into his kitchen to prepare an elegant one-of-a-kind six-course dinner for guests on Monday, Oct. 23 as part of the annual Robb Report Culinary Masters benefiting the ment’or BKB Foundation.

Headlined by ment’or founders and culinary icons Daniel Boulud, Thomas Keller and Jérôme Bocuse, the gala dinner kicks off three days of fine dining and golf presented by the annual Robb Report Culinary Masters Oct. 23 - 25. Among the chefs joining Chef Strong in Studio’s kitchen will be Matthew Peters, the victor for Team USA at this year’s Bocuse d’Or competition held in Lyon, France; Gavin Kaysen, a former James Beard Rising Star Chef and current chef/owner of Spoon and Stable in Minneapolis; William Bradley, four-time James Beard Award nominee and current director/executive chef of Addison in Carmel Valley; and Paul Bartolotto, chef/owner of Bartolotto Restaurants.

The evening will begin with a welcome cocktail reception where Taittinger Champagne will pour some of its rarest vintages. For the prestigious dinner, each of the invited participating celeb chefs will collaborate with a ment’or or mentee to create one of the evening’s courses. The Spire Collection, comprised of the most esteemed wineries from the Jackson Family portfolio, will select wines for pairing with each of these courses.

Last year’s Robb Report and ment’or BKB Foundation Culinary Masters raised over $100,000 in proceeds, which benefited the selection and training of promising young American chefs who were part of the gold medalist Bocuse d’Or Team USA. Monies raised also provide educational grants and culinary internships.

The cost to attend the gala reception, dinner and auction is $1,500 per person. For reservations for this event and updates on chefs and programming, visit

--Submitted press release