Chef Walter Bundy of Lemaire Restaurant at the iconic Jefferson Hotel is known for his commitment to creating upscale Southern cuisine, featuring ingredients from local purveyors. He has cooked in the kitchens of The Blue Point Restaurant on the Outer Banks of North Carolina, Mark Miller’s Coyote Café in Santa Fe and Thomas Keller’s legendary French Laundry in Napa Valley. A native of Richmond, Bundy has been Executive Chef of Lemaire since 2001 and has made appearances at the James Beard House, on Food Network’s Food Nation with Bobby Flay and on Cooking Channel’s Road Trip with G. Garvin.
Walter Bundy, Lemaire at the Jefferson
Owen's passion and flair soared at the Magpie, but unfortunate circumstances led to its closure a short time ago. Owen is a Star Chef and Broad Appetit-winning super man!
Owen Lane, formerly of the Magpie
Ed Gross, Virginia's Executive Mansion
Ed is the newly appointed Executive Chef at Virginia’s Executive Mansion – the oldest Governor’s residence in the United States. Prior to joining the Executive Mansion, Ed served as the Executive Chef at Jefferson Lakeside Country Club and most recently the Virginia Museum of Fine Arts.
Mike Ledesma, Richmmond Restaurant Group
Stockbroker –turned- Chef, Michael Ledesma recently moved to Richmond, VA 4 years ago and has opened several restaurants. Educated at the University of Hawaii at Kapiolani, Chef Mike was classically French trained, and finished off his apprenticeship at The Greenbrier White Sulphur Springs, WV. Currently Chef Mike is the Corporate Executive chef at Richmond Restaurant Group and teaches classes regularly at Southern Seasons.
Donnie Glass, Public Seafood and Oyster
Public Fish & Oyster Executive Chef Donnie Glass has been at the helm of the East Coast raw bar and restaurant since July of 2014. A VMI and JWU graduate, Glass spent several years honing his skills and deepening his love for soulful, simple, French-American cuisine under the guidance of chefs Mickey Jowders, Sean Lawton, and Matt Trottier. After cooking his way down the New England coast, Glass took his seasonally driven cuisine and hospitality-focused approach to Charlottesville. With a team of like-minded chefs, Glass has found the perfect medium for putting out the region's best seafood. When not in the kitchen or dining room, Glass can be found on the golf course, relaxing with his dog, and listening to good hip-hop.
Joe Sparratta, Heritage and Southbound
A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. At the time, The Ryland was the only New Jersey restaurant to be awarded four stars by the New York Times, and the only to be awarded Relais Gourmands by Relais & Chateaux; it is in this environment, with a four acre organic garden to work with, that Joe got his education. Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide.
Since moving to Virginia, Joe has worked with restaurateur Paul Keevil, Chef Jason Alley & Michele Jones, along with Ry Marchant, in their latest restaurant venture Pasture. In late 2012, he and his wife Emilia opened Heritage with his brother-in-law Mattias Hägglund. Since it’s opening, Heritage has garnered numerous accolades:
When not at Heritage or Southbound, and when the season is right, you can probably find him fishing, or foraging for ramps & other wild delicacies to tempt his son Hunter with.