Chef Trish Robertson

Bleu Events

Trish Robertson is the talented Pastry Chef behind Bleu Events. She creates one-of-a-kind handcrafted cakes and desserts for weddings, conferences, conventions, galas, fundraisers and more. She also leads and manages the production of all Bleu Events bakery requests as it relates to specialty bread and desserts, gluten-free and special dietary bakery requests.

Robertson's culinary talents include advanced cake decorating and fondant work, advanced sugar sculpting, handcrafted confectionaries, and molecular gastronomy desserts. She also has extensive experience in baking production and cake decoration in high volume commercial bakeries.

Robertson has served as a Pastry Arts Instructor at Baltimore International College and ProStart Competition Instructor for the National Restaurant Association. She received her Associates of Applied Science, Baking & Pastries Degree from Baltimore International College.

Chef Daniel Pliska

University Club of MU & University Catering 

Daniel Pliska is the Executive Chef and Assistant Manager for the University Club of MU located in Columbia, Missouri he started at the university 1998.

In his early years Chef Daniel trained and worked at first-class hotels, restaurants, and pastry shops in Washington DC, Dusseldorf West Germany, and New Orleans. His 35-year career in the culinary field includes more than 20 years as an Executive Chef in private clubs and hotels.

In July, 2015 at the ACF National Convention Chef Daniel was awarded a Presidential Medallion for his dedication to the ACF and his work on the National Apprenticeship Committee. In 2014 he was inducted into the prestigious American Academy of Chefs. He has been a Certified Executive Chef with the ACF for more than 15 years and also tested and earned the Certified Executive Chef designation while working for the Club Corporation of America. He has received 10 ACF awards and medals in cooking and pastry, including 2 grand prizes and a gold medal in traditional cold food competition.

Chef Daniel has authored a pastry textbook in 2014 titled “Pastry & Dessert Techniques” with American Technical Publishers. He was a contributing author of the ACF National Apprenticeship Training for Cooks -- Baking and Pastry Station released in 2012. He has authored more than 25 articles on culinary and pastry arts for the National Culinary Review, Club Management, Pastry Arts and Design, Columbia Home magazine, and Club and Resort Business.  He is the president of the American Culinary Federation Central Missouri Chapter and a member of the International Association of Culinary Professionals, Chefs Collaborative and Slow Food.

Chef Jeremy Bowles

Room 38 Restaurant & Lounge

Jeremy Bowles, born and raised in Rolla, MO, graduated from the University of Missouri, Columbia, with a bachelors degree in hotel and restaurant management in 2004.

From there Jeremy went on to cook for a variety of restaurants around town, learning under each chef and taking his progress with him. As kitchen manager of the former Forge & Vine, Jeremy decided he was ready to write his own menu, and, in August of 2008 opened Room 38 Restaurant & Lounge.

Since, Jeremy has wowed Columbia with an eclectic menu offering a wide variety of creative plates for any palate.

Chef Kittikoon Chompupong

Thip Thai

Chef Kitt was born in the heart of Bangkok, Thailand and moved to Boston later in life to work in his father's restaurant. After receiving official certification as a Thai Chef, he opened several successful business throughout the east coast and the south.

He opened Thip Thai to immerse the people of Columbia in true, authentic Thai cooking. Chef Kitt draws from each of the regional influences of Thailand to create a one of a kind dining experience. He recently opened a second location on the south side of Columbia

Chef Ben Parks and Chef Josh Smith

Barred Owl Butcher & Table

Ben started working in kitchens while in college at Trinity University in San Antonio, TX. After graduating with a BA in Business Administration in 2002, he decided to pursue a culinary career and enrolled in the Culinary Institute of America. After completing his studies, he returned to his hometown of Columbia, Missouri, eventually becoming Sous Chef at Trattoria Stada Nova.

Ben spent several years teaching culinary arts through the Columbia Area Career Center before returning to the restaurant business. He was with bleu Restaurant and Wine Bar just after its opening in 2008. He and his business partners opened The Barred Owl Butcher and Table in 2016.

Photos by Erin Achenbach, Vox Magazine, and Aaron Ottis, Feast Magazine

Chef Levi Grantham

44 Stone Public House  

44 Stone is a restaurant and bar in the spirit of the comfortable, casual and convivial pubs of the British Isles. Their menu is often inspired by the food one might find in an English, Irish, Scottish or Welsh public house, but with Contemporary American insight. While the preparation, presentation and ingredients are modern and high quality-driven, 44 Stone’s fare is approachable and familiar.

Chef Anna Meyer

Range Free

The need for convenient, safe food is no stranger to Anna Meyer. She moved to Columbia in 2006 to attend the University of Missouri and completed her Masters in Art History in 2008. Over the next 8 years, Anna baked and decorated cakes professionally in local grocers. In 2009, after 2 years, 7 doctors, and one vengeful chili cheese dog, she was diagnosed with extensive food and environmental allergies. Allergic to 7 of the Top Eight, all grains, yeast, many fruits, vegetables, chocolate, & spices, both cooking at home and dining out became a challenge and commercial bakery positions became detrimental to her health. In 2012 Anna began catering to the needs of allergen-free and specialty diets throughout Columbia. She has built a specialty baked goods following, all in need of a local eatery servicing their needs, but most importantly, understanding the needs of a specialty diet as no other establishment in Columbia can.

Meriwether Team

Meriwether Cafe and Bike Shop

We are a community centered locally sourced cafe and bike shop serving the residents of Rocheport and the world at large.

We incorporate our love of classics in everything we do, offering simple scratch cooking in a casual cafe setting.

Chef Jill Rostine

Good Food Co.

Jill began Good Food Co., a from scratch dessert bar and pastry shop, at the first of the year. Nestled in downtown Como, Jill focuses on treats that are primarily locally sourced and a perfect combination of excellence and nostalgia.

Photo by Aaron Ottis, Feast Magazine

Chef Jess Bowman and Chef Crystal Hartman

Cafe Berlin and Wine Cellar and Bistro

Crystal Hartman is the sous chef and pastry chef for The Wine Cellar and Bistro. 

Crystal has been working in the food service industry since 2007. She has worked as pastry chef for Broadway Brewery, 44 Stone and 44 Canteen. She has been working at The Wine Cellar and Bistro since 2015, and is currently sous chef and pastry chef. 

"I got my first chance to work in a commercial kitchen one year ago, starting as a part-time prep cook at Cafe Berlin, by a total stroke of luck. I was hungry to learn, being a total newbie with zero experience, & every day spent in the kitchen was stretching me. A year & a few months later, I finally feel like I'm growing into my own as a cook. From working as a weekend line cook to training new cooks to making weekly specials, soups, pastries, & countless batches of biscuits-- I am becoming the confident, intuitive cook I know I have in me. I want to reach outside my super rad community at Berlin to learn from the nuanced food community around me that I know little about.

Enter Crystal, my partner for this event. I respect her so much, & am stoked for this being our first time cooking together. It has been so fun to work off each other's strengths & challenge one another. I am excited to continue weaving into other chef's lives here & sharing my love of food wherever I can!" 

-- Jess Bowman

Sean Curd

Bartender, Sycamore Resturant