5th Annual Chefs’ Dinner

L5 Foundation

Presented by:

Save the Date for our 5th Annual Chefs’ Dinner – Saturday, August 10, 2019 at 6:30pm at Bridgewater Place (near Cedar Bluff).

Chefs’ Dinner is the L5 Foundation’s signature fundraising event. This year, Chef Michael Sullivan will prepare a complete dinner with the help of well-known chefs from the Knoxville and surrounding states who will serve as his sous chefs. The Chairs for this year’s event are Mary Witt Butler and Jake Faris. The theme for the dinner will be Wood and Wine…recognizing this the 5th year of the L5 Chef’s Dinner. Each course will be cooked over a different type of wood.

205 Bridgewater Place
Knoxville, TN 37923

Sponsorship Levels

$25,000 – PASSION SPONSOR
  • Two tables of Eight(8) at the event
  • Six (6) tickets to the donor recognition event
  • Logo on L5 Foundation website with link to company website
  • Logo on all print material (Invite, website and press release)
  • One bottle of White and Red Wine and a charcuterie board created by Chef Michael Sullivan at your table
  • Private dinner for 10 at your home prepared by chef Michael Sullivan
  • Prominent recognition at the event as Passion Sponsor
$15,000 – STRENGTH SPONSOR
  • One table of Eight (8) at the event
  • Four (4) tickets to the donor recognition event
  • Logo on L5 Foundation website with link to company website
  • Logo on all print material (invite, website and press release)
  • One bottle of White and Red Wine and a charcuterie board created by Chef Michael Sullivan at your table
  • Recognition at the event as a Strength Sponsor
$10,000 – DETERMINATION SPONSOR
  • One table of Eight(8) at the event
  • Four (4) tickets to donor recognition event
  • One bottle of Red and White Wine and a Cheese Board at your table
  • Thank-You Campaign on Social Media seen by over 15,000 individuals
  • Logo on L5 Foundation website
  • Recognition at the event as Determination Sponsor
$5,000 – HOPE SPONSOR
  • One table of Eight (8) at the event
  • Four (4) tickets to donor recognition event
  • One bottle of Red and White Wine at your table
  • Logo on L5 Foundation website
  • Recognition at the event as a Hope Sponsor
$2,500 – FAITH Sponsor
  • One table of Eight (8) tickets to the event
  • Two (2) tickets to donor recognition event
  • One bottle of White or Red Wine at your table
  • Recognition at the event as a Faith Sponsor
$1,000 – Spoon Sponsor
  • 2 tickets to the event
  • Recognition at the event as a Spoon Sponsor
$205 – INDIVIDUAL TICKET
Thank you to our sponsors:
Determination Sponsor

John & Sondra Faris
Owner/Operators

Hope Sponsors

Keith and Jacqueline Holdbrooks

 

Bob Lederer

 

 

Bruce Pearl Family Foundation

Faith Sponsor

TIS

LBMC

Spoon Sponsors

Phillip Furlong

Gerald and Brenda Schafer

Beverage Sponsor

Media Sponsor

Print Sponsors

Special Thanks

Meet the Chefs:

Chef Jamie Keating

Jamie Keating is the Chef/Owner of Four Diamond AAA award winning EPIC Restaurant located in Columbus, Georgia. EPIC is the first restaurant to ever receive this highly esteemed award in the city of Columbus, which opened in August of 2012. He also owns and operates Signature Events by JAMIE KEATING CULINARY, a premier catering company in the southeast located in Columbus, Georgia.
Jamie obtained his culinary degree from Paul Smith’s College, located in the Adirondacks of New York and the Culinary Institute at Greystone in California. He gained international expertise through a position at Arpege, a Michelin 3 Star Restaurant in France and studied at Le Cordon Bleu in Paris. He is a member of the 2008 ACF United States Culinary Olympic Team and triple gold medalist of the Kochunhunst, Austerlang. Chef Keating has been featured several times on the Food Network and in many culinary and national publications.

Chef Jamie Keating, CEC began his culinary career with Hyatt Hotels in Atlanta, Georgia, Hilton Head, South Carolina and New Brunswick, New Jersey. Before opening Jamie Keating Culinary and Epic Restaurant, he was the Executive Chef at The Milliken Guest House in LaGrange, Georgia.

He resides in LaGrange, Georgia with his wife, Melissa (Rostak) Keating of 24 years. They have four children: Christopher (22), Nicholas (20), Jack (18) and Katie Louise (15).

Chef Michael Kramer

Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.

As a teenager, Chef Kramer got his first taste of the culinary world when he landed a job at a restaurant to pay for his surfing hobby. He didn’t choose to become a chef until college when he attended and graduated from the California Culinary Academy in San Francisco.

Chef Kramer spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and, most importantly, seasoning. After graduation, he returned to his hometown to work at Wolfgang Puck’s Spago in Los Angeles.

From there, he moved to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing until he was recruited to be the Executive Chef at McCrady’s in Charleston, SC.

At McCrady’s, Chef Kramer’s work earned national acclaim, including the AAA 4-Diamond Award, inclusion as one of Esquire Magazine’s “Best New Restaurants” and Charleston Post and Courier’s “Restaurant of the Year.”

In 2007, Chef Kramer moved to Houston to take over as Executive Chef of Hotel Icon and the award-winning Voice Restaurant, again gaining national acclaim with numerous awards and accolades, including another coveted slot as one of Esquire Magazine’s “Best New Restaurants” and selection as one of Travel and Leisure Magazine’s “50 Best New Restaurants in America.”

In April 2013, Chef Kramer moved to Greenville, SC, to take a position with Table 301 Restaurant Group following his tenure as Executive Chef for the Compass Group in Houston. At Table 301, Chef Kramer works in culinary operations and helps execute strategies and new restaurant concepts for the company. Throughout 2016, he oversaw the development of the group’s modern Italian concept, Jianna, which opened in March 2017 which Chef Kramer at the helm.

Chef Kramer is asked regularly to participate at culinary events and festivals around the country. He has most recently been a guest chef in events such as Chefs & Champagne, Charleston Wine + Food Festival, Atlanta Food and Wine Festival, euphoria food, wine and music festival, the Kentucky Derby, the Cincinnati Food and Wine Festival, among many others.

At home in Greenville, he enjoys spending time with his son, Evan, as well as riding and racing bikes whenever possible.

Chef Matt Marcus

With more than 15 years of experience in the kitchen, Marcus was born into the business as a third-generation chef who inherited a joy for cooking from his mother Annette, who operates a catering company in Atlanta. Determined to turn his passion into a career, Marcus completed studies at the American Culinary Federation Apprenticeship Program and earned several chef certifications. As he developed his culinary career, Marcus became executive chef at Hennens in Chattanooga, Tenn., in 2011. In addition, Marcus has been included in “Best Chefs America,” a guide to top talent across the country. Upon returning to Georgia, Marcus joined the team at Buckhead’s Italian dining gem, Portofino, as executive chef in May 2014. Marcus strives to use local ingredients in the kitchen, accentuating natural flavors to highlight the simplicity of fresh fare in his recipes. Committed to customer service, Marcus takes pride in establishing relationships with guests to ensure they receive an ideal dining experience each time they walk into the restaurant. Prior to Portofino, Marcus spent time working at Atlanta local fine dining establishments including Chops, JCT Kitchen, Woodfire Grill, and Cibo e Beve.

Chef Tyler Mock

Tyler Konves Mock, CEC, is a graduate of The Culinary Institute of America with an Associates degree in Culinary Arts. He graduated with high honors from Avon High School and Lorain County Joint Vocational School. During his high school and college years he competed in the National ProStart Knowledge Bowl and Culinary Teams earning national recognition. He earned a silver medal in the ACF Knowledge Bowl competition. He apprenticed for the ACF Culinary Team USA in Basel, Swittzerland and in Expo Gast, Luxembourg. He assisted Aiden Murphy, CMC, in the Certified Master Chef Exam at the Culinary Institute of America.

Chef Mock is currently the Food and Beverage Director for JK Culinary, and Epic Restaurant. His past work experience includes Executive Sous Chef for the RiverMill Event Centre, Garde Manger Chef for Westchester Country Club, Edward Leonard, CMC, supervisor, and Preparation Cook for Lola’s Bistro, Michael Symon, supervisor.

Chef Mock’s culinary expertise includes all areas of food preparation, baking, food styling, presentation, and ice carving.

In his leisure time, Tyler enjoys hunting, golfing, and family activities.

Chef Tyler Mock is married to Alyson Mock and is the proud father to three adorable children, Hunter, Chandler, and Sophie.

Clayton Rollison

Clayton Rollison is the chef/owner of Lucky Rooster Kitchen + Bar in Hilton Head, S.C. Rollison is a graduate of the Culinary Institute of America in Hyde Park with experience in top kitchens across the country including Gramercy Tavern in New York City, Nashville’s Hermitage Hotel and Merchants restaurant. A native of Hilton Head, Rollison returned home to open LRKB in 2013. His “American bistro with Southern soul” sources fresh ingredients from local farmers, purveyors and waterways. The dinner menu includes options from lowcountry classics to refined comfort food to adventurous dishes. Rollison’s heritage and inherent hospitality shine through at Lucky Rooster, where guests come away feeling like they too are part of the family. He opened Lucky Rooster Market Street, a globally-inspired fast-casual restaurant on Hilton Head, in May 2019. He is an organizer of the Hilton Head Island Seafood Festival and president of the South Carolina Restaurant and Lodging Association.

Chef Michael Sullivan

About Chef Michael Sullivan – Sullivan is the butcher and charcutier for American Cured. Sullivan found passion in this industry through working solely with his hands to combine the most unique spices and flavors with numerous kinds of meats creating an innovative dish. His work as a professional butcher instilled a commitment to state of the art processing, allowing Sullivan to bring high quality beef to the table.

Upcoming Events

Inaugural Collaboration Dinner – 5 Values November 6, 2019