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Game is On the Menu! Chefs cooking from the Wild.

  • Restaurant Brokers Interview Sportsman Channels Scott Scott Leysath
  • Game is On the Menu! Chefs cooking from the Wild
  • Restaurant Reality - Food Fresh From the Field

Are you looking to franchise your company overseas? How do you know when you are ready? What are the challenges of international expansion versus domestic expansion and where can you get help? This week, the restaurant brokers along with CEO of Buffalo's Cafe and CEO of YoBlendz and JuiceBlendz tackle international franchising.

Industry Guests Join the Restaurant Brokers

Scott Leysath
Scott Leysath
Better known as “The Sporting Chef,” Scott Leysath has been an Executive Chef for more than 20 years and is the leading authority on the proper preparation of fish and game. He is the author of multiple cookbooks, the most recent being “The Sporting Chef’s Better Venison Cookbook.” As the Executive Chef for Sportsman Channel’s “Hunt.Fish.Feed.” program, he’s helped create the wild game menu the volunteers serve at shelters across the country. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications. Scott makes numerous appearances on outdoor television, radio programs, events and trade shows nationwide. His current TV shows include The Sporting Chef, HuntFishCook and Dead Meat on Sportsman Channel. Learn more at http://thesportingchef.com
 
  • 651-964-0264 Phone
  • sportingchef@comcast.net Email
  • http://thesportingchef.com Website
  • The Sporting Chef The Sporting Chef
Mark Estee
Mark Estee
Mark Estee is a community leader and nationally recognized chef who is dedicated to building a thriving restaurant culture in Reno and Lake Tahoe. Extending his footprint across northern Nevada and northern California, Estee owns and/or operates eight restaurants, where menu offerings encompass his philosophy of simple, seasonal, fresh and local. The atmospheres? Warm, lively and inviting. Just like him. 
 
Estee’s reputation for supporting local farmers and food suppliers is ingrained into each restaurant concept and used as an example within the slow food movement. He is often heard asking, “Do you know where your food comes from?” He is a staple among the food community and his business practices are recognized as progressive, thoughtful and direct. Continually developing new dishes based on his “Whole Hog” philosophy, Estee builds full-flavored food using every portion of every ingredient.
 
From menu items to cooking practices, Estee believes that his responsibility as a chef is to use culinary creativity to innovate how food is prepared and served. As an entrepreneur, not only is he spreading a message of sustainability and local significance, but also a deep-rooted passion for farmers, ranchers, regional products, produce and food education.
 
Mark Estee’s entrepreneurial spirit is evident in everything he touches. From the way he interacts with patrons and staff to the incredible involvement he has among the community, Estee approaches each day with vibrant integrity. He won’t ask his staff to do something he wouldn’t; he is not afraid to shake things up if it can be done better.
The kitchen is a classroom where he goes to learn, teach and perfect his craft. His style is influenced by what he has seen and done; his drive to continually improve and expand is rooted by what he sees in others. Estee’s passion for food and people keeps pace with his love of Reno and Lake Tahoe. He continues to change and shape the evolving food culture and talks about his passion for the biggest little city on a national platform, every opportunity he is given. He is without a doubt, one of the region’s most prominent advocates.
Mark Estee’s Restaurants
Mission Statement: We treat others as we want to be treated. We have respect for our products, our people, our guests and our community.
Campo Reno (Owner) 
Campo Mammoth (Managing Partner)
Burger Me! Truckee, CA and Reno, NV (Owner)
chez louie (Owner)
Heritage (Managing Partner)
Reno Provisions (Owner)
 
Awards, Accolades & Appearances
Kids Cook For Success (an arm of Michelle Obama’s Let’s Move Campaign) – Selected as Nevada’s Top Chef, 2014
Cooking Channel – Bite This with Nadia G, 2014
Food Network - Guys Grocery Games, 2014
Reno Chamber of Commerce – Community Spirit, 2014
James Beard House in New York City, 2013
Reno Gazette Journal – Entrepreneur of the Year, 2013
Food Network – Guy Fieri’s Top 10 Burger, 2013
Food Network - Diners, Drive-ins and Dives, 2013
James Beard Semifinalist - Best Chef, West, 2013
Trattoria the Movie, 2013
4-Diamond Awahnee Hotel in Yosemite
Pebble Beach Food and Wine Expo
Lake Tahoe Autumn Food and Wine Festival
Los Angeles Food and Wine Festival
  • liz 303.726.7104 / 775.323.2977 Phone
  • liz@theabbiagency.com Email
  • www.renoprovisions.com Website
  • Reno Provisions Reno Provisions
Tenney Flynn
Tenney Flynn
During the many years of co-owning legendary New Orleans fine dining seafood restaurant, GW Fins, Executive Chef, Tenney Flynn, has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf. Chef Flynn is known throughout the region for his stringent seafood approval process for GW Fins, and is, as the Wall Street Journal has referred to him “widely acknowledged as the fishmonger czar of the Gulf region.”

”One of my favorite aspects of our restaurant is that we print out menu daily, so we don’t have to have any specific item on the menu.  That way we don’t have to accept any seafood that isn’t pristine,” states Chef Flynn.

With the majority of GW Fins’ menu changing nightly, each evening is an entirely unique dining experience.  Although there are perennial favorites on GW Fins’ menu such as Lobster Dumplings, Crab Potstickers with Pea Shoot Butter and Sizzling Smoked Oysters, the majority of menu items have evolved since the restaurant opened.  Chef Flynn’s creativity has been instrumental in expanding the menu at GW Fins.  Many of the dishes draw from his love of both local New Orleans cuisine as well as Asian influences.

“My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should respect these natural flavors rather than overwhelm them,” states Flynn.

Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions.   From there he received his formal training at the Culinary Institute of America at Hyde Park.  Chef Flynn officially began his fine dining career with Atlanta’s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and finally as Executive Chef of Chops.  Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.

Since launching GW Fins more than ten years ago, Chef Flynn has developed a reputation as one of the most knowledgeable and discriminating seafood chefs in the country.  Chef Flynn is a master of his craft, but one who is completely unassuming.  That is, until you ask him about seafood.  Then his wealth of knowledge and passion about seafood is unmistakable.  A seafood icon, asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers, Chef Flynn has become a national celebrity for his weekly cooking segments on the syndicated fishing show, “The Big Fish.”  In fact, often guests come to New Orleans to dine at GW Fins after watching him prepare a variety of dishes on this popular show.

For the second time in the past 10 years, GW Fins’ Executive Chef and Co-Owner, Tenney Flynn has been named “New Orleans Magazine’s Chef of Year,” both in 2004 and then again in 2011.
  • debbie 770.395.9255 Phone
  • debbie@therosengroupatlanta.com Email
  • http://gwfins.com/ Website
  • GW Fins GW Fins