ZestFest 2013

ZestFest 2014

Chef Demonstration Schedule


ZestFest 2014

Chef Demonstration Schedule

Friday, January 24

3:00 PM


4:00 PM

Jon Bonell

5:00 PM

Eddie Deen

6:00 PM


Saturday, January 25

11:00 AM

Edwardo Alverez

12:00 PM

John Franke

1:00  PM

Wingstop Wing eating contest

2:00  PM

Jon Bonell

3:00  PM

Peter Morlett

4:00  PM

Enam Choudry

5:00  PM ?

Eddie Deen

6:00  PM ?

Pork and Rib Roast

7:00  PM ?

Pork and Rib Roast

8:00  PM ?

Pork and Rib Roast

9:00  PM ?

Pork and Rib Roast


Sunday, January 26

10:00 AM


11:00 AM


12:00 Noon

Jon Bonnell

1:00 PM

Enam Choudry

2:00 PM

Peter Morlett

3:00 PM

Eddie Deen

4:00 PM

Jalsa Jalapeno Eating Contest


Eddie Deen

Eddie Deen is a proud Texan, born in 1956, who grew up on a working Ranch in Wills Point, TX. From an early age, he learned the value of hard work, determination and friendship. In 1979, Eddie graduated from Texas A&M University with a degree in Agriculture. After returning home in 1980, Eddie opened his first restaurant on the shores of Lake Tawakoni. At that time, Eddie began applying scientific methods to the meat smoking process. This careful attention to detail brought Eddie Deen fame not only statewide, but also nationally as the top barbecue caterer in Texas.

For the past 30 years Eddie has become an ambassador of Texas hospitality and food. Aft

er being chosen to cater Gov. George Bush's 1994 Inauguration, the business flourished. Since then Eddie has catered 4 other inaugurations, both gubernatorial and presidential, many charitable galas, all around the world to Switzerland and Mauritius, weddings, corporate conventions and even to his family at home each evening.

In 2000, Eddie began visiting homeless shelters in the Dallas area to seek and understand the underlying cause of this epidemic.  He continued on to conduct classes at the MLK center teaching individuals how to overcome past conditioning when repeatedly finding themselves in contact with the law.

Eddie is the proud father of 5… and the grandfather of Cessie, Ace, and Dallen.  Eddie and his wife Allison reside in Rockwall with the 3 younger children.  Eddie enjoys playing the piano, reading, writing and sharing with others the principals of life!

Today Eddie has grown his catering business to include numerous companies and over 100 employees. From production, rentals, entertainment, two private event facilities, Smokey's BBQ Restaurant in Ft Worth , Jackson Street and Crossroads across from Cowboy Stadium

Eddie has packaged together a full-service event planning operation for any size party, any menu, any place…at any time.

For the best in catered meals and special events you only have to remember four simple words…

“Absolutely Texas, Absolutely Deen”

Chef Jon Bonnell’s Bio

After graduating from Vanderbilt University in 1994, Fort Worth native Jon Bonnell taught science and math for two years in Dallas before deciding to pursue his love for cooking. He followed his dream and enrolled in the New England Culinary Institute (NECI) in Montpelier, Vermont.

During his tenure at

NECI, Jon completed a six-month culinary internship at Mr. B’s Bistro in the historic New Orleans French Quarter, where he acquired his Creole flare. He graduated from NECI in 1997 and returned to Fort Worth where he honed his cooking skills. After two years at local upscale restaurants, Jon initiated plans to open his own signature restaurant in his beloved hometown of Fort Worth, and in 2001 Bonnell’s Fine Texas Cuisine opened its doors to the public.

Jon Bonnell’s cuisine is an upscale look at the foods of Texas. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to bring truly authentic, well-loved cuisine from the Lone Star State into homes all over the world.

Chef Bonnell has cooked at the prestigious James Beard House in New York City in 2004, 2005 and 2008. He has also been featured on The Today Show in August 2008, The CBS Early Show in November 2008 and August 2009, ABC’s Nightline in December of 2006, ABC’s GMA Now in September of 2009, Better TV in June of 2010, as well as The Food Network’s BBQ with Bobby Flay in July 2005 and The Food Network’s Meat & Potatoes in October 2010. Bonnell’s has continued to win the “Award of Excellence” from Wine Spectator from 2004 to 2009 and currently hold the highest food rating in the Dallas/Fort Worth Metroplex by the Zagat Survey of Texas Restaurants.


Executive Chef Eduardo Alvarez

Irving Convention Center

Chef Eduardo Alvarez began working in the food industry at the age of sixteen.  In 1980, while

working at Les Saisons as a pantry cook, he observed the chefs perform their daily duties in a style that fascinated him.  He knew then his long-term goal was to become an Executive Chef.

To obtain this goal, he worked his way up the ladder from a Sauté and Broiler Cook to Junior Sous Chef to Sous Chef to Executive Sous Chef and finally to Executive Chef.

His experience in preparing and cooking for large numbers of attendees was obtained while working at the Dallas Convention Center.  During his tenure, he received the award for Manager of the Quarter in the fall of 1998.  In addition, he attended El Centro College and obtained certification in Nutrition in Food Service, Management for Chefs, Food Service Manager and Sanitation for Chefs. In May of 1999, Chef Eduardo was hired as the Executive Chef of the Dallas Cowboys at Texas Stadium.  He still cooked for large numbers of attendees but with a narrower time span and notes his LOVE for the rush of game day, especially the Thanksgiving game.  Chef Eduardo opened the new Cowboys Stadium in Arlington in June of 2009.In August of 2010, Chef Eduardo was hired as the Executive Chef of the Irving Convention C

enter.  With one opening under his belt he is very excited about this next challenge.  Chef Eduardo has played a key role in the planning, implementing and development of all that it takes to open a new facility and operate the food service.When Chef Eduardo is not hard at work, he devotes his time to his wife and three wonderful children, two daughters and one son.  As a parent, he believes children are a reflection of who their parents are and considers fatherhood a blessing.His advice for future chefs is to become involved with the Texas Chefs Association.


Behind the Red Kitchen Door: The Life Recipe of Chef Peter Mollett

Proprietor Chef Peter Mollett was born into the perfect chemistry of science and creativity

His penchant for perfectionism was founded early on, playing the role of

sous chef at the age of 10 to his German born mother who day-lighted as a pharmacist and moonlighted as a prolific culinary.  He learned discipline very early on as he began crafting his own culinary meals

- but under the strict discretion of his mother - it was still her domain. A childhood spent cook
ing in these European inspired kitchens followed him into adulthood, where today he cooks alongside his wife, Deanna, who is his official food taster and product development confidant. Together they share a passion for cuisine that is poured into every recipe.

Variety was the spice of Peter's life. His father's air force career moved the family frequently enabling Peter to experience a vast array of cultures. In fact, he has held residence in all but three US states and credits much of that experience for his affinity to push the cultural envelope with recipes, blends, flavors and dishes.

Peter's story is exemplary of the way many culinarians arrive at their passion and careers. He once aspired to follow in his father's footsteps with an air force career but settled into the field of chemistry, where he specialized in emulsion and formulating (mixing) technology. From there he had a prolific career with several chemical companies creating new products and even receiving several patents along the way.

Although Peter started his professional culinary journey serving top secret recipes to friends and family, the line out the kitchen door quickly made him realize that he was on to something, and it was in this spirit that the companies were born.

Peter has graduated from his role as his mother's sous chef to the top of the spice rack with his creativity and propensity to induce an avid following to include major hotel chains, retail outlets and private label recipes for some of the southwest region's culinary powerhouses.

Perhaps the company's fast track to success can be attributed to the product differentiators and founding principles guiding its research and development including

Þ    Providing artisanal, handcrafted products that are a departure from commodity foods

Þ    Concentrating on flavor and quality

Þ    Bringing “homemade” flavors to commercial kitchens

Þ    Creating recipes that are flavor rich but easy to understand and use

Þ    Concentrating on “flavor chemistry” in the research and development process

Today, Peter has countless recipes in his Red Kitchen cupboard, along with a spice rack boasting more than 100 various spices and spice combinations, and he continues to stir the pot with flavor research and product development.

A Taste as Big as Texas: Making Homemade Happen the Healthy Way

Blending big Texas taste with healthy ingredients remains the mainstay of the Smokin' Texas Gourmet product line. The products are prepared without MSG, have no additives or preservatives and are prepared with reduced salts.  The entire product line is Gluten Free and Vegan and vegetarian friendly, encouraging flavor rich foods cooked responsibly.



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