Celebrity Chefs at ZestFest

Don’t Miss the HOTTEST Chefs Texas has to offer Performing Live Cooking Demos at Zestfest 2018

FRI JAN 26 • SAT JAN 27 • SUN JAN 28



Loreal Gavin is originally from Lafayette, La., and has been cooking for 11 years. A motorcycle-riding, guitar-playing chick who loves tattoos, she attended Sullivan University for culinary arts and is also trained in baking and pastry. She was raised by her grandmother, who taught her to cook from her soul. Loreal is a true individual who believes every meal should be interesting.






Tasting Chef Jon Bonnell’s cuisine is an experience found nowhere else. Texas foods are transformed into fine cuisine that is enhanced with regional Creole, Southwestern and Mexican spices. Chef Bonnell’s recipes are authentic and impressive, and he uses his knowledge and understanding of food to conceive amazing dishes that surprise and delight fine diners. Established as one of the foremost experts in fine wild game, Jon can win over even the biggest skeptic by dispelling myths and serving the best-prepared and most flavorful wild game. Bonnell has authored three cookbooks: Jon Bonnell’s Fine Texas Cuisine, Jon Bonnell’s Texas Favorites, and Jon Bonnell’s Waters Fine Coastal Cuisine. With three invitations to cook at the James Beard House and several appearances on national TV including the Today Show, CBS Early Show, Good Morning America and the Food Network’s BBQ with Bobby Flay and Meat & Potatoes, Jon Bonnell is the resource on Fine Texas Cuisine.


For the past 30 years Eddie has become an ambassador of Texas hospitality and food. After 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. Today Eddie has grown his catering business to include numerous companies and over 100 employees. 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”


Bryan has been competing in the BBQ & Steak arena for the past 12 years, under the former team name, BigFish BBQ. (Now 407 BBQ) Having a successful BBQ & Steak catering business for 17 years, he most recently expanded his business operations even more by bringing his mouth water- ing, slow smoked BBQ to the town of Argyle, TX. In October of 2016, Bryan officially opened his first food establishment to the public – 407 BBQ. Whether it’s catering for 5,000, serving a single plate of brisket and ribs to a customer, or turning in a winning steak for competition – BBQ & steak are his passion and his life. Look for Bryan going up and down the competition trail, or stop by his place and meet him in person.


Chef Peter is all about “making homemade happen”® the Healthy Way! As a chemist as well as a chef, Peter combines his chemistry with food to develop product recipes for Seasonings, Sauces, Condiments, and Salsa’s thattake the guess work out of cooking! His products are used by professional chefs in restaurants, hotels and resort kitchens. His goal is to make it “easy to make a meal at home” that tastes great and is easy to make. All Smokin’ Texas Gourmet products are prepared without MSG, have no chemical additives or preservatives and are prepared with reduced salts, sugars and saturated fats. The entire product line is Gluten Free, Vegan and or Vegetarian friendly, encouraging flavor rich foods cooked responsibly!


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 Center. 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. His advice for future chefs is to become involved with the Texas Chefs Association.