Chef Philippe Joseph has been in the food industry for over 30 years and has served in both the public and private sectors throughout his career. He has had the pleasure of being the Executive Chef at Innsbrook Country Club for fifteen years and owning Stone’s Bones in Munster for ten years. Currently, Chef Philippe is in the catering and carry business. He operates from Howard & Sons Meats in Munster where he joined forces with the owners and expanded Howard’s catering and carry out specialties. He is best known for quality dishes and his “hands-on” preparation of them.

Chef Philippe’s greatest pleasure is working with young students and future chefs. He believes in instilling in them the value of hard work and “doing it right”. Chef Philippe also feels happy and fulfilled when he is spending time and sharing his talents with the Share Foundation. He does this in honor of his late parents (Michael and Ann Joseph who adopted him) and the fifty-five others he has helped bring from Beirut.

Chef John Graves began his career in the culinary field at an early age in an Iowa restaurant. He knew that he belonged in the kitchen and wanted to cook. He worked his way up the culinary ladder and gained valuable experience working with many talented and respected chefs at restaurants in
Chicago, New Buffalo, and here in Northwest Indiana. He has resided in Northwest Indiana since 1998. He is currently the Chef at Gamba’s Ristorante in Merrillville where a classic Italian menu offers delicious cuisine.

When Chef John is not sharing his culinary talents with diners, he enjoys gardening, golfing, and especially spending time with his wife and new baby.

Chef Carl Lindskog began working in the restaurant industry at the age of 14 while living in Kansas. After graduating from Indiana University, he obtained his culinary degree from
Johnson & Wales in Charleston, South Carolina. He returned to Chicago and began work at Wolfgang Puck’s Spago Restaurant. He continued his career as the Executive Chef of
Puck’s at Chicago’s Museum of Contemporary Art. He and wife Maria opened a small restaurant in Miller Beach called Café 444. After two years, they sold their business. Chef Carl assumed culinary operations of Paparazzi in Valparaiso and then opened the sister restaurant Amore Ristorante and 109 Sushi & Martini Bar in Crown Point.

Recently, Chef Carl is one of four area chefs who participated in the “Bulldog Bites” program started by the Crown Point Community Schools to encourage healthy eating among its students. Chef Carl continues to live in Miller with his wife and son, Carl.

Chef Eddie Luick is a veteran of the restaurant business with
nineteen years experience. He began his career at the age of fifteen as a dishwasher and successfully worked his way up the culinary ladder. Chef Eddie honed his training in fine dining by working in the kitchens of some of the region’s finest restaurants. Currently, he is the Executive Chef of Bon Femme Café, where “Elegance in a casual setting” is the motto that drives their succulent cuisine. One of Chicagoland’s most gifted industry leaders; Chef Eddie has prepared an exquisite menu which changes seasonally, blending American and Continental European cuisines with a French accent. Having been asked the infamous question, “Where did you go to culinary school?” Chef Eddie’s response is, “I never went to school for this, I have a great palate and a natural niche!”

Chef Dave Marrs graduated from the prestigious Culinary Institute of America in 1991 and has been the Executive Chef at Youche Country Club since 2002. Prior to this position, he has worked as Chef at the Hyatt Key West; Sous Chef at the Café Marquesa Key West and while there, appeared on the Travel Channel’s “Great Country Inns of America”; and opened the kitchen at LeDeux Fontaine Hotel in South Beach Miami. Chef Dave returned to Crown Point and was the Head Chef at Haniford House for six years where he was well known for his glazed carrots.

Recently, Chef Dave is one of four area chefs who participated in the “Bulldog Bites” program started by the Crown Point Community Schools to encourage healthy eating among its students.

Chef Tim Merkel began his culinary career at the age of 16 when he began training in French Provençal Cuisine. He began working at Giovanni’s in 1984, apprenticed in Italian cuisine, and became Executive Chef in 1987. Earlier this year, he celebrated his twenty-sixth year at Giovanni’s.

In 2006, Chef Tim received the honor of Northwest Indiana Chef of the Year, as nominated and voted on by his peers. He is a member of the Northwest Indiana Chapter of the American Culinary Federation and currently serves on the board. Chef Tim was featured in the Shore Magazine 23 Secrets of South Shore Chefs in 2007. He participates in many community fundraisers: March of Dimes, Meals on Wheels, NIAGS, and Calumet Hospice. When away from the restaurant, Chef Tim enjoys golfing, camping, and spending time with his wife and two sons.

Chef Jack Mix, along with wife Beverly, own Comfort’s Catering– a family-owned and chef-driven catering business. Chef Jack has many years of experience offering good, old-fashioned comfort foods as well as elegantly prepared fare. Chef Jack excels in hospitality and strives to put his clients at ease by tailoring each function to the client’s wants and needs. Comfort’s Catering is the exclusive caterer at The Cloister in the Woods at St. Paul’s Church in Munster. Chef Jack is a member of the Northwest Indiana Chapter of the American Culinary Federation, serving as a board member, and was voted the 2005 Chef of the Year by his peers. Chef Jack Mix has donated his time and talents fundraising for Meals on Wheels, March of Dimes, and Hospice “Care to Share”.

Tammy Pham is the executive chef and founder of the beloved restaurants Siam Marina I and II in Calumet City, and her newest creation Asparagus, in Merrillville. With husband, Sapion Chung, their restaurants offer a delectable menu of Thai and Asian fusion dishes complemented by an exquisite array of designer martinis and a comprehensive wine list.

Born in Viet Nam, Tammy arrived in the United States in 1985, sponsored by the Red Cross. While finishing her degree in electrical engineering, she supported herself working at the Star of Siam restaurant in the River North neighborhood of Chicago. When Tammy acquired the first of her own restaurants, she honed her culinary skills and created a menu with a fresh take on Thai cuisine, incorporating what she had learned in her Vietnamese childhood. The rest is glorious history: Siam I is now in its 16th year; Siam II just celebrated its 11th anniversary; and Asparagus celebrated its 3rd anniversary in September.

After more than nine years with Lucrezia, Chef Patrick Scholz has built a foundation of fresh, made-to-order cuisine at Lucrezia Ristorante’s Crown Point location that is second to none! Born in Louisville, Kentucky and raised in Chesterton, Patrick comes from a family of culinary chefs. His late mother was one of the caterers for the Kentucky Derby, while his older brother is the head chef at a successful restaurant in Charleston, South Carolina. Chef Patrick’s dedication to creating delicious and innovative Northern Italian specialties has given Lucrezia numerous opportunities for recognition, including featured spots on television programs “Check Please!”, “190 North,” and the ABC Channel 7 Morning News. In addition, Lucrezia Ristorante has been proudly honored with The Times Reader’s Choice Awards, R.O.S.E. Award Lake County Restaurant of the Year, and Post Tribune’s Neighbor’s Choice Award Winner.

Chef Joseph Trama is a Certified Executive Chef of the prestigious Center for Visual & Performing Arts facility in Munster which was voted “Number One Brunch” by both The Times and Post-Tribune newspapers. He teaches classes at Ivy Tech Community College and, in conjunction with South Shore Arts, has hosted several successful cooking classes and competed at numerous culinary competitions. Chef Joe continues to obtain knowledge and further his quest to bring the very best to his work. In addition to taking classes for recertification, he has recently completed a food science course.

Chef Joe is an active member of the Northwest Indiana Chapter of the American Culinary Federation, National Ice Carving Association, and The Research Chef’s Association. He has been a part of the Meals on Wheels, March of Dimes, and Cancer Rescue fundraising events for many years. He sits on both the Culinary Advisory Board and Salvation Army Board.