Northern Nevada Chefs Lauded at High Sierra Chefs Association Awards Gala
Atlantis Corporate Executive Chef Given Top Honors
RENO, NV – Since 1977, the American Culinary Federation High Sierra Chefs Association (HSCA) has supported a group of chefs throughout northern California and northern Nevada. At its annual awards dinner at the Atlantis Casino Resort Spa on January 20, 2015, Atlantis Corporate Executive Chef Bob Katausky was named its Chef of the Year, as determined by a vote of the HSCA general membership.
Atlantis scored a doubled distinction when Executive Pastry Chef Kayline Amos was named Pastry Chef of the Year.
Additional award recipients include:
Associate of the Year: Brandon Crowell, Vice President of Operations for Sierra Gold Seafood
Student of the Year: Ariel Mendoza, a senior at the Academy of Arts, Careers & Technology
The HSCA instituted two new distinctions this year, including Up & Coming Chef of the Year, which was awarded to Brandan Bryan from Old Granite Eatery, and Grand Master Culinarian, which was presented to legendary Paul Abowd, of the Stonehouse Café, Adele’s and Peg’s Glorified Eggs & Ham. The octogenarian still spends seven days a week working in a business he began over 60 years ago.
The HSCA is part of the American Culinary Association found in 1929 and by decree of Congress in the “Authority of Food in America.”