Tony de Graaf
Culinary Director TGI Fridays, Texas Roadhouse
Tony de Graaf is a classically trained Chef and Culinary professional with 15 years of restaurant and management experience. After graduating summa cum laude from the Le Cordon Bleu Program at the California Culinary Academy In San Francisco, he went on to help open Myth Restaurant, at the time voted one of the top 10 best restaurants in America. During his 10 years in the USA Tony has apprenticed and worked at industry leading restaurants such as Spago-Beverly Hills and Jardiniere-San Francisco. He has worked as a restaurant consultant across the USA and has a successful track record in catering and private events, planning and executing parties for up a 1000 guests. Since moving to Taiwan in 2011, Tony has been able to leverage his diverse culinary management skills in the multi-unit, casual dining restaurant sector. Currently, as the Culinary Director for Bayshore Pacific Hospitality, he oversees the menu creation, research & development, and overall culinary operations for TGI Fridays and Texas Roadhouse - Taiwan..
Chef Cale Jackson
Culinary Director Dan Ryan's Chicago Grill & Amaroni's
Born and raised in the state of Montana Chef Cale grew up around the great outdoors enjoying the fly fishing and harvesting and cooking with wild seasonal fruits with family and relatives and this was a major inspiration for Cale to pursue a career in Culinary Arts and Cale and his family moved to Arizona where his culinary adventure began starting as an apprentice beginning at the age of 17. Cale studied Liberal Arts at Glendale Community College , finished his apprenticeship and attained his culinary certifcations. Early in Chef Cale's career worked for a prominent theme restaurant group in the Phoenix area , Big Four Restaurants and was at the helm running the kitchens of high volume casual dining concept Lunt Avenue Marble Club , upscale dinner house , steak house Oscar Taylor Butcher Bakery and Bar and later the upscale American Grille. Chef Cale also had stints at the Scottsdale Hilton and Resort serving as the Executive Chef and served as the Corporate Chef for theme dinner house operator Bobby Mcgee's based in Phoenix. He also owned and operated a brunch themed restaurant in the Prescott Arizona prior to relocating to Asia. In 1991 Chef Cale moved to Taipei to open Dan Ryan's Chicago Grill as the Executive Chef bringing the first sophisticted American cuisine themed restaurant to Taiwan. Chef Cale has also owned and operated his own restaurants in Taipei and in the past decade has been on of Asia's top Culinary Consultants to 5 Star Hotel Groups and large restaurant groups in Taiwan , China , Hong Kong , Macau and Singapore , training chefs , creating menus and recipes , creating complete dining concepts for both hotels and restaurants. Chef Cale is also an active member of the Hong Kong Chef's Association.
Chef is also fluent in Mandarin Chinese language and lives in Taipei with his family.
He is also an accomplished musician ( guitarist ) and also enjoys fly fishing and cycling when time allows it.