Marty Blitz

Joining our headliner, Marcus Samuelsson…

Chef Marty Blitz
Mise en Place in Tampa, Florida

Chef Marty Blitz, a graduate of the American Culinary Association, has spent over 40 years in the industry. Early in his career, he was named a Rising Star in American Cuisine by the James Beard Society and since then, Blitz and Mise en Place have been featured on the Discovery Channel, the Food Network and regularly in local media. Named a “Tampa Icon” by Emeril Lagasse in Emeril’s Flordia, Blitz has expanded his hospitality group to include the Tampa Museum of Art and The Café by Mise en Place at both TPA and the Amalie Arena.

Sunny Baweja

Joining our headliner, Marcus Samuelsson…

Chef Sunny Baweja
Lehja in Richmond, Virginia

Chef Sandeep “Sunny” Baweja is the Managing Partner of Lehja, a modern Indian restaurant in Richmond, Virginia. He is well known at Broad Appétit, as well as food festivals across the country, and his tuna avocado bhel was named ‘Best Dish’ at the 2017 Sugar Land Wine & Food Affair by the Houston Press. Baweja’s love and passion for Indian food is reflected through his cooking and gracious hospitality. From Indian street food to classic and modern Indian, he invites guests on a journey to India through his food.

Marcus Samuelsson Announced as 2017 Headlining Chef

SAVOR 2017 has announced its headlining chef, and it’s none other than Chef Marcus Samuelsson, the winner of multiple James Beard Foundation Awards including Best Chef: New York City; in May 2016 he was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.” And he is the youngest person to ever receive a three-star review from The New York Times. A committed philanthropist, Samuelsson’s participation in SAVOR 2017 will help raise significant funds for The Doorways, a Richmond nonprofit that makes it possible for thousands of people to access life-saving medical care in RVA each year.

Food television fans will remember Samuelsson as the winner of television shows “Top Chef Masters” and “Chopped All Stars”, and as a mentor on ABC’s “The Taste”. Samuelsson co-produced Harlem EatUp!, a food and culture festival launched in Harlem, New York in 2015, and founded the website Food Republic. He is the author of The New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus Off Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, released in October 2016. He is the Chef/Co-Owner of Red Rooster Harlem and Streetbird Rotisserie, both in New York City. He opened Marcus’ at MGM National Harbor outside of Washington, DC in December 2016 and has announced the opening of Red Rooster Shoreditch in East London.

About SAVOR 2017: Now in its ninth year, SAVOR is a one-of-a-kind fine dining and fundraising experience where regionally- and nationally-acclaimed chefs take over the kitchens at The Jefferson Hotel to create and prepare a wide-variety of small plates, a unique three-course seated dinner and dessert. The evening also features silent and live auctions packages, several of which are donated personally by the featured chefs and afford the winning bidders their very own custom-dining experiences. Tickets for SAVOR 2017, which will be held at The Jefferson Hotel on Saturday, October 7, will go on sale in June. For sponsorship opportunities please contact Sarah Tunner, Director of Development at

Featured Plated Chefs announced for SAVOR 2017

Joining our headliner, Marcus Samuelsson…

Ian Boden
The Shack in Staunton, Virginia

Ian Boden of The Shack in Staunton Virginia has received critical acclaim from publications as wide ranging as The Wall Street Journal to Garden & Gun. After climbing the ranks at NYC, Chef Boden relocated back to Virginia and the Shenandoah Valley to create a cuisine that is both forward thinking and yet respectful of the past.
The Shack was named one of the places for “Best Burgers in the South” by Garden & Gun Magazine and was recognized by Southern Living Magazine as one of the “Best New Restaurants” and Esquire Magazine tapped The Shack for the “Best Dish” award for 2014 Restaurant Issue. Most recently Ian was nominated for 2017 “Best Chef Mid-Atlantic” by the James Beard Foundation for his second time.