Business Type:
Catering & Events
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Description:
Brent
DeLac
Brent's career began while working in
the kitchens of local Atlanta
restaurants. His passion for cooking led
him the Atlanta Art Institute where he
was an Honors Graduate of the culinary
arts program. Needing to experience
other types of cuisine and climate led
him to Crested Butte, Colorado, where he
worked in a local restaurant and cigar
bar before joining the Marriott Hotel as
a Sous Chef.
After three years, he relocated to
Asheville, where he began working at the
Biltmore Estate and eventually became
the Banquet Chef for the Lioncrest
Banquet Facility. He took advantage of
several staff development opportunities
and became an accomplished ice carver
and a certified barbeque judge. He is
married and has two children.
At elevation, Brent brings an artistic
flair to front of the house design and
ambiance. His passion for food,
dedication to quality, local foods in
season, and creativity embody what we at
elevation refer to as "Appalachian Zen
Cuisine."
Stephen
Dukas
Stephen Dukas spent his undergraduate
and graduate years cooking in many
capacities in Tallahassee, Florida.
After graduating from Florida State
University with a PhD in Finance, he
taught at Kansas State University for 10
years. In 1999 he returned to his love
of cooking by attending the Napa Valley
Cooking School in St. Helena,
California. After graduating with
highest honors, Stephen cooked at Terra
in St. Helena, Ondine in Sausalito, and
Café Azul in Portland, Oregon.
Stephen came to North Carolina to accept
the position of Sous Chef at the
Greystone Inn at Lake Toxaway. He then
moved to the Biltmore Estate in
Asheville, NC , where he worked as
Demonstration Chef at the Winery, Sous
Chef at the Deerpark Restaurant, and
Sous Chef at the Stable Café. His
culinary interests include food and wine
pairing, world cuisine, ice carving and
barbeque.
As co-owner of elevation, Stephen is
dedicated to bringing quality, passion,
and 110% effort to ensure the complete
success of your event. |
