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Matt O'Neill
Matt received his classical chef training at the famed Russell Hotel on St. Stephen's Green in Dublin, Ireland. He has since been associated with several gourmet restaurants around the Midwest, including The Signature Room at the 95th in the John Hancock Center in Chicago, La Tour in downtown Indianapolis (where Matt worked with Wolfgang Puck), the Columbia Club. in Indianapolis, Neufchatel in the Chateau Champlain Hotel in Montreal, The Cincinnati Club in Cincinnati and The Glass Chimney in Carmel, Ind, the Crystal Room in Indianapolis and the Walden Inn in Greencastle, Ind.
Throughout his culinary exploits, Matt has fed Luciano Pavarotti, Paul Newman, Mario Andretti and the Prime Ministers of Canada and Israel. Currently, Matt is associated with Good Life Culinary and The Runcible Spoon. Matt has published a cookbook, The Seasons at the Walden Inn. Click on the book to view it on Amazon.
Nejla Routsong
Nejla grew up on a small farm in Indiana and has since traveled to over 20 foreign countries. These travels have given her an appreciation for healthy, local and organic food. She specializes in Mediterranean, Turkish and vegetarian cooking, as well as in the issues surrounding eating and ethics. Nejla received her culinary training with Matt at many of his establishments, including The Walden Inn and Jazz At The Station.
Nejla has a Master's degree in International Relations and teaches political science at two universities. She volunteers in the community by cooking meals for the homeless at the Shalom Community Center and caring for our furry and feathered friends at Wildcare Inc. When she is not teaching international politics, volunteering or cooking healthy meals, Nejla continues to travel the globe in search of new recipes and new adventures.
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