2025 Hallbrook Culinary Classic Stars
Our celebrity chefs will showcase the surge in Kansas City culinary excellence. Here’s our stars that will be showcased in our cocktail party, dinner and dessert.
Chef Matt Barnes
Pierpont’s at Union Station • Kansas City, MO
Hallbrook Culinary Classic Guest Chef
Born in Dallas/Fort Worth and raised in Kansas City, Chef Barnes took an unconventional path to the kitchen. With a background in carpentry, bartending, and dreams of skateboarding professionally, it wasn’t until his early 20’s—while planning a future with his wife—that he found purpose in cooking. He enrolled at Johnson County Community College and joined Pierpont’s in 2005 as a chef’s apprentice, immersing himself in study, experimentation, and relentless growth. Self-taught in many ways, Matt’s passion for food is fueled by curiosity and dedication. As executive chef, he leads with humility and collaboration, believing every team member brings value—and that in the best kitchens, mentorship flows in all directions.
Chef Rene Bollier
Andre’s Confiserie Suisse • Kansas City, MO
Hallbrook Culinary Classic Guest Chef
René Bollier is the President and Executive Chef of André’s Confiserie Suisse, a family business founded by his grandparents André and Elsbeth Bollier. He began training at age 11 under their guidance. After earning a business degree from the University of Kansas, René continued his culinary training at some of the top chocolate and pastry shops in Switzerland. In 2002, René and his wife Nancy returned to Kansas City with a shared passion and commitment to lead André’s into its third generation. Through expansion and innovation, they have remained dedicated to their local community and time-honored tradition of producing the highest-quality confections using old-world Swiss methods and family recipes that have made André’s a beloved local institution for seventy years and counting.
Chef Linda Duerr
The Restaurant at 1900 • Mission Woods, KS
James Beard Semifinalist
Chef Linda Duerr is the Executive Chef of The Restaurant At 1900. Chef Duerr and her team opened the beloved dining establishment in 2018. Raised in Rhode Island and educated at Boston University, her roots are firmly planted in New England’s heritage and cuisine. Post college Duerr embarked on her culinary journey to Boston and then NYC. She worked with James Beard Award winning chefs Lydia Shire at Biba in Boston and Anne Rosenzweig of Arcadia in Manhattan. She relocated to Kansas City to open Lidia’s Freight House as Executive Chef for James Beard award winning Lidia Bastianich in 1998. Since Linda has been living in her new home, she has been nominated four times for the James Beard Best Chef of the Midwest Award and shares her love for New England’s culinary traditions with her midwestern family. She was the Executive Chef of Kansas City’s prestigious River Club from 2011 to 2018. Prior to that, Linda was Executive Chef for two of Restaurateur Jimmy Frantzé’s Wine Spectator Grand Award-winning restaurants, Frondizi and JJ’s.
Chef Colby & Megan Garrelts
Rye • Kansas City, MO & Leawood, KS
James Beard Award Winner
James Beard Award Semifinalist
Chef-owners Colby and Megan Garrelts opened Rye Leawood in 2012, offering chef-driven comfort food inspired by Midwestern recipes. Known for their crispy fried chicken and lemon meringue pie, the duo’s passion for regional cuisine earned widespread acclaim. Their cookbook Made in America debuted in 2015, and success led to a second Rye location on the Country Club Plaza in 2017. The Garreltses also launched Bluestem in 2004, helping redefine Kansas City’s culinary scene before closing in 2020. The chefs have been featured in Saveur, Bon Appétit, and The Wall Street Journal. They now serve as consulting chefs for the new KC Current Stadium and support numerous children’s and culinary charities across the region.
Chef Marissa Gencarelli
Yoli Tortilleria • Kansas City, MO
James Beard Award Winner
Chef Marissa Gencarelli is the co-founder of Yoli Tortilleria, the Kansas City-based tortilleria putting stone-ground corn and authentic Mexican tradition front and center. Born and raised in Sonora, Mexico, Gencarelli launched Yoli out of a longing for the fresh, flavorful tortillas of her childhood. Today, Yoli honors the regional diversity of Mexican cuisine while celebrating its Midwestern roots—sourcing seasonal, local ingredients to craft products with both heritage and heart. In 2023, Yoli was the first tortilleria in the U.S. to receive the James Beard Foundation Award for Outstanding Bakery.
Chef Vaughn Good
Fox And Pearl • Kansas City, MO
James Beard Semifinalist
Chef Vaughn Good owns and operates acclaimed restaurants Fox and Pearl and Night Goat. Fox and Pearl, in Kansas City’s historic Westside neighborhood, prioritizes local ingredients and regional cuisine. He utilizes traditional preservation techniques, a smoker and live fire hearth to create his rustic and soulful cuisine. Night Goat is craft barbecue cooked with intention. His barbecue uses the best quality, pasture-raised meats which he cooks over oak and hickory. The meats are paired with chef’s signature vinegar-based barbecue sauces, fermented hot sauces, house-pickled vegetables, and a variety of delectable sides. Chef Good attended the French Culinary Institute but grew up with Southern and Midwestern cooking. Good uses his formal training to build layers of flavor and refinement, presenting his soulful dishes in a comforting, informal way that embraces his roots and grandmother’s table. In 2023 Fox and Pearl was among Esquire Magazine’s 10 Best New Restaurants in America.
Chef Sean Kirby
Phillips Premium Pork
Chef Sean Kirby has spent most of his life in the food and beverage industry. He got his start in restaurants as a teenager, quickly discovering a natural talent for service, cooking, and wine. He has trained under some of the Midwest’s most talented chefs and sommeliers, fueling his passion for creating memorable dining experiences. He has called Kansas City home since 1998. In 2013 launched Local Seasons Catering & Events to bring his love of fresh, local, and seasonal ingredients to the table. When he’s not in the kitchen, you’ll often find him outdoors foraging mushrooms or exploring nature for inspiration.
Chef Penny Mufuka
Bamboo Penny’s • Leawood, KS
Hallbrook Culinary Classic Guest Chef
Chef Penny Mufuka, originally from a rural farming region in northern Thailand, embarked on an incredible journey thirty years ago. With limited opportunities in her homeland, she bravely came to America with just $800 and the clothes on her back, driven by a desire for a better life for herself and her family. It was here in America that she found her true calling and passion through the art of food. Chef Mufuka’s remarkable drive, creativity, entrepreneurial spirit, and her love for sharing her culture through cuisine have been instrumental in fulfilling her dream of becoming a restaurateur. This dedication is evident every day in her award-winning restaurants in Leawood, KS and Prairie Village. KS; Bamboo Penny’s, Aqua Penny’s and Penny’s in the Village. Chef Mufuka is deeply honored she has been able to fulfill her dream to see friends and family gather at her restaurants to enjoy the wonderful possibilities that come from sharing a delicious meal together.
Chef Swetha Newcomb
Of Course Kitchen & Company • Overland Park, KS
Hallbrook Culinary Classic Guest Chef
Chef Newcomb is the chef-owner of, Of Course Kitchen & Company, an Indian-American fusion restaurant bringing bold, soulful small plates to Kansas City. A first-generation immigrant and creative force, she opened her restaurant in 2023 while navigating new motherhood and a vision to elevate hospitality in the Midwest. Her work blending tradition with innovation earned her recognition as a Kansas City Business Journal Next Gen Leader (2025), Best Restaurant in Kansas City (KC Mag, 2023), and one of KC’s Top 30 Restaurants (KC Mag, 2024). Swetha’s food reflects her story—rooted in culture, healing, and intention—paired with a curated wine menu and warm guest experience. Whether crafting a dish or raising her son, Zev, she leads with purpose, creating space for connection, beauty, and meaning.
Chef Michael Simianer
Hallbrook Country Club • Leawood, KS
Hallbrook Culinary Classic Host and Executive Chef
Chef Simianer grew up in a tight-knit farm community in western Nebraska, where fresh ingredients and home-cooked meals were a way of life. His grandmothers sparked his love for cooking early on. His first dish, a batch of spiced cake doughnuts. From there, the spark grew into a calling. A proud alumnus of Johnson County Community College’s culinary program, Mike began his professional journey in 2016, working in country clubs, with Hallbrook being the third stop in his career. He’s most passionate about cooking over live fire, where food meets flame and simplicity becomes unforgettable flavor. Mike values honest ingredients, bold techniques, and creating food that brings people together. When he’s not in the kitchen, he enjoys the outdoors with his wife, Samantha, and their son, Riggs.
Chef Michael Smith
Extra Virgin and Farina • Kansas City, MO
James Beard Award Winner
Chef Michael Smith is one of Kansas City’s most celebrated chefs and its first James Beard Award winner. Trained in France and at Chicago’s legendary Charlie Trotter’s, he rose to prominence in 1994 as Executive and Corporate Chef of The American Restaurant. He later opened Michael Smith and Extra Virgin in the Crossroads Arts District, followed by Farina, his acclaimed Modern Italian concept, in 2019. Known for refined technique, global inspiration, and a deep commitment to local ingredients, Chef Smith continues to innovate. In late 2023, he launched Extra Virgin Grab & Go at 1900 Main, offering many of his signature items. His debut cookbook, FARINA, was released in 2022. Honors include a coveted Knighthood from Italy’s Ordine dei Cavalieri. Alongside Vice President and Wine Director Nancy Smith, he helps shape Kansas City’s culinary landscape.
Chef Jeff Workman
Green Dirt on Oak • Kansas City, MO
James Beard Semifinalist
Jeffrey Workman is the Chef de Cuisine at Green Dirt on Oak in Kansas City, where he brings a globally influenced, ingredient-driven approach to modern Midwestern cuisine. His food showcases refinement with approachability, honoring tradition while embracing evolution. Previously, he led the kitchen at Tailleur, The Campground and was Executive Sous Chef at the acclaimed Corvino Supper Club & Tasting Room. A 2024 James Beard Award Semifinalist for Emerging Chef. Chef Workman is driven by a commitment to mentorship, seasonality, and honest technique.
Talented Sponsor Chefs
Chef Nicholas Goellner
Anjin • Kansas City, MO
James Beard Semifinalist
After receiving his degree from the University of Kansas in Political Science, Nick Goellner was a congressional intern in Topeka. Goellner quickly realized this was not the path for him and took the advice from his sister Tasha to attend culinary school. From there his culinary journey began, taking him to the French Culinary Institute in New York City in 2006. After travelling the Mediterranean on The World cruise ship, Chef Goellner began working at acclaimed restaurants all over the U.S. For French chef Alain Allegretti in NYC, the Robert Morris Inn on the Chesapeake Bay, The Rieger in Kansas City, Boulevard in San Francisco, and Noma in Denmark. After his time in Denmark, Chef Goellner returned to Kansas City with his business partner and wife, Leslie. Together they opened The Antler Room in 2016 to regional and national acclaim, including being featured on Bon Appetits’ “50 Best New Restaurants in America” list and James Beard Award Nominations for Best Chef: Midwest in 2018 and 2019. Most recently Nick has opened his second concept Anjin, along with Leslie and their business partner Drew Little.
Chef Eric Simpson
Performance Food Service
Hallbrook Culinary Classic Guest Chef
With more than 25 years of experience, Chef Eric Simpson is an innovative and results-driven executive chef and culinary director known for crafting exceptional dining experiences. His passion for cooking began in childhood, learning in the kitchen alongside his grandmother and great aunt. By age 10, he was creating gourmet sandwiches for babysitters, and at 14, he landed his first job at Mom’s Deli in St. Louis, where he developed a deep respect for customer service and cleanliness. He rose through the ranks in private clubs, mentored by respected chefs including Kevin Storm and Ferris Schiffer, who supported his professional development through continuing education, high-end restaurant stages and culinary training in Paris. Specializing in American cuisine .Now with Performance Foodservice, he continues to drive food trends and innovation while mentoring the next generation. He lives by the motto: “I have served and will be of service.”
Chef Addison Jones
Booth Creek Wagyu • Manhattan, KS
Hallbrook Culinary Classic Guest Chef
Chef Addison Jones is the kitchen manager and head chef at Booth Creek Wagyu & Seafood. From a small rural town in southeast Kansas, she developed her love for cooking working in assisted living facilities and cooking at home with her mother. Living in a small community made her realize the emotional importance of having a meal with friends and family and pushed her to pursue her dream of showing that to others. Her love for all culinary things brought her to Wichita to attend the Redler Culinary Institute which she graduated from in 2023. She began working in local farm-to-table restaurants and creameries, opening a restaurant as the general manager. Specializing in seafood dishes and elevating Midwest classics, working at Booth Creek is a perfect fit. She hopes to continue bringing Booth Creek’s phenomenal product to people’s kitchen tables.
Chef Junior Laijo
Nine Zero One at The Fontaine Hotel • Kansas City, MO
Hallbrook Culinary Classic Guest Chef
Chef Laijo is from the beautiful Marshall Islands, where his love for food began at 15. From there, he dove into the world of culinary arts, learning along the way from talented chefs and gaining exposure in a variety of restaurants. The kitchen became his second home, as did his passion. A big music lover—there’s something about the rhythm and flow that resonates in the kitchen or just unwinding for this talented chef. Beyond the culinary and musical world, he values family deeply, and he’s always surrounded by the love and support of those who matter most. This shows in his offerings at the hotel and in his creation at this event.
