A graduate of the French Culinary Institute in New York City where he was trained by world-renowned chefs including Andre Soltner, Jacques Pepin and Alain Saihac. Chef Covelli has earned five Wine Spectator Awards of Excellence among other numerous cooking awards.
Darwin Santa Maria
Attended Johnson & Wales culinary university. Chef Santa Maria hosted three James Beard celebrity chef tour dinners, was a guest speaker at the University of Chicago Booth School of Business “Emerging Market Summit,” awarded top ten Sous Chefs in America by Food & Wine Magazine.
Spent time in his French Grandmother Simone’s kitchen where he learned to prepare food only one way, with love and bacon! He got his start in the restaurant industry at age 18, working as a saucier in a high-end Italian restaurant in his home town in Georgia. His 35-year career took shape in several cities holding different roles, including his first General Manager position when he was 28.
Chefs Jim and Weyli Angus are the visionaries behind ATRIA. Jim started cooking professionally at 15 years old. He very quickly moved from a dishwasher to leading the kitchen at David Burke’s Fromagerie before helping launch a new restaurant concept D’jeet, on the Jersey shore. After taking a few years to study organizational design and leadership, Jim was ready to start a new type of restaurant in Lakewood Ranch. Jim and Weyli began envisioning a restaurant space where people could connect over high-quality food and beverages as well as a place where culinary professionals can find a healthy home to hone their craft.
Tommy Klauber, Honorary Chair
Renowned chef and restaurateur, Tommy Klauber has been in the restaurant and hospitality business for nearly 45 years. He earned his degree from the Culinary Institute of America and a diploma from Ecole de Cuisine La Varenne’s (Paris, France). Tommy grew up working in his family’s resort, The Colony Beach & Tennis Resort and also opened multiple restaurant operations of his own, including local restaurants Pattigeorge’s and Polo Grill & Fête Catering. Tommy has been integral in establishing some of the region’s top culinary events, has been featured at prominent events such as the James Beard House and Aspen Food & Wine Festival, cooked for multiple presidents and countless celebrities and dignitaries, and hosted dozens of culinary trips around the world.
Please join us for Resilient Retreat’s OUTDOOR Farm to Table dining experience on Sunday, November 14, 2021. Our goal this year is to raise $60,000+ at our inaugural Farm to Table event. The funds raised at the event are critical to Resilient Retreat to continue to serve survivors of trauma and first responders and helping professionals. Come immerse yourself among the majestic oaks at Resilient Retreat’s 84 acres of conservation land. In true Farm to table fashion, our local chefs will craft a tasting menu featuring the very best local seasonal foods. Dine outside under the stars nestled among the beautiful live oaks while experiencing al fresco farm to table dining. Farm to Table proceeds will benefit Resilient Retreat’s mission to empower survivors of trauma to thrive through self-care and community.
Get involved with this important, festive, and fun event! We look forward to celebrating with you on November 14, 2021!