Our chefs - WMC Action News 5 - Memphis, Tennessee

Our chefs

Valerie Morris
Managing Partner/Executive Chef

Born in Brazil and raised in North Carolina, Chef Valerie B. Morris has called Memphis home for more that 10 years.  She is the founder of elegant River Terrace on Mud Island, and is currently the Director of Mid-South Culinary Arts. 

Chef Morris is a graduate of Le Cordon Bleu d'art Culinaire in Paris, and has won numerous awards and citations for her culinary expertise -particularly in pastry, desert and wild game.  In 1999, she was named "Chef of the Year" by the local American Culinary Federation chapter.  Last year, she was awarded the Millenium Chef International Award of Excellence, given to America's Top 100 Chef, by the International Restaurant & Hospitality Rating Bureau.  Chef Morris is a graduate of Hardbarger College and holds a degree in Business Administration and Finance, a real estate brokers license and an FCC license.

Chef Morris has cooked at the James Beard House, in New York, and is a member of the Memphis bailli of La Confrérie de la Chaîne des Rôtisseurs.  She is an active member and past president of the Memphis Chapter of the American Culinary Federation.  She enjoys fundraising activities for numerous Memphis non-profit and civic organizations- including the Madonna Circle, March of Dimes, United Cerebral Palsy, the Salvation Army, the Memphis Child Advocacy Center, and Youth Villages.  For the past 6 years, Chef Morris has designed the menu and headed the cooking team at the Mayor's Wild Game Dinner, a annual benefit for Opera Memphis.  She is also on Mayor Herenton's Memphis & Shelby County Sports Authority.

Chef Morris has traveled all over the world, visiting over 35 different countries, which has helped to develop her culinary style.  Her idea of relaxing is entertaining--when she has time.


Kevin Rains
Chef de Cuisine

Kevin Rains was born in Georgia and raised in the south, then moved to Colorado to study at
the Colorado Institute of Art, where he graduated with honors in Culinary Arts. He is certified in Wine Art and is a member of the Wine Guild, American Culinary Federation, and Chaine des Rotisseurs.

Chef Rains has donated alot of time to charities, as well as heading up the Taste of the Nation - Share our Strength in Denver.

Most recently he was the Chef at EJ's Brasserie in Cordova, Tennessee, under the direction of renowned Chef Erling Jensen. Prior to moving back to Tennessee he was the Sous Chef at Strings, Denver Colorado's number 1 restaurant for the past 8 years.


Chef Kevin also was the Banquet Chef and Garde manger at the renowned Ritz - Iverness Hotel, where he was responsible for Banquet production and Ice Carving. He currently joins the Equestria Staff as Chef de Cuisine.

 

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