Beau Rivage Chefs
Executive Chef Joseph Friel
Bringing over three decades of experience and award-winning talent to the table, the vision and leadership of Executive Chef Joseph Friel inspires the culinary team of Beau Rivage to achieve its highest potential in all aspects of the company's food and beverage operations. As the company's own "Top Chef," his laser focus is evident throughout Beau Rivage -- from elaborate, large scale banquets to the unique culinary points of view presented by each restaurant on property.
Chef Friel's impeccable reputation is built on a career of high-profile positions in New York’s most prestigious restaurants and hotels, including the fabled “21” Club, The Pierre, and The Plaza (where, as Executive Banquet Chef, Friel finessed such notable events as TIME magazine’s 75th anniversary celebration and Tiffany & Co.’s “Feather Ball”). Named one of the Great Chefs of New York and invited to cook at the famed James Beard House, he joined Beau Rivage in 2001 and has been instrumental in the evolution of the Gulf Coast's most innovative dining venues. A native of Donegal, Ireland, Chef Friel's passion for food was honed early on, working alongside chefs in his parents' hotel. The journey has been long and remarkable, but this Celtic tiger shows no signs of waning. We invite you to experience the gastronomic vision and progressive, but classic, approach that has delighted celebrities such as Donald Trump, Tony Bennett, Joan Rivers and Eddie Murphy.
Chef Joseph Caratozzolo has been with the MGM Resorts International family for seven years. After earning a Grand Diploma at the French Culinary Institute in New York City, he remained there, working as kitchen manager at Heartland Brewery At The South Street Seaport. 2004 brought a new opportunity and change of location for the New York native. Caratozzolo came to Beau Rivage Resort & Casino in Biloxi, Mississippi as a cook at Port House. He was promoted to Commis De Cuisine within his first four months. Port House was a 2004 Distinguished Restaurants of North America (DiRoNA) award winner and also garnered an Award of Excellence from Wine Spectator. He was also promoted to Sous Chef and held that position in various Beau Rivage restaurants. After Hurricane Katrina destroyed the beachfront resort in 2005, Caratozzolo transferred to Gold Strike Casino Resort, MGM’s resort in Tunica, Mississippi. There he shared his talents as Garde Manger Chef. While he enjoyed a management position, Caratozzolo continued to seek experiences that personified his love for cooking. He later returned to Beau Rivage as Sous Chef of Terrace Café, supervising a staff that averaged 2,600 meals per day. Within six months, he was named chef du cuisine at Beau Rivage’s Pan-Asian restaurant named Jia. Under Chef Caratozzolo’s direction, Jia was voted the number one Asian concept by Casino Player Magazine in 2007. His culinary travels soon took him to New Orleans as part of famed Louisiana chef John Besh’s Restaurant Group. He worked as Sous Chef at Restaurant August, renowned for its contemporary French cuisine. His assignment with the John Besh Restaurant Group led him to trade in Louisiana life for Parma, Italy to gain international cuisine experience. There he traveled between John Besh’s restaurant openings. Upon returning to the states, Caratozzolo headed the opening team for Domenica, a northern Italian trattoria located in New Orleans’ historic Roosevelt Hotel. Chef Caratozzolo rejoined the Beau Rivage team in 2010. After a two year assignment as BR Prime’s top chef, Chef Caratozzolo moved next door to Stalla, Beau’s newest restaurant bringing a taste of Italy to South Mississippi. Caratazzolo’s time spent in Parma, Italy will be put to good use as he leads his team in capturing the essence of traditional dishes including Stalla’s homemade salumi, pastas and pizzas.
Chef T.J. Antell
A Texan of partial Japanese heritage, Chef T.J. Antell is as multicultural as he is multitalented. Charismatic and intense, he personifies the individualistic ideals of his generation both in personal style and culinary passion. Like the food he creates for Jia, T.J. stands out in a crowd.
From Texas to Florida to Manhattan and now the Mississippi Gulf Coast, T.J. has always followed his instincts, developing a fresh and uncompromising approach to his craft while advancing his career in some of the country’s most innovative kitchens. His dedication and vision has elevated the Pan Asian menu at Beau Rivage’s Jia to new heights. With back-to-back Four Diamond Awards and nods from Wine Spectator, Jia’s upscale fusion of traditional Asian flavors and classical European techniques has acquired a fiercely devoted clientele. Chef T.J. presides over the action as diners indulge in artful sushi, crowd-pleasing teppanyaki pyrotechnics and innovative twists on traditional Asian and Pacific Rim dishes. A visit to Jia is like a passport for your palate; we invite you to take a departure from the ordinary with Chef T.J Antell.
Executive Sous Chef Kristian Wade
Few know the Gulf Coast’s culinary tastes better than Beau Rivage Executive Sous Chef Kristian Wade. Born in Pascagoula, Mississippi, Wade has called this area home most of his life. The Beau Rivage culinary second in command has risen through the resort’s ranks since his start with the company in 1999. “Kristian began his career at Beau Rivage as a line cook at Memphis Q. He was promoted to lead cook, commis, sous chef and executive room chef,” said Executive Chef Joseph Friel. “He has held the position of executive room chef at Coast, Memphis Q, Terrace Café and the Main Kitchen. Kristian is exceptionally reliable and supportive of his team. He is a fantastic culinarian and totally understands all aspects of Southern cuisine and barbecue.”
Chef Wade learned the art of cooking at The School of Culinary Arts in Atlanta, but it was unplanned on-the-job training that taught him the true ropes. “I was in Atlanta for my culinary degree and worked at Shoney’s in one of the busiest parts of town. My first night there, the cook on shift quit and walked out. I was immediately thrown into the fire. I knew absolutely nothing, but I figured it out quick,” Chef Wade recounts. He transitioned to upscale dining while working at the award-winning Murphy’s Restaurant in the Virginia Highlands area of Atlanta.
Wade credits his late grandmother with instilling his love of cooking. Growing up, she fed him oysters with homemade hot sauce and horseradish. Morning fishing trips for brim meant fish and grits for lunch. “She encouraged me to cook, and I think that time with her is where my love for cooking really started,” says Wade.
Wade’s talent has earned him accolades throughout his career. He’s received numerous awards including first place wins at The World Championship of Gumbo in New Iberia, Louisiana, Puttin’ on the Roux Gumbo Cook Off in Biloxi and the Biloxi Shrimp Festival. Tack on several barbecue awards and there’s no doubt Chef Kristian knows his way around the kitchen.
Chef Sarah Cormier
Chef Sarah Cormier brings a wealth of culinary knowledge to Beau Rivage. As Restaurant Chef for Coast, she ensures Coast delivers the heartiest lunches and dinners and provides the best casual dining experience in the region. Before joining Coast, Cormier was Memphis Q Room Chef and has also led the staff at The Buffet, one of Beau Rivage’s most high profile venues. With more than nine years experience cooking in kitchens across the world, this Boston-born, internationally trained chef has quickly adopted South Mississippi as home.
Classically trained at Johnson & Wales University in Providence, Rhode Island, Cormier began her culinary career as kitchen manager and line cook at a small pub and restaurant in Narragansett, Rhode Island. A quick study who’s eager to learn new concepts, Cormier expanded her repertoire with international experience in Surrey, England. During her time as commis chef at The Wentworth Club, she served up to 2,500 guests during the British Match Play Golf Tournament. In the quest to continue developing her skills, Cormier moved from England to Queensland, Australia, to hone her talents at Couran Cove Island Resort. Her next stop brought her closer to home, where she was Banquets Kitchen sous chef at the Mohegan Sun Casino in Uncasville, Connecticut.
Cormier joined the Beau Rivage family in September 2010 and quickly moved up the ranks. In addition to leading staffs in Beau Rivage’s restaurants, Cormier has assisted at the resort’s Employee Dining Room.
Chef Jaison Sheckart
Jaison Sheckart began working at Beau Rivage in February of 1999 as part of the resort’s opening team. Sheckart began as lead cook at Café Jardin and was later promoted to sous chef of both Café Jardin and Coast. After Hurricane Katrina, Sheckart returned to Beau Rivage and assisted with the opening of Terrace Café. In October of 2006, Sheckart was promoted to the position of chef at Fallen Oak Golf Course. At Fallen Oak, Sheckart is responsible for satisfying the taste buds of all golf enthusiasts who frequent Beau Rivage.
Born in Southbend, Indiana, Sheckart was raised in Long Beach, Mississippi. He attended Delgado Community College in New Orleans, Louisiana, and participated in the Associate of Applied Studies ACF Apprenticeship Program. He is currently a member of the New Orleans Chapter of the American Culinary Federation.
Before beginning his career at Beau Rivage, Sheckart had 15 years of culinary experience on the Gulf Coast. He worked in several different well-known restaurants including Chappy’s Restaurant and The Chimney’s Restaurant in Long Beach; Copeland’s in New Orleans; Back Bay Buffet at the IP Casino Resort Spa; and Sister’s at the Grand Casino Biloxi.
A graduate of the MGM MIRAGE Management Development Program, Shechart is a Beau Rivage Diversity Champion.
Sommelier Mark Warren
As sommelier at Beau Rivage Resort & Casino, Mark Warren oversees a wine list of more than 350 selections with ever-changing daily wine-pairings to accompany the resort’s many award-winning menus.
Warren’s passion for the vine has taken him to the wine countries of France, Italy, Australia, California and Virginia, and earned him a certificate from the Court of Master Sommeliers.
Warren began his culinary career nearly a decade ago working in many facets of the restaurant business before delving exclusively into cultivating his mastery of wine and his pursuit of becoming a sommelier. In his earlier roles, Warren served respectively as general manager and operating partner for Mississippi-based restaurants Chicago Steakhouse and Bonne Terre, shaping and maintaining wine lists, educating staff on food and wine service, and developing tasting menus and wine dinners for guests beyond his managerial and operational responsibilities.
Warren’s interests then took him to Virginia with The Country Vintner, for which he procured and managed the company’s Australia and New Zealand portfolio, comprised of both direct and secondary imports. In this role, Warren corresponded directly with winery principals and secondary suppliers while managing a sales staff spanning eight states. Warren’s marketing savvy and creative sales techniques displayed through tastings, trade shows and wine dinners increased sales of his products from $.5 million to $5 million during his tenure with the company. Before joining Beau Rivage, Warren relocated to Philadelphia to work with Vine Street Imports managing wine distributors in 14 states, sharing his sales and marketing expertise to help them achieve impressive sales results for their many product lines.
A graduate from the University of Mississippi with a degree in psychology, Warren feels the most important characteristic of wine has little to do with its technical components, but rather the joy it brings to the table.
Room Chef Josef Straub started working at age 6 in his uncle's butcher shop in Switzerland. His first project was making cookies and learning the importance of quality control because he was working with raw dough.
At age 12, he began working as a dishwasher in a brewery and restaurant, and the next year, he had the opportunity at the same restaurant to work on the salad station. The following year, the chef let Josef work next to him on the hot line. After these experiences, Josef went to culinary school in the Black Forest in southwestern Germany and graduated after three years as a "green chef" in the hotel business. He used all locally available food in his preparations, including fish, meats, produce and wine and beer.
Josef moved from culinary school into a seasonal position in different hotels and restaurants in Germany and Switzerland. He later moved to Key West, Fla., to work in a German bakery, where he met restaurant owners from Long Island, N.Y., and moved to Long Island to run their restaurant for three seasons.
From there, Josef opened the Emerald Plaza in San Diego for Pacific Hotels then went to work for Wyndham Hotels. He stayed in the hotel industry for the next seven years as an executive sous chef. He was promoted to executive chef at Miami Airport Hotels and later moved to Wisconsin to work for Kalahari Resort in the Dells.
He moved back to Key West to work for Hyatt Hotels and was promoted to chef garde manager in Orlando at the Orlando airport property.
Josef joined Beau Rivage in March 2012 as Chef at Terrace Café.