Tickets: $150 per person
Includes:
Dinner served up by three stellar chefs
Three cocktails, carefully designed by the talented bar staff at Carcara to pair with each Chef's dish. Mocktails are also available!
Hors d'oeuvres and Desserts provided by Carcara’s team
An experience to remember
Please email us at cheers@exceptionalvibe.com if you have any food allergies. We will always do our best to accommodate.
Availability is limited so reserve your spot today! Must be 21+ to attend.
Schedule of Events:
5:00-6:00pm - Arrival, cocktail hour with complimentary hors d’oeuvres
6:00-8:00pm - Chef presentations. Each Chef's presentation will include a paired cocktail
8:00-8:30pm - Award Presentation and mingle with the Chefs.
Featured Chefs:
Dominique St. Pierre - Carcara at the Sheraton Phoenix Downtown
Originally from Providence, Rhode Island, Chef St. Pierre brings a vibrant and unwavering culinary vision to the desert landscape—one marked by precision, creativity, and a palate not easily rivaled. Her dedication to the culinary arts has taken her through two prestigious culinary programs and across the country in pursuit of growth and challenge. She began her journey in beloved, privately owned seafood restaurants where she quickly outgrew her early successes. Driven by ambition, she set her sights westward.
Upon arriving in Arizona, she expanded her expertise at The Phoenician for a few years working her way up to sous chef at Mowry & Cotton. She was promoted to Chef de Cuisine at Sheraton Phoenix Downtown in August of 2025 where she oversees all of their venues highlighting her talents in their signature restaurant Carcara. Since beginning her journey at Carcara, Chef St. Pierre has earned notable distinctions—capturing Best in Show at Devour, triumphing at Soup Fest, and stealing the show at the inaugural Brunch Fest. Now she turns her focus to conquering the Sunday Dinner Series on her home turf at Carcara.
Jose "Pony" Flores - Pony's Miches Bar & Grill
Born and raised in California to Mexican parents, Jose Flores, AKA “Pony,” is the founder of Pony's Miches, established in 2020. Built from vision, hustle, and dedication, he is the driving force behind the brand's bold identity and signature flavors.
During the pandemic, Pony started selling micheladas and ceviches from the tailgate of his pickup truck. His dream was to one day own a food truck. After reaching that goal, he went further and is now the co-owner of three Pony’s Miches restaurants.
He is also the creator of Pony's Michelada mix, a 20-year-old recipe, as well as the original Aguachile Black Sauce that he uses in his aguachiles, steak, wings, and side dishes. His cooking is rooted in innovation, consistency, and deep cultural flavor. Always innovating and never standing still, Chef Pony continues to evolve the menu while staying true to his beginnings. Above all, he is a devoted family man and husband.
Brian Paskvan - Ella on the Park at Hotel Solaya
Chef Brian’s culinary journey has taken him through Seattle, Los Angeles, New York City, Ho Chi Minh City, Houston, and New Orleans—each city shaping his perspective and deepening his respect for craft.
Known for going against the grain, Brian challenges convention both in philosophy and on the plate. His time working with ingredients like Benton’s country ham at Momofuku Ssam Bar in New York’s East Village cemented his appreciation for process-driven cooking and the integrity behind thoughtfully sourced products.
Now in Arizona, that journey comes full circle through a menu shaped by Southern influence and a relentless commitment to sourcing. Drawing from relationships built across the country, Chef Brian brings in heritage ingredients and small-batch products not seen in the state—creating a dining experience that is both rooted in tradition and distinctly his own.