Special Event

American  Express® Celebrity Chef  Tour

Gregory Carso
Host Chef
Gregory Carso
Rob Boone
Celebrity Chef
Rob Boone
Preston's at Loews Miami Beach Hotel
Henry Wenzel
Celebrity Chef
Henry Wenzel
Former Executive
Chef and Director of Food and Beverage
Saturday, April 16, 7:00 pm
Members and guests $150 plus tax

Event Location:
Metropolitan Club
Sears Tower, 67th Floor
233 South Wacker Drive

 For tickets and more information, please call 415.291.9482.

Chefs Henry Wenzel and Rob Boone are more than just culinary collaborators—they’re in-laws. Budding chef Boone met Christine Wenzel when she came to celebrate her birthday at Norman’s in Coral Gables, Florida, the restaurant where Rob worked. It turned out to be Rob’s birthday, as well—and it was soon clear the pair shared a whole lot more than just an astrological sign. Before long, Christine and Rob were dating seriously and it came time for Rob to meet her parents. The bond between Rob and Christine’s chef father, Henry, was instantaneous, and the couple was eventually married in Henry’s hometown of Meersberg, Germany. The now-related chefs soon discovered they were as simpatico in the kitchen as out.

After attending culinary school in Germany, certified master chef Henry Wenzel worked at exclusive hotels and restaurants throughout Europe for 15 years. In 1969, Wenzel moved to the United States to cook at the Fairmont Hotel in Dallas. He joined the Club Corpora-tion of America as executive chef in 1974, in time to open the new Metropolitan Club in Sears Tower. He remained with ClubCorp for the next three decades, overseeing countless club openings and eventually becoming the director of food and beverage.

Rob Boone began his kitchen career in 1991 at Steven Wade’s Cafe in New Berlin, Wisconsin. On his days off he volunteered at the venerable Carlos’ Restaurant in Highland Park, Illinois, where he met Charlie Trotter. Boone was eventually hired by Trotter and spent three years cooking in his kitchen before relocating to Florida to cook for Norman Van Aken at Norman’s. Before moving to Atrio, Boone operated Bambú, an Asian concept restaurant in South Beach.

Host chef Gregory Carso began his culinary career as a student at Chicago’s Washburne Trade School and, later, at La Varenne École de Cuisine in Paris. Following graduation, Carso did stints with the Levy Restaurants organization and the Cash House Restaurant. Since moving to the Metropolitan Club in 1996, it’s become clear that the challenges of a busy kitchen are a perfect fit for this energetic chef. “One of the things I love most about being a chef,” Carso said, “is the ‘high’ I get after a hectic day of troubleshooting and making things work.”

Crispy Plantain-Wrapped Shrimp with Key Lime Butter; Toro with Fresh Wasabi Root, Uni, and Yuzu–Citrus Juice on a Spoon; and Black Angus Beef with Mango Relish in Belgian Endive Leaves

Robert Mondavi Winery Stags Leap District Sauvignon Blanc 2001

Foie Gras Terrine with Green Apple Gelée, Ripe Picadou Goat Cheese, Dried Apricot, and Truffled Buttermilk Vinaigrette

Robert Mondavi Winery Sauvignon Blanc Botrytis 2000

Warm Sweetbreads on Artichoke Bottoms with Fleur de Sel and Aged Balsamic Vinegar

Robert Mondavi Winery Fumé Blanc Reserve 2001

Northern Pike Quenelles with Saffron Sauce and Lobster Salsa

Robert Mondavi Winery Chardonnay Reserve 2002

Lavender-Cured and Roasted Squab Breast with Squab Leg Confit, Boniato Purée, Wild Ramps, Hazelnuts, and Red Wine Essence

Robert Mondavi Winery Carneros District Pinot Noir 2001

Veal Medallion and Three Onion Mousse with Potato Basket, Pearled Vegetables, and Madeira Wine Reduction Sauce

Robert Mondavi Winery Cabernet Sauvignon Reserve 2001

Nostalgia Baked Alaska with Florida Lychees and Strawberries

Flourless Chocolate Cheesecake Torte

Melted Chocolate Kyande Pastry

Robert Mondavi Winery Moscato d’Oro 2004






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