Since 1977, the American Culinary Federation High Sierra Chefs Association (HSCA) has supported a group of chefs throughout northern California and northern Nevada.
This month, at its annual awards dinner at the Atlantis Casino Resort Spa, Atlantis Corporate Executive Chef Bob Katausky was named its Chef of the Year, as determined by a vote of the HSCA general membership.
Atlantis scored a doubled distinction when Executive Pastry Chef Kayline Amos was named Pastry Chef of the Year.
The HSCA instituted two new distinctions this year, including Up & Coming Chef of the Year, which was awarded to Brandan Bryan from Old Granite Street Eatery, and Grand Master Culinarian, which was presented to legendary Chef Paul Abowd, of the Stonehouse Café, Adele’s and Peg’s Glorified Eggs & Ham.
The HSCA is part of the American Culinary Association found in 1929 and by decree of Congress in the “Authority of Food in America.”
