There were so many competitors from the Left Coast we had to dedicate two days to them. This is Part 2. Don't forget to read/drool over the contestants from Part 1.
Name: Executive Chef Rochelle Daniel
Hotel Restaurant: L’Auberge Restaurant on Oak Creek at L'Auberge de Sedona, Ariz.
Cooking Claim To Fame: Enamored with cooking since age 15, Rochelle took that love and began offering food demonstrations through the Food Network and acting as a personal chef for families with nutritional needs.
One Hot Dish: Braised veal cheek with Oak Creek rosemary polenta, shitake mushrooms, baby carrots and tea consommé.
Name: Executive Chef Gregory Frey
Hotel Restaurant: BlueFire Grill at Omni La Costa Resort & Spa in Carlsbad, Calif.
Cooking Claim To Fame: Some chefs claim to embrace local food purveyors and fresh produce, but Greg is the real deal. The herbs in your meal come from the resort’s own garden and chef is the mastermind the new bee-keeping program which has inspired honey-laced dishes and cocktails. Is it any wonder guests have nicknamed him “Chef McDreamy”?
One Hot Dish: The Bloomsdale spinach salad with Penryn asian pears, pomegranates, gorgonzola and local honey flax crunch.
Name: Executive Chef Ron Rhiver
Hotel Restaurant:Entrada Restaurant at Gateway Canyons Resort in Gateway, Colo.
Cooking Claim To Fame: When you tackle a kitchen of the American West, you gotta go hard or go home. Ron isn't afraid to present his canyon exploring guests with wild game and unusual pairings. Like him, they're up for the challenge.
One Hot Dish: Grilled smoked pork tenderloin with wild boar sausage succotash and yucca crisps with tomato demi.
Name: Chef David Mullen
Hotel Restaurant: APEX at Montage Deer Valley in Park City, Utah
Cooking Claim To Fame: Guests get a Rocky Mountain-high from David's stick-to-your-ribs fare--quite necessary after a day of hitting the slopes.
One Hot Dish: Utah Trout Amandine with sweet corn, farro, white and fava beans.
Name: Executive Chef Christopher Kostow
Hotel Restaurant: The Restaurant at The Meadowood Resort in St. Helena, Calif.
Cooking Claim To Fame: A Michelin-starred chef before age of 30, Christopher has been serious about food from the jump. However, the Relais & Châteaux Grand Chef serves his modern French fare in a relaxed, Napa Valley setting, making the food, and him, quite approachable.
One Hot Dish: It's a surprise! Chef personalizes each diner's experience to palate and sense of adventure, so there's no set menu. But you'll receive a memento of your served dishes at meal's end.
Name: Executive Chef Gabriel Ask
Hotel Restaurant: The Conservatory Grill at the Montage Beverly Hills.
Cooking Claim To Fame: He may be a Swede, but Gabriel is obsessed with all things French starting from his career beginnings at French Laundry down to working with prestigious chefs Alain Ducasse and Joël Robuchon.
One Hot Dish: King salmon with lemon-herb beurre blanc and garlic spinach.
Name: Executive Chef Sergio Howland
Hotel Restaurant: Lenora at The Sebastian Hotel in Vail, Colo.
Cooking Claim To Fame: No doubt this P90X fanatic would have an affinity for simply prepared tapas and crudo using local and organic ingredients. HIs Alpine-inspired menu reflects this passion.
One Hot Dish: The 3-course prix-fixe menu features salmon crudo with curry, green apple and parsley.
Name: Executive Chef Patrice Martineau
Hotel Restaurant: The Dining Room at El Encanto in Santa Barbara, Calif.
Cooking Claim To Fame: Patrice brought his French roots to the Left Coast and insisted that his restaurants ingredients be as fine as he is (okay, he didn't say that). Still, that's why you'll find herbs from the on-site garden, and fresh cheese made from the resorts own Holstein cow, Ellie.
One Hot Dish: Sauteed local farm raise abalone, with mushrooms, parsley-garlic purée and crispy shallots.
Name: Executive Chef William Bradley
Hotel Restaurant: Addison at The Grand Del Mar in San Diego, Calif.
Cooking Claim To Fame: The Relais & Châteaux Grand Chef has an ‘artisanal approach to cuisine’, which makes his complex dishes just as impressive as his strikingly handsome features.
One Hot Dish: Langoustines "Croustillantes" with parmesan, baby romaine and avocado mousseline.
Name: Executive Chef David Schmidt
Hotel Restaurant: Tii Gavo and Che-Ah-Chi restaurants at Enchantment Resort in Sedona, Ariz.
Cooking Claim To Fame: David learned to appreciate cooking from his grandmother while growing up in Valders, Wisconsin. After traveling throughout the Southwest, he now specializes in the cuisine (with a down-home twist), but still spends his free time rooting for the Green Bay Packers.
One Hot Dish: Wagyu Bavette with asparagus and cambozola blintz, pancetta and roasted onion.
Name: Executive Chef Eric Branger
Hotel Restaurant: Nine restaurants at both The Ritz-Carlton, Los Angeles and the JW Marriott at LA Live in Downtown Los Angeles.
Cooking Claim To Fame: Born in France, Eric began his career at home traveling from Normandy, to the French Riviera, to Lyon before emigrating to the U.S. and commanding the Ritz's mammoth restaurant operations. Who doesn't love a seasoned chef?
One Hot Dish: Choose between dining at WP24 by Wolfgang Puck, or LA Market by Kerry Simon. You won't go wrong.
Name: Executive Chef Kyle Rourke
Hotel Restaurant: Red Star Tavern at the Hotel Monaco in Portland, Ore.
Cooking Claim To Fame: At just 15 years old, this Jersey Shore son wanted to uncover the culinary world's secrets. His career eventually landed him in Oregan where he now jams in the kitchen, as well at home, playing loud music, sipping on a great IPA and watching any Philly sports team.
One Hot Dish: House-Made veggie burger with goat cheese, pickled peppers and arugula.
Name: Executive Chef Robert McCormick
Hotel Restaurant: Element 47 at The Little Nell in Aspen, Colo.
Cooking Claim To Fame: Robert has had the honor of spending five years with Daniel Boulud as his corporate sous chef. He loves using sustainable fish and organic meats and vegetables. But when he's not serving beef, he's on his hog, exploring Colorado's mountainous terrain.
One Hot Dish: Emma farm Wagyu beef with wild mushrooms and squash blossoms.
Who's your favorite hottie hotel chef? Vote for them in comments below! Next up, Midwest Hotties!
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[Photos Courtesy of Contestants' Hotels]