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2024 Featured Chef Mitsunobu Nagae

New York, New York

l’abeille is the brainchild of Chef Mitsunobu Nagae, a veteran Michelin-starred chef who has worked at multiple legendary restaurants in Tokyo, Paris, and New York. Born in Japan, chef Mitsunobu first started cooking at 15 years old and grew up in a single parent household where he would prepare lunch and dinner for his sisters. Nagae’s passion quickly evolved into a career path, and he moved to Lyon, France in 2007 to attend culinary school at the esteemed Tsuji Culinary Institute. Before graduating, he received the school’s highest award, Student of The Year. Motivated to work with the best chefs in the industry, his first chef position was at three-Michelin starred restaurant, Régis et Jacques Marcon in France. This foundation gave him the experience to land at Le Doyen, another three-Michelin starred restaurant in France helmed by Christian Le Squer in 2014. In 2008, Nagae’s dreams were realized as he joined three Michelin-starred Château Restaurant Joël Robuchon in Tokyo. During this time, he worked alongside and was mentored by Chef Alain Verzeloli, Christophe Bellanca and Yuichiro Watanabe. Since then, Chef Mitsu has held senior positions at Michelin-Star restaurants including e.t.c. (Paris), L’osier (Tokyo) and L’atelier Joel Robuchon (New York).

This year Chef Mitsunobu Nagae joined the illustrious ranks of these featured chefs and restaurants below who have made L’Amour du Vin such a prestigious event. If you have had the pleasure of attending in the past, these chefs need no introduction. If you are new to L’Amour du Vin, you’ll most certainly recognize some of our culinary superstars.

Past Featured Restaurants and Chefs

2023 Chef Philip Tessier, PRESS Restaurant, St. Helena, CA

2022 Chef Stephanie Izard, Girl & the Goat │ Little Goat │ Duck Duck Goat │ Cabra │bakery Sugargoat

2021 Cassidee Dabney, The Barn at Blackberry Farm®, Walland, TN

2020 Chef Tory McPhail, Commander’s Palace, New Orleans, LA

2019 Steven Satterfield, Miller Union, Atlanta, GA

2018 Nancy Oakes, Boulevard, San Francisco, CA

2017 Barbara Lynch, Barbara Lynch Gruppo, Boston, MA

2016 Frank Stitt, Highlands Bar & Grill/Chez Fonfon/Bottega Restaurant & Café, Birmingham, AL

2015 Stephen Barber, Long Meadow Ranch, St. Helena, CA

2014 Patrick O’Connell, The Inn at Little Washington, Washington, VA

2013 Dean Fearing, Fearing’s Restaurant at The Ritz Carlton, Dallas, TX Accompanied by the Chefs of Blackberry Farm

2012 Jeff Carter, Dancing Bear Lodge & Restaurant, Townsend, TN Accompanied by the Chefs and Artisans of Blackberry Farm

2011 Linton Hopkins, Restaurant Eugene, Atlanta, GA Accompanied by the Chefs of Blackberry Farm

2010 Bill Telepan, Telepan, New York, NY Accompanied by the Chefs of Blackberry Farm

2009 Eric Ziebold, CityZen, Washington, DC Accompanied by the Chefs of Blackberry Farm

2008 Peter Glander, Blackberry Farm, Walland, TN

2007 Three Relais and Châteaux Property Chefs: Dean Maupin, Clifton, Charlottesville, VA Tarver King, Woodlands, Summerville, SC John Fleer, Blackberry Farm, Walland, TN

2006 John Fleer, Blackberry Farm, Walland, TN

2005 Southern Graces, Knoxville, TN

2004 Chris Stallard, Little Star, Knoxville, TN Gary Ogle, The Lord Lindsey, Knoxville, TN

For information about L’Amour du Vin, contact Taylor Broyles at 865.444.5486 or tbroyles@knoxart.org.

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The State of Tennessee prohibits the Knoxville Museum of Art from shipping or delivering wine. All purchases must be picked up from the Knoxville Museum of Art within 7 days of March 4, 2023 or the lot will be forfeited. Pick up times will be provided to all winning bidders upon receipt or can be scheduled in advance by contacting the Dir. of Fundraising Events.