Friends of James Beard Benefit:
Saint Augustine
In collaboration with The James Beard Foundation, join us for Rooted Elegance, an extraordinary dinner hosted by Michael Lugo and the VIVA Hospitality Team. Celebrate the bounty of our region while supporting the revitalization of Hastings Main Street.
This benefit dinner honors the James Beard Foundation’s mission to celebrate, support, and elevate the people behind America’s food culture while championing talent, equity, and sustainability.
Guest chefs Art Smith, Hari Pulapaka, Nils Rowland, Michael Lugo & Natasha Olivera, and sommelier Jenneffer Pulapaka will craft a one-of-a-kind dining experience inspired by local history and ingredients. Each course will showcase the richness of our region’s produce, celebrating community, culture, and connection.
Join us in supporting this unique opportunity to restore Main Street, foster local businesses, and uplift our vibrant community alongside the James Beard Foundation and its dedication to culinary excellence.
This event is part of the 2nd annual Cabbage, Potato & Bacon Festival focused on revitalizing downtown historic Hastings, Florida
Meet the Chefs
Each course will be thoughtfully curated by a different chef, highlighting the freshest,
locally sourced ingredients and showcasing the richness of our community’s produce.
Michael Lugo
Chef Michael Lugo, a self-taught culinary artist from Puerto Rico, is renowned for blending modern techniques with traditional influences. Based in St. Augustine, Florida, he leads Viva Hospitality, which includes Michael’s, an acclaimed steak and seafood restaurant, and Pesca Rooftop, a Latin-inspired bar in Vilano Beach. Inspired by his Puerto Rican heritage and his grandmother’s cooking, Chef Michael’s latest venture, La Nouvelle, introduces French Nouveau cuisine to St. Augustine, offering an elevated bistro experience reminiscent of the streets of Paris.
Committed to sourcing local, sustainable ingredients and giving back to the community, Chef Michael has been recognized by local publications and featured on Food Network alongside icons like Emeril Lagasse and Guy Fieri. His passion for exceptional dining continues to define his celebrated culinary journey.
Natasha Olivera
Chef Natasha Olivera, the Director of Culinary at Viva Hospitality, has built a reputation for her passion and artistic vision in the culinary world. Born and raised in South Africa, Chef Tash grew up surrounded by the country’s vibrant diversity of cultures, flavors, and traditions, which inspired her love for food and her desire to create dishes that tell a story. Her upbringing instilled in her a deep appreciation for the power of food to bring people together, a value that continues to guide her culinary philosophy.
Her formal training began at the prestigious Institute of Culinary Arts in Stellenbosch, where she refined her skills and developed a passion for farm-to-table cuisine. She also holds a Fine Arts degree from Rhodes University, blending her artistic sensibilities with her culinary craft to create dishes that are as visually stunning as they are delicious.
Chef Tash’s career has spanned diverse roles, from working in exclusive private settings to co-founding a local café offering thoughtful, healthy options with a focus on sustainable and locally sourced food. These experiences have shaped her innovative approach to cooking, where each dish reflects her journey and passion for sustainability.
As a leader at Viva Hospitality, Chef Tash fosters a collaborative environment, mentoring dedicated teams to continually refine their skills and push culinary boundaries. She is committed to supporting her team’s growth, ensuring that each dining experience reflects the collective effort of a talented and passionate team.
Hari Pulapaka
Originally from Mumbai, Hari has been residing in the United States since 1987. He earned his Ph.D. in Mathematics from the University of Florida in 1995. A professional midlife crisis prompted him to pursue culinary arts, resulting in his graduation from classical culinary school in 2004 with top-of-the-class honors. A four-time James Beard Best Chef semifinalist, Hari has been invited to cook at the historic James Beard House in New York City seven times. He was also a featured chef at the 2018 James Beard Awards in Chicago. In 2008, Hari co-founded the award-winning restaurant, Cress, located in DeLand, FL with his wife Jenneffer Pulapaka, which, during his co-ownership and leadership from 2008-2019, garnered numerous accolades, including being rated as ZAGAT’s #1. In 2017, Hari established his company, Global Cooking School, encompassing his culinary pursuits, which include teaching, philanthropy, and crafting world-class, globally inspired, and sustainably minded tasting menus. Hari is no longer affiliated with Cress Restaurant.
Through the Global Cooking School, Hari channels all of his creative endeavors as a classically trained globally inspired chef with a keen and focused eye on sustainable practices and mindfulness.
Recognized as a GRIST 50 fixer in 2016 for his innovative efforts in food waste reduction, Hari holds the title of Certified Executive Chef (CEC) with the American Culinary Federation and is an inductee into the American Academy of Chefs. Additionally, he is a Worldchefs Certified Master Chef (WCMC). Hari actively contributes to sustainability initiatives as a strategic advisor for Postelsia, a member of the Chief Sustainability Officer (CSO) Group and the Academic Working Group of Food Tank, and a participant in the Zero Food Waste Coalition. He serves as Chef/Partner for Enroot Organics, PBC. Hari is a prolific author, with multiple published books to his credit.
His latest endeavor, coauthored with his wife, Dr. Jenneffer Pulapaka, is titled “The Heart Healthy Plant-Based Cookbook: 101 Recipes for Lowering Blood Pressure, Reversing Heart Disease & Cardiac Recovery,” released in October 2024. The book is published by Hatherleigh Press and distributed by Penguin Random House. Hari Pulapaka is a dedicated and tenured Associate Professor of Mathematics at Stetson University since the year 2000.
Jenneffer Pulapaka
Dr. Jenneffer Pulapaka is a renowned Sommelier with a distinguished career spanning over 18 years. She considers herself a "Pairing Phenom" with extensive experience in creating exquisite menu pairings, crafting comprehensive wine lists, and designing captivating wine dinner programs for restaurants and non-profit organizations. Dr. Pulapaka's expertise has been recognized by prestigious organizations like the Chaîne des Rôtisseurs and Société Mondiale du Vin. She has graced the James Beard Foundation House as a featured "Somm" and curated wine selections for events across the globe, including the USA, Canada, France, Africa, Monaco, India, and Monte Carlo.
As a seasoned Sommelier, Dr. Pulapaka possesses a deep understanding of wine and its intricate relationship with cuisine. She has honed her skills by working closely with renowned Chef Hari, a Worldchefs Certified Master Chef, further enriching her knowledge of the culinary world. This unique collaboration allows her to provide unparalleled insights into the art of wine and food pairing.
Beyond her expertise in wine, Dr. Pulapaka brings the perspective of a Podiatric Lifestyle Medicine Physician to her work. This unique blend allows her to offer holistic advice on enjoying wine responsibly while maintaining overall health and well-being. She co-authors three books, the most recent being the cookbook, "The Heart Healthy Plant-Based Cookbook. Additionally, she is a Diplomate of the American College of Lifestyle Medicine; and has completed her Plant-Based Nutrition Certification at Cornell and Culinary Health Education Fundamentals (CHEF) Coaching from Harvard. Dr. Pulapaka is dedicated to sharing her knowledge and expertise with others, guiding individuals and businesses in enhancing their wine experiences while prioritizing a balanced and sustainable lifestyle.
Nils Rowland
What started as a deal with his parents at age 13—if they bought the food, he would do the cooking—Nils turned into a profession and passion. After obtaining his degree in Hospitality Management at UCF, Nils decided to continue his education at the Notter School of Pastry Arts in Orlando. Nils learned directly from some of the world's most renowned sugar artists, chocolatiers, and pastry chefs and it was there that he found his love for the art of sugar.
Together, Nils and his wife, Bailey, saw a common trend while working in some of the area's most prestigious hotels and private clubs - Pastry Chefs are a dying breed. They decided to join their talents and create a business that could employ other pastry experts and, hopefully, encourage any aspiring ones. Nils aims to spread joy to those who indulge in his array of creations through their confections company, Crème de la Cocoa.
He also has a vision that extends beyond their current location by providing desserts to local dining establishments, catering to weddings and special events, and expanding Creme de la Cocoa outside of St. Johns County.
Nils has competed and won many competitions on both a local and national level. Nils has been featured on Food Network's Cake Wars Christmas, Halloween Wars (3 seasons), Holiday Wars, and Big Time Bake. On a local level, Nils and his company has been named "Best Chocolatier", "Great Chefs of St. Augustine", "Best Bakery", "Best Wedding Cakes" and "Best Dessert".
Art Smith
Chef Art Smith’s love of sharing and togetherness is what made him the success he is today – currently, Chef Art is the Executive Chef and Co-owner of six restaurants and two non-profits. He has received the culinary profession's highest awards and has cooked for some of the world's most famous celebrities. In 1997, Smith became the personal, day-to-day chef to Oprah Winfrey, a position that lasted ten years. He also had the pleasure of serving for Florida Governors Bob Graham and Jeb Bush, Romero Britto, film stars Ali Landry and Eduardo Verástegui among many others.
Chef Art has appeared on television throughout most of his career, including ABC’s Lady Gaga Thanksgiving Special, Top Chef, Top Chef Duels, and returned to Top Chef Masters, Extreme Makeover: Home Edition, Iron Chef America, The Today Show, Good Morning America, Nightline, Fox News, Extra, Entertainment Tonight, BBQ Pitmasters, The Talk, The Dr. Oz Show and The Oprah Winfrey Show. Chef Art has appeared on the cover of Parade Magazine, and has been featured in Cooking Light magazine. He is a regular contributor to Standup magazine, whose proceeds benefit The Ben Foundation, which raises awareness of the long-term, damaging effects of bullying.
Chef Art is the founder of Common Threads, a non-profit organization teaching low-income children to cook wholesome and affordable meals since 2003. He believes that through hands-on cooking and introducing children to fresh foods we can help prevent childhood obesity, reverse the trend of poor eating habits, and learn about diversity and tolerance through the celebration of our cultural differences and our commonalities.
In 2007, Chef Art was honored by Chicago magazine as a Chicagoan of the Year. That same year, the prestigious James Beard Foundation named him Humanitarian of the Year. In 2008, Chef Art Smith received an Honorary MBA Degree, awarded by the Dedman School of Hospitality at Florida State University. He was inducted into the Chicago Culinary Museums Hall of Fame in 2010. September 30, 2010, was proclaimed by Richard M. Daley, Mayor of The City of Chicago as Chef Art Smith Day in Chicago. May 19, 2012, Chef Art Smith received an Honorary Doctorate of Culinary Arts from Johnson and Wales University, North Miami Campus.
Purchase Tickets
Purchase Tickets
Ticket price is $250 per guest, located in the dining room at Michael’s St. Augustine
from 6pm - 9pm on Friday April 25th