“The Dish” on the Souper Bowl Chefs

Time to meet the fantastic Chefs who will be sharing their time, talent and most importantly – tastes - for the Souper Bowl on Saturday, February 11th! The event is sponsored by the Marco Island Chamber of Commerce with proceeds going to scholarships for the island’s high school students. This delectable day runs from 11:00 AM to 1:00 PM at Mackle Park so get your taste buds ready for a culinary treat!

Bistro Soleil

Chef and owner Denis Meurgue remembers when his wife, Lisa, was approached by Desiree Buhelos in 2012 about a cool fundraising idea called Souper Bowl. Buhelos had attended a similar event in Naples and wanted to replicate it on Marco. Now, Bistro Soleil is not only a participant, but Lisa helps coordinate the restaurants, something she has done since the first Souper Bowl in 2013. “This event is a wonderful community event,” said Chef Denis. “Lisa and I believe in supporting a community who has greatly supported us over the years.”

Exceptional cooking runs in Chef Denis’ family. “My mother was an excellent cook and encouraged me to pursue a career in the culinary arts,” he said. “And I have two older brothers who are also chefs.”

Chef’s Cream of Wild Mushroom Soup, topped with onion straws and a dollop of whipped cream scented with port wine, is a favorite of Souper Bowl attendees.

CJ’s on the Bay

CJ’s on the Bay’s Chef Nick Donatelli has three loves: cooking, the Pittsburgh Penguins and the Pittsburgh Steelers. Well… maybe make that four. Besides being an accomplished Chef, he’s also a musician. “He’ll play drums on anything he can get his hands on,” says Laura Owen, CJ’s General Manager. Chef Nick graduated from the Academy of Culinary Arts at Indiana University of Pennsylvania and has worked with Laura at CJ’s for over ten years; he started out as her sous chef before being promoted to Executive Chef. 

Being a part of the Souper Bowl was never a question for CJ’s. “The community is our heart and soul,” said Laura. “The community knows us.” Chef Nick is bringing his own creation to the Souper Bowl. His Stuffed Pepper Soup has bell peppers and ground beef in a savory tomato broth and is served over white rice. This soup/stew combo will warm you up from the inside.

Hilton Marco Island Beach Resort and Spa

Executive Chef Corey Hepburn was introduced to cooking by his grandmother. “Growing up, our lives as a family were centered around food,” said Chef Corey. “Whether it was an extravagant holiday or just a simple cookout, the food she prepared was always the focal point that brought the family together.” The Hilton is proud to be a Souper Bowl sponsor to support students' education. “Eventually they will be our future leaders or innovators that will help represent and shape our nation,” said Chef Corey. “The Hilton Marco Island is proud to support this event and thankful for being a part of this cause over the years.”

Chef Corey will be serving his version of a Bahamian Chowder on Saturday. It’s hearty and packed with the flavors of the Bahamas.

Italian Deli and Market

The Italian Deli and Market has two chefs whose passion for cooking started at an early age. For Chef Joe Gargano, it was his brother Anthony that got him into cooking. “He really opened up my eyes,” said Chef Joe. “It’s more than just cooking. It’s about creativity, passion, dedication. He also taught me the simple ingredients that can make beautiful dishes.” Chef Joe’s many trips to Italy have also helped inspire him. “I love to make great food for people.”

“I knew from a young age that I wanted to be a Chef,” said Chef Rachel Perez. “To me, cooking is a love language and it gives me the freedom to express my love.”

Their Stracciatella alla Romana is a simple and delicious central Italian soup made mainly with Italian cheese, egg and chicken broth. “

JW Marriott Marco Island Beach Resort

Chef Alexander Murphy believes he was born to be a chef. “Being the oldest of four, I was responsible for preparing meals on weekends growing up. Unlike most kids, I begged for a propane grill for my 11th birthday,” Chef Alexander said. Grilling and smoking meats is his favorite culinary activity. “The JW Marriott couldn’t be more excited about the return of this fun and rewarding community event,” said Chef Alexander. “It’s a beautiful lesson for our team on the importance of giving back,” he said, “and it gives our Chef’s a moment to get some sun!”

The Gulf Coast Clam Chowder being served has been a crowd favorite at Quinn’s Restaurant for decades. “This year, we are pairing it with Chef Dragan’s artisan bread bowls baked fresh from his bake shop in the morning,” said Chef Alexander. “We are excited to offer Marco Island this classic with a special touch.”

Mangos

The staff at Mango’s wants to be a part of the Souper Bowl because it’s a fun way to support the community. “It’s rewarding,” said Katrina St. Germain. “It gives us the opportunity to give back to the Island, especially in a way that directly impacts local students. We couldn’t pass this up!”

Mango’s Chef Salvador Gomez will be offering up the ultimate comfort soup… Italian Wedding. This classic is beloved by all and will surely be a hit at the Souper Bowl!

Pinchers and Deep Lagoon Seafood and Oyster House

Pinchers and Deep Lagoon are teaming up for this year’s Souper Bowl. This will be Pincher’s second year participating and Deep Lagoon’s first. They’re thrilled to be part of this “souper” event. Deep Lagoon is bringing a Cajun-spiced Seafood Gumbo and Pinchers their beloved Crab and Corn Chowder made with a pinch of pepper to wake up the senses!

Speakeasy

It’s a source of pride for the Speakeasy to be involved in the Souper Bowl. “These events are important,” says Cindy Marotta, General Manager. “They bring the community together with the benefit of helping others.” Chef Jesus DeJesus will be bringing the Speakeasy’s famous Lobster Bisque. “It’s very popular at the restaurant,” said Marotta. 

The Boulevard

Chef Edgar and Bianca Perez, owners of The Boulevard, are grateful to live on Marco and happy to assist the young adults in the community. “We have children of our own,” said Chef Edgar. “We are always ready to participate in events that support Marco Island.” And living locally isn’t just about giving back. Chef Edgar also works with local farmers and suppliers to bring his culinary creations to life. Every day one or two special items are featured based on what is in season. Chef Edgar credits his father, Arturo Perez, for inspiring him on his culinary journey; he’s been working in his family’s restaurant since he was 15 years old. The Souper Bowl will see him ladling out his delicious Split Pea Soup.