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Corey Lee

Corey Lee

Chef

Corey Lee is a James Beard Award-winning chef and owner of the celebrated San Francisco restaurant Benu. Prior to opening Benu, Chef Lee was the chef de cuisine at The French Laundry. Corey has worked at some of the most acclaimed restaurants in the world, including seven 3-star Michelin restaurants in England, France and the U.S.

Corey Supports

The James Beard Foundation

ABOUT THE LUMINARY

Nominee 


Best Chef: West

PAST WINNER

Rising Star Chef

Michael Bauer

Michael Bauer

Food & Wine Editor, Restaurant Critic

Michael Bauer is the executive food and wine editor and restaurant critic for the San Francisco Chronicle, the largest food and wine staff of any newspaper in the United States. He served as past president of the Association of Food Journalists, a current member of the James Beard Foundation Restaurant Awards Committee, and a 2004 inductee in the Foundation’s Who’s Who of Food and Beverage in America.

Michael Supports

The James Beard Foundation

ABOUT THE LUMINARY

PAST WINNER

Who’s Who of Food & Beverage

Nominee

Food Coverage in a General-Interest Publication 

Michael Chiarello

Michael Chiarello

Chef, TV Host, Vintner

Chef, vintner, sustainable farmer and Emmy®-winning TV host Michael Chiarello is a culinary icon. From his pioneering days at Tra Vigne to his current critically-acclaimed Napa Valley restaurant Bottega, Michael has combined his passion for seasonal, sustainable living with his Southern Italian roots to create dishes that have inspired thousands.

Michael Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Nominee

Best New Restaurant

Dana Cree

Dana Cree

Pastry Chef

Dana Cree began her culinary journey in 2000, studying at The Art Institute of Seattle. Known for her flavor-focused and detail oriented style, Dana draws on her broad range of experiences both at home and abroad as the Pastry Chef at Blackbird and avec. Her thoughtful, nuanced, and resoundingly delicious desserts perfectly represent the divergent dining experiences of both restaurants.

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Nominee 

Outstanding Pastry Chef

Laurent Manrique

Laurent Manrique

Chef, Restaurateur

Laurent Manrique’s success as both a chef and a restaurateur stems from his mastery of French cuisine, dedicated patronage, and his uncanny business savvy. After earning two Michelin stars as the executive chef at Aqua in San Francisco, Laurent opened Café de la Presse along with wine bars Blanc et Rouge and Rouge et Blanc to resounding critical praise. In 2011, Laurent opened Millesime at the Carlton Hotel in New York City, which was named one of Esquire’s "Best New Restaurants." Inspired by the cuisine and wines of his native Gascony, Laurent returned to San Francisco and opened Aquitaine Wine Bistro in the fall of 2013.

Supports

Tibetan Aid Project

ABOUT THE LUMINARY

Stuart Brioza & Nicole Krasinski

Stuart Brioza & Nicole Krasinski

Chefs, Proprietors

Hailing from the renowned Tapawingo in Ellsworth, Michigan, Stuart and Nicole introduced their unique approach to dining in 2011 with the opening of Michelin-starred State Bird Provisions in San Francisco. Their culinary style has attracted a national following and earned them recognition from Food & Wine magazine as “Best Chef All-Stars” and “Best New Restaurant” from The James Beard Foundation in 2013.

Support

The James Beard Foundation

ABOUT THE LUMINARY

Nominee 

Best Chef: West
PAST WINNER
Best New Restaurant
Alice Waters

Alice Waters

Chef, Author, Proprietor

Easily recognized as one of the most important culinary voices in history, Alice Waters is a leading pioneer in using the freshest organic seasonal ingredients from local sustainable farmers. Her restaurant Chez Panisse has consistently been named one of the 50 best in the world, and Alice has received nearly every honor that can possibly be bestowed upon a chef.

Alice Supports

The Edible Schoolyard Project

ABOUT THE LUMINARY

PAST WINNER

Lifetime Achievement Award
Humanitarian Award
Fruits & Vegetables
Outstanding Chef
Outstanding Restaurant
Who's Who of Food & Beverage

April Bloomfield

April Bloomfield

Executive Chef, Co-Owner

April Bloomfield has spent most of her adult life in the kitchen and has worked with some of the most revolutionary chefs in America. She teamed up with celebrated restaurateur Ken Friedman to open the wildly popular and critically acclaimed The Spotted Pig. The two followed this success with the launch of The Breslin Bar and Dining Room. Both have earned coveted Michelin stars and their third restaurant, John Dory Oyster Bar, was awarded two stars by The New York Times.

April Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Best New Restaurant

Nominee

The Spotted Pig
Jonathon Sawyer

Jonathon Sawyer

Chef, Restaurateur

Jonathon began his culinary career at The Biltmore Hotel in Miami before working in New York City alongside Charlie Palmer at Kitchen 22. Since then, Jonathon has opened two restaurants in Cleveland, The Greenhouse Tavern - a French and seasonally inspired gastropub, and Noodlecat - a mash-up noodlehouse focusing on local ingredients and sustainability. His flagship, The Greenhouse Tavern, has earned many accolades including "Best New Restaurant" by Bon Appétit magazine. Jonathon was also honored as a recipient of Food & Wine magazine’s “Best New Chef” award in 2010 and is a James Beard Finalist for “Best Chef: Great Lakes.”

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Nominee

Best Chef: Great Lakes
Justin Cogley

Justin Cogley

Chef

Hailing from Chicago, where he was chef de cuisine at Charlie Trotter's critically acclaimed restaurant for four years, Justin Cogley enjoys presenting a diverse palate of flavors on his menus and creates each plate with a purpose. Currently the executive chef at Aubergine in Carmel, Justin draws much of his culinary inspiration from foraging along the rocky shores of Monterey County's coastline. Named "Best New Chef" by Food & Wine magazine in 2013, he was recently inducted as a Relais & Chateaux "Grand Chef."

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist 

Best Chef: West 

Restaurant Apicius & Chef Vigato

Restaurant Apicius & Chef Vigato

Located on the ground floor of an exquisite 19th century château in the heart of Paris, Restaurant Apicius is the model of fine dining. At the two Michelin starred restaurant, Grand Chef Jean-Pierre Vigato concocts dishes that pair the complex with the simple, all the while delighting the tastebuds. From the elegant decor of the château to the beauty of the stunning garden, this hôtel particulier is truly a sight to behold.

Apicius Supports

Paris Tout P’tits

ABOUT THE LUMINARY

Christopher Kostow

Christopher Kostow

Chef

Chef Christopher Kostow’s masterful blending of contemporary French cuisine with farm-to-table tradition shows a thoughtfulness that belies his age. In fact, at his Restaurant at Meadowood in Napa, Christopher became the second American-born chef and third youngest chef ever to receive three Michelin stars—perhaps the most coveted honor a restaurant can receive.

Christopher Supports

San Francisco–Marin Food Bank

ABOUT THE LUMINARY

PAST WINNER

Best Chef: West

Jonathan Stevens and Cheryl Maffei

Jonathan Stevens and Cheryl Maffei

Bakers

Opening Hungry Ghost Bread in 2004, Jonathan and Cheryl introduced Northampton, MA, to the tradition of crafting old-world artisan bread. With a focus on organically grown grains and local wheat, Hungry Ghost received national recognition from The James Beard Foundation, The New York Times, The Boston Globe, and most recently, in Modern Farmer Magazine for their pivotal role in the re-invention of the local grain economy.

Support

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Outstanding Pastry Chef

Cecilia Chiang & Margrit Mondavi

Cecilia Chiang & Margrit Mondavi

Cecilia Chiang has quietly revolutionized how Americans perceive Chinese cuisine. In May 2013, Madame Chiang will be awarded the nation's most prestigious honor - the James Beard Lifetime Achievement Award - for her life's work. Margrit Mondavi, along with her late husband Robert, have often been credited with developing the Napa Valley into the international wine region it has become. Together they seamlessly blended the rich and abundant cultures of wine and art.

Cecilia and Margrit Support

The Edible Schoolyard Project

ABOUT THE LUMINARY

Epicure & Chef Frechon

Epicure & Chef Frechon

Epicure, Le Bristol's three Michelin star restaurant, is one of most celebrated restaurants in Paris. Chef Eric Frechon has transformed the restaurant into a national treasure and has been named "Chef of the Year" by Le Chef magazine. Located next to a magnificent French-style garden, the restaurant's large bay windows accentuate the light-filled dining room, leading to a lovely dining experience that will not soon be forgotten.

Epicure Supports

Paris Tout P’tits

ABOUT THE LUMINARY

Chris Kajioka

Chris Kajioka

Chef

Chris Kajioka developed a passion for fresh and seasonal ingredients while working under an impressive roster of lauded chefs including Thomas Keller, Ron Siegel, and Mourad Lahlou. As the executive chef at Vintage Cave in Honolulu, Chris has mastered the fusion of local ingredients alongside some of the finest imported products in the world transforming the restaurant into a premier destination. His talents have earned him recognition from the James Beard Foundation and Food & Wine magazine.

Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Rising Star Chef of the Year
Ken Frank

Ken Frank

Chef

Ken Frank brings a distinctive and personal touch to his contemporary French cuisine at the Michelin-starred La Toque restaurant in the heart of Napa Valley. Earning a three-star review by the San Francisco Chronicle and named one of “America’s Best Top 100 Wine Restaurants of 2012” by Wine Enthusiast magazine, Ken has established La Toque as a Napa Valley dining destination.

Supports

Planned Parenthood

ABOUT THE LUMINARY

Michael Mina

Michael Mina

Chef, Proprietor

Michael Mina’s 18 acclaimed restaurants stretch from coast to coast, and include the Michelin-starred hot spots in San Francisco and Las Vegas that bear his name. Since bringing San Francisco’s Aqua to fame in the 1990s, Mina has cooked for three U.S. presidents, garnered countless awards and influenced a generation of young chefs.

Michael Supports

All Stars Helping Kids

ABOUT THE LUMINARY

PAST WINNER

Who’s Who of Food & Beverage
Photography
Best Chef: Pacific Rising Star Chef
Gary Danko

Gary Danko

Chef, Principal

One of America's most talented and respected chefs, Gary Danko creates dishes of both elegance and depth that evoke the simple pleasures and warmth of home cooking. Winner of the James Beard Foundation Best Chef - California award, Gary infuses precise technique, creative flair, and adventuresome spirit at his critically-acclaimed namesake restaurant.

Gary Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Outstanding Chef

PAST WINNER

Outstanding Service
Best New Restaurant
Best Chef: California

Thomas McNaughton

Thomas McNaughton

Chef

Prior to opening his acclaimed restaurants flour + water, Central Kitchen and Salumeria, Thomas McNaughton gained experience at the premier Bay Area standouts La Folie, Gary Danko and Quince, as well as Michelin-rated restaurants in France, Germany and Italy. His deepest connection comes from the hands of farmers, artisanal producers and small productions within the Bay Area.

Thomas Supports

San Francisco–Marin Food Bank

ABOUT THE LUMINARY

Mourad Lahlou

Mourad Lahlou

Chef, Cookbook Author

Mourad Lahlou is the celebrated chef and owner of Aziza restaurant in San Francisco, as well as an acclaimed cookbook author. Born and raised in the ancient medina of Marrakesh, his modern reinventions of traditional Moroccan dishes earned Aziza the first-ever Michelin Star for a Moroccan restaurant.

Mourad Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Jonathan Waxman

Jonathan Waxman

Chef

Nicknamed “Chef Obi-Wan Kenobi” by his fellow colleagues on "Top Chef Masters," Jonathan Waxman is one of the pioneers of California cuisine. In his storied career, Chef Waxman has graced such prestigious kitchens as Chez Panisse and Michael’s in Santa Monica, California, as well as the highly influential Jams in New York City. Today, this legendary chef and author is the chef/owner of Barbuto in Manhattan.

Jonathan Supports

The James Beard Foundation

ABOUT THE LUMINARY

Nominee 

Best Chef: NYC

PAST WINNER

Who’s Who of Food & Beverage

Tyler Florence

Tyler Florence

Chef, TV Host, Vintner, Author

Regarded as one of America’s most important culinary voices, Chef Tyler Florence delights in sharing his unique culinary vision. From his early days as one of New York City’s finest young stars, to his 12-plus years as a Food Network star, to his namesake retail shop and Wayfare Tavern and El Paseo, Tyler’s passion for great food continues to grow.

Tyler Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Matthew Accarrino

Matthew Accarrino

Chef, Author

Matthew’s technique-driven approach was crafted through years of tutelage under legends Charlie Palmer, Thomas Keller and Tom Colicchio. Visits with his extended family and stints spent cooking in Italy at an early time in his career instilled a deep appreciation for quality, seasonal, handmade products and ingredients. Today, he brings his mastery to SPQR, which received a coveted Michelin Star in 2012.

Matthew Supports

Alex's Lemonade Stand

ABOUT THE LUMINARY

Semi-finalist

Best Chef: West

Michael Tusk

Michael Tusk

Chef

Michael Tusk is the chef and owner of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. Tusk attended the Culinary Institute of America (CIA) in Hyde Park, New York, and after graduation, Tusk departed for Europe to pursue a desire to explore Italian and French cuisine more deeply, ultimately working in several Michelin-starred restaurants.

Michael Supports

The James Beard Foundation

ABOUT THE LUMINARY

Semi-finalist


Outstanding Chef

PAST WINNER

Best Chef: Pacific

Levi Mezick

Levi Mezick

Executive Chef

From his days as a 17-year-old prep cook to his most recent, highly acclaimed Monterey hotspot, Restaurant 1833, Levi Mezick has enjoyed a lifelong passion for great food. Chef Mezick’s ability to creatively riff on classic cuisines comes from years of working in Michelin-starred restaurants in Europe and the U.S. under such masters as Daniel Boulud and Thomas Keller.

Levi Supports

Voices for Children

ABOUT THE LUMINARY

Experiences

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The Charity

The James Beard Foundation

Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening.

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