Top Chef Dinner 5/10/2025

Join us for a one-of-a-kind culinary experience celebrating the diverse flavors and cultural backgrounds of the top chefs from Top Chef Season 18. These renowned chefs will return to The Westbrook Inn in Derry, NH, for an unforgettable weekend of exquisite dining. Enjoy specially curated 5-course tasting menus on either May 9th or May 10th, featuring signature dishes from these incredible talents. Tickets are limited, and last year's dinners sold out in just 48 hours! Don't miss your chance to be part of this exclusive event—secure your tickets before they’re gone!

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Chef Chris Viaud, Top Chef Season 18 Contestant and 2x James Beard Nominee, is the chef and owner of Greenleaf, located in Milford NH and Pavilion located in Wolfeboro NH. Upon graduating from Johnson and Wales, Viaud moved to Boston where he spent three of his most formative years at Deuxave, where he worked through the ranks. Viaud focuses primarily on seasonal locally grown products which inspire his menu creations. He plans and executes a balanced meal that incorporates different flavors and textures that entertain the palate which allows for a unique dining experience each time. Chef Viaud's recent focus as presented with his current menus take his guests on a journey with creative dishes inspired by his Haitian Heritage. In addition to his current ventures, Chris will serve as the Director of Culinary Arts for the brand new Lake Estate on Winnisquam located in Tilton, New Hampshire.

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Chef Nelson German, Top Chef Season 18 Contestant and James Beared Nominated chef/owner of alaMar and Sobre Mesa, shares the story of his culinary journey through his cooking. Born and bred in Manhattan’s Washington Heights, in Uptown Manhattan, German worked countless hours in New York City restaurants, including Joseph’s Citarella and Gramercy Park Hotel with Chef Yugi Wakiya, from whom he learned Asian flavors and techniques. He spent time studying the art of simple Mediterranean cuisine through his travels to Spain, France, and Italy. He learned local, seasonal, sustainable California cuisine at SupperClub SF. AlaMar, a Michelin-recommended seafood spot in Oakland, marked the first venture born from German's love and passion for creating art with his food. His talents have garnered rave reviews from San Francisco Chronicle and Oakland magazine and earned him spots at the prestigious Pebble Beach Food & Wine Festival and ChefsFeed Indie Week Portland. He was also commissioned to showcase California Cuisine in Mexico City by Visit California. Most recently he was featured as a contributing chef in East Bay Cooks, a recipe book that highlights the East Bay’s top restaurants, bars, and bakeries. In 2020, Chef Nelson was awarded the coveted title of “Chefs to Watch” by Plate Magazine and in 2022, he was awarded “Best Chef” by East Bay Express. German is Dominican by heritage and, as an ode to his Latin American roots, German opened the Afro-Latino Kitchen, Sobre Mesa, in 2020. His successful bar program at alaMar spurred a passion for creating art from cocktails and stoked a desire to bring something unique, vibrant, and beautiful to his chosen home of Oakland. The term Sobre Mesa (literally “on the table”) refers to what you do after your meal when drinks continue and meaningful conversation begins.

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Chef Jamie Tran, Top Chef Season 18 Contestant and James Beard Nominated chef is owner of Las Vegas’ The Black Sheep, where she serves her original take on casual modern Vietnamese American food in an elevated neighborhood environment. The name is an homage to Jamie’s playfully rebellious spirit and her drive to break through a male-dominated industry. Jamie’s cooking journey began when she was only four years old. She made her first dish standing on top of a milk crate to cook fried rice with her mother. After graduating from San Francisco State with a business degree and then Le Cordon Bleu, Jamie saw the emerging food scene in Las Vegas and moved there to be a part-time line-cook at Charlie Palmer’s Aureole. She honed her craft under Executive Chef Vincent Pouessel, climbing the ranks to executive Sous Chef. She then went to the banquets department at The Venetian, before being recruited for the executive chef role at DB Brasserie by Daniel Boulud. After opening The Black Sheep, Eater Las Vegas honored Jamie with Chef of the Year and Restaurant of the Year.

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Chef Avishar Barua, James Beard Nominated and Top Chef Season 18 Contestant, is the Executive Chef and General Manager of Service Bar in Columbus, Ohio. Born in Columbus, Ohio to immigrant parents who left Bangladesh in search of better opportunities in America, Avishar pursued his true passion of cooking after getting bachelor’s degrees in biology and psychology at The Ohio State University. After attending culinary school, he went to New York City and trained under Wylie Dufresne at Michelin starred WD~50. He returned to Ohio to open Service Bar for Middle West Spirits, a local grain to glass distiller, where he has since gained national recognition from FOOD & WINE Magazine for his signature dish, the Cheesy Brisket Crunch.

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Chef Maria Mazon, James Beard Nominaetd and Top Chef Season 18 Contestant - " Being a chef for me is a way to scream who I am as a person. And it comes in the form of a plate, a taco, a salsa, or whatever I’m cooking that day. I believe as a chef, you don’t choose the style of cooking. The style of cooking chooses you. I was born in Tucson, Arizona but raised in Sonora, Mexico. And it is through the experience at BOCA that I hope to take you there. On my chef coat, I have Sonora on one side and Arizona on the other. It’s a mesh of who I am as a cook. They are one country to me. And that one country is my kitchen. "As chefs, we’re passionate people who like to create. We’re artists. I’m always creating and playing with flavors and ingredients that I don’t think in the eyes of others go together, but in the eyes of a chef, we make it work. Every day at BOCA is a new experience. Every dish is unique and eclectic. Each is like a pallet. Every color represents a flavor. Every color represents a heat. This is why I love what I do – every day I get to create something so original. And at the same time, so authentic and true to who I am."

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The Westbrook Inn was first settled as Nutfield in 1719 by twenty Scotch-Irish families from Ireland. Nutfield is believed to be the first Scotch-Irish settlement in America. Westbrook's land was used as the Common Field where the first white potato, an Irish staple, in America was planted.

May 10th, 2025

Doors Open / Cocktail Hour at 5:30 PM

5-Course Dinner from 7:30 PM to 9:00 PM

$149 per ticket

Live Music for Both Cocktail Hour and Dinner

Featured Wines & Spirits Provided by M.S. Walker

***Please note: (1) Cocktail hour will be hosted inside the inn, and (2) Dinner will be hosted "outside" in the sailcloth tent pending weather. The tent is heated, sits on a concrete patio, and has side walls***

MENU TO BE RELEASED SOON!

Find all of the Chefs on social media and their websites:

Chris Viaud

@chefchrisviaud @greenleafmilford @ansanm_milford @pavilionwolfeboro @fromthefieldcatering @thelakeestatenh

Avishar Barua

@avishar @eatatjoyas @dineatagni

Nelson German

@chefnel4 @alamaroakland @sobremesaoak

Maria Mazon

@chefmariamazon @bocatucson @sonatortillas

Jamie Tran

@chefjamietran @blacksheepvegas

Tag photos and videos from the event #westbrooknh

All sales are final and non-refundable.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

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