February 24 -26, 2023
Where Culinary Masters Meet Unrivaled Southern Hospitality
Enjoy a culinary weekend complete with an incredible meet & greet reception, LIVE music and a dinner prepared by Executive Chef, Sean Butler.
Prepare for this unforgettable experience culminating in a wine-paired 5-course dinner event in the Grand Ballroom at Hamilton Place.
LIVE music before the dinner.
Itinerary & Packages
The TasteMaster’s Weekend Package
Starting at $988 (plus tax and fees)
- Two night accommodations in The Inn
- Arrival Reception (LOCATION)
- FIrst Night Dinner at The Barn with Chef Sean Butler and LIVE music
- Breakfast on day 2
- Evening Reception and LIVE music
- The TasteMaster’s Wine Dinner at Hamilton Place
- Breakfast buffet at Arrington at checkout
To book this package, call: (256) 208-7600
- 6:00PM – Arrival Reception at The Barn Gardenview Room with LIVE music
- 6:30PM – Welcome Dinner with Chef Sean Butler
- 8:00AM – Breakfast at Arrington
- 6:00PM – Reception at Hamilton Place with LIVE music
- 6:30PM – TasteMasters Dinner
About The 2023 TasteMasters
Executive Chef – Pursell Farms, AL
Chef Sean personifies Southern heritage cooking as evidenced by his penchant for tradition, made-from-scratch style, and passion for Southern cooking techniques such as smoking, pickling, and barbecuing. A popular and iconic Chef in the Birmingham scene for 20 years, he was Owner/Executive Chef of Revolve Kitchen & Brew when he won Iron City Chef in 2017, and Executive Chef of Food Studio B, and Eurest Dining Services. Chef Sean fell in love with food at a young age. He apprenticed under the renowned Giuliano Bugialli, the “Champion of Italian Cuisine,” in Florence, Italy, then continued his culinary education at New York’s Natural Gourmet Institute, proponents of sustainable, plant-based cooking, and The Culinary Institute of America in Napa Valley. He rejoined Chef Bugialli at Le Painer in Houston, TX; became Executive Chef at J.P. McGill followed by District Chef at Aramark Conference Centers in Colorado and Texas, and ultimately joined Eurest Dining Services which brought him to Birmingham in 2002. Quote from Sean’s Grandma Omee that he has lived by, “All a restaurant is, is an extension of your kitchen at home. Treat everyone that comes to your restaurant as family and not just a $$ and they will be with you for a lifetime.”Sean will now lead all culinary. Sean, his wife Christie and kids Brayden-16, Jocelyn-11 live in Chelsea with their family pooch, Pivot, a rescue that is a Lab/Hound/Pit mix. Sean and his Son Brayden love hitting the trails on a Mountain bike and have done quite a bit of Rock Climbing as well.
Executive Chef – The Phoenician, AZ
Experienced in the award-winning culinary operations, Chef Boyer spent part of his early career working with Chef Alessandro Stratta at the resort’s former Five Star award winning modern – French restaurant, Mary Elaine’s. During his tenure he has developed and launched new dining concepts across the resort, maintaining a legacy of food & beverage prestige.
Boyer served as Culinary Director for the Forbes Five-Star/AAA Five Diamond resort, The American Club at Destination Kohler in Kohler, Wis. While there, he led a team of 120 associates, overseeing its 12 venues as well as its banquet operations and production and demonstration kitchens. Prior to that, he spent nearly seven years at the Inn on Biltmore Estate in Asheville, N.C., joining the hotel as Executive Chef before taking on the additional role of Food and Beverage Director. His 25 plus -year career has also included the position of Chef de Cuisine for both 27 Ocean Blue at the Five-Star Boca Raton Resort and Club; and Wright’s at the Arizona Biltmore.
A member of The Resort Food Executive Committee and the Chaîne des Rôtisseurs, Boyer received his degree from the New England Culinary Institute. In spring 2014, he served as the guest chef for the Champions Dinner at the Masters Tournament at Augusta National Golf Club.
Mark is an Executive Chef, Restaurant Consultant and Hospitality Professional with over 20 years of experience. Classically French trained at the Culinary Institute of America, Hyde Park, I have experience in some of the top hotels in the country and have developed an expertise in the design and opening of new concepts. I have been the opening Executive Chef of two separate, highly-successful restaurants. I am currently educating future culinarians at Big Sky Culinary Institute while I design and open my next two food concepts!
LIVE Music by The Divines