Report and The ment’or BKB Foundation hosted festivities for Robb Report’s Culinary Masters Sept. 29 to Oct. 1 at Palmetto Bluff with proceeds benefitting ment’or.

Master Chefs and ment’or founders Thomas Keller, Jérôme Bocuse and Daniel Boulud served as hosts alongside Robb Report for a weekend of fine dining, exquisite golf and Lowcountry scenery courtesy of host venue, The Montage Palmetto Bluff.

The weekend bought upwards of $100,000 in proceeds, which will facilitate the selection and training of the most promising young chefs to represent the Bocuse d’Or Team USA at the world’s most prestigious culinary competition, among other programs and services offered through ment’or.

Master Chefs from across the country included acclaimed culinary names such as Ming Tsai, Chef-Owner of Blue Ginger and Blue Dragon in Boston and executive producer and host of “Simply Ming” on The Food Network; Josiah Citrin, Chef-Owner of Melisse Restaurant in Santa Monica, Charcoal Venice, and Dave’s Doghouse in Los Angeles; Dean Fearing, Chef-Partner of Fearing’s Restaurant in Dallas; Shaun Hergatt, executive chef of Mind the Gap Hospitality in New York City; Paul Bartolotta, chef and co-owner of the Bartolotta Restaurants; and William Bradley, executive chef of Addison Restaurant in San Diego. Robb Report executive vice president and publishing director David Arnold served as emcee for the weekend.

The Culinary Masters weekend began with a cocktail reception and eight-course gala dinner, with featured wine pairings from Spire Collection, prepared by the weekend’s featured Master Chefs.

Guests in attendance included Alan Fuerstman, founder and CEO of Montage Hotels & Resorts; Larry Mueller, founder of Cuvée Ventures; and Young Yun, executive director of ment’or.

The weekend continued with a Celebrity Chef Golf Tournament Sept. 30 hosted at The Montage Palmetto Bluff’s May River Golf Course. The festivities continued that evening with a dinner and awards presentation.

A departure brunch ended the weekend on Oct. 1.

For more information about the ment’or Foundation and its program for young chefs, visit

For more information about Robb Report, visit