Dave is the family’s fourth-generation chef and restaurateur. So it wasn’t surprising when he graduated with honors from Walt Disney World’s prestigious culinary apprenticeship. A few years later, Dave became the co-owner and executive chef of Antero Grill in Salida, Colorado.

After selling the successful business, he joined The Fort restaurant in Morrison, Colorado, as executive chef and protégé of owner and renowned food historian Sam Arnold. Now Dave oversees the research and development for the $1 billion Red Robin Gourmet Burgers restaurant group.

Dave’s father liked good mustard, so it was he, with a little help from the TV commercials in the ’80s, who turned Dave on to Grey Poupon at a young age. And it’s been there with him as an indispensable kitchen staple ever since. He uses it to bridge the gap between disparate flavors so they can blend harmoniously in his dishes.

Having an Italian grandmother who was “the best cook ever” inspired Andrea to pursue her career in the culinary arts. After graduating from the Culinary Institute of America, she worked in New York under acclaimed chefs Don Pintabona at the Tribeca Grill and Gary Robins at Aja. Her first executive chef title came at the critically celebrated, award-winning Wish restaurant at The Hotel of South Beach. Andrea and husband Frank opened their own successful restaurant, Talula, in the heart of the Miami Beach arts district in June 2003.

Andrea became a Grey Poupon fan as a child when she enjoyed it on her sandwiches. Now her customers enjoy it in everything from vinaigrettes to gnocchi and on everything from her stuffed pork chop to salmon. Because of its balanced flavor, she relies on it as much as salt, pepper or lemon juice in the creation of her unique yet approachable food.

Andrea's Recipes

Adam is a graduate of the Culinary Institute of America. In his travels, he has explored the indigenous cuisines of France, Spain, Japan, China and Southeast Asia. He has proven his culinary talents at the Auberge du Soleil, CIA’s Wine Spectator Greystone Restaurant and The Domaine Carneros Estate, all in California’s famed Napa Valley. In 2003, he executed the grand opening of The Walt Disney Resorts Grand Californian Hotel and Napa Rose Restaurant. Adam is now responsible for every aspect of culinary development for Mimis Cafe.

It was the cured Italian meat sandwiches with Grey Poupon served at the first restaurant Adam worked in that gave him his initial appreciation for gourmet mustard. Now he uses Grey Poupon across his menu in spreads, glazes, cream sauces and protein crusts to add the kind of value to his dishes that keeps customers coming back for more.

Adam's Recipes