Chef William Bloxsom-Carter, executive chef of Playboy Mansion West in Los Angeles has agreed to take on the extremely difficult task of judging Santa Barbara’s finest chowder entries.
Playboy Mansion’s two kitchens support a private household, a private hotel, a fine dining room and is the central entertainment hub for most all promotional activities of Playboy Enterprises, Inc. on the west coast. Overnight guests of the company, usually business partners from around the globe, enjoy the same service offered by any five-star hotel that they might have chosen for their trip. Then there are the numerous promotional events, luncheons and dinners that we host here for our marketing partners. The Mansion grounds are also the setting of several celebrity-studded charity galas throughout the year that each take weeks of preparation. The chef supervises a crew of 18 chefs, plus support staff and interns, working around the clock to stay ahead of the calendar of events hosted by The Mansion as well as the daily menu to service the needs of residents and guests. Chef Carter obviously loves his job as is evident in his 26 year history with The Mansion. (www.melissas.com/Recipes/Guest-Chefs/Guest-Chefs/William-Bloxsom-Carter.aspx)
Chef Carter’s philosophy is to bring out the best flavors in food products from beginning to end with minimal intervention and uncompromising standards of excellence. He relies on the principal that, “there is no substitute for fresh.”
Complementing his responsibilities for Playboy Enterprises, Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.
Chef Carter achieves his personal sense of purpose through a high standard of integrity, working tirelessly with the next generation of culinarians, giving back to the community, seeking-out hospitality food service innovations for the guest’s pleasure and synergizing creativity to increase staff morale. Chef Carter strives daily to achieve a “gold standard” of leadership accountability. (http://www.winejudging.com/bios/william_bloxsom-carter.htm)