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You are here: Home / Chaîne Events / 2022 / Dine Around at Fausto – April 11, 2022

Dine Around at Fausto – April 11, 2022

The Cincinnati Bailliage dipped into the heart of the downtown arts scene in April of 2022 with a Dine Around at Fausto, an upscale contemporary restaurant housed within the Rosenthal Contemporary Art Center. The building itself is a work of art. It was the first building ever completed (in 2003) by renowned international architect Zaha Hadid.

  • Fausto
    Fausto
  • Welcome to Fausto
    Welcome to Fausto
  • Entrance to Fausto
    Entrance to Fausto
  • Frank Skufca, Ellen Vanderhorst, and Ray Vanderhorst
    Frank Skufca, Ellen Vanderhorst, and Ray Vanderhorst
  • Jeane Elliott and Lindy Miller
    Jeane Elliott and Lindy Miller
  • Chuck Hong, Jon Powell, Ray Vanderhorst
    Chuck Hong, Jon Powell, Ray Vanderhorst
  • J.T. Mayer and Cynthia Hughes
    J.T. Mayer and Cynthia Hughes
  • Janet Reynolds, Keith Triebwasser, and Chuck Hong
    Janet Reynolds, Keith Triebwasser, and Chuck Hong
  • Chuck Martz and Sue Martz
    Chuck Martz and Sue Martz
  • Jean-François Flechet, Jon Powell, Lee Flischel, and Tim Wera
    Jean-François Flechet, Jon Powell, Lee Flischel, and Tim Wera
  • Matt Peitsmeyer, Abby Peitsmeyer, Clint Haynes, and Jean Haynes
    Matt Peitsmeyer, Abby Peitsmeyer, Clint Haynes, and Jean Haynes
  • Rona Lynn Neace, Alan Neace Sr., Carol Lamy, and Lindy Miller
    Rona Lynn Neace, Alan Neace Sr., Carol Lamy, and Lindy Miller
  • Bill James, Mary Jane James, and George Elliott
    Bill James, Mary Jane James, and George Elliott
  • Irwin Weinberg, Flavia Bastos, and Larry Huston
    Irwin Weinberg, Flavia Bastos, and Larry Huston
  • Members Sampling Wines
    Members Sampling Wines
  • Clint Haynes, Irwin Weinberg, and Alan Neace Sr.
    Clint Haynes, Irwin Weinberg, and Alan Neace Sr.
  • Members tasting wine
    Members tasting wine
  • Marilyn Harris and Carmen Parks
    Marilyn Harris and Carmen Parks
  • Fausto Server with Endive, ricotta and lava bean appetizer
    Fausto Server with Endive, ricotta and lava bean appetizer
  • Fausto Server with smoked fish rillette roe and dill
    Fausto Server with smoked fish rillette roe and dill
  • View into Fausto Kitchen and Chef Phil Gentry
    View into Fausto Kitchen and Chef Phil Gentry
  • View into Fausto Kitchen and Chef Phil Gentry
    View into Fausto Kitchen and Chef Phil Gentry
  • Spring Pea Soup
    Spring Pea Soup
  • Stuffed and Grilled Quail
    Stuffed and Grilled Quail
  • Chocolate Tarte with smoked cream, sea salt, and pine nut
    Chocolate Tarte with smoked cream, sea salt, and pine nut
  • Fausto owner Austin Ferrari, Bailli de Cincinnati & Chambellan Provincial George Elliott, and Fausto Owner Tony Ferrari
    Fausto owner Austin Ferrari, Bailli de Cincinnati & Chambellan Provincial George Elliott, and Fausto Owner Tony Ferrari
  • Jon Powell and Fausto owner Tony Ferrari
    Jon Powell and Fausto owner Tony Ferrari
  • Fausto wait staff being introduced
    Fausto wait staff being introduced
  • Fausto kitchen and wait staff
    Fausto kitchen and wait staff
  • Chef Phil Gentry
    Chef Phil Gentry
  • Fausto kitchen and wait staff
    Fausto kitchen and wait staff

The event was masterfully orchestrated by Vice Chargé de Mission Jon Powell in conjunction with owners Tony and Austin Ferrari and Chef de Cuisine Phil Gentry. Our timing was impeccable! The prior week, “cool as a cucumber” Chef Gentry had won the Chaîne’s Midwest Juene Chef competition held in conjunction with the Midwest Chapitre in Des Moines, Iowa. He prepared for the competition under the tutelage of two of Cincinnati’s Chefs Rôtisseur, Alan Neace and Renee Schuler (who also hosted and helped to judge the local event at her Eat Well Celebrations & Feasts catering facility in Newport, Kentucky). Chargé de Mission Clint Haynes oversees Cincinnati’s young chef competitions. Chef Gentry now moves on to the national competition in Atlanta, June 3-4.

Chef Gentry only recently leapt into the Cincinnati restaurant scene at Fausto after refining his skills at Nation in Pendleton, Mirabelle’s, and the Metropole at 21C. He is a graduate of the Midwest Culinary Institute at Cincinnati State University. The Ferrari brothers and Chef Gentry are getting lots of notice and love, and not just from the Cincinnati Bailliage. Recent press about Fausto and the Ferraris’ popular coffee and wine shop (Mom ‘n Em) includes Cincinnati Magazine, Food & Wine, and Fast Company.

For the Dine Around event, members each brought a bottle wine from their own cellars to be shared with Chef Gentry’s unique four-course menu. Passed appetizers enjoyed during reception included Endive with Ricotta and Fava Beans, Avocado Tartine with Sesame and Cilantro, and a Smoked Fish Rillette topped with Roe and Dill. The next three courses made it obvious to everyone why Chef Gentry will be representing our region at the national competition: Spring Pea Soup with Pecorino and Black Truffle, Stuffed Grilled Quail, and a Chocolate Tart topped with Smoked Cream, Sea Salt, and Pine Nuts.

As the evening closed, Chef Gentry and his team enjoyed a hearty round of applause, not only for the spectacular culinary event but also for expertly representing Cincinnati in our young chef competition. In addition, our members also shared their appreciation with Jon Powell for his creative resourcefulness in recommending this delightful venue and outstanding chef.

Graig Smith, Vice Chargé de Presse

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