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.

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