Wilson Iron Chef 2016:
Sunday, April 10, 2016 | 1-5pm
Wilson High School  
The main competition will consist of three local chefs competing for the title of Wilson Iron Chef! They will have 30 minutes to create a unique dish, live on stage, using 3 of the same secret ingredients and any items from a provided pantry!

2016 Iron Chef Competitors  
 David Shefter   Jason Hook   Joshua Haines 
2014 Wilson Iron Chef Champion  
2015 Wilson Iron Chef 
  Head Chef at h20 kitchen
 & 2016's winner! 
 A top People's Choice contender of 2015  
DavidShefter   JasonHook

David Shefter, of Hamburg, PA

has a Bachelors of Science Degree from the Pennsylvania State University in Hotel, Restaurant, and Institutional Management.

He has 35 years of experience in various Food Service Operations such as: Corporate Restaurant, Family Dining, Quick Service, Institutional Food Service, Fairs, Festivals, Catering, and for the last 8 years, his own Casual-American Dining Restaurant. Businesses he has been associated with are: Penn Werner Hotel, Hamburg Area and Schuylkill Valley School Districts, Meals on Wheels, Pony Express Pizza,John Wanamaker's Restaurant, Blatts Dinner Theatre, Seafood Shanty, Mr. Steak, Wagners Hall and Iggy's Family Restaurant. "Food is my business, hobby, and passion," says Shefter.  

Jason creates imaginative and memorable dining experiences crafted with the skill of his experience at New York Times and Michelin starred restaurants. After working for years in many elite kitchens and working his way through the ranks in several top hotel companies, Chef Hook brings avant-garde dining to the Lehigh Valley area and beyond. When dining with him you can expect a full spectrum experience with tastes from both the local and fresh to the international and rare.  Jason's son is a 3rd grader at Shiloh Hills Elementary!

 Joshua Haines of Allentown  Achieved a Associates     degree after attending Pennsylvania Culinary Institute in 2004.  Perusing a career in the culinary industry  and moving to Orlando Florida for  several years working at Universal Studios Margaritaville and several other cafes and restaurants.  Gaining experience in many facets of the  restaurant world from fine dining 5 course meals, large banquet catering and high  volume production decided to return to Wernersville PA to  continue a career and start a family.  Josh has endeavored many new goals and passions locally including establishing a catering company and several restaurant openings including Blue Dog Catering associated with The TomCat Cafe, The Hitching Post, Willoughby's Bar & Grill and Currently  Executive Chef of Beverly Hills Tavern Sinking Spring.        

Iron Chef 2015  

For the Iron Chef portion of the event, the three competing chefs were set the challenge of incorporating four secret ingredients into their dishes-turkey loin, patty pan squash, quinoa, and gummy worms-revealed to them right before starting the 35-minute competition. Fresh items from the provided pantry supplemented the competitor's culinary creations. Winning Chef Jason Hook from h20 Kitchen used the gummy worms as part of a sweet potato puree that wowed the judges and set him apart from the other competitors. Second place went to Chef David Shefter of the Penn Warner Hotel, followed by Raffaele Grande from GNA Ristorante.   

2014 Iron Chef  
During the inaugural Wilson Iron Chef Competition on Sunday, April, 6, 2014, the three competing chefs used the three secret ingredients -- center-cut pork loin, chayote squash and half-blood oranges – revealed to them just moments before the competition along with using fresh items from a provided pantry to cook a protein and two sides in 35 minutes.

Chef David Shefter, owner and chef at Penn Werner Hotel in Wernersville, was named Wilson 2014 Iron Chef Champion for his Mexican-rub pork roast with a blood orange demi-glaze, served with an arugula, pear and goat cheese salad, and a vegetable latke made from squash, broccoli and asiago cheese.

Second place went to Chef Joseph Church, executive chef at the Peanut Bar in Reading and owner of Black Dog Café in Womelsdorf, for his pork scallopini with sautéed morel mushrooms and truffle butter, served with julienned chayota and yellow squash and a Mediterranean couscous splashed with the blood-orange juice.

Chef Felix Maeitta, managing partner at ViVA Bistro & Lounge in Wyomissing, finished third for his pan-roasted pork loin with a honey and blood-orange glaze, served with a potato, squash and chorizo sausage hash and sautéed asparagus.

Please click here to visit the Wilson Iron Chef main page.