LACEY, Wash. — The Saint Martin’s University Gala welcomes Seattle-based Chef Roy Breiman to join special guests Chef Tom Douglas and Italian Butcher Dario Cecchini on stage hosting this year’s major student scholarship fundraiser. He is taking the place of Chef Thierry Rautureau, who is unable to attend due to a serious medical issue.
"We are thrilled to have such an accomplished chef and industry leader like Roy join the stage with Tom and Dario,” shared Shad Hanselman, Vice President of Institutional Advancement. “Roy will bring excitement, experience and skill to the Saint Martin’s Gala, ensuring its success.”
Breiman is a member of the Saint Martin’s University Board of Trustees as well as an accomplished Michelin Star Restaurant chef, cookbook author, and hospitality industry leader. He is the Vice President of Food and Beverage at Columbia Hospitality. Breiman’s most recent endeavors include competing on and winning the Food Network Show "Beat Bobby Flay". He also wrote “Wine Country Chefs Table”, which is a regional cookbook centered on the world premier wine making region of Napa and Sonoma valleys. Along with serving on the Saint Martin's Board of Trustees, he also serves on the Board of Directors for Food Lifeline, Washington State’s largest hunger relief agency.
In 1995, Breiman became a member of the James Beard Foundation, and in 1998, joined the ranks of StarChefs’ “Chefs to Know.” PBS named Breiman one of America’s Rising Star Chefs; John Mariani of Esquire Magazine named him a “Chef to Keep Your Eyes On,” and Bon Appétit Magazine named him one of the “Top Hotel Chefs in America.”
“I love serving on the Board of Trustees for Saint Martin’s and look forward to helping raise scholarship funds for students in financial need,” said Breiman. “I also love the Gala for its ability to bring together food, culture and philanthropy to better our community.”
The Saint Martin's Gala is the University's premiere fundraising event for student scholarships. Over the years, the black-tie affair has grown to be the premier culinary event in the South Sound, featuring a live auction, a five-course gourmet dinner and culinary demonstrations by such renowned chefs as Anne Burrell, Jacques Pépin, Carla Hall and Roy Yamaguchi. Proceeds from the Gala directly support student scholarships.
Saint Martin’s University is an independent coeducational university, with undergraduate and graduate offerings, located on a wooded campus of more than 380 acres in Lacey, Washington. Established in 1895 by the Catholic Order of Saint Benedict, the University is one of 13 Benedictine colleges and universities in the United States and Canada, and the only one west of the Rocky Mountains. Saint Martin’s University empowers students to pursue a lifetime of learning and accomplishment through its 31 majors, 11 master’s programs, one doctorate program and seven certificate programs spanning the arts and sciences, business, counseling, education, engineering, nursing, and leadership. Saint Martin’s welcomes more than 1,300 undergraduate students and 250 graduate students from many ethnic and religious backgrounds to its Lacey campus, and more students to its extended campus located at Joint Base Lewis-McChord