Chef Rycerz graduated from Indiana University with a degree in Physical Education and Sports Medicine. Also, he is a graduate of the Disney Culinary Apprenticeship Program. He is a certified Sommelier and a member of the Wine Educators Society. Chef Rycerz's past experience includes working at Victoria and Albert at the Grand Floridian, a four Diamond Restaurant. He opened the Artist Point Restaurant at Disney and Disney Cruise Ship. Chef Rycerz has taught food and wine classes at Williams Sonoma and Epcot. Overall, he has worked at 38 different culinary style restaurants and now resides as J. Gilbert's head chef.

Louisiana Skillet Seared Pepper Filet

Ingredients:
8 oz. center cut filet
1 tbsp. butter
1 tbsp. Chef Paul Purdhommes blackened seasoning

Method;
Smear butter on each side of filet, coat generously with blackened seasoning, place on heated skillet, extremely hot, cook to order.

1999 Jekel Monterey Riesling
The riesling has a tantalizing bouqet of peach, apple and jasmine that leads to a clean, vibrant flavors of peach aprocot and green apple. Crisp and well balanced, this wine finishes with a bright acidity and a lingering fruit-filled finish.