Dream Team Los Tres Jefes consists of three Competition Dining veterans.
From Kernersville: Timothy Bocholis, Bistro B Signature Dining & Wine Bar; from Greensboro: Chef Mitchell Nicks, formerly of Muse Restaurant and Sedgefield Country Club; and from Lexington: 2015 Triad finalist Chef Dion Sprenkle of Chef Dion Sprenkle Restaurant and Catering
We at Bistro B are committed to making your dining experience the most memorable ever. Since our opening in 2009, we have treated our guests to "Food Art" inspired by the great Old World cuisines of Spain, Greece, Portugal, Italy and France. We also feature palate pleasers with distinct South American and Caribbean accents. Tapas and Mezze - small plates meant for sharing between family and friends are ago old traditions in the Old World. But you don't have to go to Madrid or Athens or Venice to experience legendary Tapas and Mezze style dining. You just have to come to Bistro B. Share life. Eat well!
Chef Dion Sprenkle is excited to offer "something different" at his new restaurant in Lexington, North Carolina. His menu has a distinct Mediterranean accent, featuring local and seasonal produce and North Carolina meats and seafood. "We want our guests' experience to be special every time they come. At Dion the food always has a little twist, a touch of creativity. Our servers are friendly...yet very professional. We've created a contemporary atmosphere where even families feel comfortable." Chef Dion Sprenkle is a classically-trained chef who graduated in 1992 from the prestigious Culinary Institute of America in Hyde Park, New York. His resume includes some of the finest restaurants in New York. Sprenkle was the chef de cuisine at the New York Palace Hotel, executive chef at The Water Club and at Spazzia Restaurant and chef de cuisine at Spartina Restaurant. He also gained valuable experience in the kitchens of Gotham Bar & Grill and The River Cafe. Most recently, Chef Dion created a new level of culinary excellence as Executive Chef at Old Town Club in Winston-Salem.