SLUH Iron Chef

Get ready for some healthy competition!

MONDAY, september 11


  • Inaugural event to showcase local alumni chefs/restauranteurs and students while exposing students to healthy eating that utilizes low impact, flavor-packed foods.
  • Event proceeds will benefit the St. Patrick's Center.
  • Visitor parking available in upper lot.

Introducing our chefs for Battle Harvest

Brian Doherty '91

Chef Brian Doherty is a graduate of the Culinary Institute of America. Brian worked in many prestigious kitchens in St. Louis before becoming Chef of Shiitake Restaurant in Clayton, Missouri now, co-chef at The Block.

Chris Leahy '95

Chris Leahy is the executive chef at Parm restaurant in New York City. After graduating in 1995, Chris is returning to SLUH to lead one of four student teams in Iron Chef SLUH: Battle Harvest.


Brendan Kirby is a professional chef and restaurateur who owns Seed Sprout Spoon. Brendan graduated from SLUH in 1999 and is one of the two returning chefs from Battle Shrimp.

Joining chef Brendan Kirby were students Augie Lodholz ('20), Mikes Trittler ('19), and Darion Mullins ('19).


Alex Feldmeier is the Sous chef at Brasserie and has cooked at the Niche and Monarch restaurants. A 2004 graduate from SLUH, Alex is the returning champion from Battle Shrimp.

Joining chef Alex Feldmeier in Battle Shrimp were students Ismail Hacking ('20), Julian Verde ('20), and Christopher Tyrrell ('20).

Iron Chef T-Shirts

Special Thanks

Michele Bildner, MPH, CHES

Assessment, Evaluation, & Policy Coordinator

Division of Health Promotion & Public Health Research

Saint Louis County Department of Public Health

Jennifer Thomas

Sustainability Coordinator at Washington University in St. Louis

LEED Green Associate

Volunteer with the U.S. Green Building Council and Sierra Club

Sustainable foods education

Click here to learn about an explanation of Joel Salatin's farming method in 7 minutes.

Click here to learn about making better choices with seafood from Seafood Watch.

Click here to learn about which type of meat is the best to eat, and what nutritional benefits come with eating sustainable-fed animals.

Chef Dan Barber on sustainable fishing

Chef Jamie Oliver on teaching students about food

Chef Ann Cooper on school lunches

Click above for LA Weekly article about making Lenten consumption sustainable.

Brought to you by SLUH and the Sustainability Club

Club Moderators:

Mrs. Anne Marie Lodholz

Mr. Tom Zinzelmeyer

Club Members:

Ali Hamed

Andrew Storer

Gabe Lepak

Noor Alyasiry

Robert Coleman-Grayson

Sean McLaughlin

Thomas Leeker

Thanks to last year's Sponsors

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