May 26 2016

Bambara Chef Nathan Powers is saddling up. The renowned chef of Bambara Restaurant will join nearly 200 award-winning chefs and industry workers from across the country in Chef Cycle, a 300-mile ride to support efforts to end childhood hunger. 

The route winds from Carmel to Santa Barbara, California, from July 27 to 29. Powers is aiming to raise $7,500 for No Kid Hungry, which gets children the food they need by helping parents stretch their grocery budgets.  Donations can be made at the following

 Chef Cycle link: 

“We spend a lot of time here in our kitchen making these great meals for our guests, but there are so many people out there – and kids – who can’t afford a basic meal. It’s a true shame, and it’s our responsibility as chefs to draw attention to this, and to help efforts in any way we can to end hunger,” Powers said. “I’m excited to be joining these other chefs from all over the nation.”

Every dollar donated to No Kid Hungry can connect a child with up to 10 meals. Chef Cycle is working to raise $1 million in all for the organization.  In addition, during the month of June, Bambara will donate $1 of every pasta dish sold to Chef Powers fundraising efforts.

Bambara at the Hotel Monaco, a Kimpton restaurant, is a lively, inspired and altogether approachable New American bistro in downtown Salt Lake. Its chefs introduce a new menu each season, using time-honored techniques and the freshest organic and sustainable ingredients to serve some of the most renowned dishes in the West. 

For more information on Bambara or Chef Cycle, contact Christa Graff, of Graff Public Relations, LLC, at 435-640-7921 or


Kimpton has more than 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders who offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Signature cocktails are created by expert local bartenders, and wines are chosen with a nod toward artisanal and sustainable selections. Distinct restaurant concepts range from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in Washington DC. For more information, visit


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