Chef Bios

Roberta Adamo

When the chef at her former husbands restaurant left unexpectedly, it was Roberta Adamo who jumped in to begin making pasta with a recipe she found in a cookbook and childhood memories of making pasta at her grandmothers side. It was here that Robertas Pasta Chef career began. Adamos next stop was a position close to home at Catellis Restaurant in Voorhees.

The opportunity to work with Francesco Martorella brought Adamo to downtown Philadelphias Brasserie Perrier, where she was hired to create pasta for the Italian section of the restaurants esteemed fusion menu. Martorellas purist approach to pasta (egg or spinach dough, potato Gnocchi) gave Adamo a chance to perfect the basic foundations of pasta making.

She joined The Ritz Carlton after 3 years at the Brasserie Perrier. The Ritz connected Adamo to Chefs Kai Lerman and Alberto Vonoli. From the Ritz, Adamo was lured to Penne. She contacted her good friend Chef Ed Vadden, who, along with Pennes current Chef de Cuisine Eileen Watkin, created the culinary magic that supported Adamos specialized art of pasta. After opening Penne as the Pasta Chef, Adamo recently accepted the position of Restaurant Chef, allowing her to continue spreading the philosophy that food should sing and not scream any one note louder than the other. Balance is key, whether its taste, texture, color or temperature. It is an art I adore and I am thrilled every day I have a chance to experience it.

Roberta Adamo, Eileen Watkin and Ed Vaddum of Penne restaurant- 2006 Winner of Philly Cooks competition…their entre took the gold “Best Dish of the Year.” Previously in 2005, they won “Best Pasta” in Philadelphia Magazine. In 2004, their entry in the Philly Cookscompetition won Best Entre.

Penne
3600 Samson Street
Philadelphia, PA
(215) 222-0200

Vincent J. Alberici

Vincent J. Alberici was the Executive Chef of Philadelphias Adams Mark Hotel until the hotel’s recent closing.

Chef Alberici received his degree from the prestigious Culinary Institute of America in New York.

Prior to joining the Adams Mark Hotel, Chef Alberici spent seven years at the world-renowned Bellevue Stratford Hotel in Philadelphia, Four Star, Five Diamond establishment. As a member of the Delaware Valley Chefs Association, a nationwide organization of certified culinary professionals, he has received the Culinarian of the Year award (1987) and the Chef of the Year award (1988). In 1989, Chef Alberici was inducted into the American Academy of Chefs, which is the Honor Society of the American Culinary Federation.

Chef Alberici is a certified Executive Chef through the American Culinary Federation, Maitre Grillardin in the Chaine Des Rotisseurs Organization, and a director in the Caterina De Medici Gastronomic Society. In November of 1992 and 1993, he was selected as one of the top 50 Chefs in the Philadelphia area. In 1997, he was inducted into the Les Amis DEscoffier Society of Chicago. During his tenure at the Adams Mark Hotel, the hotels fine dining restaurant, The Marker, has achieved the AAA Four-diamond status five times. Chef Alberici is a member of The Honorable Order of the Golden Toque, the Premier International Chefs Honor Society.

On September 15, 2000, he was selected by the James Beard Foundation to participate in the best hotel Chefs of America dinner series.

 

Jill Aldinger

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” ~Luciano Pavarotti

Chef Jill is a Delaware native, brought up in a family rich with old-world dining tradition. She was accepted to the Cooking & Hospitality Institute of Chicago in 2001, and completed her AAS Culinary Arts degree. She attended a Grand Diplôme from Le Cordon Bleu. Her externship took her to Georgia to work for Wyndham International’s bustling conference center in Peachtree City. After being in Atlanta for several years, Jill returned to Delaware. Her second internship was for Big Sky Bakery where she indulged in her first love, old-world bread baking.

After years of experience in corporate dining and in working for independent restaurants in Delaware and Pennsylvania, Jill began a personal catering company called Delivery Dinners of Delaware, to serve fresh cuisine to busy families and small parties. The company has recently integrated a full-service bakery and in-home demonstration/hands-on teaching services to their repertoire. Every meal is handmade & uses fresh, local, sustainable resources. Her passion is to bring real food to real people, and to cater to special dietary needs in a way that keeps everyone full and happy, just like her family taught her to do.

Jill looks forward to opening a facility in the near future, continuing her dedication to quality and wholesomeness, and to pursuing the passion of teaching method and preparation to anyone with a passion for great food.

Delivery Dinners of Delaware
(302)757-3330
www.deliverydinnersofdelaware.webs.com

 

David Ansill

Chef David Ansill owns and operates Ansill in Queen Village in Philadelphia. Ansill is located at 3rd and Bainbridge Streets. Ansill offers European style small plates. Prior to opening Ansill, Chef Ansill also owned and operated the critically acclaimed Pif restaurant. From 2001 to 2007, Pif provided Philadelphians with French cuisine in a casual atmosphere. Chef Ansill focus on high quality food and his cutting edge creations have long been recognized. Chef Ansill excels in creating masterful meals. David Ansill, a Cheltenham native, was trained at The Restaurant School and spent 14 years perfecting his dishes before opening Pif in 2001. Ansill has cooked at such renowned Philadelphia eateries as the Rittenhouse Hotel, Judys Caf, Caf Nola, CobbleFish, Lucys Hat Shop and Continental. He also spent time perfecting his culinary skills in Sweden and South Beach, Florida including time at the Delano Hotel, Le Deux Fountains and South Beach Brasserie, owned by actor Michael Caine. Pif features a seasonal menu.

Ansill
Third and Bainbridge Streets
Philadelphia, PA
215.627.2485
www.ansillfoodandwine.com

Matthew Babbage

With over 30 years of experience in the culinary, restaurant and hospitality industry, Matthew Babbage continues to bring his talent and passion to the culinary world.

Born in Niagara Falls, NY, Matthews culinary aptitude was influenced at an early age while helping cook for his large family in an upstate farming community. Babbage went on to graduate from Alfred State College with an associates degree in Restaurant & Hotel Management in 1982.

Pursuing his craft, Matthew lent his talents to Marriott Hotels as executive chef; in-flight kitchen executive chef for British Airways & Air France; and as acquisitions executive chef for Holiday Inn Stadium, Philadelphia. He also worked as culinary supervisor during the opening of Lincoln Financial Field, Philadelphia, and has cooked for a variety of sport franchises, major business owners, renowned musicians and fans.

In 2005, Babbage took on his most exciting culinary position and opportunity as executive chef at World Cafe Live. Combining his managerial and financial skills with his culinary experience, he navigates the fast-paced kitchen environment while accommodating guests and artists from all over the world. Daily, Chef Babbage changes menus and dining options to meet the demands of his diverse clientele. Supported by his helpful staff, he accommodates parties and private events that helped World Cafe Live rise to the position of the must-have event venue in the Philadelphia area.

Throughout his culinary career, Babbage has taught cooking classes and prides himself on teaching his students to utilize local, seasonal ingredients creating delicious dishes for themselves, friends and family. Additionally his classes teach classical and new cooking techniques encouraging them to experiment with ingredients and presentation.

Matthew is married to celebrity pet expert and author Charlotte Reed Babbage. Together they share their home with four English Toy Spaniels, two cats and two parrots.

Jason Barrowcliff

Jason Barrowcliff was the former executive chef at Domaine Hudson Wine Bar & Eatery (Wilmington, DE). Domaine Hudson is Wilmingtons newest, hottest and most unique wine bar and eatery. Domaine Hudson recently received a coveted 3 star rating from News Journal critic, Eric Ruth. Ruth indicated that Chef Jason Barrowcliff made Domaine Hudson the kind of place where even the soups and salads are intriguing. Domaine Hudson adds a hip destination to the mix [of Wilmington restaurants], Ruth indicated in his News Journal review of 1/20/06. Chef Barrowcliff was previously the Executive Chef at the Dilworthtown Inn and Chef de Cuisine of the Wilmington Country Club. He attended Johnson & Wales Culinary School in Rhode Island.

Joe Bologna

Joe Bologna and his wife, Renee Taylor, cooked a Jewish Italian pasta meal for guests at Celebrity Kitchens. While cooking, they enchanted guests with excerpts from their play, If you ever leave meIm going with you,! a hilariously funny and charming theatrical masterpiece. If you ever leave meIm going with you! is a semi-autobiographical piece and a follow-up to their long running, The Bermuda Avenue Triangle. Both Mr. Bologna and Ms. Taylor are known for their passion for cooking and have appeared on the Food Network.

Mr. Bolognas film credits include: My Favorite Year, The Woman in Red, Blame It On Rio, Chapter Two, Honor Thy Father, Coupe de Ville, Cops and Robbers, Mixed Company and The Big Bus. He also played Adam Sandler’s father in the box office hit Big Daddy. On television, Mr. Bologna starred in the movies One Cooks, the Other Doesn’t; A Time to Triumph, Sins, Torn Between Two Lovers, Copacabana, An Inconvenient Woman, The Danger of Love, Citizen Cohn, and the series Rags to Riches. He also appeared in the Showtime original feature comedy Family Therapy opposite Robert Loggia and Angie Dickinson. Joe also made a guest appearance on The Nanny, playing (ironically) “Sylvia Fine’s lover (played by Renee Taylor).

Anthony M. Bonett

A second generation lifelong Philadelphian, Chef Anthony Bonett took an exciting road to his present position as Executive Chef and Operating Partner of the Oceanaire Seafood Room, Philadelphia.. Throughout his varied career Chef Bonett has developed a signature style that emphasizes fresh, seasonal ingredients to create fantastic dishes from the traditional to the more exotic.

Like many who make their livelihood behind the stove young Anthony watched and learned from his parents, both accomplished amateur cooks, in the family kitchen. But the culinary bug had not yet truly bitten. After attending Temple University, Anthony enlisted in the U.S. Navy working as a Weather Observer on the aircraft carrier U.S.S. Forrestal. During his tour aboard ship Anthony also worked in the ships kitchens, preparing meals for over 5,000 sailors, the Admiral and his executive staff. His voyages took him to Provence, the French Riviera, Italy, Greece and Turkey, affording him the opportunity to study the culinary wonders of the exotic ports which became the classrooms where Chef Bonett honed his appreciation of world cuisine. This experience cemented his decision to trade his Navy tools for chefs utensils, and after his discharge, Bonett enrolled at his hometowns acclaimed Restaurant School in September of 1992. As a student he returned abroad to study in Burgundy. Achieving his Associates Degree in Culinary Arts in 1993, Anthony converted his apprenticeship at Philadelphias Four Seasons Hotel, under Chef Jean-Marie Lacroix, into his first paid position in chefs whites. With this experience Bonett soon secured the position of Executive Chef at the popular local bistro, 16th Street Bar & Grill.

Two years later, opportunity knocked again as Anthony joined celebrated local chef Tony Clark at his eponymous, critically-acclaimed restaurant on Broad Street. After two promotions he found himself in charge of a staff of 15 cooks, helping Tony Clark attain the title of Best New Restaurant, Food & Wine Magazine-1996. Ready for a bigger challenge the chef took the post as Executive Chef at Bon Apptit Management Company, the exclusive food service provider and caterer for the University of Pennsylvania. Working out of the grandly historic 40-acre Wharton Sinkler Conference Center near the citys upscale Chestnut Hill section, Chef Bonett orchestrated all catering events held at the Center plus the inside and outside catering facilities on the University=s main campus.

Seeking a return to a la carte dining, Anthony moved to Old Citys Philadelphia Fish & Company in the summer of 1999, again as Executive Chef. During his tenure at this popular seafood restaurant Chef Anthony began to receive the attention of the local press, not only for his culinary successes, but also for his contributions and appearances at many high profile civic and charitable events throughout the region. In mid-2001 the owners of upscale Opus 21 invited Bonett to head their kitchen. During his time there, the restaurant received several local and national awards under Anthonys leadership. He became the star of an All Lobster Dinner in January of 2003, which he prepared to a sold-out group at the James Beard House in New York City.

In Fall 2003, Anthony became chef at Wild Tuna Restaurant located in Wayne, PA. It was here that Chef Anthony developed his own menu style that featured creative presentations that adapted to seasonal changes. Richard Robinson, owner of Wild Tuna and former co-owner of Rock Lobster, was thrilled to have his restaurants kitchen lead by one of Philadelphias most talented and respected chefs.

In the summer of 2005 Anthony was recruited by The Oceanaire Seafood Room, to open and operate what will be one of Philadelphias most ambitious restaurant projects. Chef Bonett states, “I am happy to be adding my 15 year cooking career to the well regarded Oceanaire Seafood Room product in bringing Philadelphia this ultra fresh dining experience.” The restaurant opened on October 28. 2006 and is located at 700 Walnut St in the citys historic Washington Square section.

The Oceanaire Seafood Room 700 Walnut St, Philadelphia, PA 19106 (215) 625-8862 www.theoceanaire.com

David Boyle

Chef Boyle graduated from the acclaimed Restaurant School in Philadelphia. While completing his Culinary Arts degree there, David took an externship at Philadelphias acclaimed Four Seasons Hotel, under the tutelage of Executive Chef Jean-Marie Lacroix, and remained there for several months beyond his graduation at multiple positions, including Garde Manger.

In early 1995, he was offered a position in the kitchen at the one-star Michelin hotel restaurant in Chartres, FranceLe Grande Monarque Hotel. Upon his return to the United States in early 1996, Chef Boyle and a friend formed a partnership in a food-related business before he returned once again to the Four Seasons, where he actively participated in a bevy of exclusive events, including a dinner for the local chapter of the Chaine des Rotisseurs, and multiple James Beard House dinners in New York City.

Now ready to make an upward move, David took the post of Sous Chef at the popular Jakes in Manayunk, and quickly moved to Executive Chef after only eight months there. Under his stewardship, Jakes won the first of what would become three consecutive Mobil Guide 4-Star Awards, and a Best of Philly Award for Best Brunch from Philadelphia Magazine in 2001. As a further testament to his culinary prowess, his food received a rating of 27 (out of 30) from Zagat for two years running, and a rare Three Bells rating from the discerning Philadelphia Inquirer food critic, Craig LaBan. Now, after 3 years of rave reviews, Chef Boyle is taking his considerable skills to one of Center City Philadelphias top dining establishments, Davios. Already a fine dining favorite in town, the chef plans to drive Davios to even greater heights, with a combination of creative recipes that are expertly and consistently prepared; top-notch, seasonally featured ingredients; and excellent service, a Davios hallmark since their debut here.

Davios
111 South 17th Street
Philadelphia, PA 19103
215-563-4810

Lisa Brisch

Lisa Brisch is the chef and owner of Dinner Thyme, a personal chef service, serving the Wilmington and Dover metropolitan areas. Dinner Thyme offers customized meal services for families on the go. Chef Lisa graduated March 2001 with highest honors from the Art Institute of Phoenix Culinary Program. She belongs to the United States Personal Chef Association (USPCA) and became a Certified Personal Chef (CPC). Her CPC designation is an industry endorsement of her professional expertise. Chef Lisa Brisch is committed to excellence in food preparation and customer service.

 Lisa Brisch

Certified Personal Chef

302.275.7401

 CEO

Orange Pomegranate, LLC

Simplify. Cook. Enjoy.

www.orangepomegranate.com

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President

Dinner Thyme, Inc.

Healthy gourmet for a fast food lifestyle

www.dinner-thyme.com

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Elizabeth Brodt

Elizabeth Brodt has been cooking for 30 of her 40 years. She has catered and taught both children and adults in several states. EverywhereElizabethhas lived, she has picked up regional cuisines, including Cajun, Southern, Creole, French, Italian, and Yiddish. Her specialty is desserts; and she has had parties with 15-40 desserts! Her patience and ability to communicate with all ages have made her a wonderful instructor for Celebrity Kitchens children’s programs.

Lynn Buono

Lynn Buono founded Feast Your Eyes, Inc., in January 1980. Her culinary training began as a child when she started working in her father’s butcher shop. Chef Buono worked in kitchens throughout high school and college, eventually working in a restaurant inSwitzerlandduring graduate school. Upon her return toPhiladelphiain 1976 she immersed herself in the burgeoningPhiladelphiarestaurant renaissance. Feast Your Eyes began in a small storefront inSouth Philadelphia, eventually relocating to the current headquarters, a 6500 square foot facility in Northern Liberties. Her husband, Skip Schwarzman, joined the company full time in 1982. Feast Your Eyes events range from formal sit-down dinners for 6 to events for 8,000. A full time staff of 34 produces and oversees all food and event production. In 1991, Buono and Schwarzman opened a new company, Miss Amelia’s Bar-B-Que, which specializes in authentic pit BBQ.

Feast Your Eyes has catered to such distinguished guests as President Bill Clinton, Henry Kissinger, Este Lauder, Norman Mailer, Art Buchwald, Susan Sontag, John Updike, Edward Albee, Julia Child, Jacques Pepin and Graham Kerr.

Chef Buono is Past President and board member of the Philadelphia Womans Culinary Guild, President of the Philadelphia Chapter of Les Dames d’Escoffier, on the board of the Philadelphia Restaurant School, The Art Institute of Philadelphia and the Philadelphia Restaurant & Purveyors Association, and a member of The National BBQ Association. Chef Buono has won the In Great Taste Award for Female Chef with the Most Personal Style, 1st place in The Taste of Elegance recipe competition and 1st place in the Vann Spice Challenge. In May of 1998 she was awarded the Panache Award for Performance and Notable Achievement Cultivating Hospitality Excellence from the Philadelphia-Delaware Valley Restaurant Association.

Feast Your Eyes 914-20 North 2nd Street, Philadelphia, PA 19123 (215)923-9449

Jim Burke

The first time that food really became important to Jim was when he began working with Master Chef Vince Alberici at The Marker in the Adams Mark Hotel. He adopted cooking as a craft, willingly giving himself to long hours as well as the physical and mental demands of the job. Chef Alberici taught Jim what it really meant to be a chef and to this day epitomizes many of the qualities necessary for success. It was during this time that Jim really learned the fundamentals of cooking and how to build on them

Reading the book Essentials of Classic Italian Cooking by Marcella Hazan influenced Jim greatly. The text, not just the recipes, introduced Jim to the culture of Italian cooking and he became immersed in learning about Italian food and its history. This interest intensified when Jim began working at Vetri. Jim grew tremendously during the two years he worked there and was afforded much freedom in his cooking. From there, Jim left to pursue his dream of cooking in Italy.

Jim had the honor of working in Ristorante Frosio, a Michelin starred restaurant with Chef Paolo Frosio located in Alme, a small town outside of Bergamo. There he learned the difficult task of exalting a few pristine ingredients rather than losing the integrity of those ingredients in a random jumble. To really cook Italian was to cook simply and attentively. Beyond cooking, being immersed in a foreign culture gave Jim a magical glimpse into the world he had dreamed about. He continued to work in restaurants as well as vineyards for the next fifteen months. Jim saw vineyards whose owners and vintners were using fifteen hundred year old viniculture methods. It was an invigorating life experience and one that he has promised to never let fade away.

Upon returning to the United States, Jim became the chef of Vivo Enoteca in Wayne and received three stars in his first review. Jim then seized the opportunity to become the executive chef of Angelina in center city Philadelphia, where he put into practice the lessons learned from Michelin starred chefs, grandmothers, and everyone in between.

Of Chef Jim Burke’s appointment as Executive Chef of Angelina, Stephen Starr, has indicated “I can’t think of a better qualified chef to oversee the kitchen at Angelina.” “Jim understands the menu and cuisine like no one else. He lives, eats and breaths Italian food.”

In July 2005, the Starr Restaurant Organization closed Angelina. Since then, Jim has been splitting his time as a party chef for two high-end catering companies: Peachtree & Ward Catering and Charles Roman Catering. In the last few months, however, he has focused more on the process of opening, with his wife, Kristina, their center city restaurant JAMES.

James 824 S. 8th Street, Philadelphia, PA 215.629.4980

www.jameson8th.com

Betty Burleigh

A graduate of Randolph Macon Womans College in Lynchburg, Virginia, Betty Burleigh has been professionally cooking since 1990, working at PUFF (Pick Up Fine Food), a gourmet take-out located in the historic former train station of Montchanin, Delaware. In August 2002, she formed Dinner Is Served and started work as a Personal Chef. She has found being a Personal Chef to be very fulfilling for her.

Dinner Is Served
dinnerisserved@comcast.net

 

Jessica Busz

Chef Jessica got her start in the restaurant business working with Jeff Nichols, as a server at The Melting Pot. Her passion for the culinary arts stems back to her late teens, when she was frustrated with the lack of vegetarian friendly restaurants in the area, she decided to start cooking for herself. It was then she realized that cooking was her passion wanted to make it a career. She decided to take the next step and enroll at The Art institute of Philadelphia, where she graduated with multiple honors which includes the Chaîne des Rôtisseurs Professional Award. After working under multiple chefs, she studied under Marcy Turney of 13th Street at Bindi, an Indian fusion restaurant. She moved back to Delaware to open her Miami themed restaurant with her brother, Curt Busz, and her former boss and restaurateur Jeff Nichols. Since opening up in the Summit North Marina, which overlooks the beautiful C & D canal, they have enjoyed two years of success winning multiple awards, which includes winning the Best Waterfront dining in Delaware 2010.

Aqua Sol Restaurant
3006 Summit Harbour Place
Bear, DE 19701
(302)365-6490
www.aquasolrestaurant.com

 

Daniel Butler

Owner and Chef Daniel Butler is the creative force behind two of Delawares top restaurants, Toscana Kitchen & Bar and Deep Blue Restaurant located in Wilmington, DE. The restaurants are a favorite of crowds and critics alike. Daniel Butler trained at the Culinary Institute of America in Hyde Park, NY. The philosophy behind his restaurant is that mealtime should be a celebration of food, drink and fun. Chef Daniel Butler has received many honors and awards for his creative culinary cuisine. Most recently, his Toscano To Go, was voted Delawares Top Gourmet Take-Out.

Deep Blue Bar & Grill
111 West 11th Street
Wilmington, DE 19801
(302) 777-2040

Toscana Kitchen & Bar
1412 North DuPont Street
Wilmington, DE 19806
(302) 654-8001

Hari Cameron

Hari Cameron is the Chef du Cuisine at Nage Restaurant in Rehoboth Beach, DE. He was classically trained at the Restaurant School at Walnut Hill College in Philadelphia, graduated at the top of his class, and earned Presidents List honors every semester. He has had a true love of food and cooking his entire life. Hari’s parents immersed him in food culture, expanding his palate, and exposing him to the flavors of the world at a very young age. Hari defines his culinary style as a mix of new and old culinary techniques and traditions, constantly elevated and challenged by his passion and strong sense of taste, sight and smell. He enjoys using local purveyors, whom he can work closely with to get the specific ingredients he needs to execute a menu.

Hari has been the core of many awards and accolades received by Nage Restaurant. While at Nage, the restaurant has received Delaware Today’s “Best of Delaware” awards in many categories including Best Restaurant, Best Caterer, Best Appetizers, and Best Burger. Hari has also received the “Best Chef Award” at the Rehoboth Beach Jazz Festival Culinary Competition, and was the winner of the Coastal Style Cooking Competition.

Hari’s past experiences include positions at The Gables in Chaddsford, PA, The Buttery in Lewes, DE, and other great Rehoboth Beach restaurants before joining the team at Nage. He has broadened his culinary horizons in the past by participating in a culinary tour of France and making frequent trips to culinary meccas such as New York City, Las Vegas and Chicago. If you meet Hari Cameron, you will share his culinary passion through even the briefest of conversations.

Nage, an East Coast Eatery
Hickman Beach Plaza
Hwy. One
Rehoboth Beach, DE
302-226-2037

Jay Caputo

Jay Caputo is the owner of Restaurant Espuma and the Porcini House Bistro in Rehoboth Beach, Delaware. Prior to purchasing Espuma in May 2004, Chef Caputo was the Executive Chef of Steven Starr’s Tangerine Restaurant in Philadelphia.

Having grown up just 30 miles from Rehoboth Beach, DE in Dover, Jays culinary travels have taken him to Boston, New York, San Francisco, and beyond. He has cooked with the likes of such culinary heavyweights such as Mark Franz, Bradley Ogden, and Michael Schlow. And after working in and running kitchens for these James Beard nominees, he found his way back home, bringing years of education, experience, creativity, and knowledge to none other than Rehoboth Beach, where he purchased and now operates Espuma.

After graduating Dover High School, Jay enrolled at the Culinary Institute of America in Hyde Park, New York. Under the guidance of some of the most talented Chef-Instructors in the country, Jay thrived and elevated himself to the top of his class. During his externship, he went to California and worked at the Lark Creek Inn, under Chef-Owner Bradley Ogden. There, Jay was exposed to a quality of product he had not yet experienced. Upon his graduation, Jay returned to San Francisco and took jobs at the Lark Creek Inn (AM grill cook), and PM pastry assistant at Farallon, the new hot spot in downtown San Francisco. Training under renowned Pastry Chef Emily Lucchetti, and then James Beard-nominee Chef Mark Franz, Jay saw how an idea translated onto the plate. In changing the menu daily, the Chefs inspired Jay to master culinary technique, as well as the ability to adapt. In the summer of 1999, Jay moved to Boston, Massachusetts and accepted a line cook position at the renowned Radius restaurant in Boston. Shortly after arriving Jay got his first taste of kitchen management under the guidance of James Beard Award winning Chef Michael Schlow and service-guru Christopher Myers, as a Sous Chef. It was here that the whole package came together. From food to wine to staff integration, he learned the managerial ropes quickly.

Since opening Espuma Restaurant and Martini Bar, Caputo has received rave reviews from food critics and customers alike. He has alsobeen named as a semi-finalist for the James Beard Foundations Best Chef for the Mid-Atlantic region both in 2008 and 2009. Being recognized by the James Beard Foundation is one of the highest honors a chef can receive. In addition, Caputo has been regularly invited to participate as a guest celebrity chef at the Meals For The Masters Celebrity Brunch. In April 2008, Caputo opened his second restaurant in Rehoboth, called Porcini House Bistro and Treetop Lounge. Caputos new venture, Porcini House Bistro has a relaxed atmosphere. He has designed it along the lines of a European bistro with some Italian, Spanish, French and some American aspects. He creates simple yet soulful food. At Espuma, Chef Caputo presents contemporary food influenced by Provence, Spain, and the Mediterranean. His passion for local ingredients and strict seasonal produce have earned him a reputation for having tremendously fresh, bright, and explosively flavorful cuisine.

Restaurant Espuma
28 Wilmington Ave. (at First Street)
Rehoboth Beach, DE 19971
(302) 227-4199

Porcini House Bistro
210 Second Street
Rehoboth Beach, DE 19971
(302) 227-6494

 

Arthur Cavaliere

Arthur Cavaliere has been cooking since the age of 15. After graduating from Penn State with a degree in English and attending Widener Law School, Chef Cavaliere decided to follow his love for cooking instead. Chef Cavaliere has worked in various restaurants throughout Philadelphia and Manyunk . While Sous Chef at El Vez, Chef Cavaliere worked under Executive Chef Jose Garces. It was there that he was able to express his love of Mexican culture, food and music. He left El Vez for a short while to help Chef Garces open Amada Restaurant, a Spanish tapas restaurant in Philadelphia. He returned to El Vez, when he was offered the Executive Chef position.

 

Stephen Christensen

Brooklyn, New York native Stephen Christensen grew up in Bergenfield, New Jersey and attended Johnson and Wales University in Providence earning an Associates degree in Culinary Arts and a degree in Foodservice Management. Upon graduation, Stephen packed his knives and went to work at Bon Appetite Management Company in Philadelphia before joining Philadelphia Fish and Company crafting his chops in highly stylized American seafood as a Sous Chef in 1999.

Lured once more by the tastes of the big city, Stephen moved back to New York where he sought several chef positions with large upscale hotels as a banquet chef at the Sheraton Meadowlands where he was promoted to Sous Chef, and later, the Westchester Marriott as a Sous Chef. Stephen followed his senses to the Manhattan Marriott Marquis near Times Square where he then commanded the culinary staff of the Encore Restaurant, Broadway Lounge, Katen Sushi Bar, and Atrium Lounge.

In 2006 Stephen joined the Oceanaire Seafood Room for its opening of the downtown Philadelphia restaurant. Christensens diverse culinary background sets the stage for his spectacular cuisine, citing influences of the Pacific-Rim, Mediterranean and new American cooking, he prides himself on using Ultra-Fresh seafood and farm fresh produce to create spectacular seafood dishes.

The Oceanaire Seafood Room, 700 Walnut Street, Philadelphia, PA (215) 625-8862

James Ciampaglia

James Ciampaglia is a graduate of the world renowned Johnson andWalesUniversityinRhode Island.  After attending high school inHavertown,Pennsylvania, James attended theRhode Islandschool for two years before returning to his roots in thePhiladelphiaarea.  He was soon hired at the restaurant, Fork inOldCity.  A little over a year later, James was snatched up by the new restaurant inside the Rittenhouse Hotel, Lacroix.  He played a pivotal role in helping to get the restaurant on its feet and to be the huge success that it is today.  Lacroix at the Rittenhouse was named Best New Restaurant in the country within their first year of business by Esquire magazine.  James spent almost three years under the tutelage of Chef Lacroix before heading to Twenty 21 inPhiladelphia.  In 2006, James joined Amada restaurant inPhiladelphiaas their Sous Chef.  Amada, owned by Chef Jose Garces, is considered one ofPhiladelphia’s premiere restaurants for dining.   Amada features “Tapas” but Amada is not a typical, trendy tapas restaurant.   It is something else entirely. Amada serves authentic Spanish tapas based on the earthy Mediterranean flavors that have long been the passion and expertise of founder and Executive Chef Jose Garces.   James is thankful for the team he works closely with, and their similar passion towards food. 

Amada – 217 Chestnut St, Philadelphia, PA19106
(215)625-2450   www.amadarestaurant.com

Scott Clarke

Chef Scott W. Clarke is a graduate of the Restaurant School in Philadelphia. He is currently working on his degree in Vocational Education at Temple University. Until the spring of 2004, Chef Clarke was employed at Mercy Vocational High School as a Chef/Instructor, where he developed their culinary arts curriculum. He is currently sharing his passion and culinary skills with students enrolled in the culinary program in the Philadelphia School District (Dobbins Vocational High School). In addition, Chef Clarke also guest chefs at Celebrity Kitchens, works for an outstanding New York Kosher Catering Company and operates Blue Monkey Catering Company. Chef Clarke is part owner of Daddios, a bar in the Brideburg section of Philadelphia.

Chef Clarke was employed for seven years at the Ritz-Carlton Hotel in Philadelphia. He was also the Executive Sous Chef at the Cherry Hill Hilton in Cherry Hill, New Jersey and the Executive Chef for Williamson Hospitality at Chestnut Hill College. At Chestnut Hill College, he fed 1,000 students daily, three times a day. Chef Clarke has also worked at the Philadelphia Union League part time, as the beverage manager. Chef Clarke also has done guest chef spots for Philadelphia Radio Station 610 AM WIP Sports Radio. Chef Clarke has also cooked for Eric Snow, Andy Reid, and many more Famous Sports People in the Philadelphia area.

Future plans for Chef Clarke include television shows and publishing books on various culinary subjects including sauces and rubs.

Blue Monkey Catering
(215) 651-8300

Michael Cleary

Chef Michael Cleary began working in kitchens at age 15 in his home town of Rochester, NY. After attending the University of Buffalo, he moved to Portland Oregon where he worked at Delphinas and the acclaimed Columbia River Valley Red Lion Inn, where he received his first exposure to regional NW cuisine and the brigade style kitchen. In 1995, he moved to Philadelphia and began working at the late great Caf Nola. Nola was a frequent dining and lecturing spot for the likes of Emeril Legasse, frugal gourmet Jeff Smith and Terry Thompson. Following Nola, Chef Cleary worked for a number of years at the Sheraton Society Hill hotel under Chef Jeffrey Klova. During that time, he also helped open Creperie Beau Monde in South Philadelphia. In 2000, he joined the opening team of the Ritz-Carlton, Philadelphia at Broad and Chestnut Streets. He was exposed to an international array of chefs and cooking styles. Under Chef Alberto Vanoli, he learned the craft of Northern Italian cooking and he strengthened his skills at pasta making under renowned Philadelphia pasta chef, Roberta Adamo. In 2001, Chef Cleary moved to the Hudson Valley to assist his mentor and friend, Alberto Vanoli in opening his fine dining Italian Restaurant in New Paltz, NY.

In 2002, he moved back to Philadelphia to work at George Perriers Brasserie Perrier. Under Chef Chris Scarduzio, Mike learned how to produce high volume in a fine dining setting and how to run a kitchen. Scarduzio has an infectious style and a great way of getting everyone together to perform a single task.

In 2003, Mike was promoted to executive sous chef at Le Mas, another of George Perriers restaurants. At Le Mas, Mike began working directly under chef Perrier, an experience which changed him and his career forever. The Chef is an old master with an almost wizard-like ability to pass his magic along to others. I was always a grateful beneficiary.

Chef Cleary is now heading up the kitchen at Verge restaurant in Philadelphias burgeoning East Falls neighborhood, where he brings a unique blend of American, Italian and French cooking to the dining room. He also offers a menu which changes almost daily. His insistence on freshness, seasonal produce, and originality is well known to the regulars at Verge, who speak glowingly about the restaurant and covet it as one of the citys best kept secrets.

Verge, 4101 Kelly Dr., East Falls, Philadelphia, PA 215-689-0050

Steven Cook

Steven Cook is the executive chef and owner of the recently-opened Marigold Kitchen restaurant. He is assisted in the kitchen by Sous Chef Angie Wolfe, whose first-rate resume includes restaurants Salt, Lacroix and Fork. Marigold Kitchen occupies the first floor of a stunning Victorian boarding house located on the corner of 45 Street and Larchwood Avenue in Philadelphias University City. Since it was built in 1907, the house at 501 S. 45th Street has served students, neighbors, and guests both as a boarding house and as a restaurant. In 1934, Marigold Tea Room served its first customers and operated until 1959 when the restaurant was re-designed and re-named Marigold Dining Room. In 2004, Chef Steven Cook acquired the landmark business, and created Marigold Kitchen, an atmosphere described as beautifully modern while still reminiscent of the restaurants rich history.

Before opening the Marigold, Chef Cook worked under highly-regarded chef Vernon Morales at Salt Restaurant in Rittenhouse Square. Prior to his time at Salt, chef Cook worked at the neighboring restaurant, Twenty Manning.

Upon graduation from the University of Pennsylvania in 1995, Chef Cook relocated to New York City to launch a career in investments, first as an analyst with Nomura Securities and later as an associate with the boutique investment house, the Blackstone Group. In 1999, while maintaining his position at Blackstone, Chef Cook began studies at the French Culinary Institute in SoHo. Graduation from FCI earned Chef Cook a return to Philadelphia, where within four years he would open his first restaurant, Marigold Kitchen, in west-Philadelphias University City.

Located in the first floor of a 1907 Victorian boarding-house, Marigold Kitchen seeks to blend a creative take on modern-American cuisine with the century-old tradition of University City. Seasonal menus present many opportunities for wine enthusiasts to pair interesting food with their favorite wines at the latest addition to Philadelphias famed BYOBs. In his review of Marigold Kitchen on 2/6/05, InquirerFood Critic Craig LaBan said it is “one of the most exciting BYOBs in years.” “Owner-chef Steven Cook, a veteran of the now closed Salt, presents stunningly sophisticated modern takes on familiar flavors at reasonable prices. ” Cook “never forgets to anchor his eccentric ideas with a dose of familiarity. And the results are bewitching, giving Marigold a sophisticated leg up on the rest of the BYO scene …” Craig LaBan, Inquirer, 2/6/05.

Marigold Kitchen, 501 S. 45th Street (University City), Philadelphia, PA 215.222.3699

Kevin Couch

Kevin Couch is a 1997 graduate of the CIA and immediately began work in Washington DC under the tutelage of Chef Roberto Donna at Galileo. Kevin then spent time in Europe concentrating on food and wine pairings while working with local shop owners. After returning home to Washington, he joined the team of Todd Grey at Equinox.

Monica Couch is a 97 graduate of the French Culinary Institute and was a member of the very first pastry class at that school. She also began her career in the kitchen of Galileo, under pastry Chef Laurie Alleman. Later, she honed her skills as pastry chef for James Beard Winner Jeffrey Buben at Bistro Bis.

In November of 2000, Kevin and Monica moved to the Main Line, joined the company of George Perrier, and helped open Le Mas Perrier. From March 2002 until 2004, they were in charge of Spezia in Bryn Mawr, Pennsylvania. On the Town host John McNulty named them Best Husband and Wife Team in Philadelphia.

Their food is a combination of styles and techniques inherited from working in contemporary Italian and Provencal restaurants. Spezia was named Philadelphias Best BYOB (Philadelphia Magazine, August 2002)

Monica Couch, formerly of Spezia , is part of the dessert team at Brle. Husband Kevin Couch is consulting for the Tropicana.

Ed Countey

Although Eds current position with Kitchen Kapers keeps him busy overseeing a series of stores in Pennsylvania, Delaware and New Jersey, his extensive culinary background make his presentations both interesting and fun. Ed incorporates hundreds of neat gadgets into his cooking demonstrations, thus, we have given him the endearing title of Mr. Gadget.

Kitchen Kapers
Concord Gallery Store, Route 202, Wilmington, DE
(302) 478-4405

Tom Craft

Tom Craft is the Chef and Co-owner of 2 FatGuys American Grill and Catering in Hockessin, DE. Tom started cooking at the age of 13 and has never looked back. He studied Culinary Arts at the Academy of Culinary Arts in Mays Landing NJ and worked in many kitchens while attending Salisbury State University in Maryland. For 10 years Tom worked for Ruby Tuesday. He began as a cook, worked up to General Manager and eventually became a Regional Director of Human Resources and a Multi Unit Director.

In 2004 Tom and his best friend Jeff Cook decided to turn their dreams into reality. They started 2 FatGuys Catering and in July 2005 they opened 2 FatGuys American Grill in Hockessin, DE. Just two years later 2 FatGuys was named Best of Delaware: Best Caterer Upstate and Best Chicken Wings Upstate.

2 FatGuys Catering has carved a niche in the world of TV and movies as a preferred caterer for shows such as Trading Spaces, Its Always Sunny in Philadelphia, and Food Networks Dinner Impossible among others. The 2 FatGuys even make a background appearance in Bon Jovis Who Says You Cant Go Home video.

2 FatGuys Catering also enjoys catering for private events and corporate clients. The FatGuys motto is; we are only limited by your imagination and your budget. So, if you can think of it Tom can make it.

2 FatGuys American Grill is a full service casual dinning restaurant and a popular family restaurant in Hockessin. With its kid menu, junior menu, huge burgers, award winning wings, full service bar and outdoor patio there is truly something for everyone.

Tom and Jeff are looking forward to expanding their business by opening a second Delaware location in the near future.

Tom currently lives in Hockessin with his wife and three daughters.

2Fatguys American Grill and Catering Wellington Plaza, 701 Ace Memorial Drive, Hockessin, DE
(Route 41 at the DE, PA border.
302-235-0333
www.2fatguys.net

Jason Curtis

Jason Curtis passion for cooking began at the age of 14 with the preparation of a Christmas Eve dinner for his family. Daunting as this may have been to some, Jason continually challenged himself with creating new and exciting dishes much to the delight of his family. Each year, the dinner preparation became more intense and involved as Jason challenged himself with new ideas from many of the regional cookbooks he had started to devour. Here, a Chef was born.

Upon being accepted to Drexel University, located in Philadelphia, Pennsylvania, he was taken under the wing of Chef Instructor Christopher Koch. Jason came to find an entirely new passion in the culinary world, Food Styling. Curtis became a sponge and volunteered his time to be with Chef Koch ar numerous food shows and catering events, each time bringing something new back to his delight. Jason, at this time and point, did not realize that his new devotion to the artistic techniques would play a big part in furthering his career choice in becoming a Chef.

Jasons first foray into the culinary world was at a Chester County restaurant called Simon Pearce, located in the outskirts of West Chester, as he joined the team as Garde Manger Chef. Here, like before, he absorbed every bit of knowledge he could in order to expand his career. When he went back to Drexel, he continued his training with Chef Koch and began to broaden his appreciation for both complex and familiar flavors. At the ripe old age of 20, his honed skills lead him to Chef Perriers prestigious Main Line Restaurant, Le Mas Perrier in Wayne, Pennsylvania. Under the watchful eye of Executive Chef Joseph Frost, Jason, through very hard work and many hours of dedication, was, after one year, named Sous Chef of now what is known to many as georges.

georges’ 503 W. Lancaster Ave., Wayne, PA
(610) 964-2588

Daniela D’Ambrosio

Todd Braley and Daniela D’Ambrosio met while working under Chef Terence Feury and The Ritz Carlton Philadelphia. Todd is a graduate of The Restaurant School and a product of Bliss Restaurant. Most recently, Todd was the Chef de Cuisine of Copper Bistro in Northern Liberties. Daniela schooled at New England Culinary Institute in Montpelier Vermont and arrived in Philadelphia by way of Hilton Head Island, South Carolina and Las Vegas, Nevada. Most recently the two have left their positions to open their own space. They currently live in Fishtown with their dog, Mrs. Jones, where they are working on their first cook book, Two Chefs Dating.

Patrick D’Amico

Patrick DAmico was the Executive Chef of Eclipse restaurant in Wilmington, DE until 2004. Trained at the Culinary Institute of America, Patrick DAmico had been titillating Wilmingtons taste buds for over a decade. Eclipse received awards, such as Best New Restaurant (News Journal, 1998), Best Desserts (News Journal, 1998) and Best Seafood (News Journal, 1999) while under Chef D’Amico’s direction. In 2005, he was made Executive Chef of the Hotel du ont’s prestigious Green Room.

Hotel du Pont
Green Room
11th and Market Streets
Wilmington, DE 19801
(302) 594-3154

Abde Dahrouch

Chef/Owner Abde Dahrouch was born in Morocco and grew up in
Gascony, France. He was raised enjoying farm fresh produce planted and
harvested by his father, and prepared in traditional Moroccan dishes by his mother.
Chef Dahrouch’s standard for flavor and seasonal freshness is influenced by this
early experience. He insists that his customers enjoy the freshest seasonal
ingredients prepared to accentuate their best natural flavors. Chef Dahrouch
immigrated to the United States in 1985 to work and train in the renowned kitchens of
Jean Pierre Restaurant and La Brasserie of Washington, D.C., Brasserie Le Coze in
Miami, FL, and Jean Louis at the Watergate, Washington , D.C. Prior to opening
Pond, Chef Darouch worked with his brother, Chef Larbi Dahrouch at Taquet
Restaurant in Wayne. Eventually Abde became the Executive Chef of Taquet. In
2006, Chef Dahrouch opened Pond Restaurant and Bistro Cassis. Chef Dahrouch’s
exemplary cuisine has been recognized by food critics such as Craig LaBan of the
Inquirer who gave Pond a coveted Three Bell Excellent review. Chef Dahrouch of
Pond has also received stunning reviews by by Main Line Today, Philadelphia’s
City Paper, Chester County Town and Country and Chester County Life and Len
Lear, Food Critic for the Chestnut Hill Local.

Pond Restaurant and Bistro Cassis
175 King of Prussia Road, Radnor, PA
610-293-9411
www.pondrestaurant.com

Michael Daniels

Executive Chef Michael Daniels is at the helm of Micheles restaurant in Dover,
Delaware. Located on the second floor overlooking the impressive Main Lobby of
the Dover Downs Hotel, Michele’s accommodates 120 guests. The gourmet
restaurant features, steaks, seafood and seasonal specialties expertly prepared and
creatively presented.

Micheles Gourmet Restaurant
Dover Downs Hotel and Conference Center
Dover, DE
1-866-473-7378

David Dante

David Dante grew up in the restaurant and catering business in
northern New Jersey and trained as a chef in NYC and the Florida Keys. He has
workedup and down the East Coast and the Caribbean for the last 25 years and has
earned his certification as a Chef de Cuisine from the American Culinary Federation.
Chef Dante is no stranger to doing cooking demonstrations after having previously
worked for the Better Homes & Gardens test kitchen. He has taught cooking at the
John C. Campbell Folk School in Brasstown, North Carolina and for Williams-
Sonoma in Glen Mills, PA. He is currently working as a Food Service Director for
Williamson Hospitality and is located at the Wawa Corporate University, where his
creative menu items are served to executives and staff alike.

Adam DeLosso

Adam DeLosso is an accomplished young chef. He has studied
under some of the top chef’s in the country. It has helped him create unique
techniques and flavor profiles which is evidence in the gourmet food he creates.
Chef Adam was born and raised in the Philadelphia area. He graduated from the
Culinary Institute of America. He was in the top of his class and received two
associate degrees in culinary arts and baking and pastry. After graduating from the
CIA, he returned to Philadelphia to continue his education at The Four Seasons
Hotel. He was with the opening team of Tony Clarks. After a few years, Adam left
for France to further his pastry knowledge at Valhrona Chocolate school.

He subsequently returned to the States to work in San Francisco and went to work at
two of Californias best restaurants, Aqua and The French Laundry. Then, he went to
the Food capitol of the world, New York City, to work at The Four Seasons and
Quince restaurants, both rated three stars by the New York Times. He left New
York and headed back to Philadelphia to work with Steven Starr and helped open
Morimoto and Jones restaurant. Then, he worked as Executive Chef of Opus 251
and then to La Boheme Bistro where Chef Adam DeLosso continued to push the
creative edge that drives gourmet food today.

In 2004, Chef DeLosso went to work at the Moshulu restaurant in Philadelphia,
replacing Chef de Cuisine, Tim Olivett, who left to operate “RX” BYOB in West
Philadelphia.

Moshulu
401 S. Columbus Avenue
Philadelphia, PA
(215) 923-2500

Laurie Diaz

Food is an art form to Chef Laurie Diaz of The Private Table, Personal Chef Service. 

As a 1997 graduate of the acclaimed French Culinary Institute inManhattan, Chef Laurie was classically trained in the fine culinary arts by Jacques Pepin. She also received her certification in fundamentals of wine, from the FCI in 2006. She has over 15 years experience in the culinary arts throughout the tri state area. 

Chef Laurie is the former owner of the Private Table restaurant and operated a personal chef service in PA and NJ. She also headed a catering company under that same name.  She started a retail line of gourmet salads for a PA based health food store and has shared her passion for cooking as a residential chef with the Williams Sonoma stores and The Perfect Pan inMilford,PA. 

With an emphasis on fresh organic ingredients and attention to detail, Chef Laurie was well known with the locals and beyond. 

In 2008 Chef Laurie opened her second restaurant, Sticks n Stones Bar and Grill.  With great success, the restaurant was sold a year later and she relocated toSouth Florida. It was here where she was afforded the opportunity to work on Mega Yachts, for prestigious clientele, as well as catering on private airplanes for the likes of Barbara Walters, Calvin Klein, Dianna Von Furstunberg, Barry Dillar and others. 

Chef Laurie brings with her 15 years of experience as a highly accomplished culinary professional with passion and creativity. She continues to take pride in sourcing out only the freshest ingredients, turning them into gourmet creations and teaching them to others.
The Private Table      (954) 789-8044    cheflaurie@yahoo.com

 

Nick DiFonzo

Chef/Owner Nick DiFonzo has been cooking for over 17 years in
various fine dining establishments throughout the tri-county area. Jasper is Chester
Countys newest fine dining BYOB destination. Chef DiFonzo’s creative style
blends French-based training with a fusion of American creativity. The menu at
Jasper changes frequently in order to pair the chefs ideas with the best available
local ingredients. Food Critic, Craig LaBan of The Philadelphia Inquirer wrote:
Owner Nick DiFonzo more than succeeds as the chef[and] DiFonzo’s cooking hit the
mark. Diners at Jasper have given the restaurant a 5-star rating on
MyFoxPhilly.com writing such things as: “A fabulous meal, from beginning to end!
There is no finer place in the area to dine.” “Fabulous! Can’t wait to go again!”
“Delicious!” “I absolutely LOVE this restaurant! My boyfriend and I go every chance
we get and we’ve never had a negative experience. Just wonderful!” “Great food,
great atmosphere. Perfect for that special occasion.”

Jasper Restaurant
78 W. Lancaster Avenue, Downingtown, PA 610-269-7776
www.jasperdowningtown.com

Mamma Maria Di Marco

Maria Di Marco affectionately known by many as Mamma, left her small village in
Abruzzi, Italy eighteen years ago. She instantly fell in love with America and
decided to make Philadelphia her new home. She is the owner of Mamma Maria
Ristorante Italiano located in the heart of South Philadelphia on Passyunk Avenue.
She cooks up a feast everyday, ever since Mothers day of 1992 which is when her
charming restaurant first opened its doors.

The menu consists of her own creations and family secrets passed on from
generation to generation. Her recipes always, pleases the eye, fills the stomach and
warms the soul. You can almost feel the love that went into preparing each meal
because she genuinely enjoys cooking. Mamma is best known in Philadelphia for
her hand rolled gnocchi and homemade Limoncello. Her culinary talents have
earned her many awards threw out the years. Her restaurant is A great place to feel
spoiled Zagat Survey.

For seven great years she hosted the Cooking with Mamma TV show that aired on
public television twice a week. Due to popular demand, on the first Wednesday of
every month Mamma holds private cooking classes in her studio kitchen.

Mamma is now focusing on putting together a series of cook books as well as her
own food line. Mamma’s spunky charismatic personality makes people feel truly
special and her natural down to earth style is refreshing and appealing! So if your
hungry or simply down in South Philly, feel free to stop by the restaurant and meet
her.

Mamma Maria Ristorante Italiano
1637 E Passyunk Ave
Philadelphia, PA 19148
(215) 463-8410

www.mammamaria.info

Micky Dolenz

September 2006 marked the 40th anniversary of the debut of the hit NBC TV show
“The Monkees” and the instant rise to worldwide fame for Micky Dolenz. The
Monkees No. 1 hits such as “I’m a Believer,” “Last Train to Clarksville” and
“Daydream Believer” vaulted Dolenz and fellow group members to rockn roll fame.
Although the show, The Monkees, only ran for two years, 1966 to 1968, The
Monkees subsequent music tours, reunions and the re-launch of the show by MTV
in the mid 1980s has caused Monkeemania to live on; spawning fans of different
generations.

Micky Dolenz began his career as a child star at the age of six, with the series
Circus Boy. Although best known for his role as Micky in the The Monkees
television show, Dolenz has continued to work in show business as an actor, writer,
and director. In 2002, he expanded his reach to Broadway when he took over the
role of the villain, Zoser, in the Tim Rice and Elton John musical, Aida. Other theatre
credits include the national tours of A Funny Thing Happened on the Way to the
Forum and Grease. Additionally, he wrote and directed Bugsy Malone for the
London stage. Micky Dolenz currently appears as King Charlemagne in the
musical show PIPPIN, which is touring throughout the United States. PIPPIN is the
lively coming of age story of Charlemagnes oldest son, who wanders through the
worlds of politics, love and war before finding his true calling.

Coleen Donnelly

Coleen Donnelly graduated from the Culinary Institute of America in 1996 and worked
in fine restaurants in New York City (Firebird, Odeon), the Hamptons (Magnolia, Sen)
and Vermont (Simon Pearce, Woodstock Inn). She was also the chef/owner of Yum
Yum Pan Asian Bistro in Rehoboth Beach. Coleen worked at the prestigious Ross
School in East Hampton, NY running the kitchen, serving organic, seasonal, local,
sustainable food to the students and running cooking classes for the community.
She is currently a consultant working with various organizations on improving the
food served in schools across the country, including the Chez Panisse Foundation
in Berkeley, CA.

Coleen has cooked at two James Beard Foundation events and is a member of
Women Chefs and Restaurateurs.

Brian Duffy

Brian considers it an honor to be a chef. “I remember the first time I put my Chef’s
jacket on,” he says. “That was it for me, I was hooked for life.” Since then, the hard
working, down-to-earth Duffy has dedicated his life to the industry. When he’s not in
the kitchen or perusing the dining room of his current “Fun Spot”, Shanachie Irish
Pub & Restaurant in Philadelphia’s trendy Ambler section, he teaches cooking
classes makes public appearances and volunteers his time with local shelters and
kitchens or he’s traveling the country with his motto “Your Mood is Your Food”.

A Graduate of the Restaurant School in Philadelphia, Duffy’s food tends to defy the
trends, choosing instead to maintain an adventurous and unique flair. No doubt, this
is the reason Brian has worked and headed up some of the best kitchens across
the country. Though he has always kept a home base in Philadelphia

After working with some of the nation’s top chefs, he developed his own simplistic
style of cookery. On a chance meeting with an old friend, Duffy decided to embark
on the age-old concept, “The Irish Pub”. This is where he has been seen having the
most fun, creating & re-creating Irish Cuisine. Deciding to call it “New Celtic” he has
taken some of the best local organic meats & produce to come up with some of his
more creative and eclectic dishes.

Duffy’s credo “Your Mood is Your Food” rings true when you get the chance to
sample some of his culinary creations. “I get bored real quick so I am constantly
moving & trying to come up with something new or fun with food, People want to be
WOWED during their experience and I must be ready for them”!

When you meet Duffy you will hear him say more than once “I Love My Job” and this
is the truth, this is one chef who is always on the move. Brian Duffy lives in the
suburbs of Philadelphia with his wife Sarah and their two Girls Emily and Fiona. Duffy
has been seen on such networks as Food Network, DIY, HGTV, Fine Living, PAX
and NBC’s “The Today Show”.

TShanachie Irish Pub & Restaurant
111 E. Butler Avenue
Ambler Pennsylvania 19002
215.283.4887

Wayne Dumpson

Chef Wayne started Notbybreadalone Caterers in the spring of 2009, with a vision for a ministry based catering service where he and his Celebrity Chef wife Stephanie “Grill Queen” Dumpson take their culinary creations out on the streets of Wilmington Delaware to feed people who struggle to overcome life’s many challenges Notbybreadalone Caterers.   Today, Notbybreadalone Full Service Caterers has several divisions: Chef Wayne’s first love is the Ministry Of Food Division. The Personal Chef Division allows Chef Wayne to bring his culinary creations into your home, serving you right where you are. The Festival Division serves at open air outdoor events. The Banquet Division caters to celebrations and meetings with family, friends and business clients as well. The Holiday Division creates memorable events where our guest can spend quality time with their loved one while we do all the cooking.

“We Serve Because You Deserve.” www.Notbybreadalonecaterers.com 302-256-3489

 

Ross Essner

Chef Essner was born and raised in Cheltenham, Pa, just outside of Philadelphia,
and attended the Culinary Institute of America. He interned
for six months in Napa, CA, learning about food and wine while working at the Wine
Spectator Restaurant at Greystone.

After Graduating, Chef Essner traveled to Italy and France and worked on vineyards
and in many fine kitchens, eventually ended up in England where he landed at the
Tannin Level, a wine focused French Bistro.

Chef Essner moved back to Pennsylvania and took a Position at Savona, located in
Gulph Mills, and then took the executive chef position at Neil
Steins center city bistro Bleu, followed by the executive chef position at West
Philadelphias RX.

The Chef eventually decided to do his own thing at Django, where he focuses on
seasonal French and Mediterranean fare executed with local ingredients. Django is
synonymous with outstanding seasonal cuisine, gracious service and
sweet surroundings.

Django, 526 S 4th St, Phila, PA 19147, (215) 922-7151

David Evans

Chef David J. Evans, is originally from Wales (U.K.), and has lived in the United
States for the past six years.

His education in the Culinary Arts began in Rome, Italy, in 1991, where Chef David
Evans obtained certification as an Italian Chef, and concluded in Lyon, France, in
1995, at the Ecole des Arts Culinaires et de lHotellerie, a culinary college founded
by Chef Paul Bocuse. His past experience include working at the restaurant La
Pergola at the Cavalieri Hilton in Rome, a one star Michelin establishment, and
Spago in West Hollywood, owned by renowned Chef Wolfgang Puck. He is
currently employed at Delaware Park.

Donna Evans

Donna Evans has always had a passion for food. She started helping out in the
kitchen at an early age. She attended the Academy of Culinary Arts , near Atlantic
City, NJ. She received a scholarship to LEcole des Arts in Lyon, France, where
she studied under Chef Paul Bocuse. After finishing her education, she worked at
the Hatteras Coastal Cuisine Restaurant in Atlantic City, NJ. It has repeatedly been
recognized for its outstanding food. Thereafter, she worked for the Sands Hotel and
Casino as the Chef for Room Service. She has also worked as a chef at the
National Cathedral in Washington, DC, where she has cooked for Presidents.
Currently, she is employed by Aramark and is working at Astra Zeneca.

Corey Fair

Chef Corey Fairs passion for food has taken him around the country. His culinary
career started in Texas, where he worked for the Eagle Mountain Country Club,
Texas Rangers Baseball-The Diamond Club and the Great American Steakhouse.
He relocated to Illinois, where he became the Executive Chef for The Curragh. He
was the opening chef for The Curragh and was responsible for developing all
recipes for this flagship operation with five bars and 6 dining areas. Thereafter, Chef
Fair moved back to Texas, where he became the Executive Chef and Food and
Beverage Manager for The Cliffs Resort, a golf and boating resort. In Fort Worth,
Texas, Chef Fair was the General Manager for Bonnells Fine Texas Cuisine.

Through an externship program with the Culinary Institute of America, Chef Fair
worked at the Hotel Dupont and Dupont Country Club. He is also a candidate for
Masters in Gastronomy from Le Cordon Bleu Paris, where he is completing
independent study courses.

Andrea Fakis

Chef Andrea Fakis food has been described as creative, light, healthy while also
being flavorful and artistically presented. Chef Fakis received her Superior Cuisine
diploma from Le Cordon Bleu – Paris, where only the best students are allowed to
apply and even fewer allowed to graduate. She then received her follow up training
in Australia where she honed her art of blending world flavors including Asian,
French and Italian. Her food reflects a wonderful balance of exotic and familiar
flavors using the seasons finest offerings.

Chef Fakis worked as chef de partie for Aria in Sydney, Australia. Aria is a 4 star
restaurant catering to the Sydney Opera House and does about 500 covers a day.
She has more recently worked at The Back Burner restaurant in Hockessin,
Delaware. In addition to making appearances at Celebrity Kitchens, she operates
her own private party catering and cheffing business. Chef Fakis plans on opening
her own restaurant in Delaware in the future.

 

Marietou Fanny

Marietou Fanny is the owner of La Crperie Caf, 1722 Samson St., Philadelphia, PA.
She is from the Ivory Coast of West Africa. She started making cute crepes for
friends and family, then came experimental crepes and then exotic ones. The
crepes were a bit hit among her friends.and NO she did not have any intention of
opening a restaurant.

She obtained her baccalaureate in Paris and came to the US to continue studying at
Rowan University. She obtained her Bachelors degree in Communication
Advertising to get her mind off of crepe makingbut it didnt work. Her plan was to
obtain a job advertising crepes because she realized that she had left a trail of
those flappy things all around campus. Her passion however took her to a different
path.

By the time she arrived in Philadelphia, she needed a bigger crepe audience so
she opened La Crperie Caf. In her first year, she won a Best of Philadelphia
award. And the rest is history.

La CrperieCaf
1722 Samson St.
Philadelphia, PA
(215) 564-6460

 

Ralph Fernandez

There have been nothing but praises for the creative work of Executive Chef Ralph
Fernandez and his marvelous restaurant Moshulu. Food Critic Craig LeBan of the
Inquirer (8/24/03), indicated that the new management [has] transformed the storied
ship into the classy riverside dining venue the city has always deserved. The result
is a rare harmony of first-class food and service with stunning views and ambiance.
He further stated, If youve never heard of executive chef-partner Ralph Fernandez,
its about time you did. Chef Fernandez is pulling out all the stops here with
surprising aplomb. Virtually everything I ate was skillfully prepared with fine
ingredients and a knack for modern combinations that evoked vivid, clear flavors.
Few restaurant reviews ever reach the height of this praise.

Chef Fernandez distinct attitude and flavor are a fusion of years of study in various
cooking styles including Southwestern, American and French. A New York native,
his career has taken him from the Pierre Hotel in New York to working at the Four
Seasons in Houston.

Moshulu
401 S. Columbus Avenue
Philadelphia, PA
(215) 923-2500

 

Dan Ferraiolo

Dan Ferraiolo is a 02 graduate of The Restaurant School at Walnut Hill College in
Philadelphia, PA. Since the young age of 18, Dan spent his weekends, and
summers learning the cheese game at Di Bruno Bros. House of Cheese in the Italian
Market. It was at Di Bruno Bros. where he realized his love for exotic cheeses and
gourmet foods.

Dan spent four years moving up in the ranks at Di Bruno Bros., from a retailer to an
established Cheese Monger, and one of the faces of Di Bruno Bros. Now Dan
proudly manages Di Bruno Bros. Catering Department in beautiful Rittenhouse
Square. His knowledge of cheeses and gourmet products has given him great
tools in expanding Di Bruno Bros. catering potentials. Dans vision for Catering is to
showcase the experience of what Di Bruno Bros. has built for over 65 years,
combining great products with exceptional service.

Di Bruno Brothers Custom Catering

103 S. 18th Street
Philadelphia, PA 19103
215-564-9339

Di Bruno Brothers Retail Stores:

Italian Market
930 S. 9th Street
Philadelphia, PA 19147
215-922-2876

Rittenhouse Square
109 S 18th Street
Philadelphia, PA 19103
215-665-9220

9th & Montrose Streets
Philadelphia, PA 19103
215-238-0487

 

Dominique Filoni

Executive Chef Dominique Filoni, Food and Wine Magazine Best
New Chef 2004, has accepted a position with Seasons, a French-influenced
American Restaurant at the Four Seasons Hotel in Georgetown, D.C. In early 2006,
he backed up Jean-Marie Lacroix at the fabulous Lacroix at The Rittenhouse
restaurant in Center City, Philadelphia. Prior to joining Lacroix at the Rittenhouse,
Filoni operated Bianca in Bryn Mawr and Savona restaurant in Gulph Mills, PA.
Filoni was born in St. Tropez and is a graduate of the culinary program at Lycee
Hotelier Institute in Hyeres, France. He has been featured on the Food Network and
in Wine Spectator and Bon Appetit. Savona received the DiRoNA award, four AAA
Diamonds, the Five Star Diamond Award and the Best Award of Excellence each
year while under Chef Filoni’s guidance. Filoni is Americas youngest French
Master Chef.

 

Rainer Floater

Chef Rainer Floeter is the executive chef of Hotel Fiesole located in
Skippack, PA. The Hotel is located in the heart of Skippack Village, a quaint
shopping district filled with unique stores and restaurants. Hotel Fiesole offers three
on-site dining areas from casual to fine dining, serving Continental European Cuisine
prepared by award winning Executive Chef Rainer Floater. Prior to taking the
helm of Hotel Fiesole, Floeter was the Executive Chef of Twenty21 where he
revamped the menu adding his unique culinary touches.

Chef Floeter graduated with a B.A. from the Culinary Arts School in Koblenz.
Thereafter, he continued his education by attending the New York Institute of
Technology, taking courses in pastry, The Pastry Arts Center with Albert Kumin,
Cacoa Barry with Pascal Janvier, The International School of Confectionary Arts and
The Oriental Hotel Thai Cooking School.

He worked as a private chef to Main Line socialites: Mr. & Mrs. Martin Fields and Mr.
& Mrs. Norman Cohn. He also was the Head Chef for the restaurant, Your Place or
Mine, in Williston Park, NY, where his work received a three star rating by the New
York Times. In addition, chef Floeter has also worked in restaurants in the
Bahamas, Grand Cayman and Jamaica.

Hotel Fiesole 4046 Skippack Pike, Skippack, PS 19474 Reservations for dinner
or hotel accommodations can be made by calling 610-222-8009.

 

Gabriella Follo-McCullough

Gabriella was raised in an Italian home where a passion for food and
cooking was a part of everyday life! Homemade crusty Italian bread, Fresh made
pasta, Homemade sausage, Sauces always made from scratch, rich soups, an
abundance of vegetables and every kind of lovely peasant food under the sun was
a daily affair. Born of a mother who cooks with love, Gabriella inherited a joy for
cooking. She has cooked extensively for family and friends, and has a client base
that enjoys her varied cuisine.

She is well versed in creating classic Italian cuisine, but also enjoys experimenting
with many Ethnic foods – Indian, Asian, French, Middle-Eastern and Moroccan, to
name a few. She also loves preparing good old-fashioned comfort food, but she
recognizes that for each and every one of us, that has a different meaning! Gabriella
is not only the seasoned chef but she also is a seasoned traveler. She has visited
many countries, following her passion to explore life and cultures in foreign lands.
She lived in Italy for a short period of time, volunteered in India, worked in
Bucharest, traveled extensively through Great Britain, Europe, Canada, Mexico, the
Caribbean, and most of the United States. It is through the world of travel that
Gabriella has come to learn just how much food is a significant part of all cultures.

She has studied the art of professional cooking and has received certification at the
Culinary Business Academy in Georgia. Gabriella also holds a food safety
certification. She is multilingual with a fluency in Italian and a good understanding of
French

With a belief in the dinner table being the gathering place of a strong family,
Gabriella follows her passions, hoping that what she provides her customers is not
only good food. She hopes that her Personal Chef Service affords busy families the
opportunity to sit together at the end of the day and bond! She also hopes that by
teaching children and teens how to cook, she may be “setting a table” for the
families of the future. What better place than the family table for families to grow
strong together and talk about the events of the day while they break bread.

The Seasoned Chef Service
Chef Gabriella Follo-McCullough
610.494.4814
215.275.0949 cell
Gabriella@seasonedchefservice.com

 

Jenifer Foy

Jenifer Foy has been cooking for over twenty years. She holds an Advanced
Diploma from La Varenne Ecole de Cuisine in Paris, France. After working in some
of the Philadelphia areas best kitchens, like Apropos, Odeon, Carolinas and Central
Bar and Grille, Jen opened State Street Caf in Doylestown, PA. Seven years and
two children later, Jen sold the caf and became a culinary instructor at The
Restaurant School at Walnut Hill College, in Philadelphia. After a few stops in other
restaurants, Jen began as Executive Chef at the Zodiac Restaurant at Neiman
Marcus in King of Prussia, PA. In her five years there, she elevated the cuisine to a
level found in many of the finest restaurants in the area.

Jen has recently stepped out of her chef whites, and is currently working as a
manager for TGIFridays. Not only has this put her closer to home (and teenage
children), but is giving her another perspective on the restaurant business, and how
it can survive in the present economic climate. She hopes that in the next few years,
she will be ready to open up another place of her own.

 

Joseph Frost

Before Joseph Frost could even reach the stove, he shared his dream of becoming
an impassioned chef with his Grandfather. Frost would embark on a professional
journey to fulfill his dream, by becoming one of Main Lines most talented and
innovative chefs. Frosts fervor for food began at the ripe age of ten when he would
assist his Mother and Great-Grandmother in the family kitchen. He developed his
natural ability by enthusiastically studying cookbooks and experimenting with
different recipes. Frost would realize his dream of becoming a chef by the time he
was 18.

Frost began his career in the restaurant business working for Marathon On The
Square in Philadelphia, Pennsylvania. Through hard work and determination he
made his way up in the ranks from kitchen staff to General Manager. It was as a
General Manger that Frost would learn how to successfully run a restaurant. The
skills he acquired at Marathon would aid Frost on his way to becoming a gifted chef
and exceptional kitchen manager.

In 1999 Frost left Marathon to develop his emerging skills as a chef. Frosts
unrelenting enthusiasms for food led him to The Ritz Carlton were he accepted a
prominent position as line cook. The promising chef studied under Chef Alberto
Vanoli, a true traditionalist, who believed tastes should be simple and standard yet
explosive to the palate. Frost adopted the love for traditional flavors and quickly
incorporated this belief into his cuisine.

In 2001 Frost was handpicked by Chef Chris Scarduzio to work in the renowned
Brasserie Perrier kitchen. Chef Scarduzio instantly recognized the young chefs
culinary passion and helped him develop his talent. Frost a traditionalist at heart
learned how to fuse different flavors to complement the design of a dish. To this
day, Frost considers Chef Scarduzio his biggest influence.

In 2003 Chef Scarduzio encouraged Frost to accept a position in the thriving Le Mas
Perrier kitchen. During his time at Le Mas Perrier he worked alongside the talented
kitchen staff to create a menu, which would please customers looking for a range of
different cuisines. In 2004 internationally famed Chef Georges Perrier set out to
change the concept of his Wayne, Pennsylvania restaurant, Le Mas Perrier. Chef
Perrier changed the name of the restaurant to georges and immediately named
Frost sous chef. Achieving his goal of creating a diverse global fare for the
restaurant, Joe Frost was named Executive Chef of georges’.

georges’ 503 W. Lancaster Ave., Wayne, PA (610) 964-2588

 

Daniel Funk

For a number of years, chef Daniel Funk owned the New Orleans Cafe in Media,
Pennsylvania. He subsequently opened another New Orleans restaurant in the
Olde Ridge Village Shops in Chadds Ford, PA. He closed both properties in 2005
and began working on his latest project: The Big Easy Saloon in Paoli, PA. Chef
Funk continues to make guest appearances at Celebrity Kitchens whenever
possible. His blend of down-home Louisiana Cajun cooking and the more
sophisticated French Creole cooking have created unforgettable dishes. His
natural talent and heart for cooking have left guests demanding he open another
New Orleans restaurant. He has authored one cookbook, entitled, New Orleans
Caf, The Secret Formula. Funk has won numerous awards for his cuisine.

Big Easy Saloon 128 Paoli Pike, Paoli, PA.
610-296-9166

 

Martin Gagne

Gagnes national and international reputation for creating inventive menus has earned
him a stellar reputation. He was most recently a consultant to restaurants and small
luxury hotels around the United States. Prior to that, he served as Chef de Cuisine at
the Hedgerose restaurant in Atlanta, GA, one of only four four-star restaurants in
Atlanta. He was owner of Foodsource Imports in Atlanta and spent time abroad as a
food consultant for the Minister of Agriculture for the province of Castilla y Leon, in
Salamanca, Spain. Hailed as one of Food and Magazines Top Culinarians to Watch
in the 90s, he has shared his personal approach to American cookery and culinary
expertise at Narai Hotel, Bangkok, Thailand and developed cutting edge food
concepts for the South City Kitchen, Atlanta, GA and at the Tremont Hotel, Chicago,
IL. While serving as the Executive Chef at Opus, Swisshotel, Atlanta, GA, (1990)
and at Caf 21, Hotel 21 East, Chicago, IL. (1988), both restaurants received Esquire
Magazines Cheers! award as being among the countrys best new restaurants under
his watchful eyes. He won Chicago Magazines Critics Choice Award two years in a
row for Caf 21 in 1988 and 1989. Food and Wine Magazine praised him in their Best
New Restaurant List 1998 for Hedgerose.

Gagne is also a member of the prestigious James Beard Foundation. In June 2003,
Chef Gagne was made Executive Chef of SoleFood. SoleFood specializes in
unique seafood dishes with flair. The menu features fresh and exotic fish dishes as
well signature drinks and an extensive bar menu featuring as flights of American
caviar or scallops among others. Chef Gagn recently left SoleFood to create a new
restaurant at the historic Inn at St. Peter’s Village. The restaurant will open in mid
June 2006. The restaurant is nestled among the quaint Victorian stores and shops
located in St. Peter’s Village. The backdrop for the restaurant are the falls at French
Creek Park.

Inn at St. Peter’s Village 3471 Saint Peter’s Road, St. Peter’s, PA (located in
scenic northern Chester County.)

 

Jose Garces

Executive Chef Jose Garces emerged as a master of Latin American cuisine, during
his leadership at the helm of the award-winning, Cuban influenced Alma de Cuba
and contemporary Mexican, El Vez restaurants. In the spring of 2005, Chef Garces
left his Executive Chef positions at both of these restaurants to work on the opening
of his own restaurant, Amada. Amada opens on October 15, 2005. Chef Garces
has styled his new restaurant as an authentic Spanish tapas bar and restaurant.
Plans for Amada include live Flamingo dancing, a chef’s table, Sangria bar as well
as great food!

As a protg of renowned Chef Douglas Rodriguez, the oft-cited godfather of Nuevo
Latino cuisine, Garces first came to Philadelphia in May 2001 with Rodriguez to open
Alma de Cuba. Garces turned heads creating new interpretations on Cuban classics
and many one-of-a-kind Cuban-inspired dishes. When commenting on Garces and
Rodriguez, the New York Times noted, Jose Garces came along, to collaborate on
the menu with creations like crispy crab empanadas on a powerful chili sauce,
cooled by cucumber and onion slices. Bon Appetit also noted, He [Rodriguez] and
chef de cuisine Jose Garces have striven to make their own marks. And
Philadelphia Inquirer noted, When it works and under chef de cuisine Jose Garces,
it usually does this food can be stunning, blazing with vibrant flavors, sparkling
textures, and some of the most beautiful presentations in town. Travel & Leisure,
Elle and Food & Wine have all given praise to the inspired cuisine at Alma de Cuba.
In 2002, Cond Nast Traveler selected the restaurant as one of the top 50 new
restaurants in the world.

At El Vez, Garces continued to push the limits of the dining experience with a
unique and bold approach to Mexican cuisine. The festive restaurant, which opened
in November 2003, received praise from the New York Post, Boston Globe and
National Geographic Traveler. Garces has been recognized as one of Phillys New
Star Chefs by Philadelphia Magazine (January 2004) that notes, Garces is poised to
set his own trends with a cooking philosophy that elevates rustic Latin dishes to fine
dining. Restaurant Hospitality magazine (February 2004) will highlight Garces as a
Rising Star Chef and Cooking Light (July 2004) will feature Garces seasonally
inspired collection of artfully prepared ceviche selections that utilize such unusual
ingredients as popcorn, garlic root and Serrano ham.

American born and raised in Chicago, Garces parents are both natives of Ecuador.
He credits his interest in cooking to his mother. Prior to opening and working at
Chicama and Pipa with Rodriguez in New York City, Garces worked in other well
known New York kitchens, such as Rainbow Room, Four Seasons, 57/57, and
Bolivar. Garces is a graduate of Kendall Colleges Culinary School and upon
graduation apprenticed at La Taberna del Alabardero, in Marbella, Spain.

Amada 217 S. Chestnut Street, Philadelphia, PA 215.625.2450

 

Xavier George

Chef Xavier George, a native of Tamil Nadu state, vivid cooking draws on a broad
repertoire of Hindu-inspired vegetarian cuisine. He graduated with top honors from
culinary school in India (India Institute of Culinary Sciences in Chennai) and worked
in Five Star Indian hotels before becoming a chef on the Celebrity Cruise line. The
Celebrity Cruise Line took him around the world and introduced him to additional
cuisines and new techniques. He worked in Dakshin in Chicago before relocating to
Pennsylvania to take the helm of Devi restaurant. In the last two years with Chef
Georges at the helm, Devi has made its mark in Chester County. Devi is a
destination extraordinaire for ultra-authentic regional ethnic cooking, indicated Food
Critic Craig LaBan of the Philadelphia Inquirer of Chef Xavier George’s incredible
cuisine. (Inquirer, June 25, 2006) This modest restaurant specializes in rarely seen
south Indian vegetarian cuisine (patronized by) van-loads of Indian families that
continuously pour into its mango-colored dining room at 9 p.m. on a Sunday For
a truly wonderful adventure in incredible tastes, which will even convert meat-lovers
to vegetarianism, make Devi a destination of choice.

Devi Authentic South and North Indian Vegetarian Cuisine
151 Whiteland Town Center
Exton, PA 19341
(610) 594-9250

 

Michael Giletto

Executive Chef Michael Giletto has won countless awards for his culinary expertise.
On multiple occasions, he received national recognition for his food. In addition, he
has prepared meals for the owners and/or teammates of various sports teams,
including the Eagles, Flyers, Wings, Phantoms, Redskins, Dallas Cowboys, etc. In
2002, he was named Chef of the Year by ACF Metropolitan Penn Jersey
association. In 2003, he was the supervising culinary chef for the opening of
Lincoln Financial Field.

Chef Giletto was the Executive Chef at the Federal Reserve Bank of Philadelphia,
Pennsylvania until 2006. He was recently made Executive Chef at the very
exclusive Cherry Valley Country Club near Princeton, NJ. He has been a culinary
instructor at the JNA Culinary Institute in Philadelphia since 2002. Previously, he
was the executive chef at the Pine Hill Golf Course in Pine Hill, New Jersey and at
the Concord Country Club in Concordville, PA. Other prior experience includes
Executive Chef at The Peacock Inn (Princeton, NJ); Sheraton Suites; Holiday Inn
(Phila, PA and Rochester, NY.) He has done countless cooking demonstrations at
schools throughout Pennsylvania and New Jersey as well as at Food Shows such
as The Book and The Cook (Phila, PA; Taste of Burlington (NJ); Taste of South
Philly, Taste of South Jersey; Taste of Elegance competition and ACF Metropolitan
Penn Jersey Chef Extravaganza.

Chef Giletto is the featured host on Chefs Squeeze on Cuisine, a culinary talk radio
show. Among other things, the show has restaurant reviews, wine consulting, tips
on cooking, food and beverage reviews, new culinary trends, live field reports,
guest chefs and culinary school reviews. Chef Giletto has also been selected by
the National Pork Board as one of its Celebrity Chef, a distinction reserved for only
four chefs nationwide.

Chef Giletto on October 1, 2006 makes his television debut in the series entitled,
Digital Cook Book on Demand. The series can be found on Comcast’s On-Demand.
Chef Giletto has also recently shot a pilot for another production company.

Cherry Valley Country Club

 

Peter Gilmore

After 22 years as Chef de Cuisine at the renowned Le Bec Fin, Chef Peter Gilmore
left to open Gilmores in Chester County, PA. Since its opening in August 2001,
Gilmores has received critical acclaim and is hugely popular. It serves exquisite
French cuisine in a charming 18th century townhouse which has been transformed
into a charmingly elegant setting by Chef Gilmore and his wife. Gilmores has
become one of the treasured restaurants in Chester County. Since its opening,
Gilmores has been voted Best BYOB and Best Restaurant in West Chester (2003) in
Main Line Today magazine and also voted Best BYOB in Philadelphia (2002)
magazine.

Gilmores

133 E. Gay Street
West Chester, PA
(610) 431-2800

 

Riche Griffin

Chef Riche graduated from the School of Culinary Arts in Atlanta, Georgia. Upon
graduation, he gained experience working in different culinary arenas. He became
the kitchen supervisor at The Peasant Corporation in Atlanta, Georgia and thereafter
worked as a sous-chef at The Back Porch Caf in Rehoboth Beach, Delaware. He
then served as the executive chef of the upscale American Bistro, Cloud 9
Restaurant and Bar, in Rehoboth Beach, Delaware. This position enabled Riche to
have complete creative rein with every dish and menu. His flare for food enticed and
excited the patrons of the restaurant for many years. In 2002, Chef Riche created
Chef Riche, a Chef for Hire, business as well as to regularly teach at Celebrity
Kitchens. In the spring of 2003, Chef Riche opened a new restaurant, DISH!, in
Rehoboth. DISH! has received outstanding reviews from food critics and patrons
alike.

DISH!
26 Baltimore Ave.
Rehoboth Beach, DE
(302) 226-2112

 

Jerome Grochocki

Chef Grochockis story begins in Detroit Michigan where he was born and raised.
He began his journey in the culinary arts in the year 1970. Chef Grochocki was a
junior in high school when he discovered his strong passion for food. After his first
cooking class, he knew what he would do for a living. Although, it was not until
1981 that he took his first cooking job.

At the Plymouth Hilton Inn in Northville, Michigan, Chef Grochocki began as a cook
and worked his way up the kitchen ladder. He found this job to be one of the best
experiences in his early carrier. From there, Chef Grochocki went to the Sheraton
Inn in Waco, Texas, where he worked for about a year as the Executive Chef. Chef
Grochocki then moved to San Antonio, Texas. He worked as Executive Chef of the
Emily Morgan Hotel. In 1986, Chef Grochocki relocated to Frankfort, Kentucky
where he took the position of Executive Chef of the Capital Plaza Hotel. In 1987,
Chef Grochocki moved to Delaware. He was made Executive Chef of the
Wilmington Christiana Hilton and has been there ever since. At the Wilmington
Christiana Hilton he is constantly challenged with running a busy kitchen. Its one of
the aspects of his job that he truly loves. His staff are well trained, and he looks
forward to growing in his carrier as a chef and hopefully helping future chefs make
their goals.

Hilton Wilmington/Christiana
Brandywine Valley’s Country Estate
www.hiltonestate.com
Discover the new Brasserie Grille! www.brasseriegrille.com

 

Lynn Hanna

Lynns passion for cooking began when she was a young girl. In grade school, she
joined a cooking club. This allowed her to expand her knowledge, compete in food
shows, and participate in the county fair. In college, she worked as a private chef.
Her clients were a family of four. Both parents were doctors and two pre-teen kids.
They required heart healthy meals, so the American Heart Association cookbook
was her bible. She was responsible for menu planning, grocery shopping,
preparing lunch for the kids, and dinner for the family. This she recalls as being her
favorite job and the reason she is personal chef today.

After graduating from college with a bachelor’s degree, she enjoyed a successful
career in the finance industry for over a decade. She made a career change and
started It’s Simply Delicious, Inc. Her love for cooking spans more than 25 years.
She is a graduate of the Culinary Business Academy and also a member of the
United States Personal Chef Association.

Lynn Hanna, Personal Chef
It’s Simply Delicious, Inc.
302.438.6716 direct

http://www.its-simply-delicious.com

Lynn@its-simply-delicious.com

 

 

Thomas Hannum

For over twenty years, Thomas Hannum was the executive chef of the Hotel du
Pont, Wilmington, Delaware. In 2005, he was promoted to Food and Beverage
Manager of the Hotel. He has always been known for his outstanding menus and
cuisine. Under his creative culinary leadership, the restaurants of the Hotel DuPont,
have kept in the forefront of culinary excellence. Sophisticated dinning and
gustatory delights are part of the tradition of excellence for which the restaurants of
the Hotel du Pont have become known. To taste Thomas Hannums creations is to
know his creative genius. He has been at the helm of this prestigious culinary jewel
for over twenty years. Recently, the world famous Green Rooms decor was
renovated and Chef Hannum created a new, truly delectable menu befitting this
world class restaurant.

Hotel du Pont
Green Room
11th and Market Streets
Wilmington, DE 19801
(302) 594-3154

 

Thomas Hackney

Testing 1-2-3. Testing.

 

Dominicke Hayman

A Delaware native, Dominicke had a desire to set out and see any and everything. That desire was enhanced upon deciding to pursue culinary arts after high school. After four years at Johnson & Wales he graduated with a BS in Culinary Nutrition. Not two weeks from graduation he headed to Florence, Italy to immerse himself in the lifestyle and cuisine of Italy. He returned and immediately put his time to use working at one of Rhode Island’s best Italian eateries. His experience also includes time at Wilimington’s famed Green Room of Hotel DuPont and Harry’s Savoy Grill. Currently Dominicke is enrolled in the MS Human Nutrition program at University of Delaware in an effort to realize his goal of bridging the gap between healthy food and fine cuisine; making sure the food you eat to live, is the food you LIVE TO EAT!

 

Dana Herbert

Dana Herbert resides in Bear, Delaware which has become home for his custom cakes and sugar artistry at DESSERTS BY DANA. Chef Herbert’s lives and breathes in the sweet and artistic world of the pastry arts where flavor and color come to life in his wonderful wedding cakes, sugar sculptures, and custom cakes for all occasions. Dana has a unique ability to combine cakes and sugar art into one of a kind cake that depicts exactly what his customers want. Dana is an expert sugar artist with lots of names. He’s known as “The Sugar Daddy” because of his work with pulled and blown sugar. He’s called “The King of Cakes” because his six-year-old business, “Desserts by Dana,” is so successful in Delaware. In fact, this pastry chef from Johnson and Wales was recently featured in a four-page spread in American Cake Decorating Magazine. Chef Herbert has done cakes for famous individuals such as Smokin Joe Frazier, Tye Tribbett, and Jazz musician Najee (daughter’s wedding), Marriott, Sysco, Philadelphia International Airport, HSBC, many organizations at University of Delaware, and the list goes on. Chef Herbert has been featured on WEtv for Wedding Cake Wars, and TLC’s Ultimate Cake Off. Most recently, he won TLC’s Cake Boss: The Next Great Baker and was voted the best Specialty Cake bakery by Delaware Today Magazine.

Chef Herbert is the author of a book called the Sweet and Savory Union. It features his unique cooking style and it blurs the lines so to speak between what is considered sweet and savory. The book is designed for general use in anyone’s house and is perfect for entertaining.

Dana is a 1998 graduate of the University of Delaware with a Bachelor of Science degree in Hotel, Restaurant, and Institutional Management. After graduating from the University of Delaware, Chef Herbert continued his education at Johnson and Wales University where he completed a second Bachelor in Culinary Arts and an additional Associates of Arts in Pastry. During his career Chef Herbert has worked for private country clubs and bistros, Four Seasons Boston, Hotel Dupont, and Marriott International. Currently he is the Head Chef at the Delaware River and Bay Authority in New Castle as well. Dana is a member of Kappa Alpha Psi Fraternity Inc. (Wilmington alumni Chapter), the International Cake Exploration Society (ICES) and the American Culinary Federation.

Desserts by Dana
(302) 721-5798
www.dessertsbydana.com

Ethel Hofman

Cookbook author Ethel Hofman is a food editor for the Jewish
Exponent (Philadelphia) and the Baltimore Jewish Times. Her third cookbook,
Everyday Cooking for the Jewish Home, (Harper Collins) was featured on the
Television Food Network.

Ms. Hofman graduated from the Glasgow College of Home Economics in Glasgow,
Scotland, studied advanced gourmet cooking at Le Cordon Bleu School of Cookery
(London, England). Ms. Hofman was the president of the International Association of
Culinary Professionals (IACP) from 1995- 1996, and is a member of the prestigious
Les Dames dEscoffier, as well as the American Jewish Press Association. Her
other publications include The Family Cookbook, Making Food Beautiful, and The
Art of Cooking. She has appeared on TV Food Network, National Public Radio, IQC
Radio Montreal, and WOR-AM Radio in New York.

 

Jeremiah Hoy

Sous Chef Jeremiah Hoy started his career at age 16 like many chefs
washing dishes in the heart of a small independently owned sandwich shop.
Showing ambition, he taught himself the menu and was promoted to line cook. In
just a few short months, he was managing a twenty-seat fast food restaurant.

While still in high school, and having a sincere desire to learn more about the
culinary field, he applied to Gloucester County Institute of Technology. There, he
learned the basics of cooking techniques, management, and artful plate
presentations. From there, he moved to a hundred and ten-seat restaurant, Rodes
Fireside in Swedesboro, New Jersey, taking the role of lead line cook. While still
attending high school as well as taking vocational classes, this co-op experience
resulted in his promotion to Restaurant Sous Chef. Once fully secure in this position
and realizing that the culinary field would be his chosen profession, he decided to
expand his culinary knowledge by returning to school at Atlantic Cape Community
College in Mays Landing, New Jersey. While at the college, he took advantage of
the opportunity to study abroad in the rolling hills of Tuscany, Italy.

After returning from Italy, he became Assistant Sous Chef at Anthonys Creative Italian
Cuisine in Haddon Heights, New Jersey, where he gained experience with a more
expanded and upscale menu. Jeremiah currently is employed at the DoubleTree
Hotel in Wilmington, Delaware where he holds the position of Restaurant Sous Chef
of Palettes Restaurant.

Palettes Restaurant
DoubleTree Hotel
4727 Concord Pike (Route 202)
Wilmington, DE
(302) 478-6000

 

Rokeysha Hunt

Chef Rokeysha Hunt has loved cooking for a very long time. While taking cooking classes in high school, Chef Keysha (as she likes to be called) was inspired by a recruiter from Le Cordon Bleu (formerly Pennsylvania Institute of Culinary Arts in Pittsburgh, PA) to further her love for cooking. In March of 2001, Chef Keysha completed an Associates Degree in Culinary from Le Cordon Bleu.

Chef Keysha then went on to complete an externship at Walt Disney World’s Swan and Dolphin Resort in Orlando, FL. This experience allowed Chef Keysha to study under and learn from various chefs, learn several types of cooking styles in an array of atmospheres, study banquet cooking, work live breakfast fare (including the live omelette stations) and the Garde Manger (cold foods). She also worked in several of the resort’s fine dining restaurants.

Chef Keysha was also a personal chef for Lehigh University’s Chi Omega Sorority and a cook at Pasta Bella Italian Restaurant in Allentown, PA. In her spare time, Chef Keysha loves to cook meals for co-workers, family and friends.

For further information or questions, please contact Chef Keysha at rokeysha.ramos@gmail.com

 

Augusto Jalon

Chef Jalon’s cuisine melds together Nuevo Latino, French Bistro,
Mediterranean and Pacific Rim influences creating an extraordinary global fusion.
Chef Jalon perpetually tries to challenge himself and improve on his already stellar
cuisine. His restaurant has been recognized as one of the best in Montgomery
County, Pennsylvania. He delights his guests with the dishes he offers. His
passion for food shows in every dish he creates.

Augusto’s
530 Madison Ave
Warminster, PA 18974
(215) 328-0556

David Jansen

Chef de Restaurant, Fountain Restaurant

As the Chef de Restaurant for the Five Star, Five Diamond Fountain Restaurant,
David Jansen is responsible for overseeing the kitchen staff during dinner service of
the restaurant, including the creation of daily and special event menus

David Jansen always knew he wanted to be a chef, and worked in his first restaurant
at age 14 in Garde Manger at the Tabas Hotel in Downingtown, Pennsylvania.
Jansen graduated from the Philadelphia Restaurant School before beginning an
apprenticeship at the Fountain Restaurant in July, 1989

Since joining the kitchen of the Fountain Restaurant, Jansen has honed his culinary
skills at virtually every position in the kitchen, working with Executive Chefs Jean-
Marie Lacroix, Martin Hamann and Rafael Gonzalez. Jansen has trained at the
famed George V restaurant at Four Seasons Hotel Paris and participated in food
festivals all over the world including in St. Moritz, Switzerland; West Palm Beach,
Florida; and Alexandria, Egypt. Jansen has also cooked with acclaimed chefs
Thomas Keller, Julia Childs and Daniel Boulud, among others

A native of Downingtown, Jansen follows his grandparents in working in the
hospitality industry. His paternal grandmother was a pastry chef, and paternal
grandfather was a butcher; Jansens maternal grandmother was the first female
Executive Housekeeper at the Bellevue and his paternal grandfather was a bellman.
When not in the kitchen, Jansen enjoys running, skiing and surfing, and is the proud
father of three children.

 

Robert Jester

Kent County native, Chef Robbie Jester graduated with high honors
from the Culinary Institute of America, quickly making his mark at the DuPont Country
Club and Hotel DuPont. He is currently Chef de Cuisine, Toscana Kitchen and Bar in
Wilmington, Delaware, which recently transformed into Piccolina Toscana with a
focus on small plates. He also contributes time at Harbor House Restaurant in
Chestertown, Maryland. Jester’s talents have not gone unnoticed; he was one of a
handful of chefs chosen for Governor O’Malley’s 2009 and 2010 Buy Local
Challenges, and for Chefs by the Bay in 2010 and 2011. Jester has recently been
featured in Delaware Today Magazine, Brandywine Signature Magazine, and the
News Journal. Robbie is also Executive Chef for Farm Dinners on the Shore, a
non-profit venture that does on-location dining weekends on Maryland’s Eastern
Shore.

Harbor House Restaurant, 23145 Buck Neck Rd., Chestertown, MD 21620 410-778-
0669

 

David L. Jones

Executive Chef David L. Jones graduated from the Art Institute of
Philadelphia in 2000 with an Associates Degree in Culinary Arts. Chef Jones
excelled in his studies at AIPH and the faculty awarded him the Best of Quarter
Award in both semesters of his final year at AIPH. Upon graduating from AIPH, Chef
Jones was hired by the Hyatt Regency at Penns Landing, Pennsylvania as a chef
and played an integral role in the opening of the Hyatt Regency later that year. After
two years at the Hyatt Regency, Chef Jones took a position at the Sofitel Hotel in
Philadelphia as a sous chef. In 2004, the Deerfield Country Club, a private country
club owned by the MBNA Bank, hired Chef Jones as their sous chef. Chef Jones
joined Costas Grill and Wine Bar as the Executive Chef in April 2005.

Costa’s Grill & Wine Bar 1000 West Street, Wilmington DE 19801 (302)777-2268

 

Joe Joyce

Chef Joe Joyce is the Chef de Cuisine at Legends Restaurant at Delaware Park .
For five years prior to Delaware Park, Chef Joyce worked under Executive Chef
Thomas Hannum at the Hotel Dupont, Wilmington, DE. His early love for the
culinary arts formed while working in northern New Jersey at Doris & Ed’s, ranked
no. 3 in New Jersey.

Delaware Park – 777 Delaware Park Blvd., Wilmington, DE (302) 994-2521 ext. 7476

 

Jason Kaufman

Chef Jason Kaufman is a graduate of the Restaurant School in Philadelphia. He has
worked as the Chef de Cuisine at the Philadelphia Union League for several years
before joining Blue Monkey Catering in 2005. Chef Kaufmans career in the culinary
field began at the Ritz Carlton Hotel where he worked his way up to become the Grill
Room Chef. Among his many accomplishments, Chef Kaufman has also worked at
the St Regis Hotel, both locally and in Houston, Texas. He has also worked at the
Founders Restaurant atop of the Bellevue Hotel in Philadelphia. In 2006, he
became the Executive Chef of Cuba Libre Restaurant.

Cuba Libre Restaurant – 10 S. Second Street, Philadelphia, PA 215-627-0666

 

Marty Kazarnowicz

Chef Marty has been working in the food business for over 20 years.
He is a native of Philadelphia. Chef Marty literally grew up in the restaurant
business; his father was a chef. Chef Marty received his formal training first in
Philadelphias Public Schools followed by a Culinary Arts Degree (1997) from The
Restaurant School at Walnut Hill College. Chef Marty is a former Adjunct Instructor
for the Restaurant School at Walnut Hill College. In addition, he owned a catering
company for 15 years in Center City Philadelphia called Catering by Martin.

Chef Marty was formerly a Corporate Chef for Club Hotel by Double Tree in
Philadelphia. After leaving the corporate world, Chef Marty chose teaching as an
outlet for his culinary passion. His first position was as a high school Culinary
Instructor for Mercy Vocational HS; the only Catholic vocational high school in the
nation. Currently, Chef Marty is the Pastry Arts Instructor at Dobbins Vocational High
School, for the City of Philadelphia.

In September, 2008, Chef Marty will be dual certified- Certified Culinary Educator and
Certified Pastry Arts Educator.

 

Lainie Kazan

Lainie Kazan has won critical acclaim and multiple awards for her work. Long known
for her sultry voice, Ms. Kazan has also dazzled audiences in her film and theatric
performances. Her film credits include My Favorite Year with Peter O’Toole, Lust in
the Dust with Tab Hunter and Divine, Delta Force with Chuck Norris, Beacheswith
Bette Midler, The Cemetery Club with Diane Ladd and Ellen Burstyn, 29th St. with
Danny Aiello and Anthony LaPaglia, The Associate with Whoopi Goldberg, Love Is
All There Is with Paul Sorvino, Rene Taylor and Angelina Jolie, The Big Hit with Mark
Wahlberg, Disney’s The Crew with Richard Dreyfuss and Burt Reynolds, What’s
Cooking? with Mercedes Ruehl, Julianna Margulies, Joan Chen, Alfre Woodard, and
Kyra Sedgwick and her latest film, the comedic hit My Big Fat Greek Wedding
where she played the mother of the bride. Ms. Kazan appears with Renee Taylor
and Joe Bologna in their comedic masterpiece, Bermuda Avenue Triangle.

 

Cyrus Keefer

Chef Cyrus Keefer is opening his new restaurant, Saut in Canton,
Maryland in early 2008. Chef Keefer has had a long on-going affair with food and the
restaurant industry Saut will be a American brasserie style of cuisine, utilizing fresh
produce and products from Maryland farmers.

Chef Cyrus Keefer trained at Philadelphias prestigious Walnut Hill College
Restaurant School, where he trained under many of the worlds finest chefs. Keefer
has helped launch several outstanding restaurants in the Delaware shore area, and
has been featured in national publications and television programs. Prior to Saut,
Chef Keefer owned and operated Jackie Blue in Harrisburg Pa. and was a chef
owner of DISH! Restaurant in Rehoboth Beach, DE. Chef Keefer also helped Chef
Kevin Reading at Espuma in Rehoboth Beach and was the opening chef at
Readings next project, Nage, also located in Rehoboth Beach.

Saut, Canton, MD

 

Frederick Kellermann

Chef Kellermann participated in the apprenticeship program at The Greenbrier Hotel
in White Sulpher Springs, West Virginia. The Greenbrier is a 5 Star and 5 Diamond
resort and a recipient of the Mobil Travel Guide Five Star Restaurant Award. Working
as a Rounds Chef while rotating through all aspects of the kitchen, chef Kellermann
participated in everything from butchery to garde-manger, to pastry and ice carving,
in addition to working the line and cooking for private parties.

Chef Kellermann then returned home to the Philadelphia region and The White Dog
Caf in University City. He performed the duties of Sous Chef and Executive Pastry
Chef, participating in writing and planning the daily menus and assisting the staff in
the production of the menus. The White Dog is considered one of the best
restaurants in the Philadelphia area and a national leader in the use of organic foods.

Kellermann then became the Executive Chef at The Inn at Montchanin Village, Krazy
Kats Restaurant, in Wilmington, Delaware. It was at this Mobil 2 Star Restaurant
(which under Chef Kellermann became a 4 Star) and Small Luxury Hotel that Inquirer
Food Critic Craig LeBan bestowed 2 bells and said that The food is as sophisticated
as the dcor is wacky.

Elements Caf is Chefs first foray as Chef/Owner. With the love and help of parents,
brother, a very understanding wife and boundlessly energetic son the labor of love
that is Elements Caf became reality. Wife Mari can often be found greeting, seating,
running, bussing, and tasting on an almost daily basis. Son Fred pours water,
serves bread, clears plates and wants to be a World Series Catcher for The Fightin
Phillies.

Elements Caf
517 Station Avenue
Haddon Heights, NJ 08035
(856) 546-8840

 

Purnima Ralhan Kine

Guest chef Purnima Ralhan Kines roots are in Bangalore, South India and New Delhi,
North India. At a very young age she migrated with her family to Indonesia. Her
culinary experience stems from traditional home made recipes passed down
through several generations of her family. She currently resides in Jakarta and
hopes to pass on the cooking traditions to her daughter.

 

Dinah Kirby

Dinah Kirby owns a decorating business, Home Inspirations, and loves cooking for
family and friends in Wilmington, Delaware. Daughter of a Home Economics teacher
and an Air Force officer, she has been traveling and enjoying great food around the
globe for her entire life. Luckily, her husband and four children share her passion
for travel and cooking! Dinah has been a proud member of the Junior League of
Wilmington since she moved to this area in 1996. Dinah combines her decorating
expertise in her presentations.

 

Thomas G. Kirk

Chef Thomas G. Kirk graduated from Johnson and Wales University, Summa Cum
Laude. His experience in the culinary field has ranged from cooking at the Hilton
Charleston Harbor Resort and for Marriott Services to The Arsenal at Old New
Castle. Quality of life issues involving his family have recently made him change the
course of his culinary career, moving away from restaurants to the arena of personal
catering and cheffing. His business, Thomas G. Kirk Personal Chef Service, allows
him to bring the same creative talents that he employed at restaurants to your home.

Chef Tom Kirk

(302) 328-7217

 

Jean-Marie Lacroix

Jean-Marie Lacroix is considered one of Americas great chefs and is recognized
around the world for his exquisite world-class cuisine. His restaurant, Lacroix at The
Rittenhouse, was recently named the Nations best new eatery in Esquire magazine’s
annual restaurant issue, (November 2003). “Lacroix is masterminding some of the
most unexpected and exuberant food in the country,” writes Mariani, who honored
Striped Bass in 1994, his only other Philly winner. Chef Lacroix created a worldwide
reputation for his culinary abilities while at the helm of the Four Seasons Hotel. He
retired from the Four Seasons in 2001, after an almost twenty year career at the
helm. He opened Lacroix in 2003 on the second floor of the Rittenhouse Hotel.

Lacroixs insistence upon taste above all is the keynote of his success. In each
dish, the primary ingredient is always enhanced by every addition of flavor. It is
such attention to taste and flavor that has created Lacroixs signature exemplary
cuisine. Master Chef Lacroix serves succulent cuisine with an inventive French
influence. He has set the standard for refined contemporary dining. This standard is
unprecedented by other downtown Philadelphia restaurants

Among his many honors, Chef Lacroix has been awarded the James Beard Mid-
Atlantic Best Chef of the Year Award and the Robert Mondavi Award for Culinary
Excellence. Lacroix was Voted Philadelphias Best New Best New Restaurantin a
decade by Philadelphia Magazine, August 2003. John Mariani of Wine Spectator
in a July 2003 article also indicated that Lacroix was the best new restaurant to open
in Philadelphia. Additional recent honors include being named “One of Cond Nast
Travelers 66 Hot Spots in the World.” (Cond Nast Traveler, 2004).

Lacroix at the Rittenhouse
210 W. Rittenhouse
Philadelphia, PA 19103
(215) 790-2533

 

David Lattomus

Beginning his career at the young age of 14 as a busboy and dishwasher, Chef
Dave Lattomus has had his hands in all aspects of the restaurant business as he
climbed through the ranks. Upon earning his culinary arts degree at Pennsylvania
Culinary in Pittsburgh Pennsylvania, Chef Dave worked in the Pittsburghs foremost
Northern Italian Restaurant, Carmassis Tuscany Grille. Upon returning to Delaware,
he spent many hours in the kitchens of Harrys Savoy Grille and The Columbus Inn
where he was promoted to Sous Chef. His creativity and passion for culinary
excellence led the way to his position of Executive Chef of the Union City Grille. In
October of 2006 Chef Dave left the private restaurant scene and is currently working
at the Dupont Country Club as the Restaurant Chef. Chef Daves professional yet
relaxed and fun approach to cooking have earned him several awards over the
years, with more sure to come. Chef Dave is also an active member of the American
Culinary Federation, and is a certified Chef de Cuisine. You can also find Chef Dave
teaching Culinary Arts at DelTech Community College on Saturday mornings.

DuPont Country Club, 1001 Rockland Road, Wilmington, DE 19803
302-654-4435

 

Tobias Lawry

Tobias Lawry was the owner and executive chef of 821 Market Street Bistro
(Wilmington, DE). (821 has recently been purchased by Nate Garyantes.) In 2004,
Chef Lawry opened and then sold his interest in the Corner Market Gourmet
Grocery, a unique gourmet grocery store in downtown Wilmington. Tobias Lowrys
expertise has long been recognized in national publications such as, Food & Wine,
USA Today, Gourmet magazine and McCalls. His philosophy of combining only the
best, local and preferably organic products, with creativity and exacting techniques,
have won him wide accolades which have extended beyond Wilmington.

Included among its many awards, Restaurant 821 received the following during Chef
Lawry’s tenure:

Best Appetizer Philadelphia Magazines Philly Cooks! 2002

Award of Distinction Best Food in Delaware Zagat Survey 2000, 2001, 2002

Best Special Occasion Restaurant Delaware Today Magazines Best of Delaware -
2002

Chefs to Keep an Eye On John Mariani, Esquire Magazine 2001

Best Overall Restaurant Delaware Today Magazines Best of Delaware 2000, 2001

Most Innovative Chef Delaware Today Magazines Best of Delaware 2001

Best Delaware Restaurant Philadelphia Magazine, 2000

Chef Lawry has relocated to California.

 

Julio Lazzarini

Executive Chef Julio Lazzarini is a Puerto Rico native, but not a stranger to
Wilmington, Delaware. He started his career in Delaware working in various
restaurants; he then attended the renowned Culinary Institute of America in High
Park, New York in 1993. Upon graduation, he moved to Texas to work at one of the
highest – ranking hotel chains in the world: The Four Seasons Hotel. His talent and
hard work promptly placed him in a leadership position allowing him to display his
talent and passion for fine cuisine. Chef Lazzarini moved to Miami, Florida and
landed in Chef Douglas Rodriguez Ola Miami & Ola Steak as Chef de Cuisine. He
developed an extensive appreciation and knowledge for Nuevo Latina cuisine,
tutelage under Douglas Rodriguez (author of 4 books of Nuevo Latina cuisine). His
restaurant emphasized in distinct flavors of the Caribbean and Latin America. Chef
Julio Lazzarini is the new addition to Chef Dan Butlers outstanding culinary team, and
award winning Deep Blue Bar and Grill in downtown Wilmington. Chef Lazzarini
serves some of the areas most creative specialties from the land and sea. His
playful construction of dishes give a lively balance of textures and flavors, providing
city diners with a cuisine suited for their sophisticated taste and style.

Deep Blue Bar and Grill

111 W 11th St
Wilmington, DE 19801
(302) 777-2040

www.deepbluebarandgrill.com

 

Christopher Lee

At 28 years old, Christopher Lee, chef de cuisine at the landmark seafood restaurant
Striped Bass, located at 1500 Walnut Street, made his mark in the culinary world,
emerging as a master of New American cuisine. Renowned Executive Chef Alfred
Portale selected Lee to be his right hand man, so that he would be able to split his
duties between his Gotham Bar and Grill in New York City and Striped Bass. Until
August 2006, Lee was the chef on site, day in and day out.

With the Striped Bass’ kitchen under Lees direction, the restaurant received rave
reviews for its stellar cuisine. The Wall Street Journal chose Striped Bass as one of
a dozen hot new restaurants nationwide and the restaurants fresh new menu was
featured in Metropolitan Home. Philadelphia Magazine picked Striped Bass as Best
New Restaurant, City in its recent Best of Philly 2004 issue and Philadelphia Daily
News noted, Lee, 28, brings his own style and ambition to the Striped Bass plate.

Lee has honed his culinary talent in some the countrys most prestigious restaurants,
including New York Citys Oceana, Restaurant Daniel, Jean Georges, and San
Franciscos Fifth Floor. He began his career when he was fourteen, working first as a
busboy, and later garde manger, at a small bistro near his childhood home in Long
Island, NY. After high school, Lee worked for a catering company, where he began
learning the ins and outs of fine dining. After a few years in the trenches as a
catering chef, Lee enrolled in the prestigious California Culinary Academy and
relocated to San Francisco, CA. While completing his studies he worked in the
kitchen at Waterfront, where he dabbled in Italian, Asian and seafood fusion, and
later he moved to the phenomenal Fifth Floor. Eventually Lee moved back east to
accept the position of sous chef, working under Cornelius Gallagher, which he
claims was the definitive turning point in his career, at New Yorks premier seafood
restaurant, Oceana. In 2004, Lee was hand picked for the Striped Bass’ reopening.

In 2005, Chef Lee was honored by the James Beard Foundation by being named
2005′s “Rising Star Chef.” In 2005, Lee received the James Beard Foundations
award for Rising New Chef Star. Craig LaBan, Food Critic for The Philadelphia
Inquirer, recently awarded the Striped Bass a four bell (out of four) rating which put
Christopher Lee among the culinary elite in Philadelphia. In 2006, Chef Lee won the
Best New Chef award by Food & Wine magazine. His impressive and stunning food
won him an invitation in 2006 to CBS News Saturday Show, Chef on a Shoestring.

In August 2006, Chef Christopher Lee became the Executive Chef of Gilt in the New
York Palace Hotel.

Gilt of the New York Palace Hotel, 50th and Madison, New York, NY

 

Owen Lee

A native of Philadelphia, Owen Lee found his passion for cooking at a young age.
He is a Graduate of the Culinary Institute of America, with more than 20 years of
experience in professional kitchens. After finishing school, he returned to
Philadelphia and worked for Stephen Poses at the Commissary Restaurant. He also
worked for Frog /Commissary Catering and Peachtree and Ward. In addition he
worked as traveling chef for The Rolling Stones, Neil Diamond, Brian Boitano and
Katarina Witt. In 1992 Owen opened a catering business in Olde City, arranging both
corporate and social events. With his Cuban ancestry, as well as his travels through
the United States, Thailand, Mexico and parts of the Caribbean, Owen developed a
keen interest in ethnic cuisines.

After seriously considering opening a taqueria in Olde City, he was diverted to a
new project. In 1999 he teamed up with his present business partners Francesca
Prieto and Stephen Jenkins to create Cibucn Restaurant. At Cibucn, he has created
a menu using ingredients and cooking techniques from Latin America and other
contemporary world cuisines.

Owen also gives both private and public cooking classes. He has also done food
demonstrations for local television. In addition, he continues to pursue his other
passion which is music. He can be seen performing regularly, on the drums, in the
Philadelphia area with the group The Don Jones Band.

Cibucn 2025 Samson St. Philadelphia, PA 19103 (215) 231-9895

 

Adrian Leon

Born and raised in Mexico City, Leon inherited his enthusiasm for cooking from his
mother who taught him the basics of traditional Mexican cuisine. After completing
culinary school in Mexico, Leon relocated to New York, where he met Chef Douglas
Rodriguez, the “godfather of Nuevo Latino” cuisine. Beginning with Rodriguezs
Patria, Leon worked closely with the celebrated chef for six years and under his
tutelage rose through the ranks at several of his acclaimed restaurants, including
Pipa and Chicama, where he created dishes for the citys only ceviche bar.
Following his tenure with Rodriguez, Leon was recruited as Chef de Cuisine at New
Yorks Rosa Mexicano and later Executive Chef at Zona Rosa. Under Leons watch,
the food at Zona Rosa was described as well conceived and savory, by Marion
Burros in The New York Times. Timess writer John Schwartz agreed stating that,
The goods from Zona Rosa are delicious. Of Chef Leon’s food, Amanda Hesser
wrote in the Times, Leon clearly has ambitions for Mexican cookinghe is following
through with stimulating ideas that do not take the easy route of blunt fusion cooking.
In November 2004, Chef Leon was one of the featured chefs at a Mexican
celebration dinner at the prestigious James Beard House in New York City.

Chef Leon was the executive chef of El Vez restaurant in Philadelphia until 2006.

 

Ron Leounes

Wilmington native, Ron Leounes, grew up in an ethnic Greek Restaurant Family
environment. His culinary experience started at the ripe age of 10. He learned
most of his basic cooking skills from his father, Anthony Leounes, at Leounes
Towne Talk Restaurant in Wilmington, DE. The restaurant was operated from 1957 to
1983. During this time, his father taught him the art of butchering, doing quality
culinary preparations from scratch as well as the art of presentation and customer
satisfaction. In 1975, Chef Leounes opened a full-service, off premise catering
company, Leounes Catered Affairs, which he operates to this day.

When Chef Leounes graduated from the University of Delaware in 1968 with a
degree in Business, he swore he would never end up in the food service business.
However, after Leounes Towne Talk closed in 1983, he assisted his uncle in
operating his restaurant on the Merrimack River in Lowell, Massachusetts. In 1994,
he took a position for one year with Take a Break overseeing their catering division
and for a short time their vending commissary. In 1997, Chef Leounes accepted a
full time position with Delaware Technical & Community College at their Stanton
Campus in Culinary Arts & Food Service Management as an instructor. In 2002, he
received a Masters Degree in Educational Technology from Wilmington College.

Chef Leounes is presently teaching at Delaware Tech in the Culinary Arts/FSM
program as well as operating his catering company servicing customer events from
backyard barbeques to black tie dinners utilizing his students as part of their
learning experiences. He has added a new division to his catering company in
June, 2004, Chocolate Fountain Fantasies, featuring chocolate, caramel, cheese &
BBQ fondues.

He recently received the American Culinary Federations local First State Chefs
Association chapters Chef of the Year Award. His hobbies include Landscape
design, scouting & wines (consumption not production)

Leounes Catered Affairs 511 St. George Drive, Wilmington, DE
302-547-3233

 

Robert Lhulier

Executive Chef Robert Lhulier has come full circle in the restaurant world with his newly unveiled Chef’s Table at the David Finney Inn in Historic New Castle, Delaware. After more than 20 years in the industry, The Chef’s Table marks the return of Robert to his roots with the culmination of a career that has included award-winning service, wine education, hotel and restaurant management, private clubs and catering, and of course, the culinary arts.

As executive chef of Wilmington’s Deep Blue Bar and Grill, Lhulier helped raise the bar in downtown dining earning the restaurant numerous accolades, including Delaware Today’s Best Seafood Restaurant (1998-2003), Philadelphia Magazine’s Best Tuna Entrée (2000), a “26” out of 30 for food in Zagat’s Dining Guide and representing the restaurant by cooking at the prestigious James Beard Foundation (2003) as part of their “Discovery Series”.

A week cooking at the celebrated Charlie Trotter’s in Chicago(2000) opened his eyes to the growing trend in tasting menus and multiple course meals. The Chef’s Table offers this option on a nightly basis, presenting guests with a menu that balances a variety of ingredients, flavors, textures and wine.

The Chef’s Table is at once welcoming, exhibiting the charm of a French country inn, in the quaint village of Olde New Castle. Yet, once inside, it generates a buzz with understated elegance and innovative, market-fresh preparations worthy of a metropolitan dining destination. Lhulier’s formidable background in food and wine pairing has produced an affordable roster of wines from five continents, all suitable to his sensible style of cooking.

With an education in Fine Arts from the University of Delaware (’88 AS) and as a distinguished graduate of the Culinary Institute of America (’98 AOS), Lhulier is making the most of his experiences as owner and chef. He continues to serve in the planning of Meals on Wheel’s Celebrity Chef’s Brunch (1999-2005), where he has both prepared meals and served in the selection of participating chefs.

The Chef’s Table at the David Finney Inn
222 Delaware St.
New Castle, DE 19720
302.322.6367
www.chefstablerestaurant.com

Maria Liberati

International Supermodel Maria Liberati makes her Delaware debut at Celebrity
Kitchens. She will be the featured demonstration star at this year’s Taste of
Wilmington in June, 2006. This supermodel turned domestic diva has authored a
new book entitled, The Basic Art of Italian Cooking. Her booktakes you on a tour of
Italy through her refreshingly straightforward recipes.

Born in Philadelphia, Liberati is no stranger to Italian culture and cuisine. At the
young age of four, she would accompany her grandfather to Philadelphias famous
Italian Market to gather the freshest ingredients for her familys Sunday dinner.
Years later, while modeling in Italy she was spending her free time studying the art
of Italian cooking at her grandparents vineyard in the mountains of central Italy. Her
pursuit to understand Italian culture and master the cuisine allowed her to meet many
chefs around Italy. Maria was soon asked to prepare and instruct cooking
programs in both Italy and the USA.

Currently living in both Italy and the USA, Maria writes food articles, restaurant
reviews, and has been a guest judge for various events. She is currently working
on two more books about Italian culture and cuisine while also conducting cooking
seminars in the USA and Italy.

At Celebrity Kitchens, Ms. Liberati’s will prepare a meal based on her family secret
recipes as she recounts her life abroad and her transition from supermodel to
domestic diva.

For more information on Maria Liberati and The Basic Art of Italian Cooking, visit her
website at www.marialiberati.com.

(Ms. Liberati plans to donate a portion of all book sales to Gildas Club, a non-profit
organization focusing on the emotional and social support for those living with
cancer.)

 

Kiel Lombardo

Kiels passion for the culinary arts began at the young age of 15 when he began
working at Panza, a family restaurant in Albany NY. During the next few years, he
continued to learn as much as he possible could by working at Cowen & Lobel
gourmet market, apprenticing under a German butcher and the Vanilla Bean Bakery.
His travels won him 1st place in the local, regional cooking competition and 4th
place in the NY State VICA cooking competition. By the end of his high school
years, Kiel was certain that the culinary world was where he wanted to be!

Kiel attended New Hampshire College majoring in Culinary and Hospitality
Management. While in college, he was asked to be on the Culinary Team, which
won him a silver medal for his Alma Mater. He also was the captain of the mens
lacrosse team.

He continued expanding his culinary talents by working at an exclusive beach and
tennis club in Cape Cod, CR Sparks in Manchester and Ambrosia in Boston.

After graduation, Kiel first joined the Roys Ohana in Tampa Fla. in 2002. After a short
time, his ambition and passion for cooking landed him the Executive Sous Chef
position at Roys Chicago. By 2004, once again his talents did not go unnoticed as
he was offered the position of Executive Chef Partner at Roys in Philadelphia. Chef
Kiel Lombardo has found a home here at Roy’s Philadelphia where he can be found
almost nightly, preparing exciting, creative cuisine and culinary delights in the open
kitchen at Roys Philadelphia.

Roys – 124 S. 15th Street -Philadelphia, PA 19102 – (215) 998-1814

 

Nino Mancari

Executive Chef Nino Mancari is no stranger to Delaware. Although his new
restaurant is located in North Ocean City, Maryland, his Delaware fans have followed
him across the state line. Chef Mancaris creative fare is well known among beach
diners. Prior to opening Liquid Assets, Mancari was executive chef at the hugely
popular Fish On! restaurant in Lewes, DE and for many years prior to that, at
Bethany’s award winning Sedona restaurant.

Liquid Assets Wine & Martini Bar 9301 Coastal Highway Ocean City, MD 21842
410-524-7037

 

Andrew Masciangelo

Andrew Masciangelo was raised in a house full of classic Italian cooks. From a
young age, he assisted his father and grandmother in the kitchen. Part-time work in a
small restaurant in high school earned him praise from guests and co-workers. After
studying Business Administration at Mount Aloysius, Drew followed his true calling
and entered Pennsylvania College of Technology to major in culinary arts. This
classic training served him well at his externship at the acclaimed Hummingbird
Room and at Le Jeune Chef, the apprentice restaurant at the College.

Upon graduating in 1997, Chef Masciangelo was visiting his grandmother in Bryn
Mawr and passed Savona. He was curious and entered the restaurant with his
resume. The discipline in the kitchen and the appointments in the dining room
impressed him. After meeting former chef Dominique Filoni, he was convinced that
Savona was where he wanted to begin his career. Since then, Mr. Masciangelo has
been promoted to Sous chef, Chef de Cuisine, and now is Executive Chef.

Chef Masciangelo characterizes his style of cooking as spontaneous and simple
with strong classic Italian roots. He enjoys preparing seafood and specifically, his
favorite fish, branzino. His creativity and management skills have been honored
since working at Savona and he strives to keep a disciplined, professional kitchen,
which fosters creativity. He counts Charlie Trotter, Gordon Ramsey and Jean-
Georges Vongerichten as his culinary influences.

Chef Masciangelo’s interests include spending time with family, body surfing, and
wine.

He lives in Reading, Pennsylvania with his wife, Shannon, and children, Kali and
Jake.

S A V O N A 100 Old Gulph Road – Gulph Mills, PA 19428 – Phone: 610-520-1200

 

Kristin McGuigan

Back Burner Executive Chef, Kristin McGuigan began her career at the early age of 15. She has had a passion for food for as far back as she can remember. Growing up in a “food oriented” home, she remembers being mesmerized while helping her mother, aunts, and Babci (grandmother) on holidays in the kitchen.

Kristin attended Delcastle Technical High School where she studied culinary arts and began learning the fundamentals of her craft. As a sophomore she began working for Executive Chef Tom Hannum at the prestigious Hotel DuPont. It was then that she discovered her passion for food. “He taught me to respect the food and the craft,” McGuigan said. After graduating at the top of her culinary class McGuigan attended Johnson and Wales in Rhode Island. While attending college she was able to refine her food skills and also learn the inner workings of the restaurant business.

After attending Johnson and Wales, Kristin, still employed by the Hotel DuPont, decided to take a leap of faith and test her luck in the front of the house. Kristin felt in order to be a well rounded chef you needed to become knowledgeable in all aspects of the business, not just the food. McGuigan took the next four years and learned all front of the house operations; from event planning, to server and bartender and finally to management. Though she loved all departments McGuigan felt her true passion was in the kitchen. Her love for food, the combining of flavors and the flare for delivery made her heart race. She has since worked for Nonna in Newark, 1717 in Wilmington and Dome in Hockessin.

Now, as Executive Chef and General Manager at The Back Burner, McGuigan is redefining the food as well as the dining experience. Her knowledge and experience have developed winning combinations of flavors. For example, the sushi grade Ahi tuna paired with Peruvian white sweet potato puree and rainbow chard finished with a huckleberry gastrique, leaves a lasting impression on your palate.

Across the menu Chef McGuigan demonstrates a deeply rooted commitment to quality, freshness, and strong culinary practices. Each dish is handcrafted with the freshest local (when available) ingredients; from local seasonal produce to free range meats and ocean friendly seafood.

Chef McGuigan and her longtime boyfriend, Brandon Fox, live in Wilmington with their two cats, Chloe and Eddie. In her free time she enjoys spending time with her family and friends.

 

Kevin Meeker

For more than 20 years, Janet and Kevin Meeker have been successful
restaurateurs in an industry where longevity is unheard of. They are owners of the
highly acclaimed Philadelphia Fish & Company and the exciting new Cork restaurant
in Westmont, NJ. The Meekers first culinary venture was Los Amigos, which
introduced formal Mexican food to the Delaware Valley. Janet and Kevin opened
the first Los Amigos in 1976 in Berlin, NJ. At the time, salsas, chiles and tortillas
had yet to become part of the American palate. But Los Amigos took off, and by
1981, Janet and Kevin had opened Los Amigos restaurants in Atlantic City and
Philadelphia, and two Santa Fe Bar and Grill locations in Delaware. Then they were
ready for another challenge.

They opened Philadelphia Fish & Company in 1983 and it remains one of the most
beloved restaurants in Philadelphia. Customers love the clean, true flavors of
Philadelphia Fish & Company’s food. Philadelphia Fish & Company has won
regional and national accolades for its food, ambiance and bar. Their awards include
Gourmet’s “Best for Business Dining,” Philadelphia Magazine’s “Best of Philly”
awards for bar menu and service and City Paper’s Peoples Choice Award–Best
Seafood Restaurant three years in a row. Additionally, the restaurant was selected
as one of The Top 50 Restaurants by PhiladelphiaMagazine, as well as garnering an
Award of Distinction from theZagat Guide.

Kevin has participated in Chef Aid for 10 years cooking the fish course. He has also
appeared on the TV food networks Ready Set Cook! and with Paul Dillon on Lets
Cook. Kevin continues to expand his culinary knowledge by cooking with Emeril
Lagasse, Allen Susser, Paul Prudhomme and others.

On February 14th, 2005, the Meekers opened their newest restaurant, Cork, at 90
West Haddon Ave. in Westmont, NJ to much fanfare. With their new executive chef
Sae An at the helm, they have come together to create a unique American
Bistro/Pan Asian fusion menu that rivals many of Philadelphias top fusion restaurants.
Chef Sae hails from Philadelphias own 20 Manning, where he worked alongside
Kiong Bahn, another Philly favorite. Sae graduated from the Restaurant School of
Philadelphia in 2002 and although born in Korea, was raised in Philadelphia.

Philadelphia Fish & Co. Cork
215.625.8605
207 Chestnut Street
Philadelphia, PA 19106

Emilio Mignucci

Emilio Mignucci is a 1986 graduate of the Philadelphia Restaurant School. He started
working in the field at DiLullo Centro where he quickly became the Pasta Chef. He
spent 5 years honing his culinary skills.

In 1991 he (with his cousin) decided to embark on a new career but stayed close to
the culinary arts. They stepped into the family business of selling cheese. Soon
after Di Bruno Bros. was known as a destination for all of your gourmet needs not
just the 800 or so cheeses which they import directly from Italy, France, Spain, and
Holland.

Now with 4 stores, two of which are cheese and gourmet stores and two more which
are prepared food stores, they plan to open a grand Gourmet Destination store in
early 2005.

Di Bruno Brothers Custom Catering

103 S. 18th Street
Philadelphia, PA 19103
215-564-9339

Di Bruno Brothers Retail Stores:

Italian Market
930 S. 9th Street
Philadelphia, PA 19147
215-922-2876

Rittenhouse Square
109 S 18th Street
Philadelphia, PA 19103
215-665-9220

9th & Montrose Streets
Philadelphia, PA 19103
215-238-0487

 

Michele Mitchell

Michele Mitchell is the Executive Pastry Chef for the Hotel du Pont in Wilmington.
She is recognized as a master in pastry creation. Her style and originality set her
work apart. She creates stunning, edible works of art with chocolates and other
confections. To taste her desserts is to taste the difference. Her cakes are world
class masterpieces.

Hotel du Pont
Green Room
11th and Market Streets
Wilmington, DE 19801
(302) 594-3154

 

Vincent Montesano

Vincent Montesano is a graduate of Philadelphia’s Restaurant School. He started at
Ludwig’s Inn & Oyster Bar in 1992 as a Sous Chef, and in 1997 was promoted to
Executive Chef. Chef Montesano developed a staff of some of the finest chefs and
culinary artists in the Greater Philadelphia area. His menus changed frequently. In
2006, Chef Montesano resigned his position with Ludwig’s to start his own venture.
He is active in his community, helping to raise money for such causes as the Good
Samaritan Shelter through the Taste of Phoenixville event.

Chef Vinny is a board member of the Brandywine Chapter of the Pennsylvania
Restaurant Association. From 1993 until 1996 he was a member of the International
Culinary Cruise Association. He taught cooking classes at Ludwig’s Inn since 1994
and also at other area locations since 1999. He has made a number of guest
appearances with Steve Levy and Bill Henly on 10 @ 10 AM.

Montesano Bros. Italian Market & Catering
55 Seaboldt Way
Chester Springs, PA 19425
(610) 458-8065
www.montesanobros.net

 

Jamie Nardozzi

Chef Jamie Nardozzi started cooking with his mother at age ten. By age 12, he had
learned all of his grandmothers great Italian recipes. Since high school, he has
always been employed in the restaurant field, starting first in pizza parlors and then,
as his knowledge grew, fine dining establishments. In addition, Jamie has many
years of experience in full service catering. Although he considers himself to be
self-taught, his work with many great local chefs has influenced and added to his
evolution as a chef.

For almost 10 years, he worked with the Shemp restaurant group managing their
kitchens. He has also worked for Fleur De Lis catering, Becket and Burke and
Food for Thought catering. Jamie gained front of the house experience at The
Mendenhall Inn and Greenville Country Clubs.

In May 2004, Jamie and Chef Tish Hatchigan helped Mike and Steve Lucey open
their second restaurant, Six Paupers in Hockessin, DE. The menu ranges from
comfort food to eclectic fusion cuisine. They serve a full menu from 11am-1am,
Monday-Sunday. Eric Ruth, Food Critic for The News Journal reviewed Six Paupers
and found the food and restaurant warranted a coveted 3 Star review!

Jamie graduated from West Virginia University in 1995. He has taken courses at
Delaware Tech in the culinary department. He lives in Oxford, PA with his wife and
two young daughters. In 2007, he left his position of executive chef at Six Paupers
restaurant and opened his own catering company, Lilydale Catering & Mobile
Kitchen

Lilydale Catering & Mobile. Kitchen Inc.
38 S. 5th Street.
Oxford, PA 19363.
610-883-1534.

 

Michael Opdyke

Chef Opdyke was formerly a chef at Susan Spicers Bayona Restaurant in New
Orleans. Thereafter, he opened his own restaurant, Lucky Chengs, in the French
Quarter of New Orleans. Chef Michael has done dinner parties for Prince Albert of
Monaco, Luciano Pavarotti and Madonna. Chef Michael Opdykes artistic ability is
evident in everything he does. His passion for food and his creative talent marry to
produce sumptuous meals that not only look beautiful but taste wonderful.

Michael Opdyke is the owner of Michael O. Foods and Wines, Inc., a renown
catering business specializing in wine dinners. Chef Opdyke operated his business
in Wilmington, Delaware until the spring of 2005. Michael was a frequent guest chef
at Celebrity Kitchens during his time in Wilmington. Thereafter, Chef Opdyke
worked for the Giorgios Hospitality Group in North Carolina for several years as a
consultant and executive chef at the Spice Street Cafe. In 2007, The Franklin Hotel
in Chapel Hill, North Carolina hired Chef Opdyke as their executive chef. Opdyke
has applied his extensive culinary background to the breakfast offering of Windows,
the hotel’s restaurant, and to the bistro menu served in the hotel’s lounge.

Michael O. Foods and Wines
foodsandwines@yahoo.com
The Franklin Hotel
311 W. Franklin Street
Chapel Hill, NC

 

Terry Owens

Executive Chef Terry Owens delivers stellar fusion without the pretense. He serves
a creative continental cuisine including entrees such as olive-studded chicken and
bacon-wrapped Monkfish Osso Bucco at this 55-seat new Old City BYOB.

NEXT BYOB
223 South Street
Philadelphia, PA
(215) 629-8688

 

Eric Paraskevas

Born in State College, Pennsylvania, Eric came to Philadelphia to attend The Restaurant School at Walnut Hill College. Eric has served behind the line at some of the city’s greatest establishments, including: The Happy Rooster, The Continental, North 3rd, and Bliss. He first worked as Chef de Cuisine at Lolita, were he was exposed to many different ingredients and unique flavor combinations. Eric took that knowledge to his next position at Slate, where he created a menu that explored all the flavors possible in New American cuisine. Now at terra, Eric wants to emphasize the use of local, sustainable, fresh ingredients, while exploring creative and delicious flavor combinations

 

Robert Parker

A graduate of the Restaurant School of Philadelphia, Chef Robert Parker was
inspired by his father at an early age when his father told his three sons that your
mother is neither your maid nor your chef, and she will not be here to clean and
cook for you the rest of your life. So you will learn how to cook, wash dishes, and
do laundry for yourselves.” This was at the tender age of 9 years old.

Culinary study at the Restaurant School and a tour of France as part of the curriculum
allowed Chef Parker to gain incredible experience. The rigors of the program gave
him a foundation for high expectations. He then had an opportunity to do a small
apprenticeship at Striped Bass and Le Bec Fin (both superior Philadelphia
restaurants) where the classical techniques he learned were put to use. From there,
Chef Parker worked in a variety of culinary-related capacities including catering,
restaurants, and hotels before landing a premier opportunity at the Hotel du Pont and
the Du Pont Country Club where he worked for 14 years. Before leaving Du Pont
Hospitality, he climbed the ranks as Sous Chef where he was in charge of Banquets,
Member Dining and the Brantwyn Mansion. Chef Parker left Du Pont Hospitality in
2006 to begin instructing Culinary Arts at Howard High School of Technology. He
thoroughly enjoys teaching 11th and 12th graders the fine art of culinary creation
which he has mastered.

Intimate Occasions (Intimate Dining at Home) 302-293-5562

 

Dan Pellegrino

Chef Dan Pellegrino was the Executive Chef of Huntingdon Valley Country Club, in
Huntingdon Valley, Pa for a number of years. He is an honors graduate of the New
York Restaurant School. He is a certified Executive Chef through the American
Culinary Federation, Inc. He is the past director of ACF Chef and the Child
Foundation, Inc. He is the founder and current President of the ACF Penn Jersey
Metropolitan Chefs Association, Inc. He is co-founder of the Annual Chefs
Extravaganza which is now in its 9th year and benefits The Food Bank of South
Jersey, ACF Chef and the Child Foundation, Inc. He is co-founder of the annual
ACF Penn Jersey Metropolitan Chefs Association, Inc. Golf Classic, now in its 5th
year. He is co-chairman of the first annual Chili Challenge April 2005 to benefit The
Food Bank of South Jersey. Prior to his employment at the Huntingdon Valley
Country Club, he worked among other places at: Shalimar Caterers, Staten Island,
NY, Walt Disney World, Orlando, Florida, Parkers Lighthouse, Brooklyn, NY, Top of
the Sixes, NYC, NY, Rusty Scupper, Baltimore, Md, Radisson Hotel, Trevose, Pa,
Finest of Foods Caterers, Sicklerville, NJ, and the Woodcrest Country Club, Cherry
Hill, NJ.

In 2006, Chef Pellegrino opened his own restaurant, Corsetti’s Italian Kitchen.

Corsetti’s Italian Kitchen 1001-3 N Evergreen Ave Woodbury NJ 08096

 

Guillermo Pernot

Guillermo Pernot opened his Nuevo Latino Restaurant, Pasin!, December 18, 1998
to an insatiable local crowd and within months was recognized on the national
restaurant scene. After only one year, Pernot received over 40 sensational reviews.
Among them, Pasin! was named Best New Restaurant by Philadelphia Magazine,
Best of Philly 1999. John Mariani the food and travel correspondent for Esquire
named Pernot “Chef of the Year” for 1999 saying “Pasin! is one of the most exciting
new restaurants this year…perhaps the best exemplar of Nuevo Latino food in
America…Pernot’s ceviches are the very best I’ve ever tasted.” Pernot has also
won the James Beard Best Chef of the Mid-Atlantic. Past recipients of this award
have been Georges Perrier and Susanna Foo. More importantly, Pernot continues
to be the forerunner of Nuevo Latino cuisine in Philadelphia introducing and creating
sensational dishes such as his signature ceviches and a head turning Parillada.

After only cooking for five years, Pernot was chosen as one of Americas 10 Best
New Chefs for 1998 by Food and Wine Magazine. Pernot was also named one of 10
Rising Stars by Restaurant Hospitality Publications for 1998. A self-taught culinary
talent, Pernot joins a prestigious club that includes, among others David Bouley,
Daniel Boulud and Nobuyuki Matuhisa.

Pernot began his culinary career as the Chef/Innkeeper for Sweetwater Farm Bed
and Breakfast in Chester County, Pennsylvania. Word spread about his impressive
dinners, which were ultimately praised in Fodors, America’s Wonderful Little Hotels
and Inns and Getaways for Gourmets.

He left Philadelphia for a short period to open Allioli, the well-known eatery in South
Beach owned by Gloria and Emilio Estefan. But the city of restaurants lured him
back. Pernot spent two years as chef de cuisine for Treetops Restaurant at the
Five-Diamond Rittenhouse Hotel before leaving to open Vega Grill, the popular
restaurant that created tremendous excitement when it opened in 1996, in
Philadelphia’s trendy Manayunk section.

Many agree that Pernot’s food deserves special recognition. Philadelphia Magazine
chose Chef Pernot as the Chef to Watch, Best of Philly 1997. Pernot also won the Art
Institute of Philadelphia Best Menu Design. His chimichuri and vidalia onion, coteja
cheese combined with skirt steak assured him first place in the second annual
Gourmet Cheesesteak Competition sponsored by Philabundance. He has appeared
on local TV and radio and is a regular guest on The TV Food Networks popular chef
cook-off, Ready Set Cook.

Pasin!
211 S. 15th Street
Philadelphia, PA 19102
(215) 875-9895

 

Ryan Pomeroy

Ryan Pomeroy is the General Manager and previously, Executive Chef at 1717, the
chic Delaware Avenue restaurant located near Trolley Square. Chef Pomeroy
graduated from the Academy of Culinary Arts, in Atlantic City, NJ in 1994.
Thereafter, he practiced his art at the Inn at Penn Hotel, White Manor Country Club
and Ursinus College before taking the helm of 1717 Restaurant in late 2004.
Wilmington News Journal reporter, Patricia Talorico indicated that 1717 was one of
her favorite places to nosh this year. (Review, March 18, 2005)

1717 offers Nouveau American cuisine which has a touch of Asian influence. It has a
10 seat martini bar and caters to a mix of upscale diners and young hip adults out
enjoying Wilmingtons nightlife. 1711 offers an eclectic menu of tapas, soups,
salads, entrees, desserts as well as 20 specialty martinis. It is open for lunch M-F
11:30 am to 3:30pm and for dinner Tu-Sat from 5pm to 10pm.

1717 – 1717 Delaware Avenue, Wilmington, DE
302-655-5080

 

Joseph Poon

Master Chef Joseph Poon operated Joseph Poon Asian Fusion Restaurant, a top-
rated Chinese fusion restaurant in Philadelphias Chinatown from 1997 until late
September 2005. Poon strived to create clear, fresh and light meals with simple
elegance and a dash of adventure. Chef Poon will continue to teach cooking
classes and operate his famous “Wok ‘N Walk” Tours of Chinatown. Additionally,
he plans to lead culinary trips to the orient.

In 2002, Chef Poon was selected to prepare the Chinese New Year Banquet for the
James Beard Foundation in New York City. An article in The James Beard
Foundation newsletter stated, The story of how Philadelphia Chef Joseph Poon got
to where he is today could be the script of a Hollywood movie.

Chef Joseph Poon conducts popular Wok N Walk Tours of Philadelphia Chinatown.
The walking tour was called one of the best culinary tours in the country by TV Food
Networks The Best Of and featured in the Spring 2002 issue of Group Tour
Magazine. Chef Poons restaurant and walking tour have been spotlighted on
National PBS-TVs cooking show Christina Cooks and Chef Poon is regularly
featured on TV and radio and in national, regional and local newspapers and
magazines. In 2003, Chef Poon was a guest on the Ellen DeGeneres Show. Poon
donates his time to dozens of charitable causes each year. In 2000, he received a
Harvest Award from Philabundance.

Poons training began when he was a teenager working in a restaurant in Hong Kong.
He was fascinated by the chefs carved fruit and vegetable centerpieces and
sculptures. When the chef refused Poon’s request for a lesson, Poon purchased
several hundred potatoes and practiced until he mastered the skill himself. The art
has become one of his trademarks!

Chef Joseph Poon graduated with a Bachelor of Science Degree from the State
University of New York (SUNY) College where he majored in nutrition. He
subsequently studied at the Culinary Institute of America (CIA). At the CIA, he
studied international cuisine and pastry arts. He returns to the CIA periodically to
hone his skills.

 

James D. Porterfield

www.jamesdporterfield.com

 

Phillip Pyle, Jr.

Phil Pyle, Jr. was the Chef/Owner, with his wife, Venka, of Tutti Gusti, (33rd Street in
Ocean City, Maryland). Chef Phil is a master chef in the preparation of gourmet
cuisine and pastries. He has trained with some of the finest French chefs in the world
while attending Le Cordon Bleu (Paris). Prior to opening Tutti Gusti, Phil was pastry
sous chef for the Hotel Sofitel in Minneapolis. Phil is an extraordinary artist – he
creates masterpieces in chocolate and blown sugar.

In March 2006, Chef Pyle teamed up with Chef Brian Shaw to open their new
restaurant located at the Fair Hill Inn. Brians creative flair and ingenuity work add the
perfect touch to produce spectacular cuisine

Fair Hill Inn Routes 213 and 273 just North of Elkton, MD in historic Fair Hill, MD
410-398-418

 

Kevin Reading

Kevin Reading has over 25 years of experience in the restaurant business. He is a
graduate of the Philadelphia Restaurant School. It is notable that he was the Maitre D
at the Hotel Palm Beach Hilton and General Manager of the famed Taboo Restaurant
in Palm Beach.

In 1994, Chef Kevin Reading opened his first restaurant, The Fox Point Grill, in
Wilmington, DE. His second restaurant, Espuma, opened in Rehoboth Beach,
Delaware in 1999. Kevins restaurants have won many restaurant awards, including
Most Creative Upscale Cuisine. Recently, Kevin was named Chef of 2002 by
Womens Publisher.

Additionally, Kevin has appeared at several chef demonstrations with Georges
Perrier of Le Bec Fin.

In May 2004, Chef Reading sold Espuma to Chef Jay Caputo, formerly of Stephen
Starr’s Tangerine restaurant. Chef Reading has now opened his new restaurant,
Nage. Nage still displays Chef Reading’s fondness for Mediterranean flavors.
Nage offers not only eat-in great dining but also a wonderful assortment of items for
take-out.

Nage, an East Coast Eatery
Hickman Beach Plaza
Hwy. One
Rehoboth Beach, DE
302-226-2037

 

Elizabeth Roche

Elizabeth began cooking alongside her Mom at a very early age for dinners (for the
family of 12 kids!), parties and holiday celebrations. With a natural passion for food
and entertaining, she is an excellent teacher for children. She will share new
discoveries and excitement that can be found in culinary delights as well as a flair for
food presentation. As a mother of three children, she is inspired to turn ews! into
oohs! Her knowledge of classical cooking, gardening and exploration of new
cultures & recipes will guarantee a great time for your child as well as the kid at
heart.

 

Douglas Rodriguez

Philadelphia’s hottest restaurateur, Stephen Starr, and one of the country’s most
highly respected chefs, Douglas Rodriguez, opened the cutting edge Cuban
restaurant and bar, Alma de Cuba, at 1623 Walnut Street. Rodriguez, a visionary
chef who is credited as the father of Nuevo Latino cuisine, develops and oversees
the inventive Cuban inspired menu.

Douglas Rodriguez, a son of Cuban immigrants, was raised in Miami and grew up
with the sights, smells and tastes of Cuban/American cuisine. By age 14, he landed
his first restaurant job as a summer apprentice at The Four Ambassadors Hotel in
Miami. After high school, he gained more experience at the prestigious
Fountainebleau Hilton Hotel in Miami Beach before honing his skills and techniques
at Johnson and Wales University in Providence, RI. Returning to Miami, Chef
Rodriguez worked at the Sonesta Beach Hotel and Wet Paint Cafe. In 1989, he
opened Yuca, an upscale Cuban style restaurant in Coral Gables. Yuca was a
success, and at age 24, Douglas was a celebrated Miami chef, winning the “Chef of
the Year, Miami” award from The Chefs of America and receiving his first and
second “Rising Chef of the Year” nominations by The James Beard Foundation. In
1994, Rodriguez became the executive chef and co-owner of the phenomenally
successful Patria in New York City. It was the laboratory for his new cuisine, which
he called “Nuevo Latino.” Patria received a three star review in the New York Times
and accolades from The New Yorker and Gourmet among others. After Patria, Mr.
Rodriguez opened Chicama, a Peruvian ceviche bar, to 2 stars in the New York
Times followed by Pipa, a Tapas bar that became one of the favorite spots for New
Yorkers.

Recently, Newsweek selected Douglas Rodriguez as one of the 100 Americans that
will influence the coming millennium. People magazine featured him in an article
titled “Douglas Rodriguez – Superchef Makes Latin Food Haute Haute Haute.” In
1994, the Fine Beverage and Food Federation elected Mr. Rodriguez as the
Culinary Master of North America and the New York Culinary Master. He received
the prestigious 1996 James Beard Foundation’s Rising Star Chef of the Year Award.

Mr. Rodriguez is the author of Nuevo Latino (published in October 1995),Latin Ladles
(published in November of 1997), Latin Flavors on the Grill(published in 2000) and
has been signed by a major publisher to complete a four book series. In March
2003 he released his fourth book, The Great Ceviche Book. Mr. Rodriguez has
been featured in myriad national publications including Food and Wine, The
Metropolitan Home, Esquire, and Bon Appetit, and has made numerous television
appearances including Late Night with David Letterman, Good Morning America, The
Today Show, and CBS Weekend This Morning. Mr. Rodriguez is a member of the
Chef Conclave for American Airlines. In May 1998, he was awarded an Honorary
Doctorate degree from Johnson and Wales University.

www.douglasrodriguez.com

Alma de Cuba 1623 Walnut St. Philadelphia, PA 215-988-
1799

Ola Miami 5061 Biscayne Blvd Miami, FL 305-758
-9195

Ola Steak 320 San Lorenzo Ave Coral Gables, FL 305-461
-4442

Deseo Kierland Resort & Spa 6902 E. Greenway Parkway
Scottsdale, AZ

 

Juan Carlos Rodriguez

Chef Juan Carlos Rodriguez was the chef at Isla Verde Cafe Lounge located in
Philadelphia until early 2006. He is currently a chef for the Park Hyatt Hotel in
Philadelphia. Craig LaBan of the Philadelphia Inquirer indicated that Chef Juan
Carlos Rodriguez can hit the mark with his cuisine. Chef Juan Carlos Rodriguez
hails from restaurant greats, Alma de Cuba and the Park Hyatt in the Bellevue. Isla
Verde offers not only great cuisine but on the weekends, you can dance to the live
Latin music.

Park Hyatt

 

Charles Roman

Charles Chip Roman has been cooking since he was three years old. His love of
culinary arts grew with age, and he attended Drexel Universitys Culinary Arts
program while also getting a business degree. While in school, Chef Roman
worked with some of Philadelphias most respected and best-known chefs, including
Mark Vetri and Georges Perrier.

Le Bec-Fin, where Chef Roman worked for a total of five years, provided a
scholarship to Chef Roman to study at Drexel. Upon graduation, Chef Roman
continued to work as a chef at Le Bec Fin, working his way up to Sous Chef and
Saucier.

While at Le Bec-Fin, Chef Roman was chosen to enter the 2004 Young Chef
Rotisseur Competition sponsored by the Chane Foundation. After winning the Mid-
Atlantic contest, Chef Roman came in second place in the National competition,
opening many doors and bringing exciting opportunities.

Since opening the catering company in 2004, Charles Roman Catering has handled
events for a number of local dignitaries, as well as for institutions ranging from
Abington Friends School to Pepper Hamilton Law Firm.

Chef Roman was also recently named a rising star in Gastronome magazine.

In addition to owning and operating the catering business, Chef Roman teaches
Culinary Arts courses at Drexel University, including a class on sauces with Georges
Perrier.

Chip resides in Abington with his wife and soon-to-be new family addition.

Charles Roman Catering

1238 Bockius Avenue
Abington, PA 19001
(215) 680-2030

www.charlesromancatering.com

 

Angela Salvucci

Angela Salvucci shares her passion for delicious, fresh and healthy food as a raw and living food private chef and instructor. Formerly a financial journalist, she has been creating amazingly good-for-you – and surprisingly delicious – food, and blogging about her adventures at www.rawappetit.com, for about two years. As a recreational marathon runner and total foodie, Angela became interested in nutrition as part of her training, and turned to a raw, plant-based way of eating after some research, and lots of experimentation. In raw cuisine, fresh veggies, fruit, nuts and seeds are prepared below 112 degrees to keep the enzymes and nutrients in the food intact, which delivers maximum digestibility and nutrition to your body while preserving all the flavors nature intended. This unique way of eating can be shockingly indulgent and incredibly good for you at the same time, is naturally gluten-free, as well as free of other allergens like dairy, eggs and shellfish. It’s pretty close to guilt-free, as well!

Angela completed a raw and living food teacher training program with author and restaurateur Alissa Cohen in 2009. Angela lives in Wilmington does raw food “un-cooking” demos and meals in clients’ homes in addition to hosting dinners and demos at Fresh Thymes Café in Wilmington, and now at Celebrity Kitchens.

Raw Appetit
Raw Food Instructor & Chef
(617) 797-9994
angelasalvucci@hotmail.com

 

Tish Sarver

Tish Sarver is the executive chef at Six Paupers Restaurant in Hockessin, DE. She
went to culinary school at the age of 22 at the Academy of Culinary Arts in Mays
Landing, New Jersey. She graduated in 1995 and worked at various restaurants:
including chain restaurants to fine dining. She moved to Minnesota and worked in
an Italian restaurant called Broder’s Pasta Bar. After a year, she ended up in
Pennsylvania at a new and upcoming fine dining restaurant called Savona. She
trained under a French Chef named Dominic Filoni for 2 years. After working there,
she moved to Delaware to work at Shellhammers under Chef Jamie Nardozzi. She
then went to work at Six Paupers restaurant on the starting team under Jamie
Nardozzi again. After Nardozzi left Six Paupers, Chef Sarver was made the
Executive Chef.

Six Paupers
7465 Lancaster Pike, Suite H
Hockessin, Delaware 19707 (Old Shields Lumber Building)
302.489.7287

 

Kevin Sbraga

Chef Sbraga grew up in Willingboro, New Jersey. He graduated from the Burlington
County Institute of Technology in 1997 where he studied culinary arts. He earned a
bachelors of science degree in culinary arts from Johnson & Wales University in
2003.

Chef Sbraga’s internship at the 5-star Hotel Metropole in Brussels, Belgium had a
tremendous impact on his culinary development. Chef Sbraga also worked in the
kitchens of such notable restaurants as The Federalist of the XV Beacon Hotel in
Boston, Massachusetts and the highly recognized Dining Room of the Ritz-Carlton
Naples, Florida. After graduation, he worked for acclaimed French chef, Joel
Antunes of Joel, Guenter Seeger of Seegers, and he was chef de cuisine at Panos
& Pauls (all of Atlanta, Georgia). In June of 2004, he became the executive chef at
Le Mas Perrier (georges). He now works as Chef de Cuisine at the notable, The
Grill at The Ritz Carlton Philadelphia.

The Grillat The Ritz Carlton Philadelphia Ten Avenue of the Arts, The Ritz-Carlton -
Philadelphia
Philadelphia, PA 19102 800/241-3333, 215/523-8000

 

Chris Scarduzio

In January 1997, Chef Georges Perrier opened his second restaurant, Brasserie
Perrier just a block away from Le Bec-Fin. A more relaxed, less expensive
alternative to Le Bec-Fin, the first rate American Brasserie offers modern French
cuisine with Italian and Asian influences prepared by Executive Chef Chris
Scarduzio. Brasserie Perrier offers high quality cuisine with friendly service in a
spirited brasserie atmosphere.

Chef Scarduzio has worked at the restaurant since it opened in January 1997. A
native of Philadelphia, Chris has more than 20 years of hotel and restaurant
experience. A graduate of the Culinary Institute of America, he credits his Italian
heritage for his passion for food… Since Chris took over the kitchen, his cuisine
has been winning rave reviews. Here’s what some of the critics say…Washington
Post “The best meal of my whirlwind tour was at Brasserie Perrier, the newest
brainchild of Georgess Perrier.” California Metro “The handiwork of CIA graduate
Chris Scarduzio, chef at Philadelphia’s glamorous Brasserie Perrier, knocked us
out… A signature entree of crispy black sea bass amounted to a spiritual
experience, gorgeously vertical and sauced with ginger and Vouvray.” After
enjoying one of Chris’s extraordinary tasting menus, celebrated French Chef Daniel
Boulud, owner of Daniel and Caf Boulud in New York city, picked Brasserie Perrier
as one of the country’s “10 great places to eat la franaise” in USA Today.

Brasserie Perrier 1619 Walnut Street Philadelphia, PA (215) 568-3000

 

Donna Scharnagl

Donna Scharnagl, a native of New Jersey, has lived in Tuscany for 16 years, and
has spent the last seven years arranging rentals of vacation villas. She loves the
history and culture of Tuscany and Italy and really enjoys food. She loves helping
others discover the true spirit of Tuscany, and her demonstrations combine her flair
for food with tantalizing tales of Tuscany.

Donnas Discover Tuscany partners, Guido Fratini and Andrea Guagni, form an
engaging team that can make any meal memorable. Guido, a passionate sportsman
and traveler, is our wine expert. Andrea, whose family sells fruits and vegetables at
the famous San Lorenzo market in Florence, has refined the recipes he learned
from his mother and grandmother and delights in sharing them with new friends from
around the world.

Discover Tuscany srl
www.discovertuscany.biz
Italy Office & Fax: +39 055 65 80 862
USA Office: +1 305 517 7992
UK Office: +44 020 8 133 64 71

 

Kathryn Shockcor

Kathryn Shockcor was initially self-taught as a chef. She taught cooking for many
years in North Carolina, and went to enhance her education by studying cooking at
the famed Le Cordon Bleu in London, England. Ms. Shockcor does the food and
wine pairing for Celebrity Kitchens dinners.

Ms. Shockcor presently works with Moore Brothers Wine Co. (Wilmington, DE) in
sales. Moore Brothers is a unique wine store, which concentrates on small
production wine from old world wine regions (Italy, France, Germany). They
concentrate on grape growers and producers with whom they have a personal
relationship, which they believe enhances the quality of the wines purchased. Unlike
most wine stores, at Moore Brothers, all of their wines are shipped and kept
refrigerated at all times ( including in the warehouse and the retail stores), to prevent
damage from heat. Moore Brothers tries to assist people in bringing wine together
with food, and will make recommendations for any meal or event which you are
planning.

Moore Brothers Wine Co.
1414 N. Dupont St.
Wilmington, DE
(302) 498-0360

 

Marc Silverstein

Marc Silverstein is the host of “The Best Of,” show on the Food Network. The show
airs weekdays at 1:00 p.m. EST. In addition to his popular series, Marc also hosts
Food Network specials and has recently co-authored with co-host, Jill Cordes, a
new travel log with recipes. The Best Of show profiles the nations most popular
restaurants. From five-star sensations to Mom and Pop diners, Marc and co-host Jill
Cordes take viewers behind-the-scenes to discover the stories and recipes that
make restaurants a success.

Marc Silverstein joined the Food Network after a stint as a freelance reporter for a
local NBC station. He had previously spent nearly a decade as a
consumer/investigative reporter in Columbus, Ohio, and then, Baltimore, MD. As a
consumer advocate in Baltimore, Marc received several Emmy nominations and
won an Emmy for his special reporting. His vigorous investigations exposed scams
and cut red tape. He put more than a few politicians in the hot seat. He received a
Public Service Award from the National Highway Traffic Safety Administration for his
child safety seat exposs.

Marcs book, Food Network Best of the Best of is part recipe collection, part
scavenger hunt and part confessional. It is also available for purchase on the
internet at: www.bestofbook.com.

Starting, Monday, June 27, 2005 at noon, watch for the Marc Silverstein’s new show,
“Go ahead, Make my Dinner.” The new daily show will air on the Discovery
channel. It is fast paced and interesting, with great cooking tips, incredible chefs
and best of all, Marc Silverstein as host.

 

Matt & Sonjia Spector

Matthew and Sonjia Spector have a combined 21 years of cooking experience in
some of the best restaurants in both Philadelphia and in Californias Napa Valley.
After meeting in 2000 and marrying in 2001, they worked together off and on for
almost 4 years until opening Matyson, their Center City BYOB, in the Fall of 2003.
Two years and 1 child later, they are still working hard and enjoying much success.
Matthews modern American cuisine and Sonjias whimsical desserts are inspired by
the local crops of the season. So much so that, every week at Matyson, in addition
to the a la carte menu, they offer a 5 course tasting menu highlighting a different
region or seasonal ingredient.

Matyson 37 S. 19th St. (19th between Market and Chestnut) Philadelphia, Pa
19103 215-564-2925

www.matyson.com

 

Walter Staib

City Tavern Proprietor, Walter Staib, is a highly acclaimed chef as well as a
restaurateur & author. In fact he has been named the “Culinary Ambassador to the
City of Philadelphia.” Walter Staib has devoted his life to the selection, preparation
and presentation of fine food. He is a man who embodies the rare combination of
three talentsworld-class chef, innovative restaurateur and business entrepreneurand
excels at all three. He is also credited with having conceptualized and opened over
300 fine restaurants all over the globe. Chef Staibs passion for culinary excellence
and dedication to the advancement of the restaurant industry and image has earned
him international recognition and awards.

Among his various achievements, Chef Walter Staib has been awarded the following
honors:

Gold Honors at the Taste of the Countryside
2002 Star Chef Award by March of Dimes
2001 Five Star Diamond Award for both Chef and Restaurant, American Academy of
Hospitality Sciences
2001 Chefs Choice Award, Masters Touch
2000 Restaurant Wine and Spirits Cooking Award, Sant
2000 Menu Visionary Award for Childrens Dining, From Mind to Menu
2000 Best Kids Menu in America Award, Restaurant Hospitality
1999 Philadelphia Delaware valley Restaurant Associations Restauranteur of the
Year
1999 Restauranteur of Distinction Award and induction into the prestigious Ivy
Society, Restaurants & Institutions
You can watch Chef Staib in his new television program, World Cuisine of the Black
Forest, which airs every Sunday night at 5:30PM on CN8.

City Tavern
138 S. 2nd Street @ Walnut Street
Philadelphia, PA 19106

(215) 413-144

 

Sheryl Stehman

Sheryl Stehman knew in the fifth grade what her passion in life would be. Like
most of todays young chefs, her inspiration came from her family, most of all her
grandparents. As time marched on, she discovered the medium of pastry and
gravitated towards that. Passionate as she is, Sheryl loves the kitchen environment,
the sense of urgency. Pastry demands her time and the learning of techniques.
To quote her, “it is precise and there is a creativity in this that I did not find behind
the line.” This truly shows in her work at georges. Her dream as she puts it is “to
own an orchard one day with 12 chickens and 12 cows, make ice cream and eat it”.
She embraces the seasonality of fruit, the texture and the taste explosion that a
fresh ripe strawberry can bring. She incorporates her passion into her work as
Executive Pastry Chef at George Perriers georges restaurant.

Georges’ 503 W. Lancaster Ave., Wayne, PA (610) 964-2588

 

Jim Stoddard

1290 AM Disk Jockey and Media Personality, Jim Stoddard, appeared as a guest
chef at Celebrity Kitchens. Jim has a passion for cooking and great food. The meal
he prepared for guests included one of his favorite desserts: Dr. Zabdiel Boylston’s
Honeycomb Pudding. A truly great evening was enjoyed by all as Jim entertained
guests while preparing the feast.

 

Dan Tagle

Chef Dan Tagle is a Delaware native. He began his cooking career at the age of 16.
He attended the Culinary Arts Program at Delaware Technical and Community
College and received his associates degree. Upon graduation, he began his
professional career at The Wilmington Club. After three years, he accepted a
sous-chef position at Krazy Kats Restaurant. After doing a short stint at Mikimotos,
he accepted a job at The Arsenal At Old New Castle. Two months later, he was
named as Executive Chef. One and a half years after accepting the position, he was
also named Executive Chef of Jessops Tavern. In 2003, Chef Tagle left his
positions at The Arsenal and Jessops to return to Krazy Kats Restaurant, as
Executive Chef! In 2004, Chef Tagle left his position at Krazy Kats for work for the
Brandywine Brewing Company. Thereafter, he began working for Food Source as
their chef for take-out prepared fine cuisine.

 

Keith Taylor

Christian dude, father of two and hopefully creator of several fun restaurant concepts
Keith Taylor LOVES to cook and his tag line is, “When was the last time you got
excited about cooking?” Rightfully so… Keith learned how to cook from his late
Grandmother and he boldly carries on that tradition with a twist to this day. His talent
for creating some really neat Southern Contemporary dishes is inspired by his love
of the American south and all things food related.
Chef Taylor’s background is as diverse as his cooking is southern
twisted…Following a stint in the military, Keith completed his college education, and
also went on to receive his degree from the Culinary Arts Institute in the 80′s. He
honed his craft working in some of the best kitchens and restaurants in Manhattan,
and served as area Chef at Disney’s Grand Floridian Beach Resort along with
playing a part in opening Disney’s Yacht and Beach Club. His expertise has lead
him in the path as a regional executive chef for a major hotel group and consulting
chef to organizations such as the NBA, NHL, NCAA, Hilton Hotels and Aramark
Corporation and this is just the first layer of paint. The company he heads, Sami
Rose Culinary
Productions, has been the Grand Food sponsor to Radnor Hunt Three-Day Event
that is held each year in October, and been a part managing many high profile
openings and events in both the private and corporate sector.
Among other accomplishments, his company provides on-site barbecue for large
events and has opened a unique and historic restaurant called Taylor’s at the Olde
Mill in the heart of Montgomery County, PA. Taylor’s at the Olde Mill is a eye-
popping gem with its original stone and mill works dating back to 1820. This 10,000
square foot restored grist mill is now home to Southern Contemporary Cuisine and
great live jazz & blues acts from the Mississippi to Manhattan.
Chef Taylor is a member of the American Culinary Federation and always finds time
to teach and train youth between appearances, writing and being dad. He has won
cooking, food stylist, and barbecue competitions in Virginia, Georgia, North
Carolina, New Jersey and New York. He currently acts as a judge for competitions.
Chef Taylor is currently the executive chef at North By Northwest in Philadelphia, PA.

www.nxnwphilly.com

www.zacharysbbq.com

 

Renee Taylor

Renee Taylor and her husband, Joe Bologne, cooked a Jewish Italian pasta meal
for guests at Celebrity Kitchens. While cooking, they enchanted guests with
excerpts from their play, If you ever leave meIm going with you,! a hilariously funny
and charming theatrical masterpiece. If you ever leave meIm going with you! is a
semi-autobiographical piece and a follow-up to their long running, The Bermuda
Avenue Triangle. Both Ms. Taylor and Mr. Bologne are known for their passion for
cooking and have appeared on the Food Network.

Ms. Taylor is a comic performer and writer of limitless talent and energy. She
began her career in New York in the 1950s and gained national attention as a semi-
regular on The Jack Paar Show. Ms. Taylor made her film debut for Jerry Lewis in
The Errand Boy (1961), and in 1968 was Jack Klugman’s wife in The Detective. That
year she also was featured in Mel Brooks’ film version of The Producers. In 1977,
Taylor appeared on the syndicated Fernwood Tonight, the offspring of Mary
Hartman, Mary Hartman, as a character who proclaimed herself to be the missing
Mary Hartman.

Renee Taylor and Joe Bologne began writing their own plays to showcase their
talent. They co-wrote and performed onstage in Lovers and Other Strangers, which
they later adapted (but did not star in) for the screen. In 1971, they made the feature
Made for Each Other. Taylor and Bologna also co-wrote Acts of Love and Other
Comedies, a 1972 special starring Marlo Thomas that earned them a writing Emmy.
Taylor wrote and starred in the 1976 TV-movie Woman of the Year. In 1995, Taylor
co-wrote and co-directed Love Is All There Is.

Ms. Taylor was a regular in the hit series, The Nanny. She was cast in the recurring
role of Fran Drescher’s Flushing, Queens, mother (Sylvia Fine) in the sitcom. Ms.
Taylor received an Emmy nomination for this role. Ms. Taylor co-wrote a stage play
with Bologna called Bermuda Avenue Triangle that explored love and relationships
in middle age. With Beatrice Arthur as the third star of the piece, the play played to
enthusiastic crowds in Los Angeles. The duo then created, If You Ever Leave Me…
I’m Going With You! The play has been enthusiastically received by audiences all
over the United States.

 

Chris Teal

Executive Chef Chris Teal is a native of southern Delaware, but his culinary career
began in California. Chris attended the California Culinary Academy in San
Francisco. Upon graduation Chris apprenticed in some of San Francisco finest
restaurants, including Mooses in North Beach and the famed Aqua, under the
tutelage of renowned Chef Michael Mina. After a year as Executive Chef At Turtle
Bay in Northern California, Chris decided to come home to Delaware. First as the
Executive Chef of the Red Fin Grill in Bethany, and now as the Executive Chef at
Cloud 9 Restaurant. Chris has established himself as one of the areas finest young
chefs. Cloud 9 Restaurant has been serving the Rehoboth Community for over 13
years. The menu at Cloud 9 features a wide array of great selections, using only
freshest and highest quality ingredients available. With an emphasis on locally
grown organic produce and seasonal items, Cloud 9 has established itself as one of
the areas premiere dining destinations. Cloud 9 is known for is superb cuisine,
award winning service and outstanding wine list. The dining experience at Cloud 9
Restaurant makes for a truly memorable evening. Cloud 0 offers both on-site and off
site catering.

Best Of Delaware Awards include:
Best Restaurant To Take Out Of Town Guests
Best Martini
Best Service

Cloud 9 234 Rehoboth Ave. Rehoboth Beach, DE 19971 (302) 226-1999

 

Edgar Theisen

Until late 2004, Chef Edgar Theisen was the Executive Chef and a Partner in Roys
Philadelphia restaurant. Chef Theisen began his restaurant career in his native
Germany, with a three year apprenticeship at the restaurant Zum Domstein. Upon
completion of his apprenticeship he spent two more years in Germany, and then
took a job aboard the world famous cruise ship, Queen Elizabeth II, which was then
followed by several years with Royal Viking Line and Searborn Cruise Line.

Chef Theisen then moved to Sweden, where he served as Chef de Partie at the
internationally-renowned restaurant, Operakaellaren, a restaurant known for its
clientele of royalty and celebrities. In 1986, he won a silver medal at the
International Food Show of 150 contestants. Later, he spent a year in Alaska before
relocating to the Hawaiian Islands, where he first joined Chef Jean Marie Josselin at
the Beach House- A Pacific Caf. He remained there for three and a half years
before joining Roys in Poipu. He then moved to Florida to Roys Boca Raton, and
he then joined the team at Roys Philadelphia.

Chef Theisen has relocated to Las Vegas, Nevada and is now the Executive Chef at
the Little Budda restaurant at the Palms Hotel and Casino.

Roys

124 S. 15th Street
Philadelphia, PA 19102
(215) 998-1814

Little Budda at the Palms Hotel and Casino
Las Vegas, Nevada

 

Trader Mans

Dan Trader has spent over fifteen years in the restaurant business. He was born in
Chincoteague, Virginia and lived on the Eastern Shore most of his life. It was there
that he learned the traditions of Chesapeake cooking. Dan joined the Navy after
high school to see the world. He was stationed in San Diego, CA and Pascagoula,
MS. It was during time that he began to develop his love for Mexican cuisine. After
fulfilling his obligation to the military, Dan returned to the restaurant business where
he would eventually train for more than three years under his now close friend,
Jean-Luc Charpantier of Rehoboths celebrated restaurant, Celcius.

Dan has applied a somewhat unorthodox approach to learning the craft which he
applied to all aspects of food service, from high volume production of meals to fine
dining. His multifaceted experience and sheer determination has helped him
develop the skills and requisite competency to allow him to take the helm of
Movable Feast Catering Company as Executive Chef. He remained at Movable
Feast for several years and then took over as the manager of Atwoods Restaurant in
Dover. He worked with Chef Jay Caputo at Espuma restaurant in Rehoboth Beach
for a while before moving back to Virginia.

 

Adan Trinidad

Mexican born Chef Adan Trinidad began cooking at the age of fifteen at La
Campagne, an intimate French restaurant. It was there that he discovered his intense
passion for food, and honed his technique and style which would eventually earn
him the title of Executive Chef that he carries today. In 2004, Chef Trinidad became
Sous Chef at Starrs renowned El Vez Restaurant. Under Starrs employment, Chef
Trinidad moved to Alma de Cuba to apprentice under Douglas Rodriguez, The
Godfather of Nuevo Latino Cuisine. It was at Alma that he developed his enthusiasm
for Latin cuisine. In 2008, Chef Trinidad was invited to return to El Vez as Executive
Chef. Chef Trinidads resume also includes a Sous chef position at Starrs Striped
Bass.

El Vez STARR Restaurants
121 S. 13th St, Philadelphia, PA. 19107
P: 215.928.9800

www.elvezrestaurant.com

 

Craig Trostle

Craig Trostle is the Owner and President of the Greenery Caterers. He has over 30
years of extensive culinary background and talents including innovative, creative
buffet presentations, featuring his uniquely carved fruits, vegetables, and themed
displays. He has successfully owned and operated the Greenery Restaurants and
Catering business since 1978. The Greenery Caterers have two food courts
located at 1201 N. Market Street in the Chase Manhattan Center and 10th and King
Street in the One Rodney Square Building. They have been a highly respected
food service operator in the city of Wilmington for over 26 years. The company was
started in 1978 at the corner of 4th and Market as a full service restaurant with all
meals prepared from scratch. They even butchered their own meats and made the
stock for our soups and sauces. This type of freshly prepared foods made the
Greenery Caterers stand above many of the similar type operations in the city.
They pride themselves in making every customer satisfied with the quality of their
meal at a price that is affordable, along with a friendly Hello and a Have a Nice Day
attitude.

Greenery Caterers
10th and King Street in the One Rodney Square Building, Wilmington, DE
1201 N. Market Street in the Chase Manhattan Center, Wilmington, DE

 

Tommy Tune

This 6’6″ tall Texan has been a fixture on Broadway since leaving his home in Texas.
He began tap, acrobatics and ballet lessons at the age of 5. He majored in drama
at the University of Texas and the University of Houston. He danced onto the
Broadway scene in 1965 appearing in the chorus of “Baker Street.” He then
appeared in the chorus’ of “A Joyful Noise” in 1967 and “How Now Dow Jones” in
1968. In 1973, he received his first Tony Award (Best Featured Actor in a Musical)
for his work in Michael Bennett’s “Seesaw”. He directed his first show, the off-
Broadway production of “The Club” in 1976. “The Best Little Whorehouse in Texas”
was his next venture followed by “A Day in the Hollywood/ A Night in the Ukraine”
and his second Tony (Best Choreography). Tommy returned to off-Broadway in 1981
to direct Caryl Churchill’s “Cloud 9″. 1982 brought “Nine” and his third Tony (Best
Direction of a Musical). Mr. Tune pulled double duty in “My One and Only” and was
rewarded with his fourth and fifth Tony’s (Best Choreography, Best Actor in a
Musical). This was followed by “Stepping Out”, and then he received his next two
Tony’s with “Grand Hotel” (Best Choreography, Best Direction of a Musical). The
following year brought the “Will Rogers Follies” and his next two Tony Awards, (Best
Choreography, Best Musical). Mr. Tune returned to the stage in his acclaimed
one-man song and dance extravaganza, “Tommy Tune Tonight!” first on Broadway
and then touring nationally and internationally.

Mr. Tune is the recipient of eight Drama Desk Awards, two Obie Awards, Dance
Magazine’s Award for Lifetime Achievement; the 1990 American Dance Award
(presented by the National Academy of Dance); the 1990 Drama League Musical
Theatre Award for Direction and Choreography; the Astaire Award in both 1990 and
1991, George Abbott Award for Lifetime Achievement, the University of Texas’
distinguished Alumnus Award; and the Jean Cocteau International Style Award. He
was also named to the Top 10 International Best Dressed List of 1992.

Tune has appeared in two films during his career. He played Ambrose Kemper in
the movie version of “Hello Dolly!”, directed by Gene Kelly and starring “Barbra
Streisand”; and, after working as assistant choreographer for “The Dean Martin
Show” on television, he was featured in Ken Russell’s “The Boyfriend” starring
Twiggy. The two were reunited on Broadway in “My One and Only”. Tune also
toured the United States and Canada in the musical “Bye Bye Birdie”, directed by
Gene Saks.

Tommy Tune has been invited to sing and dance for three U.S. presidents, the
Queen of England and the Royal Family of Monaco. In 1994, Mr. Tune was honored
with his own star on the Hollywood Walk of Fame.

 

R. Evan Turney

Valanni Restaurant and Lounge opened its doors on September 19, 2000,
introducing “Medi-Latin Cuisine” through a simple, yet sophisticated menu.
Executive Chef Evan Turney has been the chef at Valanni since its opening. Chef
Turney is a graduate of Philadelphias prestigious Restaurant School at Walnut Hill
College. The Philadelphia Daily News (2003) recognized Chef Turney as one of
Philadelphias top up-and-coming chefs. Philadelphia magazine (2001) gave the
cuisine at Valannis three stars, indicating that the the Valanni experience has been
manufactured with care. It’s all very global…very fusion. Valanni also won a Best of
Philadelphia award, Philadelphia magazine 2001.

Valanni Restaurant & Lounge

1229 Spruce Street

Philadelphia, PA 19107

(215) 790-9494

www.valanni.com

 

Edward Vadden

Executive Chef/Manager Edward Vadden oversees food operations at Penne
located in the The Hilton Inn at Penn hotel. Penne is University City’s newest Italian
restaurant featuring innovative, regional Italian, cuisine made from the freshest
ingredients. Since its inception, Penne has won critical acclaim for its innovative
approach to dining. In 2004, Chef Vadden won the Philly Cooks Award for Best
Entre. He was competing against some of the best restaurants in Philadelphia for
this coveted prize.

Roberta Adamo, Eileen Watkin and Ed Vaddum of Penne restaurant- 2006 Winner of
Philly Cooks competition…their entre took the gold “Best Dish of the Year.”
Previously in 2005, they won “Best Pasta” in Philadelphia Magazine.

Penne

3600 Samson Street

Philadelphia, PA

(215) 222-0200

 

Jose Vargas

A native of Mexico, Chef Jose Vargas has worked extensively in the US over his 25
year career and has crafted Latin-infused culinary specialties at some of the finest
resorts and casinos in the Caribbean. His Mexican heritage and passion for
Southwest food are evident in his cuisines vibrant and unexpected flavor
combinations. In addition to his various awards and honors, highlights of Chef
Vargas career include presenting his cuisine to former United States Presidents
Ronald Regan, Gerald Ford and George W. Bush.

Chef Vargas was born and raised in Mexico City. His father, an avid food lover and
chef, introduced him to cooking at the age of 11, fostering Vargas love for the
energy and passion of a professional kitchen. Chef Vargas completed his culinary
education in Mexico before moving with his family to Los Angeles in 1981, where he
spent several years training with Chefs Joe Brown, Jean Paul Lucy and Kenneth
Wells.

By 1984, Chef Vargas became head chef of The Revere House followed by working
for Tony Romas restaurants, helping open numerous restaurants across the country.
After a stint in Puerto Rico as the executive chef of the Caribe Hilton Hotel & Casino
and then at Puerto Ricos finest resort, the Condado Plaza Hotel, he joined the
culinary team at the El Conquistador in the Caribbean. In 1998, Chef Vargas opened
his own restaurant, Chilangos Mexican Grill.

In October 2006, the Philadelphia-based restaurant group Public House Investments,
LLC, offered Chef Vargas the executive chef and consulting chef position at their
latest restaurant venture, Mission Grill. Mission Grill Philadelphia opened in February
2007 at 19th & Arch Streets, specializing in Southwest-inspired cuisine with a menu
personally designed by Chef Vargas.

Chef Vargas currently resides in Philadelphia with his wife, Mabel, and three young
daughters. He enjoys cooking on the grill and playing games with the family.

Mission Grill 1835 Arch Street, Philadelphia, PA 19103 Phone: (215)636-955

www.themissiongrill.com

 

Luigi Vitrone

Since it opened in 1988, Luigi Vitrones Pastabilities Restaurant has been referred to
as The Little Jewel of the new Little Italy and also as one of the very few restaurants
in the Brandywine Valley where one can savor the authentic and uncompromising
regional Italian cuisine that chef/proprietor Luigi Vitrone has made famous and
affordable for all. This fine restaurant along with its founder, Luigi Vitrone, has
received many enthusiastic reviews from prestigious newspapers, magazines and
trade publications on the East coast.

Chef Vitrone has received numerous awards, including multiple Best of Delaware
(Delaware Today Magazine) Awards, Gold, Silver and Bronze Awards in culinary
competitions, 2002 Accommodation by Wilmington City Council, 2001 Governors
Award, 2001 & 2002 Recipient Good Neighbor Award, The National Restaurant
Association and American Express, 2003 James Baker Mayoral Award and also,
excellent reviews in The News Journal, The Hunt and Out & About.

Pastabilities

415 N. Lincoln Street

Wilmington, DE 19805

(302) 656-9822

 

Eileen Watkin

The good fortune of having a mother that cooked interesting, diverse cuisines as a
hobby at home inspired Chef Eileen Watkin very early on. By the time she
graduated high school, Watkin knew that she wanted to cook, and she followed this
passion to the esteemed Culinary Institute of America.

An internship at The Commanders Palace in New Orleans connected Watkin to Chef
Jamie Shannon, whose considerable skill, talent and energy demonstrated the
benefit of an organized, well-run and consistent kitchen. Following her internship
and graduation in 1997, Watkin went on to work under Francesco Marterolla and
Chris Scarduzio at Brasserie Perrier; it was also here that she met chefs Roberta
Adamo and Ed Vadden, with whom she would go on to open two highly successful
restaurants in the years to follow.

Watkin worked alongside Chefs Vadden and Andrew Hewson under 2-Star Michelin
Chef Kai Lerman, helping to create contemporary American Cuisine focusing on
Organic Produce at the opening of the Ritz Carlton in 2000.

Watkin re-joined Roberta Adamo and Ed Vadden at the opening of Penne in 2002,
where she began as a Sous Chef and recently accepted the position of Chef de
Cuisine. Eileens fare focuses on fresh, bright flavors that create a stimulating and
appealingly balanced experience for all parts of the palate.

Roberta Adamo, Eileen Watkin and Ed Vaddum of Penne restaurant- 2006 Winner of
Philly Cooks competition…their entre took the gold “Best Dish of the Year.”
Previously in 2005, they won “Best Pasta” in Philadelphia Magazine. In 2004, their
entry in the Philly Cookscompetition won Best Entre.

Penne

3600 Samson Street

Philadelphia, PA

(215) 222-0200

Townsend Wentz

You can say Twenty21s Executive Chef Wentz has cooking in his blood. Growing up
across the Delaware River, Wentz unwittingly started his culinary training as a child
tending to his familys extensive vegetable garden at their home in Riverton, New
Jersey. During these formative years, Wentzs mother would regularly create
uncommonly sophisticated dishes for family and friends. Wentz often helped with
preparation of daily meals and special events at their home, unbeknownst that the
foundation for a career was taking shape. Clearly, these experiences fostered an
early passion for cooking.

As a student at Rutgers University, Wentz continued to pursue his culinary passion
while pursuing two Bachelor degrees. In 1996, Wentz graduated with two degrees,
one in Chemistry and one in Biology and along the way, Wentz earned an additional
education in culinary arts and restaurant hospitality. The lure of the kitchen proved
undeniable.

After college, Wentz seized an opportunity presented to stagier at the Fountain
Restaurant in Philadelphias Four Seasons Hotel with Chef Jean-Marie Lacroix. This
pivotal experience led Wentz to shift career tracks from science to cooking, and
pursue his passion full-time. Wentz secured a permanent position on Lacroixs line
and spent six years under the watchful eyes of Lacroix and Chef Martin Hamann,
honing his skills and learning from these highly revered chefs. In that time, Wentz
moved up along the four-star restaurants line, eventually spending two years as a
Saucier.

When Lacroix sought to open his signature restaurant, Lacroix at the Rittenhouse,
Chef Wentz was brought on board in position of Executive Sous Chef. With Wentz
manning a critical role, Lacroix at the Rittenhouse was named Esquire Magazines
Best New Restaurant of 2003. During his tenure at the Rittenhouse Hotel, Wentz
swiftly developed skill in running a five-diamond hotel kitchen, business
management, and creating superior cuisine.

In April 2005, the opportunity to join Twenty21 as Executive Chef proved a natural
progression in Wentzs career and an opportunity for Twenty21 to further distinguish
itself with new energy and bold culinary direction. Today, at Twenty21, Chef Wentz
offers diners an experience thats rooted in French culinary tradition, with the added
benefit of American ingenuity and creativity. From his early days tending to herbs
and tomato plants in a New Jersey vegetable garden, to a world-class Executive
Chef, Wentz offers an opportunity to experience his tireless pursuit of excellence at
todays Twenty21.

Awards:

Philadelphia City Papers Most Attractive Bar, 2002

Philadelphia Style Magazines Ultimate Restaurants, 2003

Wine Spectator Award of Excellence, 2002, 2003, 2004, 2005, 2006

Best of Philly Best Warm Weather Private Party Spot, 2005

Philadelphia Magazine Annual Chef Competition Best Entre, 2005

Citysearch, Best Group Dining, 2006

Twenty21 2005 Market Street (on Market Street between 20th and 21st), One
Commerce Square, Philadelphia, PA 19103

www.twenty-21.com

215-851-6262

 

Jamie Wiest

Chef Jamie Wiest is a graduate of Johnson & Wales University, where he was
awarded a Bachelor of Science in Hotel and Restaurant Management. Chef Wiest
applied his culinary talents under the supervision of many renowned master chefs.
He perfected his trademark Italian and French Nouvelle style at the Wild Dunes
Resort in Isle of Palms, South Carolina. After moving to Wilmington, he worked a
variety of fine restaurants. He was previously the executive chef at Currucis in
Wilmington, Amalfis in Greenville and Sals Place in Wilmington. His food creations
have won him wide accolades. For two consecutive years he was given a top rating
by Zagats Report. Currently, Jamie Wiest owns and is the executive chef of Chef Du
Jour catering.

Chef Du Jour
1005A Elks Mill Road
FairHill, MD 21921
(410) 620-7200

 

Raymond Williams

Chef Raymond Williams, Jr. graduated from the prestigious Culinary Institute of
America in Hyde Park, New York with an Associates Degree in Occupational
Studies. He subsequently obtained a Bachelor of Arts Degree in Education from
Delaware State University. For 15 years, he has been a chef cook in the U.S. Air
Force and now in the Delaware State National Guard. He is the food service director
and head Chef for the Newark Senior Center. Chef Raymond has worked in the
culinary field as a chef instructor, executive chef, restaurant owner and also as the
proprietor of a catering company. He has trained and motivated his staff and
students with his knowledge and passion for cooking. He spent several years in
Hawaii and developed a strong appreciation for Hawaiian regional cooking. Chef
Raymond loves to cook island BBQ recipes from around the world and continues to
cater private mini-luaus with his portable Imu (portable BBQ grille and smoker). He
won Hartefeld National’s First Annual Chili Cook-Off People ‘s Choice Award in
2007, 1st place in the 2008 Dewey Beach Relay for Life Chili Cook-Off, and 2009
Coastal Day Crab Cake Cookoff.

If you are looking for great barbeque or chili for a small or large party, Chef
Raymond is available to recreate his award-winning fare in the privacy of your home.
Without a doubt, Chef Raymond’s food will make your party the one to remember!
For information, please contact Chef Williams at (302) 593-5812 or at
raymondwilliamsgrillin@yahoo.com.

 

David Yanisko

While working in the environmental engineering industry in Denver, CO, Dave
Yanisko decided to change careers and attend culinary school at the newly opened
Johnson and Wales Campus. Dave graduated in May 2003 and worked under Chef
Daniel Stern and Georges Perrier at Le Bec-Fin in Philadelphia, PA. Since
December 2003, Dave has worked under the guidance of Chef Jean-Marie Lacroix
at Lacroix at the Rittenhouse in Philadelphia, PA.

Lacroix at the Rittenhouse
210 W. Rittenhouse
Philadelphia, PA 19103
(215) 790-2533