Chefs Bios

When the chef at her former husband’s 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 grandmother’s side. It was here that Roberta’s Pasta Chef career began. Adamo’s next stop was a position close to home at Catelli’s Restaurant in Voorhees.

The opportunity to work with Francesco Martorella brought Adamo to downtown Philadelphia’s Brasserie Perrier, where she was hired to create pasta for the Italian section of the restaurant’s esteemed fusion menu. Martorella’s 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 ½ 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 Penne’s current Chef de Cuisine Eileen Watkin, created the culinary magic that supported Adamo’s 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 it’s 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 entrée 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 Cooks competition won “Best Entrée.”

Vincent J. Alberici was the Executive Chef of Philadelphia’s Adam’s 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 Adam’s 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 Chef’s 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 D’Escoffier Society of Chicago. During his tenure at the Adam’s Mark Hotel, the hotel’s 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.

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, Judy’s Café, Café Nola, CobbleFish, Lucy’s 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.

With over 30 years of experience in the culinary, restaurant and hospitality industry; Matt Babbage is bringing that and a whole lot more to the kitchen at World Cafe Live.

Born in Niagara Falls, Babbage knew from an early age he wanted to be a chef. At age 13 he took on his first chef job at a local Country Club, moving up in the ranks to become second in command in the kitchen. After receiving his Associate’s degree in Restaurant & Hotel Management from Alfred College in 1982, Matt took on several NY restaurant gigs before taking a trip to California where he ended up staying for two years. It was at that time that cuisine nouveau was beginning and he knew that the culinary world was going to change overnight and he wanted to be part of this. He came back to the East Coast and decided to move to Philadelphia, falling in love with the city immediately. His Chef experience included positions at the Marriott, British Airways & Air France as well as the Holiday Inn at the Stadium.

In 2005, Matt’s new chapter began as Executive Chef at World Cafe Live, his favorite and most exciting culinary position to date. Babbage has a passion for Philadelphia and food and is able to demonstrate and experiment with his culinary expertise every day at World Cafe Live. He alters the menus for each live music performance downstairs and adds flair to fit the performer and the crowd. He recently helped design their new lunch and dinner menu with some great new additions.

Chef Elke Bahr comes to Celebrity Kitchens from her home in Oberhausen, Germany. At the young age of 12, Elke began work alongside her parents in their catering business. Ms. Bahr’s first professional job was as an apprentice in the international Maritim hotel chain, where she received and accepted the coveted offer of remaining on as one of their chefs. She is currently the Chief Chef and Dietician of Krupp in Essen, a position she has held since 1994. This challenging role demands creating delicious food which meets the specific dietary needs of the patient, served in an atmosphere of fine dining.

Jason Barrowcliff is the executive chef at Domaine Hudson Wine Bar & Eatery (Wilmington, DE). Domaine Hudson is Wilmington’s 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 “ has 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.

Domaine Hudson Wine Bar & Eatery 1314 N. Washington Street Wilmington, DE 19801

Edmond Bischoff is the proprietor and chef at this Brandywine Hundred landmark. The deli is known for its extensive cheese and exotic meat collections. Whether its kangaroo meat or ostrich eggs, you can find them at the shop. Chef Bischoff is also at this shop an expert on cheeses from around the world. The Deli was awarded Best of Delaware, Critic’s Choice Award in 2003.

Comfort Catering is small personal chef and catering company owned and operated by Todd Bobst and John Lawing. John is a graduate of Wilkes College in NC where he received a degree in culinary arts with a minor in pastries and desserts. John has a strong background in vegetarian cuisine and various forms of Italian cooking. John and Todd met while working together at the Marker Rest. in Philadelphia under Chef Vince Alberici. Todd attended Widener University and has been cooking in the Tri-state area for 11 years. Todd specializes in seafood and various ethnic cuisines. Todd and John both cook for one reason, to help people find the joy in eating great food with family and friends.

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 me…I’m going with you,!” a hilariously funny and charming theatrical masterpiece. “If you ever leave me…I’m 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. Bologna’s 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 ship’s 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 hometown’s 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 Philadelphia’s Four Seasons Hotel, under Chef Jean-Marie Lacroix, into his first paid position in chef’s whites. With this experience Bonett soon secured the position of Executive Chef at the popular local bistro, 16^th Street Bar & Grill.

Seeking a return to a la carte dining, Anthony moved to Old City’s 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 Anthony’s 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 restaurant’s kitchen lead by one of Philadelphia’s 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 Philadelphia’s 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 city’s historic Washington Square section.

Chef Boyle graduated from the acclaimed Restaurant School in Philadelphia. While completing his Culinary Arts degree there, David took an externship at Philadelphia’s 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, France—Le 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 Jake’s in Manayunk, and quickly moved to Executive Chef after only eight months there. Under his stewardship, Jake’s 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 3½ years of rave reviews, Chef Boyle is taking his considerable skills to one of Center City Philadelphia’s top dining establishments, Davio’s. Already a fine dining favorite in town, the chef plans to drive Davio’s 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 Davio’s hallmark since their debut here.

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.

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.

Elizabeth Brodt has been cooking for 30 of her 40 years. She has catered and taught both children and adults in several states. Everywhere Elizabeth has 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.

Chef Patty Brown’s unique eclectic style of cooking has made her popular among food aficionados. Little did she realize when she started working as a waitress in a restaurant that she would start a career in the culinary field. She was there simply trying to make enough money to support her child.

She opened the successful Queen Bean Restaurant in Claymont, Delaware which she operated for 8 years. She thereafter opened the Queen Bean Downtown in Wilmington, Delaware. After two years, she sold the Queen Bean Downtown to relocate to Rehoboth Beach. Once in Rehoboth, Patty opened a catering and take out business which after a few years, she sold to a friend of hers. Patty continues her culinary career with her new catering business, Drama Queen Catering – Cause Its All About You!

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 in Switzerland during graduate school. Upon her return to Philadelphia in 1976 she immersed herself in the burgeoning Philadelphia restaurant renaissance. Feast Your Eyes began in a small storefront in South 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, Estée 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 Woman’s 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

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 it’s 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.

A graduate of Randolph Macon Woman’s 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.

Daniel Butler

Owner and Chef Daniel Butler is the creative force behind two of Delaware’s 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 Delaware’s Top Gourmet Take-Out.

Hari Cameron is only 23 years old but you would not be able to tell that from looking at him or his food. He possesses poise and the culinary confidence of chefs twice his age. Hari Cameron has been working in and around restaurants for most of his life. He is classically French trained from the Restaurant School at Walnut Hill College in Philadelphia. While there, he maintained a 3.9 GPA and was on the President’s List every semester.

Jay Caputo is the new owner of Restaurant Espuma 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, Jay’s 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.

Mark Chew’s sense of business was born in him. After losing his family to a bomb explosion at the age of 7 in Vietnam, Mark set up a food stand outside the orphanage doors in which he lived in the town of Saigon. Selling newspapers and ice cream to American GI’s, Mark quickly learned the art of being an entrepreneur. At the age of 14, he was adopted by an American GI businessman and brought to the United States.

Mark’s dream to be in the restaurant business was realized at an early age. He worked as a bus boy while attending high school and eventually became a waiter at the Dilworthtown Inn, while attending West Chester University. At age 25, he became a partner in Marina’s Restaurant, where he spent most of his time in the kitchen, learning how to cook Italian food from an elderly native Italian woman.

It was Mark’s second partnership in the Pasta Garden Restaurant in Kennett Square that earned him the reputation among his customers as the “King of Mushroom Cuisine.” In 1993, he won the National Mushroom Cook-off with his Grilled Portabella Au Poivre Recipe. This recipe is featured on mushroom boxes sold in supermarkets today.

In 1993, Mark ventured out on his own and purchased Courtney’s Ristorante in Hockessin, Delaware. In March of 1997, Mark opened his second restaurant, Samantha’s Café, named after his second daughter. It specialized in seafood and prime rib as well as mushroom specialties.

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. Christensen’s 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.

James Ciampaglia is a graduate of the world renowned Johnson and Wales University in Rhode Island. After attending high school in Havertown, Pennsylvania, James attended the Rhode Island school for two years before returning to his roots in the Philadelphia area. He was soon hired at the restaurant, Fork in Old City. 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 in

Adamo, Roberta	Dolenz, Micky	Kazan, Lainie	Oka, Chihiro	Sidey, Shawn
Alberici, Vincent J.	Donnelly, Coleen	Keefer, Cyrus	Olivett, Tim	Silverstein, Marc
Ansill, David	Duffy, Brian	Kellermann, Frederick	Opdyke, Michael	Smith, Tim
Babbage, Matt	Edward, Jemal	Kirby, Dinah	Owens, Terry	Snavely, Kelly
Bahr, Elke	Essner, Ross	Kirk, Thomas	Pace, Ted	Snyder, Todd
Barrowcliff, Jason	Evans, David	Lacroix, Jean-Marie	Parker, Robert	Spector, Matt & Sonjia
Bischoff, Edmond	Evans, Donna	Lattomus, Dave	Parks, Bert	Staib, Walter
Bobst, Todd	Fakis, Andrea	Lawry, Tobias	Pellegrino, Daniel	Stehman, Sheryl
Bologna, Joe	Fair, Corey	Lazzarini, Julio	Pernot, Guillermo	Stern, Shari
Bonett, Anthony	Fanny, Marietou	Lee, Christopher	Petrillo, Alex	Stoddard, Jim
Boyle, David	Fernandez, Ralph	Lee, Owen	Pomeroy, Ryan	Tagle, Dan
Braley, Todd	Ferraiola, Dan	Leon, Adrian	Poon, Joseph	Taylor, Keith
Brisch, Lisa	Filoni, Dominic	Leounes, Anthony, Jr.	Porterfield, James D.	Taylor, Renee
Brodt, Elizabeth	Floeter, Rainer	Leounes, Ron	Pyle, Phil	Teal, Chris
Brown, Patty	Foy, Jenifer	Liberati, Maria	Ralhan-Kine, Purnima	Theisen, Edgar
Buono, Lynn	Frost, Joseph	Lindsay, Stuart	Reading, Kevin	Trader, Dan
Burke, Jim	Funk, Daniel	Locascio, James	Reese, Graham	Trevasani, Gary
Burleigh, Betty	Gagne, Martin	Lombardo, Kiel	Roche, Elizabeth	Trostle, Craig
Butler, Daniel	Garces, Jose	Mancari, Nino	Rodriguez, Douglas	Tune, Tommy
Cameron, Hari	Garyantes, Nate	Marchiani, Michael	Rodriguez, Juan Carlos	Turney, R. Evan
Caputo, Jay	George, Xavier	Masciangelo, Andrew	Roman, Charles	Vadden, Edward
Chew, Mark	Giletto, Michael	Mathay, Noah	Rosato, Jules	Vargas, Jose
Christensen, Stephen	Gilmore, Peter	McMahon, Patrick	Rouissiya, Mustafa	Vitrone, Luigi
Ciampaglia, James	Griffin, Riche	Meeker, Kevin	Rudolf, Keith	Votta, Meg
Clarke, Scott	Grimaldi, Polly	Melham, Anthony	Russell, Christian	Watkin, Eileen
Cleary, Michael	Grochocki, Jerome	Mignucci, Emilio	Sammons, Ted	Weinberg, Shawn
Cook, Steven	Hannum, Thomas	Mihaly, Eric	Sanders, Don	Wentz, Townsend
Couch, Kevin	Hetrick, Amy	Miller, Jason	Sanders, Sharon	Wiederholt, David
Countey, Ed	Hill, Nancy	Mitchell, Michele	Santos, Rochelle	Wiest, Jamie
Craft, Tom	Hofman, Ethel	Montesano, Vincent	Sbraga, Kevin	Williams, Raymond
Curtis, Jason	Hoy, Jeremiah	Nardozzi, Jamie	Scarduzio, Chris	Yanisko, David
D'Ambrosio, Daniela	Jalon, Augusto	Neil, David	Scharnagl, Donna	Yeh, Noreen
D’Amico, Patrick	Jones, David	O'Hare, Michael	Shockcor, Kathryn	Young, Anthony
Daniels, Michael	Joyce, Joe			Zahr, Anan
DeLosso, Adam	Kaufman, Jason
DeMaris, Sheri Lynn
Dimas, Constantine