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, Matthew Babbage continues to bring his talent and passion to World Cafe Live, Philadelphia as executive chef.

Born in Niagara Falls, NY, Matthew’s 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 associate’s 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.

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 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 President’s 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.

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, 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.

Since opening Espuma Restaurant and Martini Bar, Caputo has received rave reviews from food critics and customers alike. He has also been named as a semi-finalist for the James Beard Foundation’s 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. Caputo’s 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.

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 Philadelphia. In 2006, James joined Amada restaurant in Philadelphia as their Sous Chef. Amada, owned by Chef Jose Garces, is considered one of Philadelphia'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, PA 19106
(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.

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 Café 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 Perrier’s 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 Perrier’s 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 Philadelphia’s 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 city’s best kept secrets.

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 Philadelphia’s University City. Since it was built in 1907, the house at 501 S. 45^th 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 restaurant’s 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-Philadelphia’s 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 Philadelphia’s famed BYOBs. In his review of Marigold Kitchen on 2/6/05, Inquirer Food Critic Craig LaBan said it is "one of the most exciting BYOB’s 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 is a ’97 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 Philadelphia’s Best BYOB (Philadelphia Magazine, August 2002)

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

Although Ed’s 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.”

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 Network’s Dinner Impossible among others. The 2 FatGuys even make a background appearance in Bon Jovi’s “Who Says You Can’t 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.

2Fatguys American Grill and Catering Wellington Plaza, 701 Ace Memorial Drive, Hockessin, DE

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.

Jason’s 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 Perrier’s 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’.

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 D’Amico was the Executive Chef of Eclipse restaurant in Wilmington, DE until 2004. Trained at the Culinary Institute of America, Patrick D’Amico had been titillating Wilmington’s 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.

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.

Executive Chef Michael Daniels is at the helm of Michele’s 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.

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.

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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 California’s 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.

Sheri Lynn DeMaris

Sheri DeMaris, creator of the “Kid in the Kitchen” TV program, and featured guest on area TV cooking shows is a specialist on natural foods. She now hosts her new television program, “Tea with Sheri.” Sheri DeMaris has a master’s degree in education, and has been a guidance counselor at the Valley Forge (PA) Middle School where she is currently on sabbatical from. She has taught cooking for children and adults for 20 years. She is also a macrobiotic chef and health consultant. Sheri has created an alternative health tv-talk show called "Tea with Sheri".

Chef/Owner Nick DiFonzo has been cooking for over 17 years in various fine dining establishments throughout the tri-county area. Jasper is Chester County’s 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 chef’s 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."

Constantine S. Dimas graduated from the Bronx High School of Science in 1992 and received his B.A. in Philosophy from Columbia University in 1996. After spending time as a member of the staff of President William J. Clinton, Mr. Dimas served as the Deputy Chief of Staff for Senator Charles Schumer of New York. Pursuing a life long love of the hospitality industry, Mr. Dimas then became a manager of the Tribeca Grill in New York before opening Costa's Grill and Wine Bar in April 2005.

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

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 rock’n 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 1980’s 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 Charlemagne’s oldest son, who wanders through the worlds of politics, love and war before finding his true calling.

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.

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".

T Shanachie Irish Pub & Restaurant 111 E. Butler Avenue, Ambler Pennsylvania 19002 215.283.4887

Jemal Edwards is the Executive Pastry Chef for Brûlée: The Dessert Experience which opened February 2005 in The Quarter at Tropicana Casino and Resort. Chef Edwards has baked his way across the United States, and flambéed his way through Europe while honing his skills in the fine art of pastry design. For him, its always about the creation of sumptuous, unique, visually expressive desserts that taste fabulous.

Edwards has trained under some of the finest pastry chefs in France. He’s worked a Stagiaire under Chef Patissler Gilles Bajolle at Taillevent, Paris’ oldest Michelin 3 Star restaurant. He also received extensive training under Chef Sebastian Gaudard at Fauchon, the premier patisserie in Paris. Edwards also served as the executive pastry chef/production manager of New York City’s Rice to Riches, a dessert shop specializing in gourmet rice pudding. Before that, he served as executive pastry chef at the 5 Star/5 Diamond Four Season’s Hotel in San Francisco. In New York City, Edwards was the executive pastry chef at Nobu and later moved on to One if by Land, Two if by Sea. Edwards earned acclaim from The New York Times and New York Magazine as pastry chef at NYC’s American Park at the Battery and spent more than a year as the Executive Pastry Chef at Tavern on the Green in New York City.

Brûlée: The Dessert Experience: The Quarter at Tropicana Casino and Resort, Atlantic City, NJ

609-344-4900

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
Stein’s center city bistro Bleu, followed by the executive chef position at West Philadelphia’s 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.

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 l’Hotellerie, 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 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 L’Ecole 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.

Chef Corey Fair’s 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 Cliff’s Resort, a golf and boating resort. In Fort Worth, Texas, Chef Fair was the General Manager for Bonnell’s 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.

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 season’s 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 is the owner of La Crêperie Café, 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 making…but it didn’t 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 Crêperie Café”. In her first year, she won a Best of Philadelphia award. And the rest is history.

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 you’ve 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.

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. Dan’s 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.

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 America’s youngest French Master Chef.

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 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.”

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 area’s best kitchens, like Apropos, Odeon, Carolina’s and Central Bar and Grille, Jen opened State Street Café in Doylestown, PA. Seven years and two children later, Jen sold the café 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 TGIFriday’s. 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.

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 Line’s most talented and innovative chefs. Frost’s 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. Frost’s 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 chef’s 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.

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 Café, The Secret Formula”. Funk has won numerous awards for his cuisine.

Gagne’s 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 Magazine’s Top Culinarians to Watch in the 90’s, 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 Café 21, Hotel 21 East, Chicago, IL. (1988), both restaurants received Esquire Magazine’s Cheers! award as being among the country’s best new restaurants under his watchful eyes. He won Chicago Magazine’s Critics Choice Award two years in a row for Café 21 in 1988 and 1989. Food and Wine Magazine praised him in their “Best New Restaurant List 1998” for Hedgerose.

Gagné 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 Gagné 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.)

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 protégé 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, Condé 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 “Philly’s 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 College’s Culinary School and upon graduation apprenticed at La Taberna del Alabardero, in Marbella, Spain.

Chef Nate Garyantes was born and raised in a restaurant. His father was president of the Delaware Restaurant Association, a successful businessman and restaurant owner. His father never encouraged him to enter the family trade and in fact, his father did everything he could to discourage his interest. However, looking back, it was during the early years of his life that Chef Garyantes’ love affair with the kitchen began.

Chef Garyantes spent one year at the University of Delaware and decided against his parents wishes to join the United States Army. After thirteen weeks of B.I.T and A.I.T. he was O.M.W. (on my way) to a three-year tour of Hawaii. He spent two additional years in Hawaii as a college student at the University of Hawaii, Manoa. The Army provided him with the regimented discipline that would serve him well later in his chef career. Missing his family, he returned to Delaware to help his father with his latest restaurant venture.

After returning to Delaware, Chef Garyantes convinced his father to let him take over the kitchen. From that moment on, Chef Garyantes immersed himself in all things culinary. His first purchase, a Culinary Institute of America textbook. He used it as his ready reference. Soon, he discovered that he had a natural talent to cook. He is a firm believer that you do not need to go to culinary school to become a successful chef. You can teach anyone to truss a chicken, but you can not teach everyone to cook. To really cook, to be called a good cook is the highest reward of his job.

With his father’s blessing, Chef Garyantes interviewed for a job with Chef Tobias Lawry of Restaurant 821. He nailed the interview, was offered a job, and the rest is history. The past four years have been the best of his life. Tobias taught him how to work, to work hard, but smart. Tobias has provided him with all the tools to succeed; the tools needed to succeed in the kitchen, and to succeed in life. Chef Garyantes has made the most of his opportunities and he is now purchasing Restaurant 821!

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 George 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.

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 “Chef’s 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.

After 22 years as Chef de Cuisine at the renowned Le Bec Fin, Chef Peter Gilmore left to open Gilmore’s in Chester County, PA. Since its opening in August 2001, Gilmore’s has received critical acclaim and is hugely popular. It serves exquisite French cuisine in a charming 18^th century townhouse which has been transformed into a charmingly elegant setting by Chef Gilmore and his wife. Gilmore’s has become one of the treasured restaurants in Chester County. Since its opening, Gilmore’s 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.

In 1980 Thiago Gomes was born in Rio De Janeiro to a family that had a passion for cooking. He started learning English in 1995, and is currently fluent in Spanish, Portuguese, and English. In 1999 he began his education at the University of Rio De Janeiro studying math, but decided to come to America before finishing. He arrived in Philadelphia in 2001 and has lived there ever since.

Thiago worked at Mexican Post Old City starting in January of 2002 and has been at the new Love Park location since it opened in February of 2007. He also worked in the kitchen of the posh XIX Restaurant over the summer of 2008. In addition to working at Mexican Post he also cooks at the Bubble Tea House in Philadelphia where he prepares Asian Fusion food. Thiago is currently finishing his last semester at The JNA Institute of Culinary Arts where he is looking to further his experience and education as a chef.

The 3 biggest influences on his life and cooking style are his Brazilian background, his love for Spanish food, and his family's zest for cooking. “I think that cooking is pretty much trying to put a great combination of ingredients that work together. I don't need to make something new, but just trying to make things complement each other,” says Chef Gomes.

Thiago has been married for six years and has a four year old son. They all share a home in Philadelphia

Love Park, 1601 Cherry St, Philadelphia, PA 19102 215.568.2667 www.mexicanpost.com

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 Café 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.

Polly Grimaldi is a wellness and private nutritional consultant, who has dedicated her professional life to promoting good health through nutrition, exercise and stress management. Her business is called The Right Way by Polly. Polly Grimaldi is a registered nurse and a nutritionist. For more than 20 years, she has worked in the field of preventative medicine. She has hosted both her own TV and radio shows on wellness, lectured widely throughout the US and authored numerous books and manuals on complimentary medicine. In 2001, Polly received a Delaware Arthritis Association Award for her outstanding contribution to the treatment of arthritis.

Chef Grochocki’s 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. It’s 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.

Lynn’s 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.

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 Hannum’s 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 Room’s decor was renovated and Chef Hannum created a new, truly delectable menu befitting this world class restaurant.

Amy is a Graduate of Philadelphia College of Art with a BFA in Ceramics. She spent years developing a line of fun functional dinnerware that is now sold at various stores around the country. This dinnerware is full of bright colors and fun patterns. Amy's desire to marry her dinnerware with her love of cooking and attention to detail in presentation led her to baking. Cake decorating, with its limitless use of color and pattern, seemed to answer Amy's dilemma of what to create to match her dinnerware.

Amy now looks at a cake as a blank canvas waiting to be painted. She covers her cakes using two methods. The first is most like the clay that Amy is so comfortable working with and that is fondant. She is able to form 3 dimensional shapes to make the cake come alive. The second is an icing decorated cake enhanced with her special hand painted chocolate technique. This technique allows her clients to choose themes to be recreated on the cakes. Both are versatile mediums which allow Amy to create a mood for any special occasion.

Photographs of Amy's work can be found by clicking this link. She will be teaching two classes of cake decorating at Celebrity Kitchens: Saturday, September 10, 2005 and Saturday, October 8, 2005.

Nancy Hill is the Chef/ Owner of Purple Plum. She brings her gifts and passion for cooking to the Delaware Valley. Nancy is a graduate of the prestigious Johnson & Wales University located in Rhode Island. Along the east coast, she has trained at “Magnolia’s” in Charleston, SC, and “The Sea Grill” and “Dinardo’s” of Rehoboth Beach, DE. Nancy finds peace and serenity through the art of cooking. As a personal chef, she prepares entrees from the exotic tropics to home cooking. Through the Purple Plum, Nancy chefs for dinner parties for up to 20 people (from setting the table to cleaning the dishes), prepares and delivers personalized dinners to your door, and makes specialty soups daily from scratch with the freshest ingredients.

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 d’Escoffier, 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.

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, Rode’s 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 Anthony’s 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 Palette’s Restaurant.

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.

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; Jansen’s 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.

Rob Jester was born in to the restaurant industry and got his professional start at age 12 in his families Maryland seafood restaurant. It was there that he learned a passion for food and the machine that is the commercial kitchen. Upon graduating high school Chef Rob Jester attended Deep Muscle Therapy school where he received a certificate in massage and bodyworks. He then attended the Culinary Institute of America and graduated with high honors in 2006. Since he has returned to his families seasonal Harbor House Restaurant and taken the position of Chef de Cuisine. Chef Rob Jester is also a member of the American Culinary Federation and a sous chef at the Toscana Kitchen and Bar, Trolley Square, Wilmington, DE. Rob brings his sensual and whimsical character to his food. You can also find Chef Rob volunteering his spare time at Howard High School teaching table service to kids for the Skills USA competition circuit. He is currently working on his bachelor’s degree in Hotel Restaurant and Institutional Management.

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 Costa’s Grill and Wine Bar as the Executive Chef in April 2005.

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

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 Kaufman’s 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.

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 Philadelphia’s 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 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, Beaches with 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, Renée 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.

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

Chef Cyrus Keefer trained at Philadelphia’s prestigious Walnut Hill College Restaurant School, where he trained under many of the world’s 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 Sauté, 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 Reading’s next project, Nage, also located in Rehoboth Beach.

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 Café 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 Kat’s 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 décor is wacky.”

Elements Café 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 Café 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.

Guest chef Purnima Ralhan Kine’s 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 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

Jean-Marie Lacroix is considered one of America’s great chefs and is recognized around the world for his exquisite world-class cuisine. His restaurant, Lacroix at The Rittenhouse, was recently named the Nation’s 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.

Lacroix’s 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 Lacroix’s 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 Philadelphia’s Best New Best New Restaurant…in 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 Condé Nast Traveler’s 66 Hot Spots in the World." (Condé Nast Traveler, 2004).

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 Pittsburgh’s foremost Northern Italian Restaurant, Carmassi’s Tuscany Grille. Upon returning to Delaware, he spent many hours in the kitchens of Harry’s 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 Dave’s 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.

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 Lowry’s expertise has long been recognized in national publications such as, Food & Wine, USA Today, Gourmet magazine and McCall’s. 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:

•Award of Distinction – “Best Food in Delaware” – Zagat Survey 2000, 2001, 2002

•Best Special Occasion Restaurant – Delaware Today Magazine’s Best of Delaware - 2002

•Best Overall Restaurant – Delaware Today Magazine’s Best of Delaware 2000, 2001

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 Butler’s 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.

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 Lee’s 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 restaurant’s “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 country’s most prestigious restaurants, including New York City’s Oceana, Restaurant Daniel, Jean Georges, and San Francisco’s 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 York’s 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 Foundation’s 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.

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 Cibucán Restaurant. At Cibucán, 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.”

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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 Rodriguez’s 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 city’s only ceviche bar. Following his tenure with Rodriguez, Leon was recruited as Chef de Cuisine at New York’s Rosa Mexicano and later Executive Chef at Zona Rosa. Under Leon’s watch, the food at Zona Rosa was described as “well conceived and savory,” by Marion Burros in The New York Times. Times’s 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 cooking…he 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.

Born into a Restaurant Family in Wilmington Delaware, Chef Anthony Leounes, Jr. grew up in the kitchen. He did all the jobs necessary to run a restaurant successfully. He went to the University of Delaware, where he concentrated on business. Then, from 1971 to 1973, he worked in Germany and Austria in hotel restaurants and restaurants, where he cemented his understanding and knowledge about restaurateuring.

Throughout his early years until age 26, he had worked at the well known and popular Leounes’ Towne Talk Restaurant in Wilmington. At age 27, he opened Leounes at the Mansion with his wife. They ran the restaurant together for 12 years. The cuisine at Leounes at the Mansion incorporated their central European experiences in Austria and Germany with his wife’s central Italian background. In 1992, they sold the business and went to work in NYC for Earmark foods, where they served the client needs of the world’s greatest and oldest investment firm, Goldman Sachs.

In 1996, Chef Leounes returned to Philadelphia to work for Restaurant Associates. He opened the Philadelphia Museum of Art restaurant and catering operations. While there, he served the public during the landslide Barnes and Cézanne exhibits. He catered parties for patrons which ranged from $30,000 to $500,000 an evening.

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 Federation’s local First State Chefs Association chapter’s Chef of the Year Award. His hobbies include Landscape design, scouting & wines (consumption not production)

We all know there’s nothing like mom’s home cooking, and that is exactly where Chef General Lewis got his start, passion and desire for impeccable culinary capabilities; at home with his mother.

Chef General studied at Tallahassee Community College in Tallahassee, Florida. It was there that he fine tuned his skills and learned techniques that he would carry with him throughout his career. After graduating, Chef General came back up North and made the Laurel Creek Country Club in Mount Laurel, New Jersey his new “home”. Laurel Creek is where he began to put all of his accumulated knowledge into action; he dabbled in American and French cuisine for a little over three years.

Now that there was a new notch in his belt, Chef General decided to make his way to “the Big City”, Atlantic City, where he was bestowed the responsibility of being appointed the head chef of the Diamond Club at Bally’s Casino. The pressure was great because he had to uphold a standard of above and beyond customer service and satisfaction for one of the most important groups of clientele in the Harrah’s organization. He not only welcomed the challenge, but superseded it with flying colors. When he decided to participate in a “Chef’s Challenge” at Bally’s Casino, he WOWED not only his peers, but the judges by creating a menu out of a limited choice list…who knew RABBITS had “chops”? Chef General did, and it won him top honors in the contest!!

Despite the love Chef General had come to have for the casino, he wanted to venture out to a major city where he could expand his menu and create his own niche; that opportunity was afforded to him in early 2008 when he was appointed as the head chef at J.L. Sullivan’s Restaurant and Sports Lounge in the heart of center city Philadelphia right at the beginning of the infamous Rittenhouse square. He was featured in Philadelphia’s “Dining Out” magazine, because although it was a sports lounge, the cuisine coming out of the kitchen could compete with any restaurant on Broad Street. During one of the famous Philadelphia “Restaurant Week” extravaganzas, Philadelphia’s own Bynum Brothers had the opportunity of sampling Chef General’s Restaurant Week menu and were so impressed, they extended an invitation to him to become the head Chef of one of Philadelphia’s most popular restaurants, Warmdaddy’s, where Chef General is currently at to this day.

Chef General’s love of quality and unique dining (don’t forget those rabbit chops), along with a drive to make everything from scratch (flavorful but not overpowering), have taken him very far in his career. He has strived to not fall into a “cookie cutter cook” image, but rather combine the early teachings of mom and the technical teachings of school into the outstanding, avant garde Chef that he has come to be thus far. Whether it be taking something that everyone loves and giving it an unheard of twist, or taking something that we’ve never thought about and making it irresistible, Chef General Lewis’ ideas and creation have pleased beyond expectation and left most people wanting and waiting for more! He came up with rabbit chops…what else needs to be said?

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 book takes 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 Philadelphia’s famous Italian Market to gather the freshest ingredients for her family’s 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 Gilda’s Club, a non-profit organization focusing on the emotional and social support for those living with cancer.)

A graduate of Johnson & Wales University, Chef Stuart Lindsay apprenticed at Harrah’s Hotel in South Lake Tahoe. Stuart has been an Executive Chef in the Philadelphia area for the past 12 years. In addition to working in local country clubs and Hotels he has spent three years operating his own “personal chef” business. He was the Executive Chef at the Cynwyd Club in Bala Cynwyd, PA until 2006. Currently, he is responsible for food preparation for a large pharmaceutical company.

Chef Stu enjoys creating new and unique dishes. His most requested recipes include Butternut Squash and Jumbo Lump Crab Bisque, Filet Au Poivre, Sesame Crusted Tuna with a Ginger Soy Glaze, and a unique Jumbo Lump Crab Cake recipe.

Chef Stu lives in Boothwyn, Pa with his wife and two sons. In addition to his love of cooking he is also an avid golfer.

Chef James Locascio first honed his culinary skills out west at restaurants like Bix, Paragon and the Village Pub. He arrived in Philadelphia in 2002
when he joined the prestigious Starr Restaurant Organization as the Executive Chef at Jones. Shortly after, he became the Executive Sous Chef at
Tangerine where, in addition to serving quality food, he helped reduce labor and food costs. In December 2004, he was promoted to Executive Chef at
Barclay Prime, where he has been breathing new air to the standard steakhouse menu by serving classics with a fun, modern twist. He prides
himself on using the “farm to table” concept, using only the best, locally produced ingredients. Barclay Prime’s signature dishes include the Kobe Beef
Sliders, the Dry Aged 20 oz. Ribeye, and Truffle Whipped Potatoes.

Kiel’s 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 1^st place in the local, regional cooking competition and 4^th 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 men’s 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.

Robert A. 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

Chef Barbara was born into a family of great cooks and surrounded by great food her entire life. Family gatherings were common place and the important ones were planned out weeks in advance. Barbara’s southern Grandfather, John Henry, owned a ‘Stuckey’s Restaurant’ in Georgia, where Barbara was born, and she’d help out at the counter when she was visiting. Outgoing and personable, it seemed a natural fit. After 20 years of learning to cook at the knees of her family, Barbara attended the original ‘Restaurant School’ in Phila., mentoring under Chef Thomas Hunter, founder of the School. Graduating with honors, Barbara went on to work in many of the areas finest restaurants, with some of it’s finest Chefs.

Barbara was a private Chef in both Radnor and Margate, NJ during the 1980’s, for 2 philanthropic families who threw parties the likes of which many of us will never experience. While there she cooked for dignitaries, Kings and Queens, actors, music legends and of course, amazing Chefs. The Mr. of one house was President of the Chiane Rotisierre, an acclaimed Culinary Club, and their dinner parties were held at the house.

After that adventure, Barbara moved to Rehoboth Beach, DE., a budding culinary town of it’s own, where she fit right in. The Chef’s were all friends and their imaginations together fueled all of that wonderful cuisine. Barbara received accolades for her Northern Italian menu at Palazzo Ristorante, a 52 seat gem handed to her by the owners of Ground Zero. Her beach tour also took her into the kitchens of The Back Porch, Cloud9 and Espuma, where she Cheffed for Kevin Reading his first season in town.

After a decade of being by the sea, home was calling, so Barbara packed up and moved back north. She started ‘Chef Barbara Foods’, a private Chef and catering service, in 2001 and has since made a name for herself in the Delaware Valley. Wanting to share her love of food with others and teach them to cook, Barbara began doing Demo’s at private and public venues such as Celebrity Kitchens, Williams-Sonoma, Meals from the Master’s, Taste of Wilmington and many others.

Her future goals are to expand her business into the sale of foods in her name, a cookbook or two and with any luck, a TV show. Currently she is at Trader Joe’s, Wilmington making a name for herself, teaching her customers there a thing or two about food. Stop in and say Hello.

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 Mancari’s 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

Chef Michael Marchiani grew up in the family catering business, El Valencia. He went to Johnson and Wales to continue his education. Mike graduated from Johnson and Wales University in 1989. After graduation he started working for Pace One as a line cook. Mike left Pace One in 1991 and ventured up and down Baltimore Pike to various restaurants. He eventually made it back to Pace One in 1999 and has continued his career there. He became the Executive Chef of Pace One in 2005.

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

Noah Mathay has taken the helm of Wilmington's Eclipse Restaurant, located on North Union Street. Previously, he was the executive chef at north Wilmington’s Cornerbistro restaurant. Chef Mathay attended culinary school in New Jersey before working in Rehoboth Beach at Cultured Pearl and Fusion. Making his way north to Wilmington he went to work as the sous chef at Eclipse for a year before taking the executive chef position at Fieldstone Golf Club. Noah's creativity, diversity and skill in the kitchen will make Corner Bistro one of the best restaurants in Wilmington.

Chef Pat McMahon has worked at Annie’s Tapas, The Shipley Grill and opened Cavanaugh’s downtown and Urban Picnic. He left Wilmington to attend the prestigious Culinary Institute of America and after graduation, spent five years working in Dutchess County, NY, which he calls, "a gem of a place for local food and wine." He returned to Wilmington for family and spent a season at Yum Yum restaurant in Rehoboth. He also worked at The Back Burner To Go and then, went on to the corporate dining world. He spent three years as the private chef for the Execs at ACE Insurance and two at Astra-Zeneca (NICE PEOPLE). Thereafter, he did catering work for chef friends, went to China to adopt "the most wonderful, amazing, beautiful little girl ever in the history of the world (ask me, I have pictures with me)" and opened a small construction business to have a flexible schedule and pay the bills. Missing his calling and the need to cook for new and old friends, he has returned to working at a restaurant in Rehoboth and in September 2006, was hired to work with Phil Pyle and Brian Shaw at the Fair Hill Inn, Fair Hill, MD. In the fall of 2007, Chef McMahon will be in the kitchen at a new restaurant, Ameritage, An American Bistro, which will be located at 9^th and Orange Streets, Wilmington.

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 Meeker’s 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 “People’s Choice Award--Best Seafood Restaurant” three years in a row. Additionally, the restaurant was selected as one of “The Top 50 Restaurants” by Philadelphia Magazine, as well as garnering an “Award of Distinction” from the Zagat 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 Let’s Cook. Kevin continues to expand his culinary knowledge by cooking with Emeril Lagasse, Allen Susser, Paul Prudhomme and others.

On February 14^th, 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 Philadelphia’s top fusion restaurants. Chef Sae hails from Philadelphia’s 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.

207 Chestnut Street 90 Haddon Avenue

Philadelphia PA 19106 Westmont, NJ

Chef Anthony Melhem graduated from the School of Visual Arts in New York City in 1991. After pursuing a film career - - working for Palefire Productions, a production company of Ben Stiller’s and teaching at Brooklyn Friends School where he headed the media-arts department - - he decided to make a career out of his life-long passion for food and good cooking. Chef Melhem developed a line of dry marinades marketing them first in New York City. He then trained under culinary olympian gold medalist John Peter Montgomery at the West Chester Country Club in Rye, New York. Chef Anthony went on to be the executive chef/manager of a corporate dining facility in White Plains, New York. Moving to Delaware in May 2005, Chef Anthony became the Executive Chef of Haldas Meat Market’s prepared/catering foods department.

Haldas Market has been a Delaware institution for almost 100 years. The store is located on the corner of Silverside & Marsh. In 1999 Nick & Harry Haldas sold the shop to John Eleutheriou. John coming from three generations in the food industry is no stranger to the demands and needs of the customer. Unfortunately, Butcher shops are slowly being fazed out across America, but John kept this landmark store open despite fierce competition . Keeping in tradition to the high exceptions of his clientele, his niche for customer service and excellent product quality, Mr. Eleutheriou was recently voted the best butcher shop in Delaware by Delaware Today magazine for 2006.

Haldas 2201 Silverside Road (Marsh and Silverside Roads) · Wilmington, DE 19810 · (302) 475-7600

Executive Chef Eric Milhaly grew up in Newark, DE where his mother owned a small restaurant, The Pied Piper. Later, his father opened a deli in Wilmington which he helped him run. These two early experiences helped shape his future in the culinary arena. Among the many restaurants he worked, three had a hugh impact on shaping his cooking style: Rafters (Crested Butte, CO); Iron Hill Restaurant and Brewery and Dogfish Head. At Dogfish, he was made Head Chef and given free reign over the entire kitchen. After being there for five years, he honed in on his skill, palate, and imagination for developing his own original food and cooking style.

Jason Miller has been part of the food industry for some time now. Since the age of five, preparing meals for his younger brother, cooking seemed to come naturally to him. As a native New Yorker, his first professional position came early on as a bus boy in midtown’s busy Upper West Side.

After working both the front and back ends of restaurants for 7 years, Jason, at the suggestion of his mother, attended the French Culinary Institute and graduated with honors in 1991. Soon after, Jason built an impressive resume, working for several high-end restaurants including: Flowers, Becco, and Vinsanto, all in New York City.

Jason began his association with Smith & Wollensky in 1996, working in the kitchen of the Park Avenue Café and later at Smith & Wollensky Miami, as Sous Chef. His creativity in the kitchen is primarily self-taught. He likes to consider himself from the “old school”, while also a part of the beginnings of the “new school” way of the kitchen world. Influenced by countless chefs, Jason has always believed that no matter where you start you always have something to learn and lives by the creed that you get out of it what you put into it. Among the many challenges he faced was opening the first and biggest expansion of the Smith & Wollensky name in Miami. His greatest, if not toughest night was perfectly expediting 700 dinners in 4 hours without refires or delays, which for any chef, is a true test of great skill and efficiency.

Miller worked at Smith & Wollenksy in Philadelphia until being relocated to Texas to open Smith & Wollensky’s Houston restaurant.

In 2006, Chef Miller started working with the James Hotel/David Burke Primehouse to set up their new restaurant locations. He has opened up David Burke Primehouse in Chicago, which has already received rave review. Later, chef Miller will work to expand David Burke Primehouse as they open new restaurants around the country.

David Burke's Primehouse • The James Hotel - 616 North Rush Street • Chicago, Illinois 60611 • (312) 660-6000

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.

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.

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.

Chef Jamie Nardozzi started cooking with his mother at age ten. By age 12, he had learned all of his grandmother’s 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

Adan Naverette was born in Michoacán, Mexico in 1956. By the time he was 17, Adan had already demonstrated a great talent with food. He first started at a Spanish restaurant called Riscal in Guadalajara, Mexico. He then moved on to become the head chef at a famous seafood restaurant called “Moby Dick” in Guadalajara. Subsequently, he took his expertise to two famous resort restaurants at The Camino Real, in Guadalajara and Acapulco Princess(Fairmont) in Acapulco, Mexico.

In 1987, Adan moved to Philadelphia, PA, where he fulfilled his dream to become a chef in the United States. He began working at Tequila’s restaurant in Philadelphia, where he was able to offer guests the same traditional Mexican dishes that won him followings in Guadalajara. He then opened a restaurant for a friend in Manyunk, PA. In 1995, he started working at the well known Mexican restaurant in Old City called “Mexican Post Restaurant & Bar.” At the Mexican Post, he demonstrated his expertise for fine Mexican food. Since his arrival, Mexican Post has grown to three locations in the area, two in downtown Philly and one in Wilmington, Delaware.

cuisine for others to savor. His belief in maintaining the genuine flavors of food have made the cuisine at the Mexican Post restaurants a favorite. His honest yet simple take on creating fine Mexican cuisine have garnered a following in the United States. His food showcases his talent and vision.

Dave Neil has a passion for excellent food. He is also committed to excellence in food preparation and customer service. As a graduate of the prestigious Culinary Institute of America, Chef Dave Neil has worked as the Executive Chef at The Elizabethtown Inn (Elizabethtown, PA) and Gabriella’s On The Square (Cooperstown, NY). Prior to relocating to this area, Chef Neil was the Owner, General Manager and Executive Chef for Hoffman Lane Bistro in Cooperstown, NY. His work has received accolades from guests and culinary professionals. Currently, Chef Dave Neil operates a restaurant consulting and personal chef business.

Michael O’Hare is the Executive Chef and Owner of Roux 3 Restaurant, Newtown Square, PA. He leads his talented kitchen staff in the creation of a stylish Contemporary American menu. Food critic Craig LeBan of the The Inquirer (06/19/2005) recognized that Chef O’Hare’s menu has “…a full-flavored focus on a wealth of good ingredients” which produces “dishes [that have] brought a delightful harmony of prime ingredients in clever combinations.” Chef O’Hare believes that “fresh is best” and he takes pride in using seasonal ingredients bought from local farmers.

Chef O’Hare is no stranger to the kitchen with over 20 years experience. His passion for simple cooking with classic ingredients led him to open his first restaurant in 1991, Caffe Bellissimo of Wilmington, Delaware. O’Hare embraced the Italian cooking technique which kept the restaurant one of Wilmington’s hottest spots as well as a Delaware’s Best Award winner for 13 years. Feeling the desire to expand his craft and re-focus his energies, he decided to sell Caffe Bellissimo to new owners.

With training from the prestigious Culinary Institute of America, O’Hare learned to refine his cooking techniques and embrace the fusion of flavors and influences from around the world. In 2002, O’Hare opened Roux 3 Restaurant, in the suburbs of Newtown Square, Pennsylvania, which offers ambitious eclectic dishes that range from Juniper Spiced Venison to Herb-Crusted Ahi Tuna.

From choosing the raw food product at the farm to preparing a full-flavored dish from scratch, O’Hare finds happiness in touching every dish from beginning to end to create an unforgettable culinary experience for his customers. But if you ask Mike O’Hare what he enjoys the most, he will say “sharing his passion for food with others and mentoring the people working for him so that they too can hopefully follow their culinary inspirations.”

Roux 3, 4755 West Chester Pike, Newtown Square, PA 19073, (610) 356-9500
www.roux3.com

The Oka family has owned and operated Utage Japanese Restaurant for over 20 years. Chihiro Oka has followed in this father's footsteps in operating the restaurant. He began working at Utage even prior to his high school graduation and can now say he has worked in every aspect of the business. His sushi is considered among the best in the area. Utage has also won the People’s Choice Award for Best Sushi. Utage offers a wide selection of truly authentic Japanese cuisine.

Tim Olivett is a Philadelphia native who returned home after a 12 year stay in New York City. While in New York, Chef Olivett had the opportunity to cook in the kitchens of David Bouley and at Gray Kunz' Lespinasse. Chef Olivett was the chef of Greenwich Village's Home Restaurant and Executive Sous Chef of Central Park's Tavern on the Green. He returned to Philadelphia to open the Moshulu as Chef de Cuisine under Executive Chef Ralph Fernandez. Chef Olivett is currently chef/partner at West Philly's Rx restaurant. Rx is a partnership with Chef Olivett and Greg Salisbury, who worked as the food and beverage manager at the Ritz Carlton and for Cary Neff in the hospitality industry. Rx believes in the importance of giving back to the community - they support local sources for their ingredients where ever possible.

Chef Opdyke was formerly a chef at Susan Spicer’s 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 Opdyke’s 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.

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.

Pace One is set in the beautiful Brandywine Valley countryside. A beautifully restored 1740’s barn lends warmth and country elegance to the delightful fare offered by this country inn and restaurant. Owner Ted Pace has operated this landmark restaurant and inn for many years with Chef Michael Marchiani heading up the kitchen.

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 11^th and 12^th graders the fine art of culinary creation which he has mastered.

Bert Parks is a self-taught master of the skill of sautéing. Chef Parks is the executive chef at Hatfield's Seafood, designing a new array of tasty take out products. Previously he was the executive chef and owner of “Nonna Ristorante.” Nonna is located in Newark, DE. While Chef Parks was at the helm, it was voted best new restaurant by the Wilmington News Journal in 2001 and also received the award for the best wine list. Prior to the opening of Nonna, Chef Bert cheffed in Delaware, Colorado and New Jersey, cooking German, Austrian, French and Italian foods.

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 9^th 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 5^th 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.

Guillermo Pernot opened his Nuevo Latino Restaurant, ¡Pasión!, 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, ¡Pasión! 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 "¡Pasión! 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.

Wilmington native, Alex Petrillo, owned and operated Piccolo Mondo for approximately 7 years in the Talleyville Shopping Center. He also taught cooking classes at Delaware Technical College. Prior to that, he worked for 25 years in restaurants in Delaware and Pennsylvania. He is a graduate of the Restaurant School in Philadelphia.

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 Wilmington’s 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.

Joseph Poon

Master Chef Joseph Poon operated Joseph Poon Asian Fusion Restaurant, a top-rated Chinese fusion restaurant in Philadelphia’s 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 Network’s “The Best Of…” and featured in the Spring 2002 issue of Group Tour Magazine. Chef Poon’s restaurant and walking tour have been spotlighted on National PBS-TV’s 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.

Poon’s training began when he was a teenager working in a restaurant in Hong Kong. He was fascinated by the chef’s 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, author and columnist, is both an avid rail fan and an accomplished cook. In his newest book, FROM THE DINING CAR: The Recipes and Stories Behind Today's Greatest Rail Dining Experiences (St. Martin's Press, 2004), and an earlier book, DINING BY RAIL: The History and The Recipes of America's Golden Age of Railroad Cuisine (St. Martin's Press, 1993), he combines his two loves to provide a fascinating account of eating on the train, each accompanied by over 300 authentic recipes for dining car specialties. Today Jim is at work on a number of projects, each with railroading and its history at the center.

Jim is completing an introductory essay, glossary, and bibliography to accompany a reprint of perhaps the best railroad novel ever published, Harry Bedwell's THE BOOMER: A Story of the Rails (2006). Collaborating with noted illustrator Angela Trotta Thomas, he is creating a series of books about trains for children ages 6 through 12. His RAILROAD NATION: A Site Guide To American Railroad History (2007), will take readers on a tour of locations across the United States where significant events in rail history occurred that also had an impact on America's history as well. And WHITE TOAST: A Novel of Race and Murder (2007) is to be the first in a series of mysteries.

Meanwhile, Jim's ON THE MENU column about trains and food appears each month in Railfan & Railroad, a magazine for North American railroad enthusiasts. Every June the magazine publishes his pull-out ANNUAL GUIDE TO DINNER TRAINS. Railfan & Railroad also features quarterly an excerpt from his work on extant historic rail sites, and twice a year offers a feature on how today's railroad artists portray a particular rail theme. Elsewhere, he has occasionally reported on and reprinted CLASSIC RAIL FICTION in Vintage Rails and in Classic Trains, has had periodic features in Amtrak Express, an on-board magazine, that included "Scenic Rail Dining," "Special Chefs' Chef's Specials," "Southern Family Reunions," and "Give Gourmet;" for ten years wrote the FOODSTYLES column for Radisson's in-room Voyageur, and for two years did CELEBRITY CHEFS profiles in United Airlines' Hemispheres. Jim edited and introduced Jack Orr's biography of his father, O. P. Orr, entitled SET UP RUNNING: The Life of a Pennsylvania Railroad Engineman, 1904-1949 (The Penn State Press, 2001).

He has appeared both locally and nationally on radio and television to talk about railroad history and rail dining. Jim was a featured guest celebrity chef at Philadelphia’s The Book and The Cook in 2005. Aside from writing, he is a marketing instructor at The Pennsylvania State University. He has been a loyal patron of Amtrak since 1976, and became a skilled cook testing recipes for his articles and books about food.

James D. Porterfield

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. Brian’s 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 410-398-4187

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. Kevin’s restaurants have won many restaurant awards, including Most Creative Upscale Cuisine. Recently, Kevin was named “Chef of 2002” by Women’s 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.

Delaware native, Graham Reese is the Executive Chef at Tyler Fitzgerald. Previously, he was the Executive Chef at Caffé Gelato, Newark, Delaware. After graduating from Seaford High School, Chef Reese attended and graduated from Baltimore International College with a dual major of cooking and baking. He learned much about fine cuisine from working in a restaurant in Baltimore’s theatre district. While in Baltimore, he created about 20 menus from seasonal to holiday foods. The restaurant’s fusion cuisine taught him much about blending flavors and gave him a solid background for his current position as Executive Chef at Caffe Gelato.

Chef Reese has always been creative. His outlet for this creativity is found in the menus and food he creates. At an early age, when he told his mother about his interest in becoming a chef, she laughed and reminded him of his burnt grilled cheese sandwiches. That was along time ago!!

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.

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.

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.

Charles “Chip” Roman has been cooking since he was three years old. His love of culinary arts grew with age, and he attended Drexel University’s Culinary Arts program while also getting a business degree. While in school, Chef Roman worked with some of Philadelphia’s 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 Chaîne 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.

Jules Rosato

Executive Chef Jules Rosato’s culinary career started like many other chefs careers, from the bottom by washing dishes for a catering company at a small Pennsylvania college that he was attending. The first hotel at which he worked was the Ocean Place Hilton in Long Branch N.J. He started as a bus boy in the front of the house and within two years, worked his way up to Garde-Mange Chef. As the drive to obtain more culinary knowledge grew, he enrolled at the Academy of Culinary Arts in Mays Landing N.J. While going to culinary school, Chef Jules worked at the Sands Hotel and Casino in Atlantic City N.J. He worked in Medici’s, a gourmet Italian restaurant. Upon completion of culinary school, he started working at the Doubletree Hotel in Somerset N.J. were he was able to develop his skills. Through a progressive career path program, he worked in all areas of the kitchen for the next six years: from Garde-Mange chef to Restaurant Chef to Executive Sous-Chef. After twelve years in the culinary industry, Chef Rosato finally reached his goal when he was promoted to Executive Chef of the Doubletree Hotel in Wilmington DE. At the Doubletree, he was able to showcase his culinary flare through Palette’s Restaurant and social banquets. He continued to work with the Doubletree until 2004.

Currently Chef Rosato makes guest appearances at Celebrity Kitchens and has recently been hired to do cooking demonstrations at various food locations in the region.

Chef/Owner Mustapha Rouissiya's Adriatica restaurant has recently closed. He continues to operate Figs. Figs is known for its Mediterranean cuisine and its casual atmosphere.

Keith Rudolf began his exciting career in the restaurant industry in 1995 at the Pineville Tavern in Bucks County Pennsylvania. Moving swiftly up the ranks from dishwasher, to fry-cook, to grill cook, then sauté chef, Keith’s innate talent and sheer ambition was quickly identified by Executive Chef Roger Bonner. It was during this time that Keith learned the very important lessons of speed, accuracy, and handling pressure from this highly popular local American Tavern.

Keith continued his culinary growth by accepting a position with the Sheraton at Rittenhouse Square, under renowned Chef Tony Clark, in January 1999. It was here that Keith learned what it takes to be a great chef. Keith developed his overwhelming passion for food and learned the intensity of working in a fine dining atmosphere. To date, Keith considers Chef Clark his most valued mentor.

In October 1999, Keith took a risk and moved to Los Angeles to further his promising culinary career. The Standard Hotel in Hollywood on famed Sunset Boulevard immediately hired this young, culinary talent from the east coast. At The Standard, he studied under Chef Marc Urwand, who rose to fame as Sous Chef for Jean Georges Vongerichten in New York City. After a mere six months, Keith was promoted to the prestigious position of Sous Chef. Chef Urwand worked closely with him, teaching him the proficiency it takes to control a successful kitchen. The cuisine at The Standard was considered international comfort foods, and Keith immediately took to the task of creating a progressive menu that impressed many of today’s hottest celebrities.

In 2003, fate took another turn when Keith decided to leave the limelight of Hollywood and returned to Philadelphia. It was at this time that internationally acclaimed Chef Georges Perrier offered him a Sous Chef position in his Wayne, Pennsylvania restaurant, Le Mas Perrier. Eager to experience the expert craft of Chef Perrier, Keith accepted the position. At Le Mas Perrier, the new ambitious Sous Chef work extremely hard at creating a superior dining destination on Philadelphia’s Main Line. Achieving his goal through concept changes, Keith Rudolf was named Executive Chef of newly named Georges’. It was at this time that Chef Rudolf gave Georges’ an innovative global menu, bringing a Southern California influence with International flavors.

By August 2005, Chef Rudolf decided to leave Georges’ to further pursue his passion for culinary excellence. He has recently taken the position as Executive Chef at Wilmington’s highly acclaimed Deep Blue Bar and Grill, where he looks forward to sharing his creative passion with “The First State”.

Deep Blue Bar and Grill

Until late 2003, Chef Christian Russell worked as the Chef de Cuisine at Espuma in Rehoboth Beach, Delaware. The road to Espuma has been long and scenic for Christian. He started in the industry washing dishes in a nursing home for several years. While working in this capacity he learned a lot about life in the kitchen and became a “jack of all trades”. While flipping pizzas in New Jersey he decided to take the opportunity to help start a pizza restaurant that specialized in making everything from scratch, using organic ingredients, in San Diego, CA called Sammy’s Wood Fire Pizza. He worked there as a line cook and helped to open 4 new Sammy’s, including one in Tokyo, where he lived for 8 months. He returned to the San Diego restaurant which by this point had become quite busy.

He stayed there for a while as a Corporate Trainer until he made it over here to Wilmington, DE. He met Dan Butler who is the executive chef at Toscana and a celebrity chef here at Celebrity Kitchens. He got a job as the sous chef at Deep Blue for 2 years. Then, he met Patrick D’Amico at Eclipse and worked as a line cook there and was offered the sous chef position, but he decided to decline to attend The Culinary Institute of America where he graduated with honors and several awards. If that wasn’t talented enough, while he was pursuing his education at C.I.A. he helped to open two restaurants in New York. Upon graduation, he returned to Delaware and worked at Espuma until recently when his career path took him out of Delaware.

Ted Sammons was born and raised in Wilmington, Delaware. The child of two working parents, Ted was the after school cook making sure dinner was ready for his younger siblings. Ted started his professional food service career in the United States Air Force where he learned the fundamentals of institutional food service and volume purchasing. After the military, Ted earned a Bachelor’s degree in Hotel, Restaurant & Institutional Management at Johnson & Wales University in Providence, Rhode Island. Upon graduation, Ted was hired by the prestigious restaurant management firm of Restaurant Associates at The United Nations in New York City. Ted prepared food for former President Bill Clinton, actress Elizabeth Taylor, tennis professional Andre Agassi, and even the infamous 007, Roger Moore. (Ted had a hand in the construction of Roger Moore’s 75^th Birthday cake!!!) After his stint in NYC, Ted returned to Delaware to work for Restaurant 821 before partnering with Kelly Snavely to operate Saffron Fine Catering. Ted has recently obtained his real estate license and intends to focus more of his attention in this area.

Currently, Ted is married with a 16 month old son named Owen Matthew. He and his wife Melanie enjoy the comforts of Wilmington and plan on staying for quite some time.

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Chef Don Sanders took the helm of NOSH in the fall of 2005 to create new menus and cuisine for this take-out establishment. He left NOSH to take the helm of a country club. This veteran chef had thirty years of culinary experience behind him. Prior to Nosh, Chef Sanders was The Executive Chef and Operations Director of The Pyramid Club in Philadelphia PA. He had a very successful 17 year career with Club Corporation of America, the world leader in the Private Club Industry, beginning in Washington D.C. at the City Club of Washington, then on to the Pyramid Club for the last 12 years. Prior to that, he worked at such notable Washington D.C. restaurants as the Occidental Restaurant, Le Maison Blanche and the Hilton Hotel.

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Sharon Sanders, Certified Culinary Professional (CCP) is a cookbook author, food writer, media personality and cooking teacher. She is the founder of Pergola West, Inc., a media company devoted to the food, cooking and lifestyle of Italy.

Ms. Sanders’ latest book is Cooking Up An Italian Life: Simple Pleasures of Italy in Recipes and Stories. It has been chosen as a selection of Book Span’s The Good Cook club, and recipes from the book were named “Best of 2001” by The Philadelphia Inquirer and The Chicago Sun-Times. She published a free monthly on-line newsletter, SimpleItaly, from her website, www.simpleitaly.com.

Sharon’s writings and recipes have appeared in Cooking Light, Food & Wine, American Health, Southwest Airlines Spirit, the New York Times, the Washington Post and other national publications. She is a frequent guest on TV and radio, appears at nationally-recognized culinary events such as Kitchen Aid’s The Book and the Cook in Philadelphia, and also teaches popular Italian cooking classes at cooking schools throughout the country.

Sharon has lived and worked in Florence, Italy, where she married her husband Walter Sanders in the Medici chapel of the historic Church of Santa Croce. She often travels throughout Italy. Her fans are eagerly awaiting her next cookbook.

Rochelle Santos

Rochelle Santos has a degree in graphic design, though has been working in various facets of catering for about 15 years. She has worked both as a pastry chef and chef. Currently, she is working as a menu consultant for the Astral Plane (a 30 year old restaurant in Philadelphia, PA), where she is developing an hors d’ouevres/tapas menu, as well as a catering menu. She also is working on marketing and developing her hand-painted cakes, done in a classical painting style. Currently Bob Bennett, formerly of Le Bec Fin, is carrying her cake designs in his new shop, Miel Patisierrie in Cherry Hill, NJ.

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

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 bachelor’s 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 Seeger’s, and he was chef de cuisine at Pano’s & Paul’s (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 Grill at The Ritz Carlton Philadelphia Ten Avenue of the Arts, The Ritz-Carlton - Philadelphia
Philadelphia, PA 19102 800/241-3333, 215/523-8000

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 Café Boulud in New York city, picked Brasserie Perrier as one of the country's "10 great places to eat à la française" in USA Today.

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.

Donna’s 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.

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.

Shawn Sidey graduated from the Pennsylvania College of Technology with an AAS in Food and Hospitality Management and Culinary Arts. Until 2003, he worked as the Roastmaster and Manager for Morning Star Coffee, Inc. in West Chester. He has received 10 individual Awards of Excellence from the American Tasting Institute for roasted coffee. Prior to Morning Star, Chef Sidey was the store manager for Brew HaHa! and the Catering Manager for Aramark.

In the 1990’s, Chef Sidey worked at Walt Disney World in catering. Through Aramark, he participated in the Kentucky Derby Management Internship. Additionally, he participated in the Junior Olympic Culinary Team Trials.

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 nation’s 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 exposés.

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.

Executive Chef Tim Smith has been in the restaurant industry for 15 of his 29 years. Beginning as a dish washer at the age of 14, Tim has progressed through the ranks of the culinary world. Tim attended the Art Institute of Philadelphia, where he obtained a culinary degree, and, since graduating in 2002, has worked at a variety of restaurants including Dilworthtown Inn, Farmhouse Restaurant and currently, the Back Burner Restaurant in Hockessin, Delaware, where he is the Executive Chef.

Tim has lived in varying parts of the country, and traveled extensively, which he believes contributed to his “laid back” culinary style. Always a fisherman at heart, Tim’s favorite ingredient to work with is seafood because of it’s versatility and extensive seasonal offerings.

Kelly Snavely is a self-taught chef, who started cooking for her family at age 10 and since then, has worked in the many local restaurants and catering establishments. Among them, the Troll of Scandinavia, University and Whist Club, Columbus Inn, Kid Shelleen’s, Sows Ear, Fran O’Brian’s, Copperfield Caterers, John Haddock Custom Caterers and Iron Hill Brewery. Kelly enjoys teaching healthy cooking classes for both children and adults at the Brandywine YMCA with her 13 year old son Cotty. She is also committed to her work with various local charities.

Chef Snavely created Saffron Fine Catering in 1995. Saffron Fine Catering has been pleasing palates since then. Saffron Fine Catering is committed to quality, uniqueness and above all professional and friendly service. Originally, this company began as a service only company called “Just to Serve” for customers who wanted to make their own food but have someone else serve it and clean up so hosts could enjoy their own party. After doing several parties, more customers wanted Saffron Fine Catering to take care of everything and so began her full service catering company.

Saffron Fine Catering provides full service or drop off style catering for any size corporate or private address event in Northern Delaware, Southeastern Pennsylvania or Southern New Jersey. It specializes in original menus, fresh and unique ingredients, creative table designs and professional service.

In February 2005, Saffron Food Services LLC opened in Little Falls Corporate Center # 3 serving Breakfast and Lunch and providing in-house Catering for over 300 Invista employees who occupy the space.

Executive Chef Todd Snyder is a graduate of Johnson & Wales Culinary School. Chef Snyder was the executive chef at Krazy Kat's restaurant, Montchanin, DE, located within the beautifully restored 19^th century Inn at Montchanin Village. Chef Snyder produced an award winning menu for the restaurant during his stay: Krazy Kat's received a 4 stars by the Mobil Corporation. Guests from all over the Americas, Europe, and Asia enjoyed the innovative cuisine that Todd and his team produced.

The Inn at Montchanin is beautifully adorned with many different flowers and plants. The interior of the restaurant, which was an old blacksmith shop, is decorated in a cat-like manner with pictures of elegant cats and dogs on the walls. Krazy Kat's offers an extensive wine list and a French-Asian fusion menu.

Matthew and Sonjia Spector have a combined 21 years of cooking experience in some of the best restaurants in both Philadelphia and in California’s 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. Matthew’s modern American cuisine and Sonjia’s 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

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 talents—world-class chef, innovative restaurateur and business entrepreneur—and excels at all three. He is also credited with having conceptualized and opened over 300 fine restaurants all over the globe. Chef Staib’s 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:

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.

Sheryl Stehman knew in the fifth grade what her passion in life would be. Like most of today’s 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 Perrier’s georges’ restaurant.

Shari Stern is Regular Gal Cooks!, a regular person who teaches people how to cook simply extraordinary foods. Her classes involve a discussion of the history and folklore behind foods and dishes making the experience not only about cooking, but an exploration how food is grown and consumed by cultures throughout the world. She also emphasizes nutritional value and secrets of shopping for ingredients. An “expert” on aphrodisiac properties, she regularly shares her knowledge of aphrodisiac foods for public and private events throughout Philadelphia.

While in college at Cook College of Rutgers University she studied Human Ecology with an concentration in Nutrition, affording her the opportunity to take courses in nutrition, food science, and anthropology. She decided to continue a career in the environmental field and entered in a graduate program at Tufts University in Environmental Policy, but she also took courses at Tufts’ prestigious School of Nutrition and Policy.

In February of 2000 she joined Whole Foods Market as the Marketing Specialist of the Philadelphia store. For three years she coordinated cooking classes and events with many of Philadelphia’s top chefs. Always with immediate access to skilled chefs, her job became her culinary education, and eventually found herself teaching cooking for audiences of her own. Her excellent research skills and energetic, entertaining style supported the demand for classes such as Kids Cooking Classes, Nutrition for Endurance, Cooking for Empty Nesters, and Love Bites—Cooking With Aphrodisiacs. She has taught at Whole Foods Market, The Academy of Natural Sciences, Mount Airy Learning Tree, Neshaminy Adult Education Center, the American Heart Association, for charity events, and at private sessions including bachelorette parties, “girls night out”, and other events. She has appeared in Fox TV News discussing healthy eating tips and her Love Bites—Cooking with Aphrodisiacs have been featured in Elegant Wedding Magazine, WPST 97.5FM Morning Show, The Daily News, KYW-3 Eye on Philadelphia, and Historic Landmark's H-Files.

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.

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 Kat’s Restaurant. After doing a short stint at Mikimoto’s, 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 Jessop’s Tavern. In 2003, Chef Tagle left his positions at The Arsenal and Jessop’s 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.

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

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 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 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.

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 area’s 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 area’s 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

Until late 2004, Chef Edgar Theisen was the Executive Chef and a Partner in Roy’s 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 Café”. He remained there for three and a half years before joining “Roy’s in Poipu”. He then moved to Florida to Roy’s Boca Raton, and he then joined the team at “Roy’s 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.

Trader, Dan

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 Rehoboth’s 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.

Chef Gary Trevisani brings more than 20 years of culinary expertise to the hospitality industry. In the early part of his career, he worked as the Executive Chef in some of the finest restaurants and high-end catering operations in the Philadelphia area. After several years refining his craft, Chef Trevisani accepted a teaching position with one of the nation’s leading culinary schools, located in Philadelphia, PA. Among his many accomplishments as an instructor and a director was the opening of three fine-dining, student-run restaurants within the school. Other responsibilities include special events, as well as recipe, program, curriculum and staff development.

Currently Chef Trevisani is an active member of several prestigious professional culinary organizations including the International Association Of Culinary Professionals, the Delaware Valley Chapter of the American Culinary Federation and holds a seat on the Board of Directors for The Greater Philadelphia Restaurant Purveyors Association. His diverse career includes restaurant consulting, academic, private and televised cooking demonstrations, as well as hosting and cooking with many local and national celebrity chefs and cook book authors, including Julia Child, Georges Pierrer, Christina Pirello and Douglas Rodriguez, to name a few.

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 Starr’s renowned El Vez Restaurant. Under Starr’s 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 Trinidad’s resume also includes a Sous chef position at Starr’s 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 10^th 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 4^th 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.

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.

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 Philadelphia’s prestigious Restaurant School at Walnut Hill College. The Philadelphia Daily News (2003) recognized Chef Turney as one of Philadelphia’s top “up-and-coming” chefs. Philadelphia magazine (2001) gave the cuisine at Valanni’s 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.

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 Entrée. He was competing against some of the best restaurants in Philadelphia for this coveted prize.

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 cuisine’s 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 Roma’s 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 Rico’s 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, Chilango’s 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 19^th & 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.

Since it opened in 1988, Luigi Vitrone’s 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 it’s 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.

Executive Chef Meg Votta’s creative genius has made The Joseph Ambler Inn a special destination spot in North Wales, PA. Her unique, varied menus and fine attention to detail make dining at The Joseph Ambler Inn a memorable experience. This Ambler-bred chef has been a force in the kitchen since she was 5 years old. She pursued her passion for cooking by attending the prestigious Culinary Institute of America (CIA) and also has received a graduate degree from Parsons School of Design. Chef Meg Votta grows many of the herbs and vegetables on the grounds of this operating inn. She keeps her food fresh, vibrant and full of seasonal splendor. Chef Votta’s inventiveness has garnered many awards. Among her favorites are the Wine Spectator Award of Excellence 2005 and Philly Cooks 2004 Best Appetizer Winner.

The Joseph Ambler Inn is tucked away on 12 acres of rolling countryside and offers the features expected of a great country inn. All fifty-two guest rooms are tastefully decorated with antique and period furnishings. Joseph Ambler, a skilled wheelwright, built the original fieldstone house in 1734. The tenant cottage featuring five guest rooms and the stone bank-barn, housing an award winning restaurant, were added in stages during the 1800 and 1900's. An additional building, the Thomas Wilson House built, in 1856, was moved to the Joseph Ambler Inn in 1997, restored and expanded. It houses 10 beautifully appointed guestrooms. The newest addition to the property is the John Roberts House, which was moved to the grounds in 2003, adding 15 more luxurious rooms. Peaceful lawns, gardens, and meadows surround the buildings.

Joseph Ambler Inn
1005 Horsham Road · North Wales, Pennsylvania 19454
Phone 215.362.7500

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.

Shawn Weinberg and his wife, Kelly, own and operate Alba, a BYOB, in Malvern, PA. As owners, the husband and wife team of Sean and Kelly Weinberg are involved in every aspect of the restaurant.

Shawn Weinberg grew up in his parents’ restaurant, the Rose Tattoo Café in Philadelphia. Sean knew at an early age that Culinary Arts was his calling. Upon graduating from the Culinary Institute of America in Hyde Park, NY, he completed an externship in Los Angeles at the Checkers Hotel under the famous restaurateur, Thomas Keller, now of the French Laundry in Napa Valley. Next, Sean completed a two-year apprenticeship throughout various restaurants in Northern Italy, two of which, Il Cibreo of Florence, and Al Covo of Venice are continually in the international spotlight. He also has extensive work experience in Mexico and throughout the American West. Then, for five years Sean was the Executive Chef at the Rose Tattoo Café prior to opening Alba.

The concept of Alba began as an effort to create a restaurant that not only uses high quality, locally produced foods, but also offers contemporary wholesome cuisine in a sophisticated yet comfortable setting. At Alba, Sean’s contemporary cuisine focuses on seasonal ingredients. Dishes are simply prepared and cooked over a state-of-the-art wood-burning grill. Chef Weinberg’s energetic menu and eclectic bill of fare create a winning combination and make Restaurant Alba one of the Main Line's hottest meal tickets.

You can say Twenty21’s 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 family’s extensive vegetable garden at their home in Riverton, New Jersey. During these formative years, Wentz’s 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 Philadelphia’s 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 Lacroix’s 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 restaurant’s 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 Magazine’s 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 Wentz’s 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 that’s 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 today’s Twenty21.

Twenty21 2005 Market Street (on Market Street between 20^th and 21^st), One Commerce Square, Philadelphia, PA 19103 www.twenty-21.com

Chef David Wiederholt is a thriving member of a new breed of chef entrepreneurs who have combined culinary skills with business acumen and multi-media celebrity. When Chef David Wiederholt is not in the kitchen, he’s in the spotlight. Since early 2001, Wiederholt has hosted numerous episodes of "the Fretz Kitchen," a thirty minute hands-on cooking show broadcast nationally via the Comcast network and DirectTV. Multiple episodes have been picked up by NBC’s 10 Philadelphia and continue to re-broadcast. Chef Wiederholt has taught cooking classes at the Walnut Hill Restaurant School and other venues. He relishes teaching others how to be better and enjoy the kitchen. Chef David has also been featured in Philadelphia Magazine “Best of Philly” on two separate occasions as well as received numerous articles, tv shows and publications featuring his unique personality and food. Chef Wiederholt is a graduate of the prestigious Culinary Institute of America. Prior to taking the helm at the Oceanaire Seafood Room, Wiederholt was at the helm at Manayunk Brewery and Executive Chef of Bleu on Rittenhouse Square in Philadelphia.

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 Curruci’s in Wilmington, Amalfi’s in Greenville and Sal’s Place in Wilmington. His food creations have won him wide accolades. For two consecutive years he was given a top rating by Zagat’s Report. Currently, Jamie Wiest owns and is the executive chef of “Chef Du Jour” catering.

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, 1^st 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

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.

Noreen Yeh

Noreen Yeh was born and raised in Taiwan until age 8. Thereafter, from age 6 until 16, she lived in Japan where she learned the art of sushi preparation. Her family moved to the United States and has settled in Delaware. Noreen decided to pursue her culinary passion. She attended and graduated from Delaware Technical College. She worked as a culinary chef at the Wilmington Club and Hotel DuPont. She has freelanced as a chef at the Vic Meade Hunt Club and the Virginia Commonwealth Club. She has taught classes on sushi preparation at Del. Tech. Currently, she is a sous chef at the Asian Palace restaurant in Independence Mall, Wilmington, DE.

Asian Palace

Chef Anthony Young’s signature dish is passion for fine cuisine. His philosophy is to serve only the freshest, and finest ingredients along with a focus on execution and technique of each of his client’s culinary dishes. For over fifteen years, Chef Young has been exceeding the expectations of food connoisseurs at Chester County’s most visited restaurants, including Pace One, Dilworthtown Inn and Iron Hill Brewery. Chef Young has received many accolades for his flare of Contemporary Cuisine. In addition to his appearance on the NBC 10! Show, he has been featured at The James Beard Foundation, West Chester Chef’s Challenge and Tyler at Twilight.

In 2004, Chef Young began showcasing his culinary experience as proprietor of Epicurean Delight^®, a private chef service. With Epicurean Delight, Chef Young brings the fine dining experience into the comfort of your home by planning, preparing and serving a gourmet menu tailored to your event or private party.

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

Daniel Butler

Scott Clarke

Patrick D’Amico

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Adam DeLosso

Sheri Lynn DeMaris

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

T Shanachie Irish Pub & Restaurant 111 E. Butler Avenue, Ambler Pennsylvania 19002 215.283.4887

Brûlée: The Dessert Experience: The Quarter at Tropicana Casino and Resort, Atlantic City, NJ

609-344-4900

Dan Ferraiolo

Devi Authentic South and North Indian Vegetarian Cuisine

151 Whiteland Town Center

Exton, PA 19341

(610) 594-9250

David L. Jones

Thomas G. Kirk

Chef Tom Kirk

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207 Chestnut Street 90 Haddon Avenue

Philadelphia PA 19106 Westmont, NJ

Joseph Poon

James D. Porterfield

Kevin Reading

Juan Carlos Rodriguez

Jules Rosato

Deep Blue Bar and Grill

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Rochelle Santos

www.nxnwphilly.com

Trader, Dan

Craig Trostle

Jamie Wiest

Noreen Yeh

Asian Palace

Anan Zahr