Table 71 – SOMA Wheelhouse – The Grand Tasting – Saratoga Room {View Map}
Leigh Friend is the owner of The SOMA Wheelhouse, specializing in cheese, charcuterie and provisions. She has over 15+ years in the cheese and food industry. She is the author of Composing the Cheese Plate and has been a speaker at seminars for the American Cheese Society. You can find her at the General Store Shops & Cafe in Maplewood, NJ and at The CoLab at South Orange, in South Orange, NJ.
Table 103 – Susan Julia Olive Oil – VIP Grand Tasting – Grand Rotunda {View Map}
Susan Julia, the owner of Susan Julia Olive Oil, is an olive oil sommelier and certified product specialist. She was born into a family with Italian and Eastern European roots, that placed great importance on gathering around the table for memorable meals, expressing both cultures, and created with ingredients from her family’s backyard organic farm.
With a design background, love of travel and passion for food, Susan Julia was drawn into the world of Italian artisan food production. Skilled in recipe development, Susan loves walking into friends’ kitchens and whipping up meals using pantry items and local produce. She feels every pantry should be stocked with several quality extra virgin olive oils, one of the most essential and versatile ingredients for delicious, healthy, unforgettable meals.
After studying in Italy and NYC receiving certifications with ONAOO, Evooschool, Savantes, and Olive Oil Times, Susan founded Susan Julia Olive Oil, where she educates consumers about artisan quality extra virgin olive oil through private tasting events, in addition to working with restaurants, hospitality, nutritionists and wellness groups.
Table 71 – Kasbo’s Market – The Grand Tasting – Saratoga Room {View Map}
Benita Kasbo is the owner of Kasbo’s Market based in Madison, NJ. Benita is originally from Syria and specializes in making Jibneh, Syrian Cheese. Her old world recipe is made with a unique spice called mahleb and her cheese was featured in The New York Times food section. She is passionate about Middle Eastern food and enjoys helping people discover the traditional flavors of the Middle East. She hosts cheese events to allow others to discover the versatility of her cheese. Jibneh, Syrian cheese can be found at popular locations like Gary’s Wine & Marketplace, Wine Library & Zabar’s.
Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs.
After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto began studying sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art, and at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both cultures.
In 1994, Morimoto was recruited to join the original Nobu restaurant and soon promoted to Executive Chef. In 2001, Chef Morimoto opened his first restaurant in Philadelphia, followed by New York, Napa, Honolulu, Boca Raton, Mumbai, Mexico City, Tokyo, and Maui. Morimoto Asia Orlando at Disney Springs opened in 2015, followed by Momosan Ramen and Sake NYC and Morimoto Las Vegas at MGM Grand in 2016. Morimoto Asia Waikiki, Momosan Waikiki, and Morimoto Doha opened in 2018, Momosan Seattle opened in 2019, and Momosan Wynwood opened in 2020. In 2021, Chef Morimoto opened Sa’Moto at Manhattan West, a new pan-Asian fine-dining restaurant concept, within West Hollywood’s famed Doheny Room, in partnership with Sam Nazarian, SBE, and Disruptive Restaurant Group, Morimoto Taghazout Bay, Sa’Moto and Momosan at Hub Hall in Boston opened. Additionally, in 2022 Momosan Santana Row and Morimoto Asia Napa opened their doors, bringing Chef Morimoto’s global restaurant count to 20.
Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, and in 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.” In 2016, Morimoto Asia at Disney Springs was presented with the “Design Built Award of Merit” by the American Institute of Architects Orlando; and was the Silver Award recipient of the New York Design Awards.
Chef Morimoto first competed on the Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet.
His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016.
Beyond his culinary genius and the exquisite design of both his food and restaurants, Chef Morimoto’s business acumen has helped him succeed in other related industries. Morimoto Signature Series of beer was launched in 2003 in partnership with Rogue Ales of Newport, Oregon. Chef Morimoto also has a line of premium sake produced in collaboration with the Fukumitsuya Brewery, a prominent sake brewery in Kanazawa, Japan, that was founded in 1625; in 2018 debuted his signature line of Easy Cup Sake, partnering with Gekkeikan Brewery in Kyoto, Japan that was founded in 1637.
In 2016, Chef added Morimoto grape-seed oil and Morimoto Cabernet Sauvignon blend produced in collaboration with Michael Mondavi. In 2020, Chef Morimoto further extended his liquor expertise by partnering with Rogue Whiskey to create the three-year-aged Morimoto Single Malt Whiskey, the first of many collaborations to come between the two brands.
Once COVID-19 hit, Chef Morimoto tapped into the timely need for personal protective equipment and developed his own line of face masks for fans to purchase, as well as a fun line of merchandise from t-shirts, hoodies to baseball caps and a plateware collection by Nikko, featuring dinnerware from his Momosan restaurants. His developed line of products that fans can also enjoy at home includes two flavors of Morimoto Miso Soup and three flavors of Momosan Instant Ramen.
In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine. He also partnered with The Spice House, a trusted purveyor of the finest spices, herbs, blends, and extracts, to create a collaborative range of spice blends available to home kitchens nationwide. In 2022, Chef Morimoto partnered with Global Grub to create the Morimoto Mochi Donut Kit – offering at-home bakers the opportunity to try their hands at cooking like a master chef. Most recently, Chef collaborated with Hawaiian Paradise Coffee to produce a line of coffee, teas, and pancakes which can be enjoyed both online and at select restaurants. This collaboration embodies the spirit of Hawaiian paradise and brings a taste of the tropics to coffee and tea enthusiasts.
Montclair Hospitality Group (MHG) the chef-driven, global hospitality company focused on curating the world’s leading dining concepts, announced an exclusive partnership with famed Iron Chef Masaharu Morimoto. Known around the world as the star of Iron Chef and Iron Chef America, Chef Morimoto has garnered popular acclaim for his seamless integration of Western and Japanese ingredients. He has effectively created a signature style and positioned himself as one of today’s foremost chefs.
The partnership with Iron Chef Morimoto comes in addition to upcoming MHG concepts and planned launches across the country. MM by Morimoto is the first concept to launch in Montclair, NJ, slated to open at the end of 2024.
Table 42 – Crystal Tavern – The Grand Tasting – Crystal Tavern Bar {View Map}
Dish – Pork Belly Bao Bun, daikon slaw, gochujang
Robert Esquivel has recently joined the Crystal Springs Resort Culinary Team. He brings more than 20 years of experience working in both New York City and New Jersey, honing his skills in such renowned restaurants as Le Bernadin, Prime House, and Hunt and Fish Club. Hailing originally from Nicaragua, Robert came to the U.S. at the young age of 3 and attributes his spark for cooking to his mother. His gentle demeanor in the kitchen combined with a hands-on approach continues to build his leadership skills as Chef de Cuisine at Crystal Tavern. Robert is a family man with three children and a beautiful wife, when he is not in the kitchen he likes to spend as much time with them as he can.
Table 32 – Fossil Farm – The Grand Tasting – Emerald Ballroom {View Map}
Dish – New Zealand Elk & Foie Gras Nigiri
Jeffrey Galan is a skilled and passionate chef with over 20 years of experience in the culinary industry. He has worked in various roles, both as a leader and a team player, and is known for his ability to infuse depth of flavor into every dish he creates. Jeffrey began his culinary journey as a server at Cattleman’s restaurant in Netcong, NJ, before transitioning to the kitchen after two and a half years. He then honed his skills at the Marketplace in Flanders, NJ, before pursuing formal culinary education in New York City. Jeffrey completed the culinary program at the Institute of Culinary Education and gained valuable experience through an externship with Lidia Bastianich. He then worked under the mentorship of Jody Williams at Giorgioni in SoHo. Jeffrey worked as a catering Sous Chef at the Marketplace before becoming Chef de Cuisine for four and a half years at Andre’s Lakeside. He later served as Executive Chef at various establishments, such as The Oakley and Fitzgerald’s 1928. Currently, Jeffrey is the Executive Sous Chef at Fossil Farms in Boonton, NJ, and The Game Changer Food Truck chef. In which he curated delicious food truck classics with a wild game twist.
Table 32 – Fossil Farm – The Grand Tasting – Emerald Ballroom {View Map}
Dish – New Zealand Elk & Foie Gras Nigiri
Born in the Bronx, Chef Bianca Concepcion is a pioneering Latina chef with a rich culinary background. With over a decade of experience in the field, she has served as the executive chef at Fossil Farms for three years. Bianca’s culinary prowess lies in her ability to artfully extract the distinct flavors of each ingredient, resulting in dishes characterized by subtle taste variations. At Fossil Farms, she leads the culinary team, seamlessly blending various cooking techniques, cuisines, and seasonal ingredients to produce exceptional and diverse cuisine. Having pursued her culinary education at Johnson & Wales University in Providence, RI, Bianca honed her skills during a two-year stint at Ellie’s Bakery and its sister restaurant, Gracie’s. It was here that she was first exposed to the challenges of the culinary world. Returning to New York City, she furthered her career at The Wallflower in Greenwich Village, NYC, and served as a sous chef at The Studio restaurant in the Freehand Hotel, as well as the Chef the Cuisine of American Bar. With her collaborative team, Bianca oversees the creation of innovative, unique, and fresh dishes crafted from farm-raised and locally sourced products. Her culinary repertoire includes exotic offerings such as alligator, kangaroo, and wild boar.
Tom Colicchio is the 8-time James Beard Award winning chef and owner of Crafted Hospitality, which includes New York’s Craft, Temple Court and Vallata; Las Vegas’ Craftsteak; and Small Batch in Garden City, NY. Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001.
A vocal and outspoken social justice advocate, Tom executive produced the 2013 documentary “A Place at the Table” about the underlying causes of hunger in the U.S. This eye-opening experience led Tom on a journey to Washington DC where he has been a mainstay in our nation’s capital in the years since. From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger-Free Kids Act, Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability and nutrition over corporate interests.
He is a frequent contributor on several television shows and networks, including MSNBC, CNN,ABC and Bloomberg and is the host of the iHeart Radio podcast, Citizen Chef. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He will star and executive produce a new show in 2024 titled ‘The Pantry’ with Spirits Network.
Tom and his restaurants give back to the community through their impact partnerships with organizations such as Children of Bellevue, City Harvest, and Southern Smoke Foundation. He is a founding member of The Independent Restaurant Coalition, which was formed to save the local restaurants and bars affected by COVID-19 and the subsequent economic fallout.
He lives in Brooklyn with his wife Lori Silverbush and their three sons. When not in the kitchen, Tom can be found tending his North Fork Long Island garden, fishing, or playing guitar.
Table 107 – Jacques Torres Chocolate – VIP Grand Tasting – Grand Rotunda {View Map}
Dish – Assorted Bonbons, Macarons + Chocolate Covered Items
Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Raised in France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, Jacques Torres Chocolate in Brooklyn, New York. He prides himself on specializing in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors. He has served as Executive Pastry Chef at Le Cirque for 12 years, has hosted several of his own series on Food Network & PBS as well as written three cookbooks. Jacques is the featured Head Judge on the Emmy nominated series “Nailed it!” a baking competition show, on Netflix. He has retail locations in New York City.
Table 43 – Uproot – The Grand Tasting – Crystal Tavern Bar {View Map}
Dish – Duck Confit with mango pepper relish, grilled papaya, avocado, paprika cream sauce, crispy wonton
Chef Scott Cutaneo is a renowned culinary figure with a deep passion for French cuisine. Currently serving as the Owner/Chef at Uproot Restaurant located in Warren, NJ, Cutaneo’s culinary expertise is unmistakably influenced by his French heritage and training. Cutaneo and the Uproot team are poised to make a lasting impact on the culinary world, inspiring diners and fellow chefs alike.
Despite Uproot not being classified as a “French” restaurant, Cutaneo’s French roots shine through in the dishes he creates. His menu features a fusion of eclectic, seasonal ingredients prepared using traditional French techniques, resulting in a unique and memorable dining experience for patrons.
Cutaneo’s culinary journey is marked by notable achievements and experiences. He has had the honor to be an invited guest chef for the I.O.C. and their dignitaries for six Olympic Games and enjoyed a decade-long tenure as a television chef host. Additionally, he has served as the proprietor of esteemed establishments such as the four-star Le Petit Chateau in Bernardsville for 15 years.
His culinary prowess has garnered recognition from esteemed publications and organizations. Cutaneo earned a prestigious four-star rating in Charles Dale’s “The Chefs’ Guide to America” and was one of the youngest chefs to cook at the James Beard House. In 1999, he was inducted into the American Academy of Hospitality & Science as one of the “Best 100 Chefs of the World.”
Cutaneo’s culinary journey began with classical training, having graduated from Boston University and honed his skills at esteemed establishments worldwide. He received training at the Hagere Hotel school of Maastrecht in the Netherlands. He has worked at the Four Seasons in Brussels, Restaurant Daniel in NY, and Michel Guerard’s, Les Pres de Eugenie in southern France which is the longest running 3 Star Michelin restaurant in the world.
Through his dedication to French cuisine and his commitment to excellence, Chef Scott Cutaneo continues to leave a lasting impression on the culinary world, delighting diners with his French-inspired creations and innovative approach to cooking.
Table 37 – Osteria Morini – The Grand Tasting – Crystal Tavern {View Map}
Dish – Tortellono with leek, ricotta, smoked potato, trout roe
Executive Chef (and NJ native) Jonathan Rice is a graduate of Walnut Hill College, and a veteran of Philadelphia’s buzzy restaurant scene. Most recently, Chef Jonathan was Head Chef at Modo Mio before leaving to spearhead kitchen operations at Osteria Morini in Bernardsville, NJ.
Table 40 – Fiorentini – The Grand Tasting – Crystal Tavern {View Map}
Dish – Phyllo Tartellete with wagyu tartare, onion veloute, sea urchin
Antonio De Ieso, owner and Head Chef, was born and raised in Florence, where he attended the International Culinary School. Antonio moved to New York in 2012, where he worked at a range of restaurants, including the iconic Le Cirque, The Sea Grill at Rockefeller Center, and his most recent role as Executive Chef at Metropolitan Opera. Fluent in five languages, Antonio also worked in the Caribbean, France, and, of course, Italy – where he had a regular cooking segment on a national TV program. Antonio is currently the Chef Ambassador in the USA for ALMA (The School of Italian Culinary Arts).
Table 101 – VIP Grand Tasting – Grand Rotunda {View Map}
Dish – Tea Smoked Duck + Duck Liver Dumpling with jasmine, ginger peach, plum
Table 62 – 1776 by David Burke – The Grand Tasting – Garden Room {View Map}
Dish – Clothesline Bacon
Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs, and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 22 restaurants, a historic event venue and a bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine.
Known for his industry insight, culinary accomplishments, business acumen and candid observations, Burke is often a leading contributor to major news sources, such as ABC TV, Forbes, Fox TV, Bloomberg and more. He is also frequently called upon to play the role of event honoree, speaker, and judge. In the parlance of today’s celebrity driven culture, he is a rock star of the culinary world.
At just 26, Burke’s kitchen mastery won him the executive chef position of New York City’s legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan’s Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard’s Who’s Who of Food and Beverage in America. Burke has been nominated twice for James Beard’s Best Chef and was a familiar face on the popular Top Chef TV show.
After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country. It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef.
In the early 1990s, Burke founded DB Global and later, in 2015, DBHM to further expand his footprint and to showcase what had become the culinary, decorative, and operational hallmarks of the David Burke brand.
The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities.
Sheer boredom during the months-long lockdown spurred his hugely popular and hilarious cooking demos “LeftobyDB,” with Lefto, a puppet bearing an uncanny resemblance to Burke with unruly gray hair, large-framed glasses, and chef’s coat. In addition, Burke launched a virtual online cooking demo program, CookinDB IGTV, and employee incentive initiatives tailor-made for Fortune 500 companies like Verizon.
And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia, and his home state of New Jersey, where he now has seven restaurant operations and a bakery. Burke’s April 2022 purchase of the then 89-year-old Dixie Lee Bakery saved it from closure.
In New Jersey, he also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management.
With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke and establishing Red Horse by David Burke as a burgeoning steakhouse brand. To those ends, Dixie Lee’s products will soon be sold on Goldbelly and Amazon; South Lawn, NJ’s popular The Fox & Falcon became The Fox & Falcon by David Burke in Feb. 2023; and, a month later, the second Red Horse by David Burke debuted in White Plains, NY.
April 2023 saw Burke taking on Cornelius, SC’ s Port City Club as his first lakeside establishment. Three months later he announced DBHM will assume the reins of New Jersey’s historic Bernards Inn, operating not only the property’s two dining venues and banquet hall, but its guest accommodations as well. The Bernards Inn partnership hails Burke’s entry into the hotel management arena.
The first phase of the Bernards Inn project, the re-do of the property’s main dining room debuted in early November as the third Red Horse by David Burke. (The second opening for the burgeoning brand in 2023). It was joined by The Bernie, a casual eatery featuring a broad range of lively entertainment.
Meanwhile, Burke began the expansion of a second brand, The Fox & Falcon by David Burke, with the late September opening of its second location in Charlotte, NC.
December 2023 saw the launch of Park Ave Kitchen, as part of the $120 million renovation of one of Park Avenue’s most prestigious office tower. A restaurant with a dual persona, visually and gastronomically, it is one-part American brasserie and one-part café-market. The latter marking Burke’s first venture into the grab-n-go space.
Table 79 – Strickland’s Steakhouse – The Grand Tasting – Saratoga Room {View Map}
Dish – Smoked Gouda Mac + Cheese with dry aged strip steak, chimichurri
Chef Alex spent his early years learning about food through the influence of his family who are of African American and West Indian descent. He began his culinary journey in July 2000 with the United States Navy as a Culinary Specialist. While stationed in Yokosuka Japan onboard the USS Kittyhawk, Chef Alex traveled all over Southeast Asia, learning about different cultures and cuisines. It was through his experience in the armed forces that Alex rediscovered his love for food.
Upon his return to civilian life in July 2004, Chef Alex worked in several hotels and restaurants climbing the ranks of the culinary field. In 2009, he earned his Associate’s Degree in Culinary Arts from the Restaurant School at Walnut Hill College in Philadelphia.
Chef Alex takes pride in providing culinary experiences that are unique and immersive. He has been featured on many culinary platforms, including the prestigious James Beard House and Food Network’s, “Chopped.” Chef Alex also does private catering in which he curates private dinners, cannabis experiences, pop-up restaurants, and formal events.
Chef Alex is currently the Executive Chef at Strickland Steakhouse, which was recently featured in New Jersey Monthly’s Best New Restaurants in New Jersey 2024.
Table 69 – Rod’s Steakhouse – The Grand Tasting – Saratoga Room {View Map}
Dish – Surf + Turf with sirloin, shrimp, mashed potatoes, lobster + crab bechamel, pea tendrils
Executive Chef Gustavo Rubio has been a member of the Madison Hotel/ Rod’s Steak & Seafood Grille family for over thirty years. Chef Gustavo is responsible for and oversees all aspects of food prep for not only Rod’s, but GK’s Red Dog Tavern and The Madison Hotel Caterer as well. Chef Gustavo attended the Culinary Institute of America in 2006. Chef Gustavo participates annually in the “Taste of Morristown,” “Taste of Madison” as well as several other local charity events. Chef Gustavo was also a member of the 1st place team at the Morristown “Iron Chef” event in 2008. Highlights in his culinary career include cooking for the NY Jets, the LPGA, numerous international soccer leagues, several NJ Restaurant Association “Restaurateur of the Year” events and the prestigious James Beard Foundation. He is a member of “UNICEARCT/MEXICO” Union Centro-America of Culinary Arts & Tourism / Mexico. He has been named a New Jersey Culinary Ambassador, he received the Culinary Excellence of the Year award in 2021 by Morris County Hispanic/American Chamber of Commerce, received several U.S. Congressional awards, received award from Chamber of Gastronomy and Tourism from Peru. Chef Gustavo is a big supporter of “NBF” North Bridge Foundation in free food distribution. Born in Guadalajara, Mexico and immigrated to New Jersey in 1989, Chef Gustavo and wife Lilia have made their home in Dover NJ. They’ve been married for over 25 years and are the proud parents of Christopher and Joanna. Fun fact? Chef Gustavo is a huge soccer fan.
Table 36 – Mike’s Pasta & Sandwich Shop – The Grand Tasting – Crystal Tavern {View Map}
Dish – Scallop Ravioli with asparagus crema, gremolata butter, spring peas, nduja oil
A graduate of The French Culinary Institute, Cosenza’s love for food and cooking sparked at an early age and continued to grow throughout his career while training under the guidance of Chefs Michael Carrino, Francesco Palmieri, Jim Weaver, and Michael Fiore and more.
Cosenza has worked in some of New Jersey’s premier dining establishments such as Pig & Prince, The Orange Squirrel, Tre Piani, and Tempo. Chef Cosenza landed his first Executive Chef position leading the kitchens of Metedeconk National Golf Club in Jackson, NJ. at the age of 25.
He has spent time volunteering at Fedcap, an organization that provides job and life skills to adults with obstacles such and physical or mental handicaps teaching cooking essentials, methods and structure.
Chef Cosenza was cordially invited to cook at the prestigious James Beard Foundation, an opportunity to showcase his talents and skills as a chef and pasta wizard.
Although his approach to cooking has always been modern with global flavors, Italian cuisine is where he feels most at home.
Michael is the chef/co-owner/operator of Mike’s Pasta and Sandwich Shoppe in Nutley and has been hyper focused on the art of pasta making, supplying some of New Jersey’s best chefs and restaurants with their pasta. With skill, perseverance, talent and personality second to none, he continues to leave his impressionable mark on the industry and will for years to come.
Table 77 – 40 North Restaurant Group – The Grand Tasting – Saratoga Room {View Map}
Dish – Crispy Potato with roasted pork, apple butter, sour cream, brown butter crumble
Sean Carner is a corporate chef for Villa Restaurant Group. Sean has been in the restaurant industry for 20 years, following studying Culinary Arts at Johnson & Wales University. Prior to working with VRG, Sean worked as Chef de Cuisine at Ninety Acres in Peapack Gladstone, Sous Chef at Mediterra, and Eno Terra in Princeton. His love of cooking started at a young age, with time spent in the kitchen with his aunts. Sean’s passion and culinary influence is driven by his Latin and Asian family heritage.
Table 113 – Terrior Tribeca – VIP Grand Tasting – Chestnut Room {View Map}
Dish – Lamb Neck Tortelloni with grilled NJ ramps, crème fraîche foam, citrus ramp gremolata
Born and raised in San Diego, Bryce began his culinary journey after college by attending Culinary Arts classes at Scottsdale Community College. From Arizona, he ventured to New York City where he has worked in kitchens for the past 10+ years. A wide range of restaurants fill his resume; Jean Georges, Danji, Commerce, Craft, Colicchio and Sons, Arlo Hotels, and finally Terroir in the heart of Tribeca. Bryce’s passion for sustainable growers and producers has influenced the menu at Terroir to have a local-first mentality. Always changing with the seasons, the menu at Terroir can finally live up to the high expectations the wine program has heralded for many years.
Table 7 – Faubourg – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Grilled Wagyu Culotte + Fava Beans with crushed potatoes, ramps gremolata
Olivier began cooking professionally at age 16, tempted into the kitchen after visiting local
restaurants in his hometown of Strasbourg, France. As a young cook, he began at Le Cerf, a two star Michelin restaurant in Marlenheim, where he was fortunate to establish a rapport with Chefs Michel Husser and Philippe Jego who would become his mentors. Olivier followed Jego to become his Sous-Chef at La Clarière in La Petite Pierre in the Alsatian countryside before moving to New York City six years later.
He made contact with Chef Daniel Boulud, who recognized the caliber of Olivier’s training as well as his drive. Boulud offered him a position at Café Boulud, where Olivier worked under the direction of Café Boulud’s then Executive Chef, Andrew Carmellini. Olivier was promoted to Executive Chef of db bistro moderne in 2004 and stayed there for 6 years before being promoted to a Corporate Chef position in 2010.
As Corporate Chef he managed culinary training and operations at all properties in The Dinex
Group, and was integral to the successful openings of Bar Boulud in London, db bistro & Oyster
Bar in Singapore, Épicerie Boulud, Boulud Sud in NYC, Maison Boulud in Montreal, Café
Boulud in Toronto and more. Chef Muller looks forward to bringing his leadership, culinary
creativity and execution, and financial mindfulness to Faubourg.
Sara Bradley learned to cook from her mother and grandmother, who each showed her the bounty of their Western Kentucky region and how to live by the maxim “waste not, want not.” She credits these strong women — and her Jewish & Appalachian heritage — as the influence for her foundational food philosophy. Chef Bradley’s dishes highlight traditional Southern flavors and techniques, with a large helping of international inspiration.
Chef Bradley has cooked professionally for 20 years including for Michelin-starred chefs in New York and Chicago. In 2015, she opened her own restaurant, freight house, back home in Paducah, Kentucky. She’s since made a name for herself worldwide as a two-time finalist on Bravo’s Top Chef television series, including season 20’s Top Chef: World All Stars, where Bradley cooked her way through London and Paris against series winners and finalists from around the globe.
Bradley believes food is more than just for eating. Food has many stories to tell at freight house, situated in a 1920s historic vegetable depot. There, Chef Bradley serves an enthusiastic and loyal clientele with innovative, grounded dishes. Her mission is to provide fresh, local, and in-season ingredients by partnering with farmers throughout the region, most within a day’s drive. Her commitment to sustainability ranges from utilizing ingredients to their fullest to serving beer on draft and in cans because there’s no way to recycle glass in town. She’s worked to preserve Kentucky’s waterways by serving invasive Kentucky Silver Carp in multiple ways on the menu, even showcasing it at James Beard Foundation dinners.
Recognized as one of America’s great bourbon bars by The Bourbon Review and Whiskey Advocate, freight house boasts an extensive bourbon collection and an innovative craft cocktail menu. Customers can find new favorites to try or enjoy a pour from numerous vintage selections. Craft cocktails change seasonally and feature local and house-made ingredients.
At freight house, Bradley works to build an equitable and compassionate work environment that promotes work/life balance. As the mom of Lula, 4, and Hazel, 1, Bradley knows how important that is and believes parents in the industry shouldn’t have to choose between career and family. She is especially passionate about supporting breastfeeding and pumping parents in the workforce because those unique challenges often force them to leave the career they love.
Outside of the restaurant, Bradley helps raise cattle with her husband and is involved with multiple nonprofit causes including Western Kentucky tornado relief efforts, the local Easter Seals board, the Convention & Visitors Bureau Board, and training at local high schools for students with autism spectrum disorders. Bradley participated in the James Beard Foundation’s Bootcamp for Policy and Change in 2021.
Chef Karen Akunowicz is the 2018 James Beard Foundation Award winner for Best Chef: Northeast and the 2020 James Beard Award finalist for Best New Restaurant in America.
Chef Karen is the Chef/Owner of Fox & the Knife Enoteca in South Boston, Bar Volpe Ristorante, and Fox Pasta Company Chef Karen has been touted as “Boston’s Queen of Pasta” and her restaurant Fox & the Knife was called an “Instant Classic” by Food & Wine Magazine and named one of their “Best New Restaurants in America”.
Chef Akunowicz is a well known television personality as a fan favorite on Bravo TV’s Emmy-nominated show “Top Chef” (seasons Season 13 as well as “All-Stars”). She is a rising star on The Food Network’s “Tournament of Champions 3 and 4 and has appeared as a judge on Top Chef, Top Chef Canada, America’s Worst Cooks, Guy’s Grocery Games and America’s Test Kitchen Next Generation. She is a recurring Judge on “Beat Bobby Flay”.
Karen was named one of the “21 Badass Women Changing the Food World” by Marie Claire Magazine and is the author of “Crave: Bold Recipes That Make You Want Seconds” which was published in September of 2023 by W.W. Norton.
Chef Karen Akunowicz has not only left an indelible mark on the culinary world with her innovative and flavorful approach to cooking, but she is now sharing her culinary expertise with home cooks everywhere. Her new cookbook, “Crave: Bold Recipes That Make You Want Seconds,” has become a sensation, receiving widespread acclaim and recognition. Notably, the book was recently honored with the prestigious 2023 Cook Book of the Year award by Readable Feast, adding another feather to its cap. Additionally, “Crave” has already secured its place among the top 20 cookbooks on Amazon for 2023, solidifying its status as a must-have for food enthusiasts and home chefs alike.
Table 14 – Lita – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Arroz Caldo with rice porridge, kombu cured cod fish, charred olives, smoked shoyu tarako, vital farms egg
Brian Lopes was born and raised in Bellville, New Jersey, but his heart lies in Portugal. The son of immigrants from Gafanha do Carmo and Peso da Régua in the Douro; his fondest memories are of his summers spent in Portugal. Brian has spent time at kitchens in Spain working for the highly esteemed Parador Hotels. He has also worked at Aldea and Lupulo in Manhattan, the latter where he went on to become the junior sous for Gerorge Mendes. He was at a young age, awarded for Best New Restaurant in the LES according to Refinery29 Magazine and Eater. Brian leads the team at Lita as our Chef de Cuisine where he gets to share his love with Portuguese cuisine not only with our team but with all of you. When Brian isn’t leading the team at Lita you’ll find him spending time with his wife Denise and his two young children Kaiden and Maddox.
Table 12 – Heirloom at St. Laurent – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Braised Berkshire Pork Belly with black molasses, pickled apples, black apple sauce,
peppered greens
Michael Smithling’s culinary journey began in Wayne, NJ, where his family nurtured his passion for cooking from a young age. Inspired by his early experiences in the kitchen, Michael honed his skills in some of the state’s finest establishments, including Scala del Nonna, Escape in Montclair, and Restaurant Latour.
Under the guidance of mentors like Bryan Gregg, Anthony Bucco, and Martyna Krowicka, Michael’s creativity and dedication to food flourished. His culinary adventures took him to the acclaimed Willows Inn in Washington, recognized as the #1 restaurant in the country by OAD. Returning to the east coast, Michael spent four years overseeing a private country club, showcasing his talent and earning accolades such as a nomination for the 2018 Garden State Culinary Awards’ Rising Star award as well as the privilege of cooking at the James Beard House.
Recently reuniting with Chef Dave Viana after nearly a decade, Michael now serves as the Executive Chef of Heirloom at The St. Laurent in Asbury Park. Here, he combines his passion for locally-sourced ingredients with the dynamic culinary landscape of the area to create memorable dining experiences.
AJ is 25 years old and is a Sussex county native and was welcomed within the Crystal Springs Culinary family 5 years ago. He is quickly becoming a very versatile cook as he has had experience throughout many of our outlets, thus promoting him to Junior Sous in Restaurant Latour where is learning to refine his technique and hone in focus. His intriguing nature has seen him recently delving into the world of butchery and protein fabrication, but his true passion has always been smoking meats. When AJ is not working he is most likely spending time with his fiancé and 14 month old son.
Emma Bengtsson grew up in the small Swedish fishing village of Falkenberg and originally wanted to be a fighter pilot. In her youth, Emma would go to shooting ranges with her father in preparation for a military career, however, her grandmother was an avid home cook and inspired her to go on to study at the International Restaurant School in Stockholm at the age of 16. Emma went on to stage as a pastry chef at Edsbacka Krog — the only Swedish restaurant to hold two Michelin stars at the time. Here, she discovered she enjoyed working as a pastry chef and after graduating, she continued to work at the restaurant for four years. She then went on to work at Operakällaren within the Royal Swedish Opera as a pastry chef for five years.
After vacationing in Mexico and a quick stop in Manhattan, Emma knew she wanted to move to New York City. In 2010, at 29-years-old, she got her chance when then Aquavit Executive Chef Marcus Jernmark recruited her to join the team as pastry chef. Her interpretation of classic Scandinavian desserts quickly garnered critical acclaim with Aquavit winning a Michelin star. Emma caught the attention of owner Hakan Swahn, who offered her the Executive Chef position in 2014 when Jernmark resigned. Although Emma was initially hesitant and refused, she took her delicate approach to pastry and adapted it to savory dishes which led to the restaurant being awarded two Michelin stars the same year. This award made her the first Swedish woman to hold two Michelin stars and only the second in the United States after Dominique Crenn.
In 2016, under Emma’s culinary direction Aquavit opened a second restaurant in London. At Aquavit, Emma is serving the kind of food she likes to eat. The fare is true to Scandinavia offering light and bright dishes with a focus on fresh ingredients, seafood and traditional methods like pickling and preserving.
Now, Emma has revamped the menu at Aquavit, adding a fresh new take and expanded bar menu. The menu now allows diners to enjoy a full meal at the bar offering an extensive selection of snacks, starters, mains and desserts. In the main dining room, guests can now enjoy her three, five and eight-course tasting menus.
Markus Glocker was born in upper Austria and grew up working in his family’s hotel, where his appreciation for hospitality became a passion. After graduating culinary school in Austria, Markus joined Munich’s renowned Restaurant Vier Jahreszeiten. Over the years, he excelled in top kitchens around the world including Restaurant Eckart Witzigmann in Berlin, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which earned two Michelin stars during his tenure there). Markus’s talent finds full expression at Bâtard, the fine dining Tribeca restaurant he opened in partnership with restaurateur Drew Nieporent. After its May 2014 debut, Bâtard earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews. In early fall 2018, Markus took on the kitchen at Augustine, located at The Beekman Hotel in the Financial District, where the Executive Chef brings back classic dishes from his native Austria combined with traditional french cooking. A chic and casual dining experience in a beautiful bistro setting that offers daily delight. Paris meets Vienna.
Saydie grew up in a humble household in central Philippines. Her family owned a bakery, and watching her mother as a child instilled a hard-working, creative spark in her that she has never lost. Before coming to the US, she worked for 5 years in restaurants and hotels. Her first stint at Crystal Springs Resort saw her as a cook in the banquet department, she then asked for the opportunity to switch to pastry. She excelled in her department and her easy-going attitude and team-work mentality saw her move to Restaurant Latour one year ago. When she is not working she can be found at a metal band concert or baking at home.
Bob credits his mother and grandmother for his love of cooking. Growing up in Minnesota, it was a trip to Czech Republic where his job was to pound the schnitzels, that he credits planting the culinary seed in his life. Graduating from Le Cordon Bleu, he has 15 years in the culinary field with 6 in NJ/NY at L’amico, The Chefs Garden and Springs Bistro. He gained invaluable knowledge in charcuterie and smoking meats from working under his mentor, Timothy Fischer. While continuing to learn, he is currently concentrating on food sustainability and innovative ways to minimize food waste.
Nick Capaldi is 26 and a native of New Jersey. He is currently enrolled at the Culinary Institute of America in Hyde Park N.Y. He grew up cooking in his families restaurants as well as opening his own sandwich shop in 2012 which he later sold to pursue a formal culinary education. An award-winning chef, having already received SJ Magazine’s Best of the Best 2016 Best Sandwich, South Jersey Magazine: Best of Best, and the Reader’s Choice Best of the Best Scratch Made Soups, 2015, and Best of the Best Pretzel Sandwich, 2017; he works diligently at the Crystal Tavern, where he helps develop recipes, creates daily specials and serves as the PM lead chef. With an Italian upbringing he focuses on using Italian preparations with international ingredients.
Julia Choi Rodriguez
Julia Choi Rodriguez is a long-time creator in the culinary world, first working in advertising on major food brands, then as a pastry chef for top restaurants who turned food stylist. She and husband Roger Rodriguez, a pastry chef and chocolate maker/chocolatier now embark on a new collaborative journey combining their collective culinary experience to open their own business Vesta Chocolate in Montclair, New Jersey.
Julia was born in Seoul, Korea and moved to the U.S. at the age of 14. Her two distinct cultural perspectives have been at the core of her creative philosophy, and she regularly returns to Korea for inspiration.
Julia graduated New York University in 2007 with her bachelor’s degree in Psychology and began her professional career in the advertising world as an account executive for major brands such as Baskin Robbins, Quiznos and Bonefish grill, but she found herself yearning to apply her creativity more directly to food and cooking. She enrolled in the baking and pastry program at Culinary Institute of America (CIA) and upon graduation worked for a few years as a pastry chef at top New York City restaurants including Gramercy Tavern, Jean-Georges, and Bouchon Bakery.
From there she decided to branch out on her own into food styling starting her own business, Baby One More Bite where she married her advertising and culinary backgrounds, styling food for some of the most recognizable brands including, Wendy’s, Starbucks, Guinness, KRAFT, Food Network to name a few. When she is not working on set for clients, she spends her time and skills on set volunteering for non-profit groups such as God’s Love We Deliver.
Julia and Roger recently relocated from Manhattan to New Jersey, Roger’s home state. As a child violinist, she once participated in a radio show with Yo-Yo Ma.
Roger Rodriguez
Roger Rodriguez wears many hats. Pastry chef, bean-to-bar Chocolate maker, Chocolatier to name a few. He now joins forces with his wife Julia Choi Rodriguez, a seasoned culinary professional, to open their own chocolate shop, Vesta Chocolate in Upper Montclair, New Jersey. This blend of his professional and personal experiences makes him a truly unique chocolate maker who is celebrated internationally.
He grew up in the beautiful Santo Domingo, Dominican Republic where rich cultures of the native Taíno and European influences wonderfully coexist. His grandfather owned a cacao plantation and his grandmother made the best hot chocolate, so it was only natural for Roger to embrace the culture of chocolate. The indigenous flavors of the Dominican Republic are consistently at the core of his work. His family immigrated to New York when he was a teenager, so he retains a blend of the culture from his native motherland and the melting pot of culture of New York City.
After studying graphic design in college, Roger enrolled himself at the esteemed ICE culinary school in hopes to marry the synergy between his love for sweet things and his ability to create. He quickly found his sweet spot in the pastry kitchen. After graduating from ICE, he got his first job at Anthos in New York City, where he started honing his skills as a pastry chef. He went on to some of the city’s most respected kitchens such as Jean-Georges, Gramercy Tavern, and Del Posto where he not only grew as a seasoned pastry chef but also learned his passion for working with chocolate.
While most pastry chefs avoided working with chocolate, Roger was drawn to the challenge and opportunity to explore the infinite possibility of flavor transformation that chocolate offered. Dissatisfied with commercially available chocolate, he sought to create his own to realize the flavors he envisioned. He spent seven years at Cacao Prieto, a small chocolate factory in Red Hook, Brooklyn. Here, Roger applied his creativity and roots creating bean to bar chocolate exclusively using cacao beans from his native Dominican Republic creating a collection of terroir inspired flavors such as Dominican Spice, Orchid, Vanilla + Cassia, and more.
Roger firmly believes in late Steve Jobs’ philosophy “Stay hungry. Stay foolish.” He hopes to keep reimagining the ways he can transport people to a different place, a different dimension through what he creates with chocolate. Lastly, he adds that the very secret to a great chocolate bar is nothing but 100% love.
Prior to relocating to Southern California, Joe Sasto dove head-first into the restaurant industry by mentoring under some of the Bay Area’s most acclaimed chefs and restaurateurs. Early in his career, Sasto found it difficult to get a foot in the door in the culinary industry after forgoing the traditional path of culinary school. Instead, he spent his undergraduate years at University of California at Davis, largely sustained by cooking gigs and a driving passion for food, which he learned at a young age cooking by his mother’s side.
Following a break to travel through Europe, Sasto brought his newfound international inspiration to Quince, where spent three years at the three-Michelin-starred restaurant. Under Chef Michael Tusk, Sasto was trusted to manage the handmade pasta program at Quince, learning the ropes and roots from one of America’s most celebrated Italian-influenced chefs.
Later, as Executive Sous Chef at Lazy Bear, Sasto maintained his strong, cultivated relationships with local farmers and is passionate about showcasing their work on the plate. At both Quince and Lazy Bear, Sasto has been an integral member of the team, impacting the rise from one to three-Michelin stars, and one to two-Michelin stars.
After relocating to Los Angeles, Joe has begun focusing on pursing his personal goal of opening his own restaurant, and is currently traveling the country hosting private events, fine-dining dinner parties, and pop-up feasts. Joe has appeared on two seasons of Bravo TV’s Top Chef, Season 15 where he was a finalist and the upcoming Season 17 Top Chef All Stars.
After hiking the Appalachian Trail from Georgia to Maine at the age of seventeen, Chef Jason Pfeifer developed a passion for foraging, farming, and cooking. Jason graduated from the Culinary Institute of America, and went on to work at Gramercy Tavern and Thomas Keller’s Per Se before joining the opening team at Maialino, where he became Executive Chef in 2016. Jason opened Manhatta as Executive Chef in 2018.
James Gop is the chef, founder and creative mind behind Heirloom Fire. Born and raised in the Berkshire Hills of Massachusetts, it was inevitable that the farms and forest would inspire him.
The trail to Heirloom Fire was paved with intensive farm to table and seasonal food study. After graduating from The Institute of Culinary Education in New York City, James took the helm as chef at a farm to table restaurant in The Berkshires. During this time, the relationships he built with local farmers and food producers transformed his approach to cooking. The farmers were passionate about their livelihood and combined with James’s love and attention to detail, it was a powerful union. The care taken in crop selection and soil management made for an undeniably superior product; you could literally taste the passion.
James worked at other locally minded food establishments in The Berkshires to feed his passion and to hone his craft. Determined to fully understand how food goes from the farm to the table, James continues to study both wild and cultivated foods. Raising livestock, foraging the land for wild edibles, and toiling in the fields alongside farmers, James understands local food. Fresh ingredients such as kale, picked when crisp with morning dew, and strawberries, juicy, sweet and warm from the afternoon sun, stand out as the stars of each menu.
James’s interests go beyond food. He is an avid blacksmith, and is often found, in his workshop, forging knives or out exploring the many woodland trails in the Berkshires. You may even stumble upon him visiting with a herd of dairy cows along a back road in The Berkshires.
All of these elements instinctively came together to give birth to Heirloom Fire; a continuous evolution of James’s curiosity and his deeply engrained sense of sustainability and experiential dining.
Chef Eric Adjepong is the co-founder of Pinch & Plate alongside wife and decorator Janell Adjepong. He was a finalist on Season 16 of Bravo’s Top Chef, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style.
Prior to launching Pinch & Plate, Eric cooked in several Michelin-starred restaurants in New York after graduating with degrees in culinary arts and nutrition from Johnson & Wales, one of the country’s premiere culinary universities. He also holds a Master of Public Health in International Public Health Nutrition from the University of Westminster in London.
Danila brings to Bluebird over 15 years of experience working with some of Europe’s leading chefs, including Derry Clarke, Jason Atherton and Gordon Ramsay. Hailing from Romania, Danila has held senior Sous-Chef positions at Patrick Guilbaud’s Two Michelin Star restaurant and Restaurant L’Ecrivain in Ireland. Credits to Danila’s professional background also include being nominated by Zagat as one of the top 30 chefs in the U.K. under the age of 30 in 2012 whilst at Gordon Ramsay’s Petrus and, more recently, being awarded a Michelin Star as Chef de Cuisine of Jason Atherton’s The Clocktower in 2018. In addition to Bluebird, Danila also serves as the Group Executive Chef of queensyard, another recently opened D&D restaurant at Hudson Yards.
Chef Craig Shelton has over 40 years of experience in science-based cooking and teaching in
the hospitality business. He trained in eight of the world’s greatest restaurants, including “El
Bulli”, “Jamin”; “Ma Maison”, “L’Auberge de l’Ill”, “Le Pré Catelan”, “Bouley”, “Le
Bernardin”, and “La Côte Basque.
Chef Shelton has earned countless awards as Chef-Owner of his own restaurants including a
James Beard Best Chef medal, NY Times 4-Stars ratings on four separate occasions, a 5-Star
Forbes rating, the Relais & Châteaux Grand Chef title; and Number One Top Restaurant in
America in 2004 from GQ.
Mr. Shelton is also an instructor at Princeton University in the Princeton Environmental Institute,
where he teaches a freshman seminar on the interrelationships between public policy,
agriculture, diet-related disease and anthropogenic climate change. Mr. Shelton began his
expertise in this area while an undergraduate of Yale where he earned his degree in Molecular
Biophysics and Biochemistry. He is a co-founder of the think tank, Princeton Center for Food
Studies, the founder of King’s Row Coffee, and a co-founder of Aeon Holistic Agriculture, Inc.
He is recognized as a consummate business consultant with specialization in macro finance. He
is known for his ability to generate excitement in his cooks and instill in them the drive toward
excellence by connecting all aspects of gastronomy to the larger intellectual landscape –
chemistry, ecology, literature, art and human physiology. His great passions are reading and
ocean sailing.
Table 119 – Restaurant Latour – VIP Grand Tasting – Restaurant Latour {View Map}
Dish – Scottish Langoustine, carrot laksa, macadamia
Matthew is a north NJ native and has 16 years in the culinary field with 12 of them at Crystal Springs Resort. During his tenure here he has worked in every department and restaurant ranging from a line cook, to most recently Chef de Cuisine in Restaurant Latour. He is drawn to the culinary field as he likes the challenge of its ever-changing nature as he continues to learn new things each day. When Matthew is not cooking, he will be roaming through the woods, hiking or foraging for ingredients. He is continually pushing himself each day to be a better cook, and an even better father to his son Matthew.
Table 75 – Black Sheep Bar & Provisions – The Grand Tasting – Saratoga Room {View Map}
Dish – Chicken Liver Mousse with baked foccacia, grapes
Nicholas DeRosa hails from a lineage deeply rooted in the art of butchery, with a family history that spans generations. Having honed his skills in some of the finest kitchens across central and North Jersey, he joined forces with Vincent Comunale to establish Black Sheep Bar & Provisions in Union County, NJ. Here, Nicholas and Vincent showcase their culinary expertise and unwavering passion for food and beverage. By collaborating with local purveyors, the two bring elevated American cuisine to life, creating a dining experience that reflects both tradition and innovation.
Table 25 – Ryland Inn – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Wild Mushroom Bolognese with hand-made cavatelli pasta spring garlic, kitchen garden herbs, valley shepherd truffled pecorino cheese
Christopher Albrecht was born and raised in Central New Jersey. Growing up he spent most of his time either down the shore on Long Beach Island, playing baseball or immersed in the theater at Plays in the Park. It was the theater that instilled in him the appreciation and electricity for the nightly rise of the curtain. If he wasn’t at the theater he could be found on the baseball diamond all over New Jersey and eventually at the University of Southern California, where three years of varsity baseball would teach him the dedication and sacrifice needed for success.
But it was his time on Long Beach Island that would lead him to his first cooking job at the Gourmet Mooring in Beach Haven, a busy seasonal Seafood and Steakhouse. Here Chris got his first taste of kitchen management eventually working his way thru the entire kitchen.
Since then he has worked with some of the worlds most renown chefs. After college Albrecht returned to New Jersey to work with chef Richard Baulis at the acclaimed Mulberry Street Restaurant in South Brunswick. Simultaneously Albrecht worked at the Princeton Hyatt, before being inspired to attend the prestigious Culinary Institute of America in Hyde Park New York, graduating in October of 1996.
Albrecht then went to Manhattan to work at Danny Meyer’s world renown and Zagat rated, Gramercy Tavern. There he worked closely with “Top Chef”, and James Beard award winner Tom Colicchio for 3 years becoming the Saucier. He then studied the next 3 years with James Beard award winning pastry chef Claudia Fleming, working his way to Assistant Pastry Chef. As Claudia’s right hand, Albrecht worked directly with her to publish The Final Course, while traveling extensively to promote Gramercy Tavern, Danny, Tom and Claudia.
Chris then went on the participate as a sous chef in the opening of Colicchio’s innovative Craft Restaurant in New York City before assuming the role of Executive Chef at Craftsteak Las Vegas at the MGM Grand Hotel and Casino for 4 years, ultimately overseeing the entire Craft operation there including the Wichcraft Sandwich concept. Under his guidance Craftsteak in Las Vegas was named the Best New Restaurant, Best Steakhouse, and Best American Restaurant by Las Vegas Life magazine. It was also named Best Overall by the New York Times and Best Steakhouse in North America by Travel and Leisure magazine. Following his time in Las Vegas Chef Albrecht returned to New York City to open the eagerly awaited Craftsteak New York, completing a 12 year run with Chef Colicchio.
From there Chef Albrecht partnered with the Terra Momo Restaurant Group opening Eno Terra in Kingston, NJ, and subsequently Canal Farm the two acre farm that produced most of the produce used at Eno Terra and the rest of the group; soil fertility, seed selection and crop diversity were at the forefront of Canal Farm. Eno Terra received 4 stars from the New York Times, 3.5 stars from the star Ledger, and was a perennial top 25 in NJ Monthly’s Top Restaurants.
After 7 years at the helm of Eno Terra, Albrecht left his home state of NJ to work with the Farmer’s Restaurant Group in the Washington DC Area. After almost two years on the road, missing his home state and family, Albrecht returned to the Garden State to assist in the reopening of the legendary Park and Orchard Restaurant in East Rutherford NJ.
Since then, Albrecht’s awareness and disgust of the processed food industry has led him back to the soil, the place where flavor and nutrition intersect. Feeling a responsibility to feed people not just delicious flavorful food but food that makes you feel good about eating, has lead Albrecht to arguably the most prestigious restaurant in NJ, The Ryland Inn. “I am thrilled to put my mark on the great legacy of the Ryland Inn, there is no better platform for all things Food & Beverage in the Garden State” says Albrecht and thus the stage is set. Albrecht continues “My food reflects an understanding of technique, seasonality, flavor, and nutritional density, while taking inspiration from American, French and Italian regional sensibilities”
Chef Albrecht has also revitalized the acclaimed Ryland Kitchen Garden, now a mere 100 feet from the kitchen door. Here soil fertility is at the heart of soil, nutrition and flavor. Seed saving, selective plant breeding, seed diversity and variety are all celebrated in the green house, while the field boasts hundreds of varieties of herbs, fruits and vegetables used daily in the kitchen.
Albrecht has worked in charity and industry events such as the Masters of Food and Wine, Taste of the Nation, Bon Appetit Focus, and frequent dinners at the James Beard House. He has cooked with a veritable who’s who of America’s culinary celebrities such as Thomas Keller, Jean-Louis Paladin, Jacques Pepin, Emeril Lagasse, Wolfgang Puck, Nancy Silverton, and countless others.
He has often been invited to lead countless cooking seminars, give a Tedx talk, participate in panel discussions at Princeton University, NOFA Presenter and give live demonstrations, besides appearing on numerous radio, and television segments as well as trade magazines and the Great American Seafood Cookoff where he placed 3rd in the country. He is also a Board Member of the Princeton School Gardens Cooperative.
His culinary style focuses on high quality, nutrient dense, seasonal ingredients from small Family owned and operated Farms and Ranches, delivered at the peak of flavor, and combining those ingredients with the attention to details, integrity and technique he has learned over the past thirty years. “Food is Medicine, and we don’t need a prescription to reap the benefits, just a table and a fork.”
Chef Albrecht also has two wonderful daughters, Olivia and Lily, both of whom enjoy spending time in the kitchen and exploring local farms and food.
EXECUTIVE CHEF, CAFE BOULUD NEW YORK. THE FINAL TABLE CONTESTANT, SEASON 1.
Hailing from the Pacific Northwest, chef Aaron Bludorn developed a passion for food and service early on, which led him to the Culinary Institute of America in Hyde Park, NY. Upon graduating in 2006, Bludorn moved to Napa where he spent three years at Cyrus Restaurant working under Michelin-starred Chef Douglas Keene, who taught him about cooking with quality, integrity and finesse.
When New York City began to beckon, Bludorn researched his next move by opening the Michelin Guide. Chef and mentor Keene encouraged him to seek out Chef Daniel Boulud, stressing that his kitchens offered all of the foundations Bludorn was seeking: a culture of excellence, high-quality cuisine, opportunity for growth and mentorship. After four days of trailing, observing and interacting with the group’s chefs, he’d found a new home at Café Boulud.
Bludorn arrived to Café Boulud in 2009 and was introduced to recently appointed Executive Chef Gavin Kaysen, who was in the midst of building a team of dynamic, young chefs. In five years, he learned the importance of tradition and dedication, and worked his way up from Chef de Partie to Executive Chef in 2014, joining the ranks of Andrew Carmellini, Bertrand Chemel, and Gavin Kaysen.
As Executive Chef, and as a leader within Boulud’s empire, Bludorn is devoted to mentoring the next generation of culinary leaders and is deeply involved with the non-profit Careers Through Culinary Arts Programs (C-CAP) as a board member. He regularly welcomes the program’s students and graduates into his kitchen, and judges the organization’s annual scholarship-granting competition. With the restaurant’s four “muses” as his guide – La Tradition, La Saison, Le Potager, Le Voyage – Bludorn’s cooking is an exploration of the traditional French roots, combined with modern, seasonal and international influences. In 2018, he competed on Netflix’s blockbuster culinary competition show The Final Table.
Edmund Konrad is currently Chef de Cuisine at Laurel, a French-inspired New American restaurant in South Philadelphia. Eddie was born and raised in Philadelphia where he attended Mercy Vocational High School and studied culinary arts. After he graduated, Eddie attended Johnson & Wales University in Rhode Island. Eddie has worked in many influential restaurants in New England and across the Mid-Atlantic including Del Posto in New York City and Le Bec Fin in Philadelphia. With training in Italian and French techniques, he is focused on refined, ingredient driven cuisine.
Originally from South Korea, Angela Borah grew up in Spain, Ghana and Peru before calling New York her home. Her journey began in art history and the arts, before coming to the realization her true passion lies in pastry and chocolate. She garnered experience at various establishments in NYC until she landed a position at the notable Del Posto restaurant. Her trajectory led her to the Michelin-starred mainstay, The Modern, where she helped manage the pastry kitchen under the guidance of Executive Pastry Chef Marc Aumont. In 2014, Angela was awarded first place in the Plated Dessert category at the Pastry Live competition in Atlanta. Thereafter, she continued to hone her skills and augment her training at Thomas Keller’s three-Michelin-starred Per Se as well as New York boutique MarieBelle Chocolate. 2016 reunited her with Chef Marc Aumont to be on the opening team of two-Michelin-starred Chef Gabriel Kreuther’s atelier, Kreuther Handcrafted Chocolate. As Head Chocolatier, she oversees the already celebrated chocolate program where more recently, Angela helped win silver medals for two signature chocolates from the chocolate shop in the 2018 International Chocolate Awards World Final.
Chef Jessica Phillips — a New Jersey native — is the chef/founder of A Taco Affair in Little Falls, NJ. She puts a unique, non-traditional twist on tacos by creating tacos inspired by classic flavors and dishes from around the world. The flavor profiles she creates in a tortilla are bold, refreshing, and nicely balanced. The restaurant opened in 2017 and quickly attracted customers due to its unique concept. Its popularity is not showing any signs of slowing down. A Taco Affair has received numerous local accolades. It was voted number 9 in New Jersey for best Mexican food by Yelp and recognized as one of the Best Places for Lunch by the Bergen Record. The restaurant was also featured on ABC News New York’s Neighborhood Eats. Jessica had always dreamed of owning her own restaurant – A Taco Affair is a tribute to everyone that has supported her in pursuing that dream. She hopes that her food will continue to make people smile for years to come.
Shortly after graduating from the Culinary Institute of America in 2007, she found herself working in one of New Jersey’s top restaurants, Restaurant Serenade, as a line cook under Chef James Laird. While there, she sharpened and developed her culinary skills. She absorbed the passion and dedication that Chef Laird and his staff demonstrated towards every plate and person that came in and out of that their kitchen. This is where she learned first hand that cooking is more than just a job to earn a paycheck. It’s a love for the food, the people you work with, and the smiling faces of your customers. After leaving restaurant Serenade, Jessica moved to Boston for eight years where she took her first sous-chef job with Restaurant Associates. While at the company, she served as a chef for Harvard Law School, Harvard Medical School, and Google.
Missing her family, Jessica moved back to New Jersey and took a sous-chef position at New Jersey’s premier catering hall, The Grove. For five years, she worked side by side with Executive Chef Anthony Garruto to produce fine dining food on a grand scale – executing large parties of 600 people to small functions of 50 people. Here she learned the finer side of catering and was given the opportunity to really showcase her love of global flavors. In 2017, Jessica felt she was at a point where she could pursue opening her own restaurant. Her drive to make her lifetime dream a reality allowed her to see how an old convenience store could become A Taco Affair, and her passion for cooking food for people has made A Taco Affair a success. She is constantly creating new tacos, which only make it on the menu if her official taste-tester, her English Bulldog Diesel, gives it the paws up.
As the Executive Chef, Humberto Guallpa showcases his culinary knowledge and personal style by creating exquisitely tasty and aesthetically appealing dishes that seamlessly blend cultures.
As child growing up in rural Ecuador, where his family managed a small farm of vegetables and livestock for the sole purpose of feeding the family, Humberto displayed his intense interest in the culinary arts by assisting his grandmother in the kitchen and learning everything he could about the preparation of healthy, balanced meals. He entered the restaurant business as a dishwasher at the age of 17. This highly talented and motivated future chef worked his way up through the kitchens as Garde Manager, Line Chef and Sous Chef to his current title of Executive Chef. Humberto’s formal training led to his combining regional Ecuadorean preparations and ingredients with French technique to create unique, mouthwatering masterpieces.
Before move to run Freemans restaurant. Chef Humberto’s most recent projects included Calle Dao Cuban-Chinese fusion Restaurant Play, the sultry restaurant at the Museum of Sex; Vandaag, the Nordic-inspired restaurant which received two stars from the New York Times; and Sag Harbor’s Page @63 Main, where his cuisine was inspired by the local farms on Long Island. Prior to that, he worked at perfecting his craft alongside many of New York City’s top-rated chefs, including Mario Batali, Marco Moreira, Paul Zweben, Larry Forgione, Marcus Samuelsson, Rocco Dispirito, Julian Alonzo and Franklin Becker. He also worked as a stagiaire in some of the country’s finest kitchens, including New York’s Per Se and Eleven Madison, Chicago’s Alinea, and Guy Savoy in Las Vegas.
When not working on his craft, Chef Humberto enjoys playing soccer, eating, hiking, biking, and yet he still resourcing for new ingredients in the forest for new flavors.
Chef Sam Freund is not only a chef, but also a culinary artist deeply passionate about creating experiences for his guests that will leave pallets wanting more. Freund’s commitment to local purveyors, comes from his childhood roots of growing up in a small New Jersey farm town, where his family owned a restaurant. He spent many summers in the kitchen learning about hospitality, and how food has the power to bring people together, ultimately inspiring Freund to pursue a career in Culinary.
His career began in New York City at One Hudson Catering and Eleven Madison Park under Chef Kerry Hefferman, before achieving Executive Chef at One If By Land, Two If By Sea for 4 years. He decided to leave the east coast to explore new possibilities and hone his artisanal talents. Freund landed in Denver, and met Troy Guard, (of TAG), where he learned and expanded his talents to Asian Fusion and the local ingredients of the Pacific Northwest. Under Guard, he executed the opening of TAG Raw Bar and TAG Burger Bar, both receiving acclaim to be top restaurants in Denver. Freund has worked under critically acclaimed Chefs Gary Robins and Craig Hopson. His accolades include: Beer and Bacon Festival Winner (Denver); James Beard Outstanding Contribution Award (NY); Wine Enthusiast Magazine, Featured Guest Chef.
In 2013, Freund returned home to New Jersey where explored his creativity at The Café & Wine Bar in Long Valley, creating seasonal tapas menus and monthly wine dinners. He went on to open Slamwich Scratch Kitchen in Madison, NJ, a concept of what a real delicatessen should be where everything is homemade, from the cured pastrami to the house bread and pickles. Since inception, Slamwich has been named critic’s choice for lunch in 2016, 2017 and 2018.
October 2018, Freund open the doors to White Birch Restaurant in Flanders, NJ, returning to his 14 years of high-end experience. The menu, New American Fare with playful twists on classic cuisines, while focusing on local purveyors and seasonal market ingredients. Freund aims to bring a unique dining experience to the community and impact the culinary landscape of Northern New Jersey.
Emanuel Miranda’s culinary career began early on, inspired by his Cuban American parents and their love for tradition and farm to table cuisine. After graduating in 2008 from the University of Havana, Miranda sought opportunities to further develop his culinary Career.
Miranda’s culinary repertoire flourished during his first seven years under Chef Julio Rodriguez at Los Nardos Restaurant in Havana, Cuba. After four years working together, he became Chef Rodriguez’s Sous Chef and then decided to take on some new challenges. In 2015, Miranda moved to the United States and shortly after started to work under Chef Corey Hepburn at Minerals Resort and Spa as Junior Sous Chef, where he developed and refined his culinary techniques. He proceeded to further his career at Smoke Rise Village Inn under Chef Chris Tate for a short period of time. It was there that he finally achieved the position of Executive Chef. For three years Chef Miranda received many accolades for his culinary creativity and participated in several culinary events such as: Taste of Spring, NJ Wine and Food Festival and several NJ wedding expos. After spending three years with Smoke Rise, Miranda has now taken the role of Executive Chef at Taphouse 15 in Wharton, NJ.
Now preparing for a busy year of, Miranda will be again participating at the NJWFF at Crystal Springs, Taste of Home alongside Chef Tim Schafer and several beer dinners with award winning NJ Breweries. Chef Emanuel has been giving back to the community by hosting and participating in events to raise money for awareness of cancer, heart disease and mental illnesses. Today, Chef Emanuel Miranda is working on several projects including his first cookbook.
Chef and Owner at Ariane Kitchen & Bar
A graduate of the Culinary Institute of America in Hyde Park, New York. Her passion to cook and learn have taken her to some of the country’s finest restaurants, The Terrace in NYC, Star Canyon in Dallas, Trio in Chicago and Vine in NYC.
She currently owns and operates Ariane kitchen & bar in her hometown of Verona, NJ. She competed on Top Chef Season 5, won the premiere season of “Cook Your Ass Off” and in December 2015, she defeated Bobby Flay on a special holiday episode of Food Network’s “Beat Bobby Flay.”
Table 2 – South+Pine – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Red Chile Mushroom Tostada, avocado crema, carrot hot sauce, pineapple relish
Leia Gaccione is the Chef and Owner of South+Pine American eatery in Morristown, NJ. As a child, Leia was enamored with cooking shows like “Yan Can Cook” and “Julia Child.” As an adult, she studied culinary arts and restaurant management at the New York Restaurant School and has trained in NYC, New Jersey, Connecticut and Las Vegas, before opening South+Pine in 2015. Leia has appeared on “Iron Chef America,” “Beat Bobby Flay,” “Iron Chef Showdown,” “Chopped,” “Top Chef” and is the host of the documentary film “Her Name Is Chef.” Her mission is to serve seasonal and locally sourced food made with lots of love and to remain a neighborhood staple in the Morristown community.
Table 64 – Stirling Tavern – The Grand Tasting – Garden Room {View Map}
Dish – Pork Belly Tostada with blue corn tortilla, strawberry-guajillo char siu pork, strawberry, jalapeno salsa, puffed amaranth, black sesame, pasilla “salsa macha”, micro cilantro
Chef Brandon Campney graduated from The Culinary Institute of America in 2012. After a few years of working in the Hudson Valley he made his way to New Jersey in 2015 to work at The Stirling Hotel. In 2016 the Baldassarre family, owners of The Stirling Hotel for over 40 years now, had their eyes set on opening a new modern American restaurant. At the young age of 24 Brandon’s passion and drive led him to be the opening chef of Stirling Tavern in Morristown, New Jersey.
Since then, both Stirling Tavern and Chef Campney have earned plenty of recognition and accolades. Brandon’s personality along with his brand of innovative and modern American cuisine caught the eye of Food Network producers in 2020 when he appeared on Guy’s Grocery games. His Food Network competition appearances didn’t end there as he went on to be featured on Chopped and Kitchen Crash, winning both.
As the Stirling team looks to expand and develop new concepts, Brandon continues to push himself to grow as not only a chef, but as an innovator and leader in all aspects of opening and running successful restaurants.
Table 31 – Summit House – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Chilled Asparagus Soup + Crab with cucumber, finger lime
Summit House Executive Chef AJ Capella has – despite his youth – been one of New Jersey’s leading culinary visionaries for more than a decade. His calling card: crafting stunningly beautiful “modern American” cuisine that incorporates global culinary influences while remaining dedicated to best-of-the-best local, seasonal ingredients.
A 2010 graduate of the Culinary Institute of America, Chef AJ spent much of his early career as chef de cuisine at The Ryland Inn, where he was part of the team that was awarded a 4-star “extraordinary” review from New Jersey Monthly. He has also worked alongside Anthony Bucco at Uproot, as well as at famed Chef Grant Achatz’s restaurant, The Aviary, at Columbus Circle in New York.
In 2017, Chef AJ was honored with the Garden State Culinary Arts Foundation’s Rising Star Chef Award, given to a chef 30 years old or younger whose accomplishments and talent already served to inspire and impress while showing promise to set standards for years to come.
Setting standards is exactly what Chef AJ has done. He excelled as executive chef at Jockey Hollow Bar & Kitchen in Morristown until its temporary closure due the COVID-19 pandemic, as well as at A Toute Heure in Cranford and Liberty House in Jersey City. He joined Summit House in 2023 from Montclair Hospitality Group, where as corporate chef he supported menus for restaurants that included pastaRAMEN, Ani Ramen House and Mochinut.
Chef AJ is as comfortable in the woods as he is in the kitchen, enjoying hiking and hunting with friends and cooking over an open flame. He’s also dedicated his free time to supporting benefits for social causes, teaching aspiring chefs, and creating pop-ups and charity dinners with friends and colleagues.
Born in Belleville and having lived in several Central Jersey towns, he is fully at home in the Garden State.
A longtime resident of New Jersey, Sean Hutchinson is proud to be a part of the Crystal Springs Resort culinary team. With a primary focus in private country and golf clubs, he has spent the last 20 years in the food and beverage industry working positions ranging from dish staff to line cook and now, The Crystal Tavern Chef.
With a background in psychology and extensive back-of-the-house experience, Sean has a solid foundation on which to build and pursue not only his personal ambitions, but that of the team and the operation as whole.
He looks forward to continuing to grow his culinary passion and its offerings of a creative and inventive career as an integral part of the operation at the The Crystal Tavern.
Having grown up in his grandmother’s kitchen, Chris DiGiandomenico, knew from an early age that cooking was his passion. While his grandmother, who came from Italy, spent hours making homemade spaghetti, Chris absorbed not only a flair for cooking, but an appreciation for hard work.
Starting as a line cook in 2011 at Sirena in Long Branch, NJ, Chris went on to work in the kitchens of Blue Rooster Bakery and Cafe and Stanton Ridge Country Club. It wasn’t until 2015 when he began as a line cook at Osteria Morini in Bernardsville, NJ, that Chris had that same feeling he had working side by side with his grandmother many years earlier. He was, again, in a kitchen where he was not only learning, but also challenged daily. Chris eventually went on to become the sous chef, working alongside Chef Kevin Knevals. Due to his passion and creativity, Chris currently holds the role of Chef di Cucina of Osteria Morini, bringing the soulful cuisine of Emilia-Romagna to the Bernardsville neighborhood.
Chef Seger is a 1978 graduate of the Culinary Institute of America. As a student, he apprenticed at the Rainbow Room in New York City. After graduation he joined the Rainbow Room to serve as saucier until 1979. The following decade he worked on the culinary teams of several fine restaurants in New York City.
Lu Nello, opened in January 1990. Each of Chef Seger’s dishes reflect the care and attention of its preparation. While the restaurant offers a classic Italian menu, the Chef prides himself on innovative specialties prepared with the finest, freshest ingredients. Enticing presentation, courteous service, and professional staff are integral to LuNello’s long success.
Born and raised in Lima, Peru, Chef Marita Lynn is a natural ambassador for Peruvian cuisine and culinary tradition in the United States. Growing up in a family that entertained frequently and with gusto, especially her grandmother, food has been woven into the fabric of Marita’s everyday life. As a child, she took part in neighborhood cooking clubs and she still has fond memories of creating ceviches for her family when she was only 14
Marita moved to the U.S. in 1991 and worked for Continental Airlines as a budget analyst. Although Marita’s career path took some twists and turns, intuitively she ended up going back to her roots, and her love of food and entertaining eventually led her to the food world. She attended the Institute of Culinary Education in New York City where she graduated with high honors. She then trained and worked at a number of highly regarded restaurants, including the acclaimed Jean Georges, Daniel Boulud’s Feast and Fetes Catering, Trump International Golf Club, The Ryland Inn and The Bernards Inn in New Jersey.
Deciding she not only wanted to cook but also create the entire event experience, Marita founded Catering by Maria as a full service event planning and catering company in 2004. The company catered to individuals and businesses in New York and New Jersey, with clients including E! Entertainment, Celebrity Designer Sam Fine, BBC Productions, L’Oreal, Charles Schwab and the New Jersey Governor’s Mansion. Marita also cooked during the 2007 Cannes Film Festival as part of the American Pavilion and has participated in Share Our Strength’s “Taste of the Nation.”
Eager to share her culinary background, Marita started offering special all-Peruvian menus to her clients in 2008. Then she created Marita Lynn Catering which purpose is to provide amazing foods with a Peruvian Flair that are delicious and also good for her clients dietary needs.
In 2014 Chef Marita Lynn opened Runa Peruvian Cuisine in Red Bank, the only Peruvian restaurant in the Jersey Shore area. In less than a year, Runa Peruvian Cuisine has obtained many accolades such a 3 star review from the NJ Star Ledger and 4 Star review from the Examiner.com, along other great reviews and multiple articles in magazines such NJ Monthly, Industry Magazine, Vogue, Inside F&B and more. Runa Peruvian Cuisine has been called Best Diner’s Choice two times in a row and Neighborhood Gem by Open Table and by critic’s choice best Latin American Restaurant in New Jersey Monthly Magazine.
The multifaceted cuisine of Peru, one of the world’s most varied and delicious, has been heavily influenced by Incan, European (Spanish, Basque, Italian, French), African and Asian elements that reflect its history and colonial past. Dating back at least six thousand years and boasting the most diverse crops (4,000 varieties of potatoes, 2,000 of fish), Peruvian food combines flavors of four continents. Tapped as the “next big cuisine” in the past few years (including by Bon Appétit magazine), it is poised to finally get the attention – and champion – it deserves.
Chef Marita Lynn is a member of various business and food associations such Women Chefs & Restaurateurs, Savor the Success and a big supporter of charity foundations along the Jersey Shore and New York City. She has become an advocate of change through food, inspiring others to follow their dreams as well as being involved in leadership and personal development. She is currently back to catering and her blog My Kitchen Intuition, she also plans to launch her own internet show in 2018.
She currently lives in New Jersey with her two children Matt and Aly.
Born in Brent, England in 1976, David C. Felton knew at a young age that a passion for food and cooking would be his calling. As a young child, David was always in the kitchen helping out with whatever he could, even if for a few short seconds.
After graduating from Johnson and Wales University in Providence, Rhode Island with a Bachelor of Arts degree in Culinary Arts, David began an apprenticeship of his own design. He set out to journey around the country to live, work and most importantly, eat in as many diverse settings as he could. This culinary expedition led him through an impressive 42 out of the 50 US states. An early stop was in Kansas City, Missouri, where he worked under Chefs Michael Smith and Debbie Gold at the American Restaurant. They later recruited David as chef de Cuisine to help them launch 40 Sardines. It was here that he was honored as one of “America’s Top Ten Sous Chefs” in a nationwide competition, sponsored by Bertolli Olive Oil.
Not satisfied with this career path, David came to New York City and connected with famed Manhattan chef Gary Robins. David joined Gary to help oversee the opening of the kitchen of The Biltmore Room which received a 3-star rating from The New York Times. However, David found himself searching for more and left The Biltmore Room to accept a teaching position at a small culinary school, The Natural Gourmet Institute of Health and Culinary Arts. While at The Institute, David re-discovered his zest for using local and sustainable food sources.
After working at The Institute for a few years, David realized he missed the long hours and crazy pace of kitchen life. He became Executive Chef of Blue in Surf City, New Jersey, which was named “Best of the Shore” by Philadelphia Magazine. David then became the Executive Chef of The Pluckemin Inn in Bedminster, NJ where he was finally at liberty to put his stamp on the food he creates.
As soon as David heard about Natirar the project happening in Peapack-Gladstone NJ, he started campaigning for the executive chef position. To not only serve food farm to table, but to have a farm at the table was this young chefs’ dream, and he knew he was the right person for the job. With 14 acres of farm with livestock and produce growing steps away from his Ninety Acres kitchen, David is ready to put his personal food philosophy to the test. New Jersey has an abundance of products available to him and what he cannot raise or grow himself he will purchase from other farmers in the area. Sweet dreams are made of this.
Table 22 – Ani Ramen – The Grand Tasting – Emerald Ballroom {View Map}
Dish – Pork Buns
Julian Valencia is the Executive Chef and Partner of Ani Ramen House established in Montclair New Jersey in April 2014. In his role he is responsible for overseeing culinary execution and the overall food quality and integrity of products and offerings of the brand.
Valencia has spent over 20 years learning and perfecting the art of Japanese cooking.
Table 56 – Char Steakhouse – The Grand Tasting – Garden Room {View Map}
Dish – Surf + Turf Lobster Dumplings with wagyu tartare, beef tendon, ssamjang, smoked trout roe
Chef Phil Deffina has been synonymous with the New Jersey dining scene. A Culinary Institute of America graduate, Deffina has worked his way around the country from Icarus in Boston to La Folie in San Francisco to David Burke restaurants in New York, New Jersey and Connecticut. Chef Deffina has been known to whip up David Burke’s similar slam dunks with his own innovative twists and has been considered the new Burkean acolyte. “After working for two of the most playful and master minding chefs in the country, you start to look at things from way out of the box, melding flavor combinations and creating well thought out presentations.” Chef Deffina recently opened Wave Resort in Long Branch for the Kushner Family. He is currently at the helm of two of New Jersey’s most popular hot spots, Char Burger and Char Steakhouse located in both Raritan and Red Bank, and soon to be the third addition to our steakhouse portfolio in Scotch Plains.
Table 105 – The Orange Squirrel – VIP Grand Tasting – Grand Rotunda {View Map}
Dish – TEC Raviolo with taylor ham, egg, cheese
An accomplished and visionary chef, Chef Francesco spent eight years working at top New York City restaurants and owned and operated his own acclaimed restaurant, The Orange Squirrel, in his hometown of Bloomfield, New Jersey for eight years.
Chef Francesco’s culinary interest was sparked at an early age by his mother’s Italian home cooking that was prepared with organic vegetables grown in their garden. This started the path to his education at Culinary Institute of America (CIA), which included a culinary externship in Frankfurt, Germany. Upon graduating CIA in 2000, Chef Francesco’s first foray into the culinary field began at the world-renowned Windows on the World restaurant in the World Trade Center in New York City where he trained with his mentor, Chef Michael Lomonaco for two years until the tragic events of 9/11.
Immediately following Windows on the World, Palmieri joined Pino Luongo’s team at Coco Pazzo as Sous Chef where he honed his skills under Chef Marta Pulini. During his two years at Coco Pazzo he cooked for a host of celebrities and notable clientele and finished as acting Executive Chef. He then spent three years as Sous Chef with Iron Chef Geoffrey Zakarian at Town, a Three Star restaurant.
At The Orange Squirrel, his innovative culinary style is reflected in the contemporary American upscale comfort cuisine with European accents made with premium, fresh ingredients that include house-made pastas; ‘couture’ pizzas and a selection of main entrees with an extensive assortment of side dishes. A multi-creative talent, Chef Francesco also attended the Fashion Institute of Technology for Interior Design, which proved beneficial as he personally designed and hand-crafted The Orange Squirrel. His inspiration for the décor was a modern, art deco style featuring a one-of-a-kind Wood Stone oven, a custom made “floating” Brazilian birch and limestone bar, and imported Italian furniture and lighting.
He is married to Elaine, a make-up artist and currently lives in his hometown of Bloomfield, NJ. A 21st century Renaissance man, he is passionate about applying his creativity in all his artistic endeavors.
Emily Downs creates objects at the intersection of art and artisanship. Currently she crafts unique pizzas at her mobile wood fired pizzeria, Emily’s Hearth, utalizing the local regions seasonally produced and foraged foods.
An art graduate of Smith College, Emily considers each pizza a uniquely sculpted work of edible art. As a baker, Emily worked at Balthzar bakery, managed the wood fired bakery at Bobolink Dairy and served as Jim Lahey’s apprentice at Sullivan Street Bakery during the opening of his first restaurant and the release of his first book. As a pizza maker, Emily has worked at three of the top pizza restaurants in the country: Pizzeria Delfina in San Francisco, and Co. and Keste in NYC. An instructor at heart, Emily is enthusiastic about sharing the fun and practical skills of wood fired baking and pizza making.
Jeff Sytsma is a Chef and Partner at RBC Hospitality Group. After graduating from Johnson & Wales with a B.A. in Pastry, he embarked on an exchange program in Northern France. It was during the life changing experience of working on organic farms in Normandy that he cultivated a love for peak-season produce and appreciation for small farms, the core fundamental of his philosophy.
Upon returning to the city, he worked at the Plaza Hotel as Pastry Sous Chef of The Oak Room under Chef Eric Snow, Michelin-starred Oceana under Jansen Chan, John Fraser’s pop-up concept What Happens Next at La Silhouette, and The Elm. Using many of the techniques he learned abroad coupled with the valuable time spent working as a pastry chef in Chicago and New York, he crafted his own unique style of making elegant pastries and rustic breads.
Jeff, Richard, and Chantelle met while opening the Loews Hotel on Park Avenue together in the Upper East Side. Jeff is known for taking those familiar favorites and putting an interesting spin on them. His homemade ice creams, savory croissants, and his dreamy cookies leave you swooning for more. Jeff’s brings a wealth of experience in pastry arts and appreciation for classic French technique to his whimsical bakeshop at Bell Works.
Chad was born and raised in Kansas, where a life in food was almost preordained. With his father as a butcher and his grandfather a farmer, great food and fresh local ingredients have always been a focal point in his life. Whether it was working summers on the farm or having friendly butchering competitions with his father, Chad always had the opportunity to see start to finish where the meal began, how it was prepared and the enjoyment of his friends and family eating it. It was no surprise that a career in food was what Chad would end up pursuing as an adult.
For over 20 years, Chad has been working in restaurants holding just about every position you can think of from dishwasher to corporate chef. He is an alumnus of Wichita State University, where he majored in Business Entrepreneurship. Chad realized that cooking was his passion; the sense of accomplishment he received after preparing a great meal for his friends and family, and the love for fresh local ingredients that was ingrained in him as a young man eventually led him to California Culinary Academy in San Francisco. Having worked at Gary Danko, Ame, and Michael Mina he found a deep connection to Japanese ingredients and the chance to work with some of the best seafood in the world.
In 2009, Chad opened a restaurant for two Michelin starred Chef Michael Mina, which turned out to be one of the best decisions of his life; not only is this where he met his wife, but he gained the experience needed to take on the next challenge in his career: running the Bacchus Management Group as the Corporate Chef. From 2012 to 2017, he called this his home, opening and operating 9 different restaurants, two which hold Michelin stars and Wine Spectator Grand Awards. Chad joined the RBC Hospitality family in 2017 as Chef / COO and is one of the founding Partners of the Food Hall at Bell Works.
Richard began his career in restaurants while studying at Christian Brothers Academy in Lincroft, NJ. Richard excelled in engineering at Vanderbilt and Rutgers University but his passion for cooking led him to Italy, where he attended The Culinary Institute of Florence. Various appointments and stages in restaurant kitchens across Italy shaped his style and gave him the chance to craft his skill in making bread, pizza, savory pastries, and pasta.
Tremont 647 Boston, NYC landmark Union Square Café, and Restaurant Gary Danko remain the most influential work experiences of his career. In 2007, he opened Ducca in San Francisco, showcasing his urban, modern take on regional and rustic Italian food. The San Francisco Chronicle awarded Ducca 3 Stars, and named Corbo one of its 5 Rising Star Chefs of 2008. He was nominated by the James Beard Foundation, a semi-finalist for the Rising Star Award.
Upon returning to New York City, Richard became the Chef de Cuisine of the Standard Bar & Grill, where he honed in on a NYC bar and grill style of cooking working alongside Dan Silverman. In 2015, Richard joined Myriad Restaurant Group with Drew Nieporent as Executive Chef of Tribeca Grill to continue the restaurant’s tradition of contemporary NYC cooking, paired with a world-class Grand Award-winning Wine List. In 2017, Richard and his wife Chantelle formed RBC Hospitality Group, opening a vibrant food and wine destination in Bell Works this December. Richard is known for bright, fresh, evolved Italian cuisine that always reflects the land it came from. Known for his health influenced technique, Richard is an advocate of working with organic, sustainable, local produce – and is passionate about how food can make a community flourish.
Chef Chris is the Founder and CEO of Culinary Bad Boy Productions and NY Catering Service, a New York based catering service. Influenced by his family’s heritage, which ranges from Argentinean, Italian and French, Chef Chris began his culinary career at The French Culinary Institute in 2009, where he became classically trained in French and Italian cuisine.
Chef Chris has cooked in several acclaimed NYC restaurants such as Celsius at Bryant Park, World Yacht, North River, to mention a few, and cooks for notables such as Puff Daddy, Chaka Khan, Jason Kidd and Orlando Magic, to name a few.
Chef Chris is a brand ambassador for Gotham Steel and can be seen on QVC. He often appears on networks such as CNN, NBC, Dr. Oz, Fox & Friends, Martha Stewart Radio, the Daily Connection, Better TV and The Daily. His culinary competitions include Food Network Season 7 (Finalist), Chopped All Stars and MTV House of Food which he has also hosted. Chris has been featured in ZAGAT, Manhattan Magazine and among several other publications. Each year chef Nirschel participates in the Food Network’s Annual Food & Wine Festival in New York, Atlantic City and Miami.
Chef Chris works with children and adults teaching them culinary skills needed to prepare some of his favorite recipes, which have been voted as “New York City’s Most Delicious” by his culinary peers. Chef Chris also lends his time to many charities such as encourage-kids.org, NY Food Bank, and Gods Love we deliver.
Currently, Chef Chris is filming a new food show and cooking weekly for some of the top names in sports and entertainment as well as many families in the Tri-State area.
Owner and Executive Chef Joseph’s passion and love for food began at a very young age. He began his culinary career at the age of 14 working in a local restaurant. He sought out formal training at the Culinary Arts Institute at Hudson Community College at 16; while still attending St. Joe’s Regional High School in Montvale,NJ. Studying under some of the most influential restaurateurs in the industry; Chef Joseph upheld the standards set forth by those who have taught him this craft. Chef Joseph worked for Drew Nieporent at Mia House Vietnamese Restaurant in Tribeca, NYC under the direction of then Sous Chef Spike Mendelsohn. Chef Joseph then continued his culinary career by working for companies such as Sterling Affairs Catering and BarCara under Chef Ryan Depersio. Chef Joseph has also holds a bachelor’s degree in Business Administration from Montclair State University. His view on food and this industry is one of quality, integrity and approachability.
“Food is not meant to be pretentious. Food is meant to enhance your senses, heighten your emotions, and transport you to places you have never been. We are dedicated to creating this experience simply by using the best ingredients, sharing our passion for food, continuing to hone in on our craft, artistry, and vision. We invite you into our world, our home, and our hearts for an exceptional culinary adventure.” -Chef Joseph Cuccia
Like many Chefs, Agricola’s Mitresh Saraiya’s earliest food memories—and influences—came from his Grandmother, when she came from India to live with his family. She had a small catering business, and he vividly remembers helping her knead dough, under her watchful and instructive eye.
Mitresh’s first early introduction to the hospitality industry in high school when he worked as a host in a restaurant. Most of his peers would have seen the position as just another job, but Mitresh was learning more, in the front and the back of the house, and he came to see it as an industry where he thought he could have a future.
Along with his parents’ suggestion, he went to college and got his degree–in Psychology. But the restaurant world was always on his mind. After graduation, he seized on the opportunity to attend Pittsburgh Culinary school…and for him, the stars aligned. As soon as the handle of the pan fit his hand, he felt that he was a natural cook. He rose to the top of his class, always doing extra credit to expand his horizons; this ambition landed him as Valediction of his class.
For Chef Mitresh, he is rewarded by the integrity of scratch-made dishes, by the time and care that goes into them, and the enjoyment the guests get out of them. He found great satisfaction in positions at New Jersey’s renowned The Frog & The Peach, where every single item on the menu was made in house.
Next step was to find a new place to call home. Mitresh joined Fenwick Hospitality Group in 2014 as a line cook, and through his signature hard work, dedication and love of pushing the limits in the kitchen, he rose to the position of Executive Chef at Agricola, where his dedication to creating ingredient-driven, creative dishes has maintained Agricola’s standing as one of the state’s top restaurants.
Inspired by his family’s own kitchen and garden growing up, it seemed natural that Craig Polignano would, from the age of 13, choose to work in an array of local NJ restaurants before making the decision to attend the Culinary Institute of America in pursuit of his career in food service. After completion of his studies, Craig’s relentless enthusiasm landed him a spot in the kitchen of The Ryland Inn of Whitehouse, NJ. There his passion and dedication prompted him to enhance the existing 3-acre organic garden by building a 15-bed specialty herb garden with dozens of varietals.
Craig went on to expand his knowledge base and worked as Sous Chef at Copeland in the Westin Governor Morris in Morristown, NJ. Then shortly took over as Chef de Cuisine at The Bernards Inn. Following his experience at the Bernards Inn, Craig was offered an opportunity to work for the Michael Mina group at the St. Regis Hotel in Dana Point, California as the Executive Chef of the Stonehill Tavern.
After experiencing California, Craig returned home to New Jersey to take the Chef de Cuisine at the restaurant where he started, The Ryland Inn. After two years of honing his skills, Craig was promoted to Executive Chef, a position he had for two more years.
Craig then had the opportunity to be the opening Chef de Cuisine of Mistral in King of Prussia, PA. The much anticipated opening was met with rave reviews, rating Craig the “Chef to know” (Philadelphia Style Magazine), receiving three bells (Craig Laban, Philadelphia Inquirer), and three stars (Philadelphia Magazine).
Craig has decided to return home to New Jersey again to lead the team at Jockey Hollow Bar and Kitchen. Joining powers with Managing Partner Christopher Cannon, he is excited for the opportunity to bring his experience and talents to Morristown, NJ yet again.
His energy and diligence will enable him to join two complementary halves of fine restaurant service: the marriage of art’s passion and sensory explosiveness with an earnest commitment to service.
Michel Desjardins is a dynamic and inventive addition to the Spuntino Wine Bar & Italian Tapas team in Clifton, NJ. Serving as Chef de Cuisine, Desjardins has made great strides to continue producing imaginative and authentic cuisine.
Originally from rural Haiti, one of the first jobs Desjardins took in the United States was a line cook position in the famed Essex County Country Club in West Orange. Frankly, he initially took the job to help pay the bills – but the hustle and bustle of the country club’s kitchen ended up inspiring a career. Desjardins graduated from the culinary program at Hudson County Community College at the top of his class, and has spent time working in kitchens throughout the Garden State, including George & Martha’s American Grille in Morristown and Atrium West. He also held a coveted externship at Daniel’s in New York City. His experience as a line cook still influences the Union, NJ native today.
Desjardins relishes in the tapas concept at the Spuntino Wine Bar & Italian Tapas Kitchen. The small plates design of the menu – a style of dining he personally prefers, as he is not a fan of sticking to one main entrée – has allowed him to experiment with portion size and unique pairings, providing his customers with a diverse culinary experience in one sitting. With over 25 years of culinary experience, Desjardins has been able to build a strong relationship with food. His eagerness to mix innovative with traditional techniques has truly shined at Spuntino Wine & Italian Tapas.
Desjardins’ culinary influence reaches far beyond the walls of the Clifton restaurant, as he also works to support the local food industry. He regularly teams up with City Green, a non-profit organization dedicated to facilitating the establishment of urban farms and gardens in northern NJ, to help emphasize and bring attention to the importance of farm-fresh foods. Desjardins also makes regular appearances at the Ramsey and Montclair Farmers Markets, hosting cooking demonstrations that bring the farm-to-table concept to life.
Rachel Wyman is an award-winning lifelong baker, who learned to write her name in buttercream with a pastry bag before she could hold a pencil. She started her career at Bread Alone, during her time as a student at the Culinary Institute of America in Hyde Park, N.Y. After completing her studies, she went on to manage the night production at Amy’s Bread in New York City.
Shortly after moving to Montclair, NJ with her family, she opened the Montclair Bread Company in 2012. On a whim, she and her staff began frying up doughnuts one morning, and soon Montclair Bread Co. became known as a bread bakery with a doughnut addiction! Rachel was featured on the Food Network’s “Donut Showdown,” where her tres leches doughnut took home the top prize.
Rachel continues to innovate and create new doughnuts and artisan breads, all taste-tested by her three kids.
Table 35 – Essex County Country Club – The Grand Tasting – Crystal Tavern {View Map}
Dish – Spring Rabbit Stew with yellow curry, peas, sanguinaccio dolce
Chef – Creator – Dreamer – Storyteller
Currently the Executive Chef of the historic Essex County Country Club, Chef Carrino brings his nearly three decades of culinary experience to the palates of the private club members in West Orange NJ. Here Chef Carrino is able to use his expansive knowledge to merge and meld his experiences in a la carte fine dining, comfortable and cozy fair, large scale banquet and small intimate dinner settings all together for the benefit of the membership.
Creator, Chef and owner of Pig & Prince Restaurant and the renowned French restaurant, Passionné, and co-owner of Mike’s Pasta and Sandwich Shoppe, is considered by many to be a pillar of the culinary world, and staple of the NJ restaurant and hospitality industry. Carrino is known for creating progressive French-centric and Modern American cuisines, utilizing both classical and modern techniques all the while remaining hungry to innovate and expand his repertoire. Staying true to his Garden State roots, Carrino is steadfastly committed to using local and sustainable raw materials to keep his cuisine purely, Jersey Fresh; a direct reflection of the place in which he works, plays, and resides. Chef Carrino also maintains bountiful gardens of his own to use as not only a source of sustenance but a teaching tool for cooks and chefs alike.
A graduate of the acclaimed Culinary Institute of America in Hyde Park, NY, Carrino embarked on what is now a quarter century journey starting as a dishwasher/porter and honing his craft in every corner of the kitchen working towards Executive Chef and owner. Carrino worked vigilantly through hotel kitchens in New Jersey, New York City and Virginia expanding his knowledge in cooking, baking, patisserie and butchery. Within his tenure, he helped build and maintain four and five diamond dining status’ for the likes of Benchmark Hospitality International, and the Hilton Corporation before venturing out on his own.
Chef Carrino was inducted into the prestigious society of wine gurus, chefs, hotel executives and restaurant owners, known as The Chaîne des Rotisseurs, at the impressive age of 28. On a remarkable ten separate occasions, Chef Carrino was invited to the prestigious James Beard Foundation in New York City to present his views and philosophies through food. He was also invited to assist the chefs of Colonial Williamsburg for the 400th anniversary celebration of Jamestown, cooking for the likes of President George W. Bush, former presidents George Bush and Bill Clinton, and dignitaries such as Margret Thatcher and Tony Blair.
Carrino supports local food, education and civic organizations including the NJ Foodshed Alliance (2019 Volunteer or the year) in which he has assisted in raising over one million dollars in the past ten years for land and farm rescue, the community food bank of New Jersey, Buy Fresh-Buy Local, North East Earth Coalition (awarded 2019 Urban Farmer of the year), and Jersey Fresh to name a few. He is a registered mentor at the Culinary Institute of America and has served on advisory committees for Nutley High School, Newark Vocational High School and Bergen Community College. Chef Carrino is a fixture as the Culinary Mentor for the Passaic County Technical Institute (PCTI) Pro Start Culinary Competition Team. In 2018 and 2019, he helped guide them as State Champions and to earn fourth place in the National Competition.
He also supports local charities including the Montclair Salvation Army where he has prepared and donated over 15,000 Thanksgiving meals over the course of a decade, Vincent Care Kitchen in Nutley, Toni’s Kitchen in Montclair, and has served as a participant and board member for St. Joseph’s Children’s Hospital in Paterson’s Cooking for Kids fundraiser which has raised over one million dollars in donations over ten years for various wards of the hospital.
He has made guest appearances on NBC’s Today Show, Good Day New York, CBS 2 Saturday Morning, PIX 11, ABC Morning Show, Today in New York, LX New York, News 12 New Jersey and has been featured in The New York Times, Bon Appétit, New Jersey Monthly, The Star-Ledger, Inside NJ Magazine (NJ’s Best Chefs 2013), Edible New Jersey (Local Hero “Chef” 2015), Wall Street Journal, New York Post and Zagat Dinning Guide and more. He was also declared the winner of Food Network’s inaugural season cooking competition “Chopped.”
A graduate of Johnson & Wales Culinary Program, Kevin Felice also studied economics at Seton Hall. Kevin started his career at the Hilton Short Hills where he worked under the direction of Chef Richard Kennedy. While there he spearheaded the re-opening of their dining room which received some of the highest accolades in New Jersey. In his early career, Kevin was Owner and Executive Chef of The Cargo Cafe in Staten Island, NY. Now, as part of the 40NORTH Restaurant Group for 4 years, Kevin spearheads the creative development of all 40NORTH kitchens and menus. “Flavor should be clean and simple. I enjoy taking familiar flavors and dishes and presenting them in a new and exciting way that surprises my guests. Comfort can be cutting edge if you are innovative in your technique.” Recent accomplishments with 40NORTH include the conception and opening of The Office Tavern Grill, Piattino Neighborhood Bistro and George + Martha’s American Grill.
Paul Holzheimer is chef and co-owner of The Grand Tavern in Neptune, NJ. After graduating from The French Culinary Institute, Paul worked in kitchens in New York City before moving to Nantucket, where he and his partner Ashley Coyte spent the season cooking. Upon return to their home, the Jersey Shore, Paul and Ashley quickly began working for The Smith Group. Paul became executive chef of Porta in Asbury Park, NJ, and also opened Pascal & Sabine, the group’s French bistro, serving as executive chef, as well. In 2016, Paul and Ashley opened The Grand Tavern, a small, intimate restaurant serving European-American bistro fare, great wine, and cocktails, in an unpretentious, friendly environment.
PASTRY CHEF/ OWNER /AUTHOR
Heather Bertinetti Rozzi is an award-winning pastry chef, owner of Stella Artisan Italian and noted author of acclaimed cookbook “Bake it, don’t fake it!” published by Atria Books. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, she then went on to open and receive rave reviews at Marea helping to win the James Beard 2010 best new restaurant award. Heathers career was spent working as a corporate pastry chef to some of Manhattans most acclaimed restaurants such as Carbone and The Four Seasons Restaurant. Heather has been lauded by The New York Times, The Wall Street Journal and was named in Zagat’s 2011 “30 under 30: New York’s Hottest Up-and-Comers”. In 2017 Heather became chef and owner of Stella Artisan Italian located in Ridgewood NJ. Her and her husband man the helm and are expanding their business next door. Their approach to food is simple; fresh, seasonal and memorable.
Chefs Grace Crossman (right) and Laura Brahn (left) met as executive and sous (respectively) of Porta Pizzeria in Asbury Park, after working and living eerily close to one another for years, but having never crossed paths. Once they finally met, they found in one another a culinary soulmate— and honed that relationship for years both at Porta and at the numerous other restaurants opened under the same parent company. From Neopolitan pizzerias, to high-end vegan, to classic French, the chefs always approached food in the same way- with great care for ingredients, attention to detail, and passion for local, sustainable foods.
Grace and Laura opened their casual restaurant, Cardinal Provisions (or Cardinal for short), in 2016 quickly receiving nods from media like Bon Appetite and Food and Wine for their scratch-made brunch. On site, they offer seasonally inspired bites for all eaters, and an ever-changing specials board that keeps the people of Asbury Park on their toes. They roll croissants by hand each day, and have an eclectic pastry case that has gained a reputation in line with that of the restaurant.
Cardinal also offers pop up dinners each month and catering in every which way: from intimate dinner parties to elaborate fire-lit farm weddings. Whatever the setting, Cardinal is the commitment to and passion for craft and hard work. It’s a blissful space for the exploration of simple culinary musings.
Julio Cesar Ramos was born and raised in Veracruz, Mexico, and spent much of his childhood with family, learning how to prepare various types of fresh seafood caught along the Western Coast of the Gulf of Mexico.
At the age of 19, Cesar moved to the United States and began working as a dishwasher at La Piazza in Santa Monica, California and quickly moved up the ranks within the kitchen. After working at Michael Mina in the Bellagio Hotel in Las Vegas and Cipriani in Miami, he moved to New York to work at Cipriani Downtown. Following two seasons working alongside Chef Gabriel Frasca in Nantucket, Massachusetts, Cesar moved back to New York in 2010 to join the Altamarea Group team in opening Osteria Morini in SoHo, where he was quickly promoted to Sous Chef.
Recognizing his talent and dedication, Cesar’s mentor, Chef Bill Dorrler asked Cesar to help open a second Osteria Morini in Bernardsville, New Jersey, where he worked for two years before being promoted again to Chef de Cuisine at Due Mari in New Brunswick. Today Cesar brings the same passion and expertise for preparing fresh, seasonal cuisine to the vast seascape of Due Mari’s menu.
Born in Baltimore, Matthew Kirkley’s relationship with seafood began on the docks of Chesapeake Bay, where he often went crab fishing with his father. There he developed the reverence for pristine fish and shellfish, honestly treated, which still shapes his culinary point of view.
Kirkley entered the Culinary Institute of America in 2001 and began his career at Philadelphia’s Striped Bass. In 2003, he moved to Chicago to work at Seasons Restaurant in the Four Seasons Hotel and then NoMI in the Park Hyatt Hotel. In 2006, Chef Kirkley took a sabbatical from work in the Unites States to stage in Europe at the Fat Duck and Le Gavroche in London as well as Le Meurice in Paris. Upon his return from Europe, Kirkley would move to Las Vegas to become sous chef at Restaurant Joël Robuchon. In 2008, Chef Kirkley returned to Chicago to open L2o under Chef Laurent Gras, followed by Ria in the Elysian Hotel. In 2011, Chef Kirkley returned to the kitchen of L2o as Chef/Partner, leading L2o’s team to two Michelin stars for three consecutive years. In the Fall of 2015, Chef Kirkley moved to San Francisco to take the helm of COI, following in the footsteps of celebrated Chef Daniel Patterson. He was awarded a third Michelin star in the fall of 2017. Simultaneously, Chef Kirkley would win the National selection for Team USA to represent his country in the Bocuse d’Or 2019. He is currently training for the competition in the Napa Valley.
After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose the ranks to Sous Chef. After five years at Daniel, Melissa joined the team at Del Posto in 2011 where she was promoted to Chef de Cuisine in 2015. Two years later, she became Executive Chef and Partner.
Gabriel Kreuther is the Two Michelin-starred and James Beard-award winning chef behind the eponymous French restaurant Gabriel Kreuther and neighboring chocolate shop, Kreuther Handcrafted Chocolate. Located adjacent to New York City’s Bryant Park. Gabriel Kreuther Restaurant is a Relais & Châteaux property offering a luxurious, seasonally inspired dining experience driven by Chef Kreuther’s Alsatian roots, masterful classic French culinary techniques, an inventive wine and cocktail program and impeccable yet warm service. The distinguished restaurant has two Michelin stars, AAA 5 Diamond status, and a glowing three-star review from The New York Times. Next door, Kreuther Handcrafted Chocolate– named to Eater’s guide to America’s Essential Chocolate Shops–serves chocolate made fresh on-site by esteemed pastry chef Marc Aumont, who has been heralded for his artful presentation and exquisite chocolates and pastries, combining French technique, New York inspiration, quality ingredients and fine craftsmanship.
Chef Kreuther’s esteemed 30-year career has earned him numerous awards and accolades, beginning with the highly regarded Best Apprentice award, during his decade as a young cook throughout Europe. He then brought his talents to NYC, cooking at celebrated restaurants such as La Caravelle and Jean Georges and helming the kitchens at Atelier at the Ritz Carlton and The Modern. He was named to Food & Wine’s Best New Chef’s list in 2003 and won a 2009 James Beard Foundation Award for Best Chef NYC. Throughout his career, Chef Kreuther has put a strong focus on mentorship and is a long-standing mentor for the Bocuse d’Or USA Culinary Council, whose team won gold at the 2017 World Competition.
I grew up in Australia and have lived in India, The Philippines, Hong Kong, Canada, The Channel Islands, Austria, England and now the USA. I apprenticed under Matt Moran, one of Australia’s most successful chefs and honed my skills in some highly successful (and tough) Michelin-starred restaurants in Europe. These included Pierre Gagnaire’s London establishment, The Lecture Room, Heston Blumenthal’s Dinner by Heston, The Atlantic Hotel in Jersey, as well as The Hotel Kristiania in Lech am Arlberg, Austria and as Head Chef at The Cottage Point Inn in Sydney.
This international experience has greatly influenced my sense of culinary adventure and style, which I now bring to our first restaurant, Common Lot.
Chef Ronaldo Linares is the author of Sabores de Cuba: Diabetes Friendly Traditional and Nueva Cubano Cuisine and America’s leading expert on healthy Latino cooking. He is also the Chef/COO of Martinos Cuban Restaurant in Somerville, NJ. Over the last ten years he steadily grown the business with a militant style approach.
Ronaldo describes his cooking – and his approach to life – as Cuban-inspired, passion infused, and Ronaldo gives mas sabor to everything he does – as CEO and Executive Chef of his family’s restaurant: Martino’s Cuban Restaurant in Somerville, NJ, as a brand partner with Healthfirst, American Heart Association National Spokesperson for the Healthy for good campaign, AARP caregivers program and of course being a husband and a father.
He was born in Colombia during the turbulent Cartel wars of the 1980s, cooking has saved him in many ways and has been the main ingredient in Ronaldo’s journey from young immigrant to rebellious teen to successful chef and media personality.
While he first honed his knife skills as a teen clocking long hours in his family’s restaurant, Ronaldo’s “food voice” began to take shape while he was a Sergeant and Food Service Specialist in the Marines, serving 6000 men daily. There he learned about regional American food and began to infuse it with his Cuban sazon.
Following the Marines, Ronaldo enrolled in ICE (Institute for Culinary Education) in New York City, graduating with high honors.
In 2016, Ronaldo was named an Influencer of the Year by LATISM (Latinos in Tech Innovation & Social Media) and honored by the Statewide Hispanic Chamber of Commerce of New Jersey as Culinary Person of the Year. Taking that momentum into 2017 he was able to do work with BMW, be a featured speaker and panelist at various conferences. He also had the great honor of being selected as a delegate for The Social Media Summit held at the United Nations.
Ronaldo has showcased his culinary style on Food Network’s Chopped, BBC America’s cross-country chef competition “Chef Race,” and appearances on WNBC, Fox News and Telemundo, ESPN radio “The Lockerroom 1050am”. He is a popular featured chef at live events including the Food Network’s “Food & Wine Festival,” Diabetes expo, the International Restaurant and Food Service Show and guest lectures at ICE.
Ronaldo would like to bring his experience on to the DSA board not only as a restaurant operator but one that understands what the people need and a relentless passion to execute those needs.
When not in the kitchen, Ronaldo is active in CrossFit as a Level 1 certified trainer and in the community, speaking to schools, youth groups and corporations about his life journey. How can he help you?
Joseph Gramaglia is the Executive Chef and Owner of Saly G’s Restaurant and Tavern in Warren, New Jersey. Saly G’s Restaurant and Tavern is an elegant eatery known for its traditional Neapolitan-style cuisine with a fresh and modern twist.
Chef Gramaglia, a completely self-taught chef with no formal culinary training grew up cooking alongside his Italian mother and father. He poured over cookbooks and cooking television shows with his food-focused family. His family is also known for their New Jersey Italian Eateries, A&G Italian Fine Foods and Verdis Ristorante. Verdis Ristorante was awarded three stars by The Star Ledger and was later renamed Zio Ristorante in 2003.
Chef Gramaglia’s deeply rooted passion for food has come from growing up in the restaurant industry his entire childhood. He often found himself wondering into the kitchen aspersing to be a part of the kitchen staff.
From day one, passion and tradition have driven Chef Gramaglia to transform Saly G’s Restaurant and Tavern from an American Bar and Grill to an upscale family run Italian eatery. Saly G’s offers homemade family recipes that can be traced back for more than eighty years. Chef Gramaglia, is fueled by the power everyday to grow and transform this industry. He also believes in the importance of staying true to tradition while using the best ingredients.
Chef Gramaglia is known for his hospitable nature to his customers and greeting many by first name. Everyday he is elevating recipes he was raised on with a contemporary twist and personal touch. Saly G’s has blossomed into a New Jersey local legend. Much of the success is due to their customers who come back time and time again craving both the restaurant favorites and the chef’s newest creations.
“Cooking is the only art form that utilizes ALL your senses,”says Mistral Chef Ben Nerenhausen. “Taste, smell, visual appeal and the textures you feel in every bite. Even the way it sounds, sizzling fresh from the grill. It’s a chance to be adventurous, with potential to do anything on the plate.”
That’s what people can look forward to at Mistral: Art that tells a story, taking all who visit on a sensory journey, with influences from France, Spain, North Africa, the Middle East, Asia and beyond. “Mistral is a wind in the Mediterranean, like a breath of fresh air,” Nerenhausen adds. And like its namesake, Mistral in Princeton will bring refreshing surprises to a seasonally changing menu. Locally sourced ingredients from nearby farms, New Jersey’s coastline, and the restaurant’s own herb garden will be combined in eclectic, exciting dishes using flavors from all over the world.
Trained in California at award-winning restaurants including Michelin-starred “The 5th Floor,” “Salt house,” and “Restaurant at Meadowood,” Nerenhausen brings a broad background to Mistral. “Our food here will be unique, yet approachable. Never intimidating but always enlightening.
The relationship between people and food has always guided and inspired Greg’s culinary style; from the farmer to the chef to the restaurant patron, food has a role and a meaning. Building on his understanding of this connection we all have with food, Greg developed a simple vision to create dishes using the only the finest, freshest ingredients sourced as locally, sustainably and ethically as possible.
Greg began pursuing his culinary aspirations at a young age. Over nearly two decades, Greg worked in some of the best kitchens across the globe. Specifically, his experience with Sergi Arola of Arola, Bruno Menard of the Dining Room, and Eric Ripert of Le Bernardin had him plying his craft and learning alongside a handful of the most respected industry leaders. Serving as Sous Chef at Blue by Eric Ripert, was a transformative and invaluable experience for Greg, instilling a respect for seafood to complement his deep appreciation for the terroir of farm-fresh ingredients.
Greg continued his upward trajectory as Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands. Here, Greg began to develop a signature style, bringing unconventional techniques to French and American classics. During his tenure at Brasserie, Greg was honored to be invited to cook alongside a team of chefs at the James Beard House in New York City. His second invitation to The James Beard House came during his tenure as Chef of the five-diamond restaurant L¹Escalier at The Breakers in Palm Beach, Florida. This time as Featured Chef.
L¹Escalier gave Greg a chance to showcase his skill in haute cuisine, producing many exciting creations such as pumpkin gnocchi with white truffle foam and his extraordinary Garden Landscape – a whimsical miniature garden replicated and styled entirely from edible ingredients. Finally, Greg worked as Chef de Cuisine for The Penrose Room at the Broadmoor, Colorado’s only Five Star, Five Diamond Restaurant.
Despite his extraordinary skill with contemporary haute cuisine, Greg brings an honest simplicity to even the most complex of dishes: never masking the quality of the ingredients in the experience of the dish. In the fall of 2105, Greg joined the Brick Farm Tavern in Hopewell, NJ as a Partner and Executive Chef to continue the successes he has earned fulfilling his vision of connecting people to their food through expertly crafted dishes made with the best ingredients to be found.
As the pastry chef of Gabriel Kreuther and Kreuther Handcrafted Chocolate, Marc Aumont creates modern, seasonal desserts rooted in classical French technique that celebrate New York.
Born in Tours, France, Aumont spent his childhood in Chamonix-Mount Blanc surrounded by the world of pastry at his parent’s bakery, La Gerbe d’Or. From a young age, he spent many hours in the shop with his father, learning classic French pastry techniques and flavor combinations, while developing a deep fascination for the delicate art of chocolate and sugar sculpture.
After 12 years with the family business, Aumont enrolled in the Culinary School of Pastry in Groisy, France for his professional pastry chef degree. After graduation, he moved on to the Ecole Nationale Superieure de la Patisserie in Yssingeaux, France, where he spent six years focusing on confectionary, ice cream and chocolate studies.
Aumont relocated to New York City in 2000 to work with chef David Bouley at Bouley Bakery. There, he developed traditional French recipes with a modern flair, before moving into a restaurant setting at Compass restaurant, where he was praised for his artful desserts by New York magazine, New York Observer and The New York Daily News.
Aumont was first introduced to chef Kreuther in 2004, when he joined the opening team of Kreuther’s restaurant at the MoMa museum, The Modern, as executive pastry chef. The two worked together for ten years, garnering praise from local, national and international press, as well as a three-star review from Pete Wells of The New York Times, who called Aumont’s mignardise trolley an “unexpected delight.”
At Gabriel Kreuther, Aumont continues his collaboration with chef Kreuther, and brings his singular touch to the dessert menu, calling upon his experience, travels and dedication to seasonality to create beautiful and delicious desserts with universal appeal.
In November 2016, Aumont teamed up again with chef Kreuther to open Kreuther Handcrafted Chocolate right next door to the restaurant. The chocolate shop has been awarded Gold and Silver at the International Chocolate Awards 2018 and was named to Eater’s guide to Essential American Chocolate Shops. At the chocolate shop guests can select from a dynamic menu of freshly made chocolates inspired by everything from the changing seasons of New York City to classic American flavor combinations.
Vice President of Food and Beverage, Island Hospitality Management, Inc.
Executive Chef/Partner, Chakra Restaurant (Paramus)
Thomas Ciszak is one of the Northeast’s most acclaimed chefs.
Under his direction, Blue Morel offers modern, local, American farm-to-table cuisine. Accessible and approachable, Blue Morel’s new menus feature dishes that range from old family recipes to playful twists on contemporary American favorites—in addition to the award-winning sushi and raw bars for which Thomas is famous.
Born in Germany and trained at top schools and restaurants in his home country, Chef Ciszak came to the United States in 1994. His work grew noticed and he gained great popularity first at The Manor in West Orange, then at Tavern on the Green in Manhattan. From there, he joined The Fireman Hospitality Group as opening Executive Chef at Shelly’s New York. In 2005, Chef Ciszak launched Copeland (now Blue Morel) at the Westin Governor Morris to universally outstanding reviews.
Building on his culinary talent and business acumen, Chef Ciszak launched TC Culinary Solutions in 2006, consulting nationally for a number of high-end hotels and restaurants. In August 2010, Chef Ciszak announced the merger of his company with Jason and Peter Longo and Philip Chiaramonte, owners of Chakra in Paramus, NJ, to form The TLC Restaurant Group, which owns, operates, and manages a variety of restaurant concepts in the New Jersey region.
TLC’s first project was the relaunch of Chakra, with Chef Ciszak as Executive Chef/Partner. His newly energized and reconfigured menus there received a rave 3-1/2 star review from The Record‘s Elisa Ung, who noted, “The space is as dramatic as ever, but the real star is what’s on your plate.”
Chef Ciszak’s appealing international, multicultural menus are sophisticated but accessible. His food is presented thoughtfully and without pretense. A unique style that melds his European approach and American experience.