Archives: Chefs

Ehren Ryan

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.

Ronaldo Linares

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

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.

Ben Nerenhausen

“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.

Greg Vassos

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.

Marc Aumont

Marc Aumont

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.

Thomas Ciszak

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.

Dennis Mathews

Executive Chef Blue Morel Restaurant and Wine Bar

MORRISTOWN, NJ – Dennis Mathews returns home to The Westin Governor Morris’ esteemed Blue Morel Restaurant and Wine Bar.

Mathews is a native to New Jersey from a German/Irish family. He has always been close to the kitchen, even as a youngster, he had an interest watching his German grandmother cook culinary master pieces from scratch. He had a keen interest in Culinary Arts, assisting his father to prepare dinners for a local volunteer fire department.

Mathews worked in local restaurants throughout high school; when he realized his passion for the culinary arts would lead him to the Pennsylvania Institute for Culinary Arts in Pittsburgh, PA in August of 1997. From 1997 to 1999, he worked under Executive Chef Gary Simpson at 7th Street Grill in the cultural district of Pittsburgh.  Mathews moved back to his hometown working at South Street Bistro, and eventually took over as head chef. Continuing on in his career, he became the Executive Chef at The Hilton East Brunswick, NJ.

In 2007 he had the opportunity to work with Executive Chef Thomas Ciszak of Copeland Restaurant and was appointed as Executive Sous Chef in the Westin Governor Morris. Copeland was ranked Top 25 Restaurants of NJ, Best Raw Bar and participated at the James Beard House dinners. Over the years, Copeland then transformed into the award winning farm to table, Blue Morel Restaurant. Blue Morel was rated “Top 10 New Restaurants in the US” in Gayot Guide under Executive Chef Kevin Takafuji. Mathews then transitioned to the Executive Banquet Chef allowing the hotel to receive distinction as a “Best of 2014 Weddings” by The Knot Magazine. 

In 2014 he joined Executive Chef Kevin Sippel as Executive Sous Chef at Jockey Hollow Bar and Kitchen and stage at the Michelin 3 Star Alinea Restaurant in Chicago.

In 2017, Mathews returns to Blue Morel Restaurant as The Executive Chef. Here his responsibilities will include overseeing of all phases of Culinary menu, design and presentation at one of New Jersey’s most prestigious hotels.

José Andrés

José Ramón Andrés Puerta, known as José Andrés, is a Spanish-American chef often credited for bringing the small plates dining concept to America.

David Kinch

David Kinch is an American chef who owns and operates Manresa, a restaurant in Los Gatos, California, which has been awarded three Michelin stars in 2016.

Seadon Shouse

Seadon Shouse

Chef Seadon Shouse is an award-winning chef with more than 15 years of experience in the kitchens of acclaimed restaurants throughout the United States. Growing up in a small fishing village in rural Nova Scotia, Canada, he developed an affinity for seafood at a young age—harvesting wild mussels and fishing for mackerel in front of his house.

He worked from Nantucket Island to Florida before he was tapped by Myriad Restaurant Group to help open the lauded Proof On Main in Louisville, Kentucky. After five years in Louisville, he moved to New York to head up the kitchen of Zylo at W Hotel Hoboken. He made significant changes to the restaurant before moving on to take over as Executive Chef of the Relais & Chateaux property, Glenmere Mansion in Chester, New York. During his tenure as Chef of Glenmere Mansion, Bon Appétit magazine named it one of the ‘Top 40 Hotels for Food Lovers’.

More recently Chef Shouse was Executive Chef of the French seafood brasserie Millesime inside the Carlton Hotel in midtown New York. While at Millesime he worked directly with owner and Two Michelin Star Chef Laurent Manrique.

In 2015 Chef Shouse re-joined the W Hotel to open and lead the kitchen of Halifax, a new concept inspired by his experiences growing up in Nova Scotia, rich culinary career, as well as his passion for North-Eastern farm and coastal fare prepared with local and sustainable ingredients.

Andre deWaal

Andre-deWaal

Chef Andre’ deWaal grew up at the table, cooking, traveling and eating with his family. He believes that his profession chose him, shaping a career defined by creativity, dedication, and an unwavering commitment to excellence.

A 1988 graduate of the Culinary Institute of America, deWaal was honored with the prestigious Richard T. Keeting Award, recognizing him as the student most likely to succeed. Following his graduation, he refined his skills in some of New Jersey’s most acclaimed restaurant kitchens, including Park 111 and Rosemary and Sage.

In 1998, Andre’ and his wife, Tracey Dudziec-deWaal, opened Andre’s Restaurant to critical acclaim, earning an “Excellent” rating from The New York Times. In 2015, seeking a new chapter, they relocated their restaurant to a picturesque lakeside setting, opening Andre’s Lakeside Dining in Sparta, New Jersey. Situated on the serene shores of Seneca Lake, the restaurant quickly garnered widespread recognition for its innovative, seasonally driven menu and exceptional service.

This year, Andre’ and his team proudly celebrate 27 years in business—a testament to their passion, dedication, and commitment to providing an extraordinary dining experience. In 2024, Andre’s Lakeside Dining was named the Best Fine Dining Restaurant in Sussex County, New Jersey, further solidifying its reputation as a premier culinary destination.

An avid forager and advocate for sustainability, Andre incorporates local wild edibles and organic produce from regional farms into his ever-evolving menu.

“For me, it all comes down to balance—on the plate and in life. Family, friends, and fresh air are as much a part of our restaurant as the food and drink.”

Todd Villani

After making a name for himself as a trailblazer in New Jersey’s farm-to-table movement, Chef Todd Villani is charting a new path on the culinary scene. As Executive Chef of East Rutherford’s Vesta Wood Fired, Chef Villani is taking the best of the region’s locally sourced foods and preparing them over and in a Wood-Fired charbroiler and hearth. Chef marries seasonal ingredients with wood-fired heat to create distinctive flavors. This old-world method of cooking builds on Chef Villani’s culinary repertoire, blending his farm-to-table ethos and appreciation for simple fresh ingredients with French and Italian technique and exotic flavors that inspired his passion for food.

He acquired his eclectic palate through a diverse food journey that began with waiting tables from coast to coast – from some of the finest steak houses to fish restaurants on the strip in Miami, accumulating along the way an appreciation for various cuisines, authentic ingredients, and techniques that truly define a culture. His journey took him to Greece and some of Europe’s finest dining establishments and back to the U.S. where he worked at World Yacht, a subsidiary venture of acclaimed “Top Chef” Marcus Samuelsson where he gained an appreciation for Scandinavian-inspired cuisine which includes pickling and curing. These experiences – and his newest foray into wood fired cooking – build on his signature approach to preparing foods with an international flair.

Robbie Felice

Robbie Felice

Table 9 – Bar Mutz – The Grand Tasting – Emerald Ballroom {View Map}

Dish – Mozzarella Sticks di Bar Mutz with hot lemon honey

Table 10 – pastaRAMEN – The Grand Tasting – Emerald Ballroom {View Map}

Dish – Teriyaki Wagyu Short Rib with pickled fennel, parmigiano

Robbie Felice traveled through Europe putting in multiple stages at Michelin-starred restaurants across the world. These include Sergio Herman’s 2- Michelin- star Pure- C in The Netherlands, 2- Michelin-star The Jane in Belgium, and 2-Michelin-star The Modern in NYC. 

His talents began to receive acknowledgement as the Executive Chef and owner of Viaggio, an Italian-inspired fine dining restaurant located in Wayne, New Jersey which opened in 2017. His farm to table culinary style allowed Viaggio to earn a spot on the Top 30 restaurants in NJ shortly after opening. After two short years of being a staple restaurant in New Jersey, Robbie opened Osteria Crescendo in Westwood, NJ. With the same chef driven concept as Viaggio, Osteria also earned itself a spot on NJ Top 30 restaurants in 2020.  

With two strictly Italian restaurants, Felice was hungry for more and fell in love with the Wafu Italian concept. He started in the pandemic offering Wafu Italian omakase pop ups in secret locations around the country. Soon after, he found himself opening pastaRAMEN, his first Wafu Italian brick & mortar restaurant in Montclair, NJ which is right now one of the most difficult restaurants to make a reservation for.

Aishling A. Stevens

Aishling Stevens

As the daughter of a nutritionist, New Jersey native Aishling Stevens learned early on to pay attention to the impact that high quality, seasonal ingredients have on the body and how important it is to be mindful of that while cooking. She first started working in restaurants at the age of 12 and over the subsequent two decades held nearly every position possible in both the back and front of house. This wealth of experience, along with her serious culinary talent, laid the foundation for her new position as Executive Chef of Crystal Springs Resort and Restaurant Latour.

After graduating with a degree in Commercial Recreation & Hotel Management from East Stroudsburg University, Aishling took a position with The Atlantic Club, but found the mostly office job wasn’t a fit. Looking for some adventure, she headed off on a backpacking trip to Australia. The trip eventually turned into eleven years living and working in the country. There, she found herself more and more attracted to what was happening in the kitchen and committed to training to be a chef.

Aishling spent her time in Noosa on Queensland’s Sunshine Coast. This resort destination was well known for its dining scene and offered her the opportunity to get to know the local farmers and fishermen supplying the restaurants, which she has continued to do throughout her career.
She later moved to the U.K. for a year and worked as a sous chef at The Walpole Arms, a Michelin Bib Gourmand farm-to-table country pub. The restaurant was owned by a farmer and hunter who would bring the game back to the restaurant. She reveled in working with such fresh products.
Planning to return to Australia, she stopped in the U.S. to visit family and though she wasn’t actively looking to work here, the Americana Hospitality Group offered her a job. There she oversaw more than 20 employees as she introduced new culinary philosophies to the team while also developing farm partnerships, catering and operational initiatives. For her work, Aishling was named an Edible New Jersey “Restaurant Local Hero” in 2014.

Aishling joined the Crystal Springs team in 2017 as resort sous chef, overseeing Crystal Tavern and the seasonal outdoor Chef’s Garden. She was promoted to Executive Chef of the Resort in February 2018 and now runs the culinary operations including the kitchen at four-star Restaurant Latour.

Bryan Gregg

Bryan Gregg

Chef Bryan Gregg is a native of Pittsburgh and a graduate of the Pennsylvania Institute of Culinary Arts. Early in his career, he staged at Michelin-starred restaurants in France and England. From there, he continued to hone his culinary skills at some of the most highly regarded restaurants, and with acclaimed chefs, in New York and New Jersey.

Chef Gregg, whose résumé features Escape Montclair, his award-winning southern fine cuisine restaurant, Executive Chef responsibilities at Café Chameleon, Ho-Ho-Kus Inn and Michael Anthony’s in New Jersey, and key culinary consulting projects, is a crusader for local New Jersey food producers.

Chef Gregg is the Executive Chef of Blue Morel Restaurant & Bar in Morristown, New Jersey. At Blue Morel, his Modern American menu features inventive dishes showcasing pristine local ingredients. Blue Morel, located in the Westin Governor Morris Hotel in Morris County, offers an elegant setting with an exceptional beverage program.

The serial entrepreneur is the founder of Think Local Foods, a leading restaurant consulting firm that formulates groundbreaking strategies and drives concepts to help clients enjoy enhanced bottom-line profits.

The award-winning Chef has been a repeat Featured Chef at the prestigious James Beard House. He was named Best Jersey Seafood Chef at the 2015 Jersey Seafood Challenge and as a result, represented the Garden State at the 2015 Great American Seafood Cook Off in New Orleans where he won the Seafood Showdown.

Michael White

Although Michael White’s soulful, flavorful interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin. By whim or intuition, White decided to enroll in Kendall Culinary Institute and then secured a position in Chicago’s Spiaggia. He studied for seven years at the acclaimed San Domenico in Imola before returning to the United States. In 2007, White partnered with Ahmass Fakahany to open Due Terre and Due Mari in New Jersey. One year later, Fakahany and White officially formed the Altamarea Group to open Marea, which garnered three stars from The New York Times, and holds two Michelin stars. From Marea, Fakahany and White extended their culinary vision and opened Michelin-starred Ai Fiori; Osteria Morini restaurants in Soho, New York; Bernardsville, New Jersey; and Washington, D.C.; Vaucluse, their French brasserie on Park Avenue, New York; and Nicoletta Pizzerias in New York City, Citifield and King of Prussia, Pennsylvania. Outside the United States, Altamarea has properties in London, Istanbul, and Hong Kong.

Chef White has received the highest recognition in his career from Michelin, Relais & Chateaux, The New York Times, James Beard Foundation, Zagats and many other organizations. White was also named of the “40 Most Influential New Yorkers under 40” by Crains, New York. He has also been requested to cook for several U.S. Presidents.

David Viana

David Viana

David Viana was born and raised in Little Lisboa: Newark, New Jersey’s Portuguese
immigrant neighborhood. Growing up, he spent afternoons with his grandmother, Isaura,
who introduced him to many of the dishes that grace Lita’s menu today.

He turned his early love of food into a storied career, rising through the ranks at Mesa
Grill, Eleven Madison Park, Marea, and Villa Joya in Portugal. He joined the team at
Heirloom Kitchen in 2026, where he received three-and-a-half stars from The Star-Ledger
within weeks. In 2018 he was nominated as Best Chef Mid Atlantic by The James Beard
Foundation, shortly by competing on Top Chef’s 16th season.

In addition to leading the culinary helm at Lita, he is the Executive Chef at Heirloom
Kitchen and Heirloom Kitchen at The St Laurent. When he’s not working he is spending
time with his son, Cole, teaching him to make fejauda and taking him to Chuck E Cheese.

Martyna Krowicka

Chef Martyna Krowicka fell in love with cooking during her childhood summer visits to Poland where she spent many hours in her grandmothers’ kitchens. She would wake up early to fetch the hen’s eggs and crisp the farm-fresh potatoes baked in the dirt from the night before. Martyna loved working with the Polish classic, soured milk – the raw, unpasteurized milk left to ferment on the counter awakened the breakfast potatoes with a spark of delicious creamy tang.

Krowicka had been sous chef of the acclaimed Ryland Inn along with a stint as sous chef at Empellón Taqueria in the West Village. The New York restaurant is part of the Alex Stupak empire. Martyna brings a wealth of culinary insight and a sensitivity to ingredients.

Martyna’s Polish roots, love of the kitchen, culinary school, plus her professional experiences all led her to the role as Chef de Latour of Restaurant Latour, where her thoughtful approach to food is in line with the wood to table ethos of Executive Chef Anthony Bucco.

Timothy Hollingsworth

Hollingsworth recently opened his first solo project, Otium. Located in the historic Bunker Hill neighborhood of Downtown Los Angeles, Otium is a restaurant that strips away the formalities of fine dining while focusing on quality and execution. It is designed to be a social restaurant with a dramatic open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin. A word that is meant to emphasize a place where time can be spent on leisurely social activities, both eating and drinking; adjacent to one of Los Angeles’ most important cultural streets — Grand Avenue — and next to its newest, most vibrant addition, the Contemporary Art Museum, The Broad.

Shortly after leaving his post at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in 2014, an updated take on traditional American BBQ that pays homage to the food that Hollingsworth grew up on. As Chef Owner of Barrel & Ashes, Hollingsworth works alongside Chef Rory Herrmann to bring chef-driven Southern food to Studio City.

Prior to his time in LA, Hollingsworth worked as chef de cuisine of The French Laundry in Napa Valley, where led the kitchen in the continued evolution of its world-renowned cuisine. Hollingsworth exemplifies Chef Thomas Keller’s commitment to mentorship and personal development, with nearly 12 years of tenure at the restaurant. Beginning as a commis in 2001, Hollingsworth learned from former chefs de cuisine Eric Ziebold and Corey Lee, internalizing the heritage of the restaurant’s cuisine. In 2004, Keller selected Hollingsworth as part of a core team that traveled to New York City to train and prepare for the opening of his fine dining establishment in Manhattan, Per Se.

During his time off from The French Laundry, Hollingsworth would travel around Europe and staged under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay. In 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest— the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse. Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role, he looks forward to being a mentor to the next generation of aspiring cooks. Hollingsworth recently received the Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

Philip Tessier

Chef Philip Tessier won international acclaim in 2015, winning the Silver Bocuse at the Bocuse d’Or, the world’s most difficult culinary competition. Just a few points shy of gold, Chef Tessier became the first American ever to mount the podium in the 30 year history of the competition. In 2017, Chef Tessier returned as Head Coach for Team USA and again was a part of history as the United States at last won gold, establishing America as the new standard bearers at the Bocuse d’Or. His newly released book, Chasing Bocuse: America’s Journey to the Culinary World Stage, offers a behind the scenes view of this incredible journey in pursuit of establishing America as the new standard bearers at the Bocuse d’Or.

Tessier’s culinary career began at the Williamsburg Inn in Virginia, before enrolling in the Culinary Institute of America in Hyde Park, NY. Over the course of three decades, Tessier has worked at some of the world’s most renowned restaurants including Roger Verge’s Le Moulin de Mougins, Eric Ripert’s Le Bernadin, as well as Thomas Keller’s Per Se, Bouchon and The French Laundry.

Today, Tessier is a founding member and Director of Culinary and Media at Hestan Smart Cooking, adding his culinary expertise to a talented team of engineers and scientists to develop a new platform for cooking in the home. Tessier is also in the beginning stages of pursuing his lifetime dream of establishing his own restaurant and mentoring the next generation of chefs in America.

Richard Rosendale

Raised in Uniontown, Pennsylvania, Richard Rosendale was exposed to strong culinary cultures at an early age, with one Italian and one German grandmother nurturing his love of food (not to mention a woodworking grandfather with a knack for charcuterie). Chef Rosendale eventually became one of the most experienced competitive chefs in the country—leading the U.S. Culinary Olympic Team, representing the United States in the Bocuse d’Or in January 2013, and accruing more than 50 national and international awards for his cooking.

Chef Rosendale opened two restaurants at 31 before settling firmly into a leadership position at The Greenbrier Resort in West Virginia, where he oversaw the most epic culinary turnaround in the resort’s history. As executive chef and director of food and beverage, Chef Rosendale directed 13 kitchens, led the opening of five new restaurants, orchestrated food production for three PGA Tour events, and supervised The Greenbrier’s highly influential culinary apprenticeship program.

Chef Rosendale is one of only 67 certified master chefs in the United States. He currently stars in CBS’s Recipe Rehab and is the founder of Rosendale Collective, which provides private dining, restaurant partnerships, and training services.

Michelle Karr-Ueoka

Michelle Karr-Ueoka was born and raised in Honolulu, Hawaii. Her passion for cooking was ignited after an externship at Alan Wong’s. Pursuing her dream, Michelle trained at The Culinary Institute of America in Hyde Park, New York, and externed at The French Laundry. She rejoined Alan Wong’s where she spent 6 years on the savory side. Moving again, back to New York, she staged at Thomas Keller’s Per Se. It is here that she realized her passion for pastry, and has never looked back. In 2012 Michelle received the Rising Star Chef Award from StarChefs.com as a Pastry Chef.

In October 2013, Michelle Karr-Ueoka and husband Chef Wade Ueoka opened their first joint venture, MW Restaurant in Honolulu where they specialize in Hawaii Regional Cuisine. In February 2014, MW Restaurant was nominated by the James Beard Foundation for Best New Restaurant, and Michelle for Outstanding Pastry Chef. She once again was nominated in 2015 for the James Beard Award for Outstanding Pastry Chef.

Justin Cogley

Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.

Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. As such, he was responsible for menu creation, special events, and extensive instruction and management of the culinary staff.

Cogley recently became an avid triathlete and long-distance runner and competed in numerous West Coast races. He also created a culinary event: Rediscovering Coastal Cuisine where he invites talented chefs from around the country to come together and collaborate on a twelve-course tasting menu that explores and celebrates the unique biodiversity of California’s Central Coast.

Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In early 2015 they were nominated for three James Beard Foundation awards including Best Chef, West. 2014 saw Aubergine earn Wine Spectator’s Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014 L’Auberge Carmel was named Travel + Leisure’s World’s Best Awards as a Top 100 Hotels Overall and one of the Top Resorts in the Continental United State. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.

James Kent

Former Executive Chef, The NoMad
Former Chef De Cuisine, Eleven Madison Park

A native New Yorker, James Kent started his culinary career as a summer apprentice at Bouley when he was 15 years old. After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, Kent moved back to New York where he spent time in the kitchens of Babbo, Jean Georges, and Gordon Ramsay.
Kent joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to sous chef. In 2011, Kent was chosen to represent the United States at the international finals of the Bocuse D’Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world.
Upon returning to New York, James was named chef de cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013. Under his leadership the NoMad was awarded a michelin Star each year, and was considered one of the top 100 restaurants in the world, being ranked 62.
Kent is in the process of using his 20 plus years of restaurant experience to build his flagship restaurant that will be opening in the coming year in New York.

Mathew Peters

Chef Peters grew up in Meadville, Pennsylvania and began cooking as a teenager with his family. Chef Peters enrolled in culinary school at Le Cordon Bleu in Pittsburgh. Upon graduation, he moved to Naples, Florida where he worked for the Ritz Carlton in the infamous Dining Room among many other notable chefs.
After years of honing his skills in Naples, he set his sights on New York City and took his first job in the city at Alain Ducasse’s restaurant, Adour. He continued to work at Adour until he was offered a position at Per Se in 2009. He spent over 2 years at The French Laundry, and was promoted back to Per Se as the Executive Sous Chef in February 2013.
In 2015, Chef Peters competed in the US finals and won the coveted spot to represent the United States in the prestigious Bocuse d’Or, the Olympics of the culinary world. Chef Peters went on to become the first American in the history of the competition to ever win Gold in 2017, a huge accomplishment for American cuisine on such a global stage. Now that his Bocuse d’Or journey is complete, he is now working on opening his own restaurant in Austin, Texas.

Gavin Kaysen

There is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook. For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant, in the North Loop neighborhood in fall 2014. “Cooking is very emotional for me; I have to cook how I feel,” Kaysen says. “There’s something to be said for how you feel emotionally as one season gives way to the next, when it snows, rains, or is sunny. I never thought about that growing up here, but coming back, I see that now.”

Even though the award-winning chef has cooked in top kitchens throughout the U.S. and Europe, Kaysen gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking. “I love the classics. Starting with my grandmother, we always cooked very classical American dishes, like pot roast and chicken. I’m taking the knowledge I have now to shift, change, and morph those at Spoon and Stable.”

The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. After graduating in 2001 from the New England Culinary Institute in Montpelier, VT, Kaysen worked at Domaine Chandon in Yountville, CA; L’Auberge de Lavaux in Lausanne, Switzerland; and the famed L’Escargot in London, before becoming executive chef at El Bizcocho in San Diego, where he was named one of Food & Wine magazine’s Best New Chefs. In late 2007, he joined Chef Daniel Boulud as chef de cuisine of Café Boulud in New York City, where he later earned the James Beard Rising Star Chef award and a coveted Michelin star. While there, he discovered so much more than tangible, technical skills. “It was like getting my master’s and PhD with Daniel and his organization,” he explains. “I learned so much about hospitality, about the business, cooking—but more importantly, I learned a lot about soulful food. When he cooks, it’s all about spontaneity, which I have discovered is how I really thrive, too.”

Today, Kaysen helps the next generation of young culinarians refine their skills in the kitchen. He is one of the founding mentors of the nonprofit ment’or BKB Foundation (formerly Bocuse d’Or USA Foundation), for which he currently serves as Team USA’s head coach in preparing for the famed biennial culinary competition that showcases the world’s best up-and-coming chefs. Kaysen brings an intimate knowledge of the Bocuse d’Or competition, as he proudly represented the U.S. in 2007. In 2015, he successfully led Team USA to a record-breaking Second Place victory, the first medal and podium placement for the United States. 2015 set the stage for future success, and in 2017 Team USA claimed first place for the very first time.

Bellecour, Kaysen’s second restaurant, opened in spring 2017. The French bistro is a nod to his friends and mentors Chefs Daniel Boulud and Paul Bocuse, as well as their time spent together in Lyon, France.

Kaysen lives in Minneapolis with his wife and two sons. In his spare time, he tends to the strawberries, peppers, zucchini, cilantro, basil, thyme, rosemary, and tomatoes growing in his home garden.

Bryan Voltaggio

Chef Bryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008.

Voltaggio is now the executive chef and owner of a portfolio of restaurants including VOLT, Lunchbox, Family Meal, RANGE, and AGGIO. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and released his cookbook HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength in their fight against childhood hunger. He has raised over three quarters of a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.

Anthony Bucco

Anthony Bucco

With a well-earned reputation as a stylish, rigorous chef with a strong point of view, Anthony Bucco serves as executive chef | partner of Felina Restaurant.

Bucco has a long established commitment to sourcing locally and sustainably, while honoring the sophistication of his guests’ palates. Felina’s menu philosophy: where humble ingredients get ambitious, matches esthetic, advanced technique and a sensitivity to seasonality. It is at Felina that Bucco’s personal heritage and his professional experiences merge to preserve the balance between the refined and rustic.

As a pillar in the NJ restaurant scene for more than 15 years, Bucco has guided many of the top kitchens in the state. His accolades include being awarded 4 stars in the Star Ledger; for his work at each Stage Left, Uproot, The Ryland Inn and Restaurant Latour. Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four-star review New Jersey Monthly had given in a nearly a decade, with Eric Levin noting Bucco was “a gifted chef whose time has come.” Among other accolades, Bucco has received The New York Times’ highest rating (Excellent), & AAA’s coveted Four Diamond Award.

A long-time supporter of numerous charitable causes, Bucco has focused his energies on improvements throughout the Garden State; whether supporting the small family farmer, improving school lunch programs, feeding the hungry or supporting culinary education. Bucco recently started Heart to Harvest, a charitable endeavor designed to help famers and the community.

Casey Thompson

Casey Thompson currently works as the Executive Chef for the Inn at Rancho Santa Fe in the San Diego area and continues her private dining business in the Napa Valley. A season three Top Chef contestant, she worked under Southwest Legend, Dean Fearing.

Katsuji Tanabe

Top chef Charleston Boston,Top chef México Master chef Chopped champion Food fighter Nyc times L.A Times

Thomas Keller

Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry. More than one million copies of Chef Keller’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print. Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.

Daniel Boulud

DANIEL

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), Relais & Châteaux member; the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). Épicerie Boulud (2011), with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.
Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown Miami, Florida (2010). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012). In September 2014 he opened DBGB Kitchen and Bar at downtown Washington D.C.’s CityCenterDC, and a third Bar Boulud, in Boston’s Mandarin Oriental on Boylston Street.

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).