Our Chefs

Meet Our Culinary Masterminds

From michelin-star winners to TV celebrities, we are proud to employ a variety of talented chefs.

Chef Mark Allison

Chef Mark William Allison

Meet Chef Mark

Chef Mark William Allison is a native of England who has worked around the world in culinary arts for over 40 years. From authoring multiple books like “150 Projects to Get You into Culinary Arts” to appearing on TV Cooking Channels’ “Cooking School Confidential”, and PBS’s “Overdraft”, Mark is an influential leader in the cooking industry. 

Read Mark’s Latest Blog

Chef Rick Moonen

Chef Rick Moonen

Meet Chef Rick
Nicknamed “The Godfather of Sustainability,” celebrity chef and restaurateur Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement. Chef Moonen has appeared on multiple national television shows, including “Beat Bobby Flay” and “The TODAY Show,” and has been featured in a variety of magazines like Food & Wine, Bon Appétit, and USA Today. Currently, Chef Moonen is a brand ambassador for True North Seafood.

Listen to Rick on the Ocean Raised Podcast

Chef Norman Van Aken

Meet Chef Van Aken

Chef Aken is known as “the founding father of New World Cuisine” – a celebration of Latin, Caribbean, Asian, American and African flavors. Van Aken is the only Floridian Chef inducted into the prestigious James Beard Foundation’s list of “Who’s Who in American Food and Beverage”. Over the years, Van Aken has appeared on a variety of television shows and is proud to have authored six cookbooks.

Chef Aken will be launching his “Cooking with Norman” virtual cooking classes in July. He has received great endorsements from nationally renowned Chefs on IG the included Emeril Lagasse, Nina Compton and Scott Conant.   Be sure to check out his website, as well as his classes at the link below!

Cooking with Norman

Chef Laurent Quenoiux

Chef Jay Ziobrowski “Jay Z”

Meet Chef Jay Z

Dubbed “Jay Z” by his peers during his professional training at Johnson & Wales University in Providence, R.I., Chef Jay Z taps the power of InHarvest’s portfolio of premium grains, legumes and whole-grain blends to stimulate all of the senses. Based in the metro Charlotte area, Chef Jay Z is certified by the American Culinary Federation as an executive chef (CEC). Over the years, Chef Jay Z has received recognition for his talents including being honored nationally by the ACF with the 2016 Cutting Edge Award and also receiving the 2018 ACF Spirit of Aloha Award bestowed upon an elite handful of culinarians.

Chef Rick Moonen

Chef George Mandakas

Meet Chef George

Following a transition from his previous career as a Corporate Research Scientist, George’s culinary talents blossomed under the mentorship of James-Beard-Award-Winning Chef Kirk Avondoglio. With a passion for fresh, healthy Mediterranean cuisine, George leveraged his unique combination of award-winning culinary talents and scientific experience to bring new dimensions to food concepts.

Chef Bryan Hudson

Meet Chef Bryan

Chef Bryan is a Raleigh native with 21 years in the foodservice industry.  Bryan’s culinary background is diverse, including being a Grant Writer and Cheese Maker for a non-profit dairy farm in Hudson Valley, NY, Head Baker at Rendezvous Bay Hotel, Anguilla, BWI, Chef at Bank of America headquarters in Charlotte, NC, and Food and Beverage Director for Hilton properties. Bryan Hudson joined Sysco Raleigh in 2016 as a Marketing Associate.  After six months, he was promoted to the Executive Chef position, which he held for the next three years.  Following this role, he moved into the position of Seafood Specialist. 

Chef Michael Battocletti

Chef Peter Spear

Meet Chef Peter

From working in classic Italian restaurants, Greek diners, beachfront diners, seafood shacks, and even waffle houses, Chef Spears has done it all. His versatility and discipline have rewarded him with many certifications and awards including over 25 medals in ACF culinary competitions across the United States. In 2018, Spears was one of only 23 chefs to receive the American Culinary Federations Presidential Medallion. Along with running a culinary program, Spears works with the local police department and hosts kids cooking camps 4 to 6 times a year. 

Chef Robert Reineken

Chef Robert Reinken

Meet Chef Robert

Chef Reinken is a 22-year veteran of the hospitality industry. 

Originally from southern California, Robert graduated from Johnson & Wales University in Charlotte North Carolina with a degree in Foodservice Management. Since college, Robert has spent his culinary career in 4 and 5 diamond hotels on both coasts, as well as at some of the top private country clubs in the country. For Reinken, seafood has always been a large part of his culinary inspiration.

Chef Andres Prussing

Chef Andres Prussing

Meet Chef Andres

A native of Santiago, Chile, Chef Andres brings fresh perspective and flavor to his dishes. Andres began his career with an internship at El Cingle, a 2 Michelin Star Restaurant in Barcelona, Spain.  He then moved to the United States where he began working at many restaurants in the Miami area. Today, Andres resides in Charlotte, North Carolina working as Executive Chef of the Charlotte Marriot Center City.

Chef Kevin Mitchell

Chef Kevin Mitchell

Meet Chef Kevin

Chef Kevin Mitchell’s culinary work embraces traditional American flavors, sumptuous soul food flair and delicate French cuisine. Over his long career, Chef Mitchell has accomplished a lot. He has worked in major hotel restaurants in Atlanta, Detroit, and Charleston. He is a founding father of the BCA, Bridging Culinary Awareness, formally the Black Culinarian Alliance. In 2019, he was chosen by the University of South Carolina Press to write a book that addresses South Carolina products and dishes. Plus, he was appointed by the governor of South Carolina as a South Carolina Chef Ambassador.

Chef Robert Mancuso

Chef Robert Mancuso

Meet Chef Robert

Robert J. Mancuso is one of only seventy-two Certified Master Chefs in the United States. Over his highly decorated career, Mancuso has worked at the finest restaurants, including the Normandy restaurant in Denver and Sardine Factory in Monterey, California.  In 2020 Chef Mancus became a diploma graduate of the Wine and Spirit Education Trust and is the only person in the world to hold the diploma certificate in wine education and certified master chef designation. Currently, Mancuso serves as the director of culinary operations for a prominent club in the San Francisco Bay area.

Chef Andres Prussing

Chef Charles Carroll

Meet Chef Charles

Chef Charles Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. The past-president of the World Association of Chefs Societies, he’s been lauded by five U.S. presidents for his work with U.S. troops abroad. A luminary of the Culinary Olympics held every four years in Germany, he is currently the executive chef of Houston’s prestigious River Oaks Country Club. 

Podcast: The Recipe Podcast: Celebrity Secrets to a Successful Life 

www.chefcharlescarroll.com @chefcarro

Chef Laurent Quenoiux

Chef Laurent Quenioux

Meet Chef Laurent

Growing up in Sologne, France, Bistro LQ Owner & Executive Chef Laurent Quenioux developed his love of game and wild strawberries with his parents.  After working and honing his skills in some of the finest kitchens in France, Laurent moved to the United States to open many successful restaurants in Los Angeles. Today, Laurent is working on a biographic book project while cooking at his popular experimental “Fooding” Supper Club @MaMaison and around Los Angeles, London, Paris and Amsterdam.

Chef Robert Mancuso

Chef James Kremer

Meet Chef James

Chef James was raised on Hilton Head Island, SC where he developed a love for the oceans and seafood. Chef James has taken his talents around the US leading the culinary teams at premier private country clubs in Savannah, GA- Montgomery IL, Bluffton SC, Peoria IL and now in the Chicagoland area where he is the Executive Chef of the Hinsdale Golf Club. When Chef James is not at work, he volunteers his time at local charitable organizations having raised hundreds of thousands of dollars to help feed those that need help.

Chef Matthew Vasquez

Chef Matthew Vasquez

Meet Chef Matthew

Chef Matthew is a Corporate Executive Chef working with some of the largest food companies in the United States. His passion for advocating culinary sustainability has been very apparent over the past decade. His dedication to raising awareness and promoting sustainable solutions for both sea and land-based food supplies has led his ongoing passion in supporting some of the largest food services companies in the country to adopt sustainable food practices.

Chef Laurent Quenoiux

Chef William Mouchet

Meet Chef Mouchet

Chef William is a native of North Carolina and a professionally trained chef in multiple Michelin starred restaurants. William has a rich background in working with the highest quality seafood on the global market.  His first professional culinary job was working with Mike Lata at his highly acclaimed seafood restaurant. In 2015 William took a position at world-renowned The French Laundry restaurant where he was eventually promoted to the position of sous chef. While at the restaurant one of his duties was to purchase all the seafood that the restaurant used. Today, William lives in Southern California working on independent restaurant projects.

Chef Laurent Quenoiux

Chef George Georgiades

Meet Chef Georgiades

Chef George is the CEO & owner of EONS Greek Food For Life, with 4 locations in NY & NJ, and growing! EONS serves delicious and healthy Greek cuisine, in a fast-casual setting.  EONS has been voted Best Fast-Casual in Bergen 201 Magazine 2 years in a row. Sustainability and eco-friendly sourcing is a prime goal for Chef George and EONS. In addition to his cooking experience, Chef George has formal teaching experience as a chef instructor with the Culinary Institute of Mexico. He has hosted and appeared on TV Food Network, WLIW21 and CNN for the Greek Olympics. He has also appeared in numerous publications including New York Times, Time Out New York, La Cucina Italiana, and more.

Chef Laurent Quenoiux

Chef Ron Duprat

Meet Chef Duprat

Chef Ron Duprat is the Executive Chef at Amarillo Golf and Country Club in Amarillo Texas. In 2019, he was Industry Chef of the Year and is best known as one of the top competitors on BravoTV’s “Top Chef”, Iron Chef America, BarRescue, and Beat Bobby Flay on Food network. Duprat has been featured on the View, The Today Show, BET, Elle Magazine, Bon Appetite and more.  Huffington Post has recognized him as one 10 Black Chefs That Are Changing the Food World. Over his career, he has prepared meals for President and First Lady Obama, Jay Z, Beyoncé’, Usher and many more.

Chef Laurent Quenoiux

Chef Masa Endo

Meet Chef Endo

Chef Masa was born and raised in Chigasaki, Japan. He worked for a restaurant for the first time as a part-time job while he was studying at university. In 1996, Masa decided to come to the US and landed a job at a small sushi bar in Santa Monica, California. He fell in love with making sushi and has worked with seafood ever since.

Chef Jamie Bostian

Chef Jamie Bostian

Meet Chef Jamie

Jamie is currently the Executive Chef for The Pines at Davidson, an upscale continuing care retirement community in Davidson, NC. He was brought on in January 2020 to help brand and launch several new dining concepts for the community. Since arriving at The Pines, he has introduced several local partnerships with local vendors to the residences and shifted the focus of the food to being sustainable while focusing on flavor and creativity. Previous to The Pines, he was the Executive Chef for The Peninsula Yacht Club on Lake Norman just north of Charlotte, NC.

Chef Ashten Garrett

Meet Chef Garrett

Passionate about learning, Chef Ashten has undergone much training in his short career.  Ashten was one of seven students chosen from a competitive field of 800 applicants, to visit Italy to participate in a program called the Tuttotoscana Study Away Program. Ashten also participated in the Culinary Arts Manager in Training Program at the Marriott International Hotel in Cleveland, Ohio. Most recently, Ashten was awarded a grant from the prestigious Ment’or BKB Foundation in conjunction with Sysco Foods to train for two months at any Michelin restaurant in the world. Ashten has been recognized and awarded for his multiple culinary and hospitality achievements in various organizations, including the James Beard Foundation, National Black Chef’s Association, and the American Culinary Federation. He has also been featured on Food Network’s show, Guy’s Grocery Games, and in multiple publications including the NEWH magazine, ACF’s Sizzle magazine and the JWU Alumni Associated Press.

Chef Michael Battocletti

Chef Michael Battocletti

Meet Chef Michael

A native of St. Louis, Missouri, Michael Battocletti was classically trained under C.M.C. Aiden Murphy and C.E.C. Dan Holtgrave at Old Warson Country Club. 

In 2012, Battocletti moved to Chicago to further his skillset at the Alinea Group restaurant, Next. Rising through the ranks quickly, Battocletti became a sous chef after only a couple of months and continued to work under chef Grant Achatz and Dave Beran for the next four years. After his time at Next, Battocletti began working for Lettuce Entertain You, one of the country’s largest privately

owned restaurant groups. He spent time as executive chef of Mon Ami Gabi, RPM Italian, and RPM Steak, while also helping to develop the RPM Seafood menu.

Chef Jamie Bostian

Chef Nancy Waldeck

Meet Chef Nancy

Chef Nancy Waldeck’s exuberant approach to healthy cuisine and remarkable wine leads her to deliver over 100 classes a year in various locations from embassies in Africa to large corporations like Google. Nancy is a media veteran, hosting  “Food Travels with Nancy Waldeck”, a cooking and wine show hosted by Atlanta’s AIB network. She is also an author of two cookbooks and an Emory University Certified Health Coach.

Chef Kenneth Scott

Meet Chef Kenneth

Kenneth Scott is the chef owner of Larder delicatessen and bakery, a two-time James Beard nominated restaurant located in Cleveland, Ohio. Growing up in the Chesapeake Bay as a child has given Kenneth a great respect for aquatic sustainability and working with an emphasis on zero waste practices.  The 100 percent utilization has garnered national acclaim at Larder through its preservation techniques using fermentation, enzymes and mold. Through its umami amino sauces, pastes and curing techniques Chef Kenneth hopes to bring a new wave of zero waste ethos and sustainable practices in fishing, farming and foraging to a new generation of culinary professionals.

Chef Michael Battocletti

Chef Farid Zadi

Meet Chef Farid

Chef Farid was born in Lyon, France to Algerian Berber parents. He completed culinary school in Paris. He has been working in restaurants since he was 14 years old. He worked at classic French restaurants such as Bouchon Aux Vins in Lyons, Chez Jacques Cagna in Paris, Frederick’s in London, and Silver Darling in Aberdeen Scotland. He has also worked in Seoul, South Korea, before settling in Los Angeles for the past 23 years where he was also a culinary instructor at Le Cordon Bleu and operated his own cooking school for many years, Ecole de Cuisine. He is currently the chef at Revolutionario North African Tacos in South Central LA.

 

Chef Susan Park

Meet Chef Susan

Chef Susan was born in Seoul, South Korea. She moved to Los Angeles when she was 5 years old. She is a self-taught chef through books, traveling, and friends. She is also a food writer, food historian, and cooking instructor. She has been published in the LA Weekly, KCET Food, and Greenwood Food Cultures of the World Encyclopedia. She loves international cuisines and has a spice pantry with ingredients from all over the world. She enjoys teaching people how to prepare meals that are doable for them and what they like.

 

Chef Richard Gruica

Meet Chef Richard

Chef Richard Gruica is a Croatian-American chef born in Jamaica. His passion for cooking, and his love and enthusiasm of bringing people together over excellent food, wine and fun is the driving force that led him to find innovative ways k share his passion through his successful food-centric ventures.

  • Good Eats and Neets — the largest food meetup in the world, with over 22,000 members in 7 cities GEAN unites people who love to eat, drink, and socialize!
  • Captivating Croatia Tours — a gourmet travel company where guests SEE & SAVOR Croatia in the most special of
  • Gypsy Table pop-up events — a one-of-a-kind experience filled with amazing food, drink and ambiance, surrounded in mystery and
  • Sight and Bites (Croatia Food Tour), a unique food/history walking tour of old t‹›wn Dubrovnik,

taking you from starved to stuffed and totally satisfied!

Chef Richard is a true epicure and fan vivant, and never tums down an opportunity to share his knowledge of food and his culinary skills. When he is not leading one of his many tours or dining events, you’ll find him teaching cooking classes, speaking at seminars and round-table discussions, leading Croatian Food and wine events in collaboration with Croatian vendors and product, he is also an active participant in food – and wine -related fairs and festivals in the USA, Europe and around the world.

After launching GEAM in 2007, he was a featured speaker at the 2014Teria Madre Balkan Conference, an event that ultimately led him to launch Captivating CroatiaTours, a gourmet travel company that shmcases the best of Croatia’s food, wines and beauty. He was then inspired to launch Gypsy Table, Eumpes premiere pop-up events and a one-of-a-kind experience, filled with mystery, flayor ard ambiance In 2017 “the Gypsy” came across the pond to delight the USA. Richani also showcases the beauty and charm of Dubrovnik with his Sights and Bites / Croatia Food Tour, where guesk get to experience a unique f‹od/history walking tour of old in Dubmvnik … taking them from starved to stuffed and totally satisfied!

He is a pmud member of the Slow Food movement and is passionate about authentic food experiences that respect local ingredients and tmditions, a supportor of the Farm-to-Table concept.

Richard believes in “giving back” and that is why he includesacharityatevery5ypsyTable event and in addition to that, he donates or sponsors many “causes” from aII4 of his ventures.

Croatia is a real passion for Chef Richard and he has spent many years cultivating relationships with the arésans, pmJucers, and craftsmen of Doatia and recerisy was asked to speak, as an expert on Croatia, at the New York Times Travel Expo (2019). He has been featured in digital and print publications, and has contibuted with articles, interviews and food photography. He is very active on Social Media.

Chef Richard is always on the go to discover and share new and amazing things with Food & Drink. However, he will always stop and take the time to get to km you and what he can offer or share with you.

Chef Laurent Quenoiux

Chef Chris Aquilino

Meet Chef Chris

Chef Chris Aquilino is an award-winning chef, culinary architect, food stylist and photographer, with 30 plus years of industry experience in numerous facets of independent, multi-site, national brand and corporate, dining, A proven- strategic operation and thought leader fostering innovation, and on-trend food service solutions. 

 

Specializing in recipe development, culinary sustainability, food waste management and recovery, branded content creation, food safety, smart menu design, food styling, and photography. 

 

Chef Chris Aquilino is the Corporate Executive Chef for The LAB @ Swanson- Girard;  test kitchen, culinary studio and training facility located in Pineville, NC serving the Carolinas and beyond.

 

Twitter @AquilinoChef
Instagram @chef_chris_aquilino
Facebook @ChefAquilino
Chef Laurent Quenoiux

Chef Cynthia Graubart

Meet Chef Cynthia

Cynthia Graubart is a James Beard Award winning cookbook author of 12 cookbooks, popular cooking teacher, and culinary television producer based in Atlanta, Georgia. A frequent guest chef, private event chef, and personal chef, she brings a taste of the south to every dish she creates and serves.

Twitter @cynthiagraubart
Instagram @cynthiagraubart
Facebook @cynthiagraubartauthor
Chef Laurent Quenoiux

Chef Iraj Fernando

Meet Chef Iraj

CHEF IRAJ FERNANDO has transformed the foodservice at Bosch LLC and Onsite Business and Institutions by:

BRINGING creativity to menu selections, which often rival fine-dining restaurants, through fresh cooking and a No Repeats philosophy

Go above and Beyond introducing American Regional and Global Adventuresome Cooking over 25 years. to B&I Cafes Kitchens and their associates, Home Cooks.

INCREASING daily participation to as high as 80% through impeccable customer service

MENTORING his staff to encourage them to produce the best food possible

BECOMING a Southern ambassador to bring in new accounts

Iraj Fernando has not allowed his 13 years of restaurant experience to be forgotten since his switch to non-commercial. As Senior executive chef for Southern Foodservice Management, at Bosch LLC in Broadview, Ill., Fernando has used his restaurant mentality to dramatically improve the culinary offerings for Bosch’s employees. But it isn’t just the food that has increased his café’s participation to as high as 80%. Fernando’s skills with customers has also made him successful.

Restaurant-minded: Iraj Fernando ‘s culinary career began early on, A native of Sri Lanka, Fernando came to Chicago when he was 18. His original aspiration was to become Sound recording engineer, or an artist but while attending City Colleges of Chicago a friend hooked him up with a dishwashing job. Iraj’s culinary career began early on, Lettuce Entertain you and Levy Organizations, two giant restaurateur their love and respect for quality and tradition. After a stint at his sister’s Po Boy restaurant in Houston, Fernando returned to Chicago, Fernando sought opportunities to further develop his own creativity help by his friend where he took a job as a chef at Bigsby’s restaurant. Partially owned by Michael Jordan,

“I had no formal education as a chef, but I knew I could do it,” Fernando says. “So, I came back to Chicago and within a few days I was working at Bigsby’s. I worked there from 1989 until 1996. Then I heard that this company called Southern Foodservice was looking for a chef. At that point I didn’t know about this side of the business. The rest is history.” Fernando says Southern Leadership gave him the freedom to translate what he did in restaurants to Bosch LLC Kitchens.

Fernando’s dedication to restaurant customer service has also translated to Bosch. This was especially evident when Fernando realized he was losing catering events to some five-star restaurants.

Fernando began a campaign to keep at least some of these events in house, He started by convincing a couple of meeting planners to give him the opportunity to develop a menu like what the event planner was looking at from a restaurant. Iraj and his staff not only succeeded in pulling off the event, but the guests said his selections and the quality of the food rivaled any five-star restaurants they had been to.

Iraj is also the proud father of Daughter Jari and wife Maria. Reside in Schaumburg, IL.

Chef Laurent Quenoiux

Chef Aaron Deal

Meet Chef Aaron

Chef. Teacher. TV Personality. Restaurateur. With over 20 years of experience from restaurant operations throughout the country, Aaron Deal, CEC earned his formal culinary training at Johnson & Wales University and has garnered a 2009 James Beard Foundation Rising Star Chef Nomination. He has been highlighted in multiple national publications for his work (Southern Living, Food and Wine, USA Today, Garden & Gun) and has appeared in national broadcasts on The Food Network and The CBS Early Show. His restaurant, The River and Rail, located in Roanoke, VA has garnered mentions twice in Southern Living’s Top 100 Restaurants in the South and ranked #2 of 10 in USA Today’s Best Southern Fine Dining Restaurants in America. In 2016, he formed Deal & Associates, a restaurant consulting firm, to help others launch their hospitality visions. Deal was recently recognized as a 2020 “40 under 40” business leader (Roanoker Magazine) for not only his work as a restaurateur/consultant, but his continued volunteering, teaching and mentoring.

In my opinion one’s philosophy changes with experience and an understanding of their own beliefs regarding an idea or circumstance. My philosophies of cooking techniques, hospitality, business management and communication have evolved throughout my almost 20 years of experience. My goal is to remain focused on never compromising the growth of these ideas by neglecting to listen to my environment, clients, fellow employees or colleagues.