Fabio Viviani

Chef Fabio Viviani has possessed a passion for food since his childhood growing up in Florence, Italy. At age 11, Viviani worked nights at a local bakery (since he was too young to officially join the staff) and, over his teenage years, held several positions in the restaurant industry, even serving under the mentorship of Simone Mugnaini, an iconic figure in the Italian restaurant scene.

Between his training in Italian and Mediterranean cuisine at IPSSAR Saffi and working with culinary luminaries such as Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, Viviani owned and operated 5 restaurants in Florence, a Farm House and 2 nightclubs by the time he was 27. Although a well-respected business man in Italy, he was ready for a change and moved to Ventura County, CA. There he opened Café Firenze in Moorpark and, soon after, popular Los Angeles Italian eatery Firenze Osteria in North Hollywood. Teaming up with the Chicago’s most innovative restaurant consulting group, Dine|Amic, Viviani opened a third restaurant called Siena Tavern in Chicago in February 2013. Siena Tavern has received accolades from Michigan Avenue, Chicago Tribune, Thrillist, and others.

Fabio Viviani is perhaps best known for his appearance on season 5 of Bravo’s hit reality series Top Chef in 2008, earning the “Fan Favorite” title. Viviani returned to Bravo in 2010 to compete in their Top Chef All Stars edition and a spinoff culinary reality show, Life After Top Chef. His on screen appearances have propelled him to become one of the fastest growing household names in the country. A gregarious host and entertaining guest, Viviani has appeared in a number of television cooking segments and is a recurring guest on television shows such as Good Morning America, The Talk, The Chew, Ellen, Good Day LA, Access Hollywood, and he hosts a regular spot on QVC channel with various kitchen appliances and products. He is also the host of the award-winning web series Chow Ciao! on Yahoo!, the #1 lifestyle and food show on the internet.

Off screen, Viviani is a regular headliner at global food events and festivals, sells a line of ceramics cookware at Bed Bath & Beyond, and is a proud endorser of beloved brands such as Bialetti Cookware, Bertolli Olive Oil and Yahoo.com. He has authored two successful cookbooks, Café Firenze Cookbook, and his latest release Fabio’s Italian Kitchen, and also his series of Ebooks about various food subjects appeared on multiple Amazon bestseller lists within weeks of release. He has another cookbook in the works due in early 2014 that will showcase Fabio's passion for food made simple. Viviani regularly shares recipes with his fans through his online Magazine, “Fabio’s Kitchen Academy.” Rounding out the Fabio Viviani brand, Viviani offers elite restaurant consulting through his partnership in DineAmic Group.

Terry French, Extreme Chef

Chef Terry French, the "Rebel Chef," can cook anything, anytime, anywhere, and showed the world in 2012 as winner of Food Network's Extreme Chef. An explorer since he was a child, Chef French has spent his life traveling the globe, finding himself in amazing places creating mouthwatering dishes in extraordinary and challenging situations. No matter where his travels take him, he is always in search of adventure and the best ingredients available to create the most daring and passionate culinary experiences.

Chef Terry French is not one to follow convention. He puts passion and fun into the preparation of his food, making each bite a memorable experience. Whether it’s an exotic dish or an exotic location, Chef French goes for it every time. The results are sexy and often described as simply “bad ***."

Chef French can rule the kitchen, but it is his wild outrageous side, and his love for cooking outdoors that especially starts his heart pumping. Having all the tools a chef could desire is fantastic, but the challenge of creating exquisite dishes in adventurous situations and extreme elements truly ignites his passion and showcases his creativity. As long as he has fuel, materials and fresh ingredients, he can make magic happen.

In 2012, Chef French’s unique experiences and approach to food made him the perfect candidate for the Food Network’s Extreme Chef, taking competitors out of the kitchen and into the most extreme locations in the world. By the final episode, French found himself atop an elephant navigating the remote jungles in Thailand, then racing up hundreds of stairs to a Buddhist temple, where French lets nothing hold him back. After wowing judges with his “perfect bite,” Chef French received the formal title of Extreme Chef.

Born in Evansville, Indiana, French grew up cooking with his family, crediting his upbringing for most of his foraging abilities during the competition. His father taught him how to hunt and fish at a young age. Before graduating from Scottsdale Culinary Institute and apprenticeships in continental, European, and Asian cuisine, Chef French served in the U.S. Navy, completing two world tours. Chef French also spent nine years as a tournament fisherman, nine years as first mate on a sport-fishing boat, and is a United States Coast Guard licensed captain.

In addition to several projects currently in development, Chef French's catering company,Culinary Dreams, creates unique dining experiences that will be remembered for a lifetime. Chef French also gives back with his nonprofit organization, Chef's for Life. Most recently, Chef's for Life helped bring Thanksgiving dinner to victims of Hurricane Sandy in the Rockaways.

Mark DeCarlo

2011 Emmy® Award winner, Comedian/Travel & Foodie Expert Mark DeCarlo is thrilled to be back in his hometown of Chicago, contributing his comedic whimsy to Chicago’s #1 daytime show, ABC’s Windy City LIVE. On the show, which premiered in May 2011 in Oprah Winfrey’s historic time slot, Mark celebrates the slightly off-kilter characters that make Chicago the best city in America to work, play and live…May through October ONLY.

Prior to WCL, Mark rode the road less traveled for 4 seasons on the Travel Channel’s “Taste of America with Mark DeCarlo,” scouring the U.S. for delicious food and the quirky zealots who champion ancestral recipes and down-home stories over mass-produced mush. It took 400 cities, and a lot of napkins, but through it all, a portrait of America… and its hungry people emerged. These hilarious stories – and previously secret recipes - are collected in Mark’s best selling new book, “A FORK ON THE ROAD: 400 Cities, 1 Stomach,” a comedic travelogue/cook book published by Lyons Press to sparkling reviews.

Mark continues his book tour through 2012, traveling the country performing LIVE Foodie Comedy shows, and hosting Travel, Music and Food Festivals. Mark is also in-demand as a keynote speaker and comedic host for corporate clients at dozens of Fortune 500 Companies, having hosted World Wide meetings for McDonalds, US Foods, Stryker Medical, BCD Meetings and DAV Productions, among many.

In addition to continuing on WCL, Mark will host two new TV series in 2012. THIS vs THAT, is a show that blends science & comedy into an entertaining weekly hour of high energy hijinks. Mark, with co-hosts Brad Sherwood and Chris Tallman, guarantee laughter, knowledge and spit-takes. The show premiered May 1, 2012 Internationally and will hit US televisions this fall. The second show, EconomicalECO, is a How-To series that popularizes ways to radically reduce cost of living by choosing economical American products & services, without mutating into a radical, off-the-grid hippie and sleeping in a Yurt, premieres in 3Q 2012.

Prior to Mark’s recent burst of activity, he’s always kept busy, succeeding in virtually every cul-du-sac of show business. Three months after his UCLA graduation, Mark became the All-Time Champion on NBC’s “Sale of the Century,” winning over $115,000. After founding the Second City’s West Coast Touring Company in Santa Monica, Mark hosted Fox’s hit dating show STUDS for 580 episodes, birthing reality TV – for which he is truly sorry. Juicy roles on Seinfeld, Curb Your Enthusiasm, Tracey Takes On, and The Ben Stiller Show kept him in demand between live shows with his improv group, The Frayed Knots! In 2001 Mark starred in the Oscar® Nominated “Jimmy Neutron, Boy Genius” as befuddled cartoon dad Hugh Neutron, continuing for a decade on the award winning Nickelodeon TV series. Animated stints on Barnyard, Planet Sheen, Johnny Bravo, Handy Manny and the Thumb series of comedies Thumb Wars, BaTThumb and Thumbtanic keep Mark in demand as a cartoon voice actor. After Studs, Mark hosted 3 more hit shows; Fox’s extreme game show Big Deal, and FX’s late night talk show The X Show, before hitting the road from 2005-2009 for the Travel Channel.

Since 2003, Chef Instructor Frank Benowitz has been employed by Mercer County Community College (MCCC) in West Windsor, NJ as a professional staff member in the Hotel, Restaurant Institutional Management (HRIM) & Culinary department and teaches a multitude of HRIM, Culinary and Business courses.

Chef Benowitz is a MCCC graduate and went on to earn his Bachelor’s Degree through Thomas Edison College and his Master’s Degree through Fairleigh Dickinson University.

Spending only a few years working in restaurants, much of his culinary knowledge was a result of culinary book study/classes and then working with dozens of extremely talented Chefs and absorbing information and culinary techniques to build a sound foundation to teach his students. His love of food and cooking is apparent in each demonstration and each class in which he teaches. He truly feels that you must continuously learn and improve your knowledge/skill base to be successful in the culinary world. As such, he serves as Hospitality Club Advisor – creating and serving menus for catering efforts typically between 50 – 300 guests. Also, he has served as a Judge for a variety of savory and sweet culinary competitions throughout the Tri-state area.

In 2006, he became co-host and co-producer of Dish It Out with Chef Doug Fee (originally airing only locally in Mercer County, NJ and now available in multiple counties in NJ along with upstate New York, Maine and South Carolina). Dish It Out, entering its 6th season in Fall 2011, has won awards and several episodes are now available on the internet at: http://www.mccc.edu/~voorhees/flash/video/dishitout/index.html

Additionally, Chef Benowitz worked and appeared in the video: The Art of Food Presentation. This video earned two Telly awards and is shown in many culinary schools throughout North America.

Over the past few years, he has had the pleasure of working with some well-known Chefs such as: Robert Irvine, Walter Scheib, Ellie Krieger, Michael Voltaggio, Fabio Vivani, Aaron McCargo, Jr., Cat Cora, Sara Moulton, Rick Bayless and Emeril Lagasse

Tony Clark

Tony Clark started at Lairs Dutch Kitchen, a Jersey shore restaurant in the mid 70’s, he then went on to attend the Culinary Institute of America in Hyde Park, NY. After Graduation Clark went to Philadelphia where the Four Seasons hired him. Chef Clark continued to work at the Four Seasons for a decade, under Jean Marie LaCroix. Chef lured out of obscurity from the Four Seasons Hotel in 1996 to open his own restaurant, the restaurant would be called Tony Clark’s in Philadelphia. A year after opening his restaurant, Clark was named1997 Food and Wine magazine Best New Chef in America. Tony Clark’s was open for two years and was reined as one of the best restaurants in Philadelphia. After leaving his eponymous Philadelphia restaurant, Clark became the private home Chef of socialites and benefactors Norman and Suzanne Cohn.

Spending summers at the Jersey shore with his family, Clark dreamed of someday owning his own restaurant in the Cape May area. That all came true when Clark heard the previous owners of The Old Grange had not renewed their lease. Looking over the building Clark was not sure it would be what he had wanted but he took the chance anyway. The Old Grange opened in April of 2011. Most diners at The Old Grange are familiar with his years at the Four Seasons with LaCroix, his namesake restaurant in Philadelphia and his ten years as a private Chef, not to mention his various television appearances including the Chef’s Kitchen. The very likable and down-to-earth Chef does not want to be a famous Chef but instead would like his restaurant to be famous. Clark credits expanding his culinary exposure to include the cuisines of Spain and Thailand and the French cuisine styles of Le Bernardin and Jean Georges. Chef Tony Clark has earned culinary top awards and accolades, owned a Philly’s ‘best’ restaurant, made many culinary travels around the world, and cooked for the famous

.

Kevin DesChenes

Over 17 years of experience in the industry is what Chef Kevin DesChenes has to offer. Currently The Executive Chef at Centro Martini in East Greenwich RI, Chef Kevin's creativity in the kitchen has not gone unnoticed. With appearances on the Fox Morning Show, Rhode Island's Rhode Show and TV Maître D, and most recently the Food Network's Chef Wanted with Anne Burrell.

Having owned his own restaurant in Burlington, Vermont and serving as Executive Chef to some of New England’s most notable restaurants and catering companies, Chef Kevin continues to impress with his culinary creations, and you never know what he'll do next.

So keep your eyes peeled for this seasoned chef, and if you find him in a city near you take your taste buds on an unforgettable journey with Chef Kevin DesChenes.

www.chefkevd.com

A graduate of England`s Crawley College and Penn State University, Chef Paul Drew was appointed Executive Chef of Phillips Seafood's Atlantic City location in December 2006.

Chef Drew is highly regarded in the Atlantic City culinary community, holding the position of Director of Foodservice Operations at Atlantic City`s Sands Hotel & Casino. Drew began his 22 years at the Sands Hotel & Casino as a Sous Chef in 1984. He was then appointed Executive Chef before rising to the level of Director of Foodservice Operations. Prior to his move to Atlantic City he also served as Executive Chef, opening Philadelphia`s acclaimed Dickens Inn and Hershey Hotel.

Chef Drew has received many awards, including the First Prize International Dishes (1983) and SJPCA Chef of the Year (2003). Drew is a member of the American Culinary Federation, S.J. Professional Chefs Association and America`s Registry of Outstanding Professionals.

Rocky Fino knows the titles of his books give readers a chuckle. After all, the author of Will Cook for Sex: A Guy’s Guide to Cooking, Will Mix for Sex: 21 Classic Cocktails to Set the Mood and Will Cook for Sex Again, Again and Again earned himself the affectionate designation of “the show’s giggle” at a 2005 literary trade show. But when it comes down to showing men that cooking for a woman doesn’t have to be intimidating, the culinary writer and presenter takes his mission very seriously.

“As men — single or married — we are challenged with enamoring our significant others,” he says. “There is no better chance to show her your affection than in the kitchen.”

In his books, meal demonstrations, and speaking engagements, Fino breaks cooking down into simple steps and complements his recipes with visual aids and amusing anecdotes about his own trials and errors – thereby reassuring men (and, often, women) that they, too, can impress a date by developing some basic confidence and creativity in the kitchen. With a playful and approachably self-depreciating style, Fino guides would-be seductors through specific topics like essential equipment, salmon vs. steak, and meals the morning after. As a pioneer in the field of pairing and cooking with craft beer, the California-based chef also challenges readers and viewers to break with tradition by serving elegant beers instead of wine to score points in the crucial categories of innovation, forethought and attention to detail.

Fino, who spent many a childhood night cooking for the family with his father, received a B.A. in Radio, TV and Film from Temple University and an M.B.A. from California State University. The skills he learned in school combine with a natural sense of humor to make him a sought-after broadcast media commentator and featured chef at food, drink and relationship expos and events across the country. To wit, Fino is the resident cooking expert for TV8 in Vail, Colorado, and appears frequently on TV news and cooking shows in Philadelphia, Manhattan and St. Louis. He’s also the featured guest chef for the Atlantic City Beerfest.

Fino’s first book, Will Cook for Sex, published by Stephen’s Press in 2005, won ForeWord Magazine’s “Cookbook of the Year” award and has received praise from publications such as Men’s Health Magazine, Maxim, Hooters Magazine, Philadelphia Inquirer and St. Petersburg Times.

“He provides a guy’s insight into the crazy abyss of dating and relationships,” reviewed Tracy Spicer in Pasadena Weekly. “Think of Fino as your best friend, giving you advice before the big date. Only these friendly pointers are not cheesy pickup lines or suave moves … and they most likely will work!”

As a California native, Fino has long taken advantage of the fresh ingredients and progressive culinary ideas that informed his father as he methodically prepared thousands of gourmet meals with his son.

“He admitted that since I didn’t get Paul Newman looks from him, he needed to give me something else to help with the ladies,” the younger Fino remembers. “After many years of defeat suffered while trying to go toe-to-toe in the ring of the pick-up scene, I finally realized the value of that skill.”

Since picking up an iron and a skillet, then and a pen and a microphone, Fino’s succeeded in picking up many a pleased woman and several books’ worth of pointers. And if any readers or viewers require proof that Fino’s techniques really work, they’re welcome to ask his very appreciative wife.

From a young age, Darryl Harmon’s mother, a certified cooking superstar in the South Jersey community where he grew up, taught him how to turn homegrown fruits and vegetables into all sorts of delectable dishes and desserts. And although he is quick to declare the women in his family as the inspiration behind his burgeoning culinary career, Darryl’s father also owned and operated a dairy distribution company.

At 18, Darryl left for Atlantic City taking an entry-level position in a casino restaurant. A hardworking, natural talent, Darryl’s passion to succeed and all-around good nature, earned him several fast promotions. He quickly rose through the ranks, while attending culinary school at ACCC, from a Line Cook at Bally’s Park Placeto Sous Chef at Trump Taj Mahal and then served as Director of Food & Beverage at Omni Catering. Presently Harmon is The Executive Chef of The Water Works Restaurant.

Under his leadership, the Water Works Restaurant and Lounge has received numerous accolades including, “Top 100 Experiences” by Saveur Magazine, “Best New Restaurant” by Philadelphia Style and MainLine Today, “Most Romantic” and “Best View” by AOL City Guide. Chef Harmon was also named “Chef of the Year” by theAmerican Culinary Federation, Professional Chef’s Association ofSouth Jersey Chapter while serving as Vice President of the board.

Chef Harmon has prepared intimate dinners for Vice President Joe Biden, former President of Pakistan Pervez Musharref, Mayor Rudy Giuliani, movie director Michael Bay, actor Jamie Foxx, Boyz II Men, and numerous athletes like Ryan Howard, Carlos Ruiz, Shane Victorino, Scott Hartnell, Samuel D’Alembert, Orlando Magic Basketball Team, DeSean Jackson and Michael Vick. Chef Harmon has executed events such as President Obama’s Rally with the Roots, Mayor Nutter’s Welcome America, Barack Obama’s Philadelphia Primary, American Cancer Society, March of Dimes, Chaine des Rotisseurs, National Football League Players Association, Dress for Success, Philadelphia Academies, Disney’s Block Party, Certified Angus Beef Carnivore’s Delight Dinner at The James Beard House in NYC and numerous corporate events.

Chef Harmon has been featured on The Chef’s Kitchen, Best of The Best, The 10! Show, Fox 29’s “Good Day Philadelphia”, Food Network’s South Beach and Atlantic City Food and Wine Shows, National Governors’ Chef’s Convention, Martha Stewart Book Signing, Tea with Darren McGrady, Princess Diana’s former chef and numerous other television and media appearances. Chef Harmon is also a National Brand Ambassador for Certified Angus Beef®.

A New Jersey native, Chef Johnson has been seen on Bravo Television, showcased on the premier episode of “Rocco’s Dinner Party”, a culinary competition based on elimination challenges and “My Big Red Neck Vacation” seen on CMT as well as Restaurant Stakeout, Food Network, as a mystery diner. Most recently voted as one of the Best Chef’s in America. Also part of Team NJ Dinner at the honorable James Beard House, January 26, 2011 and most recently hosted the 25 Year Anniversary New Year’s Eve Celebration of the James Beard Foundation Dinner. Co-host of “Stripped Down Kitchen” on Web Talk Radio w/ national award winning cookbook author Rocky Fino. Placed in the top 5 of the New Jersey Seafood Challenge held at the Governor’s Mansion, Drumthwacket, hosted by the First Lady of New Jersey 2011. Currently a part time Culinary Instructor at Mercer County College teaching Applied Culinary Skills.

From a very young age, he discovered the love of cooking from his mother and grandmother. His success led to an opportunity to work for Jon Bon Jovi as his personal chef, along with several engagements with the Canadian Embassy. More locally, Chef Geoff has participated in the Taste of the Nation, now of Ocean County, since 1999, Share our Strength, appeared on various television networks performing cooking segments, received a total of twelve write up stars and has been featured in many local and tri-state area write-ups. As a regular participant in culinary food shows with Emeril Lagasse, Claire Robinson, Giada Di Laurentis, Guy Fierri, Ted Allen, Duff Goldman, Tyler Florence, just to name a few, he always looks to entertain the crowd.

Most recently, just voted into Best Chef’s America, is currently the Executive Chef of the Roman Grill in Linwood, NJ after closing his restaurant Copper Fish in Cape May, NJ after 7 years. He enjoys coming up with progressive culinary techniques to create a balance of exploratory, yet approachable dishes. Johnson’s goal is to provide guests a unique and modern culinary experience grounded in the context of traditional flavors. In addition to his broad professional experience, Johnson’s education has been primarily self-taught, over 20 years, working through the ranks, giving him a well-rounded understanding of the ever changing industry.

Additionally he is working on a series of cookbooks to be released sometime in the near future. He hosts his own radio show on cooking and discussions about the restaurant industry where he “cooks” in the studio for his loyal listeners. With local celebrity status, Johnson also performs chef demonstrations at the restaurant, touring areas of New Jersey, be it private, group or at food shows, inviting other chefs to participate and share their culinary prowess.

Maria Liberati

As a former international supermodel, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family’s vineyard in the mountains of central Italy. She began to experience the real tastes of food that she knew from her childhood.

An Award Winning cookbook author and Celebrity Chef, her passion with food began at the early age of 4, when she would accompany ‘nonno’ (grandfather) on his early morning Saturday trips to the Italian Market in Philadelphia to pick out all the fresh ingredients for the Sunday family meal.

Years later, Maria was spotted by international artist Sergio Terzi (known as Nerone) and was asked to sit for a portrait at his studio in the Emilio-Romagna region of Italy. While sitting for this portrait, the months lingered on and Maria found herself spending more and more time at Nerone’s family farm nearby. During her time there, she studied the art of making the famed Parmigiana-Reggiano cheese. When the painting was finished, it was exhibited all throughout the world including the Metropolitan Museum of Art where the painting and the artist were honored at a special ceremony for the contributions of Italians to the World.

Today, Maria is considered one of the foremost experts on Italian Cuisine and culture, has been called the Italian ’Martha Stewart’ (Celebrity Society magazine 06/06). The Basic Art of Italian Cooking book series was awarded the Gourmand World Cookbook Awards in Paris, France.

A lover of the arts, Maria is also famous for intertwining (in her own style) food with art, travel and life and a portion of her blog was selected to be part of the digital exhibit for the Kuntshistoriches Museum in Vienna, Austriafor its cultural references of Mozart. A frequent guest on radio, TV and national media features. She serves as spokesperson for many food and kitchen related companies, look for her on QVC. She also serves as food consultant for new products. Maria is frequently found cooking center stage at many consumer and trade show events as guest Celebrity Chef and designs corporate teambuiliding programs for Fortune 500 companies. As a professional speaker, Maria is asked to speak at many events on her success. The rest, as they say, is history. She divides her time between her office and residence in the USA and Italy where she writes her books and hosts specialty culinary and wine programs and food/travel writing at some of Italy and Europe’s most magnificent castles and vineyards.

Maria’s philosophy mirrors that of Leonardo’s DaVinci..the art of simplicity. ..to create recipes that simply transform the freshest ingredients without changing their essential flavors…”that is an art and cooking is an art..a basic art”. For more tips on cooking, foods, style and decorating, visit Maria’s blog (www.marialiberati.com/blog2) where food meets art, travel.

Barbie Marshall

Barbie Marshall is a Southwest Philadelphia native. She started cooking on the stovetop at age 5 and there was no time at all before cooking dinner was a chore. She developed a passion early on for cooking as well as teaching others how to cook.

Barbie began cooking professionally when offered a job at Ritz Hall Catering at the age of 14. She continued to cooking for her friends while attending high school at West Philadelphia Catholic High School. Soon after, Barbie relocated from Philadelphia to Virginia Beach, Virginia working at The Smokehouse & Cooler, Cuisine & Company, and Cobalt Grille. After graduating from Johnson and Wales University in Norfolk, Virginia, Barbie completed her culinary externship at Todd Jurich’s Bistro where she was hired and began researching and using local sustainable ingredients.

Barbie continued her research and work on local sustainable ingredients when she returned to Philadelphia at 1224 Raw Sushi Bar and Sake Lounge, Rx Restaurant, and SOOP Catering. In 2007, Barbie’s research and work on sustainable foods led her to accept a position as a farmer at Green Meadow Farm. Her three years farming combined with her culinary work led her to be a featured demonstrator for Sustainable Farming at the 2013 American Culinary Federation Western Regional Conference.

Chef Barbie resides in Lancaster County, PA with her family where she continues her work as a Chef, demonstrator and speaker.

Ralph Mazzocchi

Ralph Mazzocchi is the architect of a series of successful restaurants that have transformed the restaurant scene in Lancaster County, Pennsylvania. His latest venture is Gusto (pronounced goo-stow, as in “taste” in Italian) – an eclectic eatery known for its warm décor and menu accented with touches of Spain and the Mediterranean. “I have always been inspired by the the Mediterranean. Right now I am enjoying Spanish cooking techniques where tweaking the combination of even a few simple components can give a dish its own distinctive flavor.”

He came by his success the old-fashioned way, working his way from the ground up from his first job, washing dishes at a small upscale restaurant. After spending one day in the kitchen the course of his life was changed and his future seemed preordained. He saw cooking as the ultimate art form, because it incorporates all of the senses – smell, touch, taste, sight and sound.

Ralph moved to New York City to expand his knowledge and happily began his education under the tutelage of Master Chef Patrick Clark at the Odeon. One year later he moved on to the Rainbow Room, owned at the time by restaurant guru Tony May. Before leaving the Big Apple he also honed his skills at the Century Café and the Saloon.

Moving back to Lancaster, Ralph was determined to develop and polish his own cooing style, creating and honing an “infusion” method of cooking by bringing together eclectic flavors that springboard from traditional and classic cooking styles. His unique approach evolved over 24 years in the kitchen. It has been an extraordinary journey where he has worked as executive chef, has created and opened the bistro-style restaurants Galla Rosso and Mazzi Designed Dining, and performed as guest chef and presenter at numerous regional benefits and food festivals.

Michael Scipione

Fitness guru, Michael Scipione to appear on Food Network’s new series “Cutthroat Kitchen”

A South Philadelphia native, Owner of Absolute Definition Private Training Studio as well as Sano Healthy Private Chef/ Catering service, has found a way to combine his nutritional and fitness passion into one business. Healthy culinary creations so tasty, that he found himself cooking at The James Beard Foundation in Manhattan this past New Years Eve, quite an accomplishment for a chef who has not been classically trained.

Scipione is no stranger to the media or TV, he has appeared on, Food Network’s Restaurant Stakeout, Fox Good Day, NBC 10 Show, Eye Opener Philly, CMT, WURD 900 am, The Envy Mckee Show, Janet Zapalla Radio as well as The New York Times for catering New York Fashion Week. Hence, the Sano slogan “Making Healthy Food Fashionable.”

He will also be seen this fall in a new Nancy Glass Production “ Trimmin’ Down The House” as well as the release of his healthy recipe app coming to I-tunes this September titled, “The Big Sexy” a collaboration with TV/Media personality, Envy Mckee.

On Cutthroat Kitchen, hosted by Food Network star Alton Brown, each contestant receives $25,000 to “buy” ingredients to use to make dishes. They can bid on ingredients or hinder other chefs by forbidding them to taste their dish beforehand or taking away a vital ingredient, like salt. The winner will take home the money that is left over after the bidding. “Cutthroat Kitchen is a cooking competition like viewers have never seen before,” said Bob Tuschman, general manager and senior vice president of Food Network. “Culinary skills can get chefs into the kitchen, but they will have to play a game of wits to stay there.”

Scipione could not say too much about his episode, but he did say “look out for those curveballs and the element of surprise!” He is also very thankful to be given the opportunity of a lifetime to showcase his culinary skills on national television In hopes of furthering his career in nutritional awareness.

Cutthroat Kitchen premieres at 10 p.m. Sunday, Aug. 11. The episode that Scipione appears aired on September 1st.

Philadelphia native, Chef Barry E. Sexton has successfully acquired over 30 years’ experience in the culinary arts. The Philadelphia Art Institute graduate always believed that great food is a combination of bold tastes, textures and color. Like fine art, crucial ingredients waiting to be blended on a canvas. Chef Sexton was classically trained for more than a decade under the tutelage of Master Chef Jean Pierre Tardy, who was the Executive Chef of Le Bec-Fin for seven years. Chef Barry worked closely with him keeping the creative process alive by using his imagination with the best and freshest ingredients available to create signature dishes at Jean Pierre’s French Restaurant in Newtown, Pa. Chef Sexton demonstrates his passion and love for cooking in every aspect. Throughout his career, he has worked in premiere restaurants and hotels in Philadelphia and Bucks County areas.

This award-winning chef is well known for his keen sense of creativity, gourmet catering, and private cooking classes that showcase his style of cooking. His cuisine integrates the sophisticated flavors of African, Caribbean, Italian and Asian all infused with a cultural blend from around the world. In 1995, he was voted the Top Chef to watch, while working at Striped Bass, a well-known restaurant that specialized only in seafood flown in from around the world. Chef Sexton created dishes that reflected his proven track record among those with discerning taste. He also helped launch Zanzibar Blue, a popular upscale jazz/blues restaurant located in the Philadelphia Hyatt Hotel. Chef Sexton’s menus have been well received by notable personalities such as Rosa Parks, mother of the Civil Rights Movement, actor Denzel Washington and former congressman Bill Gray. His artful plating and delicious food attracted admirers of his unique cuisine.

Chef Sexton has also been employed as Executive Chef of the Buck Hotel & Conference Center in Feasterville as well as abroad at the five star Round Hill Hotel & Resort, Jamaica, W.I. During his stay at Round Hill, Chef Sexton was invited to prepare exquisite dinners for several Ambassadors and Prime Minister’s of the Caribbean Council.

In 2008, Chef Sexton was invited to be a judge at The Restaurant School with Master Chef Jean Marie Lacroix for the C-CAP Scholarship Program for young aspiring culinarians. Most recently Chef Sexton was in Washington, D.C. where he was asked to cook at the Canadian Embassy. White House Chefs were on board promoting a Taste of Canada Food Show, which showcased a bounty of fresh seafood from Canada. Over 200 attendees enjoyed an evening of spectacular displays and food sampling.

Chef Sexton’s impressive style has been featured in news and magazine articles, as well as local television shows, such as the 10 Show, CBS-3, and Fox 29. Barry is also a featured columnist in Bucks Living Magazine, where he shares great tips and recipes. For several years, this award-winning chef has participated in the Atlantic City Food Show, where he collaborated with other Food Network chefs. In addition, he was featured on the popular Food Network Show, Dinner Impossible starring Robert Irvine.

Chef Barry Sexton is driving force and visionary of the Opinionated Palate Catering service. He is well known for creating customized menus for memorable occasions for his clients. Chef Sexton’s incredible reputation as a premiere chef/caterer has catapulted his career to new heights. Last year, Chef Sexton has been involved with several community charity projects such as, the Alex’s Lemonade Event, Autism Awareness and the Colon Cancer Alliance “Ask Me Why I Am Blue” outreach.

In 2011, Barry has had the opportunity to participate in many local celebrity chef events including Bucks County Tyler Tasting, A Taste of the World, and he recently judged the WBC Worcester Best Chef Competition in Boston. He also had the pleasure of assisting top food stylist, Kersti Bowser, owner of Gourmet Butterfly Media with Food Network projects.

In 2012, Chef Sexton has taken on a new culinary challenge. A personal journey that explores the body, mind, and the desire for healthier living and food choices. His new approach is to explore ways to boost flavors and cut calories. As a result, Chef Sexton has lost a significant amount of weight, stating, ”Being in the food industry it’s easy for chefs to lose sight of how much excess empty calories we consume. As I got older and wiser, I knew it was time to make a drastic change.” He further explains, “I used it as an opportunity to experiment with reduced caloric consumption without compromising taste. Now, I am never hungry. I don’t eat less, I just use better cooking techniques and strategies, consequently improving my health perspective.”

Chef Sexton is anxious to share his new culinary way of life with others. Chef Barry Sexton is anxiously looking forward to engaging in more challenging culinary endeavors such as, TV host, cooking classes, chef demonstrations, product endorsements, food shows and national culinary judging. Already a name in culinary circles within the community. Keep your eyes open for this star on the rise!

He’s a trained Chef, he’s an artist, he’s a leader and he is in love with food. He is Chef Joseph E. Shilling.

Schooled at The Culinary Institute of America, Chef Shilling began his career in the city that never sleeps, New York City. Working at Windows of the World with Chef Herman Reiner and then to The Helmsley Palace Hotel with Maitre ‘d Cuisinier Andre Rene and on to The Ritz Carlton Hotel with a Chef trained by Augustes Escoffier with Chef Daniel Dunas, Chef Shilling got a strong quality beginning into the culinary world.

In an effort to gain even more experience, he went on to Atlantic City opening Harrah’s at Trump Plaza where he was working with the American Culinary Federation’s culinary team coach, Gaspar Stantic. Chef Joseph got his first taste of Philadelphia where he took on the position of Executive Chef and has continue his career as Executive Chef, Food and Beverage Director, Private Estate Chef, Culinary Educator, Culinary Director, Dean of Education and now he is the Chef / Owner of Your Personal Chef by Chef Joseph E. Shilling LLC.

Throughout his career Chef Joseph has won awards at culinary competitions, listed in Who’s Who and named Best Pick by Philadelphia Magazine for Personal Chef choice. Appearing frequently on television news stations, TV Food Network’s Personal Chefs, a few appearances on HGN, on CNN and even had his own cooking show on a local PBS station called “Get Fresh with the Chef” he has been featured in The New York Times, Philadelphia Inquirer, the Daily News, Taste of Home, Gourmet and more.

Always striving to be the best he has shared his food styling with Madonna, President Carter, Prime Minister Margret Thatcher, King Hussien, Michael Jackson, Wonder Woman Linda Carter, Chef Bobby Flay and even as the Personal Chef to Boyz II Men to name a few. Chef Shilling has had the honor of cooking Thanksgiving Dinner at The James Beard House in New York City with the students from The Art Institute of New York City.

Sharing his knowledge Chef Joseph was a Chef Instructor at The Restaurant School then on the the Culinary Director at The Art Institute of Philadelphia School of Culinary Arts and back to New York City where he became the Dean of Education at The Art Institute Of New York City, which housed NYC’s largest culinary school. The Chef has also taught classes in the community where he was sold out every class.

Chef Shilling makes a real effort to give back and has supported the March of Dimes, Leukemia Society, The International Philadelphia Flower Show, American Diabetes Association, Cancer Society, Philabundance, Stop Hunger and Careers in Culinary Arts Program .