Culinary and Industry Experts

From the moment it began as a seasonal food truck in the summer of 2009, Big Gay Ice Cream has seen ...Read More
From the moment it began as a seasonal food truck in the summer of 2009, Big Gay Ice Cream has seen a whirlwind of publicity, popularity and accolades--including the distinction of being named best food truck in the country, as well as best ice cream...Read More
Partner’s Rob Rob Shawger, Shane McBride (Balthazar), Ed McFarland (Ed’s Lobster Bar) and executive ...Read More
Partner’s Rob Rob Shawger, Shane McBride (Balthazar), Ed McFarland (Ed’s Lobster Bar) and executive chef/partner, Matt Abdoo (an eight-year alum of Del Posto) originally formulated the idea for Pig Beach when they met working on America’s highly comp...Read More
Ralphael Abrahante, chef, is a passionate advocate of Contemporary Mediterranean seafood Cuisine. Si...Read More
Ralphael Abrahante, chef, is a passionate advocate of Contemporary Mediterranean seafood Cuisine. Since 2002 he has consistently infused Mediterranean fare with his personal signature: a love of seasonal ingredients and a fundamental respect for the ...Read More
After eight years in the kitchens of Westchester staples Catania’s and Johnnie’s, Yonkers native, Mi...Read More
After eight years in the kitchens of Westchester staples Catania’s and Johnnie’s, Yonkers native, Michael Abruzese’s passion for cooking was sparked. Michael formalized his training at the Culinary Institute of America, from which he graduated in 200...Read More
Gaston Acurio, chef, writer, entrepreneur and one of the most important promoters of Peruvian gastro...Read More
Gaston Acurio, chef, writer, entrepreneur and one of the most important promoters of Peruvian gastronomy in the world, started his culinary career in 1989, when he dropped out of the Universidad Complutense of Madrid, where he studied Law -trying to ...Read More
Einat Admony is chef and owner of the Balaboosta, Bar Bolonat, and Taïm restaurants in New York City...Read More
Einat Admony is chef and owner of the Balaboosta, Bar Bolonat, and Taïm restaurants in New York City and author of Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. Her life has been an adventure. After growing up in Tel Aviv, s...Read More
Nur |
Chef Meir Adoni & Gadi Peleg have joined forces to bring a modern Middle Eastern experience to t...Read More
Chef Meir Adoni & Gadi Peleg have joined forces to bring a modern Middle Eastern experience to the Manhattan dining scene with the opening of Nur. With its casual yet refined ambiance, this inventive restaurant brings a modern flair to Middle Eas...Read More
Born and raised in Brooklyn, NY into an Albania family with a rich heritage of celebrating life thro...Read More
Born and raised in Brooklyn, NY into an Albania family with a rich heritage of celebrating life through food, chef Alibasic recognized his passion to cook at an early age. He began his culinary career while working as a member of the kitchen prep sta...Read More
Liz Alpern is co-owner of The Gefilteria, a culinary venture based in Brooklyn that reimagines Ashke...Read More
Liz Alpern is co-owner of The Gefilteria, a culinary venture based in Brooklyn that reimagines Ashkenazi Jewish cuisine. She is also co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books, 2016). Her career in food...Read More
My path in this industry started in September 2012, when I moved to NYC to work in 809 bar and grill...Read More
My path in this industry started in September 2012, when I moved to NYC to work in 809 bar and grill as an assistant manager while I was attending Restaurant Management classes at the International Culinary Center. For 5 months, I learned from top in...Read More
Nick Anderer is Chef/Partner of Maialino and Marta, Union Square Hospitality Group’s two Roman-insp...Read More
Nick Anderer is Chef/Partner of Maialino and Marta, Union Square Hospitality Group’s two Roman-inspired eateries. As an Art History major at Columbia University, Anderer spent an influential year abroad in Rome, where he was incredibly inspired by t...Read More
Chef/Owner of ThinkFoodGroup & minibar by José Andrés; Chairman, World Central Kitchen; Ambassad...Read More
Chef/Owner of ThinkFoodGroup & minibar by José Andrés; Chairman, World Central Kitchen; Ambassador, Global Alliance for Clean Cookstoves Named one of Time’s “100 Most Influential People” and awarded “Outstanding Chef” by the James Beard Founda...Read More
Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef of Untit...Read More
Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef of Untitled and Studio Cafe at the Whitney Museum of American Art. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University. He moved to France...Read More
Josh Appelbaum is the chef and owner of Duck Season, a mobile food business specializing in preparat...Read More
Josh Appelbaum is the chef and owner of Duck Season, a mobile food business specializing in preparations utilizing the whole animal. The lifeblood of the cuisine is duck fat, which makes its way into every dish, including the duck fat French fries an...Read More
Frederick Aquino, the executive pastry chef of The Standard, Highline, oversees the hotel’s entire p...Read More
Frederick Aquino, the executive pastry chef of The Standard, Highline, oversees the hotel’s entire pastry program, including the dessert menu at The Standard Grill. Aquino looks to architecture and design for inspiration, and adds a modern twist to c...Read More
Currently in the dessert industry and slowing trying to become a chef that can offer both desserts a...Read More
Currently in the dessert industry and slowing trying to become a chef that can offer both desserts and hot food. I entered the food industry in 2013 and currently being prepared by my mom to become a chef as well. My mom is a chef and has inspired me...Read More
Old Monk Executive Chef and Co-owner Navjot Arora grew up in Jalandhar Punjab, India, where his fasc...Read More
Old Monk Executive Chef and Co-owner Navjot Arora grew up in Jalandhar Punjab, India, where his fascination with food began as a young boy cooking with his mother. Arora knew early on he wanted to pursue a career as a chef. After graduating culinary ...Read More
Donatella's passion for food was formed at a young age. Spending summers at her grandfather’s Italia...Read More
Donatella's passion for food was formed at a young age. Spending summers at her grandfather’s Italian olive farm and growing up in her Dad’s restaurants, food is in her DNA. At the success of her restaurants, Donatella has become an influential wo...Read More
Robert Austin Cho grew up in New Jersey during a time when people hardly knew the difference between...Read More
Robert Austin Cho grew up in New Jersey during a time when people hardly knew the difference between Korea, China, Japan and let alone know what kimchi was. He found himself caught between two cultures. "My parents would bring kimchi everywhere we we...Read More
Eileen has been baking for over 40 years as one of New York’s top bakers. She started baking cheesec...Read More
Eileen has been baking for over 40 years as one of New York’s top bakers. She started baking cheesecakes out of her apartment in 1973 after she sampled a cake in a deli and told the owner that her mother’s recipe was the only cheesecake she liked. Th...Read More
Chef/Owner Joaquin Baca, grew up in a Foreign Service family, living in Colombia, Mexico, Portugal, ...Read More
Chef/Owner Joaquin Baca, grew up in a Foreign Service family, living in Colombia, Mexico, Portugal, the Philippines, Uruguay, and Bolivia prior to enrolling at The University of Texas, Austin. Holidays in South Texas with extended family cooking and ...Read More
Born to Chinese and Trinidadian parents, Chef Timon Balloo began his official journey toward a stell...Read More
Born to Chinese and Trinidadian parents, Chef Timon Balloo began his official journey toward a stellar culinary career in 1998 through the international program of extended studies at Johnson & Wales. He traveled to Belgium to work at Hotel Métropole...Read More
Carolyn Bane iss co-owner, chef, and chief problem cornbread-eater at Pies ‘n' Thighs. Originally fr...Read More
Carolyn Bane iss co-owner, chef, and chief problem cornbread-eater at Pies ‘n' Thighs. Originally from Boston, she discovered a deep affinity for barbecue, slow cooked beans, and all things fried – the seeds of her love for Southern food. She has coo...Read More
Chef Sunny Bang was born in Seoul, Korea and immigrated to the United States when he was 5-years-old...Read More
Chef Sunny Bang was born in Seoul, Korea and immigrated to the United States when he was 5-years-old. The Bang family landed in the Chicagoland area and relocated to Houston, Texas just before Chef Bang started high school. His affinity with food be...Read More
Chef Suchanan Aksornnan, nicknamed Chef Bao Bao, was born in the northernmost province of Thailand -...Read More
Chef Suchanan Aksornnan, nicknamed Chef Bao Bao, was born in the northernmost province of Thailand - Chiang Rai. There she grew up surrounded by greatness of nature, organic and fresh ingredients, and a wide variety of local foods. "This early exposu...Read More
Barbuto continues to be a favorite for both locals and visitors, who enjoy the restaurant's casual s...Read More
Barbuto continues to be a favorite for both locals and visitors, who enjoy the restaurant's casual sophistication and neighborhood feel. The restaurant occupies an airy garage space on the ground floor of Industria Superstudios on Washington Street, ...Read More
Self-Thought, cooking and a “foody” since the age of 12 (that about 35 years) for groups of friends ...Read More
Self-Thought, cooking and a “foody” since the age of 12 (that about 35 years) for groups of friends and family. I’m a former researcher with a Ph.D. in social psychology, and opened Pilar in a tin, 400 sq. ft. space in 2009. In January of 2015 to a m...Read More
Chef Marco Barrila, born and bred in Messina, Sicily was impressed at an early age by the vast range...Read More
Chef Marco Barrila, born and bred in Messina, Sicily was impressed at an early age by the vast range of regional food dishes. He found his love of cooking at age 13 working in his grandmother’s trattoria “La Caraffa” that dates back to the 1800’s. He...Read More
Lance Bass is the quintessential illustration of a highly successful and driven jack-of-all-trades: ...Read More
Lance Bass is the quintessential illustration of a highly successful and driven jack-of-all-trades: singer, host, actor, producer, writer, entrepreneur, philanthropist, and cosmonaut. Beyond his fame as a member of the phenomenally successful grou...Read More
Kati rolls are a popular street food found all over Kolkata, India. The word “kati” literally means ...Read More
Kati rolls are a popular street food found all over Kolkata, India. The word “kati” literally means skewer and kati rolls are made of skewer-grilled ingredients stuffed in buttery paratha flatbread and topped with chutneys and spices. What started as...Read More
Malai |
Pooja's interest in flavor development and fragrances of unique spices can be traced back to her chi...Read More
Pooja's interest in flavor development and fragrances of unique spices can be traced back to her childhood. On any given morning, you could spot Pooja taking long whiffs of her parents' chai often before they took their first sip, a practice that the...Read More
Baxtrom has spent the past decade working in some of the world's most exciting kitchens, including A...Read More
Baxtrom has spent the past decade working in some of the world's most exciting kitchens, including Alinea, Per Se, Atera (where he met horticulturalist Ian Rothman), Blue Hill at Stone Barns, and most recently Lysverket in Norway. In spring 2016, Bax...Read More
Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the F...Read More
Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine. His highly rated Public Television series, Mexico–One Plate at a Time,  is broadcast coast to co...Read More
Speedy Romeo is the exclusively wood-fired restaurant known for its award winning charred pizzas, st...Read More
Speedy Romeo is the exclusively wood-fired restaurant known for its award winning charred pizzas, steakhouse style-fare and seasonal Italian-American dishes off the wood-burning grill. Justin hails from Kansas City and moved to New York City in 2001 ...Read More
Chef Franklin Becker is the Co-Founder and Chief Culinary Officer at Hungryroot. A graduate of the C...Read More
Chef Franklin Becker is the Co-Founder and Chief Culinary Officer at Hungryroot. A graduate of the Culinary Institute of America, Chef Becker has worked in some of the country’s best kitchens. Most recently, Becker served as co-founding partner of Li...Read More
As owner of William Greenberg Desserts, a New York City Upper East Side institution, Carol Becker is...Read More
As owner of William Greenberg Desserts, a New York City Upper East Side institution, Carol Becker is the caretaker of over 70 years of tradition. Their Black & White Cookies have been called the best in the city, the brownies have appeared on AMC...Read More
Erin Bellard spent six years with the New York City based B.R. Guest Inc.,where she played an integr...Read More
Erin Bellard spent six years with the New York City based B.R. Guest Inc.,where she played an integral role in the company's growth to and beyond the $100 million dollar mark. From 1998-2004, Ms. Bellard served in various capacities for the company, ...Read More
In 2007 Sam discovered the fun and excitement in making edible art and it quickly became her passion...Read More
In 2007 Sam discovered the fun and excitement in making edible art and it quickly became her passion. Her love of art and baking helped turn her dreams into a reality. THE DESSERTIST has since then become a well-recognized name and Sam has become a ...Read More
Chef Shorne Benjamin hails from the cultural paradise of St. Lucia which informs his distinct culina...Read More
Chef Shorne Benjamin hails from the cultural paradise of St. Lucia which informs his distinct culinary style. He infuses a contemporary approach of Caribbean cuisine to create an impressionable culinary style called New Age Caribbean ®. Chef Shorn...Read More
Since 2003, Chef Frank Benowitz has been employed by Mercer County Community College (MCCC) in West ...Read More
Since 2003, Chef Frank Benowitz has been employed by Mercer County Community College (MCCC) in West Windsor, NJ with the Hospitality & Culinary Department and teaches a multitude of Hospitality and Culinary courses. His love of food/cooking is...Read More
Chef Barret Beyer epitomizes new beginnings and change, inspiring millions with his cooking and acti...Read More
Chef Barret Beyer epitomizes new beginnings and change, inspiring millions with his cooking and actions.Chef Barret Beyer is a Long Island native whose passion and dedication has allowed him to excel and succeed in every aspect of his professional an...Read More
Ashfer Biju brings a worldly vision inspired by regional ingredients to the culinary program as Exec...Read More
Ashfer Biju brings a worldly vision inspired by regional ingredients to the culinary program as Executive Chef at Perrine restaurant and The Rotunda lounge at The Pierre hotel both opened in 2016. A self-described “crafter of perishable art,” Biju g...Read More
Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an It...Read More
Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's beloved neighborhood restaurant. In fall 2013, Bissonnette and co-c...Read More
I am a South Carolina native but my childhood took me from there to Pittsburgh, Portugal and then to...Read More
I am a South Carolina native but my childhood took me from there to Pittsburgh, Portugal and then to Greece where I spent most of my adolescence, As a young boy I was influenced by successions of large family feasts, seasonal produce fresh from the l...Read More
Sweet dreamer, Sherry Blockinger opened sherry b dessert studio in 2012 and has been raising the bar...Read More
Sweet dreamer, Sherry Blockinger opened sherry b dessert studio in 2012 and has been raising the bar on dessert ever since. Named one of the “Best Small Town Bakeries” by Travel & Leisure in 2015 and one of the “100 People, Places and Things That...Read More
At age 13 Stephan began his cooking career on his native North Fork of Long Island. Upon completing ...Read More
At age 13 Stephan began his cooking career on his native North Fork of Long Island. Upon completing high school, Stephan attended the Culinary Institute of America. He graduated CIA in 2009, returned to the North Fork, and started his professional ca...Read More
Chef Saul Bolton is Great Performances’ Executive Chef of the cafes and restaurant, The Norm, at the...Read More
Chef Saul Bolton is Great Performances’ Executive Chef of the cafes and restaurant, The Norm, at the Brooklyn Museum. The Norm is an American restaurant and lounge inspired by the cultural diversity of Brooklyn. The menu encourages a gastronomic expl...Read More
Per Se |
As the pastry chef at Per Se, Anna is responsible for overseeing the production of all the dessert o...Read More
As the pastry chef at Per Se, Anna is responsible for overseeing the production of all the dessert offerings and chocolate production for the restaurant, while ensuring that her team exceeds the guests’ expectations and standards of excellence set by...Read More
Claudia "Byrd" Bonilla is the second generation at Mexico Lindo. Her parents opened the restaurant i...Read More
Claudia "Byrd" Bonilla is the second generation at Mexico Lindo. Her parents opened the restaurant in May 1972. The same month & year that Byrd was born. She wound up going into the business knowing little about restaurant operations. Byrd has, o...Read More
Chef Janine Booth was born and raised on the beautiful, island continent of Australia. A place where...Read More
Chef Janine Booth was born and raised on the beautiful, island continent of Australia. A place where blue skies and sunshine encourage family and friends to gather around the backyard barbeque - everyone taking part in grilling and preparing farm fre...Read More