Scott Drewno was raised in the heart of New York's Finger Lakes wine region, a rural area known for its vineyards and its family owned farms.
At the helm of a staff of more than 60 cooks and a 23,210 square-foot kitchen, Executive Chef Andre Cote has an impressive culinary resume spanning three decades of preparing exquisite dishes coast to coast, from Boston's Back Bay to The Beverly Hilton.
What sets Chef Matt Baker apart from others in his field is his passion for local, inventive and inspired cuisine. His obsession with the culinary world started early. During holidays in Houston, he prepared pies with his grandmother, which led to enrollment at Johnson & Wales University in Miami. Baker has also earned his Certified Sommelier accreditation.
Marjorie Meek-Bradley oversees the kitchens at both Ripple and Roofers Union in Washington, DC. She is a California native who was raised eating locally sourced...
With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants Chef Victor Albisu is combining his culinary...
From an early age, Walter Bundy's experiences on the Piankatank River in the Chesapeake Bay instilled in him a reverence for indigenous ingredients.
John Rifkin was raised in Philadelphia, the "city of brotherly love". Working with his father in the kitchen at a very young age first standing on milk crates to work the dish room, and later working the line with him in a few of the families restaurants and catering facilities. Rifkin also apprenticed in the very same restaurant his mother worked as a veteran server. Chef Rifkin you could say grew up in the food service world. All of his grandparents worked in kitchens, served as waitresses, and one of his grandfathers was the head of the food service workers union in Atlantic City NJ, many years ago.
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