Foxwoods Resort & Casino
Growing up in the Pacific Northwest, Executive Chef Edward Allen was inspired by the bounty of fresh ingredients and his mother’s cooking skills. “My cooking will always be influenced by my time in the Northwest and my Japanese heritage,” said Eddie. “These elements have combined to define my cooking style, utilizing the natural flavors of the freshest ingredients, uniting American and European influences with the simplistic nature of Asian cuisine”. A hands-on perfectionist in the kitchen, Eddie shows his passion for the culinary arts in his everyday work. “I get great satisfaction in making food people will remember.”
Chef Eddie Allen brings more than 25 years of culinary expertise to his position as Executive Chef at Foxwoods Resort Casino, where he manages all phases of Foxwoods’ Food Department, Culinary Operations and Stewarding, producing more than 5.25 million meals per year. As Executive Chef of North America’s largest casino, Chef Eddie has successfully planned, developed and introduced new restaurant concepts from ground up including farm-to- table, fine dining, full service gourmet, casual and quick service outlets. Chef Eddie has also successfully directed the culinary operations for such premier luxury resorts as Green Valley Ranch Resort Spa & Casino, Henderson, Nevada, Ameristar Casino and Hotel, Kansas City, Missouri & Blackhawk Colorado, The Westin Resort, Hilton Head Island, Hilton Head Island, South Carolina, and Walt Disney World Swan – A Westin Resort, Orlando Florida.
David Burke Prime
David Burke Prime’s Executive Chef, Pedro Avila, joined the team at Prime in the Summer of 2012. Educated in the culinary arts and raised in the heartland, Chef Avila has extensive experience working the line at superior steakhouses. He was a sous chef at Biggs Steakhouse, Seafood & Wine Cellar in Chicago before moving over to the Smith and Wollensky Steakhouse group. While a sous chef at the Chicago location, he was also called on to help open the group’s Boston and Houston locations. In 2006, he joined the Craveable Hospitality Group as an Executive Sous Chef at David Burke Primehouse in Chicago. There he oversaw the now-patented dry-aging process of thousands of steaks and cuts of meat in the restaurant’s on-premises dry-aging room. As Executive Chef at David Burke Prime at Foxwoods Resort Casino, he now oversees a similar dry-aging room and creates a unique dining experience marked by superior ingredients that are creatively and beautifully prepared.
STRIP by Strega
Born and raised in Algiers, Algeria, Executive Chef Farouk Bazoune is a talented culinary professional with 15 years of industry experience. Upon immigrating to America in 2000, he assumed the role of Lead Line Cook at Legal Sea Foods in Boston. In 2004, after spending four years mastering the restaurant’s extensive menu of seafood and steaks, Bazoune accepted a rare opportunity to work as the Sous Chef for Grill 23 in Boston’s Back Bay. Over the course of the next five years, Bazoune jumped at every opportunity to expand his knowledge, learning the processes of menu design and implementation at this awardwinning steakhouse. In 2008, after having developed a strong skillset, Bazoune left Grill 23 to assume the role of Executive Sous Chef at Mooo, the renowned finedining steakhouse in Boston’s Beacon Hill neighborhood. At Mooo, Bazoune spent six years absorbing a wealth of knowledge from the restaurant’s well- regarded owner and Executive Chef, Jamie Mammano, who served as a role model and mentor for Bazoun. At STRIP by Strega, Bazoune excels in creating innovative renditions of classic steakhouse fare. His culinary zeal, strong knowledge of the local palette, and passion for sourcing only the finest ingredients can be sensed from the moment guests enter the restaurant.
STRIP by Strega
A native of Marseille in the South of France, Alexandre Bonnefoi’s, enrolled at Ècole de Bonneveine in Marseille in 1995, where he received his first taste of formal training in culinary arts with a focus on pastry. From 1996 to 2000, Bonnefoi participated in an apprenticeship at Patissier de Mazargue in Marseille. In the fall of 2000, Bonnefoi worked under the highly regarded Master Pastry Chef Philippe Segond at the legendary Patisserie Riederer in Aixen Provence, France. Riederer. In 2004, Bonnefoi assumed the role of Pastry Sous Chef at the brand new Four Seasons resort, Provence at Terre Blanche, in Tourrettes, France. Longing to return to the energetic work environment of a legendary luxury brand, Bonnefoi accepted the challenging role of Pastry Sous Chef at the exquisite Hôtel Le Bristol in Paris in September 2006, working directly under Mr. Laurent Jeannin and oversaw the creation and deliverance of all desserts for Epicure, the hotel’s threestar Michelin rated restaurant. In 2010, became Executive Pastry Chef at the Four Seasons Hotel George V in Paris. In the fall of 2015, Bonnefoi was appointed to the position of Executive Pastry Chef at Restaurateur Nick Varano’s STRIP by Strega restaurant, an ubermodern, high energy steakhouse located at Boston Park Plaza.
Born and raised in California, Burke’s love of cooking began at an early age when he assisted his mother in the kitchen preparing family meals but it wasn’t until high school when he took his first restaurant job bussing tables and washing dishes that his love for the restaurant life took root. Determined to follow his passion, Burke enrolled in the Le Cordon Bleu Program at the California School of Culinary Arts where he further honed his gastronomic skill set. Upon graduation, Burke zeroed in on his craft by working his way up the culinary ladder in the resort town of Mammoth Lakes, California, before making a leap of faith move to Boston in July of 2011 to assume a Sous Chef role. Most recently, Burke served as Sous Chef of Bastille Kitchen, a modern Parisian bistro by industry veteran Seth Greenberg, where he was recently honored by ZAGAT as one of Boston’s top ’30 under 30’ industry professionals. When not at work, Burke enjoys spending time with family, thumbing through his cookbook collection and hitting the slopes with his snowboard.
Alberto Cabre moved to Boston in 1994 to pursue his Masters in Architecture at MIT. While practicing as an architect in the area, he decided to follow his dream of owning a restaurant and decided to formalize a culinary degree graduating from The Cambridge School of Culinary Arts in 2003.In December 2011 Casa B emerged as a modern interpretation of the traditional Spanish tasca. Located in Somerville’s Union Square, this tapas restaurant embraces the romanticism, warmth and spice of Latin America. It has strong culinary roots in the Spanish Caribbean cuisines of Colombia’s Atlantic Coast and the island of Puerto Rico, drawing further inspiration from many Latin American countries.
Chef Nicholas Calias has over 20 years of culinary experience and a strong passion for creativity and artistry in his craft. Chef Calias has lead the culinary operations at Brasserie Jo, as well as The Colonnade and Huntington Hotels for the past 10 years. He was named the 2013 Chef of the Year by The American Culinary Federation’s Epicurean Club of Boston and 2015 Chef of the Year from The Massachusetts Restaurant Association. Chef Calias received his Certification through the American Culinary Federation as a Certified Executive Chef and Certified Culinary Administrator and he also teaches French Cuisine at Boston University and participates in judging for both the Massachusetts, as well as the National, Pro Start Competition.
Allen Campbell began his culinary education at age 14 in Boston, and for the next 20+ years has been seeking his own style in everything from fast food to five-star. In 2009 while living in Miami, Allen made some drastic changes in his lifestyle. He embraced the wellness culture he encountered there, took up exercise, adopted a primarily plant-based diet, and pursued organic stress relief through yoga and meditation. This transformation fundamentally altered his professional trajectory.
In 2012, Allen chose to leave the hospitality industry and follow his passion: cooking the foods he wanted people to eat. A year later, this decision led him back to Boston to become personal chef for Tom Brady and Gisele Bundchen. During this time from 2013-2016, he fine-tuned his plant-based philosophy by taking the CNS Plant Based Nutrition Course and dove deeper into the ancient food philosophies of Chinese medicine and Ayurveda. He recently co-authored the TB12 Nutrition Manual, a compilation of 89 seasonally inspired recipes, for his former client’s brand.
Allen believes the role of the chef is evolving from simply feeding people palatable, well-presented food into providing nourishment that supports peoples’ physical, mental, and spiritual health. Modern-day chefs have the power to make a positive difference in society by making choices that help sustain the environment and the health of future generations.
While Allen continues to share his message through public speaking and the media he has taken on a new venture. He is collaborating with author Julie Loria and Major League Baseball to develop recipes for an exciting new cookbook. Eating well has become the new narrative around professional baseball and Allen plans to reach a new audience with familiar approach to nutrient-dense foods. The forthcoming cookbook will reveal how today’s top MLB superstars nourish their bodies through healthy eating. Due out in late 2017, the cookbook will include 80 recipes, lifestyle tips and interviews.
Raised by a food-loving Italian family in Milford, Massachusetts, Joe Cassinelli has early memories of his Nonna’s handmade pastas drying in the kitchen. After graduating from the CIA in 1997, Joe quickly accepted a Garde Manger position at Boston’s Seasons restaurant at The Regal Bostonian Hotel. Soon after, Joe took on the role of Poissonier at Mistral, Chef Jamie Mammano’s acclaimed flagship addition to the Columbus Hospitality Group. In 2002, he helped the group open sibling restaurant Teatro as the Executive Sous Chef, and eventually returned to Mistral to helm the kitchen as Chef de Cuisine for two years. Joe jumped at the opportunity to tackle his first Executive Chef position in 2005 on the opening team of South End restaurant Stella. In 2009 he brought his first solo venture, Posto, to the burgeoning Davis Square neighborhood. Opening its doors in 2010, Posto modernizes the classic trattoria with wood-fired pizzas, grilled meats & fish, handmade pastas and an Italian-leaning wine list. The restaurant’s Neopolitan-style pizza was the first in New England to be certified by the Associazione Verace Pizza Napoletana, an impressive mark of authenticity. In 2012, Joe expanded his presence in the Davis Square restaurant community and his culinary footprint with The Painted Burro, an upscale Mexican kitchen and tequila lounge that puts a creative spin on authentic regional recipes through local ingredients and modern influences. In 2014, Cassinelli bought the historic Rosebud American Kitchen and Bar which is a renovated antique diner car. That was followed by the opening of Osteria Posto in 2015 in Waltham, MA and just this past month, Cassinelli opened the Burro Bar in Brookline, MA.
Flour Bakery + Café
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with seven locations in the Boston area, and Myers + Chang as well as the author of Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe, Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories, Baking with Less Sugar, and Myers + Chang at Home which will be released September 2017
Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs. Known for his impeccable culinary technique and love of seasonal, local ingredients (especially those of the Northeast), Coombs oversees the culinary teams at his three restaurants: fine-dining mecca Deuxave, modern steakhouse, Boston Chops, and American bistro, dbar. Under Coombs leadership, Deuxave consistently shows up on Best of Boston lists and earned a Wine Spectator Award of Excellence. Boston Chops was voted Food & Wine magazine’s “Best New Steakhouse” in 2015. Being named one of “Forbes 30 under 30” in 2012 catapulted Coombs onto the national stage. He works with influential brands including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. He has appeared on Food Network’s “Chopped” and was featured in Food & Wine magazine. Coombs lives with his wife and new son Carter in Boston and like any good born and bred New Englander is a huge fan of the Red Sox and the Patriots.
Davio’s Northern Italian Steakhouse
After graduating from Boston University in 1982, Steve DiFillippo, restaurateur and owner of Davio’s Northern Italian Steakhouse, attended The Cambridge School of Culinary Arts to pursue his dream of becoming a chef. In 1985, at the early age of 24, DiFillippo purchased his first restaurant: an existing spot named Davio’s. In 1999, DiFillippo opened Davio’s Philadelphia, in 2008 he opened Davio’s Patriot Place and in 2010 Davio’s Atlanta. In August of 2013, he opened in his hometown of Lynnfield, MA and recently opened Davio’s Manhattan across from Grand Central Station. DiFillippo recently published his first book titled “It’s All About the Guest: Exceeding Expectations in Business and in Life, the Davio’s Way”. In the fall of 2008, DiFillippo was inducted into the Massachusetts Restaurant Hall of Fame and in 2014 he was awarded Restaurateur of the Year. He is a contributing Vice Chair of the Board of Overseers of the Anti-Defamation League, New England Region, and as a member of the Board of Governors he has cochaired the annual Working Wonders Gala & Fundraiser for Tufts Medical Center.
Anthony DiCenso, chef/owner of Rino’s Place, East Boston, Ma. Born and raised in Sulmona, Italy. Chef Tony came to the United States in 1985 with his family. Graduated from East Boston High School, and furthered his love for cooking at Johnson & Wales University in Rhode Island. Graduated top of his class. From there he was employed by the Marriott Hotel Corporation where he helped open one of their locations. He made his way to the tourist location in the heart of Boston where he worked for numerous restaurants. In 1998 Chef Tony had taken over his family business, and is now the owner of this great establishment. Chef Tony was born to cook, and lives for it. Chef Tony is grateful for taking part of this wonderful organization, and is honored to be involved with Best Buddies!
Mandarin Oriental / Bar Boulud Boston
Dedicated to the culinary arts for more than two decades, Chef Robert Differ currently resides as Pastry Chef of Mandarin Oriental, Boston and Bar Boulud, a French bistro and wine bar from internationally-acclaimed Chef Daniel Boulud. Responsible for a team of pastry artists, Chef Differ honors the tradition of classic French pastry while adding his own originality and imagination to his hand-crafted creations. He has been recognized and featured in numerous national publications and broadcasts including: USA Today,Boston Globe, Boston Common, Boston Magazine, and WHDH-TV.
Graduating from Newbury College with a degree in Baking and Pastry Arts, Chef Differ began his professional career working in a busy wholesale bakery. After various positions with local area restaurants, Chef Differ entered the world of luxury hotels in 2004 at the iconic Ritz-Carlton, Boston. To further develop his professional skillset and pastry artistry, Chef Differ moved to Paris for an apprenticeship and earned his Diplôme Master De Pâtisserie from the renowned École Ritz Escoffier at The Hôtel Ritz, Paris. Returning to the states in 2008, Robert’s career began to thrive; he garnered experience at multiple Five-Star, Five-Diamond properties throughout the country including: Ritz-Carlton, Vanderbilt Beach, Naples, Florida, under the tutelage of Executive Pastry Chef Sebastien Thieffine, Four Seasons Hotel, Boston, and Mandarin Oriental Hotel Group, where he was part of the opening team for Bar Boulud.
Del Frisco’s Double Eagle Steakhouse
Anthony Figueroa has displayed a passion for the food industry since he was a teenager, beginning at sixteen in Brandon, Florida as a busboy and dishwasher. By eighteen, Figueroa was a server and he fell in love with the passion, excitement and creativity witnessed in a restaurant kitchen.
He went on to attend Le Cordon Bleu in 2003, while simultaneously working at Samba Room and Timpano under Executive Chef Michael Rodriguez. After graduating in 2005, the restaurant industry took Chef Anthony to various locations in the U.S. including: Chicago, Alabama, Tampa, Orlando, and Boston.
By the age of 29, Chef Anthony was the Executive Chef at Tavolino in Westboro, Massachusetts. He then became the Sous Chef at Del Frisco’s Restaurant Group, stepping down from the executive role in exchange for the opportunity of furthered growth within the Del Frisco’s organization. In 2016, Chef Anthony was promoted as the Executive Chef for Del Frisco’s Double Eagle Steakhouse located in Boston’s Seaport District.
Chef Anthony doesn’t claim one style of cooking. He prefers to be an all-around type of chef which allows him to use passion and creativity to create dishes his guests will love.
Chief Mixologist, Big Night Entertainment Group
An entertainment aficionado, Randy Greenstein has been involved in the industry in many different facets. Starting with radio at a young age, Greenstein began his career as an on-air personality and later became an account executive at the legendary Kiss 108 in Boston. It didn’t take him long to become a vital member of the team, and within a couple of short years he was among Clear Channel’s top sellers.
In 2007, Randy joined brothers, Ed and Joe Kane, to form Big Night Entertainment Group. BNEG is a hospitality group that focuses on creating an unforgettable nightlife and restaurant experience by providing beautiful venues, unique menus, entertainment, and exceptional customer service. Greenstein is very hands on running the venues concentrating on the day to day operations, marketing and entertainment for the venues.
In May of 2008, Greenstein and Big Night Entertainment Group opened Shrine Asian Kitchen Nightclub and Lounge at Foxwoods Resort Casino. Like nothing New England has ever seen, Shrine became an immediate success winning a spot in the Top 100 Nightclubs in the country, placing 35th. On the heels of Shrine’s success, Greenstein and his partners opened additional venues at Foxwoods including, The Scorpion Bar, a Tequila Cantina in 2009, and High Rollers Luxury Lanes & Lounge in 2010.
Greenstein and Big Night Entertainment Group then moved their focus to Boston opening three new restaurants within a year. Red Lantern, located in Back Bay, is a luxurious Pan-Asian hot spot, widely known for its sophisticated taste with both early and late-night dinners, the perfect spot for a night out on the town; GEM, located at Downtown Crossing is a moderately-sized, yet luxurious, restaurant offering a chic dining experience for those looking to enjoy exceptional fare while relaxing in a comfortable and intimate dining setting; and Empire, the first Asian-fusion restaurant to hit Boston’s Seaport Waterfront, mixing Asia’s eclectic culinary tastes with Boston’s exciting atmosphere on a prime oceanfront location.
After a few short years, Big Night opened two more restaurants in 2016. Following the tremendous success of Scorpion Bar Foxwoods, Big Night opened Scorpion Bar located at Patriot Place in Foxborough, Massachusetts and Guy Fieri’s Foxwoods Kitchen + Bar at Foxwoods Resort Casino.
In 2008 and 2009, Greenstein was recognized as one of Boston’s “Players” by Stuff Magazine. In 2011, Randy was named to Boston’s 40 Under 40 list. Among Randy’s biggest assets include his innate knowledge of marketing, media, entertainment and current trends.
Greenstein and Big Night Entertainment Group do not intend on slowing down, with three more restaurant and nightlife concepts slated to open in Boston in 2017.
Mike’s City Diner
Jay Hajj is the chef-owner of beloved Boston landmark Mike’s City Diner, where his classic American fare is savored by neighbors, tourists, celebrities, and political power brokers such as President Bill Clinton. Jay is a frequent guest on the Food Network, where he whips up favorite dishes with Guy Fieri on “Guy’s Big Bite,” “Diners, Drive-Ins and Dives” and “Guy’s Grocery Games.” The Food Network named Mike’s Famous Pilgrim sandwich one of the Five Best Thanksgiving meals in America. Jay supports many Boston-area charities with his chef pals and is a partner in Yvonne’s, the stunning supper club in Boston’s Downtown Crossing. Jay also completed his first cookbook, “Beirut to Boston: Comfort Inspired By A Rags-to-Restaurants Story,” which chronicles his dramatic culinary journey that began as a boy caught amid the violence and death of the Lebanese Civil War. “Beirut to Boston” is available online and hits great bookstores across the country on May 23, 2017.
Foxwoods Resort Casino
Executive Pastry Chef Franck Iglesias directs a team of 32 chefs at Foxwoods Resort Casino, creating divine dessert specialties and stunning showpieces for the property. Born in Argenteuil, France, just north of Paris, Franck was raised in the food and restaurant business, learning from his mother while she cooked traditional French specialties at home and receiving inspiration from his father, who worked as a restaurant chef. At the age of sixteen he entered Andorra Culinary School, where spent two years learning the basics of French cuisine before moving to Perpignan to begin a two year program in the art of pastry making. After many years acquiring experience in restaurants throughout France and Spain, Franck made the life changing decision to move to America, bringing his craft to Patisserie Mirabelle in Old Saybrook, Conn. In 2002, Franck continued his American journey, studying under the esteemed Francois Payard at his Upper East Side Payard Patisserie & Bistro in New York. Franck’s creative work has been published in Food & Wine, Gourmet, Art Culinaire, Pastry and Baking North America, Dessert Professional , le journal du Patissier and Modern Bride Magazines and he has appeared on Food Network’s top-rated show, Sweet Genius.
He is currently an US Ambassador for the French chocolate company Cacao Barry.
In 2014, Franck was invited as a guest chef in the prestigious James Beard House in New York City.
Dessert Professional Top 10 Pastry Chefs in America 2016.
Red Lantern & Scorpion Bar
Recently named MRA Executive Chef of the Year, Big Night Entertainment Group’s Chef Kevin Long oversees the company’s portfolio of 9 celebrated New England restaurants and venues. The kitchens under Long’s direction are as diverse as his own tastes, developed through years of innovation and dedication to the freshest local ingredients. Chef Long’s abilities stretch across numerous cuisines, as his locations offer outstanding fare from around the world. The call for his culinary creativity continues with 3 more BNEG venues on the horizon. Chef Long’s early culinary career highlights include working under Chef Ken Oringer at Tosca and Tosca Caffe, as well as working with restaurateur Seth Woods for the opening of the fine French Bistro, Aquitaine. In order to train his palate and strengthen his skills, Chef Long traveled around the globe to cook amongst the world’s top chefs as well. Long has had the opportunity to cook alongside nationally-renowned chefs including Thomas Keller at the James Beard House and at Manhattan’s Park Avenue Café. Chef Long started his career with Big Night Entertainment Group in 2008 when they launched three unique concepts together – Shrine Asian Kitchen, Lounge & Nightclub, High Rollers Luxury Lanes & Lounge, and Scorpion Bar all at Foxwoods Casino. Heading North to Boston, Chef Long and Big Night then opened Red Lantern in 2011, Gem in spring of 2012, followed by Empire in June of that year where he continued to hire and develop talented and passionate chefs. The Big Night venues thrive off of Chef Long’s impeccable and irreplaceable culinary creativity.
Dante de Magistris
Restaurant dante / il Casale
Dante de Magistris is the Executive Chef and Co-Owner of the award winning Restaurant dante in Cambridge, Massachusetts, il Casale Cucina Italiana + Bar in the Boston suburb of Belmont and il Casale Cucina Campana + Bar in the Boston suburb of Lexington. Chef Dante’s culinary path began in his Nonna’s kitchen in the countryside of Canada, Italy where he learned century old recipes that have been handed down through the generations. The menus at his restaurants feature these closely guarded family dishes combined with the skill and technique that Chef Dante learned in his years under the auspices of Michael Star Chef Don Alfonso. Chef Dante owns his restaurants with his brothers Filippo and Damian, and each venue is a celebration of their heritage and epicurean rich family memories. Chef Dante has earned the attention and praise of national and local culinary critics alike and has received numerous awards for his rustic techniques and deft touch with simplicity.
Boston Burger Company
Paul Malvone is the coowner and executive chef for Boston Burger Company. He and his two coowners opened BBC’s first location seven years ago in Davis square, Somerville. They have since expanded into Boston and Cambridge. Along with the three restaurants, BBC has a food truck, catering division, and a retail line of homemade salsa. Paul began cooking around the age of 19 and hasn’t stopped. He took a short break to pursue an alternate career but quickly realized his passion was in the restaurant. Over the years, he has been featured on the Phantom Gourmet TV series and won the best burger in Boston and Best Burger on the Rachael Ray show. Paul has also competed at the South Beach Wine & Food Festival against Bobby Flay, Michael Symon, Guy Fieri, and other top chefs. This year’s event will be his third time cooking for Best Buddies at Harvard Stadium and he is excited to be a part!
Oak & Rowan
As executive pastry chef for Caswell Restaurant Group’s Oak + Rowan, Brian Mercury’s vision for the pastry program largely focuses on “seasonal ingredients, locality, and redefining the modern New England table.” His contributions to the menu include a selection of ice creams and sorbets in unconventional flavors, as well as an in-house bread and butter program. Brian came to Oak + Rowan directly following a successful tenure as executive pastry chef for Himmel Hospitality’s acclaimed restaurant Harvest in Cambridge, where he garnered local and national recognition including Food & Wine “People’s Choice Best New Pastry Chef, East Region 2013,” Boston Magazine “Boston’s Best Pastry Chef 2014,” andImproper Bostonian “Boston’s Best Desserts 2013.” Hailing from Rochester, NY, Brian grew up surrounded by a big family that placed importance on getting together and sharing good food. As a kid, he developed a sweet tooth by helping his grandmother make desserts, and spent most of his allowance on candy. A suggestion from his father lead Brian to pursue a culinary education, and he received his associate’s degree in baking and pastry arts from the Culinary Institute of America, along with a bachelor’s degree in food management from Rochester Institute of Technology. Brian arrived in Boston in 2004, where he landed a job working for Peter Davis, Executive Chef of The Charles Hotel. When he’s not concocting new desserts, Brian enjoys spending as much time as possible with his wife Denise, daughter Mia, and son Mason
A magna cum laude graduate of Johnson & Wales,Lynette has worked for some of the great names on the Boston restaurant scene – Ken Oringer, Lydia Shire, and Todd English to name just a few. Her first executive chef gig was at Flash’s in Boston, where her work garnered a nod from Food & Wine as the Best New Cocktail Lounge in 2001. Awards continued to follow Lynette, and her next position at Zephyr on the Charles earned her the designation of Boston magazine’s “Chef on the Rise” in 2002. After moving north to teach at the New England Culinary Institute in Vermont, Lynette and her husband opened Lily Bistro, receiving an impressive 4.5 stars from the Portland Press Herald.In 2016 Lynette was on Food Network’s “Cutthroat Kitchen” and won $25,000 as the episode champion and selected by Zagat as one of “9 pastry chefs you need to know in Boston”. Currently, Lynette is hard at work as the pastry chef at the soon to open Mercy Tavern in Salem MA and R&D Chef at DiLuigi Foods.
Davio’s Northern Italian Steakhouse
Rodney Murillo, Vice President and Culinary Director of Davio’s Restaurants, hails from Costa Rica. As a young adult, Murillo relocated to Boston to pursue his interest in the culinary arts. Not yet fluent in English at the time he moved to Boston, Murillo overcame this barrier while learning everything he could about the art of Cooking. Growing up on a farm in Costa Rica, Murillo’s gained an appreciation for every aspect of food preparation. Murillo’s talent and dedication allowed him to quickly rise through the ranks to Executive Chef of Davio’s Restaurant. As the Davio’s empire grew, Murillo was promoted to Culinary Director, overseeing all of the Davio’s kitchens. Murillo has had the opportunity to work alongside some of the most prestigious chefs, including apprenticeships at Pasion in Philadelphia and Daniel in New York City. In 2009, Murillo was invited to cook at the James Beard house. He takes great pride in being a self-taught chef and working with many of the same people who have nurtured him through his years at Davio’s. Murillo lives in Boston with his wife, Audrey, and their two children, Joaquin and Lola.
The Tip Tap Room
Brian Poe was born in Macon, GA, and spent weekends in Alabama with his grandmother who would cook after-church suppers composed of Southern classics raised on the family farm.
Poe went to school at Auburn University (AL) where he worked back-of-house at the Auburn University Hotel & Conference Center. He was promoted to sous chef at the Northeast Atlanta Hilton and then relocated to Scottsdale (AZ). He was chef at Steamers Oyster Grill in Phoenix and then executive chef at the American Grill. Poe next worked as chef de cuisine at the famous Piñon Grill in Scottsdale which eventually brought him to the Millennium Bostonian Hotel, where he ran Seasons Restaurant.
In June of 2012, Brian Poe opened The Tip Tap Room in Boston’s Beacon Hill neighborhood with business partner Gordon Wilcox. In January of 2015, Poe and Wilcox joined forces in their third restaurant venture, Bukowski Tavern, a Cambridge bar and restaurant that was established in 1997. Chef Poe has most recently partnered into a new concept at The Lower Depths Taco Room in Kenmore Square.
Buttermilk & Bourbon
By age 19 Jason Santos was a graduate of Newbury College’s culinary arts program, in Newton, Mass. He cut his teeth at Andy Husbands’ Tremont 647 and rose through the ranks to executive chef. After 6 years honing his personal style there, he joined Gargoyles on the Square as executive chef in 2005. His fusion of new techniques and exotic ingredients into bistro fare earned plaudits from several Boston publications, including The Boston Globe, where he landed the cover of the Food Section. Santos appeared on Fox’s hit television show Hell’s Kitchen, where he garnered the attention of Chef Gordon Ramsey himself. Soon thereafter, he added restaurant owner to his list of credits, when he opened Blue Inc., a creative American restaurant in Boston’s financial district as well as Abby Lane, located in the heart of Boston’s Theater District, and Back Bay Harry’s, an upscale bistro in its namesake neighborhood. His cuisine seamlessly combines Asian, French and traditional American flavors, often incorporating molecular gastronomy techniques to create dazzling visual and textural twists and presentations that are as whimsical as they are inventive.
Celebrity Cruises Represented by Design Cuisine Caterers
Shannon was hired as Executive Chef of Design Cuisine in 2008. He directs all food operations and production for Design Cuisine’s kitchen and leads the company’s culinary creative team. Chef Shaffer’s food has been chosen for the past three Presidential Inaugural lunches. His previous experience included positions as the executive chef for a boutique catering company in Alexandria, Virginia and as executive chef for the Kennedy Center and its Roof Terrace restaurants. Chef Shaffer is a graduate of the Culinary Institute of America and began his career with the opening of Michel Richard’s Citronelle. He also worked with Yannick Cam at both El Catalan and Provence restaurants, as well as The Oval Room and 701 Restaurants. Shannon has two sons and a daughter, Justin Matthew and Willa. He lives with his wife, Sarah, in Kensington, Maryland.
Fazenda Coffee Roasters
Philip Schein, Founder and Owner of Fazenda Coffee Roasters, has been selling specialty coffee to many of Boston’s finest restaurants and cafes since the mid 90’s. Schein has always focused on trying to bring the highest quality product to the Boston Market. “We offer the highest quality seasonal beans, roasted in small batches daily. Roasting locally is great for our local economy and brings freshness to the next level. “Fazenda has a new roasting facility in Dedham, MA. The facility boasts a state of the art Loring Smart Roaster, the most environmentally friendly and energy efficient commercial roaster in the U.S.. Schein travels to countries of coffee origin such as Costa Rica, Colombia and Guatemala to work hand in hand with the farmers and ensure the best quality of the beans he imports. He is actively involved in many groups such as Best Buddies and Lovin Spoonfuls. In his free time Schein enjoys playing soccer and golf, running, and hanging out at restaurants and cafes that serve his coffee such as Davio’s and Flour Bakery.
Doretta Taverna & Raw Bar, Tico Boston & Alta Strada Wellesley
With restaurants spanning the country, Michael Schlow is one of the most influential and respected chef/restaurateurs in America today. His ability to capture a variety of global cuisines and techniques has led to appearances on The Tonight Show with Jimmy Fallon, Bravo’s Top Chef Masters, The Today Show, Good Morning America, The Rachel Ray Show, CBS This Morning, Nightline, and The Food Network. He’s been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation, “Best Chef in the Country” by Sante Magazine, as well as the “Culinary Award of Excellence” given out by Robert Mondavi to only 6 recipients a year. Starting as a dishwasher at age 14, Schlow has excelled at every position in the industry. He worked his way up through some of the best restaurants in the world, and now as owner and concept creator, has shown the ability to continually produce restaurants that are critical, as well as financial successes. He is the author “It’s About Time, Great Recipes for Everyday Life” and is regularly requested to appear and speak about the restaurant and hospitality industry. He makes his home in Boston, MA with his wife Adrienne and his two daughters Petra and Axelle. Schlow Restaurant Group has 12 restaurants across the country and locally, he owns Doretta Taverna and Raw Bar, Tico, and Alta Strada Wellesley.
Legal Sea Foods
Rich joined Legal Sea Foods as a chef and became Executive Chef in 1998. He now oversees all culinary operations, developing new recipes and menus as well as managing and training the culinary staff in all 33 kitchens. A graduate of Hamilton College, he studied at the French Culinary Institute in New York City before spending two years in Italy, cooking his way through several provinces using traditional, farm-fresh ingredients and seafood. He is also the former chef-owner of a three-star restaurant in Massachusetts. Rich earned a Chef 2000 award, was voted “Menu Strategist of the Year” by Restaurant Business and was included among the nation’s Top 50 R&D Chefs by Nation’s Restaurant News. He has designed numerous dinners for the Confrérie de la Chaîne des Rôtisseurs; he was the first civilian chef in US history to cook for the nation’s Senators (2002 and 2004) and he has repeated as guest chef at the prestigious James Beard House and Culinary Foundation in New York City. Photo credit: Ted Axelrod
The Tuckaway Tavern and Butchery
At the Tuckaway Tavern, Chef Bobby Marcotte and his talented kitchen staff have taken modern American Tavern Fare and spun it with fresh ingredients, playful names and top-quality execution to create a most unique dining experience. With dishes like Rooster Balls, enormous lobster rolls and the Butchery’s Award-Winning Steak Tips grilled up to liking it has won numerous awards starting in it’s first year when it was named Best New Restaurant by NH Magazine. From there it is continually recognized as a Regional favorite winning Best Burger in New England by Yankee Magazine and most recently gained National attention by Guy Fieri and Food Network’s Diners, Drive-Ins and Dives! Fieri called it a “Carnivore Emporium” and said it was Top 5 Restaurants he’s ever seen!