FEATURED CHEFS, WINEMAKERS &
BRAND AMBASSADORS

Esposito

jody adams

Alsop

Tyler

Barricelli

KimC

Carr

Cottle

Greene

rhonda

Martin

Martin

armando navarro

Potenza

Ryan

Salas

Jason Santos

Simmons

Bill

Char

Char

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Mary Ann Esposito

Host/Creator, PBS' Ciao Italia with Mary Ann Esposito™

Authenticity, history, and tradition.

Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America's best known and most loved television chefs.

Mary Ann is the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito™. This year, the series celebrates its milestone 20th season, making it the longest running cooking series on television.

Growing up in Depew, New York, Mary Ann was steeped in the artistry of Italian cooking. Both nonnas, one Sicilian and one Neapolitan, were Italian natives and professional cooks, so life inside the Saporito household was decidedly Italian, no matter what was going on outside their front door in Western New York.

A pivotal trip to Italy made her realize that what she was learning in cooking classes abroad she innately knew from her all-Italian, all-the-time upbringing. She pondered the what if’s of hosting a cable program that would teach the cooking lessons she learned as a child. The result was Ciao Italia with Mary Ann Esposito™. And today, 20 years later, Mary Ann has been recognized by countless organizations for her efforts to preserve the traditions surrounding Italian food and culture, and has become the doyenne of PBS.

Mary Ann's television experience spans beyond PBS: she has appeared on the TODAY show, Regis and Kelly, Martha Stewart Radio, QVC, the Food Network, the Discovery Channel, FOX, Pax, RAI International (Italian television), The Victory Garden, Simply Ming, and a host of others. She has been a guest on Sirius Radio's Morning Living on the Martha Stewart channel; and she has appeared beside chefs Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan, and countless others.

In academia, Mary Ann holds a master's degree in food history from the University of New Hampshire. Mary Ann has studied and taught in numerous cooking schools throughout Italy. She received Johnson and Wales University’s Distinguished Author Award and she is a regular contributor to Boston University’s School of Lifelong Learning program, as well as a Board Member of Cordon Blu, Atlantic Culinary Academy, and a member of Les Dames d'Escoffier. In 2006 she was granted an honorary doctorate from St. Anselm College for her dedication to teaching and preserving authentic Italian cuisine.

In addition to producing Ciao Italia and making nationwide appearances, Mary Ann has written 11 cookbooks. Ciao Italia Five Ingredient Favorites (St. Martins Press) -- hit bookstores in September 2009.

Her bread book, What You Knead, won the International Cookbook Revue award for best in its category, and was also named one of Food and Wine's top cookbooks. Her book, Mangia Pasta, was nominated as one of the three best cookbooks tied to a television series by the International Cookbook Revue.

Ciao Italia with Mary Ann Esposito™, its companion Web site www.ciaoitalia.com, and each of Mary Ann’s books, reflect her interests and experiences; they are infused with personal anecdotes, historical background, patient instruction and a great deal of charm. From a high school classroom to an international stage, she never stops teaching.

If you are interested in booking Mary Ann at your upcoming event or if you're interested in sponsoring Ciao Italia with Mary Ann Esposito™ please contact Chris Esposito.

Jody Adams

James Beard award-winning chef/owner

James Beard award-winning chef/owner Jody Adams celebrates regional Italian cuisine interpreted with New England ingredients at her landmark restaurant in Harvard Square. Chef Adams has been praised for her creativity, support of local farmers, continuous charitable work, and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times.

Jody’s commitment to supporting local farms and purveyors extends beyond the restaurant’s doors. In 2008, she launched an internal educational program, Guerilla Grilling, designed to connect her staff (both front and back of the house) to the farmers and artisan producers that supply the restaurant. As a team, Rialto’s Guerilla Grillers have visited local vegetable farms, cheese producers, an oyster farm and even a chocolate factory.

Outside of the restaurant, Jody is actively involved in organizations that support children’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners In Health.

Jody's culinary career began after graduating with a degree in Anthropology from Brown University. She began as a line cook at Seasons restaurant in the famed Bostonian Hotel under chef Lydia Shire in 1983. Three years later, she helped open Hamersley’s Bistro with Gordon Hamersley as his sous chef. In 1990, she took the executive chef position at Michela’s in Cambridge. While at Michela’s, Jody developed her reputation for carefully-researched regional menus that combined New England ingredients with Italian culinary traditions. And, in 1993, Food and Wine Magazine named Jody “one of America’s ten best new chefs.” In September 1994, Jody opened Rialto. Four months after the new restaurant’s opening, The Boston Globe awarded Rialto four stars, the newspaper’s highest rating, proclaiming that, “eating Jody Adams’ food at the stunning new Rialto is like stepping into a winter greenhouse just at the moment a spectacular hothouse orchid bursts into bloom, filling the senses.” The public quickly took notice, with awards and press accolades streaming in over the years. In 1997, Jody received the James Beard Foundation award for The Perrier-Jouet Best Chef Award: Northeast. In addition to running Rialto, Adams published a cookbook, In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (HarperCollinsPublishers; January 2002). She co-wrote the book with her husband, Ken Rivard. In 2004 Gourmet named Rialto one of “world’s best hotel restaurants.”

In January of 2007, Jody bought out her partners and became the sole owner of Rialto. With the help of famed architect Maryann Thompson, she renovated the restaurant, introducing a new design aesthetic with diaphanous curtains, s-shaped banquettes and a color palate of sage, wheat and white. The new décor was paired with a new menu, now focused on regional Italian cuisine. The changes were met with praise from the public and the press. The Boston Globe awarded the renovated Rialto four stars once again and Esquire Magazine named Rialto one of the best restaurants in the country in 2007. Most recently, Rialto was awarded a four-star rating from Mobile Travel Guides.

Jonathon Alsop

Founder & Executive Director of the Boston Wine School

Jonathon Alsop is founder & executive director of the Boston Wine School and author of The Wine Lover's Devotional: 365 Days of Knowledge, Advice & Lore for the Ardent Aficionado published in July 2010 by Quarry Books.

Jonathon started life as a wine writer covering wine, food & travel in 1988. He is author of the long-running wine column In Vino Veritas by Jonathon Alsop as well as many articles for the Associated Press, Frequent Flyer, La Vie Claire, Beverage Business Magazine, Mobil Travel Guides, Fodor's Travel Guides, Boston Globe, and many others. He founded the Boston Wine School in 2000 where he teaches wine and food classes.

Chef Tyler Anderson

Executive Chef at Copper Beach Inn Winner of the Food Network series “Chopped” Season 2

Passionate about food and cooking “from the ground up”, Chef Tyler Anderson runs the kitchens and all restaurant operations at the Copper Beech Inn in Ivoryton, Connecticut where he brings a modern approach to cooking regional foods using seasonal ingredients.

A California native, Tyler started working in kitchens at the age of 16. And he never left. He credits his work with such notable chefs such as Charlie Trotter, Sarah Stegner and George Bumbaris of Prairie Grass Café and Chicago’s Ritz Carlton as influencing his culinary style.

While at the Dining Room at The Ritz Carlton, Chicago, the restaurant was awarded the highest Zagat rating in America, and received a Mobil Five‐Star rating. Following his mentors to the Prairie Grass Café, Tyler helped the restaurant achieve a Three‐Star rating from the Chicago Tribune and recognition as one of the 50 Hottest Restaurants in the U.S. by Bon Appétit Magazine. Before joining The Copper Beech, he was Executive Chef and Director of Food and Beverage at two Rock Resort properties; the Equinox in Manchester, Vermont, awarded four stars by the Mobil Travel guide, and the new Arabelle Hotel, a Five-Star hotel and called “Vail’s culinary hot spot” by Gayot.com. Tyler also assisted in the opening of the Rock Resorts new Five-Star hotel The Landings in St. Lucia.

Working in Vermont, Tyler grew to love New England, its local farms and artisan producers. At The Copper Beech, he is committed to serving sustainable seafood and meats and vegetables that have been raised, foraged, farmed or produced within a 150‐mile radius of the Inn. Tyler and crew run a full charcuterie curing room and work with locally‐raised heritage pork breeds. His style of cooking is very much modern American, with a New England influence. And he puts his spin on French bistro classics for the Inn’s Brasserie Pip. In April of 2009, he presented his menu to a sold out crowd at the James Beard House, where he was also honored to cook in 2007.

More recently, Tyler was the winner of “Chopped” on the Food Network, and has some more exciting TV appearances upcoming.

He and his wife Sonja live with their two children ‐ 2‐year‐old Averi and 5‐year‐old Gavin ‐ near the ocean in Westbrook, Connecticut.

Copper Beach Inn
The Copper Beech Inn portrays subtle and refined elegance in traditional New England style. The intimate country hotel is situated in the hamlet of Ivoryton, Connecticut, one of three small villages within the historic town of Essex on the Connecticut River. The classic New England inn's renowned AAA Four Diamond Copper Beech restaurant and the chic and fashionable Brasserie Pip offer innovative culinary choices created by award-winning chef Tyler Anderson.

Chef John Barricelli

John Barricelli is a third-generation baker who began his cooking career more than 33 years ago at the prestigious Culinary Institute of America in Hyde Park, New York. He has worked in New York City restaurants such as River Cafe and the Four Seasons Restaurant, and has been in business as a restaurant owner for 20 years.

As the co-host of "Everyday Food" on PBS, John is also a frequent contributor to the Emmy-winning daily, nationally syndicated television series, "The Martha Stewart Show."

John is currently the owner of SoNo Baking Company and Cafe in South Norwalk, Connecticut, which was the inspiration for his book--The SoNo Baking Company Cookbook--released in March 2010.

Chef Kim Canteenwalla

Chef Kim Canteenwalla brings 25 years of culinary expertise as President of Blau and Associates, a highly successful restaurant consulting firm with a client list that includes top hospitality establishments.

Most recently, Canteenwalla joined forces with Steve Wynn to open Society Café Encore as Executive Chef/Partner at the new signature resort in the Wynn collection. The restaurant offers guests a classic American menu of old school favorites with a modern twist. Open for breakfast, lunch, dinner and late night on weekends, Society Café Encore features enjoyable food in a casual, fun and dynamic atmosphere.

He began his culinary career in Montreal at the Institute of St. Denis. He continued to work in his native Canada as Sous Chef for the luxury five-star Four Seasons Hotel in Toronto. He then went to serve in executive chef positions that took him all over the world, including Raffles International Hotel Group, Hotel Le Royal Phnom Penh, Cambodia, and Grand Mirage Resort Bali, Indonesia.

Upon his return to North America, Chef Canteenwalla held the position of executive chef at Beau Rivage, where he met Elizabeth Blau. He was then recruited to serve as executive chef for the MGM Grand Hotel and Casino in Las Vegas.

Chef Canteenwalla enjoys participating in international culinary events, most recently Canteenwalla was the guest chef at the Hilton in Shanghai for the Formula One Races. Other events include the Bon Appétit Wine and Spirits focus in San Francisco and Las Vegas, the Grand Jury European and the Davidoff Gourmet Festival in Kitzbuhel, Austria. Canteenwalla was also invited to prepare a Guest Chef dinner and lecture to the graduate students at the internationally famed Swiss Ecole Hoteliere in Lausanne, Switzerland. In 2005, Canteenwalla teamed up with chef and partner Kerry Simon for Food Network’s “Iron Chef America Series,” and came home victorious.

In his down time, Canteenwalla enjoys golfing and visiting national parks with his wife, their son and two dogs. You can also find Canteenwalla cruising around Las Vegas in his classic 89’ Jaguar or 76’ Eldorado.

Winemaker Joseph Carr

In 2009, New York Times writer, Eric Asimov, proclaimed Joseph Carr, a producer to watch for, and put his wines alongside the likes of Far Niente, Clos du Val, Heitz, Grgich Hills and Rubicon. Mr. Asimov continues to comment that these are “wines of balance and restraint”.

For centuries, the Nègociant has produced some of the world’s finest wines: Louis Jadot, Joseph Drouhin and Georges Deboeuf, to name just a few. Joseph Carr works with small estate growers, coopers and winemakers, not unlike a classic nègociant, to produce handcrafted boutique wines.

After 10 years, serving as a world-class sommelier, then another ten as an international industry executive, Mr. Carr setout on his own in 2005, to form his family-owned wine company. It was, as Mr. Carr says “a chance to follow a dream.” As director of Joseph Carr Napa Valley, Joseph continues to work with many of the associates he has met throughout his long career; those who share his passion and desire to produce world class wines. Influenced by the wines of Bordeaux and Burgundy, Joseph Carr’s winemaking philosophy is balance, sophistication and approachability.

Mr. Carr, his wife Deirdre, his daughter Cailen, and Max, his dog, own and operate Joseph Carr Wines, producing fine wines from Napa Valley, California, along with limited production wines from Carneros and the Sonoma Coast. “We have the luxury of working with some of the best growers in Napa Valley and produce all of our wines at Larson Family Vineyards in Carneros” states Mr. Carr. Since launching his business in 2005, Mr. Carr’s wines have been received with great enthusiasm. His wines grace some of the finest restaurant lists in the United States and abroad.

Joseph Carr has recently worked with Tom Larson to produce his second label, named “Josh Cellars” -his “vin de garage” - as he jokingly refers to it. It is a North Coast Vineyard project, from sites organically and sustainably farmed. It is dedicated to his father.

Chef Kevin Cottle

Chef Kevin Cottle’s interest in the culinary world began early in life on the shores of Cape Cod. According to Kevin it was his father’s love for fishing and his mother’s culinary creativity that inspired his flare for contemporary New England Cuisine.

Chef Cottle’s formal culinary training began at Plymouth South Vocational High School where he graduated at the top of his Culinary Arts class. Kevin continued his culinary training at the prestigious Culinary Institute of America in Hyde Park, New York.

Chef Cottle’s professional culinary journey began in Philadelphia. After working in a few of Philadelphia’s finest restaurants Chef Cottle’s love of the ocean brought him back to Boston where he worked at the Colonnade Hotel under the watchful eye of skilled Master Chef John Joho. On his days off he lent a hand at Sandrine’s Bistro in Cambridge, where he gained invaluable experience from French Master Chef Raymond Ost. “It is during my time in Boston that I learned to fuse contemporary New England cuisine with the elegance of French gastronomy.”

In 1998 Kevin decided to venture west to Colorado where he initially worked as a Banquet Chef and later as the Executive Sous Chef of the mobile rated four star/four diamond Sonnenalp Resort of Vail.

Kevin returned to Cape Cod, where he accepted a job at the Wequassett Inn Resort and Golf Club. In 2002 as Chef de Cuisine, he presided over the opening of Wequassett fine dining restaurant, “28 Atlantic”, which has received numerous awards and accolades, including mobile’s four diamond award and the Wine Spectator’s Award of Excellence. Chef Kevin was also honored to cook at the James Beard house as part of the best hotel chef series featuring “28 Atlantic” restaurant.

In September 2005 Kevin Cottle joined the Mountain View Grand Resort and Spa located in the White Mountains of New Hampshire. As Executive Chef, Kevin viewed this as an opportunity to merge the experiences of his diverse culinary background.

Kevin is a very active member of the “Farm to Chef” Program which is run by the Department of Agriculture. In 2006 Chef Kevin transformed Mountain Views signature restaurant, “The Main Dining Room” in to the only mobile four diamond rated hotel or resort dining facility in New Hampshire.

Kevin became Executive Chef at the prestigious Country Club of Farmington, in April, 2007. Kevin’s role is to restructure all culinary operations from building new kitchens to creating a culinary school within the private member club. Kevin has aggressively been involved with the Department of Agriculture “Farm to Chef” program which helps consumers realize the wonderful bounty of food grown locally in the State of Connecticut.

Chef Kevin’s culinary talents have been viewed on numerous television shows and magazines. Kevin has a weekly cooking segment on FOX61 Hartford and recently finished runner-up on Chef Gordon Ramsey’s “Hell’s Kitchen” season 6. Follow Kevin’s culinary journey at, www.chefkevincottle.com

Heather Greene
Glenfiddich Brand Ambassdor

As one of the world’s only female Scotch whisky experts, it is only fitting that Heather Greene came to the world of single malts in a completely singular fashion. Although her first taste of whisky was given to her at the age of 2 by her Scottish Grandma, who used the spirit "to help her get to sleep", it was while living in Scotland that she truly ignited the passion that has led to her being featured in publications ranging from the Wall Street Journal, Washington Post and Boston Globe to Whisky Magazine.

Despite her early age appreciation for whisky, she always kept her love of Scotch separate from her other main love: music. No stranger to the limelight, Heather made a career for herself as a singer/songwriter of international acclaim. Having sold out venues throughout the U.S. and Europe and received exposure on major radio stations worldwide, Heather moved to Scotland to explore her heritage and work on her music. While there, however, Heather discovered a zeal for whisky. Noticing the similarities between these two forms of craftsmanship, she threw herself into the world of Scotch, and her voyage of discovery led her to the Scotch Malt Whisky Society in Edinburgh, where, as the first American woman to be invited to serve on the tasting panel, she became a huge fan of the William Grant portfolio.

Heather joined William Grant in 2007 as the U.S. Glenfiddich Ambassador and is now fully determined to get the American public as excited about Glenfiddich as she is, spending much of her time travelling between big American cities whipping up excitement for Single Malts.

With her mastery of her two main passions, Heather is equally comfortable in the worlds of whisky and music and often combines the two. From working on her new album, to performing in front of rooms filled with Scotch enthusiasts or music lovers, Heather has broken the mold by demonstrating both these crafts to audiences around the world in a passionate, serious and thoughtful way.

Rhonda Kallman

Founder and CEO, New Century Brewing Co.

Rhonda Kallman became an entrepreneur at the age of 24. At that time, she worked at The Boston Consulting Group, where she met Jim Koch. Together they founded The Boston Beer Company. With Jim’s great-great-grandfather’s recipe and business experience and Rhonda’s commitment and energy, they built the most successful craft beer company in the world.

As the company grew, Rhonda assumed the title of Founding Partner and Executive Vice President of Sales and Brand Development. She built the most admired and best-trained sales force in the highly competitive beer industry. Having personally opened the door for women in the beer business, she continued to pave the way and made an ongoing commitment to women by recruiting and promoting them. The Boston Beer Company’s impact changed the beer industry nationally, and today women have the respect and credibility they deserve. In 1990, The Institute for Brewing Studies honored her with its Recognition Award for being the “Pioneering Woman in the Beer Industry” as a testament to her impact.

As founding partner, there was no ‘ladder to climb’, so Rhonda built it for herself and others that followed. As a member of the Boston Beer’s management committee, executive committee and board of directors, Rhonda was involved in all aspects of building the foundation of what is nearly a $400 million company today.

In 1995 The Boston Beer Company went public with a two-tranche offering that included first consumers of Samuel Adams and then the public and investment communities. It was highly regarded as one of the most exciting IPOs in the consumer products industry.

With $200+ million in revenues, Rhonda was able to put nearly one third of that behind sales, promotion and advertising. With a coordinated, integrated message, Samuel Adams Boston Lager quickly became regarded as “The Best Beer in America”. The sales and brand development teams made Samuel Adams available and visible in over 65% of the venues nationally.

After securing The Boston Beer Company’s strategy and execution plans for the coming years, Rhonda resigned in January 2000 to pursue the next challenge.

In April 2001, she founded New Century Brewing Co., to produce and market innovative American beer styles. The company’s first brand introduction is Edison Light Beer. Edison’s patented formula is made by the man who invented the first light beer in the 1960s.

Rhonda saw a gap in the light segment of the market, where <1% of the 2000+ beer brands available in the US are premium or above light beer brands. Light beer is more than 50% of the total beer consumption in the US.

With the emergence of caffeinated beverages (i.e. Starbucks, Red Bull and Mountain Dew) Rhonda created Moonshot ‘69, the first beer with caffeine, to fill an unmet need in the beer industry. Moonshot ‘69 holds a patent on the process of the addition of caffeine to beer. Today, New Century Brewing Co. brands are sold in select markets in the US.

Currently, in addition to her role of CEO of NCBC, she is also a highly sought-after consultant for her expertise in distribution, consumer products, sales and marketing strategy, leadership and motivational speaking. Her clients include J. Polep Distributing, Lindsay Goldberg LLC., GETI Capital, Tequila Holdings Ltd and Gehrson Lehman.

Recognition Awards:

1997 – Brewer’s Association Achievement Award for dedication and service

1999 -- CEO Hall of Fame inductee recognizing excellence based on accomplishments and entrepreneurial success

2004 – INC. Magazine feature in “25 Entrepreneurs We Love (and what makes them great) along with other luminaries like Jeff Bezos, Steve Jobs, Betsey Johnson, Sergey Brin and Larry Page, Russell Simmons and 18 others.

2008 – Draft Magazine’s Top 10 Innovators of the beer industry award

2010 – Beer Business Daily’s coveted “Maverick Award” for industry leadership

2010 – Rhonda is one of 2 entrepreneurs starring in “Beer Wars Movie” battling the might of the corporate behemoths being challenged by small, independent brewers who are shunning the status quo and creating innovative new beers.

Rhonda has completed Harvard Business School’s Owner/President Management Program (OPM) and holds a degree from North Shore Community College. She is married to Matt Shanley and lives in Cohasset, MA with their three children—Callie 14, Alexander 12 years and Courtney 9 years old.

Chef Peter Xavier Kelly

For nearly 3 decades Peter X. Kelly has set the standard for dining in New York State. Operating the most critically acclaimed restaurants in the Hudson Valley. Peter is an experienced, talented and successful Entrepreneur. His Contemporary American Cuisine brings dining to a new level by providing his guests with exquisite food and superb service.

Born in Yonkers, New York, tenth in a line of 12 children, Peter began working in local restaurants at the age of 14. While studying Business Administration at Marist College, Peter held a number of kitchen and front-of-house positions in some of New York States' finest restaurants. In 1983, Peter's culinary interests led him on a pilgrimage to France, and to the pursuit of perfection in the culinary world.

At 23, this self-taught chef opened Xaviar's in Garrison and began his journey to success. To date, Peter owns some of the most renowned & acclaimed restaurants in New York State, all located in the Hudson Valley, north of New York City. Xaviar's at Piermont, The Freelance Cafe and Wine Bar, Restaurant X & The Bully Boy Bar, and X2O Xaviars on the Hudson have all received popular praise and the industry's most coveted awards and accolades which include The New York Times highest rating (Extraordinary), The Mobil Travel Guide Four Star Award, The Dirona Award, Restaurant News Dining Hall of Fame, Wine Spectator's "Best of Award of Excellence", Zagat's Survey (29 out of 30), New York State Restaurateur of The Year 1998.

Peter Kelly has been featured in numerous national publications including: New York Magazine, Esquire Magazine, Crain's, USA Today, W Magazine, Food Arts, Gourmet Magazine, Wine Enthusiast, Food & Wine and Bon Appetit.

Peter has been invited to cook at The James Beard House, appeared on the Food Channel TV Network, as well as numerous appearances on CBS & NBC. Peter has also been nominated for the prestigious James Beard Award for Best Chef Northeast.

In 2007 Peter appeared on the Food Networks Iron Chef America and beat Bobby Flay in Battle “Cowboy Rib Eye”, he also played host to Anthony Bourdain on his “No Reservations” program, introducing Tony to the beauty of the Hudson Valley.

Since the early 90’s Peter has also been a Vintner. His wines at Xaviar's Cellars in Napa Valley were known as "Silenus" (the Teacher of Bacchus in Greek Mythology) and were applauded by the NY Times and Wine Enthusiast Magazine at their introduction in 1991. Peter continues to work with wine growers and makers and has consulted on several bottling’s from the emerging Hudson Valley region.

In 1999, Peter assembled a "dream team" of culinary "superstars" and became the founding chef and culinary director for Impromptu Gourmet, a revolution in home dining.

He is also the founder of "Events by Xaviars", which offers catering for parties between 100 and 2000 people.

Chef Dave Martin

Chef Dave Martin’s culinary
stage demonstrations will
be sponsored by:
certified angus beef

It’s been a couple of years now since Dave’s memorable participation on the inaugural season of Bravo’s ‘Top Chef’ and he has been working hard to keep his name and most importantly his food out there for the public. Since his last restaurant adventure as Executive Chef, ‘Crave on 42’ and his consulting for Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations), Dave has been focused on promoting his book and working on lots of exciting projects across the board. He teaches classes at ‘The Culinary Loft’ in SoHo for Execs from MTV, Oracle, Lloyds of London and more. He works with and trains culinary teams at the University of Illinois (Champaign-Urbana) and has helped them launch one of their new on-campus dining programs. Dave’s road into the culinary world was far from traditional. After leaving a successful career and company in the technology industry behind, Dave chose to pursue his real love and passion- cooking and making people smile through his food. He headed back to school and graduated with honors from Le Cordon Bleu in Pasadena, California. Halfway through the program, he formed his own catering company, ‘As You Wish Catering’, and took on the Executive Chef role at ‘XO Wine Bistro’ in Manhattan Beach, California. He soon built a strong local following of customers that enjoyed his multi-regional cuisine that ranged from Southern Barbecue to Southeast Asian and beyond. Dave’s unique layering of flavors have continued to keep people interested, as his ‘Black Truffle Mac ‘n’ Cheese” remains a top seller at the ‘VYNL’ Restaurants in the city. Dave enjoys modernizing and revitalizing old school comfort foods, sometimes even with a lighter and healthier approach thanks to his many years of Southern California coastal living.

Dave’s first cookbook, ‘Flavor Quest’ was released in October 2009 and is available via chefdavemartin.com as well as Amazon and barnesandnoble.com. Dave is also working on his latest project- a healthy food line for kids along with consulting, catering and doing guest chef/book promotion events across the country. Since its inception in February 2010, Dave has been the Host for Ronald McDonald House (NYC) and 4Good Productions newly launched ‘Guess Who’s Coming to Dinner’ Celebrity Chef Series. He also works with the Make-a-Wish Foundation and American Heart Association on various charity events and fundraisers across the country.

Current Projects: Dave was recently featured in Palm Springs for Villagefest and a Special Event at Movie Colony Hotel. He will be teaching at The French Culinary Institute in NYC July of 2010 spearheading the launch of their new American Regional Cuisine Program (for their Recreational Division). Dave’s Wine Country- Guest Chef/Book Tour kicks off Spring 2010 at Santa Barbara Winery in May, then later in Sonoma and Carmel Valley, California along with the Los Angeles Times Festival of Books in April. See him in Oregon Wine Country this Summer with events being organized at Bergstrom, The Four Graces in July & Brooks Winery along with Brookside Inn in June and August doing additional boutique winemaker dinners. Catch his classes at ‘In Good Taste’ in Portland in June, July & August. He will be in Washington State in June and August at Desert Wind Winery doing winemaker dinners and cooking demos. This Fall, he will be headlining at Martha’s Vineyard Food & Wine Festival where he will be doing demos, book signings & more.

Armando Navarro

Armando Navarro
Executive Chef

Armando Navarro relocated from Mexico to Monterrey, CA in 1981, leaving family behind in hopes of pursuing a profession and securing a future. He was immediately drawn to the vast restaurant scene, reminding him of the food and work ethic he grew up with on the family ranch. A natural talent, he worked his way through various kitchens, refining his new skills with precision. His appetite for learning and inherent gift for cuisine led to the decision to enroll in the Napa Valley Cooking School in 1995.

Upon graduation, Armando secured a line position at the prestigious Auberge du Soleil in Rutherford, California. The next five years, he steadily worked his way up as one of the most promising talents. As the executive sous chef, Auberge provided opportunities to travel to Badrutt’s Palace in St.Moritz, Switzerland and Palmero Bluff in South Carolina.

After such exposure, Armando wanted to elevate his career to new heights by working for some of the best in the business. In New York, he secured apprenticeships at such restaurants as Le Bernardin, Jean Georges, Daniel Boulud, and The Essex House.

After honing his craft with master chefs and acquiring a taste of city life, Armando moved to San Francisco. There he continued to challenge himself by working in Jardiniere and accepting the executive sous chef position at Masa’s.

In November of 2005, Armando made a full circle returning to Napa Valley. He opened Redd, in Yountville, as the chef du cuisine. He held his role through May 2008 when meeting Thomas Salamunovich led to an offer as the executive chef at Larkspur Restaurant in Vail, Colorado. Armando was eager to step up and lead his own kitchen and crew.

Armando’s future is bright at Larkspur as the guests rave about his cuisine saying “Armando has raised the bar at Larkspur.” After considerable time invested in the industry, Armando has cultivated a style uniquely his own, rooted in seasonality and sensibility.

A natural talent, he worked his way through various kitchens, refining his new skills with precision. His appetite for learning and inherent gift for cuisine led to the decision to enroll in the Napa Valley Cooking School in 1995.

Upon graduation, Armando secured a line position at the prestigious Auberge du Soleil in Rutherford, California. The next five years, he steadily worked his way up as one of the most

Chef Walter Potenza

Chef/Owner of Walter's Ristorante d'Italia

Passion should be Walter Potenza's middle name. His restaurants are quite possibly the most authentic in New England. He is as much a historian as he is a chef. His attention to details and devotion to history gives his customers a delicious taste of the real Italy.

Chef Walter Potenza, a native of Abruzzo, Italy, is known as one of the most passionate and accomplished practitioners of traditional Italian cooking in the nation. Potenza came to America at the age of 19, to live with his family and study history at Rhode Island College, but it was clear very quickly, his love of cooking would draw him in another direction, directly to the restaurant business.

Potenza has led kitchens in some of the most renowned restaurants in New England as well as in his Italian hometown. Potenza opened The Sunflower Café and La Locanda del Coccio, both located in Providence, in 1994. Opening in 1999 to raves from enthusiastic foodies, Chef Walter’s Aquaviva Eurobistro, the first tapas-style restaurant-cafe in Rhode Island was launched. History repeats itself, as is the case with Chef Walter. Having opened his first fine dining restaurant appropriately named Walter’s, in 1985, and originally located in East Greenwich, Rhode Island, Walter was anxious to reinvent this establishment elsewhere.

While still guiding the kitchens at his other properties, Walter found the perfect venue and surroundings. This new fine dining jewel opened in 2004, housed in an historic 1917 Palazzo located on historically significant Federal Hill in Providence, the cultural centerpiece for the Italian immigration colony of the 1900. Christened Walter’s Ristorante d’Italia, the public enjoys the first-of-its-kind fine dining menu to feature "Vera cucina Italiana" authentic cuisine derived from several periods through out Italian culinary history. Potenza’s unique cooking style is honed from a special love of recreating and reinterpreting Holiday dishes and foods traditional to the Italian Jews. The Jewish Heritage has been associated with Italy for over 2,000 years, and its culinary repertoire integrated into the land.

Spezia Foodsmith’s Organic Natural Market and Café opened in 2006, and is the latest brainchild from this energetic and passionate Italian-American. Dedicated to the finest quality foods, Spezia offers take- out, casual setting, tasting, and a wine bar, as well as specialty packaged foods and condiments. Chef Walter’s hope was for his guests to recreate a culinary experience of their own at home, with foods lovingly created from Spezia, which features ingredients with no trans-fats, hormone free, no GMO, Gluten free, and sustainable products from 50 miles of territory. Many of the produce and cheese products found here come from local artisans and sustainable farming co-ops hand selected by Chef Walter.

In addition to operating his restaurants and Spezia Foodsmith’s, Potenza is the Director of Chef Walter’s Cooking School, operating both in Gubbio, Italy and Providence, Rhode Island. Lately, he has added a new location for his Travel & Cooking. His native Abruzzo is the centerpiece of the new Italian culinary discovery, specifically the province of Teramo where the chef was born. He was the first chef in the United States to introduce the century’s old technique and art of Terra cotta cooking with Chef Potenza devising historically accurate food dishes specially designed to be cooked in these clay pots. His latest venture is a new concept / restaurant named "Spiga Trattoria " with Italian farm cooking being the focus of the menu'. The concept is to fairly showcase the humble origins of Italian farmers who developed their own culinary repertoire during the various segments of farm laboring.

Potenza’s culinary awards include the Five-Star Diamond Award, the Porto-Novo Award, and the prestigious Insignia Award given to Chef Walter in 2000 by the Italian government. This award identifies Chef Walter as one of the Ambassadors of Italian Culture worldwide. His articles are published in national and international gastronomic publication. He has been featured on channels such as the Food network, Fox, We, Travel, Rai, CBS, NBC, and the host of two cooking shows: Flavors & knowledge with ABC, and Stir it up with Cox network. His Federal Hill cook book is at his 4th printing, and in the process of releasing two more; "Federal Hill Dolciumi", and the much awaited "19 Ghettos" the life and the foods of the Jews in Italy after the Inquisition.

Potenza was one of a select group of chefs named to the James Beard Specialty Chef Program, held during the 2002 Winter Olympic Games, Utah. A 2002 winner of the State of Rhode Island’s, Man of the Year, Potenza continues to teach the history of hundreds of years of culinary experimentation to many in his community and around the country. Lately he is designing his new cooking school, and scouting for new locations for his travel and cooking business in Italy.

Jim Ryan
Hendrick’s Gin Ambassador, Eastern USA

Hendrick's Gin Brand Ambassador, Eastern USA

A devotion to quality ingredients, creative mixology and an unusual dash of eccentricity makes Jim Ryan the perfect embodiment of Hendrick’s Gin. Having worked his way up through the ranks as a bartender and mixologist in some of New York's top bars, Jim has developed a bespoke approach to bartending that has allowed him to hone his craft and bring a unique perspective to his role as Ambassador for Hendrick’s Gin.

It was while working at Perry Street restaurant, under the tutelage of the famed Jean-Georges Vongerichten, that Jim was able to consolidate the elements that to him were the cornerstone of any good bartender There he discovered a passion for anticipation and invisibility in service as well as a seasonal approach to mixology. Jim next brought his philosophy to Brooklyn’s Dressler Restaurant, where as bar manager, he developed the entire drink program from scratch. Valuing quality and creativity, Jim personally selected every brand behind the bar and made sure that he and his staff were actively involved with engaging and educating each guest. This level of detail and passion became an integral part of the experience at Dressler.

In 2008, Jim’s dedication to his craft reached its logical conclusion, when he started in his new role as an Ambassador for Hendrick’s Gin. An avid cocktail book collector with an unending appreciation for the classics and precision in mixology, Jim has been honored to train and judge alongside the most renowned mixologists in the business. His cocktails have been featured on menus and in publications across the country, including The New York Times, The Seattle Times, The Kansas City Star, Esquire and Out Magazine.

Jaime Salas
Milagro Ambassador

Milagro Brand Ambassador

With a tequila collection featuring more than 300 varieties of the agave based spirit, Jaime Salas is a true tequila connoisseur. Raised in San Francisco, Salas and his family took annual trips to Jalisco, Mexico, the birthplace of his mother, throughout his childhood and early adult years. Salas always brought back a bottle of tequila from each trip that he took and he continues to do so today.

Jaime Salas brings a vast amount of experience and passion to Milagro Tequila, recently joining the team as the Milagro Brand Ambassador for the East Coast and Central regions of the U.S. Salas carries his knowledge of on-and-off premise trends to his new position, as well as his extensive experience serving as the national brand ambassador for two prominent tequila portfolios. His previous responsibilities at these positions resulted in incremental volume growth for both brands.

As Milagro brand ambassador, Salas uses his undeniable charisma and extensive knowledge to interact with consumers and tradesmen alike, raising awareness about the meticulous craftsmanship and varied flavors of Milagro’s six variants, including: Milagro Silver, Reposado, Anejo and Select Barrel Reserve editions of each variant. His developed palate and deep appreciation for Milagro has already resulted in an impressive track record of successful cocktail menu development and custom drink feature implementation. Salas also hosts a variety of tequila dinners, tastings and cocktail competitions and leads numerous brand immersion trips, including account distillery education tours in Mexico.

Salas is also heavily involved with the United States Bartender’s Guild (New York chapter). His tequila and mixology expertise is consistently featured in media outlets such as XM Radio, Cosmo Radio, The Improper Bostonian and AOL, among others. Salas currently resides in New York City.

Jason Santos
Gargoyles Executive Chef

Gargoyles Executive Chef Jason Santos

Chef Jason Santos likes to have fun.

You can tell by his trademark blue hair, and more importantly, you can tell by his food. Liquid nitrogen salsa that smolders like a disco when it hits the plate? Check. Orange gel that forms into noodles when it hits hot broth? Got it. Black Truffle Dippin Dots Ice Cream that arrives tableside smoking? Absolutely.

The presentations of Santos’ dishes are whimsical and inventive, but the flavors on his plates keep diners coming back for more. Jason’s cuisine seamlessly combines Asian, French and traditional American flavors with dazzling visual and textural twists that wow diners at Gargoyles on the Square in Boston (Somerville). His cooking style has been referred to as “Julia Child Meets Willy Wonka”.

Santos defies expectations by challenging diners with unique flavor and texture combinations. “You have to systematically create complexity,” he says of his thought process. “It sets creativity free."

Santos’ name is familiar to foodies. Known as “Jay” on the current season of Fox’s hit television show “Hell’s Kitchen”, Santos has been regularly complimented by one of the industry’s toughest critics, Chef Gordon Ramsay.

He cut his teeth at Andy Husbands’ Tremont 647 and quickly rose through the ranks before assuming the role of executive chef at Gargoyles on the Square in 2005. In just under five years there, his cuisine has transformed the restaurant from neighborhood stalwart to out-of-town destination dining hotspot. His fusion of new techniques and exotic ingredients into bistro fare has earned plaudits from The Boston Globe (including the cover of the Food Section), chowhound.com, Improper Bostonian, and most notably, Stuff Magazine (where he appeared on the cover twice).

It’s not just nights on the line, though – Santos gets around a little bit. He teaches culinary courses at both Boston University and Cambridge Rindge and Latin’s culinary programs. He had the honor of cooking to a sold-out crowd at the James Beard House in 2005, and was invited to the Star Chefs Molecular Gastronomy conference in 2007, where he hobnobbed with the likes of Jose Andres, Wylie Dufresne and Grant Achatz. Each year Santos donates his time to Share Our Strength’s Operation Frontline, an organization dedicated to educating disadvantaged families on nutrition, and serves as the restaurant chair for “Taste of the Nation,” Share Our Strength’s benefit to eliminate childhood hunger. He was also awarded second place in the country at the National Pork Board’s Annual “National Taste of Elegance” event in Baltimore.

Sam Simmons
Balvenie Brand Ambassador, Eastern USA

Toronto-born Sam Simmons is one of the world’s most renowned whisky experts. Having hosted tasting events and whisky tours, written and taught Scotch whisky history, and having sat on the most prestigious judging panels in the industry, Sam Simmons was a premium choice to represent The Balvenie in the U.S.A.

A true achiever, Sam first caught the whisky bug while living in Edinburgh pursuing a Ph.D. in English Literature. While there, he excelled not only in his English studies, but also in his whisky studies, earning the prestigious title of Poet Laureate as well as becoming the President of the Edinburgh University Water of Life Society. At the same time, he served as a tasting and selection panellist for The Scotch Malt Whisky Society and planned and guided whisky history and distillery tours of Speyside, the northern Highlands and the island of Islay. During these years, Sam immersed himself in the world of whisky and developed deep, personal relationships with everyone from the craftsmen who produced the spirit to the retailers who brought the product to thirsty consumers.

Not content with such high achievements, Sam’s passion for whisky then brought him to London, where he joined The Whisky Exchange in both a sales and events role and became the first ever Society Ambassador of the Scotch Malt Whisky Society. In this role, he hosted tasting events all over England and Scotland, while also gaining global recognition under the nom-de-plume Dr. Whisky, his online whisky blog of tasting notes and history. For this, he was recognized with a renowned people’s choice award at the 2007 Drammy awards. He has been featured in Scotland on Sunday and The Malt Whisky Yearbook 2008. In addition to this, Sam’s nosing and tasting skills and whisky knowledge have earned him invitations to sit on the judging panels of the World Whisky Awards as well as The International Wine and Spirits Competition, and he has organized several fundraising whisky events for charitable organizations in the UK and Canada.

Sam’s vast knowledge and immense passion for Scotch whisky make him a great asset to William Grant and Sons. His respect for craftsmanship and maintaining the integrity of two hundred years of whisky-making traditions make him an ideal representative of The Balvenie.

Chef Bill Taibe

Owner/Executive Chef, LeFarm Restaurant, Westport, CT.

Education
Baltimore International Culinary College, Baltimore, MD: AAS degree
Deer Park Lodge, County Caven, Ireland
European Studies-Certificate Earned

Background
By the age of 33, Chef Bill Taibe had received three “Excellent” ratings from the New York Times. He is among the leaders of the new generation of chefs sourcing from and supporting local farms and distributors.

Chef Taibe’s love for food began early on while working after school at the local butcher shop. In his earlier years, as a culinary professional, both at Two Moons in Port Chester, NY and Wildfire in Greenwich, CT, he quickly went from Sous Chef to Executive Chef. He then moved on to Zanghi on Summer, in Stamford CT which during that time received and “Excellent” from the NY Times.

In 2001, Chef Taibe was offered the Executive Chef position at G/R/A/N/D in Stamford, CT where he helped to develop and design the concept and menu for this upscale lounge, earning much recognition as well as three stars from Connecticut Magazine.

Three years later, Chef Taibe ventured out on his own and created Relish Food & Wine, located in South Norwalk, CT. A 55 seat restaurant and 12 seat wine bar. Chef Taibe received many accolades at Relish, including his second “Excellent”, “Four Stars” from Connecticut Magazine, “Best New Restaurant” and “Best Overall Restaurant” by Fairfield County Weekly.

After much success with Relish, Chef Taibe left to help develop and design Napa & Co., in downtown Stamford, CT. Consisting of 90 seats, a gourmet market and boutique retail wine shop, Chef Taibe, again, received an “Excellent” from the New York Times, “Four Stars” in CT magazine, “Best New Restaurant”, by CT magazine, and “Best New Restaurant” by Moffly Publications. During his time at Napa, he was also the featured chef at the James Beard House in New York City, creating a Farm to Table meal that sold out in minutes.

In the summer of 2009, Chef Taibe left Napa & Co. to open his most recent concept, LeFarm. This small, cozy, 36 seat restaurant located in Westport, CT, opened in October 2009 with much success. It is now home to Chef Taibe’s ever-changing menu that reflects the season’s freshest produce, fish and meats.

Chef Taibe’s successes have led to two appearances on The Martha Stewart Show, and an appearance on The Today Show. He will be featured in a book called Harvest to Heat, due out this fall, which highlights the relationship between the top chefs of our country and the farmers they work with. He has spearheaded the Farm to Table movement in Fairfield County. When not in the kitchen, Chef Taibe can often be found at Holbrook Farm in Bethel, CT or Millstone Farm in Wilton, CT out in the fields picking the product that inspires his menu for the day.

Charlotte Voisey

Portfolio Ambassador

A legend in bartending circles, Charlotte Voisey is an expert British mixologist who has created drinks and run bars in cities as far flung as Barcelona, Buenos Aires, London and New York.

Charlotte began her training in London, amid a time of great innovation and the resurgence of cocktail culture. In conjunction with London’s Gorgeous Group, Charlotte opened Apartment 195 on the King’s Road in London in 2002. This classic, high-end cocktail bar was the perfect platform for Charlotte to showcase her skills and passion for both classic and creative cocktail creation. The bar was promptly named London’s Bar of the Year and shortly afterwards in 2004, Charlotte’s herself was rewarded with the coveted title of UK Bartender of the Year. In 2005 Charlotte was invited to guest bartend alongside Tony Abou Ganim and Francesco LaFranconi at the Aspen Food & Wine Classic and consequently fell in love with the US cocktail community. In 2006, Charlotte offi cially made the move stateside joining William Grant & Sons USA to represent her favorite brand, Hendrick’s Gin.

Charlotte still competes internationally and won the silver medal at the World Female Bartending Championships in Italy in 2006. She was also honored as one of the leading female mixologists at this year’s James Beard Awards.

Charlotte’s passion for all things spirits and cocktails keeps her in an active role at all major industry events across the country including the Las Vegas Nightclub and Bar Show, Sante Symposium, Spirits of Mexico, Aspen Food and Wine Classic, New York Bar Show, Cheers Beverage Conference, and Tales of the Cocktail, where Charlotte was honored by her audience with the Golden Spirit Award for Best Presenter in both 2007 and 2009. Charlotte’s unique cocktails can be found on menus across the world. Recent consulting projects include the Dorchester Hotel, London, the Gramercy Park Hotel, Manhattan, The HideOut, Brooklyn, the Mandarin Oriental, Las Vegas, and the Fairmont Hotel in Santa Monica.

Patricia Yeo

Chef Patricia Yeo
Ginger Park

With an unprecedented riff on South East Asian street food, Chef Patricia Yeo of Ginger Park has definitively captured the love of New Englanders since her restaurant’s Fall 2009 opening in Boston’s South End. Yeo is one of America’s beloved Chinese-American female chefs. Yeo first made a name for herself in New York where she launched her career as Bobby Flay’s Sous Chef and soon went on to open her own restaurants to much acclaim. Most famously, The New York Times gave her AZ a three-star review.

After 20 years in New York, Yeo craved re-invigoration and traveled throughout Asia for nearly two years. No matter the country, the continent’s street food stole her heart. In apprenticing with street food vendors in Malaysia and Thailand she found an authentic, inspired basis from which to play from and which inspired her current menus at Ginger Park in Boston.

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FEATURED CHEFS, WINEMAKERS & BRAND AMBASSADORS

Jody Adams

Chef Bill Taibe

Charlotte Voisey

Patricia Yeo

FEATURED CHEFS, WINEMAKERS &
BRAND AMBASSADORS