Learn more about the chefs participating in Grand Tastings XXX below!
*Please note that this list is subject to change
Grand Chefs:
Nestor Bedoya is a very passionate and driven restaurateur with over 20 years of experience in the industry. Born and raised in Colombia, Nestor came to the United States in 1996 to live with his family in Morristown, New Jersey. Bedoya began his career as a busser in 1998 at a local restaurant in Morristown. Seeing everyone’s enjoyment and hard work at the restaurant made him fall in love with the restaurant business and was the inspiration for pursuing a career in the industry. He worked every position from back of the house to restaurant manager and finally fulfilled his life-long dream of owning his own restaurant.
His favorite thing about working in the restaurant business is seeing how genuine people can be when sharing a meal at one of his tables. Nestor’s advice for those interested in pursuing a career in the restaurant and hospitality industry is to master the fundamentals, strive to be an expert in every job you do, take full accountability, and learn as much as you can.
Chef Luis Blasini-Sinchi’s love affair with gastronomy is in his DNA. Fascinated by the art of cooking very early on, it led him to attend culinary school. He worked in many kitchens that led to shape his style and bring his craft a unique type of creativity.
At 7 Doors Down Ramen in Bloomfield, NJ, he has created an exciting and colorful Nikkei menu, proving that his desire to spread the joy of Peruvian cuisine knows no bounds. Embodying this principle, their menu showcases delicious and well-crafted creations enriched by an intense intercultural exchange living in harmony to create a third-reality, Peruvian Nikkei Cuisine.
Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs, and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 18 restaurants, a historic event venue and a bakery.
Over the years, Chef Burke has become one of the most recognized chefs on television, including appearances on two seasons of Bravo’s Top Chef Masters, a guest spot on the Every Day with Rachael Ray show, and more.
Anthony-Joseph (AJ) Capella has been working in restaurants and cooking for half his life. After graduating from the Culinary Institute of America, Chef AJ spent much of his career as the Chef de Cuisine at the Ryland Inn. In addition, he worked with Anthony Bucco at Uproot as well as at Grant Achatz’s restaurant, The Aviary in New York City. More recently, he was the head chef at A Toute Heure in Cranford. Currently, he is the Executive Chef at Liberty House in Jersey City. By mining New Jersey’s farms and waterways and seeking out artisanal food products and homegrown beverages for the best and only the best, Chef AJ has become the leading under-30 voice in the Garden State restaurant scene. With influences from all over the world, using what’s in season and what’s local will always be his guide. Ultimately, Chef AJ’s mindset is simple – to make the best food possible at all times He is engaged with trends and is involved with benefits for social causes, as well as teaching aspiring chefs. Chef Capella has done pop-ups with his best friend from childhood, Chef Robbie Felice, of Viaggio, and has done dinners in conjunction with Ben Walmer and the Highlands Dinner Club and Ironbound Hard Cider. He was the winner of the Garden State Culinary Arts Foundation 2017 Rising Star Chef Award.
A graduate of CIA in 2010, Chef AJ spent much of his early career as the Chef de Cuisine at The Ryland Inn, and he was part of the team that was awarded a 4-star “extraordinary” review from New Jersey Monthly.
Michael Cetrulo, chef and owner of Scalini Fedeli began his cooking career at age 13 working as a dishwasher and doing food prep with his father. By the time he was 17, his whirlwind career began to take off. He went from being a line cook to becoming a Sous Chef at Il Tulipano in Cedar Grove, New Jersey. In 1990, at 23 years old, Chef Cetrulo opened Il Mondo Vecchio in Madison, New Jersey. This first restaurant received awards from Zagat Survey and New Jersey Monthly and prompted Chef Cetrulo to expand his training by spending time at several internationally renowned restaurants in the U.S. and in Europe. This new training prompted him to open the highly successful Scalini Fedeli in 1995, which quickly became a hot spot and earned many national publications’ top honors. In 1999, Chef Cetrulo opened a second Scalini Fedeli in New York City, which was awarded a Michelin star in 2006.
Chef Michael enjoys awarding hard working and dedicated employees with opportunities to expand into partnerships with him, and launched a new restaurant in Jersey City in 2004 named Porto Leggero. In 2013, with his sister Sally and nephew Anthony, Chef Cetrulo opened Scala Del Nonna, and it quickly developed a loyal following. Michael’s most recent venture was in February of 2020 when he purchased the “Montville Inn” in Montville, which is now renamed Locanda Vecchia. This most recent venture is also in partnership with long-time employees.
Nino Coniglio has been making pizza in Brooklyn since he was 14 years old. He is originally from New Jersey, and moved to Gravesend, Brooklyn in his early teens. He first learned about pizza watching his grandma, Jospehina, make it for him and his cousins. He has since worked for many notable NYC pizzerias like Numero 28, Cacio E Vino, Di Fara, and Moon Struck. Nino is the only pizza maker that has ever apprenticed with Dom DeMarco, founder of DiFara’s Pizzeria.
Nino has won various pizza competitions, including 10-time winning World Pizza Champion, winner of Chopped “Pizza Masters” episode, and many others! Not only are his pizzas delicious, but his desserts, which he is showcasing tonight, are just as amazing!
Mary was born and raised in the heart of Brooklyn, and brings over 10 years of experience to her position as Managing Partner of Gioia Mia in Montclair, New Jersey. Growing up in a large Italian family, Mary found a love for hospitality at a young age. From making fresh pasta with her grandparents every weekend at the young age of 3, to working part time in local restaurants of family friends, she knew from the start that this was the career path she was going to choose.
After graduating from the renowned Culinary Institute of America, Mary gained professional experience working with Certified Master Chefs at The Westchester Country Club, as well as some of New Jersey’s top restaurants like Summit House, A Toute Heure, and Porter, to name a few.
Antonio De ieso, owner and Head Chef, was born and raised in Florence, where he attended the International Culinary School. Antonio moved to New York in 2012, where he worked at a range of restaurants, including the iconic Le Cirque, The Sea Grill at Rockefeller Center, and his most recent role as Executive Chef at Metropolitan Opera. Fluent in five languages, Antonio also worked in the Caribbean, France, and, of course, Italy – where he had a regular cooking segment on a national TV program. Antonio is currently the Chef Ambassador in the USA for The School of Italian Culinary Arts.
Recognized as one of New Jersey’s most talented and respected chefs, Ryan DePersio brings a wealth of epicurean knowledge and award-winning experience to the kitchens of Fascino, Battello, The Kitchen Step, and Tillinghouse. Chef DePersio delivers on a promise to provide guests with progressive yet thoughtful dishes featuring market-driven and seasonal ingredients and exceptional service.
Since his debut, Chef Ryan has made an indelible mark on the New Jersey culinary scene. In July 2003, a then 25-year-old DePersio opened his family’s new-Italian restaurant – Montclair’s Fascino – where his concept of ‘Italian without borders’ paired flawlessly with the establishment’s impeccable and attentive service. Fascino, which he sold and is now Gioia Mia, has steadily earned three-star reviews, the highly-coveted and elusive New York Times rating of ‘Excellent’ and the mention that he was ‘born to run a restaurant.’ Chef Ryan continues to grow and he provides diners with exceptional culinary experiences at all of his establishments.
After graduation, Chef Ryan worked at NYC’s famed Bouley Bakery and Judson Grill, where he received the opportunity of a lifetime – to relocate to Paris and work at the one-star Michelin-rated La Braserie. Immediately upon his return to the United States, Chef Ryan’s reputation as a talented and disciplined chef piqued the interest of master chef Jean-Georges Vongerichten, for whom he worked at Vong and then at Vongerichten’s self-titled four-star restaurant, Jean-Georges. After two years, opportunity in Europe once again beckoned and he relocated to Florence to work at the two-star Enoteca Pinchiorri. The rest is history.
Learn more about Battello, Ember & Eagle, Kitchen Step, Tillinghouse
Nicholas DeRosa hails from a lineage deeply rooted in the art of butchery, with a family history that spans generations. Having honed his skills in some of the finest kitchens across central and North Jersey, he joined forces with Vincent Comunale to establish Black Sheep Bar & Provisions in Union County, NJ. Here, Nicholas and Vincent showcase their culinary expertise and unwavering passion for food and beverage. By collaborating with local purveyors, the two bring elevated American cuisine to life, creating a dining experience that reflects both tradition and innovation.
Leia Gaccione is the chef+owner of South + Pine American Eatery in Morristown, NJ. As a child, she was enamored with cooking shows like “Yan Can Cook” and “Julia Child”. As an adult, Leia studied culinary arts and restaurant management at the New York Restaurant School and trained in New York City, New Jersey, Connecticut, and Las Vegas, before opening South + Pine in 2015.
Leia has appeared on “Iron Chef America”, “Beat Bobby Flay”, “Iron Chef Showdown”, “Chopped”, “Top Chef” and is the host of “Her Name Is Chef”. Her mission is to serve seasonal and locally sourced food made with lots of love and to remain a neighborhood staple in the Morristown community.
Joseph Gramaglia is the Executive Chef and Owner of Saly G’s Restaurant and Tavern in Warren, NJ, an elegant eatery known for its traditional Neapolitan-style cuisine with a fresh and modern twist.
Chef Gramaglia, a completely self-taught chef with no formal culinary training, grew up cooking alongside his Italian mother and father. He poured over cookbooks and cooking shows with his food-focused family. From day one, passion and tradition have driven Chef Gramaglia to transform Saly G’s Restaurant and Tavern from an American Bar and Grill to an upscale family-run Italian eatery. Chef Gramaglia is known for his hospitable nature to his customers and greets many by first name. Every day he is elevating recipes he was raised on with a contemporary twist and personal touch. Much of their success is due to customers who come back time and again craving both the restaurant’s favorites and the chef’s newest creations.
Corey Heyer realized his passion for cooking and fine cuisine at a young age and dedicated himself to becoming a chef at age 19. Corey attended the Culinary Institute of America and while there had externships at The Frog and The Peach in New Brunswick, NJ, as well as at Restaurant Daniel in NYC.
Following his graduation, Chef Corey worked at Fromagerie in Rumson, NJ where he received rave reviews and multiple awards. After a four-year tenure, Chef Heyer decided to hone his skills in some of the finest kitchens in New York. Subsequently, he was sought out as the opening chef for Restaurant Nicholas in Middletown, NJ where he garnered four-star reviews. During his thirteen years at The Bernards Inn, he earned four-star reviews from The Star-Ledger and the Courier News and elevated the eatery to be included in the Top 10 Restaurants by the Artful Diner and The Star-Ledger, was an OpenTable.com Diners’ Choice winner in 2012, and a Wine Spectator Best Award of Excellence recipient. After a short stint at Roxiticus Golf Club, Chef Corey is currently the Executive Chef at Canoe Brook Country Club.
Over the years, Chef Corey has been featured in GQ, New Jersey Countryside, as well as on News 12 New Jersey. The James Beard Foundation has recognized him for “Outstanding Contributions,” and he enjoys directing his culinary efforts to worthy causes such as A Dinner of Hope, the American Heart Association, and JBWS.
A graduate of Syracuse University’s Nutrition and Hospitality Management Program and The French Culinary Institute’s Bachelors in Culinary Arts, Chef Lauren Hirschberg worked for Crafted Hospitality over a twelve year period. After holding the titles of Executive Chef for Craftbar and Director of Culinary for Crafted Hospitality, Chef Lauren moved back to New Jersey and opened Turtle + the Wolf as Chef/Owner and is a partner at Pineapple Express Barbecue. Both restaurants are located in Montclair, where Hirschberg grew up.
Rose Innella, a seasoned entrepreneur, transitioned from the world of computer software to the realm of delectable chocolates. In late 2023, Rose brought her expertise to Enjou Chocolat of Morristown as a co-owner. With a clear vision and ambitious goals, she has been instrumental in setting the company’s course towards success. Her role is pivotal in guiding Enjou’s strategic direction and ensuring the smooth operation of its daily activities and processes. As a driving force behind the business, Rose’s efforts have significantly contributed to Enjou’s growth. Her dual role as the wholesale director has led the brand into new markets, expanding Enjou’s presence and bringing its sweetness to a wider audience. Rose’s dedication to aligning wholesale and retail strategies has established a cohesive brand experience that resonates with customers both in-store and beyond. Splitting her time between the storefront in Morristown and customer sites, Rose’s hands-on approach ensures that every piece of chocolate from Enjou is a testament to quality and craftsmanship. Through her leadership, Enjou Chocolat continues to thrive, embodying the passion and innovation that Rose Innella brings to the table.
Chef Driola Kaloshi is famed for her signature interpretations of traditional Northern Italian cuisine updated with touches of the classic French technique inspired by her continuing studies at Le Cordon Bleu’s Paris Institute. Formally trained at the Apicius International School of Hospitality in Florence, Italy, Chef Driola has drawn a faithful following to her popular Millburn restaurant with an ever-evolving menu that showcases treasured family recipes and the finest of locally sourced seasonal ingredients.
Her husband, Agron, brings their shared passion for entertaining and meticulous detail to his oversight of La Pergola’s elegant dining room and attentive waitstaff. La Pergola is named after the beautiful wooden structures that adorn the countryside of Italy. Just as a pergola beautifies its surroundings and captures the essence of Italian handiwork, La Pergola strives to surround you with warm and elegant ambiance, while providing you with quintessential Northern Italian cuisine.
Jamie Knott is a highly acclaimed chef whose hospitality career began at age 13. A graduate of the New York Restaurant School, Knott rose through the ranks in the kitchen before becoming the opening sous chef of the critically acclaimed Fascino.
He later joined Salute, where he worked under Chef Clifford Crooks, gaining recognition in the chef community. Knott became the Executive Chef at China Grill and later joined ESquared Hospitality as Corporate Executive Chef. In 2013, Knott purchased the Saddle River Inn, which received numerous accolades for its excellent food and service. He and his business partner also opened Cellar 335, a highly acclaimed Asian-inspired tiki bar, as well as Saddle River Cafe, a farm-to-table restaurant concept. One of his more recent ventures, Madame, a modern French bistro and cocktail parlor, opened to critical acclaim in Jersey City. Kinjo opened November 2023 and is off to a super hot start. The Japanese inspired restaurant is transforming the downtown Newark dining scene!
Learn more: Cellar 335 , Kinjo, Madame, Saddle River Café, Saddle River Inn
Jersey Artisan Co is rooted in Italian artisan traditions, inspired by the culinary heritage of founder Salvatore Pisani. Growing up in Morris County, NJ, Salvatore learned from his father, Rocco Pisani, the art of growing, aging, raising, and creating with their hands. Rocco, hailing from Calabria, Italy, brought this way of life to New Jersey when he immigrated in 1986 at the age of 20.
Embracing New Jersey’s status as the Garden State, Jersey Artisan Co. showcases the seasonal bounty available in the region. In the spirit of Southern Italian living, they believe in using locally available ingredients and supporting the ecosystem around us. Their products are crafted in small batches, ensuring quality and freshness. From fresh and aged cheeses to naturally leavened bread and pastries, as well as fresh and dried pasta, their offerings are inspired by the seasons and the local landscape. Swing by their retail shop in East Hanover, NJ or find them at local farmers markets and restaurants.
They invite you to celebrate the flavors and traditions of Italy, blended with the vibrant seasonal offerings of New Jersey, at Jersey Artisan Co.
Chef Craig Polignano has spent the past 25+ years in the food-service industry. He began his career at the age of 13, working in local pizzerias. After graduating from the Culinary Institute of America, Chef Polignano began his fine-dining career at The Ryland Inn, in Whitehouse Station, NJ.
After his 6 years at The Ryland Inn, Chef Polignano worked for the Westin, in Morristown, NJ, and acted as the Chef de Cuisine of The Bernards Inn for three years before taking his first Executive Chef position at The Stonehill Tavern in Dana Point, CA. Returning to New Jersey, he became the Chef de Cuisine of The Ryland Inn, then moved into the Executive Chef position for two years. He was offered an opportunity to become the opening chef of Mistral, a high-volume restaurant in the King of Prussia Mall. Chef Polignano was offered an opportunity to run Jockey Hollow Bar & Kitchen, a fine-dining restaurant located in Morristown, NJ, where he provided local and sustainable food to the diners.
Craig then joined the kitchen team at Juniper Hill Restaurant and Bar in Annandale, NJ. He quickly worked his way through the ranks becoming the Chef de Cuisine. After the sale of the restaurant, Craig was the natural fit to take over as the Executive Chef and has been since leading the team, creating new menu items and sourcing local product to supply the restaurant.
Rafael Ruiz, co-owner and operator of Emilio’s Wood Fire Pizza in Nutley NJ, is a self-taught pizzaiolo. The former electrician, now turned pizzaiolo, built his mother a backyard pizza oven with his father at the beginning of the Covid lockdown. With the support of his parents/co-owners Lisa and Edgar, what started as making a few pizzas to impress his now fiancé, evolved into Emilio’s Wood Fire Pizza, a respected true Neapolitan pizzeria. Since opening in the fall of 2022, Emilio’s has been invited to bake at different expos and events around the country.
Born in the coastal region of South Texas, Amy Sur-Trevino’s love of food grew very organically. Through the dynamics of hunting and fishing, she began to learn the skills of fabricating and preparing game meat and seafood at a very young age.
Working in kitchens in Austin, Texas was the stepping-stone that ultimately led her insatiable hunger to jump into the culinary scene in New York City.She grabbed her keys from the “Bodega Guy” the day she arrived in the Big Apple and started her adventure.
She worked her way up through the ranks in kitchens that included B&B Hospitality, and running a kitchen for the award-winning French Chef Jean Georges Vongerichten. Working with Jean Georges Management Group at Pier 17 in New York City, Amy looked to Landmark Hospitality where the Cretella’s love of creating memorable venues out of historical properties sparked her interest in building a culinary support system for Landmark Hospitality and would take her place on their remarkable team as the Director of Culinary Innovations.
Notable Guests:
Afficionado Coffee Roasters was born out of a desire to disrupt the coffee industry status quo. Our company is built on the lasting relationships with our farmers at origin and a belief that trust and superior quality go hand in hand. Equipped with a bootstrap mentality, we travel to remote corners of the world searching for a deeper meaning in every cup. Through years of partnerships with communities across the world, we’ve committed to providing our farmers with the tools they need to thrive. To us, that translates to increased revenue streams, a low-waste infrastructure and a definition of sustainability that’s based on opportunities for a better tomorrow. Our final product is a celebration of the rugged beauty of the land and the people who call it home.
Jimmy Chiappa began his career at the young age of thirteen, working in a local Italian restaurant making pizzas and prepping food. By age twenty he was a chef in the kitchen of one of New York City’s most famous restaurants, where he prepared meals for celebrities such as Dolly Parton, Barbara Walters, Paul Newman, Liza Minnelli, Henry Kissinger, Malcolm Forbes, Joan Rivers and many others. Through an associate, Jimmy was given the opportunity to learn the fine art of ice carving from the most prestigious ice carver in the United States. This opened a new door for Jimmy as an ice carver, as well as an artist.
Jimmy has carved ice sculptures for events involving popular TV shows such as the Soprano’s, Sex & the City, Spin City, Oz, as well as Law and Order. His ice sculptures were also called upon for backstage parties for countless musicians including The Rolling Stones, Bon Jovi, and Bruce Springsteen. In 1998, The New York Times chose Jimmy as one of the Tri-State areas “Most Interesting People.” Jimmy’s enthusiasm and dedication to the food service and hospitality industry are immeasurable, and he generously donates his ice sculptures to countless charities.
We believe food raised right tastes better. Before such buzz words existed, and for more than 35 years, D’Artagnan has been committed to free-range, natural production, and sustainable, humane farming practices. We partner with small farms and ranches that have the strictest standards to never use added antibiotics or hormones, and sign affidavits to that effect. We support these methods so that we can offer you the best-tasting conscientiously raised meat possible. We are passionate about quality from the farm to your fork, which is why our products hold pride of place in professional and home kitchens alike. We educate consumers about the importance of understanding and appreciating how food is raised and harvested.
Double Tap Brewing is committed to elevating the craft of brewing in the Township of Hanover, New Jersey. They were inspired by Morris County’s colonial heritage and Ben Franklin’s description of New Jersey as “a keg tapped at both ends” by New York City and Philadelphia. Their taproom opened to the public in September 2022 and they look forward to serving you great craft beer.
James was a valued member of the Jockey Hollow Bar Team, boasting a remarkable 14-year history of crafting expertly mixed cocktails behind the bar. He places great importance on elevating the guest experience, demonstrated by his motto, “The only things we take seriously are food, drinks, and service.” While his passion for the creative process initially drew him to the job, it is the meaningful relationships he has created with guests and colleagues over time that fuels his drive. He takes immense pride in the countless staff members he has personally trained and mentored, many of whom have advanced from barbacks to run their own successful beverage programs across the state. James is now running the bar at the esteemed End of Elm, located in Morristown.
Serving traditional Lagers, IPAs, Stouts, Belgians, Saisons and much more since 2019, Ghost Hawk Brewing Company is Passaic County’s first full-production brewery since Prohibition. Their hand-crafted beers are brewed on location, in the same space as their lively industrial tap room.
Born and raised in NJ, Karen and John fell in love with the Napa Valley in the 1980’s. To make their dream come true, they set about learning how to make wine by taking courses and learning about winemaking. In 2004, they launched Jean Edwards Cellars with one wine and with that first release they hit the lottery as they caught the attention of Wine Spectat Magazine, naming them “one of twenty new cabernet producers to watch that could be the next cult wines”. John and Karen come from humble roots and are proud to have built a brand that not only represents consistency and quality, but one that also offers wine at an approachable price point.
Frankie Medina is a seasoned veteran of the hospitality industry, boasting an impressive career spanning 15 years. Starting humbly as a busboy, Frankie's dedication and passion quickly propelled him up the ranks. After 9 years of bartending experience under his belt, Frankie seized the opportunity to pursue his entrepreneurial dreams and opened his own bar.
Never one to rest on his laurels, Frankie recently embarked on a new chapter as a Corporate Beverage Director for a prestigious group overseeing multiple renowned restaurants. From the upscale ambiance of Battello, and casual dining of Kitchen Step in Jersey City, to the culinary delights of Ember & Eagle nestled on the scenic Suneagles Golf Course in Eatontown, NJ, Frankie's influence extends across a diverse portfolio of dining experiences. His knack for curating exceptional beverage offerings has earned him a reputation as a trailblazer in the industry.
Chef Robert Sigona has had a love for ice cream for as long as he can remember, inheriting his passion from his father, who has been in the ice cream industry for over 40 years. Armed with determination, Robert went on to compete in Gelato Festival America, becoming one of the youngest top gelato chefs in the world.
Along with frozen desserts, he has a love for a great cocktail, learning how to incorporate his favorite drinks into delicious gelatos and vegan sorbets. Always excited about food, Robert is constantly searching for innovative dishes and restaurants utilizing new ingredients and techniques around the world.
The distillery is owned and operated by three lifelong friends and NJ natives who share the belief that great spirits should be created by hand with quality, local ingredients, and the passion and dedication of being true to the complete process of distillation. Established in 2014, Silk City Distillers is a true handcrafted, farm to bottle distillery, located in Clifton, New Jersey.