Learn more about the chefs participating in Grand Tastings XXXII below!
*Please note that this list is subject to change and more chefs will be attending
Grand Chefs:
Chef Leonardo is a driven, detail-oriented pastry chef who discovered his love of desserts in his mother’s kitchen at age four. Born and raised in Ecuador, he began formal culinary training at 15 and launched a small sweet-and-savory catering business.
After moving to New Jersey in late 2021 to pursue new opportunities, he trained at Jayce Baudry French Pastry under Chef Rebecca Baudry, where he mastered fine pastry technique, mentored a small brigade, and managed high-volume production.
In early 2025 he was promoted to Executive Pastry Chef of the rebranded Bijoux French Pastry and Faubourg New Jersey, where he leads a talented team under the guidance of Chef Olivier Muller.
Katie Backlund is the Executive Pastry Chef of Lombardy Hospitality. She oversees the pastry programs at Sorellina and Sirenetta restaurants in Hoboken, NJ and Nostrana and Ombra restaurants in Boonton, NJ.
With 20+ years in the industry, her expertise shines through her handcrafted breads, delectable gelato, and tantalizing sweet and savory treats. She consistently elevates dessert to an unforgettable experience!
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 Brandon Campney graduated from The Culinary Institute of America in 2012. After a few years of working in the Hudson Valley, he made his way to New Jersey in 2015 to work at The Stirling Hotel. In 2016, the Baldassarre family, owners of The Stirling Hotel for over 40 years, set their sights on opening a new modern American restaurant. At the young age of 24, Brandon's passion and drive led him to become the opening chef of Stirling Tavern in Morristown, New Jersey.
Since then, both Stirling Tavern and Chef Campney have earned plenty of recognition and accolades. Brandon’s personality, along with his brand of innovative and modern American cuisine, caught the eye of Food Network producers in 2020, when he appeared on Guy’s Grocery Games. His Food Network competition appearances didn’t end there; he went on to be featured on Chopped and Kitchen Crash, winning both.
In 2024, Brandon and the Stirling team partnered with the owners of Dublin Pub in Morristown. After a remodel and menu overhaul, they reopened in October 2024 to rave reviews. Chef Campney now runs the kitchen programs at all three restaurants.
Locations: The Stirling Hotel, Stirling Tavern, Dublin Pub
Anthony-Joseph (AJ) Capella, Executive Chef at the acclaimed Summit House, 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 where he was part of the team that was awarded a 4-star “extraordinary” review from New Jersey Monthly. 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 followed by 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 is one of the leading voices 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
Chef AJ 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. A graduate of CIA in 2010, he was the winner of the Garden State Culinary Arts Foundation 2017 Rising Star Chef Award. He is involved with benefits for social causes, as well as teaching aspiring chefs.
Chef Roberto Carnero is the culinary force behind Warique, a modern Peruvian restaurant rooted in tradition and community. Born in Callao, Peru, and raised in Belleville, Chef Roberto brings over two decades of experience from top kitchens across New York and New Jersey.
A graduate of the French Culinary Institute, Carnero blends authentic Peruvian flavors with contemporary technique. His cooking reflects a deep respect for heritage, family, and culture, creating dishes that tell a story. Through Warique, he shares the soul of Peru while honoring the community that shaped him.
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, NJ. Chef Cetrulo then began searching to open his own restaurant. In 1990 , at 23 years old, Chef Cetrulo opened Il Mondo Vecchio in Madison, NJ. This first restaurant received awards from Zagat Survey and New Jersey Monthly magazine 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 publication’s top honors. In 1999, Chef Cetrulo opened a second Scalini Fedeli in New York City and in 2006 that restaurant was awarded a Michelin star {which was Michelin’s inaugural issue in America}.
Chef Cetrulo consistently impresses diners with his fine restaurants and his endless energy. He currently owns Scalini Fedeli Restaurants in Montville, NJ, Chatham, NJ, and Tribeca, NYC; Porto Leggero, Jersey City, NJ; Il Mondo Vecchio, Madison, NJ; and Sirena Restaurant, Long Branch, NJ.
Classically trained at Johnson & Wales University, Chef Casey Colaneri refined his craft at Le Cirque NYC as Chef D’Partie. He further expanded his expertise by working as a chef in several European countries, mastering international techniques and flavors. His career spans fine dining, kosher cuisine, and private chef services. In 2022, he co-founded Cubita Truck, where he blends his fine-dining expertise with Cuban street food. He was also a featured competitor on Food Network’s Supermarket Stakeout, bringing his culinary creativity to a national audience.
Vincent Comunale, co-owner of Black Sheep Bar & Provisions, is a seasoned restaurateur and sommelier with decades of experience in the restaurant and hospitality industry. Black Sheep offers seasonal, elevated American cuisine with ingredients sourced from local purveyors and complemented by a cocktail and beverage program rooted in the classics. Black Sheep has proudly earned a reputation as one of NJ’s Best Restaurants since its opening in 2023.
A New Jersey native, his roots trace back to Campania, Italy—a region where food, wine, and a strong sense of community are a cherished way of life. When he is not shepherding his flock, Vincent enjoys visiting local breweries and vineyards, prefers a bar seat over a table, stays involved with the latest trends in the beverage world, and is the executive chef for his 4-year-old daughter, Penelope.
Waitress and pizza influencer turned business owner and Mama, Shealyn Brand Coniglio owns and operates Coniglio’s Old Fashioned alongside her Chef husband and pizza champion, Nino Coniglio. Using locally sourced ingredients and making everything they can from scratch, they are keeping the old-fashioned small family business dream alive. They are open every day for breakfast, lunch, dinner, and all the snacks in between! Stop by and see them on South Street in Morristown.
Antonio De ieso, owner and Head Chef of Fiorentini, 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 Battello, Ember & Eagle, Tillinghouse, and coming soon, Barchino.
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 –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.’
After graduating from culinary school, 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.
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.
Chef Andre’ deWaal grew up at the table, cooking, traveling, and eating with his family. He believes that his profession chose him, shaping a career defined by creativity, dedication, and an unwavering commitment to excellence. A 1988 graduate of the Culinary Institute of America, deWaal was honored with the prestigious Richard T. Keeting Award, and following graduation, he refined his skills in some of New Jersey’s most acclaimed restaurant kitchens.
In 1998, Andre’ and his wife, Tracey Dudziec-deWaal, opened Andre’s Restaurant to critical acclaim, earning an “Excellent” rating from the New York Times. In 2015, they relocated their restaurant to a picturesque lakeside setting, opening Andre’s Lakeside Dining in Sparta, New Jersey. In 2024, Andre’s Lakeside Dining was named the Best Fine Dining Restaurant in Sussex County, New Jersey.
An avid forager and advocate for sustainability, Andre’ incorporates local wild edibles and organic produce from regional farms into his ever-evolving menu. This year, Andre’ and his team proudly celebrate 27 years in business which is a testament to their passion, dedication, and commitment to providing an extraordinary dining experience.
“For me, it all comes down to balance—on the plate and in life. Family, friends, and fresh air are as much a part of our restaurant as the food and drink.”
Chef Leia Gaccione, a respected leader in the industry, is the chef-owner of The Saint Clair, an elegant yet soulful modern American restaurant in the heart of downtown Montclair, NJ. A passionate advocate for seasonal, ingredient-driven cuisine rooted in local terroir, The Saint Clair represents the culmination of more than two decades spent honing her craft, pushing boundaries, and building community through food.
Born and raised in Passaic, NJ, Leia’s culinary journey began at home—cooking out of necessity while her mother worked multiple jobs. She was inspired by culinary legends like Julia Child and The Frugal Gourmet. After graduating from The New York Restaurant School in 2003, Leia trained under some of the country’s most acclaimed chefs, including years working in five of Bobby Flay’s fine-dining restaurants.
In 2015, Leia opened South+Pine American Eatery —a heartfelt, seasonally driven concept that quickly became a defining fixture in New Jersey’s dining scene. It earned accolades including New Jersey Monthly’s Critics’ Choice for Best American Restaurant. She later expanded with Central+Main in Madison, continuing her mission to serve nourishing food with purpose.
Her mission is to serve seasonal and locally sourced food made with lots of love and for her restaurant to become a neighborhood staple in the Montclair community.
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”.
Chef Leia Gaccione, a respected leader in the industry, is the chef-owner of The Saint Clair, an elegant yet soulful modern American restaurant in the heart of downtown Montclair, NJ. A passionate advocate for seasonal, ingredient-driven cuisine rooted in local terroir, The Saint Clair represents the culmination of more than two decades spent honing her craft, pushing boundaries, and building community through food.
Born and raised in Passaic, NJ, Leia’s culinary journey began at home—cooking out of necessity while her mother worked multiple jobs. She was inspired by culinary legends like Julia Child and The Frugal Gourmet. After graduating from The New York Restaurant School in 2003, Leia trained under some of the country’s most acclaimed chefs, including years working in five of Bobby Flay’s fine-dining restaurants.
In 2015, Leia opened South+Pine American Eatery —a heartfelt, seasonally driven concept that quickly became a defining fixture in New Jersey’s dining scene. It earned accolades including New Jersey Monthly’s Critics’ Choice for Best American Restaurant. She later expanded with Central+Main in Madison, continuing her mission to serve nourishing food with purpose.
Her mission is to serve seasonal and locally sourced food made with lots of love and for her restaurant to become a neighborhood staple in the Montclair community.
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”.
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.
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.
Arnold Kruck is the Executive Chef at The Tuxedo Club, a distinctive social institution that, since 1886, has provided its members and their families and guests with recreation and refuge in the close environs of Metropolitan New York City.
Chef Arnold was instrumental in opening the Park Avenue Club in 1994 and returned as the Executive Chef in February 2001. He has since shared his talents with numerous Country Clubs in the metropolitan area. Earlier in his career he worked at the AT&T Learning Center in Basking Ridge where serving corporate CEOs was commonplace. His next stop took him to the Hilton at Short Hills where he honed his skills as Banquet Chef. Arnold then moved to Westchester and worked at the Tarrytown House in Tarrytown, New York as the Executive Sous Chef.
Arnold graduated from Johnson & Wales University with high honors. He has been honored by the Boy Scouts of America “Good Scout Award.” He hosted the 2010 Dinner of Hope featuring top chefs in the area and has been featured in The Record, New Jersey Monthly, N.J. Savvy Living and The Star-Ledger.
Dan Lipow is the founder and chief forager of The Foraged Feast, a wholesale and retail food business in Maplewood, NJ that offers the highest quality, locally and sustainably sourced mushrooms, greens, herbs, nuts, berries, roots, and more.
Dan established The Foraged Feast in 2016 to bring the nutrient-rich and delightful flavors of local, wild, and sustainably grown and foraged foods to the broader northern New Jersey community.
You can find The Foraged Feast year-round at the following farmers' markets: Saturdays in Montclair and Sparta, Sundays in Summit and Denville, and during the winter months, they can be found at Morris Winter Market in Morristown. Visit https://theforagedfeast.com/markets for hours and locations.
Risa Magid is a New Jersey native, Culinary Institute of America graduate, and the former owner of Vanillamore in Montclair, NJ. Currently, she serves as the Pastry Sous Chef for Nostrana and Ombra restaurants in Boonton, NJ. Risa has a passion for bringing people together through food; her belief is that food is more than just sustenance, it’s a way to connect, celebrate, and create lasting memories.
Chef Matt Moschella is a chef, restaurateur, and partner behind two of Jersey City’s most distinctive dining experiences: Corto and The Roxy. His work is defined by a deep respect for ingredients, a commitment to hospitality, and a belief that restaurants should create lasting memories—not just meals.
Matt’s culinary path began humbly while earning a B.A.in Psychology from St. Lawrence University, where he started as a dishwasher and quickly developed a lifelong dedication to the kitchen. He trained in some of the country’s most respected kitchens, including working under Daniel Boulud at Bar Boulud.
In 2018, Matt co-founded Corto, a restaurant rooted in rustic Italian cooking, handmade pasta, and an honest, ingredient-first philosophy. Corto quickly gained national recognition, including a “Highly Recommended” distinction from Bon Appétit.
In 2024, he expanded his vision with The Roxy, a modern American restaurant and bar in Jersey City’s Bergen-Lafayette neighborhood. Where Corto is intimate and grounded, The Roxy is expressive and celebratory. Together, the two restaurants represent complementary sides of Matt’s culinary identity: one rooted in tradition, the other in energy and evolution. His work is guided by a simple idea: that life is worth celebrating, and a great restaurant should make that feel real.
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.
Off The Hook owners John and Peter Sclafani are 4th generation fish mongers. As young adults they worked alongside their father, Peter, who had his own seafood business; they gained invaluable experience working in the successful family business. After their father retired twenty years ago, the brothers joined forces and formed Off The Hook Seafood.
At Off The Hook, John and Peter service the tri-state area six days a week. They travel to the Hunts Point Market five days a week and they personally inspect and hand select their seafood to ensure the highest, freshest quality product for their customers. Everything they sell is prepared and cut in refrigerated cutting rooms. They are direct importers of seafood and shellfish from all over the world. Their philosophy is simple: to deliver the freshest fish with impeccable service
Executive Chef Joey Sergentakis recently opened a new restaurant, Revell Hall, which incorporates flavors from all over the world. Chef Joey, who discovered his passion for cooking at a young age, began his professional career at the age of 15. Initially trained in the techniques of French cuisine, he later developed a love for Asian culinary traditions, blending diverse influences throughout his career.
Living for more than a decade in Asia, Chef Joey’s passion for Asian cuisine led him to explore progressive kitchens throughout Vietnam, Thailand, Japan, Malaysia, and Indonesia, expanding his culinary repertoire and knowledge of regional ingredients. As Group Executive Chef of CÉ LA VI in Singapore, he opened and oversaw the culinary operations across multiple Asian cities, including Singapore, Tokyo, Sri Lanka, Hong Kong, Taipei, and Dubai. His distinct take on Modern Asian cuisine earned him the title of Best Asian Chef by the World Gourmet Summit during his first year in Singapore.
Since returning to the U.S. in 2022, Chef Joey has successfully opened three acclaimed restaurants in New Jersey. Boschetto, an authentic Italian eatery in Montclair, was named one of the top ten best new restaurants in the state. In Bergen County, he launched Allendale Social, a contemporary fine-dining establishment, and Charlie’s Place, a warm and family-friendly gastropub in Waldwick.
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.
New York/New Jersey lifelong native, Anastacia Song, Executive Chef at MM by Morimoto, brings over 15 years of experience to the table blending strong Asian and Modern Steakhouse cuisines together. Rising from a line cook to a team leader, she focuses on mentorship and crafting memorable dining experiences.
Whether you’re seated at the sushi counter, enjoying a steak in the dining room, or sipping cocktails at the bar, MM by Morimoto invites you to experience Japanese fusion through a fresh and unexpected lens.
Sam Stymest, chef and co-owner of Sam’s Table, opened Sam’s table in his hometown with his mother, Deborah in September 2025. In just a few months, it earned rave reviews from New Jersey Digest and NJ.com, as well as a spot on NJ Monthly’s Best New Restaurants list.
Sam trained at Hudson County’s Culinary Arts Institute before honing his craft at beloved New Jersey restaurants including Fascino and Upstairs, and later in New York City at Craftbar. Jobs at other notable restaurants fed his creativity and profoundly shaped his culinary approach and philosophy. His modern American cuisine begins with what’s freshest and most local—often conceived produce-first, then built thoughtfully around protein—drawing inspiration from close relationships with regional farmers, foragers, and fishermen.
In 2020, Sam reimagined his path, pivoting to intimate pop-up dinners across the New Jersey metro area. These dinners quickly amassed a following and his thoughtfully curated tasting menus fostered a meaningful connection between Sam and his guests—the experience that led him to open Sam’s Table. Designed to feel like dining in a friend’s home, Sam’s Table offers a seasonal tasting menu that changes monthly, and is open for dinner Thursday - Sunday evenings.
Chef Sean Yan is the Chef/Owner of Ram & Rooster. Having grown up in New Jersey, Chef Yan closely attuned himself to the local restaurant scene. After graduating from the Institute of Culinary Education in New York City, Yan worked in acclaimed kitchens such as Mistral, Heirloom Kitchen, and Lita. His culinary journey spans well over a decade and he brings his expertise and creativity to all of his projects.
In the Spring of 2024, Chef Yan opened Ram & Rooster, his first restaurant project. As New Jersey’s first and only New American-Chinese inspired tasting menu concept, Ram & Rooster has been very well received and has since been featured in USA Today, New Jersey Monthly, and New Jersey Digest. With support from his family, peers and patrons, Chef Yan hopes to bring an unparalleled experience to New Jersey diners with his flagship restaurant.
Wine, Beer, and Spirits Purveyors and 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.
Gary Fisch’s passion for the wine and spirits industry has been the driving force for his 30-plus years of success. His dedication to providing extraordinary customer service, as well as inspiring and training his staff and fellow wine consumers, has been recognized by national and international media, including Fox Business News, CNN, CNBC, The New York Times, MarketWatch, New Jersey Monthly, The Star Ledger, and USA Today. Following the success of the original Gary’s Wine & Marketplace, which opened in Madison, New Jersey in 1987, Gary launched the equally sophisticated, customer-focused, and price-driven Gary’s Wine & Marketplace of Bernardsville in 2001. As the market for wine, spirits, beer and gourmet foods continued to expand and evolve, so did Gary’s enterprise. In April 2008, the flagship store opened in Wayne, New Jersey. The largest store to date, Gary’s Wine & Marketplace of Wayne offers one of the largest selections of wine, beer and spirits in the country, a temperature-controlled wine room, and an expanded specialty and gourmet foods marketplace. In December 2017, Gary opened the newest location in Closter, New Jersey. Each of his four locations offers Gary’s signature retail experience—an always inviting and customer-friendly atmosphere. Gary’s website, GarysWine.com, has become a “fifth store” as more and more people discover that shopping online for wine is easy, enjoyable, and affordable. GarysWine.com serves as an extension of the ‘Gary’s experience.’
In an ongoing mission to de-mystify the wine tasting and buying experience for their clientele, Gary and his staff extensively travel the world’s wine regions to expand their knowledge and seek out exceptional products, including Gary’s own line of private label GF Wines—Go Figure, Going Forward, Grand Finale, and Fisch—all crafted by industry-leading winemakers to bring Gary’s clientele stellar wine that over delivers on price and quality.
Known locally and recognized nationally, Gary’s Wine and Marketplace was named “Retailer of the Year 2021” by Beverage Dynamic. In addition, Wine Enthusiast included Gary’s as one of America’s 50 Best Wine Retailers 2021, Best Overall Selection, and nominated them for Retailer of the Year in 2021, and named “Retailer of the Year” in 2022 by Beverage Dynamics.
