Learn more about the chefs participating in Grand Tastings XXXI below!
*Please note that this list is subject to change and more chefs will be attending
Grand Chefs:
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 pastries. Katie prides herself on leading a pastry team whose skillful creativity is consistently elevating dessert to an unforgettable experience!
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 that food is more than just sustenance—it's a way to connect, celebrate, and create lasting memories.
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 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.
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.
Chef Gustavo Gutierrez’s culinary journey is rooted in precision and creativity, shaped by his experience at Le Cirque NYC. During the pandemic, he transformed his passion into a business, launching Cubita Café in Nutley, NJ, where his handcrafted empanadas quickly became known as some of the best in the state. As co-founder of Cubita Truck, Gustavo continues to bring bold flavors and expert technique to Cuban street food, ensuring every dish is crafted with the highest quality ingredients and attention to detail. His work has earned Cubita recognition on NJ.com’s 25 Best Restaurants in New Jersey list. He was also a featured competitor on Food Network’s Chopped, showcasing his ability to think on his feet and execute dishes under intense pressure.
Chef Michael Cosenza, a graduate of The French Culinary Institute, honed his skills under esteemed chefs before becoming an Executive Chef at 25 and later co-owning Mike's Pasta Shoppe in Nutley.
Known for his modern approach with a deep love for Italian cuisine, he has showcased his talents at the James Beard Foundation and supplies top New Jersey restaurants with handcrafted pasta.
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.
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—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."
As a child, Leia Gaccione 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.
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 son of a Sicilian immigrant who owned a bakery in Staten Island, 35-year-old Chef Tartamella’s upbringing ignited his passion for cooking and baking, leading him to enroll in the prestigious French Culinary Institute in New York, where he trained under some of the most renowned instructors in the world. Chef’s experiences span from executive culinary positions across hotels in New York City, such as the Park Hyatt New York and Intercontinental New York Times Square, as well as a tenured history with renowned Celebrity Chef Todd English and The Plaza Food Hall by Todd English.
After many years in New York City, Chef Tartamella joined New Jersey’s Harvest Restaurant Group as Executive Chef. His time in New Jersey, which he now calls home, inspired him to cultivate relationships with local farmers and small business vendors, who, like Chef, pride themselves on the state and local communities they are inherently part of. While at The MC, Chef Tartamella lead all culinary programming for the 159-room property, revamping all hotel menus, while also cultivating partnerships that tie back to the hotel’s Montclair locale. In addition to the relaunch of Allegory, Chef Tartamella has completely reimagined the consumer culinary experience at Alto, Montclair’s only rooftop.
Joining Landmark Hospitality in January 2023, Chef Tartamella is now the Executive Chef of Felina Restaurants. He believes in merging tradition with modern culinary techniques, with Felina being the perfect setting to do so. He is the driving force behind Landmark’s flagship Felina location in Summit, NJ, as well as Felina Ridgewood and Steak at Hudson House, located in Jersey City, NJ
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.
Learn more: Cellar 335 , Madame, Saddle River Café, Saddle River Inn
Andrea Lekberg is the owner and chef of The Artist Baker in Morristown. Andrea graduated from the School of the Art Institute of Chicago and the Cooking and Hospitality Institute in Chicago.
She has continued learning while running her pastry shop and cafe. She earned a certificate from the Entrepreneurship Pioneers Initiative of Rutgers, and certificates from The French Pastry School in Chicago with programs with Chef Biago Settapani of Bruno’s Bakery, Chef Oriol Balaguer of Barcelona and Chef Paul Virant of Chicago.
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.
A graduate of the renowned Culinary Institute of America, Christina spent many years as an Executive Pastry Chef in New York City working for Danny Meyer, Laurent Tourondel and Marc Forgione. After gaining vital pastry technique and honing her creative and operational skills, Marcelli took the opportunity to move to her ancestral home of Anversa degli Abruzzi in the mountains of central Italy.
Her cousin’s famous bioagroturismo sheep farm, La Porta dei Parchi, produces award-winning artisanal farmstead cheeses. Christina enjoyed working and living on her family’s farm growing the ingredients and tending the animals, making their organic raw-milk cheeses and cooking in the farm’s restaurant. Today, Christina owns Marcelli Formaggi, a family business dedicated to bringing the culinary treasures of her beloved Abruzzo, Italy, stateside.
As the exclusive importer of her family’s farmstead cheese and the region’s best bronze-cut pasta, olive oil and mountain honey, Christina continues to educate the industry’s best chefs with what is truly the rarest cheese and specialty products in America. Praised by the likes of The New York Times, Food & Wine, Wine Enthusiast and Bon Appetit, Christina and Marcelli Formaggi are poised to continue to ‘Put Abruzzo on the Map!’ and give back to their stunning and medieval ancestral home in a most impactful way.
Olivier began cooking professionally at age 16, tempted into the kitchen after visiting local restaurants in his hometown of Strasbourg, France. As a young cook, he began at Le Cerf, a two-star Michelin restaurant in Marlenheim, where he was fortunate to establish a rapport with Chefs Michel Husser and Philippe Jego who would become his mentors. Olivier followed Jego to become his Sous-Chef at La Clarière in La Petite Pierre in the Alsatian countryside before moving to New York City six years later.
He made contact with Chef Daniel Boulud, who recognized the caliber of Olivier’s training as well as his drive. Boulud offered him a position at Café Boulud, where Olivier worked under the direction of Café Boulud’s then Executive Chef, Andrew Carmellini. Olivier was promoted to Executive Chef of db bistro moderne in 2004 and stayed there for 6 years before being promoted to a Corporate Chef position in 2010.
As Corporate Chef he managed culinary training and operations at all properties in The Dinex Group, and was integral to the successful openings of Bar Boulud in London, db bistro & Oyster Bar in Singapore, Épicerie Boulud, Boulud Sud in NYC, Maison Boulud in Montreal, Café Boulud in Toronto and more. Chef Muller looks forward to bringing his leadership, culinary creativity and execution, and financial mindfulness to Faubourg.
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.
Executive Chef Joey Sergentakis discovered his passion for cooking at a young age, inspired by his Italian grandmother’s kitchen. Joey’s culinary roots are deeply tied to his family’s produce businesses, where he began his professional career at the age of 15. Initially trained in the techniques of French cuisine, Joey later developed a love for Asian culinary traditions, blending diverse influences throughout his career.
Living for more than a decade in Asia, Joey’s style evolved as he immersed himself in the local flavors, techniques, and ingredients of the region. His 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.
By 2017, Joey was appointed 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, 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, Joey launched Allendale Social, a contemporary fine-dining establishment, and Charlie’s Place, a warm and family-friendly gastropub in Waldwick, NJ, all of which have become local favorites.
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.
Melissa is a home baker who started her focaccia business “the goods’ in 2022 after a 20+ year career in retail leadership. Growing up in the kitchen of her father’s catering hall, food and hospitality have always been her passion and they are ingrained in her roots. While baking wasn’t necessarily the plan, acquiring a cottage license was the easiest and fastest way to get started making her own food dreams come true. Melissa finds inspiration for her focaccia flavors through seasonality, combining untraditional ingredients into something approachable by any carb-lover. Catch her ever-changing menus, pop-ups and collaborations on instagram @gimmethegoods.nj.
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.
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.
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.
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.
