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Tasting the deep Italian flavors of this masterful executive chef, you would never suspect that Guy was born and raised in Atlanta. Following studies in English at Georgia State University, he worked his way through the restaurants, hotels, and resorts of Italy while indulging his passion for Italian food and learning the nuances and techniques of the cuisine.
Janice radiates her enthusiasm for fine food and cooking. Her first job, washing dishes and preparing salads would have been the last job for many. Washing dishes is backbreaking. Prepping salads can be boring and labor-intensive. “Mostly I learned how to work quickly and efficiently, and I observed what the chefs did, knowing that one day I wanted to be them.”.
Eric's career as a chef follows a family tradition. His grandfather started a small cafe in Philadelphia nearly a century ago, and Eric grew up on a nearby farm. At the age of fourteen, he began working in his grandfather's cafe. After graduating from the Culinary Institute, he travelled the US to research cafes around the country.
When a young child grows up without television, great things can happen. That was certainly the case for Jody, whose interest in cooking was sparked at an early age. "My parents didn't believe in television. They wanted my siblings and I to do things that were creative and one of them was cooking, and lead me to culinary school.”
A chef by education and training who became an accomplished pastry chef from necessity. “Many of the places I worked were restaurants — unlike large hotels — that were too small to afford to hire a professional pastry chef, so I tirelessy learned to do desserts and pastry.”
Tony's use of the freshest and highest quality ingredients has allowed him to display his immense prowess in Italian cooking and that has made him very popular. Tony started as a dishwasher and moved on to cook pizza. Moving up the ladder to sous chef and later on to learn the nuances of cooking Italian food.
Forget the image of the stuffy male sommelier. These days, diners at many upscale restaurants will encounter a woman when they need help navigating a wine list. Vivianne says, "I have an approachable attitude. I'm conscious of not being snooty and looking down my nose at people, making people feel comfortable."
