Meet The Chefs.
Kevin Des Chenes (Newport, RI)
More than 20 years of culinary experience
Top Chef Las Vegas Food & Wine, Winner Celebrity Chef Showdown
Culinary Expert for Gordon Ramsay.
Former Executive Chef at Washington Square Tavern in Boston,
Centro Martini in Greenwich, and 156 Bistro in Burlington.
Matt Harker (Boston, MA)
Named Best of Boston's Best Private Chef by Boston Magazine, 2014
Executive Chef & Owner of Epicured Private Catering
Extensive background in private dining and event planning
Stephen Coe (Boston, MA)
Over 20 years culinary experience
Current Executive Chef at Mirbeau Inn & Spa at The Pinehills
Former Executive Chef positions include Bokx 109 American Prime in Newton,
Alba Restaurant in Quincy, and Patrizia's Trattoria in Plymouth
Competed on more than 100 stages worldwide
Placed top 3 of 450 chefs in the World Food Competitions in Las Vegas
Justin Hackett (Boston, MA)
8+ years experience in restaurants
Former restaurant experience includes BRINE, Applecrest Farm Bistro, and Ceia
Speciaties include New England Fare with focus on locally sourced ingredients
Background in suststainable agriculture and farming
Massimo Fedozzi (New York City)
Fluent in English, Italian and Spanish
Attended the Marco Polo Culinary Institute in Genova.
At Ristorante Aladino in Genova, following the step of his mentor Gualtiero Marchesi, Fedozzi became one of the first chefs in Italy to present nouvelle cuisine and the youngest Italian Executive Chef. He strives to share his enthusiasm for taste and presentation and lives by the philosophy that “THE QUALITY OF INGREDIENTS IS EVERYTHING AND SIMPLICITY OF EXECUTION IA A MUST”.
Anne Wright (Boston, MA)
Professional chocolatier at Gate Commes des Filles in Somerville, MA
Trained through Ecole Chocolates Program
Led chocolate tours in NYC and Boston
Founder & Owner of Tipsy Chocolates, leading chocolate classes throughout Boston
Kamal Hoyte (New York City)
Grew up in the Caribbean, a seafood enthusiastic chef
Chef at Mastros Steak House
Very health consious and open minded, embracing and fusing different cusines to create an authentic taste
Loves the art of Culinary presentation using a combination of citrus and ethnic flavors.
Scott Brothers New American Meat Co. (Boston, MA)
A modern catering company rooted in the traditions of American barbecue. Led by duo
Scott Schuyler & Tyler Scott, Scott Brothers is delivered with passion and backed by experience.
Eric Buonagurio (Boston, MA)
Professional chef in Boston for more than 8 years
Avid forager, gardener, and wild food enthusiast
Strong background in Italian and Asian cuisines
Emily Peck (New York City)
Professional Private Chef in NYC
Specializes in wholesome, seasonal based meals and can accommodate any dietary restriction
An advocate for science based nutrition and passionate about health focused, personalized food craft
Background in Nutrition & Dietetics
Edie Ruge (Los Angeles, CA)
Integrative Health and Wellness Life Coach, Plant Based Chef, and Motivational Speaker
Offers unique strategies in guiding people to achieve their wellness goals
Holistic approach incorporates nutrition, mindfulness, and positive psychology
Anthony Hunt (Miami, FL)
2016 chopped competitor. First dessert chopped on the Food Network.
Extensive time with Charities such as Boys and Girls Club project newborn. Had an opportunity to lead my group of young chefs into victory for a food competition 2017. Ages from 7 to 16.
Loves to entertain clients
Scott Goldsmith (Miami, FL)
20+ years chef experience in NYC, South West and Miami
Enjoys executing lavish dinner parties or casual get-togethers
Designs personal menus for clients seeking weekly meal prep
Chef Anita (Los Angeles, CA)
Private Chef for high profile corporate & personal clients in Los Angeles and Orange County, with over 15 years of culinary experience.
Culinary training includes working with esteemed chefs in Europe, Australia, and Southeast Asia.
Specializes in using fresh ingredients with a focus on Mediterranean, Asian, and Middle Eastern flavors.
Curator of exquisite dinner experiences of 4 to 10 course meals with wine or mixology pairings.
Gayle Cureton (Carmel, CA)
Started her Personal Chef and culinary career in the early 70’s working for lunch service restaurants in the financial district of San Francisco, CA
After moving up to full dinner chef and simultaneously operating two hotel kitchens, she moved into a more serene environment as Chef at the Mission Ranch Resort in Carmel, CA
Specializes in diet consulting, small parties and in home meals
Patricia Rieger (Miami, FL)
A dynamic chef with over 15 years in the culinary world
Executive Chef in cities such as Minneapolis Minnesota to Gainesville Florida with private clients throughout the United States
An emphasis on local and sustainably sourced ingredients
Joseph Pace (Greenwich, CT)
NY Times 2 Star Chef
Featured in Art Culinaire
Contributing Author to two Modern Cuisine cookbooks
Has appeared on CBS good morning, TV food network & discover
Seasoned Manhattan Chef has worked with Joël Robuchon, David Bouley & Grey Kunz.
Former Executive chef at Petrossian's flagship restaurant
Owner and creator of NYCities first gluten-free restaurant 'Risotteria'