SAVORY


Adrian Baldwin

Napa Wood-Fired Pizzeria & Bistro founder David Enos searched far and wide for the best Executive Chef in America, one that could exude and deliver the quality, creativity and industry setting, health conscious pizza and specialty dishes he had long envisioned. After an exhaustive search, Enos by chance had learned of a West Coast culinary phenom who was returning back east. Good fortune permits Napa to introduce to you its extraordinary Executive Chef, Adrian Baldwin.

Virtually overnight, under the watchful care of both Napa’s owner and culinary wizard Adrian Baldwin, Napa has transformed itself into the pizza connoisseur’s paradise, where a zen-like atmosphere exists for even the most discriminating of palate conscious consumers.

Delectable award-winning pizza, fresh mountainous salads, and an array of mouth-watering specialty dishes coupled with a warm and inviting dining environment, make the Napa eatery a “must visit” location for both local residents and visitors alike, time and time again.

Growing up in the scenic coastal town of Bass Harbor, Maine, a young Baldwin found himself drawn to the food industry, learning all there was to know about lobster fishing from the ground floor up. Restaurant experience soon followed at some of the areas popular dining establishments, providing the momentum that led the inquisitive and evolving future executive Chef to completing his Culinary Arts studies at famed Paul Smith’s College located in the beautiful Adirondack Mountains in New York State. Soon thereafter Baldwin found himself working at some of the finder dining establishments in Colorado, from the Cheyenne Mountain Resort to the Canyon Chop House. And it seemed everywhere the dedicated and artistic Chef found himself, various dining awards soon followed as well. Hard working with a flair for maximizing the customer’s visual dining experience, Baldwin quickly developed a reputation for blending a variety of unique ingredients that led to exquisite dishes. And now at Napa Executive Chef Adrian Baldwin has worked his magic yet again, as he and his contingent of master chefs blend the very freshest of carefully selected natural ingredients with the intricate wood-fired cooking process so that all menu creations can exude their utmost essence.


 






Eslam El Badry 

El Basha Mediterraneam




Sean Flaherty

Sean Flaherty’s career started at the early age of 15 as a dishwasher at The Lodge at Woodcliff in Rochester, New York. Knowing he wanted to be a Chef, Sean started vocational training his senior year of high school where he competed in the VICA skill Olympics and took first place in Culinary Arts. By the time he had left for culinary school at Johnson and Wales University, he had worked his way up the ranks to become the Lodge at Woodcliff’s Buffet Chef. While in Providence Rhode Island attending college, Sean continued honing his skills working at Hemenway’s Seafood Grill and Oyster Bar as well as Café Nuovo.

Upon his return to the Rochester area, Sean worked at The Daisy Flour Mill for a short time before landing his first Executive Chef position at Age 24 taking the helm of Eaglevale Country Club. As part of the Gateway Group, He also was Executive Chef at Cutlers at The Memorial Art Gallery and Thendara Inn and Restaurant in Canandaigua, New York. 

In 2001, Sean decided it was time to step down as an Executive Chef to learn a new way of cooking and execution. Sean was recruited to join the award winning culinary team at The Genesee Valley Club, a Platinum City Club ranked 13th in the nation. While at the club, Sean became an active member of The American Culinary Federation and traveled around the country competing in ACF sanctioned events where he received many medals including gold.  After 5 years, Sean then moved on to become the Catering Chef at The Del Monte Lodge and Spa, The #1 rated Renaissance hotel.

In 2008, Sean was hired as Executive Chef at Shadow Lake Golf and Racquet Club. After receiving his Certified Executive Chef certification in 2011, Sean oversaw the kitchens at Shadow Lake, Shadow Pines and Greystone Golf Clubs. In 2013 Sean received Employer Of The Year Award by the Rochester Area Employment Network Inc. for his work with an employee who was disabled. Sean has also been nominated for ACF Rochester Chef of The Year on several occasions which he competed for in 2014. In 2015, Sean was once again nominated to compete but was unable to due to a death in the family. In spring of 2016, The Shadows of Penfield and Greystone Golf Clubs were broken up and sold individually. Sean’s focus is now entirely on Shadow Lake and it’s culinary team. 

Sean believes in using seasonal fresh ingredients, sticking to contemporary presentations and staying true to classical technique and preparation. He leads his staff by example pushing himself to constantly strive for perfection and try each and every task slightly different to achieve a better result. “ I would not be where I am today without being pushed to my fullest potential by each and every Chef I’ve worked for. I owe that back to everyone who is part of my team”.



Brian Frank

Native of Rochester, NY, Chef Brian Frank found his passion for food early on. Starting his culinary career in local restaurants and country clubs at the young age of fifteen he instantly fell in love with the diverse culture and personalities of the kitchen. The chaos and fast paced environment always offered something to be learned. Brian attended a local culinary trade school during his High School years and continued his education at Johnson & Wales University where he attained an Associates Degree in Culinary Arts and later, a Bachelors in Food Service Management.  Brian worked closely under the watchful eye of Chef John Richardson at the acclaimed French restaurant Pot Au Feu. This experience honed his culinary techniques, the foundation for what would become his personal artistic cooking style. Upon graduating, Chef Brian Frank worked in various restaurants on the east coast with talented world renowned Chefs such as David Bouley, Brian Bistrong, Greg Vassos, Jeremy Collins and John Frezee. Brian combined their influence with his own unique preferences to bring modern dining concepts into the homes of many of his clients.


Vincent Gilliard

Chef Vincent started his career as a busboy in his hometown of Sodus, NY.  During High School, he worked full time in a few small restaurants. He admired the chefs in the kitchen and was inspired to work side by side with them. In 2014, he was offered a position to join the Oak Hill Culinary Team, a few years after he originally applied.  
During his time at Oak Hill Country Club, Chef Vincent has climbed up the ranks in the kitchen and has competed in multiple competitions, including an American Culinary Federation sanctioned Hot Food competition where he earned a Silver Medal.  He has also helped Oak Hill win two consecutive Dish It Out titles, alongside Executive Chef Christopher Roth, and is spearheading the Club’s Dish It Out team this year.  
Chef Vincent has position himself as a member of Oak Hill’s Culinary Leadership Team and is committed to educating and guiding young culinarians.


 



Stephen Kingston

Stephen began his culinary journey and passion for food as a boy in his Grandmother’s kitchen. Every fall they would make apple sauce and every spring strawberry-rhubarb pie. This carried on in the kitchen at home with his mother. In his mid-twenties, Stephen attended Johnson & Wales University where he graduated with honors. During his time at JWU he received the Distinguished Visiting Chef Scholarship which is awarded to three students annually.

Stephen began his professional career as a private Chef in Cape Cod. Soon after, Stephen took his talents to the Hyatt Corporation where he served in many capacities within the kitchen and front of the house. Stephen worked in Hyatt properties in Key West FL, Dearborn MI, Pittsburgh PA, and Cambridge MD. In his career at Hyatt, Stephen was named manager of the quarter and placed first in crab cook offs over multiple years.

Stephen became Executive Chef at Rochester Institute of Technology.  In June of 2014 Stephen eagerly accepted the position of Assistant Executive Chef for Campus Auxiliary Services at SUNY Geneseo.  Here Stephen will utilize his passion, skills, and community awareness to lead the team at Letchworth Dining Complex.
In 2013 Stephen was runner up in the ACF Chef of the Year competition for the Rochester chapter.  In 2014 Stephen took top honors and was named the Rochester chapter ACF Chef of the Year. He also captained a team that received a bronze medal in an American Culinary Federation mystery basket competition and earned a second place finish in a national recipe contest for General Mills.
Stephen and Deena are proud parents of two children Lyla and Abel, and a Black Labrador named Arlo.  Stephen enjoys spending time with his family and can be found Sunday mornings making scratch pancakes with his kids.



Matt Laurence

NY Wine & Culinary Center




Mike Macri

Michael W. Macri, CEC, is currently the Executive Chef of The Genesee Valley Club. Prior to GVC Mike was the Executive Chef for Cobblestone Creek Country Club in Victor and Brook-Lea Country Club in Gates, New York.

Chef Macri was previously the Executive Chef of the Genesee Valley Club in Rochester, New York, which was ranked number fifteen on the prestigious Platinum City Club’s list in the United States, having received this rating from the Club Managers Association of America in 1999, 2001 and again in 2003. Chef Macri received his Certification as Executive Chef in December 2005 from the American Culinary Federation (ACF). He has also completed the American Bistro Program and “Controlling Your Bottom Line” at the Culinary Institute of America in Hyde Park, New York. A member of the ACF since May of 2002, Chef Macri is currently Sergeant at Arms of the Board for the Rochester Chapter, and previously served as Trustee, and two terms as Chapter President. Chef Macri was named 2008 Rochester Chapter Chef of the Year.

A strong competitor, Chef Macri has medaled in several ACF competitions. Most recently, he won the 2014 Grand Culinary Award for The National Center for Missing and Exploited Children New York branch Celebrity Chef Challenge. Also has won a Silver Medal in the Two-Person Mystery Basket in the 2009 Delhi College Hot Food Competition, and Second Overall and a Silver Medal in the Two-Person Mystery Basket in Cleveland, Ohio. He won a Gold Medal in the 2007 Great Culinary Classic and a Silver Medal in the 2006 Delhi College Single Person Mystery Basket Competition. In October 2002, he was a Gold Medal winner in the Delhi College Hot Food Competition and in April 2003 was the Silver Medal winner in Akron, Ohio’s Hot Food Competition. Chef Macri has volunteered his time and expertise for numerous programs, including the Spencerport High School BOCES Culinary Camp Program, mentoring and judging aspiring culinarians, and as a judge for the 2008 Pro Start Competition.

He was born, raised and continues to reside in Canandaigua, New York with his wife, Sara, and four children, Emily, Casey, Mason and McKenna


 




Jeremy Nucelli

Jeremy brings 25 years of experience to Char Steak and Lounge at The Strathallan Hotel, a Rochester landmark, on East Avenue. As a Rochester native, Jeremy started cooking in the family business at age 15. His passion for food then took him to culinary school in West Palm Beach, FL. 

His career has taken him to New York City at Bouley Restaurant and Cru, Boca Raton at La Vielle Maison. In Rochester he has worked for highly esteemed restaurants such as Nikko, Max of Eastman Place, and Warfield’s High Point.  


 









Kimberly Roth

I have been a chef for 15 years, however being Italian I was rolling meatballs and making homemade pasta around 4 years of age. I am the Executive Chef/ Owner of the "Bamboo Panda Catering Company". I also host "Takeover Tuesday's " at Nosh, where I bring my special twist on Sushi to the masses every week. I am originally from Rochester, Ny however moved to Webster where I graduated in 1997.  I currently reside in Ontario, Ny.. I am known to most as the "Sushi Queen", however I am well versed in most areas of the culinary field ( so chefs beware!) I also enjoy cooking traditional American fare, Italian or  funky fusion, Latin American or Hawaiian with my twist! Some may know me from the Stingray Sushifusion Foodtruck, which I had the pleasure of being a part of the past 4 years... Or some may know me from FOX TV's hit culinary show "HELLS KITCHEN", hosted by the one and only Gordon Ramsay. I am the only person from this side of the state to be cast in 11 years. I made it to the top 5 and actually was awarded the coveted "Black Jacket", by Gordon himself. I am a mother to a beautiful 6 year old daughter, Apolonnia RoseMarie.  I am very passionate about what I do, and I hope to one day open my own restaurant in the very near future.






Joseph Zolnierowski 

NOSH




  APPETIZER

Brenda Allen

Brenda Allen is the Pastry Chef at the Summit at Brighton and Wolk Manor in Brighton, New York. They are Independent and Assisted Senior Living facilities where Brenda is solely responsible for the planning and preparation of all dessert courses on a daily basis.

Brenda has thirty years of culinary experience, including line cooking, serving, prep cooking and now baking. In High School, she majored in Home Economics and attended a two year Food Service Vocational course,  where she won two cake decorating trophies and was chosen as "Student of the Year" both years. She has an Associates degree in Hospitality Management from GCC, and a Certificate in Culinary Arts from REOC.

Brenda is mainly self-taught in the areas of Baking and Pastry arts, but hopes to attend a Culinary Arts school in the near future for further learning of her craft.

Brenda has always loved cooking and finds great joy in bringing smiles to people's faces through desserts. She will continue to strive to come up with new creative ideas for delicious desserts that will bring those smiles



  


Kevin Toole

Mendon 64



Alex Groat

Chef Alex Groat has been cooking professionally for six year. He has been employed at The Summit at Brighton for seven years.Alex enjoys cooking competitively and demonstrating integrity and focus in the kitchen.



DESSERT


Debra Auster-Stirone

Deb Stirone found her calling at age 8 when her mother signed her up for a cake decorating class. It was a life-changing experience. Determined to make and decorate cakes, Deb convinced restauranteurs in the Rochester, NY, area to give her a chance and started baking "professionally" at 15. That experience helped her gain entrance into the Culinary Institute of America where she graduated as a pastry chef. After successful stints at the Breakers Hotel in Palm Beach Florida, and bakeries in California and Hawaii, she returned to the Rochester area in the early 1990s.

In 1999, Deb started Gourmet Goodies Rochester in Victor, NY, in a commercial kitchen attached to her house. For the past 18 years, she has had the privilege of providing wedding cakes and gourmet pastries to the upstate and western New York area. Deb has won awards at the Chocolate Ball two years in a row and was named the 2010 Home-Based Business of the Year for Victor.  In September 2017, Gourmet Goodies Rochester will be opening in the Village of Victor. Now anyone can come in and purchase pastries, cupcakes, cakes and more whenever they want. Deb and her talented team are excited for the next stage of this very sweet journey.



Rina Harris

Rina has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for 33 years. However, that is not where Rina started her culinary career!  It was at a The Town & Country Dinner Theater in East Rochester where she was a bus girl at the age of 15. She has also done catering, waitressing as well as front of the house management.
The program at Monroe #1 BOCES is a college level course offering dual credit to students heading to college for Culinary Arts/Hospitality.  Rina loves working with young adults and the phenomenal staff at EMCC, she makes it a priority to instill confidence in her students having them realize they have the skills to do anything is her greatest reward!

We are so very excited for you all to see what our students are capable of!





Shannon Speranza

Shannon grew up in the restaurant business, learning from her grandfather, Carl Arena and father, Joe Arena. Her first job was at Burgundy Basin Inn as a bus girl, waitress and eventually manager.  Summers were spent at Silver Stadium serving hots, hamburgers, ice cream and peanuts! Providing delicious food and outstanding service are standards of pride in her family that she holds close to her heart.
Shannon has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for the past 16 years teaching tomorrow’s culinarians some of the same high expectations and standards she learned from her family.   “I am very fortunate, I am able to share what I love doing with young adults who are so eager to learn.



Shannon Speranza

Shannon grew up in the restaurant business, learning from her grandfather, Carl Arena and father, Joe Arena. Her first job was at Burgundy Basin Inn as a bus girl, waitress and eventually manager.  Summers were spent at Silver Stadium serving hots, hamburgers, ice cream and peanuts! Providing delicious food and outstanding service are standards of pride in her family that she holds close to her heart.
Shannon has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for the past 16 years teaching tomorrow’s culinarians some of the same high expectations and standards she learned from her family.   “I am very fortunate, I am able to share what I love doing with young adults who are so eager to learn.



Shannon Speranza

Shannon grew up in the restaurant business, learning from her grandfather, Carl Arena and father, Joe Arena. Her first job was at Burgundy Basin Inn as a bus girl, waitress and eventually manager.  Summers were spent at Silver Stadium serving hots, hamburgers, ice cream and peanuts! Providing delicious food and outstanding service are standards of pride in her family that she holds close to her heart.
Shannon has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for the past 16 years teaching tomorrow’s culinarians some of the same high expectations and standards she learned from her family.   “I am very fortunate, I am able to share what I love doing with young adults who are so eager to learn.



Shannon Speranza

Shannon grew up in the restaurant business, learning from her grandfather, Carl Arena and father, Joe Arena. Her first job was at Burgundy Basin Inn as a bus girl, waitress and eventually manager.  Summers were spent at Silver Stadium serving hots, hamburgers, ice cream and peanuts! Providing delicious food and outstanding service are standards of pride in her family that she holds close to her heart.
Shannon has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for the past 16 years teaching tomorrow’s culinarians some of the same high expectations and standards she learned from her family.   “I am very fortunate, I am able to share what I love doing with young adults who are so eager to learn.




Shannon Speranza

Shannon grew up in the restaurant business, learning from her grandfather, Carl Arena and father, Joe Arena. Her first job was at Burgundy Basin Inn as a bus girl, waitress and eventually manager.  Summers were spent at Silver Stadium serving hots, hamburgers, ice cream and peanuts! Providing delicious food and outstanding service are standards of pride in her family that she holds close to her heart.
Shannon has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for the past 16 years teaching tomorrow’s culinarians some of the same high expectations and standards she learned from her family.   “I am very fortunate, I am able to share what I love doing with young adults who are so eager to learn.




Daniel & Elizabeth Hoover

Daniel and Elizabeth Hoover, owners and operators of Spotted Duck Creamery, both grew up with a background in organic farming and a passion for food. In 2010, they opened a local/organic grocery where they started experimenting with frozen custards. Very quickly, the frozen custard became more popular with their customers than the other shop items, so the Spotted Duck Creamery was hatched. Now, with their full attention dedicated to artisanal frozen treats, they create eclectic flavor combinations using their farm's duck eggs and inspired by the region's orchards, gardens and craft beverage makers. 




Brittany Nelson

After attending Le Cordon Bleu Institute of Culinary Arts, I started my early pastry career at Nemacolin Woodlands Resort set in the hills just outside of Pittsburgh, Pennslyvania. After three years I had an itch to try out the bakery life. Spent only a short year waking up at 4 am until realizing I missed the evolution of restaurant menus. I then returned to Nemacolin Woodlands as a Chef De Partie of a steakhouse restaurant inside their beautiful boutique hotel, Falling Rock. A year passed when the opportunity to work in their 5 star restaurant - Lautrec – as a Chef De Partie arose. In Lautrec, I gained many necessary skills and attributes all of which adhered to the five star rating framework. This is where my real love for the pastry arts was experienced and embraced. 
After three years, an offer was made to work for my then current chef in New Orleans, Louisiana. I couldn’t decline! I spent time in New Orleans’ 4-star hotel, The Windsor Court. It wasn’t too long before I perused an opportunity to work for Susan Spicers’ Bayona restaurant. It is there I as challenged often and in return gained extensive knowledge and respect for southern cuisine. 
After a couple years, the southern heat got to me. I then returned to Nemacolin Woodlands Resort for a third time to be the Pastry Chef of Lautrec. I was then promoted to the resorts fine dining pastry chef. I spent four years in this position before I met Chef Christopher Roth of Oak Hill Country Club. I was intrigued by a culinary club experience and before I knew it, I was packing my bags for Rochester, New York. 


 





Paul Roland

Paul was born and raised in Rochester, NY. He graduated from East High School and took his first restaurant job at Timothy Patricks, now T.P.s in Penfield. Paul attended L’Academie de Cuisine in Gaithersburg, MD and graduated with distinction. He worked at Kinkeads in downtown Washington DC under Jeffery Gaetjen and Bob Kinkead. Later moving to Baltimore, MD he started working at Cinghiale under Julian Marucci and owner Cindy Wolf. Paul was promoted to Sous Chef at Cinghiale in 2009. He then moved back to Rochester in 2011 and worked as a chef at the Country Club of Rochester. From there he moved to sous chef at the Rochester Plaza Hotel, and then Sous chef at Trata. In early 2016 Paul started his own company, Culinary Solutions.