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Cuisinox chefs
Joelle Lallouz
Shallots Bistro
7016 Carpenter Road, Skokie, IL
Joelle has been in the food service industry for over 15 years. She was chef & principle owner of a gourmet shop and full service catering business for many years. She is now the Director of Catering for a large kosher catering company in Chicago that focuses on quality & integrity of ingredients, and unparalleled service to her clients. Joelle describes herself as a self taught food interpreter. Joelle has travelled extensively around the world and believes that food is the greatest non verbal language to connecting people. It is the limitless language of love. “Food uses all your senses simultaneously. It can and does break barriers of language, politics, religion and philosophies”.
Steeve Raye
Café Regalade
2836 West 4th Avenue, Vancouver, British Columbia
Chef Steeve Raye grew up in restaurants, apprenticing in the kitchens of his father, well-known chef Alain Raye formerly of Michelin-starred La Belle Epoch (Châteaufort, France), and currently of La Regalade (West Vancouver, BC). Steeve then traveled to the south of France to study with famed Olivier Bajard and afterwards with Joel Robuchon\'s in London, England. Returning to Vancouver he opened award-winning Café Regalade (www.caferegalade.com) the popular bistro where he daily showcases his culinary skills.
Jim Karayannopoulos
Portovino Ristorante
1290 Trans-Canada Highway, Dorval, Quebec
Executive Chef Jim Karayannopoulos is a second-generation chef. His idol and mentor remains his father, having been his apprentice since age 8. Chef Jim also studied French cuisine in Quebec, and now specializes in Italian. His love of cooking has driven him to become a well renowned chef. "My passion is a well presented culinary work of art", says Jim, who believes in using only fresh, quality produce. His passion is evident from your first experience.
Gaétan Grimard
École Hôtelière De Laval
190 Roseval Rue, Laval, Quebec
"Everyone should have the pleasesure of cooking with this cookware." -Gaétan Grimard (Chef instructor)
John Michael MacNeil
Teatro Ristorante
200 8th Avenue Southeast, Calgary, Alberta
Chef John Michael MacNeil studied at the Culinary Institute of Canada. He has worked in many respected restaurants such as Cilantro Mountain Café in Banff, Gasthof Baren in Bern, Germany and presently at Ristorante Teatro in Calgary, Alberta.
Tony Orsino
La Veranda
2121 East Atlantic Blvd, Pompano Beach, Florida
A true master of the Culinary Arts, Executive Chef Tony Orsino attended The International School of Culinary Arts in Naples, Italy where he specialized in European Cuisine. He has since worked his magic in several five-star restaurants throughout the New York City area including Il Gattopardo, La Primavera, and L'Osteria Italian Restaurant. Chef Tony Orsino eventually relocated to South Florida and is now Executive Chef at La Veranda, almost certainly the most authentic Italian restaurant in all of Florida.
Domenico Forte
Les Aliments O Sole Mio
4000 rue Alfred-Laliberte, Boisbriand, Quebec
Mr. Domenico Forte is presently Head Culinary Chef for Les Aliments O Sole Mio, producer of ready-to-eat fresh pastas and sauces. Formerly Chef Forte was a professor of specialized Italian cooking teaching at L'Institut de tourisme et d'hôtellerie du Québec. As an executive chef, he has travelled to California, Rome, Bahamas, Cuba, Antigua, and Florida experiencing various cuisines. In Montreal, he has worked at The Ritz Carlton, Il Cortile, L'altro, Il Mondo, Tango and Prego. Today, he is a well-known certified chef, specializing in Italian cuisine and a valued member of Research Chefs Association.
Angelo Baggio
Salute
234 Laurier west, Montreal, Quebec
Chef Angelo Baggio, an admired restaurant personality, sought to open a restaurant where life can be lived. Food's adventure starts in its impeccable modern kitchen, where the best local ingredients are combined with the finest Italian products. Once entering into the way of life, “friends” (as Chef Angelo refers to his clients) can see how great culinary products can be brought together to find those particular flavours that make life so much more beautiful.
Gregory Zapantis
Kellari Taverna
9 West 44th Street New York, NY
and
1700 K Street NW Washington, DC
Gregory Zapantis is the Corporate Executive Chef and an operating partner of Kellari Hospitality Group. Prior to joining the Kellari family, Zapantis worked as a sous-chef in a Greek restaurant. He moved on to the Upper East Side working at Trata. It was there that he first met Stavros Aktipis, founder of Kellari Hospitality Group; their relationship continued to grow but before becoming partners, Zapantis went on to launch the very successful Thalassa, in Tribeca, NYC. It was through this fine restaurant that Chef Gregory became well known among seafood aficionados. Chef Zapantis and Aktipis partnered up to open the renowned Kellari Taverna NYC, and then a few years later opened Kellari Taverna DC. The hallmark of Zapantis' success is consistency, quality, and access to some of the most hard-to-find fish. A self-taught chef, Zapantis is incredibly knowledgeable about fish, including the detail of textures, fishing boats, how seasons affect various types of fish, and even the special techniques used by fishermen throughout different parts of Greece. His expertise is seen in the superb quality and variety of imported fish on daily display at both of Kellari restaurants.
Joseph Mantagaris
21st Century Food
4971 Levy, Saint Laurent, Québec
Chef Joseph is the founding owner of 21st Century Food, a gourmet catering, meal delivery and corporate cafeteria service. His passion for cooking has grown this small company into the largest meal delivery service in Quebec. Chef Joseph travelled the world for over 7 years. His ambition to 'know more' landed him positions on mega yachts, 5 star hotels and fine dining restaurants. He has been on the cover of food/hospitality magazines for his innovative approach to the food and beverage industry: Working with fine products, without working nights and weekends! Chef Joseph has a beautiful family with two young children, with whom he spends most of his free time with.
Bianca Spaziano
Ciao Ciao Bianca
Cooking courses
Bianca Spaziano has offered cooking courses since 2006. She prepares her own family's recepies which have been passed down from generation to generation. Her passion and love of cooking make her courses a pleasurable experience. Classes are based on traditional Italian dishes from pasta to pizza including sauces, desserts and typical regional Italian cooking.
Mouna Abouesber & Mike Assaf
Bistro Caffe & Cucina
350 Sherbrooke West, Montreal, Quebec
Mike Assaf and Mouna Abouesber have worked together for the past 20 years. They began their culinary experience with mediterranean cuisine inspired by their home country of Lebanon. Towards the year 2000 they chose to boldly adventure into the world of Spanish cuisine and opened a restaurant named La Fiesta. Finally, in 2009, they fell in love with the simplicity of Italian cuisine and began what is now Bistro Caffe & Cucina
Carmelo Carosielli
Théâtre Rialto
5723 avenue du Parc, Montréal, Québec
Chef Carmelo Carosielli is a warm, exuberant, bigger than life individual with a lexicon of tall tales you would be fortunate to stumble upon. He has owned and operated many restaurants, most notably Casa Fernandel. He is now the Executive Chef at Théâtre Rialto and shares his passion for cooking along with his wife, Nicolina. Their cooking is as simple as it is delicious. Fresh ingredients and family cooking secrets from southern Italy are the inspiration behind every creative combination of wonderful focaccias and pasta dishes
Elena Faita
École de cuisine Mezza Luna
57 Dante, Montreal, Quebec
The Mezza Luna cooking school was founded sixteen years ago. In her classes, Elena Faita shares her knowledge and passion of the Italian culinary traditions together with her son, Stefano Faita. But she also makes numerous television appearances. Several invited chefs from Montreal like David Biron, Elvio Galasso, Frédéric Morin, ,Jean-François Vachon, Martin Picard, and Marc De Canck to name a few. Elena also organizes trips to Italy for students who want to learn more about the Italian culture. The success of the cooking school reveals the current craze for Italian cuisinel.
Kimberly Lallouz
Miss Prêt à Manger
1104 Bleury, Montreal, QC
Miss Prêt worked in many of Montreal's finest restaurants & supperclubs and after working in the fashion industry for 6 years, she gave in to her calling as a foodie entrepreneur. She opened a new bistro & catering atelier on Bleury street in the heart of Montreal's financial district. Offering full catering services & a trendy spot to have lunch (or pick up food on-the-go), Miss Prêt à Manger focuses on market fresh, seasonal, local & organic when available cuisine.
Alessandro Brizzi
Villa Luca
482, rue Adolphe-Chapleau, Bois-des -Filion, Quebec
True to the culinary traditions of Tuscany, chef Alessandro Brizzi offers creations from his ancestral origins. The quality and freshness of ingredients are revealed with the many flavours of this mythical region of Italy. Alessandro is inspired by his nonna's influence, herself a native of the charming town of Lucca in Tuscany. A varied selection of progressive dishes according to the influences of seasonal foods and unique finds at the market, assures you of promising new discoveries at every visit. Buono Appetito!
Jason Santin
Mange Boire
6961 St Laurent, Montreal, Quebec
Having cooked in some of Montreal's finest restaurants, including the prestigious Mount Stephen Club, Chef Jason Santin goes 'chill' with the creation of his new 'Cuisine de Ville' style gastronomy, which he meticulously prepares at little Italy hot spot, Restaurant Mange Boire.
Joe Arko
Body Fuel
Joe Arko, is a Masters certified sports performance trainer and coach to professional athletes in the CFL, NHL, NFL, and in the kickboxing arena, He is an expert in nutrition, strength and conditioning training. Currently, Joe coaches Kickboxing Canada and the National Kickboxing team. He holds private personal training, nutrition and health consultations through his private practice in Ontario. Joe teaches, trains, and certifies those who wish to be sports performance trainers.
Romel Griarte
The Hilton Hotel
5875 Airport Rd, Mississauga, Ontario
Chef Romel Griarte has worked in several esteemed establishments including country clubs, high-end restaurants and hotels, as well as on cruise ships and private yachts. He has also been the Executive Chef for numerous celebrity dinners. Romel is also an IFBB Pro-Card natural body builder and an International WBFF competitor and finalist. He is an advocate for healthy lifestyle choices, in food and fitness. He is happy that he can now wed his passion of cooking with his fitness lifestyle!
Hind Otman & Antonio Verano
Trattoria Casa Rinacchio
237 Ste Rose east, Laval, Quebec
Chefs Hind Otman and Antonio Varano have graced the kitchens of renowned restaurants like Le Matti, l'Auberge St-Gabriel and Le Lychee Supper Club before finally opening their own very successful restaurant Trattoria Casa Rinacchio in Laval, Quebec in 2006.
Sean Chechik
Bidon Taverne Culinaire
35, Boul. Désaulniers Saint-Lambert, Quebec
Discovering the kitchen by accident, Executive Chef Sean Chechik fell in love quickly and was determined to discover and understand it's magic. Trained at the Institut de Tourisme et d'Hotellerie de Québec, he has made his way through various cuisines and cultures and eventually helped open the Bidon Taverne Culinaire in 2010 in the beautiful town of Saint Lambert on the south shore of Montreal. There he re-invents various Québecois classics like the Boudin Pogo or the Sweetbread Paté Chinois. As well, Chef Chechik continues to bring delicious Tavern cuisine to the next level with his mouth watering Pulled Pork Burger and continues on with new inspirations like half-smoked Rainbow trout lightly seared and served over red beets and spinach. Always experimenting and creating, he entices the growing list of loyal patrons with new delights from his kitchen every week.
Benjamin Overland
The Belvedere
107 - 8th Ave.SW Calgary, Alberta
Chef Benjamin Overland started his career as a chef in 1997 in Wateron Lakes, Alberta. He moved on to Ottawa where he worked in the fine kitchens of The Laurier and The Lord Elgin. In his early 20's, he travelled the world experiencing various cuisines and traditions in order to hone his skills in all styles of culinary cultures. In 2009, he was hired as Chef for The Belevedere in Calgary, where he can still be found creating masterpieces for your palate.
Mitchel Gurman
Le Rio
352 rue Principale, St Sauveur, Quebec
Executive Chef Mitch Gurman is a warm, exuberant, bigger than life individual. He shares his passion for cooking and entertaining clients along with his wife, Ellen. Their style is as simple as it is delicious. Fresh ingredients and family cooking secrets from the Southwest are the inspiration behind every creative combination of wonderful southwest dishes he serves. Mitch definately serves The Best Baby Back Ribs in The Laurentians and beyond!
Carlo Danesi
Bistro de la Gare
287 Chemin de la Grande-Côte, Rosemere, Quebec
Chef Carlo Danesi is probably one of the most interesting chefs I've seen in a while. He's one of those chefs that can prepare a masterpiece dish with little effort. His menu must be savored to be believed.
Dmitry Rodov
Duet Restaurant
37 Barrow Street, New York, NY
Dmitry Rodov inherited his love for the culinary arts from his father before attending the Ukrainian Culinary College, then moving to New York and continuing at the French Culinary Institute. As the Executive Chef of Duet Restaurant, Rodov focuses on "home cooking, beautifully presented."
Alan Baltazar
Cuvee Bistro
36120 Emerald Coast Parkway, Destin, Florida
Chef Baltazar's love of food was encouraged during his childhood, when at the age of eight he began cooking with his father. The self-taught chef admits that he enjoys the fast pace of the kitchen and works very well under pressure to create exciting new recipes at a moments notice. Alan got his start at the age of eighteen in Lake Geneva, WI preparing banquets at Grand Geneva and at Ristorante Brissago, one of the top ten restaurants in Wisconsin. Chef Baltazar was Sous Chef at Twin Oaks in Wilmot, Wisconsin and worked under the direction of Chef Richard Knox who received his training from Culinary Institute of America in New York, was apprentice in the kitchen of Chef Jean Bachet at LeFrancais and Executive Chef at LaTour in the Park Hyatt in Chicago, Il. In 1996, Alan decided to move to Denver, Colorado where he became the Executive Chef at Hyland Hills Country Club, where he had the honor to host numerous PGA golf banquets and the Senior PGA Tour. His next venture took him back to Wisconsin where he accepted the position of Executive Chef of Brewmasters in Kenosha,Wisconsin where he executed a German influenced menu and utilized his talent for making his own sausage and smoked meats. In 2000, everything changed when Chef Baltazar vacationed in Destin, Florida and two weeks later moved to the Emerald Coast. Here he assisted the owners of Destin Ice Seafood Market & Deli and Chef Tim Creehan open the deli portion of Destin Ice. After two years at Destin Ice, Chef Baltazar then moved on to become Sous Chef of Seagar's Prime Steaks and Seafood where he perfected his artistry of the “perfectly” cooked steak. Alan remained at Seagar's for four and a half years and then ventured out to start his own business restoring antique and classic cars. During this time the owner's of Café Tango approached Alan about becoming their general manager and revamping their wine program. He agreed and eventually felt the need to be back in the kitchen. In 2010, Chef Baltazar was asked by Chef Tim Creehan and partners Tim and Pam Wellborn to become Executive Chef and a Partner of Cuvee Bistro. Cuvee Bistro offers classic French, Asian and Mediterranean delicacies with attention to every detail. Chef Alan Baltazar lives in Santa Rosa Beach, Florida and enjoys working side-by-side with his wonderful partners of Cuvee Bistro.
Various
Mandarin Oriental
5 Connaught Road Central, Hong Kong
Mandarin Oriental hotels have long been renowned for their excellence and innovation in food and beverage. Working with some of the best chefs in the world together with their own, home grown and enthusiastic culinary talent has earned 11 individual restaurants 14 stars in the 2012 Michelin Guide.