A Newburyport native through and through, Dave Becker exudes the good-time vibe associated with the “Cape Cod of the North Shore.” As a youngster Dave was, shall we say – slightly unmotivated – and did not always have a passion for the culinary world, let alone aspirations to own a […]
Eric Brennan serves as the Executive Chef of Post 390, an urban tavern featuring seasonally-inspired menus in Boston’s Back Bay neighborhood. Long before “farm to table” dining was a trend, Brennan had a deep appreciation for evoking the purest flavors from fresh, local ingredients. After graduating the Culinary Institute of […]
Creativity runs through Paul Callahan’s veins and fuels his love of cooking. A graduate of Atlanta College of Art, Paul’s first foray into the hospitality industry was washing dishes at the now shuttered Seeger’s in Atlanta. It was there that he discovered the “art” of cooking: much like the blank canvasses at school, every white plate began to stoke his imagination for possible creations.
Napa Valley Vintner Joseph Carr is known for his eponymously named brand from Napa Valley as well as Josh Cellars, dedicated to his late father, produced in Sonoma California.
Educated in winemaking and viticulture at the University of Reims and the University of Bordeaux, Paul went on to acquire his practical knowledge of wine working for Château Margaux and later with Louis Latour in Burgundy.
There’s a reason why Dean Corbett is often called the “Dean of Louisville’s restaurant scene.” Over the last 30 years, Corbett has built a stellar reputation in the Louisville community as not only a chef and proprietor, but also a beloved humanitarian, entertainer and family man.
Born and raised in Goshen, NY, Jim Corcoran became interested in cooking when he was very young. His grandfather owned a butcher shop in his hometown and his father spent many hours teaching him to cook.
Ray grew up in a rural dairy farm community in northwest New Jersey. Growing up on a farm taught him about a variety of crops and about hard work. By the time he was 17 years old Ray figured he’d outgrown the need for milk and left the farm.
Christian Dalbavie is the French Portfolio Manager Northeast for Kobrand Corporation, an established importer founded in 1944 and one of US leading importer of fine wine. Christian started with Kobrand 3 years ago after working for several years as US brand ambassador for highly respected French producers, including Jean-Luc Thunevin owner of Chateau Valandraud in St Emilion and Yves Cuilleron, François Villard & Pierre Gaillard’s Vins de Vienne in the Rhone, Hervé Bizeul’s Clos des Fees, Chateau Rollan de By in Medoc and Toques & Clochers, Limoux.
Ian Davies, founder of Davies Family Selections, possesses decades of experience navigating the hospitality and beverage industries.
Barbara grew up on a small farm in Burlington, Connecticut where her family raised chickens, turkeys, ducks, rabbits, sheep, and kept milking goats. She was a 4-H club member and each year followed the county fair handbook rules for exhibiting 4-H garden vegetables.
Like many New World winemakers, Chris Howell found his way to wine through the sheer love of everything about it. A confirmed Traditionalist, with a New World perspective, Christopher Howell is committed to fine wine as the interplay of Culture and Nature. For the past twenty years, he has been discovering the terroirs of the Napa Valley and of our mountain vineyard in the wines of Cain. Prior to that, he was honing his craft at Marimar Torres, Peter Michael, and Mouton Rothschild. He studied viticulture and enology at the School of Agronomy in Montpellier, France.
Howard Imber is currently the Regional Manager for Frog’s Leap Winery. Howard previously held the roles of National Sales Manager and East Coast Manager for C. Donatiello Winery & Stag’s Leap Wine Cellars, respectively.
Ian found his love for cooking in France where he would study culinary arts at École Supérieure de Cuisine Française in the early 90s, where he would feed dignitaries at the Chamber of Commerce.
Kobrand Regional Manager of Massachusetts and Rhode Island. Previously was the Sommelier at Grill 23 and Wine Director at Del Frisco’s of Boston. Graduated Boston University 2006 with BS in Communications and Business Admin. Certified Sommelier.
Max McCalman, the first in-house Maître Fromager for an American restaurant (Picholine, NYC), is a highly visible advocate for artisanal cheese production and a dedicated scholar of cheese. He acts as consultant to the trade, judges at cheese competitions, is a contributing editor to leading cheese magazines, and is a frequent guest lecturer.
William McPharlin will be doing the Grand Tasting and the Charcuterie Throw Down.
William McPharlin is a wine industry professional with more than 20 years of experience. He joined Grgich Hills Estate in 2013 as Northeast Regional Sales Manager, responsible for overseeing sales on the Eastern Seaboard, stretching from Maine to Washington, DC.
Joshua Needleman began his culinary career as a young man at Shuji’s Japanese Restaurant near his hometown of Lebanon Springs, New York. After graduating from the Culinary Institute of America in 1994, Needleman spent time working in the Berkshires at Wheatleigh, Cranwell, and Canyon Ranch, before heading to La Maison du Chocolat in Manhattan and Paris, where he further developed his passion for working with chocolate.
Kyle found his passion and knew he wanted to be a chef while working with his uncle, Chef Eric Catalano at a beachfront seafood restaurant in Key West Florida. He received his degree in Culinary Arts from Pima Community College, specializing in baking, including gluten free breads. He specializes in southwestern and authentic local cuisine, centering on the use of local ingredients and transforming them into modern upscale dishes with a healthy focus.
Born and raised in New England, Chef Daire Rooney developed a passion for cooking at a young age helping her mother (who was a chef) cater events whenever possible. She was lured by the excitement of the kitchen and enjoyed playing a part in the dynamic environment. Daire brings a breadth of knowledge to the kitchen at Allium Restaurant + Bar — her Swiss grandfather owned a restaurant on the upper east side in New York for 30 years and her cooking reflects both her Italian heritage and French training.
Joshua Smith is not your average North Carolina native-turned-Four Seasons chef. In fact, nothing about his culinary ascent has been merely average. He began his journey by learning the intricacies of artisanal charcuterie at Dean and Deluca’s flagship store in Charlotte under the tutelage of French Master Chef Charles Semail. In the years that followed, Joshua had the opportunity to work at the Four Seasons Olympic Hotel in Seattle.
Matthew Weingarten has dedicated his professional career to the act of cooking food that reflects a sense of time and place. His infatuation with food began in college, where he started crafting bread with wild starters and became engrossed in old world botanicals.
Jeremy Stanton is a kind of food polymath who trained at the CIA and has cheffed in kitchens in the Berkshires, Florida and New York. He started a successful pasta company at 25 and learned the ins and outs of sourcing and butchering heritage breed food animals as a consultant to Stafford Meats in Connecticut.