Matt Gordon

Founding Partner and Executive Chef Matt Gordon is a 22-year veteran of the restaurant industry. He has headed numerous kitchen operations ranging from formal fine dining to bustling, high volume corporate restaurants.

Past positions include Executive Chef at the highly acclaimed Willi's Seafood and Raw Bar in Healdsburg, California; Executive Chef and Food and Beverage Department Head at Hospitality Inc (festivities catering, picnic people), a renowned and multi-faceted catering operation in San Diego, California; Executive Chef at Scott's Seafood, in the heart of Silicon Valley; Executive Chef at Gordon Biersch Brewing Company at their flagship location in San Francisco, California; and Executive Sous Chef at Beaver Street Brewery and Whistlestop Café in Flagstaff, Arizona.

Matt's philosophy in the kitchen? Work hard and have a great time doing it! His goal has always been to create a dynamic and fun environment for his staff so that they enjoy coming to work as much as he does.

Isabel Cruz

Isabel serves up extraordinarily tasty food for the body—and soul.

Isabel’s family immigrated to New York’s Spanish Harlem, settling in Los Angeles, where large and frequent gatherings were always centered around food. Growing up cooking, self taught, Isabel was also influenced by cooking styles found throughout the Asian communities of Los Angeles. The result is food that is exotic, fresh, dynamic—and healthy! Taking the fusion craze to the next level, Isabel manages to allow for, and encourage, healthy yet delicious choices in all her menus.

Isabel’s beliefs in clean, simple eating are transforming people’s perceptions of “health food” dishes. In addition to her commitment to a healthy dining experience, her responsibilities to a healthier way of eating are always present, but never overshadow the delicious recipes in her menus, and in her latest cookbook, Potter / Random House Summer 2007 Guide to healthy shopping, cooking and eating.

In addition to Isabel’s professional responsibilities, she has dedicated a significant amount of time on the creator of the Chef’s Showdown. This unique event acknowledges National Domestic Violence Awareness Month by teaming top local restaurateurs and chefs in highly entertaining culinary competition. 2008’s third annual event was quite successful, gathering significant media attention and a host of guests. Proceeds from that event directly impacted CCS programs helping local victims of violence.

CCS operates the only rape crisis center in the city of San Diego and has been a major provider of sexual assault and domestic violence services throughout the county for more than 35 years. The organization is committed to creating communities free from violence through education, therapeutic services and advocacy as well as cultural and community services. Over the past year, we gave more than 15,000 San Diegans a new chance for safer, healthier and more empowered lives.

Isabel’s version of “Iron Chef San Diego”  pits two teams of talented chefs from San Diego’s premier restaurants competing to create fabulous food for our guests and panel of judges. Guests enjoy a memorable evening of fine food, cocktails and music. 

Anthony Sinsay

Anthony Sinsay is the Executive Chef of Harney Sushi. A San Diego native, Sinsay grew up with a passion for food and cooking. He began his career at the age of fourteen, garnering awards and scholarships from many institutions.

Sinsay received his culinary degree at the California School of Culinary Arts in Pasadena, California, graduating with honors. He holds a level II certification by the International Sommelier Guild and is also a certified mixologist through the College of Southern Nevada.

While in Los Angeles he held positions at many prominent venues including Wolfgang Puck Fine Dining Group and The Four Seasons Hotel in Beverly Hills, CA. After leaving the Four Seasons, he packed his knives and headed for the bright lights of Las Vegas where he attained a position at Nobu, furthering his knowledge of Japanese cuisine in a very fast paced environment.

After Nobu he accepted a position at the Creative Cooking School, becoming the youngest member of their faculty, and quickly rose to the title of Executive Chef. During his tenure he developed the school's entire curriculum of teambuilding menus which attracted the attention of many Fortune 500 companies such as Nike, Microsoft, and Coca Cola. He also developed the professional culinary curriculum for the University of Nevada Las Vegas' satellite accreditation program. His recreational classes were listed as one of the top ten activities to do while in Las Vegas.  Sinsay's playful teaching style garnered him accolades from the Nevada and National Restaurant Associations.

He then joined the opening crew of the Platinum Hotel and Spa and advanced to Chef de Cuisine alongside Executive Chef Brent Hammer. Together Hammer and Sinsay honed their skills to create a whimsical and inventive menu that garnered the attention of foodies and travelers alike and was named one of the Top Ten New Restaurants in Las Vegas.

Sinsay then set his sights for a homecoming to California where he worked in notable kitchens in Los Angeles; most recently to open the highly publicized SLS Hotel in Beverly Hills with acclaimed Chef Jose Andres.

Sinsay brought his wealth of experience to Harney Sushi in 2009, where he re-vamped and launched a new menu of kitchen items to complement the restaurants' award-winning sushi. Sinsay was honored to be named Chef of the Fest at the 2009 San Diego Bay, Wine and Food Festival. He is enjoying being  able to bring his playful approach to food to his hometown of San Diego.

Sam Zien

Sam Zien
Sam The Cooking Guy

After his attempt at starting a travel show was derailed by the events of 9/11, Sam switched from travel to cooking. And not because he had TV experience – because he didn’t. And it wasn’t because he was an amazing cook – because he wasn’t. He needed a job and thought he could fill a void on TV. A couple of months later he landed a twice-weekly 2-minute cooking segment on a local morning news program.

The segments caught on and grew into a 30-minute show appropriately named Sam the Cooking Guy - an irreverent mix of humor and easy-to-replicate recipes that have now won 12 Emmy awards. In 2007 Sam gained a national audience when Discovery Health came along and ‘Just Cook This! with Sam the Cooking Guy’ was born. It features his same offbeat style with more easy-to-prepare, great-tasting recipes that also happen to be healthy.

Known for his ‘big in taste and small in effort’ philosophy, Sam is a frequent guest on The Today Show and has released three cookbooks.

Ian Ward

Originally from Queens, N.Y., Ian Ward grew up next door to his family owned deli; where he first developed a love for cooking.

He later took over a bustling NYC-based bar under the guidance of famed Chef Massimiliano Bartoli, who showed him that passion, technique, & quality organic ingredients are what make a dish a masterpiece.

Upon moving to San Diego, Ian went to work at the historic Hotel Del Coronado, where he revamped their signature cocktail menu, and realized that he wanted to commit his life to the art of cocktails.

As a leading Mixologist, Ian infuses a culinary philosophy into all of his drink recipes and has earned praises like "Mixologist of the Year," a distinction he received from three different industry magazines.

Most recently Ian has been the creative driving force behind the cocktails at La Jolla's Whisknladle, named one of the best restaurants internationally by Conde Naste. In 2009, Ward joined fellow Mixologist Lucien Conner to form Snake Oil Cocktail Company (www.snakeoilcocktail.com), a San Diego-based boutique cocktail design and consulting firm specializing in creating distinctive cocktails for select bars and restaurants, luxury events, conferences, and couture weddings. Ian has been awarded the title "Best Mixologist" from numerous publications and has recently been honored to be inducted into the San Diego Cooks Confab.

Hanis Cavin

Born and raised in San Diego, Hanis Cavin is known locally for his culinary talents. Early on, Hanis' home economics teacher told him that he had a talent that should not be wasted. Inspired by his teacher's advice, Hanis attended the New England Culinary Institute in Montpelier, Vermont.

After college, Hanis began to polish his skills at the American Seasons Restaurant in Nantucket. His love for San Diego, and the warm weather, brought him back to the West Coast where he began working for Triangles located in UTC as Executive Chef.

In 1996, Hanis became the Chef de Cuisine at Mixx in Hillcrest. His career then continued in 1998 at Pacifica Del Mar where his love for Pacific Cuisine began to flourish. In 1999, Hanis began working for Kensington Grill and played a major part in the opening of its sister restaurant Chive in the Gaslamp District.

In 2000, Hanis moved on to become the Executive Chef at Dakota Grill also in the Gaslamp District. Missing his passion to cook Pacific Cuisine, he landed at Pacific Coast Grill, where he remained for 5 years. Hanis rejoined the Urban Kitchen Group's Kensington Grill in 2007 and subsequently earned the honorable award of "chef of the year" in 2009 by the California Restaurant Association.

Alessandro Minutella

Alessandro Minutella was born in Palermo, Italy, July 7, 1963. At the adolescent age of 15, Alessandro was gainfully employed with the family restaurant business as a busser and kitchen coworker.

In 1978, the family moved to the United States where he graduated from Hawthorne in New Jersey.  He attended Bergen College in Paramus, New Jersey while working as a server at a local Italian restaurant.

In 1985, he opened his first restaurant, “Alessandro Ristorante” in North Haledon, New Jersey. A second location was fashioned in 1987 in Franklin Lake, New Jersey. In 1989, yet a third location was created, this time bearing the name “Bravo Alex” in North Haledon, New Jersey. Late in 1989, Alessandro produced yet a fourth location in Hawthorne, New Jersey and was named “Bella Luna Restaurant”.

In 1990, he decided to move to California, therefore selling all of his establishments on the East Coast. In 1991, Alessandro settled in San Diego, California where he founded “Osteria Panevino” located at 722 5th Avenue and 16 years later is successfully still in operation. In 1999, another sensation was founded, “Greystone the Steakhouse”, located at 658 5th Avenue and is going eleven years strong.

In 2002, Alessandro partnered with Tony Marnell from Marnell and Carrao in Las Vegas, one of the biggest construction companies in the world with previous projects as Excalibur, Forum Shops, Mirage, Billagio, Wynn, etc.  Panevino Las Vegas was opened and became a very successful free standing restaurant “off the strip”. 

In 2003, Alessandro opened Osetra the Fish House located at 904 5th Avenue in downtown San Diego.

In 2006, Alessandro ventured into the clothing business and opened G Star Raw, a European-based, high-end denim clothing store, also located at 470 Fifth Avenue in downtown San Diego.

In 2008 the first Chocolat Bistro, Creperie, Cremerie opened at 509 5th Avenue in downtown San Diego, and in 2009 the second location opened in Hillcrest, uptown San Diego.

Nathan Stanton

At 31 years old, Nathan Stanton is attempting to reshape the San Diego Restaurant and Nightlife scene to rival the likes of Los Angeles and San Francisco. The Spokane, Washington native moved to San Diego in 2000 and landed a gig bartending at Henrys Pub in the Gaslamp District. During his 8-year stint at Henrys, Nathans interest in the concept of a cocktail, institution and bar began to grow.

In 2007, Nathan, his two younger brothers and his best friend, pooled their money together to purchase El Dorado Cocktail Lounge. Nathan and his team aimed to create a unique entertainment venue that had quality offerings that were different from what the majority of San Diego bars were providing.

After being inspired by up-and-coming craft cocktail lounges in several great cities, we at El Dorado Cocktail Lounge, wanted to provide a similar high-quality, craft experience in San Diego. But, we also love great entertainment, be it a pool table, jukebox, DJ, or bands. Well, we couldn't live without one or the other, so we decided to feature both, along with dependably good cocktails, says Nathan.

With El Dorado up and running successfully, Nathan opened Noble Experiment with Arsalun Tafazoli (Neighborhood) and Anthony Schmidt in February of 2010. The three hired Sam Ross, of New Yorks Milk and Honey, to help create San Diegos first cocktail program. Soon after, an opportunity came about in Little Italy and he partnered up with Arsalun and one of his brothers to open Craft & Commerce in the Summer of 2010. They hired Phil Ward of Mayahuel fame to help establish the Craft & Commerce cocktail program. With Craft & Commerce, they aimed to create a style of cocktail bar that they had not seen done by adding a beer program as well as a cocktail program under one roof.

Nathan hopes to influence the San Diego bar and nightlife community by providing creativity and education when it comes to drinking and dining experiences. He loves learning, traveling and meeting new people. He hopes to create several businesses that eventually become community institutions. In his free time he enjoys spending time with his friends and family, starting traditions and playing soccer.

Todd Allison

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Todd Allison, a native of Coronado, California started his culinary career working in restaurants, starting in high school ,starting out as dish washer before working his way up through the ranks to be sous chef.

Allison never thought about cooking as a career until a good friend, Ken Irvine suggested he go to culinary school. Irvine introduced Allison to James Boyce, a top chef at Mary Elaines at The Phoenician Resort and Spa, a highly regarded restaurant in Arizona, who became like a second father.

Allison has learned his lessons well. So well in fact that he has already earned such prestigious honors as the Mobile 5-Star, the AAA 5 Diamond and the Grand Wine Spectator Award. But the road to Allisons success has brought him back home to San Diego for the first time in 12 years as Anthologys superstar chef.

See Todd Allison Live on Tour

Ryan Grant

Do you remember your first five-diamond, three-Michelin-star meal? Ryan Grant does. His was lunch at Jean Georges in New York City, where he had foie terrine with radicchio, milk-fed Scottish pheasant with chanterelles, and monkfish picatta with ginger-carrot puree. On his second visit to the acclaimed restaurant, Ryan not only had eight courses paired with eight different wines, but the restaurant’s namesake -- one of the most celebrated chefs in the world -- cooked the meal himself. Each course was better than the previous, the experience providing just the inspiration a young chef needed. And the rest, you could say, was culinary history for our Chef de Cuisine.

A self-taught whiz in the kitchen, Ryan started cooking at age seven, alongside his Italian father who made sauces from scratch. Hungry for experience in a professional kitchen, at 19 he worked his way through New York’s high-profile restaurants. He served as Chef de Partie at Vong (Jean Georges’ restaurant serving Thai-inspired French cuisine); Alain Ducasse at the Essex; Mix; and Bouley, where he was one of the only cooks to have a dish on the menu: short ribs stuffed with foie gras cooked sous vide with truffled taro root puree and dried fruit. In 2005, he was recruited by Executive Chef Doug Psaltis to open Country, which was awarded three stars by The New York Times and a Michelin as well. He went on to become Sous Chef at Ilili, Executive Chef at Frederick’s Downtown, and most recently, Executive Chef at Elizabeth, where he earned a star from The New York Times.

His resume is filled with notable names. He’s been in newspapers, on Iron Chef, and even a character in a book. But after all that’s been said and done, for Ryan, the culinary experience still rules. It’s all about global flavors. Unique style. And bringing to the table a balance between the familiar and unexpected. One of the dishes he’s most proud of, for instance, is his “Grand Slam an Ode to Denny’s” -- an amuse bouche consisting of three corn blinis, sauted foie gras between each, accompanied by a sunny-side-up quail egg with golden osetra caviar, crouton-crisp potatoes and two lardons of bacon all made in a mini cast iron skillet. “I like to bring together unique flavors that may seem crazy at first, but they work together beautifully on the palate,” he says. “Sweet, salty, sour, spicy and bitter all perfectly balanced so you don’t get a judo kick in the mouth. Plates so pretty you don’t want to destroy them and food that tastes so good you wish you had another bite.”

In addition to his refined palate, Ryan brings to our team a zest for cocktails and a fashion sense showcased in his many hats. While the kitchen is where he does his finest work, we don’t expect to keep him there. He’s already been seen beside many a table, setting fire to his famous Absinthe Minded Professor and dishing out memorable tasting menus all while sporting his signature kangol.

William Gustwiller

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William Gustwillers beginning as one of San Diegos best chocolatiers started simply with a fascination with food. The former trained sculptor always knew he had a drive for creation and working with his hands but it wasnt until he truly discovered chocolate that Gustwiller found the perfect outlet for his passion. Upon his first encounter playing with the gourmet medium Gustwiller became enamored of the sensations he could elicit within the human palate and the diversity of flavors and spices that set each of his exotic desserts apart.

Gustwiller explains, Everything about the experience of taste intrigues me: flavor, texture, color and form, and most especially the potential exploration of exotic ingredients and mysterious elements.

This initial taste of chocolate artistry resulted in the lavender sea salt truffle, now one of his best sellers and a permanent staple on the menu. It can be said that this first truffle was Gustwillers symbolic eclipse, where he saw art in a new light and for the first time, truly tasted it.

To this day Gustwiller credits the pleasure of witnessing his customers as they taste one of his chocolates for the first time as the most rewarding part of his job. To open locals eyes (and mouths) to new culinary experiences is the challenge that Gustwiller constantly places before himself and that drives him on each of his chocolate making adventures.

Mike Yen

Although I was born and raised in Los Angeles, San Diego quickly became home when I chose UCSD as my college destination. While playing for the collegiate men's soccer team, I suffered four concussions in one season. Hoping to seek some form of "memory aerobics" as rehabilitation, I began bartending. I knew that I loved people, but became enamored with the craft as an outlet for creative expression. It has since become my vocation and my passion.

With a mother from Hawaii and a father from Italy, my background is a woven fabric of cultural diversity. When I was a boy, my father used to make me prosciutto wrapped around cantaloupe. I learned at an early age that some of the best flavor profiles are spawned when rules are broken, like combining savory with sweet. Some of my favorite creations still come when I think "without fences".

Although I consider myself a "progressive mixologist", my focus has gravitated towards Molecular Mixology over the past five years. Just as a song writer might feel bound by a set number of notes and chords, a mixologist can also be confined to the collection of spirits and flavors available. It is up to the artist to look outside of the box to create something unique and innovative. Molecular Mixology injected inspiration into my craft as it gave me a new vehicle to transport my flavors and opened a completely different approach to creative application. Avant-garde equipment and techniques have allowed me to do something I love, which is to reinvent myself every day.

JR and Ed

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John 'JR' Cifrese was raised in an Italian-American family before attended the Culinary Institutes of America. He then headed to New Orleans where he worked in various restaurants in the French Quarter, as a pastry chef and in Creole and Cajun restaurants. He then worked in restaurants across the country, from New England to Colorado to Los Angeles, thereby giving him his west-coast influence.Ed Gallagher was raised in an German-Irish family before attending the Johnson and Wales Culinary School. His east-coast influence comes from years of working in New England restaurants and from his New York restaurants, Gallaghers Sports Pub and Eddie Gs Steakplace.

Rosanne Zinniger

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Ro Zinniger, owner of Ro Zs (pronounced Rosies) Sweet Art Studio has been a professional Cake Stylist for almost 10 years. Ro grew up in an Italian household and was exposed to baking at an early age. She has studied with Cake Decorating greats that include her mentor Colette Peters, Debbie Brown, Mark Seaman, Norm Davis/Zane Berg, Ruth Rickey, Kathy Scott, Laurie Bradach, and many more. Ros forte and love is fondant, specifically Fondarific fondant (mainly because it tastes so great). Ros passion led her to begin her own school and retail shop in San Marcos, CA in August 2008 Ro Zs Sweet Art Studio. Now she inspires other to follow their dreams of creating!

Garth Flood

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Garth is a third generation San Diegan, the youngest of six siblings. He attended the University of San Diego High School and graduated from UCLA magna cum laude. He has twenty years experience in the restaurant industry and fifteen years bartending experience. Garth has been the winner of several cocktail competitions including Preiss Imports andFernet Branca. In addition he has passed the level one sommelier exam from the Court of Masters Sommeliers and wasd named Bartender of the Year by San Diego Magazine for 2010. Garth is currently working at the Cowboy Star Restaurant and Butcher Shop.

Richard Sweeney

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Chef Richard "Rich" Sweeney is most definitely a culinary superstar on the rise. Whybecause he's already going places. San Diego's most loveable 'cheflebrity' has been making a name for himself in national culinary circles, thanks in large part to his stint as the jovial, cuddly-bear cheftestant on the fifth season of Bravo TV's Emmy-winning hit show Top Chef. Though his tenure on the top-rated reality TV competition was short-lived, being selected for the show from over 80K applicants was proof enough that his talent, personality and ambition were a winning combination not only for his career, but also his craft.

The husky 6'4" Sweeney is more teddy bear than tough guy. But, when it comes to the kitchen, he's all business and no BS. His passion for food is a familial trait, though it didn't necessarily begin with cooking. Sweeney was raised in the restaurant business, having parents who owned bakeries and managed eateries in his native Long Island. Through his adolescence and teenage years, he seemed primed to forge a career path front-of-the-house, holding every type of position from barista and bagel boy to server extraordinaire. A quick study, Sweeney proved his operations prowess in the bakery but ultimately wanted independence. So, he left the family business and headed to New York City where he worked in several restaurants as a waiter, cocktail server, bartender, host and, eventually, general manager.

Seeking a refuge from the bustle and 'brrr' of the Big Apple, Sweeney relocated to San Diego for a complete lifestyle makeover. Soon after arriving, he landed a gig tending bar at the fun, friendly gay hangout, Pecs, and fast amassed a solid group of loyal friends and patrons. Happy with his life and job, but feeling drawn to something else, he decided to rekindle his family legacy and true love of food by enrolling in an intensive curriculum at the San Diego Culinary Institute, one of the Top 10 culinary schools in the US. While there, he competed in the Iron Apprentice Competition at the Chefs de Cuisine Chapter of the American Culinary Federation and won Most Promising Culinarian as well as Best Product Usage. Ranking #1 in his class at graduation, Sweeney was bestowed the school's coveted Mettzer Award for Outstanding Abilities in Culinary Skills & Leadership. Immediately following graduation, Sweeney accepted a position as Line Cook at Harrah's Rincon Resort & Casino. After several months learning the ins and outs of the back-of-the-house line, he was offered the opportunity to apprentice under prominent local chef, Chris Walsh, one of the originators of the 'small-plates' dining movement in San Diego, at a new downtown dining hot-spot, Confidential Restaurant + Loft. Starting at the bottom, Sweeney quickly worked his way up the chain, eventually becoming Walsh's Executive Sous Chef.

A huge fan of Top Chef all through SDCI, Sweeney had applied to be on the show yet was rejected by producers four different times for two consecutive seasons due to a lack of experience. At the urging of friends and family, the young chef - now with a track record - again applied for the reality competition and, on his fifth time out, was finally selected as a contestant. Upon his return from production, and barely two years out of culinary school, Sweeney took the reins at Confidential and, at 27, became the youngest established Executive Chef in San Diego. Foodies and legions of fans from across the country took note of his exceptional growth, personality and harmonic flair, both in the kitchen and on the plate. This fueled his desire to take a bold next step in his culinary career. Sweeny bid 'adieu' to Confidential in spring 2009 to start WannaBChef.com, a catering, personal chef, special events and entertainment lifestyle brand that highlights his signature style of food and fun. Through WBC, he helped relaunch the well-known Seor Greenberg's in Mexico, now Greenberg's Cabo San Lucas, creating the restaurant's signature tapas and specialty drinks menus and has cooked for a host of celebrities, superstar athletes, politicians and Fortune 100 CEOs.

After a year of searching, sourcing, planning and modifying the ideal location for his first signature restaurant in San Diego, in June 2010 Sweeney ('Spanky' to close friends and family) opened the highly-anticipated R Gang Eatery. His first foray into San Diego's dining scene is 100 percent reflective of whom he is as a person and a Chef. In a nod to the original Little Rascals' "Our Gang," Sweeney's R Gang Eatery is a cool, casual homelike hybrid offering food & fun, refueled. R Gang serves contemporary Retro-American fare prepared with his signature K.I.S.S. (Keep It Simple, Stupid) cooking method: use of fresh ingredients that remain true to form without being mired in seasonings or masked in sauces. And, on top of a chaotic work schedule, TV appearances, special events, charity fundraisers and local and international restaurant openings, he still finds time to give back to his alma mater by mentoring student chefs through its intern program and hosted class lectures. Sweeney lives in San Diego's Hillcrest neighborhood with his partner Steve and two adorably rambunctious chocolate labs.

Stefanie Gaxiola

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Red Velvet Stefanie is an LA-based confectioner who got her start in November 2009, shortly after being named the winner of The Cheesecake Factory's "What's Your Flavor?" contest in April 2009 with her concept for Stefanie's Ultimate Red Velvet Cake Cheesecake. Still the #1 selling cheesecake at the international chain, Stefanie's Red Velvet Cheesecake catapulted her into the limelight. In 2010, Stefanie entered into a nationwide search for the country's top cupcake bakers and was chosen to compete on the first season of the Food Network's series, Cupcake Wars. Born and raised in Redondo Beach, California, Stefanie's sights were always set on making her cupcake dreams a reality. Red Velvet Stefanie along with her business partner, Jason Heard now operate a full-time company serving up gourmet cupcake mixes, recipe books, custom cupcake, cookie and dessert catering and shipping, apparel, cupcake displays and more. www.redvelvetstefanie.com

Brad Peters

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Chef Brad began his culinary career as the Restaurant Manager at a hotel in South Carolina. Since then he has managed and operated restaurants throughout the Southeast and currently works as a private chef, an industry blogger, and as a culinary arts teacher. Chef Brad also serves on a number of Advisory Boards, Committees, and Charity Events and has received various awards.

Devin Alexander

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New York Times Bestselling Author, Devin Alexander, is a veteran in the fight against obesity and shes winning the war with her unique approach to healthy cooking. Having maintained a 55 pound weight loss for over 16 years, Devin lives and eats her message: you dont have to deprive yourself to be fit and healthy. Devin is the host of Healthy Decadence with Devin Alexander on FitTv and has shared her secrets for unbelievably decadent, yet healthy foods through frequent appearances on The Today Show, Good Morning America, The View, The Biggest Loser, Discovery Healths National Body Challenge, FOX, HGTV, USA, Style Network and others, and through over 300 magazine features including Prevention, Womens Health, Shape, and Healthy Cooking, to name a few.

Eric Bauer

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Eric Bauer, a native of Chicago, attended Kendall College of Culinary Arts and was trained in Latin and Mediterranean cuisine under Chef James Cassidy at the Four Seasons Costa Rica. He also studied classic French cuisine under numerous notable chefs at five-star properties across the United States and internationally and was a finalist for the U.S. Best Young Chefs Competition for Chaine de Rotisseurs 2003. Chef Bauer gained valuable culinary skills at numerous Four Seasons properties worldwide. Most recently, he served as the Executive Chef at Morels, The Palazzo Hotel, in Las Vegas. Chef Bauer, is now the Head Chef at Anthology in San Diego.

Kate Geagan

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An award winning registered dietitian, Kate is a nationally known nutrition and health expert when it comes to smart eating for busy people. Kate is the author of Go Green Get Lean: Trim Your Waistline with the Ultimate Low-Carbon Footprint Diet (Rodale, 2009). She is also the Nutrition Contributor for Pregnancy Magazine, where she dishes on the latest health and nutrition info for moms-to-be in her monthly column Lets Eat!. Kate has been widely quoted in leading national media publications, has appeared on many national radio shows, and over 75 TV appearances on NBC, ABC, CBS, Comcast, and FOX News.

Kevin OConnell

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Kevin O'Connell was born in Jersey City, New Jersey and has worked in the food industry since age 14, when he started working summers as a cook and busboy in a local Italian restaurant. His passion for cooking and the restaurant business led him to pursue a Degree in Culinary Arts after high school. At age 19, Kevin began his serious kitchen training in New York City and over the years has worked for such chefs as Daniel Boulud, Patrick Clark and David Burke. Kevin and his partners opened Wall Street Burger Shoppe, in New Yorks Financial District, which has received international press for it's tongue in cheek $175 Richard Nouveau Burger, as well as its standard fare which has been recognized as one of the best Burgers in NYC.

Michael Baehr

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California farm boy Michael Baehr was raised in the heartland of agriculture country where he grew up on a large farm with sprawling vineyards, towering orchards and huge vegetable gardens. These surroundings served as the inspiration for Michaels passion for cooking with wholesome and fresh seasonal ingredients in mouth-watering recipes. Whether it comes from your local farmers market, your backyard garden or the supermarket produce isle, Fresh off the Farm is Michaels culinary vision of cooking with seasonal ingredients at the peak of flavor.

Ron Johnson

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Chef Ron Johnson is of Polish, Italian, and American Indian decent. Following his apprenticeship at la Scuola di Cucina Italiana in Todi, Italy- where he earned Master Chef Italian Cucina credentials working under culinary great Donaldo Soviero- Chef Ron took over the venerable but ailing Le Cafe Lafayette in Madison CT and restored it to prominence. In 1992, he opened The Executive Chef Catering with his new bride, Robin. To date, the company has catered over 20,000 events, for clients that include General Electric, United Illuminating, Peoples United Bank, Pfizer, Merck, Bic, United Technologies, Johnson & Johnson, and many other Fortune 500 Companies.

Sandra Mallut

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Sandra Mallut is a Los Angeles Pastry Chef who attended the California School of Culinary Arts in Pasadena, Ca. and earned her Le Cordon Bleu degree in Baking and Pastry. Sandra has worked in local restaurants, catering, bakeries, cake decorating and she has owned her own business Henrietta Poodlestones Bake Shop, a baking company that offered craft service baked goods & Custom Cakes to film & TV sets and locations. Sandra is a teacher, a demonstrator, and a baker.

Tyler Florence

Charismatic and accomplished Chef Tyler Florence (www.tylerflorence.com) has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision with fans around the world. After more than 12 years as a Food Network star, Florence has taken his food and his wit across the globe, finely tuning what is regarded as one of America’s most important culinary voices. He has starred in such series as How to Boil Water, his cooking show for novices, Food 911, his hugely popular “recipe rescue” show, as well as Tyler’s Ultimate, his signature series. Florence has also hosted numerous other Food Network shows and specials, including Planet Food, All American Festivals and My Country, My Kitchen. Tyler is also a regular guest on The Today Show, CNN, The View, The Tonight Show, Oprah, Access Hollywood, Extra, Good Morning America, and more. As an accomplished author and entrepreneur, Tyler has a number of best-selling cookbooks on the market, a signature line of steel-clad cookware and titanium cutlery, and he has recently opened a retail store in Mill Valley, California, just outside of San Francisco.

Giuseppe Ciuffa

GIUSEPPE CIUFFA: Born in Ferrara one of the Nations leading culinary cities, Giuseppe spent his early years watching his mother preparing great home cooked meals as well as taking weekend field trips to the regional farms and wineries with his parents just for a fun family time.

At the young age of 11 he moved to his parents native town of Cori, right outside Rome where farm fresh food and sustainable agriculture were the main resources of the town.

At the age of 14 Giuseppe decided to start working rather than going to school. He started as a pizza boy at a local family owned restaurant. The following summer he decided to explore new opportunities and was hired at the prestigious resort Hotel Punta Rossa in San Felice Circeo, right south of Rome

Working at this early age gave Giuseppe the opportunity to learn each and every aspect of the culinary world from back of the house to front of the house

After years of great experience working under renowned chefs and resort directors Giuseppe decided to move up north again. He was offered to manage the very well known Antico Caf San Marco in Trieste where he spent a few years before coming to San Diego on a casual vacation trip

Once he arrived in Southern California he decided to make this is home and started working for a downtown restaurant which back at the time was the leading Italian place in the city. In 1998 Giuseppe purchased a local La Jolla Bakery. The bakery became successful right away by winning many awards. At that point he decided to take on a new Project and in January 2001 the Museum Cafe at the Museum of Contemporary Arts San Diego was born. After a few years of really hard work and deeply analyzing his business and his family time Giuseppe decided to sell the bakery to his partners, but he kept the Museum Cafe and in 2004 Giuseppe Restaurants and Fine Catering was born.

Becoming one of the leading catering companies in Southern California it was time for another project and in July 2009 the Sculpture Court Cafe at the San Diego Museum of Art in Balboa Park was added to the list of current business's

Giuseppes motto for life...Mangia Bene e Vivi Meglio (Eat well and live better) is what drives his company every day