Bio Chef Pasquale Martinelli brings the rich aromas and authentic flavors found in kitchens throughout Italy. His Italian heritage...

Bio Chef Francesco Angelucci born in Ortona Abruzzo on 15/05/1981 he grew up in Francavilla a little village closed to the sea, with his...

Bio Master Chef Ivan Beacco was raised in the coastal northern Italian city of Trieste, a stone throw of distance fromVenice. He was...

Bio Chef Vincenzo Garofalo was born in Avellino in the Campania region of Southern Italy. He grew up in his grandfathers bakery which...

Besciamella - The White Sauce - Béchamel Prep. time: 5 Cook Time: 10 Difficulty: 1 out of 5 Serve: 4/6 Ingredients: 3.5 oz.(100gr) of...

Bio Chef and restaurateur Luca Marcato has always loved music, but little did he know he’d showcase it. Graduating from culinary school...

Bio Alberto Piso was born in Cagliari where he now works as an insurance agent. As a child he was always attracted to the culinary arts....

Bio Master Pastry Chef Giuseppe Sparatello started his apprenticeship as a child, in his families' company. His father had a wholesale...

Bio Asuni Carlo was born in Cagliari, Sardinia on October 30, 1975. After graduating from school with a science degree in 1995 he...

Bio Stefano Rassu from Aritzo ( Nuoro ) was born in Cagliari, Sardinia in 1976. Rassu comes from a family of restaurateurs / hoteliers...

Bio Executive Chef Marlon Toledo worked for 21 years at Mauros Café in Fred Segal Melrose. He has developed from kitchen crew member to...

Bio Mauro Corbia, is native to the isle of Sardinia, Italy where he comes from a culinary family that prepared simple, traditional dishes...

Bio Chef Marco Steri was born in Sardinia, Italy, in a small village called San Sperate near Cagliari, famous worldwide for its murals....