John with Guy Fieri on "Diners, Drive-Ins, and Dives"
Christian Bagiacchi from Umbria region of Italy
Gabriella Carla Pirola from Lombardy region of Italy
Christian is a graduate of the University of Perugia where is studied courses on basic pastry, preparation of appetizers and finger foods and has completed courses for chocolate processing at the University of Flavours. Christian is currently the Export Manager for I Guinigi
a well known company in the selection and distribution of gourmet Italian food products. Gabriella is a food historian. Her passion is to educate the consumer regarding the great history of Italian cuisine.
Tim Widrick - Edge Restaurant
Tim's interest in cooking began in his youth, as he watched his mother feed the family on their farm in Bangor. When it came time to consider colleges, Widrick knew that pursuing culinary arts would be the right choice for him. He graduated from Johnson & Wales University in 1995 and began his career at Water Gap Country Club in the Poconos, then Saucon Valley Country Club. Tim then had a brief stint in Seattle’s culinary scene before returning to the Valley to work at The Farmhouse Restaurant in Emmaus. He began at Edge in 2002 and developed the skills to execute the restaurant’s famous French/Asian menu.
Shawn Doyle - Savory Grille
“I made the mistake of walking into a restaurant when I was 12 years old. And I never left,” says Shawn Doyle, owner and head chef at Savory Grille, housed in the carriage house to the historic Seisholtzville Hotel. Shawn worked at Brookside Country Club for years and welcomed members walking into his kitchen at all hours, including during service, just to talk to him. Such interruptions might derail or rankle other chefs, who perceive it as their sacred domain not to be trifled with, but Doyle’s a little different. It may be a business he’s running, but it’s one with an intimate, cozy dining room that’s just footsteps away, through the kitchen door.
Bert Dedman - Foundation Tavern at Shepherd Hills
Meet Executive Chef Bert Dedman. He has been tantalizing tastebuds for over 10 years. Chef Bert was raised in Texas and has a true love for Southwestern Southern food. He as cooked in several kitchens in Texas as well as South Carolina. His love for the Farm-to-table style of cooking makes every dish memorable. There is nothing more satisfying than seeing the joy on people faces after trying one of Chef Bert's creations.
Chef Bert excels in creating and executing custom tailored menus for any special event. He is very excited to be part of the team and is looking forward to creating amazing dishes that make lasting memories at Shepherd Hills.
Paul Comishock - Wegmans
Meet Executive Chef Paul Comishock. He has been working for Wegmans for 7 years. Chef Paul is a 2006 graduate of The Culinary Institute of America with a Bachelor’s Degree in Culinary Arts/Hospitality Management. Chef Paul enjoys food and wine with his family and friends.
Rosanna Assante - Assante Ristorante Italiano
Rosanna will be preparing tiramisu, which she makes at her family owned restaurant in Northampton, providing elegant dining and refined Italian cuisine from Mount Vesuvio in a relaxing, unique atmosphere. An extensive, handpicked wine list enhances a wide variety of pasta, entrees, breads and pastries. Dedicated to the classic tastes and styles of Italian and Mediterranean fare, Assantes is open for both lunch and dinner 7 days a week.
Steven Brett - 1774 Grille and Tap
Chef Steve Brett was born in Kingston, Pennsylvania. He currently has resided in the Lehigh Valley for the past 10 years. He graduated from Northampton Community College's Culinary Program in 2014. After graduating he was promoted to Sous Chef at Melt. In October 2016 he became Executive Chef at 1774 Grille.