Jon Ashton
Celebrity Chef and Resident Chef on CW’s The Daily Buzz

"My name is Jon Ashton, and I have had the pleasure and privilege of doing what I love best in life, cook. My journey has been profoundly impacted by this thirsty passion, taking me on an ever-changing culinary ride. Though I was trained as a chef and have worked with and been inspired by some of the world's top chefs, I'd prefer to do away with the label and simply be known as Jon. You will see that I don't use fancy food terms. Food is food. It's calm like the sound of a mother's voice and effortless like the silent dialogue between couples in love. It's as comforting as your favorite pair of faded jeans. Food is expressive like Van Gogh's masterpieces and unadulterated like a child's laugh. Fully naked, it is simple, provocative and needs no pretense. Until now, our world has taken food, in its purest form, for granted. Food evokes emotions, and it connects us in more ways than one realizes. Fancy exploring the emotional side of food with me?"

Chef Jon Ashton began his story in the cold, gray port city of Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion. Soon after, Jon won first place in an all-county cooking competition. This milestone achievement for young Jon gave him momentum to pursue his love of cooking in college.

In 1994, Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as sous chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated TV Dinners where audiences fell in love with his wit, charisma and genuine love of food. Soon America discovered him, and Jon was featured in publications from New York to California. America was calling and Jon knew he had to answer. So, with $2,000 in his pocket, he left everything he knew and traveled to America, eventually landing in Florida. Jon quickly began producing and starring in his own local-access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular midday chef at Orlando's FOX affiliate station and found himself appearing on The Tonight Show with Jay Leno a year later. His telegenic persona earned him an invitation to cook on the TODAY show with Al Roker. He is currently the resident chef of CW's nationally syndicated The Daily Buzz as well as a regular guest chef on NBC's iVillage Live. No matter what Jon does, he remembers his grandmother's wise words: to share with others. Jon loves working with kids and is committed to improving the eating lifestyle of young people in America. It's his way of thanking America for opening its doors to him.
JonAshton.com

Lidia Matticchio Bastianich
Chef, Co-owner of Felidia and Becco and of Lidia’s Pittsburgh and Lidia’s Kansas City, Hostess of the Emmy-nominated public television show Lidia’s Italy

Lidia Matticchio Bastianich is an award-winning chef, restaurateur, cookbook author and PBS cooking show host. Her latest series, Lidia’s Italy, was nominated for an Emmy in 2008 and in 2009, was the recipient of the James Beard Foundation award for Best National Cooking Show. She is also the host and author of several earlier series and companion books including Lidia’s Family Table, Lidia’s Italian-American Kitchen and Lidia’s Italian Table. Lidia’s Family Table was nominated for Best National Cooking show in 2007. Together with her daughter, Tanya, she has written Lidia Cooks from the Heart of Italy, due out in October 2009 along with another 52 episodes of Lidia’s Italy.

In addition to over ten years with public television, Lidia is well known for her acclaimed restaurants including the three-star Felidia and Del Posto restaurants in New York, the popular theater Becco restaurant and Lidia’s restaurants in Kansas City and Pittsburgh. Lidia was named Outstanding Chef – U.S. and Outstanding Chef – New York by the prestigious James Beard Foundation.

Lidia and son, Joseph Bastianich, well-known wine expert and restaurateur of multiple locations in New York, Las Vegas, Los Angeles and beyond, also produce award-winning wines at the Bastianich and La Mozza vineyards in Italy. For more information on Lidia, visit lidiasitaly.com.

Claudine Pépin 
Cohost of The Zen of Taste on PBS 

Many of you watched Claudine Pépin in partnership with her father, world-renown chef Jacques Pépin, preparing delicious meals and sharing cooking techniques on Jacques Pépin’s Kitchen: Cooking With Claudine and Jacques Pépin’s Kitchen: Encore With Claudine.  All three of their public television shows have received the notable James Beard Award. In addition, Claudine has had numerous appearances including Cooking Live with Sara Moulton and Good Morning America.

With an undergraduate degree in political science and philosophy and graduate work in international relations from Boston University, Claudine spent a great deal of time in the wine industry. She spent two years as the Brand Ambassador for Moët & Chandon and Dom Perignon champagne in New York while also teaching food and wine pairing for both The French Culinary Institute and The Sommelier Society in New York.

In 2002, Claudine was named "Women of the Year" by the Académie Culinaire de France – Filiale des Étas-Unis.  She is partnered in A Cook’s Kitchen in Denver, Colorado, continues to do television with her father, Jacques, and will host a new series entitled The Zen of Taste which was filmed on location in Hong Kong.

Jacques Pépin
Master Chef, Food Columnist, host of Jacques Pépin: More Fast Food My Way and Cohost of The Zen of Taste

Jacques Pépin, celebrated host of award-winning cooking shows on PBS, master chef, food columnist, cooking teacher and author of nineteen cookbooks, was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de l'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Mr. Pépin was the personal chef to three French heads of state, including Charles de Gaulle.

Moving to the United States in 1959, Chef Pépin worked first at New York's historic Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that enabled him to learn about mass production, marketing, food chemistry and American food tastes. He studied at Columbia University during this period, ultimately earning a master of arts degree in 18th-century French literature in 1972. Deciding then to devote much of his time to writing, he authored two groundbreaking step-by-step books on French culinary technique, La Technique (1976) and La Methode (1979). These works, and others that followed, earned him a place in the James Beard Foundation's Cookbook Hall of Fame in 1996, an honor bestowed each year on one author whose contributions to the literature of food have had a substantial and enduring impact on the American kitchen.

Mr. Pépin's most recent series, Jacques Pépin's Kitchen: Encore with Claudine, was named Best National TV Cooking Show at the James Beard Awards in May 1999. Currently airing on PBS-TV stations throughout the United States, it is his sixth series produced by KQED in San Francisco and the second featuring his daughter, Claudine. The first twenty-six-show season of this series, entitled Jacques Pépin's Kitchen: Cooking with Claudine, was a James Beard Award winner (Best National Cooking Segment) in 1997. His other public television series include the acclaimed Jacques Pépin's Cooking Techniques and three successful seasons of Today's Gourmet with Jacques Pépin, which received a Beard Award (Outstanding Culinary Video) in 1994.

His newest book and series are follow-ups to his previous PBS-TV series and companion cookbook Jacques Pépin: Fast Food My Way. Debuting last October (2008), the new series and book are entitled Jacques Pépin: More Fast Food My Way.


Hosea Rosenberg
Winner of the Fifth Season of Bravo's Top Chef  and Chef at Jax Fish House Boulder

Hosea Rosenberg, originally from Taos, New Mexico, was always good at math. After graduating third in his class at Taos High School, he moved to Boulder, Colorado to study at the University of Colorado. His dream was to be an astronomer. During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school. In 1997, he was awarded a bachelor of science degree in engineering physics. After graduation, he spent some time traveling, and it was then he realized he was spending more time thinking about food than about math. 

Hosea’s first restaurant job was as a dishwasher at the Apple Tree restaurant in Taos. Since then he has worked his way up the ranks, from prep cook to line cook and finally to chef. Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His first chef position was at Dandelion Restaurant in Boulder in 2001. 

Hosea first joined the Big Red F Restaurant Group as sous chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January 2004. During his tenure at Jax, Hosea has won numerous awards and accolades:  Best Chef of Denver International Wine Festival (2006, 2007); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently he was named winner of the fifth season of Bravo’s Top Chef. Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.

Hosea is active in many local and national charitable organizations. He proudly represents and supports the Boulder County AIDS Project, Share Our Strength Operation Frontline, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline and the American Cancer Society, among others.

Hosea works closely with many of the local farmers and ranchers in Colorado. He supports sustainable agriculture, conservation and buys local and organic whenever possible. The seafood he buys is sustainable and on “green” lists. Jax is PACE-certified, on the Colorado Proud list, uses 100% wind energy and practices composting, recycling, and water conservation. 

When Hosea isn’t in the kitchen, you can find him enjoying what the mountains of Colorado and New Mexico have to offer. He is an avid skier, mountain biker, fly fisherman and all-around outdoor enthusiast.

Bruce Sacino
Executive Chef
Augusta National Golf Club

As the executive chef at the Augusta National Golf Club since 2003, Bruce Sacino is responsible for all food service operations, including the prestigious Masters Golf Tournament held annually the first week of April.

In 1980, Bruce graduated from Johnson & Wales University, earning an A.S. degree in culinary arts. He gained extensive culinary expertise in the years following, including studies of classical European, regional American, gourmet catering and Northern Italian cuisine.  Past experience highlights include a position as executive chef of World Yacht cruise lines in New York, N.Y., from 1983 through 1988.

Bruce then moved on to become executive chef at the state of South Carolina’s Governor’s mansion for three Governors from 1989 through 2002. He managed the complete food and beverage responsibilities of the state’s official executive residence as well as the Lace House, the Caldwell-Boylston House and Charles Towne Landing’s Legare-Waring House, which are all special event and guest houses owned by South Carolina.

From 1998 through 2002, Bruce hosted the What’s Cooking weekly talk radio food program on WIS 1320 AM, Columbia.

Chef Sacino was the recipient of several awards including the 2001 Johnson & Wales Distinguished Visiting Chef Chair; 2000 ACF President’s Medallion; Chef's Professionalism Award Nominee; ACF Professional Culinary Competition Gold (2), Silver and Bronze Medals; the 1999 National Fame Award; 1996 Custom Gold Medallion; the 1996 and 1997 Golden Whisk Awards; the 1994 and 1995 ACF Midlands Chapter Chef of the Year; 1993 Hospitality Association of South Carolina Chef of the Year, as well as many ACF Outstanding Service Awards, and numerous favorable reviews and features in national and regional magazines and newspapers.  In 1995 and 1999, he was awarded South Carolina's highest honor to private citizens, the Order of the Palmetto, for public service.

Bruce has been an active member of the American Culinary Federation since 1985 and has been an ACF South Carolina state representative; two-term chapter president; vice president; chairman of the board; treasurer; and chairman of numerous chapter committees, including culinary competition chairman and organization head of the South Carolina School Lunch Challenge.

Marcus Samuelsson
Chef – Aquavit, Cookbook Author, Cofounder & Chief Creative Director – Townhouse Restaurant Group

At the age of 38, Marcus Samuelsson has received more accolades than many chefs receive in a lifetime. A graduate of the Culinary Institute in Göteborg, Samuelsson apprenticed in Switzerland, Austria, France and the U.S. In 1995, he was hired as Aquavit’s Executive Chef. Just three months later, Aquavit received a three-star review from The New York Times. Samuelsson was honored with the James Beard Foundation Award for "Rising Star Chef" in 1999 and "Best Chef: New York City" in 2003. He was also celebrated as one of “The Great Chefs of
America” by The Culinary Institute of America.

Samuelsson has been featured in numerous national publications and television programs. Samuelsson is also the cofounder and chief creative director of Townhouse Restaurant Group, a restaurant management and consulting company with projects in the U.S. and Europe including New York City’s Riingo, AQ Kafé and August as well as Chicago’s C-House and Marc Burger. He is the author of four successful cookbooks including Aquavit and the New Scandinavian Cuisine (2003), Aquavit c/o New York (2004), En Smakresa med Marcus Samuelsson
(2002), and Street Food (2004). His cookbook, The Soul of a New Cuisine – A Discovery of the Foods and Flavors of Africa, was released in October 2006 and has received accolades from publications such as The New York Times, the Chicago Tribune and The Washington Post. It won the "Best International Cookbook" award from the James Beard Foundation in 2007. In 2007, Samuelsson became the first chef to collaborate with Starbucks coffee, delivering bakery items and coffee blends.

Samuelsson serves on the Board of Directors of Careers Through Culinary Arts Program (C-CAP) and is an ambassador for the U.S. Fund for UNICEF. In 2005, Samuelsson was appointed Visiting Professor of International Culinary Science at the Umeå University School of Restaurant and Culinary Arts, and, in 2006, he received an honorary doctor of culinary arts degree from Johnson & Wales University.

For more information on Marcus Samuelsson, please contact: Townhouse Restaurant Group info@townhouserg.com / 212.957.8884 x100.

Marc Stroobandt
Master BEER Sommelier, Belgian BEER Ambassador
The F&B Partnership

Marc has been described as bringing rock and roll to beer. Having been awarded an honorary knighthood by le Chevalerie du Fourquet des Brasseurs of the Confederation of Belgian Brewers and title Commander in the Order of De Roze Olifant, Marc is director and master beer sommelier for the F&B Partnership, an experiential marketing and training consultancy.

Marc has influenced some of the world’s finest chefs, pioneered the Colours of Beer within the F&B Beer Matrix with business partner Fiona Smith; an all-round entertainer with great expertise. Marc fronts international media campaigns and delivers Master classes to those who want to learn more about beer in a fun and entertaining way.

fandbpartnership.com

Andrew Zimmern
Food writer, TV personality, chef, teacher and regarded as one of the most versatile and knowledgeable personalities in the food world.

As the co-creator, host and contributing producer of Travel Channel's hit series, Bizarre Foods with Andrew Zimmern, Zimmern travels the world, exploring the food in its own terroir, wherever it's found. From restaurants to jungle markets, it's all about discovering the authentic experience.

Bizarre Foods received high praise from The New York Times, The Washington Post, Outside magazine and other national publications. He has appeared on Live with Regis and Kelly, NBC's TODAY show, the Food Network's The Best of and The Tonight Show with Jay Leno.

His new show, Bizarre Worlds with Andrew Zimmern, is set to debut on Travel Channel in 2009.

Zimmern is also a dining columnist at Minneapolis-St. Paul Magazine, and his writing appears in numerous national publications including Food Arts, Restaurant Business, NWA World Traveler and bon appétit.

Andrew has served as the SuperTarget meal adventure guide, sharing his passion for ethnic foods with supermarket customers around the country.  Additionally, he is the international spokesman for Procter & Gamble's Pepto-Bismol brand, Travel Leaders (formerly Carlson Wagonlit Travel) and Elite Destination Homes.

Random House will publish his first book in September 2009.