Affectionately known as “the most colorful chef” in town, Eddie Matney’s approach to New American Cuisine embraces the belief that the “melting pot theory” applies equally well to cooking as to sociology. According to Chef Eddie, his cooking is a “Mirror of America”, multi-cultural, multi-ethnic and utilizes the many flavors that are native to classic American and Mediterranean cooking.

Prior to coming to Arizona in 1986 to open Steamers, Chef Eddie co-owned and operated the successful Stockbridge Café in the Berkshires of Massachusetts. In 1988, he opened the award winning restaurant, Eddie’s Grill. In September 1998, Eddie and his wife and partner Jennifer Blank-Matney opened a new restaurant, Eddie Matney’s. In 2006, Chef Eddie partnered with NBA player Amare Stoudemire to open Stoudemire’s Downtown, located right in the heart of Downtown Phoenix. Eddie has now ventured back to do what he does best, cook! One of Eddie’s newest projects is Executive Chef for The Golf Club Scottsdale. What could be better – golfing and cooking!

Chef Eddie is a co-host on “Your Life A to Z” on Arizona’s Channel 3, two times a week. Along with being dubbed the “Number One Chef in the Valley” for five consecutive years by Phoenix Magazine, he has been celebrated for his unique culinary style in a number of prestigious publications including Food and Wine, USA Today, Bon Appetit, Food Arts, Nation’s Restaurant News and Money Magazine. While in New York for his dinner presentation at The James Beard House, Chef Eddie was featured on CBS’ The Early Show. This is Chef Eddie’s sixth year representing the Arizona Cardinals at the prestigious “Taste of the NFL” event.

His colorful and innovative approach to the preparation and presentation of food, coupled with his bold individualism and dynamic persona make Eddie a unique force on the national culinary scene.

“Share the Passion.”

Chef Porter received his formal training at Scottsdale Culinary Institute and was part of the famed Greenbrier culinary apprenticeship program.  James honed his skills at many highly regarded 4-Star & 5-Star resorts and independent restaurants throughout the U.S. and the Caribbean. He has continually sought challenging professional opportunities to expand his knowledge and skill, and at each stop in his career has dramatically improved operations while delivering world-class culinary experiences to guests.

Chef/Owner: Tapino Kitchen & Wine Bar – Scottsdale, AZ
(Feb 2004- Present)
James is currently the Executive Chef and Co-Owner of Tapino Kitchen & Wine Bar – a critically acclaimed new restaurant featuring globally inspired cuisine and an extensive focus on wines by the glass, bottle and flight. James was involved in every phase of the start-up, funding and launch of the restaurant, and it’s currently responsible in every facet of growing, operating, promoting and managing Tapino Kitchen & Wine Bar.

Chef de Cuisine: Biltmore Hotel & Golf Resort–Coral Gables, FL
(Mar 2001 to Nov 2002)
In early 2001, James took command of the “1200 at the Biltmore” restaurant, with the goal of overhauling the entire $4 million restaurant operation. This included the hiring of a new culinary team, the creation of new menus, recipes and plate presentations, as well as the establishment of portion, cost and inventory control standards.

Chef de Cuisine: Matisse Restaurant – Belmar NH                  
(Jan 2000 to Mar 2001)
In early 2000, James was hired by veteran Hyatt Executive Chef Tony Wall to assist in the opening of his new restaurant “Matisse”, located on the Jersey Shore.

Executive Chef: Sea Venture Resort – Pismo Beach, CA                  
(Jul 1999 to Mar 2000)
James was the Executive Chef at the Sea Venture Resort after its management take-over by The Costal Hotel Group. He was brought on to overhaul the entire restaurant concept and operation.

A true Arizona native, Scott Tompkins, began his culinary career at what is now Don & Charlie's. Scott then served his apprenticeship at Scottsdale's famous Chez Louis, spending more than two years in this fine dining venue. Scott went on to the Arizona Club where he became a Sous Chef at age 23. Within one year, Scott worked his way into the Executive Chef position at the Arizona Club and earned his Certified Executive Chef Status from the American Culinary Foundation.

In 1997, Scott became Executive Chef for the renowned Marco Polo Supper Club in Scottsdale, continued the concept in the infamous Camelback Corridor with a second Marco Polo Supper Club, as well as starting new concepts for the company such as Cocomo Joe's, and Mastro's Ocean Club. Scott also created the Catering aspect of the company in 2004 as Director and Executive Chef for all catered events coordinated by Mastro's Restaurants and Catering.

In 2005, Scott teamed up with Terry and Anne Davis to begin the adventure that would become SKYE Fine Dining & Live Entertainment. This huge undertaking resulted in 16,600 square feet of the West Valley's very first Fine Dining Establishment. Opening to accolades, SKYE has been voted as one of the Top 10 New Restaurants in 2006, Best Romantic Dinner, Top 10 in Steak in just the first 6 months! With Live Entertainment performed by Terry and Anne, this establishment is the pride and joy of Peoria.

Scott is an active philanthropist and lends his culinary talents, heart, and soul to many local charities such as the American Heart Institute, CASA, Liver Foundation, Child Help, and Release the Fear. Scott was inducted into the Arizona Culinary Hall of Fame in April of 1998. He also holds numerous Bronze, Silver and Gold medals from ACF sponsored competitions. As well as the Iron Chef Winner sponsored by The New Times for 2004 & 2005. Scott has been a member of local associations such as the American Culinary Federation; he served on the boards of the Arizona Restaurant Association, Scottsdale Culinary Institute, an Arizona State Board Advisor for VoTec from 1996-2000 and also as Vice President of the International Les Toques Blanc International Chef Association. Scott's invigorating personality has also earned him spots as Guest Chef and Presenter with Oklahoma State University in 2003 and 2004 and with the Cattleman's Association in 2005.

Scott appears on Fox Arizona Channel 10 Morning Show presenting live cooking demonstrations and wowing viewers bi-monthly, as he has done for the past eight years.

In addition to the numerous awards and accolades, Chef Scott has had the honor of cooking with such legends as Julia Child, Wolfgang Puck, Madelene Kaimane, Martin Yan, Paul Prudome and Jermaina Towers.

Scott lives in Scottsdale, Arizona with his wonderful wife of over 20 years, Pam, and their two sons.

William Bradley made his first foray into the culinary world as a teenager, working as a prep cook at a small Italian restaurant in Bonita, California. “I soon discovered that I loved cooking and became obsessed with the notion of expressing myself through food and the related pleasure that I could give others,” he recalls.

In his role as executive chef of Addison, the signature dining venue of the much-anticipated Grand Del Mar, Bradley conveys his persona – and culinary prowess – through a simple, yet inspired menu. The restaurant opened in September 2006, and Bradley has developed his own classic, European-influenced menu with Mediterranean touches, which, he says, delivers “explosive flavors,” along with the freshest possible local ingredients.

Describing himself as “driven not by trends, but by the history of food,” Bradley, 31, says his emphasis is on “mastering simplicity, with a keen focus on taste and technique.” In that spirit, menu highlights at Addison include entrees with intense flavor and simple, yet masterfully combined ingredients, such as: Dover Sole with Clams, Kumquats and Watercress; Dry-Aged Beef Tenderloin with Morels, Spring Garlic and Port Wine; and Taylor Bay Scallops with Hazelnuts, Rosemary and Citrus.

Bradley, who in addition to menu development, is in charge of all staff and day-to-day operations at Addison, was most recently executive chef of the critically acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa. During his tenure there, he garnered extensive critical acclaim and was named a candidate for the coveted James Beard “Rising Star Chef” award for three consecutive years, as well as being lauded as a “Rising Star Chef for 2006” by the Arizona Republic. Under Bradley’s direction, Vu was named one of Esquire’s “Best New Restaurants for 2005” and earned a Mobil Four-Star Award and AAA Four Diamond Award for 2006.

At the age of 32, chef Clay Conley has already logged in a remarkable two decades of experience in all aspects of the restaurant industry, which he brings to his role as chef at Azul at Mandarin Oriental, Miami, one of Miami's most acclaimed high-end dining destinations. A native of rural Maine who got his first taste of the business at age 12, volunteering to work in the kitchen of a local restaurant, Conley passionately pursued his calling, eventually becoming a protégé of renowned chef Todd English at Olives restaurant in Boston. Working with the celebrity chef for almost a decade at various temples of haute cuisine, including Olives at Bellagio in Las Vegas, he was tapped by Mandarin Oriental, Miami in 2005, to helm the kitchen at the award-winning Azul. Here, Conley works with the finest ingredients flown in fresh daily from all over the world, in a style that balances the robust flavors of his New England childhood with the sophistication of Asian cuisine and the rustic allure of the Mediterranean.

In 1993, while attending Florida State University's hospitality school, Conley served as a part-time corporate trainer at a local restaurant chain, learning the ins and outs of running a high-volume kitchen and overseeing a large staff. Embracing his passion for cuisine, he opted to seriously pursue a position in the culinary world and, in 1996, joined chef English at his flagship Olives restaurant in Boston. After a brief stint as a sauté cook at Canoe, with acclaimed chef Gary Mennie, he returned to English in 1998 and was named sous chef at Olives at Bellagio in Las Vegas. Working his way up to executive chef in 2000, he became a vital member of English's celebrated culinary team, opening restaurants in Washington D.C., Las Vegas and Tokyo. Based on his considerable talent in all aspects of restaurant operations, in 2003, Conley was named culinary director for English's 17 restaurant empire, a position he held at the age of 29.

In 2005, during an international chef search, Conley was tapped by Mandarin Oriental to take the helm of its stunning waterfront restaurant, Azul, which had already earned considerable acclaim, including a designation as "Best New Restaurant in America," by Esquire magazine when it opened in 2001. Since then, Conley has won raves for his creative take on contemporary cuisine and continues to keep Azul at the forefront of America's dining scenario.

He has appeared on NBC's The Today Show and Fox and Friends, and been featured in a slew of high-profile national publications, including Gourmet.

Conley's signature dishes, such as study in tuna, consisting of a jewel-like cut of raw sushi grade tuna, Maine crabmeat, avocado tempura and paddlefish caviar with piquant Asian sauce, illustrate his respect for fine ingredients and his innovative cooking style. He reaches back to update a classic from his childhood with New England clam chowder revisited, a perfect mélange of crispy clams, confit of pork belly and a malt vinegar-spiked broth. Miso-marinated duck breast, inspired by Conley's recent trip to Japan, where he fell in love with the country's cooking and sense of balance, includes a delicate duck confit stuffed Napa cabbage parcel, paired with a heady Miso butter sauce and sesame ginger carrots, creating a lovely sweet and slightly sour balance of flavors.

Azul is located at Mandarin Oriental, Miami, 500 Brickell Key Drive. Lunch is served from noon to 3:00 p.m., Monday through Friday and dinner from 6:30 p.m. to 11:00 p.m., Monday through Saturday. Reservations are suggested at (305) 913 8358. Valet parking; all major credit cards accepted.

One of the very first “Remarkable Women” recognized by California First Lady Maria Shriver, Isabel Cruz continues to build a remarkable career as a restaurateur, chef and, recently, author. For over a decade she’s earned acclaim for her signature Latin/Asian fusion style, leading an expanding flotilla of renowned west coast restaurants including her flagship Seaside Cantina (San Diego), The Coffee Cup (La Jolla, CA), Isabel’s Cantina (Pacific Beach, CA), Dragonfly (Ashland, OR) and the soon to be opened Isabel (Portland’s upscale Pearl District).

In August 2007 comes her first book, Isabel’s Cantina: Bold Latin Flavors from the New California Kitchen (Clarkson Potter/Random House). In it Cruz shares the deceptively simple recipes that make all of her restaurants so popular, as well as many of her own personal favorites. Using boldly flavored ingredients common to both Latin and Asian cuisines – mango, lime, chile, mint, ginger, coconut, cilantro, etc. – she creates meals both healthful and delicious.

A native of Los Angeles who spent her childhood in Huntington Beach and other parts of Orange County, California, Cruz grew up in a large Hispanic family. “My parents used to throw these crazy parties. The women would cook all day, and there was a Tito Puentetype band in the backyard. My father started inviting the neighbors so they wouldn’t complain about the noise,” she recalls. Many of these neighbors – Puerto Rican, Cuban, Peruvian – would bring food, each with their distinct flavors and fragrances. While learning to cook at home, she also spent time in the kitchen with her Asian friends learning Japanese, Chinese and Korean cuisine. After high school Cruz dabbled in catering, baking cakes for local restaurants and realizing that cooking was her true passion. With no formal education as a chef, she nonetheless seized the chance to open her first small restaurant in San Diego in 1992, cooking what she loved to eat: simple Latin comfort food embellished with the bold Pacific Rim flavors she knew from her old neighborhood.

A native of Chicago, Douglas Dodd began his career in New York with his training at the Culinary Institute of America.

After completing his formal education, Dodd moved to Zurich, Switzerland for two years to experience European cuisine first-hand while working as chef de partie-tournant at Hotel Erilbacherhof. Upon his return, he began his professional culinary career at the Mansion on Turtle Creek in Dallas, Texas, where he worked for two years cultivating his talent. Following his tenure there, Dodd began working with Chef George Mahaffey at The Little Nell in Aspen, Colorado. The two worked together for five years during Dodd’s seven-year career with the restaurant, allowing him to learn from Mahaffey and hone his management and menu writing skills. Mahaffey continues to be a guiding mentor for Dodd, who brings his experiences with Mahaffey to Hotel Bel-Air.

Following his seven-year career at The Little Nell, Dodd moved to Scottsdale, Arizona, where he worked for two years at the Phoenician, creating dynamic dishes for Windows on the Green and the Terrace, both four-star, four-diamond restaurants. He brings these influences to the Bel-Air kitchen, incorporating traditional dishes with his own fresh interpretation.

Born and raised on Cape Cod, chef Paul Rogers began his culinary journey and assisted in winning the French Masterpiece Award at Chillingsworth, a fine dining establishment with a fifty year reputation for having the highest quality food and atmosphere in the New England area.

He then traveled Germany, Italy and the West Indies absorbing culinary knowledge and inspiration that is now translated through his Contemporary American cuisine that is global in reach but American at heart.

Since, he has constantly worked in AAA 4-Diamond, Mobile 4-Star and DiRoNA awarded establishments.

Paul now resides in Vail, CO as the Executive Chef of the Lodge and Spa @ Cordillera, a RockResort.

He has never met an ingredient that he didn't like and is driven by kindling this love affair between Cordillera's guests and his culinary creations.

Chef Azmin Ghahreman is a citizen of the world. Born in Iran, educated in Switzerland, having lived and worked all over the world, he is now opening Sapphire Laguna, which will be his own restaurant, lounge and gourmet specialty shop complex in Southern California. He is truly globally-oriented as exemplified by his cooking style and avid interest in cuisines, cheeses and wines from all over the world.

Ghahreman's mission at Sapphire Laguna, which recently opened in February, is to bring all his favorite global culinary tastes to the Laguna Beach community, as well as to international travelers visiting and vacationing in Southern California. "I want to create a place that is reflective of my vision of a restaurant that offers amazing food, which is not overly expensive, prepared by a creative gourmet chef - a comfortable place with great service where people want to return often," says Ghahreman. He continues, "Our goal is to offer a full sensual experience - an innovative menu, fun cocktail scene, beautiful patio with an ocean view, art displays, special events and always a sense of conviviality."

The menu at Sapphire Laguna changes seasonally and often daily depending on what is freshly caught and available from small farms, markets and artisan suppliers. The result is a menu that offers dishes such as: Chicken Pot Pie served with a Dozen Market Vegetables; Grilled Moroccan-Style Baja Jumbo Shrimp; Wok-Fried Baby Snapper with Thai Chili-Lemongrass Sauce; and Merlot-Braised Prime Short Rib.

Most recently, Ghahreman devoted five years of outstanding service as executive chef of the four restaurants at the AAA Five-Diamond St. Regis Monarch Beach Resort & Spa, Dana Point, California. Prior to that, he consulted on the opening of The Grand America Hotel in Salt Lake City, Utah. He also served as executive chef of The Regent Sydney in Australia, which was the official hotel for the Sydney 2000 Olympic Games International Olympic Committee.

Other international training and past professional experience includes executive chef positions at various five-diamond and five-star Four Seasons Hotels throughout the world - Kuala Lumpur, Malaysia; Kona Coast, Hawaii; Istanbul, Turkey; Singapore; and Wailea, Maui. Prior to his years of chefing for Four Seasons Hotels, he served as executive sous chef at The Halekulani, Honolulu, as well as worked at Fairmont Hotels in San Jose, California and in Dallas, Texas. Over the last 20 years, this widely-traveled industry star has immersed himself in the cooking styles and cuisines of: classic and nouvelle French; Mediterranean, Hawaiian Pacific Rim, Asian, Middle Eastern, modern Australian, American Southwest and American Pacific Coast/California.

His numerous accomplishments include: leading a winning nine-chef culinary team in the Malaysian National Culinary Competition in 1997 and 1998; heading an eight-chef team at the United Nations Food and Art Festival for the Malaysian Tourism Board in 1997; and serving as chief judge for The Sydney Morning Herald Cheese Awards in 1999 and 2000. Ghahreman's global experiences have given him the prestigious opportunity to cook for over 30 kings, presidents and heads-of-state, among which are President and Mrs. George W. Bush; past prime ministers of Singapore and Thailand; and former Secretary of State Henry Kissinger.

As a culinary expert, he has appeared on many television shows including: KTLA-TV Los Angeles; The Food Network's "In Food Today"; "Good Morning Singapore"; BBC's "Good Morning London"; KITV-ABC4 Honolulu's "Great Chefs of Hawaii". He has also been featured in publications such as Australian Gourmet Traveler, Los Angeles Times and Orange County Home.

He is an active supporter for local branches of national cause-related organizations, including The March of Dimes; Juvenile Diabetes Research Foundation; National Kidney Foundation; AIDS Foundation; and also contributes his time to local charities such as Father Serra's Pantry Kitchen.

Ghahreman holds an International Diploma in Culinary Art from Collège Du Léman in Versoix, Switzerland, and attended the California Culinary Academy in San Francisco where he earned a diploma with a concentration in French cuisine. He also received a mixology certificate from the American Bartending School.

His motto has always been: "When you dine at my restaurants you are traveling through the world's markets with your palate, and you don't even need a passport." Now, Chef Azmin Ghahreman opens global portals to diners and shoppers who visit him at Sapphire Laguna.

This 46-year-old resident of San Juan Capistrano shares this exciting new phase of his experiential globe-trotting with his wife and their two young children. His hobbies are very much related to his profession and include gardening, everything about wine, and learning more about the worlds of spices and cheese. He also owns a cookbook collection of 1,200 books in six different languages.

Bombay-native Raghavan Iyer, a Certified Culinary Professional, and a member of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). He is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Bon Appetit Management Company, Target, and Canola. He is the author of Betty Crocker’s Indian Home Cooking (Wiley, 2001), The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin’s Press, 2002) - 2003 James Beard Awards Finalist: Best International Cookbook, and the upcoming 660 Curries (February 2008, Workman Publishing, New York). He received the highly coveted 2004 International Association of Culinary Professional’s Award of Excellence (formerly the Julia Child Awards) for Cooking Teacher of the Year, and was a Finalist for a 2005 James Beard Journalism Award as a contributing writer for EatingWell Magazine. His numerous articles have appeared in national food publications like Fine Cooking, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.

Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd. (www.asianculinaryarts.com), an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.

An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals’ Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 24 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.

EDUCATION:

Graduate, CULINARY INSTITUTE OF AMERICA, Hyde Park, New York Associates Degree, December 1995

Graduate, SCHENECTEDY COUNTY COMMUNITY COLLEGE, Schenectady, New York Associates Degree, May 1993

EMPLOYMENT HISTORY:

MAYFLOWER INN & SPA, Washington, CT 07/20/2007 - Present
EXECUTIVE CHEF: Responsibilities include transitioning America's #1 Spa (Travel & Leisure Magazine) to a destination not only for relaxation and retreat but to one of critical acclaim for culinary artistry. Recent achievements include reintroducing the Terrace menu with a focus on local products.

TEAM MANNINO, LLC, Leesburg, VA 04/04/2007 - Present
OWNER/EXECUTIVE CHEF: Own and operate a hospitality consulting firm. Responsibilities include writing, costing and implementing menus for menu driven restaurant concepts.

THE PRESIDENTIAL GOLF COURSE, Dulles, VA 01/2007 - Present
EXECUTIVE CHEF: Responsible for the strategic planning and opening of three restaurant outlets at this $50 million dollar private, corporate golf facility. Duties include preparation for opening of facilities including restaurant concept development, menu creation, staff hiring and systems management.

STARR RESTAURANT ORGANIZATION, Philadelphia, PA 06/2006 -11/2006
REGIONAL EXECUTIVE CHEF, ATLANTIC CITY - Responsible for the successful opening of The Continental and Buddakan concepts at the Pier at Caesar's with anticipated annual revenue of 20 Million dollars. Duties include the daily management of 10,000 square feet of shared kitchen space, 88 back of house employees and all aspects of food preparation and systems management. Additional duties include staff education and mentorship as well as menu development for both restaurants and restaurant marketing.

OLIVES, Las Vegas, NV 06/2004 - 06/2006
EXECUTIVE CHEF: Responsible for all aspects of this 14 Million dollar, 200 seat Mediterranean Restaurant including menu development, daily specials and special event preparation. Additional responsibilities include staff continuing education & mentorship development and recruiting for both individual property and also Bellagio Resort.

OLIVES, Washington DC. 8/1999 - 06/2004
EXECUTIVE CHEF: Responsible for all aspects of 225 seat, 5.8 Million dollar Mediterranean restaurant, including menu development, daily specials, receiving of all food and beverage product, payroll and management of staff of 35 individuals. Duties also include promoting the restaurant through outside events including charities, cooking classes and demonstrations as well as radio and television appearances.

OLIVES, Las Vegas, NV. 08/1998 - 07/1999
EXECUTIVE SOUS CHEF: Integral member of the opening team of the Bellagio Hotel. Responsibilities included menu development, introduction of daily specials, and ordering of all food products at this 11 Million dollar, 175 seat Mediterranean restaurant.

BRASSERIE SAVOY, San Francisco, CA 01/1998 - 08/1998
SOUS CHEF: Responsible for ordering of all food product, development of specials and additionally worked the line during service at this 120 seat, French, traditional brasserie.

OLIVES, Boston, MA 01/1997 - 01/1998
TOURNANT: Responsible for all station set-up and breakdown daily. Had limited input on specials. Worked all stations in the kitchen of this 150 seat Mediterranean restaurant.

LES NOMADES, Chicago, IL. 12/1995 - 12/1996
LINE COOK: Responsible for station set-up and break down at this Four Star, 80 seat, fine dining, modern French restaurant. Worked all stations during my one-year tenure with a daily changing menu.

FOODLiFE, Chicago, IL. 12/1995 - 12/1996
COOK: Prepared hot and cold food daily for a specialty market while maintaining position at Les Nomades.

PARK AVENUE CAFE, Chicago, IL. 02/1995 - 07/1995
LINE COOK/ EXTERNSHIP: Assisted in the opening of this New York offshoot as an extern. During one-year tenure, worked all stations in an effort to gain more experience while still a student at the CIA.

PARK AVENUE CAFÉ, New York, NY 2/1994 - 02/1995
LINE COOK: Worked weekends for free in an effort to gain more knowledge by assisting the Chefs and Sous Chefs.

MAJOR AWARDS & UNIQUE EVENTS:

• Cervena Venision National Plate Recipe Winner, 3/07
• Received "Best New Restaurant" from food & wine magazine 2000 for Olives, DC.
• Earned Two Bronze Medals in the Culinary Olympics in London, England, February & March 1998.
• Earned award of distinction at the Davidoff Gourmet Festival in Sylt, Germany 9/21 - 9/28/02.
• Named "Rising Star Chef", Las Vegas by StarChefs.com, 09/05.
• Special Event Touring Chef for the Rock n' Roll band, The Foo Fighters; work includes Thanksgiving preparation in London and New Zealand; 11/03, 11/05.
• Ray Oscar Party 01/05
• PGA, Us Open Golf tournament '04,'05,'06.
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Born in New Jersey the son of a home economics teacher, Bryan Moscatello spent his youth on the shore crabbing, clamming and selling his daily catch to area chefs. These formative years have proven to be very helpful, as Moscatello launched into his new post as the executive chef of Indigo Landing in April 2006. In preparation, he spent much of his time in Charleston, SC, dining throughout the low country exploring the local cuisine and southern produce, and working in the kitchens at renowned restaurants such as the Peninsula Grill, Fleet Landing, Boulevard Diner and Hank’s Seafood.

The move to Washington, DC was a result of Moscatello’s exceptional work since he began his culinary career in Aspen, Colorado in 1989, where he originally moved to hone his snowboarding talents, and worked as a sous chef at the popular Ute City Banque Restaurant. As his culinary aptitude progressed, his passion for snowboarding was eclipsed by his cooking aspirations. With an increased desire to pursue a culinary career, Moscatello accepted a position at Aspen’s prestigious Restaurant at The Little Nell, working for George Mahaffey, a James Beard-acclaimed toque whom Moscatello describes as his mentor.

Mahaffey taught Moscatello about flavor and refinement as well as the business aspect of organizing and running a kitchen – crucial skills to successful restaurant management. After Mahaffey left The Little Nell, Moscatello was promoted to executive chef. Moscatello has also worked for Rosewood Hotels and Resorts as the executive chef at The Bristol, located in Panama City, Panama.