My Grandmother was 100% Italian and inspired my love of the cuisine. Upon graduating from college I began working for Marabellas Restaurant under Angelo Gabriel. I have been honing my craft for 20 seasons as of now. Traditional Northern Italian Style has be come my favorite.
Dish: Homemade Manicotti with Meatballs
Born and raised in Buenos Aires, Argentina. Buenos Aires is located at the very end tip of South America, a country built by immigrants and as a result, tons of influences from Germany, Italy, Spain, France and Portugal, and not only on the arquitectural aspects but as well on culture and most important “FOOD”. Growing up in Buenos Aires with such amazing food influences, my passion for food became my career. I started cooking since I was a teenager, just making meals for my sister while my parents worked, after graduating from Hospitality School, I decided to travel the world while surfing and cooking. After meeting in Costa Rica, my wife, Cata’s mom, Deanna, we moved to Miami to work in restaurants and then to NY to get into Culinary School, at the French Culinary Institute. After graduating, I gain experience working with chefs at my favorite restaurants in NYC, as well Spain and England. My gained experience lead and encourage me to have my own restaurant and that is when in 2005 we move to the shore and opened Sea Salt in Stone Harbor. Even if Sea Salt is not any longer with us, it was our stepping stone to an amazing journey. Right now we have an amazing family of professional and talented people that help us to deliver, not only good food but fun and positive atmosphere to our guest. Bread and Butter Hospitality, our little restaurant group, runs and operates, Quahogs Seafood Shack in Stone Harbor, Taco Shop Taqueria at the Cape May Airport, The Red Store in Cape May Point and Beachwood in Townsend Inlet in Sea Isle City.
Dish: Pastel de Papas Argentino con ensalada mixta (meat Pie with mixed salad)
Postre: Panqueque de Dulce de Leche quemados (Milk Caramel Crepes with burnt sugar)
Country: South East Asia
Dish: Chicken in Lettuce Cups, Buddha bbq sauce (basically a golden bbq sauce with honey & mustard) with Asian noodle salad
Born and raised in Cape May, NJ has recently moved back with his wife Candace and two kids Delilah and Ira. Bryan has 21 years experience in the food industry, he has a Bachelors Degree in Hotel Hospitality Management and an Associates Degree in Culinary Arts both from Johnson and Wales University. Distinguished culinary career includes positions at top hospitality organizations in Virginia and New Jersey, Currently Serving as Executive Chef of the Princeton Bar & Grill & The Sea Grill. Previously served as Executive Chef at Atlantic Shores Retirement Community in Virginia Beach, Executive Sous Chef at The Founders Inn & Spa in Virginia Beach, Chef de Cuisine at The Historic Chamberlin in Hampton, Virginia.
Dish: Coq Au Vin w/ Mashed Potatoes
School Cafeteria Manager, 25 Years in the Restaurant business, Mainly Italian Restaurants &/or Pizzerias, Father of Neysha Vazquez from the 6th grade.