Certified Master Chef Swen Boehm -
EATS Gourmet Marketplace, Albany
           Swen Boehm has resided in the United States for seven years.  He passed his Certified Master Chef exam in 1999.  Swen has been executive chef, Chef de Partie and Commis de Cusine at several Michelin star hotels in Germany. 
            Currently Swen is enjoying running Eats Gourmet Marketplace because it allows him to now dabble in what he loves to do, private chefing, recipe creation and personalized special catering.  Since arriving at Eats, Swen has catered events at the Governor’s Mansion, the Palace Theater, and many private and public dinners and openings and has won awards for several of his creations.  (Photo by Ilke Van Genechten).

Eats Gourmet Marketplace              518-453-3287
Stuyvesant Plaza                              www.eatsalbany.com
Albany, NY 12203
 

Michael Cocca – Franklin Plaza & Terrace, Troy
        Michael Cocca has a reputation - a reputation for providing the little extras, for delivering on promises, and for serving the community. This reputation is built on over 25 years of dedication to the food industry. 
            In 1992 Cocca purchased what is now the renowned Franklin Plaza after it had lain empty for several years.  Recognizing that these kinds of buildings just aren’t built anymore, Michael sponsored a 90-day whirlwind of renovation.  With as many as three construction companies working at once, the result was a refurbished building that retains its sense of history and opulence.
            Franklin Plaza is renowned as the place to go to make dreams come true and is the cornerstone of historic and enduring events. Its character has an instinctive connection in time which creates monumental memories and your very own time honored traditions. For over 170 years, Franklin Square of Troy has housed some of the most powerful financial institutions in New York State’s history.  Be immersed in tradition and elegance by having your next event with the Franklin Plaza family.  (Photo by Ilke Van Genechten).

Franklin Plaza                                 518-274-3421
4 4th Street                                     www.franklinplaza.com
Troy, NY 12180
 

Chef Michael Corrigan – The Flour Shop, Bethlehem PA
           
            The Flour Shop based in Bethlehem, PA represents over a decade of culinary experience and careful planning to create a unique atmosphere and premium quality baked goods. We combine the leading gastronomic minds in the Lehigh Valley with the best organic and locally grown ingredients to craft hearty artisan breads and delectable pastries.
            Our owner and executive baker, Michael Corrigan, began his career by attending the prestigious Culinary Institute of America in Hyde Park, New York, graduating in 1997. Since completing his degree, Michael has returned to the Institute several times to hone his specialty in handcrafted artisan breads, working directly with some of the countries highest-level master bakers.

The Flour Shop                                   610-419-9645
2980 Linden Street                             www.flourshopbaking.com
Bethlehem, PA 18017
 

Chef Michael Cunningham & Patricia Dalton – Provence, Albany
      Chef Michael Cunningham and Patricia Dalton have collaborated to develop "Frim Fram Cookery," a new American cuisine which embodies the spirit of classic American jazz music and fine dining. Cunningham, chef of Provence Restaurant, has been named one of the top five chefs in upstate New York. He has worked with many notable chefs in his career, including his journeyman experience with chef Rene Fachette, with whom he was classically trained in the European tradition.
            Dalton, lead singer of the Patricia Dalton Trio, has been steeped in the techniques and splendor of fine dining all of her life. Whether working in the finest bistros in New York State and New England, or preparing exquisite food for friends and family in her own kitchen, she embraces the pleasures of excellent cuisine. Under the stewardship of Cunningham, Provence has received Sante magazine's Wine and Hospitality Award for the mid-Atlantic region, Metroland's 2009 Best French/Continental Restaurant award, and Wine Spectator's Award of Excellence annually.

Provence Restaurant                          689-7777
Stuyvesant Plaza                                www.provence-restaurant.net
Albany, NY 12203
 

Chef Danny DeLorenzo – Parenzo’s Italiano, Schenectady
          DeLorenzo, a graduate of the Culinary Institute of America, has an extensive background that includes impressive stints with Wolfgang Puck at Puck Café in San Diego, Mandalay Bay’s Trattoria de Lupo in Las Vegas and equally reputable establishments in Colorado and Florida. Locally, DeLorenzo made his name opening restaurants that include Parisi’s Steakhouse, the restaurant that formerly occupied Parenzo’s current location, and Angelo Mazzone’s Aperitivo Bistro in downtown Schenectady. In addition, he owned and operated Lorenzo’s on Van Vranken Avenue.
           Parenzo’s Italiano serves eclectic Italian cuisine featuring fresh-made pasta and a generous assortment of entrees. DeLorenzo offers ten varieties of pasta that customers may pair with one of eleven different sauces. The pasta entrees can then be embellished with seafood, meat or vegetables as well. The options of half-portions of the pasta entrees and wines by the glass have proven very popular.  (Photo by Ilke Van Genechten).

Parenzo's Italiano                                518-374-0100
11 North Broadway                              www.parenzositaliano.com
Schenectady, NY 12305
 

Chef Un-Hui Filomeno - Avenue A, Albany
            Chef Un-Hui was born and raised in South Korea.  She immigrated to the United States in the late 70's and finally settled here in Albany in the early 80's.   Un-Hui received her formal training at Schenectady County Community College and got her start at Albany's Gingerman restaurant where she was the executive chef for 13 years.  She found an opportunity at Avenue A in 2005 where she is the Head Chef and is able to design the menu in her image.  Although she specializes in Korean dishes, she is able to translate that into a menu that represents the culinary arts internationally.  All items including sauces, soups, desserts and dressings are hand prepared by Chef Un-Hui in the Avenue A kitchen.  Her signature dish is Tuna Un-Hui, a tuna filet rolled in sesame seeds, pan seared rare and is served over fresh sautéed veggies and nori rolls along with Chef's signature Miso Balsamic reduction.   Chef Un-Hui also specializes in classic French, Italian and Spanish dishes.  (Photo by Ilke Van Genechten).

Avenue A                    ***Closed October 2009
 

Chef Mark Graham – MezzaNotte, Albany
          Chef Mark Graham brings his culinary talents, knowledge, and expertise to MezzaNotte, making every dish a culinary masterpiece. He began his career in the Boston area as executive chef for Seven Hills Egremont Inn before heading to Napa Valley. Mark worked under Michael French and Wolfgang Puck at Spago in Paolo Alto. He then relocated to the northeast and became the chef at The Wine Bar and The Lodge in Saratoga, also working as Sous Chef at Chez Sophie.
            In 2005, Mark Graham was one of the invited chefs at the James Beard House dinner. In early 2008, Chef Mark met Connie Ware, and they instantly clicked. With Connie’s knowledge of Italian food and Mark’s culinary expertise, MezzaNotte had been redefined. Mark never ceases to amaze Connie with his culinary creations, and when asked how he does it, he’ll proudly say, "with love."

MezzaNotte                                          518-689-4433
2026 Western Ave                                www.mezzanottealbany.com
Albany, NY 12203
 

Chef Harry Hatziparaskevas – Athos, Albany
            Although he has helmed fine restaurants all over the world, Chef Harry Hatziparaskevas is best known for his celebrated Manhattan Greek restaurant, Ithaka. Lauded by everyone from Zagat to The New York Times, Ithaka is still a premier NYC Greek restaurant, more than eleven years after its founding.
          Athos brings an entirely new experience to the Albany restaurant scene — high-quality, upscale Greek fare. Chef Harry can't wait to show Albany that Greek food has its place among the world's greatest cuisines, for even the most demanding gourmand.

Athos                                                 518-608-6400
1814 Western Ave                              www.athosrestaurant.com
Albany, NY 12203
 

Chef Scott Krause – Milano, Latham
            Distinctive Northern Italian Cuisine served in an atmosphere of casual elegance. Enjoy fresh homemade pasta, grilled seafood, poultry, veal specialties and wood-fired gourmet pizzas from the open-air kitchen. Indulge yourself with one of our signature desserts, gelato or pastries. Innovative daily specials are offered for both lunch and dinner by Head Chef, Scott Krause. A knowledgeable and courteous staff will guide you through our award-winning wine list that boasts over 150 unique selections, with both old world and new world wines.

Milano                                                518-783-3334
594 New Loudon Road                       www.milanonorth.com
Latham, NY 12110
 

Chef John Marzilli – Salty’s Pub & Bistro, Clifton Park
       John D. Marzilli made his name in Capital Region dining circles as the man in charge of all food services at the plush Ashley Marriott on Wolf Road.  He led the restaurant to a stunning 12 consecutive AAA 4-Diamond awards before a corporate decision to move away from fine dining led him to begin looking elsewhere.
            The product of a food-centric Rhode Island family – his father was a chef, his late uncle an iconic Providence restaurateur - Marzilli studied at the prestigious Johnson & Wales University campus in Providence.  He has worked in kitchens ranging from the historic Seelbach Hilton in Louisville, KY, to the cozy, casual Salty’s Pub & Bistro, which he owns and operates a mile from his Halfmoon home.
            Salty’s Pub & Bistro is known for it’s casual atmosphere and delicious, affordable seafood.  It has been a local mainstay since it re-opened four years ago under the name the “New” Salty’s Pub & Bistro.  How long will Marzilli continue to advertise his restaurant as “new?”
            “Always,” he says. “I want to keep making it better and better so there’s always something new.  (Photo by Ilke Van Genechten).

Salty's Pub & Bistro                           518-371-1120
215A Guidboard Road                        www.saltyspub.com
Clifton Park, NY 12065
 

CMC Dale Miller – Dale Miller: The Art of Dining, Albany
             Dale Miller, Certified Master Chef, A.A.C and a 1979 high honors CIA graduate made his start in Amsterdam, NY and made his mark on the region becoming one of the most decorated chefs in the country.  Previous ventures include being Chef/Owner of the nationally acclaimed Stone Ends Restaurant at 26 years old, serving as Executive Chef at Jack's Oyster House and Executive Chef/General Manager at The Inn at Erlowest in Lake George, NY.  He recently opened Dale Miller: The Art of Dining at 30 S. Pearl Street in downtown Albany which includes a series of versatile dining venues such as a 4 Star restaurant, a signature penthouse level banquet facility for up to 600, an outdoor dining garden terrace and a convenient grab-&-go kiosk. Chef Miller has been lauded for both the design of his restaurant and the ingenuity of his creations, and was most recently honored with the 2009 National ACF Chef’s Professionalism Award.            
            Chef Miller brings artistry, élan, and high standards to his progressive American cuisine, which is imbued with global overtones.  His philosophy is to create fresh and honest food using the highest quality ingredients.  Chef Miller believes that cooking is an art form which expresses not only the individual personality, but also love that comes from the heart to create a culinary masterpiece.

Dale Miller: The Art of Dining            518-694-322
30 South Pearl Street                         www.dalemillerrestaurant.com
Albany, NY 12207
 

Chef Ric Orlando – New World Bistro Bar, Albany
"Global flavor, Local pride"

      Guided by these words, Ric Orlando brings an inspired blend of lust for life, outspoken passion for "clean food", and nationally renowned cooking prowess to his roles as chef, lecturer, author and media source.  Ric has remained true to his passion for preparing and promoting local food while honoring down to earth global flavors for over 20 years. His cooking style connects fine dining and health food. He understands what makes traditional, healthy foods both nourishing and satisfying and translates it all brilliantly into exciting, contemporary cuisine.
      His Saugerties restaurant is a Hudson Valley landmark and the new Albany Gastro-Pub New World Bistro Bar is a local favorite. His recipes and commentary are consistently in demand by the regional media. His tireless work in promoting the products, people and beauty of the region has made him the Hudson Valley's best known Chef.

New World Bistro Bar                        518-694-0520
300 Delaware Avenue                        www.newworldbistrobar.com
Albany, NY 12209
 

Jaime Ortiz – Angelo’s 677 Prime, Albany
     Restaurateur Angelo Mazzone’s newest venture, Angelo’s 677 Prime, is one of the Capital Region’s most talked about new restaurants.  An upscale steakhouse located on Broadway and Clinton, Angelo’s 677 Prime is in the hub of downtown Albany’s theater district.
      Executive Chef, Jaime Ortiz has a culinary flair that is the result of many influences.  Of Latin descent, he has been classically trained in French cuisine and has a special knack for Asian fare.  The outcome is a unique menu blending numerous cultures and flavors.  Chef Ortiz began his long list of honors at a young age by industry standards.  He has been awarded numerous scholarships, Junior Chef of the Year by the American Culinary Federation and a myriad of silver and gold competition medals. 
      His work experience is equally as impressive.  Chef Ortiz was guided by Chef Eugene Barnard, a successor of Escoffier’s teachings; he has worked side by side with the best at the award-winning Aquavit Restaurant in Midtown Manhattan, and has led the culinary team at The Lodge restaurant in Saratoga Springs ~ all resulting in a dining experience to be savored.

Angelo's 677 Prime                            518-427-7463
677 Broadway                                    www.677prime.com
Albany, NY 12207
 

Chef Yono Purnomo CEC, CFBE - Yono’s, Albany
        In 1971 flamboyant Chef Widjiono (Yono) Purnomo, a native of Jakarta, Indonesia and graduate of APN Academy Perhotelan Negara, Bandung, Indonesia, embarked on a circuitous career journey that brought him to Albany’s most elegant dining rooms. When the opportunity to open his own restaurant came along, Certified Executive Chef Yono never looked back.  Chef Purnomo has expertly mastered the unique blending of exotic spices creating sophisticated, complex and layered cuisine.
            Chef Purnomo’s accomplishments include representing the United States both individually and as captain of a three member USA team in the British Open Cookery Championship.  He has represented New York State in the American Seafood Challenge, was a member of the National Chefs Touring Program for the two year long Indonesian Festival, and has been featured on the Today Show and TV Food Network. Yono’s, Albany’s only 4 star restaurant, is a recipient of the Distinguished Restaurants of North America (DiRoNA) award.  Chef Purnomo is affiliated with more than 75 charitable and community service organizations.  (Photo by Ilke Van Genechten).

Yono's                                                 518-436-7747
25 Chapel Street                                www.yonosrestaurant.com
Albany, NY 12210
 

Chef Frank Tardio – Angelo’s Tavolo, Scotia
           Chef Tardio’s passion for cooking began at a young age. Working in the restaurant industry to make ends meet while pursuing a career in music, he found a way to bring his artistic style to his cuisine. After working as Sous Chef at the highly-acclaimed Starr's Restaurant in Albany, Chef Tardio has been with the company for over 11 years. He is the proud recipient of many awards, and also led the Glen Sanders Mansion team of chefs to victory at two Culinary Cornucopia competitions, placing in all 7 categories winning 5 gold medals and 2 silver including the overall “Grand Award.”
            Chef Tardio’s creativity and innovative menus are well known in the summer months where he can be found at the Patron's Club Restaurant in the Hall of Springs, and for the remainder of the year Chef Tardio brings his style and sophistication to Angelo's Tavolo - the Restaurant at Glen Sanders Mansion. His imaginative cuisine makes him one of our most sought after chefs.  (Photo by Ilke Van Genechten).

Angelo's Tavolo                                  518-374-7262
1 Glen Avenue                                   www.angelostavolo.com
Scotia, NY 12302
 

Chris Snye – The Placid Baker, Troy
            Chris Snye grew up on a farm surrounded by good food. There was never a question in his mind; food was all he wanted to do. His mother always had him in the kitchen, and he’s been there ever since. He started working at a diner at age 15 and graduated as a chef from Paul Smith’s Culinary Arts at age 19. From there he went to Shelburne Farms in Vermont and then to the Lake Placid Lodge, a member of Relais & Chateaux. Here, Chris learned pastry and baking working under the chef who trained with Jacque Torres.
          With experience at the local farmers markets, Chris saw a need and started his own business, The Placid Baker. He used 500 square feet in his garage in Westport, NY selling wholesale and at markets. Over four years, area clientele was established and The Placid Baker moved to Troy in May of this year.
           The Placid Baker offers a full line of organic artisan baked goods, European pastries, twists on American classics, small cakes and desserts and sandwiches. See us at local farmers markets and at the bakery on 250 Broadway in Troy, NY.  (Photo by Ilke Van Genechten).

The Placid Baker                                518-326-2657
250 Broadway                                    www.placidbaker.com
Troy, NY 12180
 

Certified Master Pastry Chef Frank Vollkommer &
Chef Jessica Vollkommer – The Chocolate Mill, Glens Falls
            Currently, Frank & Jessica Vollkommer are the owners and Pastry Chefs of their first independent venture.  They recently opened The Chocolate Mill, a full service pastry shop & café, in downtown Glens Falls.  Previously the Vollkommers were a team at Saratoga National Golf Club, Frank as the Executive Chef and Jessica as the Executive Pastry Chef.
            Chef Jessica has held positions at Dale Miller Restaurant, Baby Cakes Bakery Café, The Apple Pie Bakery Café at The Culinary Institute of America and Weis Markets, as a Bakery Manager. 
            Chef Frank has also held positions at Cargill Cocoa and Chocolate, The Culinary Institute of America and New England Culinary Institute.  Chef Vollkommer participated in the 2000 Culinary Olympics in Germany, Hotelympia in England, The U.S. Pastry Competition and received The Medal of The French Government for winning the Grand Prize of the Salon at the New York Food Show.  In 2005 he earned the distinction of Certified Master Pastry Chef through the America Culinary Federation.  Chef Vollkommer became one of only four chefs to pass the rigorous exam and one of thirteen Certified Master Pastry Chefs.

The Chocolate Mill                             518-338-3783
164 Glen Street                                 www.chocolatemillcafe.com
Glens Falls, NY 12801
 

Claudia Crisan-Calabria & Iggy Calabria - Crisan Bakery, Albany
            Crisan Bakery and Edible Art Gallery is a scratch bakery that uses only the finest ingredients and bakes everything in the style, delicacy, and tradition of its three sister stores in Romania right in our own kitchen.  From gelato to puff pastry, all is hand made on the premises by Claudia and Iggy Calabria at 197 Lark Street in Albany. 
            Claudia Crisan was born into the baking business and worked in the first of her parent’s bakeries in Romania throughout her upbringing.  She studied fine arts at The University of the Arts and The Royal College of Art in London and graduated with degrees in Crafts and an MA in Goldsmithing, Silversmithing, Metalwork, and Jewelry.  Her present focus is the use of edible materials in wearable art. 
            Iggy Calabria was raised in Doylestown, Pennsylvania and graduated from Muhlenberg College and the University of the Arts with degrees in English, Jazz Guitar Performance, and an MAT in Music Education.  After teaching K-8 music in New Jersey, he studied pastry arts in Arad, Romania.
           Together, Claudia, Iggy and their wonderful staff are delighted to provide the Capital District with their desserts and pastries for all occasions and are pleased to feature seasonal local grown ingredients of this wonderful region.  Enjoy!  (Photo by Ilke Van Genechten).

Crisan Bakery & Edible Art Gallery        518-445-2727
197 Lark Street                                       www.crisanbakery.com
Albany, NY 12210