Chef Paul Sorgule- MS, ACCChef Paul Sorgule

Paul Sorgule is a seasoned food service professional with decades of experience as a chef, restaurateur, food and beverage manager, educator and culinary college administrator. In 1988 as a member of the New England Culinary Olympic Team he was awarded a gold medal at the Olympic competition in Frankfurt, Germany. In 2001 he was recognized by the American Culinary Federation as the Culinary Educator of the Year.

Chef Sorgule published his first book: In the Shadow of Cooks, in 2007. He resides in the Adirondacks of New York State where he works as the president of Harvest America Ventures, a restaurant and culinary school consulting business.

Chef Leonard Elias CEC

Chef Leonard Elias CECChef Len is a life long hospitality professional and currently the Executive Chef at the Dolce Atlanta-Peachtree Hotel (Formerly Aberdeen Woods Conference Center) in Peachtree City GA. After graduating from the Culinary Institute of America in 1980, Chef Len entered a three year apprenticeship at the Sheraton Boston Hotel and Towers, Prudential Center, Boston MA. From there Chef Len went on to Chef positions at the Sheraton Burlington Inn, Burlington VT. Harrison Conference Services, Fairfield CT, Flik International-Compass Group, New Haven Ct, Gaetanos Restaurant (Carbones), Hartford CT, Sun Valley Corporation-Sun Valley Idaho and several independent restaurants, country inns and resorts.

 

Chef Nisar Tantray

Chef Nisar  TantrayAfter graduating from university of Kashmir in 1986, Chef Nisar went for 3 years diploma in hotel management and catering technology from National Council for Hotel Management and Catering Technology, New Delhi Started his professional career as a chef trainee for 2 years in the year 1989 with a 5 Star Hotel in India and on completion of 2 years training programme was regularized as a junior sous chef.

In his last 19 years of professional career span he worked as Sr. Sous Chef for Luxury Collection Starwood Hotels, Executive/ Head Chef for High profile international sports events like Doha Asian Games 2006 and TAJ SATS - world class air catering by TAJ GROUP OF HOTELS, Executive chef for two five star hotels and presently working as executive chef in UAE.

Randy Caparoso

Wine List Consulting Unlimited

Randy Cararoso Randy Caparoso is a Denver based restaurant wine consultant and journalist who has devoted himself to a career managing, judging, speaking about and even producing wine since 1978. As a restaurant professional, Caparoso is best known as a Founding Partner of the Roy’s restaurant group, opening over twenty-five of these restaurants from Hawaii to New York between 1988 and 2001. As Roy’s former Corporate Wine Director, he was Santé magazine’s first “Wine & Spirits Professional of the Year” (1998), and was twice named Restaurant Wine’s “Wine Marketer of the Year (1993 & 1999).

Carol Penn-Romine  Carol Penn-Romine

Los Angeles-based Carol Penn-Romine grew up on a farm in Tennessee, where she developed an early understanding of and appreciation for livestock as fellow inhabitants of the farm-and ultimately as dinner.

After working as a journalist and editor for a number of years, she decided to focus her writing on food, and to that end, earned a degree from the California School of Culinary Arts. She is particularly interested in the social and cultural aspects of food and how its production, preparation and enjoyment bring people together.