|
Who We Are
Chef Gene Castelluccio
 Gene Castelluccio has been a
talented, trend-setting chef for over 20 years. He has formal
training from the Culinary Institute of America and Ecole
Hoteliere in Switzerland and holds a Bachelor's Degree in Hotel
Restaurant Management from the University of Nevada-Las Vegas.
Chef Castelluccio has worked in numerous up-scale
establishments, including The Mirage in Las Vegas, The Marriott
Marquis in New York City and Radisson Hotels and Resorts. He has
opened several successful restaurants and recently was the
Executive Chef at the four-star Omni Hotel in Richmond, Virginia
where he wowed both banquet and restaurant diners with his
innovative cuisine. Chef Gene's Highlighted Credentials
- Ecole Hotelière, Lausanne, Switzerland
Certificate in Culinary Arts
- Culinary Institute of America-Hyde Park, New York:
Advanced Culinary Arts Certificate
- University of Nevada Las Vegas; Bachelor's Degree in
Hotel Restaurant Administration
- Richmond Magazine's "Most Flavorful Dish for 2002"
- USA Culinary Excellence Award, 2000
- San Diego's "Top Chef, 1992"
- American Heart Association Recipe Winner
- Connolly Seafood Institute, Certification in Safe
Seafood Handling and
Preparation
- National Restaurant Association, Certification in food
safety and protection
Chef Gene has cooked for many special events. Here are
just a few:
- The Emmy Awards, 1997
- The Tony Awards, 1997
- The James Beard Awards, NYC, 1996
- American Culinary Federation's Chef of the Year
Awards in NYC, 1995
- Chaine des Rotisseurs National Convention in NYC,
1995
- French Film Festival Gala Dinner
Chef Blair Grossman
 Blair Grossman received his formal culinary training
with a four-year undergraduate degree from the Cornell
University School of Hotel Administration. Chef Blair
majored in food and beverage management, gaining
hands-on culinary training from chef instructors trained
at the world-renowned Culinary Institute of America in
Hyde Park, New York. Before getting his degree, Chef
Blair worked as Chef de Cuisine in restaurants in his
hometown of Honolulu, Hawaii and Portland, Oregon. Blair
loves to create both healthy Pacific Rim dishes and
Pacific NW cuisine that focus on ingredient quality and
freshness.
In his spare time he competes on the professional
barbeque circuit where he recently took home the trophy
for Virginias best barbeque sauce at the Virginia State
Championship Barbeque competition. |
