About Us

“As long as I can remember, I have had a passion for excellent food. I began cooking at the age of four in my grandmother’s kitchen. She taught me that the simple food can be spectacular if done with talent and precision. My style reflects that time-honored approach. I call it ‘simply great cuisine.”- Chef Gene Castelluccio

Gene Castelluccio has been a talented, trendsetting chef for more than 35 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 upscale establishments, including The Mirage in Las Vegas, The Marriott Marquis in New York City and Radisson Hotels & Resorts. He has opened several successful restaurants and 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.

“Creating wonderful and memorable food experiences for my family, friends and clients is what it’s all about. Mealtime sets the stage for great culinary performances. I’m passionate about enhancing one’s enjoyment of life through the sharing of good food with others.” – 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 quality ingredients and freshness. In his spare time, Blair competes on the professional barbecue circuit where he recently took home the trophy for Virginia’s best barbecue sauce at the Virginia State Championship Barbecue competition.