AGE: 27
HOMETOWN: Toronto, Canada currently resides in New York City
PROFESSION: Chef
CULINARY EDUCATION: A.A.S. culinary arts, B.S. food service management Johnson & Wales University
FAVORITE SIMPLE SPRING RECIPE: Chili rubbed lamb with strawberry-rhubarb jam, balsamic reduction and fresh mint Being drawn to the flavors of Asian cuisine since a young age, Lisa moved to New York City where she decided food was her passion and career choice. At only 17, she attended Johnson & Wales University and received a B.S. in foodservice management. She moved to south Florida to diversify her cooking palette, absorbing the local flair of Latin food. With Asian cuisine still in her heart, Lisa moved back to New York to get involved with more Asian restaurants, working at Asia de Cuba, Rain and then Public. Lisa says she always exercises Asian flair in her dishes and has taught herself as much as she can about the cuisine. Lisa hopes to open an Asian influenced restaurant in New York in the years to come.
Manuel
AGE: 33
HOMETOWN: Laredo, TX currently resides in New York, N.Y.
PROFESSION: Executive Chef, Dos Caminos
CULINARY EDUCATION: B.A. in Business Administration from St. Mary's University of San Antonio, Texas; A.O.S, New England Culinary Institute, Montpelier, VT
FAVORITE SIMPLE SPRING RECIPE: Crispy soft shell crabs with charred ramp vinaigrette
As executive chef of Dos Caminos Third Avenue, Manuel brings authentic Mexican fare to the heart of Midtown in New York City. Growing up in the border town of Laredo, Texas and influenced by his Mexican heritage, Manuel began cooking at an early age and has never stopped. Manuel was classically French trained at the New England Culinary Institute in Montpelier, Vermont. After moving up the ranks from Garde Manger to Tournant at New York's Le Cirque 2000, he then worked with executive chef Mario Batali at Babbo Restaurant where he quickly rose to sous chef. Manuel believes that it is always good to inject new ideas and stir things up.
Nikki
AGE: 35
HOMETOWN: New York, N.Y.
PROFESSION: Chef / co-owner 24 Prince
CULINARY EDUCATION: A.O.S Culinary Arts, School of Culinary Arts
FAVORITE SIMPLE SPRING RECIPE: Fresh English peas with shallot, grape tomatoes, pecorino cheese and fresh mint
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.
Mark
AGE: 29
HOMETOWN: New Zealand currently resides in New York, N.Y.
PROFESSION: Sous Chef at Public Restaurant in New York City
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SPRING RECIPE: Roast New Zealand venison, minted edamame, wee fella Yorkshire pudding and espresso hollandaise.
Born and raised on a sheep farm in New Zealand, Mark developed a great appreciation for cooking from scratch. After leaving school at the age of 16, he went to work at a slaughterhouse before leaving New Zealand to travel the world. Over the past eight years, Mark has worked his way up the kitchen ladder from dishwasher to sous chef and has worked in New Zealand, Melbourne, Tokyo, and New York.
Nimma
AGE: 26
HOMETOWN: Peachtree City, GA currently resides in Atlanta, GA
PROFESSION: Cook at Repast
CULINARY EDUCATION: Culinary Institute Of America
FAVORITE SPRING RECIPE: Grilled freshly caught fish with some amazing olive oil and sea salt
A native of Peachtree City, GA, Nimma earned her culinary degree from the Culinary Institute of America and is currently working as a cook at Repast restaurant in Atlanta. Her favorite thing to cook is pasta and she says she always has salt, pepper, green tea, coffee, and butter on hand.
Richard
AGE: 35
HOMETOWN: Uniondale, N.Y. currently resides in Atlanta, GA
PROFESSION: Chef, culinary designer, Trail-Blais
CULINARY EDUCATION: AOS Culinary Arts, CIA
FAVORITE SIMPLE SPRING RECIPE: Lamb meatballs with rhubarb & strawberry
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, GA, with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, simple, beautiful and delicious."
Spike
AGE: 27
HOMETOWN: Clearwater Beach, FL - currently resides in Williamsburg, NY
PROFESSION: Chef de Cuisine, Mai House, Drew Nieporent
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SPRING RECIPE: Lamb or Pig. A good Greek SPOOL lamb (salt, pepper, olive oil and lemon) on a spit.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, MAi-House, which was named as one of the New York Times top ten best restaurants. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world, Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family. The new restaurant features his weakness: hamburgers, hot dogs, fries and milkshakes.
