AGE: 31
HOMETOWN: Stamford, CT currently resides in Chicago, IL
CULINARY EDUCATION: University of Michigan (undergrad); Scottsdale Culinary Institute
FAVORITE SIMPLE SPRING RECIPE: Anything with green garlic such as gnocchi with clams, white asparagus and green garlic
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways: grilled, poached, cured, pan roasted and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
Valerie
AGE: 32
HOMETOWN: Chicago, IL
PROFESSION: Personal Chef
CULINARY EDUCATION: Culinary Arts, Kendall College, Chicago
FAVORITE SIMPLE SPRING RECIPE: Pork pot stickers
Born and raised in Chicago, Valerie has worked her way around popular Chicago restaurants for the past nine years and is currently working as a personal chef in her native city. Valerie has a passion for traveling and loves to incorporate influences from all over the world in her cooking. She believes food is the most universal part of life and enjoys cooking cuisine with elegance and simplicity.
Jennifer
AGE: 35
HOMETOWN: Brooklyn, N.Y. currently resides in San Francisco, CA
PROFESSION: Executive Chef COCO500 Restaurant
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SPRING RECIPE: Spring Lamb's tongue salad, sauce Dragnocello, Mache, olive oil croutons, and mustard fruit
Born in Brooklyn, N.Y., and trained in classic French and Mediterranean cuisine, Jennifer believes in cooking for the season and stimulating the palette. She has lived and worked in both Paris and London and always tries to incorporate French, Italian and Spanish influences in her cooking. Jennifer is currently working as an executive chef at the popular San Francisco restaurant, COCO500, but says if she could cook anywhere in the world it would be Cinque Terre, Italy.
Zoi
AGE: 30
HOMETOWN: Seattle, WA currently resides in San Francisco, CA
PROFESSION: Chef/Restaurant Consultant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SPRING RECIPE: Roasted baby California lamb with artichokes, spring onions, lemon and rosemary
A restaurant consultant living in San Francisco, Zoi began cooking at the age of 19 and has worked with some of the greatest chefs on the West Coast. After traveling extensively through Europe, she believes her food reflects her love of Greece and Italy. Zoi describes her cooking as simple and rustic and emphasizes the importance of using local, seasonal ingredients whenever possible.
