Executive Chef, Delicatessen
Soho/Nolita, New York
I'm first generation American. Both of my parents are from Southern Italy. I was raised in a very restaurant-driven family, both my parents being restaurant owners. My father, inspired me to become a chef. I've been working in NYC at some of the city's finest estlishments for 8 years now. I don't demand respect from people, I earn their respect. They see I'm skilled, I keep my composure. That's how I built myself as a chef.
Executive Chef/Owner at Ox Restaurant
Jersey City, NJ
I am the Executive Chef and Owner of Ox Restaurant in Jersey City, NJ. My restaurant specializes in New American, casual fine dining. Within six months of opening my restaurant I got rated “excellent” by the NY Times. I often get overlooked because of my age and being a woman. I look pretty young and people don't always realize I'm in my 30's. I won't settle for less and won't put something out that tastes okay. I won't send it out until it tastes great.
Sous Chef, W Hotel
I grew up in a kosher household and food was a big focus because there were a lot of rules. Until I was 13 I never had lobster, shrimp or even a cheeseburger. That's when I told my dad that I didn't want to keep kosher anymore and I never went back. I love playing around with science in my food. I came up with a mimosa sorbet with champagne and orange juice. When there's pressure in the kitchen, my energy goes through the roof and my heart starts pounding and that's when I shine. Even though I'm young in my career, I've proven time and time again that I can hold my own with the best of them.
WINNER!: John Lawson
Title/Job: Sous Chef at Gordon Ramsay at The London
I'm from Essex, in England, and wanted to be a soccer player, but ended up going to culinary school at Westminster College in London instead. I've won lots of soccer competitions, as well as several chef competitions in London. I've worked with some of the top chefs in the world, including Daniel Boulud and now, Gordon Ramsay. I like training people and showing people what the best chefs showed me how to do. At Gordon Ramsay's I cook French with Asian and American influence. I think I can win because I know I can produce good food, and most of all, because I hate losing!