Nick Stellino

Nick started in his culinary career as a dishwasher. Over time, he apprenticed with the best chefs in America. "I was in heaven working my way up the restaurant line," says Nick. "But I wanted to share my enthusiasm for Italian cooking with more people. I decided a cooking show was the answer."

Nick Stellino's Friends

Chef Laurent Manrique

Chef Laurent Manrique has learned, combining simplicity with challenge walks a tightrope between passion for one's craft and a desire to constantly seek new opportunities. One of his career's most significant accomplishments in achieving that balance was introducing his renowned Gascon cooking to contemporary seafood-centric Aqua. "It was a whole new adventure," he says, "but one I was ready for. I needed to take a challenge like this."...

For more, visit this link: www.aqua-sf.com/aqua/chef/

Chef Kent Rathbun, Abacus/Dallas

After rapidly rising through the ranks of some of the world's finest restaurants, Chef Kent Rathbun has created two of the most talked about restaurant concepts in the nation – Abacus and Jasper's. Rathbun's roots are firmly set in food and at the age of nine, he discovered his passion for culinary creativity and began to live his life learning the skills and techniques needed to become the renowned and impressive chef that he is today...

For more, visit this link: kentrathbun.com

Chef Michael Cimarusti, Providence/Los Angeles

Michael Cimarusti's passion and curiosity for food was ignited at an early age by his grandmother, Jo Cimarusti. In the great Italian culinary tradition his grandmother, alongside his great-grandmother and aunts, made sure that every Sunday get-together was an event. Cimarusti can trace his reverence for ingredients and proper technique back to those Sunday family meals...

For more, visit this link: providencela.com

Chef Patricia Williams, District/New York

Patricia Williams is the new chef at District, chef Sam DeMarco's former perch adjacent to The Muse Hotel. Williams is formerly of Morell's Wine Bar & Café, and has worked as a chef in the city for many years at places like Berkley Bar and Grill and at Butterfield 81, way way back...

For more, visit this link: districtnyc.com

Chef Walter Pisano, Tulio/Seattle

For Chef Walter Pisano, running an Italian restaurant was preordained. As the son of a New York restaurateur, the business runs in his blood; as part of an East Coast Italian family, the food is in his heart. Pisano is a longtime fixture on the Northwest restaurant scene, most notably for opening and operating Tulio Ristorante. Since its inception, Tulio has been a regular on the awards lists, including Seattle's Best Italian Restaurant, Best Business Lunch and Best Kept Secret...

For more, visit this link: tulio.com/tulchef/

Chef Elise Wiggins, Panzano's/Denver

Panzano's Executive Chef Elise Wiggins knew she wanted to be a chef from an early age, even if she wasn't sure exactly what that meant. She just knew that she wanted to “cook and make people happy,” she says. Now, leading the culinary efforts at Panzano in downtown Denver, Wiggins cooks and makes people happy - locals and visitors alike - with her distinctive contemporary Northern Italian cuisine...

For more, visit this link: panzano-denver.com/panchef/

Chef Michael Hillyer, The Capital Grille/Seattle

Chef Hillyer, the former Executive Chef of The Capital Grille, in Seattle draws inspiration from Pacific Northwest ingredients to create unique dishes . The Lobster and Crab Burger with Tartar Sauce and Corn Relish are available daily at the Capital Grill Restaurant.

For more, visit this link: http://www.thecapitalgrille.com/

Chef Heather Terhune, Atwood Cafe/Chicago

Executive Chef Heather Terhune has been messing and cleaning up kitchens since she was a young girl, but it wasn't until college that she began her formal training. After attending the University of Missouri, where she received a Bachelor of Science degree in Agriculture and Hotel and Restaurant Management, Terhune continued on with her education at the New England Culinary Institute, earning an Associates Degree in the Culinary Arts...

For more, visit this link: atwoodcafe.com/atwchef/

Chef Neal Fraser, Grace Restaurant/Los Angeles

Neal Fraser began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant, one of Wolfgang Puck's earliest restaurants. Inspired by this introduction to the life of a professional chef, Fraser entered the Culinary Institute of America in Hyde Park, New York, in the fall of 1990. During his tenure at the CIA...

For more, visit this link: gracerestaurant.com/index.php/grace/exec_neal

Chef Daniel Bortnick, Firefly/Washington DC

Firefly’s executive chef, Danny Bortnick, is no stranger to the DC Metro area.  Born and raised in Maryland, chef Bortnick is dedicated to supporting the region’s bounty.  His commitment to seasonal, sustainable, and local food is evidenced by his ever-evolving menu, relationships with local farmers, and his bountiful organic garden. The menu at Firefly features timeless dishes, updated with passion and whimsy, all designed to be approachable and delicious. Many menu items were inspired by meals from Bortnick's childhood. The simple, clean flavors and seasonal products shine of every plate. And he is glad to be leading the kitchen right in his own back yard.

For more, visit this link: firefly-dc.com