Napa Wood Fired Pizza
Eslam El Badry
El Basha Mediterraneam
Native of Rochester, NY, Chef Brian Frank found his passion for food early on. Starting his culinary career in local restaurants and country clubs at the young age of fifteen he instantly fell in love with the diverse culture and personalities of the kitchen. The chaos and fast paced environment always offered something to be learned. Brian attended a local culinary trade school during his High School years and continued his education at Johnson & Wales University where he attained an Associates Degree in Culinary Arts and later, a Bachelors in Food Service Management. Brian worked closely under the watchful eye of Chef John Richardson at the acclaimed French restaurant Pot Au Feu. This experience honed his culinary techniques, the foundation for what would become his personal artistic cooking style. Upon graduating, Chef Brian Frank worked in various restaurants on the east coast with talented world renowned Chefs such as David Bouley, Brian Bistrong, Greg Vassos, Jeremy Collins and John Frezee. Brian combined their influence with his own unique preferences to bring modern dining concepts into the homes of many of his clients.
Oak Hill Country Club
Stephen began his culinary journey and passion for food as a boy in his Grandmother’s kitchen. Every fall they would make apple sauce and every spring strawberry-rhubarb pie. This carried on in the kitchen at home with his mother. In his mid-twenties, Stephen attended Johnson & Wales University where he graduated with honors. During his time at JWU he received the Distinguished Visiting Chef Scholarship which is awarded to three students annually.
Stephen began his professional career as a private Chef in Cape Cod. Soon after, Stephen took his talents to the Hyatt Corporation where he served in many capacities within the kitchen and front of the house. Stephen worked in Hyatt properties in Key West FL, Dearborn MI, Pittsburgh PA, and Cambridge MD. In his career at Hyatt, Stephen was named manager of the quarter and placed first in crab cook offs over multiple years.
Stephen became Executive Chef at Rochester Institute of Technology. In June of 2014 Stephen eagerly accepted the position of Assistant Executive Chef for Campus Auxiliary Services at SUNY Geneseo. Here Stephen will utilize his passion, skills, and community awareness to lead the team at Letchworth Dining Complex.
In 2013 Stephen was runner up in the ACF Chef of the Year competition for the Rochester chapter. In 2014 Stephen took top honors and was named the Rochester chapter ACF Chef of the Year. He also captained a team that received a bronze medal in an American Culinary Federation mystery basket competition and earned a second place finish in a national recipe contest for General Mills.
Stephen and Deena are proud parents of two children Lyla and Abel, and a Black Labrador named Arlo. Stephen enjoys spending time with his family and can be found Sunday mornings making scratch pancakes with his kids.
Michael W. Macri, CEC, is currently the Executive Chef of The Genesee Valley Club. Prior to GVC Mike was the Executive Chef for Cobblestone Creek Country Club in Victor and Brook-Lea Country Club in Gates, New York.
Chef Macri was previously the Executive Chef of the Genesee Valley Club in Rochester, New York, which was ranked number fifteen on the prestigious Platinum City Club’s list in the United States, having received this rating from the Club Managers Association of America in 1999, 2001 and again in 2003. Chef Macri received his Certification as Executive Chef in December 2005 from the American Culinary Federation (ACF). He has also completed the American Bistro Program and “Controlling Your Bottom Line” at the Culinary Institute of America in Hyde Park, New York. A member of the ACF since May of 2002, Chef Macri is currently Sergeant at Arms of the Board for the Rochester Chapter, and previously served as Trustee, and two terms as Chapter President. Chef Macri was named 2008 Rochester Chapter Chef of the Year.
A strong competitor, Chef Macri has medaled in several ACF competitions. Most recently, he won the 2014 Grand Culinary Award for The National Center for Missing and Exploited Children New York branch Celebrity Chef Challenge. Also has won a Silver Medal in the Two-Person Mystery Basket in the 2009 Delhi College Hot Food Competition, and Second Overall and a Silver Medal in the Two-Person Mystery Basket in Cleveland, Ohio. He won a Gold Medal in the 2007 Great Culinary Classic and a Silver Medal in the 2006 Delhi College Single Person Mystery Basket Competition. In October 2002, he was a Gold Medal winner in the Delhi College Hot Food Competition and in April 2003 was the Silver Medal winner in Akron, Ohio’s Hot Food Competition. Chef Macri has volunteered his time and expertise for numerous programs, including the Spencerport High School BOCES Culinary Camp Program, mentoring and judging aspiring culinarians, and as a judge for the 2008 Pro Start Competition.
He was born, raised and continues to reside in Canandaigua, New York with his wife, Sara, and four children, Emily, Casey, Mason and McKenna.
CHAR Steak & Lounge
Paul was born and raised in Rochester, NY. He graduated from East High School and took his first restaurant job at Timothy Patricks, now T.P.s in Penfield. Paul attended L’Academie de Cuisine in Gaithersburg, MD and graduated with distinction. He worked at Kinkeads in downtown Washington DC under Jeffery Gaetjen and Bob Kinkead. Later moving to Baltimore, MD he started working at Cinghiale under Julian Marucci and owner Cindy Wolf. Paul was promoted to Sous Chef at Cinghiale in 2009. He then moved back to Rochester in 2011 and worked as a chef at the Country Club of Rochester. From there he moved to sous chef at the Rochester Plaza Hotel, and then Sous chef at Trata. In early 2016 Paul started his own company, Culinary Solutions.
Kevin Toole is the Director of Fine Dining at The Highlands at Pittsford. With over 30 years in the industry, Kevin began his career at the Strathallan Hotel in 1984. He quickly moved through the culinary ranks, working at Chapels Restaurant, The Joseph A. Floreano Rochester Riverside Convention Center, The Classic Center in Athens Georgia, The Rochester Marriot Thruway, Bristol Harbour, and Brook Lea Country Club. As Executive Chef in these renowned establishments, Kevin has worked with hundreds of up and coming culinarians, always sharing his experience and training others along the way. In 2005, Kevin transitioned to a passion he embraces today; preparing meals and creating exceptional dining experiences for older adults. As Food Service Director at Cherry Ridge, Kevin was instrumental in opening this senior community and developing a flag ship culinary program that stands today. As Executive Chef at St. John’s, Kevin assisted in opening and developing the culinary program for the Eden Alternative Green House home and removing the institutional dining model that most nursing homes still offer today. As Director of Fine Dining at The Highlands at Pittsford, Kevin is responsible and over sees the dining program of the number one senior community in this area. Kevin has been an active member of the Rochester Professional Chefs Association for over 10 years, a board member, chef of the yerar nominee three times, recently obtained a Bachelor’s Degree in Business Administration from Medaille College, and has been a Certified Executive Chef since 1997.
Brenda Allen is the Pastry Chef at the Summit at Brighton and Wolk Manor in Brighton, New York. They are Independent and Assisted Senior Living facilities where Brenda is solely responsible for the planning and preparation of all dessert courses on a daily basis.
Brenda has thirty years of culinary experience, including line cooking, serving, prep cooking and now baking. In High School, she majored in Home Economics and attended a two year Food Service Vocational course, where she won two cake decorating trophies and was chosen as "Student of the Year" both years. She has an Associates degree in Hospitality Management from GCC, and a Certificate in Culinary Arts from REOC.
Brenda is mainly self-taught in the areas of Baking and Pastry arts, but hopes to attend a Culinary Arts school in the near future for further learning of her craft.
Brenda has always loved cooking and finds great joy in bringing smiles to people's faces through desserts. She will continue to strive to come up with new creative ideas for delicious desserts that will bring those smiles
Rina has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for 33 years. However, that is not where Rina started her culinary career! It was at a The Town & Country Dinner Theater in East Rochester where she was a bus girl at the age of 15. She has also done catering, waitressing as well as front of the house management.
The program at Monroe #1 BOCES is a college level course offering dual credit to students heading to college for Culinary Arts/Hospitality. Rina loves working with young adults and the phenomenal staff at EMCC, she makes it a priority to instill confidence in her students having them realize they have the skills to do anything is her greatest reward!
We are so very excited for you all to see what our students are capable of!
Shannon grew up in the restaurant business, learning from her grandfather, Carl Arena and father, Joe Arena. Her first job was at Burgundy Basin Inn as a bus girl, waitress and eventually manager. Summers were spent at Silver Stadium serving hots, hamburgers, ice cream and peanuts! Providing delicious food and outstanding service are standards of pride in her family that she holds close to her heart.
Shannon has been a Culinary Arts Instructor at Eastern Monroe Career Center part of Monroe #1 BOCES for the past 16 years teaching tomorrow’s culinarians some of the same high expectations and standards she learned from her family. “I am very fortunate, I am able to share what I love doing with young adults who are so eager to learn.
Daniel & Elizabeth Hoover
Spotted Duck Creamery