2017 CHEF AGREEMENT
2016 Participating Chefs
Brown Hound Downtown
Napa Wood Fired Pizza
Greg Cody brings to Webster a wealth of experience gained from working in some of the finest restaurants in the nation, including the Tribeca Grill, River Cafe and Montrachet in New York City. That experience shows not only in the expertly prepared food, but in everything you’ll see at Brimont Bistro. The staff members are dressed to the nines in black pants and starched white shirts. The dinner tables are draped with white linen tablecloths and the napkins are fanned. According to staff member Dierdre Hickey, the wait staff were given five training sessions before opening, covering skills including how to put plates on the table, presentation of wine and proper pouring of champagne.
The waitresses have also been told to be efficient, but not to rush things. Cody “expects every diner to be here for an hour and a half,” Hickey said. “He wants them to savor the meal” and really enjoy the dining experience. It’s attention to those kind of details which lends a touch of class to even a casual lunch.
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.
Sarah Hassler is the Sous Chef of Veraisons Restaurant. A graduate of the Culinary Institute of America and a native of the Finger Lakes region, Chef Hassler has a keen understanding of flavor and nuance and a reverence for the agricultural community, bringing local ingredients into her cooking as much as possible. Chef Hassler also takes pride in accomodating dietary restrictions.
Her culinary journey began as a child in her father's butcher shop, and has carried her across the country to Seattle, Washington, and back to the Finger Lakes to work side-by-side with her mentor, Chef Orlando Rodriguez. She has been a member of the Glenora team, in between her time at CIA and professional experiences in the Hudson Valley and Corning, since 2009.
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 award-winning Cobblestone Creek Country Club in Victor, New York. Prior to Cobblestone Creek Country Club, Chef Macri was Executive Chef for 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.
Growing up in an Italian-American household the kitchen was the focal point of my upbringing. Grandma would never let you leave without eating something she had just conjured up that afternoon, even if it was a cookie. It was around the age of 10 that I started developing my skills with the kitchen utensils.
At age 15 I started my livelihood at Arena’s Party House located in Irondequoit. I was a bus boy and worked up to waiter and then a cook. The owners Carl, Jay and Mike Arena gave me the inspiration to pursue my career in the food service industry. I was also influenced by one of my exceptional teachers Mrs. Sally Schindler (Mrs. G) from the Forman Center to continue my education on to Alfred Tech. I achieved in college like I couldn’t image and doing so I made the Dean’s List! It goes without saying when you enjoy what you are doing it makes all the difference in the world.
After college came new experiences of the working world and then my dream of owning a business. In 1992 I opened Fitz and Hugh Deli & Catering in downtown Rochester, NY. After outgrowing the deli I wanted a larger establishment so in 1999 along came Spinelli’s Garlock House located in Palmyra, NY. I am currently employed as the GM for AVI Food Systems which operates out of Xerox. For the love of cooking I also have a side business as a private chef for intimate catering events, called Spinelli Chef Services that my wife and I run together. I am a board member and past president of the NYSRA and Liaison for the Chefs Association
In between all this I met the love of my life, my wife Stephanie who is everything to me. With her generous heart she has pursued me to become more involved with volunteering. I’m gratified by how I’ve been able to educate and entertain people for over two decades.
My most recent volunteer duties include a program called “Cooking Matters” for city school students which involves teaching the skills. It’s a great feeling giving back to the community the talent that God has blessed me with. Even after 30 years I am still passionate about food. My wife says she sees my eyes light up when I talk about food or discover a new dish.
Chef Christopher Roth is the executive Chef at historic Oak Hill Country Club in Rochester, NY, a five-star platinum club. Before coming to Rochester, Chef Roth was Chef de Cuisine at the World Renowned Everglades Club in Palm Beach, Florida under Chef Peter Timmins. Previous to that he held the position of Banquet Chef at the Ritz-Carlton Palm Beach, a Forbes Travel Guide Five Star and AAA Five Diamond Hotel. He spent four years in France working for Chefs Pierre Gagnaire in Paris and Chef Roger Verge in Mougins.
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.
I started my career at the tender age of 10 years old when my Father bought his first restaurant. I found himself doing dishes, chopping bleu cheese, breading fish and mopping the kitchen. On weekends I cleaned the restaurant. You could say I started at the bottom. By the age of 14 , I was cooking 110 dinners a night, and had the thrill of cooking for my childhood hero Evil Knievil.
When I was 18, Bob Mason recruited me to Saratoga Springs Hall of Springs in Saratoga, New York where I then worked for The Patrons Club with a elite clientele, such as Governor Rockafeller, the Witneys, and the Vanderbilts. I eventually returned to working to Clubs and restaurants throughout Western New York, also appearing on Television shows, fundraisers like Saratoga Springs where I cooked with Food Network Chefs.
I now am Executive Chef at Montabaur Heights in Clarence New York, an Upscale Independent retirement home.
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.
Andrew E Chambers, executive chef of the New York Wine and Culinary center received his training at Johnson and Wales university with a degree in Culinary Arts and Applied Science. Growing up in the industry starting in his parent's diner he quickly realized his love for food. As a Finger Lakes native he specializes in sourcing fresh and local ingredients, Andrew is in constant contact with purveyors and strives to expand the diversity of goods. With many accolades and years of experience Andrew is well versed in the culinary arts. Constantly honing his skills, Chef Andrew E Chambers is always looking for new challenges and to push the envelope.
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.
Raechelle Dickson is the pastry Chef at The Inn on the Lake in Canandaigua, NY. Having great grandparents who were farmers taught her to respect food at an early age. Attending Wayne Technical and Career Center in high school solidified her desire to become a pastry chef.
She worked at Restaurant Good Luck before continuing her education at Paul Smith's College. After college Raechelle spent five years with the New York Wine and Culinary Center, where she currently instructs the pastry classes. She is also a pastry adjunct professor for Finger Lakes Community College. Regardless of where Raechelle is working, she makes it a priority to incorporate local, seasonal ingredients whenever she can.