Aaron McCargo, Jr. was crowned the winner of season four of Food Network Star in 2008, beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show, Big Daddy's House. On his show, Aaron whips up mouth-watering recipes while sharing his passion for big, bold flavors and fun. In 2010, Aaron's cookbook entitled, "Simply Done, Well Done" entered bookstores nationwide offering delectable dishes showcased on his series. Aaron also launched a product line of spices thereby furthering his quest to make flavorful, bold foods available to everyone. While not filming his television show, Aaron plays guest on numerous national daytime programs including The Today Show, Rachael Ray, The Chew, and The Talk. In his free time, Aaron is on the forefront for ending hunger in the US, donating his time to charities like Share our Strength and Great American Dine Out, and is the founder of the PlayToWin charity which benefits at risk youth. Aaron lives in New Jersey with his loving wife and children. 

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With her trademark spiky blond hair and pumped-up personality, Anne Burrell has worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali as his Sous chef on Food Network’s Iron Chef America. Anne eliminates the intimidation of restaurant dishes and reveals concise, easy-to-master techniques for the at-home cook on her Food Network series, Secrets of a Restaurant Chef. Anne also co-hosts Worst Cooks in America, a prime-time reality show where Anne leads a team of hopeless home cooks from around the country through culinary boot camp. In June 2012 Anne will star in a new series from Food Network “Chef Wanted”.

In 2011, Anne published her first cookbook, “Cook Like a Rock Star,” which gives home cooks the confidence and support to be rock stars in their own kitchens. Her cookbook earned a place on the New York Times Bestseller List. In the fall of 2011, Anne starred in her own right on Next Iron Chef: Super Chefs.

Growing up in upstate New York, Anne’s passion for food and cooking began at an early age. After obtaining an English and communications degree from Canisius College in Buffalo, she pursued her interest in the restaurant business by enrolling in the Culinary Institute of America. Following graduation, she spent a year in Italy attending the Italian Culinary Institute for Foreigners while working at La Taverna del Lupo in Umbria and La Bottega del' 30, a one-Michelin star restaurant in Tuscany. During this year, Anne grew to truly appreciate and understand the philosophy of Italian cuisine and culture, which left a lasting impact on her culinary point of view.

Upon her arrival in New York City, Anne was hired as a Sous chef at Felidia Restaurant, working with Lidia Bastianich. She then served as a chef at Savoy where she cooked over an open wood fire and created flavorful menus inspired by countries around the Mediterranean. Here, Anne developed her personal culinary style – a real love of rustic food made with pure and simple ingredients with intense flavors.

Anne then took the opportunity to spread her culinary knowledge and passion as a teacher at the Institute of Culinary Education. After three years, Anne went back to the restaurant business, serving as the executive chef at Lumi Restaurant. Shortly after, she joined the Batali-Bastianich Empire by accepting a job at Italian Wine Merchants. The job also included salumi production and traveling to off-site events with Mario Batali. When Mario became one of Food Network’s esteemed Iron Chefs, he knew exactly who to enlist as his Sous chef – the talented and dynamic Anne Burrell.

As the executive chef at New York hot spot Centro Vinoteca from its opening in July 2007 through September 2008, Anne served up her "creative-authentic" Italian menu of small plates (piccolini), antipasti, pastas and main courses accented by her trademark bold, pure flavors.

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Chef Jose Garces is the owner and operator of fifteen wildly successful restaurants in five cities. He is a 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only eight chefs in the country to hold the coveted title of Iron Chef, appearing regularly on Iron Chef America. Chef Garces’ second cookbook, The Latin Road Home (Lake Isle Press, October 2012), takes readers on a culinary and cultural tour of five countries – Ecuador, Spain, Cuba, Mexico and Peru. It is the hotly anticipated follow-up to his stunning first cookbook, Latin Evolution (Lake Isle Press, Fall 2008). Chef Garces’ eponymous Garces Group operates restaurants in Philadelphia, PA; Chicago, IL; Scottsdale, AZ; Palm Springs, CA and Atlantic City, NJ, as well as a thriving Philadelphia-based catering operation and one of America’s best-loved food trucks, Guapos Tacos. His award-winning concepts range from authentic Andalusian tapas to Peruvian small plates, from modern Mexican street food to European bistro fare. In addition, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, PA, where he and his team grow produce used throughout his East Coast restaurants.

Photo courtesy of Jason Varney

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Chef Marcus Samuelsson is an internationally acclaimed chef, author and philanthropist. Chef Samuelsson is the author of several award-winning cookbooks and the forthcoming memoir, Yes, Chef. Among his many accolades, Chef Samuelsson is the youngest chef to ever achieve two three-star reviews from The New York Times and he has been honored by the James Beard Foundation on multiple occasions including “Rising Star Chef” (1999), “Best Chef: New York City” (2003), “Best International Cookbook” (2007) and "Best Television Program" (for Chopped - 2012). In 2010, Chef Samuelsson beat out 21 fellow chefs on the second season of the television competition Top Chef Masters on Bravo, winning $115,000 for the UNICEF Tap Project. In December 2010, Marcus opened Red Rooster Harlem, later earning two-stars from The New York Times. Other recent accolades Chef Samuelsson has achieved include being tasked with planning and executing the Obama Administration’s first State dinner; hosting the President at his own restaurant; and being named on the “International Best Dressed List 2011” in Vanity Fair magazine. In March, 2012, Chef Samuelsson opened Ginny’s Supper Club in the space underneath Red Rooster Harlem. Chef Samuelsson is also committed to charitable endeavors, including C-CAP, Careers through Culinary Arts Program. In May of 2012, Chef Samuelsson won $50,000 for C-CAP when crowned Chopped: All Stars champion.

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A Toronto cooking legend, Chef McEwan was the youngest ever Executive Chef at the Tony Sutton Place Hotel, and the accolades continue to come his way as he brings his considerable skills to bear at his remarkably popular resto-bar, Fabbrica.

From his early years as Canada’s youngest ever Executive Chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, improving airport food selections for the busy traveler, Mark McEwan is never content to rest on his laurels.

Using food as the ultimate palate for his boundless creativity and energy, McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto staples from “North 44” to “Bymark” to the always interesting “ONE”, a must for the “see and be seen” crowd in Yorkville. With “Fabbrica”, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills. Mark’s newest venture stands to change travelers’ view of airport food; come 2013 he will be launching a burger and panini bar at Pearson Airport.

But, it doesn’t stop with dining, in early 2009 he turned his attention to upscale gourmet food and opened McEwan at The Shops at Don Mills. Always attentive to the changing needs of the consumer, he created a jewel box of a fine foods store that caters to foodies and chefs alike. His best selling cookbook “Great Food at Home” added author to his resume and he hasn’t stopped there - in late 2011 Mark, with the help of Jacob Richler, once again wowed us with “Fabbrica” the cookbook based on the recipes featured in the restaurant.

Mark has also added television personality to his long list of talents and is currently the head judge on “Top Chef Canada”. His first show for The Food Network, “The Heat” was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store - a ratings winner.

Mark’s cookware line by Fresco is sold nationally across Canada and with his chef’s stamp of approval for a high quality product in the kitchen.

As for the future … this Canadian original is rarely still, always innovative and continually thinking outside the box.

Mcewangroup.ca

@themcewangroup

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Chef Paul has made a name for himself as THE RHUM CHEF working as the corporate chef for Mount Gay Rum as well as regional rum companies, dedicating his skills to artistically incorporate fine Caribbean Rums into his cuisine. In addition to promoting Caribbean Rum, Chef Paul also works to popularize Caribbean Culture and Cuisine Internationally by holding cooking demos, cooking classes and rum tastings – his aspiration is to become the new face of rum, as he promotes and popularizes the spirit. Paul Yellin, Raised in Barbados, is a highly acclaimed chef and author of the popular rum cookbook Infusion – Spirited Cooking. 

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Born in Barbados and raised in Rio de Janeiro, Brasil. After graduating from Johnson and Wales Culinary School in Miami, Barry returned to Barbados. After a short time at Olives Bar and Bistro, Barry moved over to its sister restaurant, La Terra, as the Pastry chef, then later as the head chef. In 2003 Barry opened The Restaurant at Southsea, which set the standard for restaurants in Barbados, over the years receiving various awards, including a 4 Diamond award from AAA (The first in Barbados), twice winning restaurant of the year honors from the BHTA, 3 Awards of Excellence from the BTA, and being named among the Top 66 new restaurants in the world by Condé Nast Traveller.

In 2010 Barry and his wife Lisa opened Naru Restaurant and Lounge. A small plate concept of Pan Asian Caribbean cuisine, paired together with a sushi bar on the south coast boardwalk.

Dan Brinckmann, a Danish Citizen now resident in Barbados, is the owner of Temptations Bakery. Dan completed his apprenticeship in Pastry and Bakery at the Culinary Institute in Copenhagen and has since worked throughout the world opening five-star hotels and prestigious properties in Africa, the Middle East, Asia and the Caribbean.

With over 15 years experience, Dan seized the opportunity to fill the demand for upscale catering and wedding services as well 3D cakes and European type Gateaux. In 2008 ,Dan started Temptations Bakery which is based on traditional recipes and quality ingredients served with a modern look and utilizing the newest and most trendy techniques to satisfy his customers.

After migrating to Barbados from Jamaica, Dane has used his cultural influences and travels throughout the Caribbean to develop his culinary skills and assist in his marrying of local and international ingredients. A graduate of the acclaimed Johnson and Wales University in Miami, Florida, he has held high positions at numerous high-profile award winning resorts and villas in Mustique, St.Lucia, St Kitts and Barbados.

With over 10 years experience in fine dining cuisine under his belt, Dane has founded Caribbean Villa Chefs, a company offering private chefs for villas, private homes and businesses in the region.They are now contracted by major hospitality companies in 3 continents and their cuisine and flair are a hit with locals as well.

Internationally trained Executive Chef / proprietor Glen Bent has worked in 5-star establishments all over the world spanning three continents, including the Ramada Renaissance Hotel in Sapporo, Japan where he gained experience in the art of Japanese cuisine. The Sheraton Hotel in Brussels, Belgium and also at the prestigious Sandy Lane Hotel right here in Barbados.

He and his wife Faye opened Cariba in January 2008 where the cuisine is modern Caribbean with an Asian twist. The restaurant's cozy and relaxed atmosphere combined with Glen's innovative flair, makes Cariba a favourite with residents and visiting gourmet food lovers alike.

Jemma O’Neal is the culinary architect behind Café Sol’s adamantly sought after dishes. She has contributed and witnessed this establishment grow into the worthy reputation It’s built since their humble beginnings 18 years ago. She’s remained loyal the restaurant all these years as for her, the best thing about being a chef is satisfying customers- a promptly accomplished task on any given night. Jemma’s roots sprung from St.Vincent among large but tight knit family and the eldest of 5 children.

She’s grown up accustomed to helping prepare meals for the family, and was inspired by her grandmother who was a hardworking farmer and taught her joys that growing, nurturing and preparing food can bring- to the served as well as the server. Doesn’t it make sense that her favourite food is simply seasoned ground provisions- sweet potatoes, eddoes and cassava? The move to Barbados 30 years ago for Jemma was a painless decision as the island holds so much unrecognised beauty. And she's happy to stay right where she is, as working at Café Sol has given her the chance to fulfil her life’s motto- work hard, play hard.

What do Bruce Springsteen, Bob Hope and Sylvester Stallone have in common? All three, along with dozens of other stars and thousands of ‘regular folks’ have been wowed by this talented chef’s creations. Whether back in his homeland of Vancouver, British Colombia, or here in Barbados, stars and non-stars alike have been seeking out his inventive and inspired creations for years.

Known as “Moo” to his friends, Chef de Gruchy began his career in British Colombia, where he was one of the youngest sous chefs at The Cannery – an acclaimed area restaurant. Driven by the praise of celebrity diners, Chef de Gruchy soon opened his own Vancouver eatery, The Beach Side Café before becoming a sought-after caterer to the area's booming film industry.

It was during a visit to Barbados that Chef de Gruchy fell in love with the island and its people. Joining with local hotelier and restaurateur Mark Cothran, they opened Café Luna in 2003 – a food mecca for the freshest local produce, fish, and fine Bajan rums. While cooking is his true passion, you can often find Chef de Gruchy enjoying another love as he surfs the pristine Barbados ocean breaks as often as possible – usually just before heading in to the kitchen.

Romeo Moscardini was born in the region of Toscany, Italy. With a passion for cooking inspired by his mother, Romeo studied at one of Italy's leading culinary schools and has developed his skills over the years working in prestigious hotels and restaurants.

He moved to Barbados over 30 years ago after meeting Barbadian Eva Moscardini (formally Bellamy), in his hometown, they decided to make their life together here in Barbados. Romeo's cooking is very much influenced by Italy and Barbados, and his tasty dishes are true representations of his fused cultural background.

From 1976 Romeo has been employed in leading establishments such as the Hotel and Restaurant Zino Lino where for the first time in his developing career he was promoted to Executive Chef. Then he progressed moving onto Da Luciano Restaurant, before eventually using his talent and knowledge to venture into entrepreneurship. As the Founder/Director of Da Romeo Restaurant & Bar, Romeo was able to experiment with flavours and invent dishes to his liking.

He joined the owners of Spago Restaurant & Bar as Head Chef, to help establish their first business on the West Coast of Barbados, in 2nd Street Holetown and has continued to help build this small group of Italian restaurants, creating the signature Spago pizza.

Although officially retired, Romeo is still very much part of the Spago team, and helps ensure that standards are maintained authentic, affordable and great quality Italian food.

English trained Chef, Scott Ames, comes from a background of family run hotels. Scott has worked in several managerial positions for more than twenty years in England, Australia and Barbados in varying hotels and restaurants. He specializes in pastry, bakery and butchery.

He co – owned Sugar Hill Bistro located on the west coast of Barbados, serving all homemade Mediterranean food and especially known for his homemade breads. In 2006, he won the J. Moreaux Chef of the Caribbean for wine and food pairing, out of 100 participants.

Currently he is the hands-on Owner of Scott’s Catering Ltd., and since 2010, has opened up a new food line called the Bento Box which specializes in high-end pre-packaged sushi for shops and food outlets.