TOM BERRY
As Ming Tsai's right-hand man for over five years, Tom Berry has traveled the globe working with the top names in the restaurant industry. Following stints as Executive Chef at Bambara and Nantucket's Straight Wharf, Tom took over the kitchen at Cambridge's Temple Bar, leading the trend of fine dining chefs who are presenting chef-driven food in a more casual neighborhood environment.

FREDERICK BISAILLON
Frederick Bisaillon recently joined Nantucket Island Resorts as Executive Chef of the White Elephant's Brant Point Grill. He had previously served as Executive and Sous Chefs at various hotels throughout California and the Caribbean. This is his second stint on Nantucket: he also worked at the White Elephant from 1995-97. Chef Bisaillon highlights the flavors of New England through seasonal and locally sourced produce and seafood.  He utilizes French technique in preparation with an undertone of Mediterranean and Caribbean influences.

RICHARD BRAUMAN
Richard Brauman is Founder and CEO of Little Pearl Caviar. Through quality control, clean sources, and all natural recipes Little Pearl produces fresher buttery caviar. Richard developed this business in Babson's MBA program and their patented eco-conscious farm system in Deakin's MS Aquaculture program.

DANIEL BRUCE
Internationally renowned as the chef of the Boston Wine Festival, celebrating its 21st anniversary this year, Chef Bruce pairs his stylized regional cuisine with outstanding wines each year at Meritage at the Boston Harbor Hotel. He is a master of wine and food pairings, each year matching more than 200 courses with specific wines. In 2007 Chef Bruce expanded the festival to New Orleans at the Maison Dupuy Hotel, and plans to further expanded to Washington, D.C., in 2010.

CESARE CASELLA
Cesare Casella, Chef-Owner of Salumeria Rosi, graduated from the Culinary Institute Ferdinando Martini, has appeared on numerous TV shows including No Reservations and Top Chef, authored three cookbooks, been featured in many publications, and is an active supporter of many philanthropic organizations. He serves at the International Culinary Center as Dean of the Italian Culinary Academy and serves at the Center for Discovery where he heads the DaVinci Project.

SARAH LEAH CHASE
Sarah Leah Chase is a nationally known cookbook author and culinary consultant. She ran Que Sera Sarah, a specialty food shop on Nantucket, throughout the 1980s. Many of the shop's acclaimed recipes appeared in her Nantucket Open-House and Cold-Weather Cooking cookbooks. Sarah is currently writing a new cookbook on modern New England fare.

ALAN CUNHA
Alan Cunha and his partner, Neil Grennan, founded Le Languedoc restaurant in 1976. After working together at the historic Warren Tavern in Charlestown, Massachusetts, the pair brought their talents to Nantucket. Thirty-four years later, this island restaurant remains a favorite of Nantucket diners. Always evolving, Le Languedoc reflects Alan's passion for quality and respect for tradition -- values appreciated on Nantucket.

DAVID DANIELS
David Daniels is the Executive Chef at TOPPER'S at The Wauwinet. Chef Daniels describes his cooking style as eclectic-American with a strong focus on fresh seasonal ingredients from local and world-class purveyors. At TOPPER'S, Daniels designs his menu around the freshest, best ingredients Nantucket island has to offer. Under Chef Daniels, TOPPER'S has held the highest hotel rating in Massachusetts from Zagat's since 2007 and was also named as one of Vanity Fair's favorite beachside restaurants. Chef Daniels considers it an honor to be part of the team at The Wauwinet and TOPPER's, Nantucket's most celebrated restaurant.

TODD ENGLISH
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering amount of accolades during his remarkable career. His accomplishments include recognition by several of the food industrys most prestigious publications, establishing one of the best-known restaurant brands in the nation, publishing three critically acclaimed cookbooks, and being recognized as one of People Magazines 50 Most Beautiful People.

JEFF FOURNIER
In late 2006, when an opportunity presented itself for a space all his own where he could blend his creativity for art and food, Fournier could not resist. 51 Lincoln was born and, as they say for all creative minds, the sky is the limit!

GABRIEL FRASCA
Gabriel Frasca and Amanda Lydon first met in the kitchen of Chez Henri in Cambridge, and later honed their culinary skills in France, Italy and Spain. Frasca, a veteran of haunts such as Hamersley's Bistro, Danube, Radius and Spire, and Lydon, formerly of Truc, Upstairs on the Square, and Ten Tables, have taken over Nantucket's own Straight Wharf Restaurant. The menu at Straight Wharf focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.

MICHAEL GETTER
Michael Getter is chef/owner of Dune. At the age of 24 he became executive chef of the acclaimed 21 Federal on Nantucket. He then moved into the chef/owner position of Nantucket's famed American Seasons Restaurant. His work has been published in Bon Appetite, Gourmet Magazine, New York Times, and the Boston Globe.

IHSAN GURDAL
Ihsan Gurdal is the co-owner of Formaggio Kitchen, located in Cambridge, Massachusetts, a purveyor of fine cheeses, meats and specialty foods. Ihsan is an active and vocal supporter of farmhouse cheese making in the United States and has consistently championed craftsmen from farms and dairies across the country. He serves on the board of directors for both the Boston Chapter of AIWF (American Institute of Wine & Food) and the American Cheese Society.

E.J. HARVEY
E.J. Harvey has been a chef on Nantucket for 25 years. He is an alumnus of the Culinary Institute of America (class of '75) and has had continental and traditional training. In 1992, E.J. and his wife Robin opened the SeaGrille. Over the past 15 years, the SeaGrille has earned a reputation as one of the island's finest restaurants, consistently offering outstanding cuisine and warm hospitality.

COREY W. HEYER
Corey Heyer is Executive Chef of The Bernards Inn. Although he realized his passion for cooking and fine cuisine at a relatively young age, his future became clear when he decided at age 19 to dedicate himself and his work to becoming a chef. After spending a year learning the basics of the culinary world at Mistral's in Manchester, Vermont, Corey returned to New Jersey to accept a position at the Bluffs in his hometown of Bay Head. He was quickly promoted to the position of Sous Chef, and he then decided it was time to enroll at the Culinary Institute of America.

LEE HILLSON
As Executive Chef of T. Cook's, Lee Hillson has been at the helm of this award-winning restaurant for over five years. With his elegant and rustic interpretation of Mediterranean cuisine, Hillson has gained national notoriety including an appearance on the Food Network's Iron Chef America. T. Cook's has been voted the most popular Phoenix/Scottsdale restaurant by Zagats: America's Top Restaurants.

ANDY HUSBANDS
Tremont 647 opened its doors in 1996 to local and national acclaim of Chef Andy Husbands' boldly flavored adventurous American cuisine. Husbands' commitment to locally grown and organic ingredients is reflected in his restaurant's eight-season cycle, where the menu changes bi-monthly to take advantage of what's fresh in the market.

RUSSELL JAEHNIG
Russell Jaehnig joined 21 Federal in 1992 as a "rounds man"/extern, having previously worked as a sous chef at two Pittsburgh, Pennsylvania, restaurants. He is a 1993 graduate of the Culinary Institute of America and has worked under three of 21 Federal's former chefs, serving as sous chef in 1995. He was made chef in 1996. During the winter months, Russell consults at several restaurants in the Washington, D.C. area.

PETER AND WENDY JANNELLE
Wendy and Peter Jannelle met over two decades ago at the now defunct India House restaurant where Peter served as the Executive Chef. After working in some of the best restaurants on the Island, they now own and operate Fifty-Six Union. Since 2000, Wendy and Peter have been pairing her decorated wine list to his global cuisine.

MATT JENNINGS
Matt Jennings is Executive Chef, Master Cheesemonger, and Co-Owner of Farmstead & La Laiterie in Providence, Rhode Island, with his wife Kate. In 2003, Matt and Kate opened Farmstead, and it has been recognized by consumer and industry alike as one of America's most dynamic artisan cheeseshops. It has been featured often in Food & Wine, House & Garden, Travel & Leisure and The New York Times, and was inducted into the prestigious Saveur 100 in 2007. In May of 2006, Farmstead added the adjacent 'New England Bistro'- La Laiterie at Farmstead- which was selected by Bon Appetit Magazine as one of their favorite small restaurants in 2007.

IAN JUST
After graduating at the top of his class from the prestigious Ecole Superieure de Cuisine Francaise in Paris, Ian worked in the two-star Michelin restaurant Michel Comby and at the famous brasserie Aux Charpentier. After a stint at Les Zygomates in Paris, Ian moved to Boston in 1994 and opened Les Zygomates. Now in his 15th year at the helm of this popular and wildly successful Bistro/Wine Bar, Ian continues to excel in the kitchen, creating authentic, yet distinctively personal, French bistro fare out of the freshest quality New England ingredients, all while making strong efforts towards reducing the restaurants' carbon footprints. After making Les Zygomates a centerpiece in Boston's Leather District, he opened his second restaurant, Sorriso, right next door.

JOE KINNEALEY
Joe Kinnealey grew up in his family meat business, the T. F. Kinnealey Company. Joe, his family, and the rest of his team are dedicated to providing their customers with the highest quality meat products available including beef, lamb, poultry, pork, veal, game and numerous non meat specialties. T. F. Kinnealey has been providing outstanding service to the restaurant industry in New England since 1939.

ALL KOVALENCIK
All Kovalencik started his career on Nantucket over 30 years ago. After 11 years as the highly motivated chef at The Company of the Cauldron, he became the chef/owner in 1998. His commitment to local purveyors ensures the freshest ingredients in his culinary specialties. He and his lovely wife Andrea have created and maintained a high standard of food, service, and quality that has kept the Company of the Cauldron at the top of the must go list for years. The Company of the Cauldrons vinewood smoked salmon with sweet onion marmalade has become a tradition at the Nantucket Wine Festivals Grand Tasting.

MICHAEL LASCOLA
Michael LaScola is the chef and co/owner of American Seasons. He has received national recognition for his not-to-be-missed modern American cuisine, most notably as a semifinalist for Best New Chef: NorthEast from the James Beard Foundation (2009 and 2010). His wife and co-owner, Orla, is responsible for a wine list that has received the Best of Award of Excellence from Wine Spectator for four consecutive years.

KEVIN LONG
Kevin Long is the Executive Chef of Tosca in Hingham, MA and The Shrine at MGM Foxwoods. He is highly regarded as one of the Boston area's most promising young chefs. For over 10 years, Kevin has honed his skills in restaurants from the South Shore to the South End. In his new role as Executive Chef for Shrine Restaurant / Lounge and Nightclub at the new MGM Grand at Foxwoods Resort and Casino in Connecticut, Kevin is taking his passion for using only the finest quality product and is creating high quality, creative cuisine with Chinese, Thai, Japanese and Pacific Rim influences.

AMANDA LYDON
Nantucket welcomes Amanda Lydon and her partner Gabriel Frasca,owner/chefs at Straight Wharf. Amanda Lydon's career began when she was a Harvard undergrad and worked at UpStairs at the Pudding as a cold line chef and baker, and then went on to become chef de cuisine at UpStairs on the Square in Cambridge.

JEAN-LUC MATECAT
Chef Jean-Luc Matecat is back at Cinco as executive chef after a one year sabbatical. Jean-Luc is a high energy, seasoned and extremely gifted professional, who honed his craft at The Pearl and Boarding House on Nantucket and Clio in Boston. Jean-Luc brings all the essential ingredients, passion, knowledge and experience and folds them together to create a highly-acclaimed Zagat-rated property.

BRENT MENKE
Brent Menke has been a fixture in the international yachting community for more than 15 years. He was chef most recently on the M/Y Paraffin and has served many of the world's wealthiest and most influential individuals. Brent uses his worldly experience and education to bring to the table an innovative and eclectic cuisine that brings together flavors from around the globe.

JASON MERRILL
Jason Merrill is Executive Chef at the The Hanover Inn in Hanover, New Hampshire. Chef Merrill, reared in the Green Mountain State, moved to Arizona and returned home as chef at the Jackson House Inn in Woodstock, Vermont in 2004, with accolades from his position as Chef de Cuisine at LON's at the Hermosa, Scottsdale, a Zagat "top 25". His experience includes the kitchens of such luminaries as Alessando Stratta at the Phoenician and Michael's at the Citadel. Merrill assertively supports the concepts of kitchen gardening, seeking locally foraged and grown foods.

MARYJANE MOJER
Maryjane Mojer is the Executive Chef and Farm Stand Manager at Bartlett's Ocean View Farm on Nantucket. MJ was born and raised on Nantucket, surrounded by great family cooks. She is constantly inspired by the fresh herbs and produce grown on the farm, and the wonderful cooks she has the good fortune to work with every day.

ANTHONY S. NASTUS, JR.
In November of 1997 Anthony took a position at the Park Avenue Cafe in Manhattan, New York, and quickly made Sous Chef. During that time, Anthony worked with Executive Chef David Burke and Chef de Cuisine Neil Murphy. In April of 2003, Anthony once again returned to the island of Nantucket and since then has worked in the kitchens of Oran Mor, The Westmoor Club, and now as the Executive Chef at Le Languedoc Bistro.

STEVEN POLOWY
Steven Polowy joined the Nantucket Golf Club as Executive Chef in 2005. He is a graduate of the New England Culinary Institute and has previously worked in the Ritz-Carlton Dining Rooms of Boston, Rancho Mirage and Tysons Corner, VA. Since moving to Nantucket year-round in 1998, he has worked at the Wauwinet and was Executive Chef at the Galley Restaurant.

CHRISTOPHER PROSPERI
Christopher Prosperi is chef owner of Metro Bis restaurant in Simsbury, Connecticut, a Hartford Courant recipe columnist, an international cooking teacher from California to Italy, a weekly chef on NBC 30, and producer of Prosperi Salad Dressings. The New York Times declares Prosperi is a technical master, an original American chef whose restaurant is worth traveling for and the Zagat Survey has ranked Metro Bis in the top five in the state for American food.

TIM QUINN
Nantucket veteran Tim Quinn, who started his career at 21 Federal on Nantucket, moved successfully to Berkeley, California, and, after a series of triumphs including the Zagat-rated Sherlock 221 in Old Lyme, worked his magic at The Seamen's Inn in Mystic. Tim is a trusted member of the Nantucket Wine Festival culinary team.

ANGELA AND SETH RAYNOR
The Boarding House, The Pearl & Corazon del Mar proprietors Angela Raynor and her husband, executive-chef Seth Carter Raynor, have cultivated an impressive national following and collection of awards:New England Travel & Life Best Seafood Restaurant in New England, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence 15 times. This Nantucket couple and their team showcase the harvest from local farms and fishermen paired with craft beers, small production wines and unique cocktails.

MING TSAI
Ming Tsai is the James Beard Award-winning chef/owner of Blue Ginger in Wellesley, MA. An Emmy Award-winner, Ming hosts and executive produces the Emmy-nominated Simply Ming. His Blue Ginger Multi-Grain Brown Rice Chips are hugely popular in club stores across the nation. Ming is the Nantucket Wine Festival Luminary of the Year in 2010. For more information on Ming visit www.ming.com.

BROOKE VOSIKA
A 25-year Four Seasons veteran, Executive Chef Brooke Vosika oversees menu development for The Bristol Lounge, hotel banquets, Glatt kosher functions, and in-room dining, which serve more than one-half million guests annually. Vosika's cuisine has won local and national acclaim. In describing his culinary vision for Four Seasons Hotel Boston, Vosika credits his love for local, seasonal and artisanal products as the foundation for all of his menus. "The flavor of each ingredient--heirloom tomatoes from a local farm or walnuts from my own Berkshires orchard--is where it begins. From there, I work to bring out the best of each element by layering the flavors to create a harmonious dish."

JASPER WHITE
Jasper White is chef/owner of the Summer Shack in Cambridge, which, in its 10th year of business, has become a Mecca for seafood lovers. The success of the Cambridge restaurant has spawned three more Summer Shacks at Mohegan Sun Resort and Casino in Connecticut, Boston's Back Bay and at the Derby Street Shoppes in Hingham, MA. Jasper's winning business recipe has been to introduce high-quality, authentic New England seafood into casual restaurants in high-traffic retail locations. From its inception, the Summer Shacks have received enthusiastic reviews from local and national press, including the 2001 James Beard Award Nomination for Best New Restaurant.

KEVIN WILLIAMSON
Kevin Williamson is the chef/proprietor of Ranch 616 in Austin, Texas, where he combines the flavors of the Gulf Coast with the spices of the border towns of Texas. He is a spokesperson and chef for The Texas Beef Council, as well as the Texas Department of Agriculture's chef promoting the bounty of Texas's Gulf oysters and Texas shrimp. His travels have recently taken him to California for the National Pork Board meeting and this summer, Williamson will host his annual Allen Brothers Texas Outlaw Lucky Sevens Party during the Aspen Food and Wine Classic.

JEFF WORSTER
Jeff Worster is the executive chef of The Chanticleer and Black Eyed Susan's restaurants. Having trained in classical French and Italian cuisine, he opened Black Eyed Susan's, where he successfully created a unique dining experience. Now, with the highly anticipated re-opening of The Chanticleer with his partner, Susan Handy, Jeff returns to French cuisine, infused with his creative interpretation of the classics.

MATT ZADOROZNY
Matt Zadorozny, a veteran of the Nantucket restaurant scene, has started his own company, Concept Cooking. Matt merges a fascination with new techniques and a respect for the primacy of great ingredients. His food works and will certainly satisfy the adventurous diner.

JOSH ZISKIN
Chef / Owner Josh Ziskin, along with his wife Jennifer, opened La Morra in Brookline Village, featuring traditional northern Italian cuisine, cicchetti (tapas-like small plate portions) and a nightly prezzo fisso (set meal) menu. La Morra is also the name of the town in the Piedmont region where Josh began his training making fresh pasta, pressing wine and hunting for truffles.