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Meet Our Chefs

Ben Robinson

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A cheeky swagger, charming grin & culinary bravado made Chef Ben one of the most beloved stars on Bravo's hit series "Below Deck", but it was his undeniable talent that made him into a highly sought-after celebrity chef.  

Ben's finely tuned skills & extensive knowledge of diverse flavors come from his experiences growing up between the picturesque Oxford Countryside and the coastal beauty of Cape Cod. You will find him spending long, summer afternoons in the kitchen with his mum, and had conquered all five of the "Mother Sauces" at only 5 years old (which he sweetly thought was named so because they came from his own mother's tutelage).  


His passion was unmistakable & was already a rising star in the culinary world (before Bravo came calling). Ben was meticulously training under a number of Italian master chefs in Florence when he caught the eye of world-renowned chef Hestor Blumenthal of the Fat Duck. He was chosen to apprentice at the Three-Michelin Star winning restaurant (The #1 restaurant in the world at the time) which helped launch him into becoming executive chef for multiple luxury yachts, including the 90M Athena (the largest sailing yacht in the world) & now surrounded by the vibrant energy of South Florida, Chef Ben has a booming catering business in which he travels all over the world giving lively interactive demos, exclusive guest appearances, creating culinary masterpieces for private events & collaborating with many charitable organizations, his adventurous life may take him to new places, but no matter where he is, food is always the one link to his soul that keeps him grounded. 

Purchase his luxurious brand of knives and cook like a pro

Pre-Order his brand new of delicious hot sauces. RAWR!

Brian Duffy

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Duffy is perhaps most recognized from his abundant television appearances on the wildlypopular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley)reforming failing bars and restaurants with his “tell it like it is” style, on Beat Bobby Flay as arecurring Judge & As the Host of His most recent Food Network show “Opening Night” whichfollows Chef Duffy through HIS 7-day process of opening restaurants & the roadblocks that comealong the way. Duffy made his national on-camera debut over 17 years ago on the Food Networkand has appeared on countless networks & streaming platforms.Recently Duffy created Ardmore Q, a Down & Dirty Smokehouse that has garnered multiple awardsfor his Creativity within the BBQ & Live Fire World. During Pandemic, Chef also opened SideBirdKitchen, a down & dirty eatery located in Havertown Pa, Sidebird is a menu that encompasses thelast two years of Duffy’s travel around the country. During that time Duffy has also Partnered withUgly Brother Studios (Duffy Brothers) to launch the highly anticipated “World Chef” platform, aninteractive “Ultimate Foodie” platform which includes food boxes that pairs the world’s best chefswith an interactive LIVE platform. Chef, having his hands in multiple levels of business is also theCreator & Host of "Duffified Live" a talking & travel show with an over-the-top approach to eating,drinking, and experiences.When he isn’t with clients, taping or traveling, he is working on his classic entrepreneurial spirit, orhanging out with his family and friends in the suburbs of Philadelphia. Chef Duffy has his own line ofsignature spices, “Duffified Spice” kitchen aprons, hats, and chef-driven Grills & Smokers which areall available on his website at

Christine Hazel


Chef Christine Hazel, a native of Philadelphia, was crowned Champion on the popular Food Network show Chopped, where her three-course meal wowed her judging panel which included one of her long-time heroes, Martha Stewart. Prior to Chopped, Christine was a featured cast member on season 14 of Hell’s Kitchen with Chef Gordon Ramsay, where she battled many experienced chefs to survive 11 episodes.

Aside from TV fame, Chef Christine appears at VIP pop-up dinners around the country and serves as the Lead Hospitality Chef at The Masters Tournament each year in Augusta, Ga., where she helps oversee culinary programs for major event sponsors including Rolex, Mercedes-Benz, AT&T and IBM.  She is the Executive Chef at Huntingdon Valley Country Club. 

She has the reigning “Most Photogenic Burger” in Philadelphia via Philly Burger Brawl. Her activity in the Philadelphia community has included events for Kiehl’s Life Ride for AMFAR (AIDS Awareness), Autism Speaks, PA Horticultural Society, Best of Style Philly and Philadelphia Moguls in Media (Women in Media). 

To accompany her flavorful recipes, Chef Christine Hazel’s has a line of Extra Virgin Olive Oil and Vinegars from Taste of Old Country.  They are available at: .  She is a Chef Ambassador for Flint and Flame Knives.  

Chef Christine was profiled recently in Golf Kitchen Magazine and Club and Resort Chef Magazine.  She recently was featured at the Food Network’s South Beach Food and Wine Festival and the Vegas Nightclub and Bar Expo.

Barret Beyer

Chef Barret Beyer epitomizes new beginnings and change, inspiring millions with his cooking and actions. While working in New York City’s financial industry and boom era during the aughts, Beyer was arrested ten times for charges that ranged from selling drugs, Conspiracy to forgery, even overdosing and waking up on life support after 2 days in 2006. For ten years, from 1998 until 2008, he was in and out of jails. However coinciding with the birth his daughter in 2008, the reality TV star finally got sober. Beyer said, “I couldn’t do it anymore. I wanted to be a father she could look up to.” He did. Leaving the world of finance and clanging cells bars behind, the love of cooking become the inspiration for his life’s next course. Always a home cook, Beyer attended culinary school in his native Long Island. Before even graduating the ambitious New Yorker already had a job as a sous chef. Beyer then made it to “Hell’s Kitchen” with the legendary kitchen screamer Gordon Ramsey. His favorite television experience. Although, he didn’t win the show, Beyer realized that working in the kitchen is the work he loves. It’s that drive to succeed and healthy ambition which drove him to participate in “Cutthroat Kitchen”, another on-camera cooking competition. “I was the first one cut. It was for not putting the chicken on a Chicken Caesar Salad,” the chef says while chuckling at his folly. From his experience on reality TV, the cheffing professional has become a consultant opening a multitude of East Coast restaurants, receiving many accolades along the way. Food & Beverage Magazine and Chef Works have both named him “Chef of The Month”, in 2013 and 2014, respectively. With his new found celebrity status, Beyer volunteers or works non-profits events around the country including Reality Rally which raises money for Michelle’s Place a Breast Cancer Resource Center in Temecula, Bullying We’re Kickin’ It which he is a Spokesperson for. has organized and raised money to cook warm meals to feed the people & first responders of Long Beach after Super storm Sandy hit. He went out to Oklahoma & teamed up with Johnsonville Sausage Company to help cook raise money & items for the victims of the F5 Tornado that ripped through Moore County. With eight years of sobriety and five years of cooking, it’s clear Chef Beyer has changed his life. Chef Barret will continue to pursue consistent growth, creativity, and culinary development through the positive interaction of culinary leaders. For now, rest assured his strong desire to share his culinary knowledge with others, and to provide personal chef services/classes for the inexperienced cooks/chefs will rapidly establish Chef Barret’s brand and associated added value.

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Staci Azzinaro

Chef Staci Azzinaro has always been committed to excellence bringing her clients the best in fusion cooking. Chef Staci is known for her Sunday brunches, intimate dining experiences and online cooking classes. She loves sharing her passion for all things food and refers to her clients and followers as beautiful people. She can be found on her social media platforms doing food videos and engaging with her audience.

Chef Staci launched her Hot Spice Seasoning and Sauce Line in 2020 and has turned it into a successful business. Chef Staci has an impressive celebrity clientele that she has worked with they include Philly's own Will Smith, Kevin Hart, Jasmine Sullivan and the Philadelphia 76ers. She is now the proud owner of Oliver's Twist Restaurant that offers her twist on both Vegan and Non- Vegan recipes. Her motto is if you can make it traditionally you can make it vegan. 

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David Jordan

For the past 10 years, Chef David Jordan has blazed his own path in the culinary world by sharing his unique culinary vision to the masses. With humble beginnings from his hometown in Southeast Washington D.D., Chef Jordan first got his start by cooking for his friends in highs school and finished at the Baltimore International culinary college majoring in culinary and nutritional science, since then Chef Jordan has risen to prominence through his ability to cook in all styles and never accepting any limitations. 

Currently Chef Jordan is focused on growing his newly launched line of BBQ sauces named after his mother, Theresa Jordan, called "Sweet T's BBQ" which is he soon plans to expand to dressings and wing sauces. 

Chef Jordan is passionate about preserving his family's legacy through food and philanthropy and constantly encourages diversity in the kitchen. 

"Ilike to take something from the raw state, turn it into something sexy" -Chef Jordan 


Career Credits

  • Served the military through department of defense as the head of dining facilities and honored with 7 accommodations  

  • Worked and traveled to several countries including several stated in the US, Dubai, Afghanistan, and all over Europe.

  • Opened his first restaurant "Back 4 More" and in that time he coined the nickname "Jay-Z of the kitchen."

  • Personal celebrity chef serving clients such as Ricky Slimey, Jennifer Hudson, Bishop Glen A. Staples and athletes Marcus Camby, Walt Williams and more!

  • His signature line of sauces named "Sweet T's" brand commercial has garnered over 2 million views and his sauce is sold at over 100 retail stores nationwide. 

Naima Rutling

A native of North Philadelphia, Chef Naima Saleema Rutling, has been working in the food service industry for over 23 years. Naima started working in the food service industry in 1999. In 2004, while working full time and raising a family of five, Naima started her culinary education, as a nontraditional student, at the Art Institute of Philadelphia; she graduated, with honors, in 2006. Currently, she shares her passion of food, as the head Chef Instructor, by teaching students enrolled in the Culinary Arts Program operated through the Cathedral Kitchen, which is located in Camden, New Jersey. Cathedral Kitchen is a program that educates low-income nontraditional students who are seeking careers in the food service industry. Naima’s accomplishments as a chef does not end there. She has successfully operated H.E.R. Catering for almost 10 years, which provide catering service to the tristate area. She has catered for the Philadelphia Black Journalist Gala, for the past 5 years, the Democratic National Convention and the National Liver Foundation just to name a few professional events. In addition, Naima has participated in the largest national food show, Gout Ea Lakay, which is in Haiti. Quoting, Chef Nai, “My passion for serving people is my base so I have to treat it like a trampoline… Once I jump on, it is up to me how high I want to go.”

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Mark the "Grill'n McMillian"

Speedy high school sprint champion, Mark McMillian, was a two year starter at Glendale JR College in California where he was an All-American. His standout performance gained him a scholarship to play for the University of Alabama under renowned coach Gene Stallings. To this day, McMillian holds the Alabama record for the longest interception TD in school history. Mark was drafted into the NFL by the Philadelphia Eagles in the 10th round where as a rookie, he earned honors by being named to the prestigious All-Madden Team. After a brief stint as a New Orleans Saint, McMillian would later have some of his most celebrated success as a cornerback for the Kansas City Chiefs under coach Marty Schottenheimer. In 1997, 5-foot-7-inch, McMillian, was given the nickname “Mighty Mouse” by his teammates and fans by boosting an impressive season with 8 interceptions (tied for the NFL lead) and 3 defensive TDs (longest 87 yards). He also set a Chiefs franchise record for most returned yards (274). Mighty Mac finished his 8 Years in the NFL with the Washington Redskins along side Hall of Famer Daryl Green and Champ Bailey. He now resides in Los Angeles, California and works with various programs that help to improve the lives of children and young adults.

Grill'n McMillian (

Mark McMillian


Sterling Wright

Chef Sterling Wright and his wife Shauncey Wright have two children, a son, Sterling Jr.,  and a daughter, Diamond. He is also the stepfather of Latasha and Danshea. Chef Sterling grew up in the J.C. Napier Homes, a housing project in South Nashville. While attending McGavock  High School, a teacher introduced him to cooking, and through her class, he realized that cooking was his passion. Chef Sterling attended the Johnson Wales University Culinary School,  where he began perfecting his craft. Over the years as a professional chef, Sterling has served Presidents and CEOs, music legends,  and celebrities. His clientele list includes Oprah Winfrey and Motivational Speaker Tony Robbins.  

Hell's Kitchen 

In 2005 Chef Sterling was selected to be in Season 13 on Hell's Kitchen as one of the most liked contestants in Hell's Kitchen history. Chef Sterling, also known as "Mr. 100," was the only contestant in the history of Hell's Kitchen that was allowed to keep his Hell's Kitchen Chef Coat even though he was eliminated from the show by episode 12.


However, giving back is Chef Sterling's heartbeat; Chef Sterling has partnered with several  Nashville non-profits, such as Nashville Peacemaker, Papa Joe's ministries, and Elijah Heart's. Also, chef Sterling realized that cooking could be a therapy for our children suffering from trauma and mental anguish. So, in 2018, he partnered with a non-profit organization called I AM  INVISIBLE BULLYING AND SUICIDE to begin bringing awareness to mental illness. 

Youth Culinary School 

Chef Sterling's dream became a reality in 2022; he partnered with Bishop Judy A. Johnson & The Claiborne Family of  Faith Worship of Nashville, TN, to bring the first youth culinary school in Nashville, TN. The culinary school has also expanded its vision to bring the youth culinary school to  Clarksville, TN with IMINVISIBLE led by Mrs. Sharon Kay-Edwards. One of Chef Sterling's future goals is to place a youth culinary school in every city within the United States.


Guy Mitchell

Chef Guy Mitchell is a graduate of the Culinary Institute of America and apprenticed at the Waldorf-Astoria Hotel in New York City. He sits on The Board of Directors for the New York City Culinary Academy. 


Chef Guy Mitchell has served as Executive Chef for the Philadelphia Eagles, all of the “Rocky” Hollywood film sets 

and has hosted the famous QVC television show as well as the The Atlantic City, Philadelphia Taste and Lancaster Taste Food and Wine Festivals. Chef GuyMitchell cooked for the Academy Awards and while working in New York, has served as Executive Chef for David Rockefeller in his distinguished Montauk Yacht Club on Star Island. He also worked with Chef Ron Duprat at the James Beard Foundation in New York City. 


Through Guy’s arising accomplishments, he has had the unique pleasure of working closely with the White House and Vice Presidents' residence to host special engagements with the Presidents’ and Vice Presidents' chefs. He was invited by the Commander Navy Installations Command as a guest Judge for the CNIC Navy-Wide  Culinary Competition.  Navy Chefs are selected from their region to fly to Washington D.C. to compete against each other.  Some of these Navy Chefs are later chosen to work at the White House Navy Mess, the Vice Presidents' Residence, the Pentagon and other high ranking Navy Installations.  Chef Guy was awarded the MCPON coin from the Master Chief Petty Officer of the Navy, Rick D. West for his service.


Chef Guy had performed at the Fancy Food Show in New York City representing Canada in the Canadian Pavilion. Guy prepared White House dishes using Canadian products.  Guy always uses the phrase, "Canada is our neighbor": and "Canadians are our friends".  


He has also had the great pleasure of working with such famous chefs such as Emeril Lagasse, Morimoto, Bobby Flay, Paula Dean, Guy Fieri, Robert Irvine, Tyler Florence, Ingrid Hoffman, Duff Goldman (Ace of Cakes) and Giada De Lorentiis, all from the Food Network.


Chef Guy has received rave reviews from every publication in Bucks County about his scrumptious entrees. His “all-star” one of a kind personality and great talents make our own Chef Guy Mitchell Southeast PA’s Top Chef. 

Chef Guy continues to entertain guests through cooking Demonstrations. Through these fabulous demonstrations, he has had the privilege of working with the renowned pastry Chef, Robert Bennett, formerly the Executive Pastry Chef of Philadelphia’s La Bec Fin and Food Network Chef. 


Chef Guy has created a group of  former White House Chefs called the "White House Chef  Tour" where they travel the all over the world performing food demonstrations at culinary schools, fund raisers, wine and food festivals and other events.


However, Chef Guy is not all business! During the 9/11 Tragedy, he hosted and raised $30,000 for the Fireman’s Burn Center in New York City. He also was part of the Hurricane Katrina fundraiser which raised $50,000. During his accomplished career, he has also become a Noted Mastery of Culinary Creations. It was documented in the 

restaurant reviews by Mr. Richard Burn, “His 30 years of experience clearly shows in his dishes".

Ryan McQuillan

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Executive Chef Ryan McQuillan
Some would describe Ryan McQuillan’s attention to every morsel of food as… fiery. Right down to the olive vine tattoo on his forearm, his exhaustive search for the finest and freshest ingredients landed him here in Lancaster. Inspired by his Italian mother and grandmother, the Chef’s passion for cooking dates back farther than he can even remember. Raised in Northeast Philadelphia and trained at the Restaurant School at Walnut College, Ryan has infused flavors in New York City, Philadelphia and at the renowned Talula’s Table in Kennett Square where prospective diners waited a year in advance to savor one of his Farmtable Dinners.
If it all begins with a farmer, Ryan knew that Plough and The Exchange is precisely where he had to be. Fresh, local ingredients drives his approachable American menus. The vibrancy of his product is only matched by his personality. Reflection and inclusion were traits he powerfully embraced from Chef Eric Ripert at 10 Arts Bistro during its “award winning” time in Philly. He never neglects their importance today.
While boasting many other extraordinary experiences in some of the nation’s finest dining spots including Le Bec-Fin under George Perrier, Chef Ryan only talks of the mark he wants to leave on this great community. As an avid fly fisherman, you are best not to ask him about the “one that got away”… you just don’t have enough time


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Elijah Miligan

Stephen Cromwell

Chef Stephen Cromwell started his culinary journey as a young child. He spent much time in the kitchen with his grandmother, watching as she prepared many unique meals and baked dishes because his grandmother loved to teach her children and grandchildren amazing recipes, this stark something in Stephen.

At the age of sixteen years old, he started his first job in the restaurant business as a dishwasher. He planned to begin in this position to learn all the functions of the restaurant business. After less than a year, he was promoted to line cook.

After working at various establishments and learning many functions and knowledge of the restaurant business, Chef Stephen decided to further his education in the field.

In 2018 he enrolled in the JNA Institute of Culinary Arts, graduating with an associate degree in culinary art. This education prepared him to be an outstanding Chef de tournant under the leadership of some world-renowned Chefs from the Philadelphia area. He has won awards such as Teflon Chef and Teflon Chef Burger Brawl competition.

With over ten years of experience, he has held numerous leadership positions within the professional kitchen setting. He is well-versed in global cuisine. His use of French and Japanese cuisine influences his fusion-style cuisine; he also has extensive experience as a personal chef, caterer, and pop-up chef vendor though out the Philadelphia area.

The Chef’s love for food and health consciousness is represented in his exceptional cooking.

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Barry Sexton

Chef Barry E. Sexton has successfully acquired over 30 years experience in the culinary arts.The Philadelphia Art Institute graduate was classically trained for more than a decade under the tutelage of Master Chef Jean Pierre Tardy of Newton, Pa. Chef Sexton’s vast career includes work at some premiere restaurants and hotels in Philadelphia and Bucks County areas.  This award-winning chef is well known For his gourmet catering, private cooking classes and demonstrations that showcase his passion for cooking. Chef Sexton has recently been appointed as the Executive Chef of Wilson's Live Music & Restaurant located in Hi-Nella, N.J, serving up a southern style cuisine

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Maria Liberati

 Maria Liberati is an Italian- American Chef/Entrepreneur/Author  and  winner of the prestigious Gourmand World Cookbook Award for her culinary travel book series- The Basic Art of Italian Cooking.  She is also Host/Producer of The Maria Liberati Show Podcast

 Her  award winning blog  The Basic Art of Italian Cooking by Maria Liberati  at   was selected as culinary travel blog of the year by the NY Travel Writers' Society ,and has 300,000 worldwide followers. Maria is considered one of the foremost experts on Italian cuisine and wine. She regularly appears on TV, radio and in print and  developed  her own TV series for PBS that was  based on her culinary travel book series.  The Basic Art of Italian Cooking by Maria Liberati tm is now a new streaming channel on ROKU. She also has her own streaming  Radio station on Zeno Media- The Basic Art of station.

 Maria studied the culinary arts in Italy, and founded The Basic Art of Italian Cooking by Maria Liberati tm trademark now with its' own line of food products that includes a pizza sauce and spice blends.

Ryan Moore

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 Top Chef Ryan Moore, owner of “Touch of Greatness” has over 21 years of professional experience in the food and restaurant industry. A former culinary arts student at the Philadelphia Art Institute, Chef Moore has worked under, as well as along with, some of the great Master Chefs that include Chef Georges Perrier (formerly of Le Bec-Fin), Chef Gordon Ramsay (Hell’s Kitchen), Chef Marc Miguel, and Chef Darryl Harmon of New York. Chef Moore has also prepared food for celebrities such as entertainer John Legend during Philadelphia’s July 4th Welcome America Event, and Rap Group Member “Hell Rell” of Dipset, also known as “The Diplomats”. His culinary expertise is expansive as he has planned, organized, arranged, and prepared cuisine for intimate dinner parties and for culinary events for upwards of 500 guests. Chef Moore has participated in several food shows, won numerous awards and contests, and has been featured in an edition of Philadelphia Magazine, where he was named “Best Omelet Chef in Philadelphia”. He was also featured in Dosage Magazine. Chef Moore is passionate, multitalented, and personable. So, allow him to take your palate on a journey that you will never forget, one where you will experience a “Touch of Greatness” and “Love in Every Bite”.

Tye Hall

Philadelphia born and raised Chef Tye Hall has had a passion for cooking since the age of 8 when she started cooking with her Nana. She didn’t start off with becoming a chef. In fact, after high school, she went into the Army and served her country. After her tours were done she stayed in her profession and became an LPN. It wasn’t until she lost her beloved Nana that she hung up her stethoscope and picked up a knife and went to work in the kitchen.

When asked why, she will say “Cooking saved her life.” With the loss of her Nana, PTSD set in and almost took over when she was given her Nana’s handwritten recipes to help her cope. This would start a new chapter for her and reignite her love for food. She would go back to school to earn an Associate’s Degree in pasty and culinary skills, as well as a Bachelors Degree in hotel and restaurant management.

Chef Tye has a niche for international food, possibly due to her past of traveling with the Army for several years. Since she became a full-time chef, she has cooked for quite a few celebrities as well as cooked for the Washington Redskins while they are in Virginia for training camp.

She has served our country, has been a servant in healthcare, and now both her and her husband Reggie, the co-owner of T&R Catering LLC & Common Sense Cuisine LLC, are serving up delicious comfort foods that are designed to take you to on a trip around the world.

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Reinhold Paul

Chef Reinhold Paul is the chef/owner of Chef Reinhold Culinary Solutions with 45 years of culinary experience .

He is known as the Baby Boomer Chef and has published recipes , made numerous radio and television appearances and is the only two time winner of the New York International Food Show Rapid Fire Challenge!

Living in Barnegat,  New Jersey with his wife Kathy and his daughter Kelly this Chef’s passion for flavorful food is unrivaled.

In addition to public and private chef duties Chef Reinhold launched Baby Boomer Chef which provides interactive Chef driven dinner parties for up to 16 people. However with all that has and is happening in the world Baby Boomer is focusing on delicious gourmet food prepared on a budget! Did I say Gourmet Food on a budget? Is this a real solution? As this is the current subject of most of my culinary demos, the answer is Yes it is!

Come and be transformed along with the ingredients for a solution You will never forget! 

Ed Covino

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Chef Ed Covino created Bes’Dam Soup in the Spring of 2005 and has bring bringing smiles to family
dinner tables ever since! Ed has over 30 years of experience in Fine Dining, as well as an

A.A. Degree in Culinary Arts from Johnson and Wales University, and a B.S. Degree in Hospitality Management from Florida International University. This education, as well as many years in the Luxury Hotel and Restaurant field has given him the skills
and knowledge necessary to prepare top-quality, delicious foods for thousands of satisfied food-lovers.

His previous employers include the renowned Hotel Del Coronado in San Diego, CA; Hyatt Hotels and
Resorts, which entailed locations on the island of Hawaii, Atlanta, GA and Cambridge, MA; and Hilton
Corporation. In addition to creating Bes’Dam Soup and building it to a Nationally-Recognized brand, Ed enjoys
teaching his Comfort-Food style of cooking and has appeared regularly on TV’s FOX & Friends Show,
Entrepreneur Elevator pitch and much more!


Although Ed is best-known for creating delectable Soups, Chowders, Chilis and Sauces, he has a passion
for all aspects of the home Culinary Experience and teaching folks to create this magic in their own
homes! He is happily married to his lovely wife, Allison. They have a son, Eddie as well as their two dogs,
Smokey and Bandit. They have a soft spot for animals and support several Animal Rescue organizations.


From the beginning The National Black Chef’s

Association mission has been to recognize African

American Chefs, Culinarians, and Pastry artists around

the United States and abroad. Today, chefs from around

the nation can turn to us to search to find information,

learn about topics of interest and help build a platform

for the black culinary community. Our platform is to

shine light on our fellow African American Culinarians

that are in the industry and those who inspired their

communities. We consider it a privilege to be able to

help. Our goal is to have an annual award reception to

showcase our fellow colleagues. As culinary continues to

evolve, NBCA goal is to build a legacy for our black

culinarians to create buying power and a networking

platform to everyone around the nation and abroad.


Co-founder and vice  Master Chef Chavis Talley

Elliott Farmer

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Chef Elliott is a published author of cook books, Entertaining Solutions and Soulstice Recipes. Former online radio  show host of Chef Elliott’s Entertaining Solutions and is a Cutthroat Kitchen Food Network contestant for two  seasons. He is a product developer of a low sodium all-purpose seasoning blend called Chef Elliott’s Soul Shaking  Seasoning. Reflecting on other accomplishments, he considers himself blessed with his appearances and  participation in Epcot International Wine & Food Festival, the Country Living Fair, Taste of the Runway NYC,  Atlantic City’s Wine and Food Festival, SOBEWFF and others. Multiple appearances on HLN and CNN as a guest  celebrity culinary judge for the anchor’s showdown. He just recently filmed with the USA’s Under Secretary and  USDA. Chef Elliott is currently working on a Lifetime Christmas movie being filmed in Georgia.

Angell Morris 

Chef Angell Morris

Delaware transplant, Chef Morris, has been cooking for professionally for 12 years, and has been apart of Taste as a caterer in 2017 & 2018, bringing her “Curry Crab Mac & Cheese”, “Peach Fling Cobbler” and “Signatures Garlicky Butter”, and winning the taste buds of the people! She is now the owner of Signatures Soul & Sea restaurant located in the heart of Clifton Heights, PA. Combining her hometown love of seafood and her local environment of hoagies and cheesesteaks, Chef Morris creates out of the box flavors with “Signature” names you won’t forget! Visit her in Clifton Heights and look for her “Jerk Salmon Cheesesteaks”, “Tiffy Had A Little Lamb”, or the packed with flavor “Wifey”! 

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John Moeller
Lancaster PA
Graduated from Lancaster Catholic High 1979
Willow Street Vo-Tech 1979 Culinary
Johnson & Wales University Culinary Arts 1981
Worked in Boston and Providence RI until 1984
Traveled to Europe and studied and worked in Dijon France 1984-1986
St. Croix USVI Resort 1986-1987
Washington DC 1987-2010
White House 1992-2005 Worked for 3 First Families
Presidents George HW Bush, Bill Clinton, George W. Bush
Relocated back to Lancaster 2010 Starting State of Affairs Catering
Author of “Dining at the White House” September 2013

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John Moeller

Kev D

Executive Chef "To The Stars" & Author of "Beyond My Chef Coat" Kevin Des Chenes has 25+ years of experience in the Hospitality industry. 


He was named "Top Chef" by Las Vegas Food & Wine, He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network's Chef Wanted, Great Food Truck Race (Finalist) & Beat Bobby Flay, as well as The Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others. He is also the winner of "Top Celebrity Chef Showdown". Chef Kev D is an advocate for such charities as Boston Children's Hospital & The Light Foundation. His creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at such New England landmarks as 156 Bistro, Centro Martini & Washington Square Tavern, He has since Launched a successful Event Production, Consultant & Private Chef Company and become one of the most sought after Chef's in the industry, working with great people including; Garth Brooks, John Legend, Tommy Lee Jones, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Gavin DeGraw, Jim Courier, Little Big Town, Various New England Patriots & Red Sox players and coaches, among others. You never know what he'll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an Epic Journey with Chef Kev D


Darryl Harmon

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Chef Darryl Harmon is Chef/Partner of Amina Restaurant & Lounge in Philadelphia, PA. Darryl Harmon, who hails from Gouldtown, NJ in Cumberland County, which is considered the oldest black community in the U.S., is also an award-winning chef for The Lure Group in New York City. He helms the kitchens at Clinton Hall’s six locations, in addition to Slate in Chelsea and Slate Rooftop in Brooklyn. The 45-year-old chef is a National Brand Ambassador for Certified Angus Beef®.

Chef Harmon has created some of the city’s most Instagrammable dishes, which includes Clinton Hall’s famous Doughnut Grilled Cheese, along with their towering WTF Waffles, which is made with birthday cake, red velvet cake and other scrumptious varieties.

Chef Harmon has prepared intimate dinners over his 27-year career for A-list celebrities and politicians including John Legend, Martha Stewart, Jamie Foxx, Boyz II Men, Michael Bay, President Barack Obama and President Joe Biden, along with athletes such as DeSean Jackson, Ryan Howard, Michael Vick, Carlos Ruiz, Shane Victorino, Scott Hartnell, and Donovan McNabb.

Chef Harmon has participated in The Food Network’s New York Wine & Food Festival, where his Double Smashed Burger from Clinton Hall won the People’s Choice Award at Burger Bash in 2018. He’s also prepared creative dishes at the South Beach and Atlantic City Wine & Food Festivals in addition to Taste Philadelphia, MetroCooking Dallas, the Specialty Food Association’s Sofi Awards Reception, and the National Governors Chef’s Convention.


Prior to moving to New York, Chef Harmon served as Executive Chef of the renowned Water Works Restaurant & Lounge in Philadelphia, where his menu earned “Best New Restaurant” from Philadelphia Style Magazine. Chef Harmon was also named ‘Chef of the Year’ by the American Culinary Federation’s Professional Chef’s Association of the South Jersey Chapter. He served as Board Vice President for the chapter from 2006 to 2010.

As a celebrity chef caterer, Chef Harmon has produced events for the the James Beard Foundation, Chaine des Rotisseurs, and the National Football League Players Association. He served as a celebrity chef for Holland America Cruise Line, where he led culinary presentations for guests over the course of a seven-day cruise from Vancouver to Alaska.

Chef Harmon was featured as the New York Giants Game Day Celebrity Chef inside the Toyota Coaches Club at Metlife Stadium, where he prepared his signature cheesesteaks for VIPs, including Steve Tisch, Chairman of the New York Giants.

Darryl has been featured on regional and national TV shows from coast to coast, including The Today Show, Good Morning America, The Food Network’s “Best Thing I Ever Ate,” “Food Paradise,” “Man vs. Food,” “Ginormous Foods,” The Food Network’s “Christmas Chowdown,” The Wendy Williams Show, and countless more.


You can follow @chefdharmon on Instagram and Facebook, or visit

TASTE! Festival Hall of Fame 

Kathie Lee Gifford, Guy Fierri, Tyler Florence, Duff Goldman, Bethenny Frankel, Guiliana & Bill Rancic, Brian Westbrook, Paula Dean, Isiah Thomas, Robert Irvine, Fabio Viviani, Debi Mazar, Ayesha Curry, Kevin O'Leary, Ramona Singer, Brian Duffy, Rocco DiSpirito, Tregaye Fraser, Jose Garces, Brian Duffy, Morimoto. G. Love 

 & Many Others 

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