Archives: Profiles

Tim Hughes is the resident chef at Snapper Grabber’s, a Birmingham, Alabama-based seafood market that services daily customers and some of the largest restaurants and culinary outlets in the Southeast.

Kerry Heffernan is currently Chef at Grand Banks in New York, and has lead the kitchen at some of the city's most famous restaurants.

Tony Hang, Executive Chef of HEI Hotels & Resorts, has a philosophy of food to treat each ingredient with respect, let it shine, and not mask it.

Chef Jeff Cowles is a Research Chef with Kerry Americas and serves on the Board of Directors as VP of the Research Chefs Association.

Captain Keith Colburn is a commercial crab fisherman, and one of the stars of the hit television show Deadliest Catch.

Chef Johnny Carino has more than 30 years of foodservice industry experience. His background reflects culinary, operations, product development, teaching, and consulting experience.

Cookbook author & restaurateur Jennifer Chandler is the author of four cookbooks: The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.

Chef Kelly Armetta is the Director of Culinary Services/F&B at the Hyatt Regency Boston. He has over 30 years of culinary experience and has been the Chef for many of Hyatt Regency’s prestigious properties.