Peter X. Kelly
Owner of Xaviars Restaurant GroupFor more than two decades Peter X. Kelly has set the standard for dining in New York State. His contemporary American cuisine brings dining to a new level by providing his guests with exquisite food and superb service. In 1983, at the age of 23, this self-taught chef opened Xaviars in Garrison and began his journey to success. To date, Peter owns four of the most acclaimed restaurants in New York State, Xaviars at Piermont, The Freelance Café & Wine Bar, Restaurant X & The Bully Boy Bar and X20 in Yonkers. They have all received popular praise and the industry’s most coveted awards including The New York Times highest rating (Extraordinary), The Mobil Travel Guide Four Star Award, The Dirona Award, Restaurant News Dining Hall of Fame, Wine Spectator’s Best of Award of Excellence, Zagat’s Survey (29 out of 30) and New York State Restaurateur of The Year in 1998.
Founder of the Windows of the World Wine SchoolKevin Zraly is celebrating his 35th Anniversary in 2011 as the founder and teacher of the immensely popular Windows on the World Wine School that has graduated almost 20,000 students since its inception. He has been teaching wine for over 40 years, beginning at the age of 20, and has studied wine-making techniques in California and all the great wine regions of Europe. Acclaimed as the creator of the famous wine list at Windows on the World (which sold more wine than any restaurant in the United States), he also designed the training program for the most knowledgeable wine-service staff in America. The recipient of the James Beard Award as the Wine and Spirits Professional of the Year and the Food and Beverage Association's Man of the Year Award, Kevin is a member of the Board of Trustees of the Culinary Institute of America and has been featured in The New York Times, People magazine, The Wall Street Journal, GQ magazine, Newsweek, and USA Today, among others. Kevin has co-hosted the Food Network's Wine A to Z and his charisma, engagingly breezy style, and love of wine captivate everyone he teaches..
Chef / Partner, Tarry LodgeAndy Nusser started his culinary career as a dishwasher in 1978 at Casa Nun Restaurant in Cadaques on the Costa Brava of Spain. After working in other industries, Andy enrolled at the Culinary Institute of America. He graduated in 1995 at the top of his class and then got a job as Sous Chef with Mario Batali at Po in Greenwich Village. Andy became the first Chef at Babbo Ristorante when it opened in 1998. He created Casa Mono and Bar Jamon partnering with Batali and Bastianich in 2003, earning many awards including a Michelin Star. In 2008, Andy and partners opened Tarry Lodge in Port Chester, bringing a true trattoria experience to Westchester County. In 2011 the partners expanded into Connecticut when Tarry Lodge Enoteca Pizzeria opened in Westport. Andy lives in Hastings on Hudson with his wife and two children and spends his time between the three restaurants.
Chef/RestaurateurChef Anthony Goncalves, chef-owner of 42. The self-trained chef opened 42 in 2007 on the 42nd floor of The Ritz-Carlton, Westchester, in White Plains, set in the sky overlooking Westchester County. His restaurant career began with Trotters Tavern in 1997, at age 26. In 2001, he dropped "Tavern" and redesigned the menu to include a Mediterranean and Iberian / Portuguese-inspired cuisine within a fine dining setting and in 2002, with no previous training, he took over the kitchen and taught himself to cook with a little help from his family.
Trotters received rave reviews from Crain's New York Business, three consecutive "Excellent" reviews from The New York Times and in November 2004, Esquire magazine named him "A Chef to Keep an Eye On." In 2010, Anthony was included in Josh Ozersky’s TIME Magazine series, “Chefs of the Future.” In 2013, Anthony essentially created a new restaurant by transforming the interiors and menu, making it more reminiscent of Trotters continuing to pay homage to his Portuguese roots. With a bad boy exterior and sincere character, Anthony’s unique personality has become the anchor of the experience at 42 The Restaurant, where the tagline is “It’s Different Up Here.” Chef Anthony is also personal chef to Coach Mike Woodson of the New York Knicks .
Deutsch Family Wine & Spirits
Deutsch Family Wine & Spirits was founded in 1981 by Chairman, Bill Deutsch, to market quality wine and spirits produced by prestigious families from major wine and spirits regions of the world. The business that initially began with two employees importing a few family producers from France more than three decades ago has grown to include a prestigious roster of internationally renowned, award-winning brands serviced by over 170 employees. Today the company is renowned for its brand building prowess and ability to identify and fill consumer niches within the wine and spirits category. They have built numerous category leaders including: the #1 selling brand in the US, the #1 imported brand in the US, the #1 Australian brand in the US, and the #1 French brand in the US. Bill’s son Peter Deutsch is CEO; thus two generations of the Deutsch family work side by side in their continuous quest to build strong brands and relationships throughout the wine and spirits industry.
Chef, The CookeryChef David DiBari has been cooking since the age of fifteen. His training began in his grandmother’s basement kitchen and has advanced to some of the most prestigious kitchens in Manhattan. After graduating from the Culinary Institute of America, David began his ascendancy at Windows on the World. Shortly thereafter, he found himself working in rapid succession, behind the stoves at Mario Batali’s flagship Babbo, David Bouley’s Danube and Midtown’s Patroon. In 2002 DiBari accepted his first Executive Chef position at Eastchester Fish Gourmet. This upper Westchester restaurant had been driven by presentations of fresh fish and a gourmet market until DiBari’s arrival, wherein he unleashed his creativity and passion for both cooking and aesthetics, becoming the youngest chef in Westchester to receive a rating of excellent from the New York Times. In January of 2004 David took control of the new kitchen at Zuppa. The restaurant was an up and coming Italian restaurant in the heart of downtown Yonkers on the waterfront. David created an innovative, progressive Italian menu previously unseen beyond the parameter of Manhattan’s finest establishments. He took the essence of traditional ingredients and personalized them with an eclectic variety of new school techniques.
Restaurant NorthEric Gabrynowicz previously was Executive Chef at the Tavern at the Highlands Country Club in Garrison and had worked at top restaurants in Manhattan including Union Square Café, Blue Smoke and Tabla before opening his acclaimed farm to table restaurant north in Armonk with partner Stephen Mancini. Eric’s approach at uses local ingredients to make bold-flavored New american fare. Eric appears regularly on the TODAY show and has twice been named a semifinalist by the James beard foundation.
Chef, Moderne BarnEthan Kostbar, Executive Chef, uses a Mediterranean, New American approach to showcase ingredients with simplicity and seasonality. Having grown up in Israel and traveled extensively throughout the Middle East and Europe during his childhood, Kostbar gained an early appreciation for the food of those regions. Kostbar shows a passion for sourcing local ingredients and presenting them in a way that mirrors his life experiences.
A graduate of the Culinary Institute of America, Kostbar has worked in the kitchens of such prestigious restaurants as Kinkead’s in Washington, D.C., the Waldorf Astoria in New York City, Peacock Alley, Gramercy Tavern, Rose Water and Paul Newman’s Dressing Room Restaurant. The sum of Kostbar’s experiences is a philosophy that food—from farm to table—should be treated and prepared with respect, care, and integrity .
Chef, Crabtree’s Kittle HouseA graduate of the culinary program at the State University of New York at Cobleskill, Jay Lippin has enjoyed a colorful diverse career cooking in some of the finest restaurant kitchens in New York City and Westchester County. In 1991, Jay was appointed executive chef at Crabtree’s Kittle house in Chappaqua, NY. It was during Jay’s tenure there that the restaurant received its first 3 star review from the New York Times. In 1992, he was named one of “America’s best young chef’s to keep your eye on” by Esquire Magazine. Jay left Westchester in 1993 to become the opening executive chef of the Harley-Davidson Café. Now returning to Crabtree’s Kittle House as the executive chef, Jay looks forward to getting back to his fine dining roots and cooking the outstanding new American cuisine that has made Crabtree’s Kittle House one of Westchester’s and America’s premier wining and dining destinations.