At just 25 years old, Spencer Rubin first brought elevated grilled cheese to the Midtown masses with the opening of Melt Shop and quickly gained a large and loyal following with artisanal sandwiches such as “The Dirty” (pepperjack, muenster, pickled jalapenos, and potato chips as a crunchy filling), “The Award Winner” (cheddar, blue cheese, maple bacon and cranberry jam) and “Buttermilk Fried Chicken” (pepperjack cheese, crispy chicken tenders, and creamy red cabbage slaw), in addition to a handful of creative sides like tater tots with addictive Melt Sauce, refreshing arugula salad, and, of course, warming tomato soup. Additionally, Melt Shop won first place at “The Big Cheesy”–a citywide grilled cheese competition–two years in a row (2012, 2013).
Who doesn’t love chocolate? But the business of making award-winning confections isn’t always easy, and Jin Caldwell, chocolatier and owner of JinJu Chocolates, knows that. Jin, a former chocolatier for Mars Incorporated, and pastry chef for Wynn-Las Vegas and the Bellagio Hotel and a graduate of Le Cordon Blue Culinary School, is known worldwide for her flavors as distinct as sea salt and honeycomb. She’s also recently branched out into edible jewelry for special occasions.
While growing up in Northern Italy, Fedozzi was intimately involved with food from a young age. He learned about pastas and antipasti at his parents’ salumi shops in Genova and delighted in the meals and aromas while his family gathered around the kitchen table.
Derived from the Hindi word meaning passion, Michelin Star rated Junoon Restaurant delivers on the promise of its moniker with an authentic, yet elegantly modern take on Indian cuisine. With a talented team, including Executive Chef and cookbook author Vikas Khanna to Junoon’s Wine Director and General Manager, Guy Goldstein, both have helped create a dining experience to satisfy all aspects of fine cuisine: wine selection, service, ambience and atmosphere.
Today, he is CEO of Ronaldo’s Cocina and executive chef of Martino’s Cuban Restaurant; Ronaldo blends his Latin-roots with his passion for food to create unique and tantalizing recipes that express his personal culinary style. His outgoing personality enables him to engage people on a personal level while sharing his love for cooking with them.
Johnson was always cooking for his group of friends and his family. He began working in New York City kitchens in 1989 as a line cook at Bouley. He took that love to the next level when he attended the New York Restaurant School where he graduated in 1989 with honors. Johnson then went on to work at various restaurants in New York including Picholine Restaurant, The Terrace, and Osteria Laguna.
Formally trained as a savory cook, Shawn spent years working in some of America’s most highly regarded kitchens. He began his career in Chicago at Tru under celebrated Chef Rick Tramonto. In 2004, Shawn moved to Philadelphia and was named sous chef at Lacroix at the Rittenhouse, Esquire Magazine’s Best Restaurant of the Year in 2003. At the Rittenhouse, Shawn worked with the world-renowned Chef Jean-Marie Lacroix, who would become one of his greatest mentors and pique his initial interest in pastry.