John L. Schwimmer, Executive Vice President, COO and Director, Bobby McGee's, U.S.A., Inc., Phoenix, AZ 
John Schwimmer's track record at Bobby McGee's has been exceptional, particularly since March 1984 when he became executive vice...
Don Dianda, Jr., President, Pacific Hospitality, Inc., Monterey, CA
Dianda grew up in the restaurant business working with his father, Don Dianda, Sr. (Doro's, San Francisco). Although he practiced law for...
Fred L. Dame, Master Sommelier, Sardine Factory, Monterey, CA
A journalism graduate from Washington and Lee University, Fred Dame worked in restaurants while an under-graduate to help pay for his...
Bruce LeFavour
Bruce LeFavour is a master of international cuisines. His restaurant has long been considered the finest French restaurant in the Napa...
Peter A. Ryan, Nicoles Restaurant, Killington, VT
Ryan's dedication surpasses the ordinary. Still in his mid-thirties, he has a wealth of work experience, culinary awards and...
Paul Voto
Paul Voto knew, at a young age, that the only thing he ever wanted was to be involved in foodservice. He worked summer jobs in various restaurants throughout high school and learned as much as he could about the business. He attended Culinary Institute of America, graduating in 1980. He participates in international food shows, works with chefs of different nationalities -- Hungarian, Arab, Thai, et al -- and has a wide knowledge of almost all kinds of foods. He conducts cooking lessons because he wants to share with others the expertise others shared with him. He is young, energetic, hardworking, creative, sensitive, and a perfectionist. Voto is not a "traveler," meaning he stays with a job and masters it before moving on. He shows a total commitment to his work and displays a great deal of pride in his accomplishments....
Steven Mellina, Chef, The Manhattan Ocean Club, NYC
The Manhattan Ocean Club has provided Steven Mellina with a dramatic stage on which to present his classic seafood cuisine. One of America's spotlighted and distinguished new breed of young chefs, Mellina started cooking professionally at the age of 14. His credentials include a year of training at the Cordon Bleu (Paris) as well as working with Michel Guerard and Paul Bocuse. Mellina held responsible positions in various Caribbean establishments, after which he became associated with such prestigious New York operations as The Helmsley Palace Hotel and La Gauloise. Gael Greene, writing for New York magazine, called his crab cake an "aristocratic patty, nothing but crab with a tangy mustard sauce." Jay Jacobs, writing in Gourmet magazine, had this to say about Mellina's style at The Manhattan Ocean Club: "To his great credit, Chef Mellina respects the integrity of quality seafoods and serves them forth with the sort of probity they deserve."...
Peter Harman, Executive Chef/Manager, Thistle Lodge Restaurant at Casa Ybel Resort, Sanibel Island, FL
Peter Harman has achieved a remarkable degree of success as a young man of 28. His talent and creativity have already earned him a...
Michael D. Chase, President, The Copper Cellar Corporation, Knoxville, TN
According to savants, Michael Chase is the hottest young independent restaurateur in one of the three fastest projected growth states in the United States. With his heart and spirit immersed in foodservice ever since he was a kid, with his great understanding of true quality in food, with his indomitable will to succeed, Chase has arguably created the best beef restaurant (Copper Cellar); the best seafood restaurant (Chesapeake's); the best Italian restaurant (Cappuccino's); and the best barbecue restaurant (Calhoun's) in his region of the United States. What contributes to all of this greatness are Chase's exemplary business skills and organization reflected in everything from his fanatical attention to quality purchasing to state of the art computer applications to an extremely loyal staff....
Douglas A. Cole, Director of Administration, Food & Beverage, Hilton Hotels Corp., Beverly Hills, CA
1982, Cole was promoted to director of planning and administration for Hilton Hotels charged with the responsibility of implementing Hilton's Fitness First Fiesta Promotion in 1984. That program had far-reaching effects, not only for Hilton, but for all of foodservice as others hastened to recognize the growing market demand for healthy eating and fitness. Throughout his career, Cole has been characterized as an individual in search of excellence. His imagination, insight, and energy have propelled him through the ranks of a major corporation in a relatively few short years. His technical knowledge of food and beverage methodology and products qualify him as an expert in his field....
Blake Swihart, Foodservice Consultant, NYC
As a foodservice marketer and traveling chef, Swihart draws on his enthusiasm, his thorough education, and his experience in publicity...
David H. Radwine, Chef, Floreale, Ramada Renaissance Hotel, Springfield, IL
Using fresh ingredients and remaining profit-conscious are goals that Radwine combines in this formal dining room. A Culinary Institute of America grad, he's also served as a waiter and a maitre d', as well as owning and operating Crow's Mill School Restaurant and Caterers in Springfield. While there, Radwine elevated the restaurant from a college lunch spot to a fine dining establishment, and he seems sets on surpassing his own record....
Steven Weiss, Food, Etc., Scottsdale, AZ
As a successful foodservice industry consultant, Steven Weiss -- erstwhile food editor for Restaurants & Institutions magazine, but, today, an occasional contributing edior to RESTAURANT HOSPITALITY -- works primarily in the areas of menu and recipe development, but has also made extensive contributions in concept development, marketing, training, and management planning. Weiss creates concepts, writes menus, develops new products, evaluates markets, conducts seminars, delivers speeches (most of them funny), authors articles (see above), scripts audio-visual material, serves as a media representative, and works with all manner of foodservice industry professionals. In the past 15 years, he has amassed as varied and extensive experience in the American foodservice industry as anyone in his generation....
Joe Carlucci, Carlucci Restaurant, Chicago, IL
With its moderately priced provincial Italian cuisine served in a sophisticated café-like interior, Joe Carlucci, in less than 2 years, has changed the nature of neighborhood dining. His restaurant also helped change the neighborhood, drawing suburbanites and out-of-towners to its doors, in addition to local Lincoln Park residents. The restaurant, whose handsome interior belies its former incarnation as an auto-parts store, is considered a cornerstone of what has since become known as Chicago's new Restaurant Row. Carlucci has demonstrated a special talent for creating a fashionable restaurant with mass appeal. He draws upon a keen understanding of the 1980's restaurant scene that includes a sense of restaurants as theater, as places to see and be seen. It also includes a willingness to take risks and recognize important new trends. Carlucci is earmarked for success because a large part of his commitment to excellence involves his participation in events and activities which benefit the community....
Mulcahy and Culleeney
These two chefs opened their restaurant last year. They bring their creative French cooking to Chicago after having studied and worked with master chef Jean Banchet of Le Francais Restaurant in Wheeling. Mulcahy is the main chef; Culleeney is the pastry chef and prepares most of the pasta. Young and talented at orchestrating memorable meals, they are proficient in classic, splendid food presentation....
Jim Miller, CWC, Corporate Marketing Chef, Cres Cor/Crown-X, Crescent Metal Products, Inc., Cleveland, OH
As a corporate working chef, Miller aims his efforts at education, communication, and the practical application of resources and materials through food-to-equipment product testing for corporate use. He performs food demonstrations, develops recipes, and writes trade articles on cooking techniques. In 1986, he was chosen as Cleveland Chef of the Year....
Bob Deal, Real Food Concepts, Santa Ana, CA
As his company name implies, Deal's three successful bakeries produce additive-free products with no artificial ingredients or extenders. Resourceful and forward-looking, he's developed this market and is now involved in licensing of production and sales for 300 proven, homestyle products. His wholesale operations serve retail and institutional markets. Since 1982, Deal's devoted his efforts to research and development, plus consulting work with new or existing bakeries....
Karen Hubert, Operator, Hubert's Restaurant, NYC
Karen Hubert runs a restaurant that has a reputation for being one of the most innovative in the city. Her husband, Len Allison, is the chef. Here is real food, imaginatively prepared and beautifully displayed. Delicious, too. There is a refreshing reverence for food at this restaurant. You go to Hubert's to eat wonderful things prepared in a professional way. The decor is minimal. Those known as "beautiful people" don't come here to be seen because no one's going to be looking at them. Everybody's too busy eating....
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