Leo Bushey
Consulting Chef

Leo C. Bushey III has come to Connecticut from a six-year stay at the one of the world's highest-rated resort properties The Phoenician Resort in Scottsdale, AZ.  It routinely receives Mobil's highest rating, travel and food publications rank it as one of the world's premier resort and luxury dining establishments. Then was a part of the opening team of another world-class property--the exclusive St. Regis Resort in Monarch Beach, California, south of LA. During his career, Leo has studied and worked with some of the world's finest chefs: Jimmy Boyce, Alessandro Stratta, Peter Hoefler, Edward Flattery, and others.

Chef Leo Bushey was born July 1973 in Connecticut and has been in the restaurant business since he was 13. Starting out in family style restaurants washing dishes and preparing foods, he quickly began to move up in the culinary landscape. Being recognized by his talents, he was asked to sauté in a commercial at the age of 16. His talents and desire to become a chef were just around the corner. He received a culinary degree from Johnson & Wales University, RI, 1994. Bushey’s work has been the subject of numerous newspaper, magazine articles, and T.V. segments.

His resume also includes preparing meals for many celebrities and cooking at some of the world's largest corporations. In 2004, he was inducted into the prestigious Les Amis D'Escoffier Society. Leo is a standing member of the James Beard Foundation in which many of the chef’s Bushey studied under are James Beard award winners. Chef Bushey is known for his ability to combine unique and exotic ingredients to create culinary masterpieces, and did just so as Executive Chef and partner at Acqua Oyster Bar and Grill in Vernon, CT.  It has become recognized in a very short time as one of Connecticut's premier restaurants, featuring pristine seafood perfectly paired with an ever-expanding wine list.  He has brought seafood to new heights and has made Vernon, CT a destination for seafood lovers in the region. In late 2006, Leo opened Emperor Restaurant in Hartford as its consulting chef to rave reviews.

Chef Leo Bushey is now working on Term Consulting for premier restaurants throughout New England and is privately retained by food and wine lovers to prepare innovative cuisine in their private residences.

Danny Fortin
Mezzazine and Marquee Events, Hartford

Began his culinary studies at the University of Southern New Hampshire. Upon graduation in 1995, he landed the position of Sous Chef in Ann Howard’s kitchen at Apricots in Farmington, Connecticut. After serving there for three years, Dan decided to seek adventure in the U.S. Virgin Islands. During his four-year stay in the Caribbean, Danny served as Chef de Cuisine for the awarding-winning Stone Terrace and the classic island favorite, The Lime Inn. In 2001, he traveled back to the states and settled in Boston as Sous Chef, serving up the cutting edge French-Indian cuisine of Mantra, under the direction of Chef Thomas John. In 2003, Dan joined Trumbull Kitchen, working beside Chef/Owner, Christopher Torla. In July of 2004, he joined the Goodwin Hotel as Executive Chef, with the culinary vision of sharing his cuisine with the public. Currently, Danny is enjoying his time as Executive Chef of Mezzanine and Marquee Events and Catering, where they have completed renovation of the Gershon Fox Room, an elegant event space available for corporate functions and weddings in the historic G. Fox  building. mezzaninehartford.com

Niles Golovin
Bantam Bread Company, Bantam

Niles is a master baker, whose culinary career began “working the line” as a Sous Chef and Chef in several well known restaurants in New York City and Connecticut in the 1980’s and early 1990’s, including the River Café, Arcadia, the Hotel Pierre and the Polytechnic Club. Niles credits Noel Comess, the owner of Long Island City’s Tom Cat Bakery, with planting the seed for the possibility of establishing his own artisan bakery. In 1989, Niles and his wife Susie decided to move their young family to the rustic environs of Litchfield, CT. Over the next several years, Niles worked as a corporate chef and at several CT restaurants while developing a catering business in his spare time. When making his own breads for catering events, Niles concentrated on producing no sugar, no fat, and no dairy “lean breads.” Niles and wife Susie started selling breads at Farmer’s Markets and at Henry Balsamo’s Farm Stand, on Route 202, a short distance from where Bantam Bread Company resides today. This “test marketing” paid off well, as the reaction of the public was very positive. As great as the public felt Niles’ bread to be, he knew he needed to work with a master. Richard Bourdon, master baker and founder of Berkshire Mountain Bakery, in Housatonic, MA, proved to be just the mentor that Niles needed. Bourdon made “all organic breads from sourdough starters,” and he assisted Niles in moving from “theory to practice,” and to the level of artisanal breads - small batch, wholesome, high quality breads of complex and unique tastes, that he makes today. It was there that Niles found “his own rhythm and voice” as a bread maker and in 1996 the Bantam Bread Company was born.

Billy Grant
Grants/Bricco, West Hartford

Billy Grant’s philosophy of exceptional food comes from the basics instilled early on as a child working beside both his father and uncle in the family’s restaurants. Billy’s passion for hard work and innovative cuisine and his superior confidence in the kitchen are evident in each menu item. “As long as it is simple, honest, and fresh-then I’m happy," says Grant. Billy’s capacity to make remarkably simple food intensely flavorful demonstrates his sincere understanding and passion for food and culinary arts.

Today, Grant is the chef/owner of Restaurant Bricco and Grant’s in West Hartford. Both restaurants are enormously popular and appeal to anyone who loves to eat. He believes that each ingredient carries an individual responsibility that inevitably contributes to the success of the entire dish and works to marry the food accordingly. With a long list of accolades and awards from Connecticut’s top publications, his most valued are from the many charities to which he contributes time. In October 2005, he was invited as a guest chef to Washington, D.C. for the "Share Our Strength" dinner benefiting the victims of Hurricane Katrina. Restaurant critics, food writers, and loyal customers all agree and give Billy Grant’s cooking the highest of recommendations. BillyGrant.com

Noel Jones
The Polytechnic Club, Hartford

Noel Jones started working in the kitchen of a fine French restaurant at the age of 14 and realized early that he had a love for the craft. Inspired by his mother, who was the maitre d', he responded well to the high standards that were expected of him and the rest of the staff. He credits his uncles, who were both executive chefs at leading restaurants, with taking him under their wings at a young age and guiding him through his early career. In fact, one uncle was a lecturer for hotel management whose counsel was sought after throughout Europe. "They were my mentors, and taught me that the most important aspects of cooking were respect for ingredients, integrity, and discipline," he says.

Having graduated at the top of his class in culinary school in Ireland, Noel has worked on both sides of the Atlantic. He worked his way up through the ranks to become chef tournant at the Hotel Europe. In addition, he was executive chef of the Limetree in Kenmare, which earned a Michelin rating during his tenure. He was also a member of the Panel of Chefs Ireland. In 2005, he was inducted into the Les Amis d'Escoffier Society.

Prior to joining The Polytechnic Club, Noel was corporate executive chef at the United Technologies Companies. A firm believer in using his talents to support the community,  Noel has represented The Polytechnic Club at a number of charity events such as The Celebration of Connecticut Farms, Hartford's Taste of the Nation for Share Our Strength, CPTV's Celebrity Chefs, and Artworks' 30th anniversary celebration.

In keeping with The Polytechnic Club's credo of excellence, Chef Noel provides the Hartford area with stellar cuisine, the likes of which is generally found in New York City and other cosmopolitan areas. Through training and experience, he is grounded in the classic technique of European cooking. With this important foundation, Noel works with modern culinary technology to present artful and delicious dishes.  

A true professional, Noel is also a gastronomic explorer, continuously experimenting with new flavors and new techniques to bring excitement to each dish he presents before his guests. His passion for culinary creativity is neatly summed up in his philosophy: "Take classic cuisine and use it as a springboard for the imagination to create new dishes." PolytechnicClub.com

Rick Kerzner
Emily's Catering Group, Bristol

Emily's Catering Group is a full service caterer and event service company, offering everything you need for your party from fine dining and bar service to tents, dance floors and rentals. The professional team at Emily's Catering Group works hard - everyday - to ensure that your event, no matter how large or small is simply - perfect! If you're planning a wedding, corporate event, bar mitzvah, backyard barbecue or casual lunch, Emily's Catering Group is the only choice for phenomenal cuisine and service. Limited only by your imagination, our event coordinators and chefs will work with you to custom tailor a menu for your special event!

Emily's Catering Group will cater any event including: Baby Showers, Bar and Bat Mitzvah's, Birthdays, Bris, Christenings, Communions, Cocktail Parties, Corporate Events, Tent Weddings, same sex unions, funerals and more. (Small, intimate weddings are one of our specialties.) Emilyscater,com

Rich Lucas
Lucas & Co. Catering, Avon

Opening in 2005, BOSC - Kitchen & Wine Bar has made a name for itself.  The restaurant, in a 150-year-old renovated farmhouse, is warm and inviting with an understated and stylish décor.  The past year has been an award-winning year with 4 stars from the Hartford Courant, 4 forks from Hartford Magazine, The Award of Excellence from Wine Spectator, The Award of Unique Distinction from Wine Enthusiast and assorted awards for best menu selections and plate presentations.  The dining room menu has all of the traditional New England favorites with a contemporary twist and presentation from the culinary brigade in the kitchen.  The wine list features 50 wines by the glass and over 250 eclectic varieties of imported and domestic wines.

Lucas & Co. – Catered Events has built a 15 year reputation of catering great events from intimate dinners for two to galas for two thousand.  Specializing in Elegant Weddings, Bar/Bat Mitzvah’s, Corporate Entertaining, Social Events and Private Dinner Parties.  Great presentations with the highest quality local food products served by a staff that graciously waits on you and your guests with attention to the details.  Hartford Magazine recently named Lucas & Co. – Catered Events “2006 Best Caterer”. lucascatering.com

Russell Pryzbek
Russell's Creative Global Cuisine, West Hartford

Russell’s Creative Global Cuisine has been incorporated since 1981. Their first kickoff catering event was the Grand Opening Gala at Union Station, Hartford, CT. They have clientele based in Rhode Island, New York, Massachusetts, Vermont, and of course Connecticut. Russell’s Creative Global Cuisine has also catered weddings from Fisher’s Island, New York to Quechee, Vermont.

Their success as a company is due in large part to the staff’s attentive devotion to detail. They maintain the personal approach to relations with their clients by offering the services of highly trained chefs and polished waitstaff.

Russell’s new home has expanded to 20 Jefferson Avenue, Suite 8, West Hartford, CT where we offer “Good Food To Go” and a private tasting room that is in development.

When Chef Pryzbek and his team are not creating culinary masterpieces, he enjoys spending time with his family and grand children. He also unwinds by partaking in surf casting and particularly enjoys travel. Chef Pryzbek resides in West Hartford, CT

Every once in awhile a person with a gift encounters unexplained timing and opportunity.
The result is a charismatic success story. When that happens, the world witness passion matched with excellence. Russell is that mix of talent, passion and success. His career chronicles the path of thriving business of uncompromising quality.

Russell’s Creative Global Cuisine maintains a commitment to several non-profit organizations and has participated in the “Celebration of Connecticut Farms” and has showcased cuisine at several March of Dimes Gourmet Galas, Share our Strength, Amistad Celebration, countless fundraisers for multi church functions and local organizations.

Most recently Russell’s was invited and now runs the food service at Rensselaer Polytechnic Institute in Hartford, CT and has opened “Russell’s Bistro at Rensselaer”.
Russellscatering.com

Debra Queen
Jordan Caterers, Cheshire

Leading Jordan Catering’s culinary team is their  Executive Chef, Debra Queen.  Chef Queen, as she likes to be called, is a Certified Executive Chef with over 30 years of experience in both the culinary and service aspects of the food and beverage industry.  She has recently relocated to Central Connecticut after residing in Southwestern Connecticut, where she was the Director of Food & Nutrition Services at an award winning hospital.  Chef Queen is also a member of the American Culinary Federation and the Connecticut Chef’s Association. jordancaterers.com

Francesca Reale
City Fare, Hartford

Since its inception City Fare has had a strict policy of ‘buy locally think globally’. Voted best Caterer for 8 years by the Hartford Advocate Readers Poll, City Fare prides itself in all aspects of the events it caters. The artisanal quality of the food prepared, the presentation & attention to detail City Fare gives to all aspects of an event far outweighs its’ competition.  

Francesca Reale Executive Chef of City Fare is living proof of the adage, “If you want something done well, ask a busy person to do it.”  In addition to being an owner, Reale has a finger in more than a number of civic pies.  Former Hartford Courant Citizen of the Year, City of Hartford Economic Development Commission & Hartford Redevelopment Agency commissioner she is soon to be appointed to Hartford Planning and Zoning Commission.

In 1992 Reale founded and serves as creative director of The Children’s Culinary Institute of Connecticut.  Reale was educated at Paier College of Art & Harvard Graduate School of Design.  She was pastry chef at L’Americain, pantry & pastry chef on the opening crew of the Max Group’s original Max on Main, & partner and co-chef for the Grill & South Avenue Caterers in New Cannan, CT.  Reale opened City Fare in Hartford’s South Green Neighborhood in 1988.

Kim Terrill
Kim's Cottage Confections, Durham

Kim Terrill is the baker and designer at Kim’s Cottage Confections, Durham, Connecticut’s best kept secret. Kim has been in the sweets business for over 15 years, the last three spent in her cottage kitchen in Durham Village on Main St. in Durham.

“The Cottage” specializes in decadent wedding and specialty cakes adorned with delicate handmade fondant flowers and ribbons. Kim offers over 20 cake flavors and filling selections, iced with fresh vanilla butter crème .

Well known for her white chocolate popcorn and signature cookies, visitors to this quaint location will find handmade confections, desserts and cookies available for sale or order, made in individual batches right on the premises. cottageconfections.com

Tuan Tran
Köji, Hartford

He has fifteen years experience in the Japanese kitchen. He has also studied under a master Japanese sushi chef for many years.  His career took off at our sister restaurant Toshi in Avon which has received numerous awards and very high ratings.  He is pleased to partake in this event this year.