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.

Grants/Bricco, West Hartford
Billy Grant

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 Executive Chef at The Hartford Club.

Köji, Hartford
Tuan Tran

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. kojidowntown.com

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 Restaurant ON20, 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 and ON 20 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 Restaurant ON20'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." ontwenty.com

Russell Pryzbek
Russell's Creative Global Cuisine, West Hartford