About Chef Rocco Lugrine
Chef Rocco Lugrine was born and raised in the city of Philadelphia. His career in the food industry began at an early age. Chef Lugrine graduated from the Restaurant School at Walnut Hill College in 1993. Immediately following graduation he began his career cooking in legendary fine dining restaurants such as Chanterlles and Le Bec Fin...
Read more about Chef Lugrine →
About Chef Vincent Pilon
With more than 20 years of experience in some of the most prominent confectionary kitchens in the world, Executive Pastry Chef for The Cosmopolitan of Las Vegas and Master Chocolatier Vincent Pilon has carved his niche in the United States pastry scene. Pilon began his formal culinary training at L’école Jean Ferrandi, widely regarded ...
About Chef Nathaniel Reid
Nathaniel Reid is the owner of Nathaniel Reid Bakery in St. Louis, Missouri. He also works as a consultant and educator for domestic and international brands. Reid graduated from the highly acclaimed Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts. He was recognized in June 2012 by Dessert Professional Magazine as ...
About Chef Gabriele Riva
Gabriele Riva entered the world of pastry as an adolescent assisting in his father's pastry shop. He was exposed to the fundamentals of traditional Italian pastries. Coinciding with the time spent working for his father, Gabriele began studying Kung Fu, a Chinese martial art, which influenced his approach to pastry. He found a parallel connection...