Madame Saito – Queen of Sushi – Owner of The Headhouse, 122-124 Lombard Street, Philadelphia, Pa. 19147
Madame Saito has been an ambassador of Japanese culture and fusion cuisine in the Philadelphia community for the past 25 years. As owner and chef of Le Champignon de Tokio located in historic Society Hill, she has pioneered the delicate integration of French and Thai cuisine with traditional Japanese themes. This integration comes naturally from her love for food and travel around the world. Her ability to speak 4 languages allows her better access to flavors than most during her travels. As the proclaimed “Queen of Sushi” in the Philadelphia area, Madame Saito is a perpetual learner of the culinary arts. She was recently recognized as an exemplary international sushi instructor by the Japan America Society of Greater Philadelphia and had the opportunity to apprentice with Tadashi Yamagata of Miyako Sushi in Tokyo and Chairman of the All Nippon Sushi Association; Mr. Tsutomu Shimamiya of Sushizen in Tokyo; Mr. Tashiaki Sekine of Sansui Sushi in Tokyo and Haruyoshi Matsuda of Ozushi in Mie, all of the premiers sushi chefs of Japan today. In addition to her Japanese roots, Madame Saito also has formal education at the Le Cordon Bleu and the Ritz Escoffier in Paris. As an educator, Madame Saito has been an instructor at Temple University Center City Campus for the past 18 years. In addition to Temple University, she has provided sushi demonstrations at the Philadelphia Museum of Art, the University of Pennsylvania, and many other public and private events. As recognition for Madame Saito’s dedication towards teaching of sushi and Japanese culture for the past 25 years, she was awarded an Honorary Doctorate in Education, presented to her Mr. Kevin Wood, director of Temple University Center City on April 2, 2009. If you need catering with both a professional and personal touch, contact Madame Saito.
Davios – 111 South 17 Th Street, Philadelphia, Pa. 19103
The concept for Davio’s Northern Italian Steakhouse took shape in our Philadelphia, PA location. Situated on the second floor in the historic Provident Bank Building just off fashionable Rittenhouse Row, winning accolade after accolade, year after year. Our dramatic dining room is the perfect place for business breakfasts, lunches and dinners or special occasions. And our lounge has become a favorite of the weekday wind-down-after-work set. In 1985, at the young and ambitious age of 24, Steve DiFillippo purchased a locally-owned family restaurant called Davio’s on Newbury Street in Boston’s trendy Back Bay. As Boston’s culinary tastes evolved, he transformed the location into a destination. He retooled the menu, the space, the wine list. The new Davio’s soon garnered rave reviews. Everything made by hand from the best ingredients. Serve everything from aged steaks to simple-yet-unique pasta creations. Mirror this philosophy in the kitchen with our expert and attentive staff in the dining room, seeing to your every need and taking pride in your enjoyment of the meal. Steve has since opened locations in Foxborough, MA; Philadelphia; Atlanta; Chestnut Hill, MA; Manhattan, and Lynnfield, MA.
Chef Robert Executive Pastry Chef – Bennett Classic Cake – Pastry Chef of the Year South Jersey American Culinary Federation
At Classic Cake, our specialties are sure to satisfy every sweet tooth, tempt every taste bud, and please every palate. We use exclusive techniques and the finest ingredients for our famous recipes. From our cakes, cookies, pastries and pies to our artisan breads, chocolates, gelato and sorbet, we ensure our specialties to be of the highest in quality and the most satisfying in taste. We wish you a delicious day!
As Executive Chef Partner at Seasons 52, King of Prussia, PA, John Piper brings innovative ideas and impressive culinary talent to the fresh grill and wine bar. Chef Piper assures guests a unique and innovative dining experience that enables them to celebrate living well. Classically trained, Piper is an honors graduate of The Culinary Institute of America in Hyde Park, NY where he earned an Associate of Science degree. He also holds a Bachelor of Arts degree from William Jewel College, Liberty, MO. Piper began his career in 2001 in Philadelphia as Chef de Partie at Le Bec Fin, one of America’s most celebrated French restaurants. He next turned his toque from French fine dining to gourmet Italian cuisine in hotels and hotel/casino restaurants in Atlantic City, NJ. As Executive Chef of Cucina Rustica in the Sheraton Atlantic City, Piper earned glowing reviews from consumer and industry media and was a featured Celebrity Chef at the Atlantic City Gourmet Food Show. Piper then moved across town to Atlantic City’s Harrah’s Casino as Specialty Gourmet Restaurant Chef at its Polistina’s Italian Ristorante. He also managed all nine of the casino’s restaurant outlets – from the Steakhouse to Players Clubs to the Waterfront Buffet. Most recently, Piper was Executive Chef for Legal Sea Foods, opening its Atlanta restaurant. Piper’s creativity and extensive culinary experience are the perfect match for Seasons 52, a forward thinking concept that is “right for the times.”
Executive Pastry Chef Sam Nahhas says he enjoys “creating desserts that make people happy.” One look at his works of art and you’ll glaze over at their fantasy-like vision. One taste and you’ll want to plant yourself permanently at the farmer’s daughter restaurant, Normandy Farm Conference Center and Blue Bell Country Club for the foreseeable future. There’s definitely a lot of happiness going on here. Growing up in Madaba, a small town in Jordan, Sam became fascinated with local French bakeries—so much so that he entered a dessert-making contest that was being judged by “Chef Claude,” who happened to be the personal chef of the king of Jordan at the time. Soon a five-year mentorship and culinary school in Jordan began, and the rest is history. Arriving in the states in 2010, Sam wasted no time whipping into management positions in Washington, DC, with Main Event Catering Company. A stint at the popular Hotel Fiesole in Skippack to hone some mad plating skills and a quick hop up the Dekalb Pike brought him within the beautiful white-walled world of historic Normandy Farm. Award-winning events that Chef Sam has been a part of include The Travel World Pastry Cup (where he was one of a team of three), The American Culinary Federation and most recently the Mid-Atlantic Young Chef Competition at Stratford University in Baltimore at part of Chaîne des Rôtisseurs.
Chef Nicholas Coleman, Executive Chef at Folino Estates – Chef Nicholas Coleman brings over a decade of culinary experience to the table. His passion for food goes back to his childhood. Chef Coleman’s strong background in Italian, French, Rustic Americana and PA Dutch cuisine are on full display at Folino Estate. Auction Package is private dinner for eight with Chef Coleman and Winemaker Michael Voraver.
Executive Chef at Valley Forge Casino Resort, Jeff Beggs, brings a wealth of experience from years in the industry to his kitchen. Originally from Wilmington, Delaware, Chef Beggs is from a culinary family and got his start in the kitchen at a young age cooking at the Jersey Shore for 6 summers. After a few years working at the shore Jeff ended up working for Trump Entertainment working as a Garde Manger chef for 7 years until he moved to Roberta’s Italian room as a relief cook where he eventually took a promotion as an assistant restaurant chef. A year later he was offered a banquet chef job back at Trump Entertainment and worked there until coming to Valley Forge Casino Resort as an executive sous chef in 2015. Chef Jeff was promoted to the Executive Chef of Valley Forge Casino Resort in 2017.
Jeff Beggs is a husband, father of three, ice hockey player and a Chef with an incredible passion for food. His journey to becoming Executive Chef at Valley Forge Casino Resort has taught him skills as both a cook and a leader that make him admired by all of those he works with.