Challengers
Dino DeBell
Executive Chef, Cole’s–Buffalo, NY
Dino DeBell grew up around food, working at a young age for his uncle’s Denver-based gourmet import company and in the kitchen of his family’s restaurant. With passion for quality ingredients and simple preparations, DeBell soon found himself staging beside great chefs (such as Michael Chiarello and Daniel Boulud) and in restaurants in Hawaii, Florence, Venice and Portofino. He returned to Colorado to run the esteemed five-star Cucina Rustica in Vail, participating in events like the Epcot Food & Wine Festival and James Beard dinners. DeBell has lived in Buffalo since the late nineties, working as Executive Chef at the Park Lane, Hutch’s, Tempo and Toro. Currently partnered with Mike Shatzel of Cole’s, DeBell is preparing for a new venture soon to take Buffalo by storm!
Keith Dulak
Executive Chef, Trattoria Aroma–Buffalo, NY
After growing up on Buffalo’s west side, Dulak left home to attend Paul Smith’s College of the Adirondacks. After a year, he moved to Northern California to obtain a different perspective on cooking. A few years later he returned to finish his degree at Paul Smith’s, ultimately bringing his passion for cooking back home to Buffalo. After three years of working as a sous at Aroma in Williamsville, Dulak was promoted to head chef. Two years alter he returned home to Buffalo’s west side, heading the kitchen of the highly-rated, Wine Spectator award winning Trattoria Aroma City, where he pushes himself in every direction of cooking to this day.
Steve Gedra
Chef/Owner, Bistro Europa
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Chef Gedra crushes.
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Jim Guarino
Chef/Owner, Shango Bistro & Wine Bar–Buffalo, NY
Inspired by the soulful cuisine of New Orleans, Shango Bistro and Wine Bar strives to awaken the senses through Chef Jim Guarino’s culinary creations, a Wine Spectator-awarded wine list 170 bottles strong, and an eclectic, carefully hand-selected beer menu. Chef Guarino’s contemporary take on classic dishes is enhanced by his commitment to local and sustainable cuisine, a practice that pre-dates the trend and is evidenced by the great number of farms and artisan producers that appear on the Shango menu.
Andrew Nuernberger
Executive Chef, The Roycroft Inn–East Aurora, NY
Andrew Nuernberger is the Executive Chef of The Roycroft Inn, a National Historic Landmark that is a true Western New York treasure. Inspired by the Inn’s history of artistry and creation, Chef Andrew brings to his craft a contemporary approach to the bountiful regional and seasonal ingredients that are available throughout the year. He believes that dining is a total experience from the ambiance of the restaurant, service provided and food that is served. All must excel and complement in order to be remembered and revisited.
Carmelo Raimondi
Chef/Owner, Carmelo’s Restaurant–Lewiston, NY
Carmelo Raimondi is the second-generation chef/owner of Carmelo’s Restaurant in Lewiston. Noted for its refined and contemporary take on classic Italian preparations, Carmelo’s is currently celebrating its 30th year anniversary. Chef Raimondi’s dedication to local farmers and food artisans is evidenced in the freshness and quality of his constantly evolving seasonal menu. His desire to leave the world a better place for his young son has driven him to develop many efficiencies and conservation methods making Carmelo’s Restaurant a leader in WNY’s green restaurant movement. Raimondi resides in the Village of Lewiston with his wife and young son.
Mark Sciortino
Chef/Owner, Marco’s Italian Restaurant and Marco’s Delis
In 1988 Mark Sciortino opened Marco’s on Niagara Street, serving dishes that were family favorites. In 1998, another WNY favorite was born, Marco’s Italian Deli on Hertel. After creating such a buzz , Marco’s Deli was able to grow by franchising and opening two more, one in Kenmore and another in Williamsville. In 2008, Sorrento hired Chef Marco as their spokesman, which has led to appearances on national television shows, public appearances and live cooking demos at Italian festivals all over the country. Chef Marco has been married to his wife Victoria for nearly 18 years. Together they have 8 year old twin girls, Maria and Gabriella. Sciortino is quick to mention that his success is due to the help and support of his family, friends and customers.
Ross Warhol
Executive Chef, Athenaeum Hotel,
The Chautauqua Institution–Chautauqua, NY
Chef Warhol graduated from the Culinary Institute of America in Hyde Park, NY and the Culinary Institute of America at Greystone in Napa Valley, CA. He has worked at Daniel’s restaurant under esteemed chef Daniel Johengen, and at La Fleur, a AAA Four Diamond-rated restaurant in Mayville, NY. While in Napa he worked at Wine Spectator Restaurant, and since taking on the role of executive chef at The Athenaeum, he has had the privilege of acting as personal chef to the president of the Chautauqua Institution. Warhol’s passion for local ingredients and seasonal produce has led him to plant organic gardens in both Napa and Chautauqua. His commitment to these principles has earned him a reputation for creating fresh and flavorful cuisine.
