the nickel city chefs

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Chef Adam Goetz is the owner of CRAVing, a restaurant with a delightful, contemporary approach and a menu that focuses on seasonal flavors and local ingredients. His policy of making everything from scratch creates an exciting experience for his guests and staff alike and landed him a dinner at the esteemed James Beard House in 2015. His career features stints both here and elsewhere, including work as executive saucier for NYC’s famed Waldorf Astoria and a role as executive sous chef at the revered Castle Pines Country Club in Colorado. Goetz has been with Nickel City Chef since its inception in 2009.

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Born and raised in Buffalo, Chef Jennifer Boye is a graduate of ECC. She got her start at Transit Valley Country Club, where she was able to practice the art of cooking and baking for large groups. After almost four years as Executive Chef at Fiddleheads in Allentown, she became Executive Chef of the Mansion on Delaware Avenue. In 2013 Jennifer joined the Nickel City Chef home team. In 2016, after ten very successful years at MoDA, Boye has moved on to the role of Executive Chef at East Aurora’s Elm Street Bakery. In 2017, Jennifer Boye presented a dinner at the James Beard House.

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Chef Edward Forster is a WNY native who returned home just a few years ago to open the kitchen at one of Buffalo’s most exciting dining establishments, Mike A @ Hotel Lafayette. While there he earned many accolades, including a rare 10-star review from the Buffalo News. From there he went on to develop the menu and run the show at Buffalo Proper, a hotspot for cocktails and fine fare.  A graduate of the Culinary Institute of America, Forster has worked for world-renowned chefs such as Christian Delouvrier, Chicago uber-chef Graham Elliott, and David Posey. Forster currently works at The Dapper Goose, one of Buffalo’s most exciting new restaurants. Forster joined the Nickel City Chef team in 2015.


Chef Victor Parra Gonzalez is the most recent addition to the NCC home team. After winning a battle in 2015, he was added to the permanent lineup in 2016. Parra Gonzalez first made a name for himself by opening a restaurant in Youngtown. There he and a dedicated staff served the most refined Mexican fare WNY had ever seen. The young Acapulco-born chef trained in Montreal at Ecole Hotelier Des Laurentides and relocated to Western New York, where he lives with his family. In 2017 he opened the doors to his West Side eatery, Las Puertas, which quickly earned a 9/10 review from The Buffalo News.

the hosts

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Bert Gambini was part of the Buffalo radio scene for nearly twenty-five years. He started his career as a news anchor at WHLD in Niagara Falls, before moving to a similar position at WBEN. In 1993, he was hired by WBFO, serving in various roles from music director to local host of NPR’s Morning Edition. Today he works for the University of Buffalo and hosts all of Feed Your Soul’s live productions.

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Chef Michael Andrzejewski made a name for himself in Buffalo’s most prestigious kitchens including Oliver’s, Warren’s, and the Rue Franklin. In 2001, Andrzejewski and his wife, Sherri, opened Tsunami. In 2008, the duo launched Seabar, where the elements of a traditional sushi bar are combined with fine dining. Cantina Loco, a popular Mexican joint in Allentown came shortly thereafter. Tappo, a wine bar and Italian-American restaurant project developed in partnership with Rocco Termini, opened in 2013. In the recent past, Andrzejewski has been a semifinalist for the James Beard Foundation’s Best Chef – Northeast award and has prepared several meals at the famed NYC dining destination. He is also Buffalo’s representative at the annual Taste of the NFL.

Andrzejewski was a semifinalist for the James Beard Foundation’s Best Chef – Northeast award, and over the years he’s been invited to prepare several meals at the famed NYC dining destination. He is also Buffalo’s representative at the annual Taste of the NFL.

many thanks to the many, many professionals who contributed their time, talent, or product to the show over its ten season lifetime.

from sound techs, sponsors, videographers, farmers, photographers, door staff, challenging chefs, judges, and others—we couldn’t have held a single show without them.