Chef Mark H. Heller has been working in the culinary industry for twenty-three years. Chef Heller has worked for The Ritz-Carlton, The Standard Club, The Buckhead Diner, and Delta Airlines. He has been the Food Service Director of King Springs Village, and has worked for Dobbs International as a Research and Development Chef. Mark Heller taught at the Art Institute of America in Atlanta before joining the faculty of Le Cordon Bleu College of Culinary Arts—Atlanta.

Chef Jae Gruber has more than thirteen years experience in the culinary industry. She has been the Executive Chef of Buckhead Fine Wine and Vino Restaurant and has an extensive background in high-end exclusive catering, kosher catering, and as a private chef. She has also worked as a restaurant consultant in Atlanta and Central America, specializing in menu and wine list development, training, and sanitation improvement. Chef Gruber is a member of Women’s Chef’s and Restaurateurs and their Local Exchange Committee. She is also a member of Georgia Meeting Planners International.

Chef John Oteng-Kanadu has twenty-three years of experience in the culinary industry, and over seven years of teaching experience. Chef Kanadu is a member of the Ashanti tribe of Ghana, Africa. Chef Kanadu achieved culinary knowledge and experience through a dual culinary apprenticeship in Heidelberg, Germany. Upon graduation, he worked in a variety of hotels and restaurants in Germany and acquired skills on all the stations in a professional kitchen. He later returned to school for a degree in Hotel Business Administration and then achieved a German Culinary Master Chef degree. He taught at the State College of Culinary Arts and Sciences in Villingen-Schwenningen, Germany for three years and trained several apprentices. Chef Kanadu was then appointed as a Culinary Exams Commissioner. Chef Kanadu moved to the United States in 2000, and worked for Holiday Inn Hotels, fine dining restaurants and country clubs. He also taught Continental Cuisine of Europe at Johnson and Wales University, North Miami Campus. Chef Kanadu is an active American Culinary Federation Member, American Culinary Federation Certified Executive Chef and a member of the American Culinary Federation Practical Examination Judges.

Chef Dan Harrar has over twenty-two years of experience in the culinary industry. He has worked with Alain Ducasse in Monaco at the Hotel de Paris, and additionally at the Savoy Hotel in London, La Tour d’Argent restaurant in Paris, the Royal Hotel in Luxembourg, and Banyan Tree Resort in the Maldives Islands. Chef Harrar was relocated to America to work for the French Embassy, and then stayed to work for Les Halles in Washington, D.C. and New York. He moved to Atlanta to work for Anis and Soleil restaurants before opening his own restaurant, Café de Nice.

Chef Mekolites’ thirteen years of experience in the culinary industry has taken him across the country and around the globe. His journeys ranged from studying wine production in France to working in fine dining restaurants and hotels in Atlanta, Chicago, Providence, and Boulder.

Chef Andrew Miller has over twelve years experience as a Chef Garde-Manger. Chef Miller completed a three-year Apprenticeship through the Greater Atlanta Chapter of the American Culinary Federation under a Certified Master Chef. He has received numerous awards, including an American Culinary Federation Gold Medal. Chef Miller is also in the Guinness Book of World Records for creation of the World’s Longest Pastry. An active member of the American Culinary Federation, Chef Miller was a coach for the American Culinary Federation’s Atlanta Chapter Junior Hot Foods Team in 2005. He is also an active member the National Ice Carvers Association.

Chef Amy Ponzoli has over twenty years of experience in the culinary industry. Chef Ponzoli has held positions in some of New York City’s most well-known kitchens including, Tribeca Grill and the Plaza Hotel. She has owned and operated both a wholesale dessert company and a restaurant. While employed at Le Cordon Bleu College of Culinary Arts—Atlanta, she has won two American Culinary Federation silver medals in regional culinary competitions. She is the Local Exchange Coordinator for Women Chefs & Restaurateurs, an organization that promotes the education and advancement of women in the restaurant industry. Chef Ponzoli is also a restaurant critic for a local publication.

Chef Sara Ray has worked for twenty-eight years in the culinary industry. She completed an American Culinary Federation Apprenticeship and has studied at La Varenne in Paris. Chef Ray created and produced “Cooking with Sara,” a cooking show on Cleveland Talk Radio. She has been a personal chef, and has worked in the Research and Development kitchen for Heritage Fare.

Chef Nagib Sued has over eight years experience in the culinary industry. He has worked for Juan Luna, Harvest Restaurant, and most recently, he worked as Sous Chef for Pura Vida here in Atlanta. Chef Sued won a bronze medal in an American Culinary Federation-sanctioned competition. He hosts a television program, “Las Recetas De Mama” or “My Mom’s Recipes,” a weekly Spanish-speaking cooking show.