Chef Jonathan Scinto cooks with passion in every dish he creates! Chef Jonathan Scinto has helped raise over $250,000 for numerous local and national charities. He sat down with Total Food Service to discuss his culinary journey and next destination.
Montiel is the Executive Chef of Cantina Rooftop, one of New York City’s most popular rooftop spots.
Tomoyuki "Tomo" Kobayashi, the first Japanese chef in the United States to earn the Academic Culinaire de France Diplome, showcases his Japanese and French training at a new Long Island restaurant, 1221 at MFP in the Roslyn Hotel.
Hattie Hill is President and Chief Executive Officer of WFF, the industry’s premier leadership development organization working since 1989 on advancing women in the food industry. She is an international leadership development expert, business owner, best-selling author and globally renowned thought leader.
After a legendary Hall of Fame baseball career, Cal Ripken Jr. is currently spending his time as the CEO and President of Ripken Baseball Inc. as well as the recently minted spokesperson for Roy Rogers Restaurants.
Read how the Cousins Maine Lobster duo made their success!
The Mediterranean Diet Roundtable is an inspirational and networking conference, where scientists and Food Industry leaders discuss dietary trends in America. An elite gathering, the MDR has attracted hundreds of professionals from all over the U.S. and the Mediterranean Countries.
Total Food Service sat down with new Connecticut Restaurant Association Executive Director Scott Dolch to discuss key issues, government support, and important upcoming events for the CRA.
For the past 10 years, Robby Younes’ passion and expertise have been vital to establishing Crystal Springs as NJ’s leading year-round resort. Robby Younes first joined the team as the Director of Food & Beverage, served as the resort’s Vice President before recently getting promoted to the Chief Operating Officer.
For nearly 20 years of his career in trade shows, Tom Loughran has an insightful perspective on the coming changes for the food industry in New York as well as the rest of the country for 2018.
A 25 plus year veteran of the hospitality and lifestyle industry, Scott Feldman, founder and president of Two Twelve Management, has managing the careers of many significant talents in the epicurean space and executing strategic integrated marketing platforms for consumer brands.
Chef José Andrés' leadership and mentorship has activated a local, committed network with a proven model that can be sustained by local partners and the federal government, with the support of the people of Puerto Rico. Chef Andrés has shown that a job is not just about making money. It’s about serving the community and...
As Executive Vice President, Convention & Strategic Alliances, Mary Pat Heftman has full responsibility for strategic development, execution and promotion of the annual shows of the National Restaurant Association: NRA Show, the largest annual food and beverage trade show in the world, and the New England Food Show.
The world-renowned Mediterranean-inspired seafood restaurant, Estiatorio Milos, founded by chef/owner Costas Spiliadis, was the 2017 winner of The Concierge Choice Awards’ International Cuisine category earlier this year.
Improper or incomplete paystubs can result in heavy fines and legal fees and have been known to force business to cease operations. Valiant’s compliance team closely monitors updates to pay stub compliance to help keep our clients stay compliant.
Vice President of Operations for Unidine’s Corporate Culinary Group, and President, SHFM
Shea Gallante is among today’s most respected chefs. He has worked at several of New York’s most influential restaurants, and recently, Gallante accepted the Executive Chef position at the well-known Lincoln Ristorante.
TFS sat down with WordHampton president Steve Haweeli recently to learn about his journey and how one of the region’s leading firms came to be, what he sees for the future of the restaurant industry, and how it relates to his own.
Yotam Ottolenghi is an Israeli-British chef, recipe writer and restaurant owner. He is the co-owner of several delis and restaurants in London, including Ottolenghi Notting Hill, and the author of four cookbooks.
Sean Cassidy’s expertise in understanding the right mix of dining options captures many of the changes in hotel eateries in metro New York. His involvement in the food service industry began at the age of eighteen.
Frank Pepe Pizzeria Napoletana has been a coveted restaurant among pizza lovers for decades. With the original location on Wooster Street in New Haven, the family operation has since experienced tremendous growth and expansion.
Total Food Service sat down with Laurie Burns from Forty One Madison to discuss the company's origins, initiatives, and the upcoming New York Tabletop Show.
Total Food Service recently sat down with Greenwich Restaurant Week’s director, Trish Kirsch, and Publisher of Greenwich Magazine, to learn more about organization of this annual restaurant week, how restaurants benefit, and how it help local businesses.
Total Food Service recently had the chance to talk with the co-founders of CaterTrax: Rich Rund, Chief Executive Officer, and Dan Welch, Chief Information Officer.
Larry Hoffman is the current owner of Dockers Waterside on Dune Road in East Quogue. Dockers has been a Hamptons’ staple for 24 years and is regarded as one of the area’s top dining and social destinations year in and year out, attracting an affluent and sophisticated clientele.
The Elliot Group, founded over 30 years ago and based in Tarrytown, NY, is recognized...