Daniel Diaz
FineMark National Bank & Trust

A South Florida Native, Chef Daniel serves as the Executive Chef of FineMark National Bank & Trust in Jupiter, Florida, offering premier dining experiences to bank clients and guests. At a young age he attended Le Cordon Bleu College of Culinary Arts in Miami before starting an amazing culinary journey to include working for internationally acclaimed chef Daniel Boulud at Cafe Boulud Palm Beach. He is currently studying for his Certified Executive Chef® certification through the American Culinary Federation, which his hopes to accomplish in early 2024. He is a loving and active husband of 7 years and a proud father to two children, his 6-year old daughter Autumn Rose and 3-year old son Hunter Alexander.

Emerson Frisbie
Lionfish Modern Coastal Cuisine

Chef Emerson Frisbie is originally from Connecticut but quickly became a “South Florida Legend” after moving to the area in 2015. Known for his distinguished roles at James Beard-nominated restaurants, Palm Beach Meats, The Swank Table, and his renowned Clandestine dinners, Chef Frisbie is a true maestro in the kitchen and a beacon of culinary artistry. He is currently the Executive Chef of Lionsfish Modern Coastal Cuisine in Delray Beach.

Jacob Hammell
Boca Grove Country Club

Jacob is a caring husband and the proud father of a two year old baby girl. Originally from New Jersey, Jacob made South Florida his home almost 10 years ago. He most recently worked as sous chef at Ocean Club of Florida and previously was the sous chef for three years at the Marriott Resort and Spa on Singer Island. In his free time, Jacob enjoys being involved in several charities in the area and being involved in the American Culinary Federation. He is now Chef de Cuisine at Boca Grove Country Club.

Michael Kuckelman
Bush Brothers Provision Company

Chef Mike is a Corporate Chef and sales representative for Bush Brothers Provision Company, a fifth generation, family-owned meat packing and distribution company located in West Palm Beach.

Javier Laurie
Stonebridge Country Club

For Chef Javier Laurie, CEC, WCEC, creating enticing meals with a quality presentation is key to building lasting, memorable moments at Stonebridge Country Club, where he has served as the Executive Chef since 2017. Originally from Lima, Peru, Laurie is an experienced cook with more than 19 years of experience and earned a bronze medal at the 2022 Chef of the Year competition hosted by the American Culinary Federation. Laurie is also the second vice president of the Federation’s Palm Beach chapter.

Marco Lombardini
Admiral’s Cove Country Club

Chef Marco Lombardini has always loved cooking, a talent he inherited from his family, who already succeeded in the restaurant business. Chef Marco studied at the world famous Greenbrier Resort apprenticeship program under several certified master chefs. He is currently the executive Sous at Admiral’s Cove Country club.

Jose Nieto
Nosh Catering

Chef Jose Luis Nieto is a graduate of Florida Culinary Institute. He is the Executive Chef of Palm Beach’s Nosh Catering and Events. Prior to Nosh, Jose’s talents were refined in the county’s top private clubs and various summer destinations, such as Martha’s Vineyard. Jose’s passion for private catering is driven by the increased level of creative freedom that catering has to offer. In his free time, Chef Jose enjoys spending time with his son and playing the guitar.

Daniel Sayed
The Falls Club of the Palm Beaches

Born in Beirut, Daniel Sayed migrated to Greece at a young age and completed the culinary program at Alpine Center. He later received a BA honor degree in food science from Whales University in Athens. Daniel worked under several world renowned chefs before relocating to Florida in 2006, where he worked at several high-end restaurants in Palm Beach, including Bar Boulud NY, Café Boulud Palm Beach and Café L’Europe. In 2010, he joined the Falls Club as Executive Sous Chef. Daniel has now moved on to become the General manager/COO of The Falls Club. Although he no longer serves as their Executive Chef, his passion for cooking has been enhanced now that he gets to do it as a hobby.

Manfred Schmidtke
Proprietor of Training, International Baking and Pastry Program & President of the American Culinary Federation’s Palm Beach Chapter

Manfred began his culinary journey as a culinary apprentice in Cologne, Germany and has over 30 years of global and dynamic experience as a culinary educator and culinary professional. He holds multiple honorary culinary certifications: Certified Executive Pastry Chef, and a Certified Master Baker, and ServSafe certification. He also served as the Lead Pastry Chef Instructor and then Department Chair of the International and Pastry program for over 20 years. Manfred currently is the proprietor of Training International Baking and Pastry and the current of president of the American Culinary Federation’s Palm Beach Chapter.

Chris Spitz
Private Chef

Christopher reigns from the Midwest and has enjoyed a vibrant career and some of the world’s nicest hotels, country clubs and restaurants. He currently divides his time as a private chef in Palm Beach and chef at large for Brindille restaurant Chicago.

Laura Todd
Laura Ashley Catering

Chef Laura Todd is the Executive Chef & Owner of Laura Ashley Catering. Chef Laura has over 15 years experience in the catering and special events industry serving guests all over South Florida. Prior to establishing her own catering and event company, Laura worked for several prestigious clubs and properties throughout the United States, as well as established chefs and catering companies in her hometown of West Palm Beach, Florida. These endeavors have helped Chef Laura gain the experience and intimate touch necessary to build meaningful, lasting relationships with clients, vendors, and industry professionals.

David Walker
Nosh Catering

David graduated from the Culinary Institute of America in 2019. He did his internship at the Rocking Horse Ranch in upstate NY. David has been employed with Nosh Catering for the last four years. In his spare time, David enjoys health and fitness, working out and spending time out doors with his 125 pound dog Cameron, an Argentinian Dogo.

Joseph Watters
Jonathan’s Landing Country Club

Joseph was born in White Rock British Columbia and raised in Kingston Ontario. He attended the Prestigious Le Cordon Bleu Paris in Ottawa 2000. After graduating at the top of his class he was the first student in Le Cordon Bleu history to be sent to France. His experience in France brought him to some of the most Prestigious Michelin Star restaurants. Joseph eventually relocated to Florida where he headed up the renowned Palm Beach Island Restaurant Café L’europe as Executive Chef. Joseph found his way to Jupiter in the summer of 2015, where he started at Jonathan’s Landing to lead the Club as their Executive Chef where he proudly serves today. He also currently serves as the First Vice-President to the American Culinary Federation’s Palm Beach Chapter.