An honors graduate of the Culinary Institute of America, Chef Gus Nations became Executive Chef of the Omni Independence Park in 1990, where, in addition to his executive chef responsibilities, he learned to love writing about food after creating a new menu each morning based on his daily interactions with the farmers and producers who supplied the Omni with its ingredients.
In 1994, Gus was hired by the Morton’s Restaurant Group in midtown Manhattan and spent four years learning the business side of the restaurant business. In 1998, Gus became Corporate Chef for Charthouse Restaurants’ newly acquired Angelo & Maxie’s steakhouse. Chef Nations’ latest professional position was as the Executive Banquet Chef at the legendary Tavern on the Green in Manhattan.
Kim is a graduate of the Institute of Culinary Education, formally known as Peter Kump’s New York Cooking School She has been cooking professionally since 2000 and currently teaches cooking classes at Williams Sonoma.
Kim has worked in restaurants and for catering companies in and around New York, New Jersey and Italy. Most notably for Mario Batali at Babbo, Danny Meyer at Hudson Yards Catering and for her mentor, Maryann Terillo at Jarnac in New York City.
Diana graduated from Johnson & Wales University in Providence, RI with an Associates Degree in Baking and Pastry Arts, and a Bachelors Degree in Event Management. She worked in several bakeries, including Natale’s in Summit, NJ, before planning events for large non-profit organizations in Philadelphia and Tucson, as well as boutique floral and event design companies.
Along with teaching cooking and pastry classes at Le Gourmet Factory, and planning events for Happily, Diana runs her own business where she plans and styles events, including catering specialty desserts.