Meet Our Chefs

Chef Gus

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.

Chef Kim

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.

Chef Diana

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.

Chef Raeanne

Rae Anne is a graduate of the Institute of Culinary Education.  She began cooking professionally in  2004.
She has extensive experience working as a Recipe Developer, Recipe Tester, Chef Instructor and Food Stylist.  She has consulte  at Food Manufacturer’s, Magazines and in the Food Media industry, most notably the Food Network and Unilever.

Chef Melissa

Melissa is a graduate of Johnson & Wales University. She is also a graduate of the Institute of Integrated Nutrition as a certified health coach. Melissa also runs a personal chef service out of Bergen County NJ and Rockland County NY.
Before teaching Melissa has worked in restaurants, hotels, bakeries and for catering companies in and around New York and New Jersey. Most notably for Magnolia Bakery NYC, and as a line cook for one of Disney World’s signature restaurants.
Chef London
London is a certified BBQ Pit master with extensive training and cooking onsite at BBQ tailgate sporting events around the United States and at Universities for college football games on game day.  London provides a service to people that love BBQ but don’t want to cook BBQ for their party/tailgate event they are having for their college team playing on game day