| Biography of Alfonso A. Contrisciani, Certified Master Chef (CMC, WGMC, ACE, AAC)|
Alfonso Contrisciani, Certified Master Chef, shares his Master Chef status with 67 others in the United States. He currently is Academic Dean of Hospitality Programs and Director of Practicum Properties at Hocking College. His prestigious accomplishments include being named “Restaurateur of the Year” by The International Food & Beverage Forum in 2004’. Chef Alfonso has garnered over 75 national and international awards, including 36 Gold medals thus far in his career. Alfonso competed as a member of Team USA 1992, 1996 and 2000 in the International Culinary Olympics. In 2000 he captained team USA while winning the world championship in the cold food category.
Alfonso is an accomplished educator, restaurateur, executive chef, pastry chef and held numerous VP and director positions in some of the countries leading hotels, restaurants, universities and food service companies. As Vice President of Culinary development for Centerplate, Alfonso oversaw several of the largest convention centers in the country. He orchestrated several presidential dinners in Washington DC as well as President Obama’s Inaugural balls. As a Distinguished Visiting Chef, twice at Johnson & Wales Providence campus and once at the Virginia campus, Alfonso thrives on giving back to the industry. He has designed and implemented several new concepts in the states and abroad. Alfonso spends much of his time teaching young culinarians the craft that he so ever loves. He gives many cooking demonstrations to novice audiences as well as professional chefs. Alfonso was featured many times on national TV, Food Network and taped 26 cooking segments for Recipe TV in LA. He also was feature chef at the James Beard House three times.
Alfonso believes in sustainable foods and green initiatives and applies them to his daily operations. Alfonso currently resides with his wife Jennifer on the 70 acre family farm in Thornville, Ohio. He is an active member in the Ohio Community Agriculture System and believes our future is in a sustainable, organic farming system to preserve our ecosystem. He supports locally grown natural beef, chickens, pork, and lamb. Alfonso also owns “Plate”, a Restaurant, bar and eatery located in down town New Albany, Ohio. Plate features healthy American, comfort food grown and produced in central Ohio. “It all starts in the soil” “Everyday is Earth Day for a Farmer” These are Chefs two favorite’s quotes.
Alfonso is a member of Ohio Family Farm Ecological Association, The American Culinary Federation, World Master Chefs Societies, Global Master Chefs Society and the International Food & Beverage Forum.
| Biography of Phillip Gulis |
Though young, Chef Phil Gulis is quickly making a name for himself in the Columbus culinary scene, winning awards, including Reserve Champion at the 2012 Ohio Lamb Jam Competition, and being featured in and contributing to publications such as the Dispatch’s ThisWeek Food & Wine Recipe Collection. As the Executive Chef at Luce Enoteca for the last two years he’s continuously developed and implemented seasonal menu changes as well as presented cooking demonstrations at The Hills Gourmet Market, the Ohio State Fair, and various home and garden shows.
His career in Columbus began with an externship under Hartmut Handke at Handke’s Cuisine in the Brewery District which he completed upon graduation from the Culinary Institute of America’s Greystone Campus in St. Helena, California. Originally from the suburbs of Detroit, Michigan, he attended the University of Michigan where he graduated with a Bachelor of Arts in history. Though it was while attending college that he discovered his passion for cooking and his culinary career began in earnest; at that time he worked under Certified Executive Chefs Kamel Kassem and Joe Beato, specializing in Italian cuisine and opening as sous chef at Chef Beato’s Via Nove in Ferndale, Michigan. Studying in the heart of Napa Valley, he learned the fundamentals of French cooking and California cuisine, all the while expanding his expertise into the production of fresh breads and pastas under Chef Francesco Torre at Tra Vigne in St. Helena. He’s brought that versatility and expertise to every stage of his career.
Chef Phil is very excited about his future working with CMC Alfonso Contrisciani at Plate and plans to pursue further certification with the ultimate goal of becoming a CMC himself.