Born in northern California, James Peterson traveled around the world, working his way through Asia and Europe. In '70s, he landed in Paris and was amazed by the French attitude toward food; it was here in France where he found his calling to cook. Jim returned to the United States and got his first cooking job as a short-order cook. While the cuisine was not 3-star, there was still the need for speed and organization. After saving money for a year, Jim returned to France where he worked at two of what were then among France's greatest restaurants, George Blanc and Vivarois. It was his experiences in these restaurants as well as his pasty studies at Le Cordon Bleu that shaped his style of cooking and drove his pursuit of cuisine as a career.
Born in Brent, England in 1976, David C. Felton knew at a young age that a passion for food and cooking would be his calling. As the chef de Cuisine at 40 Sardines, he was honored as one of "America's Top Ten Sous Chefs" in a nationwide competition. He was the Executive Chef at multiple top-notch restaurants, such as Blue and The Pluckemin, and has taught at The Natural Gourmet Institute of Health and Culinary Arts. He is currently the Executive Chef at at Natirar's Ninety Acres, NJ, where he has brought his farm to table philosophy and love of delicious, fresh food for all to enjoy and share.
Pastry Chef John Sauchelli has a passion for pastries and creating decadence through natural ingredients. The fervent gardener is seasonally inspired, and living in the Garden State acts as a muse for his simple, fresh, local ingredient-driven desserts. He is currently Executive Pastry Chef of Maritime Parc Restaurant and Private Events in Jersey City. He is also the co-owner of Jersey Barnfire Hot Sauce, LLC., which strives to make the best tasting, locally produced and sourced food products. Jersey Barnfire Hot Sauce wants to put the 'Garden' of the Garden State in a bottle utilizing the freshest Jersey ingredients whenever possible.
A New Jersey Native first introduced to the restaurant business at the age of twelve, Chuck graduated from the New York Resstaurant School in 1985. After spending five years at various NYC restaurants, he entered the hotel industry working at Spost at the Short Hills Hilton, an AAA 5 Dimaond Award winner. He was also a guest chef at the James Beard House with Chef Sindaco. He is currently an executive chef at the Hat Tavern at the Grand Summit Hotel, where he was featured in Culinary Trends magazine's article, "Grand Summit Reaches New Heights".
Distinguished as one of the country’s top tandoor masters, Hemant Mathur started a new chapter in his illustrious career when he opened his own restaurant, Tulsi. He brings his reputation as “the Yo-Yo Ma of tandoor cooking” to midtown Manhattan as Tulsi’s executive chef and co-owner, and continues to treat diners to top-notch Indian cuisine that sparkles with distinct, clean flavors and a delicious balance of high-quality ingredients, spicy flair, tradition and modern innovations.