John Sauchelli, Executive Pastry Chef and Co-Owner
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.
Charles Burke, Executive Chef
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".
Hemant Mathur, Executive Chef
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.