Executive Chef Mauricio Luna, a longtime native of New England and proclaimed city boy, grew up in the Hyde Park neighborhood of Boston. Mauricio’s passion for food started at a very young age when watching his immigrant parents cook their native El Salvadorian and Columbian dishes in their home kitchen. As a teenager, landing his first job in a local pizza shop started to rev his creative juices in the food industry. Years later, he interned as a prep cook at EVOO and The Elephant Walk, thereby solidifying his dreams to pursue a career in the food industry.
In his 20s after graduating from Newbury College, Chef Mauricio accepted a job as grill cook at Tosca in Hingham and later became Banquet Chef at a local Hilton property. His next endeavor was accepting a position at Aquitaine Bistro in Chestnut Hill. After a short stint, he was asked by Jamie Mammano to join the Columbus Hospitality Group as sous chef with the opening of Teatro in Boston. After a successful opening and years of hard work and dedication, Chef Mauricio became the overnight chef and then later the Executive Sous Chef of Mooo at XV Beacon Hotel.
Having dedicated over 12 years with CHG, in November 2015, Chef Mauricio was promoted to Executive Chef at Mooo, a position he well deserved. Chef Mauricio enjoys the creativity and freedom that being a chef gives you and the opportunity to work with local ingredients and vendors. Outside of work, you can see him spending time with his wife, a fellow CHG pastry chef, and teaching his two sons how to be little chefs.
Gardening, canning, and cooking were constant activities for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from national forest to national forest. Spending her summers in the family garden, Dabney anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Dabney to a career in the culinary field. A graduate of the New England Culinary Institute, Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, during most of which she worked for the Four Seasons. Dabney came to Blackberry Farm in 2010 as a Sous Chef before working her way up to executive sous chef. In 2015, Dabney was named the executive chef of The Barn. Dabney’s team prepares beautifully served multicourse menus of Blackberry Farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and received a 2014 James Beard Award for Outstanding Wine Program.
As Executive Chef of Chatham Bars Inn, Anthony Cole brings to the position some of the finest formal training available, experience in the kitchens of highly acclaimed chefs and the insights of a twelve-year career with The Ritz-Carlton Hotel Company, most recently as Executive Chef for The Ritz-Carlton, St. Louis. Now at Chatham Bars Inn, he gathers his multiple talents to design bold, ingredient-driven menus for the resort’s four onsite venues: the Main Dining Room, the Tavern, the Beach House Grill and the Chef’s Table and Wine Cellar. He also oversees all day-to-day dining operations, including the creation of seasonal menus and daily specials, room service orders and banquet functions.
Following graduation form Johnson & Wales University, Cole moved to Atlanta, to begin a promising career with The Ritz-Carlton Hotel Company as a lead Banquet Cook at the Mobile Four-Star, AAA Four-Diamond Ritz-Carlton, Atlanta, advancing quickly to positions as Garde Manger Chef and Banquet Chef. The rich multi-cultural environment of both city and hotel dished out a diverse education in regional specialties – Caribbean, classic American, Korean and French, among others.
As Chef de Cuisine of STARS, the Forbes Four-Star Restaurant of Chatham Bars Inn, Justin Urso brings to the position premium formal training from the kitchens of highly acclaimed chefs in Boston and New York City. Now at Chatham Bars Inn, Justin uses his experience to create innovative and imaginative dishes using premier, locally sourced ingredients.
As a child, Justin spent summers on his grandparents’ livestock farm in Vermont. These summers gave him a broad appreciation for locally sourced food. Justin attended The Culinary Institute of America where he earned a bachelor’s degree in Restaurant Management. After his education, Justin moved to Boston to work under Frank McClelland at both L’Espalier and Sel de la Terre. Here, Justin continued learning about farm-to-table cuisine in a fine dining setting while utilizing the produce and poultry from McClelland’s Apple Street Farm.
After his time in Boston, Justin moved to New York City where he worked as a Sous Chef under Markus Glocker at Maze by Gordon Ramsey at The London NYC. Here, Justin was first exposed to Michelin-caliber food and service and the importance of refined technique. Following this he went on to Del Posto, a one-Michelin-star, four-star New York Times restaurant, working under Mark Ladner. Here, Justin learned an appreciation for the simple elegance of Italian cuisine.
Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned for the “Elevated American Cuisine – Bold Flavors, No Borders” of his award-winning Fearing’s Restaurant in Dallas.
Since its opening in 2007, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. The restaurant was nominated by the James Beard Foundation as Best New Restaurant and it is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites. Fearing was also the winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest,” and diners from across the country flock to Dallas to experience his signature dishes.
A well-known face on television and in culinary and news media, Dean Fearing has been featured in The New York Times, USA Today, Newsweek, Food and Wine, Bon Appétit, Garden & Gun, The Food Network, Texas Monthly, Guitar Aficionado, Modern Luxury, and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and he we also presented with the Silver Spoon Award for sterling performance by Food Arts. CRN Digital Talk Radio named Fearing Chef of the Year for 2014, and further top rankings for Fearing and his food have been published by Southern Living, Forbes, Fox News, Hotels Magazine, Robb Report, The New York Times, the Dallas Morning News and other leading media outlets.
Carlo Mirarchi is the owner of New York hot spots Roberta’s and Blanca. After graduating NYU, he began his work in the kitchen. Self-taught, he continues to push boundaries with exciting menus while helping make Brooklyn one of the top food meccas in the country. Roberta’s has become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. HeritageRadioNetwork.org, a food-focused radio station, operates out of a re-purposed shipping container in Roberta‘s backyard. Carlo has been covered in numerous publications, including The New York Times, Food & Wine, Eater, Bon Appetit, Complex, Time Out New York, New York Magazine, and Bloomberg.com, among others. He has received the following accolades; James Beard Nomination: Best Chef/NY, Best New Chef.
Carlton McCoy was named wine director of element 47 at The Little Nell in July, marking an incredible rise through the food and wine industry that began with a high school culinary program for underprivileged youth.
Carlton is one of the youngest people in the world to have earned the master sommelier diploma and is the second African American to do so. Just 30 years old, Carlton earned his master sommelier diploma in May of 2013 (at the age of 28!), joining an elite group of wine professionals who have achieved the highest distinction afforded in the wine industry. But growing up, no wine was served in Carlton’s home.
He was raised in a rough neighborhood of Washington, D.C. and spent his time assisting his grandmother with her church-based catering business. In high school he enrolled in the Careers through Culinary Arts Program (C-CAP), which helps underprivileged youth get a head start on culinary careers. He was awarded a scholarship to The Culinary Institute of America, where he was called to his true passion: wine and service.
Carlton has a sense of adventure, traveling the world in search of great wine and spirits. He has graced several celebrated restaurants including Thomas Keller’s Per Se, Marcus Samuelsson’s Aquavit, Tom Colicchio’s Craft Steak in New York, Eric Zeibold’s CityZen at The Mandarin Oriental in Washington, D.C., and worked with Doug Anderson at the Four Seasons Hotel in Washington, D.C.
Carlton arrived at The Little Nell in November 2011, inspired by the hotel”s Wine Spectator Grand Award-winning program and the property”s exciting reputation as a training ground for master sommeliers. The Little Nell has had more masters come through its wine program than any other establishment in the country, with 10 masters working or having worked on property. He has received many awards including the Forbes 30 under 30, Wine Enthusiast Best New Sommelier, Star Chefs’s Rising Star Sommelier among others.
This season, Carlton debuted a new, unpretentious wine tasting program in the cellar at The Little Nell, enabling guests to have a casual après ski tasting (or some late-night fun) with a sommelier. When Carlton is not serving, studying or tasting wine, he is out running, biking, hiking, skiing or spending time with his “little buddy” through the Buddy Program, Aspen’s youth mentoring program.
George grew up in Queens, New York, where his father Ricardo introduced him to cycling. The lanky, skinny junior quickly developed a passion for the sport and excelled winning 10 junior national titles and two world medals prior to moving to the professional ranks and cycling’s top teams.
During his 19-year professional career Hincapie was regarded as the premier American classics rider of his generation. He competed in a record 17 Ronde van Vlaanderen races and finished second at the grueling Paris-Roubaix, the best ever for any American. Beyond the classics he rode in the Tour de France 17 times and won three US National Road Race championships.
Despite all his accomplishments, Hincapie is most remembered for his role as a valued teammate and leader to winners of cycling’s top events such as the Tour de France and Milan-San remo. As he said while standing on the storied Champs-Élysées at the conclusion of his final Tour de France, he wants first and foremost to be remembered as a great teammate.
Since retiring from professional cycling George has taken a more active role in family business interests including Hincapie Sportswear, the professional Hincapie Sportswear Development Team, Gran Fondo Hincapie and Hotel Domestique. He hopes to further share his knowledge about the sport with cycling’s future generations.
Hincapie resides with his family in Greenville, South Carolina where he can now devote more time to his hobbies: tennis, basketball, mountain biking and music.
Christian Vande Velde is a retired American professional road racing cyclist who rode professionally between 1998 and 2013. He has competed for the US Postal, Liberty Seguros, Team CSC and Garmin-Sharp teams. Christian currently is a color commentator for cycling at NBC. Christian currently lives in Greenville, South Carolina with his wife and two daughters. His wife is a trained chef who tailors his diet for performance.
Olympic Experience/UCI World Championships Results:
Olympic Games, 2000, Track (12th, men”s individual pursuit), Sydney, Australia
Olympic Games, 2008, Road (17th place), Beijing, China
1994 Junior Track World Championships
National championship Results:
Five-time USA Cycling National Track Champion, 1994 (national points race); 1996 and 1997 (team pursuit); 1997 (individual pursuit, Madison)
2008 USA Cycling Professional Tour Champion
2nd place — 2011 USA Pro Cycling Challenge, Colorado, General Classification, Prologue and Stage 3
6th place — 2011 Tour of Utah, Utah, General Classification
4th place — 2011 Amgen Tour of California, California, General classification
2008 Giro d”Italia, held maglia rosa from Stages 1-2, Italy
2005 Pan Am champion, team pursuit, Mar del Plata, Argentina
1st place — 2009 Paris–Nice, Stage 4 (Vichy > Saint-Étienne), France