the 2024 chefs - Yes, Chef! Behind the Apron

Angelena Faherty

Angelena Faherty grew up surrounded by family and food, with Philadelphia’s vibrant culinary scene shaping her early experiences. Although once a picky eater, her curiosity and desire to become a chef pushed her to expand her palate and embrace new flavors.

Her passion for cooking ignited in college, where she began working in professional kitchens and quickly became immersed in the craft. Today, Angelena proudly serves the Lehigh Valley as a chef, combining fresh ingredients with thoughtful techniques to create memorable dishes.

When she’s not in the kitchen, she enjoys yoga, cycling, and diving into a captivating fantasy novel.

Brondo Cavallo

GianBrondo Giorgio Cavallo is the owner and chef at Cavallo’s, one of Pennsylvania's most celebrated dining destinations. With a rich culinary heritage rooted in family tradition, Brondo continues the enduring legacy his mother, Shirley, began over five decades ago.

Cavallo’s has become a well-kept secret in Easton, Pennsylvania — a hidden gem known for its beautiful gardens, elegant dining experience, and welcoming family atmosphere. Under Brondo’s leadership, the restaurant has maintained its reputation for exceptional cuisine while blending timeless recipes with modern creativity.

His dedication to honoring his mother’s vision shines through in every dish, creating an experience that is as memorable as it is delicious. At Cavallo’s, guests are treated not just to a meal, but to a story — one of passion, tradition, and culinary excellence.

Adam Gangewere

Born and raised in the Lehigh Valley, Adam Gangewere developed his passion for food as a teenager working at his mother’s pizzeria. After graduating from Salisbury High School, the Pennsylvania Institute of Culinary Arts, and Widener University, he pursued his dream of owning a restaurant.

At just 24, Adam and his wife Liz opened Cactus Blue in Bethlehem, where they served authentic and innovative Mexican cuisine for 18 years before relocating to Emmaus in 2022. The couple has also expanded their reach with two food trucks, bringing bold flavors and fresh ingredients to communities throughout the region.

When he’s not in the kitchen, Adam enjoys spending time with his wife and three daughters, coaching sports, and staying active through running and biking.

Beth Anna Raynock

Beth Anna Raynock is the owner and private chef behind Local Mama Catering, an award-winning catering company she founded in 2016. What started as a personal passion quickly grew into a celebrated culinary business, thanks to her dedication, creativity, and the support of many dear friends.

Beyond the kitchen, Beth finds joy in singing, writing, and painting — but her greatest love is spending time with those closest to her. Known for keeping her heart wide open, she embraces life with authenticity, sharing her truths and passions with the world.

Ian Beard

Ian Beard is the Executive Chef at Westside Grill, Aster Event Center, and Hyatt Place/Hyatt House Allentown, where he brings passion, creativity, and heart to every dish he creates.

For Ian, cooking is more than a skill — it’s a deeply personal journey rooted in memories with his grandmother, who inspired his love for the craft as a child. He finds joy in the kitchen, believing that food is a powerful way to connect people and create lasting moments.

Outside of the kitchen, Ian values family time, his faith, and a good laugh. He's an avid Philadelphia sports fan and is never far from a bag of gummy bears.

Zeke Zelker

Zeke Zelker’s love for food and storytelling began early, blending creativity from the kitchen with his passion for film. In his early film career, Zeke worked in restaurants — primarily in the front of the house — but often spent his days off in the kitchen to deepen his understanding of food.

Zeke pivoted during COVID to create Zekraft, a multifaceted venture that offers home meal delivery, catering, farmers’ markets, and cafes — all with a focus on nourishing the community through fresh, thoughtful cuisine.

Today, Zeke continues to combine his love for creativity, connection, and culinary innovation through Zekraft, bringing people together one meal at a time.

Hiram Quantana

Hiram Quintana is a distinguished corporate executive chef and the proud owner of Stave and Stable. With over 32 years of culinary experience, Hiram has earned recognition on the world stage as a two-time World Food Champion and the 2023 World Live Fire Champion.

His accolades also include being named Sous Chef of the Year at the World Food Championships in 2016. Born in Philadelphia, Hiram now calls the Lehigh Valley and Coal Region home, where he continues to share his passion for bold flavors and elevated cuisine.

In addition to his expertise as a professional BBQ pitmaster, Hiram is classically trained in Italian and French cuisines. His creativity extends beyond the kitchen — he’s also an accomplished artist and skilled woodworker, blending craftsmanship and culinary artistry in everything he creates.

Joe Grisafi

Joe Grisafi was born and raised in the Lehigh Valley, where his father’s journey from Sicily inspired his deep-rooted connection to the restaurant industry. Growing up in the kitchens of family-owned pizzerias and restaurants, Joe learned the value of hard work and perseverance from his father, Nick.

Over the years, Joe and his family have opened several well-loved eateries throughout the region, including Corked Wine Bar & Steakhouse and The Pizza Joint. In 2023, he proudly continued his family's culinary tradition with the opening of Taste of Italy Ristorante in Hellertown, where authentic flavors and heartfelt hospitality remain at the heart of every dish.

Shawn Doyle

Chef Shawn Doyle has been a dedicated presence in the foodservice industry for nearly five decades. Throughout his career, he has had the privilege of working alongside some of the most esteemed chefs in the Lehigh Valley, experiences that enriched his culinary expertise and broadened his knowledge of global cuisine.

In 1997, Chef Doyle achieved one of his greatest culinary milestones with the opening of Savory Grille, a celebrated dining destination where his passion for flavor, technique, and creativity shines. Drawing from his diverse experiences, he has crafted a menu that blends international inspiration with refined execution.

Beyond the kitchen, Chef Doyle is also a passionate beekeeper, embracing the art of nurturing hives and producing fresh, local honey. His love for beekeeping not only reflects his respect for nature but also enhances his culinary creations with rich, natural sweetness straight from his own hives.

For Chef Doyle, food is more than just a profession — it's a lifelong journey marked by meaningful connections, memorable dishes, and a commitment to excellence.

Lee Chizmar

Chef Lee Chizmar’s culinary journey began in his hometown of Allentown, PA, and led him to renowned kitchens across the United States. His path included time at New York’s acclaimed Lark Creek Inn, where he worked under his mentor, Chef Jeremy Sewall, an experience that shaped his culinary philosophy and refined his skills.

After several years in Boston, Lee and his wife, Erin, returned to the Lehigh Valley to open Bolete in 2007. The restaurant quickly gained national recognition and remains a beloved staple in the region’s dining scene.

Today, with 17 years of success, two children, and a growing family of restaurants — including Mister Lee’s Noodles and Silvershell Counter + Kitchen — Lee’s passion for food continues to fuel his creativity. When he’s not in the kitchen, he finds inspiration cultivating bonsai trees and riding his motorcycle.

Courtney Davenport

Originally from Atlanta, Georgia, Courtney Davenport moved to Pennsylvania in 2012, beginning his culinary journey as a steward at the Sands Casino. With dedication and a deep passion for cooking, he steadily worked his way up, refining his skills under some of the Lehigh Valley’s most respected chefs.

In 2017, Courtney played a key role in launching a new dining destination — a pivotal milestone that shaped his career. Known for his strong leadership, creativity, and commitment to quality, Courtney has become a driving force in the kitchen, inspiring those around him.

Working alongside Chef Cristian Gonzalez and Donny Petridis has provided Courtney with invaluable mentorship, fueling his growth as a chef and strengthening his dedication to the craft. Grateful for the opportunities that have shaped him, Courtney continues to push forward with passion, purpose, and a vision for the future of his culinary career.

Quartez Moore

Originally from Chicago’s South Side, Quartez Larell Moore has brought his rich culinary roots to the heart of Bethlehem’s South Side, where he has called home since 2011.

In 2018, Quartez launched The Taste Smokers, starting from a humble mobile steel pit in Hellertown — a piece of his journey that remains central to his craft today. His dedication to bold flavors and authentic barbecue quickly earned a loyal following.

In 2021, Quartez and his wife, Veronica, expanded their vision by opening The Taste Smokers Gallery, an event space and dining room specializing in serving large groups with their signature ribs, brisket, and pulled pork.

With deep ties to tradition and a commitment to community, Quartez continues to create unforgettable dining experiences, blending the soulful flavors of his Chicago roots with his passion for Southern-style barbecue.

Marbin Castro

Born in Honduras on May 6, 1988, Marbin Leonel Castro Ramos moved to New Jersey at the age of 17 to pursue new opportunities. Coming from a large family as the second of nine children, Marbin’s love for food was deeply influenced by his culture and upbringing.

His culinary journey began humbly as a dishwasher in a European restaurant in Newark. Driven to succeed, Marbin dedicated his nights and Mondays to learning English and Portuguese, immersing himself in the language and developing his culinary skills alongside experienced chefs.

In 2010, Marbin moved to Easton, PA, where he continued to refine his craft in local restaurants, including the well-known Valencia. In 2013, he joined the team at 3rd & Ferry Fish Market, where he flourished under the mentorship of Executive Chef and Owner Mike Pichetto.

Marbin’s dedication to excellence and creativity shines through in his culinary approach. With a passion for pushing boundaries, he brings vibrant color, rich textures, and bold flavors to the restaurant’s static menu, curating weekly specials that offer fresh and innovative dining experiences.

Through hard work, resilience, and a deep love for his craft, Marbin continues to grow, inspire, and explore new culinary horizons.

Cristian A. Gonzalez

Cristian A. Gonzalez was born in Chile and moved to the United States at a young age. Growing up in Allentown, PA, he attended the Allentown School District, studied at Lehigh Career and Technical Institute, and graduated from William Allen High School in 2008 before continuing his culinary education at Northampton Community College.

Cristian’s culinary journey has taken him through some of the Lehigh Valley’s most notable kitchens, including Savory Grille, Emeril Lagasse at Sands Casino (now Wind Creek), and The Hamilton Kitchen & Bar. Today, he proudly serves as the Executive Chef at The Shelby in Allentown, where he combines creativity and authenticity to craft memorable dishes.

For Cristian, cooking is more than just a profession — it's a passion rooted in creating food he genuinely loves to eat. His commitment to flavor, quality, and authenticity defines his approach in the kitchen.

Outside of work, Cristian enjoys traveling and exploring the restaurant scene with his daughter, discovering new dishes and flavors that continue to inspire his craft.

Sophie Vandecasteele

Sophie Vandecasteele, known to many as Chef Sophie, was born and raised in France, where her love for baking began. After moving to the United States eight years ago, she started sharing her passion by selling her baked goods at pop-up events and farmers' markets throughout the Lehigh Valley.

In the winter of 2024, Sophie realized a lifelong dream by opening Sophistique, her very own French bakery and pastry shop. Inspired by the warm, inviting atmosphere of traditional French patisseries, Sophistique offers an authentic experience where guests can enjoy freshly made croissants, baguettes, tarts, macarons, and more — all crafted from scratch.

With a deep commitment to quality and tradition, Chef Sophie is excited to welcome her community into her bakery, where every treat tells a story of passion, craftsmanship, and her French roots.

Tim (+ Karen) Widrick

Chef Timothy Widrick graduated from Johnson & Wales University in 1995, beginning his culinary journey at prestigious country clubs in the Poconos. His career took him to Seattle, where he explored the vibrant food scene before returning to Pennsylvania to embrace farm-to-table dining at The Farmhouse Restaurant.

In 2002, Timothy joined Edge in Bethlehem as a sous chef, where he mastered the restaurant’s signature French-Asian fusion cuisine. His dedication and skill led him to become Executive Chef and Co-Owner, working alongside his wife, Karen Widrick.

Together, Timothy and Karen have expanded their culinary vision with the creation of the Lotus Restaurant Group, which includes their beloved Edge in Bethlehem, SURV Restaurant, which opened in 2020, and their newest venture, Sunny Side Up, which debuted in 2023.

Their combined passion for innovative flavors, exceptional dining experiences, and community-driven hospitality continues to shape the Lehigh Valley's vibrant culinary scene.

Genc Gashi

Genc Gashi’s love for cooking began at just eight years old in his father’s coffee & grill shop back home in Albania. It was there, immersed in the family business, that he learned the fundamentals of cooking — his culinary “ABCs.”

Years later, Genc’s dream became a reality when he and his wife opened their first restaurant, Orchid Steakhouse, where his passion for creating memorable dining experiences comes to life.

Known for his dedication to quality and bold flavors, Genc finds joy in cooking for others — though rarely for himself. He believes the best feedback comes face-to-face, valuing honest conversations with guests over online reviews.

If given the choice, Genc’s perfect final meal would be his grandmother’s freshly made focaccia bread, paired with feta cheese and pickled garlic tomatoes — a simple yet deeply meaningful reminder of his culinary roots.

A proud Bethlehem, PA native, Daniel Kluemper has dedicated over 15 years to the culinary industry. A graduate of Northampton Community College’s Culinary Program (Class of 2009), Daniel has refined his craft and passion for food while leading the kitchen at Social Still, one of Bethlehem's premier dining destinations.

For Daniel, the magic of cooking lies in its endless creativity. He thrives on innovation, collaborating with his talented team to craft dishes that push boundaries while celebrating local ingredients and flavors. His dedication to bold ideas and memorable dining experiences continues to shape his journey as a chef.

(Feb 2024) Newest Role: DAD! Congrats, Dan!

Abe Lopez

Abe Lopez’s 30-year culinary journey began humbly in Queens, New York, where he first honed his skills in a fried chicken restaurant. His passion for cooking led him to attend Peter Kump’s Culinary School, where he developed his craft and secured a position at the Michelin-starred Aqua Grill under the mentorship of Jeremy Marshall.

Abe’s career gained momentum following his appearance on Chopped, which opened new doors and brought him to the Lehigh Valley. There, he played a key role in opening restaurants like Sangria and Stoke, where his dedication to bold flavors and wood-fired perfection earned him widespread respect.

But Abe’s journey hasn’t been without its challenges. His story is one of resilience — overcoming his own struggles. His powerful journey through recovery has not only shaped his personal growth but also deepened his connection to food, fueling his commitment to authenticity and purpose in the kitchen.

Today, Abe is known for his quality-over-quantity philosophy, his creative culinary vision, and his dedication to giving back to the community. Whether competing in food competitions or mentoring others, Abe’s story of vulnerability and triumph continues to inspire.

Harry Wilson

With over 45 years of culinary experience, Executive Chef Harry Wilson leads the culinary operations at The Glasbern, overseeing both the restaurant and its events.

Chef Harry’s journey began in the United States Air Force, where his dedication and skill earned him a promotion to Sergeant. After leaving the military to pursue his passion for cooking, he moved to Newport, Rhode Island, where he spent five years as the chef at the prestigious Tennis Hall of Fame.

His career eventually brought him to the Lehigh Valley, where he held executive chef roles at various hotels before joining the team that opened the Hyatt Allentown as banquet chef. His leadership and talent soon led to his promotion to Executive Chef at the Glasbern, where he continues to deliver elevated dining experiences rooted in fresh, thoughtful cuisine.

A native of Holland Township, NJ, Chef Harry is a devoted husband, proud father of five children, and a grandfather to eleven. Beyond the kitchen, he actively gives back to the Allentown community and supports the Miracle League, combining his culinary skills with his passion for making a positive impact.

Happy Retirement, Harry!

Juan Martinez

Born in the Dominican Republic, Juan Martinez’s journey in the restaurant industry began at just 10 years old. At 16, he emigrated to the United States, where he balanced full-time work while putting himself through college.

A graduate of the prestigious Walt Disney Leadership and Hospitality College Program, Juan initially pursued a career in banking, working for Bank of America and managing startup branches. However, his passion for food ultimately led him back to the restaurant industry.

In 2010, Juan and his wife, Melanie, opened State Café & Grill, which paved the way for the creation of Don Juan Mex Grill — a now-beloved chain of fast-casual restaurants across Northeast Pennsylvania. As the founder of Martinez Hospitality, Juan continues to expand his vision, overseeing multiple successful restaurant concepts.

Beyond his culinary ventures, Juan is an active real estate investor and dedicated community supporter. He established the Juan & Melanie Martinez Scholarship Fund to help underprivileged students pursue higher education, reinforcing his commitment to giving back.