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JASON ALBUS -- (Nantucket Local)

Jason has become a staple at Le Languedoc, the long-time captain of their kitchen. A graduate of the Atlantic Culinary Academy, Jason has also developed his culinary experience with winter stints at Le Gourmand and Levernois in Burgundy, France; Saratoga in St. Marten; and Soul Bistro and The French Cafe in Auckland, New Zealand.

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FREDERICK BISAILLON -- (Nantucket Local)

Frederick Bisaillon recently joined Nantucket Island Resorts as Executive Chef of the White Elephant's Brant Point Grill. He had previously served as Executive and Sous Chefs at various hotels throughout California and the Caribbean.

This is his second stint on Nantucket: he also worked at the White Elephant from 1995-97. Chef Bisaillon highlights the flavors of New England through seasonal and locally sourced produce and seafood. He utilizes French technique in preparation with an undertone of Mediterranean and Caribbean influences.

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DANIEL BRUCE

Internationally renowned as the chef of the Boston Wine Festival, celebrating its 20th anniversary this year, Chef Bruce pairs his stylized regional cuisine with outstanding wines each year at Meritage at the Boston Harbor Hotel.

He is a master of wine and food pairings, each year matching more than 200 courses with specific wines. In 2007 Chef Bruce expanded the festival to New Orleans at the Maison Dupuy Hotel, and plans to further expand to Washington, D.C., in 2009.

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NICHOLAS CALIAS

In his role as Executive Chef at Brasserie Jo at The Colonnade, Nicholas Calias is charged with continuing to develop and enhance the culinary offerings at this quintessential Boston hotel.

With over 14 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias leads the culinary operation at The Colonnade Hotel and Brasserie Jo.

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PATRICK CONNOLLY

At the age of 30, Patrick Connolly has established himself as one of the country's preeminent chefs.In 2008, he achieved culinary notoriety as the recipient of the James Beard Award for Best Chef Northeast.

Formerly of Radius in Boston, Patrick is currently executive chef at bobo in Manhattan where he brings a unique culinary vision and appreciation for market-fresh ingredients to the restaurants seasonal modern French menu.

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ALAN CUNHA -- (Nantucket Local)

Alan Cunha and his partner, Neil Grennan, founded Le Languedoc restaurant in 1976. After working together at the historic Warren Tavern in Charlestown, Massachusetts, the pair brought their talents to Nantucket.

Thirty years later, this island restaurant remains a favorite of Nantucket diners. Always evolving, Le Languedoc reflects Alan's passion for quality and respect for tradition -- values appreciated on Nantucket.

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DAVID DANIELS -- (Nantucket Local)

David Daniels is the Executive Chef at TOPPER'S at The Wauwinet. Chef Daniels describes his cooking style as eclectic-American with a strong focus on fresh seasonal ingredients from local and world-class purveyors.

At TOPPER'S, Daniels designs his menu around the freshest, best ingredients Nantucket island has to offer. Under Chef Daniels, TOPPER'S as held the highest hotel rating in Massachusetts from Zagat's since 2007 and was also named as one of Vanity Fair's favorite beachside restaurants. Chef Daniels considers it an honor to be part of the team at The Wauwinet and TOPPER's, Nantucket's most celebrated restaurant.

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JAMIE D'OLIVEIRA

Jamie D'Oliveira is a restaurateur and chef with more than 30 years in the business. He is president of Providence Hospitality Group, which owns three Providence restaurants, the Mills Tavern, named the best restaurant in Rhode Island by the Providence Journal, Gatehouse Restaurant, and Red Stripe. The restaurants are known for their elegant setting and their fine contemporary American food.

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ADELINE DRUART

Adeline Druart is the Master Cheesemaker & Operations Manager at Vermont Butter & Cheese Company. She is originally from Franche-Comte, the region of France where most of the AOC cheeses are made.

After receiving her M.S. from the prestigious National Dairy School in Savoie, France, Adeline joined Vermont Butter & Cheese Company as Project Manager and Cheesemaker for their new Aged Cheese Facility. Working for the American premium artisan cheesemaker made Adeline decide to base her new home in the U.S. and contribute to breaking new ground in the artisan cheese movement.

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JEFF FOURNIER

In late 2006, when an opportunity presented itself for a space all his own where he could blend his creativity for art and food, Fournier could not resist. 51 Lincoln was born and, as they say for all creative minds, the sky is the limit!

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GABRIEL FRASCA -- (Nantucket Local)

Gabriel Frasca and Amanda Lydon first met in the kitchen of Chez Henri in Cambridge, and later honed their culinary skills in France, Italy and Spain. Frasca, a veteran of haunts such as Hamersley's Bistro, Danube, Radius and Spire, and Lydon, formerly of Truc, Upstairs on the Square, and Ten Tables, have taken over Nantucket's own Straight Wharf Restaurant.

The menu at Straight Wharf focuses on seasonal, sustainable ingredients, with an emphasis on New England seafood, island-grown produce and herbs from the restaurant's own waterfront garden.

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RICH GARCIA

Richard Garcia began his career as a chef in the US Marine Corps. His knack for blending traditional cuisine with the hip and modern has earned him rave reviews and accolades including posts in the Caribbean, Miami, Boston, and an invitation to cook at the James Beard House and many other high-profile venues in and around the Boston area.

Today he is overseeing the kitchen at Tastings Wine Bar & Bistro at Patriot Place in Foxboro, MA. At Tastings, Garcia shares his passion for the finest imported and local sustainable agriculture, in a modern interpretation of small plates and tapas.

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IHSAN GURDAL

Ihsan Gurdal is the co-owner of Formaggio Kitchen, located in Cambridge, Massachusetts, a purveyor of fine cheeses, meats and specialty foods. Ihsan is an active and vocal supporter of farmhouse cheese making in the United States and has consistently championed craftsmen from farms and dairies across the country.

He serves on the board of directors for both the Boston Chapter of AIWF (American Institute of Wine & Food) and the American Cheese Society.

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JAIME HAMLIN -- (Nantucket's Beloved Neighbor From Martha's Vineyard)

Cookbook author, television personality, and Martha's Vineyard's most beloved party-maker, Jaime combines an airy, refined aesthetic with well-made, creative cuisine that makes every one of her soirees a memorable evening.

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E.J. HARVEY -- (Nantucket Local)

E.J. Harvey has been a chef on Nantucket for 25 years. He is an alumnus of the Culinary Institute of America (class of '75) and has had continental and traditional training.

In 1992, E.J. and his wife Robin opened the SeaGrille. Over the past 15 years, the SeaGrille has earned a reputation as one of the island's finest restaurants, consistently offering outstanding cuisine and warm hospitality.

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COREY W. HEYER

Corey Heyer is Executive Chef of The Bernards Inn. Although he realized his passion for cooking and fine cuisine at a relatively young age, his future became clear when he decided at age 19 to dedicate himself and his work to becoming a chef.

After spending a year learning the basics of the culinary world at Mistral's in Manchester, Vermont, Corey returned to New Jersey to accept a position at the Bluffs in his hometown of Bay Head. He was quickly promoted to the position of Sous Chef, and he then decided it was time to enroll at the Culinary Institute of America.

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NEIL HUDSON -- (Nantucket Local)

One can easily see Hudson's talent reflected in the Queequegs kitchen today. He heralds the family ethic throughout his team of gifted chefs and has been acclaimed for his simple but elegant, ingredient-driven cuisine.

As Executive Chef overseeing the two restaurants Queequegs and Town, Hudsons style of cooking has already been noted by Nantucket locals as exceptional!

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ANDY HUSBANDS

Tremont 647 opened its doors in 1996 to local and national acclaim of Chef Andy Husbands' boldly flavored adventurous American cuisine. Husbands' commitment to locally grown and organic ingredients is reflected in his restaurants eight-season cycle, where the menu changes bi-monthly to take advantage of what's fresh in the market.

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RUSSELL JAEHNIG -- (Nantucket Local)

Russell Jaehnig joined 21 Federal in 1992 as a "rounds man"/extern, having previously worked as a sous chef at two Pittsburgh, Pennsylvania, restaurants. He is a 1993 graduate of the Culinary Institute of America and has worked under three of 21 Federal's former chefs, serving as sous chef in 1995. He was made chef in 1996. During the winter months, Russell consults at several restaurants in the Washington, D.C. area.

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PETER AND WENDY JANNELLE -- (Nantucket Local)

Wendy and Peter Jannelle met over two decades ago at the now defunct India House restaurant where Peter served as the Executive Chef. After working in some of the best restaurants on the Island, they now own and operate Fifty-Six Union. Since 2000, Wendy and Peter have been pairing her decorated wine list to his global cuisine.

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MATT JENNINGS

Matt is Executive Chef, Master Cheesemonger, and Co-Owner of Farmstead & La Laiterie, with his wife, Kate. In 2003, Matt and Kate opened Farmstead, and it has been recognized by consumer and industry alike as one of Americas most dynamic artisan cheeseshops.

Farmstead has been featured in Food & Wine Magazine, House & Garden Magazine, and Travel & Leisure. The company was inducted into the prestigious Saveur 100 in 2007. In May of 2006, Farmstead added the adjacent New American Bistro--La Laiterie at Farmstead, which was selected by Bon Appetit Magazine as one of their favorite small restaurants in 2007.

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IAN JUST

After graduating at the top of his class from the prestigious Ecole Superieure de Cuisine Francaise in Paris, Ian worked in the two-star Michelin restaurant Michel Comby and at the famous brasserie Aux Charpentier. After a stint at Les Zygomates in Paris, Ian moved to Boston in 1994 and opened Les Zygomates.

Now in his 15th year at the helm of this popular and wildly successful Bistro/Wine Bar, Ian continues to excel in the kitchen, creating authentic, yet distinctively personal, French bistro fare out of the freshest quality New England ingredients, all while making strong efforts towards reducing the restaurants' carbon footprints. After making Les Zygomates a centerpiece in Boston's Leather District, he opened his second restaurant, Sorriso, right next door.

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KYLE KETCHUM

Kyle Ketchum is a rising young culinary talent who runs the Spiced Pear Restaurant at the Chanler in Newport, Rhode Island.Chef Ketchum specializes in seasonally-inspired gourmet New England seafood, which is served in a dramatic oceanfront setting.The Spiced Pear has been deemed splurge-worthy by Bon Appetit magazine.

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JOE KINNEALEY

Joe Kinnealey grew up in his family meat business, the T. F. Kinnealey Company. Joe, his family, and the rest of his team are dedicated to providing their customers with the highest quality meat products available including beef, lamb, poultry, pork, veal, game and numerous non meat specialties. T. F. Kinnealey has been providing outstanding service to the restaurant industry in New England since 1939.

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BRIAN KONEFAL -- (Plum Recommended! From the Danny Meyer's Restaurant Family)

Brian Konefal joins brother and sister team Babak Bina and Azita Bina-Seibel as the Executive Chef at the recently opened BiNA osteria and BiNA alimentari.

Brian's resume includes working as Daniel Humm's right-hand man and Sous Chef at Eleven Madison Park and most recently at L'Atelier de Robuchon, just to name a few. Brian's diverse culinary abilities and knowledge of modern European techniques bring his cutting-edge vision of modern Italian cuisine to BiNA.

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ALL KOVALENCIK -- (Nantucket Local)

All Kovalencik started his career on Nantucket over 30 years ago. After 11 years as the highly motivated chef at The Company of the Cauldron, he became the chef/owner in 1998. His commitment to local purveyors ensures the freshest ingredients in his culinary specialties.

He and his lovely wife Andrea have created and maintained a high standard of food, service, and quality that has kept the Company of the Cauldron at the top of the must go list for years.

***The Company of the Cauldrons vinewood smoked salmon with sweet onion marmalade has become a tradition at the Nantucket Wine Festivals Grand Tasting.

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MICHAEL LASCOLA -- (Nantucket Local)

Michael LaScola is the owner and chef of American Seasons, long considered one of Nantucket's "not to be missed" dining experiences. Michael and his wife Orla have elevated the restaurant's status since taking ownership in 2004. Tied for the top-rated food score of all Nantucket restaurants in the 2005/06 Zagat Survey, the accompanying write up called the restaurant "a legend in the making."

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KEVIN LONG

Kevin Long is the Executive Chef of Tosca in Hingham, MA and The Shrine at MGM Foxwoods. Kevin Long is highly regarded as one of the Boston area's most promising young chefs. For over 10 years, Kevin has honed his skills in restaurants from the South Shore to the South End.

In his new role as Executive Chef for Shrine Restaurant / Lounge and Nightclub at the new MGM Grand at Foxwoods Resort and Casino in Connecticut, Kevin is taking his passion for using only the finest quality product and is creating high quality, creative cuisine with Chinese, Thai, Japanese and Pacific Rim influences.

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AMANDA LYDON -- (Nantucket Local)

Nantucket welcomes Amanda Lydon and her partner Gabriel Frasca,owner/chefs at Straight Wharf. Amanda Lydon's career began when she was a Harvard undergrad and worked at UpStairs at the Pudding as a cold line chef and baker, and then went on to become chef de cuisine at UpStairs on the Square in Cambridge.

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JEFFREY MARQUISE -- (Nantucket Local!)

Currently executive chef at Cinco on Nantucket Island, Jeffrey Marquise has created a proficient integration of fresh local sustainable produce, seafood and meats with the beat of regional cuisine from his world travels. Jeffreys experiences have ranged from executive chef at the Relais et Chateaux Old Drovers Inn to the chef at Bretts Wharf in Brisbane, Australia and we are happy to have Jeffrey now call Nantucket home.

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OLIVIER MULLER

Olivier Muller has a talent for elevating humble foods to the level of succulent dishes. He combines traditional flavors with modern twists and occasionally lets the flavors of his native Alsace shine through. Olivier is totally devoted to cooking and to teaching the young cooks in his kitchen the art of balance and seasoning.

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PRINCIPESSA EMANUELA NOTARBARTOLO DI SCIARA

Principessa Emanuela Notarbartolo di Sciara was born on Lake Como of an ancient feudal Sicilian family, and later raised in Venice. Her cooking and her teaching of the culinary arts includes such venues as the marriages of Prince Corsini's daughters in Florence, the home of Ferragamo, the home of Countess Piccolomini in Tuscany, and the Knickerbocker Club of New York. Emanuela offers her courses regularly in California, Austria, Belgium and Germany. She has also written a cookbook for young aspiring chefs, now being published.

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MARC ORFALY -- (Nantucket Local!)

Widely recognized as one of Boston's most talented young chefs, Marc Orfaly's much-anticipated Pigalle restaurant has garnered rave reviews for its sophisticated Parisian cuisine with international accents. He is also the proprietor of Marco Cucina Romana in Boston's historic North End and the Executive Chef at The Summer House on Nantucket.

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STEVEN POLOWY -- (Nantucket Local)

Steven Polowy joined the Nantucket Golf Club as Executive Chef in 2005. He is a graduate of the New England Culinary Institute and has previously worked in the Ritz-Carlton Dining Rooms of Boston, Rancho Mirage and Tysons Corner, VA. Since moving to Nantucket year-round in 1998, he has worked at the Wauwinet and was Executive Chef at the Galley Restaurant.

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CHRISTOPHER PROSPERI

Christopher Prosperi is chef owner of Metro Bis restaurant in Simsbury, Connecticut, a Hartford Courant recipe columnist, an international cooking teacher from California to Italy, a weekly chef on NBC 30, and producer of Prosperi Salad Dressings. The New York Times declares Prosperi is a technical master, an original American chef whose restaurant is worth traveling for and the Zagat Survey has ranked Metro Bis in the top five in the state for American food.

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ANNE QUATRANO

Anne Quatrano is the chef and co-owner of Atlanta darlings Bacchanalia, Floataway Caf, Star Provisions, Provisions to Go, Quinones at Bacchanalia and the highly anticipated Abattoir, opening in 2009.

Quatrano is known for her use of locally grown seasonal and organic produce, much of which comes from her own organic gardens at Summerland Farm, to create innovative dishes that focus on freshness and flavor. A James Beard Award winner, her food philosophy, simplicity with subtle complexities, shines through in the varying cuisines at each of her distinctive culinary destinations.

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TIM QUINN -- (Nantucket Local)

Nantucket veteran Tim Quinn, who started his career at 21 Federal on Nantucket, moved successfully to Berkeley, California, and, after a series of triumphs, including the Zagat-rated Sherlock 221 in Old Lyme, settled down last summer to work his magic at The Seamen's Inn in Mystic. Tim is a trusted member of the Nantucket Wine Festival culinary team.

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ANGELA AND SETH RAYNOR

The Boarding House/The Pearl proprietors Angela Raynor and her husband, executive-chef Seth Carter Raynor, have cultivated an impressive national following and collection of awards: New England Travel & Life Best Seafood Restaurant in New England 2007, Conde Nast Traveler Best of the World Awards, Boston Magazine Best Restaurant General Excellence, and the Wine Spectator Award of Excellence 15 times.

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LYDIA SHIRE

A never-ending creative force, Shire's passion for excellence and creativity is showcased by all that she does, inside and outside the restaurant. It is a well-known fact that Shire's mission is to work hard and do her absolute best. Shire was honored as "America's Best Chef - Northeast" and "Who's Who of Food & Beverage" by the James Beard Foundation in 1991.

That same year, Food & Wine Magazine reported that Shire was "One of America's Top Ten Chefs." In 1994 Shire earned the prestigious Ivy Award for up and coming trendsetters. And the James Beard Foundation again acknowledged Lydia, this time nominated as "One of America's Top Five Chefs" in 1996. Today she is Chef/Owner of Locke-Ober and Scampo in Boston and Blue Sky on York Beach in Maine.

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MARIA HELM SINSKEY

Maria Helm Sinskey graduated from the California Culinary Academy in 1987. She attended pastry school in Denmark and then returned to San Francisco to work as chef at several noteworthy restaurants: Boz Scaggs's Blue Light Cafe, the venerable Sherman House (a Relais & Chateaux hotel), and Plumpjack Cafe.

She worked in France at several Michelin-starred restaurants and, after returning stateside, garnered many accolades: 1996 Food & Wine Magazine Best New Chef, SF Magazine Rising Star Chef, and SF Chronicle Rising Star chef. Her first cookbook, The Vineyard Kitchen: Menus Inspired by the Season, was released in September 2003. Her mantra is: eat seasonally, drink good wine and live a long and prosperous life.

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ANTHONY SUSI

Anthony Susi is chef/owner of Sage Restaurant, located in Boston's South End. His culinary career has taken him through the kitchens of Davide in Boston, The Shawmut Inn in Kennebunkport, Maine, and Restaurant Zinc. Over the past seven years, Sage Restaurant has received many accolades in Boston Magazine, Boston Globe, The New York Times, Gourmet Magazine, Travel & Leisure and most recently, Chef Susi was named a Rising Star by Star Chefs in 2004.

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BROOKE VOSIKA

A 25-year veteran of the restaurant industry, Executive Chef Brooke Vosika oversees menu development for Aujourdhui, The Bristol Lounge, hotel banquets, Glatt kosher functions and in-room dining, which serve more than one-half million guests annually. In describing his culinary vision for Four Seasons Hotel Boston, Vosika credits his love for local, seasonal and artisanal products as the foundation for all of his menus.

"The flavor of each ingredient--heirloom tomatoes from a local farm or walnuts from my own Berkshires orchard--is where it begins. From there, I work to bring out the best of each element by layering the flavors to create a harmonious dish."

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JASPER WHITE

Jasper White is chef/owner of the Summer Shack in Cambridge, which has become a Mecca for seafood lovers. The success of the Cambridge restaurant has spawned two more Summer Shacks at Mohegan Sun Resort and Casino in Connecticut and Boston's Back Bay.

Jasper's winning business recipe has been to introduce high-quality, authentic New England seafood into casual restaurants in high-traffic retail locations. From its inception, the Summer Shacks have received enthusiastic reviews from local and national press, including the 2001 James Beard Award Nomination for Best New Restaurant.

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KEVIN WILLIAMSON

Kevin Williamson is the chef/proprietor of Ranch 616 in Austin, Texas, where he combines the flavors of the Gulf Coast with the spices of the border towns of Texas. He is a spokesperson and chef for The Texas Beef Council, as well as the Texas Department of Agriculture's chef promoting the bounty of Texas's Gulf oysters and Texas shrimp. His travels have recently taken him to California for the National Pork Board meeting and this summer, Williamson will host his annual Allen Brothers Texas Outlaw Lucky Sevens Party during the Aspen Food and Wine Classic.

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JEFF WORSTER

Jeff Worster is the executive chef of The Chanticleer and Black Eyed Susan's restaurants. Having trained in classical French and Italian cuisine, he opened Black Eyed Susan's, where he successfully created a unique dining experience. Now, with the highly anticipated re-opening of The Chanticleer with his partner, Susan Handy, Jeff returns to French cuisine, infused with his creative interpretation of the classics.

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MATT ZADOROZNY -- (Nantucket Local)

Matt Zadorozny, a veteran of the Nantucket restaurant scene, has started his own company, Concept Cooking. Matt merges a fascination with new techniques and a respect for the primacy of great ingredients. His food works and will certainly satisfy the adventurous diner.

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SOURCE: www.nantucketwinefestival.com/

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