**********

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.

**********

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.

*********

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.

**********

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.

**********

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.