Chef DePersio is a graduate of New York Restaurant School; worked in the kitchens of David Bouley (Bouley Bakery, NYC);
Bill Telepan (Judson Grill, NYC); Jean-George Vongerichten (Vong, Jean-George, NYC), and in stages in France and Italy
He was born and raised in Nutley, where he currently resides with his fiancé and son, Nicholas (NICO is his nickname)
Todd Allen - Executive Chef
Todd Allen is a former advertising executive who completed studies at the Institute of Culinary Education in New York.
He also holds a bachelor's degree in Communications from the University of Hartford. He received his early training at
the acclaimed Restaurant Serenade in Chatham and the Trump properties Mar-a-Lago in Palm Beach, Fla.
and Trump National Golf Club in Bedminster.
Allen was Executive Sous Chef at Metuchen Golf and Country Club in Edison and Crestmont Country Club in West Orange.
He served as Chef de Cuisine at Il Pomodoro and Tapastre in Somerville and, most recently,
at The Brass Rail in Hoboken.
Andrew Watterson - Chef de Cuisine
After receiving his culinary degree at the Culinary Institute of America in Hyde Park, NY, Watterson worked in a variety of kitchens putting his education to practical use. Eventually, he was chef de partie at Alize at the Top of the Palms, Las Vegas, NV, Chef de Cuisine and Maitre D’ at Scaldoni’s Restaurant in St. George UT, chef de cuisine at The Cellar at Red Hook on the island of St. Thomas, and most recently, chef de cuisine at the Orange Squirrel in Bloomfield, NJ.
Binicio Salas – Pastry Chef
Chef Binicio was born in Ecuador but has lived in New Jersey since 1995. He started working in the kitchen as a dishwasher and through hard work, excellent mentoring, and natural talent he inherited from his mother, who is a fabulous baker in South America, worked his way up to his current position as one of the most notable pastry chefs in New Jersey.
His particular area of interest is creating beautiful and delicious desserts inspired by Latin and international flavors.