His particular area of interest is creating beautiful and delicious desserts inspired by Latin and international flavors.
Andrew Watterson - Executive Chef
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 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.
Jason J Amado – Executive Sous Chef
Jason is an accredited culinary professional with experience working across a range of cuisines including French, American and Latin. Born and raised in Montreal, he was influenced early on by his Peruvian grandmother's rich homemade cooking as well as his French-Canadian environment. Having now lived in various cities and countries around the world including Burkina Faso in Africa and having had the distinct pleasure of working with celebrity Chef David Burke, he is excited to bring his diverse experiences to New Jersey Performing Arts Center (NJPAC) as our Executive Sous Chef.
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.