America's Chefs

www.AmerciasChefs.Org

STRETCH
STRETCH says, as far back as he can remember, hes enjoyed food. His interest was daily, sometimes 2-3 times a day. He was addicted to this -- it felt natural. Most people around him were doing it, so he said to himself, why not continue? Eating, along with the urge to create as he got older led to opening 2 restaurants, Grinders & Grinders West, and building sculpture for a living.

Some of the earliest cooking jobs STRETCH had were at a Woolworths lunch counter in the Philadelphia area and, in high school, part-time work at a McDonalds. The need for money and uncertainty about his future drove him into the food industry. It wasnt until his passion for creating art took over that STRETCH was enrolled at Kansas City Art Institute. While in art school, having no money lends itself to creatively learning how to survive experimenting with food on hot plates, grilling with irons and cooking hotdogs on nails. This was the true beginning to his future of creating food and art.

STRETCH continued his love of art and went for his Masters of Fine Arts at Virginia Commonwealth University in Richmond, VA, where he built sculpture by day and cooked and bartended to get-by at night. While this was all happening, STRETCH hooked-up with the shock rock-n-roll performance band GWAR and a whole new arena opened up before his eyes. Touring. This idea of linear living, of limited budgets, deli trays and food experimentation was a way of life that coincided with his travels as an artist. STRETCH has built sculpture around the world and has eaten and enjoyed the local fare from coast to coast and across the globe. Some memorable food moments include, eating slaughtered goat with the Masai tribe in Africa, and shaving pigs in the Caucasus Mountain region of the Republic of Georgia.

STRETCH believes theres a common thread between art, food and music they cross all cultural boundaries. This vision is why he opened Grinders, Grinders West and CrossroadsKC music venue in the Heart of the Crossroads Arts District of Kansas City, MO. Grinders has been an accumulation of STRETCHs travels and life experiences a food-art-music-fusion inspired by places like punk club CBGBs, Maxs Kansas City, night clubs, and classic dive joints with quality food and a fun atmosphere. A great experience at a great price whether youre an artist, government official, lawyer (we make them sit in the back), a musician, or a clown.

Creating the menu for Grinders was an obvious choice for STRETCH He didnt want to starve and missed his East-Coast roots filled with Philly cheesesteaks and NY-style pizza the idea of Grinders was born. Infusing the menu with his artistic flair, specialties like the Death Wings and Chili Bomb Pie were created as well as featured on the FOOD Network. Grinders has since gained world-wide notoriety thanks to Guy Fieri and the shows Diners, Drive-Ins & Dives and Guys Big Bite. STRETCH has since toured with Guy on his 21 city Foodapalooza Roadshow showcasing his custom 25-gallon monster margarita machine.

Through all the trials, ideas and successes, STRETCH will be the first to tell you, he could not do this all on his own. It takes great employees, partners and people like you to make this all happen.

Panini
Pete began working in restaurants at the age of fourteen while growing up in Ft. Lauderdale, Fl. The business immediately got into his blood and the journey began. Fortunately an early job working at the Fifteen Street Fisheries for industry legend Mike Hurst (former President of the National Restaurant Assoc. & Professor in Hospitality management at FIU) helped pave the way. He introduced me to the idea of making a professional career of the restaurant industry and suggested I attend the Culinary Institute of America in Hyde Park NY. He would be a frequent counselor & mentor for the next 20 years. After a few short order & raw bar gigs Pete was focused & off to the CIA. Upon graduation in 1986 he was awarded consecutive fellowships in the American Bounty & the Escoffier Room. Some more notable stops were working aboard a Cruise Ship for a year getting to see the Caribbean & Atlantic Coast of the USA. Joining the management team at Shooters on the Water (Floridas highest grossing independent restaurant at the time). Pete then moved to Alabama to help open a restaurant chain with his brother-in-law Bob Baumhower whom had recently retired from an 11 year career in the NFL playing for the Miami Dolphins. While working different roles as GM, VP of Operations & Corporate Chef for Bob over a 10 year span Pete learned a tremendous amount about Leadership & the importance of systems based operations. Working as Executive Chef at the University of Alabama was also a big highlight & challenge. The Catering volume on Home Game Days and during graduations was an unbelievable experience! Assisting in the opening & operations of Mangoes on the Island & the Calypso Fish Grille in Orange Beach, Alabama was a great introduction to Cajun/ Creole & Caribbean ingredients and methods. A short stint back in Ft. Lauderdale proved to be invaluable. While opening a new concept with an old friend Brent Lahaye. I became more inspired than I had been about food since I left the CIA. He really helped me develop & define my philosophy about freshness, simplicity, flavor & technique. They were great years for me as a Chef. Also working under Italian born and trained Chef Tony Orsini in South Florida was also a big influence on my cooking and success. He was a master of the classics and would work circles around you. Chef Pete has also attended Greystone the CIA in Napa Valley for continuing education as well as an IceMasters Workshop with 6 time National Ice Carving Champion Marc Daukas. Panini Pete also teaches part time at the Gulf Coast Culinary Institute at Faulkner State in Gulf Shores, Alabama. Teaching there has been a true joy for me. During his time in Alabama Pete met and married a fellow Floridian Jodi Muscarella. By now Jodi and Pete were raising 2 beautiful kids Arnold (13) and Isabella (3). Alabama was the place to settle and raise a family so when the opportunity came we moved from Florida back to Alabama and settled on the Eastern Shore of Mobile Bay. Being a Chef / Owner finally became a reality and Panini Petes Café opened in Feb of 06. In a few short years Panini Petes has become a local favorite. Garnering a host of positive media attention, and rave reviews. Not to mention many appearances on the Food Network. . Panini Petes has been featured on Diners Drive-ins & Dives, The Best Of Diners Drive-ins & Dives and Guys Big Bite! Panini Pete will continue to do more live shows with Guy Fieri and The Food Network in the future, and aspires to open more Panini Pete locations!

Gorilla
Few men ever arrive at a time in their lives when they make the choice to tattoo the words Pork Ribs in ink on their flesh. Rich Bacchi a.k.a. Gorilla is one of these men. A California native from Pacifica, Gorilla has kindled himself a smoky relationship with food. Specializing in Pork Ribs he decided to make a personal statement by having it placed forever on his fists.

With a kind hearted but sensible approach, Gorilla is a creative force in the kitchen. A rising star in the food world, Gorillas goal is to sell a million packages of his Super Combo Spice Rub Mix. Gorilla believes getting involved with people is one of the most important things in life, and he is always there to lend a hand or give advice to people who want to learn more about his skills in the art of true pit barbeque. Gorilla has been featured on the Food Networks show, Diners, Drive-Ins and Dives.

His Pacifica restaurant, Gorilla Barbeque, located in a train boxcar and painted in one-stop-shopping orange, was profiled in 2009. Gorilla has also become a well known character in the Kulinary Gangsta Krew appearing in cities across the United States with Guy Fieris Road show.

Bossman
No Shirt, No Shoes, No Problem.

Hodad's first opened its burger shack doors back in 1969, and they've been serving up San Diego's most famous burgers ever since. Now in their permanent and prime Ocean Beach spot, second-generation owners Mike Hardin and Theresa Rhodes love their staff, the staff loves their customers and everyone loves the food. Mike likes to say that after 40 years, they were an overnight success. So says, CNN, The Food Network, Gourmet Magazine and just short of a gazillion ketchup stained t-shirts since 1969.