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Chefs of the Food & Wine Festival

	Tiffani Faison Chef/Proprietor Sweet Cheeks 1381 Boylston Street Boston MA www.sweetcheeksq.com In the fall of 2011, Tiffani opened the much-anticipated Sweet Cheeks, a Southern-Style Barbecue restaurant in Boston's Fenway neighborhood. She was runner-up on Bravo's hit show Top Chef and appeared in 2010 on Bravo's Top Chef All-Stars. Tiffani hosts her own segment, "Tiffani's Taste," on New England Cable News after hosting NECN's "Food Truck Friday" segments. She makes regular guest appearances to cook on the NBC TODAY Show.
	Sara Moulton The star of "Sara's Weeknight Meals" which in January began its third season on PBS public television. Admired by millions as the host of "Cooking Live," "Cooking Live Primetime," and "Sara's Secrets," Sara was one of the Food Network's defining personalities. Sara was the Executive Chef of Gourmet Magazine for twenty-three years.
	Claire Criscuolo Chef/Restaurateur, Claire's Corner Copia Author, "Welcome to Claire's" www.clairescornercopia.com Claire founded the highly successful Claire's Corner Copia in 1975 with her late husband, Frank.. Claire's is a landmark vegetarian restaurant with a national reputation. Claire is also author of three other cookbooks, all of which she will sign following her appearance. Claire's Corner Copia has received awards from Women's Day Magazine, Connecticut Magazine and the New Haven Advocate and was named in the Top 10 Heart-Healthy Restaurants in the U.S.
	Nemo Bolin Chef/Owner Cook & Brown Public House 959 Hope Street, Providence RI www.cookandbrown.com As proprietor and head chef of Cook & Brown, Nemo Bolin brings 15 years of restaurant experience to one of Providence's premier neighborhood restaurants. His New England-inspired "micro-seasonal" menu changes daily. Nemo has worked in some of the most highly regarded restaurants in Boston and San Francisco. Most recently he cooked for the staff of Bon Appetit at the magazine's test kitchens in New York.
	Randy Arnold Brand Ambassador Barefoot Wine and Bubbly Randy Arnold is the original "Barefooter," who travels the country talking and tasting Barefoot Wine and Bubbly. Since 1990. Randy helped kick-start our tradition of supporting our passions by partnering with non-profits to make the world a better place through wine.
	Frank Terranova MCFE, Associate Instructor College of Culinary Arts, Johnson & Wales University For nearly 15 years, Chef Frank Terranova has hosted "Cooking with Class," the daily televised cooking segment that airs on Rhode Island's NBC10. He has been a member of the JWU faculty since 1990. Terranova is a member of Les Amis D' Escoffier Society and Chaine des Rotisseurs. He co-published a cookbook, New Paradigm Cooking, and was in the PBS series, "Master Class at Johnson & Wales University," that aired for several seasons across the U.S.
	Neath Pal Instructor College of Culinary Arts, Johnson & Wales University Neath was the chef-owner of the former Neath's New American Bistro in Providence which attained national recognition for its eclectic blend of French and Asian influenced cuisine. In 2008, he joined the faculty of the College of Culinary Arts where he teaches International Cuisine and Asian Cuisine.
	Walter Potenza Chef/Owner, Ristorante Potenza Owner, Chef Walter's Cooking School 286 Atwells Avenue, Providence RI www.chefwalter.com Chef Walter's native Abruzzo is the centerpiece of Italian culinary discovery. He was the first chef in the United States to introduce the centuries-old technique and art of Terracotta Cooking. In October 2010 Chef Walter was named "Master Chef" by the Association of Professional Chefs of Italy. This past spring, Chef Walter's Cooking School was started in Cranston RI with curriculums for Professional Chefs, Novice, Kids, Wellness and Weight Loss Programs. In November 2012, Chef Walters received the 'Toque Blanc D'Honneur" (Honorable White Toque) in Naples, Italy.
	Bob Burke Proprietor Pot Au Feu 44 Custom House Street, Providence, RI www.potaufeu.com Bob Burke says, "We believe our cozy Bistro is the oldest French Bistro in America. Pot au Feu kicked off the Providence Restaurant Renaissance in 1972!" These days Bob also is busy with his Renaissance Trail, a walking tour through historic highlights of Providence.
	Ciril Hitz Department Chair International Baking and Pastry Institute, Johnson & Wales University A world-renowned expert in decorative breads, Ciril was named one of the "Ten Best Pastry Chefs in America" by Pastry Art & Design Magazine. He has taught classes since 1997 in breads and rolls, as well as cakes and tortes. His team won Best of Show at the 2004 Bread and Pastry Championship and competed on the silver medal winning 2002 Bread Bakers Guild Team USA at the World Pastry Cup.
	Tom Duffy Executive Chef Spiced Pear at The Chanler at Cliff Walk 117 Memorial Boulevard, Newport RI www.thechanler.com Tom Duffy's natural creativity and ability are two reasons why Spiced Pear enjoys its reputation as one of the best culinary experiences in New England. oversees all culinary operations of The Chanler at Cliff Walk. Each dish he creates shares seasonal flavors that can only be achieved organically from local ingredients. Tom also shares his knowledge by teaching cooking classes and conducting tasting events at the Spiced Pear. Previously, he was Sous Chef at Pot au Feu in Providence and cooked at at Doral Golf Resort & Spa in Miami and at the Scottsdale Princess in Arizona.