Chef Don Warfe has been featured on Gordon Ramsey's" Kitchen Nightmares" and for the last year has taken on the challenge of turning Trolley Stop's menu into one that showcases fresh, locally sourced meals.
Ever since Surjit Singh Mattu was a young man in northwestern India he has had a business and numbers based mind set. It is this mindset which has continually propelled the quick learning chef to success in American busines Originally an electrician, Surjit Singh Mattu left India in 1981 and arrived in Boston, Massachusetts where he started to pursue and explore a career in the restaurant business. He has always enjoyed cooking and this culinary experience helped him begin to learn and develop his own taste. This was the beginning of what would be a largely successful career. … [Read more...]
Chef Narendar Thakkar moved to the U.S. when he was young gentleman in his twenties. For approximately 24 years he worked and managed a Dunkin Donuts. The past 5 years he has been the master mind of Namaste India creating the cooking foundation needed for an authentic Indian cuisine. He reads the customers mind and listens to what he or she likes. With that information he will adapt the cuisine accordingly and make a tasty meal. He shared that his customers always ask for a to-go box because they want to enjoy every last bite. Namaste India is a family owned … [Read more...]
What’s Your Story? I started cooking at a young age when my sisters and I would do "make -ups"....basically putting together different creations involving butter, sugar and other ingredients for an after school snack. One of my daily jobs included making the salad for dinner. This led to me to starting my own garden and betting my dad that I could live off of it for two weeks. I caved to ice cream and sweets! Trish pictured here with her dad! I attended the College of St. Benedict in MN, graduated in 1986, and moved to Dayton for a teaching position at Incarnation Elementary … [Read more...]
Growing up Lea Richards and her family would go on family vacations every year and turn each trip into one big barbecue hunt. They literally went to every so-called BBQ hot spot and had their fingers deliciously smeared from digging into A LOT of different kinds of barbecue. As Lea describes it, "we went through some tough ones (pun intended), but we also found some authentic, finger-lickin’ good ones—usually from mom-and-pop restaurants and other hole-in-the-wall dining places. And after scouring every town, city, state, or region, our search has finally ended. Guess where? Right in our … [Read more...]
There's rarely a festival in Dayton where you don't find Brock Masterson's hawking their "Down East" Blue Lump Crab Cakes, "Fatty" Reuben, Grilled Salmon and Brock’s Legendary 3-Potato Hash. There's always a line, yet the food is so good it's worth the wait. Brock Masterson's Catering was founded in 1986 by Chef Rick Schaefer, and while catering is his main business, Brock Masterson’s can be found grilling out at over 20 festivals throughout Dayton region. But now you can also find Brock Masterson's in your grocery store. “Customers have been asking for years about the special blend of … [Read more...]
Chef Aaron Hanover has always loved food for the art and wonder it can create. At a young age, art was always a great outlet for his creativity, but the prospect of work behind a desk as a graphic designer day in and day out was an option that didn't interest him. Food always seemed like a hands on artistic outlet that included few desks and endless possibilities for medians to work with. With his culinary degree from Pennsylvania Culinary, he started honing is skills in local restaurants and big corporate kitchens. Learning management, fine dinning, and banquets from names like Aramark, … [Read more...]
Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible. Patrick has worked in the industry across the United States from Colorado to Maine working with very talented … [Read more...]