Thursday, March 3rd
Angelo Elia

Executive Chef
Casa D’Angelo

Angelo Elia, Italian-born chef and owner of Casa D'Angelo, Ft. Lauderdale, Boca Raton, Atlantis, Paradise Island.

Chef Angelo Elia is the well-known and highly acclaimed culinary maestro who has repeatedly received numerous awards and recognition in all the food and wine publications of Florida as well as some national magazines. His philosophy of putting his customers first and giving them the best possible quality in both food and service has paid off. His restaurant has become “the place to dine” in South Florida.

About 6 years ago, Chef Angelo opened a Casa D'Angelo in the Atlantis Hotel in Paradise Island, Bahamas, serving the same high quality food and superior service that his Florida restaurant is so well known for. The location at the Atlantis has been so well received and is now billed as “the place to go” in Paradise Island.

In addition, Angelo opened yet another Casa D'Angelo in Boca Raton in 2008. Patrons from throughout the area are raving about this new contemporary design eatery which has the same menu with some slight variations.

The newest addition to Chef Angelo's enterprises is the sleek, contemporary D'Angelo – Pizza Wine Bar Tapas, located in Fort Lauderdale on Federal Highway. This lunch and dinner eatery was an instant success, serving the same quality of foods that he is known for.

Elia's extensive background includes positions as executive chef for the many restaurants he opened such as Prezzo and H2O, both in South Florida. His experience includes New York's Four Seasons and the family owned La Cisterna. Chef Angelo has an old-country passion which he exposes in his traditional Tuscan dishes for which he insists on using only the finest ingredients and making just about everything from scratch. Both his Fort Lauderdale restaurant and his Boca Raton restaurant, have been consistently rated among South Florida's best restaurants, receiving numerous top rated reviews and awards. In only the first year of operation, Casa D'Angelo received recognition in Zagat's America's Top Restaurants and has continued to be listed each year since.

In addition to the many awards and recognitions Elia has received, he recently was awarded four stars by Food Critic Judith Stocks of the Sun-Sentinel newspaper. In September of 2000 Elia was honored with the “Best of Award of Excellence” from Wine Spectator and received that award every year since. He also received the Golden Spoon Award from Florida Trend Magazine for the past consecutive 12 years. The Miami Herald noted his food as “exceptional”.

Friday, March 4th
Jonathan W. Barnett

Executive Chef
Centerplate Exclusive Caterers

As a boy with a big dream and great talents to cook, Chef Barnett fueled his passion by enrolling himself in Hyde Park New York's prestigious and famed Culinary Institute of America. There, he harnessed his gift and graduated with honors in culinary arts. Since then, he has embarked on a culinary whirlwind journey throughout the United States in the pursuit of his passion which led him home to South Florida.

Chef Barnett's style has evolved over 20+ years owing to his stamp at Marriott Chain of Hotels. He began his career as a cook and chef in chaotic New York City, and in his commendable thirst for the essence of gastronomy, Chef Barnett has collaborated with many notable chefs, restaurants, hotels and resorts.

Chef Barnett receives high expectations from the corporate planners with their diversified taste-buds. Hence, whether you are here for social or business purposes, his culinary diversification will carry you to a Centerplate food haven. His career in South Florida has made him the culinary "guru" of the venerable South Beach landmark. He is noted for his off-the-wall concepts and creativity, meshing flavors, techniques, and new ingredients, to put a twist on culinary classics while still creating his own.

Chef Barnett and his team strive to create unique flavors, and with strong Latin and Caribbean influences, make it a culinary experience for your guests. By using local and seasonal ingredients, contemporary presentations, and authentic flavor profiles, your event will rival that of any great restaurant or resort.

Chef Jonathan W. Barnett is a strong advocate for the "Green" movement and is a proud supporter of the Florida Department of Agriculture's "Fresh from Florida" campaign promoting regional produce, seafood and livestock.

His mission is to create a dining experience that can be enjoyed by people on more than a "special occasion" basis, while still offering world class cuisine, flavors and an experience to be remembered by his guests.

The experience is bigger then just the food! Our team of sales, service and culinary professionals will satisfy all of your needs while at the Miami Beach Convention Center.

Jonathan's' motto is to "be daring, be different, be practical… be anything that will assert integrity of purpose and imaginative vision".

Saturday, March 5th
Alberto Bogado

Executive Chef
Barú Urbano

Born in 1967 in Asunción, Paraguay, Alberto Bogado began his cooking career in Miami in 2004. Alberto was not always a chef however graduated from The Catholic University de Asuncion in Paraguay in 1985 with a Masters in Business Administration. It was not until he started his professional career that he began to realize his true passion, the art of food, which lead to opening his own gastronomic business, still successfully running in his hometown.

Alberto attended Le Cordon Bleu in Miami where he was overcome by his ability to create menu items with natural ingredients and flare from Latin America. He also specialized in courses that taught him how to cool exotic cuisine from different regions including, Thailand, China, and the Mediterranean. After finishing his studies, Alberto went on to become Sous Chef at the Raleigh Hotel in South Beach. Here he was wellknown for creating dishes such as the infamous, Mac-n-Cheese and XX. While working at the Raleigh Hotel, Alberto also had experience with preparing bill of fares for events such as Art Basel, Chanel Fashion Show, Mercedes-Benz Fashion Week in Miami and more.

His experience and flare for exotic cooking has lead Alberto to his current position as Executive Chef at Barú Urbano. The latest addition to the team, Alberto is already fascinating guests with his innovative approach in cooking and fresh additions to the menu.

His first achievement as Executive Chef at Barú Urbano was receiving the awards as "Best Restaurant" and "Best Cocktail" in "Miami DeGusta", a very exclusive event held at the ONE Bal Harbour Hotel in North Miami Beach. The finest latin fusion restaurants in Miami were presented by the Colombian American Chamber of Commerce in this showcase of food, cocina and drinks.

During his spare time, Alberto enjoys spending time with his family and outdoor activities.

Sunday, March 6th
Andrea Menichetti

Executive Chef
Vino & Olio

Born into a culinary legacy, Andrea Menichetti has gastronomy running through his veins. His parents, Valeria Piccini and Maurizio Menichetti, are the founders of the dynamic Da Caino restaurant located in Maremma. His father is a sommelier and vineyard owner. Having received 2 Michelin Stars like his mother Valeria, both are culinary geniuses in their own rite. With genes like these, the bar is set high for Chef Andrea and he's sure to rise above it with his newest establishment, Vino & Olio in Miami's up and coming Design District.

Andrea hails from Montemerano in the Tuscan area of Italy. It was there that Andrea developed a fine art for cooking, simple but genuine and flavor-filled cuisine. Much of the area's cuisine is based on peasant traditions, where quality ingredients shine through simple preparations. Today, Andrea's most favorite part of being a Chef is when he gets to develop the flavors of these ingredients to construct new and exciting dishes in his kitchen. Andrea prefers to work quickly in order to maintain the high flavors of his ingredients.

Working in his family's restaurant, Da Caino, was the greatest culinary education Andrea says he could have asked for. It is here where he learned from his mother, Valeria; grandmothers, Angela and Gilda. He was also blessed to learn a great deal from his best friend, Alois Valangenaker, Chef from Il San Pietro di Positano. Andrea became known at Da Caino for his Tortelli Cacio e Pere or tortelli pasta stuffed with sheep cheese and pears.

At Andrea's latest venture, Vino & Olio , patrons will enjoy an intimate experience while they are transported to Italy with his cooking, prepared with authentic Italian ingredients. The fine selection of wines will include some from his father's vineyard. The menu, which is filled with fresh ingredients, will include produce cheeses and meats that come from small local producers. From the kitchen, Andrea will send out mainstays like his Tortelli Cacio e Pere and Almond Cannoli with chocolate mousse and garnish with Gran Marnier cream, as well as highlighting seasonal ingredients with constantly evolving menu of Tuscan fare. With so many special treats, Guests will no doubt leave Vino & Olio with a lasting impression that they can remember and return to enjoy again and again.