1. Name and Title?
Chris Ferris, Executive Chef.

2. Restaurant Representing?

The Smokehouse Café - Newport, RI.

3. How long have you been the Chef at...?

5 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

Rogers Vocational School (Newport, RI) and Johnson and Wales College (Providence, RI). I have too many influences food-wise - right now it would be Southern comfort foods. I started working at Hibernian Hall in Newport, RI when I was 12 years old, and have been working in kitchens since then.

5. What would you say makes your chowder the Best?

The slow smoking of my ingredients.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

I would love to go on the road with Aerosmith and be their Chef on a tour.

1. Name and Title?

Eric Jungklaus, Chef/Owner.

2. Restaurant Representing?

Tony’s Seafood Restaurant - Cedar Key, FL.

3. How long have you been the Chef at...?

4 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

Tutored by a French cook, Denise O. Martin, of Boston, MA. Opened Tony’s in Cedar Key in June 2005.

5. What would you say makes your chowder the Best?

When folks who normally don’t like clam chowder say, “I really love it,” you know you’ve got something very special. The seasoned blend in Tony’s Cedar Key Clam Chowder is magical.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

President Obama and his family. I would like to serve them one of our Tony’s Super Platters. It’s one of the world’s greatest all-fresh seafood meals. This would be my way of saying “thank you” for all that you do for our country.

1. Name and Title?
Michael Conetta, Executive Chef.

2. Restaurant Representing?

Waterman Grille - Providence, RI.

3. How long have you been the Chef at...?

3 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

My influences are the freshest ingredients and our guests’ pure satisfaction. I have been in the business for 14 years; I’m 29 now.

5. What would you say makes your chowder the Best?

My love.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

Babe Ruth, he knew how to eat and I love baseball.

1. Name and Title?

Adi Mandel, Executive Chef.

2. Restaurant Representing?

The Mooring Seafood Kitchen & Bar - Newport, RI.

3. How long have you been the Chef at...?

I’ve been with the Mooring since its re-opening in 2007, but I’ve been the Chef since November of 2008.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

My culinary background is that of first learning because of necessity to eat and then I really came to love the industry and the “action” that comes with being part of a kitchen. I have a degree in Marketing. My culinary influences are mostly that of Mediterranean style of food, a lot of Spanish influence. I love to cook everything, eat all that is put in front of me and most of all be adventurous with the flavors and foods that I use. I started calling myself a “professional” right after college when I signed up for a culinary apprenticeship at the Hyatt in Newport. I then moved onto Providence where I was part of the opening team for “10 Prime Steak and Sushi” with John Elkay. I, after being in Rhode Island for 10 years, moved to Arizona where my love of food and cooking really began to take flight and fall into place as to who I am as a chef. I saw and learned about so many different foods, styles of cooking and cuisines that I am appreciative of the hours, blood, sweat and some tears that I experienced for who and what it has made me today.

5. What would you say makes your chowder the Best?

The fact that we cook the scallops that go into the chowder to order. The chowder recipe is very simple, but the consistency in its thickness, flavors and the fact that the scallops are cooked in butter always helps as well!

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

I’m not sure if I have any celebrity that I actually have desire to cook for to be honest. I love cooking for my friends and family, food is a big part of my life, if you haven’t met me and already know that, they are my biggest fans so I let myself be the celebrity for a change…ask a celebrity why they would want to cook for me?! But if I had anyone that I’d love to have dinner with, to just sit, eat and drink with… Eric Ripert or Anthony Bourdain. Their style of foods, cooking and kitchens are what made me want to do what I do and love it. Also, the stories the two of them have would take the dinner well past the early hours of the next morning!

1. Name and Title?

James Campagna, Executive Chef.

2. Restaurant Representing?

Boat House Restaurant - Tiverton, RI.

3. How long have you been the Chef at...?

4 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

I graduated from Johnson & Wales and studied in Italy after that. I began cooking at my family-owned restaurant when I was about 14. After 2 years of college, I decided that culinary arts was something I wanted to pursue.

5. What would you say makes your chowder the Best?

I am proud to say that the Boat House has entered Chowderfest 3 times and we have 3 first-place medals to show for it. What makes my hall-of-fame chowder the best is the creamy base with the crushed red pepper kick on the end.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

Vince Wilfork. When I am preparing a meal I always cook too much, I don’t think anything would go to waste.

1. Name and Title?

Jonathan Cambra, Executive Chef.

2. Restaurant Representing?

Castle Hill Inn - Newport, RI.

3. How long have you been the Chef at...?

4 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

I started to work in the hospitality industry at the young age of 13. I worked at Anthony’s Seafood in Rhode Island, Bourbon Street Grill in Vermont, Canfield House in Rhode Island, and Raphael’s in Rhode Island. I have been influenced by my Portuguese culture and the foods that my grandmother used to prepare for me as a young child; I am also influenced by the bounty of the New England foods, such as great local seafood and organic vegetables.

5. What would you say makes your chowder the Best?

Passion for a New England tradition.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

James Beard. I have been invited to cook at the famous James Beard house in the past, and I think that he is an interesting individual that loves great food.

1. Name and Title?

Frederick Bialek, Chef/Owner.

2. Restaurant Representing?

Liquid Lunch - Shelton, CT.

3. How long have you been the Chef at...?

5 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

I am a graduate of the Culinary Institute of America. Food career began in the culinary program in high school. My first job was with one of the national restaurant chains.

5. What would you say makes your chowder the Best?

My Mama said so.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

Bobby Flay. I enjoy very much his style of cooking and I believe that I could give him a good run for his money when it comes to my abilities at making soup.

1. Name and Title?

Christine Merriman, President.

2. Restaurant Representing?

The Last Stand - Little Compton, RI.

3. How long have you been the Chef at...?

3 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

Although I didn’t realize it at the time, my culinary career began when I received The Betty Crocker Cookbook for Boys and Girls for my eleventh birthday. I have been passionate about food and cooking ever since. I am self-taught and began working in the industry as a waitress, eventually owning my own catering business. After several years, I left the food industry to pursue another passion of mine and opened The Accidental Artist, here in Newport. After seven years in the retail business, the kitchen beckoned me once again. I have owned The Last Stand Seasonal Market for three years.

5. What would you say makes your chowder the Best?

Just the right balance of creamy seafood goodliness.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

William Shakespeare. Talk of food always seems to make its way into his writings. I imagine he was a foodie in his day and would love to dish with him regarding the Elizabethan food scene, whilst noshing on the latest food trends of the 21st century.

1. Name and Title?

Brian Aspesi, Chef/Owner.

2. Restaurant Representing?

Stella Blues - Warren, RI.

3. How long have you been the Chef at...?

____ years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

I started at 14 years old in Rockport, MA, at Ellen’s Harborside. Then went to the University of Southern New Hampshire for Culinary Arts.

5. What would you say makes your chowder the Best?

Lots of T.L.C.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

Jerry Garcia, because of his love for music, art, and wine.

1. Name and Title?

Rick Bartram, Executive Chef.

2. Restaurant Representing?

Elbow Beach - Bermuda.

3. How long have you been the Chef at...?

An accumulative 5 years. This is my second time at Elbow Beach.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

I trained in my home country of England and graduated from Westminster College London, culinary school. I’ve since worked in luxury hotels in London, South Africa, Vietnam, and now Bermuda. I love to travel and enjoy finding her ingredients and flavors to work with. Food is the heart and soul of culture. I think I was around 15 years old when a school friend told me of a weekend job at a local hotel washing dishes. Given the amount of money being offered, compared to the money I was earning delivering newspapers early morning before school, it was a no-brainer! I left school at 16 and went to business school full-time to keep one of my parents happy, and continued washing dishes part-time. After the business course was finished, I was left pondering what to do? The Chef of the hotel took me on as an apprentice, and the rest is history!

5. What would you say makes your chowder the Best?

As the title holder of the Goslings Cup, for Best Fish Chowder, I would have to say the wonderful voting public of Bermuda!

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

Larry David, just because he’s a member of the bald community!

1. Chef Name and Title?

Steven. J. Connolly – Executive Chef

2. Restaurant Representing?

Blue Mermaid Chowder House and Bar

3. How long have you been the Chef at ...?

Two Year

4. What is your culinary background? What are your influences? When and where did your career in food begin?

My career began in NYC in 1980, where I apprenticed in many fine Restaurants. This lead to a Chef’s position for Mezzaluna Restaurant, where I worked for 10 years. I moved to San Francisco in 1990 and decided to open my own restaurant, Venticello. The restaurant was a huge success. After 5 years, I decided I wanted to spend more time with my family, so I took an Executive Chef position at McCormick & Schmicks Seafood Restaurant, I worked for them for more then 11 years. A fellow Chef introduced me to Kimpton Hotels & Restaurants, I was offered the Chef position at the Blue Mermaid Chowder House, I have been at the Blue Mermaid for more the 2 years now and look forward to continuing the tradition of my mothers home cooking which is my greatest influence.

5. What would you say makes your chowder the Best?

The love that is put into it by our chowder maker Elias Moreno.

6. If you could cook for any one celebrity; alive or dead, who would it be and why?

Clint Eastwood -Why? A man has to know his limitation’s (quote from movie)

1. Name and Title?

Matthew Preble, Executive Sous Chef.

2. Restaurant Representing?

22 Bowen’s Wine Bar & Grille - Newport, RI.

3. How long have you been the Chef at...?

2 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?

My career started at Johnson & Wales. My influences are global.

5. What would you say makes your chowder the Best?

Unique flavors.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?

Frank Sinatra, he seems like a no-nonsense kind of guy.

1. Name and Title?

Steve Liautaud, Owner & “Steward.”

2. Restaurant Representing?

Harmon’s Clam Cakes - Kennebunkport, ME.

3. About Those Clam Cakes…

After tasting a Harmon’s Clam Cake while vacationing in Maine, it was love at first bite. Steve sold his restaurant chain, bought Harmon’s Clam Cakes, and moved to Kennebunkport, Maine to continue the 85-year-old recipe. Steve and the Harmon’s family bring this New England delicacy to Newport for your enjoyment. Be sure to try one!

1. Name and Title?
Michael McGowan, Chef/Owner.

2. Restaurant Representing?
Michael’s Seafood Restaurant - Carolina Beach, NC.

3. How long have you been the Chef at...?
Since 1998.

4. Biography
Michael McGowan attended Johnson & Wales University, Providence, RI where he achieved his associate’s degree in Culinary Arts. After graduating from college, Michael went on to attend the Hershey Hotel Apprenticeship Program where he served for three years. During his apprenticeship program, he studied with Master Chefs and Executive Chefs at South Seas Plantation in Captiva Island, FL and Williamsburg Inn in Virginia. After graduating the program, he went to work for two years as the Executive Banquet Chef in Captiva Island. Coming back to Pennsylvania, he worked as the Corporate Chef for Dante’s, Inc. in State College. In 1992 he began working as the Executive Chef at Colonial Country Club in Harrisburg, where he met his wife, Shelly. Michael and Shelly got married in 1996 and moved to Carolina Beach, NC. After a few months of searching for the perfect location, Michael’s Seafood Restaurant & Catering was established. Michael has made a very reputable and successful business, winning numerous awards at his restaurant including the much-respected “Restaurant of the Year” award in 2001 and many awards for his now famous Captain M’s Seafood Chowder. He serves his community by serving on the Board of Directors for the Chamber of Commerce, Pleasure Island Merchants Association and many volunteer activities including his annual “Shrimp Open Golf Tournament” to benefit Cystic Fibrosis and Duke University Lung Transplant Program which has currently raised over $350,000 for research for these causes. His biggest personal achievements by far are his two “future chefs” Dylan and Davis McGowan (ages 7 and 3).

5. What would you say makes your chowder the Best?
Our Captain M’s Seafood Chowder is loaded with fresh ingredients including crabmeat, clams, scallops, potatoes, veggies, herbs, spices and of course, secret ingredients.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?
If I could cook for one celebrity it would have to be Joe Paterno. He has been the coach of the Nittany Lions since I’ve been alive and runs a first class operation. I’ve actually already cooked for him but would love to do it again any time. “We are…Penn State!”

1. Name and Title?

Larry Mellum, Owner/Chef.

2. Restaurant Representing?

Pike Place Chowder - Seattle, Washington.

3. How long have you been the Chef at…?

Since 2003.

4. Biography

After several years in restaurant management I opened the Charlestown Street Cafe in 1991. It is a neighborhood cafe making everything from "scratch," in-house. The restaurant won numerous awards for food and service throughout the Northwest, including the Mayor’s Small Business Award, Best Restaurant, Best Neighborhood Café, Best Breakfast, Best Breakfast in the Northwest, along with a variety of First Place Awards for our nationally-famous New England Clam Chowder. This chowder has taken First Place in regional competitions in Seattle and Oregon and won the Great Chowder Cook-Off here in Newport three years in a row - 2000, 2001 and 2002 - making us a member of the Great Chowder Cook-Off Hall of Fame. From our success in these events, I decided to open Pike Place Chowder in historic Pike Place Market, offering eight made-in-house chowders, salads, and sandwich rolls. We opened in 2003. Since opening, Pike Place Chowder has received incredible response and recognition in numerous newspapers, travel blogs and travel magazines around the country and the world. In 2006 we returned to Newport to enter the Great Chowder Cook-Off, Seafood division, and had the good fortune of winning First Place again!! Since then I have opened a second "chowder house" and hope to open more.

1. Name and Title?
Dean & Maria Scanlon, Chef/Owner.

2. Restaurant Representing?
L’attitude Modern Eatery - Cranston, RI.

3. How long have you been the Chef at...?
10 years.

4. What is your culinary background? What are your influences? When and where did your career in food begin?
Self-taught. Began as a dishwasher at the Player’s Corner Pub in downtown Providence in 1980. Opened L’attitude in ’99.

5. What would you say makes your chowder the Best?
I wouldn’t… I’ll let the general public speak for me.

6. If you could cook for any one celebrity, alive or dead, who would it be and why?
Gisele… Breakfast… In bed!

1. Name and Title:
Matt Holmes, Executive Chef

2. Restaurant Representing:

The Barking Crab - Newport, R.I.

3. How long have you been the Chef at ....?

4 months

4. What is your culinary background? When and where did your career in food begin?

My career in food began when I was 15. I took a weekend job at a local burger place and I fell in love right away. From there I worked at popular chain restaurant while I attended culinary school in Schenectady, NY. After a few years I realized I wanted to keep learning about my craft, so I moved on. I was lucky to obtain a Garde Manger position at the best French restaurant in Albany, Provence. I was there for 8 years, worked for great chefs, and advanced to the role of Executive Sous Chef. I moved here to Rhode Island to be closer to my wife’s family. I took my first Executive Chef position at a restaurant on the East Side of Providence. While there for three years, I fell in love with Rhode Island. When the chance to work at The Barking Crab in Newport came about, I seized the opportunity and am thrilled with our quality of food and operation.

5. What would you say makes your chowder the best?

Our clams are harvested from the legendary “Fountain of Youth.” We here at The Barking Crab are the only ones who know of its true location, and we decided it would best serve humanity if we used the water for the clams in our chowder. Just kidding. What makes our chowder the best is the quality cherrystones we use and the people who make it. We care about our chowder.

6. If you could cook for any one celebrity; alive or dead, who would it be and why?

Mario Batali- because he’s my kind of guy. A great cook, which is the highest compliment one can give to another chef, and a guy who looks like he can have a good time!

1. Name and Title:
Robert Anderson, Proprietor/Chef

2. Restaurant Representing:

Homeplate at the Bay Street Grill

3. How long have you been the Chef at ...?

4 months

4. What is your culinary background? When and where did your career in food begin?

Thirty-one years ago, beneath the wings of his Dad, Robert began his career in the restaurant business. While his Dad managed the Lafayette House in Foxboro, Ma., Robert worked along side him learning the ropes. Soon, he had the fever... The passion was in his blood to own his own establishment.

At the young age of nineteen, Robert opened Ando’s Restaurant and Lounge in No. Attleboro, MA. Ando’s was known for their hand-crafted gourmet sandwiches and had an emphasis on live entertainment. Here the public could commune for food, drink and dancing to bands like “The Fabulous Spidels”, “Talk of the Town”, and “The Spellbinders”. Ando’s was such a huge success Rob quickly outgrew the space. This is when he founded “The Gathering”. The name says it all. People came from all over to enjoy good clean entertainment, a creative menu and impeccable service.

In 1990, the area’s love for Country & Western influenced the opening of Rob’s next success. The Rocking Horse was born. Here family and friends could enjoy a full service menu with live country bands, line dancing and a guaranteed good time for all.

HOMEPLATE is where you will find Robert today. The HOMEPLATE at the Bay Street Grill is your destination to enjoy all New England Sporting Events. Why stay home when we have 25 high definition televisions, a roaring fireplace in our dining room, free Wi-Fi, a replication of the “green monster” with stadium seating, music, trivia, and keno. “We Cover all the Bases”

5. What would you say makes your chowder the best?

Our recipe is a secret, but I can tell you “we cover all the bases”

6. If you could cook for any one celebrity; alive or dead, who would it be and why?

Big Papi…because I’m confident HOMEPLATE could satisfy his appetite…and like Big Papi, we can hit it out of the park!

1. Name and Title:
Brian Casey, Vice Pres/Owner

2. Restaurant Representing:

The Oak Hill Tavern - N. Kingtown, R.I.

3. How long have you been the Chef at ...?

Brian & his Partner Stu have owned the Oak Hill Tavern for 10 years.

4. What is your culinary background? When and where did your career in food begin?

Brian worked summers as a teen & thru college for Tucker Seafood learning the craft. In 1992 Brian & Stu became partners and formed Tucker & Casey Caterers, Inc dba the Company Picnic Company & the Oak Hill Tavern.

5. If you could cook for any one celebrity; alive or dead, who would it be and why?

If Brian could cook for anyone it would be Jimmy Buffet

1. Name and Title:
Christian Lanoie – Operations Director

2. Restaurant Representing:

Plouffes Restaurants & Catering - Woonsocket, R.I.

3. What is your culinary background? When and where did your career in food begin?

My earliest memories of cooking began back with my grandmother. She taught me how to love food. Those experiences were the beginning of a life long career. My first job was in the kitchen at my uncle Nick’s restaurant called “The Embassy Restaurant” . It was located in Woonsocket, RI. This was a family restaurant with a seating capacity of 1500 people. He taught me how to run a kitchen, keep it clean and efficient. Most of all he taught me how demanding restaurants are. After completing high school I attended Johnson and Wales. I graduated and traded my family style beginnings for fine dining. During the next 6 or 7 years I worked in several of Rhode Islands top kitchens including the venerable Pot au Feu, and the Manisis on Block Island. During this time I decided to finish my education with a business degree from Bryant University. After graduation I traded my Chef coat in for a shirt and tie to concentrate on managing the entire business not just back of the house, although I have never lost my love and passion for the food.

4. What makes your clamcakes the best?:
The Plouffe family has been in business for over 100 years, that experience and a classic Rhode Island recipe make our clam cakes the best.

5. If you could cook for any one celebrity; alive or dead, who would it be and why?

I have had the opportunity to cook for Julia Child during my Pot au Feu career. I would like the chance to cook for another chef, Jacques Pepin. He is the chef I strive to be.