1. Name and Title?
Anthony G. Ockunzzi, Executive Chef

2. Restaurant Representing?

The Wyndham Bay Voyage Inn - Jamestown, RI

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

3 months

4. What are your culinary background and major influences?

A.S. Culinary Arts, Johnson & Wales, ACF Certified Chef de Cuisine, Apprenticeship under Master Chef DJ Scannell and CEC Terry Walker

5. When and where did your career in food begin?

2005, Cherry Hills Country Club, Denver, CO

6. What would you say makes your chowder the Best? What makes it different?

Having a solid foundation of Culinary Knowledge, the Best & Freshest Ingredients & Pure Passion.

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

Ally McBeal (Calista Flockhart) - she could use a cup of chowda!

1. Name and Title?
Chef Manny Mendez

2. Restaurant Representing?

The Carousel Grille - Warwick, RI

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

1 year

4. What are your culinary background and major influences?

I started 16 years ago under Mike Lappezera and have grown to love the art of food since I had a great mentor in Tommy Reggieri for 10 years and still use his direction to this day, However I still love my spices.

5. When and where did your career in food begin?

Mike's Kitchen with Real Italian Food!

6. What would you say makes your chowder the Best? What makes it different?

There's a lot of passion in those clams.

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

Seafood Risotto for Emeril Lagasse, I'd like to hear a "BAM" after he tries it.

1. Name and Title?
James Campagna, Executive Chef

2. Restaurant Representing?

The Boat House, Waterfront Dining in Tiverton, RI.

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

5 years

4. What is your culinary background?

I basically grew up in the restaurant business in a family owned restaurant. From there I studied at JWU and abroad in Italy. As it is for a lot of chefs, Mom was probably my biggest influence.

5. When and where did your career in food begin?

Even though I have always been around restaurants, I would say my culinary career began at an internship in Lake Tahoe, NV. I was working with Chef Mark Estee who taught me what being passionate about food was all about.

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

This year we are trying something new so we will see if it the best. Our crispy garnishes are our little twist on traditional oyster crackers.

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

I believe I have put my favorite sports figures here the last couple years so to change it up I will go with Johnny Cash. I recently visited the Country Music Hall of Fame in Nashville, his favorite meal was chili, fried chicken, and pecan pie. That's exactly what I would make him.

1. Name and Title?
Frederick Bialek Jr co-owner Liquid Lunch, LLC

2. Restaurant Representing?

Liquid Lunch - Shelton, CT.

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

6 years

4. What is your culinary background? 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? What makes it different?

I constantly try to push the envelope and make food that gives people an experience.

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

Bobby Flay. I really enjoy 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?
Chris Ferris, Executive Chef

2. Restaurant Representing?

Smokehouse Cafe - Newport, RI.

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

I'm in my 6th year as chef at Smokehouse Cafe.

4. When and where did your career in food begin?

My career began working at a private club in Newport at age 12. I graduated from Rogers High School Culinary program, then Johnson and Wales. I have also taken other classes in food service management.

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

Could not tell...Your guess is as good as mine?

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

I would love to go on tour with Aerosmith as their Chef. Just because it would be a hell of a lot of fun. Something for my memoirs, and I love their music.

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...?

5 years.

4. What is your culinary background? What are your influences?

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. When and where did your career in food begin?

I began my hospitality career at the age of 15 at Twin Willows. I spent five years there, gaining experience in a variety of positions, most recently as a cook. It was my time at Twin Willows that affirmed my passion for the culinary arts and led me to study at the Florida Culinary Institute (FCI).

6. What would you say makes your chowder the Best? What makes it different?

Passion for a New England tradition.

7. 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?
Kevin DiLibero - Executive Chef

2. Restaurant Representing?

Trio - Narragansett, RI

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

1 Year

4. What is your culinary background? What are your influences?

My love and respect for food has international roots, instilled by my mentor, Raffaele Santrapaia from Capri, Italy, who I trained with for three years while studying at FCI. After graduating with a degree in Culinary Arts, I returned to Narragansett as Executive Sous Chef at 1200 Ocean Grill and was also instrumental in opening Pane e Vino on historic Federal Hill in Providence, where I held the role of Executive Chef for two years, focusing on his passion for Italian food.

5. When and where did your career in food begin?

I began my hospitality career at the age of 15 at Twin Willows. I spent five years there, gaining experience in a variety of positions, most recently as a cook. It was my time at Twin Willows that affirmed my passion for the culinary arts and led me to study at the Florida Culinary Institute (FCI).

6. What would you say makes your chowder the Best? What makes it different?

Would have to say the chorizo and the corn.

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

I would have to say my uncle Peter. He was a man that was held in high regard. I was never able to meet him.

1. Name and Title?
Bobette Moore and Gary Caulfield Chef/Owners

2. Restaurant Representing?

Bobette’s Take out Bistro, Milford, CT

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

22 years.

4. What is your culinary background? What are your influences?

All the restaurants that I worked before owning mine.

5. When and where did your career in food begin?

1972 at the Steak Loft in Mystic CT.

6. What would you say makes your chowder the Best? What makes it different?

The Broth…The ingredients with a touch of love.

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

Lady Gaga..We would serve her something as Unique as her.

1. Name and Title?
Michael Conetta, Executive Chef

2. Restaurant Representing?

Mooring Seafood Bar and Kitchen

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

5 months.

4. What is your culinary background? What are your influences?

Modern American Cuisine

5. When and where did your career in food begin?

At the age of 15, 15 years ago.

6. What would you say makes your chowder the Best? What makes it different?

Lots of Love

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

Babe Ruth. The Best Hot Dog I Can Think Of!

1. Name and Title?
Eric Magaziner, Owner/Chef

2. Restaurant Representing?

Mud City Crab House - Manahawkin, NJ

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

4. What is your culinary background? What are your influences?

I have always been involved in the seafood industry. My culinary philosophy is to always bank on quality product. Frozen has never been an option in any of our establishments.

5. When and where did your career in food begin?

(My career) began when I was 14, as chance would have it, my first job was in the restaurant business. I did food prep at Ship Bottom Shellfish on LBI in NJ, my partner’s place of business. I stayed true to that course through college, where I majored in small business management and after college when I was given the opportunity to open my own restaurant at the age of 27 years old

6. What would you say makes your chowder the Best? What makes it different?

Quality ingredients and a made from scratch product along with years of working on the recipe. My business partner, Bob Nugent, is one of the most critical men I have had the pleasure of knowing in my life and he is someone that has soup at every meal. When he tasted the current recipe and said “you have a winner here” I believe him.

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

Clint Eastwood, because who is cooler than Clint? Although I envision him as a meat and potatoes kind of guy I would imagine he also appreciates much more than that. Maybe U-8 scallops fresh from our local boats, blackened, with an herb compound butter, grilled asparagus, and risotto. Not too frilly with just enough substance with just the hopes o getting an eyebrow raise and a nod…

1. Name and Title?
Executive Chef Kevin Thiele

2. Restaurant Representing?

One Bellevue Restaurant at The Hotel Viking - Newport, RI

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

3 years.

4. What is your culinary background? What are your influences?

I am a graduate of Johnson and Wales University Class of 2004. My kitchen experience ranges from working in The Great Southern Hotel of Parknasilla Ireland, The Mansion House Hotel in Martha’s Vineyard, Numerous Providence Restaurants, Brown University and now Hotel Viking in Newport.

5. When and where did your career in food begin?

I am a proud native of the great state of New Jersey so I started my culinary journeys in a small pizzeria washing dishes and answering the phones. I moved my way up throughout my high school years in becoming the store manager.

6. What would you say makes your chowder the Best? What makes it different?

We use applewood smoked bacon and sherry wine to give it a different taste. We also avoid making the typical thick chowder that sticks to the roof of your mouth all day. We have a fine balance of viscosity.

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

I would love to prepare a delicious Whole Roasted Torchon of Foie Gras for my idol, Chef Thomas Keller

1. Name and Title?
Tracy LaBarge

2. Restaurant Representing?

Tracy's King Crab Shack, Juneau, Alaska

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

5 years.

4. What is your culinary background? What are your influences?

My back ground is in crab. That's about it. My bisque was a pleasant mistake one day.

5. When and where did your career in food begin?

It started out as a joke. I was taking some friends crabbing one day and told them I was going to buy a hot dog cart and start selling them legs. I'm going into my 5th year of selling Alaska's favorite king crab out of a 8x12 shack.

6. What would you say makes your chowder the Best? What makes it different?

The subtle flavor of the king crab meat plus an unusual blend of herbs & spices and LOADS of cream!

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

I would love to take Johnny Depp out crabbing, make him kill and cook his meal and then wipe the butter off his chin!

1. Name and Title?
Steve Liautaud Owner & "Stewart"

2. Restaurant Representing?

Harmon's Clam Cakes - Kennebunkport, ME.

After tasting a Harmon's Clam cake while vacationing in Maine and 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 family 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?

Eric Jungklaus, Chef/Owner.

2. Restaurant Representing?

Tony’s Seafood Restaurant - Cedar Key, FL.

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?

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?

The passion that the public has for our chowder is what makes it so special. Our Chowder fans just swear by it. They recognize the difference between Tony's and all the others. Tony's Chowder even wins over those who claim not to like clam chowder. We always take special note to the New Englanders who try our chowder. Of course they are the experts and we are so proud to be considered New England's World Champion.

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

This year I'd like to serve our chowder to Chef Bobby Flay. There is a "throwdown" bubbling in the chowder world and what better way to make that happen than to have a great Chef like Bobby take on Tony's World Champion Cedar Key Clam Chowder. So many people ask me everyday when do you expect to have a throwdown with Bobby Flay. I was told last year by the folks at the Great Chowder Cook-off that "to be the best, you must beat the best". If Bobby wants to be "the best" he needs to take us on.

1. Chef Name and Title?

Steven. J. Connolly – Executive Chef

2. Restaurant Representing?

Blue Mermaid Chowder House and Bar - San Francisco, CA

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?
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!”