Professional Chefs in the 2008 Competition:
- Paolo Apicella - Executive Chef, Amarone
- Mark Arnao - Executive Chef, Roy's
- Brian O'Donohoe - Executive Chef, Primehouse, New York
- David Ogren - Executive Chef, Ammos
- David Rotter - Executive Chef, Campo
Firefighter Chefs in the 2008 Competition:
- James Lowe - Bronx, Ladder 33
- Paul W. Rut - Queens, SOC
- Sky O. Shepard - Brooklyn, Engine 3 Ladder 12 (3-7)
- Jeff Wallen - Manhattan, Engine 8 Ladder 2
- John Welborn - Staten Island, E-153/TL-77
Who They Are: The Professional Chefs
Paolo Apicella – Executive Chef, Amarone
Chef Apicella, 38, hails from the Amalfi Coast, in Italy. He has been working at Amarone for nearly 20 years.
Mark Arnao – Executive Chef, Roy's
Growing up in an Italian and Hungarian household, Mark Arnao's fondest memories were of slow-cooked, traditional dishes. Arnao's interest in the culinary world was first sparked at Sonessa's, a small, family-run restaurant where his mother worked, in Philadelphia's Italian Market District. Tom Sonessa, the chef and owner, took Arnao under his wing as an apprentice; from age 9 to 18, Arnao honed his culinary skills, working closely with Sonessa. At Roy's New York, Arnao brings an artisanal approach to cooking as the restaurant's new executive chef.
It was in 1993 that Arnao first decided to pursue a career as a hotel chef, to experience how a larger corporation operated. His hotel career began at the Sheraton Hotel Society in Philadelphia, where he learned all aspects of culinary hotel operations, assisted in seasonal menu writing and cooked in all kitchen stations. This initial experience yielded additional hotel opportunities, including a position as banquet saucier at the Ritz-Carlton in Philadelphia, which was re-branded as the St. Regis in 1999. During this transition, Arnao took the helm, guiding the team through its transformation. His responsibilities included staff training, menu writing and implementing service standards.
After a successful tenure in Philadelphia, Arnao moved to New York, where he was promoted to executive sous chef at the prestigious Ritz-Carlton Central Park. Under the leadership of Gabriel Kreuther, voted Food & Wine's Best New Chef in 2003, Arnao helped maintain the hotel's Five-Diamond, Five-Star rating, and Four-Diamond rating for the restaurant Atelier. He then became chef de cuisine at The View restaurant in the New York Marriott Marquis in Times Square, where he brought seasoned culinary skills to a large scale revolving restaurant whose focus was a New York-centric menu. He worked with many New York State purveyors to use fresh local ingredients. The restaurant also features a comprehensive New York State wine list.
Arnao applies his diverse experience at both small and large-scale operations to his new position at Roy's New York, Roy Yamaguchi's signature Hawaiian fusion restaurant in Lower Manhattan. Here, Chef Arnao's "greenmarket" is Hawaii. Whether it's fresh hearts of palm, herbs from Dean Okimoto's Nalo Farm in Oahu, or Pacific Ocean fish flown in almost daily, guests can be sure they are being served dishes whose ingredients are true to the spirit of Roy's original Hawaiian restaurant.
Chef Arnao works closely with Roy Yamaguchi and has created new presentations of Roy's "classic" dishes (found in all Roy's restaurants), using European techniques in sauces and incorporating Asian ingredients. His dishes infuse the restaurant with a renewed "spirit of aloha and ohana" (welcome and family), key to the personality of Roy's restaurants worldwide. There are dishes for sharing and interaction amongst guests, which help create a feeling of welcome and add to the enjoyment of a good meal together.
Brian O'Donohoe – Executive Chef, Primehouse, New York
In spring 2008, Brian O'Donohoe stepped into the role of Executive Chef at Primehouse New York, turning up the proverbial heat on typical steakhouse fare thanks to his innovative culinary technique, and attention to detail and precision. O'Donohoe served as Primehouse New York's Executive Sous Chef since the opening of Primehouse New York in the fall of 2007, which proved to be a pivotal position in establishing the restaurant as a cut-above the standard steakhouse experience.
A graduate of Johnson & Wales, O'Donohoe began the first six years of his culinary career working under Executive Chef Eric Ripert of Manhattan's four-star Le Bernardin. In 2005, Stephen Hanson approached O'Donohoe to join the B.R. Guest team, offering the emerging chef the opportunity to help execute his sophisticated Spanish tapas concept, Barça 18. O'Donohoe then moved to the restaurant group's Fiamma Osteria in 2006 before helping launch Primehouse New York.
As part of Primehouse New York's opening team, O'Donohoe built upon the restaurant's modern, yet classic fare by adapting fish dishes that compliment the menu's steak focus. Now, as Executive Chef at Primehouse New York, O'Donohoe brings his refined skill and creative energy garnered in the many years at Le Bernadin in his latest role as Executive Chef.
O'Donohoe's strong belief that the success of a restaurant lies in every aspect of its values, is reflected in his unparalleled work ethic. Leveraging his unique talents with both seafood and the on-premise aged steaks, O'Donohoe will continue to offer guests the contemporary twist on the classic fare they've come to expect and enjoy at Primehouse New York.
David Ogren– Executive Chef, Ammos
Executive chef David Ogren is a rising star in the culinary industry. A graduate of the Culinary Institute of America, David trained at the famed French Laundry. Prior to becoming executive chef at Ammos, David was the Executive Chef of Level Bistro in Cape Cod. He had stints working as a sous-chef at the Westin Copley Place in Boston and at Aquitaine in Boston. David is originally from East Lansing, Michigan. In June 2008 Chef David Ogren was awarded a 3-star review from Bob Lape, food editor of Crain's New York. Mr. Lape stated, "General Manager McKee applies a high gloss to Ammos' once-spotty service and is the discoverer and importer of a young up-and-coming chef from Boston. David Ogren, 24, works from a mostly Greek taste palette to deliver dazzling dishes of layered flavors and visual pizzazz. He carefully sources his pantry for maximum freshness and quality from far and wide." Noted food authors and critics Andrew Dornenburg and Karen Page praised David's new menu and stated, "We don't think we've ever tasted a dish quite like Ammos' luscious 'Greek risotto,' which is light and almost souffle-like in texture, yet deeply rich in flavor from the feta and fresh herbs. We made plans to return for it before we'd even finished the last bite."
David Ogren will also be conceptualizing and planning the menu at Hudson Café Market scheduled to open in late fall 2008 at The Helena at 601 West 57th in New York City. Hudson Café Market, from the same owners of Ammos New York, will combine a restaurant and bar with a gourmet marketplace specializing in contemporary American comfort food.
David Rotter– Executive Chef, Campo
As most young innovators are, David Rotter was getting antsy for change and certainly ready for a new adventure. Having spent the majority of his career below 65th Street made the proposition of exploring the Morningside Heights neighborhood of Manhattan an impossible-to-pass-up opportunity. Spend just five minutes with the talented executive chef of new uptown eatery Campo (2888 Broadway, b/w 112th & 113th Sts., 212-864-1143), and it's easy to see why he and the restaurant are both welcome additions to the neighborhood – the restaurant is without a doubt the hot spot for the area's residents, including Rotter himself who keeps close tabs on the local scene from his Amsterdam Avenue apartment.
Long considered a veritable culinary wasteland of greasy spoons and take out joints, Morningside Heights is quickly becoming a destination for diners seeking quality food and new experiences, and Rotter is more than happy to deliver. As executive chef of Campo, the rustic Italian trattoria that's breathing fresh life into the neighborhood, Rotter brings a youthful energy and genuine enthusiasm for fresh, locally-sourced and organic ingredients, as well as a genuine love and passion for Mediterranean / Italian tastes and flavors. Rotter also brings with him the signature thin-crust grilled pizzas that he perfected while cooking at West Village mainstay Gonzo, where he worked with the late Vincent Scotto from November 2003 to September 2005 as executive sous chef, and again in November 2007 as executive chef. Scotto picked up the technique for the pizzas during his time at Al Forno, and he in turn passed it along to Rotter. Now there are only three chefs in the city who are using the original recipe and Rotter is one of them.
But before his New York culinary journey began, Rotter cut his teeth working as a garde manger at Raven and the Peach in Fair Haven, New Jersey while still in college. Realizing his dream of becoming a chef, he enrolled at the Culinary Institute of America in Hyde Park, and upon his graduation in 2000 he elected to join Terrance Brennan at Picholine, working first as a tournant and then as a saucier. The restaurant's emphasis on Mediterranean ingredients and style was one of the draws to Brennan's operation. When Brennan opened Terrance Brennan's Seafood and Chophouse in May 2002 he took Rotter with him as his opening sous chef.
In November 2002, Rotter's curiosity and passion for discovering new flavors and techniques led him to a position as opening executive sous chef of Pampano, where he was able to delve into the world of Mexican seafood.
Now, armed with the techniques and flavors honed in his career thus far, Rotter is taking diners on a gustatory adventure through the rustic Italian countryside with an inspired menu ranging from comforting, hearty pastas and seasonal antipasti to new interpretations of old classics such as the restaurant's distinctive fried green tomato caprese and those famous signature grilled pizzas.
Who They Are: The FDNY Chefs
James Lowe, Bronx, Ladder 33
"I cook with love. I always say that to the guys at work because I don't just slap things together... I take a lot of time prepping to give the guys an enjoyable meal."
I started out in the firehouse in Brooklyn for my 1st eleven years. I cooked there quite a bit. When I transferred to the Bronx I was the new guy and I just brought my love for cooking to my new firehouse and the guys there were really receptive. They loved my cooking and I put a lot of thought in my cooking. I watched a lot of cooking shows and augment a lot of meals I actually seen on commercials. I've always say I have 15 guinea pigs at the firehouse... but they seem to enjoy my meals and actually one of the Lieutenants gave me this application.
I am quite the prankster at work and I ironically I use food in my pranks. My favorite is the Oreo cookie prank. I carefully take off the cookie top, with a sharp knife cut out a dime size bit of the white frosting and replace it with crushed garlic, cayenne pepper, crushed pepper or whatever... replace the cookie and place back with the rest of the cookies. So at the change of tours we sit around and watch the lucky guy who will pop the cookie in his mouth. Quite funny!! I also take beef/chicken bullion and unscrew shower head and put the cube in the head of the shower. So basically one of my peers ends up taking a shower in a chicken or beef broth.
Paul W. Rut, Queens, SOC
"My wife calls it 'Messy'; I call it 'Organized Chaos'. Either way it is GOOD EATS."
23 yrs. Engine 262 Astoria, 2 yrs. 49 Battalion Aides, 4 yrs. in Special Operation Command. I always had interest in food/cooking. In Grammar School, I watched Graham Kerr show with my mom. I pretty much learned cooking from my mom and my uncle Bill Swihura.
When I was about 18 yrs old, I tried to keep French fries warm in the oven. I placed them in a brown paper bag, and put them in the oven. I went out in front of my parent’s house and forgot about the whole thing. After a half an hour or so I went back inside, the whole house was filled, from top to bottom with smoke from the burning brown paper bag. Needless to say I never had these fries.
Sky Shepard, Brooklyn, Engine 3 Ladder 12 (3-7)
"Seasonal ingredients with fusion flavors."
I have been cooking with my family in the Northwest for as long I can remember. I started working in restaurants in 1996, bartending. I have never worked as professional chef, but I have loved food always. When I was 13 I worked for the Herb Farm in Washington and I think that began my love for gourmet food.
I once used untreated cedar shingles in the firehouse to make a North West Native American preparation for salmon called Cedar Planked Salmon. Everything I cook since then is referred to it as "Left Coast" in the firehouse.
Jeffrey Wallen, Manhattan, Engine 8 Ladder 2
"What do you want? Lets make it..."
I began at an early age cooking for King Richard, until his plans were foiled by Robin Hood. So then I started catering with my mom. I began cooking a lot at home and enjoyed just learning from my culinary experimentations. As a fireman; if I am working, I am cooking. Each meal is scrutinized by 13 of the harshest critics.
A few years ago my firehouse was relocated due to renovation to another firehouse. While cooking steaks there in the first week a small duct fire began. The kitchen quickly became filled with smoke and just as my mind switched from a chef to a firefighter the senior man yelled out "save the steaks!" Blinded by the smoke I grabbed the steaks with my bare hands. Minutes later other companies came to the call. We put out the fire out and hour later sat down and enjoyed those steaks... even though they were (as other man complained) a little Smokey.
John Welborn, Staten Island, E-153/TL-77
"A little of this + a little of that and chows on"
John Welborn cooked at several restaurants throughout NYC for 10 years. He has been a NYC firefighter since 2002.