Chef Lecia Duke

Studied with Mark Wilton at the Wilton School of Confectionery (Chicago) to learn foreign methods of cake decorating. Apprenticed under Swiss Master Chocolatier: Art Oberholzer to learn the Liquid Center process.

Began Quintessential Chocolates Co., Inc. in 1984..

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Chef Connie Gikas

Born in San Francisco California Connie first learned how to cook from her southern mother and grandmother. Living in California gave Chef Connie access to many types of fresh....

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Chef Timothy Gikas

Tim's cooking experience began as a child learning to prepare food in his family's restaurant. Most of Tim's recipes reflect the strong culinary influence he received from both his Greek and Southern grandmothers and his travels abroad....

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Chef Jon Morse

Sparked by his wife's mentoring, Jon attended the New England Culinary Institute, Santa Fe Cooking School and several others. Jon's classes always provide lots of entertainment and bed and breakfast stories.

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Chef Jacque' Rudman

Born abroad & multi-lingual, being fluent in both English and German, Chef Jacque' prefers to say her native tongue is the language of food.

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Chef Molly Sagebiel

A native Texan, Molly learned to cook at her mom’s knee. Mom's cooking was not ornate, but it was marvelous. She baked…and it was she that taught Molly to bake. Molly has a natural intuition of understanding the how and why of presentation...

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Chef Carol Seminara

Carol Seminara, along with her husband Joe Houde, is owner and innkeeper of the Cottages at Limestone on Main bed and breakfast in the Texas Hill Country at Fredericksburg...

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Chef Swami Swaminathan

Swami Swaminathan moved to USA in the early 70’s and soon began experimenting with northern and southern Indian recipes intrigued by the fact that the flavors and recipes of the Indian cuisine are highly regional...

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