Alejandro Cruz is the Head Chef of the upscale NYY Steak in Seminole Casino Coconut Creek. NYY Steak is a joint venture of the New York Yankees, LLC and Hard Rock International.

Chef Cruz and his staff developed a new, extensive menu consisting of appetizers, soups, USDA Prime dry-aged steaks and chops, delicious fresh seafood, specialty entrees and additions for the only Florida NYY Steak (the other is in Yankee Stadium in Bronx, New York).

Chef Cruz holds an Associates Culinary Arts degree from Le Cordon Bleu Miami and a Bachelor of Culinary Management degree from The Art Institute of Fort Lauderdale as well as a Chef diploma from the IFES Institute in Guatemala City, Guatemala. He also completed a 2009 Molecular Gastronomy Seminary in Hollywood. Florida. Chef Cruz was born in Miami and raised in Guatemala City.

AClaudio Sandri, Head Chef of Sorrisi Italian Restaurant, possesses more than 30 years of experience as an Italian Chef and certified Food Manager in Italy, France, and Luxembourg, as well as in Central and North America. He has total responsibility for Sorrisi at Seminole Casino Coconut Creek, including creation of its menu, staff hiring and supervision, as well as overall management of daily operations.

Chef Sandri views each dish as a piece of art and has true passion for preparing genuine contemporary Italian cuisine, perfected by fresh ingredients and close attention to timing.

Born and raised in South Florida, Chef Victor Franco has worked for some of South Florida’s finest Chefs. After graduating from The Art Institute in Fort Lauderdale, Victor went to work for Chef Mark Militello on Las Olas Boulevard. After Marks Victor moved on to The Riverhouse, one of Fort Lauderdale’s most historic landmarks. There he learned the importance of using the finest ingredients, as well as sharpening his skills preparing veal, seafood and produce. Since then, Chef Victor has apprenticed in Maryland as a Pastry Chef, as well as a Personal Chef for foreign dignitaries and Local Politicians. After two and a half years in Maryland, Chef Victor returned to South Florida. Recently Victor has become the new Executive Chef at Oceans 234, Deerfield Beach’s premier oceanfront restaurant. By combining all his experience and adding his personal touch, Chef Franco has elevated the Oceans 234 menu far beyond anyone’s expectations!

Carrie Spalding attended Florida Culinary Institute and has been with Blue Martini for nine years. Always have had a passion for food and enjoys creating delicious plates for family and friends when not at work.

Featuring in house Chef Daniel Bloom. Florida Fresh Meat Company produces organically raised, 100% gourmet grass fed Angus beef, grass fed lamb and goat, and natural pastured pork. Also available through our network of local ranches and farms is 100% pastured duck and chicken as well as farm raised, phosphate and preservative free Florida farm raised gator.

Our beef carcasses, once processed, are hung in an air ventilated refrigerated locker for up to 28 days for our “old school” dry-aging process. This process naturally tenderizes the meat and enhances its taste. The beef is then cut into gourmet roasts, steaks and Angus Burger.

Florida Fresh Meat Company and its sister company, Florida Glatt Kosher Meat is a locally owned family business, established in 2008. We are proud to be the first company in almost 20 years to produce fresh local meat to the public under USDA inspection.

Meet Chef Kelvin Lewis. What started as a job in 1996 while attending college for computer science sparked an inner passion in me. Having worked in Italian and French restaurants in the Washington, D.C. metro area for 6 years, I decided to return to South Florida for family in 2002. It was at that time that I knew computers were no longer for me. After attending Florida Culinary Institute for a degree in culinary arts, I began 2 Guys Caterers. Starting a business and building a reputation is never easy. Thus for several years I also worked for Hollywood Christian school, Health Nuts Cafe, Salad Creations and Caviar & More/Marky's. In 2009 I incorporated the business and made catering my full time job. I don't take myself too seriously just the food I make and the service I provide. I also love the look of pleasure that crosses the face when the food is great, the service spectacular and their guests can't stop talking about how great the party is.

Tijuana Taxi Co. serves delicious authentic Mexican food and the best Margaritas this side of the border! Huge portions, patio seating, amazing cocktails and an unusually inviting atmosphere make THE TAXI one of the hottest eateries in town! Two great locations conveniently located in Coral Springs and Davie! Deerfield Beach location Coming Soon!

Welcome to Ethos Greek Bistro. Located in Coconut Creek, Ethos will be serving the finest Greek foods with exciting dishes and unique relaxed ambiance. At Ethos, every dish is created in house using only the freshest, finest ingredients. We serve only the choicest meats and seafood, extra virgin olive oil from the island of Crete, freshest vegetables, and desserts that are baked fresh daily. Our authentic menu and atmosphere create a truly enjoyable dining experience.

Muddy's extraordinary & sometimes "pirated" recipes are made in-house with the finest of fresh ingredients. From our fresh seafood, meats, chowders, soups & sauces, our quality is unsurpassed and a value that we take pride in presenting to you.' Sit back, enjoy our clean, unique atmosphere, friendly staff and slip into "Island Mode." Relax and enjoy and let us take the helm... you just enjoy the cruise. The outdoor patio area with its eclectic Key West style atmosphere with gliding picnic tables, tropical trees and landscaping, a fish pond with turtles, gold fish and two parrots to complement the tropical scenery. Bon Appetite and may the bounty be yours!

Bistro N is a stylish, yet comfortable restaurant featuring a contemporary American interpretation of classic bistro cuisine. The exhibition kitchen provides a stage for chefs to prepare uniquely designed dishes creating an energetic environment. Perfect for a sophisticated evening on the town, dinner between shopping and a movie or a quick family meal, Bistro N can meet all of your dining needs. A step above your typical dining expectation, the wait staff is knowledgeable with a passion for attentive service. Start your experience with signature asparagus tempura followed by traditional chicken pommes frites, filet bordelaise or jumbo lump crab cake. Top off your meal with house made desserts including white chocolate bread pudding. The menu is complimented by a well-chosen selection of hand-crafted cocktails and wines, many available by the glass, that pair well with the menu. Bistro N looks forward to serving you soon.

Wes graduated summa cum laude from Johnson and Wales University in North Miami and was a member of the silver key honor society. He has more than nine years in the culinary field through various restaurants and the hotel industry. Upon graduating Johnson and Wales in 2002, Wes was first employed with the Ritz Carlton Coconut Grove, a five-star, five-diamond establishment. A year later he chose to move overseas and expand his experience with additional education in the pastry arts through Thames Valley University in London.

In 1995, Ellen and Miguel stood in their local supermarket and had a half-baked idea. LITERALLY! "Let’s make a great tasting kosher flour tortilla!" After two years of experimenting in their kitchen to create the right recipe, Wrapolé® gourmet tortillas were born. Thus taking a half-baked idea, turning it into a fully baked perfection. Wrapolé® kosher and pareve tortillas are made with the finest ingredients, and cooked to perfection - ensuring great taste - every time. Spice up any dish or leftover in seconds with Wrapolé® Tortillas - the fun and delicious (delicioso!) way to turn any mealtime into a fiesta. AH, MACHAYA! Enjoy.

Meet Executive Chef, Dane Iacangelo. Chef Dane has over 12 years of cooking experience. Chef Dane ran the Hampton Clambake and Catering company in the Hamptons for 7 years along with 5 seasons in Palm Beach. Chef Dane came aboard to Potions in Motion's food division about 2 years ago and has totally revamped and revitalized the food catering aspect of the company. Chef Dane has incorporated all types of cuisine to prepare exquisite food and amazing presentation that will surely excite even the pickiest of pallets.

GODIVA Chocolatier Boca Town Center is gearing up for our 2010 Season. We just introduced our NEW Bakery Dessert Truffles - featuring Chocolate Lava Cake, Carrot Cake, Red Velvet and more. Now we KICK off the Season with our New Devilish Chocolates. Come Check out our Chocolate made of the FINEST ingredients. Stop in Join our Rewards Club and ENJOY some SWEET TREATS on us.

Chef Néstor "Alex" Amaya is a Salvadorian native with an excellent reputation for his creative, unpretentious approach to a widely diverse cuisine. His father is a hard working farmer, and his mother raised their five children and spent a tremendous amount of time cooking for his family. Chef Alex gained an abundant amount of experience shadowing his mother in the kitchen, and feels that her great tasting food and wonderful recipes are what gave him the inspiration to go after the American Dream! Chef Alex was the first of his family members to migrate to South Florida, at the age of 12. Alex maintained various part time jobs in the restaurant business with a dream of one day opening his own restaurant. With plentiful experience, Alex began as a prep chef in one of his uncles’ restaurants (Bella Napoli). There is where Alex started to see his dream come true. He owned and operated his first restaurant in Miami when he was only 18, and then began to bring his brothers Antonio, Juan Carlos, Yecson, along with his sister Sonia and her husband Sergio from El Salvador to assist him in the restaurants. In 2003, as an ambitious 23 year-old, Alex opened El Tamarindo Café –a contemporary restaurant serving Alex's unique version of sundry Latin American cuisine varieties. Six months later, El Tamarindo Café was among the top 10 rated restaurants in Fort Lauderdale. Awards and recognition were garnered from local press and various magazines. As he gained vast popularity in the local community, Alex decided to open a second restaurant with his siblings in 2008, El Tamarindo Coal Fired Pizza. From his Coal Fired Pizza, accompanied with his local fresh ingredients, Alex has been rated by Zagat and local press since the very opening moment. Most recently, the Amaya family opened up their third restaurant, El Tamarindo Pizza, located in Deerfield Beach. El Tamarindo Coal Fired Pizza and El Tamarindo Pizza are both unique and diverse-cuisine restaurants that truly mirror Alex's kitchen profuse experience. Today, Chef Alex and his family work together as a team to operate El Tamarindo's three locations (Fort Lauderdale, Hallandale and now Deerfield Beach). The restaurants are open 7 days a week from 11:00 am to 11:00 pm. Alex is thankful to his family for their hard work, loyalty and dedication. He says, “My family has always been the greatest support to me in life”.

Hoffman's history began more than 35 years ago in a small chocolate shop in Lake Worth, FL. Paul Hoffman Sr., the founder of Hoffman's, purchased a small candy shop so that he and his family could work in this business together. Paul combined his love of creating new products with his extensive cooking experience to begin his illustrious career making award winning confections. Word of his confectionary masterpieces spread, and soon Hoffman's built a devoted following.

The Hoffman family made a commitment to use only the finest and freshest ingredients from around the world and these standards have never been compromised. Much care and attention goes into each and every confection. Preparation is carefully monitored, from mixing and cooking the ingredients, to measuring and cutting the pieces. Each luscious confection is hand made using time honored traditions of candy making.

At Carrabba's, food and family mean everything. As it did to the Carrabba and Mandola families who emigrated from Sicily to Louisiana and Texas where they developed a cooking style that combined traditional Italian with a Gulf Coast kick. It's their traditions our chefs carry on: hand-preparing family recipes from the freshest ingredients for an authentic Italian experience you won't find anywhere else.

Welcome to The English Tap & Beer Garden restaurant. We serve 25 beers on tap and have over 60 bottled beers from around the world, and has created an ample menu of delicious, reasonably-priced casual fare, perfect for lunch, dinner and happy hour with daily happy hour specials. The large space has inviting outdoor seating areas, under shade and overlooking the tranquil fountain in the middle of Boca Center, surrounded by lush greenery and flowers. Experience our inviting pub favorites along with other tasty selections including burgers and sliders, organic chicken, short ribs, brisket, Bangers & Mash, Wasabi Tuna, English Tap Asian Chicken Salad, English Tap Skirt Steak, an assortment of flat breads and Panini's, a daily fresh raw bar, and much more.

When would be a perfect time for a Good 2 Go bar fix? Anytime. Whether it's breakfast, preworkout, post-workout or a snack between meals, Good 2 Go bars are a healthy way to satiate hunger at any time. The perfect blend of old fashioned raw oats, roasted pecans, roasted almonds, dates, cranberries, raisins, apricots, blueberries, warm honey and a pinch of cinnamon. We hand create every single bar with the same amount of love and perfection, ensuring you a healthful and satisfying products. For a real treat a bar from the freezer, its like something you've never tasted before.

Bill has been in the business of making memories by serving fondue in Boca Raton for over 20 years. The Boca location continues to be a Zagat award-winning restaurant, where food is cooked tableside by diners guided by servers sharing their secret recipes. He is currently involved in 10 of these locally owned and operated franchise locations nationwide, but he and his family call the community of Boca Raton they’re home and they continue to give back to this community in a big way. Monthly fundraisers or “fondueraisers” as Bill calls them have raised thousands of dollars for local and national charities.

Step into our doors and feel like family. At Nick's, we are committed to serving Boca Raton and South Florida the best tasting, genuine pizza in town. What makes New Haven pizza taste so different? The secret is in our homemade sauce, 20-year old recipe, and hand-built coal pizza ovens, we affectionately call "the Dragons." All of our ingredients are fresh made on-site daily. Try us out today and discover why area food critics are calling Nick's "the best damn apizza you'll ever taste!" Day, night, happy hour or late-night, our atmosphere will always be fun, warm and happening, and our staff will be glad to serve you!

El Jefe Luchador is brought to you by E&M Munchies (Owners of Charm City Burger Company, Deerfield Beach, Florida). El Jefe Luchador is E&M Munchies take on a Traditional Mexican Street Style Taqueria, fuzing the Fun Energy of Lucha Libre (Free Form Mexican Wrestling) with Gourmet Quick Service Cuisine. We are happy to introduce Hardcore Mexican Street Food to Deerfield Beach Florida. El Jefe will be a True Heavyweight Matchup between Traditional Mexican Street food & Chef Michael Sapersteins Creative Signiture Tacos, Tortas & Quesadillas.

Armed with twelve unique creations such as Cuban Coffee Toffee, Wasabi and Ginger, Key Lime Pie, Guava and Cream Cheese, White Chocolate Blueberry Pie, Black Bean, and Oreo® Cookie, A Flair For Fudge was launched in April, 2011, offering a distinct spin on this classic treat. Owner, Hilary Saporta , started experimenting with additional ingredients such as black beans. “I drew on my mother-in-law’s Cuban roots for that one.” The results are some of the most original combinations and delicious tasting fudge, anyone will ever experience. Encouraged by the quick progress of her exciting new enterprise, orders started coming in almost immediately from old friends, colleagues and the “South Florida motorcycle community.” In fact, she received her first corporate order from a local property of a national hotel chain after her second week in business. In addition, A Flair For Fudge just landed a monthly gift program deal with a major automotive retailer. “I am so flattered and thankful for all of the wonderful support and incredible response to my product. It fuels my dream and determination to take this company nationally. If you love what you do, you’ll love how you live. I’m certainly doing that and I realize how lucky I am,” Hilary said. A Flair For Fudge ships nationally. Treat yourself to the extraordinary. Treat yourself to Real! Unique! Fudge! Order online at AFlairForFudge.com.

Using an ingredient-driven approach, Bistro Ten Zero One offers a variety of Modern American dishes designed to suit a wide range of palates. We use only the finest local provisions, which means our menu regularly rotates to highlight what"s fresh and in season. In fact, many of the ingredients we use come from a garden we cultivate right at the restaurant, taking the concept of farm-to-table dining to the extreme. That means you can enjoy the best ingredients South Florida has to offer every day on our ever-changing menu. Pair your selections with one of our house-infused liquors or specialty cocktails. Located adjacent to the West Palm Beach Marriott in downtown West Palm Beach, Bistro Ten Zero One offers a casual atmosphere in its 150-seat dining room – perfect for a relaxed dinner out, celebrating a special occasion or hosting an event in our private dining room. For more information, follow us on twitter (@Bistro1001) or find us on Facebook (Bistro Ten Zero One).

Foodoozle is the best way to get the food you want, wherever you are, whenever you want it. You can find nearby restaurants, browse menus and place online food orders with just a few clicks. Our website, mobile, and Facebook apps bring you the most convenient food ordering experience.

Best of all, we deliver to your GPS location - so you can be in a park or at the beach and have food delivered to your spot - with no street address needed!

BRIO invites you to gather with friends, family and co-workers to experience the flavors of Tuscany without leaving the country. Bringing the pleasures of the Tuscan country villa to Boca Raton, our chef-inspired Tuscan recipes are sure to tempt your palate. At BRIO we believe that "to eat well is to live well." Buon Appetito!

At Smokey Bones, we specialize in three things: good food, good drinks and good times. We are a bar and fire grill, but not necessarily in that order. We are grill masters who respect the power of the open flame. We like simple, yet flavorful recipes and believe marinating is not to be taken lightly. We know medium-rare isn’t the only way to cook a steak, but believe it should be. We believe pork should be slow smoked and pulled often. Slow, as in 11 hours over hickory logs every night, and often, as in every day at every restaurant. We know it’s our bartenders that make our drinks great, not the liquor. Although the liquor doesn’t hurt. We think beer should be ice cold and consumed regularly. We know our servers bring much more than food to the table. We are big fans of sports, loud music and surprises. And we believe in laughing often, especially at ourselves.

“Oi, tudo bem?” Welcome to JD’s Pizzarella.

We are a Pizza and Pasta restaurant with a Brazilian twist!

Items Include: New York style and Brazilian style Pizza, Delicious Pastas and Appetizers. Wings, Subs, Salads and a Whole lot More! Learn more about some of the Specialty Brazilian Ingredients we use in our Pizza.

In 1941, Travis Dickey opened the first Dickey's Barbecue Pit in Dallas, Texas. Space on the restaurant's sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.

Today, Dickey's serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, with an extensive array of home-style sides from jalapeno beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream and dill pickles.

Every location still smokes all of their meats in the restaurant the same way it was done in 1941, without any shortcuts.

Modern American Seafood by Dean Max

A unique, creative and passionate combination of flavors await at Chef Dean James Max's 3030 Ocean Restaurant, a candlelight filled oceanfront casual chic dinner bistro serving stylish American Cuisine seafood and special meats, with live flamenco and jazz entertainment, located at the Marriott’s Harbor Beach Resort & Spa in Fort Lauderdale.

You would never have had to meet Chef Dean to feel his passion, sincerity, and respect for what you are about to eat, regardless of the course. I would equate his cooking to the enthusiasm of a child, the wisdom of a professor, and the talent of an artist rolled up in one.

"It's not your ordinary Oompah place!"

“Fresh” “Healthy” “Organic” “Sustainable” We’re sick of green-washed buzzwords you hear a lot but don’t mean much at all.

So, here’s our no-quote truth:
Our food is freakin’ good. It’s how we went from one bumpin’ burrito shop in hell-raising, health-conscious South Beach to over 20 (… and counting) along the East Coast.

Why’s our food so good?
We use the best ingredients available, delivered daily and prepared on-site for all our homemade salsa, sauces and sides. Plus, we really care if you like it. We make your meal however you want it, bring it out to you and bring it back if it’s not perfect. We’re cool like that.
We also have vegetarian, low-carb and low-fat options. But we’ll be the first to tell you that a mound of sour cream on a low-carb wrap… still has a mound of sour cream. So keep it in check Madam Denial.
So, yeah. If you want delicious, freshly-prepared Mexican food with a precocious, often-offends attitude … then welcome. We like you already.

AT BIG BEAR BREWING COMPANY

We provide outstanding service and the highest quality food. We are committed to sourcing the highest quality ingredients at the peak of their season. Our soups, salad dressings, desserts, and sauces are homemade from scratch daily. We use locally sourced fresh seafood & produce.

OUR STORY…

Big Bear Brewing Co. opened its doors in July of 1997. Our concept was based on serving fresh brewed beer with quality and creative food in a warm and friendly atmosphere. When we opened, brewpubs were expanding throughout the country. Since then, the brewpub concept has slowed, but not Big Bear.

We like to think of our very loyal guests as family, and after 15 years that family continues to grow. We have a strong foundation in this community and are very proud of that achievement. Behind the scenes of any successful restaurant is a devoted staff… we have many who have been with us since the beginning. Consistency breeds success and for that we thank our crew.

Executive Chef Andrea Grunfelder, a rare Florida native, loved to bake for family and friends and has always received the highest compliments for her unique desserts. With over 25 years of Food Service/Hospitality industry experience, Andrea became frustrated by working for others and not being able to showcase her artistic creations. In 2007 Andrea opened Icing on the Cake, setting out to create custom cakes and other out-of-this-world goodies. Andrea’s delectable treats are a hybrid of “Grandma’s” kitchen and attitude, combining classic flavors with modern and unexpected (but delicious) twists! Andrea offers custom carved cakes, cookies, pies, cupcakes and more, with designs from mild to wild to fit most budgets. The only limitation to your custom dessert is your imagination. If you can dream it, Andrea can make it. Andrea does not use any cakes mixes or pre-packaged products. All items are made from scratch and are customized for each order. Andrea’s desserts will boggle your mind and blow the taste buds right off of your tongue!

Vibrant music, a lively crowd, and the flames of the yakitori grill tantalizing you as the char-grilled aromas of meats and veggies remind you just how much you LOVE food! Experience all this and more as Boca Raton's very first Izakaya, Japanese lounge, has opened its doors and its arms wide, going way beyond your typical sushi joint. We offer only the finest ingredients that come to life as art through the talents of our Master sushi chefs and Yakitori Grillmaster. The outcome is simply phenomenal food.

Take a trip to the historic capital of Bavaria Germany at Checkers Old Munchen in Pompano Beach. Upon walking through the doors of this cleverly and quaintly decorated restaurant, there is no fighting the feeling of comfort, warmness, and friendliness that this place gives you. Home to the 2LB pork shank and spaetzel, their food is always prepared fresh and daily from German recipes that have been in the family since 1982. Working there is a welcoming and friendly staff that is always more than happy to top of your meal by serving you one of their flavorful beers from their remarkable selection of German imported beers. Come smell the aromas, see the decorations, and feel the joy at Checkers Old Munchen, where you will truly feel as if you have traveled out of the United States. Meet new friends at our restaurant in Pompano Beach and make new family with this group of wonderful people and as they say in Germany, Prost! Or Cheers in English!

Welcome to The Sweet Boutique. We are a bakery offering sweet treats that will “Satisfy All of Your Baking Needs.” We have a complete menu of gourmet Cakes, Cupcakes, Cookies, Pops and Specialty Cakes for all occasions.

Chef Alexis is a South Florida native who has a passion for delicious cakes and pastries. In 2012, Chef Alexis decided to step out and create The Sweet Boutique. Alexis’ goal is to provide customize service that will give your next celebration desserts that are a sight to see and a wonder to taste.

At The Sweet Boutique we take pride in our craft and offer customized service to all of our clients. Our products are made fresh with the finest ingredients. Our cakes and desserts are never frozen and are made the day before your special event to ensure great quality and guaranteed freshness.  

The Mexican is a blend southern California with authentic "border-town" cuisine. East LA meets east Boca at Royal Palm Place.

The Mexican brings together restaurateurs, Mitchell Kaminsky and Howard Helfant. They blend southern California with authentic "border-town" cuisine. East LA meets east Boca at Royal Palm Place.

The festive 70's design reveals The Mexican's lively street scene, accented with its "VW bus" tortilla station and vibe reminiscent of classic south-of-the Border pop culture.

Chef Paul is hailed as one of the most exciting young culinary adventurers in South Florida. Over the past fifteen years, Chef Paul’s thrilling cuisine – which blends the lively elegance of his island upbringing in Barbados with flavors from around the world – has made its home on the tables of award winning actors and musicians such as Denzel Washington, Lenny Kravitiz, Enrique Iglesias, Pink, Sean “Diddy” Combs, billionaire business people, socialites and many more. Chef Paul is also a certified personal trainer and advocate of children’s health and healthy adult lifestyles. With his upcoming debut book, “Treat your woman right 101,” Chef Paul shows his sensitive side as he describes 101 ways men can respect and efficiently love their significant other. Chef Paul also holds an MBA degree from South Florida’s own Nova SouthEastern University.

Super Dave will be using Florida Fresh Meat Pork products. Be sure to swing by and try Super Dave's BQQ Pulled Pork Entrées.

Meet David Harmon the Executive Chef-Owner of Super Dave’s Diner in Boca Raton, Florida. Chef David has over 16 years of cooking experience in the culinary, restaurant, and hospitality industry. His passion for cooking began as a child while watching his mom in her kitchen. At the age of five, he was prepping and assisting her with dinner every night. He has worked at various restaurants including; Ernie’s Restaurant, 5th Avenue Grill, Macaroni Grill, Carrabba’s, and Ribs and Things.

In August 2011, his life long dream became a reality when he opened Super Dave’s Diner. Chef David prides himself in providing delicious Soul Food entrees at affordable prices. In addition to providing quality food for the soul, the atmosphere is very warm and friendly. Super Dave’s Diner is opened Tuesday thru Saturday for lunch and dinner.

He is famous for his Juicy and Tender Marinated Hickory Smoked Ribs, Cracked Conch, Chicken Wings with “Super” Sauce, Finger-Licking Pulled Pork and Pulled Chicken Sandwiches, Jumbo Buffalo Shrimp, and his Tender Sliced Smoked Beef Brisket. He also offers Louisiana Style Fried Catfish, Fried Tilapia, and his Super Burgers and Turkey Burgers. His Scrumptious Sides include: homemade Macaroni and Cheese, Fresh Georgia Collard Greens, Baked Beans, Potato Salad and much more!

Hi I am Nadine, owner and operator of Cutie Couture Cake Design Academy. I am a single mom of a 17 year old beautiful daughter, who has been my inspiration to start baking and pursue my dreams of self- employment. I have always been excited about the art of cake design. It became a passion for me over 12 years ago. I was determined to create beautiful works of edible art that was also very pleasing to the palate. I am a self-taught baker and cake designer. As a single mom, in need of a second income and wanting to be at home with my daughter I began creating these edible masterpieces. While working a full time job in pediatrics during the day and baking when I came home at night, motivated by my love of both cake design and children, Cutie Couture Cake Design Academy was created to teach children the art of cake and dessert design. The smiles on the faces of my students, and the pride in seeing their final results, is what brings me ultimate joy and satisfaction. Cutie Couture Cake Design Academy now teaches students of all ages. We are pleased in making a difference in all the lives of those we have been blessed to teach.

Shane Thompson built his business around hard work, family support and out-of-this-world food. He always gives people more than they pay for and treats everybody like family. Family comes first, but darn good BBQ is a close second. Shane quit his neck-tie-wearing corporate job, dusted off his grandfather’s secret recipe and along with the support of wife Stacey, made his dream come true.

It started with BBQ in the Atlanta area, but now you can enjoy Shane’s BBQ, chicken, ribs and custom catering in cities and towns all over the map. We tailor every catering job to your request. Shane's Catering customers never have to worry about any of the details. We can deliver, set up, supply utensils and more. You can serve up Shane's party platters, box lunches or full-catered meals for any occasion, because everybody loves BBQ.

Shane’s Rib Shack is a product of time spent with Shane’s grandfather, Big Dad. “Do what you love, and do it better than anyone else,” was Big Dad’s advice. The result? Taste for yourself in Shane’s Rib Shacks across America

Welcome to Lima 51, Cheff Luis has graduated at San Martin de Porres University (Lima-Peru) in 2000 and was the cheff in charge at the Cumbre de Rio de Janeiro Performed in Peru (2003), providing food to 14 Presindents of America Latina and the king of Spain. He also was the winner of the "best Ceviche of Peru (2004 to 2009). Now he has founded Lima 51 in December 2012, and has received a lot of customer from deferents countries, and has provided the best service and excellent on customer service and food.

Our Cheff's staff provide our customers with the best experience accumulated from their careers. We are glad to invite you to participate to a mystics experience of the Perivian Food.

Alain Lemaire is the Executive Chef for Sensory Delights and the managing partner of Soleil Entertainment, LLC based out of Florida. Alain has worked for different types of food service institutions such as Harbor Beach Resort in Michigan and the Ritz Carlton Hotel in Downtown Atlanta. A native of Port-au-Prince, Haiti, Alain began helping his mother at a very young age in church functions. Throughout the years, he developed an increasing passion for food and food service; and after high school graduation, he decided to pursue that passion by moving to Florida in 2000. During that time he managed to gain tremendous experience with the extreme diverse culinary options the city had to offer.

Caribbean and Latin food has become a true passion for him over the past several years. Recently, he has been exploring the fusion world where he combines traditional cooking with a modern twist.

He is a 2005 graduate of Johnson & Wales University in North Miami and holds an Associates Degrees in Culinary Arts and a B.S. in Food Service Management. He is currently working on earning his MBA in Hospitality with a focus on Marketing. Training and development remains a high priority as he regularly attends continuing educational classes and seminars. He finds the constant changes in food trends to be very challenging and always focuses on creating new variations.

Chef Davidson Destinoble is Executive Chef at Miami Dade Fire Rescue Department and also the owner/chef of Chefs Creations Catering, Miami and Co Founder of the Haitian Culinary Alliance was born in a small beachside town in Haiti. From an early age, David knew he wanted to cook. His mother was a big influence; he could see how happy cooking made her. He remembers all the women gathering in the kitchen to cook, his mother was of course the best! They were all truly great cooks, but his mother could make anything into a mouth-watering meal which would leave you wanting more. Cooking for her was therapeutic. As a child his mother gave him his own little pot and would keep him occupied by allowing him to prep or cook. From then on, food became his first love. ! David attended Culinary Arts University after graduating from high school, whilst also working in some of the finest restaurants in Miami. He is well travel and bring with him lot of culinary experience with over 17 years in the restaurant and hospitality field Chef Davidson continues his use of knowledge and experience as a foundation for further growth and development in the best this industry and helping to progress a positive outlook of all Haitian American Chefs.

Annette Watkins lived her first 13 years in Rochester, N.Y., but considers herself a native Floridian. She graduated from the University of South Florida in 1981,with a B.A. in Communications, and spent many years working in marketing with Revlon Cosmetics, and later as a pharmaceutical sales representative

“Not only was it always a “dream job,” I’ve had a passion for, but it helps and inspires so many people. There is definitely a need out there for a show like this, and I hope we make it not only interesting for our audience, but lots of fun.”

Direct From Philly spares no expense importing the finest selection of bread and meats from the top companies in Philadelphia to produce an authentic cheesesteak sandwich that is not matched in quality. Our sandwiches are stuffed with a half pound of meat and the finest fresh toppings available creating South Florida's most authentic Philly Cheesesteak.

Our rolls come direct from Amoroso's, a Philly tradition since 1904. Warm, golden and delicious on the outside, soft and fresh on the inside. For over one hundred years theyÕve been making the rolls that make Philly sandwiches world famous. Even better, over the past 30 years, Amoroso's has been distributing our Hearth Baked Bread and Rolls and specialty products across the country to restaurants and sandwich shops so that everyone, everywhere can enjoy the authentic taste of Philly.

At the age of two Executive Chef Tessa Bray took an interest in being in the kitchen with her great-grandmother Gertrude watching her make authentic Mexican food. Five years later she passed away and Tessa began cooking things on her own to care after her brothers and herself while her parents worked long hours at building their own cleaning company. She first entered the culinary world at the age of sixteen and gradually learned each position of the restaurant business and decided to become a culinary graduate of Le Cordon Bleu which further enhanced her passion and knowledge for food and cooking.

After 25 years working as a corporate trainer for a large restaurant chain Sharon Rebuck decided to move to catering and has since grown her business into one of South Florida’s fastest growing off-premise catering companies. She excels in event design, planning and catering management. When she is not designing your next event Sharon enjoys relaxing days spent with family and friends by the pool and enjoying a glass of wine.

Tony Torres started working at the Boca Raton Resort and Country Club at age 18, and he hasn’t left the kitchen since. After honing his skills at the Lincoln Culinary Institute, he continued to build his knowledge with positions at South Beach’s Nikki Beach and Pearl, and opened Lotus in Sunny Isles Beach. He took his talents north in 2011 to open Buddha Sky Bar, growing the Asian fusion lounge into one of Delray Beach’s premiere eateries. His creative recipes have won rave reviews from area critics, and his passion for the craft can truly be tasted in every bite.

Milan. Eighty five years ago Beatrice RUGGERI gave birth to her restaurant Bice. Sons Remo and Roberto followed the tradition and the growth began. The latest edition, Cafe Med by Bice, is open in Deerfield Beach at the beach front located in the Wyndham Hotel.

Whether you choose indoor seating at the bar, in the dining room,outside by the ocean or outdoor seating by the bar with tv's and a fire pit you are assured of great food and service in a lively casual setting.

Meet Chef Andy Ortiz. He is the Executive Chef of Ruth's Chris Steak House in Boca Raton, FL. Chef Andy was born in the Dominican Republic and came to Boston, Mass at the age of 8. Andy went to school in the Dominican Republic and obtain a bachelor degree in Marketing. He have been part of Ruth's Chris Steak House family since 2005. Andy have worked in the past for Cheesecake Factory, CPK and Vintage restaurant.