2019 VINTAGE & VINE STAR CHEFS & PARTICIPATING RESTAURANTS:
Josh Panneton, Banquet Chef
“I have a long history of creating special menus for private events. My dishes include traditional favorites, inspired by seasonality, and appetizers with an elegant twist that are easy to eat. I am driven to provide clean and amazing food that presents well and comes out with a precision of accuracy and timing.”
Nico Chesnick, Executive Chef
Nico started his culinary adventure at the Shoreby Club under Chef Matt Gambatese at the age of 15. After graduating from Highland High School, Nico continued his culinary education at the Culinary Institute of America, graduating with an associate degree in Culinary Arts and a bachelor degree in Restaurant Management. In addition, Nico has trained under local chefs Regan Reik, Jack Ahern & Zack Bruell. After college, Nico started his Cleveland culinary career under the watchful eye of restaurateurs, Ken Stewart & Parry Girves.
Raleigh Wine Bar + Eatery
Jeremy Glover, Executive Chef
Jeremy developed his craft by attending the oldest culinary arts program in New England at White Mountains Community College and working in restaurants in New England (Pesce Blue, Cava, and Demeters) and the West Coast (Seattle’s Café Campagne). Jeremy has been fortunate to work with chefs who have inspired and nurtured his own culinary interests. He is particularly fond of whole animal butchery and enjoys using local product as often as possible.
Tuscan Kitchen - Portsmouth
David Crinieri, Executive Chef
David’s love for cooking was inspired by his grandfather, who recruited a five-year-old David to help cook for big family Italian dinners every week. After moving to New Hampshire in his teens, David went through the rite of passage almost every chef endures early in his or her kitchen careers – working as a dishwasher. Moving through the ranks quickly, David is now the Executive Chef at Tuscan Kitchen in Portsmouth, New Hampshire. He is still trying to perfect his grandfather’s sauce recipe that he made as a child – though he admits that Tuscan Kitchen’s sauce comes in at a very close second.
Ciao Italia Ristorante, Cultured Tea Leaf, Figtree Kitchen Cafe & Catering, Janeé Marie Beck, Private Chef, Row 34, SALT Kitchen + Bar, The One Hundred Club, Ristorante Massimo, & Vida Cantina
GENERAL ADMISSION RESTAURANTS:
Anju Noodle Bar, Annabelle's Ice Cream, Armando's, Café Mediterraneo, The Envio, Flatbread Pizza Company, Hill's Home Market, La Belle Chocolat/Chocolate By Sparrow, La Carreta, Lindt & Sprungli USA Inc., LURE Bar + Kitchen, Portsmouth Gas Light, Rudi's Portsmouth, Smokeshow Barbeque, Strawbery Banke Museum, Ohana Kitchen, Medovic Honey Cake, Mombo Restaurant, & The Wilder