A highlighted feature of the International Restaurant & Foodservice Show of New York - Center Stage is an educational, interactive and entertaining area for restaurant and foodservice professionals who want to stay abreast of what's hot in the food world. Come see our featured chefs, watch their cooking demonstrations and taste their samples!
2022 CENTER STAGE LINE UP RECAP
ABOUT JONATHAN SCINTO
She allowed Jonathan to experiment in the kitchen using the blender to make crazy concoctions, scrambling eggs on the floor and even practicing his knife technique on his parent’s new vinyl chairs. The love of food was evident to his mom and dad.
The Long Island native utilizes rustic Italian flavors and Asian influences to create what Chef Jonathan calls "Itasian", a fusion of Italian and Asian cultures. When Newsday asked Chef Jonathan about his cooking style, he told the journalist that he relies on his design background to create his plates.
"You eat with your eyes, then your mouth, so it’s important to grab your attention at first site then first bite, I don’t believe in using pre-made ingredients, I use only the freshest herbs and spices to create plates of art".
After graduating college with a BFA degree from NYIT, Jonathan was hired by Post Perfect to work in their Client Services department working with such A-list clients like, HBO's Sopranos, Sex & the City, Back Street Boys, O-Town, Mariah Carey, Linkin Park and Alicia Keys. In the early 2000’s, Jonathan opened a café with his father on L.I, which was one of the 1st to focus on scratch made ingredients with a farm to table approach called Home Cookin Café.
After many years as a restaurant owner and working at a local culinary school, Jonathan’s wife Annmarie told him he needed to get his food talents in front of larger audience on TV. Annmarie said in a recent interview "Of course people would love my husband, he’s a natural in front of the camera and people can relate to him, he brings an authentic freshness to TV that is missing on all the shows today".
Jonathan is the creator and host of the reality TV series, "Family Kitchen Revival" now streaming on Amazon Prime Video and Roku via GlewedTV. "Chef Jonathan Scinto visits 8 families who have dealt with incredible hardships and helps them heal thru the power of food". Click here to watch season 1 of Family Kitchen Revival.
As a national TV Personality, Jonathan has been seen on numerous TV shows like Food Network "Chopped", FOX’s MasterChef 6 and numerous other networks like ABC, NBC and CBS. The Food Network Hand-picked Chef Jonathan to compete in "Iron Chef Showdown": Battle Autumn Bounty the live version hosted by Alton Brown.
Jonathan has appeared in numerous national publications like the iconic Good Housekeeping, HuffPost, BuzzFeed, Newsday, Entrepreneurial Chef, Total Food Service and Preferred Health Magazine to name a few. You might have heard Chef Jonathan on iHeart Radio, The Grindhouse Show and several other syndicated stations throughout the US.
Jonathan likes to compete in food competitions each year and one of them is the richest in all food sport in the world called World Food Championships where recently he finished 3rd in the world in the Chef Category. Over the past few years Jonathan has helped raise over $250,000 for numerous local and national charities. He was recently honored by Schneps Communications with the prestigious Oscar like award called the "Vicki" for "Kings of Long Island" as a top businessman and philanthropist.
You can catch up with Chef Jonathan in person by going to one of many national events, or by following him on his social media @chefjonathans. He currently lives on Long Island, NY and is married to Annmarie, they have 3 daughters.
This must-attend seminar will include discussion, demonstrations, and deep dives into menu creation from top experts in the hospitality industry. These experts will walk you through the essential components that are needed to ensure your establishment is delivering the customer experience necessary to be successful. Build an environment for your bar staff to thrive in by offering structured training programs that motivate and build confidence while delivering consistency and increasing guest spending. Elevate the guest experience with a cocktail menu that highlights unique, seasonal ingredients and offers something for everyone. Identify the trends you should continue to embrace and the ones you should step away from.
Staying ahead of the curve ensures your business has a competitive advantage. As customers’ expectations rise, so should your team, signature menu, and business!
Art Sutley, Nightlife & Hospitality Expert, Director of Strategic Accounts Savage & Cooke Distillery
Mia Mastroianni, Celebrity Mixologist, Consultant as seen on Bar Rescue
Phil Wills, Owner/Partner, The Spirits In Motion© Consultant as seen on Bar Rescue
ABOUT MAREYA IBRAHIM
Find out more at www.mareyaibrahim.com
ABOUT JEHANGIR MEHTA
Chef's first job at L'Absinthe New York in 1996 was a springboard for his diverse and storied career to date, including cooking at Typhoon Brewery along side James Chew, Union Pacific with Rocco DiSpirito, working with Jean-George Vongerichten at Jean-George his name sake restaurant, and then to open what became one of the hottest destinations in New York, Mercer Kitchen, and partnering with Didier Virot on the opening of Upper West Side's culinary destination Aix.
In 2007 Chef Mehta released a cookbook, "Mantra, The Rules of Indulgence" (Harper Collins), and opened his first restaurant, Graffiti, followed by the opening of his Tribeca restaurant, Mehtaphor in 2010. Chef Mehta was a participant in Food Network's Next Iron Chef Redemption 2012, the runner-up at the Next Iron Chef 2009, a participant in the Iron Chef America and a guest on Martha Stewart Living.
He is the chef ambassador for Beyond Celiac and tours the country to encourage more fine dining restaurants to offer gluten free options to customers.
Chef is extremely passionate about helping children enjoy food and eat healthy. Ten years ago, he was a pioneer in this field, when he started "Candy Camp", a fun filled private cooking class for children. Today he hosts "Gastro Kids After School", and works with kids at PS.33 in Manhattan as part of the "Wellness in Schools" initiative.
To learn more visit www.jehangirmehta.com
ABOUT STEPHEN YEN
Stephen was the Corporate Executive Chef for Paige Hospitality Group for four years. He was the creative force as well as the culinary director for all the properties. His style of cuisine is global, everything from traditional French to modern American. Of course, Asian cuisine comes naturally with his background but there is nothing he can’t do. Stephen then took on the role of a Chef Operator for Dig Inn, an American fast casual eatery with a fresh focus on mostly vegetables. Scratch cooking and true farm to fork transparency just part of what the company stands for. Chef Stephen Yen then went on to being the Corporate Chef of Grand Banks, Island Oyster and Pilot in NYC. Moving forward he went on to open a hybrid of a food hall and groceries in the financial district called City Acres. There was an Artichoke Pizza, Vanessa’s Dumplings, Juice Brothers, and Beyond Sushi alongside a curated butcher shop, cheese shop, and fish monger. Next evolution in his career he joined the Miami superstar restaurant team called Sugarcane Raw Bar Grill. Bringing Latin and Asian cuisine to a new level, specializing in open fire cooking alongside with a full raw bar and sushi bar in Dumbo Brooklyn.
Chef Stephen has now spent the past two years running the infamous Tao Downtown restaurant. Tao Downtown is part of the Tao Group which is owned by Madison Square Garden. Tao group and Hakkasan brands have combined to become one of the largest nightlight/restaurant groups in the world. Chef Stephen also is part of the Chef Advisory board at the Food and Finance High School here NYC.
ABOUT MARIA LOI
Chef Loi is passionate about sharing the magic of all things Greek – especially the culinary treasures, recipes and practices passed down through the generations and from her grandfather. Deeply popular and beloved in Greece and a food superstar in the U.S., she exudes kindness, friendliness and warmth, makes a friend of everyone she meets and lights up rooms with her bountiful energy, infectious smile and hearty laugh.
The founder of Loi Food Products, a specialty brand built on traditional ingredients from Greece; her pastas, beans, botanical herbs, refrigerated dips, honey and olive oil are sold on QVC, at Whole Foods Markets and in other stores.
The author of more than 36 cookbooks, she is also host of a new show, THE LIFE OF LOI, debuting on PBS in 2021. It aims to build an inspirational and educational movement around the Mediterranean diet and lifestyle – from ancient to modern, food to culture and everything in between.
The namesake of three restaurants, including the current Loi Estiatorio in Manhattan, Chef Loi has cooked for celebrities and Presidents. But she most enjoys gathering with a roomful of diners over a good meal filled with laughter and stories and passing out smiles and homemade cookies to children who visit her restaurant.
Named an official Ambassador of Greek Gastronomy by the Chef’s Club of Greece, Chef Loi is also a passionate and dedicated philanthropist who supports a wide variety of causes focused on children and the underserved.