Chef Cesare Casella

Department of Nourishing Arts Chief, The Center for Discovery

Chef Cesare Casella, founder of some of New York’s best-loved Italian restaurants including Beppe and Maremma, is best known as “the chef with the rosemary” and a man committed to Italian traditions and food, the kind that is served in country kitchens and fine dining rooms throughout Italy. As the Dean of Italian Studies at the International Culinary Center and as Chief of DNA The Department of Nourishment Arts® at The Center for Discovery, he works to raise awareness about healthy eating for children and adults with developmental disabilities.

Chef Casella is author of award-winning cookbooks including Feeding the Heart (2016), the 2013 James Beard Foundation Award nominee, The Fundamentals of Classic Italian Cuisine (2012), True Tuscan (2005), Italian Cooking for Dummies (2002), and Diary of a Tuscan Chef (1998). Currently, he is working on a new book under the working title, The New Italians.

Chef Casella was voted one of the best chefs in New York City by Food & Wine Magazine and has appeared on hit shows such as “Iron Chef,” “Top Chef,” “Master Chef Australia,” “Best Thing I Ever Ate,” “No Reservations,” “Food Porn,” and “After Hours with Daniel Boulud.” He appears regularly in a variety of media outlets, including The New York Times, The Wall Street Journal, New York Magazine, Food & Wine Magazine, Bon Appetit, Gourmet, and Men’s Health.


Chef Diane Henderiks

Host of Fresh to Frozen and Back

As one of America’s most versatile, experienced and educated culinary professionals, Diane Henderiks is on a mission to teach new levels of cooking and eating well -- while enjoying every minute of it! -- via appearances on national television shows such as “Good Morning America,” “Fox & Friends,” “ABC News, “CBS News,” and “The Chew,” plus contributions to “The Daily Meal.”

As a personal chef, Chef Diane shares her respected culinary and nutritional expertise for those of us cooking at home, on her blog. With her technical background as a registered dietitian, certified personal trainer, fitness coach, and private chef for celebrities, Chef Diane provides a wealth of knowledge for the home cook to take ordinary ingredients to new culinary heights. Chef Diane has also appeared on the “CBS Early Show,” “Good Day New York,” “Martha Stewart Radio” and has been featured in Shape Magazine and the New York Times.

Chef Diane is creator and host of the television show “Fresh to Frozen and Back” which entertainingly educates on the preparation delicious meals using fresh, quality ingredients and how to freeze and defrost them properly to bring back to the table at a later date. Chef Diane also has a strong passion for her work with non-profit organizations including Autism Speaks, Warriors in Motion, the Boomer Esiason Foundation and the Jon Bon Jovi Soul Foundation as the organization’s resident guest chef for JBJ Soul Kitchen, a non-profit community restaurant that serves paying and in-need customers.


Chef Miltos Karoubas

CEO Point-Hub
President of the Hellenic Chefs Federation

Chef Miltos Karoubas graduated from the superior hospitality and management school on the island of Rhodes, in Greece. He won a scholarship and continued his studies at the Centre International de Glion in Switzerland before beginning his professional career with Hilton Hotels International in Geneva, Cyprus and Athens. Chef Karoubas specialized in the catering industry at the Montana educational faculty in Switzerland and worked in the position of Catering Production Manager for Swissair. Chef Karoubas also held the position of Executive Chef for the multinational company Gate Gourmet Catering before continuing in that role for several very well-known restaurants in Athens.

Chef Karoubas has been a professor at professional hospitality and management schools and a restaurant consultant for many businesses in Greece and abroad. For the past 17 years, Chef Karoubas worked with the VIVARTIA group in Greece as Director of Research and Development, a company with over 60,000 staff, 35 ships, 12 hotels, 450 restaurants and 16 food factories!

Chef Karoubas has written extensively on gastronomy and has served as Board President of the Hellenic Chefs Federation for the past 10 years, presiding over many gastronomy and cultural events in Greece and abroad. Chef Karoubas counts among his many honors being an organizing member of the Hellenic Foreign Trade Board, the Hellenic Tourism Organization and the Kerasma Group.


Chef Maria Loi

Corporate Executive Chef, Loi Estiatorio and Loi Brand

Businesswoman, author, television personality and philanthropist Chef Maria Loi brought her knowledge of ancient Greek gastronomy to the United States seven years ago with the opening of her first successful New York City restaurant and the launch of her award-winning line of products bearing her name.

Chef Loi is the author of numerous books, including "Ancient Dining,” the official cookbook of the Athens 2004 Olympic Games and her most recent book, "The Greek Diet.”

Chef Loi is deeply involved in a number of causes benefitting children’s health and education. Her latest partnership with Dr. Stefanos Kales of Harvard University’s School of Public Health aims to educate America and the rest of the world about the powerful health benefits of the Greek Diet.


Chef Achilles Poliviou

Executive Chef, The Sheraton New York Times Square

A classically trained chef with deep experience leading culinary programs in New York City hotels, Chef Poliviou brings more than 25 years of trademark food and beverage excellence from brands including Ritz-Carlton, JW Marriott and St. Regis, among others.

Most recently Executive Chef at the iconic JW Marriott Essex House in Manhattan, Chef Poliviou is known for his distinct style, stemming from his training under acclaimed Chefs Gary Kunz of Lespinasse at the St. Regis Hotel, Patrick Clark at Tavern on the Green and Christian Delouvrier of Les Celebrites. Chef Poliviou also has led culinary operations in New York, San Francisco, Chicago and Philadelphia, including the New York Marriott Marquis, Marriott at the Brooklyn Bridge and The Ritz-Carlton Georgetown in Washington, D.C.

Chef Poliviou is devoted to promoting the culinary arts and is the recipient of numerous awards for his support of the local community, including being named winner of the James Beard Grand Tasting Chefs Table in 2014. President of Les Amis d'Escoffier Society since 2015 and Executive Member of the board, he also has been a member of the American Culinary Federation Big Apple Chapter since 1991. Chef Poliviou often participates in high-profile competitions and events such as the Chefs Collaborative Summit in NYC, guest speaking at notable trade shows and colleges, and has made several appearances on Food Network and The Cooking Channel.


Chef Anthony Walton

Executive Chef, New York Athletic Club

Chef Anthony Walton joined the NYAC’s culinary team in early May 2015. Even as a young boy, Chef Anthony was enamored with the food industry. His early introduction to the culinary arts in his native Brooklyn led him to culinary school at Boston’s Newbury College, after which he honed his skills at award-winning restaurants such as Occidental in Washington DC (“the second most important address on Pennsylvania Avenue”), New York City’s three-star Oceana; the three and a half star Atlantic Pearl in Boulder, CO; and 21 Federal in Nantucket, MA, named Bon Appetit’s “Best Fine Dining in New England” and one of Zagat’s Top 30 nationwide.

Drawing on this extensive experience, Chef Anthony became a partner and Executive Chef at Veruka on Broome Street in New York City. His eclectic food offerings garnered him praise from the press and guest appearances on shows such as ABC’s “Eyewitness News,” PIX’s "The Morning Show” and NBC’s “Sunday Morning Show.”

Chef Anthony moved to the historic Loeb Central Park Boathouse in early 2000 after a chance meeting with owner and NYAC member, Dean Poll. After completing 14 years of service as Executive Chef and Director of Operations at the Boathouse, Chef Walton arrived at NYAC with a fresh approach to classic cuisine. “Traditional, familiar classics and seasonally driven menus are my cooking style,” says Chef Anthony.


William (Bill) Yosses

Former White House Executive Pastry Chef
The Perfect Pie

Chef Bill Yosses held the prestigious title of the White House Executive Pastry chef from 2007 to 2014. Chef Yosses spent his early career in France in such highly recognized landmarks as Fauchon, La Maison du Chocolat, and LeNôtre.

As pastry chef of the White House he was closely involved with Mrs. Obama’s Let’s Move initiative with the goal of reducing childhood health problems related to diet and conducted bi-weekly tours of the White House vegetable garden for school groups. In a related project, Chef Yosses was a guest lecturer on Science and Cooking in the School of Engineering and Applied Sciences at Harvard University. He currently is the founder of Kitchen Garden Laboratory which uses science to teach kids about healthy cooking.

Chef Yosses has published two books, Desserts for Dummies and The Perfect Finish, Special Desserts for Every Occasion. He is the recipient of the James Beard Who’s Who Award and Food Arts Magazine’s Silver Spoon Award and he represents the US State Department as part of their Culinary Diplomacy Corps.