Charlie Venturi brings a unique and dynamic energy to every project he takes on. As a twenty-five year veteran in television and live events, he has worked on some of the largest and most challenging productions in the world. After graduating from Emory University, Venturi moved back to Miami for one year and then out to Los Angeles to pursue a career in entertainment. He has helped to coordinate talent logistics for the Oscars, two Super Bowl Halftime Shows, The Kennedy Center Honors, MTV Video Music Awards (US and Latin), and the MTV European Music Awards. In, 2012, Venturi was hired as the Headline Talent Manager for the London Olympics Closing Ceremony, a massive job and a huge honor for an American producer.
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Since the age of 13, Chef Giovanni Genao has been in South Florida kitchens. What began as a means to an end, has turned into a 26-year long relationship with creating memorable experiences through food. After cutting his teeth at a local beach eatery as a prep cook, Giovanni started to learn his way through and up the culinary scene. Ultimately, taking the reins of the catering and conventions kitchen of a 4-diamond resort where he catered some of the area's largest events for global corporations and international celebrities alike.
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Award-winning Executive Pastry Chef Max Santiago hails as a native Floridian, where he attended culinary school after serving in the United States Air Force. He has been drawing and sculpting ever since he was able to hold a pencil, and looks at the pastry field a canvas that allows him to express his creativity. A self-described trend-setter, who loves working with chocolate favors and exotic fruits. Chef Max is happiest with unusual combinations of sweet and salty, and loves to experiment with molecular gastronomy, such as foams, airs, fruit caviar, liquid nitrogen, and powders. “I love keeping food ingredients in their most natural and simplistic state, but at the same time I’m not afraid of experimenting, and I love to play with new interesting advances, technologies, and tools in our culinary world!”
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Chef Christopher Bulgarin had his first Culinary Job at the age of 14. He worked in all aspects of the restaurant business to fine tune his understanding of dining. After years of cooking he finally made the plunge and decided to further his education and go to Johnson and Wales University to receive his Culinary degree in 2002. With many years of working in some of the trendiest restaurants in Coral Gables, Miami Beach, and Miami, he finally decided to go on his own and start Delicious Catering Services Event and Design.
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Chef Diego Ng & Alex Kuk are co-owners of Temple Street Eatery in Ft. Lauderdale, Florida. Both are graduates of Florida International University’s Chaplin School of Hospitality and Tourism Management. Having worked in many of the industry’s top companies such as: Morimoto, Loews Miami Beach, Catch Miami, Houston’s, RA Sushi, they teamed together in 2014 to open Temple Street Eatery. TSE’s goal is to, “Enlighten Your Palate” with Asian comfort food.
At the helm of the kitchen, Executive Chef Vidya Maharaj is masterfully blending family recipes with healing ingredients at traditionally modern vegetarian Diya Indian Kitchen in South Beach’s dining enclave of Sunset Harbour. Her passion for cooking developed at a young age as she watched her mom, Diya, lovingly cook for her family, friends and neighbors. The family home was a neighborhood sanctuary for the community, where Vidya learned to always have a fresh meal ready.
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Diya Vegan Yellow Dhal Soup