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Finalists

Chef Bill Bradley


Bill Bradley was raised in Hudson Valley, New York. He spent hours cooking alongside his mentor Chef John Roger Gibellino at the famed L’Epicure gaining valuable experience in the front and back of the house before pursuing a formal culinary education at the Culinary Institute of America. After graduating in 1989, Chef Bill continued his culinary journey on Nantucket Island at The Chanticleer. He eventually went on to hold positions at establishments in San Francisco and both Sonoma and Napa Valleys. In 1995 he joined the CIA’s Napa Valley campus, becoming the Chef of the Wine Spectator Greystone Restaurant.


In 2000, Chef Bill later returned to the East Coast to open Bricco in Boston’s Italian North End. In its first year, Bricco received 3 stars from the Boston Globe and was named “Best New Restaurant” by Boston Magazine and Bon Appétit. Since then Chef Bill has opened several restaurants to critical acclaim and now serves as an instructor at Le Cordon Bleu College in Cambridge, MA and is dedicated to inspiring young culinarians.


Chef Danny Cerqueda


Chef Danny Cerqueda was born and raised in Marietta, Georgia. His career began at the age of sixteen as a short order cook.  Despite his lack of experience, a strong work ethic allowed him to become the assistant manager in only one year. After continuing to work in restaurants he realized he wanted to become a chef and began formal culinary training at the age of twenty. During his education, Danny was introduced to culinary competitions before graduating from Johnson and Wales University, Charleston, South Carolina in 2003. Chef Danny then took the job of lead line cook in Louisville, Kentucky at the Louisville Country Club under Executive Chef Patrick Colley. While working in Louisville, Chef Danny entered many more cooking competitions through the ACF, Chaine des Rotisseurs, and the CMAA with much success. He eventually moved to Raleigh, North Carolina with Chef Colley to continue working together at the Carolina Country Club.  He currently lives in Raleigh and is an avid movie enthusiast, supporter of local farmers and produce, and enjoys dining at ‘hole in the wall’ restaurants.


Chef Jeffrey Lizotte


Jeffrey Lizotte started his journey in the kitchen at the age of 15. He began by washing dishes at a small Italian-American restaurant in his hometown of Simsbury, Connecticut.  His two older sisters worked in the dining room and helped to make his first job as close to home as possible.  Upon graduating high school, Jeffrey entered the Hotel School at Cornell University and graduated with a Bachelors of Science in Hotel Administration.  During the school year, Jeffrey worked at Les Ducs, a small French bistro which he helped open in Ithaca , New York.  His summers were spent working on Nantucket and Martha’s Vineyard at the Club Car restaurant and Sweet Life Cafe respectively.

After school, Jeffrey was recruited by David Bouley to join the kitchen team at his late restaurant, Danube, in New York City.  After its closure, Jeffrey worked with Eric Ripert and the staff at Le Bernardin for one year before landing a job in Bordeaux, France at Restaurant La Tupina.  Jeffrey was quickly promoted to second de cuisine at La Tupina and saw his work visa expire after a year in Bordeaux.  Determined to prolong his training in France, Jeffrey was offered a job as chef de partie at Jacques Chibois’s La Bastide St. Antoine in Grasse.  After two years in France, Jeffrey retuned home to his native Connecticut to take the chef de cuisine post at the Restaurant ON20 in Hartford Connecticut where he hangs his apron to this day.


Chef Richard Rosendale



Born in Pennsylvania, Chef Rosendale’s classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, Norway and some of the finest kitchens in the United States. He also worked with the Ritz Carleton Company, as well as multiple five-star restaurant stages across the country. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs as well as two yeas in pastries. He is the former Chef De Cuisine of the prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV.

Chef Rosendale was the youngest member of ACF Culinary Team USA since the team’s inception, and was one of only five chefs who represented the United States in the 2004 International IKA Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen, beating 32 countries. In 2006, Chef Rosendale was appointed Captain for the 2008 team that went on to earn three gold medals.

Chef Rosendale has earned over 45 national and international medals in cooking competitions, including a very rare perfect score at the international level.

In 2007, Chef Rosendale opened his first restaurant, in Columbus, Ohio which was subsequently named Best New Restaurant, regional. Chef Rosendale opened his second operation in Columbus, Details Mini-Bar and Lounge in late 2008 as a complement to Rosendales, located next door.

In September 2009, Chef Rosendale returned to The Greenbrier in White Sulphur Springs, West Virginia, as the Executive Chef. In 2010 Chef Rosendale attained the highest level of certification a chef can receive in the United States, the prestigious Certified Master Chef Title. This included a rigorous 130 hour cooking exam covering all aspects of cuisine at the Culinary Institute of America in New York.