OUR UNCORKED CHEFS
Before joining the Aprons program in 2002, James spent a number of years honing his culinary skills at some of southwest Florida’s most acclaimed restaurants. As the resident chef of Aprons Sarasota location, he has had the pleasure of working with some of the world’s finest chefs and winemakers and continues to pass along his own passion for food to all of his students, both young and old.
Anthony LoGerfo joined Aprons Cooking School in October 2010. Coming from an Italian background, food and family have always been a big part of his life. In 1991, Anthony graduated from the French Culinary studying under the world-renowned Master Chef, Jaques Pepin, where he learned the most important lessons about traditional French cuisine. After three short years with Publix, Anthony has been promoted to Resident Chef. Still sharing his passion for food, culinary knowledge, and expertise so that you too can “learn to have fun in the kitchen”.
Joe is a graduate of the Culinary Institute of America. He started his career preparing pastries for the five-star Dining Room restaurant. Joe then moved to Matsumoto, Japan to work as the pastry chef of Sweet Foods. Joe also worked as a research and development pastry chef for M&M Mars. He has taught at Le Cordon Bleu College of Culinary Arts and obtained the title of Certified Executive Pastry Chef. Currently, he is the pastry chef for Duncan Hines, responsible for identifying baking trends and creating new products. Additionally, Joe serves as a board member of the American Pie Council. In 2016, Joe was named by Dessert Professional as one of the Top Ten Pastry Chefs in America.
Jeff’s love of food and cooking started when he was a child and continued to grow through adulthood. He attended C.I.A. after completing his bachelor’s in English. Since that time, Jeff has acquired extensive experience in the restaurant. In 2015, he joined the Publix family and his career has continued to grow. Jeff has reached his current role as the Sr. Resident Chef.
Executive Chef Luis Reyes has enjoyed a culinary career that began in Puerto Rico. He established his culinary credibility working with organizations like The Breakers, the Hilton Corporation, and several privately-owned Palm Beach restaurants. Chef Luis’s career accelerated from there when he moved into the Executive Chef role for Sysco Food Service. assisting hundreds of beloved restaurants across Central Florida.
Chef Todd has always had a deep connection to the Agricultural industry of the Salinas Valley. Despite all his accomplishments on California’s Central Coast, including his current position as VP of Culinary Operations for Folktale Winery, pioneering farm to table dining, and traveling the country as the host of “United States of Bacon” on Discovery Networks, his most prestigious titles are Husband and Father. Chef Todd’s collaboration as Corporate Chef & Brand Ambassador for Duda Farm Fresh Foods makes perfect sense to this family oriented company. Chef is proud to work with the finest ingredients available and showcase the delicious flavors, versatility and health benefits of every crop grown by the Duda.