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2013 Chefs

Click Here for Chef Roger Thomas Bio

Chef Roger Thomas

Roger Thomas is the Executive Chef at the Sheraton Suites, Akron/Cuyahoga Falls.

Chef Thomas grew up just a stone’s throw away, in Akron’s North Hill neighborhood. At age 16, he worked for the Piscazzi Family in Akron, at their highly regarded restaurant, the Wine Merchant. There, he began honing his culinary skills under the celebrated Lucia Piscazzi. By age 19, he was managing the kitchen. Four years later, he had the rare opportunity to prepare a private luncheon for renowned American chef and food writer James Beard, who is widely regarded as one of the central figures in establishing a gourmet American food identity. Chef Thomas considers the experience one of the highest honors of his career.

In 1987, Thomas moved to Europe to further cultivate his skills. In Paris, he apprenticed with Chef Michel Pasquet and became a certified chef. In the Loire Valley, he studied under Chefs Pierre Langlois and Marc Meneau. Oyster farming off the coast of Bordeaux and pastry study at London’s Savoy Hotel were some of his stops before family circumstances called him back to Ohio.

Upon his return to the States, Thomas became Executive Chef at Ken Stewart’s Grille before opening his first restaurant, Sixteen Eighty. Chef Thomas then traveled to Italy in preparation for the opening a new restaurant, Piatto, which would play a key role in downtown Akron’s renaissance.

In 2001, Chef Thomas and Piatto were awarded “Best Restaurant in Akron” and “Best Italian Restaurant in Northeast Ohio” in Northern Ohio Live’s reader’s poll. In 2002, Piatto was awarded the prestigious “Best Restaurant in Northern Ohio” by the same magazine.

In 2005, Chef Thomas moved the award-winning traditions of the original Piatto into the newly renovated Sheraton Suites – Cuyahoga Falls/Akron as Piatto Novo, where he continues delighting diners with his delicious Italian-inspired cuisine.

Click here for Chef Josh Schory Bio

Chef Josh Schory

Josh_ShoryJosh Schory, executive chef and owner of Lucca, has traveled extensively through Tuscany. His favorite destination is the historic province of Lucca. Inspired by its beauty and attitude toward fresh ingredients, Josh created Lucca in the heart of downtown Canton’s arts district. He is excited to bring a fresh perspective to traditional Italian food. Before creating Lucca, Schory served as sous chef at downtown’s Fedeli restaurant. Schory graduated from the prestigious New England Culinary Institute.

Click here for Brian Doyle Bio

Chef Brian Doyle

As a highly sought-after consultant, writer, health coach, farmer and caterer Brian creates high quality, multi-sense dining experiences.

Chef Doyle specializes in bold world cuisine that juxtaposes flavors and textures. He focuses on healthful preparations, using organic products described as “a Global Flavor Lexicon” by Cleveland Scene magazine.

Brian’s philosophy in the kitchen is to “cook from the heart with care and flair.”  He has been honored as a guest chef at the Celebrity Chef’s Gala, Autism Speaks to Wall Street. He has written for Balanced Living Magazine, is a member of Slow Foodand is recognized as one of Cleveland’s premier chefs with his Prepared CSA/Catering co. Sow Food. He is also a graduate of the Institute for Integrative Nutrition as a certified Health coach. His best advice, “Just Eat Real Food.”

Click here for Bill Thurman Bio

Chef Bill Thurman

Thurman grew up in Akron, Ohio and got an early start in the restaurant business as a dishwasher at Crocker’s Bar & Grille at the age of 14. He quickly realized his passion for the food industry and began working toward his ultimate goal of becoming a chef. He gained valuable experience and confidence while holding positions at Beau’s Tavern and Ken Stewart’s Grille. He was given an opportunity in Florida, at the age of 25, and he became the Executive Chef at The Twilight Cafe in Sanibel Island. He was very successful in Florida and continued to gain experience and knowledge in positions in Atlanta, Rockport and San Francisco. Family is extremely important to Thurman, so he moved his wife, three children and three dogs across the country to be closer to his mother and sisters. He is very excited to return to his hometown bringing 18 years of experience and his great passion for the food industry.

Click here for Chef Rick Carson Bio

Chef Rick Carson

Born is Los Angeles City in the Philippines, Rick Carson moved to Ohio with his family when he was four years old, and grew up in the Akron area.  As a student at St. Vincent/St. Mary High School he knew early on he wanted to pursue a career as a chef, and completed the school’s vocational culinary training program.

Chef Carson attended the Pennsylvania Culinary Institute in 1998 at age 17, and graduated with honors in 1999. He began his professional career as a chef in Pittsburgh, working three years at William Penn Hotel, and at LeMont Restaurant, Pittsburgh’s only 5-star restaurant, situated high atop Mt. Washington with spectacular aerial view of the city’s Golden Triangle.

Chef Carson moved back to Tallmadge in 2001, and become banquet chef for Sheraton Suites Hotel in Cuyahoga Falls. While at the Sheraton, he developed an artistic flair for ice carving. In addition to continuing his role as chef, he was soon in demand to carve ice sculptures for all of the hotel’s weddings and special events. He entered a number of national competitions and earned a bronze medal for his artistry at an event in Frankenmuth, Michigan.

The entrepreneurial Carson left the Sheraton for a brief stint as the General Manager at the San Francisco Oven restaurant in Solon. Shortly thereafter, he became Executive Chef for Fuel Lounge, Akron’s premier Martini Lounge, where he received critical acclaim for the popular Asian/Spanish Tapas Menu he developed.  He joined the Vue Restaurant in 2006, serving as Executive Chef from 2007-10.

Chef Carson’s newest culinary adventure is Nosh Creative Catering, which he developed in partnership with his fiancée, Lindsay Neidhart.  The couple has opened up Nosh Eatery & Creative Catering in Hudson.  He describes his culinary style as “contemporary cuisine with global flair and classical French techniques.” Chef Carson is an enthusiastic proponent of sustainable practices, creating his specialties using locally produced, seasonal, organic food.

Click here for Chef Ken Bogucki Bio

Chef Ken Bogucki

Chef Ken Bogucki, The Wooster Inn. Bio coming soon.

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