Executive Chef Juan Rosado - Rosewood Crescent Hotel
The Crescent Club appointed Chef Juan Rosado in 2007. Chef Juan comes to us from The Club House at Ocean Reef Club in Key Largo, Florida where he was Chef de Cuisine. Prior to that Juan was Executive Chef at the Ocean Point Beach Resort in Sunny Isles, Florida. He has garnered culinary awards from Miami to Chicago, Puerto Rico to Austria and has nearly 20 years experience in all areas and appointments of the gourmet kitchen.

Executive Chef Jeffrey D. DiSanto - Palomino
Jeffrey D. DiSanto began his culinary career working in the kitchen of a prestigious Indianapolis country club as a teenager. Upon receiving his Culinary Arts & Hotel/Restaurant Management degree from Johnson & Wales University in Providence, Rhode Island, he perfected his craft under the tutelage of a Master Chef of classical French cuisine in the Northeast. He then moved west to Arizona where he quickly took on the role of Chef de Cuisine at Another Pointe in Thyme, an up-scale restaurant in the Hilton's Pointe South Mountain Resort. After serving his tenure in the resort, Jeff opened several restaurants for P.F. Chang's China Bistro as a corporate training chef in the Southwest region. There, he supervised all aspects of training.

In 2001, Jeff was recruited by Restaurant's Unlimited to join the opening chef team of their newest endeavor, Kincaid's Fish, Chop & Steak House in Phoenix, Arizona. He is currently the Executive Chef at RUI's Palomino Restaurant Rotisseria Bar in uptown Dallas. Jeff is excited about the opportunity to showcase his talents in an established restaurant. Jeff's philosophy is simple - If you take care of the guests and take care of your crew, the business takes care of itself.

Executive Chef Matt Raso - Nobu
Chef Matt Raso's culinary interest began at an early age in the vibrant French cuisines of Rue Saint Denis, Montreal Canada. His desire to be a chef later led Chef Matt to Okinawa Japan where his passion of cooking was now intreged by Japanese culture. After graduating from the Art Institute of Dallas he put his culinary skills to use in area restaurants. Later he accepted a position at Ama Lur in the Gaylord Texan Hotel before moving onto the opening of Nobu Dallas where he has recently been promoted as Executive Chef.

Executive Chef Luciano Salvadore - Arcodoro & Pomodoro
Luciano Salvadore brings more than 28 years of experience to Arcodoro & Pomodoro's authentic Sardianian menu. As Executive Chef, Salavadore oversees all kitchen operations, menu planning and direction, including seasonal additions and weekly menu specials in collaboration with Arcodoro & Pomodoro Founder and Chef Efisio Farris. Chef Salvadore began cooking in restaurant kitchens in his hometown of Vicenza, Italy when he was 14 years old, and graduated from Italy's Recoaro Terme Culinary School at age 17. In 1986, he moved to Washington D.C. where he was the chef de partie at award-winning Galileo Restaurant and a year later became sous chef at Primi Piatti, also in Washington D.C. In 1988, he returned to Italy where he opened a restaurant in his hometown of Vicenza. He returned to Primi Piatti in 1990; however, this time as Executive Chef. Salvadore went back to Italy to open Ristorante Galileo in 1993 and stayed there as its chef for seven years. D.C. called again, and from 2000 to 2006, he worked as Executive Chef at Galieo Restaurant, Café Oggi and Spezie Restaurant. In 2006, Salvadore made the move to North Texas as the Executive Chef at Nicola's Ristorante in Plano. He became Executive Chef at Arcodoro & Pomodoro Dallas in mid 2009.

Executive Chef Keith Hanks - The Capital Grille
Chef Keith Hanks was born in Hoboken, New Jersey in the summer of 1969 to two native New Yorkers. The European melting pot of lower Manhattan has had a major influence on the cuisine he cooks today. With roots from France, Italy, Germany and Ireland, the family dining room was always a culinary experience. While attending Monmouth University, Hanks took a position at an upscale yacht club on the beautiful Manasquan River. It was here he began his career that has spanned 21 years. After four semesters of college, he enrolled at the Academy of Culinary Arts, one of the North East's finest culinary schools located just outside of Atlantic City. Early on, Chef Keith sought out apprenticeships to three of New Jersey's best chefs, including Stanley Novak of the Frog & the Peach. With a solid foundation in place, it was time for New York City. The first kitchen he worked in was Executive Chef Joseph Paces' at Petrossian Paris. It was here that he was exposed to some of the world's finest food. Petrossian is most famous for its Russian caviar, fine champagne and French cuisine. The kitchen staff was structured in the style of a classic French brigade. All positions were given a title and rank, starting with the lowest position of Commis, all the way through to Tournand, Sous Chef, Executive Sous Chef and finally the Chef. After almost four years, Keith worked his way from Commis to Executive Sous Chef. As a result, he was instructed in and mastered the techniques involved with preparing the chef's entire repertoire. Next, Hanks became Sous Chef at The Pearl Room Restaurant in TriBecca. With restaurants such as Nobu, Chanterelle, Montrachet, Windows on the World and America's best four-star restaurant at the time, Bouley, as neighbors, the standards were high. The Pearl Room had a premier Oyster Bar and after a year Keith was promoted to Chef. He would go on to run a number of great kitchens and restaurants. Most recently, he served as Chef d'Cuisine for David Burkes' The Fromagerie in New Jersey and relocated to Dallas in 2007 to work as The Foundation Room Chef at the House of Blues.