Delray Beach Garlic Fest

Garlic Chef Competition Judges

Chef John A. Carlino, CEC, CCE, FMP

Chef John Carlino, is currently the Owner/Director of White Toque, INC., in Palm Beach Gardens, Florida. His foodservice consulting company provides industry training and culinary coaching for some of the largest companies in the South Florida Market. "Culinary Diversity", would describe the scope of his ongoing daily business activities. His current projects vary from Menu Development, Wait Staff Training, Food Safety Instruction, Nutritional Coaching, and Research & Development Chef for Italian Rose, Inc. developing new product offerings for major companies such as Sam's Club and Walmart Nationwide.

Chef Carlino is a graduate of Sacred Heart University, Fairfield, Ct, with a Bachelor of Science in Business Management and Marketing. His passion for cooking brought him to Hyde Park, NY where he attended the Culinary Institute of America, graduating top of his class and earning the Ford Tea Co. Award for Academic Excellence. Chef Carlino attributes his love for cooking to his Italian family heritage that taught him the value of food traditions, respect for food, and the importance of the family meal.

His foodservice experience as a restaurateur and educator includes over 25 years of working in Hospitality. In 1989, Chef Carlino opened Winslow's, his first Restaurant in Westport, Ct. His enthusiasm for the business and determination led to opening two more successful restaurants, Ciao Café and Two Step's Downtown Grille, still operating by his partners in Danbury, Ct.

In 1995, Chef Carlino pursued his goal to become a Culinary Instructor and for the past decade he has served as the Chairman of Culinary Education and Associate Dean, Florida Culinary Institute, West Palm Beach. During that time he had the opportunity to broaden his teaching experience in Nicaragua, as an educational consultant for a Hospitality Program developed by the University of Mobile. He has trained Yacht Captains in Tortola, BVI, and was selected to cook a US Congressional event, TasteAmerica, in Washington, D.C. hosted by House Speaker, Newt Gingrich.

Chef Carlino has earned "Certified Executive Chef" and "Certified Culinary Educator" by the American Culinary Federation. He also certified as a "Foodservice Management Professional" by the National Restaurant Association. He has been awarded 1999 Chapter Chef of the Year, 1998 / 2004 Chapter Culinarian of the Year, by the American Culinary Federation, for his achievements in Palm Beach County, Florida. He serves on local Board of Directors for the National Restaurant Association and American Culinary Federation Chapters, as well as Educational Advisory Boards for local High School Culinary Programs. His voice is recognized on local radio in South Florida as a co-host of "Let's Talk Food", and is the contributing editor of a powerful book titled: "Healing Gourmet, Eat to Fight Cancer". Chef Carlino credits his focus on success to a process of "Goal Setting and Implementation" that was reinforced by his father during his early stages of his career.

Ernesto De Blasi

Ernesto De Blasi is Corporate Executive Chef at Caffe Luna Rosa, an acclaimed Delray Beach restaurant with an incomparable beach front setting and a 10-year reputation for serving consistently delicious authentic Italian cuisine. DeBlasi wisely developed his talents by developing a strong foundation with a good education, earning degrees in Business Administration and the culinary arts.

DeBlasi, who joined the staff at Caffe Luna Rosa in 2001, currently presides over the menus at Caffe Luna Rosa in Delray Beach, and its sister restaurant, Ristorante Luna Rosa in Deerfield Beach. Among his signature dishes are Creste di Gallo alla Vodka - house made rooster's crest shaped pasta with vodka tomato cream sauce and pan-seared pancetta; Dentice - Local Whole Local Yellowtail Snapper, filleted served tableside with a chefs choice of daily fresh ingredients and Costoletta d Vitello - Center cut 14 oz. mild fed veal chop, pounded and lightly breaded and topped with chopped arugula and tomatoes tossed with freshly squeezed lemon juice and extra virgin olive oil.

David DiPino
Food Editor / Reporter, The Sun-Sentinel

David DiPino joined Forum Publishing Group in August 2006. As a reporter for the Delray Forum, David covers community news and writes a dining column twice a month that focuses on restaurants in South Palm Beach County.

He also is one of the writers of the twice-monthly Hometown Downtown column that looks at events, celebrations, and organizations in Delray and Boynton Beach. He freelances for the Sun-Sentinel during high school football and basketball seasons.

David spent 12 years working in the restaurant industry, and did just about every job in the back of the house, including line cook, sous chef, and dessert chef. A Florida native who lives in Jupiter, he studied Multimedia Journalism at Florida Atlantic University, where he obtained a bachelor's degree. David enjoys playing the guitar, golf, boating and snorkeling during his free time.

Maribel Fernandez-Dillon

Catering by Maribel located in Miami's Upper East Side is owned and operated by Maribel Fernandez-Dillon. Maribel has always had a passion for food. While living in Westchester County, New York Maribel was in the hotel and restaurant business. During her tenure at the Crowne Plaza hotels in Stamford, CT. and White Plains, NY. She opened their restaurants. In the late 80's, Maribel moved to Florida and started a career in the Appliance Industry.

After a decade as a successful salesperson in the appliance industry Maribel decided it was time to take her passion for cooking to the next level, leaving her successful career to open Catering by Maribel.

In her short career as a Caterer Maribel has participated in Savor of Greater Fort Lauderdale, was featured twice on Ambiente TV, is a participant of a Taste of Biscayne in Miami and will be one of the judges for the Garlic Chef Competition at the Garlic Festival in Delray Beach.

Billy Himmelrich

Billy Himmelrich was born in Baltimore and graduated from The Taft School and Emory University. After 2 years in the banking business at JP Morgan in Manhattan, he moved to Paris, France where he received 2 culinary degrees and worked for 3 Michelin Three Star chefs. After 3 years in France, Billy moved to Washington, D. C. and worked for several established restaurants before opening his first bakery, the Stone Mill Bakery in Baltimore. He married Shelly in 1991 and currently lives in Gulfstream, Florida with his wife and their 2 sons, Max and Charlie.

Billy purchased the Old School Bread Company in August of 1999 and currently runs a well established café at 105 East Atlantic Avenue in Delray Beach which specializes in European and American style breads and pastries. The café also serves a limited menu of soups, salads, sandwiches, pastries and specialized delicatessen items created on site from scratch.

The Old School Bread Company dominates the specialty baked goods market in South Florida with more than 120 wholesale customers buying fresh product daily and including many prominent hotels, clubs and restaurants.

Filomena Martini

Filomena Martini is a lover of life, food and wine. Born in Abruzzi, Italy, a region renowned for its cuisine, she moved with her family to New York as a teenager, and relocated to Florida in 1972. Filomena retired in 2009 from All Florida Medical Supplies which she founded and managed with her son for 15 years. She is an active member in the Palm Beach chapter of the Chaine des Rotisseur. Her discriminating palate has judged many fabulous dinners and her food invitations are coveted by many.

Woody McDuffie

Woody McDuffie was elected Mayor of Delray Beach, Florida in March of 2009. A fourth generation Delray native, Mayor McDuffie's great grandfather brought his family here in 1933. Woodie was educated in Palm Beach County, graduating from Seacrest High School in 1964. In 1966 he answered his country's call and joined the United States Army, where he attained the rank of Staff Sergeant. Upon his separation from military service, in 1968, he returned to Delray Beach and completed his education, receiving a B.S. in Management Science from Florida Atlantic University in 1970. Woodie and Cindy, his wife of 28 years, have two children. Their son, Colt, is a Petty Officer in the United States Navy serving aboard the USS Enterprise. Their daughter, Danielle is currently attending Palm Beach Community College. Wife Cindy has been a teacher at S. D. Spady Elementary, here in Delray Beach, for 15 years.

David Nelson

David Nelson of Trulock's Restaurant is dedicated to ensuring the freshest Florida Stone Crab direct from their own fisheries, along with a full fresh-catch seafood menu. Truluck's is so committed to fresh Florida stone crab that they operate a fleet of sixteen crabbing boats at their very own fisheries on the Isle of Capri just outside of Naples, Florida.

Chef Craig Schmantowsky

Chef Craig Schmantowsky is a graduate of Florida International University's School of Hospitality Management and Johnson & Wales University. He holds a Master of Science in Hotel and Foodservice Management, a Bachelor of Science in Foodservice Management and an Associates of Science in Culinary Arts with a concentration in Baking and Pastry Arts.

His Hospitality experience includes Donald Trump's Mar-a-Lago Club and the Breakers Hotel in Palm Beach and the Boca Raton Resort & Club in Boca Raton, FL. Chef Schmantowsky has traveled around the United States to compete in American Culinary Federation Competitions. He has won several awards both as a professional and as a student competitor.

He is a member of the Florida Restaurant Association and the American Culinary Federation and has received the CHRIE Awards for Apprenti Cuisinier. Craig was the Professional Chefs Association Junior Member of the Year and recieved 2 Gold, 2 Silver and 2 Bronze Medals in American Culinary Federation competitions. He was also awarded Second place in the Florida Citrus Dessert Classic.

Chef Schmantowsky is currently Chef/Assistant Professor at the College of Hospitality Management at Lynn University in Boca Raton where he resides with his wife Julie and three children, Stephanie, Joshua and Ashley.

Chef Roderick Smith, CEC, AAC

Chef Roderick Smith is a 46 year old chef with over 30 years experience in the hospitality industry. He earned American Culinary Federation certification as an executive chef in 1995 and was inducted into the American Academy of Chefs, the honor society of ACF, in 1997. He is presently Co-owner and the Executive Chef for WeBe Chef's Creative Culinary Consultants, Contemporary Caterers, and Event Planners. A catering, consulting, marketing, and placement company based in South Florida.

Chef Smith has previously held Executive Chef positions at The Ritz-Carlton Golf Club and Spa in Jupiter, Florida, The Country Club of Florida in the Village of Golf, Florida, Bocaire Country Club and The Sheraton Hotel & Towers in Boca Raton, Florida.

Among the many culinary honors he has received are the American Academy of Chefs Southeast Chair's award in 2001, the Southeast Chef Professionalism Award in 1999, American Culinary Federation president's medallions in 1997 and 1999. Chef Smith has earned many medals for his achievements in professional culinary competitions, both national and international, including The Chico D'Oro, in Vernoa, Italy. In 2003 Chef Smith earned the title of "The American Culinary Federation's National Chef of the Year", an honor he received through his skills, knowledge and passion for cooking.

Kenneth Spahn

Kenneth E. Spahn is founder and President of Restaurant Placement Group, the exclusive recruitment and placement source for Florida restaurants, hotels, and related hospitality and food service operations. In addition, Ken Spahn is a renowned restaurant columnist and consultant, having published over 300 restaurant and culinary articles. Ken Spahn’s articles now appear regularly in Simply The Best Magazine, Today's Restaurant News, Boca Raton Observer Magazine, and Sally's-Place.com Dining Guide. He has also served as the restaurant critic and columnist for Las Olas, Boca Life, and Enlightened Practice magazines; Boca Raton News and Happy Times Monthly newspapers; and other trade and specialty publications. Mr. Spahn has appeared as a guest expert on FOX TV News, and he has been intricately involved in many food, wine, and culinary events. Mr. Spahn also has the honor of serving as a celebrity Judge for the prestigious Share Our Strength/Taste of The Nation, as well as the Delray Beach Garlic Fest, Best of Boca, Venetian Carnivale, and Chocolate Decadence Festivals. Ken Spahn is widely recognized as one of Florida's most knowledgeable restaurants professionals.

Chef Walter Tanner

Chef Tanner received his training in Switzerland. He became a pastry chef in 1971 and traveled a good portion of the world working for Hilton and Japan Airlines. He has worked in Africa, the Philippines, England, South America, and Switzerland. In America, Chef Tanner was Head Pastry Chef at the Waldorf Astoria in New York, the Hawaiian Regent in Honolulu, the Breakers in Palm Beach, and Caneel Bay in St. John USVI. Chef Tanner has been working in retail baking industries as well. He owned and operated Alpine Bakery, Inc, a business that specialized in low carbohydrate products. Chef Tanner is a certified Master Baker.

Chef Tanner is a member of the Retail Bakers Association, the Research Chef Association and the American Culinary Federation.

Delray Beach Garlic Fest is the Florida celebration of garlic, cooking, music, arts, and more. Located in downtown Delray Beach, on February 12th, 13th, and 14th, 2010, the Garlic Festival will waft the scent of garlic over musical guests like the Wailers