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Dennis Lake Jr. / Glaze Teriyaki, New York
A true New England native, Dennis, brings a lot of energy and charisma into the kitchen. A Culinary Institute of America Alumni and Certified Master Chef (CMC), trained, he has worked with both, Hartmut Handke and Brad Barnes for the first three years out of school. Both Chefs helped mold, create and combine Dennis with the hottest trends and cooking fundamentals.
From the Tribeca Film Festival, JBF Chefs and Champagne and a participant of the Gohan Society, Chef Dennis Lake has always led by example. Through exquisite inventory controls and the ability to manage the inconsistent costs of food and operational expenses, have led him down his path to success.
Currently, the Corporate Chef and Co-Owner of Glaze Teriyaki Grill, Dennis has teamed up with longtime friend and Seattle Native Paul Krug to bring Emerald City’s long lost flavor to New York and now San Francisco. This concept brings together an all-natural menu of char-grilled beef, chicken, pork and salmon and combines it with rice and salad.
Glaze seems to be the new hipster/healthy fast casual spot, with a reclaimed and earth friendly ambiance. Glaze is currently looking in Boston and again in New York City for other opportunities and possible expansion.
Great people always make big things happen and working directly with Elizabeth Blau and Associates, Hilton Properties, Planet Hollywood International, and RM Hospitality has been nothing but exceptional. With the growth of Glaze and new projects like August Moon Drive-In, and Blue Stone Lane Coffee, his recognition and reputation are without question, on the rise.
Noah Sheetz / Chef Consortium, New York
The Chefs Consortium consists of professional chefs from the Hudson River Valley whom met each other at various “foodie” functions. All of them recognized a common bond to each other. It’s through their passion and commitment to the local food movement that they work together, spreading the joy of good food.
At a Bannerman’s Island fundraiser, they decided to join together with their respective talents to form a collaboration. It’s their love of food, community and fun that brings them to historic landmarks, farmers markets and remote locations throughout the New England area.
Events are scheduled throughout the year and include fundraisers, farmers markets, conferences, corporate, governmental, private and educational demonstrations. Each of the chefs have extensive backgrounds in retail, government, private and corporate catering.
Originally from El Paso Texas, Noah Sheetz settled in the Hudson Valley to attend the Culinary Institute of America in Hyde Park, New York. Over the course of his career, Noah has worked in fine dining restaurants, owned a bakery, taught courses in culinary arts, and served as the Executive Chef at the Governor’s Mansion in Albany through the last four administrations. Noah currently works for Cura Hospitality as the Executive Chef at Hudson Valley Hospital Center in Peekskill, where he plans healthy, seasonal meals made with local ingredients. He also conducts cooking demonstrations at the hospital’s bi-monthly farmers markets in an effort to promote the concept of eating as a prescription for health, a central goal of the partnership between Cura and Hudson Valley Hospital.
Noah’s personal philosophy is to emphasize fresh, local ingredients in his menus. This includes cooking with high quality produce prepared the same day it is harvested whenever possible. Noah travels throughout the Hudson Valley building relationships with area farmers in his mission to support local agriculture and to highlight the many benefits of eating locally. Noah recently completed his MBA at the University of Albany, an accomplishment that has served him well in his role as coordinator for the Chefs Consortium, a collaboration of creative and talented chefs who are committed to these same ideals.
Carley Franklin Hughes / Ella’s Bellas, Beacon, New York
Carley Franklin Hughes is a self-taught lover of all things local, delicious and edible to everyone. She is the product of back to the land hippies who gave up gardening to get day jobs but always had a large healthy garden even when everyone else ate things out of cans. After leaving her rural life in WV she worked in theater, met her husband, and even tried out existing without a yard before giving it all up to have a kid and go back to her true passion – FOOD. When her daughter was 18 months old, Carley named a business after her and started selling wholesale out of the kitchen. Next came the farmers market and then the shop. Most days she feels likes she’s still in her home kitchen making food for her friends and hopes that her customers feel the same.
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