MEET THE JUDGES FOR 2012
Tony Mantuano
Chef/Partner, Spiaggia
Regarded internationally as an influential culinary force, Chef Tony Mantuano is the chef/partner at Spiaggia, the only four-star Italian restaurant in Chicago. Awarded the 2005 James Beard Foundation Award for “Best Chef: Midwest,” Mantuano worked in several Michelin-starred restaurants in Italy, including the three-star Dal Pescatore, before opening Spiaggia in 1984 to critical acclaim, and has since gone on to win The Chicago Tribune’s highest culinary prize, “The Good Eating Award” and named a Food & Wine “Best New Chef” in 1986. His other ventures include Mangia Trattoria in his hometown of Kenosha, Wisconsin and as the chef/partner of Terzo Piano at new Modern Wing at the Art Institute of Chicago, which was nominated for Wallpaper* magazines design awards 2010 as a best new restaurant.
Mantuano’s first cookbook, The Spiaggia Cookbook, was lauded by Food & Wine Magazine as one of the top 25 cookbooks of 2004. In 2008, Mantuano co-authored Wine Bar Food with wife Cathy Mantuano, which was the inspiration for WINE BAR FOOD outposts at the 2008, 2009 and 2010 U.S. Open Tennis Champions.
Mantuano was most recently seen in the Champions round on season two of Bravo’s “Top Chef Masters.” He has made numerous television appearances including “NIGHTLINE,” The TODAY Show,” “The Early Show,” and “MARTHA” and has been featured in The New York Times, Wall Street Journal, The Washington Post, The Chicago Tribune, Food & Wine, Wine Spectator and Bon Appétit, among others. He is a frequent contributor to local Chicago media, television and radio stations.
Chef/Partner, Spiaggia
Regarded internationally as an influential culinary force, Chef Tony Mantuano is the chef/partner at Spiaggia, the only four-star Italian restaurant in Chicago. Awarded the 2005 James Beard Foundation Award for “Best Chef: Midwest,” Mantuano worked in several Michelin-starred restaurants in Italy, including the three-star Dal Pescatore, before opening Spiaggia in 1984 to critical acclaim, and has since gone on to win The Chicago Tribune’s highest culinary prize, “The Good Eating Award” and named a Food & Wine “Best New Chef” in 1986. His other ventures include Mangia Trattoria in his hometown of Kenosha, Wisconsin and as the chef/partner of Terzo Piano at new Modern Wing at the Art Institute of Chicago, which was nominated for Wallpaper* magazines design awards 2010 as a best new restaurant.
Mantuano’s first cookbook, The Spiaggia Cookbook, was lauded by Food & Wine Magazine as one of the top 25 cookbooks of 2004. In 2008, Mantuano co-authored Wine Bar Food with wife Cathy Mantuano, which was the inspiration for WINE BAR FOOD outposts at the 2008, 2009 and 2010 U.S. Open Tennis Champions.
Mantuano was most recently seen in the Champions round on season two of Bravo’s “Top Chef Masters.” He has made numerous television appearances including “NIGHTLINE,” The TODAY Show,” “The Early Show,” and “MARTHA” and has been featured in The New York Times, Wall Street Journal, The Washington Post, The Chicago Tribune, Food & Wine, Wine Spectator and Bon Appétit, among others. He is a frequent contributor to local Chicago media, television and radio stations.
Mantuano was most recently seen in the Champions round on season two of Bravo’s “Top Chef Masters.” He has made numerous television appearances including “NIGHTLINE,” The TODAY Show,” “The Early Show,” and “MARTHA” and has been featured in The New York Times, Wall Street Journal, The Washington Post, The Chicago Tribune, Food & Wine, Wine Spectator and Bon Appétit, among others. He is a frequent contributor to local Chicago media, television and radio stations.
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Rick Gresh
Executive Chef, David Burke's Primehouse at The James Chicago
A modern steakhouse menu is featured at David Burke's Primehouse, with Executive Chef Rick Gresh at the helm. Growing up in the Cleveland area, Rick earned his Associate Degree in Culinary Arts at the nationally renowned Culinary Institute of America. While in school, he landed an impressive externship at the Waldorf Astoria in New York and after graduation scored a spot on the line at Trio in Evanston. He then moved on to the Celebrity Café at the Hotel Nikko in Chicago before becoming consulting chef de cuisine at Tsunami, a contemporary Japanese restaurant located in Chicago's Gold Coast neighborhood.
At just 23, Rick accepted a sous-chef position at Chicago's hip jazz club, Green Dolphin Street, and won a three-star review from the Chicago Tribune. Being named Executive Chef a year later allowed the restaurant to thrive under his leadership. Pat Bruno of the Chicago Sun-Times wrote, "This is serious food." His next move was to The Wyndham Hotel Chicago and the award winning Caliterra Restaurant., where he proved himself once again and was quickly promoted to Regional Corporate Chef. In 2006 Gesh became the Executive Chef at the prestigious, private Saddle & Cycle Club where he oversaw the entire culinary operations.
Executive Chef, David Burke's Primehouse at The James Chicago
A modern steakhouse menu is featured at David Burke's Primehouse, with Executive Chef Rick Gresh at the helm. Growing up in the Cleveland area, Rick earned his Associate Degree in Culinary Arts at the nationally renowned Culinary Institute of America. While in school, he landed an impressive externship at the Waldorf Astoria in New York and after graduation scored a spot on the line at Trio in Evanston. He then moved on to the Celebrity Café at the Hotel Nikko in Chicago before becoming consulting chef de cuisine at Tsunami, a contemporary Japanese restaurant located in Chicago's Gold Coast neighborhood.
At just 23, Rick accepted a sous-chef position at Chicago's hip jazz club, Green Dolphin Street, and won a three-star review from the Chicago Tribune. Being named Executive Chef a year later allowed the restaurant to thrive under his leadership. Pat Bruno of the Chicago Sun-Times wrote, "This is serious food." His next move was to The Wyndham Hotel Chicago and the award winning Caliterra Restaurant., where he proved himself once again and was quickly promoted to Regional Corporate Chef. In 2006 Gesh became the Executive Chef at the prestigious, private Saddle & Cycle Club where he oversaw the entire culinary operations.
Rick Gresh was named a “Rising Star of American Cuisine” by the James Beard Foundation in 2001. In 2004 and 2006 he was a USA competition finalist in the world’s premier culinary competition the Bocuse D’Or. At a tender age of 32, Rick’s unrivaled experience only compares to the most highly renowned chef’s.
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Roger Herring
Chef/Owner, Socca
Chef/Owner Roger Herring began cooking professionally after graduating from The Culinary Institute of America in 1994. At that time, he embarked on a culinary career that began in New York City.
However, he soon found his way back to his home city of Chicago, were he worked on several new restaurant openings before embarking on a journey that would allow him to cook and cater events all over the world. Chef Rog credits his time traveling abroad and working in Limoges, France as a key life changing event with people and places that inspired him to eventually open his own restaurant.
Over the course of the past decade, Chef Rog has had the opportunity of cooking for an eclectic array of people, but always preparing simple food with quality ingredients and a European influence. He has also been fortunate enough to work with perhaps his greatest inspiration -- his Mom -- combining their talents while teaching cooking classes and workshops.
Chef/Owner, Socca
Chef/Owner Roger Herring began cooking professionally after graduating from The Culinary Institute of America in 1994. At that time, he embarked on a culinary career that began in New York City.
However, he soon found his way back to his home city of Chicago, were he worked on several new restaurant openings before embarking on a journey that would allow him to cook and cater events all over the world. Chef Rog credits his time traveling abroad and working in Limoges, France as a key life changing event with people and places that inspired him to eventually open his own restaurant.
Over the course of the past decade, Chef Rog has had the opportunity of cooking for an eclectic array of people, but always preparing simple food with quality ingredients and a European influence. He has also been fortunate enough to work with perhaps his greatest inspiration -- his Mom -- combining their talents while teaching cooking classes and workshops.
In 2004, Chef Rog worked vigorously to become chef/owner of his first restaurant, Socca -- named for a chickpea pancake popular in the South of France. It is here where his past experiences, his education, and his travels have culminated into a culinary dream come true!
Today, Chef Rog is exploring the possibility of new projects sure to push the bounds of his culinary expertise to new levels. | 
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Cleetus Friedman
Chef/Owner, City Provisions
Born into a Jewish family, Cleetus Friedman was born to cook and entertain. Raised by his mother, a baker and regular entertainer for family and friends, it was Karren Friedman who forced Cleetus to get a job at the age of 15.
In elementary school, his parents were a bit weary that he was the only boy who excelled in Home Economics, constantly coming up with his own recipes.
At the age of 15, he took the job of busboy at the Mount Washington Tavern in Baltimore, Maryland, Cleetus quickly moved to the legendary Pimlico Restaurant, a fine dining mainstay of Baltimore, where he got a taste of banquets, catering, and creative kitchen techniques.
As he worked his way through high school, spending time with everything from short order kitchens to full service and fine dining restaurants, Cleetus surrounded himself with talented industry people, developing his skills both in front and back of the house.
Through college, at the University of Maryland, Cleetus assited in the growth of the Silver Diner by running the kitchen, front of the house, and implementing company wide training systems.
In 1995 Cleetus moved to Chicago to develop catering programs for Spoonful, Caffe Baci, and Heaven on Seven.
Chef/Owner, City Provisions
Born into a Jewish family, Cleetus Friedman was born to cook and entertain. Raised by his mother, a baker and regular entertainer for family and friends, it was Karren Friedman who forced Cleetus to get a job at the age of 15.
In elementary school, his parents were a bit weary that he was the only boy who excelled in Home Economics, constantly coming up with his own recipes.
At the age of 15, he took the job of busboy at the Mount Washington Tavern in Baltimore, Maryland, Cleetus quickly moved to the legendary Pimlico Restaurant, a fine dining mainstay of Baltimore, where he got a taste of banquets, catering, and creative kitchen techniques.
As he worked his way through high school, spending time with everything from short order kitchens to full service and fine dining restaurants, Cleetus surrounded himself with talented industry people, developing his skills both in front and back of the house.
Through college, at the University of Maryland, Cleetus assited in the growth of the Silver Diner by running the kitchen, front of the house, and implementing company wide training systems.
In 1995 Cleetus moved to Chicago to develop catering programs for Spoonful, Caffe Baci, and Heaven on Seven.
Cleetus’ vision began with wanting to be the best in service and came to connecting people with where their food comes from, offering a total dining Experience. City Provisions strives to be the premier special events and catering company in Chicago by serving and getting involved with the community, raising the standard for service, food quality and the overall event experience - from planning and attending to completion and follow up. They also strive to be a model to their employees, offering them a solid, structured and exciting work environment with unique management techniques of incorporating employees into their model.
By using local farms and supporting local businesses, Cleetus Friedman and City Provisions strive to educate their guests on what it means to be sustainable, local, and healthy. | 
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