Frank Scibelli can credit his restaurants’ success with a love of authentic cuisine and family traditions. The Springfield, Massachusetts native grew up in a big Italian family where it was tradition to have large family dinners and there was always something delicious cooking in his home.

A career in consulting soon became secondary to Scibelli’s passion: great food. With memories of his mother’s kitchen in mind, Scibelli made the jump...

Patrick Denetre’s culinary career began long before he ever set foot in a professional kitchen. Originally from the Rhone region of France, his passion for food and wine took hold at the tender age of 14 while working in a five-star restaurant kitchen. His older brother, who had been accepted into hospitality school in Nice, paved the way for the younger Denetre to also develop an interest in the industry, specifically on the restaurant side o...

Scott Roule is the executive chef for one of Charlotte’s most beloved dining establishments – Mama Ricotta’s. Managing the culinary requirements of a restaurant that feeds hundreds of thousands of people annually is no mean feat. Roule stays busy with the challenge of inventing new dishes within the realm of traditional Italian dining.

Roule has been working in the culinary industry since Age 15. After graduating from the Pennsylvania Sc...