Who We Are


Chef Gene Castelluccio
Gene Castelluccio has been a talented, trend-setting chef for over 20 years. He has formal training from the Culinary Institute of America and Ecole Hoteliere in Switzerland and holds a Bachelor's Degree in Hotel Restaurant Management from the University of Nevada-Las Vegas. Chef Castelluccio has worked in numerous up-scale establishments, including The Mirage in Las Vegas, The Marriott Marquis in New York City and Radisson Hotels and Resorts. He has opened several successful restaurants and recently was the Executive Chef at the four-star Omni Hotel in Richmond, Virginia where he wowed both banquet and restaurant diners with his innovative cuisine.
Chef Gene's Highlighted Credentials
  • Ecole Hotelière, Lausanne, Switzerland Certificate in Culinary Arts
  • Culinary Institute of America-Hyde Park, New York: Advanced Culinary Arts Certificate
  • University of Nevada Las Vegas; Bachelor's Degree in Hotel Restaurant Administration
  • Richmond Magazine's "Most Flavorful Dish for 2002"
  • USA Culinary Excellence Award, 2000
  • San Diego's "Top Chef, 1992"
  • American Heart Association Recipe Winner
  • Connolly Seafood Institute, Certification in Safe Seafood Handling and  Preparation
  • National Restaurant Association, Certification in food safety and protection
Chef Gene has cooked for many special events. Here are just a few:
  • The Emmy Awards, 1997
  • The Tony Awards, 1997
  • The James Beard Awards, NYC, 1996
  • American Culinary Federation's Chef of the Year Awards in NYC, 1995
  • Chaine des Rotisseurs National Convention in NYC, 1995
  • French Film Festival Gala Dinner
Chef Blair Grossman
Blair Grossman received his formal culinary training with a four-year undergraduate degree from the Cornell University School of Hotel Administration. Chef Blair majored in food and beverage management, gaining hands-on culinary training from chef instructors trained at the world-renowned Culinary Institute of America in Hyde Park, New York. Before getting his degree, Chef Blair worked as Chef de Cuisine in restaurants in his hometown of Honolulu, Hawaii and Portland, Oregon. Blair loves to create both healthy Pacific Rim dishes and Pacific NW cuisine that focus on ingredient quality and freshness.
In his spare time he competes on the professional barbeque circuit where he recently took home the trophy for Virginias best barbeque sauce at the Virginia State Championship Barbeque competition.
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