Chef Jose Zombrano of Girasoles: Loves to visit with patrons; gladly makes dishes of your choice or whips up surprises not on the menu; educated working side by side with some of the best chefs in California; worked for the Hilton Hotel chain in Beverly Hills; owner of Girasoles.
Executive Chef Richard Miley of Chops & Hops: “Simplicity works” is his motto; According to the restaurant's Web site, Chops & Hops is his dream to create one of America's best restaurants; freshest ingredients prepared to order; former marine; attended Cordon Bleu in Atlanta.
Chef Timothy Piccolo of Piccolo's Italian Steak House: Rochesster, New York native; has spent 27 years in every aspect of the restaurant industry; enjoys interacting with guests; grilled ribeye is his favorite; "My cooking experience includes Asian cooking and Bar-B-Que, which makes for very interesting influence!" Piccolo said.
Chef Zach Smith of Dominick's: Originally from Birmingham, Alabama; 16 years of experience; Chef for Dominick's in Norcross for 7 years; uses all fresh and natural ingredients; favorite smell in the kitchen is roasting peppers over an open flame.
Chef Mirko Di Giacomantonio of Mirko Pasta, Watkinsville: Native of Tortoreto, Italy; surrounded by food his entire life; developed a passion to cook and to "impart love" by watching his grandmother cook for his family; worked as a chef in Italy, Belgium, Germany, Romania, and the United States. Said Giacomantonio on the company's Web site, "When people come to Mirko Pasta, I want them to feel like I felt when I went to my grandma’s house".