Meet the Chefs

Chef Risa is a Culinary Institute of America graduate.

Risa has worked extensively on consulting and recipe development for area restaurants. 

Steven Capodicasa, is an award-winning graduate of the prestigious Culinary Institute of America and was recognized by the Culinary Institute of America with their “Augie Award” for outstanding per

Chef Matt Collins is a graduate of the Culinary Institute of America. 

Voted the Best Caterer in Monmouth County in 2024.

Chef Afi Green was raised in a  vegan household. Her passion for food led her to attend the Le Cordon Bleu College of Culinary Arts.

Julie Harrington is a New Jersey-based registered dietitian and chef, nationally recognized as a food and nutrition expert.

Chef Annmarie graduated from ICE (Institute of Culinary Education) in 2004. She has taught classes in numerous culinary programs in the Tri-State area covering a wide range of cuisines.

Suzanne Zimmer Lowery is a graduate of New School’s New York Restaurant School and Syracuse University’s S.I. Newhouse School of Communications.

Eileen’s love affair with cooking began at a very early age when she would cook with her grandmother. Eileen graduated from ICE in 2002.

Eileen Mallor wants people to experience how easy, delicious, and satisfying it can be to eat healthful plant-based dishes.

Diane Marino is an avid home cook. She started taking cooking classes at Kings Cooking Studio over 30 years ago.

Theresa Merges has trained with prominent chefs and has participated in nationally recognized culinary programs promoting regional cuisines.

Chef Moran's mission is to inspire and empower individuals of all ages

to grow into exceptional cooks and chefs who deeply respect the origins of their food.

Kathleen Sanderson is a graduate of the California Culinary Institute. Kathleen has been teaching at Kings Cooking Studio for decades and serves as a consultant to several food companies.

Chef Standridge has been cooking professionally for more than 40 years.

Blake discovered the business of food marketing after graduate school in nutrition and culinary training at the Culinary Institute of America.