Ambassadors

Epicurean® Ambassadors are chefs and foodies who put our products to the test in both home and commercial settings. They help shape Epicurean® products and assess their performance in real-world culinary conditions. Once products get their seals of approval, you know you are buying quality tools for your own kitchen adventures.

Ambassadors include: Craig Bell, Royal Dahlstrom, Anna Maria Florio, Jon Liddel, Emily Luchetti, Marshall O’Brien, Michael Shannon, Pete Trusiak.

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  Craig Bell

Craig Bell

Corporate Chef, Sub Zero-Wolf; Chef/Owner, Big Hatt Gourmet Website: Big Hatt Gourmet Catering
"My love of BBQ and the art of cooking great ribs and pulled pork brought me into the world of professional cooking. As a young man growing up in the BBQ capital of the world,outside Memphis, Tennessee, I was fascinated with the smoking process and how to make BBQ. I began my career as an amateur chef by joining a competitive cooking team with a group of friends. We had some great success winning... Read more about Craig Bell
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  Royal Dahlstrom

Royal Dahlstrom

Award-winning Chef and Creative Force, Chef (a Minneapolis-based catering company) Website: Chef Royal
"I started cooking out of necessity, making meals for my family when I was growing up. I discovered I loved food and cooking and got my first job in a professional kitchen when I was 15. I graduated from a local community college, but I mainly developed my skills in the apprentice tradition of European kitchens. I worked my way up the culinary ladder over the course of 24 years, honing my palate... Read more about Royal Dahlstrom
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  Anna Maria Florio

Anna Maria Florio

Passionate about food, passionate about cooking... cultivate your passion for cooking at La Cucina at the Market. Website: La Cucina at the Market
Inspirations: My culinary flair mostlyor ginates with familial influence. "Cooking has always been an integral part of my life. Ever since I was a little girl I remember summers in my grandmothers’ kitchens." What inspires me most is the joy I experience when I can bring together my greatest passions; people and food. Simple recipes, delicious food, simply... Read more about Anna Maria Florio
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  Jon Liddel

Jon Liddel

Corporate Chef, Sub Zero-Wolf, Chef Big Hatt Gourmet Website: Big Hatt Gourmet Catering
The beautiful northern Michigan of his childhood first inspired Jon to cook. His passion for being creative with fresh, seasonal, local ingredients grew from a love of the outdoors, hunting, fishing, foraging, and studying the local agriculture of his hometown farming community. He nurtured this culinary creativity in his teens, which produced some pleasant surprises as well as misadventures (one... Read more about Jon Liddel
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  Emily Luchetti

Emily Luchetti

Chief Pastry Officer, Farallon and Waterbar Restaurants, San Francisco Website: Emily Luchetti – Pastery Chef
With six cookbooks to her credit and numerous awards, Emily Luchetti has been the executive pastry chef at San Francisco’s Farallon since its inception in 1997 and at Waterbar since it opened in 2008.

After attending culinary school and working in a few restaurants in New York and staging in France, Emily moved to San Francisco and joined the opening culinary team at Jeremiah... Read more about Emily Luchetti
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  Marshall O’Brien

Marshall O’Brien

Facilitator, Taste Success (cooking team-building events); Consultant, Corporate Wellness Programs Website: Chef Marshall O'Brien
"I started out as a prep cook for a 'mom and pop' restaurant and worked for a catering company. I loved the camaraderie and creativity. I saw magic in the kitchen with my fellow cooks when we were in sync, and I saw disaster when we were not! That inspired me to want to use the kitchen and cooking as catalysts to help celebrate and build teams, so I got into facilitating cooking team-building... Read more about Marshall O’Brien
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  Michael Shannon

Michael Shannon

The Grateful Griller Website: The Grateful Griller

What roles have you played in past positions to get you to where you are at today? What's your story?

My current role I have played out over the past 25 years or so is that of a serial entrepreneur. I spent twenty years in the ski/sporting goods industry as a sales rep for many globally recognized brands and its thanks in part to that experience that motivated me to start my own brand back... Read more about Michael Shannon
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  Pete Trusiak

Pete Trusiak

Owner, Forage & Feast Website: Cooking from the Cave
After receiving his classical training at the Western Culinary Institute in Portland, Oregon, Chef Pete Trusiak relocated to Madison, Wisconsin, and began working with James Beard Foundation's 2001 Best Chef of the Midwest, Odessa Piper at L'etoile. It was in Madison that Chef Pete developed an avid interest in following our foods from field and pasture to plate.

Madison is home to the... Read more about Pete Trusiak