our esteemed judges
"TO DINE FOR" BEST DISH AWARD - SPONSORED BY RICHMOND MAGAZINE
Chef Derin Moore
Certified Master Chef Derin Moore comes to PERFORMANCE Foodservice ROMA with over 25 years of experience in the Culinary Industry. Completing his culinary degree from the Culinary Institute of America in Hyde Park, NY in 1986, Master Chef Moore strategically positioned his career path assuming Chef Roles in various fine dining restaurants’, platinum country clubs, and was an adjunct professor at two Midwestern Culinary schools before transitioning to high end hotel-resort properties.
For nearly a decade, Chef Moore was selected to represent the United States in International competitions including, the most highly regarded“World Culinary Olympics” in Germany twice resulting in 13 international medals. He has also accumulated numerous domestic awards resulting in thirty medals.
In 2003, Chef Moore was recognized by the American Culinary Federation with the highest level of certification,“Certified Master Chef” and was selected to serve on the Master Chef advisory board in 2008. Derin brings a diverse culinary skill set to PERFORMANCE Foodservice ROMA with his extensive experience in luxury resorts and clubs, most notably as the Corporate Executive Chef at the Flagship Ritz Carlton Resorts of Naples where he maintained Mobil Five Star and AAA Five Diamond Status for four seasons.With responsibility to oversee all aspects of the food & beverage offered at the Ritz, the award winning Beach and Golf Resort continued to enhance its legendary culinary reputation under the guidance and direction of Chef Moore.
Certified Master Chef Derin Moore comes to PERFORMANCE Foodservice ROMA with over 25 years of experience in the Culinary Industry. Completing his culinary degree from the Culinary Institute of America in Hyde Park, NY in 1986, Master Chef Moore strategically positioned his career path assuming Chef Roles in various fine dining restaurants’, platinum country clubs, and was an adjunct professor at two Midwestern Culinary schools before transitioning to high end hotel-resort properties.
For nearly a decade, Chef Moore was selected to represent the United States in International competitions including, the most highly regarded“World Culinary Olympics” in Germany twice resulting in 13 international medals. He has also accumulated numerous domestic awards resulting in thirty medals.
In 2003, Chef Moore was recognized by the American Culinary Federation with the highest level of certification,“Certified Master Chef” and was selected to serve on the Master Chef advisory board in 2008. Derin brings a diverse culinary skill set to PERFORMANCE Foodservice ROMA with his extensive experience in luxury resorts and clubs, most notably as the Corporate Executive Chef at the Flagship Ritz Carlton Resorts of Naples where he maintained Mobil Five Star and AAA Five Diamond Status for four seasons.With responsibility to oversee all aspects of the food & beverage offered at the Ritz, the award winning Beach and Golf Resort continued to enhance its legendary culinary reputation under the guidance and direction of Chef Moore.
Tim Carman
Before joining The Washington Post staff as food writer in 2010, Tim Carman was the food columnist and food editor at Washington City Paper for five years. He's been nominated for two James Beard Foundation awards, winning one in 2011 for Food-Related Columns and Commentary. His work has appeared in three editions of the "Best Food Writing" collections as well as the sixth edition of "Cornbread Nation." He's written for various publications, including Food Network magazine, Men's Journal and Maxim.
Rina Rapuano
Rina Rapuano decided to jump from newspaper editing into food writing when she realized that every meal description to friends ended with someone declaring, “You’re making me hungry.” While on staff at Washingtonian magazine’s dining section for four years, she ate her way through every type of ethnic food for Cheap Eats and fretted about gout each year while helping to compile the 100 Very Best Restaurants. As a freelancer, she reviews restaurants for CityEats by The Food Network, writes and tests recipes for NPR’s Kitchen Window, and has written extensively for the Washington Post’s food section. Find Rapuano on Twitter at @rinarap.
Before joining The Washington Post staff as food writer in 2010, Tim Carman was the food columnist and food editor at Washington City Paper for five years. He's been nominated for two James Beard Foundation awards, winning one in 2011 for Food-Related Columns and Commentary. His work has appeared in three editions of the "Best Food Writing" collections as well as the sixth edition of "Cornbread Nation." He's written for various publications, including Food Network magazine, Men's Journal and Maxim.
Rina Rapuano
Rina Rapuano decided to jump from newspaper editing into food writing when she realized that every meal description to friends ended with someone declaring, “You’re making me hungry.” While on staff at Washingtonian magazine’s dining section for four years, she ate her way through every type of ethnic food for Cheap Eats and fretted about gout each year while helping to compile the 100 Very Best Restaurants. As a freelancer, she reviews restaurants for CityEats by The Food Network, writes and tests recipes for NPR’s Kitchen Window, and has written extensively for the Washington Post’s food section. Find Rapuano on Twitter at @rinarap.
"TO DIET FOR" BEST DESSERT AWARD
Chef Eric Henkel
Chef Eric Henkel earned an associate's degree in Applied Science, Culinary Arts from J. Sergeant Reynolds Community College. With more than a decade in the food industry, Chef Henkel handles corporate catering events, develops recipes, and manages in-store food service programs for Martin’s Food Stores. He also teaches healthy cooking class with Martin’s local nutritionist. On behalf of Martin’s, he participates in a variety of cooking demonstrations and events throughout the community.
Lee Chaharyn
Lee Chaharyn is an eclectic mix of baker (Johnson & Wales University), cook, registered dietitian (University of Rhode Island), writer, project manager, life-long learner, and traveler. By day, Lee works at the University of Richmond; by night, she writes a weekly recipe blog for Richmond Magazine. Memorable adventure: cooking on a ranch in Montana. Best Mata Hari role: writing a restaurant column for Springfield Union newspaper. Can be bribed with really good ice cream or made-from scratch pastry cream.
Chef Eric Henkel earned an associate's degree in Applied Science, Culinary Arts from J. Sergeant Reynolds Community College. With more than a decade in the food industry, Chef Henkel handles corporate catering events, develops recipes, and manages in-store food service programs for Martin’s Food Stores. He also teaches healthy cooking class with Martin’s local nutritionist. On behalf of Martin’s, he participates in a variety of cooking demonstrations and events throughout the community.
Lee Chaharyn
Lee Chaharyn is an eclectic mix of baker (Johnson & Wales University), cook, registered dietitian (University of Rhode Island), writer, project manager, life-long learner, and traveler. By day, Lee works at the University of Richmond; by night, she writes a weekly recipe blog for Richmond Magazine. Memorable adventure: cooking on a ranch in Montana. Best Mata Hari role: writing a restaurant column for Springfield Union newspaper. Can be bribed with really good ice cream or made-from scratch pastry cream.
"to live for" HEALTHY DISH AWARD - SPONSORED BY BON SECOURS
Rachel Bulifant R.D
Rachel Bulifant is a registered dietitian and the Manager of Community Nutrition at Bon Secours Virginia Health System. She oversees nutrition outreach and programming including nutrition education for our mobile medical services, partnerships with schools and other community organizations and actively participates in many collaborative efforts to enhance the health of our community. Rachel specializes in obesity prevention and weight management as well as overall wellness. In addition, she loves to cook and try new restaurants and new foods.
William Thompson
William Thompson is a Johnson & Wales Gradate from the Culinary Nutrition Program. He is currently the Retail Manager at Bon Secours’ Memorial Regional Medical Center, and working towards my Certified Diet Manager Certification. Cooking is his passion, and he enjoys trying new things!