With a well-earned reputation as a stylish, rigorous chef with a strong point of view, Anthony Bucco, serves as chef-partner of Landmark Hospitalities, critically acclaimed Felina Restaurant, in Ridgewood, NJ.
The relationship between people and food has always guided and inspired Greg’s culinary style; from the farmer to the chef to the restaurant patron, food has a role and a meaning. Building on his understanding of this connection we all have with food, Greg developed a simple vision to create dishes using the only the finest, freshest ingredients sourced as locally, sustainably and ethically as possible.
Born in Brent, England in 1976, David C. Felton knew at a young age that a passion for food and cooking would be his calling. As a young child, David was always in the kitchen helping out with whatever he could, even if for a few short seconds.
Chef David Drake, former James Beard nominee, hailed by The New York Times as “a kitchen superstar” and a perfectionist chef, remains a pioneer in New American cuisine, albeit one with considerable admiration for the French. Influenced early by The Escoffier Cookbook, David applied its extravagances to fresh, local ingredients long before the phrase “farm-to-table” was coined. In today’s Food Network world, David deliberately remains quietly behind the stove, his food as his ambassador. The result is that David is considered a chef’s chef, highly esteemed by critics and peers alike.
Chris Albrecht, a passion driven chef that takes tremendous pride in his culinary style, focuses on high quality, nutrient dense, seasonal ingredients from small family owned and operated farms and ranches, delivered at the peak of flavor. Albrecht is adept at combining those ingredients with the proper attention to details, integrity, and technique he has learned over his successful twenty-five-year career. Born and raised in the garden state, he got an early taste for kitchen leadership, which sparked a passion that led him to the Culinary Institute of America.
An architect by design, but a chef at heart, Ken Trickilo, has been perfecting his craft for decades, painting his culinary canvas with a palette of fresh fish, tasty tenderloin, and other farm-to-table favorites. Serving as executive chef of the Liberty House, for over a decade Kenny has mastered the art of culinary balance, ensuring that both restaurant and event guests get the best of what the garden state has to offer at this Jersey City Landmark.
Food Network, Chopped Champion & former NJ Monthly Covergirl Martyna Krowicka serves as the Chef d’ Cuisine of Felina Restaurant. Martyna has become a prominent female chef, and her rise to stardom includes a 4-star Star Ledger review and consecutive appearances on the NJ Monthly Top 30 list for her work at Restaurant Latour and duplicating her success with multiple appearances on NJ Monthly’s Top 30 list at Felina.
A graduate of the Culinary Institute of America, Chef Christine Ayers, forged her reputation as a culinary artist with the support of outstanding mentors in the finest kitchens in Manhattan, including Daniel Boulud at Restaurant Daniel, and in New Jersey for acclaimed Chef Craig Shelton at the Ryland Inn, before moving on to assume the title of Executive Chef of The Farmhouse.