MidAtlantic Wine + Food Festival 2014 Invitation | Page 29

REGIONAL CHEFS
(CONTINUED ON PAGE 30)

KEITH MILLER
Executive Chef, Hotel du Pont, Wilmington, DE. Past: DuPont Country Club, Brantwyn
Estate, Wilmington Country Club. Miller is a Certified Chef de Cuisine, Certified Executive Chef and Certified Green Belt.
MICHELE MITCHELL
Executive Pastry Chef, Hotel du Pont, Wilmington, DE. Past: Trumps Castle, Sheraton
Washington Hotel. In her position as Executive Pastry Chef, she prepared desserts for
frequent US Presidential visits to the hotel.
DANIELLE PANARELLO
Pastry Chef and Director of Operations, Eden Restaurant, Rehoboth Beach, DE. Past:
La La Land, Back Porch Café, Sugar Plum Café. Founding board member of Rehoboth
Inspired Chefs Initiative. Cape Henlopen ProStart mentor.

TODD PHILLIPS
Sous Chef, Chelsea Tavern, Wilmington, DE. Past: Stingray, Ulysses American Gastropub.
Education: Pennsylvania School of Culinary Arts.

KIP POOLE
Executive Chef, William Penn Bistro at Penn Farm, Wilmington, DE. Executive Chef of
Obis One LLC. Past: Domaine Hudson, Harry’s Savoy Grill and Harry’s Seafood Grill,
Philadelphia Country Club, Walt Disney World.

ANDREW RAMAGE
Sous Chef, University & Whist Club, Wilmington, DE. Past: Iron Hill Brewery, Hartefeld
Country Club, The Wilmington Club.

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