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January in Temecula Valley is a time to celebrate all things culinary, and what better way to do so than by highlighting the incredible chefs who bring their passion and creativity to the local dining scene? From farm-to-table eateries to fine dining establishments, these chefs are the heart and soul of Temecula's vibrant culinary community. Let's look closer at some talented individuals making waves in the kitchen and encouraging visitors to experience the best of Temecula's gastronomy.
Chef Hany Ali - Europa Village
Born in Hurghada, Egypt, Chef Hany Ali began his culinary journey at 14. After graduating from the International Culinary Institute in Egypt, he traveled through Europe and Asia, honing his skills. He spent ten years at the Four Seasons Hotel in Newport Beach, CA, and served as Executive Chef at the Great Wolf Lodge. Chef Hany later led the culinary team at Ponte Winery in Temecula Valley. Currently, he is the Executive Chef at Europa Village, where he shares his passion for local produce and culinary excellence.
Chef Amanda Colello – Paisano’s Italian at Pechanga Resort Casino
Chef Amanda Colello's culinary journey began in New York City, where she developed a deep appreciation for cooking. After honing her skills at Le Cordon Bleu and training under acclaimed chef Thomas Keller, Amanda brought her passion for fine dining to Southern California. She has appeared on popular cooking shows like "Chopped" and "Hell’s Kitchen." At Paisano’s Italian, Amanda combines her classical training with her love for building flavors and creating memorable dining experiences.
Chef Leah Di Bernardo – E.A.T Marketplace
Leah Di Bernardo is the visionary founder and chef of E.A.T Marketplace, a farm-to-table eatery and specialty food marketplace in Old Town Temecula. Leah's commitment to sustainable, clean ingredients and food education has made E.A.T a beloved destination. She has spearheaded numerous community initiatives and founded events like 'Field To The Fork and 'Farm-to-Table Dinners.' Leah's dedication to supporting local growers ensures that every dish at E.A.T is delicious and environmentally conscious.
Executive Chef Ben Diaz – Corkfire Kitchen
Executive Chef Ben Diaz brings his homegrown passion to every dish at Temecula Creek Inn's Cork Fire Kitchen. Trained at Le Cordon Bleu and apprenticed under Master Chef Rene VanBrokhuisen, Chef Ben has an impressive culinary resume. He is also the author of "From a Cook to a Professional Chef" and holds several prestigious certifications. Chef Ben's innovative approach to cooking, combined with his dedication to using local provisions, makes Cork Fire a must-visit for food enthusiasts.
Executive Chef Chris Gemino - Corbeaux Wine & Tea House
Executive Chef Chris Gemino brings over a decade of culinary experience and passion to his position, shaped by his upbringing as a Filipino-American. He studied at the International Culinary Center in San Jose, CA, and honed his skills at the Michelin-starred Orchard City Kitchen. In San Diego, he worked at Underbelly and helped open Fortunate Son with Consortium Holdings. At Corbeaux Wine & Tea House, his cuisine is centered around pushing the boundaries of tea incorporated and infused food. He utilizes globally sourced ingredients to complement a sophisticated, stylish, and whimsical pairing experience.
Chef Taylor Israelsen – Truffle Pig Winery
Chef Taylor Israelsen at Truffle Pig Winery's new Domenico's Italian Chophouse started her culinary journey with scratch kitchen cooking. As a Southern California native, her innovative, seasonal menus highlight the best of local ingredients. She began her professional journey in Walt Disney World, Florida, where the fast-paced and intense kitchen environment made her fall in love with the industry. After returning to California, she attended culinary school to hone her craft and is now recognized as one of Temecula Valley's top chefs. Her commitment to seasonality and sustainability ensures that every dish is delicious and environmentally conscious.
Chef Andre Pinto – Pechanga Resort Casino
A native of Brazil, Chef Andre Pinto spent a lot of time in the family kitchen as a young boy. He moved to the U.S. to work at prominent restaurants on the East Coast and joined Pechanga Resort Casino in 2014. Over the years, he has used his broad culinary skills to lead several Pechanga restaurant teams. Most recently, he was promoted to Executive Chef, overseeing the resort's 12 restaurants, banquet kitchens, in-house bakery, in-house butcher shop, garden manager, and a staff of 540.
Chef Alessandro “Alex” Prestifilippo- Gourmet Italia
Chef Alex Prestifilippo moved to the U.S. from Sicily in the late 1990s and opened Gourmet Italia 25 years ago. He wanted his guests to feel like they were experiencing Italy in Southern California. Today, many regulars frequent the eatery. Along with his wife, Charity, the Prestifilippos own and operate three area restaurants: Gourmet Italia, Spuntino’s, and Bottega Italia in Old Town Temecula.
Experience Temecula's Culinary Excellence
Temecula Valley is home to a diverse and talented group of chefs dedicated to creating exceptional dining experiences. Whether you're a local or a visitor, exploring the culinary offerings of these chefs is a must. From the farm-to-table delights at E.A.T Marketplace to the fine dining at Cork Fire, each restaurant offers a unique taste of Temecula's vibrant food scene. Celebrate the culinary excellence of Temecula Valley this January and discover the flavors that make this region a true gastronomic destination.
By highlighting the achievements and philosophies of these remarkable chefs, we hope to inspire you to visit Temecula Valley and indulge in the culinary experiences they have to offer. Each chef brings their own unique flair to the table, making Temecula a must-visit destination for food lovers. Plan your visit today and savor the best of Temecula's culinary scene!
