||Chef David Shalleck
David has worked for over two decades as a fine dining chef and television culinary producer alongside some of America's most celebrated chefs and hosts.
He is the author of acclaimed culinary travel memoir Mediterranean Summer published by Broadway Books, an imprint of Random House, Inc. To see more about the book, please visit the Mediterranean Summer website.
He has cooked in noted restaurants and for special events in New York, San Francisco, the Napa Valley, London, Provence, throughout many of Italy's famous regions, and has created Mediterranean menus for Windstar Cruises.
As a culinary producer, he has worked on over 250 shows including the PBS series More Fast Food My Way with Jacques Pepin, Jose Made in Spain with Jose Andres, Chef's Story at the French Culinary Institute, and appearances with Cat Cora on the Food Network's Iron Chef America.
His recipe, menu, food styling, and food product development clients include production companies, publishers, restaurant operators, and many national brands.
Chef specialist, Feigon Hamilton domestic and corporate staffing.
Culinary advisor, Oldways and the Mediterranean Foods Alliance.
Member, Center for Culinary Development chefs council.
Member, International Culinary Tourism Association.
Guest lecturer, CHEFS: Conquering Homelessness through Employment in Food Service.
A graduate from Syracuse University in set and lighting design, he currently lives in San Francisco.
Wine Director, Borgata Hotel Casino & Spa
Anjoleena Griffin-Holst's first taste of the hospitality industry was as a server in her family's 50s-themed diner in Walla Walla, Washington. She has been the Wine Director at Borgata Hotel Casino & Spa in Atlantic City, the East Coast's leading dining destination, since 2006.
At Borgata, Griffin-Holst oversees the resort's vast wine program consisting of over 40,000 bottles, organizes all wine selections for a variety of Borgata food & wine events including Women in Wine, Savor Borgata and individual wine dinners in the fine dining restaurants. She manages a large staff of sommeliers and has an on-going wine education program instructing over 300 associates on the sales and service of wine and spirits.
"My wine philosophy is simple" she says. "Drink what you like and have fun." Our food and beverage program is upscale, not uptight. Griffin-Holst's mission is to make each guest's wine experience at Borgata memorable – whether they purchase $20 bottle of wine or a $20,000 bottle of wine.
Griffin-Holst gained industry experience through training with a diverse collection of service-oriented hotel and restaurant groups. Previously, she worked with McCormick Group, a prestigious restaurant group based in Seattle and San Francisco, helping to open McCormick & Kuleto's before moving over to Kuleto's, Kimpton Corporation's high-volume Italian bistro, where her education in food, wine and service truly began.
In the 1990s, Griffin-Holst moved to New York City and joined the team at Blue Water Grill, one of the Manhattan-based B.R. Guest Restaurants, which mandates food, wine and service classes for all employees. Her intense interest in the wine classes in particular, soon brought her a harvest of benefits. She was invited to attend "Wine College", and after being named Valedictorian, became a charter member of the Liquor Board. With the extensive knowledge she had gained in such a short time and her extreme passion for the topic of wine, Griffin-Holst was asked by Corporate Beverage Director Chuck Simeon to teach the eight-week mandatory B.R. Guest wine class. Positive feedback from her peers was instant and overwhelming.
Returning to the Bay Area, Griffin-Holst was named Sommelier and Beverage Manager of Parcel 104, a restaurant created through a partnership between Marriott and California celebrity chef Bradley Ogden. She earned her beginning level certification in March 2001, from the Court of Master Sommeliers. During her tenure at Parcel 104, Griffin-Holst also contributed articles to acclaimed publications Wine Spectator and Santé.
A move to Arizona brought an array of new opportunities. Griffin-Host was named General Manager of Wright's, the fine dining establishment at the beautiful Arizona Biltmore Resort & Spa, where she exercised her creativity by incorporating special pairings and inventories for a gracious and wine-thirsty clientele. From there, in 2004, Griffin-Holst took on the prestigious and familiar role of wine educator, but this time for a trio of wine-oriented restaurants on Scottsdale's Restaurant Row – Cowboy Ciao, Sea Saw and Kazimirez World Wine. Understanding that an educated staff is the key to successful service, Griffin-Holst educated a team of over 150 servers and managers, conquering issues of diversity in age and skill level through her passionate three-tiered lectures on wine. An overwhelmingly positive response from her students afforded her with the opportunity to create and introduce over two-dozen different flights and specially tailored wine events.
With a vast knowledge of wines and spirits and an enthusiasm for sharing it, Griffin-Holst embraces her position as Wine Director at Borgata Hotel Casino & Spa. Her devotion to wine and to service is evident, as she continues to enhance the dining experience of each guest at Borgata's numerous fine dining destinations. Griffin-Holst is currently a candidate for the Master certification with the Court of Master Sommeliers.