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Executive Chef Carlo Peretti, raised in England, received his initial
training at Thomas Danby’s Culinary School in Leeds, England. He then received an International Hospitality
& Tourism Management Bachelor of Arts degree from UCLA. Prior to joining the New York Wine & Culinary Center,
Carlo was Executive Chef at various locations in the area including the Esperanza Mansion and the Thendara Inn
& Restaurant. While working in New York State, Chef Carlo cultivated relationships with local growers and
producers which he uses to further enhance the New York Wine & Culinary Center’s mission as an educational
and experiential gateway to New York State’s incredible wine, food and culinary industries. Chef Carlo’s
national and international experience, passion and creativity add a unique flair to using local ingredients. |
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 Executive Chef John Terrigino, born in Rochester, New York, started
cooking at an early age with his Grandma Rosie, making sauce and pasta. He received culinary
training at Johnson & Wales Culinary School in Rhode Island, then went on to the State University
of Morrisville to get his Associates Degree in Restaurant Management. Prior to becoming the
Owner and Executive Chef of the Stock Exchange Restaurant in First Federal Plaza with his wife, Nicki Terrigino, John has worked at a variety of different places in the Rochester Area.
Starting out as line cook and becoming Executive Chef at The Down Under Restaurant that
was located in the old German House in the South Wedge Area. John also worked as Unit
Manager & Chef for the Serv-Rite/ Fine Host Corporation (a food management company) in
various locations. For the past 14 years John has been feeding the downtown crowd whether
in his food court style restaurant or delivering directly to their offices. Creating items
ranging from burgers, fries, wraps, BBQ ribs and fish fries all the way up to the culinary
classics like Chicken French & Tequila Lime Pork |
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 The Rochester Airport Marriott is pleased to introduce Executive
Chef Matt O'Connor. Chef O'Connor is an award winning, progressive, and talented culinary professional with 13 years of experience in establishments including two 4 star hotels, several upscale restaurants, high-end banquet facilities and an exclusive corporate dining company. Chef O'Connor posses a unique blend of creativity and passion for high quality food and ingredients.
Chef O'Connor is an avid participant in charitable events that include The Concert for Cystic Fibrosis, Taste of the Town to benefit Meals on Wheals and The Flavors of Rochester to benefit The American Liver Foundation. He also assists the local Rotary Club and Lions Club setup fund raisers and have a system in place to provide leftover food to Rochester area homeless shelters |
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Executive Chef Jeff of the Radisson Hotel Rochester Riverside, who received his Bachelor of Science degree in Food Management from Rochester Institute of Technology in 2007, has over 11 years in the restaurant business. He has worked extensively throughout the Finger Lakes region and areas of New England as the Executive Chef of the Rochester Plaza Hotel, Sous Chef of the Strathallan Hotel and Executive Sous Chef of the Grand Summit Hotel in West Dover, Vermont. He was also the Executive Chef of the 21st Annual
"Puttin' on the RITz" Dinner. As a creative chef with a great knowledge of wines and flavorings, he has specialized in inventive-American, slow food, and has a special flair for working with seafood. Chef Jeff was the Silver Medal award winner of the Special Olympics Chocolate Competition. |
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