Chef Kyle Cassell, Hilton Garden Inn
Kyle studied culinary arts at CAT Brandywine Vo-Tech School in Coatesville. After graduation, he continued to hone his culinary skills at several establishments in the area, including Mendenhall Inn, Red Rose Inn and Simon Pearce. He’s now proud to call the Hilton Garden Inn Kennett Square home. He is also a two-time award winner at the Mushroom Festival’s mushroom soup contest.
Chef Cassell’s burger– The CAPITAL Burger
A blend of high quality ground chuck with three types of local mushrooms. Topped with fontina cheese, alfalfa sprouts, heirloom tomatoes, red onion and served on tomato focaccia bread. Served with a side of deep-fried oyster mushrooms.
Chef Nick Mezzina, Misconduct Tavern
Nick Mezzina learned from his days in the Marine Corps to work hard and adapt, but it was during early childhood that he learned about the culinary profession from his father, a produce purveyor. As Misconduct Tavern’s executive chef, he got to where he is today through his leadership and experience working in the States and abroad. He worked in the industry full time while attending Johnson & Wales University in Providence, RI. His experience includes Rue De L’espoir in Providence, RI, The Bernards Inn in Bernardsville, NJ, Susanna Foo’s eponymous Philadelphia restaurant, along with a few short stints in Japan. Mezzina specializes in blending American culinary tradition with Asian and Mediterranean influences. Mezzina is proud of his kitchen staff, the freshness of the pub food and the staying power of Misconduct Tavern. A Pennsylvania native, he resides today in Philadelphia with his wife, Maureen. He is a father of three children, Maria 6, Dominic 3, and 1-year-old Isabella. At home, he looks forward to sitting in his backyard, relaxing with his family and enjoying an IPA with the smoker in the background.
Cheff Mezzina’s burger — Misconduct Mushroom Burger
A blend of house ground beef and Kennett Square mushrooms topped with Der Edel Blue Kase (Amish cheese) from Goot Essa’s Artisan Cheese and pickled shiitake mushrooms.
Chef Edward Engle, McGillin’s Olde Ale House
Edward has spent the last few decades working in the ever-expanding restaurant scene in Philadelphia. Prior to McGillin’s Olde Ale House, he has cooked at Rose Tattoo Cafe, Jack’s Firehouse, The Five Spot, Ernesto’s 1521 Cafe and The Union League of Philadelphia. He is a strong advocate for sustainable foods, animal rights, human rights and historic preservation, and enjoys bicycling and punk rock music.
Chef Engle’s burger — “Rocket to Kennett” Blended Burger
A 50/50 blend of Angus beef with shredded Kennett Square button mushrooms, grilled and topped with fresh arugula, goat cheese, and sweet pickled red onion. Served on a toasted brioche bun.
Meet our Chefs on the Giorgi Kitchen Stage
Ray Maxwell is the owner and master chef of the Brown Derby on Baltimore Pike in Toughkennamon, Pa, “I’m trying to bring back dining the way it used to be,” says Maxwell on the re-opening of this iconic local landmark and restaurant. The original Brown Derby began 82 years ago as a place where local residents came for Italian cuisine, hearty fare, confirmation meals, family reunions and rehearsal dinners. Maxwell and a new partner, Aaron Luna, have changed the menu, and it resembles much of the fare of the old Brown Derby.
Barry Crumlich is the executive chef at the Governor’s mansion. As such he uses the great products grown in Pennsylvania as often as possible – including mushrooms.
Jim Del Vescovo
Jim Del Vescovo is the owner and chef at Aurora Pizza, in Jennersville, PA. His restaurant, Aurora Pizzeria & Pasta Kitchen offers simple yet rustic Italian cuisine.
Jim Berman is the executive chef for Grain Craft Bar and Kitchen’s three locations, Newark and Summit, Delaware, and Kennett Square, Pa.