Chefs

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Chef Ralph Pagano is eclectically trained in the dynamic and universal language of food. Internationally known as The Pressure Cook, Pagano’s passion for global gastronomy, entertaining, teaching and learning is fused into his signature culinary style coined “Vacation Cuisine.” This balance of flavor and technique combines his Italian and Lebanese background, classic culinary training, childhood in Brooklyn NY, extensive world travel and life in South Florida. More than just a call to cook, Pagano’s personal obligation is to create recipes and menus with ingredients and practices that are renewable, sustainable and traceable.

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Before joining the Apron’s program in 2002, James spent a number of years honing his culinary skills at some of southwest Florida’s most acclaimed restaurants. As the resident chef of Apron’s Sarasota location, he has had the pleasure of working with some of the world’s finest chefs and winemakers and continues to pass along his own passion for food to all of his students, both young and old.

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Master Chef Anthony (Tony) Seta is a culinary professional with 25 plus years experience in successfully developing creative and signature items for restaurant chains and food manufacturers. Chef Seta offers a strong foundation in culinary sales training gained from his experiences as Chef Instructor and Director of Continuing Education at the Culinary Institute of America, heading R&D departments for large restaurant chains, and as a consultant for prominent food manufacturers. He is well known throughout the foodservice industry and has strong relationships established in all areas of the business.

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Ann Czaja (pronounced Chai-ya) is a Master Chocolatier with Lindt & Sprüngli, the world’s leading producer of premium chocolate. Ann began her career in Zürich, Switzerland where she resided for 14 years, and it was there that she first developed an interest in culinary arts.

While working in Switzerland in the catering and restaurant industry, Ann realized desserts, and specifically chocolate, were her true passion. Ann pursued a traditional apprenticeship program to study pastry and chocolate, and shortly after earning her credentials as a licensed pastry chef and chocolatier, she began working for Lindt & Sprüngli in Switzerland.

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Rich Norris is a graduate of the French Culinary Institute in N.Y.C, and has been cooking since 1994. He spent several years cooking in fine-dining establishments, catering and upscale country clubs in New York and Connecticut. Rich has also worked as a chef for an organic kitchen. Rich moved to Florida and joined the Apron's team in early 2006. He is particularly fond of local and organic products and enjoys the history behind the food.

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A graduate of Johnson and Wales University in Culinary Arts with 16 years experience as a classical chef in Private Homes, Resorts and Hotels, 7 years as a Research Chef with Red Meats (Bison) and 6 years in Frozen Foods, I’ve been with Nestle, at the R&D Center Solon since February 2011. Cleveland, OH is where I live now but I grew-up in Michigan and have lived in, Providence, RI, Omaha, NE and most recently Denver, CO.

No refunds or exchanges. Event will take place rain or shine. No refunds will be issued for inclement weather.

In no event may an individual under the age of 21 purchase a ticket to this event, be allowed into this event, receive or consume alcoholic beverages at the event or any function related to the event. As responsible members of the community Clearwater Beach Uncorked recognizes the concern regarding drinking and driving. Our policy is to encourage responsible consumption of wine, beer and spirits at our events. If you believe your driving ability may be impaired please speak with a Clearwater Beach Uncorked representative and we will arrange for safe transportation to your final destination.