Meet the renowned chefs who have joined NFCA’s mission to make gluten-free dining safer. These chefs will serve as spokespeople for GREAT Kitchens in the restaurant and hospitality industry.
Carlyn Berghoff, CEO, Berghoff Catering & Restaurant Group, is a multi-faceted businesswoman committed to her work, to her family and to her role in the community.
Author: Carlyn Berghoff wrote a best-selling cookbook, The Berghoff Family Cookbook (Andrews McMeel, 2007) and published her second, The Berghoff Café Cookbook: Berghoff Recipes for Simple, Satisfying Food, in September 2009. Her third cookbook is set to come out April 2013 –Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love as told from Carlyn and her teenage daughter, Sarah’s perspective.
A chef, caterer and restaurateur: Carlyn is a chef who graduated from the Culinary Institute of America, one of six females in the class of 1982 and president of the Student Body. She received her bachelor’s degree in hospitality management from Florida International University in 1983. In 1986 she opened Artistic Events, a premier off-premise catering company that she has operated ever since. In 2006, after her parents closed the Berghoff restaurant, she purchased the assets, moved her catering company to the historic Berghoff building, and now operates the bar, dining room and café there. In 2008, Carlyn renamed her company the Berghoff Catering & Restaurant Group.
Garrett Berdan, RD
Garrett Berdan is an independent nutrition and culinary educator and consultant specializing in culinary communications, foodservice systems and school nutrition programs. He holds a degree in Food Science and Human Nutrition from Washington State University. He also completed the Accelerated Culinary Arts Certificate Program at The Culinary Institute of America at Greystone where he received the CIA Award for Culinary Achievement. Garrett’s varied career path includes nutrition and culinary communications, program management, culinary nutrition instructor, nutritionist for a progressive grocery company, cooking school instructor, and production assistant for a Food Network program. Garrett has been a guest speaker for various dietetic, school nutrition, and public health organizations across the US.
In 2011 the White House honored Garrett as a Champion of Change for his work with school nutrition programs and Chefs Move to Schools. Garrett’s experience with Chefs Move to School is featured in First Lady Michelle Obama’s latest book, American Grown.
"As celiac disease becomes more prevalent, there is a clear need for the food industry to offer safe, truly gluten-free menu options," Garrett notes. "With the right training, it isn't difficult to prepare delicious meals appropriate for gluten-free dining."
Jehangir Mehta is the Master Chef and Founder of Graffiti Food & Wine Bar and Mehtaphor in New York City. Before opening his own restaurants, he worked at Typhoon Brewery, Jean-Georges, Mercer Kitchen and Union Pacific, among other celebrated establishments. In 2009, he was named runner-up in Food Network’s “The Next Iron Chef” competition.
Chef Mehta has published a cookbook and launched the Gastro-Kids After-School initiative to promote healthy eating habits among children.
With the National Foundation for Celiac Awareness, Chef Mehta has participated in Appetite for Awareness: A Gluten-Free Cooking Spree. He is well-versed in gluten-free food preparation and is eager to encourage other chefs to learn the critical knowledge that GREAT Kitchens offers.
Chef Timothy Grandinetti is Chef/Partner at Spring House Restaurant, Kitchen & Bar in Winston-Salem, NC. Chef Tim brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food.
A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing his repertoire of Chef-crafted, time-tested and uber-delicious “flavor bombs.” Chef Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals and events such as the Las Vegas Food & Wine Show.
Additionally, Chef Tim was appointed by Governor Matt Blunt to represent the great state of Missouri in the Food Network’s Challenge series: The Great American Seafood Cook Off, in New Orleans, Louisiana.
Chef Tim believes in the gluten-free protocols that GREAT Kitchens teaches. "The education of our ENTIRE Spring House Restaurant, Kitchen & Bar Team, both front-of-the house and back-of-the-house, is paramount to our success!" he says.