Daniel J. Scannell, CMC,
06 HDR
Daniel began his journey in the food-service industry back in 1972. The setting was a neighborhood butcher shop located in White Plains, New York. The tasks at hand were the sifting of sawdust, fishing for chitterlings, stocking shelves and cleaning produce. After a couple years there, Daniel moved on to a New York delicatessen where he served as the chef’s commis for three years. By the age of eighteen, Daniel’s motivation brought him to Florida. He worked in three of Florida’s finest seafood houses from 1977 to 1985. From 1986 to 1990 Daniel worked as the Executive Chef of the Fraternity House Restaurant in Clearwater. In the early 90’s Daniel moved back to New York to begin his pursuit of a higher education. In 1994 he returned to school attending Johnson & Wales University where in 1996 he received his Associates Degree in the Baking and Pastry Arts and a Bachelors Degree in food-service management in 1998.
Over the past ten years Chef Scannell and members of the United States Culinary Olympic Team have won many international cold and hot food competitions, including an Olympic Sieger for Category B and won an additional 3 Gold Medals at the Culinary Olympics in Erfurt Germany in 2000. In Basil Switzerland, Team USA won Gold and the cold food championship. In 2003 Team USA won the World Championship and swept the competition at the American Culinary Classic in Chicago. In 2004 Team USA took the title of World and Olympic Champions (Sieger) in Category R/Restaurant of Nations and placing third overall in the world out of 32 nations.
In 2003 Daniel passed the Certified Master Chefs® examination and is one of only 66 Certified Master Chefs® to have successfully completed the Master Chef's Examination. Administered by the American Culinary Federation and the Culinary Institute of America, the title Certified Master Chef (CMC) represents the most rigorous culinary testing a professional chef can obtain. Daniel was also granted Global Master Chef Certification from the World Association of Chefs Societies (WACS) at their world congress in Dubai, United Arab Emirates.
In 2007 Chef was named Northeast Regional U.S.A.’S Chef of the Year™. Chef was also the 144th Distinguished Visiting Chef at Johnson & Wales University in Providence and received an Honorary Doctorate Degree in Culinary Arts from that same institution in 2006.
Other professional experience includes, Executive Chef at the prestigious Oak Hill Country Club in Rochester, New York which played host to the 2003 PGA Championship and Cherry Hills Country Club in Denver which played host to the 2005 United States Women’s Open. In 2010 Daniel was asked to return to Oak Hill Country Club and is currently preparing for the 2013 PGA Championship to be held at the historic Oak Hill.
Olle Johanson, Master Silversmith
Olle Johanson was born in Stockholm, Sweden, and his interest for working in precious metal began as early as seventh grade.
He began his formal education to become a silversmith by having an apprenticeship with Master Silversmith Olle Ohlsson, following special training with Silversmith Nils Nisbel and Ralph Olsson at Konstfack, University College of Art, Craft and Design, in Stockholm, Sweden.
In 1980 he opened his first studio in Stockholm while taking evening classes at Konstfack. After moving to the USA, he continued studies at Rhode Island School of Design, where he received his MFA in 1984. Olle opened his studio in Pawtucket, RI, in 1990.
During the years of 1982-1985, Olle taught at Rhode Island School of Design. He has also been teaching at Rhode Island College, Department of Art, in the years of 1986-87 and 1993-1996.
In 1985-1986 he was the Head Silversmith at Wallace International Silversmiths, Inc., Wallingford, CT.
Olle has worked as a designer for several companies:
- Brennan Sterling, Lincoln, MA, 1985-present
- Ralph Lauren Jewelry Collection, Providence, RI, 1989-94 and 1997-2002
- Annika Design, Providence, RI, 1986-89
- Gorham, Providence, RI, 1986
- Carolee Designs Inc., Greenwich, CT, CVM Collections of the Vatican Museums, Rome, Italy, and The Corning Museum of Glass, Corning, NY, 1995
- Olle also has been exhibiting at several group shows, including SOFA New York --1998-99, 2000-02, 2005 and 2008, and Artisans in Silver 1993-97 and 1999.
In 1998 he held a solo show at the Contemporary Crafts Gallery in Portland, OR, called “Dinner for Two.” Consisting of five different tables, Olle had made most of the pieces in sterling silver from flatware to candleholders, from chairs to lamps, bowls, budvases to the chessboard. Even the credit card and pen were made in sterling silver.
He has made over 125 pieces for the American Culinary Federation in their competition in the IKA Culinary Olympics held in Erfurt, Germany, in October, 2008.
In January, 2009, for the Bocuse d’Or competition held in Lyon, France, he made two trays and approximately fifty other pieces for Mr. Tim Hollingsworth.
Every item is handmade by Olle in his studio.
“For me, the handicraft is the most important. The challenge lies in the possibilities to always make the best work out of the given conditions. I have come to understand that I am never fully satisfied until the piece is absolutely perfect.”
Richard Rosendale, CMC
Born in Pennsylvania, Chef Rosendale’s classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, and some of the finest kitchens in the United States, including Sous Vide training at the French Laundry, and multiple five-star restaurant stages across the country. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine referred to him as “A New Breed of American Chefs,” an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef De Cuisine of the prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The historic restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of a culinary staff numbered at 165 Chefs and 2,000 employees.
Chef Rosendale was the youngest member of ACF Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen, beating 32 countries. In 2006 Chef Rosendale was appointed Team Captain of the 2008 ACF Culinary Olympic Team USA. The team earned three gold medals.
A career highlight, Chef Rosendale was honored to be chosen as one of only eight US finalists from over 300 across the country in the prestigious Bocuse d’Or USA semi-finals in 2008. He won the silver medal and was praised for his progressive technique with sous vide cooking and creative presentation. Chef Rosendale is certified to cook sous vide by food scientist Bruno Goussault, the authority in sous vide cooking in the United States.
Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 45 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts and was named the 2005 ACF Chef of the Year.
In addition, Chef Rosendale is a certified professional ice carver. He has carved pieces ranging from 1 to 50 block creations. During his career, he has also cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States.
In 2007, Chef Rosendale opened his first restaurant, in Columbus, Ohio. Housed in a newly renovated and historical building, Rosendales was located in the heart of the hip and trendy Short North Arts District in downtown Columbus. Garnering national, regional and local attention for high caliber, cutting edge, modern American cuisine, Rosendales was critically acclaimed, featured in The New York Times magazine, and regionally named Best New Restaurant. Chef Rosendale opened his second operation in Columbus, Details Mini-Bar and Lounge in late 2008 as a complement to Rosendales, located next door.
In September 2009, Chef Rosendale returned to The Greenbrier in White Sulphur Springs, West Virginia, where he was appointed Executive Chef, and in one year the resort food and beverage offering have tripled in size, adding many new restaurants, Greenbrier Farms, and have plans to introduce the Greenbrier Cattle Company. Also in 2010 Chef Rosendale attained the highest level of certification a chef can receive in the United States, the prestigious Master Chef Title. This included a rigorous 130 hour cooking exam covering all aspects of cuisine.
