Ryan DePersio - Executive Chef
Executive Chef/Partner, Fascino (Montclair, NJ), the creative contemporary Italian restaurant consistently ranked
as one of the best in the state; and Battello, the spectacular Italian-inspired seafood restaurant on
the waterfront in Jersey City, NJ
Chef DePersio is a graduate of New York Restaurant School; worked in the kitchens of David Bouley (Bouley Bakery, NYC);
Bill Telepan (Judson Grill, NYC); Jean-George Vongerichten (Vong, Jean-George, NYC), and in stages in France and Italy
He was born and raised in Nutley, where he currently resides with his fiancé and son, Nicholas (NICO is his nickname)
Todd Allen - Chef de Cuisine
Todd Allen is a former advertising executive who completed studies at the Institute of Culinary Education in New York.
He also holds a bachelor's degree in Communications from the University of Hartford. He received his early training at
the acclaimed Restaurant Serenade in Chatham and the Trump properties Mar-a-Lago in Palm Beach, Fla.
and Trump National Golf Club in Bedminster.
Allen was Executive Sous Chef at Metuchen Golf and Country Club in Edison and Crestmont Country Club in West Orange.
He served as Chef de Cuisine at Il Pomodoro and Tapastre in Somerville and, most recently,
at The Brass Rail in Hoboken.
Binicio Salas – Pastry Chef
Chef Binicio was born in Ecuador but has lived in New Jersey since 1995. He started working in the kitchen as a dishwasher and through hard work, excellent mentoring, and natural talent he inherited from his mother, who is a fabulous baker in South America, worked his way up to his current position as one of the most notable pastry chefs in New Jersey.
His particular area of interest is creating beautiful and delicious desserts inspired by Latin and international flavors.
Christopher Keys - Restaurant GM
Christopher Keys, the youngest of seven children, grew up in nearby Jersey City. “When I was a kid, I worked in diners, I loved food, and was always drawn to the business.” Keys worked his way up the ladder at Chili’s working as host, expediter, server, bartender, and corporate trainer. His next job was at the Embankment where he learned the catering side of the hospitality business. He is now the Restaurant GM at NICO and has been part of the swiftly evolving dining scene in downtown Newark.