Terry Antoniuk has owned and operated a personal chef service in the Annapolis area for seven years. Her extensive industry experience includes over 15 years as a cook at local catering companies and restaurants.

Philippe Bind was classically trained in France where he earned a Maitre Patissier degree. He has worked with world-renowned chefs Like Roger Verge, Daniel Boulud, David Burke and has opened numerous hotels including the Plaza Athenee in New York and Peabody Court Hotel in Baltimore. He is past president and chairman of the Maryland Chefs Association.

Ezra Countiss is a graduate of Towson University with a degree in business. He has his own personal chef business.

Charles Fiery is an Anne Arundel County native with a passion for French food and wine. Charles says that: "Lively conversation over good food and wine is perhaps life's finest pleasure." He enjoys sharing his passion with others, and especially likes teaching people about new wines and regions.

Daniel Gore has 10 years of experience in improving the production of high quality beer. He has been a journeyman brewer and malter in Germany and currently holds the position of brewing team leader at Long Trail Brewing Company in Bridgewater Corners, Vermont. He also enjoys home-brewing beer.

Shawn Harlan is an accomplished chef and instructor with more than 20 years experience in the kitchen. He has worked at some of America’s finest restaurants including Chateau de Sureau, The Inn at Little Washington and Lespinasse Restaurant.

Heidi Hilend graduated from the Culinary Institute of America in Hyde Park, New York. In the 20 plus years since she graduated, she has worked in prestigious private clubs as a pastry chef. She has also worked as chef garde manger, executive chef, cake designer and private caterer. Her passion is design and pastry.

Vern Humble is a native of Hawaii, who came to love Annapolis during a six-year tour in the United States Air Force. He is an expert in wine and passionate about wine and food. Humble feels that since the purpose of wine is to bring people pleasure, one should never be intimidated by it.

Ken Jarvis is one of the mainstays of AACC. He has an associate degree from the Culinary Institute of America, a Bachelor of Science degree from Rochester Institute of Technology and a Master of Science degree from Strayer University.

Robert Keil has more than 35 years of experience in facility operations, special event direction and corporate event production with Fortune 500 companies, public committees, and private organizations. He earned bachelor’s degree from Northern Illinois University, has held consulting and management positions with two International Olympiads and has taught at the University of Chicago and University of California, Los Angeles.

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