ENZO Makers

Ivan Marquez & Jason Mattick

BROKEN SPANISH

Celebrated chef, owner and founder of the ever-popular Broken Spanish, Ray Garcia collaborates with his talented chef de cuisine, Jason Mattick and creative pastry chef, Ivan Marquez in the crafting of remarkably unique menu offerings inspired by the richness of Latin heritage and the vibrant cultural diversity of Los Angeles. Twice a week, this trio of noted chefs venture out to local farmer's markets to source the most sustainable farm fresh produce and provisions. On one early Saturday morning trek to the famed Santa Monica Farmer's Market, these chefs discovered ENZO estate-grown organic extra virgin olive oil, which is now a favored choice to use as a finish for both sweet and savory dishes.
www.brokenspanish.com

Chris Shackelford

TRELIO

In the midst of California's San Joaquin Valley, accomplished chef and sommelier Chris Shackelford of Trelio Restaurant, artfully creates cuisine featuring fresh and flavorful produce and provisions from local farmers, like ENZO estate-grown Organic Olive Oil. Chef Chris Shackelford is well known for crafting a daily menu celebrating seasonal specialties that are both familiar and unique to the prized agricultural region.
www.treliorestaurant.com

Tyler Florence

WAYFARE TAVERN

Tyler Florence – a celebrated chef, accomplished entrepreneur and successful restauranteur knows that premium ingredients, like ENZO estate-grown organic extra virgin olive oil, are the difference makers between ordinary dishes and extraordinary culinary creations.
www.wayfaretavern.com

Amelia & Jeff Bennett

AMPERSAND

Ampersand Ice Cream produces handcrafted, small batch ice cream in the heart of Central California. Inspired by their love of food and people, Amelia & Jeff Bennett opened Ampersand with the goal of building a tasty community with the perfect scoop. Ampersand's unique and creative recipes showcase locally sourced ingredients and often highlight talented makers around the San Joaquin Valley.
www.ampersandicecream.com

Angela and Nick Marziliano

SAM’S ITALIAN DELI & MARKET

From the San Joaquin Valley and beyond, customers have come to know Sam's Italian Deli & Market as their door to Italy's finest delicacies. Handcrafted Italian sausage and sandwiches, Matriarch-Angela's fresh baked focaccia bread and lasagna, shelves stocked full of Italian specialty groceries, an incredible selection of domestic and imported wine plus a deli case laden with artisanal cheese, salumi and housemade antipasti are just some of the many favorites.
www.samsitaliandeli.com

Jimmy Pardini

THE ANNEX KITCHEN

The Annex Kitchen is an Italian-inspired restaurant influenced by the seasonal offerings of farmers throughout Central California. The cuisine seeks to reflect the rustic, ingredient focused cooking of regional Italy. The menu revolves around housemade pastas, grilled meats and vegetables from a wood burning hearth and pizzas baked in a wood burning Acunto oven.
www.annexkitchenfresno.com

Jessica Koslow

SQIRL

Jessica Koslow, one of Los Angeles’ most innovative chefs is best known for her award-winning SQIRL jam and the unique twist of ingredients she skillfully adds to her highly-sought after culinary creations. Unparalleled freshness, focused authenticity and an unrivaled devotion to source the most flavorful provisions are paramount to Jessica Koslow’s style of cooking. In fact, this is why Koslow prefers ENZO Organic Clementine Crush Olive Oil when she begins to express her originality. In show of shared inspiration, Vincent Ricchiuti sought out Koslow to craft both sweet and savory jam featuring fruit and vegetables from the Ricchiuti family’s orchards and garden.This dynamic collaboration yields an exceptional and delicious fruit-forward preserve.
www.sqirlla.com

Elisia Otavi

RAPHIO 

Elisia Otavi, owner and chocolatier for Raphio was initially inspired by her desire to develop a healthy treat for her two young sons. So with a goal to produce a less sugary alternative, Elisia delved into research revealing how a childhood favorite, chocolate could be made from pure ingredients. In particular, by eliminating additives and artificial flavoring commonly used in industrial chocolate making, Elisia is able to handcraft a wholesome indulgence for all to savor, including her two sons, Raphael and Rio.
www.raphiochocolate.com

Calaudio Rezende

ACME BREAD COMPANY

Claudio Rezende grew up working in his family's bakery in Brazil. Following his college graduation, Rezende immigrated to the United States and continued his craft by joining Acme Bread founders, Steven and Suzie Sullivan, in their quest to bake better bread. Knowing quality ingredients are key to the creation of exceptional products, Rezende devotes his time to sourcing premium, organic, and locally grown ingredients, like ENZO Olive Oil. Acme Bread can be found at highly acclaimed restaurants and marketplaces in San Francisco, California and throughout the Bay Area.
http://acmebread.com/

Ali Banks

CHOPT CREATIVE SALAD CO. & DOS TOROS

A mother’s influence on a young child is often not fully realized until many years have passed. Such is truly the case for the talented Ali Banks, Culinary Director of Chopt Salad and Dos Toros (Founders Table Restaurant Group). Back in the day when Ali was tugging on her mother’s apron strings- stirring up quite a mess in the family kitchen- her kind-hearted mom wisely encouraged and nurtured Ali’s creative spirit. As a result, Ali’s early childhood love of food evolved over time eventually leading her down a path where today her career fuels her lifelong passion to craft food (dishes) with a flavorful flair!

Ali who lives and works steps away from the Union Square Greenmarket in New York, draws inspiration from farmers who produce fresh and tasty fruit and vegetables and artisans who balance historic practices with innovation. So, when Ali steps into the kitchen, she reaches for ENZO Organic Extra Virgin Olive Oil knowing how the Ricchiutis sustainably grow, harvest, and mill their estate-grown olives to ensure the freshest and finest ingredient for her next culinary creation.

Matthew Rosetti

ENZO'S TABLE BAKERY

As a young boy growing up, Matthew Rosetti spent a great deal of time on his maternal grandparents’ farm in Clovis, California. Little did he know, how much of an influence his Grandma and Grandpa Sorrenti would have in shaping his life’s path. Out in the field, Matthew gained the values of hard work, responsibility, and dedication. Inside his grandparents’ home, Matthew discovered food was the magic that brought family together- to love and to share.

One of Matthew’s most impressionable childhood memories was racing into his grandmother’s kitchen, heading straight to the corner cupboard to reach high for a large, red coffee tin. Inside this tin was Matthew’s favorite treat, biscotti! These hand rolled and sliced traditional Italian cookies were baked year-round for all to enjoy. Today, Matthew is busy baking biscotti- just like Grandma- using the highest quality ingredients, including premium family grown almonds. This commitment to excellence is Matthew’s way of honoring his grandparents, who lovingly ignited a lifelong passion to craft a cherished Italian delicacy.