Chef Demos

alain and jOur outreach to culinary professionals extends to four working chefs in the NYC vicinity, who perform throughout the day on the Celebrity Chef Stage in “Central Park.”

In addition, scholarship winners from two culinary schools compete for best day-part food item, utilizing produce items foraged from trade show booths during the show.

2017 Chef Demonstrations

 Jacob Javits Center Hall 1C “Central Park” Center Stage
11:00 a.m. – 5:00 p.m.

Roland Iadanza

Roland Iadanza is an executive chef with more than 30 years of experience in all facets of fine dining, catering and restaurant operations. He is territory manager for RC Fine Foods in Suffolk County, NY. From 2001 to 2013, Iadanza was executive chef/director of sales for Great Eastern Pasta Works and Pasta People in Lindenhurt, NY, and Babylon, NY. For 11 years, he was executive chef at Bruzells Restaurant in Great Neck, NY, and held other positions in New York area restaurants including executive chef, sous chef and head chef saucier. He has a culinary arts degree from Johnson and Wales.

Stephen J. Moir, CEC

Stephen J. Moir, certified executive chef and culinary instructor for the Middlesex County Vocational and Technical Schools-Perth Amboy Campus and executive chef for Ocean Beach Club, Elberon, NJ.  A graduate of the Academy of Culinary Arts 90’, Moir has been awarded twice Teacher of the Year for his school as well as three time semi-finalist for the American Culinary Federation Northeast Educator of the Year. He has previously worked as corporate executive chef for Deer Park Ravioli, Gannet News Service as weekly food columnist/restaurant reviewer and executive chef for Il Giardino Sul Mare, Forked River, NJ.

Paul Riedman

Paul Riedman, a Certified Executive Chef recognized by the American Culinary Federation, is Certified Executive Chef at Nassau Country Club, Glen Cove, NY. He possesses more than 15 years experience in the management of kitchens in New York area country clubs, hotels and catering environments. Riedman was Certified Executive Chef at the Cherry Valley Club, Garden City, NY, was Certified Executive Chef/ Food and Beverage Director at the Stonebridge Golf Links and Country Club, Smithtown, NY, and was an executive sous chef in Sands Point, NY, and Glen Cove, NY. Graduating from Long Island University, Riedman has many culinary certifications.


Alain V. De Coster, culinary advisor/ sous chef des cuisines at the Plandome Country Club, Plandome, NY. Following military duty as a cook in the Belgian Navy, De Coster was a chef and restaurant manager in New York, including executive chef at Le Saint-Jean des Pres, Sette MoMA Restaurant at the Museum of Modern Art, Paramount Pictures, North Shore Country Club, Glen Head, NY. He was corporate executive chef at Petite Abeille Corp. in New York, and sous chef tournant at 5757 Restaurant at the Four Seasons Hotel in New York. He was director of culinary excellence at the New York Institute of Technology.