Chef Alex Capasso – Blackbird, Collingswood
A host of culinary awards and honors has not dimmed Chef Alex Capasso’s commitment to
the community. Co-founder of the South Jersey Independent Restaurant Association and
creator of The Blackbird Foundation for young culinary students, Capasso’s link to local
charities and civic groups is a strong one. He began washing dishes at 15 and through his
career has been executive chef at a series of prestigious restaurants before opening
Blackbird in 2007. His philosophy: “Being a chef is not my job title, it’s who I am. I’m a chef
awake, asleep, working or playing. Cooking is my life, my passion and my therapy.”

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Chef Joe Palombo – Mirabella Café, Cherry Hill
Introduced to the joys of cooking as a child, Chef Joe Palombo fell in love with the kitchen
at an early age. At 8 years, he spent Sunday mornings cooking with his grandmother for
the family’s Sunday dinner. He started working as a dishwasher at his father’s restaurant
at 12, then became the line cook at 13. During his career he co-owned several area
restaurants including Casanova Grill and Sfizzio. In 2007 he opened the popular Mirabella
Café. His philosophy: “My secret to good cooking is keeping it simple. It only takes a few
fresh ingredients to make an incredible meal.”

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Chef Mark Smith – The Tortilla Press, Collingswood
Chef Mark Smith remembers the moment he first decided to be a chef. “I realized the only
thing I enjoyed about college was cooking for my frat brothers.” He left Bowling Green
University in Ohio and took a series of jobs in the kitchens of local resorts and hotels. Over
the next 10 years Smith moved up and around: he’s worked at resorts in the Midwest and
Florida, moving to New Jersey in 1990 as an executive chef at a Hilton Hotel. He began a
catering business in 1992, then opened The Tortilla Press in 1995, quickly expanding it and
creating one of Collingswood’s most popular eating spots. His ties to the local farming
community are strong ones and he is a familiar figure at the town’s local farmers market,
giving tours and making food to order with freshly harvested produce. His philosophy:
“If you can’t make it fresh, don’t bother.”

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Chef Jim Malaby – blueplate, Mullica Hill
Born and raised in Philadelphia, Chef Jim Malaby first trained at the prestigious Culinary
Institute of America, then worked his way through some of the area’s finest restaurants,
including Brasserie Perrier. Malaby’s blueplate Restaurant in Mullica Hill offers creative
culinary innovations that combine New American and French cuisine. Some signature
dishes are a carrot-apple risotto with andouille sausage, oven roasted mahi served with
roasted tomato, dill and fresh crabmeat, and his famous paen to chocolate lovers
everywhere, warm chocolate "sex" on a blueplate for dessert. His philosophy,
“Fresh, hot and tasty!”

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Chef Rich Marsh – Andreotti’s Viennese Café, Cherry Hill
As a teenager, Rich Marsh worked diligently at Andreotti’s pastry counter. Years later he
would become its Executive Chef and co owner. His education in cooking began after high
school when he attended culinary school at Johnson and Wales University in Rhode Island,
graduating at the top of his class. He worked at several famous five star restaurants across
the country, finally becoming the Omni Hotel chain’s youngest Director of Food and Beverage
services. In 2001 he partnered with Marianne Andreotti to run Andreotti’s Viennese Café in
Cherry Hill. He brought distinctive changes to the restaurant’s venerable customs, such as
wine dinners and quarterly wine tastings. His philosophy: "The favorite ingredient I add to all
my dishes is innovation. Without change, even the best things can grow stale."