Chef Riley is a highly awarded chef who is regularly invited with his team to participate at such prestigious culinary arenas as the James Beard House in New York. In his 25 year culinary career, he has worked in many aspects of the food service industry, providing expertise and knowledge of production planning, recipe/menu writing, menu engineering, special event planning, food service administrative practices, concept creation, project management, marketing, public relations, and staff training/development. With his years of experience as Director of Culinary Arts and Corporate Chef and Executive Chef at Castle Hill, he has an extensive background of managing and coordinating resources and departments engaged in high-level service delivery.

Jonathan Cambra, Executive Chef at the Boathouse Restaurant At a young age, Chef Cambra has already achieved much success in his culinary career, the culmination of which is his current position as Executive Chef at the Boat House Restaurant. However, it is not age that sets Jon apart in his field, rather it is his continuous passion for excellence and creativity that defines this young talent. His vision of sustainable agriculture, locally purchased ingredients, and organic first, is a continuation of his shared vision with Chef Riley. Jon's philosophy of buying top ingredients and artistically preparing and presenting dishes in their purest form, so that each subtle layer of flavor is detected, is his hallmark.

Chef Riley is a highly awarded chef who is regularly invited with his team to participate at such prestigious culinary arenas as the James Beard House in New York. In his 25 year culinary career, he has worked in many aspects of the food service industry, providing expertise and knowledge of production planning, recipe/menu writing, menu engineering, special event planning, food service administrative practices, concept creation, project management, marketing, public relations, and staff training/development. With his years of experience as Director of Culinary Arts and Corporate Chef and Executive Chef at Castle Hill, he has an extensive background of managing and coordinating resources and departments engaged in high-level service delivery.

Jonathan Cambra, Executive Chef at the Boathouse Restaurant At a young age, Chef Cambra has already achieved much success in his culinary career, the culmination of which is his current position as Executive Chef at the Boat House Restaurant. However, it is not age that sets Jon apart in his field, rather it is his continuous passion for excellence and creativity that defines this young talent. His vision of sustainable agriculture, locally purchased ingredients, and organic first, is a continuation of his shared vision with Chef Riley. Jon's philosophy of buying top ingredients and artistically preparing and presenting dishes in their purest form, so that each subtle layer of flavor is detected, is his hallmark.