Chef Chistopher Covelli is a graduate of the French Culinary Institute in New York City where he was trained by world-renowned chefs including Andre Soltner, Jacques Pepin and Alain Saihac. His background, training and living experiences have enabled him to speak five languages and specialize in Classic French, Italian, Spanish, American Haute as well as Worldwide cuisines.
Chef Covelli’s cooking expertise earned him invitations as guest chef for seven James Beard Foundation Dinners. He was owner and chef of L’Uva Restaurant on Cape Cod, MA. Chef Covelli has earned five Wine Spectator Awards of Excellence among other numerous cooking awards.
Currently Chef Covelli is the Executive Chef for Sage Restaurant in Sarasota, FL. He also serves as senior chef instructor at Toscana Saporita Cooking School in Lucca, Italy. Chef Covelli serves on the Board of Directors for Florida Winefest & Auction / Caring for Children Charities. He has demonstrated products on national networks such as HSN and ShopNBC. He has been featured in numerous publications. Chef Covelli was the chef for the Baltimore Orioles at Spring Training for five years. For seven years he has been the guest chef at the Senior PGA for KitchenAid. Chef Covelli consulted on the restaurant Red Cedar and Sage in Seattle, WA. He has been seen on a number of TV shows around the country, including the Food Network shows, Rachel vs. Guy: Celebrity Cook-Off and Beat Bobby Flay. Chef Covelli is also known for his live cooking demonstrations nationwide.
Chef Paul Mattison, executive chef and proprietor of Mattison’s, operates a successful culinary group on Florida’s Gulf Coast. Located in Sarasota and Bradenton, each Mattison’s restaurant location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Mattison’s Catering is a chef-owned and operated company procuring fresh, natural, provincial and local ingredients. Catering in-house and off-site, Mattison’s Catering Company offers certified wedding and event planners, experienced professionals, and customized menus.
Chef Paul Mattison grew up in New York, cooking and gardening alongside his Italian grandmother, Esther. He began his culinary career at age 15 in a local Greek restaurant and was encouraged by the restaurant’s owner to attend the Culinary Institute of America (CIA). Upon graduating with honors from CIA, Chef Paul Mattison went to Aspen where he would refine his skills over the next five. In 1991, Chef Paul Mattison relocated to Sarasota, Florida as the executive chef and proprietor of the Summerhouse Restaurant on Siesta Key, which quickly became a local treasure and institution, establishing Chef Paul Mattison as a celebrated local chef. In September 2001, Chef Paul Mattison and Jason Sango created the Mattison’s concept which includes: Mattison’s Catering Company, a full service in-house and off-site catering company; two Mattison’s City Grilles, award-winning al fresco restaurants in downtown Sarasota and the Bradenton Riverwalk; Mattison’s Forty-One, a highly acclaimed local restaurant boasting comfortable elegance in South Sarasota and Mattison’s Bayside at the Van Wezel, the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining and events.
The cookbook CHEF: The Story and Recipes of Chef Paul Mattison, released in 2014, generated rave reviews locally and nationally during book signings from Florida to California. Chef Paul Mattison was invited to participate in the prestigious American Harvest Workshop in Napa Valley, California hosted by Cakebread Cellars, as one of five Chefs in the nation selected to attend this annual event. He was also selected to be one of 6 guest chefs in the Niman Ranch Farmer Appreciation Dinner, due to his commitment to sustainable menus. In January 2016, Chef Paul was a guest speaker in a joint discussion and presentation with scientists from NASA discussing the connection with the International Space Station’s Veggies in Space program and working with local Pine View students showcasing a school garden Chef Paul Mattison helped to created replicating the NASA program. This educational event generated media attention locally and regionally.
Mattison’s has received numerous awards over the years including consistently winning Sarasota Magazine and the Sarasota Herald-Tribune’s Best Chef award. Mattison’s was awarded Florida Trend’s Golden Spoon Brand Award, one of Florida’s most prestigious culinary accolades. Other awards include the SRQ Magazine’s Hot List, and SRQ Media Localpreneur of the Year, Creative Loafing’s Editor’s Choice Award, Bradenton Herald’s Readers’ Choice Awards, Business Partner of the Year from Sarasota County Schools, and many others. Also known for his community-based efforts, Chef Paul Mattison received several national service awards. He gives culinary classes and demonstrations for charity organizations like the Boys and Girls Club, Girls Inc., Sarasota County, and other civic organizations. Chef Paul Mattison serves on the Advisory Board for Kaiser College and Sarasota County Technical Institute’s Culinary Arts Program. He also serves on the Board of Director for Any Given Child and Florida Winefest & Auction. Giving back to the community is a priority for Chef Paul Mattison and his generosity is well known throughout the community.