Chef Marcus Guiliano is a renowned figure in the culinary world, celebrated as an award- winning chef-restaurateur, esteemed business consultant, prolific multi-book business author, and a captivating professional speaker. His passion for food, unwavering commitment to sustainability, and dedication to promoting real, ethically sourced ingredients have earned him the prestigious title of “America’s Top Food Activist” by OneGreenPlanet. In 2003, Marcus, alongside his devoted wife, embarked on an extraordinary venture by founding what is today’s Most Awarded Restaurant in the Hudson Valley, Aroma Thyme Bistro.

 

 

Debbie Gioquindo, a wine connoisseur, entrepreneur, and Poughkeepsie, New York native, whose zest for life will leave you both informed and entertained! This former radio marketing and community relations pro is now affectionately known as the Hudson Valley Wine Goddess, and her passion for all things wine is nothing short of contagious.

As a renowned wine writer and blogger, Debbie’s expertise extends far and wide, earning her the 38th spot on Excel Wines’ list of most influential wine bloggers in the world and Top 101 Wine Writers in 2020! With a deep commitment to her craft, Debbie is also the author of Tapping the Hudson Valley, a guidebook featuring day trips and weekend itineraries to explore the Hudson Valley’s finest craft beverage producers.

The Catskills Cocktail Club founded by Brendan F. Casey, a food and beverage industry professional with over 20 years of experience throughout Brooklyn and New York City and has commanded all positions within the restaurant and bar world. With extensive training in beer, wine, and spirits, Brendan’s recipes and wisdom have been recognized in many industry publications, from Gaz Regan’s Annual Manual For Bartenders 2011 for his original cocktail “Another Fine Mes”, to Men’s Fitness magazine’s article “Tips From Your Bartender”, which featured multiple recipes and “how to” cocktail making tutorials. Brendan has continued to educate and lead in the beverage industry as a consultant, collaborating with local restaurants and hotels, cocktail program creation for new and existing businesses, and conducting staff training sessions on the art of mixology and hospitality.