• Adam Klosterman

    Rep Chef

    Southern Illinois, Western Wisconsin, Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota

    Rep Chef Level 1

    Chef Adam Klosterman studied Hospitality Management/ Culinary Arts at the University of Missouri. Adam also studied at Apicious International School of Hospitality while working at a restaurant in Florence, Italy. His culinary background stems from his experience in large volume banqueting/ catering and restaurants. As the culinary expert for Apex, he manages all pre/post sale demonstrations, educational seminars, menu consultations, etc. 

  • Chef J.P. Pellicane

    Rep Chef

    New York

    Alto-Shaam Rep Chef Level 1

    Chef J.P. Pellicane has more than 30 years of foodservice experience, including restaurant ownership, country clubs, hotels, and upscale off-premise catering. He currently works as a corporate executive chef for BSE Marketing.

  • Anthony Muzia

    Rep Chef

    Metro NYC

    Rep Chef Level 2

    Anthony Muzia is a proud graduate of SUNY Delhi located in upstate New York and was a member of the school’s first national ice carving team.

    He started his career at a country club and later moved over to hotels. After nearly six years in hotels, Anthony transitioned to the campus dining program at a local Long Island college. There he started doing cooking demonstrations for students as well as staff.

  • Dan Pino

    Rep Chef

    New Jersey

    Chef Dan Pino has been nationally recognized in the world of confectionary arts as a rising star for his innovative approach to pastries and artisan baked goods.   He has publicly proven his talent, winning First Place at the 134th Salon of Culinary Arts in New York and was one of the top finalists at the 2002 National Dessert Competition in San Francisco.  In July2005, he competed in the Food Network Chocolate Challenge in July 2005 and appeared on the network’s program “Sugar Rush.”  Most recently, his desserts were named “Best Dessert” in Philadelphia Magazine’s 2008 “Best Of” Issue. 

    He currently is a rep chef for BSE Keystone.

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