Carbone's Ristorante: "Battle of the Grill" for Charity

This past weekend Vinnie Carbone went head to head with a trio of White House Chefs and came out victorious, winning the "Grill-Off" at Saturday's "Uncork Something Special in CT" - a Special Olympics Food & Wine Fest that took place at the beautiful Dalice Elizabeth Winery in Preston, CT. So who was he up against?

Chef Guy Mitchell

Chef Guy Mitchell is a graduate of the Culinary Institute of America and apprenticed at the Waldorf-Astoria Hotel in New York City. He sits on The Board of Directors for the New York City Culinary Academy.Chef Guy Mitchell has served as Executive Chef for the Philadelphia Eagles, all of the “Rocky” Hollywood film sets and has hosted the famous QVC television show as well as the The Atlantic City Food and Wine Festival. Chef Guy Mitchell cooked for the Academy Awards and while working in New York, has served as Executive Chef for David Rockefeller in his distinguished Montauk Yacht Club on Star Island. He also worked with Chef Ron Duprat at the James Beard Foundation in New York City. He has also produced a Stellar Cruise Ship style brunch on various occasions. Through Guy’s arising accomplishments, he has had the unique pleasure of working closely with the White House to host special engagements with the Presidents’ chefs. He has also had the great pleasure of working with such famous chefs such as Emeril Lagasse, Morimoto, Bobby Flay, Paula Dean and Guy Fieri, all from the Food Network.

Chef Sam Morgante

Chef Sam Morgante is a native of Danville, Pennsylvania and a graduate of The First Coast Institute of Culinary Arts. He retired from the Navy as a Chief Petty Officer in 2005 after serving as a White House Chef under former President George W. Bush. During Chef Morgante’s assignment with Presidential Food Service, he was awarded the Five Star Diamond Award from the International Food Service Organization for 2003, 2004 and 2005. After Chef Sam’s selection to the former President George W. Bush administration he served as a Presidential Travel Advance Team Leader and spent more than 200 days on 70 domestic and overseas presidential trips supporting the President and the First Family with personalized culinary services. He provided logistical support and food security, earning him Certificates of Appreciation from The President of the United States for 911, Chief of Staff, Vice President and the United States Secret Service Presidential Protective Division. Chef Sam Morgante is currently employed as the Executive Chef of Dining Services at Pennsylvania College of Technology. Chef Sam actively worked in conjunction with the American Legion raising funds for the wives and families of US Army troops deployed in Iraq. A native of Delanco, New Jersey and a 1990 graduate of Burlington County Institute of Technology Westhampton. He served as Vocational Industrial Clubs of America of Southern NJ Vice President for three years. Chief Michael Raber joined the Navy in May 1990. He completed recruit training at Great Lakes, IL and Basic Enlisted Submarine School at Groton, CT.

Chef Michael Raber

Chef Raber is a Master Certified Food Executive from International Food Service Executive Association (IFSEA). He completed advance culinary skills course at Fort Lee (Army Base) in southern Virginia and Culinary Institute of America, located in Hyde Park, New York. He is a current student of Central Texas College working on an Applied Science Degree in Hospitality Management. Chief Raber was hand selected for Presidential Food Service, Washington, D.C. as the Food Service Coordinator for the White House Navy Mess Logistics Department. As a Presidential Travel Advance Team Leader, he spent more than 250 days on 75 domestic and overseas presidential trips supporting the President and the First Family with personalized services. While working with Secret Service, he provided logistical support and food security; earning him two Certificates of Appreciation from the United States Secret Service Presidential Protective Division. He was selected for his current position as the Senior Enlisted Aide to the Commander, Navy Installations Command (CNIC) during his billet assignment at the White House.During Chief Raber’s assignment with Presidential Food Service, he was awarded the Five Star Diamond Award from the International Food Service Organization for 2003, 2004 and 2005.

No match for Carbone's of course.

Congratulations Vinnie!