Chef Daniel Fair
Pierro’s Italian Bistro
Chef Daniel is the Executive Chef and founder of Pierro’s Italian Bistro named after his grandfather, Leo Pierro who came to America from Italy in 1917. After serving 7 years in the US Army Medical Corps, Chef Daniel began his culinary “adventure”. With no formal training, all of his culinary skills were acquired from various chefs from such esteemed schools as The Culinary Institute of America, Johnston & Whales, and Le Cordon Blue, as well as his experiences abroad.
To be a chef has been Daniels lifelong passion. He credits learning from others, creating a signature taste, and adapting to the ever changing palates of the patrons to the success of Pierros.
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Chef Mei Parker
Personal Chef
Member of the United States personal Chefs Association (USPCA), graduated from the US Culinary Business Academy in Atlanta, GA; Personal Chef for 3 ½ years but has done chartering on the side for 10 years.
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Chef Steve Zickle
Holiday Inn Bordeaux
Chef Steve is a graduate of the Culinary Institute of America with Honors, he specializes in Italian food, but loves to cook regional American grill dishes, Chinese and German menus.
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Chef Billy Wilson
Cape Fear Valley Health Systems
Chef Billy is an award winning Chef who studied baking and cake decorating under master pastry Chef Willis Masters at Modern Way Bakery.. He attended the Army Cook School at Fort Lee Virginia and graduated with honors from ANCO.
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Donna Foley
Cake Decorating at It’s Best
Donna Foley, owner began her cake decorating career in 1972. While taking several Wilton cake decorating classes, she discovered a talent to create unusual and festive cakes for all occasions.
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Chef Mustafa Somar, Owner
Sherefe Mediterranean Grill
Chef Mustafa, a CORE Certified member and recipient of the Sheraton North American Divisions President Award has a wealth of knowledge and experience in the restaurant industry, to include coordinating and directing front and back-of-house operations.
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