Chef Greene has catered such events as the U.S. Open in South Hampton and the FIFA World Cup in Germany where he cooked for Pelé. He received his BS degree in Food Service Management from Johnson & Wales University in Rhode Island and as a proud member of the American Culinary Federation (ACF), where he is a Certified Culinarian, Chef Andrew Greene has competed for national recognitions. "I hope to bring passion and skills to this team ... for many years to come."

Andrew Whitcomb is an executive shareholder and has been with Whitsons almost since the company's inception. As an Executive Chef, he is also the inspiration behind Andrews Catering, Whitsons' gourmet catering division, responsible for creating and testing new recipes and preparing the finest quality food for catering events, as well as creating sample dishes for tastings and presentations. His unique, eclectic culinary creations are enjoyed at events ranging from intimate gatherings to elegant banquets for thousands of guests. Andy has had the privilege of serving such distinguished guests as former President and First Lady Bill and Hillary Clinton, Harrison Ford, Martin Scorcese, Bette Midler and other celebrities, at well-known venues such as Lincoln Center in Manhattan and the Vanderbilt estate on Long Island.

Florie's Finales is a unique gourmet pastry & gift basket store located in Nesconset, Long Island, NY, celebrating 19 years in business and 5th year in the new, bigger & better, state of the art facility. All cookies and pastries are made on premises from scratch, using the finest & freshest ingredients and no preservatives.

Afresh Approach is a family-owned business operated by Jeanne and Skip. Jeanne, formerly with Morgan's Bay Confections, has now opened her own shop in Bay Shore, New York.

"We strive to be a different type of chocolate shop than you've ever experienced. We remember the days when everything was done to the customer's desire and ultimate satisfaction. We want everyone to leave with a smile, and the thought that they just might have to hide some of the goodies from the rest of their family!"

With over 30 years of experience cooking and extensive management experience, Leisa and her mother, Lillian, have created LL Dent Restaurant on Long Island, their vision of home-style American cuisine with a southern flair.

John Michael Burnett is a pastry professional who is committed to providing only the highest quality cakes, pies, muffins, pastries, cookies, gourmet ice creams and chocolate confections to those who seek it.

Julio Velasquez comes to Sage Bistro as the former Master Chef of Bistro Cassis in Huntington, NY. As the Chef since its inception 5 years ago, Julio applied his creative, yet balanced approach to flavor and cooking to make Bistro Cassis one of Zagat's top rated Bistros on Long Island. He is excited to now bring his hard work ethic and passion for cooking to Sage Bistro in Bellmore, NY.

Mr. Velasquez is a native of Poloros, El Salvador. After coming to the United States in 1991, he trained with such renowned chefs as Michael Maroni of Maroni Cuisine in Northport and Matthew Hisiger of Panama Hatties in Huntington. Other venues of experience include Calamari Kitchen (Now Fiddleheads) of Oyster Bay, and Cool House of Blue in Manhattan. Most recently, before Bistro Cassis, Julio was the Master Chef at Enoteca in Locust Valley.