OUR UNCORKED CHEFS
Submitting to his passion for food, Chef Jerry Craft attended Le Cordon Bleu in Orlando to become a professional chef. He has worked for such companies as Walt Disney World and Starbucks, honing his hospitality skills. He then opened his own Personal Chef business in 2010, serving local celebrities, large corporations and the local community at large. He trained to be a sommelier in 2011, promoting his passion for fine food and good wine.
Chef Jerry has been a Resident Chef with the Publix Aprons Cooking School in Orlando since 2013 and looks forward teaching his passion for cooking to those with a desire to enhance their culinary skills.
Macy El Masri
Growing up in a military family, Chef Macy El Masri learned the skills and values that would later serve her in becoming a well-rounded chef instructor. Her love of world cuisines was expanded during her tenure with the United States Air Force where she experienced first-hand the subtleties of foods from around the globe.
Chef Macy formalized her culinary journey by attending the Culinary Arts Institute of Louisiana; where she was able to fine to her Cajun and Creole palate. Becoming a Resident Chef at Publix Aprons Cooking School lets her share her love of cooking while allowing her to motivate students to explore different foods and techniques right from their own kitchen.
Celebrity Chef Doreen Colondres is a best-selling author of the cookbook La Cocina No Muerde; and active media personality, certified wine connoisseur and tireless world traveler. Passionate about cooking with fresh and seasonal ingredients, her mission relies on encouraging people to enjoy cooking and to embrace the time we spend eating.
Doreen hosts frequent cooking segments on Telemundo and Univisión and has hosted cooking shows with Fox Life in Latin America. Her recent partnerships include Hass Avocado and the American Heart Association as a spokesperson for their Healthy for Good campaign, a revolutionary movement to inspire us to create lasting changes in our health and life.
Executive Chef Luis Reyes has enjoyed a culinary career that began in Puerto Rico where he was born. After working in a small bakery in Puerto Rico, his interest in culinary art was ignited and he came to the U.S. where he established his culinary credibility working with organizations like The Breakers, the Hilton Corporation, and several privately owned Palm Beach restaurants. Chef Luis’s career accelerated from there when he moved into the Executive Chef role for Sysco Food Service assisting hundreds of beloved restaurants across Central Florida. “I grew up in a family that taught me the dining table was the center of the family, which has shaped my passion for food.