Meet the Gallo Family Vineyards Gold Medal Awards Judges

Ed Doyle, President, RealFood Consulting, Chefs Collaborative Executive Board Member

Malachy Duffy, Wine and Food Writer;

Max McCalman, Maitre Fromager - Artisanal and Picholine, and Dean of Curriculum for artisanalcheese.com;

Ferdinand Metz, President Emeritus, Culinary Institute of America and President of the World Association of Chefs;

Sara Moulton, Food Editor, Good Morning America;

Joanne Weir, Television Host and Cookbook Author; and

Clark Wolf, Food and Restaurant Consultant.

 

Ed Doyle
President, Real Food Consulting, Chefs Collaborative Executive Board Member

Ed Doyle has spent his career of 20 years cultivating a passion for food and cooking.   After graduating from the Culinary Institute of America, he trained under the finest chefs in and around Boston during the most dynamic, rapidly evolving period the area has seen.   In this time, chefs moved from the staid, old world style of foods to the current offerings that have made Boston a world-class dining destination.   Ed's career has followed a similar trajectory as he quickly developed a reputation as one of the most exacting and creative chefs in Boston.

Ed honed his craft in some of the finest kitchens in the city. From a start in the industry that began with washing dishes, he quickly raised ranks and can certainly look back on a career full of years working under some of the country’s most notable chefs.  Along the way his food gained acclaim from diners and critics alike, resulting in stellar articles and reviews in both local and national publications.

Over his career, Ed has developed a commitment to sustainable cuisine and has led the way in operating "green kitchens". He implemented the first on-site composting system in any hotel in Boston and developed a 600 square foot organic garden to supply fresh herbs and produce. These efforts have been featured in Food and Wine, Restaurant Business and Food Arts. Ed sees this acclaim as another positive result of his efforts raise awareness of this important issue.  

 

Malachy Duffy
Wine and Food Writer

A truly talented media professional, with successful experience in magazines, videos, television, and books, Malachy Duffy is a leader within the worlds of food, wine, travel, and lifestyle journalism.  His professional accomplishments coupled with his educational achievements and experiences living and working abroad have earned him prestigious judging positions for the James Beard Foundation and Hong Kong International Food Festival among others.

Malachy currently serves as wine and spirits editor for a top shelter magazine, where he created the publication's first wine and spirits section.  Additionally, he regularly contributes to a variety of lifestyle, epicurean and general interest publications. Duffy also held a position as senior editor for a leading consumer food magazine for over ten years where he played a critical role in creating and running the magazine's important events.

Academically, Duffy graduated cum laude from Colgate University, after which
he went to Japan on a Fulbright fellowship. After returning to the U.S., he went on to receive a Masters degree from Columbia University's Graduate School of Journalism.  Malachy's educational experience also extends into teaching as he has held positions both here in the U.S., at the New York University Summer Publishing Institute, and in Japan at Yokohama National University and at the Kanagawa Prefecture Board of Education 

In addition to judging for the James Beard Foundation, he has served as a judge for the Veuve-Clicquot Wine Book of the Year Award, and Virginia Wine Producer's Governor's Cup Competition. Malachy's many television appearances include national spots on food and news shows and well as local New York newscasts.  He was recently named a finalist for the Glenfiddich Scottish Thistle Award for travel journalism in Scotland.

 

Max McCalman
Mâitre Fromager - Artisanal and Picholine, and Dean of curriculum for artisanalcheese.com

Renowned as one of the cheese world's living legends for his expertise, insight and passion, Max McCalman is dedicated to helping others understand and enjoy the unique pleasures of artisanal cheeses. As America's first restaurant-based Maître Fromager and a Garde et Jure as designated by France's exclusive Guilde des Fromagers, Max established the critically acclaimed cheese programs at some of New York City's most esteemed restaurants over the past decade and has become a highly visible advocate for artisanal cheese production around the world.

A veteran of the food and hospitality industries, Max has spent most of his professional life as a Maître d' Hotel and Sommelier. In 1994, he became a dedicated scholar of artisanal cheeses and collaborated with Chef-Proprietor Terrance Brennan to create a legendary cheese program at a top New York City restaurant.

As Dean of Curriculum at the Artisanal Premium Cheese, Max is leading the charge to raise awareness and spread the joys of artisanal cheeses to consumers and professionals alike with a distinctive, engaging style that suggests equal parts possession and obsession. Max also serves as a consultant to the trade and is a lecturer and teacher at several top culinary schools in the country.  Additionally, he has been featured in leading national epicurean publications and national network television.

Max's first book, The Cheese Plate (Clarkson Potter Publishers, 2002) was nominated for awards by the James Beard Foundation and the International Association of Cooking Professionals. His next project, Cheese: A Connoisseur's Guide to the World's Best, (Clarkson Potter) an expansive reference on the world's finest cheeses and wine-cheese pairings, was published in August 2005. Max lives in Manhattan with his daughter Scarlett.

Ferdinand Metz
President Emeritus, Culinary Instritute of America
President of the World Association of Chefs

As President of The Culinary Institute of America (CIA) from 1980 to 2001, Ferdinand E. Metz led efforts to develop innovative educational programs for aspiring chefs and to strengthen the culinary industry as a whole. In his role as President Emeritus, Mr. Metz assists efforts to increase the college’s endowment and funding for student scholarships.

A native of Munich, Germany with more than 40 years experience in foodservice, Chef Metz is a Certified Master Chef (C.M.C.) who holds a Masters in Business Administration (M.B.A.) from the University of Pittsburgh.

Under Chef Metz’s leadership, the CIA became the world leader in culinary education and a standard-bearer for the industry. Accomplishments during his tenure included the creation of a culinary-focused baccalaureate degree program and a baking and pastry degree program.  Also, a Napa Valley based campus was established during his tenure.

In addition to his contributions to the CIA and its students, Chef Metz has elevated the culinary profession. He was instrumental in establishing apprenticeship, certification and the Master Chef concept in America and he guided the American Culinary Olympic Team for 20 years and three consecutive World Championships in the Hot Food category.

Among the many awards earned by Chef Metz during his career are The Lifetime Achievement Award from the James Beard Foundation; the American Culinary Federation’s 1968 Chef of the Year Award; and the 1967 Medal of the French Republic, considered the highest recognition for culinary achievements in the United States. He has also won more than 30 culinary Olympic Gold Medals

As managing partner of Master Chefs, LLC, Chef Metz provides consulting services for the food service industry and spearheads the “Master Chefs Seal of Excellence” program for top culinary products.

Sara Moulton
Food Editor, Good Morining America

Sara Moulton is one of the hardest-working women in the food biz. Ask Sara how it all began and she will tell you, "I’ve always liked to eat."

The idea of channeling a deep food affection into a career didn’t occur to Sara until after she graduated from the University of Michigan with no particular major in 1974. Indeed, it was at the Culinary Institute of America that Sara found herself. Graduating with highest honors in 1977, she commenced working in restaurants immediately in Boston and then in New York, taking off time only to apply herself to a postgraduate apprenticeship with a master chef in Chartres, France in 1979. Sara’s restaurant experience peaked with a stint as sous chef in the early '80s. It was also during this period that Sara co-founded the New York Women’s Culinary Alliance, an "old girl’s network" designed to help women working in the culinary field. The Alliance celebrated its 20th anniversary in 2002.

In the interest of starting a family, Sara left restaurant work in 1983. She worked for a while as an instructor at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School), where she discovered her love of teaching, a passion that would give focus to her subsequent work in television. In 1984, Sara took a job in the test kitchen at a major epicurean magazine. Four years later she became chef of the magazine’s executive dining room.

Sara was still toiling in restaurants when an opportunity opened up for her to work behind the scenes on public television’s Julia Child & More Company in 1979. Her friendship with Julia led to Sara’s gig on a major network television show and what started as another behind-the-scenes position ripened by 1997 into on-camera work. Sara had also begun to host Food Network’s Cooking Live. Six years and more than 1200 shows later, Cooking Live ended its run on March 31, 2002.  Her current show Sara’s Secrets began the next day.

Sara is also the author of Sara Moulton Cooks at Home (Broadway Books, 2002). It embodies Sara’s mission as both author and TV host: To counter America’s disastrous love affair with fast food by encouraging everyone to cook delicious and healthful food at home with family and friends.

Sara lives in New York City with her husband and two children.

Joanne Weir
Television Host and Cookbook Author

Awarded the very first IACP Julia Child Cooking Teacher Award of Excellence in 1999, Joanne shares a lifetime of experience that flavors everything she touches. Her first book, From Tapas to Meze (Crown, 1994,) was selected by Julia Child as one of her 12 personal favorites out of 1000 cookbooks published that year. From there she went on to publish a library of delights including a series of books for Williams Sonoma in 1997 called Seasonal Celebrations, You Say Tomato (Broadway Books 1998) and Weir Cooking, Recipes from the Wine Country (Time Life, 1999.) Her talents were finally brought to life in the PBS series “Weir Cooking in the Wine Country”, shot on location in the Napa Valley. The companion book, Weir’s More Cooking in the Wine Country (Simon & Schuster, 2001) went on to garner a James Beard Award nomination and an IACP Cookbook Award nomination. Joanne’s adopted hometown, San Francisco, is the culinary setting for “Weir Cooking in the City”, her 26-part PBS series and companion book (Simon & Schuster, 2004) for which she received a James Beard Award for Best Cookbook, General Category in 2005. A completely revised version of From Tapas to Meze (Ten Speed Press, 2004) was re-released with spectacular food photographs and won the 2004 Gourmand World Cookbook Award for Best Mediterranean Cookbook. Currently she is working on two cookbooks, “Wine Country Cooking” (Ten Speed Press, release August 2008) and “Tequila Lover’s Guide” (Ten Speed Press, Spring 2009).

Joanne’s passion for home cooking was stoked by a legacy of life in the kitchen. Joanne’s great-grandmother operated a restaurant in Boston at the turn of the century called Pilgrim’s Pantry. That enthusiasm for food was passed down to her mother, a professional chef and caterer, who worked for years with the legendary cookbook author, Charlotte Turgeon. Joanne continues that same tradition, though it wasn’t until after getting a degree in Art Education from the University and Massachusetts and teaching Fine Arts in Boston that she found her way back to the table.

Joanne spent five years cooking with Alice Waters at Chez Panisse in Berkeley, California and studied with Madeleine Kamman in New England and France and was awarded a Master Chef Diploma. Her ultimate calling has been in her teaching, which has taken her throughout the United States, Canada, Australia, New Zealand, France, Italy, Thailand, South America, and England. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series.

Clark Wolf
Food and Restaurant Consultant

Clark Wolf has more than twenty-five years of experience in the food industry and is founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm. He has been called the "slam dunk, hit city food consultant" and a "Merchandising Maestro."

Over the years, Wolf has consulted a variety of businesses from major hotel companies, to legendary restaurants, to Las Vegas casinos, to food companies and marketing boards. Additionally, he has been a contributing editor for a variety of consumer and trade publications, and has written a regular cuisine and culture column for a major financial magazine. He is currently working on a book about America’s cheeses and has developed a line of custom tableware.

Traveling extensively, he lectures and gives seminars to chefs' associations, food professionals, cooking and food service students and industry groups from California to Paris on subjects ranging from food trends, specialty foods, restaurants and marketing to restaurant real estate and finance.

After leaving his Southern California hometown for the San Francisco Bay Area to complete a degree in English Literature, Wolf was a waiter on the railroad, working eighteen-hour days on the line from Oakland to Chicago. He then opened and managed a cheese and wine shop.  He had a change of meeting the legendary James Beard in Nob Hill, which led to a lasting friendship.

Wolf next opened the San Francisco branch of a celebrated Napa-based gourmet grocery store, and retooled the original Napa Valley store. He was spent countless hours finding and sampling foodstuffs with the likes of Marion Cunningham, Alice Waters, Ruth Reichl, Jeremiah Tower and Catherine Brandel.

In 1986, Wolf formed Clark Wolf Company. In 1989 he began consulting for Jonathan Tisch, with whom he has worked on eighteen hotels, including four now in development. In 1994, he opened his own restaurant in the Eastern region and after a successful two year run, he sold his part to refocus on Clark Wolf Company.

Since 1996, Wolf has served as Chair of the Advisory Committee to New York University’s Department of Nutrition,Food Studies and Public Health. After founding the New York chapter of the American Institute of Wine & Food, he served on its National Board and mounted six international conferences.