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Julie Carrion

a person standing in front of a book shelf

Julie spent the early years of her culinary career in New York City cooking with "Top Chef Master" Anita Lo, and then Montreal-based chef Normand Laprisse of Toque, before accepting a position at the Restaurant Daniel, the year that Daniel Boulud won back his coveted fourth star from the New York Times.  

In Austin, Texas, she worked at the acclaimed Jeffrey’s Restaurant and later was the chef and co-owner of Full Spoon Catering.   She served as Director of Catering and Executive Chef for a culinary non-profit called The Kitchen at Billings Forge in Hartford. There she created a job-training curriculum for underserved communities, opened two bakery cafe locations, and an off-premise catering  business that quickly became the preferred caterer for the Wadsworth Athenaeum, the Governor’s Residence, and many other offsite venues.  

After nearly a decade with Yale University as the Executive Chef of Yale Catering, where she  catered to elite guests of the university and Yale's President, Julie  brings her passion for perfect food and extraordinary service to Chef's Dinner Table as our Culinary Director and chef-in-residence.

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David Kasinos

a glass vase on a table

David Kasinos is a professionally trained chef who, after graduating from culinary school, traveled the world working in some of the finest Michelin Star restaurants from Paris to New York City. After spending years of his life in gourmet kitchens, David decided to change his path and focus on a more personal direction in the food world. Building off of his love of creating catered culinary experiences for private events, David started a boutique catering company that specializes in memorable culinary experiences. His passion for creative events ensures David Kasinos will provide a one of a kind dining experience.

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Ryan Graham

As a graduate of Johnson & Wales, Ryan moved to New York City to pursue his passion for cooking.  Starting his path as a dishwasher, then line cook, he was promoted to Sous Chef and then Executive Chef in a couple of years.  Working in some of the top restaurants in New York City developed his knowledge of hospitality operations, and fostered an interest in social equality, local agriculture, and sustainability.  Chef Ryan has collaborated with organizations such as World Central Kitchen and the Migrant Kitchen to oversee culinary needs for the food-insecure during the pandemic.  During this time, his efforts with these organizations provided more than three million meals to the elderly and essential workers.  

When Chef Ryan is in the kitchen, he brings ingenuity along with an appreciation of international flavors and local fresh ingredients. With over 12 years of experience as a Chef including stints at Michelin-starred Marea and the Marc Hotel, Chef Ryan established his culinary credentials before launching his own brand. Hard working, driven, and brimming with passion and dedication, Chef Ryan is the founder and visionary behind his New York-based boutique catering and culinary company: Ask Chef Ryan.

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