- Dominique Filoni
Gulph Mills, Pennsylvania - Gregg Flisiak
Chesterton, Indiana - John Folse
Donaldsonville, Louisiana - Greg Gable
Ephrata, Pennsylvania - Elaine Gardner *
Philadelphia, Pennsylvania - Christopher Gross
Phoenix, Arizona - Traci Des Jardins
San Francisco, California - Richard Kimble *
New York City, New York - Robert Kinkead
Washington, D.C. - Sabrina LaRosa
Calabria, Italy - Andrew Masciangelo *
Gulph Mills, Pennsylvania - George Mavrothalassitis
Honolulu, Hawaii - Brian McClure
White Sulphur Springs, West Virginia - Robert Mobilian
Aspen, Colorado - Brian and Shanna O'Hea
Kennebunk, Maine - Gale E. O'Malley
White Sulphur Springs, West Virginia - Jean-Louis Palladin
Washington, D.C. - Georges Perrier
Philadelphia, Pennsylvania - Matthew Pike
Arcadia, California - Joseph Poon
Philadelphia, Pennsylvania
Since its inception in 1992, the Visiting Chef Series has become one of the most prestigious fine-dining events in Pennsylvania. It attracts world-renowned chefs to the kitchens of Pennsylvania College of Technology and to the elegant campus restaurant, Le Jeune Chef.
Students have the unique privilege of working side-by-side with creative talents who have reached the pinnacle of their chosen field. It is a priceless opportunity for students, faculty, and restaurant staff to experience the best the culinary world has to offer.
The culmination of the chefs’ visit is a fundraising dinner prepared by the visiting chefs, students, and faculty and serviced in Le Jeune Chef Restaurant. The evening’s exclusive gourmet menu is complemented by fine wine flights to create a dinner experience that is unforgettable. Enthusiastic patrons return year after year, a testimony to the success of the series.
Net proceeds from this event will be used for annual scholarship awards and other scholarship funds. This event serves as a valuable educational experience for our students and is a vital component of our scholarship fundraising efforts. The wine flight for the Visiting Chef dinner is carefully selected to complement the different courses of the meal. To provide consistent service, there will be 12 ounces of wine served to each guest. Due to the nature of this event, we cannot honor requests for additional wine purchases. Penn College sincerely appreciates your understanding and cooperation.
matches /le-jeune-chef/visiting-chef-series ... percision: 2 of 0
Featured Chefs
Alumni Showcase
Kristina Wisneski ‘13
Sous Chef
Pure Roots Provisions
Food network 'chopped' champion
I grew up in Iowa with my mom’s side of the family. We always had family gatherings where everyone cooked and contributed. Some of my favorite food memories are making cookies and Christmas desserts with my cousins, gardening with my great-grandmother and just enjoying our family gatherings. When we moved to Pennsylvania, I got to experience my dad’s side of the family, which was just as fun but a little smaller. Learning about new foods and having my dad take my brother and I places to try food was exciting. He instilled that you’ll never know if you don’t like something if you aren’t willing to try it. Which is something I've pretty much followed for as long as I can remember.
When I was a teenager is really when I began to cook for my family and help my dad with holiday dinners.
After graduating from high school and attending community college for a year, I decided to start visiting culinary schools and fell in love with Penn College. My first semester was very rough, and I was almost ready to leave when Chef Mike Ditchfield talked me into staying for just one semester, which turned into many. Throughout my time at Penn College I loved going to the Kentucky Derby, the PA Farm show, many Finger Lakes winery trips, giving Penn College Open House tours, cooking for various Visiting Chef dinners, tutoring, lab assisting, etc. I tried to fully immerse myself. While also attending culinary school, I worked for Le Jeune Chef (front and back of house at different times) and was in the national honors society. Ultimately, I graduated in 2013 from Penn College with a Bachelor of Science in culinary arts and systems and a minor in small business and entrepreneurship.
After Penn College I moved to the Philadelphia area to work at Savona for Penn College grad Andrew Masciangelo ’97. While at Savona I moved through the ranks and was on the list for 20 sous chefs to watch for in Philly. Following that, I learned more Italian under the Zavino and Tredici restaurants with Chef Carlos Aparicio, then opened Amis in Devon with Chef Brad Spence. After working many openings, I settled at Ripplewood Whiskey & Craft for three years with Chef Biff Gottehrer. Within all of these wonderful establishments, I learned so many skills and met so many chefs. Which is why I have landed back with Chef Andrew Masciangelo and Pure Roots Provisions in King of Prussia. This is an evolving concept of a food hall-style establishment that is in the works. Currently we do mainly corporate catering and takeout food for customers.
In between a few restaurants, I was lucky enough to be asked to be on “Chopped” on the Food Network. Such a fun and rewarding experience that was! I won my first time and was asked to return for a champions episode where I won the first but lost in the second episode. Meeting everyone on that show, from the contestants to the celebrity chefs, was just something that was a way to feel as though my education really helped me to get where I was at that moment in time.
Things I enjoy beyond the culinary world: the Philadelphia Eagles, animals (especially my girl, Ally), spending time with my family, boyfriend and close friends, eating out at local restaurants, hiking, traveling and exploring, and skydiving (although I’ve only been four times, I’d go a million more).
Alisha Howell Summa ‘12
Executive Pastry Chef
Lynn Sandy’s Bakery
Alisha Howell Summa is the owner and executive pastry chef of Lynn Sandy’s bakery in Scranton. Alisha started working at Lynn Sandy’s as a cake decorator upon graduating from Pennsylvania College of Technology in Spring 2012. After years of work, dedication and product development, Alisha worked her way up to executive pastry chef and purchased the business in 2022.
Alisha and her family – husband, Anthony, and 2-year-old son, Grant – reside in Waymart, 30 minutes outside the city of Scranton.
Alisha has received Readers Choice Awards for Best Wedding Cakes, Best Bakery and Best Baked Goods from The Scranton Times-Tribune.
She has made cakes for NASCAR, WWE and other high-end clients and has been invited to participate in the Ronald McDonald House Gourmet Gala for the past three years.
Working with the University of Scranton, Alisha is a member of the Small Business Development Center, working with the local community on school fundraising and Operation Cookie, which donates cookies to troops overseas during the holiday season, as well as grant opportunities that are used to improve her business and help update the local community. She is also affiliated with two Scranton-area colleges, where members of her staff teach culinary classes. She accepts two interns from the colleges each year.
The bakery has an outstanding relationship with many wedding venues, restaurants and event halls. Building a high reputation, the bakery is a valued member of the community.
Past Visiting Chefs
- Darrin Aoyama
Houston, Texas - Donald Barickman
Charleston, South Carolina - Phillip Brown
Jacksonville, Florida - Russell Bry
Chicago, Illinois - William C. Butler
Former Dean, Pennsylvania College of Technology - Charles Carroll
Houston, Texas - Callie Chalmers *
Danville, Pennsylvania - Leah Chase
New Orleans, Louisiana - Steven Chiappetti
Chicago, Illinois - Kusuma Cooray
Honolulu, Hawaii - Bert Cutino
Monterey, California - Travis Dale
Chesterton, Indiana - David Danielson
Louisville, Kentucky - Todd Downs
Chicago, Illinois - Dennis Eckrote *
Lewisburg, Pennsylvania - Timothy H. Eldridge
Jacksonville, Florida - Scott Endy *
Las Vegas, Nevada
- Kristi (Ritchey) Genova *
Los Angeles, California - David Robins
Atlanta, Georgia - Robin Rosenberg
Chicago, Illinois - Scott Rowe
Pinehurst, North Carolina - DeJuan Roy
St. Augustine, Florida - Steven Schimoler
Cleveland, Ohio - Walter Schug
Sonoma County, California - Rudy Smith
Snowmass Village, Colorado - Walter Staib
Philadelphia, Pennsylvania - Dave Sturgis
Atlanta, Georgia - Rick Tramonto
McHenry, Illinois - Manuel Uribe
Chicago, Illinois - Jeff Vigilla
Amelia Island, Florida - Jeff Vosburgh
Atlanta, Georgia - Errol Walters *
Hummels Wharf, Pennsylvania - Donald Wressel
Buringame, California