Online registration is closed for this event. Please contact The Penn College Foundation at 570-320-8020 for more information.
Visiting Chef Biographies
As Chef de Cuisine for Levy Restaurants, Robin Rosenberg fuels the development of innovative food offerings for the company's extensive scope of dining and sports and entertainment around the globe. His passion for food and creativity is also evident at Levy's incredible array of high profile events including Super Bowls; NBA, NHL, and MLB All-Star Games; The U.S. Open; Harley-Davidson's 105th Anniversary; and Grammy’s, as well as The Kentucky Derby where he develops the culinary offers for the most exclusive and premium areas and guests. He brings more than four decades of R&D acumen and culinary and menu presentation skills to his many projects and initiatives for Levy Restaurants.
Vice President Chef de Cuisine, Levy Restaurants
Chef Rosenberg joined Levy Restaurants in 1996. Robin has grown in his role as the company has grown. Today, Rosenberg directs his culinary development as part of Levy Innovations, the in-house team of design, culinary and research strategists who focus on creating beyond-the-plate food experiences to drive the Company's major leagues sports and entertainment partners, as well as consulting clients including Starwood Hotels, Schussler Creative, Harrah's Entertainment, and HMS Host Marriott. His zeal for food and creativity, coupled with his expertise in high volume production and his ability to create a comfortable working environment for his team members, have been a catalyst for the team and overall company success.
Chef Rosenberg’s passion for food was sparked by his family’s business. He started his culinary career at his parents’ delicatessen in California, learning all elements of basic food production. After working at several small restaurants as a cook, he was hired as a chef at Yosemite National Park’s Villa Doro Restaurant in 1980, where he took his first creative steps in menu development. Rosenberg then took a position as Chef de Partie at the Lawry Foods’ five-star Five Crowns Restaurant in Corona Del Mar, California, not only creating menus, but he also developed his managerial and training techniques by working with his staff to handle all food preparation for the restaurant.
In 1984, Rosenberg further expanded his talents, joining the Hilton organization as Banquet Chef. Rosenberg directed all banquet menus and service for the $8 million-dollar business and developed a flair for creative and unique banquet presentations. He was promoted to Banquet Sous Chef of the Hilton’s much larger Chicago facility in 1987 to oversee the $30 million banquet business. Rosenberg’s banquet presentation talents were sought out for several hotel-opening galas including the Long Beach Hilton, the Chicago O’Hare Hilton, and the Minneapolis Hilton Towers.
In 1988, Rosenberg became Executive Sous Chef of the Beverly Hills Hilton and was promoted four years later to Executive Chef of the Hilton’s Minneapolis property. In the same year, Rosenberg received Hilton’s Chef of the Year award for outstanding food and banquet presentations. He also had the pleasure of hosting parties for Sylvester Stallone, Bette Midler, and Merv Griffin. Over the course of his career with Hilton Hotels, Rosenberg’s culinary talents soared and so did his passion for people. On a daily basis, Rosenberg has kept the spirit and energy alive in his kitchen with his humor, deep appreciation for his co-workers, and his strong communication skills.
A sports enthusiast as well as a foodie, Rosenberg delighted in being tapped by the NBA Commissioner to travel to Asia as the Chef for the U.S. Olympic Men’s Basketball team. He spent the summer of 2006 traveling with the team for the world championships and Olympic Games, as well as researching the flavor profiles and interesting food preparations indigenous to Southeast Asia.
Rosenberg’s passion for food doesn’t stop at creating incredible dining experiences around the world. Since 1996, he has led the company’s efforts to prepare and serve a traditional Thanksgiving meal to hundreds of Chicagoans at the Pacific Garden Mission and two local Ronald McDonald Houses. Most recently, he was honored with Levy Restaurants coveted Levy Legend award for his contributions of heart and soul in the community.
John G. Scourlas
A bakery-industry veteran for over 43 years, John brings an exemplary history of international baking and pastry excellence and foodservice business experience to Levy Restaurants, serving as Senior Pastry Chef at Levy Restaurants for the last 14 years.
John G. Scourlas
Senior Pastry Chef, Levy Restaurants
John’s career achievements have led him to work with chefs from all over the world, holding impressive positions such as Chef/Owner of Christina’s Pastries in NY and as a Pastry Chef in Montreal, New York, Scottsdale, Alaska, and Atlanta. John’s recent position allows him to travel to different Levy – locations both new and established – providing support and developing new recipes, ideas, and concepts for that particular property, which he fully enjoys.
Born in Patras, Greece, just 150 miles west of Athens, John’s parents moved to Montreal Canada when he was 2 years old. As a teenager, he started looking for an after school and weekend position when he landed a job at his brother-in-law’s bakery in 1975 as an apprentice/steward. John began to develop his talents and started his journey into the bakery/pastry industry at the age of 15. Before joining Levy Restaurants in 2004, John worked in a high-end establishment in Alaska where he and the other chefs catered to people from all over the world who came to witness some of the great wonders of Alaska and go on some amazing fishing trips. The restaurant literally served the “catch of the day” along with fruits and vegetables actually grown on the property.
In addition to his duties as a Pastry Chef, John has won the Best of Chocolate award in Phoenix, AZ, and the Festival of Trees in Atlanta, GA, each three years in a row. Proceeds from these events benefit the children’s hospitals in the area. John has also worked with the Atlanta Mission providing hot meals to those in need. He loves doing things for the community, mentoring young pastry chefs, and still having the time of his life doing what he truly loves, being a pastry chef.
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.