Philip Andriano - Corporate Executive Chef, New York *Graduated with top honors from the Culinary Institute of America in 1981 *Rated #1 seafood chef in New York *Awarded second place in the National Seafood Challenge *Andriano successfully oversees 2000 clients daily for ZoneChefs® New York

Raj Brandston - Executive Chef, Los Angeles *Graduated from the Culinary Institute of America *Worked at Le Chantilly *Chef at Trump Tower, Terrace 5, La Mangeiore and Bistro Garden in Beverly Hills *Chef at La Facon in Venice Beach, CA as well as at Barney Greengrass in Barney's New York *Rated the #1 Zone Diet chef on the west coast

Matthew Tivy - Consulting Chef *Graduated from the Culinary Institute of America in 1982 *Worked as a sous-chef with chef Daniel Boulud (currently of Restaurant Daniel) *Opened Chez Louis in Manhattan as the executive chef *Served as chef-instructor alongside chefs Jaques Pepin and Andre Soltner at the French Culinary Institute *Worked as the executive chef of Metro Diet™

James Couto - Corporate Executive Dessert Chef *Graduate of Peter Kumps Culinary Institute Pastry Program *Studied cake design in New York City and Paris *Worked alongside numerous preeminent pastry chefs and cake designers (the renowned Colette Peters, Jean Marc Brullier of Trois Jean, Francois Payard of Daniel Boulud, Terrance Brennan at Prix Fixe) *Former executive pastry chef to Dr. Barry Sears (author of the Zone Diet) *Personal service to prestigious clientele including the Clinton White House, Bette Midler, et al.

Gary Coyle - Executive Chef, New York *Graduated in top 2% of class at the Culinary Institute of America in 1974 *Opened World Trade Center with Albert Kumin, Jacques Pepin and James Beard *Worked at Jean-Jacques Rachou's La Cote Basque, Jean Claude Nedelec's Glorious Foods Catering, Rainbow Room with Andre Rene's and Joe Baum as well as Tavern on the Green with Warner Leory.