Hans Rockenwagner Joachim Splichal Michael Haimowitz Rick Tramonto Michael Haimowitz Portrait: Honing his culinary skills for 15 years, Haimowitz has developed his own repertoire of New American Cuisine - with an emphasis on Wine and Foods pairing Haimowitz's cuisine is driven by ingredients, focusing on fresh seasonal ingredients to highlight character and flavor Private consulting for Restaurant and Hospitality industry Culinary Training: Named outstanding Student for his graduating class from The Culinary Institute of America Continued his training at noted restaurants throughout the country, including Granita in Los Angeles (Wolfgang Puck), The Lark Creek Inn in Larkspur, Marin County, CA (Bradley Ogden), and Trio in Chicago Illiniois (Shawn Maclean) Opening Chef for popular The Morrell Wine Bar and Cafe at Rockefeller Center, New York Executive Chef and partner for Morrell and Company's new venture "Morrell's", Restaurant and Wine Bar in New York