Duane Keller is an acclaimed chef with over 25 years of experience at fine hotels and restaurants across North America. He has received numerous awards and honors for his exceptional cuisine and creative approach that incorporates European techniques with new flavors. In addition to his culinary success, Keller is passionate about sharing his skills and supporting others through charitable work.

1. Duane Keller, with his long history offering exceptional
cuisine in the finest of dining establishments, deserves the
respect and renown he has garnered throughout the United
States and Canada.
Recipient in 2001 of the James Beard Foundation Certificate,
New York where he was invited to be a guest chef, Keller has
won numerous awards over the years that reflect his ever-
expanding inventiveness and inspirational accomplishments:
the DiRona Award, Sarasota, Florida; the Gold Spoon Award
at the Four Star Delta Bow Valley Inn, Calgary; the Red Seal
Award at Emerald Park, Vancouver; the Wine Spectator Award; the C.C.A. Chef of the
Year Award; and the Florida Top 100 Award, to name just a few.
In addition to these honors, in 2002 Keller helped Julia Child celebrate her 90th birthday
with dazzling gastronomic creations; he has been named frequently in Washingtonian
Magazine as one of the areas top chefs hailing in their “Top 100,” “Top 50,” and “Best
Brunches,” and he was featured in Gourmet Magazine when head chef at the 17th
century Ashby Inn in Paris,Virginia.
A native of Saskatchewan, Keller’s training under the world’s finest European chefs in
Canada, including Gerald Ehler of Calgary, initiated his creative approach—that of
incorporating the style and cooking techniques of old world cuisine into that which is
new: “I let the food speak for itself; I don’t overwork it but put little twists on things, like
my smoked salmon cheesecake.”
Keller has over 25 years experience at fine hotels and restaurants along the East Coast
and Canada including, of late, The Mason Inn, Hotel and Conference Center featuring
Boxwoods in Fairfax VA. Keller enjoys widening his repertory working with indigenous
ingredients because “The four seasons generate four different styles of food throughout
the year."
In addition to the respect received from fellow colleagues and food critics, Keller
celebrates his passion by sharing with others through charitable work: he has created
heart-healthy menus for the American Heart Association, fed the homeless and
disadvantaged in Sarasota as well as Hurricane Katrina relief, and cooked for the
Pentagon during rescue operations of 9/11.

2. Amy Riolo is an internationally recognized expert known for
fusing the worlds of cuisine, culture, and history in her work.
An award – winning author, popular lecturer, food
historian, food writer, culinary consultant, and cooking
instructor, she was dubbed the “Cook to the Kings” by a Cairo
newspaper in 2008.
A successful culinary consultant, Amy enjoys developing
concepts, menus, action plans, recipes, training
seminars and guides, and themes for corporations,
restaurants, and hotels. She has consulted and worked as a
spokesperson for international business owners on bakeries,
cafes, restaurants and stores. Her clients have included The
Association of Dressings & Sauces, Horseradish Information Council, The US Endocrine
Society, Harris Teeter Supermarkets, The US Apple Association, Patak’s, Roma Grill, LLC,
the Edris Group, many embassies, and others. Amy is also a Guest Curator for museums
such as the Smithsonian Institution and the Walters Art Gallery where she incorporates
sensory components like scent, touch, and taste into exhibits. She also works with curators
to create menus, lectures, and décor which represent the theme of new collections.
Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian
Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post
(Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture(Hippocrene
Books) won the World Gourmand Award for “Best Arab Cuisine Book” in the United
States in 2009. Her most recent book, The Mediterranean Diabetes Cookbook,(American
Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book
Award. Her work also appears in the Food Cultures of the Worldencyclopedia, Aliza
Green’s The Fishmonger’s Apprentice and Sheilah Kaufman’s Upper Crusts, and The Canola
Gourmet. Amy’s fourth book: The Cuisine of Karabakh; Recipes, Memories, and Dining
Traditions from Azerbaijan’s Cradle of Culture will be released in summer 2011.
Amy’s popular lectures range in topics and include everything from Middle Eastern business
and dining etiquette to the cuisine and culture of all Mediterranean cuisines. She has been
an invited guest speaker for The Library of Congress, Georgetown University, Johns
Hopkins University, The Smithsonian Institution, The Fulbright
Commission, The National Museum of African Art, The Walters Art Museum, The
Kennedy Center, The Textile Museum, The Embassy of the Arab Republic of
Egypt,The Embassy of Yemen, Welcome to Washington International, Montgomery
College, Les Dames D’Escoffier, The Culinary Historians of Washington,

3. Montgomery College, The Bibliotecha Alexandrina, The Egyptian Cultural and
Education Bureau, The Abu Dhabi International Book Fair, The Baltimore-Luxor-
Alexandria Sister City Committee and the Mycological Association of Washington,
DC.
Amy also makes frequent appearances on numerous television and radio programs both in
the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County
TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi
Television, and many others. She also develops recipes, writes content, and hosts
instructional cooking videos for The Association of Dressings and Sauces, The
Horseradish Information Council, Harris Teeter, US Apple Association, and others.
Amy writes freelance articles for Cooking Light Magazine and her work has appeared in
the USA Today, The Washington Post, CNN.com, The Wall Street Journal, Cornell
Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian
newspapers and hundreds of blogs. She is also the author of a blog called Dining with
Diplomats (www.diningwithdiplomats.blogspot.com).
A graduate of Cornell University, Amy has experience in vocational, recreational, and
children’s instruction, as well as corporate team building and cultural/culinary events. Her
knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to
interpret many cultures and cuisines with intimacy and ease. Her goal is to teach her
philosophy of cooking and dining with both pleasure and health in mind. She regularly
teaches cooking classes at Sur la Table in Arlington, Virginia, CulinAerie in Washington,
DC, Open Kitchen in Falls Church, VA and for private organizations and parties.
Amy is a member of The International Association of Culinary Professionals,
Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary
Initiative), Cornell Club of Washington (Restaurant Series Planning Committee),
Baltimore – Luxor – Alexandria Sister City Committee (chairperson), and the
World Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in the
Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
She is currently working on 3 new restaurant concepts, 2 new books, and a television show
pilot.

4. Jim Eaton started his foodservice career in
his hometown of Las Vegas starting as a
busboy working his way up to dining room
chef. Later, he pursued his life-long
dream of being a soldier, joined the U.S. Army, and enjoyed a
distinguished 20-year career in foodservice with the last seven
as a chef/aide to a 3-star commanding general. As a general’s
aide Jim prepared meals for U.S. and foreign dignitaries such as
German Chancellor Cole, President George H. Bush, and Colin
Powell. In addition, Jim participated in and won many awards in
culinary shows including the Culinary Olympics.
After retiring from the Army, Jim joined the Hotel Roanoke and
Conference Center in Roanoke, Virginia where he soon rose to
the position of Executive Chef. During this time he joined the
American Culinary Federation, was Vice President of the
Southwest Virginia chapter, and became ServSafe certified. Jim
switched careers in 2002, becoming a food broker. In addition,
he has been an adjunct culinary instructor at Virginia Western
Community College for ten years.
In his spare time Jim volunteers at his church and for Saint
Francis Service Dogs. Along with helping at fundraisers and
special events, Jim and his wife, Linda, have raised 12 puppies,

5. and have fostered and puppy-sat for countless others. Jim and
Linda were high school sweethearts; they have two daughters
and five grandchildren.