A native Florentine, Francesco "Cesco" Ricchi brought a family tradition of old world Tuscan cooking and the freshest ingredients to Washington, DC where he founded Ristorante i Ricchi, in 1989. It continues to be one of the most successful restaurants in the area. Continuing the tradition, Cesco opened the acclaimed Cesco Trattoria in Bethesda, Maryland. With over 18 years in the business, Cesco has become a Washington, DC culinary icon. He has earned dozens of awards including such honors as: Best Newcomer (Washingtonian Magazine); Best Italian Restaurant (Washingtonian Magazine); Best New Restaurant in the United States (Esquire); Distinguished Restaurant of North America Award; Top Twenty-Five Restaurants in North America (Food and Wine); and Restaurant Hall of Fame (American Restaurant Association, 1995). Cesco Trattoria has been listed among the Washington Post's "50 Best Restaurants" as well as being named one of the "100 Very Best Restaurants" by Washingtonian Magazine.

Enzo Febbraro continues to dazzle Washingtonians as one of the hottest young chefs in the Washington, DC area. He has cooked at various three-star Michelin restaurants and five-star hotels throughout Europe. He continues to receive high accolades from his peers, food critics and patrons. A native of Naples, Italy, Enzo first developed his love of cooking from his family and spent many hours learning the cherished recipes of his mother and grandmother. By the time he was 16, Enzo had graduated from culinary school and embarked on a culinary tour of Europe, cooking in Paris, Nice, Munich, Garmisch, Madrid, Milan, and London. In 1993, he brought his culinary expertise to the U.S., starting in Los Angeles. He then worked in Las Vegas at the MGM Grand Hotel/Casino where he led culinary teams at Tre Visi and La Scala. He subsequently brought his skills to Washington, DC in 1995 as the Executive chef at Café Milano in Georgetown. More recently, he was the executive chef at Filomena Ristorante.