Executive Board Members

[photo of Bill Furr] Bill Furr, President and Founder

Chef Bill Furr is owner/executive chef of Chef Furr You personal chef service in Nashville, TN, a personal chef business. He also offers interactive dinner parties, culinary demonstrations, and special dinner packages including dinner & a massage.

Bill has a formal culinary education and years working in the food industry in restaurant management. He was owner of Furr Marketing, a food brokerage company, president/manager of bakery and food service operations of several major food chains serving areas from St. Louis, MO, to Portland, ME, and later enjoyed a career in the home building industry that led to his position as national director for the National Association of Home Builders and a part time lobbyist for that industry in Washington, DC.

Bill’s passion for the personal chef industry, strong work ethic, natural leadership skills, and desire to help others succeed led him to co-found the Personal Chefs Cooperative.

[photo of Debra Lane] Debra Lane, Vice President and Founder

After 17 years of working in Seattle area restaurants including the Space Needle restaurant and the Seattle Yacht club, in 1997 Debra began her business Chef to Go as a Personal Chef service, using a portable kitchen and cooking meals in people’s homes. In 2001 she converted to a commercial kitchen and started offering meal delivery and catering. Debra also does product development and menu consulting and has had her food featured in local area establishments. She is currently developing food products under the Real Foods Co. brand for Whole Foods, Costco, Metropolitan Markets and other upscale grocery stores in an 11 state region.

Her additional training includes an Associate degree from North Seattle Community College, courses at the University of Washington, certificates from Le Cordon Bleu Culinary Academy and an undergraduate diploma from the USPCA. Debra was a Certified Personal Chef and Certified Instructor for the USPCA. In 2004 she completed 200 hours of additional Nutritional training and received her Nutritional Consultant certification so that she could expand on her knowledge and work with clients with specific dietary needs and develop healthy menus for Diabetics and people needing gluten free menus. Debra is a certified Food Manager with the local health department.

Debra has taught classes at nine national personal chef conventions for two different personal chef associations in the US and Canada and has also helped develop training materials for two national personal chef associations. In 2000, Debra received a national award as the president of the Puget Sound chapter that she founded as the first chapter in the USPCA. In 2001, she was the featured business on the cover of Personal Chef Magazine and a featured business in the Seattle Times. In November 2004 , Debra was awarded the Personal Chefs Network Pacesetter award and in 2007, she was awarded the Personal Chefs Network Entrepreneur of the Year award.

After meeting Bill Furr from Nashville at a national personal chef convention, in New Orleans in 2009, they discussed a need that was not being met at the national level in the personal chef Industry for a member -owned and- run association, so they set out to create the first trade association in the industry that is truly member run so members could have a voice in how their association was run.

[photo of Leslee Barbosa] Leslee Barbosa, Treasurer

  • The Daily Gourmet
  • Bridgewater, Massachusetts
  • 508-415-5200

Leslee’s interest in food began at a very early age. It wasn’t uncommon to see her standing on a chair next to her mother in the kitchen. Leslee’s mother was and still is an amazing cook; she attributes her mother’s encouragement in the kitchen to her love of cooking. During her childhood she was very fortunate to travel extensively with her family, giving her the chance to sample all types of cultures and their cuisines. It’s because of these early travels that she is willing to try new and unusual foods. As a teen, Leslee would try to duplicate meals she sampled. It was obvious that food was going to be a big part of her life.

Leslee went on to college where she studied English Literature and Law and Justice. After graduation she went directly into the business world. Working as business manager for start-up companies. She would come home at night and begin cooking to release the stress of her working life. In August of 2004, Leslee was laid off from her job and knew she wanted to leave the corporate world and work with food. She began taking cooking classes at local schools and discovered the personal chef industry. She immediately began researching the industry where she discovered The Personal Chefs Network (PCN) and knew this was the organization for her. Leslee joined PCN in January 2005 and registered her business, The Daily Gourmet in February. After studying and passing the Food Safety exam Leslee was open for business.

Leslee became very active in the PCN forums (now the USPCA), headed the Massachusetts Chapter for 2 years and was recognized for her accomplishments by receiving the Pacesetter Award.

Today Leslee is proud to be a member of Personal Chefs’ Cooperative, Inc., the first member run personal chef association in the industry. She is a member of the USPCA, cooks for busy families, a very active daycare, teaches cooking classes for both adults and children and fits in the occasional party.

Board of Directors

[photo of Carlin Breinig] Carlin Breinig, Director of Professional Development

In 1998, Carlin Breinig left the high stress world of project management in a telecommunications company without knowing what she was going to do.  She liked project management with the need for details and organization, but was starting to think she wanted a weekend without emergency pages and nights where she slept and didn’t chat with co-workers at 2 a.m.

Carlin decided to review some other options and thought she’d try personal cheffing.  She started Home Cooking Personal Chef Service in 1998 cooking for singles, couples and families that needed some help getting delicious, healthy meals on the table. Carlin loves the personal relationship she has with her customers and has the best job ever.

In addition to her new career Carlin became a docent at The Atlanta Botanical Garden and gave tours to many groups of children. Carlin also did a couple cooking demos in the children’s garden and loved cooking with children.

In 1999 while taking a cooking class at The Cook’s Warehouse in Atlanta, www.cookswarehouse.com, Carlin asked if they offered children’s classes. The owner replied that they would like to but couldn’t find anyone to teach them and would Carlin like to teach. Since then, Carlin has been a teaching chef at The Cook’s Warehouse specializing in classes for kids and teens from ages 3 to 17.

In addition to monthly cooking classes she does week long summer cooking programs, cake decorating and cupcake decorating with the kids.

Carlin is a Certified Personal Chef, a member of The Personal Chefs Cooperative, a member of Women Chefs and Restaurateurs (www.womenchefs.org) and the International Association of Culinary Professionals (www.iacp.com).

In June of 2010, Carlin traveled to Washington D.C. to join the Chefs Move to Schools initiative (www.letsmove.gov/action.php). Carlin is now paired with Autrey Mill Middle School and will be working with the principal, teachers and children in science classes, language classes, lunch and learns for parents. Carlin is also starting an after school culinary club where teachers and students will learn about healthy cooking, delicious cooking, new foods, and who knows what else.

[photo of Debbie Burgesss] Debbie Burgess, Chapter Liason

Debbie Burgess, chef/owner of The Hungry Fox Personal Chef Service, culinary journalist and graduate of the Culinary Business Academy in Rio Rancho, NM, began cooking at a young age and has had extensive experience in event planning, entertaining, and cooking for family, friends, and clients. She has studied under the tutelage of great family cooks and professional chefs, including chef-instructors at the Culinary Institute of America. After extensive study, she earned her certification in Wine Fundamentals from the International Sommelier Guild (ISG) and has added in-home wine tasting parties to her services.

Chef Debbie passed the United States Personal Chef Association’s Certified Personal Chef examination in August of 2006 and has earned certification as a Personal Fitness Chef with the National Exercise & Sports Trainers Association. She adheres to the strict code of ethics of the United States Personal Chef Association, is a member of the Women Chef & Restaurateur Association and the Personal Chefs’ Cooperative, and is certified in safe food handling with the American National Standards Institute (ServSafe).

The Hungry Fox Personal Chef Service provides services including parties and events, cooking classes, dinner parties, nutritious and delicious daily meals for busy people, as well as in-home wine tastings for fun and charity.

[photo of Allison Coia] Allison Coia, Mentorship Co-Director

  • Cook-A-Doodle-Doo Personal Chef Service
  • Serving the Philadelphia Tri State Area
  • www.cookadoodledoo.com
  • 610-331-6231

With over eight years of experience as owner and chef of Cook-A-Doodle-Doo Personal Chef Service, Allison Coia is recognized as a leader in the industry and lives life by, “nothing is beyond your reach.” In 2008 Allison’s peers at Personal Chefs Network named her Personal Chef of the Year.

Allison brings a passion for coaching and mentoring in helping individuals succeed in their goal of owning and operating a personal chef business. As a powerful and supportive female leader, she overcame the challenges of losing her corporate job after 9/11 and receiving the diagnosis of having Multiple Sclerosis and used her strengths to open a very successful personal chef service.

Allison is very involved with many charities including the National Multiple Sclerosis Society & the Philadelphia Ronald House. Her Multiple Sclerosis Challenge Walk team, Walk-A-Doodle-Doo & Lou has raised over $50,000 as of 2009. She has also personally received top fundraising awards since 2001 from the National Multiple Sclerosis Society for the Multiple Sclerosis Challenge Walk. Allison also prepares and serves dinner on Christmas Day for 50-60 residents at the Ronald McDonald House located at St. Christopher’s Hospital in Philadelphia.

[photo of Kelly Marie Currier] Kelly Marie Currier, Culinary School Outreach Director

  • Seattle, Washington

Kelly Marie Currier started one of the first personal chef service businesses in the Seattle area and has been wowing clients with her food since 1998. She was awarded an Associate of Science degree in Culinary Arts & Hospitality from the nationally accredited program at South Seattle Community College. She has been featured on NBC’s KING 5 television and in the Seattle Times. She is a Certified Personal Chef with the United States Personal Chef Association and was appointed to their National Advisory Council. She has been an instructor with the Culinary Business Academy and taught classes locally in Seattle at Discover U. Kelly was instrumental in proposing the off-site campus concept at the USPCA and founded the first campus of that organization in the Seattle area. Kelly has also been a featured business on the cover of Personal Chef Magazine.

[photo of Stacey DiVerde] Stacey DiVerde, Director of Marketing—East Coast

  • Ala StaceyAla Stacey Personal Chef Service
  • Long Island, New York
  • www.alastacey.com
  • 631-224-7277

Stacey DiVerde is owner and chef of Ala Stacey Personal Chef Service residing in Long Island, New York. Her career as a personal chef began over 7 years ago when she “escaped” the corporate world and followed her passion for cooking and entertaining. Her services include a variety of personal chef services, dinner and cocktail parties as well as cooking classes.

Stacey has studied in a sales and marketing program from OneCoach under one of her mentors, John Assaraf. Stacey is an avid reader, has a thirst for personal development and self-education to advance her business. Stacey was nominated in December 2006 as Pacesetter of the Month from Personal Chefs Network as a leader in the industry. Stacey’s eleven years working in corporate America in the electrical/gas industry have provided her with unique organizational/editing, goal setting and problem solving skills.

Stacey currently volunteers her time with the East Islip – Dowling School/Business Partnership where she helps students gain knowledge of the business world.

[photo of Stuart Drexler] Stuart Drexler, Mentorship Co-Director

Chef Stu’s love of cooking may have started at a young age, thanks to his grandmother’s own culinary skills, but his career in the kitchen didn’t take off until he got out of semi-retirement!!! Chef Stu began his culinary studies under the mentorship of Chef Cecelia DeCastro at the “Let’s Get Coooking” school in Westlake Village. Following banquet stints at the Skirball Cultural Center and the Annandale Country Club, Chef Stu finally reached professional status. At that time, when Chef Stu decided to formalize his skills, by enrolling at the prestigious “Le Cordon Bleu Program” at the California School of the Culinary Arts in Pasadena, CA.

After graduating with honors and a national scholarship, Chef Stu decided to build his personal chef business and hone his gourmet skills at the Artisan Cheese Gallery in Studio City, CA. During this period, Chef Stu developed a passion for teaching culinary and decided to become an educator for active seniors at the Oasis Program in Los Angeles. In addition to mentoring seniors, Chef Stu is also a full time personal chef and caterer.

[photo of Jim Gray] Jim Gray, Director of Media Relations

  • Kitchen Guy Chef Services LLC

Chef Jim Gray is the owner of Kitchen Guy Chef Services LLC in Missoula, Montana. He also hosts a weekly syndicated television program, “Kitchen Guy – The Tastiest Two Minutes in Television,” in which he deconstructs complex recipes so that any home cook can prepare gourmet meals in their own home kitchens. He is the former executive chef of two restaurants and was selected as the Montana Chef of the Year in 2005 by the American Culinary Federation chapter in that state. Prior to his career in the culinary arts, he was CEO of several national trade and professional associations, and in his early career he worked in the White House Press Corps and as a television news anchor.

[photo of Vickie Kirlick] Vickie Kirlick, Director of Corporate Associate Memberships

Vickie Kirlick is one of a handful of chefs who has had the privilege of helping to grow an industry. She has also experienced the joy of mentoring hundreds of personal chefs on their way to becoming successful business owners.

“Food has been a lifelong passion of mine. My mom was a terrific cook and would host business dinners for my father and his associates during the 1960’s. My dad had an entrepreneurial streak and owned a management consulting business for 15 years, so I guess I owe a measure of my success to my parents for being such positive role models.”

The personal chef industry was not well known in January 1996 when Vickie launched Traveling Gourmet, and getting the word out about her business was not easy. “There was no Internet, can you imagine? Here I was in my little corner of the world wondering, ‘What the heck was I thinking when I thought I could make a go of this business?’ ”

Vickie had a few clients when she attended the first personal chef conference in August 1998. “Talk about an enlightening experience. I was thrilled to meet other chefs and collaborate on ideas and share stories. I know those three days were the turning point for my business and my culinary career.”

Vickie spent several years with the Culinary Business Academy as an instructor. “I really enjoy teaching because not only do I help others, I always walk away having learned something new. Also, let’s face it, it gets really lonely in the kitchen doing a personal chef service. I’m too gregarious to be isolated all the time.”

Vickie’s 3 hour private or group cooking lessons have become very popular in this economy. “I love how amazed students are to discover that great food doesn’t need to be complicated to prepare. Not to mention the look on the students’ faces when I tell them how little the dish costs to create.” She also does healthy cooking demonstrations for companies trying to promote employee wellness. Her latest ongoing event is a monthly cooking class at Bloomingdale’s in Bergen County, NJ. “This month we are doing Easy and Elegant French Cooking. I must say the dinner party side of my business is blossoming due to these classes. I love getting paid to market my business!”

What does Vickie want to do in the future? “I want to keep my regular personal chef clients but not make that service the primary source of income for the business. I enjoy the dinner parties, especially the interactive parties where the guests cook. What fun we all have! Working with the public really suits me so I will continue to pursue those opportunities. I have learned not to say no to a unique opportunity because you never know where it is going to lead you.”

Ms. Kirlick has been featured in Time Magazine, The Wall Street Journal and USA Today. She has also appeared on WCBS News, The Wall Street Journal Report (CBS) and Fine Living Network.

[photo of Diane Lestina] Diane Lestina, Co-Director of our Charitable Foundation

Diane Lestina has always had a passion for cooking. After 18 years of experience cooking for her friends and family, in 1998 she turned this love of cuisine into a successful personal chef business in the Washington, DC area. Training in the preparation of French, Italian, Mediterranean, Cajun/Creole, Thai, Chinese, and even Lebanese cuisines has shaped the tapestry of Diane’s great variety of meals. Diane also has diplomas in pastry and culinary techniques from L’Academie de Cuisine in Gaithersburg, Maryland. She attended Le Cordon Bleu in Ottawa Canada in August 2002 with fellow personal chef friends to enhance her repertoire and refine techniques. In March of 2003, Diane went to Apicius Cooking School in Florence, Italy. She was an instructor at the Whole Foods grocery store in Arlington, VA, and also taught healthy cooking techniques to members of the Washington Capitals hockey team.

Diane has relocated from the Washington, DC, area and is enjoying sharing her love of food with the residents of Bryan/College Station. Professional Achievements include:

  • Certified Personal Chef and member of the United States Personal Chef Association (USPCA)
  • Featured in the Bryan/College Station Eagle:
    • Diane’s Cooking Classes – May 2005
    • Contributing Writer to the Eagle’s Food Section
  • Personal Chef Consultant to NBC4- WRC TV, Washington DC
    - appearances include: December 1998, February 1999, May 1999, November 1999, February 2000, May 2000, February 2001, May 2001, November 2001
  • Featured on Kiplinger’s Personal Finance Report: TV News Segment- November 1998
  • Featured on Arlington PM — Cable News Show — October 1999
  • Featured in Cooking Pleasures Magazine – October/November 2001
  • USPCA Recipe Contest Winner – October 1999 -1st Place – Best Soup – Sausage and Black Bean Posole; Runner-up Best Chicken – Chicken Picadillo

[photo of Paul Penney] Paul Penney, Co-Director of our Charitable Foundation

  • Call Chef Paul and Aussie in the Kitchen PCS
  • S.E. Michigan

Mixing Australian wit and charm with an entrepreneurial flair, Chef Paul Penney has become a prominent fixture in Michigan’s culinary circles. After serving many years as the President of a high tech company, Chef Paul swapped out his tie for a toque in 2001 to launch Aussie in the Kitchen personal chef service.

In 2002 Southern Shows, Inc. turned to Chef Paul to manage the stage of the Women’s Expo in Novi, MI. His role soon expanded to include shows in Memphis, Greensboro, Charlotte, Raleigh, Birmingham, West Palm Beach, Jacksonville and Orlando. In addition to working with the talent at the shows, Chef Paul conducted onstage demonstrations for various sponsors.

Locally, Chef Paul appears throughout Michigan conducting cooking demonstrations for food store giant, Meijer. He also conducts store appearances on behalf of the “Select Michigan” program and the Michigan Apple commission at other locations throughout the state.

He has appeared at many other shows in the Detroit, Grand Rapids, Flint and Saginaw areas. He is a presenter and teacher for Health Alliance Plan (HAP), a SE Michigan HMO doing worksite Lunch and Learn cooking programs and HealthPlus, another Michigan HMO in the Flint / Saginaw area.

He has appeared on numerous TV segments throughout the US for his clients and is currently a regular on the Fox 2 Detroit morning show on a segment called “This for that” with Dena Centafani where healthy alternative recipes are demonstrated.

Born in Adelaide, South Australia, Chef Paul will soon turn his family recipes and memories into his first cookbook, entitled “Jak’s Café” which will also include recipes from chef friends who have inspired him in his cooking adventures.

He is serving on the board of two organizations including Personal Chef Co-operative and Slow Foods Detroit.

Chef Paul’s formal training includes the famed Le Cordon Bleu in Ottawa, Canada, the U.S. Personal Chef Institute in Phoenix, AZ, and many other culinary classes and workshops around the country and abroad. He lives in S.E. Michigan with his wife Sandy and daughter Emma.

[photo of Lia Soscia] Lia Soscia, Referral Director

  • Home Cooking Consultant

Chef Lia is a Certified Personal Chef and Founder of Home Cooking Consultant. She received her certification through the United States Personal Chef Association and trained as a Professional Personal Chef through the Culinary Business Academy. Her love of cooking for others began at 8 years old. She has been in the kitchen creating culinary delights ever since. Being raised by an Italian grandfather who was the head salesperson for Progresso Foods, Lia has had much practice with fine Italian ingredients and spent many Sundays and holidays preparing family dinners. Lia’s passion for good food, healthy family meals, and sharing her knowledge of cooking techniques with others who love to cook was the main reason for the launch and continued growth of Home Cooking Consultant in 2004.

Before becoming a Personal Chef and Culinary Instructor, Lia had a successful career in Sales for leading voice messaging and telecom companies selling to Wall Street and other Fortune 500 companies. Although the compensation and perks were great, the work was soul-less. Lia decided back in 2001 to step away from Corporate America to pursue her cooking passion.

Chef Lia is the proud recipient of the 2009 Recipe of the Year Award from the United States Personal Chef Association. She has also been featured in Newsday, Chef Educator Magazine and has had recipes and articles published in Personal Chef and Cook’s Country Magazines and most recently in Holidays Cookbook: Country Comforts published by Random House which will be release September 28, 2010. She has developed recipes for GildedFork.com and has also taught cooking classes at the Viking Cooking School in Garden City, NY. She is a founding member of the Personal Chefs Cooperative and is a member of Women Chefs & Restauranteurs. During her membership with the USPCA Lia was a Chef-to-Chef peer coach and was also the Vice President of the NY Metro Chapter in 2009 and Media Director from 2005 – 2009.

When Lia is not cooking she enjoys boating, camping, music performances and fiddling with her website, internet marketing and public relations. She also enjoys mentoring others on marketing strategies for their businesses or job searches.

[photo of Bill Waring] Bill Waring, New Member Director

Chef Bill Waring is a former restaurant manager for two national chains and has also worked for a meat processing company and a bakery. He has also managed a wine department in a 20,000 square food wine and liquor store.

Bill has been preparing business and personal dinner parties in San Antonio, Texas for years and has as much fun in the kitchen as his guests have around the table. Over the years he has also enjoyed doing the research and preparation for wine tasting presentations at his home and for others.

“I am most proud of my dinner preparations for my wife,” says Bill. For years she has worked long hours in a stress-filled career. “It has been a personal pleasure to do the grocery shopping, selecting fresh and nutritious ingredients and then preparing the meals. When she comes home, dinner is ready and she can relax and we enjoy the evening more.”

After years in the corporate world Bill decided to pursue his passion for cooking and make it available to others in their home.

Bill travels frequently to Napa and Sonoma California, the Northwest on a regular basis and has visited Bordeaux to stay abreast of the latest releases from the Wine Country. He has appeared on a radio show out of Atlanta, Georgia as a guest to match wines and recipes on Chef and the Fat Man.

And Bill does frequent food demonstrations for Chefs USA and holds the record sales for Alaska Salmon by selling over a quarter of a ton in 3 hours. Chef Bill also writes a wine column for ChefsUSA which you can read at http://www.chefUSA.com/