Mark Graham
Executive Chef Mark D. Graham was born and raised in Boston, Massachusetts and has been cooking for 25 years. He started his culinary development in the greater Boston area and refined his craft in Northern California (Napa Valley, San Francisco & Palo Alto) working for Industry giants like Bradley Ogden, Gary Danko and Wolfgang Puck. Returning to the east coast, Mark applied his passion and skill in Saratoga (The Wine Bar, The Lodge and Chez Sophie). Currently Mark heads the kitchen at Mezza Notte in Albany.
Restaurateurs Connie & Mitch Ware drew heavily upon their experience in the fine dining world when they created the upscale-intimate Mezza Notte. Having worked in, and run, upscale restaurants in Las Vegas, Miami and Atlanta before moving to Albany, it was natural for them to introduce the same level of cuisine and service that are integral to Mezza Notte. Opening in January, 2007 they have built upon the exceptional qualities of attentiveness, grace and the personalization of the entire dining experience that have garnered rave reviews from every publication in the region.
Larry Schepici
Chef Larry Schepici was born and trained in Boston, Mass. With over 25 years of culinary experience, his travels eventually led him to the Capital Region. Chef Larry has showcased his talents, and earned numerous awards, locally as the executive chef at the Tavern at Sterup Square, located outside Troy, NY and then at Sargo’s at Saratoga National Golf Club. After falling in love with Troy during his days at Sterup Square, he was eager to return to the city. Chef Larry is now the owner/proprietor of three businesses in downtown Troy, all opening within four years.
Chef Larry prides himself on utilizing only the best, local, organic ingredients whenever possible. The Illium Café, his European-style café, specializes in gourmet soups, salads, and paninis as well as fresh baked goods. Its ciabatta, coffee and greens all come from local purveyors. At the award-winning Tosca, Chef Larry and his talented staff create culinary excellence at its best, preparing innovative regional American cuisine with a classic French foundation paired with the highest quality service. Chef Larry’s most recent venture is Tosca Etc., a modest marketplace located right next door to Tosca serving affordable meals to-go in eco-friendly, reusable containers. Tosca Etc. is filled with an abundant array of everyday necessities supplied by many local, organic farmers and artisians. Chef Larry is not only a local business owner but a strong supporter of Troy and its revitalization. He helped bring to Troy events such as the Chowderfest, The Troy Pig Out, the Chili Challenge and the Chef’s Pavilion featured every week at the Troy Waterfront Farmers Market.
Jaime Ortiz
Executive Chef, Jaime Ortiz, has a culinary flair that is the result of many influences. He has been classically trained in French cuisine and has a special knack for Asian and Mediterranean fare. Born and raised in Manhattan, he was submerged in a variety of foods and cultures from early on in his life. At a young age, he began working in some of New York City’s Latin restaurants which planted the seeds of inspiration that would one day become his passion. He has been awarded numerous scholarships, Junior Chef of the Year by the American Culinary Federation, and a myriad of silver and gold competition medals.
His work experience is equally as impressive. Chef Ortiz was guided by top local area chefs including Daniel Smith a protégé of Chef Eugene Barnard (a successor of Escoffier’s teachings); he has worked side by side with the best and has done stints at top restaurants in New York City and Chicago including Aquavit and Daniel to name a few. The focus of his cuisine is to put a spin on comforting daily favorites while using the freshest seasonal ingredients; all the while pushing the boundaries of flavor combinations and culinary rules.
Critics have called his approach to food “passionately playful”. He has been with Mazzone Management Group for over 8 years, and led the culinary team at Angelo’s 677 Prime since it’s inception in 2005 creating menus that have won several awards, gained local and national recognition and have provided a dining experience to be savored. He currently serves as Corporate Executive Chefs for all Mazzone properties including 677 Prime, Angelo's Tavolo, Aperitivo Bistro and Prime at Saratoga National.
Jackie Baldwin
Jackie Baldwin, Certified Executive Chef for Sodexo Campus Services at Rensselaer Polytechnic Institute, has over 20 years of experience in the food service industry. She began her career with Hilton Hotels in 1983 and has since held positions in both the private and corporate sector. Her responsibilities have been divided equally between front and back of the house operations. Jackie has served as Sous-chef, Head Chef, Executive Chef, Dining Room Manager, Food Service Manager and Food and Beverage Director.
Jackie has received numerous awards and honors. Among them are the Sodexo Campus Services Chef of the Year (2008), Food Management Magazine Best Concept (2008), American Culinary Federation (ACF) Liz Krauss award (2001) Golub Corporation’s Food Service Manager of the Year (1999), ACF Capital District Chef of the Year (1999) and the ACF Capital District Culinarian of the Year (1998). She is also the first recipient of the George Bird Scholarship, which has allowed her to complete her degree in Food Sales and Distribution at Schenectady County Community College. Jackie was the 2000 President of the Capital District Chapter of the American Culinary Federation and remains an integral voice in the chapter.
Jackie has been profiled in several regional publications for her contributions to the culinary arts. These publications include Hudson Valley Magazine, Albany Times Union, Metroland, The Daily Gazette, The Troy Record and Restaurateur of New York’s Capital Region.
Her volunteer service, to which she is passionately committed, has benefited numerous community organizations, including The Regional Food Bank of Upstate New York, The Aids Council of Northeastern New York, The Farano Center for Children, The Albany Symphony Orchestra and Proctor’s Theatre. Jackie is also a frequent guest lecturer at schools in the Capital Region, promoting the food service profession and teaching young people the basic principles of cooking.
At Rensselaer, Jackie overseas the production of over 36,000 student meals per week. In addition, she has created and implemented the college’s first Kosher, Halal and Vegan programs for student dining. She is also a District Chef for Sodexho Campus Services and a member of Sodexho’s Northeast Regional Chef Team.
Spanish Tapas is Jackie’s favorite style of food and she has enjoyed travelling through Spain discovering regional nuances. Jackie has hosted several Tapas nights throughout the region and holds true to the authenticity of the food.
