Doors of Compassion Chefs

Ronald McDonald House Charities Dayton

Get to Know our Doors of Compassion Chefs

Doors of Compassion is a one of a kind signature fundraising Chef preparing food for the Doors of Compassion Fundraiserevent benefiting Ronald McDonald House Charities of Dayton and its mission to provide a home-away-from-home to families of critically ill and injured hospitalized babies and children.

The event begins with a delicious dinner prepared by local elite chefs, who have graciously given their time and talent to this event. All chefs are given the same core dinner ingredients and are encouraged to use their culinary creativity to create a unique dining experience for their guest’s enjoyment.

Get to know our 2017 chefs below:

Doors of Compassion 2017 Chefs


Chef Dean Petros


Chef Dennis Sommers


Chef John Baker

A tasty Kettering tradition, Christopher’s Restaurant & Catering just celebrated its 25th anniversary. Providing traditional and innovative fare at reasonable prices, Christopher’s menu is designed to accommodate any palate, dietary preference or budget. Christopher’s has become a favorite local gathering spot, and is located at 2318 East Dorothy Lane (intersection of Dorothy Lane and Woodman).

Christopher’s is pleased to offer local and naturally raised meats, fresh salmon from the Faroe Islands, local cage-free brown eggs, locally baked breads, fair trade organic coffee and teas, and many vegetarian and vegan options. Local produce is always sourced when available.

Breakfast (7:30am-1pm), lunch, dinner, light fare and homemade desserts are served Monday through Saturday, from 7:30 am-9pm. (They are closed Sunday.)

Chef John Baker has been cooking at Christophers’ for almost nine years now, working in a variety of roles in the restaurant as well as our comprehensive catering operation. His cuisine is featured weekly in our dining room as he presents our Thursday Themes dinners. Each Thursday we present three course, fixed price dinners from 5:00 until 9:00pm, based upon a different theme each month. Popular themes include German Nights March and October, and Holiday Feasts in December. Chef John has been cooking professionally since 1977.


Chef Matt DeAngulo


Chef David Glynn

Born and raised in the Dayton area, Chef Glynn is a graduate of Carroll High School as well as The Culinary Institute of America. He has spent the majority of his life working in and around the Dayton area, having owned and operated Mobil Guide establishments as well as being the creative force behind The Dublin Pub. A versatile and well-rounded Culinarian, Chef Glynn has done parties from two to over five thousand! With over forty years of restaurant, hotel, banquet, catering, and country club experience, Chef Glynn counts himself fortunate to still be active and contributing as a Chef, mentor, and philanthropic giver to the community in which he feels not only very much a part of, but indebted to. Chef Glynn has three adult sons and a darling step daughter who is enrolled at Oakwood High School.


 

Chef Carrie Walters


Chef Bill Castro


Chef Adam Stomps


Chef Ben Leingang

Chef Ben Leingang photo

Benjamin Leingang, CEC is the corporate executive chef at Henny Penny Corporation, an industry-leading foodservice equipment supplier of fryers, holding cabinets, combi ovens and other cooking and food prep solutions.  Chef Leingang uses his 25 years of culinary expertise to help restaurant and foodservice operations deliver quality food in a profitable way.  Throughout his career, Chef Leingang has brought a unique combination of knowledge and passion to culinary management roles with Compass Group North America and executive chef positions in a variety of environments, from fine dining to private clubs to corporate dining.


Chef Jason Davis

I have been cooking since the age of 8, it is something that has come natural to me. I started my professional Chef career in 1995, at the now defunct Pacchia. Over the years, I worked at many Dayton “hot spots”; such as Coco’s 520 Grille, Blue Moon, and Benham’s Restaurant & catering. I am currently the Executive Chef at The Hope Hotel & Conference Center, which also houses Packy’s, an upscale sports bar and grill.


Chef Michael Anthony Delligatta

  • 1986- Attended Orange Coast College, Culinary Arts program.  Served Apprenticeship  with Orange Empire Chef Association.  1st student to do a large hotel and dinner house at the same time.
  • 1986-1988- Worke at several dinner house restaurants in Orange County, California. Grand Hotel, Cattleman’s Wharf, The Hobbit, The Cellar.
  • 1997- Opened Michael Anthony’s Pasta & Grill in Sidney Ohio. Chef/Owner
  • 2004- sold Michael Anthony’s to Midmark Corp. Assumed position as Corporate Chef Midmark/Michael Anthony’s at The Inn
  • 2010- present- Midmark acquired 85 acre farm on Stillwater River. Exec Chef/Farm Director, 30 acres of wine grapes/Lamb/produce for restaurant/micro greens/honey bees.

Chef Scott A. Mitchell

With a background in law, insurance, and marketing, Chef Dr. Scott A Mitchell brings a unique style and creative taste to the culinary world.  He is a native of Dayton, Ohio: graduate of Meadowdale High School, Miami University-Oxford, Ohio, and Thurgood Marshall School of Law-Texas Southern University-Houston, TX.

Dr. Mitchell and his family have traveled extensively-all 50 United States of America, Mexico, Canada, Japan, Europe, Jamaica, and East Coast of Africa-Ghana, Ivory Coast, and Nigeria.  Throughout these travels, Dr. Mitchell maintains that food has been a great unifier and solace of pride and joy with all people.

Established in 2011, It’z All Goode Catering has quickly taking the catering world by storm. With clients all over the United States, Team IAG is sought out by many seeking to “Finess Klassy Komfort Kooking,” by fusing the souls of African-Americans, Caribbean’s, Creole/Cajun, and Euro-Asian into a unique body of satisfying and memorable dining.

It’z All Goode Catering utilizes locally sourced fresh fruits, vegetables, and meats.  This allows us Team IAG to offer a menu that is truly “from scratch.”  With pride in professional demeanor and dress, It’z All Goode Catering caters “truly memorable” meals.

Dr. Mitchell is proud of his family’s legacy in the Dayton Public School System, the Dayton Area Minority Chamber of Commerce, as well as their philanthropic endeavors associated with Alpha Phi Alpha Fraternity, Inc., Central State Alumni Association, and the Miami University Student Foundation.  With a continued emphasis on culinary innovativeness and customer service, Dr. Mitchell and his Team IAG look forward to continued growth and success.


Chef Mark Holding


Chef Chris Alexander and Sherri


Chef Lester Gates

As a 2004 graduate from The Ohio State University with a Bachelor’s degree in Psychology, I started my career in early childhood education. My interest in food began early in my adult life at the age of 24. My grandmother Cynthia Gates and father, the late Roger Troutman, inspired me to pursue my true passion for the culinary arts. I began my studies at Bradford Cuilinary School in Columbus, Ohio then took occupation at Sidebar 410 in Dayton, Ohio where I was able to further develop my culinary skills. Soon after I assisted opening Salar Restaurant and Lounge as the Sous Chef alongside Chef/Owner Margot Blondet in the Historic Oregon District in Dayton. At Salar I refined my skills by experimenting with Latin flavors and became well versed with vegetarian and vegan cuisine.

My newly developed catering company (Lester’s Kitchen) and a fitness and nutrition focused meal prep service (Edible Vitality™) are my current entrepreneurial endeavors I practice weight training and participate in bodybuilding competitions. I am the 2016 1st place NPC Cincinnati Natural nationally qualified heavyweight champion. Through these varied disciplines I’ve learned food demands respect, and giving this respect will allow your food to do more than just fuel you, it can carry you to unprecedented self awareness and preservation.


Chef Amy Finch


Chef Alex Brown


Chef Jen Dean and Chef Chris Coherd


Chef Maria Walusis

At Nibbles, our desire is that you have more than simply a meal. We want you to experience food in a way that leaves you completely delighted. Chef and owner Maria Walusis has been passionately preparing delicious food for over twenty-five years, and she wants to share that passion with each and every guest.

Nibbles is located in the center of historic downtown Miamisburg. Reminiscent of the quaint eateries of Charleston and New Orleans, the intimate and casual atmosphere provides the perfect setting for Chef Maria’s ever-changing menus.

Chef Maria has trained under many of the best chefs in the Dayton and Cincinnati areas. Her specialties include pastry, French technique, Classic American, and Southwest/Latin cuisine.


Chef Nate Vance

Old Scratch Pizza brings an innovative take on traditional Neapolitan pizza to the Dayton area. Our pizzas, and other menu items like meatballs and roasted vegetables,  are cooked in our two wood-fired pizza ovens that reach temperatures of 1000 degrees! OSP is taking the idea of a pizza place to another level. At Old Scratch, Chef Nate Vance brings talents learned in some of the area’s best restaurants to deliver innovative takes on pizza, vegetables, signature salads and more.


Chef Aimee Saling

“In addition to Ronald McDonald House’s promise to help make every family’s experience the best they  can, I can tell you that they work endlessly behind the scenes to raise money and host charitable events in order to continue to provide the highest level of service and care possible.  This is where my relationship with the organization began.

I am a Chef and own my own catering business. Food and making people happy through my cooking is my passion.  I was approached by the Ronald McDonald House last March to fill in to be one of the home Chefs at their Doors of Compassion event.  The event brings experienced Chefs into the homes of donors to cook them a multi-course meal in order to thank and honor them for their contributions.  As a Chef, this is a fun platform to show off my skills and be creative, but also a great opportunity to give back to those individuals who give up so much of their time and money to support such a great cause.

Being a small business owner, networking and referral business are the life blood of my company and its future growth.  The exposure and the amazing people I have met thru the event have opened up so many doors for my business, and I could not be more grateful to them for giving me the opportunity to be involved.  Referral activity from the event has exceeded any expectations I could have had prior to participating and the quality of people I have met since is beyond comparison.

I consider myself a social entrepreneur and outside of people enjoying my food, the real honor is being able to contribute to a great organization like the Ronald McDonald House.  I look forward to being involved in many more events and in a small way helping to impact the lives of the families they serve.”

-Aimee Saling, RedBox Culinary Design


Chef Margot Blondet


Chef Marshall Bartley


Chef Paul McVay


Chef Jeff Blumer

Executive Chef/Director of Dining Services, Symphony at Centerville, A Memory Care Community

Jeff comes to Symphony at Centerville with nearly 30 years of professional culinary and food service experience. From his start at age 14 and including his Hospitality Management degree from the Hotel School at Cornell University, and for 8 years as the Chef/Owner of Bellyfire Catering.  Over the years Jeff has worked for Walt Disney World, Clipper Cruise-line, Life Care Services, Sysco Food Services, and most recently Whole Foods Market.  This is the 5th year that Jeff is participating in the Doors of Compassion.


Chef Jeffrey Besecker


Chef Devin Duncan

I began my career like most chefs do as a dishwasher at a little fried chicken restaurant called Lee’s Chicken in Lincoln, NE. I bounced around for many years trying different jobs ranging from retail to cell phone tower construction but always seemed to find my way back to a kitchen.

When I relocated to Raleigh, NC in the summer of 2006 and found my first fine dining job and my eyes were opened to the beautiful world of culinary delight! From there I began working as a line cook at Hope Valley Country Club in Durham, NC where I worked my way through all stations and became lead cook. While working I entered a culinary competition for which I was awarded a silver medal.

In November of 2008 I was offered a position as Sous Chef at the Renaissance hotel in Raleigh, NC where I worked for 4 years. In the 3 years following I also worked at two DoubleTree hotels located in both Richmond, VA and Albuquerque, NM where I was promoted to Executive Chef and then Executive Chef and Food and Beverage Director when I arrived in Albuquerque.

I was thern Offered the Position of Executive Chef & Food and Beverage Director here at the Marriott University of Dayton.

Outside of the kitchen I really enjoy tinkering with cars. I am a RABID hockey fan and player, but nothing is as important as family I am a father of three.


Chef TBA (Wheat Penny)


Richard Gardner

I was born in a small Alaskan town called Delta Junction and it was there that I developed a love for food.  My father was a hunting guide which exposed me to the butchery aspect of cooking at the ripe old age of 5.  I fell in love with the process of taking something so unrefined and turning it into something truly delicious, so I decided that culinary school was where I was meant to be.  I received my degree at the Chef John Folse Culinary Institute in Louisiana and moved to Ohio to work as the sous chef at Escalante’s Country Club of the North.  There I refined my skills and learned about high end fine dining.  Having learned all I could at that establishment I decided to bring my abilities to Whole Foods Market and really engage in the unrefined to finished product process.


Chef Stephen Spryou