Chef Dominique Payraudeau

Growing up in the central region of Berry, near Limoges, France, Dominique was first influenced by his grandmother Adrienne, who worked at a very young age as a cook in the châteaux of a "famille bourgeoise". Dominique knew very early that he would become a chef. His father, a pastry chef and baker, inspired him greatly. So, at 16, he apprenticed at " Maxim's," in Paris. Chef Dominique also worked at Ledoyen on the Champs Elysees and also at the Hilton in Paris. Dominique then moved to London, England, where he worked for a few years in various well known restaurants and clubs. Fulfilling his dream to come to the United States, Dominique arrived in New York City in the mid 1970's. He was sponsored by Roger Fessaguet of La Caravelle, in New York. He spent five years at Le Chantilly, as chef saucier and sous-chef. He then joined The Terrace, where he became chef de cuisine.

In January of 1990, Dominique became the Executive Chef at La Reserve, New York's three star restaurants, where he remained for ten years enjoying his art of cooking. Following his ultimate dream, he opened his own restaurant Chez Dominique, in Bergenfield, New Jersey, in May of 2000. During his tenure of over five years, Dominique, through his classic training and trendy flare, regaled a good part of Bergen County's palate. Regular customers enjoyed all the special occasion menus year after year. Dominique received many acclaimed articles from the New York Times, the Bergen Record as well as several magazines. He received the ultimate food rating of 26 by the Zagat guide 2005/2006, which quoted him as a "true Artist.".

Dominique embarked on a different path and joined the ICC international Culinary Institute, home of the legendary French Culinary Institute in New York City as a Chef Instructor. He enjoys teaching and wants to by share his knowledge and passion with others. Keeping the creativity juices flowing, Chef Dominique enjoys his catering business and services as a private chef, from interactive small group cooking classes to deliciously caters affairs. He is a member of the Societe Culinaire Philanthropique, the Vatel Club, the Cordon Bleu and l'Academie Culinaire de France. Dominique is an active member of the Knights of Columbus, Ramsey Chapter.

"Venite ad me omnes qui stomacho laboratis et ego restaurabo vos"
(Come to me, all of you whose stomachs are in distress, and I will restore you)
first restaurateur, Paris 1762


Chef Joel Shienzeit

Shienzeit started out in the restaurant business at the age of 14 working as a dishwasher in a local diner. Realizing he had a passion for the business, he went to the Culinary Institute of America. Working in California for six years, he began to learn how to infuse flavors, colors, textures and methods of preparation to create his own cuisine. He came back home to New Jersey with a vision, resulting in Joel's Malibu Kitchen. For 13 years, he was the driving force behind this very special place that so many people called home.

After 13 years of pushing himself to the edge, he realized that a new path needed to be taken, which led him to teaching cooking classes to special needs children and young adults. He was also involved in the creation of Joel’s frozen dinners, some catering and cooking demonstrations, which brought him to Signature Kitchens, Inc.