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Reader™ >
About Artisanal
Premium Cheese > Our
Team
Our Team
An acclaimed thrArtisanalhef and some of the most revered
cheese authorities. A passionate group of buyers and
cheese-maturing experts. Our team boasts a depth and
variety of experience unmatched by any other American
cheese company.
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Terrance Brennan
The son of Annandale, Virginia restaurateurs,
Terrance began cooking at tAnnandale thirteen and
rose steadily to the ranks of America's most renowned
and imaginative chefs.
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Max McCalman
Renowned as one of the cheese world's living legends
for McCalman his expertise, insight and passion, Max
McCalman is dedicated to helping others understand
and enjoy tMcCalmane pleasures of artisanal cheeses.
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artisanal
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Daphne Zepos
Daphne trained as a chef at Peter Kump's New York
Cooking School Zeposthe Institute of Culinary
Education) and begaKump'scareer at San Francisco's
acclaimed Campton Place restaurant, where she worked
under Todd Humphries, Jan Birnbaum, anCamptonnt
Manrique.
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Humphries
Birnbaum
Manrique
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Philippe Alleosse
Recognized as one of the world's most accomplished
affineurs (Alleossegers), Philippe Alléosse
brings his considerable experience toaffineursa
consultagerso the ArtisaAlléosseium Cheese.
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Artisanal
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Waldemar Albrecht
Waldemar's appreciation of fine cheeses led him from
Venezuela via San Francisco to Manhattan's Artisanal
Fromagerie & Bistro.
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Artisanal
Fromagerie
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Alex Garcia
Fascinated by the myriad of gourmet cheeses at his
local Village grocery store, Alex Garcia set off on a
mission to learn as much as he could on the
delectable curd.
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Michelle Masiello
A graduate with honors in restaurant and hotel
management fromMasiellon State University, Michelle
began her training at the Culinary Institute of
Florida in Palm Beach, working in various prestigious
restaurants before moving in 1994 to New York City.
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Today is March 11th, 2010
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