5 Top Chefs

Chef Yono Purnomo

Executive Chef/Owner, Yono's

In 1971 flamboyant Chef Widjiono (Yono) Purnomo, a native of Solo, Indonesia and graduate of APN Academy Perhotelan Negara, Bandung, Indonesia, embarked on a circuitous career journey in the splendid dining rooms aboard the unparalleled SS Rotterdam, flagship of the Holland America Cruise Lines. Yono met his wife and partner, Donna a passenger on the SS Rotterdam. They carried on a fairy-tale, shipboard romance, married and settled in Albany, NY where Yono quickly found work in Albany's most elegant dining rooms. When the opportunity to open his own restaurant came along, Certified Executive Chef Yono "jumped ship" from the dining room to the kitchen and has never looked back.

Chef Purnomo has expertly mastered the unique blending of exotic spices, soothing coconut milk, lemongrass, lime leaves and dragon-mouthed sambal, creating a unique, sophisticated, complex and layered cuisine. Yono has learned from the industries' best and credits Certified Master Chef Fritz Sonnenschmidt, culinary Dean of the Culinary Institute of America, in Hyde Park, NY for instilling within him the credo "To cook with your head, your hands and your heart" and to always willingly share your expertise.

Chef Purnomo has represented New York State in the American Seafood Challenge, a prestigious national competition held in New Orleans. He was selected as a member of the National Chefs Touring Program for the two year long Indonesian Festival, co-sponsored by Indonesian and American Chambers of Commerce, Economic Development and Travel and Tourism Departments. Chef Purnomo has been featured on the Today Show, and the TVFood Network and has presented his cuisine to sold out audiences at Manhattan's famed James Beard House three times. Yono's menu has been replicated for 7,000 of Cornell University's students and faculty through their Cross Country Gourmet program. Chef Purnomo has won numerous "Best of Show" awards as well as Bronze, Silver and Gold medals through both National and International competitions. Chef Purnomo has represented the United States both individually and as captain of a three member USA team in the British Open Cookery Championship. Chef Purnomo, team manager, led the seven member New York State Culinary Team, Albany! to London for Hotelympia "La Parade des Chefs", where the team garnered yet another international medal. Yono was featured as one of 28 guest chefs at the Eighth Annual James Beard Awards reception "Flavors of the Far East", an Asian extravaganza for 1200 discerning guests.

Chef Purnomo strives to introduce his native culture as well as cuisine through cooking classes, demonstrations and lectures for schools, civic organizations, charities, as well as for fellow chefs. He is affiliated with more than 75 charitable and community service organizations.

Chef Purnomo is married to Donna, Co-owner of Yono’s Restaurant. They have two children: Dominick, 29 years old who now works with Yono and Donna in the business, and Alexondra, 27 years old, a teacher in Manhattan.

Chef Jaime Ortiz

Corporate Executive Chef, Mazzone Management Group

Executive Chef, Jaime Ortiz, has a culinary flair that is the result of many influences. Of Latin descent, he has been classically trained in French cuisine and has a special knack for Asian fare. The outcome is a unique menu blending numerous cultures and flavors.

Chef Ortiz began his long list of honors at a young age by industry standards. 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. After his bachelors in business, he attended Schenectady County Community College for degrees in Culinary and Hotel Restaurant Management. He was an Executive Chef by the age of 23 and has quickly become one of the most popular premier chefs in New York’s Capital Region.

Chef Ortiz was awarded one of the Capital District Business Review’s 40 Under 40 for outstanding achievements both professionally and in the community. Ever the competitor, Chef Ortiz is always looking to push himself to the limit and has been awarded numerous gold medals in ACF competitions including the Culinary Cornucopia and the National Veal Championship. He has also participated in many local competitions for fundraising and publicity with huge successes. He was crowned the Capital Region “Iron Chef” by the American Cancer Society.

Over the past 6 years, Chef Ortiz has received copious publicity from local newspapers, magazines, online blogs and local news channels. He is one of the most recognizable faces in the area, especially since a life size cut out of him was placed in 80 local area supermarkets for a promotional series of events between, Sam Adams, Price Chopper Supermarkets and DeCresente Distributers.

His work experience is equally as impressive. Chef Ortiz was guided by Chef Daniel Smith who was a student of Chef Eugene Barnard, a successor of Escoffier’s teachings; he has worked side by side with the best in Manhattan, Chicago and the Capital Region.

Since his beginnings with Mazzone Hospitality, Chef Ortiz has spearheaded the opening of several restaurant concepts. He led the culinary team at The Lodge restaurant in Saratoga Springs which quickly established Mazzone Hospitality as a leader in the fine dining and culinary sector of the Capital Region. After helping an expansion project at the historic Glen Sanders Mansion, he went on to open well-known restaurateur Angelo Mazzone’s Angelo’s 677 Prime. An upscale steakhouse located in the hub of downtown Albany’s theater district, Angelo’s 677 Prime instantly became the areas most talked about new restaurant. Chef Ortiz led the way in the kitchen for all of Angelo Mazzone’s other restaurants to follow including: Aperitivo Bistro in Downtown Schenectady, Prime at Saratoga National located at the Saratoga National Golf Club, and Angelo’s Tavolo in Scotia. All concepts have been hugely successful and praised with critical acclaim.

Jaime is now the Corporate Executive Chef of Mazzone Hospitality overseeing four restaurants, three banquet facilities, two off premise catering operations, two seasonal bistros and two corporate dining cafes. He is also an Adjunct Culinary Instructor at Schenectady County Community College teaching food prep courses. He is regularly a featured chef for many television cooking segments, cooking classes, demonstrations and appearances throughout the Capital Region. His professional growth has paralleled the growth of Mazzone Hospitality which is now known as the premier high end benchmark in restaurants, catering, social events, and weddings in the entire Capital Region and beyond. Chef Ortiz continues to raise the bar with the help of his team of talented chefs and management.

Chef Mark Graham
Executive Chef, Mezza Notte Ristorante

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 Ristorante. 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.

Chef Brian Molino

Executive Chef, The Hollywood Brown Derby

Chef Brian Molino holds a Bachelors degree in Culinary Arts Management from the Culinary Institute of America. Just prior to joining the Hollywood Brown Derby, Brian was executive chef at Marché where he fine tuned his talents and belief of the importantance of using only the freshest local produce and highest quality ingredients.   He also worked in such noted establishments including Tom Colicchio's Craft in New York City, The Lodge in Saratoga, Glen Sanders Mansion and Mohonk Mountain House in New Paltz. He completed his externship at Jack’s Oyster House, working under the tutelage of Master Chef Dale Miller.

Brian has accumulated many awards and accolades including “Best New Restaurant” and “Best New Chef” from Hudson Valley Magazine and was a recipient of the Business Review’s “40 Under Forty.”

The Hollywood Brown Derby is conveniently located on Clinton Ave in the heart of Albany’s business and entertainment districts and just steps from the State Capitol. Defined by their picturesque interiors, notable the caricatures of Hollywood actors, producers and directors who personified the glamour years of Hollywood.

            Hollywood Brown Derby offers Contemporary American-Italian cuisine in an atmosphere showcasing the grace and elegance of this legendary Hollywood haunt and is open for lunch and dinner.



                                                                    Chef Paul Ozimek
                                                                     Executive Chef, Taste

Chef Paul Ozimek graduated in 2003 from Paul Smith's College in Saranac Lake, NY with a Bachelors Degree in Culinary Art and Service Management. Chef Paul gained the respect and admiration of his chef instructors for dedication and enthusiasm and was honored by his appointment to the college's first-ever Hospitality Symposium Culinary Team.

Rather than accepting one of numerous better-paying offers for immediate restaurant employment, he chose to spend the next three years under the tutelage of the internationally renowned celebrity Chef Charlie Trotter at his eponymous restaurant in Chicago. It was here that Chef Ozimek, serving as a Sous Chef, where Paul was inspired to begin creating his own innovative dishes.

To further expand his knowledge of fine cuisine and gain new culinary perspectives, Chef Ozimek ten traveled across the country to work wit the famous restaurateur Michael Mina at his highly acclaimed namesake restaurant in San Francisco. In California Chef Ozimek engaged in developing menus, preparing raw food specialties, and cooking at the popular and highly respected San Francisco Food and Wine Festival. He also assisted Chef Mina in opening the illustrious seafood restaurant, Sea Blue at the Borgata Hotel and Casino in Atlantic City.

In his relatively brief career, the youthful Chef Ozimek has also worked side-by-side with legendary chefs including Thomas Keller, Wolfgang Puck, Daniel Boulud and Emeril Lagasse.

In 2007 Chef Paul returned to his hometown to assist popular Chef David Britton at Springwater Bistro in Saratoga Springs where he also participated with other distinguished chefs in the Annual Feast of the Fields event. Chef Ozimek was appointed Executive Chef at Mare Ristorante in July, 2008 bringing with him his own unique culinary style and an unparalleled desire for creating new and exciting dishes and menus.

Since the opening of Dale Mille Restaurant in 2009, Chef Ozimek has led the kitchen team and delighted Albany are diners with his unique style and passion for healthful and nuanced food. He is also busy designing personalized menus for corporate and social groups, donating his time, energy, and skill to community based fundraising events, and earing a name for himself among "foodies" in the Capital Region.

In January 2011, Paul was named Executive Chef of the newly created Taste Restaurant, a re-branding of the highly successful and popular Dale Miller establishment. For taste, he eagerly anticipates presenting unique dishes of superior quality at reasonable prices and demonstrating both his characteristic palette and the wealth of his training and experience.



                                                    Chef Larry Schepici


Chef Larry Schepici was born and raised in Boston, Mass. His family was a hotbed of cuisine. His father was a professional chef, so Larry's earliest culinary curiosities were celebrated and encouraged. With over 25 years of culinary experience, he has showcased his talents and earned numerous awards. In addition to winning Gold, Silver, and Bronze, he has been voted Chef of the Year by the American Culinary Federation.

His travels led him to Tavern at Sterup Square, located outside Troy, NY where he won several awards, including earning the prestigious DiRonA Award of excellence for 4 Consecutive years.

Among the numerous awards Chef Larry has earned, he also represented and brought home a Bronze Medal for the United States at the Hotelympia 2000 Salon Culinaire "Master Chefs Grand Prix" While executive chef of Sargo's at Saratoga National Golf Club, Larry earned A Best New Restaurant in Upstate New York Award by the NYS Restaurant Association, as well as the 2003 Award of excellence from Wine Spectator Magazine. While at Sargo’s, Larry was awarded a "Perfect Emphatic Four Star Rating" by Bill Dowd of the Times Union and he was recipient of the Prestigious Four Diamond Award from AAA, making Sargo's one of the only restaurants in the Northeast to hold that status.
In 2006, Larry ventured out on his own, opening three different locations in downtown Troy: the casual Illium Café, the upscale restaurant Tosca and the gourmet market Tosca Etc. Schepici was not only an entrepreneur but extremely active in the Troy community, helping to create the citywide events the Troy Chowderfest and the Troy Pig Out.