Click Here for Chef Roger Thomas Bio
Chef Roger Thomas
Roger Thomas is Executive Chef at Piatto Novo (Italian for “New Plate”) located within the luxurious Sheraton Suites – Cuyahoga Falls/Akron. With three walls of windows overlooking the cascading falls and gorge of the Cuyahoga River, guests at Piatto Novo are treated to one of the most spectacular views in Northeast Ohio while dining on the exquisite dinner creations of award-winning Chef Roger Thomas.
Chef Thomas’s expertly prepared regional Italian cuisine features center cuts of beef and nightly fresh seafood specials. Dinner selections include such favorites as Filet Tartufo and Linguine alla Bolognese. His culinary team is committed to delighting the senses while nourishing the soul.
Chef Thomas grew up just a stone’s throw away, in Akron’s North Hill neighborhood. At age 16, he worked for the Piscazzi Family in Akron, at their highly regarded restaurant, the Wine Merchant. There, he began honing his culinary skills under the celebrated Lucia Piscazzi. By age 19, he was managing the kitchen. Four years later, he had the rare opportunity to prepare a private luncheon for renowned American chef and food writer James Beard, who is widely regarded as one of the central figures in establishing a gourmet American food identity. Chef Thomas considers the experience one of the highest honors of his career.
In 1987, Thomas moved to Europe to further cultivate his skills. In Paris, he apprenticed with Chef Michel Pasquet and became a certified chef. In the Loire Valley, he studied under Chefs Pierre Langlois and Marc Meneau. Oyster farming off the coast of Bordeaux and pastry study at London’s Savoy Hotel were some of his stops before family circumstances called him back to Ohio.
Upon his return to the States, Thomas became Executive Chef at Ken Stewart’s Grille before opening his first restaurant, Sixteen Eighty. Chef Thomas then traveled to Italy in preparation for the opening a new restaurant, Piatto, which would play a key role in downtown Akron’s renaissance.
In 2001, Chef Thomas and Piatto were awarded “Best Restaurant in Akron” and “Best Italian Restaurant in Northeast Ohio” in Northern Ohio Live’s reader’s poll. In 2002, Piatto was awarded the prestigious “Best Restaurant in Northern Ohio” by the same magazine.
In 2005, Chef Thomas moved the award-winning traditions of the original Piatto into the newly renovated Sheraton Suites – Cuyahoga Falls/Akron as Piatto Novo, where he continues delighting diners with his delicious Italian-inspired cuisine.
Click here for Executive Chef Lynette Bio
Executive Chef Lynette “LBEE” Bushey
After taking her talents to Central America for seven years, Executive Chef Lynette “LBEE” Bushey is excited to bring her acclaimed experience with Latin and global cuisine back to her native Pittsburgh. With a focus on authentic flavors and local ingredients, her menu features traditional Mexican cuisine with a modern flair. Chef LBEE is a self-taught chef who draws her influences from the renowned chef Susan Feniger of Street Restaurant in Los Angeles and esteemed chef Roger Thomas of Ohio.
Before taking the helm at Verde, Chef LBEE served for six years as Executive Chef of the world famous Pelican Eyes resort in San Juan del Sur, Nicaragua. There she supervised operations of two restaurants and executed countless special events at a 70-room luxury resort. Prior to her time in Central America, Chef LBEE brought her talents to the acclaimed Carlyle Restaurant in Portland, Oregon, and to the Sundance Grill in Kennewick, Washington.
Click here for Brian Doyle Bio
Chef Brian Doyle
Chef Brian Doyle bio coming soon.
Click here for Bill Thurman Bio
Chef Bill Thurman
Chef Bill Thurman, Sheraton Suites Akron/Cuyahoga Falls. Bio coming soon.
Click here for Chef Rick Carson Bio
Chef Rick Carson
Born is Los Angeles City in the Philippines, Rick Carson moved to Ohio with his family when he was four years old, and grew up in the Akron area. As a student at St. Vincent/St. Mary High School he knew early on he wanted to pursue a career as a chef, and completed the school’s vocational culinary training program.
Chef Carson attended the Pennsylvania Culinary Institute in 1998 at age 17, and graduated with honors in 1999. He began his professional career as a chef in Pittsburgh, working three years at William Penn Hotel, and at LeMont Restaurant, Pittsburgh’s only 5-star restaurant, situated high atop Mt. Washington with spectacular aerial view of the city’s Golden Triangle.
Chef Carson moved back to Tallmadge in 2001, and become banquet chef for Sheraton Suites Hotel in Cuyahoga Falls. While at the Sheraton, he developed an artistic flair for ice carving. In addition to continuing his role as chef, he was soon in demand to carve ice sculptures for all of the hotel’s weddings and special events. He entered a number of national competitions and earned a bronze medal for his artistry at an event in Frankenmuth, Michigan.
The entrepreneurial Carson left the Sheraton for a brief stint as the General Manager at the San Francisco Oven restaurant in Solon. Shortly thereafter, he became Executive Chef for Fuel Lounge, Akron’s premier Martini Lounge, where he received critical acclaim for the popular Asian/Spanish Tapas Menu he developed. He joined the Vue Restaurant in 2006, serving as Executive Chef from 2007-10.
Chef Carson’s newest culinary adventure is Nosh Creative Catering, which he developed in partnership with his fiancée, Lindsay Neidhart. The couple has opened up Nosh Eatery & Creative Catering in Hudson. He describes his culinary style as “contemporary cuisine with global flair and classical French techniques.” Chef Carson is an enthusiastic proponent of sustainable practices, creating his specialties using locally produced, seasonal, organic food.