Hannaford Chef's Table

Chef Turin was named Chef of the Year by the Maine Restaurant Association in 2012 and has garnered 4.5 star reviews from the Maine Sunday Telegram. In 2016 he was honored with the Golden Toque by the Honorable Order of the Golden Toque – a group of dedicated chefs who have joined together in a fraternal educational, not-for-profit organization that pursues excellence in the culinary profession and nurtures the dreams of aspiring young chefs who want to excel as restaurant professionals.

David also believes in giving back to the community and volunteers his skills at charitable events and special functions as much as he can.

He's a regular guest on WCSH Channel 6's evening news magazine show "207."

Chef Gunst is a James Beard award-winning food journalist and the author of 15 cookbooks. Her latest book is "Soup Swap" (Chronicle Books). She's the resident chef of the award-winning NPR show "Here & Now," heard on over 500 public radio stations nationwide.

Look for Kathy's ideas and recipes for simple, flavorful dishes in our Chef's Table events. The purchase of select ingredients for her delicious, easy-to-prepare meals help support child nutrition programs.

If you've been Down East to Rockland, Maine, you've probably met Kerry Altiero.

He was named the 2015 Down East Magazine Maine Chef of the Year and is a recent winner of the Maine Lobster Council Lobster Chef of the Year and Harvest on the Harbor Top of the Crop – Best Farm-to-Table Restaurant.

Kerry also works with a number of community organizations focusing on kids, food security, homelessness, and addiction and recovery.

As a renowned chef, lecturer, author and media source in the Hudson Valley region, he's been called the "Pioneer of Hudson Valley Farm to Table Cooking." Formerly, he was the Executive Chef and Management Consultant at New World Bistro Bar in Albany, New York, and has appeared on numerous cooking shows, including Food Network's "Beat Bobby Flay" and "Chopped."

Ric's cultural roots stem from the underground music and art scene through the 1980s in New York, New Haven and Boston, where he also developed his passion for global flavors eating urban ethnic cheap eats.

He creates Modern American Tapas at Moxy, sourcing local ingredients while preparing inventive and contemporary tapas with a nod to New England culinary traditions. At The Franklin Oyster House, he showcases the fresh bounty of the sea, with special care for locally sourced oysters from Portsmouth's own Great Bay.

This New Hampshire native is excited to be part of the next generation of chefs establishing Portsmouth as a nationally acclaimed restaurant city destination.

Look for Dorene, regularly, in the Hannaford fresh magazine sharing flavorful short cuts in the Aisle Cheats section.

She has always enjoyed cooking and baking starting at an early age, and loves being able to share her passion for food with others. She brings her creative ideas of tasty and trendy food to customers every day through the offerings that Hannaford Kitchen presents at their Stir-Fry, Hot Bar and Pizza stations, as well as grab-and-go sandwich and salad offerings.