Chef Francesco Martorella Named Chef/Program Chair at Star Career Academy - Philadelphia (United States)
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Chef Francesco Martorella Named Chef/Program Chair at Star Career Academy - Philadelphia (United States)
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Category: North America & West Indies / Carribean islands - United States - Careers
- Appointments - Career
This is a press release selected by our editorial committee and published online for free on 2010-08-31
Chef Francesco Martorella was named Chef/Program Chair for Culinary and Hospitality programs at Star Career Academy's Northeast Philadelphia location, 2371 Welsh Road. Star Career Academy's culinary and hospitality offerings include Professional Cooking, Commercial Cooking, Professional Baking and Pastry and Hotel and Restaurant Management.
With more than 25 years experience a an Executive Chef/Restaurant Owner, Chef and Sous Chef, working for nationally recognized restaurants and five-star hotels, Martorella opened Bliss, his solo debut in 2003 to rave reviews, including being named one of Esquire magazine's Best New Restaurants of 2004.
"We are thrilled to bring someone of Chef Martorella's caliber on board as our program chair as we work to expand our successful culinary and hospitality programs into the Philadelphia market," said Michael Iannacone, president of Star Career Academy. "His experience as an award-winning chef in the Philadelphia area gives our students a role model as they plan their careers in the industry."
After graduation from the Culinary Institute of America in Hyde Park, N.Y., Chef Martorella worked at a series of French restaurants in New York and Washington, D.C. before returning to his hometown, where stints as the Executive Chef at the Ritz-Carlton, Georges Perrier's Brasserie Perrier led to the opening of Bliss. Most recently, Martorella served as Opening Executive Chef at the Capital Grille in Cherry Hill, N.J.
A consistent award winner, he has been recognized by the James Beard Foundation, nominated for the Best Chef, Mid-Atlantic James Beard Award and was named "Best New Chef" by Food and Wine Magazine early in his career.
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