AGE: 38
PROFESSION: Executive Chef, Briza Restaurant, Renaissance Atlanta Mown
CULINARY EDUCATION: Pennsylvania Culinary Institute
FAVORITE SIMPLE FALL DESSERT RECIPE: Fig pudding with fernet ice cream

Born and raised in Pittsburgh, Pennsylvania, Executive Chef Janine Falvo’s passion for food stems from a family deeply rooted in culinary tradition. Falvo decided to make a career out of her lifelong passion and graduated from Pennsylvania Culinary Institute in 1998. In 2001, after working in several kitchens throughout the United States, Falvo became executive sous chef at Bradley Ogden’s renowned Parcel 104, where she developed a true appreciation for local, artisan-inspired cuisine and became committed to using seasonal farm fresh, top-quality ingredients. In April 2005, Falvo joined Carneros Bistro & Wine Bar in Sonoma, California, where as Chef de Cuisine, she upheld the restaurant’s tradition of celebrating the best in local ingredients by offering up the finest organic meats, artisanal cheeses, local produce and baked goods. She remained at Carneros Bistro & Wine Bar until her arrival at Briza in the spring of 2011. Falvo’s culinary savvy has earned her recognition as Restaurant Hospitality’s Rising Star Chef in 2007. In 2010 she was selected to represent Sonoma in a dinner at the James Beard House in New York City and was a featured chef in Food Arts’ bi-annual menu preview.