Jim Hendry

Before joining the Apron’s program in 2002, James spent a number of years honing his culinary skills at some of southwest Florida’s most acclaimed restaurants.

Mike McClure

Originally from Western New York, Mike has been cooking professionally since 1989. He is a Culinary Business Academy graduate and member of the United States Personal Chef Association.

Bob Vitiello

Bob started cooking in 1980 in N.J. at a family owned Italian restaurant called Dominicks. After working for 2 years as sous chef he was promoted to executive chef, a position he held until relocating to Fl.