James Beard Award winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States.
In addition to his role as chef-partner at Michelin Star restaurant Spiaggia, Mantuano is the chef-partner at River Roast, situated on the Chicago River; Terzo Piano, a Mediterranean-inspired restaurant at The Modern Wing of the Art Institute of Chicago; Terralina Crafted Italian, a waterfront Italian restaurant located in Disney Springs set to open this Spring; and a new restaurant concept set to open early 2019 in the heart of Wrigleyville in partnership with Joe Maddon.
Mantuano is a recipient of the James Beard Foundation Award for Best Chef: Midwest and The Chicago Tribune’s Good Eating Award, which honors achievement in the food and restaurant industry.
Outside of the kitchen, Mantuano is often recognized for his participation on season two of Bravo’s “Top Chef Masters.”
Other projects include cookbook collaborations with Cathy Mantuano, a wine expert and former manager of Spiaggia. The husband and wife team authored “The Spiaggia Cookbook” and “Wine Bar Food.”
Since he was six-years old, Justin Plank has been preparing dishes for the masses. From helping his mother cook meals for his eight brothers and sisters to feeding the guests who come to visit Terralina Crafted Italian at Disney Springs, Plank knows what it takes to create a dish that will appeal to a variety of tastes.
Plank graduated at the top of his class from the Florida Culinary Institute and won the opportunity to travel to Zurich, Switzerland, for his externship. While there, he earned the honor of becoming the chef of house. Since then, Plank has run different kitchens from Wolfgang Grand Cafe in Seattle, WA, to LeGrand’s Alaskan Prime Seafood & Steaks in Myrtle Beach, SC, to Park Plaza Gardens in Winter Park, FL. During his 2002 to 2007 tenure at at Park Plaza Gardens, Plank established the restaurant as an Orlando hotspot and was voted one of Central Florida’s top 10 chefs two years in a row.
Before joining the Levy Restaurants family, Plank switched gears by taking a job at Lake Port Square, an Independent Living Community in Leesburg, in order to be closer to his family. Instead of making the same meals every night for different people, Plank made different meals each week for the same people and it was a great change of pace from his usual work.
Eager to get back on his original path, Plank is excited to lead Terralina Crafted Italian’s kitchen. Working alongside James Beard Award-winning Chef Tony Mantuano, Plank hopes to put his personal spin on traditional Italian dishes.
Marian Ream handles private events and group sales for Levy Restaurants’ Orlando properties located at Disney Springs: Paddlefish, and Terralina Crafted Italian. Ream has been with the Chicago-based restaurant and foodservice company for more than 23 years and has experience handling events of all sizes, from 20 people to 1200. Her approach to working seamlessly with her guests and the team to make sure each event is unique and special has earned her three Levy Legends, which are awarded to employees who go above and beyond their job responsibilities.
Prior to joining Levy Restaurants, the Pennsylvania native worked as a food and beverage manager for restaurants at Walt Disney World. When she made the move to Levy in 1993, she managed the sales department for Fireworks Factory, Portobello Yacht Club, Wildhorse Saloon and Fulton’s Crab House. Currently, she plans private and group events for Paddlefish and Terralina Crafted Italian.
Ream is an active member of Meeting Professionals International (MPI), Visit Orlando, Experience Kissimmee, Party Partners of Orlando, The Private Dining Collection and the Walt Disney World Participant Association.
Kate Naumann handles private events and group sales as Senior Sales Manager for Levy Restaurants’ Disney Springs properties: Paddlefish and Terralina Crafted Italian. Naumann’s previous experience includes coordinating large, high-profile events during major sports industry championships and tournaments such as Super Bowl LI, the Men’s US Open and the NBA All-Star Weekend. During her trip to the Super Bowl, Nauman served as event manager at an off-site event that served more than 50,000 people in just four days.
“My first job when I was 13 was working at a restaurant, and I’ve been hooked ever since,” said Naumann. “Working my way up in the industry throughout my teenage and college years has given me a well-rounded understanding of the operations and the business side of restaurants. I’m so thrilled to continue growing in my career at one of the most prestigious restaurant groups in the country.”
The University of Central Florida graduate most recently served as Events Sales Manager for The ONE Group’s STK Orlando, which is also located at Disney Springs.