Before his run on Hell's Kitchen, Clemenza Caserta grew up in a traditional Italian household in Staten Island, N.Y., where everyone cooked. Not only inspired to cook by his grandparents, Clemenza fondly remembers his Mom creating the craziest dishes out of nothing as well his Dad's Sunday gravy, a recipe they still make today. His family's inspiration led him to attend the New York Food and Hotel Management School.
He graduated in 1990, and his first job was at Robert De Niro and Drew Nieporent 's restaurant Tribeca Grill in Manhattan, where he worked his way up from food prep to sous chef.Caserta has also had bit parts in the movies A Bronx Tale and Great Expectations, where he had to pretend to kill Robert De Niro, a true long-time family friend.
After six years at Tribeca,Caserta moved on to other New York restaurants such as Lundy's and Nobu. He eventually settled at Viceroy, where he worked as the executive chef for seven years, before relocating to Richmond,Virginia. There Clemenza started up a family Italian restaurant, Stuzzi, voted the #1 restaurant in their category in two publications, "Richmond Magazine" and "Style Weekly Newspaper" within their first year. Clemenza's prides himself on his signature dish, Stuffed Veal Chop with Sauteed Broccoli Raab.
On Season 10 of Hell's Kitchen, Clemenza fought his way into the top 5, Clemenza fondly remembers the experience as the most ridiculous, hardest, strenuous, exciting and fun thing he has ever done. Clemenza looks forward to showing you some of the secrets of amazing Italian cooking that he has developed over the years and skills that has been handed down for generations.
Frank Bilotti, an Executive Chef. Born and raised in Staten Island, New York has been cooking for the past 18 years. Finding the love for food, and it's way to the heart, quickly made his career choice very easy. Preparing food in a professional food establishment at the age of 14 and by 16 he was cooking on the line. Soon after, he went away to college in Providence, Rhode Island at Johnson and Wales University. After 2 years of hard work and practice, he graduated and very eager to jump back into the fire with a whole new out look. Starting work as a Sous Chef at a local restaurant then worked for a prestigious caterer that traveled nationally. Frank has worked In various hospitality scenes from "Mom and Pop" restaurants to very high volume establishments.
At the age of 23, Frank was hired as the Executive Chef at Bin 5 in Staten Island. Bin 5 became one of Staten Islands most desired date spots. With a culinary background being pro dominantly Italian. Chef used this as a foundation to expand his creativity with other ethnic cuisine and modern trends to form a fusion in which Staten Island wasn't used to. Staten Island soon embraced the style and lead him to be recognized by the community, newspapers, food blogs numerous magazines. Ultimately noticed by Michelin and became "Recommended by Michelin" back to back in 2011 and 2012. I was a contender in multiple competitions in which Chef Frank received a lot of recognition for.
In this mist of this, late September of 2013 He applied for the Fox Networks Season 13 of "Hell's Kitchen" produced and starring Chef Gordon Ramsay. In due time, Chef was notified with the honor of competing on the show. To this day, the experience of working for such a world renounced Chef on a face to face basis, has to be the highlight of his culinary career so far. Though it may have been the hardest venture, it was a learning experience. It has opened his eyes to a whole new world that he is eager to travel and learn. "I am beyond grateful for the experience I have had. I am looking forward to what the future will bring."... "A true chef isn't really happy, unless the diner is happy". To me, the best feeling you could have is putting a smile on a strangers face without ever meeting or making eye contact with them. Simply put your heart on that dish every time." - Chef Frank Bilotti
Will Jardell is a 24 year old aspiring model and dancer from Nederland, Texas. He graduated from Texas A&M University with a degree in Biomedical Science and Minor in Art and Architecture History. He currently lives in Los Angeles, California after his recent relocation from Texas.
Will was hand selected by the casting team to be a contestant on America's Next Top Model Cycle 21. Having no previous modeling experience, Will was able to learn the tricks of the trade from world renown supermodel and icon, Tyra Banks, runway diva coach extraordinaire, Mrs J Alexander, and Fashion PR Maven, Kelly Cutrone, along with Yutsai a fashion photographer and creative director for America's Next Top Model. Will has been an avid viewer of ANTM for the past 20 cycles as well as many reality television shows. Being a part of America's Next Top Model was a dream come true.
Will is a trained dancer under the direction of Keely Jardell and a dance instructor and choreographer for numerous companies. Will currently teaches at MNR Dance Factory in Los Angeles, California and hopes to continue spreading his love of dance.
This is his first time attending Reality Rally and he is beyond excited to be a part of this amazing event!
My family, like many did not grow up with much, my mom and stepfather worked hard everyday to provide for myself and my brother. My mother at one point worked two jobs and was going to college to try and make something better for myself and my brother. My mother, she taught me drive.
I was always interested in what my mother was doing in the kitchen. By the time I was eight, my mother had taught me how to cook. By the time I was 16 I was off to New Hampshire to start what would be one of the craziest journeys I could have ever taken, I was going to become a chef. So thirteen years later, a BA in culinary arts and a desire to push to the highest levels possible. Ive worked all across the United States including California, Vermont and Arkansas. I love the kitchen, more than anything else out there.
I have always had a love for food, and been fascinated from the different styles of cuisine to the culture and techniques of the culinary field. As a child I remember growing up camping and traveling where I truly fell in the love with watching pig roast and doing chili cook off and just watching people cook over open fires. Seeing everything done with such love and passion and just seeing how happy everyone was and just having fun. I knew this was a career for me.
At the age of 24 I went to culinary school Atlantic Culinary Academy (Le Cordon Bleu), while in school working for Different Taste Catering in Chelsea. Ma. Traveling down to Block Island doing dinners to the 2004 D.N.C.
After graduating from culinary school move to Las Vegas to work at a small Italian restaurant called Nora's Italian Cuisine, in what we just did old classic Italian food where everything was made from scratch, and would have a line out the door, after just over a year I want to further my learning and moved back to east coast to Boston. Ma to work for hotels such as the Marriott and Fairmont Copley Plaza. Moving back to Las Vegas to work for David Burke, a upscale steak house, to now living in Washington, D.C. Where I worked under chefs such as Jose Andres at Cafe Atlantico/MiniBar learning the science of food, and working with the Transformation to American Eats Tavern, After working for Jose I went to the Green Pig Bistro and helped with the opening and toned my butchering and helping local farms such as Border Spring Farm to today where I'm a sous chef for the Old Ebbitt Grill