Chef/Owner
La Cocina de TiTí

Chef Gerardo started cooking at seven years old, learning from his mother. His passion for cooking grew over the years and led him to work in many restaurants—from his motherland of Puerto Rico 🇵🇷 to the Hamptons and now Buffalo. 

After 15 years of after hard work, dedication, and creating delicious dishes, Chef G now owns his own restaurant with his wife, Romy. He calls his restaurant “a blessing” and proof of fighting hard through difficult moments in life. His restaurant is his happy place.

Chef G says, “My most important part is seeing my customers with a happy smile, eating everything I make with love, consistency, and passion. My restaurant is in memory of my late aunt—that’s why I named it ‘La Cocina De TiTí.‘

“I’m doing this to challenge myself every day and to show the new generation that if you dream it, you can do it. This is an achievement for my #1 fan, my mother; my kids, Amya and Ivan; and my wife, and in loving memory of my Aunt Gladys.”

Chef Gerardo will be assisted by Chef Romy Guzman.

Owner/Chef,
Thyme-N-Honey

Chef Stephen Forman is currently the regional executive chef for Delaware North Sportservice in Buffalo, NY. He is also the founder and owner of Thyme-N-Honey, a food consultant company that specializes in teaching classical and modern cooking techniques.

Chef Steve started his career with Delaware North in 2015, when he served as the executive chef at the KeyBank Center. From there, he became interim executive chef at Highmark Stadium, the home of the Buffalo Bills. In 2022, he became regional executive chef for the Buffalo Sportservice market, overseeing Highmark Stadium, KeyBank Center Arena, and Blue Cross Arena in Rochester.

Chef Steve is a graduate of SUNY Cobleskill (Professional Chef) and Buffalo State University (B.S. in food systems management). With 30 years of professional experience, Chef Forman’s passion pushes him to develop other chefs.

Beyond his professional career, Chef Forman is also an entrepreneur. He founded Thyme-N-Honey in 2020 during the COVID-19 pandemic, and has continued to develop its cooking class operations.

Thyme-N-Honey’s Thursday evening Facebook Live demonstrations have attracted a dedicated following. Fans enjoy the company’s many hands-on tips and techniques, which are aimed at improving the home enthusiast’s culinary repertoire.

Chef Steve is a very active member of his community. He has served as the pastor of Christ Crusaders Assembly Church for 26 years, where he also leads a mentorship program for 11-16-year-olds.

He supports other local mentoring programs, too, like Candles in the Sun’s program, where he offers cooking classes for mentees. He is also involved with Buffalo Public Schools’ Saturday Academy.

Chef Stephen also commits his time to speak at local high schools, where he gives students a personal look at his career path and encourages them to focus on their own future careers. He has spoken at Emerson Culinary School, Niagara Falls High School, Erie 1 BOCES, and many others.

And when he is not busy, Stephen is a board member for the Boys and Girls Clubs of Buffalo.

Chef Steve is a father of three with his wife of 23 years, Ranita.

Chef Steve will be assisted by Chef Corey Kadish.

Owner & Head Chef,
Buffalo’s Vada-Pav & Bites

Ambika Swami is a passionate entrepreneur, award-winning chef, and community advocate based in Buffalo, New York. As the owner and head chef of Buffalo’s Vada-Pav & Bites, she brings the vibrant flavors of authentic Indian street food to the community, blending tradition with creativity. Her culinary style reflects bold spices, comforting recipes, and a deep love for sharing culture through food.

In recognition of her culinary excellence and innovation, Ambika was honored with the Golden Whisk Award from the Massachusetts Avenue Project. This achievement highlights her dedication to food entrepreneurship and her commitment to uplifting the local food community.

Beyond the kitchen, Ambika is deeply committed to empowering others. She serves in the domestic violence department within a community services organization, where she works closely with survivors in transitional housing and economic empowerment programs. Her work focuses on helping individuals rebuild stability, confidence, and financial independence.

As a proud mother of twins, Ambika balances family, entrepreneurship, and community service with strength and
determination. Whether leading in the kitchen, mentoring aspiring entrepreneurs, or supporting survivors on their journey toward independence, she brings compassion, resilience, and leadership to everything she does.

Chef Ambika will be assisted by Chef Kerry Trevena.

Chef de Cuisine,
Cornelia at the Buffalo AKG

Chef Stephanie Balk started her career in the food industry at 15, working in a small café in the City of Tonawanda. Her work at the café made her fall in love with both the savory and pastry side of food.

She attended the Erie1 BOCES culinary program in high school and continued her education at Niagara County Community College, where she studied both culinary and pastry arts.

Chef Stephanie has managed to work in just about every style of service the industry offers—from fast food, grocery, and catering, to full-service restaurants—before she landed her current position as the chef de cuisine at Cornelia at the Buffalo AKG.

Chef Stephanie will be assisted by Chef Jessica Arends.