David Mallari, Chef/Owner

Chef Dave Mallari began his culinary adventures as a boy in his parent’s busy kitchen.  The Asian cuisine he studied and
created during his early years taught him the distinct difference made by using only the freshest, most flavor-filled and
seasonal ingredients.  Building upon his Asian-centered dishes and technique, the self-taught chef further grew his culinary
portfolio by including classic fare and technique from numerous other countries as well.
Mallari formerly led his talented kitchen team at Portland, Maine’s “Francisco’s Blue House Café,” an intimate, 20-seat
restaurant that had cultivated a decidedly loyal patron following, and has captured the enthusiastic attention of food press.  
His restaurant won “Best New Restaurant” in the 2005 Portland Phoenix Readers Poll as well as the “Best Kept Secret”
category in 2005,2006,2007. Chef Mallari also won the prestigious “Chef of the Year” award at the March of Dimes Signature
Chef series in 2007.
His very popular “Pig Roast” catering events book solidly each summer, and are reserved months and even a year in advance.
Mallari routinely participates in New England and Maine-based charity and community outreach projects. He also participates
in various vocational career days at local Maine schools.
Chef Dave also has Celiac Disease and is VERY well versed in the preparation of gluten free options for you or your guests.
Tony Makalinaw, Head Lechonero (Pit Master)

Chef Tony (seen on the left) is the inventor of the Oinkmaster series of roasters.  It was after years of roasting pigs on
inferior equipment that Tony decided he could not only improve but set the bar for all other BBQ roasting equipment.

Not one to sit still, Tony is constantly making modifications to our roasters to ensure our clients receive the best tasting BBQ
this side of the Mason-Dixon line!  Look for his newest invention coming soon. The "RuntRoaster" line of miniature tailgaiting
pig roasters.