2025 Restaurant Gala Honorees
Community Honoree
The Atlantic Cape Foundation is excited to honor Ocean Casino Resort and its contributions, both monetarily and through Team Member volunteerism, across multiple local and regional organizations, as the organization endeavors to improve health & human services, culture, education and the lives of veterans and disadvantaged citizens.
Ocean Casino Resort is proud to serve as a pillar of the Atlantic City community and is steadfast in its philanthropic efforts, including its ongoing commitment to Atlantic Cape Foundation fundraising initiatives and most recently, the generous contribution made toward the Inlet CDC’s Atlantic City Inlet Now! Revitalization Project.
Academy of Culinary Arts Honorees
The Atlantic Cape Foundation is proud to recognize (left to right) Chef Linda Wohlman ’93, Chef Vincent Tedeschi ’99, Chef Ruth LaTorre ’02, and Chef Annmarie Chelius ’82, ’84, our four Academy of Culinary Arts chef educators, for their continued dedication to teaching the aspiring chefs attending ACA programs in Culinary Arts, Baking & Pastry, and Hospitality Management. These culinary experts bring their extensive years of industry experience and culinary expertise into the classroom to train future culinary masterminds who will ultimately pursue careers locally, nationally, and event internationally. Learn about these four exceptional chef educators below.
Academy of Culinary Arts Honorees - Bios
Chef Annmarie Chelius '82, '84, C.C.E., C.W.P.C., C.H.E.
Academy of Culinary Arts, Chef Educator
Chef Demetrios Haronis grew up at the Jersey Shore and began working in his parents’ restaurant in Wildwood at the age of 10. The hospitality industry runs in the family, starting with his grandfather, to his mother, father and uncles--all successful operators. As he learned to cook from his father and the chefs that worked at his parents' restaurant, he finally got his chance to work the line.
From there he continued his education, working in notable restaurants along the Jersey coast from Cape May to Longport, learning from everyone he came in contact with. Along the way, Demetrios developed a respect for using the highest quality locally-sourced ingredients available.
As a graduate of the Academy of Culinary Arts in Mays Landing, NJ, Demetrios established his food philosophy early on in his career and the use of fresh, local and sustainable ingredients is the backbone of that philosophy.
In 1994, he joined Tropicana as a sous-chef, eventually worked his way through all of Tropicana's restaurants, being promoted to Restaurant Chef, then Executive Chef at FIN, Director of Culinary Operations, and ultimately Executive Chef for Tropicana Atlantic City.
Chef Demetrios is a member of the American Culinary Federation, Professional Chefs Association of South Jersey and the World Association of Chefs Societies and participates in various charities and fundraisers that benefit the community like the Atlantic Cape Community College Restaurant Gala, Community Food Bank, United Way, Red Cross and Salvation Army.
Chef Ruth Latorre '02, BS, CWPC
Academy of Culinary Arts, Chef Educator
Chef Ruth Latorre is an accomplished culinary professional residing in Atlantic City. A proud graduate of the Academy of Culinary Arts (ACA), she embarked on her career by joining the Borgata Hotel Casino & Spa in 2003, where she worked in the Bakeshop for several years under the mentorship of former White House Pastry Chef, Thadeus Dubois.
Chef Latorre transitioned into teaching in 2010 as a baking and pastry adjunct instructor at the ACA, where she later became a full-time Chef Educator. Over the years, she developed an extensive knowledge of artisan breads, helping students understand the art of creating complex doughs and mastering various bread styles, including sourdough, baguettes, and rustic loaves.
In addition to her teaching role, Chef Latorre is an active advisor to the Academy's Culinary Student Association (CSA). In this capacity, she provides guidance and mentorship to students outside the classroom, helping organize events, develop leadership skills, and navigate the culinary world.
After her years as an educator, Chef Latorre expanded her career by working with a local gluten-free bakery and meal prep company, where she developed expertise in alternative baking methods. She then joined the Hard Rock Casino in 2018 as the Food and Beverage Department’s Health and Safety Manager, overseeing food safety and life safety inspections, ensuring the highest standards of operation across the property.
Now back at the Academy as a full-time Educator, Chef Latorre is eager to share her wealth of experience and knowledge with the next generation of culinary professionals. She specializes in Baking and Pastry, and continues to inspire students with her dedication to the craft and her commitment to culinary excellence.
Chef Vincent R. Tedeschi '99, AAS, CCC, CCE
Academy of Culinary Arts, Chef Educator
Chef Vincent R. Tedeschi brings over 35 years of experience in the food service industry and more than 25 years as a Chef Educator at the Academy of Culinary Arts. His culinary expertise spans the U.S. Eastern heartland up through New England, which he incorporates into his teaching.
Chef Tedeschi specializes in hot foods, Italian cuisine, garde manger, charcuterie, ice carving, restaurant operations, and culinary competitions.
Career highlights include working at the Woodstock Inn and Resort in Vermont, owning and operating a successful catering and private chef business where he cooked for high-profile clients, including singer and performer Cher, and more recently, establishing an ice carving business serving South Jersey.
Chef Linda Wohlman '93, BS, CWPC
Academy of Culinary Arts, Chef Educator
Chef Linda L. Wohlman was born and raised in New Jersey, where she developed an appreciation for local and seasonal foods, influenced by her parents' values of conserving resources and supporting regional produce like Jersey Fresh products.
Chef Wohlman has traveled throughout the continental United States, Canada, South America, and Europe, gaining diverse culinary insights along the way. She is a graduate of the Academy of Culinary Arts and Johnson and Wales University.
Her professional experience includes roles with independent establishments and notable organizations in the hospitality industry, such as Marriott Corporation, McCormick and Schmick’s, Wolfgang Puck, Viking Corporation, and the nonprofit Covenant House.
For over twenty years, Chef Wohlman has been a faculty member at the Academy of Culinary Arts, where she has focused on educating and mentoring culinary students.