If you’ve ever stepped foot in D’jeet, you will immediately recognize that Casey Pesce’s restaurant is a refreshing reprieve from the typical fare found in suburbia. This Best Chef worked his way up the culinary ladder from dishwasher to owner and chef of his own restaurant. He graduated with honors from the Academy of Culinary Arts and went on to study macrobiotic cooking in Tuscany with acclaimed Chefs Christina Pirello and Patrick Vere, as well as pasta making with Italian chef and author Giuliano Bugialli. He’s worked at Rumson Fromagerie and Mumford’s Culinary Center. Currently, in addition to running the kitchen at D’jeet, he also works as the executive chef The Shrewsbury River Yacht Club.