Education
- Graduate of ACF (American Culinary Federation)
- Graduate of El Centro Culinary School
- Graduate of Bifulco’s Ice Carving School
- SMU Continuing Education with Resource & Service Mgt.
- Continuing Education Health and Sanitation
- Continuing Education Texas Alcohol & Beverage Commission
Work Background
- Chef Pete Catering and Ice (Owner/Chef/Ice Carver)
- Italian Club of Dallas (Resident Chef)
- Hyatt Regency DFW
- Four Seasons Las Colinas Hotel & Resort
- Dallas Country Club
- Northwood Country Club
- Gold Room Catering (Chef/Partner)
- Arthur’s (Chef De’ Tourne’)
- Sambuca Jazz Café (Executive Chef)
Teaching Experience
- Knife Skills and Ice Carving at El Centro Culinary School
- Cooking Class at Arts Institute Dallas
- Numerous Lectures at Area High Schools
- Milestone/Viking Culinary School
- Operation Frontline – Educating Underprivileged Families
Additional Accomplishments
- 2010: Texas Stadium Implosion Ice Carving Demo
- 1994 – 2010: State Fair Cooking & Ice Carving Demos Discovery Gardens
- 2003 – 2008: Norwegian Cruise Lines Ice Carving Demo (Sea, Dream, Gem)
- 2007: Muscular Dystrophy Fundraising BBQ
- 2006: Toys for Tots Bike Run – Served 1300 Dallas Bikers
- 1995 – 2005: Home & Garden Show Cooking Demo
- 2004: Children’s Hospital – Pool Table of Ice Raised $3K
- 2001: Culinary Olympics in Ireland – Gold Medal/Healthy Cooking
- 1999: 2001; Kenneth Copeland Ministries
- 1998: Best Dessert in Addison (Tiramisu)
- 1998: World Book of Records – Largest 4,800 lb. Shot Glass Made of Ice
- 1997: Spam O’ Rama Gold Medal Winner
- 1996: Irving High School Alumni of the Year
- 1995: Current; State Fair of Texas Judge
Associations
- Texas Chef Association (TCA)
- American Culinary Federation (ACF)
- World Master Chef Society
- Addison Business Association (ABA)
- Metrocrest Chamber of Commerce
- Hispanic Business Alliance (HBA)
- Association of Wedding Professionals (AWP)
Pete and Melinda’s Love Story
In 2003, Chef Pete Nolasco met Melinda Moseley through a local Networking Group in North Dallas. At that time, Chef Pete was Business Partner and Chef with the Gold Room Catering in Addison, and Melinda was the Marketing and Sales Coordinator for Arthur’s Restaurant and club. Melinda phoned and invited Chef Pete to a reception for the North Texas Food Bank for Restaurant Week. Pete accepted and they fell in love over strawberries and champagne at Sambuca (Pete’s previous employer). Six months later they married. Pete’s talents in the kitchen and Melinda’s skills in Sales and Marketing was the perfect recipe to achieve their dream. Their dream was to start their own Catering company together, utilizing both their talents and professional associations. In January 2006, they decided to make that dream reality and start their venture. Chef Pete’s Culinary background includes; Graduating from El Centro’s Culinary Program, 5 Years at Four Seasons Las Colinas, Executive Chef for Sambuca Jazz Café, and Partner with Gold Room Catering. Melinda, left Arthur’s in 2005 to lay the groundwork for their company. Together this husband and wife team has volunteered for 2006 Toys For Tots Motorcycle
Run, sponsored the “Pool Table of Ice” project for Scottish Rite Children’s Hospital, as well as the 2005 Guinness’s Book of World Records attempt for the Most Lighted candles on a cake (30 feet long). Together they have been upstanding members of Association of Wedding Professionals (AWP), Hispanic Business Alliance (HBA), and World Master Chef Society. Pete’s teaching credentials include classes with North Texas Food Bank, Operation Frontline, Ice Carving at El Centro College, and Ice Carving at Dallas Art Institute. All of Pete and Melinda’s business is strictly referral. So please, pass the word about this talented husband and wife team for your next event!
