Meet the Chefs

John Reis Corporate Executive Chef, Harrisburg Hotel Corporation

John began his career at the age of 15 in Hartford, Ct, where he worked for 17 years. He worked his way up from a cook's helper to Executive Chef under some of the best chefs from Europe and the United States. When he became the Executive Chef at that hotel, he took a little bit of knowledge from all of those chefs and developed his own style.

After 17 years in Hartford, he felt that he needed to move on and try a new hotel that he could call his own. He moved around the East Coast and found himself in Harrisburg in 1990 to open the Hilton, and has been there ever since.

John loves to teach and coach young people. He regularly goes to local high schools and speaks to students to encourage them to be a part of the industry. While his skills were developed without a culinary degree, he encourages students to attend a culinary program whether it is a local Community College, co-op or a major culinary school. As a Chef, his standards and expectations are set very high and he believes that chefs constantly have to get better and better, because guests expect that. His goal is for every guest that dines in his restaurants to be “wowed” by their experience.

Travis Mumma Executive Chef, Café Fresco

After graduating culinary school from the Academy of Culinary Arts in Mays Landing, NJ, Travis began cooking at Felicita Resort in Harrisburg. Eventually Travis was promoted through the ranks to head chef, overseeing all kitchen productions for the resort's 3 restaurants, along with all wedding & banquet functions. In October of 2005 Travis was hired as the Executive Chef of the newly opened Café Fresco Center City in Downtown Harrisburg. During the dinner service at Café Fresco, they specialize in Asian American influenced cuisine, premier cocktails, and a great wine list.

Travis strives to give unique, interesting but uncomplicated food that leads diners to an unsurpassed dining experience. Café Fresco's success can be seen in both their customers and the many awards they have won over the years. Outside the restaurant Travis has competed in 7 “Iron Chef Style” competitions winning 6.

Jason Viscount Executive Chef, Bricco

York Native Jason Viscount did not always dream of becoming a chef. He was, however, fortunate enough to have a role model from whom he could learn. As the hostess of many dinner parties, Viscount's grandmother prepared meals such as Welsh rarebit, made with cheese, beer and mustard sauce.

During his middle school years, Viscount also had a chance to learn from his restaurateur father, and working in two of his father's restaurants sparked his interest in culinary arts. Viscount and his family lived in the basement of one of the restaurants, and food deliveries coming into the restaurant via Viscount's bedroom were a regular occurrence.

Viscount's life had always been influenced by fine cuisine and the food service industry. By the time he needed to decide upon a career, Viscount didn't hesitate to attend the Restaurant School of Philadelphia.

It was at the Restaurant School that Viscount fully developed and nurtured his passion for food. After graduation, Viscount returned to central Pennsylvania and became a chef at the Yorktowne Hotel, followed by a stint at Hotel Hershey's Circular Dining Room and eventually an eight-year run as chef de cuisine at Harrisburg Hilton's Golden Sheaf.

Now at Bricco, Viscount enjoys the title of executive chef and all of the responsibility and creative freedom that come with it. Since starting at Bricco, Viscount has been cooking up numerous accolades for himself and the restaurant. In 2007, Harrisburg Magazine readers named Bricco “Best New Restaurant” and in March 2008 Viscount was named Chef of the Year by the Hershey Harrisburg Regional Visitors Bureau.

Viscount's zeal for fine food is not put on the back burner when he exits the restaurant after work. At the home Viscount shares with his wife, you'll find him enjoying his extra large kitchen that fills the space of the regular kitchen, as well as the dining room. Viscount may conjure up plenty of his own recipes there, but the influences of Viscount's past still remain. Lamb kidney stew on an English muffin and a slice of tomato—his grandmother's breakfast specialty—is still the perfect way for Viscount to start each day.

Juan Garcia Owner/Chef, El Sol Mexican Restaurant

Juan is a native of the Guadalajara region of Mexico. Like many great chefs, he has a natural talent for creating innovative dishes that adhere to the cooking styles of his native country. Juan has poured his heart and soul into the dishes featured at El Sol Mexican Restaurant with classic Mexican dishes such as mole poblano and camarones a la diabla, as well as his own personal creations, such as Bistek Guadalajara and Tilapia Jalisco. His focus on fresh ingredients is easily noted in his food presentations at El Sol, including lesser known produce items such as nopales (cactus paddles), which garnish several of the meat dishes at El Sol.

Matthew Poorman Executive Chef, Stock's on 2nd

Chef Matthew Poorman, Born and raised in Harrisburg Pennsylvania, began his culinary career at the age of 14. Starting as many young professionals do in this industry of Culinary Arts, he began working as a Dishwasher. He found a love for the true enjoyment of food and all that it encompasses. He grew from a dishwasher to now and most currently the Executive Chef of Stocks on Second, inc. He is a graduate of the worlds premiere culinary college known as the Culinary Institute of America, Based in Hyde Park, New York, from the Associates and Bachelors degree Program. He also completed an additional teaching certificate position at one of the five student ran restaurants open to the public. Throughout his tenure in the industry he had the opportunity to work at many fine-dining establishments. A few distinguished establishments such as the Hotel Hershey of Hershey Pennsylvania, Aroma Osteria of Wappingers Falls, New York and Caterina De Medici of the Culinary Institute of America located in Hyde Park, NY.

Jason Zerbe Executive Chef, Zia's at Red Door

Jason is a 25 year old South Korean who was raised in a Pennsylvania Dutch family community. He began cooking Chinese before he entered culinary school where he received formal French training. He is now the head chef at Downtown Harrisburg's Premier Italian Restaurant Zia's at Red Door.

Joseph James Mesarick Executive Chef, McGrath's Pub

Joseph has been working at McGrath's for a year and half. He loves food. He enjoys talking about it, purchasing fresh quality ingredients, cooking them, and seeing how content and satisfied people are after enjoying a fulfilling meal. Joseph is a chile head! People fear the food he cooks for himself. He grows many of the world's hottest varieties of chilies in his garden. He will eat lava, at least that's what he's been told!

Mesarick also loves beer. He likes to cook with beer, and sometimes he even puts it in the food. McGrath's is a Mecca for Hop-Heads and they try to incorporate the malted beverages in the fine foods that they cook.

Joseph has been cooking most of his working career. From managing a Little Ceasar's Pizza right out of high school to opening and running the Appalachian Brewing Company right out of college.

Joseph has a double Associates degree in Culinary Arts and Hotel, Restaurant and Institutional Management from Harrisburg Area Community College. He trained under and owes most of his gratitude to Chef Michael Kelly from what is now Felicita (Anthony's at Blue Mountain, then). That is where he gained his love for all things exotic and gourmet. From Thai spiced Kangaroo to pheasant confit, he truly learned to cook food there. As a child, Joseph traveled to Spain to visit his family and was eating foods that most kids only got to see on Fear Factor.

Joseph Mesarick has worked for several Downtown establishments over the years. He worked at the FireHouse for several years, opened Fisaga's, opened Cantone's Downtown (Now Zia's at Red Door). Before working downtown he was the Sous Chef at the Lantern Lodge and Convention Center in Meyerstown.