| Bill Sederman |
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 Chef Sederman graduated Valedictorian of his class at the New York Restaurant School later becoming Saucier at the illustrious La Caravelle and Opening Chef of the prototype T-Bones Tuscan chop house at the Marriott Bridgewater. Now Chef de Cuisine of Philadelphia’s historic City Tavern restaurant and global hospitality consulting firm Concepts By Staib, Ltd., he travels the world in support of restaurant guru Walter Staib, taking the lead in culinary training and recipe development for such projects as Chef Staib’s latest cookbook, Black Forest Cuisine, and the inauguration of Victoria Cruises’ flagship Victoria Anna, in Chongqing, China.
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