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Born in Cortina d’Ampezzo in the Italian Alps, Chef Tiziana Lancedelli
"cut her teeth" in the hospitality business. For 3 generations
her family has run the ski lodge, Duca d’Aosta, built by “nonno” Lancedelli.
Under the stern tutelage of La Mamma, Tiziana earned her culinary stripes
in a world class resort catering to international guests. “Titti” often
shuttled between the kitchen in Cortina & a language institute in
Milano, where she became a certified interpreter/translator. |
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Since
moving to the U.S. in 1993, Chef Tiziana has mostly plied her trade in
the SoCal food scene, at least when she wasn’t taking extended breaks
to travel & sample exotic cuisines from around the world. Her globe
trotting took her throughout the Caribbean, Southeast Asia, Fiji, Europe
and across the US. Often living in a locale for months, this afforded
her time to research indigenous cuisines found in food stalls & night
markets, as well as the opportunity to work with local chefs. In the summer
of 2009, Chef Tiziana packed up her kitchen knives & left San Diego
for the tranquility of Boise. |
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Joel
B. Marx was born & raised in the heartland of the Midwest
– Cleveland, Ohio. Moving to La Jolla, CA in 1973, his entire adult
life has been spent travelling up & down the California coast. An
entrepreneur at heart, Joel has been involved in many successful ventures
from his first gig as a San Francisco based corporate media & event
producer to Audio/Visual Technical Director for the 1984 Summer Olympics
in Los Angeles. He eventually went to Hollywood & toiled 11 years
in Production Management for major motion pictures.
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After
becoming a father, Joel created a new business venture that allowed for
his active participation in raising their 2 sons. His 4th career was born,
and until moving his family to Boise in 2009, he was the guiding hand
for a San Diego based sales & marketing venture. And for his final
act, he's now working alongside his soulmate running Fuel for the
Soul.
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