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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.

Joel B. Marx was born & raised in the heartland of the Midwest – Cleveland, Ohio. Moving to La Jolla, CA in 1973, most of his adult life was 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 on to Hollywood & toiled 11 years in Production Management for major motion pictures.

  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.