About Chef Pete Nolasco
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!
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