Michael A. Carson, Executive Director : With careers in the theater and writing, he follows a blood hound nose for fine foods and intriguing wines.

Jeffrey T. Willey, Executive Chef : In 1972, Jeff began his career, as many of us in the foodservice business, washing dishes and bussing tables. One day the pantry cook didn't show up and he was instantly "promoted" or more like grabbed and put behind the line saying you are the new pantry cook and the rest is history!

Jeff worked his way to the position of chef over the past thirty years gradually building his knowledge through employment in various aspects of the industry. Jeff has served as Executive Chef for several caterers, was the executive chef at the Philadelphia Museum of Art in the mid -eighties and owned his own catering company for several years.

After a brief, 3 year stint selling wine in New York and touring the wine regions of the world, Jeff has returned to the Philadelphia culinary scene joining Shackamaxon with Eric von Stark and Michael Carson, his partners.

Jeff is trained in the classical French and Italian Cooking methods with focuses on Asian fusion cooking. For the last twenty years, his focus has been in the off-premise aspect of the business catering events of all nature for 6 to 1200 people.

Jeff has recently appeared on Chef Talk on National Public Radio, and been featured in the Philadelphia Inquirer.

His additional interests lie in wines and racing his Formula Ford on the great road racing courses in the Northeast.