Top Chef “Fan Favorite” Fabio Viviani has harbored a passion for food since his childhood in Italy. After executing multiple concepts in Florence, the celebrity chef and best-selling cookbook author expanded his hospitality empire throughout the United States. Since his arrival state-side in 2005, Chef Viviani has opened three dozen of food establishments, restaurants, bars, and event spaces. With over 10 million meals served each year, Fabio Viviani Hospitality is one of the leading restaurant groups in the US., while he has become one of the most influential culinary and hospitality names in the country.
Italian Pork Schnitzel made with RITZ Crushed Crackers
Chef Fabio believes the buttery crunch of RITZ Crushed Crackers makes all the difference when creating a breading that holds up to frying and keeps diners happy. “Crumbling that golden, flaky beautiful cracker into the breading … It’s the only thing that matters. If it’s soggy, not happy. Crunchy, happy.”
Clarice Lam, owner of The Baking Bean and Pastry Chef at Kimika, fuses the flavor profiles of her travels into all of her creations. Chef Lam is on the Pro Advisory Committee at ICE (Institute of Culinary Education), a freelance contributor at The Spruce Eats, Epicurious, and Food & Wine, and the first chef ambassador for Mondeléz International Foodservice after winning the nationwide 2021 OREO Cookies Recipe Contest.
OREO 110 Celebration MoonPie Cake
“OREO really is America’s favorite cookie, so much so that it’s become an iconic flavor in desserts around the world. I love creating recipes with OREO Cookies because its flavor is so recognizable it automatically infuses nostalgia into whatever I make.”
Named to Food & Wine’s Best New Chefs 2021 list, this joyful pastry chef’s bold and vibrant desserts are matched by her energy, humor and enthusiasm to improve kitchen culture and help make the hospitality industry a more fair and equitable place. Raised in New York City and the Dominican Republic, Chef Paola grew up with access to almost every exotic fruit imaginable. This drove to her to become an advocate for equitably sourced food and sustainability. She believes in using her resources to help the communities and restaurants she works with make impactful change.
Hazelnut Dulce de Leche Brownies made with Chunky CHIPS AHOY! Cookie Pieces
“I was inspired to create this recipe from the gooey parts of the CHIPS AHOY! Cookie. But I still wanted the awesome crunch of the CHIPS AHOY! Cookie pieces. To elevate this recipe I added hazelnut pieces and Dulce de leche for a nutty and decadent layer of flavor. Sprinkling CHIPS AHOY! Cookie pieces on top makes this dessert insanely good!”
Founder & Creative Director, Kamal Grant is the culinary mind behind Sublime Brands’ distinctive doughnut and bakeshop concept. Appearing in "Best of" round-ups in Eater, Atlanta Magazine, Atlanta Parent and even the Food Network, Sublime Doughnuts has been serving creative doughnuts, ice cream and doughnut ice cream sandwiches since 2008. Sublime Doughnuts has won countless awards and been recognized by national and regional media including Food Network, Cooking Channel, ABC’s The Chew, BAKE Magazine, Food & Wine and more.
Gelato Doughnut Sandwich made with Chunky CHIPS AHOY! Cookie Pieces
"This Gelato Doughnut Sandwich made with Chunky CHIPS AHOY! Cookie Pieces is layered with sweet, crunchy and chocolate flavors. If you’re a CHIPS AHOY! Cookies lover like us, then you’re in for a treat."
Keegan Gerhard is the Chef and Owner of D Bar Restaurant in Denver, CO. Named one of the nation’s top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Arts & Design magazines, Chef Keegan has been featured on TV many times including appearances on “Great Chefs of America,” CNN, HGTV, DIY and most notably as host and head judge of over 200 episodes of Food Network’s “Food Network Challenge” and “Last Cake Standing” series. Among other honors, he also served as technical advisor to gold medal-winning Team USA in the 2001 Pastry World Cup. In 2012, chef Keegan was honored with a Doctorate of Culinary Arts by Johnson & Wales University.
D Bar Old School cookie made with OREO Cookies
"I became a Chef, I never imagined I would use OREO Cookies in a professional kitchen. Thirty years into my career I consider them an indispensable ingredient. With its simple clean flavors, OREO Cookies can serve as the inspiration for a complete dessert or a perfect way to fortify flavor. The best part of using OREO Cookies in your desserts – If you say OREO, you know it will sell!"
See how the culinary journeys of these chefs and flavor influencers lead to major moments of inspiration.
In 2018, Chef Sarah Wade beat out 16 competitors to win Food Network’s Chopped Gold Medal Games. She then made good on her promise to the world to use her winnings on opening a restaurant. Here, she welcomes us into her Boston eatery, Stillwater, where she creates comforting classics with ingredients like RITZ Crushed Crackers.
This “experimental” New York City ice cream shop was known for mixing it up with unexpected combinations crafted to delight. See why they loved to highlight treats starring OREO Cookie Pieces.
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