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Aprons Staff

Richard Wilson
Richard Wilson

Chef Richard's two passions in life which both come into play at Aprons, his passion to teach, and his passion to cook.

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Jeremiah Liburdi
Jeremiah Liburdi

Jeremiah was born in Incheon South Korea, raised as an “army brat” for the first 16 years of his life, he was exposed to several experiences growing up that would later form the basis for his cuisine. Jeremiah Attended Florida Culinary Institute in 2001 after having worked in smaller kitchens and discovering a drive and passion for food. To this day his passion remains undaunted, “The beauty of food, is there is no end to the learning process, no matter how much you think you know, there is always something more to learn.” Jeremiah came to Publix in 2013 to work in the meat department and hone his butchery skills, after discovering the Aprons Cooking School program, he decided to put his 18 years of culinary experience to use by teaching what he has learned through years of blood, sweat, burns, and tears to students of the Publix Aprons Cooking School Program. Having worked primarily upscale and fine dining in western and southern Florida with short stints in Hawaii and California, he has worked in restaurants owned by Angela Hartnett/Gordon Ramsay, Daniel Boulud, Michela Larson, and Roy Yamaguchi. Jeremiah’s passion for discovering new ingredients and techniques continue to drive his cuisine which can be as eclectic as his upbringing.

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Michael Waters
Michael Walters

Michael is a graduate of Johnson & Wales in Rhode Island. However, that was not where his love for cooking started. Michael's family was rich in the culinary field but in many different ways.

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