08/21 MARK VALLEY, LUCA BOMBARDA, CHEF BRENT JAEGER, CAPITAL GRILLE

MARK VALLEY - ACTOR 

Mark Thomas Valley (born December 24, 1964) is an American film and television actor, known for his role as Brad Chase on the TV drama Boston Legal, Oliver Richard on the NBC drama Harry's Law, as FBI agent John Scott on Fringe, Christopher Chance in Fox's action/drama Human Target, and as Tommy Sullivan in ABC's Body of Proof. 

Born in Ogdensburg, New York, Valley graduated from the United States Military Academy in 1987 with a Bachelor of Science degree in  mathematics  and engineering before serving in Berlin,  where Mark also played Rugby for the U.S. military team, The Berlin Yanks Rugby Football Club. He participated in the Gulf War. He has a daughter, Sherri, born in 1987. He married Anna Torv, his Fringe costar, in December 2008. They separated after one year of marriage. Valley obtained his first role, on The Innocent (1993), while serving in the U.S. Army in Germany. He landed the role of "Father Pete" on Another World in 1993. He later took over the role of Jack Deveraux on the NBC Daytime soap opera Days of our Lives from 1994–97. In 2003, Valley played Detective Eddie Arlette, an American police officer in London, on the short-lived Keen Eddie. He played Brad Chase on Boston Legal, a spinoff of the television series The Practice. Valley also appeared on the television seriesERas Richard Lockhart, Abby Lockhart's ex-husband. In 2008 he appeared on Fringe, as FBI agent John Scott. Valley played the lead in Fox's drama Human Target.  In July 2012, it was announced that Valley will be joining as series regular on ABC's Body of Proof. He will play Det. Tommy Sullivan, Dana Delany's love interest.  He also co-starred alongside Delany in her short-lived series Pasadena in 2001.


LUCA BOMBARDA - MODENA FINE FOODS, INC.

Luca Bombarda is US Marketing Manager of Acetum, the world’s largest producer of authentic Balsamic Vinegar of Modena.  With the 2005 acquisition of the leading FINI brand of fine foods, he also became President of Acetaia Fini Modena. Born in Mirandola, north of Modena province in the Emilia Romagna region of north-central Italy, Luca is a member of the fourth generation of his family to operate the business, which was founded by his great-great-grandfather in 1836 in the province of Modena, midway between Bologna and Parma.

In the early years, the Company produced traditional Balsamic Vinegar of Modena more as a hobby than a business, offering their product as gifts to their neighbors. Under the leadership of Luca’s father, Giuseppe Bombarda, and his siblings, the Company grew exponentially during the 1970s and 1980s, focusing on developing the vinegar business into a market leader in the Italian gourmet segment.

Trained first as an accountant and then a diplomat, the demands of the growing business eventually led Luca to join his brother and sister in the family-owned operation. In 1991, the family created a partnership with Cesare Mazzetti, who had recently sold his vinegar-production business, Modenaceti, and was looking to start again. The two families – Mazzetti and Bombarda – had been partners in the spirits business dating back to 1846, so this new partnership, which created the Acetum brand, was in many ways a natural fit.

Between 1991 and 2006, the partnership rapidly evolved into the world’s largest producer of traditional Balsamic Vinegar of Modena. Today, Acetum is by far the market leader, recognized as much for its quality product as it is for its environmental responsibility, having been recognized with the ISO 14000 certification signifying the company’s environmentally friendly agricultural and production practices and use of renewable energy.

The four Bombarda siblings -- Luca, Marco (CEO), Cinzia, and Andrea – continue to run the business, in partnership with Cesare Mazzetti, who also serves as President of the Consortium of Producers of Balsamic Vinegar of Modena.


CHEF BRENT JAEGER – CAPITAL GRILLE

Chef Brent Jaeger found his love for cooking early on watching his mother cook dinner on a daily basis.  His first introduction to the restaurant industry was as a dishwasher where he quickly learned to love the intense pace and rhythm of the kitchen, which fueled his interest and love of food even more.

Brent Jaeger attended culinary school at The Art Institute of California-San Diego.  Upon graduation he was the Sous Chef at Bully’s East Steakhouse running the day to day operations and learning as much as he could.  

After Bully’s East he landed a Sous Chef position at A Taste Of Florence.  Here Chef Brent was able to connect with his Italian heritage and bring back some of those childhood food memories his mother had created for him. After 3 months Brent stepped into the Executive Chef role where he was able to have more influence and development of the menu leaning toward a 100% scratch farm-to-table concept.

In 2006 Chef Brent joined The Palm Restaurant as Sous Chef at their San Diego Gaslamp location. After a little over two years he was promoted and relocated to Los Angeles to run The Palm’s west coat flagship location in West Hollywood, where he stay  until 2010.

Chef Brent Jaeger came on board with The Capital Grille in 2010 as Sous Chef of their new location in Los Angeles, where he trained in their Kansas City and Phoenix locations.  After the first year of being open Chef Brent was given the opportunity to step into the Executive Chef position, where he currently is overseeing the kitchen and
showcasing his talents.