ABOUT BAN PRODUCTIONS
BAN Productions is a 501(c)(3) nonprofit organization founded in 2012 by John Rossetti, an award-winning chef and owner of a catering company that serves nearly 20,000 meals daily throughout South Florida.
Chef John created BAN to teach people how to use and prepare a wide variety of fresh ingredients, transforming the problem of food waste into a sustainable solution to improve community food security.
Our model is scalable and replicable, and we believe it will work in any community that has surplus food and civic-minded culinary professionals. Contributions to BAN Productions are tax deductible. Your support helps us conduct more recipe trainings and to expand the geographic reach of our efforts.
BAN Productions Leadership
John Rossetti, Founder of BAN Productions
John founded BAN Productions in 2012 as his shared legacy with his late partner Chef David Holtquist, who died in 2013. BAN distributes fresh surplus agricultural products to communities with limited access to fresh food while training people how to prepare their own balanced and nutritious meals using Chef David’s personal recipe collection. John’s vision is rooted in his passion for entertaining and 12 successful years in show business early in his career. As a singer and dancer based in New York City, John toured Asia, Europe and North America, developing an appreciation for world cuisine and the broad spectrum of cultural flavors. Today John expresses his adventurous palate through the offerings of 2Taste Catering, an acclaimed culinary company that serves nearly 20,000 meal components daily to clients in South Florida and beyond.
David Holtquist, Executive Chef and Recipe Master of BAN Productions (In Memorium)
A native of South Dakota, David grew up in a farming family were he developed an appreciation for nature and the value of agricultural production in our food supply. His interests turned to the culinary arts and he packed his knives and moved to Napa Valley in California, where he worked under Chef Albert Torjman at the Chateau Relais’ Auberge de Soleil. After working in another Chateau Relais property in the Berkshires in Massachusetts, David accepted a position at The Plaza Hotel in New York City under Master Chef Alain Sailhac. Recognizing his talents, the hotel’s owners Donald and Ivana Trump offered David a position as their private chef. David remained a private chef for the rest of his career, preparing meals for the Gruss Family, the Kravitz Family, the de la Rentas, Bill Blass, Ambassador Grunwald, President Reagan, President Clinton and Mr. and Mrs. John Henry, owners of the Boston Red Sox, the Rausch Fenway NASCAR team, and the Boston Globe.
Diane Levesque, Consulting Chef to BAN Productions
Diane grew up in Montreal, Canada, and developed an appreciation for fine foods during her early adulthood. She received her formal culinary training from L’Institut Culinaire Henri Bernard in Montreal, where she cultivated her artistry as a chef. Diane and her husband André Robert regularly hosted Canadian dignitaries and entertainers, preparing meals influenced by their travels to the South Pacific, Europe and the Caribbean. Diane and André moved to South Florida in 1984 with their children Olivier and Patrick, and opened André Robert’s French Grill in Miami Beach. After unfortunate circumstances forced them to close the successful restaurant, Diane was offered a coveted position at the Fontainebleau Hilton, where she met the founder of 2Taste Catering and BAN Productions, John Rossetti. Over the years, their friendship and professional alliance has grown, and Chef Diane is a highly-valued consulting member of the 2Taste brigade and BAN Productions.
BAN Productions Board of Directors
Marketing Manager & Sustainability Coordinator,
Freedom Fresh LLC
Eugenio Angueira, MD
Neighborhood Involvement Specialist
International Black Food Festival
West Coast Buyer
Fresh Point, Inc.
Associate Director of Business Consulting
Cognizant Technology Services
Chefs teaching people how to use and prepare a wide variety of fresh ingredients in their meals utilizing fresh food from our surplus waste stream.