In 1978, Tom earned an Associate’s degree from the Culinary Institute of America and began his culinary career as a cook’s helper in the Banquet kitchen of the Hotel du Pont. Over the next 14 years, he rose through the ranks to become Executive Sous Chef, and in 1993, he was named Executive Chef—a role he held until retiring in 2011.
He has twice represented the Hotel du Pont and Preferred Hotels as a guest chef at the prestigious James Beard House. One appearance led to an invitation to prepare a three-course meal for the “Chef on a Shoestring” segment on the CBS Saturday Early Show. He also had the honor of cooking alongside Julia Child during a segment on ABC’s Good Morning America.
A 25-year member of the American Culinary Federation, he has served as an officer in the First State Chefs Association for 24 years and was inducted into the American Academy of Chefs in 2011. He currently serves as Vice Conseiller Culinaire for the Mid-Atlantic Region of the U.S. Chaîne des Rôtisseurs.
He sits on the board of Meals on Wheels Delaware and its Chef Recruiting Committee, having supported the organization for over 22 years through its Celebrity Chefs Brunch. He also serves on advisory boards for the Food Bank of Delaware and the ACF-accredited Culinary Programs at two Delaware Technical Community College campuses.
As Immediate Past Chairman of the Delaware Restaurant Foundation, he actively mentors Caesar Rodney High School’s ProStart culinary team, guiding them to first-place finishes at the National ProStart Invitational in 2022 and 2024, and second place in 2023. Over his career, he has mentored more than 100 CIA externs at the Hotel du Pont.
Today, he is the Chef Owner of Buckley’s Tavern in Centerville, DE, and manages Goober’s Diner, a two-story 1950s-style diner in Wilmington, DE.
Program Director, Specialized Training Programs, Food Bank of Delaware
TINISHIA “TEE” SANDERS
Program Director, Specialized Training Programs, Food Bank of Delaware
Tee Sanders is the Program Director of Specialized Training Programs at the Food Bank of Delaware, where she leads initiatives that support adults and young adults with disabilities in reaching their personal and professional goals. With more than 20 years of experience in the disability community, Tee brings a deep well of expertise in program development, management, and oversight—anchored in person-centered practices and inclusive values.
She holds a Master of Science in Human Services from Wilmington University and has served in leadership roles across Pennsylvania, including providing oversight for provider agencies within the Montgomery County Developmental Disabilities Program Office. In this capacity, she championed high-quality service delivery and advocacy efforts for individuals with intellectual and developmental disabilities.
Tee’s passion for this work is rooted in both professional dedication and personal experience. As a committed advocate for her own siblings who receive supports through Pennsylvania’s I/DD service system, she is personally invested in advancing policies and programs that remove barriers to independence, amplify voices, and foster meaningful inclusion. Her work reflects a lifelong commitment to empowering individuals, supporting families, and driving systemic change.
Matthew “Luke” Luckini is a seasoned Multi‑Unit Restaurant Manager with a diverse portfolio that includes Eggspectation, Sweet Dreams Confections Company, and Limestone BBQ and Bourbon. He leads full-scale operations across these distinct concepts, overseeing everything from HR, budgeting, and P&L performance to event planning, community outreach, and team development. His ability to navigate the unique demands of each brand—from upscale brunch to artisanal chocolate retail and smoked barbecue dining—demonstrates his agility as a strategic operator. Luke is known for driving strong financial outcomes, building high-performing teams, and delivering consistently excellent guest experiences.
Beyond operational oversight, Luke is deeply committed to cultivating team culture and strengthening local community ties. Across all locations, he fosters training, communication, and growth pathways for staff—ensuring talent retention and aligned execution. With a blend of financial acumen, people leadership, and brand stewardship, Luke continues to elevate performance and impact across every concept he leads.
