Chef profile: Dennis Melia, Executive Chef Branches 123 Monmouth Road West Long Branch For restaurant hours, call (732) 542-5050 or visit www.branchesnj.com Background: Dennis Melia's love of cooking stems from his childhood. "My parents took my brother and me out to dine, not just to eat. And we always tried new dishes." School attended: Melia graduated in 1976 from the Ocean County Vocational School Culinary Arts Academy. After graduation, he went through the apprenticeship program at the American Culinary Federation, where he is still a member. Employment history: During high school and during his studies at the Ocean County Vocational School, he worked at Peterson's Restaurant in Lakewood. Following Peterson's, he worked as executive chef at the Old Mill Inn in Spring Lake Heights and the Warren Hotel in Spring Lake. He joined Branches as the executive chef in 2002. In addition, he's been teaching pastry arts at his alma mater since 1990. Favorite restaurant: The Sea Grille in Rockefeller Center. "The executive chef, Ed Brown, is very talented with seafood and very creative," Melia said about why he likes the restaurant. Melia also loves the Mahogany Grill in Manasquan. "The chef is a former student of mine." Chef tip: "Don't skimp on quality. Always buy the freshest ingredients," he said. Special dish: Gateau Pithivier. "This is a dessert that I would bring to someone's home. You keep it frozen and then bake it fresh. Prior to baking, it looks like a flat disk but it becomes eight times the size when it's baked and it has a wonderful aroma," he said about his special dish.