Edward Forster has been a student of cookery since the age of 16. He trained and worked in London, Philadelphia, Chicago, and his hometown of Buffalo. After leading kitchens of renowned chefs Graham Elliot, Georges Perrier, Paul Kahan, and Mike Andrezejewski, Forster is ecstatic to show you his take on high impact flavor combinations and unique ingredient based dishes. Edward has joined us on the floor, bringing his knowledge of cuisine and fine dining directly to our guests. He very much looks forward to helping you enjoy the pleasures of a table at Waxlight.

Tony Rials is a certified sommelier and continual student of all things drink and its potential to complement food.  Tony works closely with his partners in the kitchen as he sources new flavor profiles, ingredients, and techniques. He has helped operate multiple restaurants prior to Waxlight, and continues to provide beverage consultation throughout western New York, bringing experience from New York City, Dallas, Rochester, Buffalo, and the Yucutan.

Joseph Fenush is a Buffalo native.  After spending the majority of his formidable years in  the kitchens of the Park Country Club under the mentorship of Toutant owner James Roberts, he has cooked in South Florida, Houston, Tulsa, under Certified Master Chef’s Fritz Gitschner and Jon Moosmiller, and at Frederick, Maryland’s esteemed VOLT, under James Beard nominee Bryan Voltaggio…. He returned to Buffalo in 2014, opening Toutant as chef de cuisine in May of 2015, establishing it as one of the most consistently popular restaurants in the city. In Waxlight, he relishes the opportunity to strengthen his small but uninhibited voice in gastronomy.

Jess Railey-Forster is a Certified Sommelier and Advanced Candidate through the Court of Master Sommeliers. She has worked her way through various front-of-house roles over the course of her restaurant career in Buffalo, including general manager and sommelier at Toutant and Dobutsu. Jess loves to extol the virtues of well-made wines from all over the world, especially the classics and everything Champagne. She is excited to share her love of fermented grape juice in all its various forms to all who walk through Waxlight’s doors.