Our mission
We believe that food is much more than just nourishing ourselves. Every time we eat there is an experience to be shared and we want to share that experience with our community. Our approach is simple, source the best ingredients and honor them with a thoughtful approach, layering flavors and taking classic techniques to new levels. The more we understand each ingredient - where it came from, how it wants to be cooked and paired - the more enticed we become. We want you to enjoy the heart and soul of every dish we serve, it’s what inspires us and feeds our creative appetite. We are thankful to be part of a community of food lovers, supporting each other and evolving together - and we look forward to seeing you again and again.
Chef James Liuzza
James Liuzza considers himself fortunate to have been born into a family of great cooks, bakers and enthusiastic foodies. Developing a thoughtful palate as a child, he was awarded a scholarship to Johnson and Wales University in Providence, RI and graduated with honors in 1997.
After training, James returned to the Philadelphia area and went to work in Atlantic City at Trump Plaza Hotel & Casino. In 2001, James took his first culinary management position as Executive Sous Chef at Scotland Run Golf Club in Williamstown, NJ, where he met future business partner Joe Muldoon. In his five years there, he elevated the culinary department to the next level, helping it be named one of the best golf club restaurants and banquet facilities in the tri-state area. He was promoted to Executive Chef at Scotland Run in 2003. James joined Di Bruno Bros in 2006, and as Executive Chef, he was instrumental in opening additional stores, and for setting the firm’s high quality standard in all areas including food catering and the commissary operation. Together, with Chef Muldoon, they have opened Haddon Culinary in Collingswood, NJ, a chef-driven market focusing on prepared foods, specialty grocery, meat and seafood, fast casual dining, and catering.
James takes a simple approach to food, focusing on each ingredient’s integrity and taking special care not to over-complicate things. He especially enjoys cooking at home for friends and family, with his fruit and vegetable garden often driving the menu. He enjoys all types of fishing, and spending time on his boat with his dog, Skipper. James also plays ice hockey and enjoys woodworking. But his main passion at the moment is Haddon Culinary, the venture for which he has spent his life preparing.
Chef Joe Muldoon
Joe Muldoon’s lifelong passion for cooking developed naturally at a young age through cooking with his mother Roberta, a home-economics teacher.
He started his career as a prep cook at the Scotland Run Golf Club in Williamstown, NJ where he met his future business partner Chef James Liuzza. After graduating with honors from Johnson and Wales and studying under Roy Yamaguchi, in Hawaii, Joe immediately reconnected with Liuzza at Di Bruno Bros. in Philadelphia. Joe became the Restaurant Chef of The Reserve at Bally’s Casino in Atlantic City at age 25. And in 2013, opened his own restaurant named after his mother, Roberta’s By Joe Muldoon, in Northfield, NJ, winning Best of Press Gold: French Restaurant in 2015 and 2016, Ed Hitzel Approved Excellence Award, and the Gayot top 10 Atlantic City Best Restaurants of 2016. In 2016, with his wife Jennifer, Joe opened the Marketplace Eatery in the Borgata Casino and Spa, unveiling a gourmet market, wine bar, coffee bar, and six quick-service concepts in Atlantic City’s top casino. Once opened, he left to take a position as Executive Catering Chef for Di Bruno Bros., reconnecting with Chef Liuzza at the high-performing Philadelphia entity. In 2018, he became the Director of Culinary Operations for Rastelli Market in Marlton, opening the third location at Hill Creek Farms. Joe has partnered once again with Chef James Liuzza to open Haddon Culinary, a specialty market and restaurant, bringing his passion for food to the Collingswood, NJ foodie community.