Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 37 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant.

Mei Lin is a chef and television personality known for her appearances (and victories) on Bravo’s Top Chef: Boston and the fourth season of Food Network’s Tournament of Champions.

Chef Neal Fraser, owner of multiple restaurant concepts in Los Angeles, started his career in the kitchen at age 20. Fraser touts an impressive resume that includes a degree from the Culinary Institute of America and an honor roll of kitchen credits such as Wolfgang Puck’s Eureka and Spago, Checkers Hotel under Thomas Keller, Joachim Splichal’s Pinot Bistro, Hans Rockenwagner’s Rox, and the highly revered Boxer. Currently, he and his business partner/wife Amy Knoll Fraser own and operate critically acclaimed Redbird and high-volume special events and performing arts venue Vibiana.

One of Houston’s most talked about chefs, Ryan Lachaine the chef/partner of Riel, was born and raised in Winnipeg, Manitoba. His culinary education began at the apron strings of his Ukrainian mother and grandmother as they churned out pierogies, cabbage rolls and other treasured family recipes.

You may recognize Rebecca from her victorious appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South’s Best Bakeries

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants: Mabel’s BBQ, Bar Symon and Angeline. Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers on Food Network shows Symon’s Dinners & Throwdown.

From chef and restaurateur to television personality, food policy advocate and entrepreneur, Spike Mendelsohn is a force to be reckoned with in the culinary world.

Michele Forgione is a Montreal chef and restaurateur. Executive Chef/co-owner four restaurants, Impasto, Pizzeria Gema, Chez Tousignant and Vesta are located in the heart of Montreal's Little Italy

Every decade or so Chef Will Goldfarb finds a few minutes of sunshine. Recently named by The World’s 50 Best as the World’s Best Pastry Chef, 2021 saw the revamped Room4Dessert, his endearingly resilient dessert bar, surrounded by a garden full of medicinal plants, taken to another level. A new menu. A new attitude. A new way to share millennia of local wisdom on health and healing to life.

Lior Lev Sercarz is the chef and owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. His collections are sold online and in select stores.

Chocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of Kollar Chocolates, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley.

Jamie Oliver is a global phenomenon in food and activism. During a 20-year television and publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food

Brooklyn-born Sherry Yard is a celebrated chef, consultant, presenter, and author who spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America.

Chef Nyesha Arrington is a California native born into a multicultural family, she is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef” and most recently featured as a recurring judge on Chopped Next Generation. Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking.

Chef Shirley Chung A native of Beijing, she moved to the U.S. to obtain a degree in Business Management, then trained in the culinary arts at the California Culinary Academy.