Moving to San Francisco, he opened La Folie in 1988 earning accolades as James Beard Award for Best Rising Star chef in 1980, James Beard Best Chef in California 2005 – 2007, Best Food and Best French Restaurant in Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4 star by the San Francisco Magazine, Top 100 Restaurant in San Francisco Chronicle and 4 star by the San Francisco Chronicle and a 1 star Michelin Star.

Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria, Dove’s Luncheonette, Publican Quality Bread, and Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

In the ever-evolving culinary landscape, Chef Michael Voltaggio has established a bold and trendsetting legacy. With an insatiable drive for innovation and a rebellious edge, he consistently redefines the boundaries of gastronomy, captivating audiences and transforming the way we experience food.

Alex Stupak is the Chef and Co-Owner of the Empellón restaurant group in New York City.

Renee Erickson is a James Beard award-winning chef, author and the chef/co-owner of multiple projects in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Boat Bar, Bateau, Lioness, Deep Dive, Willmott's Ghost, Westward, and several General Porpoise Doughnuts and Coffee locations.

Mark Miller is an American chef, restaurateur, author, global flavor designer/consultant, and culinary thought leader. He is recognized as an early pioneer and developer of the importance of Non -European Cuisines ,Ingredients ,techniques to the American Culinary Culture.

Culinary Icon & Napa Valley Pioneer Chef Cindy Pawlcyn and her iconic Mustards Grill

At his award-winning seafood-focused culinary concepts, Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish.

He founded Brigaid, assembling a team of professional chefs who were eager to apply their culinary expertise  to help school foodservice programs achieve their goals.

Chef Brian Dunsmoor of Dunsmoor Restaurant Los Angeles, California

Waxman is the chef/owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park.

He now owns and operates Danny Boy’s Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.

www.dannyboysfamousoriginalpizza.com

CHEF RYAN HARDY

FOUNDER/CEO/CHEF, THE DELICIOUS HOSPITALITY GROUP (NYC)CHARLIE BIRD, PASQUALE JONES, LEGACY RECORDS, ADA’S PLACE, EASY VICTOR CAFÉ, BAR PASQUALE, MIDNIGHT PLUS ONE and SILVER SANDS MOTEL (EDDIE’S OYSTER BAR & NOOKIES DINER)

Niche Food Group is based in St. Louis, Missouri and owned by executive chef Gerard Craft. As a Food & Wine Best New Chef, Food & Wine Innovator of the Year, 2015 James Beard Foundation Award-winning Best Chef: Midwest, and Inc. Magazine Star Entrepreneur, Chef Craft has been a pioneer for the Midwest dining scene.

Pasjoli Restaurant Santa Monica

THE CULINARY PRANKSTER

Sang Yoon is the chef and proprietor of the acclaimed gastropub Father’s Office and soon-to-open Helms Bakery in Los Angeles.

Giuseppe Tentori is the Chef and owner of GT Prime, and BOKA CateringGroup.