Chef Jody Adams says her priorities are working with people, working with food, and building a community, and she lives these priorities every day. Jody’s priorities and passions have driven her long career in the kitchen, in her philanthropic work, and in communities here and abroad. Jody’s currently devoted to La Padrona, the newest venture from A Street Hospitality.
Cosme Aguilar, chef/co-owner of Casa Enrique, began as a porter before rising through the kitchen ranks. Trained in French cuisine, he combined this with his mother’s recipes to craft time-honored Mexican dishes. Casa Enrique became NYC’s first Michelin-starred Mexican restaurant, and Aguilar was a 2019 James Beard Award nominee.
Robert Andreozzi worked at Blue Hill at Stone Barns, Del Posto, and Frasca Food and Wine before helping open Sarto in Providence. In 2017, he co-founded Pizza Marvin with Jesse Hedberg, a community-oriented pizza place known for craft cocktails and events benefiting local causes, including a beach cleanup and “12 Pies of Christmas” fundraiser.
Michael (Mike) Anthony has been the Executive Chef of Gramercy Tavern since September 2006. In this role, he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food.
Cosmos Awortwi, born in Ghana, holds degrees in Theater Arts and Culinary Science. With over 25 years of industry experience, he is Director of Food Services at Parsons House and co-owner of Kingdom Consulting and Catering Services. His career blends creativity and precision, reflecting a commitment to excellence and innovation in delivering exceptional dining experiences.
Born in Togo, Chef Jamil Djibril Bah-Traore descends from a lineage of chefs. After over a decade at PayPal and Citibank, he pursued culinary arts, graduating from Metropolitan Community College and earning a Master’s from the University of Houston. In 2021, he founded House of Bah Foundation, promoting African cuisine and training immigrants and refugees in Omaha.
Zachary Baker is the chef and co-owner of Ca’Lucchenzo, a seasonal Italian restaurant with an ever-changing menu in Wauwatosa, Wisconsin. Chef Zak has worked with some amazing chefs in Italy over the last decade. But, of all of the delicacies Italy has to offer, pasta has stolen his heart.
Dane Baldwin has spent his career cooking in Milwaukee. In 2017, he and his wife Anna opened The Diplomat, a stylish Lower East Side restaurant serving elevated American fare. In 2022, Baldwin won the James Beard Foundation’s ‘Best Chef Midwest.’ He credits his success to a strong work ethic shaped in his grandparents’ flower shop.
Silvia Barban, born in Northern Italy, trained at “E. Maggia” Stresa Culinary School and worked under Gualtiero Marchesi. She moved to New York in 2012, became Executive Chef at Aita, competed on Top Chef (Season 14), and co-founded Larina Pastificio e Vino. In 2024, she opened Briscola Trattoria in Crown Heights.
Nicholas Bazik has spent 15 years running top Philadelphia restaurants, including Fork, The Good King Tavern, and Lacroix at The Rittenhouse. As Culinary Director for 13th Street Kitchens (Kensington Quarters, La Chinesca), his Provenance fare reflects land-sea influences and strong ties with local farmers, artisans, and purveyors.