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.
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.
With over 15 years of experience in food and beverage hospitality, specializing in pastry, there’s nothing Chef Kimberly enjoys more than her work each day. As the Pastry Chef at La Padrona, a fine dining Italian restaurant in Boston, Chef Kimberly continues to refine her skills, bringing her extensive pastry and management expertise to the table.
Franklin Becker is an American chef, restaurateur, author, and dedicated philanthropist. His distinguished career includes roles as Chief Culinary Officer of Hungryroot, Co-Founder/Chef at Little Beet, Culinary Director for Aurify Brands and Chef/Partner at The Hospitality Department where he currently oversees acclaimed New York restaurants Point Seven and Coral Omakase.
Born in Hialeah, raised in Little Havana, and trained at some of Miami’s most celebrated restaurants under legendary chefs, Mike is at the forefront of a new generation of South Florida chefs helping the region establish itself as a destination for world-class cuisine and define its culinary voice for the long haul.
Chef Michelle Bernstein, James Beard Foundation Award-winner is a Miami native of Jewish and Latin descent. With her husband and partner, David Martinez, they own and operate Michelle Bernstein Catering and a host of successful concepts including: Miami Beach cocktail bar, Sweet Liberty; Little Havana’s Café La Trova; and La Cañita and Sra. Martinez.
Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.
Maneet Chauhan, a James Beard-winning chef and restaurateur, co-founded Morph Hospitality Group in Nashville, overseeing acclaimed eateries like Chauhan Ale & Masala House. Known for cookbooks Flavors of My World and Chaat, she’s a Food Network star, Chopped judge, and two-time Tournament of Champions winner (2021, 2024), excelling in culinary innovation.
Brandon Edwin Chrostowski, Founder and CEO of EDWINS Leadership & Restaurant Institute, is renowned for his groundbreaking work in culinary and hospitality training for the formerly incarcerated. Through his flagship French restaurant and nonprofit, he has established a national model for re-entry with a one percent recidivism rate.