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.
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.
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.