Erin Swanson, a Kendall College graduate, honed her skills in top kitchens across Aspen, Palm Beach, and Chicago. In 2011, she helped open award-winning Restaurant R’evolution in New Orleans. Returning to the Midwest, she joined Grand Geneva Resort in 2021 as Executive Pastry Chef, revolutionizing its croissant program and crafting exquisite pastries.
Mark’s culinary journey began at 14 with Le Technique. By 18, he apprenticed at Sonesta Hotel, studied in Paris, and earned a Grande Diplôme. After stagieres at Michelin-starred Michel Pasquet and Willy’s Wine Bar, he became Sous Chef at Vintage Wine Bar before opening Phoenix’s iconic Tarbell’s in 1994, serving locals, celebrities, and diplomats.
Chef Kevin Tien, a five-time James Beard nominee and 2023 RAMW Chef of the Year, is Executive Chef/Owner of Moon Rabbit. Co-founder of Chefs Stopping AAPI Hate, he united 50+ chefs, raising $500,000+ for justice causes. His modern Vietnamese cuisine reflects New Orleans roots and Vietnam’s diverse regional flavors.
Chef Karyn Tomlinson was just named a 2024 Food & Wine Magazine Best New Chef and is a three-time James Beard semi-finalist. She is the celebrated chef and owner of Myriel, an internationally acclaimed restaurant located in St. Paul, Minnesota. With her deep-rooted passion for sustainability, Karyn has positioned Myriel as a beacon of sustainable dining.
Jacques Torres is the authority on all things chocolate – that’s why we call him Mr. Chocolate™! As the Executive Pastry Chef at the iconic Le Cirque restaurant in New York City, Jacques served his magical and memorable desserts to presidents, kings, and celebrities.
With a passionate focus on local ingredients and a serious position on equality in the kitchen, Reneé Touponce, Chef/partner of Oyster Club and The Port of Call, continues to raise the culinary bar in Mystic, CT and throughout New England. Reneé is a 2024 James Beard Award Finalist for Outstanding Chef, a 2023 James Beard Award finalist for Best Chef Northeast, and was named Chef of the Year at the Connecticut Restaurant Association’s 2022 CRazies Awards. Her kitchens are healthy, equal and safe, where no one has to feel out of place, while also cooking some of the most innovative and thoughtful food in New England.
Fabio Trabocchi is the founder of Fabio Trabocchi Restaurants, featuring award-winning venues like Fiola, Fiola Mare and Del Mar. Trained in Italy under Michelin-starred Chef Gualtiero Marchesi, he earned a James Beard Award and a Michelin star. His global expertise and restaurant group have redefined fine dining in Washington, D.C. and beyond.
Chef Ming Tsai is an Iron Chef, James Beard and Emmy Award-Winner, Chef/Partner at BaBa at Yellowstone Club in Big Sky, President of the National Advisory Board for Family Reach, and author of five cookbooks. He was host and executive producer of the longest-running cooking series on PBS, Simply Ming.
Doug Psaltis is a Michelin star chef and restaurateur with esteemed restaurants in Chicago. He is well respected for his unwavering dedication to sourcing the best products in the world. His Basque-inspired steakhouse, Asador Bastian was recently named 14th best steak restaurant in the world.
Natalia Vallejo, a Puerto Rican chef, has worked in renowned kitchens worldwide. She studied oenology, nutrition, and molecular cuisine, researching ancestral food in Chile. In 2019, she opened Cocina al Fondo in Puerto Rico. She won the 2023 James Beard Award for “Best Chef: South,” the first Puerto Rican to achieve this honor.