James Wayman is executive chef and partner at 85th Day Group, a Mystic, Connecticut restaurant group. He leads Oyster Club and consults for Engine Room and Grass & Bone. Passionate about local, sustainable food, his work has boosted demand for hyper-local products, shaping a more thoughtful approach to everyday eating.
Mark Weber is a globally experienced Executive Chef and Culinary Operator with a demonstrated history of working in the hospitality industry. In his role, Mark is instrumental in developing menu concepts and enhancing the food and beverage experience at Marcus Hotels and Resorts’ more than 40 signature restaurants, bars and lounges.
Tandy Wilson is the chef/owner of Nashville’s City House restaurant. Wilson was a finalist for the James Beard Award “Best Chef Southeast” in 2013, 2014, 2015, taking home the award in 2016. Wilson is an avid supporter of local and national charities. He is also on the board of the historic Nashville Farmers’ Market and a longtime member of the Southern Foodways Alliance.
Lee Wolen, a James Beard-nominated chef, has led Michelin-starred Boka since 2014. Previously, he was Sous Chef at Eleven Madison Park and Chef de Cuisine at The Lobby, earning critical acclaim. He later opened Alla Vita, GG’s Chicken Shop, Zarella Pizzeria & Taverna, and Elliott Aster, solidifying his reputation in Chicago and beyond.
Chef Ryne moved to Orlando in 2015, graduating from the esteemed Valencia Culinary Program. They refined their skills at NORMAN’S, contributed to the James Beard-nominated team, and played a key role at Wave Hotel, where BACAN earned Michelin Guide recognition in six months. Chef Ryne later led BACAN to win the prestigious AA 4 Diamond award.
Roy Yamaguchi is a celebrity chef/founder of a collection of restaurants, including Eating House 1849, Humble Market Kitchin, GOEN Dining + Bar, and Roy’s Worldwide. He is known as the innovator of Internationally Influenced, Hawaii Inspired cuisine – an eclectic blend of California-French-Japanese cooking traditions created with fresh ingredients from the Islands.
Basil Yu, chef and owner of Yagi Noodles in Newport, Rhode Island, crafts ramen with handmade noodles from locally milled wheat. Drawing from his Chinese-American roots and culinary influences from Japan and China, he offers a uniquely American menu. Basil’s accolades include StarChefs Rising Star (2023) and a James Beard nomination (2024).
Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. He is the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner and the Emmy-winning The Zimmern List.