Tom Colicchio is an 8-time James Beard Award winning chef, and the owner of Crafted Hospitality, which includes New York City’s Craft, Temple Court and Vallata; Las Vegas’ Craftsteak, and Small Batch in Garden City, NY. Tom made his New York cooking debut at prominent New York restaurants including Gramercy Tavern before opening Craft in 2001.
Michael Collantes, a celebrated chef with over 20 years in hospitality, earned his first Michelin star in 2022, a year after launching Soseki Modern Omakase in Orlando, FL. This intimate 10-seat restaurant offers a multi-course tasting menu featuring premium global fish and the bounty of Central Florida.
Chef Amarilys Colón joined the A Street hospitality group in 2018 at Porto, in Boston’s Back Bay. Chef Colón’s talent and dedication quickly propelled her through the ranks, from line cook to sous chef, and eventually to the esteemed position of Executive Chef and Business Director at Boston’s La Padrona.
Mark Dommen is a unique talent who has spent more than 20 years in the One Market Restaurant kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene.
Chef Dennis Efthymiou, Chef de Cuisine at Luce and Bistro 888, leads culinary operations at the Intercontinental San Francisco. A Culinary Institute of Athens graduate, he honed his skills at The Fat Duck, Nopi Ottolenghi, Dabbous, and Central in Lima. As Head Chef at Wicked Jane, he earned a Michelin Plate in five months. Dennis was also a finalist for the 2022 San Pellegrino Young Chef of the Year award in North America.
Executive Chef Raymond England leads the kitchen at Husk with local purveyors and ingredients at the forefront, truly embracing the spirit of Husk’s identity in highlighting Southern cuisine. With humble beginnings on his family’s cattle farm in rural Idaho, England knows the value of every ingredient that comes through the door.
Chef Daniel Ganem a graduate from Le Cordon Bleu, has fostered his culinary knowledge from a young age, his love for cooking blossoming while working alongside his Palestinian and Basque grandparents in their family kitchen. In 23 Years of Experience, Ganem has earned a pedigree by working with some of the best Chefs in the world.
In 2012 Josh moved to California in pursuit of learning from the best and honing his skills in some of the top kitchens in the country. For the last ten years, Josh has worked at many acclaimed Bay Area restaurants, but cites Quince, Michael Mina, and The Restaurant at Meadowood with being the most formative to his career.
Chef Wilfredo Guerrero discovered his passion for cooking in his mother’s kitchen in El Salvador. Wilfredo’s drive led him to Saloniki Greek Restaurant, where he impressed with his leadership and commitment to high standards. Mentored by Chef Jody Adams, he advanced from prep cook to head chef, eventually overseeing food quality and control.
Sam Hart (they/them) is a storyteller, activist, chef, and restaurateur. Hart’s singular, fully subversive dining experience located in Charlotte, NC, Counter-, features boundary pushing storytelling and cuisine. Hart is a 2023 James Beard Awards Finalist for Best Chef: Southeast.