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.
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.
Emma Bengtsson, an innovative and reputable mentor chef, led Aquavit in NYC to two Michelin stars within a year of becoming Executive Chef. She became the first Swedish woman to hold two stars and the second in the U.S. Known for elegant Nordic dishes, she was also granted the prestigious Michelin Mentor Chef Award in 2003.
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.
Rawia Bishara, a visionary chef and proud Palestinian, opened Tanoreen in 1998, now New York’s premier Palestinian restaurant. A three-time James Beard Award nominee, she has authored Olives, Lemons, and Za’atar and Levant. Her culinary excellence has earned Michelin Bib Gourmand recognition and features in The New York Times and Bon Appétit.
Rachel Bossett began her career at Grand Central Bakery before training under chef James Miller at Cafe Besalu. She attended The French Culinary Institute in 2010 and worked with Betony, Major Food Group, and Marcus Samuelsson. Now at Dirt Candy, she highlights African contributions to American foodways through her culinary work.
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.
Amy Brandwein, chef/owner of Centrolina and Piccolina da Centrolina, is a seven-time James Beard Award nominee. She showcases Italian cuisine with seasonal Mid-Atlantic ingredients and partners with DC Urban Greens. A dedicated advocate for healthy eating, she supports World Central Kitchen, DC Central Kitchen, and mentors through Les Dames d’Escoffier and The LEE Initiative.