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.
Eric Brown, a Wakefield native, discovered his love for restaurants at 14. After training at Johnson & Wales and working at Gracie’s, he gained Michelin-starred experience in Chicago. Returning to Providence, he launched Thick Neck and later opened Frank & Lauries in 2024, earning acclaim for inventive, ingredient-driven menus showcasing New England farmers.
Soraya Caraccioli-Kilgore, a renowned pastry chef and entrepreneur, co-founded Alter in Miami’s Wynwood neighborhood, earning a James Beard Best New Restaurant nomination. She also served as Executive Pastry Chef at Brava by Brad Kilgore and launched MadLab Creamery in Miami. Soraya expanded her ventures to San Francisco, showcasing her creativity and expertise in pastry.
Maneet Chauhan, a James Beard-winning chef and restaurateur, co-founded Morph Hospitality Group in Nashville, overseeing acclaimed eateries like Chauhan Ale & Masala House. Known for cookbooks Flavors of My World and Chaat, she’s a Food Network star, Chopped judge, and two-time Tournament of Champions winner (2021, 2024), excelling in culinary innovation.
Brandon Edwin Chrostowski, Founder and CEO of EDWINS Leadership & Restaurant Institute, is renowned for his groundbreaking work in culinary and hospitality training for the formerly incarcerated. Through his flagship French restaurant and nonprofit, he has established a national model for re-entry with a one percent recidivism rate.
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.
Josh has been cooking professionally since 1998. He has run kitchens in Boston, New York City and Los Angeles. He is currently an instructor/mentor at CHOP in Providence helping the next generations of chefs and food entrepreneurs learn how the restaurant business works.
Brent Davis, Executive Chef of Bacchus – A Bartolotta Restaurant, has shaped one of Milwaukee’s top dining destinations. A Fox Valley native and Fox Valley Technical College graduate, he excelled in ACF Culinary competitions and crafted locally focused menus at the Blind Horse Winery. Joining Bacchus in 2022, he became Executive Chef in 2025.