Born and raised in Miami, 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.
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.
Alavee Hassan, a chef passionate about uniting people through food, serves as the Executive Chef at Trade, Jody Adams’ Greek-inspired restaurant in Boston. With a diverse culinary background, Alavee blends various cuisines, respecting traditions while modernizing Greek dishes, making Trade the best Mediterranean restaurants in Boston.
Classically trained at the Notre Dame Culinary School in Jerusalem and Le Cordon Bleu, Paris, Mo Jalil has been honing his craft for nearly forty years. His creative fusion of international cuisines is the result of a career that spans Asia, Europe, Africa and the United States. Chef Jalil is currently the Executive Chef at The Madison Beach Hotel.
Chef Gavin Kaysen is the award-winning chef and owner of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. Chef Kaysen is the recipient of two James Beard Awards, “Rising Star Chef of the Year 2008” and “Best Chef: Midwest 2018.”
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997
Chef Josue Louis’ culinary journey has been marked by a deep exploration of diverse cuisines and an unwavering dedication to culinary excellence. Currently, Josue is the Executive Chef at A Street Hospitality’s Coastal Mediterranean concept, Porto, in Boston’s Back Bay. Josue’s culinary evolution draws inspiration from his travels throughout Southern Italy and Sicily.
Chef Miguel Massens, a Miami native renowned for his expertise in Latin American and Caribbean cuisine, has honed his skills under top-tier chefs like Daniel Boulud, Thomas Keller and Norman Van Aken. In 2024, celebrated chef Henrique Sá Pessoa selected Chef Massens to be the opening Chef de Cuisine at his first U.S. restaurant, Sereia.
Thanks to his father’s travel business, which designed custom European trips, Danny Meyer spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.
Christina Nguyen is Executive Chef and co-owner of Hola Arepa and Hai Hai restaurants in Minneapolis, MN. She and her husband Birk Grudem started Hola Arepa as a food truck in 2011 and established a permanent home for it a couple years later. In 2015, Hola Arepa was named one of Bon Appetit’s 50 Best Restaurants.