Cosmos Awortwi, born in Ghana, holds degrees in Theater Arts and Culinary Science. With over 25 years of industry experience, he is Director of Food Services at Parsons House and co-owner of Kingdom Consulting and Catering Services. His career blends creativity and precision, reflecting a commitment to excellence and innovation in delivering exceptional dining experiences.
Originally from Lake County, California, Andrew worked with Steele Wines and Duckhorn before relocating to Michigan. In 2016, he led Modales’ first release and now crafts low-intervention, terroir-driven wines from over 15 grape varieties. With full creative freedom, he helped Modales become Southwest Michigan’s first USDA Organically Certified Vineyard, steadily advancing the region’s winemaking potential.
Born in Togo, Chef Jamil Djibril Bah-Traore descends from a lineage of chefs. After over a decade at PayPal and Citibank, he pursued culinary arts, graduating from Metropolitan Community College and earning a Master’s from the University of Houston. In 2021, he founded House of Bah Foundation, promoting African cuisine and training immigrants and refugees in Omaha.
Zachary Baker is the chef and co-owner of Ca’Lucchenzo, a seasonal Italian restaurant with an ever-changing menu in Wauwatosa, Wisconsin. Chef Zak has worked with some amazing chefs in Italy over the last decade. But, of all of the delicacies Italy has to offer, pasta has stolen his heart.
French from Brittany and raised in the Netherlands, Deirdre trained at L’École Lenôtre, CIA, and Cornell. She’s worked in NYC, Paris, and Miami—including at L’Élysée Palace, Jean-Georges, and Four Seasons. At Aphotic, her daring, seasonal desserts were named a Michelin Inspector’s favorite in California. She values risk-taking, collaboration, and mentoring the next generation of chefs.
Dane Baldwin has spent his career cooking in Milwaukee. In 2017, he and his wife Anna opened The Diplomat, a stylish Lower East Side restaurant serving elevated American fare. In 2022, Baldwin won the James Beard Foundation’s ‘Best Chef Midwest.’ He credits his success to a strong work ethic shaped in his grandparents’ flower shop.
Ayo Balogun, a 20-year restaurant veteran, has worked everywhere from Michelin-starred kitchens to Italian delis. After hosting his acclaimed Nigerian pop-up series IYA EBA, he opened Dept of Culture in Brooklyn, celebrating the regional cuisine of Nigeria’s Kwara State. The restaurant has earned national acclaim and multiple James Beard nominations. In 2023, he opened Radio Kwara and launched Old Habits Roasting, highlighting African coffee excellence.
Silvia Barban, born in Northern Italy, trained at “E. Maggia” Stresa Culinary School and worked under Gualtiero Marchesi. She moved to New York in 2012, became Executive Chef at Aita, competed on Top Chef (Season 14), and co-founded Larina Pastificio e Vino. In 2024, she opened Briscola Trattoria in Crown Heights.
Chef Ryan, a Chicago native, brings culinary expertise shaped by acclaimed kitchens worldwide. After working at MK and NAHA, he spent two years in Spain at Akelarre, mastering vibrant Iberian cuisine. In the U.S., he joined Alinea’s opening team, then cooked at Momofuku Ssam Bar, Frankies Spuntino, and Quality Eats. Now Chef-Owner of Ernesto’s and Bartolo, he celebrates Spain’s bold, authentic flavors.