Tavel Bristol-Joseph is Partner, Pastry Chef, and Director of Hospitality for Emmer & Rye Hospitality Group. He co-founded award-winning restaurants including Emmer & Rye, Hestia, and Canje. Named a FOOD & WINE “Best New Chef” and Esquire’s “Pastry Chef of the Year,” he is a James Beard semifinalist and leads Nicosi at Pullman Market in San Antonio.
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.
Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, […]
Born near Port-au-Prince, Haiti, Chef Wilson began as a dishwasher at 18, quickly promoted to cook. He trained at a Fusion French restaurant, launched a catering company, and moved to Omaha in 2010. After staging at V. Mertz, he became Sous Chef at Le Voltaire, advancing to Executive Chef after three and a half years.
Soraya Caraccioli-Kilgore, a renowned pastry chef and entrepreneur, co-founded Alter in Miami, earning a James Beard Best New Restaurant nomination. She served as Executive Pastry Chef at Brava by Brad Kilgore and launched MadLab Creamery. Expanding to San Francisco, she continues showcasing her creativity and expertise in pastry.
After a 15-year ballet career, Chef Zach Castillo pursued butchery in Tucson before discovering fine dining in Milwaukee. He became Sous Chef at Wolf Peach, then spent six years with JVR Group, including Fauntleroy and EsterEv. Now Chef de Cuisine at Birch, he champions regional ingredients and under-appreciated produce.
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.