Amy Birk, winemaker and operations manager at Domaine Berrien Cellars, holds a B.S. in Chemistry from Marquette and taught at Lake Michigan College’s Wine and Viticulture program. In 2022, longtime proprietors Wally and Katie Mauer passed the reins to Amy and Jacob Nivison, who aim to carry on the legacy and pursue sustainability.
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.
Chef David’s career spans over 30 years, beginning in Boston at the Four Seasons Hotel as Executive Chef and Chef de Cuisine of Aujourd’hui, later opening the Four Seasons San Francisco. He partnered with Columbus Restaurant Group at Sorellina, Mistral, and L’Andana, worked at Whole Foods Market, and since 2010 has served as Vice President Culinary Arts + Development for Longwood Venues + Destinations.
Chef Aaron Bludorn launched his career at the CIA and rose to Executive Chef at Manhattan’s Café Boulud. He earned NYC’s Rising Star Community Chef Award and appeared on The Final Table. In Houston, he opened Bludorn, Navy Blue, Bar Bludorn, and Perseid. He supports local charities and fosters hospitality community through events and dinners.
Taylor Boetticher is one of the founders of Fatted Calf Charcuterie which has been in operation since 2003 and has locations at Napa’s Oxbow Public Market and San Francisco’s Ferry Building Marketplace.
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.
Terrance Brennan is a Michelin-starred chef, restaurateur, consultant, and entrepreneur with over forty years of experience. Known for his seasonal, ingredient-driven cuisine and innovative blend of tradition and modern techniques, he’s a pioneer in the culinary world. As Chef/CEO of Brennan Group, he’s launched acclaimed restaurants and products, earning numerous awards and shaping the dining landscape.
A third-generation New Orleans restaurateur of the famed Brennan family, Chef Dickie Brennan trained under Paul Prudhomme at Commander’s Palace, helping lead the American Regional Cuisine movement. After working in New York and France, he opened Palace Café, then expanded with multiple restaurants. An ambassador for New Orleans, he supports local farmers, fishermen, and preserving heirloom Louisiana produce.