Chef Eli Collins, with High Street Hospitality Group since 2017, trained under Chef Daniel Boulud in NYC. As Executive Chef at a.kitchen, he earned “Three Bells” from Craig LaBan, Philadelphia Magazine’s Best of Philly 2022 Chef, and national wine accolades, including Wine Enthusiast’s Top 100, Wine Spectator’s Award of Excellence, and a James Beard semifinalist nod.
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.
Chef Danny Combs began his career leading premier Cincinnati restaurants Sotto and Boca, focusing on ingredients, technique, and tradition. Now owner of Colette, he brings his dedication to the artistry of French cuisine to Cincinnati’s OTR neighborhood. Combs draws inspiration from global travels, combining tradition and innovation in his esteemed restaurant.
Michelin-starred chef Matt Conroy trained in classical French and Mexican cuisine, specializing in modern, flavorful dishes with seasonal ingredients. After moving from New York, he introduced DC to the neo-bistro movement. At Lutèce, his background shines through dishes like Oaxaca-inspired Duck Carnitas and Parisian Gnocchi, paired with a curated selection of natural wines.
Chef Max Convertini began in his parents’ restaurant in Fasano, Puglia. After graduating from a local hospitality institute, he worked in top kitchens in Italy and New York. He held prestigious roles at Bottega del Vino, Via Quadronno, Zio, and Cipriani. Now Executive Chef at Tiro A Segno and Vice President of the Italian Chefs Federation.
Chef Isabel Coss, a Mexico City native, is Executive Chef of Pascual and Executive Pastry Chef of Lutèce. A FOOD & WINE Best New Chef (2023) and James Beard semifinalist (2025), she began at Pujol and led at Cosme, Empellón, and Agern. Her work draws acclaim from The New York Times, Eater, RESY, and The Washington Post.
Christopher Curtin, Master Chocolatier and Pastry Chef, trained with Le Compagnons du Devoir in France and became the first American named Master Pastry Chef and Chocolatier in Cologne, Germany in 1996. After over twelve years in elite chocolate houses across Europe and Japan, he founded Éclat Chocolate in the Brandywine River Valley, near Philadelphia, Pennsylvania.
Abigail Dahan trained at Gregoire Ferrandi with an apprenticeship at Gerard Mulot Patisserie. She worked at Ritz Carlton, Park Hyatt, and Joel Robuchon in Las Vegas, later serving as Executive Pastry Chef at Parc Restaurant for nearly eight years and at the Schulson Collective for two years. In 2024, she joined Provenance for its opening.
Born in the Loire Valley, Chef Bruno Davaillon’s career spans Michelin-starred restaurants in Paris, London, and Los Angeles. He earned a James Beard nomination in 2012 and brought recognition to Bullion restaurant with accolades like Restaurant of the Year (2018) and a 2019 James Beard semifinalist nod. As executive chef of Knox Bistro and culinary director for Travis Street Hospitality, he earned Michelin Guide recommendations for Knox Bistro and Georgie in 2024.
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.