Josh has been cooking professionally since 1998. He has run kitchens in Boston, New York City and Los Angeles. He is currently an instructor/mentor at CHOP in Providence helping the next generations of chefs and food entrepreneurs learn how the restaurant business works.
Mark Dommen is a unique talent who has spent more than 20 years in the One Market Restaurant kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene.
Executive Chef Raymond England leads the kitchen at Husk with local purveyors and ingredients at the forefront, truly embracing the spirit of Husk’s identity in highlighting Southern cuisine. With humble beginnings on his family’s cattle farm in rural Idaho, England knows the value of every ingredient that comes through the door.
Chef Terence Feury, Executive Chef at Ocean House since 2023, oversees all culinary operations. Previously, he was Executive Chef and Food & Beverage Director at Forty 1° North and a Philadelphia-based culinary consultant. His experience includes roles at Tavro 13, Fork, Striped Bass, The Ritz-Carlton, and Le Bernardin, where he honed his fine dining expertise.
French chef Cedric Fichepain, CEC, opened Le Voltaire French Restaurant in 2001, marking the start of a lifelong journey in culinary arts and hospitality. For more than two decades, his Omaha restaurant has flourished, known for its classic French cuisine and the largest French wine selection in Nebraska. He owns a wholesale bakery, Le Petit French Bakery, and co-owns High Tea Omaha with Lisa Ehlers.
Kevin Fink is partner and executive chef of acclaimed restaurants including Emmer & Rye, Hestia, Canje, and Ezov. A James Beard finalist and Food & Wine “Best New Chef,” his concepts have earned accolades from Bon Appétit, The New York Times, and the Michelin Guide. He also developed San Antonio’s Pullman Market, the largest culinary market in the Southwest.
Pastry Chef Allie Fisher, co-owner of Matilda bakehouse is a Milwaukee native and French Pastry School graduate. She honed her pastry skills locally at The Pfister Hotel, with the SURG Restaurant Group and The Bartolotta Restaurants. In 2020 she opened Matilda bakehouse focused on seasonally inspired pastry and desserts highlighting her Midwest roots alongside French baking techniques.
Chef Claudio Foschi, Head Chef of Oyamel, graduated first in his class from L’Academie de Cuisine. He trained under top chefs, helped open J&G Steakhouse, and joined José Andrés Group in 2014. As an R&D Chef, he developed menus, culinary partnerships, and media projects, contributing to Michelin-starred minibar and multiple acclaimed restaurants.
Michigan native and French Culinary Institute graduate, Chef Jared Gadbaw, brings 25 years of experience helming acclaimed restaurants. He earned two Michelin stars and is known for Italian cuisine and fresh seafood. As chef and owner of award-winning Oak & Reel, Gadbaw draws on his roots to create a contemporary Italian dining experience in Detroit.
Diego Galicia and Rico Torres, Mixtli’s chef-owners, are praised leaders in San Antonio’s culinary scene. They were named Food & Wine’s “Best New Chefs” (2017) and James Beard semifinalists (2018, 2022, 2025), with a finalist nomination (2024). Mixtli reflects their heritage and passion for creation.