Kevin O’Donnell, a Rhode Island chef and restaurateur, owns James Beard-nominated Giusto in Newport, showcasing freestyle Italian cuisine. In 2023, he opened Mother Pizzeria, followed by Giusto PVD and Mother Pizzeria PVD at Track 15, Providence’s first food hall. Kevin also teaches in Boston University’s Culinary Arts program, founded by Jacques Pepin.
Ken Oringer is a James Beard Award winning chef, restaurateur, and cookbook author. He owns and operates highly acclaimed restaurants around Boston including Coppa, Toro, Uni (formerly Clio), Little Donkey, Faccia a Faccia, and his newest project, Verveine Cafe + Bakery. Oringer has received numerous awards and recognition for his work.
Adam Pawlak, born and raised in Milwaukee, developed a love of food in his Italian family. He has worked in restaurants across the city, specializing in high-end Italian cuisine with French influences. After working in various restaurant roles, he now owns the popular fast-casual pasta bar, Egg & Flour.
For the past 20 years, Dave Punch has been cooking up a storm in Boston and beyond. He got his start learning the classics at the Nightingale Restaurant in the South End, then sharpened his skills as sous chef with some of Boston’s best — Susan Regis, Amanda Lydon, and Steve Johnson — at Upstairs on the Square and Rendezvous.
Colby Rasavong is the Executive chef of Nashville, Tennessee’s restaurant, Bad Idea. Bringing a wealth of knowledge from acclaimed restaurants across the country, Rasavong’s background and Lao heritage lends to creative dinner and late-night food service for the concept, offering the intricacy of tasting menu experience in a down-to-earth atmosphere.
Kyle began his culinary career at Bernard’s Surf in Cocoa Beach, mastering front-of-house and kitchen skills. After Keiser University, he worked at Disney’s Vero Beach Resort, gaining experience. He later joined NORMAN’S at the Ritz-Carlton, contributed to opening Walt Disney World’s Swan and Dolphin Reserve, and now thrives as Sous Chef.
Stefan Riemer, Pastry Culinary Director at Walt Disney World, was named a Top Ten Pastry Chef by Dessert Professional. Since 1999, he has driven product development, menu planning, training, and mentoring. He also develops pastry menus and leads Amorette’s Patisserie and The Ganachery at Disney Springs.
Born in Illinois and raised in Naples, Florida, Brian’s passion for food began early, evolving from picking strawberries to working in top Chicago restaurants. In 2016, he moved to Nashville to open The Mockingbird. A “Chopped” Season 24 winner, he reconnected with Maneet Chauhan, inspiring their restaurant concept.
Chef Gloriann Rivera graduated from Le Cordon Bleu in 2012 and worked with esteemed chefs Brandon McGlamery and Brian Cernell at Prato and Luma. In 2016, she joined Chef Norman Van Aken at 1921, leading the pastry and baking programs. She cooked twice for The James Beard Foundation and has been integral to Chef Van Aken’s team for nearly a decade.
Chef Henrique Sá Pessoa of Portugal studied at the Pennsylvania Institute of Culinary Arts, before working abroad in London and Australia. After winning 2005 Chef of the Year in Portugal, he starred in cooking shows before opening Alma, which holds 2 Michelin stars since 2019.