In 2012 Josh moved to California in pursuit of learning from the best and honing his skills in some of the top kitchens in the country. For the last ten years, Josh has worked at many acclaimed Bay Area restaurants, but cites Quince, Michael Mina, and The Restaurant at Meadowood with being the most formative to his career.
Chef Sébastien trained at École Ducasse and began his career in Michelin-starred restaurants on the French Riviera. By 23, he was Executive Chef of a five-star hotel, later leading luxury kitchens worldwide. A Bocuse d’Or competitor, he is now Partner Chef of L’Avant-Garde, specializing in French Riviera cuisine.
Chef Nicholas Gillespie, a New England Culinary Institute graduate, worked in top Boston, Nantucket, and Portland, OR restaurants. In 2017, he founded Dune Brothers, a sustainable, fisheries-focused restaurant. Now with multiple locations, it showcases underutilized seafood. In 2023, he won Star Chef’s “Best Concept – Coastal New England” award.
Chef Wilfredo Guerrero discovered his passion for cooking in his mother’s kitchen in El Salvador. Wilfredo’s drive led him to Saloniki Greek Restaurant, where he impressed with his leadership and commitment to high standards. Mentored by Chef Jody Adams, he advanced from prep cook to head chef, eventually overseeing food quality and control.
Chef Hamil, trained at The Culinary Institute of America, has earned accolades, including the Master Chef Award and a Food & Wine feature. As Executive Chef at Madison Beach Hotel, he curates innovative menus, emphasizing New England seafood and farm-to-table sourcing. His leadership elevates The Wharf, making it a premier dining destination.
Sam Hart (they/them) is a storyteller, activist, chef, and restaurateur. Hart’s singular, fully subversive dining experience located in Charlotte, NC, Counter-, features boundary pushing storytelling and cuisine. Hart is a 2023 James Beard Awards Finalist for Best Chef: Southeast.
Alavee Hassan, a chef passionate about uniting people through food, serves as the Executive Chef at Trade, Jody Adams’ Greek-inspired restaurant in Boston. With a diverse culinary background, Alavee blends various cuisines, respecting traditions while modernizing Greek dishes, making Trade the best Mediterranean restaurants in Boston.
Meya Hill, a chef and culinary arts educator, earned an associate’s degree from Escoffier Culinary Arts in 2021. Over five years, Hill has competed in food competitions, appeared on cooking shows, and taught for a non-profit. Through Savor the Momentz and the House of Bah Foundation, Hill blends traditional techniques with modern creativity to serve and empower the community.
Matt Hoyle, a Newcastle College graduate, trained in modern British restaurants before joining Nobu London in 1998. Singled out by Nobu Matsuhisa, he became Head Chef for Nobu projects in Mykonos and St. Moritz. In 2005, he opened Nobu Fifty Seven in New York and now serves as Regional Executive Chef for multiple locations.
Meherwan Irani is the Co-Founder, Chef, and CEO of Chai Pani Restaurant Group, changing perceptions of Indian food in America. Named a Game Changer by Food & Wine and one of Time Magazine’s 31 People Changing the South. Molly Irani, Co-Founder and Chief Hospitality Officer, leads CPRG’s culture, management, and hospitality.