Gail Simmons, a trained culinary expert, food writer, and television personality, has been a permanent judge on BRAVO’s Emmy-winning Top Chef since 2006. She co-hosted The Good Dish, sharing recipes and insights, and previously hosted Top Chef Amateurs and Iron Chef Canada, bringing her culinary expertise and engaging presence to each show.
Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “a culinary genius” by Boston Magazine and in Saveur. In 2015, 2016 and 2017 she was a James Beard semi-finalist for Outstanding Chef.
Chef Karyn Tomlinson was just named a 2024 Food & Wine Magazine Best New Chef and is a three-time James Beard semi-finalist. She is the celebrated chef and owner of Myriel, an internationally acclaimed restaurant located in St. Paul, Minnesota. With her deep-rooted passion for sustainability, Karyn has positioned Myriel as a beacon of sustainable dining.
Jacques Torres is the authority on all things chocolate – that’s why we call him Mr. Chocolate™! As the Executive Pastry Chef at the iconic Le Cirque restaurant in New York City, Jacques served his magical and memorable desserts to presidents, kings, and celebrities.
Fabio Trabocchi is the founder of Fabio Trabocchi Restaurants, featuring award-winning venues like Fiola, Fiola Mare and Del Mar. Trained in Italy under Michelin-starred Chef Gualtiero Marchesi, he earned a James Beard Award and a Michelin star. His global expertise and restaurant group have redefined fine dining in Washington, D.C. and beyond.
Chef Ming Tsai is an Iron Chef, James Beard and Emmy Award-Winner, Chef/Partner at BaBa at Yellowstone Club in Big Sky, President of the National Advisory Board for Family Reach, and author of five cookbooks. He was host and executive producer of the longest-running cooking series on PBS, Simply Ming.
Doug Psaltis is a Michelin star chef and restaurateur with esteemed restaurants in Chicago. He is well respected for his unwavering dedication to sourcing the best products in the world. His Basque-inspired steakhouse, Asador Bastian was recently named 14th best steak restaurant in the world.
Florida’s culinary icon, Norman Van Aken is known for introducing the term “Fusion” into the vocabulary of global cuisine. He is the only Floridian Chef recipient of the James Beard Foundation’s “Who’s Who”. He’s been a semifinalist for the “Best Chef in America”, and NORMAN’S was nominated as a finalist for “Best Restaurant in America”.
While attending school, Camilo Velasco joined the team at Orlando’s Award-winning, Victoria and Albert’s at Disney’s Grand Floridian Resort and Spa. Here he trained under James Beard Award-nominee, Chef Scott Hunnel. He then moved on to NORMAN’S at the Ritz Carlton Grand Lakes to work under the direction of James Beard Award-winning Chef Norman Van Aken.
Before Paola Velez was a culinary diplomat for the United States and a founder of the Bakers Against Racism viral bake sale, she was a chocolatier at Jacques Torres’ Brooklyn chocolate shop. She then moved to Washington, D.C. to work with Christina Tosi at Milk Bar, and has since cooked in some of the city’s most acclaimed kitchens.