Gene Kato, a James Beard-nominated chef, is Executive Chef/Partner at Momotaro and Itoko. Previously, he founded Japonais and owned Sumi Robata, showcasing his expertise in traditional Japanese grilling. Under his leadership, Momotaro earned critical acclaim and a Michelin Guide mention. He continues to elevate Japanese cuisine with authenticity and innovation.
Chef Gavin Kaysen is the award-winning chef and owner of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. Chef Kaysen is the recipient of two James Beard Awards, “Rising Star Chef of the Year 2008” and “Best Chef: Midwest 2018.”
Born in Detroit, planted in Sonoma, Doug brought his midwest work ethic to San Francisco back in 1998. Along the way, he stopped at Cornell University for a degree in Hotel Management and in New York City where he earned his self-described “master’s degree” cooking in some of the finest restaurants in the world.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997
Frederic Kieffer trained at L’Ecole Supérieure de Cuisine Française, Ferrandi, and honed his craft at Taillevent, Le Chiberta, and Lutetia Hotel. He managed catering for The Museum of Natural History, re-opened Windows on the World, and launched l’escale. A farm-to-table advocate, he is Corporate Chef and Partner at multiple Greenwich Hospitality Group restaurants.
Sky Haneul Kim, born in Asan, South Korea, honed her craft in top restaurants nationwide. She blends bold Korean flavors with fresh, local ingredients. A James Beard Semifinalist for “Best Emerging Chef” (2024) and “Best Chef Northeast” (2025), she now showcases her culinary voice at Gift Horse, highlighting Rhode Island’s produce and seafood.
Chef Amanda Langler, Executive Chef of Bartolotta’s Lake Park Bistro, has led within Bartolotta Restaurants since 2010. As Executive Chef of Mr. B’s – A Bartolotta Steakhouse, she helped earn recognition as “One of America’s Top Steakhouses” by *The Daily Meal.* She holds culinary and mathematics degrees from Kendall College and UW-Madison.
A Rhode Island native, Sarah’s love of baking began at eleven, inspired by her father and cooking with her parents. After attending Johnson & Wales University and interning at Ron Ben-Israel Cakes, she returned to develop chocolate and cake programs. In 2023, Sarah became Pastry Chef at Giusto.
Chef Gregory León spent 18 years cooking in San Francisco before launching Amilinda in Milwaukee, first as a pop-up in 2013, then a restaurant in 2015. A James Beard Award finalist, he mentors emerging chefs and co-founded Tables Across Borders. He actively supports LGBTQ+ voices, local organizations, and initiatives fostering inclusivity in the culinary world.
Eddy Leroux trained in France, becoming a finalist for best French apprentice at 18. He honed his craft at Michelin 3-star Lucas Carton, worked in Thailand, then moved to New York. Rising at DANIEL, he became Executive Chef in 2021. Co-author of Foraged Flavor, his cookbook earned a James Beard nomination.