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.
Mark Weber is a globally experienced Executive Chef and Culinary Operator with a demonstrated history of working in the hospitality industry. In his role, Mark is instrumental in developing menu concepts and enhancing the food and beverage experience at Marcus Hotels and Resorts’ more than 40 signature restaurants, bars and lounges.
Tandy Wilson is the chef/owner of Nashville’s City House restaurant. Wilson was a finalist for the James Beard Award “Best Chef Southeast” in 2013, 2014, 2015, taking home the award in 2016. Wilson is an avid supporter of local and national charities. He is also on the board of the historic Nashville Farmers’ Market and a longtime member of the Southern Foodways Alliance.
Roy Yamaguchi is a celebrity chef/founder of a collection of restaurants, including Eating House 1849, Humble Market Kitchin, GOEN Dining + Bar, and Roy’s Worldwide. He is known as the innovator of Internationally Influenced, Hawaii Inspired cuisine – an eclectic blend of California-French-Japanese cooking traditions created with fresh ingredients from the Islands.
Basil Yu, chef and owner of Yagi Noodles in Newport, Rhode Island, crafts ramen with handmade noodles from locally milled wheat. Drawing from his Chinese-American roots and culinary influences from Japan and China, he offers a uniquely American menu. Basil’s accolades include StarChefs Rising Star (2023) and a James Beard nomination (2024).