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.
Chef Josue Louis’ culinary journey has been marked by a deep exploration of diverse cuisines and an unwavering dedication to culinary excellence. Currently, Josue is the Executive Chef at A Street Hospitality’s Coastal Mediterranean concept, Porto, in Boston’s Back Bay. Josue’s culinary evolution draws inspiration from his travels throughout Southern Italy and Sicily.
Robynne Maii, chef-owner of Fête in Honolulu’s Chinatown, began her career at 3660 on the Rise. After earning a master’s degree in food studies from NYU, she worked at Union Pacific and the Waldorf-Astoria. In 2022, she became the first Native Hawaiian woman to win a James Beard Award as Best Chef.
Chef Miguel Massens, a Miami native renowned for his expertise in Latin American and Caribbean cuisine, has honed his skills under top-tier chefs like Daniel Boulud, Thomas Keller and Norman Van Aken. In 2024, celebrated chef Henrique Sá Pessoa selected Chef Massens to be the opening Chef de Cuisine at his first U.S. restaurant, Sereia.
Chef Cedric Maupillier began his career in France at 15, later training in Michelin-starred kitchens. After moving to the U.S. in 2002, he worked at Maestro, Citronelle, and Central. He opened Mintwood Place in 2011 and Convivial in 2015, earning RAMMY and James Beard honors. This summer, he becomes Executive Chef of Barbouzard in Washington, D.C.
Margot, a Nashville native, discovered her passion for cooking early on. After studying and training at the Culinary Institute of America, she built a following in NYC before returning home. In 2001, she opened Margot Café & Bar, earning acclaim for her rustic, French-Southern, ingredient-focused cooking style.
Originally from Mexico City, Chef Andrés trained at Le Cordon Bleu and gained experience at Disney’s Cítricos. In 2012, he joined NORMAN’S, embracing New World Cuisine. Returning to Cítricos in 2021 as Chef de Cuisine, he earned three Michelin Guide recognitions for his passion and dedication to excellence.
Chef Antonio Mermolia gained acclaim in the U.S. with authentic Southern Italian cuisine at Le Sirenuse and Mare at the Four Seasons Surf Club in Miami. Previously, he worked in New York as a chef at Il Punto, Mulino a Vino with two-Michelin star Chef Davide Scabin, and opened Capatosta in the Flatiron District.
Thanks to his father’s travel business, which designed custom European trips, Danny Meyer spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.