In 2023, Chef Kari Shaughnessy founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu reflects Chef Kari's dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari's place as a cornerstone of the community and Chef Kari's future as a national leader advocating for rural foodways.

Adam Sobel is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group, Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Pizza Crunch, a chef-driven CPG brand born from his obsession with bold flavor and texture.

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. With over two decades of experience in the culinary industry, Beau has become renowned for his ability to create unique and delicious dishes using local Alaskan ingredients. Beau has continued to push the boundaries of Alaskan cuisine as the Executive Chef at In Bocca Al Lupo, a popular Italian restaurant in Juneau.

Chef Marc Murphy is a Food Network personality and acclaimed New York City restaurateur known for hosting exclusive private dining experiences and pop-up dinners at his event space in Manhattan. A familiar face at food festivals and culinary events, he is a longtime judge on Chopped. He frequently appears on The Drew Barrymore Showand other Food Network programs. He and his brother produce Umbrian Gold, a premium olive oil , and he has thriving partnerships with Burlap & Barrel Spices and Chocolat

Moderne.

An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. At just 23, Ken opened the first La Toque on the Sunset Strip, Today, Chef Ken Frank continues to lead La Toque with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativity. His cuisine remains rooted in seasonality, guided by craftsmanship, and dedicated to the simple pursuit of joy at the table.

Ilan Hall rose to national attention as the winner of Top Chef and went on to host and executive produce shows like Knife Fight and Food to Get You Laid, captivating audiences with his bold point of view and infectious energy. His culinary legacy lives on through his groundbreaking restaurants—The Gorbals in Los Angeles and Brooklyn, Esh, and Ramen Hood at LA’s Grand Central Market—each celebrated for pushing boundaries while fostering a deep sense of community.

Based in New Orleans, Nini Nguyen is a chef and cookbook author known for blending her Vietnamese heritage with Louisiana flavors. She began her culinary journey in some of the country’s most innovative kitchens, including Eleven Madison Park in New York, before stepping into the spotlight on Top Chef Season 16 and Top Chef: All-Stars Los Angeles, where she earned a dedicated fan following.

Amanda Shulman, Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club

Chef Peter Cho is the chef and co-owner of Han Oak and Jeju in Portland, Oregon. His cooking draws from his Korean heritage, and his formative years in New York kitchens, a commitment to honest, ingredient-driven food rooted in community and family.

Bar Le Côte Executive Chef, Co-Owner 

At Bar Le Côte, which opened in 2021, he leads a talented team of cooks with a shared love of coastal cooking. His soulful, seafood-forward dishes have earned widespread attention, including his savory caviar cheesecake, named one of the LA Times’ Best Bites of 2024.

ANDY RICKER worked in restaurants, fields, factories, shops and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, Oregon, USA in 2005. He has since gone on to open and close several other restaurants of a similar ilk in Portland, Los Angeles, Ls Vegas and New York City and is the founder and managing director of Som beverage company. A two time James Beard Award winner and a once upon a time holder of a Michelin star for Pok Pok Ny in Brooklyn, NY, Andy lives in Chiang Mai, Thailand with his wife and partner Kung and their six cats. He is also the author of three cookbooks, Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Pok Pok: The Drinking Food of Thailand, and Pok Pok: Noodles.   

Marc-Olivier Frappier is a partner-chef of Mon Lapin, a 50-seat bistro in Montreal’s Little Italy and Rôtisserie La Lune. Mon Lapin was named Canada’s Best Restaurant 2 years in a row by C100B, and received a Michelin Recommendation.

Tracy Malechek- Ezekiel and her husband Arjav Ezekiel own and operate Birdies restaurant in Austin. Birdie's is an award-winning, forward thinking concept we like to call "fine-casual," which means you can expect that we take the same care in sourcing and preparing your food and curating our wine as a fancy joint, but in a no frills, counter service setting.

Chef Aitor Zabala is a visionary chef known for his mastery of modernist cuisine and his ability to craft immersive dining experiences. In November 2024, Aitor reintroduced Somni as an independent venture. This latest iteration continues to reflect his Catalan heritage while embracing the rich culinary landscape of Southern California, where he has made his home. 

You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr.knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. Since its founding ten years ago, Stateline Road BBQ has expanded to include three sauces, two dry rubs, sausages and more. They are available on Bell’s Stateline Road website and as well at Stateline Road Smokehouse located in the Napa Valley.

Melissa Perello is an accomplished chef and restaurateur, leading the acclaimed San Francisco restaurants Octavia and Frances.

Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Vulcania (co-owned with his brother Michael), and the soon-to-open Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.

Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii.

In opening Chez Noir, Chef Black shares his passion for both modern, European-influenced cuisine, and California’s coastal bounty, blending technical expertise with a nuanced celebration of thoughtfully sourced raw ingredients.

Chef Timon Balloo’s food draws from a broad range of international flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today