Sun Wine & Food Fest
January 22nd - 25th, 2026

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LAURA AFONSO

Laura Afonso has always had a passion for the robust local food scene in her home state of Rhode Island. In 2017, she began collecting fun and cheeky content showcasing the very best places to eat not only in little Rhody, but all over New England. Over the years Buns and Bites has amassed nearly two hundred thousand followers across multiple social platforms like Instagram and TikTok, as well as accruing several awards as a favorite social media account by Rhode Island Monthly. Buns and Bites has become the reliable digital destination for finding the best bites!

TIM KNEZIC

Tim Knezic is the creator and owner of @TimTheTankOfficial, where he shares innovative drink and food recipes, along with honest reviews, to his millions of followers.

BENJAMIN QIU & MING QIU

Ben and Ming (The Bing Buzz) are an NYC content creator duo who love to highlight fun life experiences and celebrate their Asian heritage and culture. Focusing on storytelling, they aim to connect with their audience and highlight the joy in everyday moments.

DAVID DAVIS

David Davis is a world-renowned master of music, whose talent and creativity have taken him around the globe and established him as an internationally acclaimed saxophonist and multi-instrumentalist. Born and raised in Connecticut, he is a Hartt School of Music graduate with a degree in Jazz studies and Music Management. He has studied with and is a protégé of the late world-renowned professor and jazz saxophonist, Jackie Mclean.

David has performed with a variety of artists including Mary J. Blige, Deborah Cox, LL Cool J, Brian Mcknight, Keith Washington, Sean Puffy Combs, Kid Kapri, Biz Markie, John P. Kee, Karen Clarke, Marion Meadows, Roy Ayers, Donald Harrison, Dave Valentine, Onaje Allen Gumbs, Sherry Winston, Chuck Loeb, Cheryl Hayes and Gloria Lynn, to name a few. “David Davis is an outstanding Saxophonist who brings the house down with his warm sensuous sounds”- Sherry Winston/Flying Flute Records.

David has traveled and performed at prestigious venues and hotels in Hong Kong, Beijing during the 2008 Olympics, and Shanghai, China. His contemporary and Straightahead collections have cemented his place as one of the most prominent artists. His self-produced music features him on keyboards, Drums and Percussions, EWI (Electric Wind Instrument), drum programming, and vocals. His swiftness on stage, unique round sound that is percussive yet soulful, and contagious smile have earned him the reputation as the “musician’s musician.”

He is also the founder of his own production and publishing company, producing and writing music for Hip Hop, R&B, Gospel, Jazz and Dance artists. With 11 CD’s of his own and many collaboration recordings, David has become a force to be reckoned with in the music world.

LENNY MESSINA

Lenny Messina is the Chef at LOLA Restaurant as well as the Culinary Liaison for Hudson Valley Foie Gras. Working alongside Chef and owner, Michael Ginor, the duo operate LOLA, a multi award-winning eclectic pan-Mediterranean restaurant. The New York Times has awarded LOLA with their most prestigious “excellent” rating. Newsday has named LOLA as one of Long Island’s top ten fine dining restaurants. In 2012, Lenny and his culinary team received the American Culinary Federation’s national championship title for competitive cooking. In 2015, LOLA received the “Cutting Edge” award from the same organization. For the past four years, LOLA has received the OpenTable “Diners Choice” award.

Lenny has been a featured chef at Autism Speaks, Hawaii Food and Wine, Pebble Beach Food and Wine, and The James Beard Foundation. Lenny graduated from the State University of New York at Delhi where he received his bachelor's in business administration with a focus in Culinary Arts and Hospitality Management.

DJ JAY R ONE

DJ Jay R One captivates audiences with his electrifying beats and infectious energy. With a career spanning over 9 years, DJ Jay R One has graced the stages of arenas and clubs throughout New England and has earned a reputation for his ability to read the crowd and bring parties to life! His sets are an experience to behold filled with singing and dancing and a unique flair that keeps people coming back for more.

His extensive experience includes corporate events, weddings, private parties, radio shows, and more. DJ Jay R One curates a unique blend of genres including R&B, Funk, Hip-Hop, Pop, Classic Hits, and more to seamlessly fit the vibe of any occasion.

DJ Jay R One was inspired by his uncle a DJ himself and began his journey from the ground up. From carrying crates of records and setting up equipment to now headlining performances and putting on his own events including three consecutive sellouts of Mohegan Sun’s Cabaret Theatre.

With a growing fanbase and numerous accolades, DJ Jay R One continues to push the boundaries of his craft, leaving an indelible mark on the music landscape which promises to keep audiences dancing well into the night.

TIFFANI FAISON

Chef, Restaurateur and TV personality Tiffani Faison has made a name for herself nationwide for her dynamic personality, culinary prowess, and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. These include Sweet Cheeks Q, Fool’s Errand located in Boston’s Fenway neighborhood and Charming Gardener, Dive Bar, Tenderoni’s and Bubble Bath, within Downtown Boston’s High Street Place food hall.

Tiffani is a star on Food Network. In 2022, she won Season 3 of Tournament of Champions, placing first among 32 of the world’s greatest chefs. She serves as a judge on Chopped, Guy’s Grocery Games and has co-hosted Beat Bobby Flay as well as the culinary competition show, Beachside Brawl and Best Bite in Town.

Tiffani began her career working under such renowned chefs as Daniel Boulud, Alain Ducasse, and Todd English. In 2006, early into her career, she was cast on the very first season of Bravo’s Top Chef and placed as runner-up. From there, she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. After transforming Rocca into a critically acclaimed dining destination and garnering a three-star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.

She opened Sweet Cheeks Q in 2011 in Boston’s Fenway, contributing to the urban revitalization that the neighborhood has since experienced. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks Q became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks Q garnered a three-star review from The Boston Globe, and it has since been awarded “Boston’s Best Barbecue” numerous times by Boston Magazine. Nationally, Forbes deemed Sweet Cheeks’ biscuits the “Best Biscuits in the World” and Southern Living included the restaurant as a destination on its “Great American Barbecue Bucket List.” Most importantly though, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city’s best ‘cue. 

IHSAN GURDAL

Ihsan was born and raised in Istanbul, surrounded by bazaars full of varied flavors and fragrances. Ihsan studied at UC Berkeley and played volleyball for the Golden Bears. In 1982, Ihsan moved to Cambridge, MA where he became head volleyball coach at Harvard. Ihsan followed his passion for food working at a local specialty grocer called Formaggio Kitchen. Following retirement from Harvard volleyball, Ihsan put all of his energy into Formaggio Kitchen and, in 1992, took over ownership of the shop. Since then, he has established Formaggio Kitchen as one of the leading retailers of gourmet foods in the country.

ALESSANDRA CIUFFO

Alessandra, known as @flavorsbyalessandra on social media, is an NYC-based chef and media personality. She started cooking at just 3 years old and was on her first Food Network show at 12! Alessandra has rapidly grown her brand by sharing high-quality recipes, culinary techniques, and glimpses into her life with her tight-knit Italian-American family! Alessandra's recent media appearances include Rachael Ray Show and NBC Boston.

ELENA BESSER

Elena is a Brooklyn-based, Chicago-bred Chef and TV Host. She’s also a pop-culture and entertainment expert. She graduated from Northwestern University where she studied theatre and film. Elena didn’t come from a long line of cooks, but she came from a family that prioritized flavor. She got my culinary degree from International Culinary Center in 2016 and perfected her skills at New York Times 3-Star Restaurant, Lilia, in Williamsburg, Brooklyn. She has been a TV host since she was 14. Elena is a chef-personality on Food Network Kitchen for Breakfast with Besser, the Food Network/Cooking Channel’s The Best Thing I Ever Ate, Amazon’s Today’s Deals Live, and red-carpet host for The James Beard Awards livestream on Twitter. She has regular appearances on The Today Show, showcasing tips and tricks to be more resourceful in the kitchen and, most recently, hosted The Today Show series Head of the Table. She is the founder and culinary director of The Lineup, a series highlighting the top cooks working at the best restaurants in America.

BRYAN VOLTAGGIO

Bryan Voltaggio isn’t just a chef; he’s a generational talent whose culinary brilliance is revered by peers and cherished by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Volt Burger, Vulcania (co-owned with his brother Michael), and the upcoming Wye Oak Tavern—each weave a unique narrative of culinary mastery and innovation.

A James Beard Foundation Award finalist and a standout on Top Chef (season six), Top Chef Masters (season five), and Top Chef All-Stars (season sixteen), Bryan has secured his place as a luminary in the culinary world. His cookbooks, "HOME" and "VOLT Ink" (co-written with Michael), offer a glimpse into the creative genius that defines his work.

2024 is set to be another milestone year for Bryan with the highly anticipated debut of Wye Oak Tavern in his hometown of Frederick, MD. This new venture will celebrate local flavors and ingredients, reflecting the city's vibrant and evolving food scene.

Despite his demanding career, Bryan remains grounded with his wife, Jennifer, and their three children, Thatcher, Piper, and Ever Maeve. Recently, he earned his pilot's license, adding the thrill of exploring the country’s beauty from 15,000 feet to his life’s passions. As he continues to push the boundaries of culinary innovation, Chef Bryan Voltaggio’s influence on the food world only deepens, driven by his relentless passion and creativity.

SHOTA NAKAJIMA

Shota Nakajima is a chef, restauranteur, and international TV personality. He is the owner of Taku and Kobo Pizza in Seattle, WA and a three-time James Beard Foundation Awards semi-finalist.

Chef Shota Nakajima began his culinary journey at the age of 16, working for a highly acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of 18, Chef Shota moved to Osaka, Japan to learn about the art of Japanese cuisine. There, Chef Shota had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto, an experience that greatly changed Chef Shota’s perspective on cooking and his approach to food.

After returning to Seattle, Chef Shota’s dream of applying Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States, combined with Chef Shota’s own perspective and imaginative applications, was realized through his Capitol Hill restaurant Adana. At Adana, Chef Shota parlayed his meticulous detail, high-quality and approachable Japanese comfort food, blending his Japanese heritage and his American influences. He went on to open Taku in Seattle in early 2020 featuring karaage, Japanese fried chicken, and opened Kobo Pizza in 2022 serving rectangular Detroit-style pizzas with Japanese influence.

Shota has competed on Iron Chef Gauntlet, Beat Bobby Flay as well as appeared on countless Food Network competition programs as both a judge and competitor. He competed on Season 18 of Bravo’s Top Chef in 2021 placing as a top three finalist. He was awarded Top Chef Season 18 Fan Favorite as voted on by the public. In 2023 he was competitor on the Food Network’s Tournament of Champions season four where he placed in the top eight. He’s been a featured guest on CBS’s The Talk and ABC’s Good Morning America.

He was a semi-finalist for the James Beard Foundation Awards in 2018, 2019 and 2020, received an Eater "Young Guns" award and Zagat’s "30 Under 30" chef designation. Adana was the recipient of "Best New Restaurant" in The Seattle Times and a Top 10 Restaurant in Seattle Magazine. He was awarded Star Chefs "2020 Seattle Rising Star Chef," and named one of "The Most Influential People of 2021" in Seattle Met Magazine, among other accolades.

Chef Shota seizes every opportunity to get outside and forage or fish, taking advantage of the abundance of wild goods in Washington’s mountains and waters, with his border collie Dodger by his side.

JAMIE MCDONALD

Jamie “The Bear” McDonald knows a thing or two about Bar-B-Que. Born and raised in “The BBQ capital of the world” in Kansas City, Missouri, Jamie spent his high school years working for one of the best barbecue restaurants in the city. Upon graduating from school, Jamie joined the Navy and in his travels across the United States. and abroad, was always on the lookout for great bar-b-que. Much to his dismay, nothing lived up to the barbecue he grew up eating back home. This forced Jamie to rely on the skills he picked up while working in high school. From wood and meat selection to his homemade sauces and rubs, Jamie has nearly perfected his craft.

Always being told by his friends and family that his barbecue should and could be sold, Jamie decided to take the next step…..with that “Bear’s Smokehouse BBQ” was born. Bear's Smokehouse BBQ now runs four brick and mortar restaurants in Connecticut: Windsor, Hartford, South Windsor, & New Haven as well as 2 additional locations in Asheville, North Carolina. In addition to their restaurant, you can find Bear's in several major venues such as Dunkin Park in Hartford, CT, Gampel Pavilion at University of Connecticut, the MassMutual Center, The Big E, Westville Music Bowl, and many more!

TOM MACARI

New York City's Tom Macari not only has the drive and focus to make it in the best city in the world but he also has the talent to back it up. “It’s my tireless work ethic that allows me to excel and do what I love,” says the deejay.

Fortunately he had one advantage, growing up on the outskirts of New York City gave Tom the opportunity to explore a multitude of musical genres and sounds. Before ever even touching a turntable Tom was a music lover whether it was Funk and Soul, 80's or the latest Hip Hop and Pop Tom was playing it on his home stereo. By the time Tom entered high school he had already made a name for himself deejaying any and all events that would allow a 15 year old to play.

Fast forward – starting out young would ultimately give Tom the foundation and confidence to command the fast paced, ever evolving New York club scene. Whether spinning for club kids, Derek Jeter and his Yankee teammates at 1 OAK or Cameron Diaz at the famed Boom Boom Room, not to mention club residencies across the US - Tom's impeccable live sets deliver every time! With his diverse musical skill set, Tom lends his open format touch to numerous fashion, lifestyle, media, tech and celebrity special events in the US as well as internationally. Some bold face brands include Esquire Magazine, LVMH, Google, Facebook, Viacom, Universal, NBC. Perrier, Netflix, Oracle and OK! (to name a few). With recent features in US Weekly, OK!, Star and Esquire Magazine, shows around the US and new music slated for release, watch out for this mix master in 2023!

LEAH COHEN

Leah Cohen is a renowned chef and owner of two highly acclaimed restaurants in New York City: Pig & Khao located in the Lower East Side, and Piggyback NYC in the Penn District. She gained a national following after appearing on TV, making her breakthrough on Bravo's hit show Top Chef, and has since appeared on various Food Network shows including Beat Bobby Flay, Guy's Grocery Games, and Tournament of Champions.

Early in her career, Cohen honed her skills in Michelin-starred kitchens, working alongside some of the world's best chefs. Her Filipino heritage and regular visits to the region heavily influence her cooking style, which combines authentic Southeast Asian flavors with classical Western techniques.

In 2012, Cohen opened the beloved Pig & Khao, a 74-seat restaurant that has garnered praise from a number of sources including The New York Times, New York Magazine, and The Huffington Post. In January 2020, she introduced her second restaurant, Piggyback NYC, which offers a unique Pan-Asian dining experience. This colorful, boisterous spot features a spacious bar and a private event space called the Way Back Bar, nestled behind the main dining area.

Beyond her success on Food Network, Cohen also appears as a culinary expert on popular morning shows like The TODAY Show and Good Morning America. She has also showcased her talents on Seasons 1 and 2 of PBS's Great American Chef.

Cohen and her team are set to unveil a second location of Pig & Khao on NYC's Upper West Side in 2024. This expansion marks an exciting milestone after a decade of operating in Manhattan's vibrant Lower East Side.

BEN FORD

Chef Ben Ford is most known for his famous restaurant in Culver City Ford's Filling Station and his newest additional restaurant just opened in the Delta terminal at LAX. The acclaimed chef and restaurateur, Harrison Ford's son, is one of Southern California's brightest culinary stars.

GOVIND ARMSTRONG

Govind Armstrong’s acclaimed California cuisine has evolved from his passionate commitment to sustainability and locality, and straightforward seasonal approach to cooking. Armstrong made a heralded mark with his Table 8 restaurants in Los Angeles and Miami, followed by the highly popular 8 oz. Burger Bar currently located in several cities nationwide. Armstrong has been a guest chef aboard the Queen Mary 2, and was featured in People's 50 Most Beautiful issue, Bon Appétite, Gourmet and O. He has numerous television appearances including The Oprah Winfrey Show, Iron Chef America, Today, Top Chef and Top Chef Masters. Armstrong is also the author of Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties.

DJ IRIE

Take for example the night DJ Irie was spinning at Robert Downey Jr.’s private birthday bash held at Downey’s Malibu mansion. As the story goes, party host Jamie Foxx was on the mic while Irie had a crowd of Hollywood elites—Jodi Foster, Tobey Maguire, Samuel L. Jackson—partying to a remix of Sting and the Police’s classic hit Roxanne. Sometime during the mix, Sting himself grabbed the mic and started singing along. “I was thinking, wow is this really happening!” recalls Irie. “I couldn’t believe that the same music- loving boy from Miami was actually spinning while Sting rocked out to my mix.”

Calling Miami home, DJ Irie continues to be a major supporter of numerous local and national non-profit organizations, in addition to his active role with the Irie Foundation. By approaching the Foundation with the same unwavering passion, energy, and commitment that has allowed his career to thrive, Irie and his team continue to expand the scope of the Foundation’s efforts.

In addition to his work in the community, DJ Irie is an international sensation with a contagious enthusiasm and larger-than-life personality. While he’s certainly an authority on electrifying any party, the Irie Music brainchild is no ordinary DJ. Serving as the official DJ of the 3-time NBA World Champion Miami HEAT, Carnival Cruise Lines, and superstar Jamie Foxx, Irie’s partnerships also feature a “Who’s Who” of blue-chip companies and brands, including the likes of Pepsi, Target and Breakthrough Beverage. The St. Croix native is also the man behind Irie Music, Corp., co-owner of Lou La Vie Exotic Car Rental, SweetKix.com, Pucci’s Pizza and Venture Projects, LLC investment firm. He’s the #1 choice for countless celebrities and high-profile events everywhere from South Beach to Singapore, and has performed on some of the world’s biggest stages, including the American Music Awards, MTV VMA’s, FIFA World Cup, International Premier Tennis League, Daytona 500, Super Bowl, and NBA All-Star, and at corporate events for Louis Vuitton, Google, Red Bull, Hublot and General Motors, just to name a few.

Recognized worldwide for his tremendous talent and sharp business acumen, he has picked up numerous accolades, including the Global Spin Awards’ "National Club DJ of the Year" and "Entrepreneur of the Year" awards, "Charles E. Perry Young Alumni Visionary Award", Grey Goose’s "Rising Icon Award" and the "Southern Entertainment Awards’ Nightclub DJ of the Year". He is a mainstay on Good Morning America, and has been featured on Conan, The Early Show, MTV, and E! Entertainment Television, as well as in Fortune Magazine, Forbes, USA Today, Us Weekly, ESPN The Magazine, and countless others.

LYNN MANSEL

Since 1969, at the age of 15, Lynn has been a big part of both the culinary and hospitality industries, working with chefs from every corner of the world. With a firecracker of a personality and over 20 years at Mohegan Sun, he serves proudly and passionately as Director of Culinary and Executive Pastry Chef. Chef Lynn spent his childhood on his parent's dairy farm in the South of Wales, charting a big life course of food and art!

JAMIE BISSONNETTE

Jamie Bissonnette is the chef and founding partner of Boston-based hospitality group, BCB3, which owns and operates ZURiTO, Somaek (recently named one of The New York Times’ "America’s Best Restaurants"), Temple Records, and Sushi @ Temple Records.  One of the most notable chefs in the country with experience cooking in kitchens across Europe and the US, Jamie’s interest in cooking started at a young age watching the greats like Julia Child and Jacques Pepin on television, later inspiring him to get creative in the kitchen and play around with recipe development. His dedication to his craft and a desire to make every recipe his own brought him to Florida, where he studied culinary arts at The Art Institute of Fort Lauderdale, and where he started his professional career.

In 2007, Jamie was made a partner at Toro and was the opening chef and partner of Coppa, Little Donkey, and Faccia a Faccia, all of which have become staples in Boston’s vibrant restaurant scene. His work has been celebrated throughout his career, winning Food & Wine’s inaugural "People’s Choice: Best New Chef" award in 2011 and the "James Beard Award for Best Chef: Northeast in 2014", as well as appearing on Chopped and America’s Test Kitchen: The Next Generation, battling on Iron Chef America, and serving as a judge on both Worst Cooks in America and Beat Bobby Flay. When he is not spending time in the kitchen, Jamie puts his passion into music, whether playing bass, collecting records, or spending time getting nerdy and updating turntables for the best sound quality possible. Jamie also sits on the culinary board of Spoonfuls, a Boston-based food recovery operation that is the largest of its kind in New England.

ADAM YOUNG

Adam Young began his career at the age of 12 washing dishes at the local inn in his hometown of Brandon, VT. He grew up living and working on dairy farm where he developed a strong worth ethic set forth by his farming parents. Young went on to attend New England Culinary Institute in Montpelier. After graduation, he found himself entrenched in the culinary world by working all along the East Coast through various opportunities. He was fortunate to work under the late French Master Chef René Bajeux, and Olympic Chef Joe Faria, where he gained a strong passion for cultivating the culinary talents of the next generation.

In 2010, Young was hired as the Executive Pastry Chef at Ocean House in Watch Hill, RI, a Forbes Five Star, Five Diamond, and Relais & Châteaux property. Young was honored to serve on the opening team of the resort and oversaw the property’s 24-hour pastry operation for six years.

In 2016, Young left Ocean House to pursue his own business endeavors, and opened Sift Bake Shop in Mystic, CT to rave reviews. Since opening Sift Mystic, Young has undergone extensive renovations at the flagship Mystic store, and expanded the Sift brand to locations in Watch Hill, RI and Niantic, CT. Young’s food & beverage group, A.T.Y. Hospitality, encompasses his three Sift locations, and also includes his rooftop restaurant and bar, Mix Restaurant & Rooftop, located above the Mystic Bakery, Young Buns Doughnuts, and most recently his chocolate shop and martini bar, A.T.Y. Bar & Bonbons. A.T.Y Hospitality also offers consulting services for start-ups and small business incubation, which Young has a strong passion for.

Young was crowned Food Network’s "Best Baker in America in 2018". Young has been a frequent contributor to Food Network, Food & Wine Festivals, and published his own Sift Cookbook in 2021. In his free time, Young enjoys spending time with wife, Ebbie, and two beautiful daughters, Stella and Eva.

DEL LEANDRO

Culinary Director of Summer Shack Restaurants When Del Leandro, Culinary director for Jasper White's Summer Shack, says that he loves what he does, you can take him at his word. He started at Summer Shack more than 20 years ago. Beginning in the pantry and quickly working his way from fish preparation to quality control and then the sauté station ("My first day was not pretty," he humbly admits), he learned different facets of the business while also discovering his affinity for the kitchen. "Cooking, it's truly a passion," he states.

In his current role, Leandro is still responsible for quality control, while adding employee training and development of menu specials to his list of duties, all while keeping an eye on costs. His most important duty, however, is to cultivate new talents. "I would never be a director if it wasn't for the support I had from the Summer Shack team," said Del.

The Summer Shack's signature dish is the pan-roasted lobster with bourbon, chives, chervil and lemon butter, which Leandro describes as "an experience." When the goal is to serve the freshest of the ocean's bounty, though, there are always surprises in store, even for repeat visitors.

Summer Shack's "mantra" is "Food is love." For Leandro, it's obvious that the love starts in the kitchen.

There are three Summer Shack locations- Boston's Back Bay neighborhood, Cambridge at Alewife Station and at Mohegan Sun in Uncasville, CT.

AMANDA FREITAG

Born and raised in New Jersey, chef, television personality, and author Amanda Freitag has become a culinary maven. Following her graduation from the Culinary Institute of America, Amanda worked in a diverse mix of restaurants in New York City, including Jean-George Vongerichten's Vong, Verbena, Il Buco, Cesca, and The Harrison, running the culinary gamut of Mediterranean, Italian and Classic American. She sharpened her skills through world travel, including working under Chef Alain Passard in Paris, and continued expanding her culinary expertise into a variety of international cuisines.

Outside of the restaurant business, Amanda has become a household name for her work both on and off the television screen. She is well known for being a judge on Food Network’s Chopped and has appeared on Iron Chef America, Next Iron Chef, Unique Eats, Beat Bobby Flay, Guy Fieri’s Tournament of Champions, and more.

Her mission to make cooking more approachable inspired the creation of her cookbook The Chef Next Door, her set of five unique spice blends, a collection of soon-to-be-released bottled cocktails, and other ongoing culinary projects. Amanda has also earned notoriety on social media for her tutorial series EasyAF, where she shows audiences that delicious food can be fun and simple to make in the comfort of your own home.

BETTY FRASER

Co-owner of Hollywood restaurant Grub, this native of San Francisco has appeared on Bravo's Top Chef and Top Chef Masters as well as Rachael Ray's Tasty Travels. Grub's signature cuisine, "California Comfort Food," has won a broad range of awards from “Best Breakfast in LA” to “Best Brunch Spot,” is famous for its tuna melt and was featured on The Travel Channel's Bacon Paradise with her "Crack Bacon." She made her famous "Ba-Da-Bing Betty's Grilled Cheese Sandwich" for Al Roker on Today. Betty also operates the highly successful As You Like It Catering with her partner Denise DeCarlo.

LYNN MANSEL

CHEF PLUM

Chef Plum has co-hosted Seasoned on WNPR since its launch in 2020 and is the host and executive producer of Restaurant Road Trip.

Originally from Virginia, Chef Plum has lived in Connecticut since 1999 and is a graduate of The Culinary Institute of America. He’s been a professional chef for more than 25 years.

Chef Plum has been featured on many shows on The Food Network, ABC's The Taste, Ehow.com, Jamie Oliver’s Foodtube, The Hallmark Channel, and The New York Times. He spearheaded the Dinner Underground restaurant pop-up in Connecticut, and he’s been the host and executive producer of multiple video series, including Random Acts of Cooking, On the Road (with Edible Magazine), Elite Chef, and Restaurant Road Trip on PBS.

He hosts his own podcast, Plum Luv Foods Live and is a contributing chef on WTNH’s CT Style, WFSB’s Great Day Food, and Star 99.9.

When he’s not on the air, you can find Chef Plum judging food competitions like the New York Hot Sauce Expo; the Bacon and Beer Classic; The World Food Championship; the New York Best Wings Festival, and most recently, the New York Mac & Cheese Fest.

He’s also a featured chef at the Sun Wine and Food Festival at Mohegan Sun and Cuisines of the Sun at La Estancia.

CHRIS SANTOS

Chef Chris Santos has over twenty-ﬁve years of experience as an executive chef in New York City’s hottest restaurants as well as his expansions on the West Coast. He is the Co-Founder and Executive Chef of Beauty & Essex Restaurants in the Lower East Side, at the Cosmopolitan Las Vegas, and in Hollywood, CA. He oversees the menu development and culinary operations of all three properties with more locations in the works and is currently developing a new brand to debut in 2022 in Las Vegas.

After graduating from Johnson & Wales University and traveling extensively through Europe, Chef Santos honed his craft, palette, and style in various restaurants around New York City including the cult classic Wyanoka, the famed Time Café, and award-winning Latin restaurant, Suba.

In 2005, he and partner Rich Wolf introduced the world to their unique brand of communal dining with the debut of their restaurant, The Stanton Social. The New York Times praised his innovative talent in which he tweaks traditional classics with an “infectious playfulness.” In 2007, he was named Star Chefs Rising Star Chef and began developing a sister restaurant to his ﬁrst smash hit. In December of 2010, Santos and Wolf welcomed Beauty & Essex to the Lower East Side. With an operational pawnshop entrance, the breathtaking design transforms the turn-of-the-century townhouse into a seductive, bi-level restaurant and lounge. A few years later, Santos introduced Beauty & Essex to the West Coast in Las Vegas, and again in Los Angeles in 2017.

Santos released his ﬁrst cookbook in 2017 to critical acclaim: SHARE – Delicious and Surprising Recipes to Pass Around Your Table. In addition to his three restaurants, he has been a series regular and sitting judge on Food Network’s hit series Chopped since its debut in 2008 and is a two-time Chopped champion himself. Santos has been featured on NBC’s TODAY Show, CBS’s Early Show, The Martha Stewart Show, and The Rachael Ray Show among many others.

After nearly thirty years residing in New York City, Chef Santos now lives in Los Angeles, California with his wife, Actress Natalie Makenna, and their two Frenchies Frankie & Gigi.

ESTHER CHOI

Chef Esther Choi, owner and founder of New York City’s mŏkbar and partner of Ms. Yoo, is an influential female chef driven by her Korean roots. With a personal passion for introducing New Yorkers to the flavors of Korean culture, Chef Esther’s cooking combines traditional and modern influences with fresh, seasonal ingredients.

Mŏkbar has four bustling locations in the Chelsea Market, Brooklyn, The Hugh, and now a location in DC at Le Fantome. Each menu blends traditional and modern Korean recipes with a wide variety of Asian influences.

The popular restaurant received the Village Voice’s 2014 Reader’s Choice “Best New Restaurant” and “Best Kimchi” in 2015 by Epoch Taste.

Chef Esther is a co-owner of Ms. Yoo, a food-driven pub where traditional American bar food and drink is reimagined with authentic Korean flavors, ingredients, and techniques. Zagat has declared it one of the city’s hottest new restaurants as well as Thrillist naming it the best place to eat during a Lower East Side bar crawl.

Chef Esther received formal training at New York’s institute of culinary education and has worked across the kitchens of ilili, La Esquina, and the Food Network. Since the 2014 opening of her first venture, in Chelsea Market, Esther has been hailed as “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar. From 2018 to 2019, Choi hosted Eater’s The Kitchen Gadget Test Show. Chef Esther can be found giving her culinary advice and expertise on a variety of shows from Beat Bobby Flay to being a finalist in Iron Chef. Her knowledge of Korean cuisine doesn’t stop at just food shows but extends to two hosting two podcasts Get Down with K-town and Hotline Offline.

Inspired by the old-aged techniques of her Korean grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs to its language, geography, and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean foods.

Sessy- Premium CBD Sesame Oil
Chef and restaurateur Esther Choi, owner of NYC’s Mokbar, recently launched Sessy, a new CBD infused toasted sesame oil. Created in partnership with Pot d’Huile, Sessy contains 250mg of hemp derived CBD per bottle, combining the distinctive toasty, nutty flavor of sesame oil with the healing and calming properties of CBD. Inspired by the time honored techniques of her grandmother’s cooking, Esther believes that food is the ultimate expression and appreciation of Korean food. Sesame oil is a major ingredient in everyday Korean cooking, just a teaspoon or two adds a rich burst of flavor to any recipe, from vegetables, marinades, stir-frying, sauces, and even baked goods. Esther has used CBD everyday for several years, for its wide range of wellness benefits, and looks forward to sharing a piece of her Korean culture in CBD form. Sessy is available for purchase online.

JASON SANTOS

One of Boston’s most creative and charismatic chefs, the blue-haired Jason Santos, has wowed his guests with his innovative cuisine and his larger-than-life personality at his four bustling restaurants. They include: Nash Bar & Stage, Buttermilk & Bourbon Boston, Buttermilk & Bourbon Watertown, and Citrus & Salt.

Known for his fun and creative cuisine and restaurant spaces, Chef Jason Santos continues to be one of Boston’s most innovative and exciting chefs. Santos is also a TV personality who can be seen weekly on Fox’s “Hell’s Kitchen” and Paramount Network’s “Bar Rescue”. Santos debuted his first cookbook, Buttermilk & Bourbon, which is available at bookstores across the nation and on Amazon, and just released his second cookbook in December 2022 titled Simply Fancy.

Santos lives in Woburn with his wife, Thuy and his daughter, Teagan. He splits his time between running his restaurants, writing cookbooks, performing media appearances and attending culinary events.

MANEET CHAUHAN

Maneet Chauhan is an award-winning chef, author, television personality and founding partner and president of Morph Hospitality Group in Nashville, Tennessee. She is a recipient of the 2012 "James Beard Foundation Broadcast Media Award" for her role as a permanent judge on Food Network’s Chopped. In addition to judging roles on Food Network, Maneet also competes at the highest level and most recently won Guy Fieri's Tournament of Champions II, where she was able to donate winnings of $40,000 to help different restaurants survive the pandemic.

Born in Punjab, India, chef Chauhan worked in some of the country’s finest hotels before moving to the U.S. to study at the Culinary Institute of America. She went on to work as executive chef in some of New York City and Chicago’s top restaurants, which received national acclaim under her leadership. After relocating to Nashville, Tennessee, Chauhan and her husband, Vivek Deora, co-founded Morph Hospitality Group, opening their first restaurant, Chauhan Ale & Masala House in 2014. With the goal of filling gaps in Nashville’s culinary landscape, the group opened Tansuo, a Chinese concept, and The Mockingbird, a global diner, in 2017, and Chaatable, a nostalgic Indian street food concept in 2018. Chef Chauhan is also a co-founder of Hop Springs, home to the state’s largest craft brewery and a fun-filled 84 acre beer park located in Murfreesboro, Tennessee.

Chauhan is the author of two cookbooks, Flavors of My World and her most recent, Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India, which was released in October 2020. Published by Clarkson Potter, the book was inspired by Maneet's epic cross-country railroad expedition that brought her to local markets, street vendors and the homes of family & friends. Chaat has been recognized as one of Fall 2020’s most anticipated cookbooks and has appeared in the New York Times, Food & Wine, Travel + Leisure, Martha Stewart Living, Saveur, Food Network Magazine, and more.

A leader in the Nashville community, Chauhan has been honored as one of the Nashville Business Journal’s “40 under 40”, which highlights young, successful business leaders and was recognized in Nashville Lifestyles’ Women in Business, which showcases local women who are at the top of their respective industries. In March 2020, Chauhan founded Hospitality Strong, a nonprofit benefitting hospitality workers in need and currently serves as an advisory board member for Nashville's COVID-19 Response Fund, founded to assist individuals, families and nonprofits experiencing financial hardship due to the virus.

When she’s not in the kitchen or traveling, chef Chauhan can be found at home in Franklin, Tennessee, with her husband, Vivek Deora, their daughter, Shagun, and their son, Karma.

MARC MURPHY

Marc Murphy is a Chef & Restauranteur who has been cooking for over thirty years. Son of a globetrotting diplomat, he started in some of the most highly esteemed kitchens in the world from Paris to Monte Carlo and today is one of New York’s most celebrated chefs. He is a judge on Food Network’s top-rated shows, Chopped and Chopped Junior and has appeared on Guy’s Grocery Games, Guy’s Ranch Kitchen, Beat Bobby Flay, The Today Show, Good Morning Amerca, HSN and the Rachel Ray Show among others.

Today, Murphy’s involvement in the industry moves beyond the kitchen and television. He served as the President of the Manhattan chapter of the New York State Restaurant Assitiation from 2014 to 2018. He is both a Food Council & Board Member of City Harvest, New York City’s largest food rescue organization. Murphy also sits on the Leadership Council for Share our Strength’s No Kid Hungry campaign. In 2012, Marc joined the U.S. Department of State’s Diplomatic Culinary Partnership, where he took part in public diplomacy programs that engaged foreign audiences abroad as well as those visiting the United States. He traveled to Italy numerous times, China and Turkey as part of the program. Today je continues that work through The Culinary Diplomacy Project traveling to global destinations including Jordan and Belgium as a representative of American culture and cuisine.

Marc is the author of Season with Authority: Confident Home Cooking as his top-selling cookbook and in summer 2019 launched his debut podcast, Food 360, hosted by Marc and produced by iHeartRadio.

MICHELE RAGUSSIS

Michele Ragussis is a New England chef with Greek and Italian heritage. Michele uses Mediterranean accents in her food which make it very unique. Michele loves the cuisine and people of New England, has been cooking for 18 years and loves to do food television. Some shows include Chopped, Food Network Star, NBC Food Fighters, Beat Bobby Flay and Midnight Feast.

NATALIE ROMERO

Chef Natalie Romero is a Los Angeles-based private chef and caterer, who has appeared on Food Networks Guy’s Grocery Games. However, the majority of her culinary career has been devoted to the nonprofit culinary world. Her accomplishments include developing free culinary school programming for second chance individuals, running a sit-down cafe for the homeless, developing urban farming programming in food deserts, teaching family nutrition classes, running a pantry service to provide free healthy groceries, and serving up hundreds of free hot meals to children daily.

But throughout, it has been Chef Natalie’s decade long professional relationship with Chef Betty Fraser that has led to the most fun and inventive culinary creations. Pairing the technical with the creative, and sprinkle in a whole lot of fun, has made for a match made in culinary heaven.

NICK CALIAS

With over 20 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Chef Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo and Huntington Hotels for the past 12 years. Chef Calias was awarded 2013 "Chef of the Year" from The Epicurean Club of Boston & American Culinary Federation Boston and 2015 "Chef of the Year" from The Massachusetts Restaurant Association. Chef Calias went to Newbury College to get his degree in culinary arts. Chef Calias took his first opportunity as an executive chef of The Beach House Restaurant in Hampton NH. During that time, he was featured on The Phantom Gourmet & Wine Spectator. A couple years later Chef Calias took the realms over at The Sheraton Ferncroft Hotel & Country Club, he was the youngest executive chef in the regional for Starwood Hotels and has been running hotels ever since. Chef Calias received his Certification through the American Culinary Federation as a Certified Executive Chef (CEC) in 2008 & in 2014 received his Certified Culinary Administrator Certification (CCA). Nicholas participates in judging for the Mass Pro Start for the last 10 years, as well as a national judge for the National Pro Start Competition, San Pellegrino Almost Famous Chef Award as well as the NH Skills. Nicholas is an active member of The ACF, he is active in Share our Strength as well as many green initiatives at Brasserie JO which is the highest scoring green certified restaurant in Mass. Chef Calias has also been a featured contestant on The Food Networks Guy's Grocery Games and supports Guy's Cooking with Kids as a featured chef for The Best Buddies Festival.

ROBERT IRVINE

Robert Irvine is a world-class chef and entrepreneur, and a tireless philanthropic supporter of our nation’s military. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting.

He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. Two new signature products—Irvine’s Vodka and Irvine’s American Dry Gin—are in the beginning stages of a nationwide rollout.

A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available to veterans in need, providing mobility devices for the disabled, and much more.

For his charitable work and service on numerous USO tours, Robert is the recipient of several civilian honors, including "Honorary Chief Petty Officer of the United States Navy", and the Medal of Honor Society’s "Bob Hope Award".

When not filming for television or working overseas with the USO, he can be found on tour with Robert Irvine LIVE, an unpredictable interactive cooking challenge done before a live audience in packed theaters.

He is the distinguished author of four books, Mission: Cook, Impossible to Easy, Fit Fuel, and Family Table By Robert Irvine. He is also the publisher of Robert Irvine Magazine, a free digital publication delivering workouts, recipes, and motivational content.

Learn more at chefirvine.com.

ROBERT SISCA

Executive Chef Robert Sisca is one of New England’s true culinary talents. Chef Sisca has a profound appreciation and passion for combining ingredient-driven cuisine with the refined and classic techniques that he has honed at some of the country’s most exclusive culinary destinations. Chef Sisca worked at the historic One if by Land, Two if by Sea in New York City prior to becoming Sous Chef at the renowned Le Bernardin. During his tenure, Le Bernardin earned the coveted "Michelin Three Star" award and four stars from the New York Times. After working with Rhode Island based G Hospitality restaurant group and launching Garde East on Martha’s Vineyard to local and national acclaim, Chef Sisca has returned to Bistro du Midi. Chef Sisca opened Bistro du Midi in 2009 and is proud to return to the kitchen where he earned his initial accolades for epicurean excellence. Chef Sisca is a two-time nominee for Food & Wine magazine’s “Best New Chef” (2011 and 2012), has been invited to cook at the James Beard House on numerous occasions and received a three-star review from The Boston Globe as well as an “A” rating from The Boston Herald.

ROCCO DISPIRITO

Rocco DiSpirito is a "James Beard Award"-winning, pioneering Food Network chef and number one New York Times bestselling author who is known for his unique approach to flavor as well as his dedication to proving that healthy and delicious are not mutually exclusive.

Most recently, DiSpirito appeared as both judge and competitor on Food Network's Tournament of Champions, Guy's Grocery Games, Guy's Ranch Kitchen and his own Restaurant Divided. He was recently featured in the New York Times Sunday Routine. In 2019 he brought his creative vision and culinary talents to the iconic Standard Grill restaurant at The Standard, High Line. As Chef, he reimagined the menu, led a redesign of the dining room and elevated the kitchen with an expanded raw bar and new Binchotan-fired Josper grill from Spain. Offering exquisite, fresh, organic, locally sourced meals. His celebrated return to a restaurant kitchen earned high praise, including a notable 2-star New York Times review. Rocco also delighted customers by featuring his signature Peconic Bay Scallops & Uni dish first served at his critically acclaimed 3-star restaurant, Union Pacific, which was a culinary landmark in NYC for many years.

TODD ENGLISH

Todd English is a renowned chef, restaurateur, author, entrepreneur and television star based in Boston, Massachusetts and New York City. English is a four-time "James Beard Award" winner and inductee into the James Beard Foundation's "Who's Who in Food and Beverage in America". Todd has authored four critically-acclaimed cookbooks, with his most recent, Cooking in Everyday English that was released in October 2011. English has also created the record-breaking housewares line, The Todd English Collection, and hosts the Emmy-nominated PBS travel series Food Trip with Todd English. Todd English Enterprises includes over twenty innovative restaurants spanning the country and abroad, and is most well-known for his Mediterranean restaurant Olives, with locations in Las Vegas, Mexico City, Abu Dhabi and the Bahamas.

CHAD ROSENTHAL

Best known for his mastery of BBQ and comfort food, Chad is an acclaimed restaurateur and food innovator. He owns and manages three restaurants in the Philadelphia area including his flagship, The Lucky Well, and will soon launch Motel Fried Chicken – an industry- changing plant-forward food experience in partnership with TiNDLE.

Over the past two decades, Chad has appeared on several local and national television shows, including two seasons of Food Network Star, Chopped Grill Masters, Beat Bobby Flay (which he did), and Good Morning America. He spends much of his time on the food festival circuit, bringing his flare for cooking to the stage. With his electric personality and tangible passion for food, Chad has grounded himself as a must- see culinary entertainer nationwide.

WILLIAM GILSON

Gilson began his career at age 15 when he apprenticed with Chef Charles Draghi at Marcuccio’s in the North End. He completed his formal culinary arts training at Johnson & Wales University in Providence, RI, where his expert wine knowledge won him the 2004 R.C. Knopf Student Achievement Scholarship. Gilson’s vision has seen early success, as within three months of opening Puritan & Company, he received two 2013 James Beard Award nominations: “Best New Restaurant” and “Rising Star Chef of the Year.” Puritan & Co. was also named one of Bon Appetit’s “50 Best New Restaurants” of 2013.

MIKE PUMA

Mike Puma started the GBSC in 2013 as a way to bring his love of food and friends together. What was supposed to be a one year burger tour with his close friends has now developed into a lifestyle of great food, beef and spirits. Gotham Burger Social Club has been credited for putting some of NYC’s best burgers on the map.

On instagram they have earned a reputation “as one of the most trusted palettes in NYC and Beyond” based off of the GBSC reviews and social media posts reaching over 180k food followers.

What sets GBSC apart is that they are honest and not scared to write the truth about their experiences, even if their honesty is interpreted as negative! Through COVID and 2020 GBSC has had to pivot and lend their services to the struggling restaurant and bar community hit hard by the pandemic. This has led to supporting many restaurant partners with the GBSC pop up experience. The NYC community has embraced the weekly pop ups, with lines of people waiting to taste the award winning Gotham Smash Burger.

For years GBSC has served up smash burgers at numerous fundraisers and events and the now famous Gotham Smash is available at pop ups at various locations in NYC. After eating and reviewing over 1000 burgers Mike Puma believes that the nostalgic burger he has mastered is the burger that every one loves. What is next for Gotham Burger Social Club? The response has been humbling and the next stage is to find a Brick & Mortar location to call home.

CHRISSY TRACEY

Sister to six siblings, Aunt to eight nieces and nephews, daughter to two loving parents, and friend to many; Chrissy Tracey is a plant-based chef, an artist, and now an entrepreneur who grew up in the small town of Cheshire, CT.

Chrissy was born into a vegetarian household and has maintained that for majority of her life, with no regrets. This was often a challenge because of the limited options for protein available at grocery stores. She became frustrated trying to find a protein source that could truly “wow” her. That’s when she started to experiment with creating her own recipes for plant-based protein alternatives. After several years of trial and error, Chrissy has finally perfected her recipe for seitan – a meat alternative that mimics that taste and texture of various meats. She wanted to find a way to share her passion for vegetarian cooking with the world around her, so she did just that by creating her LLC, “Chrissys”, striving to show the world just how delicious and simple plant-based eating can be.

It is Chrissy’s hope that she can use her mastery of cooking to educate and shift the perspective of those who are skeptical about plant-based diets, and excite the tastebuds of vegans, vegetarians, and omnivores alike!

DJ IRIE

TOM MACARI

JAMIE MCDONALD

Jamie “The Bear” McDonald is the co-owner of Bear’s Smokehouse BBQ. Upon opening for business in June 2013, Jamie had a drive to succeed and a vision to bring authentic, homemade Kansas City style BBQ to Connecticut. Originally from Kansas City, Jamie is a veteran of the US Navy where he studied nuclear engineering.

Jamie currently serves as a board member for Connecticut Foodshare, whose mission is to provide nutritious food to people in need. In 2022, Jamie and his son, Collyn, joined World Central Kitchen in Poland - five miles from the Ukrainian border to serve meals to refugees fleeing from the war.

Bear’s currently has over 200 team members across two states and prides its success on commitment to the community. Connecticut is home to four Bear’s Smokehouse BBQ locations and in 2022, Bear’s expanded outside of Connecticut to open three locations in Asheville, North Carolina.

MARC ROBERGE

As frontman for multi-platinum-selling Alt-Rock band O.A.R., Marc Roberge has performed for sold-out crowds at many of the world’s most iconic venues and helped to build a singularly devoted fanbase that spans the entire globe. With the band now on their tenth studio album (2022’s The Arcade), the New York City-based singer/songwriter/guitarist has also established a dynamic career as a solo artist over the past decade. In a departure from the unbridled energy of O.A.R.’s live show, Roberge’s solo tours find him taking the stage at more intimate theaters and delivering stripped-back renditions of O.A.R. fan favorites, along with a carefully curated selection of covers. Also rooted in his off-the-cuff and warmly candid conversations with the audience, the result is a prime showcase for Roberge’s deeply personal yet immediately resonant storytelling—an element he’s continually brought to O.A.R.’s music since the Maryland-bred band’s formation in 1996. Naming classic Country troubadours among the main inspirations behind his solo shows, Roberge is now at work on a debut solo album that spotlights the more lyrically driven and Folk-leaning side of his limitless musicality with a chance of special guests.

KATY O'DONNELL

A member of the Sazerac team since 2017, Katy joined the Buffalo Trace Distillery family as a veteran of the Los Angeles hospitality scene where she learned from the best and practiced her craft extensively. Her passion for heritage spirits and strong relationships with her community serve her well in creating engaging and educational beverage experiences. She enjoys sharing her excitement and building the Buffalo Trace brand.

With her peers on the Board of Directors of the USBG SoCal Chapter she helped launch the CornerStore project, an effort to provide grocery and meal support to local industry employees during the Covid19 pandemic. A Massachusetts native and wicked awesome tap dancer, Katy earned her BFA in Musical Theater from The Hartt School and lived and worked in New York City as both actress and waitress before heading out west.

SCOTT CONANT

Scott Conant is a two-time James Beard Award-winning chef, cookbook author, and TV personality. With a career spanning more than 35 years, Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. His portfolio of acclaimed restaurants includes Mora Italian (Phoenix, AZ), The Americano (Scottsdale, AZ and Atlanta, GA), and Cellaio at Resorts World Catskills (Monticello, NY). Conant has been a popular presence on Food Network as a recurring judge on Chopped since 2009 and frequent co-host of Beat Bobby Flay.

AARÒN SANCHEZ

Aarón Sánchez is an award-winning chef, TV personality, author and philanthropist. He is a judge on FOX’s culinary competition series MasterChef and MasterChef Junior and the host and executive producer of El Toque de Aarón on Discovery Familia and Hogar de HGTV. Aarón is the founder of the Aarón Sánchez Impact Fund, a nonprofit program whose mission is to uplift the lives of Latino youth through food. He is a partner and creative director for Cocina Media, which creates and produces lifestyle content that uplifts Hispanic culture. Aarón grew up in the restaurant business and is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.

Aarón has starred in multiple Food Network shows, most notably as a judge on Chopped and Chopped Junior and as the host of Cooking Channel’s Emmy-nominated series Taco Trip. He has also hosted several Spanish-language shows including 3 Minutos con Aarón, MOTOCHEFS and most recently, El Sabor de Aarón on Discovery, where he also served as the executive producer.

A third-generation cookbook author, Aarón has written two cookbooks - La Comida del Barrio and Simple Food, Big Flavor and a memoir, Where I Come From: Life Lessons From A Latino Chef. He also co-hosts a podcast, Cooking in Mexican from A to Z, on Heritage Radio Network with his mom, Zarela Martinez.

Aarón is the chef/partner of restaurants Johnny Sánchez (with locations in New Orleans and Lake Charles), Showbird (New Orleans) and Adobo Cantina (West Virginia University and Tulane University). 

Aarón’s passion extends beyond the kitchen. He is a partner in world-renowned tattoo shop and museum, Daredevil Tattoo in New York City. An avid music lover, he enjoys cooking to the sounds of Portugal the Man, Shakey Graves, Café Tacvba, Alabama Shakes, Tank and The Bangas, Amos Lee, Lianne La Havas, and Lenny Kravitz. He has a son, Yuma, and lives in New Orleans, LA.

MANOUSCHKA GUERRIER

Manouschka Guerrier is a TV Chef/Lifestyle Expert and CEO of Single Serving, a multi-dimensional entertainment brand. Under the Single Serving umbrella, she runs a private chef/catering company, owns the luxury picnic company, The Lemons Theory, runs a popular blog and developed a television docuseries with RelativityREAL. She is most recognized as one of the costars of a popular Food Network series titled Private Chefs of Beverly Hills, which aired in over 22 Countries. She was most recently featured in Delish and Time Magazine.

ANTONIA LOFASO

Chef Antonia Lofaso is the Executive Chef and Owner of three acclaimed Los Angeles restaurants - Black Market Liquor Bar (Studio City, California), Scopa Italian Roots (Venice, California), and DAMA (Downtown Los Angeles, California). Though diverse in cuisine and style, each of her restaurants combine deep-rooted, personal culinary traditions with the influence of her globetrotting adventures and formal French training. Antonia is widely recognized for her role as host of Food Network's Beachside Brawl and The Julia Child Challenge as well as recurring roles on Guys Grocery Games, Tournament of Champions, and Supermarket Stakeout, to name just a few, as well as Bravo’s Top Chef and CNBC’s Restaurant Startup. In addition to her thriving restaurant businesses and television career, Antonia is also an entrepreneur who has launched two highly specialized and successful business endeavors: Chefletics, an athletic inspired line that has redefined the traditional fit and function of kitchen apparel, and Antonia Lofaso Catering which has executed high-end dining events for ten guests up to 2,000 people.

SHAWN OSBEY

Chef Shawn Osbey, or simply Chef Shawn to his clients, is a culinary expert who has been creating unique and scintillating food experiences globally for more than ten years. Known as the “traveling chef,” Chef Shawn and his Atlanta based catering company, is prepared to bring their expertise to any destination in the world. From Las Vegas to Vieques, Chef Shawn has not only created meals but great culinary experiences. Chef Shawn discovered his passion for creating unique meals while growing up in Danbury, Connecticut where he would volunteer to make breakfast for his brothers so he wouldn’t have to go out and shovel the snow. As he learned new recipes, he always had the intense desire and excitement to get each item exactly right, a trait he still has today.

In Vegas, Chef Shawn learned to prepare unique cuisines from around the world and the art of culinary from the world’s greatest chefs. He began to establish his own style and brand while working in top restaurants like Charlie Palmers’ Steak House where he worked alongside Charlie Palmer. Additionally, he assisted executive chef Sam Haze opening his Vegas icon, renowned Tao in the Venetian Resort. Working with these high caliber chefs led to the ascension of him obtaining multiple executive chef positions in key establishments like The Mirage and Aria Hotels.

Chef Shawn's culinary journey is a vibrant tapestry woven through TV outlets like the Food Network's Chopped, the OWN network show Checked Inn, and ABC's Good Morning America, showcasing his innovative flair worldwide. He has been featured in publications such as Ebony Magazine, Houston Chronicle, Houston Style Magazine, and Eater Houston, as these articles delve into the depth of Chef Shawn's culinary contributions. The spotlight also extends to his participation in events like the Honeyland Festival and the Beauté Noir Festival, reflecting his diverse and dynamic approach. Notably, Chef Shawn served as the executive chef and general manager for the iconic Kulture Restaurant's downtown Houston reopening, marking a pivotal moment in his career.

Beyond the culinary realm, Chef Shawn's philanthropic endeavors shine, with active support for Change for Kids and his integral role in their annual Super Chef's fundraising event. This comprehensive mashup encapsulates Chef Shawn's impact, seamlessly blending his TV appearances, media features, festival participation, restaurant reopening, and charitable contributions into a compelling narrative of culinary prowess and community engagement.

Instagram: @chefshawnosbey
Facebook: chefshawnosbey
Website: chefshawnosbey.com

GEOFFREY ZAKARIAN

Iron Chef Geoffrey Zakarian is a globally renowned chef, restaurateur, executive TV producer, TV host, and national best-selling cookbook author. Zakarian is passionate about inspiring, teaching and sharing the art of living well through his social media platforms reaching over two million highly engaged fans, his prime-time TV shows, premier restaurants and growing line of gourmet foods and culinary tools for the home cook.

GABE BERTACCINI

Born in Florence, Italy, and inspired by his family's love for food and his native land, Gabriele Bertaccini discovered his passion for cooking as a young boy. Gabriele worked for numerous restaurants throughout Italy, including internationally renowned and awarded Sabatini where he first became Executive Chef.

Chef Bertaccini currently resides in Venice Beach, California where he is the founder of award-winning IL TOCCO FOOD, a culinary experience company. In the summer of 2020, Chef Gabe became one of the hosts and food expert for Netflix exclusive series SAY I DO: SURPRISE WEDDINGS (2020) where he surprises and celebrates engaged couples with one-of-a-lifetime dream weddings.

He is currently the co-host of the hit culinary show CIAO HOUSE on FOOD NETWORK together with Chef Alex Guarnaschelli. He also regularly judges CHOPPED, ALEX VS AMERICA, SUPERMARKET STEAKOUT, BEAT BOBBY FLAY and has competed on 24 in 24 and GRUDGE MATCH along many others. He enjoys the outdoors as much as cooking especially when shared with his four Australian Shepards. He enjoys hiking, skiing, camping, sailing and has a deep passion for traveling

DJ JD

DJ JD is known for playing fun, high energy mixes at the top events in New England and beyond. He has helped build award winning nightlife events such as I Love Tuesdays, playing next to artists like 50 Cent, Tiesto, Diplo, Steve Aoki, Pauly D, Snoop Dogg, Zedd, Deadmau5, Ja Rule, LMFAO, Rick Ross & Mustard. You can also find him teaching the next generation of DJ’s at Boston’s Berklee College of Music and DJing events for Dawson Entertainment Production, LLC.

AYESHA NURDJAJA

Ayesha Nurdjaja is a celebrated chef, visionary leader, and a driving force in the culinary world. Born and raised in Brooklyn with Italian-Indonesian heritage, Ayesha discovered her passion for food early on. After graduating from the Institute of Culinary Education, she honed her craft in renowned kitchens, including Lidia Bastianich's Felidia, Picholine, and Missy Robbins' A Voce.

Today, Ayesha is Chef & Partner at Shuka in SoHo and Shukette in Chelsea. Her vibrant Eastern Mediterranean cuisine, known for its bold ﬂavors, seasonal focus, and inventive ﬂair, has garnered critical acclaim and a loyal following. Ayesha's approach to cooking places a strong emphasis on seasonal, sustainably sourced produce, ensuring every dish tells a story of quality and connection.

Ayesha is also a familiar face on television. She has been named the newest Titan on Bobby Flay’s Triple Threat, and makes regular appearances on other Food Network shows. She has also been featured on the TODAY Show, VICE Munchies, and NY1, where her passion for storytelling through food shines through.

Beyond the kitchen, Ayesha is deeply committed to mentorship, equity, and community impact. She serves on the board of The Sylvia Center, collaborates with the Food Education Fund, and contributes to the US Department of State Culinary Corps.

TONY SUSI

Known as one of Boston’s most exceptional Italian chefs and one of the best past makers in the city, noted chef Tony Susi continues to dazzle and delight guests with his delicious dishes.

Chef Tony Susi was born and raised in Boston, and that is also where his culinary career started. As a teen, Susi started out in the Italian kitchens of notable North End restaurants Davide and Mamma Maria’s. It was also during this time that Tony traveled frequently to Italy and discovered the Italian culture and cooking in his parents’ hometown of Sulmona in the Abruzzi region. After exploring Italy, Tony moved to San Francisco where he worked in the kitchens of the Campton Place Hotel and the Grand Café.

In 1996, Tony moved back to the East Coast and joined the team of the acclaimed restaurant, Olives Boston, where he diligently worked under James Beard Award-Winning Chef Todd English for three years. He then went on to open and run one of Boston’s most well-known and respected dining institutions called Sage Restaurant, where he remained as chef-owner for a decade. Located in the neighborhood in Boston where he got his start, the North End, Chef Susi and Sage received both local and national recognition from outlets such as: Boston Magazine, Boston Globe, The New York Times, Gourmet Magazine, Food & Wine, Travel & Leisure and Star Chefs.

In 2010, Chef Susi relocated to New York City and joined back up with Todd English as the Executive Chef of Olives at the W Hotel in Union Square before joining the team at the Mondrian Hotel in 2021 to re-concept and open Isola Trattoria. Susi has been back in Boston for a decade and has worked as a consultant at various restaurants, an artisanal pasta maker, and in the kitchens of noted restaurants, such as South Boston’s Capo, Ripasso at Wink & Nod, and Geppetto in Cambridge.

In 2022, Chef Susi joined the Lyons Group as the Executive Chef of Bar Enza inside the Charles Hotel where once again his creativity and expertise shine through each plate that he touches.

In 2025, Susi returned to his roots in the North End to bring back the beloved Sage Restaurant in another alliteration, now called Little Sage.

MICHAEL SYMON

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants: Mabel’s BBQ, Bar Symon and Angeline. Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers on Food Network shows Symon’s Dinners & Throwdown.

Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first and only chef ever to host the annual Farm Aid benefit concert. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes.

DALE TALDE

Dale Talde is the host and producer of Tastemade’s All Up In My Grill, the Executive Chef/Owner of Goosefeather at the Tarrytown House Estate in New York (which was named one of Esquire’s Best New Restaurants in America in 2020), and Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse, both of which he operates under his full-service hospitality consulting firm, Food Crush Hospitality, that he co-founded with his wife Agnes. His latest project is the opening of Tigress, an open-air rooftop Cantonese steakhouse, in the brand new The Perry Hotel in Naples, FL. Dale was named a semifinalist for the 2022 James Beard Awards in the “Best Chef: New York State” category, and he is the author of the Asian-American cookbook, which was released in 2015.

His passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. Dale applies this distinct Asian American experience to his menus and hospitality concepts. His tie to culture and the arts is a strong and subtle thread in all his creations. Beyond Asian American food, Dale has opened and consulted on projects focused on Cantonese cuisine, Japanese cuisine, Italian cuisine, traditional bar and grills, rooftops, and nightclubs. He is a builder and inventor at heart.

Aside from his work in the kitchen, Dale is a three-time cheftestant on Bravo’s Emmy Award-winning culinary series, “Top Chef,” and is remembered as one of the show’s most popular cast members. He competed in Season 4: Chicago, Season 8: All-Stars, as well as “Top Chef Duels,” later returning as a guest judge on Season 18: Portland and “Top Chef Amateurs”. Dale has also competed and judged on Food Network’s “Tournament of Champions,” “Chopped,” “Iron Chef America,” and “Beat Bobby Flay,” as well as Esquire’s “Knife Fight.”