Chef Adam Moore has a passion for combining innovative advancements in foodservice equipment.
Chef Bill Desoto currently is the Senior Executive Chef at the New York Times in New York City.
A 20-year industry veteran, Blunston brings progressive culinary experience to the table.
Voted fan favorite during season nine of Bravo’s Top Chef, Chef Chris Crary went from executive restaurant chef to TV network personality–practically overnight.
Christina Tosi is the chef, owner and founder of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appetit magazine.
Cindy Pawlcyn has pioneered fresh, local, seasonal, sustainable wine-country cuisine since opening Napa Valley’s legendary Mustards Grill in 1983.
Daniel Yates is currently the Executive Chef at The Woodlands Waterway Marriott Hotel and Convention Center, where he and his staff were nominated for the Marriott and Renaissance brands “2014 Hotel of the Year.”
Emily Luchetti, the executive pastry chef at Waterbar and Farallon Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations.
Gavin has been with Corners Tavern since the opening in 2012. Working with local farms and ranches, his cuisine focuses on seasonally driven American cuisine in a casual environment.
Meet Chef Grant. As the Director of F&B for Velvet Taco, he is overseeing the aggressive expansion from 9 open restaurants to 40 over the next three years. But Chef Grant hasn’t always been on the corporate side. As a chef, he has worked at multiple AAA 4 and 5 Diamond-rated restaurants and cooked for numerous Hollywood A-listers. The James Beard Foundation also invited him to be the Guest Chef at the renowned James Beard House in New York City.
For his progressive, Mid-Atlantic cuisine at a(MUSE.), Cameron earned national attention, including James Beard nomination for “Rising Star Chef” and “Best Chef: Mid-Atlantic.”
Jason’s love for cooking dates to his childhood, when he began to learn sophisticated culinary techniques and recipes at his grandmother’s knee.
Joanne Weir is a television personality, James Beard Award-winning cookbook author, international cooking teacher and chef/partner of Copita in Sausalito, California.
Monica translates her own battle with a gluten allergy into a broad menu of gluten-free morsels to cater to others with celiac disease, matched by equally indulgent assortment of wheat-inclusive sweets.
Executive Chef for the Soho Grand Hotel and quickly became the Corporate Chef for Grand Hospitality responsible for all three of the company’s hotels; Soho Grand Hotel, Tribeca Grand Hotel and Harbor Bar & Brasserie at the Sheraton Suits in NJ.
Randall Selland has been cooking up California’s most sought-after meals for more than 18 years.
Chef Peizer has served as Executive Chef, Sous Chef, Private Chef, Kitchen Manager, and Caterer.
Sarah Copeland is a New York City-based food expert, writer, urban gardener and curator of good living.
Trent has traveled the world creating delicious dishes for various types of restaurants.
