Culinary

Chef Amanda Turner

Chef Amanda Turner

Olamaie, Austin (she / her) Chef Turner is a Texas native that has spent fifteen years cooking and creating in the Austin culinary community. During her tenure she has worked for many esteemed chefs where she has done a bit of everything including pasta, pastry and whole animal butchery. Currently the Chef de Cuisine at […]

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Chef Shenarri Freeman

Chef Shenarri Freeman

Cadence, NYC + Ubuntu, Los Angeles (she / her)  A Two-Time James Beard Award Nominee, Executive Chef Shenarri Freeman is a graduate of the Institute of Culinary Education’s plant-based Health-Supportive Culinary Arts program. Chef Greens is a Richmond, VA native committed to creating plant-based dishes that are fun and indulgent. Since opening her first restaurant,

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Chef Ileene Cho

Chef Ileene Cho

The Noortwyck, NYC (she / her) While in Culinary School Chef Cho interned at The Bazaar by Jose Andres. Upon graduation, she worked across NYC at some local favorites, including The Nomad, Betony, and L’appart. Ileene later received a scholarship from Ment’or BKB and relocated to Paris to work at the fame Le Meurice under

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chef emilie van dyke

Chef Emilie Van Dyke

Californios, San Francisco (she / they) In 2016, Emilie Van Dyke joined the team at Bar Agricole, stayed on for about a year, then staged around the city, eventually finding her way to Chef Val Cantú’s two-Michelin-starred Californios. She immediately connected to Cantú’s Mexican fine dining cuisine, which resonated with her Mexican upbringing and reminded

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chef montana houston

Chef Montana Houston

Restaurant Aleksander, Philly (he / him / his) A South Jersey native, Montana Houston, was raised predominantly by a single mother and his sister. As a result, he spent a great deal of time with his grandmother, who was a phenomenal cook and would work wonders with simple ingredients. Houston’s father refined palate cultivated his

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Chef Jahlea Henry

Chef Jahlea Henry

Ten Restaurant, Toronto (she / her / hers) Jahlea Henry is an Indo-Jamaican Canadian chef whose approach to her work is informed by her affinity for artistry, beauty, science, and her cultural background. While in culinary school, she traveled to Asia to study global cuisines. Subsequently, Henry gained invaluable experience and grew professionally in culinary

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Chef Masako Morishita

Chef Masako Morishita

Perry’s Restaurant, D.C. (she / her / hers) Masako Morishita grew up in her family’s nearly 100-year-old restaurant and bar in Kobe, Japan. Her first memories of learning how to make dumplings with her mother to the familiar smells of dashi, mirin, and soy in her grandma’s kitchen, Masako’s style of cooking emphasizes memories of

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Chef Carlos Portela

Chef Carlos Portela

Orujo, San Juan (he / him / his) From his hometown of Caguas, Puerto Rico, Chef Carlos Portela founded his life project, Orujo Taller, where he studied Puerto Rican cuisine for over ten years. His avant-garde style ranges from primitive to modern, using ingredients endemic to Puerto Rico and pre-colonial influences. He bases his cooking

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chef akino west

Chef Akino West

Rosie’s, Miami (he / him / his) Chef Akino J. West Chef Akino grew up and began his culinary career in his hometown, Riviera Beach, Florida. His first entrepreneurial venture, The Copper Door B&B, is where he combined Miami history, food, art, and lodging into a 22-room bed and breakfast concept alongside his wife-partner. In

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Faye "Poon" Poonsiripukdeekul

Chef Faye Poonsiripukdeekul

Bacchanalia / W.H. Stiles Fish Camp (Atlanta) (she / her / hers) Faye “Poon” Poonsiripukdeekul’s career has been defined by her commitment to investing in her education. Before migrating to the United States from Thailand, Poon worked as a legal associate in Bangkok but quickly realized law was not her passion and enrolled in Bangkok’s

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