Culinary

Alora (Houston) Makayla Ponce is a California-born, Houston-raised chef with eight years of diverse culinary experience. She began her career at the Four Seasons Hotel, where she spent five formative years refining her technique, discipline, and understanding of fine dining. Her journey continued as a sous chef and later as a personal chef—roles that allowed […]

Cenar Pop Up (NYC) Chef Jael López grew up in a Dominican household in Jersey City, where her mother’s cooking; mondongo with white rice, chicken hearts, and stewed cod, laid the foundation for her deep connection to bold, soulful flavors. Introduced to Julia Child by her sister, Jael was inspired early on to experiment in

Boulud Privé at the Mandarin Oriental Private Residences Born and raised in the Bronx, Chef Sashia Liriano discovered her love for cooking in her family’s kitchen, mastering traditional Dominican recipes passed down through generations. With 17 years in the hospitality industry, she spent seven years as Chef de Cuisine at the 2023 James Beard Award-winning

Moon Rabbit (Washington DC) Born and raised in Los Angeles, Executive Pastry Chef Susan Bae is a 2024 + 2025 James Beard Foundation Outstanding Pastry Chef or Baker Finalist and a member of the Foundation’s Women’s Entrepreneurial Leadership Series. Her work has been featured in The Washington Post, Cherry Bombe, and Pastry Arts Magazine. Susan

ChòpnBlọk (Houston) Growing up as a child of Nigerian immigrants, Ope Amosu personifies the Afro-American crossroads. His upbringing in Houston, Texas, was similar to many of his peers from immigrant families, with heavy doses of Nigerian culture influenced by forces quintessential to the Bayou City. After earning a MBA from Rice University and a 10-year

Anju (Washington D.C.) Chef Angel Barreto is the executive chef and partner of Anju, a contemporary Korean restaurant in Washington, DC’s Dupont Circle. With over a decade of experience, Chef Barreto has earned national recognition for his innovative approach to both French and Korean cuisine. Barreto refined his skills at Vermilion under Anthony Chittum and

INDIENNE (Chicago) Born and raised in Chennai, Tamil Nadu, Chef Sathish Kumar discovered his love for cooking in his mother’s kitchen, first as a distraction from studying, then as a lifelong passion. Today, he is the Chef de Cuisine of the Michelin-starred INDIENNE, where he showcases his mastery of modern Indian cuisine. Under the mentorship

Californios (San Francisco) As Chef de Cuisine of Californios, the acclaimed two-Michelin-starred restaurant in San Francisco, Kaylin Lloyd brings a deep connection to food, culture, and culinary excellence. Her passion for cooking was sparked in childhood, cooking alongside her father, and later refined through formal training at the Culinary Institute of America. Lloyd honed her

Marcus Samuelsson Group A proud East Harlem native, Asia Shabazz was inspired by her father, the legendary Harlem Pie Man, to pursue a career in the culinary arts. Her passion led her to the Culinary Institute of America, where she refined her skills before gaining experience at top restaurants in Australia, New Zealand, and New

Restaurant DANIEL (NYC) Born and raised in the Bronx, Pastry Chef Shaun Velez has built a career defined by precision, artistry, and innovation. A graduate of the French Culinary Institute, now the International Culinary Center, he refined his craft under James Beard Award-winning Pastry Chef Ghaya Oliveira at Boulud Sud and Restaurant DANIEL, mastering classical