Creator + Chief Curator

Calliope Restaurant, Chattanooga (he/him/his) After spending his childhood in the kitchen alongside his mother in Amman, Jordan, Chef Khaled Albanna acquired invaluable and unattainable cooking

Okàn (Bluffton) (he / him / his) Bernard’s love of food began when his mother taught him to cook with vegetables grown in his grandmother’s

Northern Union (Ogunquit) (he/him/his) Romann worked his way up the ranks of the kitchen in a small restaurant in upstate New York before landing an

Leah & Louise (Charlotte) (she/her/hers) Chef Evans hails from Columbia, SC. Her love of food was initially rooted in her curiosity about the chemical reactions

Carmel (Atlanta) (he / him / his) Born in Acapulco, Mexico and transplanted to Atlanta at three years old, Luis grew up in the restaurant

Rustic Canyon (Santa Monica) (she/her/hers) Chef Zarah’s educational background in Environmental Science and Forestry led her to a deeper exploration of the stories behind the

Audrey / June (Nashville) (he / him / his) James is the pastry sous chef at multiple-award-winning and acclaimed Chef Sean Brock’s Flagship restaurant Audrey

Boka (Chicago) (she/her/hers) Chef Kim’s life has been defined and shaped by food. She is a second-generation Chinese-American and spent many childhood weekends and summers

Jungsik (NYC) (she/her/hers) Being born and honing her pastry skills in Seoul, Korea, Chef Yoonjung found her way into The Culinary Institute of America in

Pioche Food Group (Upper Fruitland, NM) (he/him/his) Justin Pioche is an Ashihii Dine’ who is born for the Bit’ahnii people (Navajo Nation) and the owner

Bacchanalia / W.H. Stiles Fish Camp (Atlanta) (she / her / hers) Faye “Poon” Poonsiripukdeekul’s career has been defined by her commitment to investing in

Hotel X, Baro, Vela, (Toronto) (he/him/his) Sanderson has over a decade of culinary experience working in some of Toronto’s hottest restaurants. Being a first-generation Canadian

La Pícara (San Juan) (he/him/his) Upon graduating from culinary school, Christopher began working at Condado Vanderbilt Hotel under one of Puerto Rico’s most lauded chefs,

Mourad (San Francisco) (she/her/hers) Her fondest memories are growing up in Chennai, India and cooking with her biggest inspiration, her grandmother Mythily Ramachandran. At a

Matador Room at The Miami Beach Edition (Miami Beach) (she/her/hers) Chef Lateisha gravitated toward cooking from a young age and always sensed that she was