Chef Thomas Keller is one of the most influential figures in American cuisine. He is the chef and proprietor of acclaimed restaurants including The French Laundry and Per Se. Keller is the first and only American-born chef to hold multiple three-star Michelin ratings simultaneously, and his restaurants currently hold seven Michelin stars. He is also the first American male chef named a Chevalier of the French Legion of Honor, led Team USA to its first Bocuse d'Or gold medal, and has authored six cookbooks.

Marcus Samuelsson is the renowned chef behind Red Rooster Harlem, Red Rooster Overtown in Miami, Hav & Mar in New York City, and several Marcus, Streetbird, and Vibe BBQ concepts across the U.S. and internationally. His newest venture, Marcus DC, opened in Washington, D.C., in 2025. Samuelsson was the youngest chef ever to receive a three-star review from The New York Times, has earned eight James Beard Awards, and served as guest chef for the Obama Administration’s first state dinner. An Emmy Award winner, he is well known for his roles on Chopped, Top Chef: Family Style, and Netflix’s Iron Chef: Quest for an Iron Legend. He is also the author of several books, including the bestselling memoir Yes, Chef, and serves as co-chair of C-CAP, which supports underserved youth pursuing culinary careers.

James Beard Award-winning chef Nina Compton is one of New Orleans' most celebrated figures in the culinary world. Born and raised in St. Lucia, her journey has taken her from the Caribbean to Jamaica, Miami, and ultimately New Orleans, where she found a home within the city's vibrant restaurant community. Since opening Compère Lapin in 2015, Compton has earned widespread acclaim for a distinctive style shaped by her Caribbean upbringing, French training, and extensive experience with Italian cuisine.

Chef Michael White is an acclaimed American chef and restaurateur renowned for his mastery of Italian cuisine. A Wisconsin native, White developed his culinary foundation at Chicago's Spiaggia before spending seven years in Italy training under celebrated chef Valentino Marcattilii at Ristorante San Domenico in Imola, an experience that shaped his approach to cooking and deep appreciation for Italian culinary traditions. After returning to the United States in 2001, White quickly established himself as one of the country's leading Italian chefs. Throughout his career, he has earned numerous accolades, including multiple Michelin stars, a James Beard Award for Best New Restaurant for Marea, and the distinction of Order of Merit of the Italian Republic, one of Italy's highest honors. In 2020, White co-founded BBianco Hospitality, a restaurant development and management company that partners with hotels and luxury real estate developers. Today, the group's portfolio includes Santi in New York City, Paranza at Atlantis Paradise Island in the Bahamas, MIKA in Coral Gables, and Levant in Puerto Rico.

Doug Psaltis is the chef proprietor and co-founder of Eat Well Hospitality and the chef behind Asador Bastian in Chicago. Since opening in 2023, the Basque-inspired steakhouse has earned national acclaim, including recognition as Esquire's Best New Restaurant in America in 2023, one of The New York Times' 50 favorite restaurants in America in 2024, and the No. 1 steak restaurant in North America in 2025. Psaltis trained in some of the world's most celebrated kitchens, including those of Alain Ducasse, Thomas Keller, David Bouley, and Geoffrey Zakarian. During his tenure with Ducasse, he became the first American appointed chef de cuisine of a Ducasse restaurant. He later earned a Michelin star as executive chef of Country in New York. In Chicago, Psaltis oversees a trio of acclaimed restaurants under Eat Well Hospitality: Andros Taverna, Asador Bastian, and Mano a Mano. His cooking is rooted in exceptional ingredients, open-fire techniques, and a commitment to warm, thoughtful hospitality.

Chutatip “Nok” Suntaranon is the James Beard Award-winning chef and owner of Kalaya in Philadelphia. Born in Trang, Thailand, Suntaranon spent 17 years as a flight attendant before beginning her culinary career and opening Kalaya at age 50. Named for her mother, the restaurant celebrates the bold flavors and traditions of southern Thailand. Suntaranon won the James Beard Award for Best Chef: Mid-Atlantic in 2023 and received the North America's Best Female Chef Award in 2025. In 2026, Kalaya won the James Beard Award for Outstanding Restaurant and ranked No. 11 on North America's 50 Best Restaurants list. Suntaranon was featured on Chef's Table Season 7 in 2024.

Sarah Thompson is the James Beard Foundation Award-winning chef behind Casa Playa at Wynn Las Vegas, where she brings the vibrant flavors and traditions of Mexico to life through a menu centered on coastal Mexican cuisine, seafood, seasonal produce, and a robust masa program. Casa Playa sources fish from the Pacific coast and produce from farms across Nevada, California, and Arizona, while Thompson partners with small producers throughout Mexico for corn, chiles, and agave. These relationships support local farming communities and reflect Casa Playa's commitment to thoughtful sourcing and community engagement. A graduate of the Culinary Institute of America, Thompson honed her skills at several of New York City's most notable restaurants, including Michelin-starred Marea, Wylie Dufresne's Alder, and Andrew Carmellini's NoHo Hospitality Group. Her passion for Mexican cuisine took shape after joining Cosme under Chef Daniela Soto-Innes. Thompson moved to Las Vegas in 2020 and was named executive chef of Casa Playa when the restaurant opened in 2021.

Tam Kwok Fung is the executive chef of Chef Tam's Seasons at Wynn Palace Macau and recently began leading the creative direction for Wing Lei at Wynn Las Vegas. Under his leadership, Chef Tam's Seasons has earned two Michelin stars, a Two-Diamond rating from the Black Pearl Restaurant Guide, and a No. 7 ranking on Asia's 50 Best Restaurants 2026. Known for his refined approach to Cantonese cuisine, Tam draws inspiration from the 24 solar terms of traditional Chinese philosophy, creating menus that balance seasonality, technique, and exceptional ingredients. His career began in Hong Kong before he refined his craft at leading hospitality destinations, including Mandarin Oriental Bangkok, The Peninsula Bangkok, and Wynn Macau. Along the way, he earned multiple Chef of the Year honors and a gold medal at the World Championship of Chinese Cooking. At Wing Lei, Tam brings the philosophy and craftsmanship that have defined his acclaimed work in Macau, helping shape a contemporary expression of Cantonese cuisine rooted in tradition and elevated ingredients.

Alfred Portale is an American chef, author, and restaurateur known as a pioneer of New American cuisine. Born in Buffalo, New York, Portale’s mother and grandmother adapted Italian cooking to American ingredients. He graduated at the top of his class at the Culinary Institute. Then, he apprenticed in France with chefs like Guerard, Troisgros, and Maximin, where he refined and mastered classical French techniques. In 1985, he became the executive chef and a partner at the Gotham Bar & Grill and took the restaurant to new heights with his beautiful plating and insistence on high-quality ingredients. His culinary accomplishments earned him multiple nominations and three James Beard Foundation Award wins for Outstanding Chef (2006), Outstanding Restaurant (2002), and Best Chef: New York City (1993). In 2019, he opened his namesake, Portale Restaurant, in the heart of New York City’s Chelsea neighborhood. He also helms the kitchen at New York City hotspots Zero Bond and Sartiano’s.

Ian Somerhalder is an actor, producer, entrepreneur, philanthropist, and co-founder of Brother's Bond Bourbon. Best known for his roles as Boone Carlyle in Lost and Damon Salvatore in The Vampire Diaries, Somerhalder partnered with longtime friend and co-star Paul Wesley to create the whiskey brand inspired by the brotherhood they developed while filming together for nearly a decade. Determined to craft an exceptional bourbon, the pair spent years visiting distilleries, experimenting with mash bills, and hand-selecting whiskeys, while actively developing the brand from concept to launch. Since its debut in 2021, Brother's Bond Bourbon has earned industry recognition and expanded nationwide. Beyond spirits, Somerhalder is a passionate advocate for regenerative agriculture and environmental stewardship. He served as executive producer and narrator of the award-winning documentaries Kiss the Ground and Common Ground, which explore soil health, sustainable farming, and the future of agriculture.

Susan Bae is the executive pastry chef and a founding member of Moon Rabbit in Washington, D.C. Named North America's Best Pastry Chef 2025 by The World's 50 Best Restaurants and winner of the 2026 James Beard Award for Outstanding Pastry Chef or Baker, Bae is known for imaginative desserts that blend nostalgia, nature, savory ingredients, and modern technique. She also leads Moon Rabbit's all-female pastry team, fostering creativity, mentorship, and collaboration in the kitchen.

Jennifer Yee is an award-winning and James Beard Foundation-recognized pastry chef based in Las Vegas. She is the executive pastry chef of Wynn Las Vegas, overseeing pastry programs for more than 20 venues, including fine dining outlets and casual eateries. Yee’s culinary career began in 2001 as a dessert plater at a local restaurant in her hometown of San Francisco. She graduated with distinction with a pâtisserie diploma from Le Cordon Bleu in London. After returning to the U.S., Lee worked at Gilt in the Palace Hotel and then at the two-Michelin-starred SHO Shaun Hergatt. In early 2013, Yee paired with Chef Andrew Carmellini to open his third restaurant in New York City, Lafayette Grand Café & Bakery, garnering three nods from the James Beard Foundation for Outstanding Pastry Chef.

Dinara Kasko is a pastry artist and mold designer with a background in architecture, known for her sculptural, geometric desserts and internationally recognized silicone mold designs used by pastry chefs around the world.

Originally from Ukraine, Dinara now lives in California, where her work has been featured across major pastry publications and events worldwide. She continues to develop new techniques at the intersection of design and dessert, creating pieces that are as much about architectural precision as they are about flavor.