Drew Nieporent

Don’t hose me baby!!!!!Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine &amp; Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine &amp; Spirits, which was named the best new wine shop by Food &amp; Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research &amp; Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

Don’t hose me baby!!!!!Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine &amp; Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine &amp; Spirits, which was named the best new wine shop by Food &amp; Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research &amp; Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

Chris Bianco

Be sure to check him out here: @pizzeriabiancoWhen Chris Bianco started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front. Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split foccacia sandwiches and other baked goods including Bianco’s signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix on several occasions. Bianco rounded out the lineup opening an elevated dinner restaurant, Tratto, in Phoenix. Tratto received the only 5 star rating from the Arizona Republic. There are currently two Pizzeria Biancos in the Phoenix area and in 2022 Bianco opened the first Pizzeria Bianco outside of the state in downtown Los Angeles. Recently, Bianco opened a Pane Bianco at the Row DTLA in Los Angeles, just across the street from the Pizzeria. In 2013 &amp; 2014, Pizzeria Bianco was nominated for a James Beard Award in the Outstanding Restaurant category and in 2022 won the award for Outstanding Restauranteur to go along with his Best Chef Award. In 2010, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. The Bianco DiNapoli lineup has grown into a national consumer and food service brand. The New York times has rated Bianco DiNapoli as the best canned tomato in 2020 and 2022. Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex’s Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn’t have to suffer.

Be sure to check him out here: <a href="https://www.instagram.com/pizzeriabianco/?hl=en" rel="nofollow" target="_blank">@pizzeriabianco</a>When <a href="https://www.instagram.com/pizzeriabianco/?hl=en" rel="nofollow" target="_blank">Chris Bianco</a> started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front. Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split foccacia sandwiches and other baked goods including Bianco’s signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix on several occasions. Bianco rounded out the lineup opening an elevated dinner restaurant, Tratto, in Phoenix. <a href="https://www.instagram.com/trattophx/?hl=en" rel="nofollow" target="_blank">Tratto</a> received the only 5 star rating from the Arizona Republic. There are currently two Pizzeria Biancos in the Phoenix area and in 2022 Bianco opened the first<a href="https://www.instagram.com/pizzeriabiancolosangeles/?hl=en" rel="nofollow" target="_blank"> Pizzeria Bianco</a> outside of the state in downtown Los Angeles. Recently, Bianco opened a <a href="https://www.instagram.com/panebiancolosangeles/?hl=en" rel="nofollow" target="_blank">Pane Bianco</a> at the Row DTLA in Los Angeles, just across the street from the Pizzeria. In 2013 &amp; 2014, Pizzeria <a href="https://www.instagram.com/biancophx/?hl=en" rel="nofollow" target="_blank">Bianco</a> was nominated for a James Beard Award in the Outstanding Restaurant category and in 2022 won the award for Outstanding Restauranteur to go along with his Best Chef Award. In 2010, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. <a href="https://www.instagram.com/biancodinapolitomatoes/?hl=en" rel="nofollow" target="_blank">The Bianco DiNapoli</a> lineup has grown into a national consumer and food service brand. The New York times has rated Bianco DiNapoli as the best canned tomato in 2020 and 2022. Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex’s Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn’t have to suffer.

Chris Bianco, The Pizza Maestro

Ryan Lachaine

Follow Him: @rlachaineOne of Houston’s most talked about chefs, Ryan Lachaine the chef/partner of Riel, was born and raised in Winnipeg, Manitoba. His culinary education began at the apron strings of his Ukrainian mother and grandmother as they churned out pierogies, cabbage rolls and other treasured family recipes. However, Lachaine did not set out to become a cook; he initially moved to Houston to enroll in the University of Houston's business program. After only a few semesters, he felt a pull toward his first love—cooking—and left business school to enroll in The Art Institute of Houston. Following the completion of his culinary arts degree, he jumped head first into Houston’s trailblazing food scene at Gravitas under Chef Jason Gould before working under Chef Bryan Caswell at Stella Sola. Lachaine discovered a mentor and teacher in Caswell, following the Houston chef to Reef, where Lachaine honed his skills in the high-pressure, fast-paced restaurant. Lachaine then left Houston to further his 'on the job’ culinary education by staging at some of the country’s top restaurants, including Husk (Charleston), Herbsaint Restaurant (New Orleans), COI (San Francisco) and Animal (Los Angeles). Following his travels, he returned to Houston and took on the role of Chef de Cuisine at Underbelly where he was inducted into Eater’s 2013 class of Young Guns. Lachaine then went back to Reef, continuing to learn under Caswell before deciding to take a year off from the kitchen to plan Riel. Over the year, Lachaine continued his culinary travels, seeking out some of the best restaurants in Canada and the United States, while also spending time with his wife and twin sons. Through his travels and culinary soul searching, Lachaine focused his vision on what Riel would become: An articulation of his culinary point of view. Riel has been a critical darling since opening, becoming a fixture on Houston’s top restaurant lists and drawing accolades from the likes of Food &amp; Wine, Esquire and Forbes. It was named one of the “Best New Restaurants in Texas” by Texas Monthly in 2018 and the number one restaurant in Houston by CultureMap in 2019. A former semi-professional hockey player, Lachaine serves on the advisory board for The Atlanta Food &amp; Wine Festival and also has participated in Austin Food &amp; Wine; Food &amp; Wine Classic in Aspen; Feast Portland; Fire, Flour &amp; Fork (Richmond, Va.); RAW:almond (Winnipeg); and Outstanding in the Field (2018, 2019). He has hosted two guest chef dinners at The Phoenix Resort in Belize and is a six-time participant in Indie Chef Week, including as host of the event at Riel in 2018. 

Follow Him: <a href="https://www.instagram.com/rlachaine/?hl=en" rel="nofollow" target="_blank">@rlachaine</a>One of Houston’s most talked about chefs, <a href="https://www.instagram.com/rlachaine/?hl=en" rel="nofollow" target="_blank">Ryan Lachaine</a> the chef/partner of <a href="https://www.rielhtx.com" rel="nofollow" target="_blank">Riel,</a> was born and raised in Winnipeg, Manitoba. His culinary education began at the apron strings of his Ukrainian mother and grandmother as they churned out pierogies, cabbage rolls and other treasured family recipes. However, Lachaine did not set out to become a cook; he initially moved to Houston to enroll in the University of Houston's business program. After only a few semesters, he felt a pull toward his first love—cooking—and left business school to enroll in The Art Institute of Houston. Following the completion of his culinary arts degree, he jumped head first into Houston’s trailblazing food scene at Gravitas under Chef Jason Gould before working under Chef Bryan Caswell at Stella Sola. Lachaine discovered a mentor and teacher in Caswell, following the Houston chef to Reef, where Lachaine honed his skills in the high-pressure, fast-paced restaurant. Lachaine then left Houston to further his 'on the job’ culinary education by staging at some of the country’s top restaurants, including Husk (Charleston), Herbsaint Restaurant (New Orleans), COI (San Francisco) and Animal (Los Angeles). Following his travels, he returned to Houston and took on the role of Chef de Cuisine at Underbelly where he was inducted into Eater’s 2013 class of Young Guns. Lachaine then went back to Reef, continuing to learn under Caswell before deciding to take a year off from the kitchen to plan Riel. Over the year, Lachaine continued his culinary travels, seeking out some of the best restaurants in Canada and the United States, while also spending time with his wife and twin sons. Through his travels and culinary soul searching, Lachaine focused his vision on what Riel would become: An articulation of his culinary point of view. <a href="https://www.rielhtx.com" rel="nofollow" target="_blank">Riel </a>has been a critical darling since opening, becoming a fixture on Houston’s top restaurant lists and drawing accolades from the likes of Food &amp; Wine, Esquire and Forbes. It was named one of the “Best New Restaurants in Texas” by Texas Monthly in 2018 and the number one restaurant in Houston by CultureMap in 2019. A former semi-professional hockey player, Lachaine serves on the advisory board for The Atlanta Food &amp; Wine Festival and also has participated in Austin Food &amp; Wine; Food &amp; Wine Classic in Aspen; Feast Portland; Fire, Flour &amp; Fork (Richmond, Va.); RAW:almond (Winnipeg); and Outstanding in the Field (2018, 2019). He has hosted two guest chef dinners at The Phoenix Resort in Belize and is a six-time participant in Indie Chef Week, including as host of the event at Riel in 2018.

Rebecca Mason

Follow her: @sugarfairyYou may recognize Rebecca from her victorious appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South’s Best Bakeries.” The Wyoming native made her first “go big or go home” play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel.  There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston’s culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef/owner of Coltivare and Revival Market, to oversee pastry for *17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city’s “Sugar Fairy”. My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food and Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur, and TimeOut among many others. 

Follow her: <a href="https://www.instagram.com/sugarfairy/?hl=en" rel="nofollow" target="_blank">@sugarfairy</a>You may recognize Rebecca from her victorious appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, <a href="http://www.fluffbakebar.com" rel="nofollow" target="_blank">Fluff Bake Bar</a>, was named one of the “South’s Best Bakeries.” The Wyoming native made her first “go big or go home” play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel.  There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston’s culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef/owner of Coltivare and Revival Market, to oversee pastry for *17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city’s “Sugar Fairy”. My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food and Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur, and TimeOut among many others.

Michael Symon

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants:   Mabel’s BBQ, Bar Symon and Angeline. Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers on Food Network shows Symon’s Dinners &amp; Throwdown. Since being named a Best New Chef by Food &amp; Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first and only chef ever to host the annual Farm Aid benefit concert. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes. Michael’s television career is full of appearances and hosting gigs, starting back in 1998 when he made his debut on the Food Network. You might remember him on The Melting Pot, Sara’s Secrets and hosting Cook Like an Iron Chef, among many others over the years. In 2008 he went on to win The Next Iron Chef, earning him a permanent spot on the roster of esteemed Iron Chefs. In September 2011, he joined the cast of The Chew on ABC as one of the show’s five hosts. The Chew ran for seven seasons and received widespread critical acclaim including Daytime Emmys in 2015 and 2016, and as well as the hearts and stomachs of audiences across the US. In 2015 Michael traveled throughout the United States and hosted Burgers, Brew and Ques, on Cooking Channel, tasting the best of America’s classics. Partnering up with his best pal, Bobby Flay in 2019, they engaged in some healthy competition in Food Network’s BBQ Brawl: Flay Vs. Symon. In June 2020 Symon’s Dinners Cooking Out premiered on the Food Network and his fans quickly fell in love with watching Michael use his grilling and BBQ skills in his very own backyard. Most recently, Michael traveled across the U.S. to check out some of the nation’s most prestigious BBQ competitions to get an inside look at some of the competitors and their techniques for BBQ USA. While Michael shines on television, he is a genuine hometown guy who made his name cooking in his acclaimed restaurants. Lola opened in 1997 and was a cornerstone of Cleveland’s dining scene for 24 years. Roast brought Michael’s meat‐centric cooking to Detroit’s Westin Book Cadillac in 2008 and was immediately named Detroit’s Best Restaurant and credited with reviving Downtown as well as named one of the ten best steakhouses in the country by Playboy. Mabel’s BBQ opened in 2016 and introduced a new style of mustard-‐based barbecue Clevelanders could call their own and was quickly recognized nationally as USA Today called their ribs the best in the U.S.  A second Mabel’s opened at the Palms In Las Vegas in 2018 to more rave reviews with critics calling it the best BBQ in Vegas. In 2017, he opened Angeline at the Borgata Hotel Casino &amp; Spa in Atlantic City which was named Atlantic City’s best new restaurant and is a nod to his Italian mother, Angel.Michael published his first cookbook, Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen, in 2009, sharing home cook-‐friendly recipes that draw on the flavors of his heritage. Since Michael’s first cookbook release, he has also put out Carnivore, dedicated to meat lovers, 5 in 5, inspired by a popular speed-‐cooking segment on The Chew, 5 in 5 For Every Season. Michael’s latest releases include “Playing with Fire”, “Fix It with Food” and “Fix It with Food: Every Meal Easy”. “Playing with Fire” is a cookbook focused on BBQ and live fire grilling, while both versions of "Fix It with Food" came out of his own experiences in addressing auto-immune diseases and inflammation. All of Michael’s cookbooks were hugely successful and Carnivore, 5 in 5 and Fix It with Food made The New York Times Book Review best sellers list. He has a new book coming out in the Fall of 2023 called “Simply Symon’s Suppers” which will give readers over 150 recipes for any dinner occasion. When he’s not working, Michael is playing golf, gardening in the backyard and spending time with his wife, Liz, their granddaughter Emmy, grandson Butch and English staffie, Norman.

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants:   <a href="https://www.mabelsbbq.com" rel="nofollow" target="_blank">Mabel’s BBQ,</a> <a href="http://www.michaelsymon.com/bar-symon" rel="nofollow" target="_blank">Bar Symon</a> and <a href="http://www.michaelsymon.com/angeline" rel="nofollow" target="_blank">Angeline.</a> Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers on Food Network shows Symon’s Dinners &amp; Throwdown. Since being named a Best New Chef by Food &amp; Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first and only chef ever to host the annual Farm Aid benefit concert. In 2009, Michael earned The James Beard Foundation Award for Best Chef Great Lakes. Michael’s television career is full of appearances and hosting gigs, starting back in 1998 when he made his debut on the Food Network. You might remember him on The Melting Pot, Sara’s Secrets and hosting Cook Like an Iron Chef, among many others over the years. In 2008 he went on to win The Next Iron Chef, earning him a permanent spot on the roster of esteemed Iron Chefs. In September 2011, he joined the cast of The Chew on ABC as one of the show’s five hosts. The Chew ran for seven seasons and received widespread critical acclaim including Daytime Emmys in 2015 and 2016, and as well as the hearts and stomachs of audiences across the US. In 2015 Michael traveled throughout the United States and hosted Burgers, Brew and Ques, on Cooking Channel, tasting the best of America’s classics. Partnering up with his best pal, Bobby Flay in 2019, they engaged in some healthy competition in Food Network’s BBQ Brawl: Flay Vs. Symon. In June 2020 Symon’s Dinners Cooking Out premiered on the Food Network and his fans quickly fell in love with watching Michael use his grilling and BBQ skills in his very own backyard. Most recently, Michael traveled across the U.S. to check out some of the nation’s most prestigious BBQ competitions to get an inside look at some of the competitors and their techniques for BBQ USA. While Michael shines on television, he is a genuine hometown guy who made his name cooking in his acclaimed restaurants. Lola opened in 1997 and was a cornerstone of Cleveland’s dining scene for 24 years. Roast brought Michael’s meat‐centric cooking to Detroit’s Westin Book Cadillac in 2008 and was immediately named Detroit’s Best Restaurant and credited with reviving Downtown as well as named one of the ten best steakhouses in the country by Playboy. Mabel’s BBQ opened in 2016 and introduced a new style of mustard-‐based barbecue Clevelanders could call their own and was quickly recognized nationally as USA Today called their ribs the best in the U.S.  A second Mabel’s opened at the Palms In Las Vegas in 2018 to more rave reviews with critics calling it the best BBQ in Vegas. In 2017, he opened Angeline at the Borgata Hotel Casino &amp; Spa in Atlantic City which was named Atlantic City’s best new restaurant and is a nod to his Italian mother, Angel.Michael published his first cookbook, Michael Symon’s Live to Cook – Recipes and Techniques to Rock Your Kitchen, in 2009, sharing home cook-‐friendly recipes that draw on the flavors of his heritage. Since Michael’s first cookbook release, he has also put out Carnivore, dedicated to meat lovers, 5 in 5, inspired by a popular speed-‐cooking segment on The Chew, 5 in 5 For Every Season. Michael’s latest releases include “Playing with Fire”, “Fix It with Food” and “Fix It with Food: Every Meal Easy”. “Playing with Fire” is a cookbook focused on BBQ and live fire grilling, while both versions of "Fix It with Food" came out of his own experiences in addressing auto-immune diseases and inflammation. All of Michael’s cookbooks were hugely successful and Carnivore, 5 in 5 and Fix It with Food made The New York Times Book Review best sellers list. He has a new book coming out in the Fall of 2023 called “Simply Symon’s Suppers” which will give readers over 150 recipes for any dinner occasion. When he’s not working, Michael is playing golf, gardening in the backyard and spending time with his wife, Liz, their granddaughter Emmy, grandson Butch and English staffie, Norman.

Spike Mendelsohn

Check him out: @spikethechefFrom chef and restaurateur to television personality, food policy advocate andentrepreneur, Spike Mendelsohn is a force to be reckoned with in the culinary world.Spike has several restaurant concepts in the Washington DC area including PLNTBurger, Vim &amp; Victor and We, The Pizza. Leveraging his close proximity to our nation’scapital, Spike combined his passion for food equity and education by working withorganizations like CARE, DC Central Kitchen and Food Rescue US. He also serves asthe chairman of DC’s Food Policy Council. Spike’s desire to make a positive impact on our food system led to the founding of Eat The Change with friend and fellow entrepreneur, Seth Goldman. After collaborating onPLNT Burger, the two decided to launch a snack brand focused on chef-crafted, nutrient dense snacks that are kind to the planet. Spike lives in the DC area with his wife, Cody, and their son. You can catch Spikesurfing any river or ocean that has a wave or hanging out in the metaverse, buyingNFTs and launching his latest project with Tom Colicchio, CHFTY Pizzas. Frommetaverse integration to pizza parties hosted around the globe, holders will be able tograb a virtual slice and connect with their favorite chefs and foods.

Check him out: <a href="https://www.instagram.com/spikethechef/?hl=en" rel="nofollow" target="_blank">@spikethechef</a>From chef and restaurateur to television personality, food policy advocate andentrepreneur, <a href="https://www.instagram.com/spikethechef/?hl=en" rel="nofollow" target="_blank">Spike Mendelsohn</a> is a force to be reckoned with in the culinary world.Spike has several restaurant concepts in the Washington DC area including <a href="https://www.plntburger.com" rel="nofollow" target="_blank">PLNT</a><a href="https://www.plntburger.com" rel="nofollow" target="_blank">Burger,</a> Vim &amp; Victor and We, The Pizza. Leveraging his close proximity to our nation’scapital, Spike combined his passion for food equity and education by working withorganizations like CARE, DC Central Kitchen and Food Rescue US. He also serves asthe chairman of DC’s Food Policy Council. Spike’s desire to make a positive impact on our food system led to the founding of Eat The Change with friend and fellow entrepreneur, Seth Goldman. After collaborating onPLNT Burger, the two decided to launch a snack brand focused on chef-crafted, nutrient dense snacks that are kind to the planet. Spike lives in the DC area with his wife, Cody, and their son. You can catch Spikesurfing any river or ocean that has a wave or hanging out in the metaverse, buyingNFTs and launching his latest project with Tom Colicchio, CHFTY Pizzas. Frommetaverse integration to pizza parties hosted around the globe, holders will be able tograb a virtual slice and connect with their favorite chefs and foods.

 Follow him here: @paulripkePaul is a self-taught landscape, fashion and sports photographer and music video director and has worked with musicians such as Die Toten Hosen, Marteria and Lena, as well as with football player Odell Beckham Jr. and basketball player Dirk Nowitzki.Back in 2014, when the German national football team won the World Cup Final in Rio de Janeiro, he was very close to the team at the Maracanã Stadium and able to capture the most emotional moments of the World Cup title. The resulting photos can be found in Ripke’s comprehensive photo book, ‘One Night in Rio’. He has accompanied the Formula One driver Nico Rosberg and the Mercedes AMG team around Lewis Hamilton as a content creator to their respective championships and has worked with brands such as Nike and Hugo Boss.In addition to that, together with the German TV host and Entrepreneur Joko Winterscheidt, he has a podcast called “Alle Wege führen nach Ruhm” (english: All ways lead to fame), for which they won the Goldene Henne, a German media award, in 2019. Also in 2019, he published a vegan cooking magazine called „RIPKYTCHEN #VEGAN“, followed by a collection of his favorite „CHEAT“ recipes in his second „RIPKYTCHEN“ magazine.  Today he runs his own textile label named “PARI” (PAul RIpke), which started in collaboration with ABOUT YOU in 2019. He has more than half a million followers on Instagram and works mainly as a digital creator. Ripke lives with his wife and three children in Newport Beach, California.

<a href="https://wearepari.com" rel="nofollow" target="_blank"> </a>Follow him here: <a href="https://www.instagram.com/paulripke/?hl=en" rel="nofollow" target="_blank">@paulripke</a>Paul is a self-taught landscape, fashion and sports photographer and music video director and has worked with musicians such as Die Toten Hosen, Marteria and Lena, as well as with football player Odell Beckham Jr. and basketball player Dirk Nowitzki.Back in 2014, when the German national football team won the World Cup Final in Rio de Janeiro, he was very close to the team at the Maracanã Stadium and able to capture the most emotional moments of the World Cup title. The resulting photos can be found in Ripke’s comprehensive photo book, ‘One Night in Rio’. He has accompanied the Formula One driver Nico Rosberg and the Mercedes AMG team around Lewis Hamilton as a content creator to their respective championships and has worked with brands such as Nike and Hugo Boss.In addition to that, together with the German TV host and Entrepreneur Joko Winterscheidt, he has a podcast called <a href="https://podcasts.apple.com/us/podcast/alle-wege-f%C3%BChren-nach-ruhm-awfnr/id1282031793" rel="nofollow" target="_blank">“Alle Wege führen nach Ruhm”</a> (english: All ways lead to fame), for which they won the Goldene Henne, a German media award, in 2019. Also in 2019, he published a vegan cooking magazine called „<a href="https://ripkytchen.com" rel="nofollow" target="_blank">RIPKYTCHEN</a> #VEGAN“, followed by a collection of his favorite „CHEAT“ recipes in his second <a href="https://ripkytchen.com" rel="nofollow" target="_blank">„RIPKYTCHEN“ magazine.  </a>Today he runs his own textile label named <a href="https://wearepari.com" rel="nofollow" target="_blank">“PARI” (PAul RIpke)</a>, which started in collaboration with ABOUT YOU in 2019. He has more than half a million followers on Instagram and works mainly as a digital creator. Ripke lives with his wife and three children in Newport Beach, California.

Paul Ripke, The Man of Mystery

Michele Forgione

Follow him @micheleforgioneMichele Forgione is a Montreal chef and restaurateur. Executive Chef/co-owner four  restaurants, Impasto, Pizzeria Gema, Chez Tousignant and Vesta are located in the heart of Montreal's Little Italy and have been garnering critical acclaim since their respective openings in July 2013 and July 2014 , December 2015 and July 2019 Forgione comes from a long line of excellent home cooks, yet his formal training took place at the Pius X Culinary Institute, followed by the Institut de Tourisme et d'Hôtellerie du Québec in pastry and baking. Forgione has also taught in Tuscany at the Villa Campestri olive oil resort He has also appeared  on numerous television programs. In 2014, Forgione was named by the Montreal Gazette as one of the city's 10 Next Generation Chefs and won silver medal in the Gold medal plates competition in Québec given by the Canadian Culinary Championships.  He is (co-author) of his first cookbook Montrealissimo history of food of the Italian-Montrealers and also co-owner and culinary director of ailments Faita-Forgione . Mangia Québec is a six-part documentary series that will explore multiculturalism in Québec through the lensof the province's diverse culinary traditions. The series follows acclaimed Chef and Montreal restaurateurMichele Forgone will travel to six communities across the province, meeting and interviewing ItalianCanadians on century-old farms, in family-owned restaurants, and everywhere in between.

Follow him<a href="https://www.instagram.com/micheleforgione/?hl=en" rel="nofollow" target="_blank"> @micheleforgione</a>Michele Forgione is a Montreal chef and restaurateur. Executive Chef/co-owner four  restaurants, <a href="https://impastomtl.ca" rel="nofollow" target="_blank">Impasto,</a> <a href="https://pizzeriagema.com" rel="nofollow" target="_blank">Pizzeria Gema,</a> <a href="https://cheztousignant.com" rel="nofollow" target="_blank">Chez Tousignant</a> and <a href="https://vestamtl.com" rel="nofollow" target="_blank">Vesta</a> are located in the heart of Montreal's Little Italy and have been garnering critical acclaim since their respective openings in July 2013 and July 2014 , December 2015 and July 2019 Forgione comes from a long line of excellent home cooks, yet his formal training took place at the Pius X Culinary Institute, followed by the Institut de Tourisme et d'Hôtellerie du Québec in pastry and baking. Forgione has also taught in Tuscany at the Villa Campestri olive oil resort He has also appeared  on numerous television programs. In 2014, Forgione was named by the Montreal Gazette as one of the city's 10 Next Generation Chefs and won silver medal in the Gold medal plates competition in Québec given by the Canadian Culinary Championships.  He is (co-author) of his first cookbook Montrealissimo history of food of the Italian-Montrealers and also co-owner and culinary director of ailments Faita-Forgione . Mangia Québec is a six-part documentary series that will explore multiculturalism in Québec through the lensof the province's diverse culinary traditions. The series follows acclaimed Chef and Montreal restaurateurMichele Forgone will travel to six communities across the province, meeting and interviewing ItalianCanadians on century-old farms, in family-owned restaurants, and everywhere in between.

Will Goldfarb

Follow him: @willtgoldfarb  &amp; @r4d_room4dessertWill Goldfarb Every decade or so Chef Will Goldfarb finds a few minutes of sunshine. Recently named by The World’s 50 Best as the World’s Best Pastry Chef, 2021 saw the revamped Room4Dessert, his endearingly resilient dessert bar, surrounded by a garden full of medicinal plants, taken to another level. A new menu. A new attitude. A new way to share millennia of local wisdom on health and healing to life. Chef Goldfarb was featured on Chef’s Table, Season 4, capping a delightfully unexpected 2018, which also saw the release of his first book, Room For Dessert, published in swinging style by Phaidon. He previously enjoyed a breakthrough at the original R4D in NYC, all the way back in 2005, following years of training at El Bulli in Roses, Cibreo in Firenze, and Gerard Mulot in Paris. Most recently, during a buoyant pandemic adventure, Chef Will and the swashbuckling R4D team braved new spaces (and another new garden!), taking care of people and community in new and most important ways: simply cooking for those who need it. At the same time, the relentless drive in search of new sustainability continues. Look for more adventures in Botanical Modernism soon! About R4D The little dessert bar that could Where it all started. A restaurant serving delicious and innovative desserts in NYC. Bringing joy to people through fresh culinary experiences. The need for purpose brought us to Bali, where the powerful connection between people, nature, and the community re-shaped what we celebrated and served. Expect the unexpected at R4D like the current menu, Season 13 part 2: The Golden Age, a 15-course journey through some favorite nouvelle cuisine dishes using the natural harvest schedule of our medicinal plants garden at Room4Dessert. A walk through the garden to gather herbs or savor perfumes welcomes you to our home. Savory snacks, decadent desserts, and playful petits fours among the orchard whisk you off into Ubud’s good night. Exquisite drink pairings accompany, while warm hospitality from the team of young and enthusiastic service professionals ease you into the accessible luxury of our island home. Paramount at R4D is local and sustainable solutions and systems of development. An outstanding team of young women and men has built a network of artisans and artists, food producers, and cultural institutions, which really feels more like a family. We quickly realised that forming a dialogue with the earth – not only through desserts but also via surprising experiences, education, and a heightened sense of wellbeing – made people happy. This became our lifestyle, where people and nature are the centre of what we do. Our World: People, Process, Plants Mentorship (Community), Sustainability, Academy Our commitment to the women and men of Bali and Indonesia who make up our team is our first ingredient. We extend this love and care to the land surrounding our little dessert bar and in turn, are able to share what we grow and how we grow it with our guests. Next, our family meal feeds the hungry in the community, reminding us that the root of sustainability, is in fact, to sustain. Last, we share our ingredients, techniques, and inspirations with our growing community of students. In this way our cycle of renewal is complete. Botanical Modernism So what is Botanical Modernism? It is our fun and artistic approach to learning about medicinal plants and their histories across our shared cultures. It’s a way of looking at the world through the vibrant community of people and plants that we work with every day: bringing you more and more delicious new treats with our hard-won methods and contemporary inspirations. While you may not be able to walk with us through the garden each day, we can bring you along for the ride. Traditional Wisdom A key to our sweet world One of the things we hold most dearly is that sometimes, the old ways are the best. Understanding the difference between technique and technology helps us to accurately value traditional cooking methods and see where the search for the new has led us astray. Our awareness of our history, and that of our community, provides the direction for all of our development. The right way takes time, something a modern commodity economy ignores. But the payoff is not only the flavor, but a sustainable way of life and farming for a new generation of Balinese farmers, artisans, and craftspeople who contribute to every thread of R4D life. Healing Through Food The way forward Traditionally there was no distinction between food and medicine, as cooking was the way to release the valuable properties of plants, grains, and animals. Nowadays, as big food has separated us from the growing process, and big medicine, likewise distancing us from healing, we can’t take the connection for granted. Sparked by Ibu Robin Lim’s Apotek Hidup, our research led to our medicinal plant garden, and our renewed passion for food that tastes great and makes you feel good. Every single plant we plant and dish we create is a chance to remember to take care of ourselves, and a way to be generous to our community. Press 2021 The World’s Best Pastry Chef | The World’s 50 Best: Spin, spin sugar: a journey into the life and mind of The World’s Best Pastry Chef, Will Goldfarb 2018 Chef’s Table Volume 4: Pastry | Netflix: Chef’s Table Pastry: Will Goldfarb Phaidon Book Store Reviews | Room for Dessert: Room for Dessert | Food &amp; Cookery | Phaidon Store 

Follow him: <a href="https://www.instagram.com/willtgoldfarb/?hl=en" rel="nofollow" target="_blank">@willtgoldfarb</a> &amp; @<a href="https://www.instagram.com/r4d_room4dessert/?hl=en#" rel="nofollow" target="_blank">r4d_room4dessert</a>Will Goldfarb Every decade or so Chef Will Goldfarb finds a few minutes of sunshine. Recently named by The World’s 50 Best as the World’s Best Pastry Chef, 2021 saw the revamped Room4Dessert, his endearingly resilient dessert bar, surrounded by a garden full of medicinal plants, taken to another level. A new menu. A new attitude. A new way to share millennia of local wisdom on health and healing to life. Chef Goldfarb was featured on Chef’s Table, Season 4, capping a delightfully unexpected 2018, which also saw the release of his first book, Room For Dessert, published in swinging style by Phaidon. He previously enjoyed a breakthrough at the original R4D in NYC, all the way back in 2005, following years of training at El Bulli in Roses, Cibreo in Firenze, and Gerard Mulot in Paris. Most recently, during a buoyant pandemic adventure, Chef Will and the swashbuckling R4D team braved new spaces (and another new garden!), taking care of people and community in new and most important ways: simply cooking for those who need it. At the same time, the relentless drive in search of new sustainability continues. Look for more adventures in Botanical Modernism soon! About R4D The little dessert bar that could Where it all started. A restaurant serving delicious and innovative desserts in NYC. Bringing joy to people through fresh culinary experiences. The need for purpose brought us to Bali, where the powerful connection between people, nature, and the community re-shaped what we celebrated and served. Expect the unexpected at R4D like the current menu, Season 13 part 2: The Golden Age, a 15-course journey through some favorite nouvelle cuisine dishes using the natural harvest schedule of our medicinal plants garden at Room4Dessert. A walk through the garden to gather herbs or savor perfumes welcomes you to our home. Savory snacks, decadent desserts, and playful petits fours among the orchard whisk you off into Ubud’s good night. Exquisite drink pairings accompany, while warm hospitality from the team of young and enthusiastic service professionals ease you into the accessible luxury of our island home. Paramount at R4D is local and sustainable solutions and systems of development. An outstanding team of young women and men has built a network of artisans and artists, food producers, and cultural institutions, which really feels more like a family. We quickly realised that forming a dialogue with the earth – not only through desserts but also via surprising experiences, education, and a heightened sense of wellbeing – made people happy. This became our lifestyle, where people and nature are the centre of what we do. Our World: People, Process, Plants Mentorship (Community), Sustainability, Academy Our commitment to the women and men of Bali and Indonesia who make up our team is our first ingredient. We extend this love and care to the land surrounding our little dessert bar and in turn, are able to share what we grow and how we grow it with our guests. Next, our family meal feeds the hungry in the community, reminding us that the root of sustainability, is in fact, to sustain. Last, we share our ingredients, techniques, and inspirations with our growing community of students. In this way our cycle of renewal is complete. Botanical Modernism So what is Botanical Modernism? It is our fun and artistic approach to learning about medicinal plants and their histories across our shared cultures. It’s a way of looking at the world through the vibrant community of people and plants that we work with every day: bringing you more and more delicious new treats with our hard-won methods and contemporary inspirations. While you may not be able to walk with us through the garden each day, we can bring you along for the ride. Traditional Wisdom A key to our sweet world One of the things we hold most dearly is that sometimes, the old ways are the best. Understanding the difference between technique and technology helps us to accurately value traditional cooking methods and see where the search for the new has led us astray. Our awareness of our history, and that of our community, provides the direction for all of our development. The right way takes time, something a modern commodity economy ignores. But the payoff is not only the flavor, but a sustainable way of life and farming for a new generation of Balinese farmers, artisans, and craftspeople who contribute to every thread of R4D life. Healing Through Food The way forward Traditionally there was no distinction between food and medicine, as cooking was the way to release the valuable properties of plants, grains, and animals. Nowadays, as big food has separated us from the growing process, and big medicine, likewise distancing us from healing, we can’t take the connection for granted. Sparked by Ibu Robin Lim’s Apotek Hidup, our research led to our medicinal plant garden, and our renewed passion for food that tastes great and makes you feel good. Every single plant we plant and dish we create is a chance to remember to take care of ourselves, and a way to be generous to our community. Press <a href="https://www.theworlds50best.com/stories/News/worlds-best-pastry-chef-will-goldfarb.html" rel="nofollow" target="_blank">2021 The World’s Best Pastry Chef | The World’s 50 Best: Spin, spin sugar: a journey into the life and mind of The World’s Best Pastry Chef, Will Goldfarb </a><a href="https://www.youtube.com/watch?v=o9J7BBLpncI" rel="nofollow" target="_blank">2018 Chef’s Table Volume 4: Pastry | Netflix: Chef’s Table Pastry: Will Goldfarb </a><a href="https://www.phaidon.com/store/cookbooks-food-and-drink/room-for-dessert-9780714876405/" rel="nofollow" target="_blank">Phaidon Book Store Reviews | Room for Dessert: Room for Dessert | Food &amp; Cookery | Phaidon Store </a>

Will Goldfarb 

Lior Lev Sercarz

Follow him: @chefliorLior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a biscuit and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, Every Day with Rachel Ray, Bon Appetit, Food &amp; Wine Magazine, and the SAVEUR 100.After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuisines. As his interest in cooking evolved, he decided to enroll in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michelin stars at Les Maisons de Bricourt, his hotel, and restaurant, where he displayed a rare understanding of spices, blends, oils, and pastes.In 2002, Lior brought his newfound understanding of spice blending with him to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. Inspired by his passion for spices and the stories they tell, Lior opened the Hell’s Kitchen brick and mortar, La Boîte Biscuits &amp; Spices, in 2011. His knowledge of where spices come from and how they are grown allows us to source from farmers and small producers around the world, with a focus on quality first. Drawing on Lior’s culinary experience, we use these high-quality spices to create unique blends and seasonal biscuits. Since 2015, we have also sold our single spices at retail under the Voyager Collection, a partnership with Eric Ripert.Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds including Gail Simmons, Daniel Boulud, Eric Ripert, and Apollonia Poilâne.His second book, The Spice Companion, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016.In his most recent book, Mastering Spice, Lior shares 250 recipes and invaluable techniques to transform everyday cooking with spices. Mastering Spice was named one of the best cookbooks of the year by The New York Times Book Review.

Follow him: <a href="https://www.instagram.com/cheflior/?hl=en" rel="nofollow" target="_blank">@cheflior</a>Lior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a biscuit and spice shop in New York City. Lior and La Boîte have been featured in publications including <a href="https://www.nytimes.com/2013/04/07/magazine/the-spice-is-right.html?pagewanted=1" rel="nofollow" target="_blank">The New York Times</a>, <a href="https://www.vogue.com/article/people-of-the-world-spice-up-your-life" rel="nofollow" target="_blank">Vogue</a>, Every Day with Rachel Ray, <a href="https://www.bonappetit.com/people/article/of-course-there-s-a-mysterious-spice-sorcerer-influencing-nyc-menus" rel="nofollow" target="_blank">Bon Appetit</a>, <a href="https://www.foodandwine.com/news/spices-by-lior-lev-sercarz" rel="nofollow" target="_blank">Food &amp; Wine Magazine</a>, and <a href="https://www.saveur.com/lior-lev-sercarz-custom-spice-blend-2016/" rel="nofollow" target="_blank">the SAVEUR 100</a>.After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuisines. As his interest in cooking evolved, he decided to enroll in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michelin stars at Les Maisons de Bricourt, his hotel, and restaurant, where he displayed a rare understanding of spices, blends, oils, and pastes.In 2002, Lior brought his newfound understanding of spice blending with him to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. Inspired by his passion for spices and the stories they tell, Lior opened the Hell’s Kitchen brick and mortar, La Boîte Biscuits &amp; Spices, in 2011. His knowledge of where spices come from and how they are grown allows us to source from farmers and small producers around the world, with a focus on quality first. Drawing on Lior’s culinary experience, we use these high-quality spices to create unique blends and seasonal biscuits. Since 2015, we have also sold our single spices at retail under the Voyager Collection, a partnership with Eric Ripert.Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook entitled <a href="https://www.laboiteny.com/products/cook-book-the-art-of-blending-by-lior-lev-sercarz" rel="nofollow" target="_blank">The Art of Blending</a>, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds including Gail Simmons, Daniel Boulud, Eric Ripert, and Apollonia Poilâne.His second book, <a href="https://www.laboiteny.com/products/the-spice-companion" rel="nofollow" target="_blank">The Spice Companion</a>, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016.In his most recent book, <a href="https://www.laboiteny.com/products/mastering-spice" rel="nofollow" target="_blank">Mastering Spice</a>, Lior shares 250 recipes and invaluable techniques to transform everyday cooking with spices. Mastering Spice was named one of the best cookbooks of the year by The New York Times Book Review.

The road to success is often down a road of hard work, dedication and some failure.

Chris Kollar

Check him out : @kollarchocolatesChocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of Kollar Chocolates, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley. Chef Kollar earned the Food Network’s Chopped title in 2020, is named Dessert Professional Magazine’s Top Ten Chocolatiers of North America, and appointed as a Specialized Bicycles Brand Ambassador. Trained as a savory chef, Kollar worked in kitchens across the country for 25+ years, starting with his hometown of Lilburn, Georgia. In 2001 he settled in the Napa Valley and worked at notable restaurants, including Domaine Chandon, Tra Vigne, Pinot Blanc, Go Fish, and, ultimately, Peter Michael Winery in Sonoma County as Executive Chef, where his passion for chocolate flourished. Kollar traveled Europe extensively, notably Switzerland, France, and Italy, to further study and learn about traditional chocolates as well as trained with admired Chocolatiers. Using this knowledge and taking it back to his craft, Kollar blends European classic chocolate techniques with his savory culinary background. 

Check him out : @kollarchocolatesChocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of <a href="https://kollarchocolates.com" rel="nofollow" target="_blank">Kollar Chocolates</a>, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley. Chef Kollar earned the Food Network’s Chopped title in 2020, is named Dessert Professional Magazine’s Top Ten Chocolatiers of North America, and appointed as a Specialized Bicycles Brand Ambassador. Trained as a savory chef, Kollar worked in kitchens across the country for 25+ years, starting with his hometown of Lilburn, Georgia. In 2001 he settled in the Napa Valley and worked at notable restaurants, including Domaine Chandon, Tra Vigne, Pinot Blanc, Go Fish, and, ultimately, Peter Michael Winery in Sonoma County as Executive Chef, where his passion for chocolate flourished. Kollar traveled Europe extensively, notably Switzerland, France, and Italy, to further study and learn about traditional chocolates as well as trained with admired Chocolatiers. Using this knowledge and taking it back to his craft, Kollar blends European classic chocolate techniques with his savory culinary background.

Jamie Oliver

Check him out here: @jamieoliverJamie Oliver is a global phenomenon in food and activism. During a 20-year television and  publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh,  delicious food. Through his many campaigns and Emmy-award winning Jamie’s Food Revolution  television series, Jamie is leading the charge on a global food revolution, aiming to reduce childhood  obesity and improve everyone’s health and happiness through food.  Jamie started cooking at his parents’ pub, The Cricketers, in Clavering, Essex, at the age of eight.  After leaving school he began a career as a chef that took him to the River Café, where he was  famously spotted by a television production company and the Naked Chef was born.  Find Jamie recipes and videos on jamieoliver.com, his Jamie Oliver YouTube channels, as well as  Instagram where he has 9.2 million followers. He has now published 25 bestselling cookbooks, all  with accompanying television shows. Jamie lives in London and Essex with his wife Jools and their  five children, Poppy, Daisy, Petal, Buddy and River.

Check him out here: <a href="https://www.instagram.com/jamieoliver/?hl=en" rel="nofollow" target="_blank">@jamieoliver</a><a href="https://www.instagram.com/jamieoliver/?hl=en" rel="nofollow" target="_blank">Jamie Oliver</a> is a global phenomenon in food and activism. During a 20-year television and  publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh,  delicious food. Through his many campaigns and Emmy-award winning Jamie’s Food Revolution  television series, Jamie is leading the charge on a global food revolution, aiming to reduce childhood  obesity and improve everyone’s health and happiness through food.  Jamie started cooking at his parents’ pub, The Cricketers, in Clavering, Essex, at the age of eight.  After leaving school he began a career as a chef that took him to the River Café, where he was  famously spotted by a television production company and the Naked Chef was born.  Find Jamie recipes and videos on <a href="https://www.jamieoliver.com" rel="nofollow" target="_blank">jamieoliver.com</a>, his Jamie Oliver YouTube channels, as well as  Instagram where he has 9.2 million followers. He has now published 25 bestselling cookbooks, all  with accompanying television shows. Jamie lives in London and Essex with his wife Jools and their  five children, Poppy, Daisy, Petal, Buddy and River.

Chef Jamie Oliver

Check her out here: Bakery by the yardBrooklyn-born Sherry Yard is a celebrated chef, consultant, presenter, and author who spenther extensive career making a mark as a disruptor in the hospitality industry. Her innovativeapproach has garnered three James Beard Awards and an induction into their Who’s Who ofFood &amp; Beverage in America.Yard has received accolades from renowned publications such as Bon Appétit Magazine, Food&amp; Wine Magazine, and became affectionately known by the media as “L.A.s  “Sweetheart”, bothfor her bubbly personality and her incomparably creative and fresh from the farm desserts. Herpastry creations became staples at events such as the Academy Awards Governors Ball, theGrammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’sjacket in support of breast cancer awareness.Sherry began her four decade culinary career at the venerable Rainbow Room and went on toexpand her skills as a partner within Wolfgang Puck’s empire for nearly 20 years, encompassingthe crafting of masterful breads, creating menus, and opening new restaurants whilesimultaneously mentoring an entire generation of chefs in kitchens from Singapore to SantaMonica. Sherry has appeared on over 30 television cooking programs including ABC, Food Network,Cooking Channel, and Bravo.Yard is the author of 2 award winning cookbooks, Secrets of Baking and Desserts by the Yard,and is working on her third Cookies by the Yard. She frequently appears as a judge on realitytelevision, including Iron Chef, Alex vs American and the widely popular Great American BakingShow.In 2021 she opened her dream shop, Bakery by the Yard, at the beach in Southern California,where whips up seasonal sweets, custom cakes, hand painted cookies, teaches the craft ofbaking, and consults for wildly successful hospitality industry clients.

Check her out here: <a href="https://bakerybytheyard.com" rel="nofollow" target="_blank">Bakery by the yard</a>Brooklyn-born <a href="https://www.instagram.com/chefsherryyard/?hl=en" rel="nofollow" target="_blank">Sherry Yard </a>is a celebrated chef, consultant, presenter, and author who spenther extensive career making a mark as a disruptor in the hospitality industry. Her innovativeapproach has garnered three James Beard Awards and an induction into their Who’s Who ofFood &amp; Beverage in America.Yard has received accolades from renowned publications such as Bon Appétit Magazine, Food&amp; Wine Magazine, and became affectionately known by the media as “L.A.s “Sweetheart”, bothfor her bubbly personality and her incomparably creative and fresh from the farm desserts. Herpastry creations became staples at events such as the Academy Awards Governors Ball, theGrammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’sjacket in support of breast cancer awareness.Sherry began her four decade culinary career at the venerable Rainbow Room and went on toexpand her skills as a partner within Wolfgang Puck’s empire for nearly 20 years, encompassingthe crafting of masterful breads, creating menus, and opening new restaurants whilesimultaneously mentoring an entire generation of chefs in kitchens from Singapore to SantaMonica. Sherry has appeared on over 30 television cooking programs including ABC, Food Network,Cooking Channel, and Bravo.Yard is the author of 2 award winning cookbooks, Secrets of Baking and Desserts by the Yard,and is working on her third Cookies by the Yard. She frequently appears as a judge on realitytelevision, including Iron Chef, Alex vs American and the widely popular Great American BakingShow.In 2021 she opened her dream shop, <a href="https://bakerybytheyard.com" rel="nofollow" target="_blank">Bakery by the Yard</a>, at the beach in Southern California,where whips up seasonal sweets, custom cakes, hand painted cookies, teaches the craft ofbaking, and consults for wildly successful hospitality industry clients.

Sugar Chef Sherry Yard

Meg Fisher

 Check Her Out: @megfisherDr. Meg Fisher is an 11x World Champion and represented Team USA at the Rio 2016 and London 2012 Paralympic Games where she earned one gold, two silvers and bronze.  She has her doctorate in physical therapy and is passionate about helping people explore and redefine their abilities.  In 2001, a horrible car accident killed her partner and left Meg in a coma with significant brain and physical injuries.  After brain surgery and the amputation of her left foot, she has gone on to conquer some of the most challenging  events in the world. In addition to competing, she pioneering the inclusion of para-cycling categories in off-road events, especially gravel and mountain biking.

<a href="https://www.instagram.com/megfisher/?hl=en" rel="nofollow" target="_blank"> </a>Check Her Out: <a href="https://www.instagram.com/megfisher/?hl=en" rel="nofollow" target="_blank">@megfisher</a>Dr. Meg Fisher is an 11x World Champion and represented Team USA at the Rio 2016 and London 2012 Paralympic Games where she earned one gold, two silvers and bronze.  She has her doctorate in physical therapy and is passionate about helping people explore and redefine their abilities.  In 2001, a horrible car accident killed her partner and left Meg in a coma with significant brain and physical injuries.  After brain surgery and the amputation of her left foot, she has gone on to conquer some of the most challenging  events in the world. In addition to competing, she pioneering the inclusion of para-cycling categories in off-road events, especially gravel and mountain biking.

Dr. Meg Fisher

Nyesha Arrington

Check her out at www.nyeshaarrington.comChef Nyesha Arrington is a California native born into a multicultural family, she is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef” and most recently featured as a recurring judge on Chopped Next Generation. Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking.  A graduate of the Culinary School at the Art Institute of California in Los Angeles, Arrington forged her culinary career at Michelin-starred restaurants under direction from revered chefs including Joël Robuchon and Josiah Citrin. Following her stints in kitchens such as L'Atelier, The Mansion, Spice Mill, Melisse and The Wilshire, Arrington went on to open two proprietary concepts with Venice's beachside haven Leona in 2015 and Santa Monica's Native in 2017, both placed on the late Jonathan Gold’s iconic "101 Best Restaurants in Los Angeles" list. Arrington has also been recognized as a Rising Star by James Beard Award-winning critic Brad Johnson from Angeleno, Chef of the Year by Eater LA and a Zagat "30 Under 30" recipient in Los Angeles.Arrington has appeared as a contestant on reality cooking shows such as “Chef Hunter'' on Food Network. Not only was she a contestant on Bravo’s “Top Chef” and Esquire Network's “Knife Fight;” but Arrington later returned as a guest chef judge on both shows. Current projects include: YouTube series “Plateworthy” on Eater, for which Arrington hosts, a recurring judge on “Chopped Next Gen” with Discovery+, and a featured judge alongside Chef Gordon Ramsay on the new show “Next Level Chef” on FOX.Arrington's greatest enthusiasm will always be to champion her community and create “Food that Hugs the Soul." She continues to innovate and draw inspiration from her vibrant cultural background and French-technique while upholding her mission to spread the message of love through food, using every plate as a new journey of Discovery.Outside the kitchen, Arrington delights in spending time outdoors and with her Cross Fit family at the gym. The chef enjoys skateboarding along the Santa Monica bike path with her partner in crime, French bulldog Bleu Ginger, and is a passionate proponent of the arts.

Check her out at <a href="https://www.nyeshaarrington.com" rel="nofollow" target="_blank">www.nyeshaarrington.com</a><a href="https://www.instagram.com/nyeshajoyce/?hl=en" rel="nofollow" target="_blank">Chef Nyesha Arrington</a> is a California native born into a multicultural family, she is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef” and most recently featured as a recurring judge on Chopped Next Generation. Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking. A graduate of the Culinary School at the Art Institute of California in Los Angeles, Arrington forged her culinary career at Michelin-starred restaurants under direction from revered chefs including Joël Robuchon and <a href="https://www.instagram.com/josiahcitrin/?hl=en" rel="nofollow" target="_blank">Josiah Citrin</a>. Following her stints in kitchens such as L'Atelier, The Mansion, Spice Mill, Melisse and The Wilshire, Arrington went on to open two proprietary concepts with Venice's beachside haven Leona in 2015 and Santa Monica's Native in 2017, both placed on the late Jonathan Gold’s iconic "101 Best Restaurants in Los Angeles" list. Arrington has also been recognized as a Rising Star by James Beard Award-winning critic Brad Johnson from Angeleno, Chef of the Year by Eater LA and a Zagat "30 Under 30" recipient in Los Angeles.Arrington has appeared as a contestant on reality cooking shows such as “Chef Hunter'' on Food Network. Not only was she a contestant on Bravo’s “Top Chef” and Esquire Network's “Knife Fight;” but Arrington later returned as a guest chef judge on both shows. Current projects include: YouTube series “Plateworthy” on Eater, for which Arrington hosts, a recurring judge on “Chopped Next Gen” with Discovery+, and a featured judge alongside Chef Gordon Ramsay on the new show “Next Level Chef” on FOX.Arrington's greatest enthusiasm will always be to champion her community and create “Food that Hugs the Soul." She continues to innovate and draw inspiration from her vibrant cultural background and French-technique while upholding her mission to spread the message of love through food, using every plate as a new journey of Discovery.Outside the kitchen, Arrington delights in spending time outdoors and with her Cross Fit family at the gym. The chef enjoys skateboarding along the Santa Monica bike path with her partner in crime, French bulldog Bleu Ginger, and is a passionate proponent of the arts.

Chef Nyesha Arrington

Shirley Chung

Chef Shirley Chung A native of Beijing, she moved to the U.S. to obtain a degree in Business Management, then trained in the culinary arts at the California Culinary Academy.She owned and acted as Chef de Cuisine of Fusion Catering before working for Thomas Keller at Bouchon in Yountville, CA, where she not only honed her culinary talent, but acquired skills in management, inventory and cost control.She opened Bouchon’s Las Vegas location as Sous Chef, then moved to the position of Chef de Partie at Restaurant Guy Savoy in Caesars Palace.Continuing to another superstar chef’s kitchen, she then opened Mario Batali’s B&amp;B Ristorante, progressing to Chef de Cuisine at Carnevino, where she was integral in raising the restaurant up to its current nationally recognized status.In October 2010, she was named Executive Chef of Jose Andres’ China Poblano in The Cosmopolitan, where under her leadership, it was nominated for a James Beard Best New Restaurant award.In 2013, Shirley was a chef contestant on Bravo’s Top Chef Series Season 11 New Orleans where she finished in the Top 3.Her experience working at China Poblano helped perfect her skill for Chinese cuisine, which she presents with a modern twist at her Orange County restaurantTwenty Eight, which she opened as Chef Partner in 2014.In 2016, Shirley was invited back to Top Chef Season 14 where she was the runner up.In 2018, Chef Shirley and her husband opened Ms Chi Cafe in Culver City which is a casual progressive Chinese-American restaurant serving lunch, dinner and weekend brunch and ships nationwide on Goldbelly.com.In 2019, Chef Shirley was the inaugural chef of Abernethy’s, a new restaurant concept and chef- driven project at the Music Center in downtown Los Angeles.In2021, Chef Shirley co-founded Dumpling Mafia NFT which is the first chef driven NFT on the marketIn 2022, Chef Shirley competed among 32 of the best chefs in Guy Fieri’s Tournament of Champions on the Food Network

<a href="https://www.instagram.com/chfshirleychung/?hl=en" rel="nofollow" target="_blank">Chef Shirley Chung</a> A native of Beijing, she moved to the U.S. to obtain a degree in Business Management, then trained in the culinary arts at the California Culinary Academy.She owned and acted as Chef de Cuisine of Fusion Catering before working for Thomas Keller at Bouchon in Yountville, CA, where she not only honed her culinary talent, but acquired skills in management, inventory and cost control.She opened Bouchon’s Las Vegas location as Sous Chef, then moved to the position of Chef de Partie at Restaurant Guy Savoy in Caesars Palace.Continuing to another superstar chef’s kitchen, she then opened Mario Batali’s B&amp;B Ristorante, progressing to Chef de Cuisine at Carnevino, where she was integral in raising the restaurant up to its current nationally recognized status.In October 2010, she was named Executive Chef of Jose Andres’ China Poblano in The Cosmopolitan, where under her leadership, it was nominated for a James Beard Best New Restaurant award.In 2013, Shirley was a chef contestant on Bravo’s Top Chef Series Season 11 New Orleans where she finished in the Top 3.Her experience working at China Poblano helped perfect her skill for Chinese cuisine, which she presents with a modern twist at her Orange County restaurantTwenty Eight, which she opened as Chef Partner in 2014.In 2016, Shirley was invited back to Top Chef Season 14 where she was the runner up.In 2018, Chef Shirley and her husband opened <a href="https://mschicafe.com" rel="nofollow" target="_blank">Ms Chi Cafe </a>in Culver City which is a casual progressive Chinese-American restaurant serving lunch, dinner and weekend brunch and ships nationwide on <a href="http://Goldbelly.com" rel="nofollow" target="_blank">Goldbelly.com</a>.In 2019, Chef Shirley was the inaugural chef of Abernethy’s, a new restaurant concept and chef- driven project at the Music Center in downtown Los Angeles.In2021, Chef Shirley co-founded <a href="https://www.dumplingmafianft.com" rel="nofollow" target="_blank">Dumpling Mafia NFT</a> which is the first chef driven NFT on the marketIn 2022, Chef Shirley competed among 32 of the best chefs in Guy Fieri’s Tournament of Champions on the Food Network

Chef Shirley Chung, Dumpling Mafia

Shawn Naputi

Chef Shawn Naputi was born and raised on Guam. After graduating high school, he followed his passion by attending the California Culinary Academy of San Francisco. During and after culinary school, he worked for some of SF’s best restaurants including Incanto and Foreign Cinema. In 2014, he was given an opportunity to follow his dream of opening up his very own Chamorro restaurant, Prubechu on 24th and Mission, with business partner Shawn Camacho. After a brief stint of having to close in 2019, they found their permanent location on 18th and Mission and have been sharing their culture through the love of their food.

<a href="https://www.instagram.com/prubechusf/?hl=en" rel="nofollow" target="_blank">Chef Shawn Naputi</a> was born and raised on Guam. After graduating high school, he followed his passion by attending the California Culinary Academy of San Francisco. During and after culinary school, he worked for some of SF’s best restaurants including Incanto and Foreign Cinema. In 2014, he was given an opportunity to follow his dream of opening up his very own <a href="https://www.prubechu.com" rel="nofollow" target="_blank">Chamorro restaurant, Prubechu</a> on 24th and Mission, with business partner Shawn Camacho. After a brief stint of having to close in 2019, they found their permanent location on 18th and Mission and have been sharing their culture through the love of their food.

Chef Shawn Naputi

Jeremy Fox

A great conversation with a brilliant chef &amp;  great friend. Jeremy FoxChef/Owner/Cookbook Author Jeremy Fox is the award-winning chef/owner behind the nostalgic, Eastern European-inspired Birdie G’s and Michelin-starred Rustic Canyon in Santa Monica, California. He’s also the author of On Vegetables, the James Beard finalist cookbook, which features 150 recipes that elevate vegetarian cooking and showcase his “seed-to-stalk” philosophy. Jeremy is constantly inspired by local farmers, fishers and ranchers, and his menus truly embrace hyper-seasonality, simplicity and a zero-waste approach. Before joining the Rustic Canyon Family in 2013, Jeremy reimagined vegetarian cuisine at Napa’s Ubuntu, earning them a Michelin star, and honed his craft and culinary outlook as chef de cuisine at David Kinch’s lauded Manresa in Los Gatos. He’s garnered seven James Beard “Best Chef” (West &amp; California) finalist nominations, was named a 2008 Food &amp; Wine “Best New Chef,” and Rustic Canyon and Birdie G’s have regularly topped Los Angeles Times’ “101 Best Restaurants List.”

A great conversation with a brilliant chef &amp; great friend. <a href="https://www.instagram.com/chefjeremyfox/?hl=en" rel="nofollow" target="_blank">Jeremy Fox</a>Chef/Owner/Cookbook Author Jeremy Fox is the award-winning chef/owner behind the nostalgic, Eastern European-inspired Birdie G’s and Michelin-starred Rustic Canyon in Santa Monica, California. He’s also the author of On Vegetables, the James Beard finalist cookbook, which features 150 recipes that elevate vegetarian cooking and showcase his “seed-to-stalk” philosophy. Jeremy is constantly inspired by local farmers, fishers and ranchers, and his menus truly embrace hyper-seasonality, simplicity and a zero-waste approach. Before joining the Rustic Canyon Family in 2013, Jeremy reimagined vegetarian cuisine at Napa’s Ubuntu, earning them a Michelin star, and honed his craft and culinary outlook as chef de cuisine at David Kinch’s lauded Manresa in Los Gatos. He’s garnered seven James Beard “Best Chef” (West &amp; California) finalist nominations, was named a 2008 Food &amp; Wine “Best New Chef,” and<a href="https://www.instagram.com/rusticcanyon/?hl=en" rel="nofollow" target="_blank"> Rustic Canyon</a> and <a href="https://www.instagram.com/birdiegsla/?hl=en" rel="nofollow" target="_blank">Birdie G’s</a> have regularly topped Los Angeles Times’ “101 Best Restaurants List.”

Chef Jeremy Fox

Antonia Lofaso

Plane and simple she is a bad ass!! Best known for her roles on such Food Network hits as Guy’s Grocery Games, Tournament of Champions and Cutthroat Kitchen, as well as Bravo’s Top Chef and Top Chef All-Stars, Antonia Lofaso is one of America’s most beloved chefs. She is currently the Executive Chef and Owner of Black Market Liquor Bar (Studio City, California) and Scopa Italian Roots (Venice, California) and DAMA (Downtown Los Angeles, California).Lofaso apprenticed under culinary legends and absorbed their sophisticated techniques, but she was not afraid to take extraordinary risks to honor her instincts. She rose quickly through the ranks at Wolfgang Puck’s Spago, and went on to transform several high-profile kitchens of Los Angeles.In 2011, Lofaso partnered with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. In Black Market and the business partnerships she formed, Lofaso found a home. This collaboration would foster the creative freedom Lofaso longed for. Black Market is not constrained by one definitive direction and that is the intention. A course might begin with dill potato chips and shishito peppers, followed by a lobster roll, Korean wings, and a succession of meatballs. What anchors this bold array of flavors, is Antonia.Inspired by her Italian-American heritage, Lofaso opened Scopa – Italian Roots in 2013 to rave reviews. Lofaso’s interpretation of “old-school Italian” is hailed as one of the most compelling restaurants for Italian cooking in Los Angeles. Patrons describe Scopa as an essential neighborhood staple where Lofaso consistently serves food that is inviting, authentic, and undeniably satiating.Lofaso opened DAMA in July 2018 – a Latin inspired restaurant and cocktail bar with her interpretation of dishes she’s explored during her travels throughout many Latin-American cities. Through her diverse menu, she has allowed guests to escape on vacation for a few hours through her whipped beans topped with crispy pork, corn drenched with cilantro aioli and crema, whole snapper with vibrant escabeche vegetables and her Pacific Banana Co. Sundae, an homage to the building’s history.Lofaso insists that the drive behind all her accomplishments comes from the heart of the kitchen, and it is through this vein that she continues to have a firm finger on the pulse. She is revolutionizing her industry’s aesthetic by creating concepts that she sees opportunity to improve and positively change including Antonia Lofaso Catering and Chefletics where she is redesigning classic chef wear into active wear for chefs that include style, fit and function, including her patent pending technology, ChefDry™.

Plane and simple she is a bad ass!! Best known for her roles on such Food Network hits as Guy’s Grocery Games, Tournament of Champions and Cutthroat Kitchen, as well as Bravo’s Top Chef and Top Chef All-Stars, <a href="https://www.chefantonia.com" rel="nofollow" target="_blank">Antonia Lofaso</a> is one of America’s most beloved chefs. She is currently the Executive Chef and Owner of <a href="https://www.blackmarketliquorbar.com" rel="nofollow" target="_blank">Black Market Liquor Bar (Studio City, California) </a>and<a href="https://www.scopaitalianroots.com" rel="nofollow" target="_blank"> Scopa Italian Roots (Venice, California)</a> and <a href="https://damafashiondistrict.com" rel="nofollow" target="_blank">DAMA (Downtown Los Angeles, California).</a>Lofaso apprenticed under culinary legends and absorbed their sophisticated techniques, but she was not afraid to take extraordinary risks to honor her instincts. She rose quickly through the ranks at Wolfgang Puck’s Spago, and went on to transform several high-profile kitchens of Los Angeles.In 2011, Lofaso partnered with Sal Aurora and Mario Guddemi to debut Black Market Liquor Bar in Studio City. In Black Market and the business partnerships she formed, Lofaso found a home. This collaboration would foster the creative freedom Lofaso longed for. Black Market is not constrained by one definitive direction and that is the intention. A course might begin with dill potato chips and shishito peppers, followed by a lobster roll, Korean wings, and a succession of meatballs. What anchors this bold array of flavors, is Antonia.Inspired by her Italian-American heritage, Lofaso opened Scopa – Italian Roots in 2013 to rave reviews. Lofaso’s interpretation of “old-school Italian” is hailed as one of the most compelling restaurants for Italian cooking in Los Angeles. Patrons describe Scopa as an essential neighborhood staple where Lofaso consistently serves food that is inviting, authentic, and undeniably satiating.Lofaso opened DAMA in July 2018 – a Latin inspired restaurant and cocktail bar with her interpretation of dishes she’s explored during her travels throughout many Latin-American cities. Through her diverse menu, she has allowed guests to escape on vacation for a few hours through her whipped beans topped with crispy pork, corn drenched with cilantro aioli and crema, whole snapper with vibrant escabeche vegetables and her Pacific Banana Co. Sundae, an homage to the building’s history.Lofaso insists that the drive behind all her accomplishments comes from the heart of the kitchen, and it is through this vein that she continues to have a firm finger on the pulse. She is revolutionizing her industry’s aesthetic by creating concepts that she sees opportunity to improve and positively change including Antonia Lofaso Catering and Chefletics where she is redesigning classic chef wear into active wear for chefs that include style, fit and function, including her patent pending technology, ChefDry™.

Chef Antonia Lofaso, Warrior Princess

Chef Tiffani Faison

Tiffani Faison Chef and Restaurateur of Big Heart Hospitality Sweet Cheeks Q, Fool’s Errand, Orfano, Dive Bar, Tenderoni’s and Bubble Bath Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool’s Errand, Orfano, Dive Bar, Tenderoni’s and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. Tiffani began her career working under world renowned chefs as Daniel Boulud, Alain Ducasse and Todd English. Early in her career she was cast on the inaugural season of Bravo’s Top Chef, and placed as runner-up. From there she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen &amp; Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway’s revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has been awarded “Boston’s Best Barbecue” numerous times by Boston magazine. Nationally, Forbes deemed Sweet Cheeks’ biscuits the “Best Biscuits in the World.” Most importantly, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city’s best ‘cue. In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in the Fenway. The seeds of Tiger Mama formed during Tiffani’s travels to Southeast Asia and the restaurant set a new benchmark, both for her career and Boston’s dining culture. In its April 19, 2016 review, The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you’ll “take to the grave” and hospitality that “feels generous and natural.”  In October 2021, Faison closed Tiger Mama to make way for an exciting new restaurant concept she’s excited to debut in the same space sometime in 2022. In August 2018, Tiffani opened her third restaurant – an adult snack bar called Fool’s Errand. With an irreverent menu and intimate atmosphere, Fool’s Errand neighbors Sweet Cheeks Q and on Boylston Street in Boston’s Fenway. The snack forward menu works with top quality, luxurious ingredients to deliver irreverent bites. Classic American cocktails, done beautifully and with care, join a rotating list of internationally sourced wines and aperitifs.   In August 2019, Tiffani opened her fourth restaurant, Orfano, an Italian American restaurant, also located in the Fenway.  Guided by the whimsy of “sorry Nonna,” Orfano is Tiffani’s most upscale restaurant to date featuring next level Italian – delicious, elegant, humorous, and distinctly different than anything else in Boston. Food &amp; Wine included Orfano as one of its “19 Biggest Restaurant Openings of 2019” while Boston Globe Magazine named Orfano as one of the “best new restaurants in Boston”. In its Feb 2020 review of the restaurant, Boston Magazine proclaimed Orfano “a triumphant modern take on Italian”.  In March 2022, Tiffani will open three distinct concepts within High Street Place, the much anticipated food hall in downtown Boston: Dive Bar, a raw bar featuring a menu of both northern and southern Atlantic classics, Tenderoni’s, an old school pizza and grinder shop, and Bubble Bath, a Champagne and wine bar that cheekily pairs its pours with gourmet hot dogs and popcorn. Marking her many culinary achievements, the James Beard Foundation nominated Tiffani as “Best Chef: Northeast” three years in a row (2018, 2019 &amp; 2020) and Boston magazine awarded her “Best Chef: General Excellence” in its 2016 “Best of Boston” issue.  In November 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, celebrating individuals from Boston’s multiple industries and professions who are making a difference in their business communities. In December 2019, The Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year” andEater named Tiffani “Empire Builder of the Year.”Outside of the kitchen, Tiffani is currently a judge on Food Network’s Chopped. After placing as runner-up on Top ChefSeason One, Faison later competed on Top Chef All-Stars and Top Chef Duels. She’s also previously been a judge on Food Network’s Chopped Grill Masters and Cooking Channel’s Fire Masters. Tiffani has made frequent appearances on NBC’s TODAY, CBS This Morning, PBS’s Simply Ming and was the host of “Tiffani’s Taste” and “Food Truck Fridays” on New England Cable News. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as People, SELF, Entertainment Weekly, Sports Illustrated and Food &amp; Wine.  She also currently serves on the Board of Directors for Women Chefs &amp; Restaurateurs and also BAGLY (Boston Alliance of Lesbian Gay Bisexual Transgender Queer Youth). In September 2019, Tiffani was appointed to The Commonwealth of Massachusetts’ Restaurant Promotion Commission for her commitment to the states restaurant business as a whole. Tiffani lives in Boston and is a tireless advocate of LGBTQ human rights. 

Tiffani Faison Chef and Restaurateur of Big Heart Hospitality Sweet Cheeks Q, Fool’s Errand, Orfano, Dive Bar, Tenderoni’s and Bubble Bath Chef and Restaurateur Tiffani Faison of Sweet Cheeks Q, Fool’s Errand, Orfano, Dive Bar, Tenderoni’s and Bubble Bath, has made a name for herself nationwide for her dynamic personality, culinary prowess and fierce work ethic. Under Big Heart Hospitality, her Boston based restaurant group, she creates restaurants that are warm, inspired and instantly loveable. Tiffani began her career working under world renowned chefs as Daniel Boulud, Alain Ducasse and Todd English. Early in her career she was cast on the inaugural season of Bravo’s Top Chef, and placed as runner-up. From there she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen &amp; Bar. After transforming Rocca into a critically acclaimed dining destination with a three star review from The Boston Globe, Tiffani set her sights on creating her own restaurant.She opened Sweet Cheeks Q in 2011 during the very early stages of Fenway’s revitalization. Drawing inspiration from her love of Southern barbecue and extensive travels in Texas, Sweet Cheeks became an instant hit for its laidback Southern charm and addictive offerings: Heritage Pulled Pork, Brisket, Buttermilk Fried Chicken and Biscuits with Honey Butter. Shortly after opening, Sweet Cheeks garnered a three-star review from The Boston Globe, and it has been awarded “Boston’s Best Barbecue” numerous times by Boston magazine. Nationally, Forbes deemed Sweet Cheeks’ biscuits the “Best Biscuits in the World.” Most importantly, Tiffani created a restaurant that is both a neighborhood gem and a dining destination attracting guests from near and far who are simply seeking the city’s best ‘cue. In December 2015, Tiffani expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama, found on the same block as Sweet Cheeks in the Fenway. The seeds of Tiger Mama formed during Tiffani’s travels to Southeast Asia and the restaurant set a new benchmark, both for her career and Boston’s dining culture. In its April 19, 2016 review, The Boston Globe agreed, calling Tiger Mama “a spectacular restaurant” with dishes that you’ll “take to the grave” and hospitality that “feels generous and natural.”  In October 2021, Faison closed Tiger Mama to make way for an exciting new restaurant concept she’s excited to debut in the same space sometime in 2022. In August 2018, Tiffani opened her third restaurant – an adult snack bar called Fool’s Errand. With an irreverent menu and intimate atmosphere, Fool’s Errand neighbors Sweet Cheeks Q and on Boylston Street in Boston’s Fenway. The snack forward menu works with top quality, luxurious ingredients to deliver irreverent bites. Classic American cocktails, done beautifully and with care, join a rotating list of internationally sourced wines and aperitifs.   In August 2019, Tiffani opened her fourth restaurant, Orfano, an Italian American restaurant, also located in the Fenway.  Guided by the whimsy of “sorry Nonna,” Orfano is Tiffani’s most upscale restaurant to date featuring next level Italian – delicious, elegant, humorous, and distinctly different than anything else in Boston. Food &amp; Wine included Orfano as one of its “19 Biggest Restaurant Openings of 2019” while Boston Globe Magazine named Orfano as one of the “best new restaurants in Boston”. In its Feb 2020 review of the restaurant, Boston Magazine proclaimed Orfano “a triumphant modern take on Italian”.  In March 2022, Tiffani will open three distinct concepts within High Street Place, the much anticipated food hall in downtown Boston: Dive Bar, a raw bar featuring a menu of both northern and southern Atlantic classics, Tenderoni’s, an old school pizza and grinder shop, and Bubble Bath, a Champagne and wine bar that cheekily pairs its pours with gourmet hot dogs and popcorn. Marking her many culinary achievements, the James Beard Foundation nominated Tiffani as “Best Chef: Northeast” three years in a row (2018, 2019 &amp; 2020) and Boston magazine awarded her “Best Chef: General Excellence” in its 2016 “Best of Boston” issue.  In November 2016 and 2019, the Boston Business Journal named Tiffani to its “Power 50” list, celebrating individuals from Boston’s multiple industries and professions who are making a difference in their business communities. In December 2019, The Boston Globe named Big Heart Hospitality as “Restaurateurs of the Year” andEater named Tiffani “Empire Builder of the Year.”Outside of the kitchen, Tiffani is currently a judge on Food Network’s Chopped. After placing as runner-up on Top ChefSeason One, Faison later competed on Top Chef All-Stars and Top Chef Duels. She’s also previously been a judge on Food Network’s Chopped Grill Masters and Cooking Channel’s Fire Masters. Tiffani has made frequent appearances on NBC’s TODAY, CBS This Morning, PBS’s Simply Ming and was the host of “Tiffani’s Taste” and “Food Truck Fridays” on New England Cable News. She has been a contributing chef to numerous cookbooks and has been widely featured in such national outlets as People, SELF, Entertainment Weekly, Sports Illustrated and Food &amp; Wine.  She also currently serves on the Board of Directors for Women Chefs &amp; Restaurateurs and also BAGLY (Boston Alliance of Lesbian Gay Bisexual Transgender Queer Youth). In September 2019, Tiffani was appointed to The Commonwealth of Massachusetts’ Restaurant Promotion Commission for her commitment to the states restaurant business as a whole. Tiffani lives in Boston and is a tireless advocate of LGBTQ human rights.

Just found this about a month ago, and have been listening voraciously. I’m a chef/cook as well and love hearing about work life balance, and how everyone is working on their own systems. I love this show! Keep up the great job! Can’t wait to visit your newer spot in PDX next time I’m in town. Love running into you in Napa.

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Why so quite?

The road to success is often down a road of hard work, dedication and some failure.

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