Chef and next-generation restaurateur Aaron Bludorn’s mission is to create meaningful experiences through food and hospitality. Hailing from the Pacific Northwest, Aaron’s passion for the kitchen began early, during his first job as a dishwasher and prep cook at a small diner on Bainbridge Island. Inspired by the camaraderie he witnessed in restaurants, he pursued a career in hospitality and began his formal training at the prestigious Culinary Institute of America (CIA) in Hyde Park.His education at CIA launched a successful career working alongside some of the country’s most celebrated chefs, including Michelin-starred Chef Douglas Keene and Daniel Boulud. While serving as Executive Chef at Manhattan’s Café Boulud, Aaron met his wife, Victoria Pappas Bludorn, and appeared on Netflix’s hit culinary competition show, The Final Table. That same year, he was honored by Star Chefs with New York City’s Rising Star Community Chef Award.In 2019, the Bludorns moved to Houston, and in 2020 they opened their namesake restaurant, Bludorn. In the fall of 2022, Aaron opened his second restaurant, the seafood-inspired Navy Blue, located in the heart of Rice Village. This was followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January 2025 inside Hotel Saint Augustine.Chef Aaron is deeply devoted to Houston, supporting numerous charities through special dinners and menu items, and hosting events that bring the culinary community together.

Chef Aaron Collins has been an integral part of Café Momentum since its inception. A graduate of El Centro, he played a key role in the organization’s early pop-ups and special events, helping lay the foundation for the flagship restaurant now located in the heart of the Meadows campus in Dallas.With over 14 years of professional cooking experience in Dallas—nine of those with Café Momentum—Chef Aaron brings exceptional culinary expertise and a deep commitment to the mission. He is highly skilled in curing meats, pickling vegetables, and crafting house-made cheeses, elevating the distinctive flavors that define the Café Momentum menu. Beyond the kitchen, he tends the Café Momentum community garden at Deep Ellum Urban Gardens, working alongside interns to teach the importance of sustainability and fresh ingredients.When he’s not creating unforgettable dishes, Chef Aaron enjoys traveling, gardening, and sharing great wine with his wife. His passion for food, mentorship, and community makes him a vital leader in the program, inspiring and shaping the next generation of young culinary professionals.

Chef Adolfo discovered his love for cooking at the age of 15, inspired by his father while growing up in San Miguel de Allende, Mexico. He later moved to Houston to pursue his culinary dreams, starting his career in restaurant kitchens as a dishwasher and line cook, where he gained invaluable hands-on experience.Seeking to expand his skills, Chef Adolfo relocated to New Orleans to become the Sous Chef at The Original Pierre Maspero’s. A few years later, he joined the culinary team at NOLA Restaurant, where his career flourished under the direction of Celebrity Chef Emeril Lagasse. It was there that he honed his techniques and deepened his expertise in Cajun and Creole cuisine.Following Hurricane Katrina in 2006, Chef Adolfo returned to Houston and took on the role of Executive Chef at The State Grille. Drawing on his New Orleans training, he infused the menu with vibrant, soulful flavors, introducing bold Cajun-Creole influences to the restaurant’s offerings.Over the years, Chef Adolfo’s culinary journey has taken him across the globe. He has developed mastery in a wide range of cuisines, including Classic Italian, Cajun/Creole, Regional American, Tex-Mex, and more.Today, Chef Adolfo serves as Executive Chef at Mandola’s Catering, where he leads menu development and execution for events ranging from intimate dinners to large-scale celebrations of up to 6,000 guests. Whether serving in Houston’s premier venues or private residences, Chef Adolfo is committed to elevating each dining experience through thoughtful presentation, bold flavors, and a personal connection with every client.His passion, creativity, and dedication to excellence are what make Chef Adolfo a standout in the culinary world.‍

Born in the northern Italian region of Verona, Alberto Marcolongo fell in love with hospitality and cooking at an early age, inspired by time spent in the kitchen with his mother and grandmother.His passion led him to study at the Istituto di Istruzione Superiore Jacopo da Montagnana, followed by numerous impressive roles at celebrated restaurants around the world. After working at the renowned Ristorante D’O with Chef Davide Oldani near Milan, Alberto joined Hotel de Paris Monte Carlo in 2011, where he worked under Executive Chef Franck Cerutti—one of Alain Ducasse’s closest collaborators. It was Cerutti who encouraged Alberto to move to Paris and join the team at Alain Ducasse au Plaza Athénée.Alberto continued to hone his craft across London, Singapore, and Italy before beginning his journey at Benoit New York as Executive Sous Chef in 2019. When personal matters brought him back to Europe, he remained within the Ducasse Paris group, taking on roles at Ducasse sur Seine and Cucina Mutualité.Still, he felt a strong pull back to New York and to Benoit. In 2022, he eagerly returned—this time to lead the culinary team as Executive Chef at the restaurant that had originally sparked his love for the city.Now at the helm of Benoit, Alberto upholds Chef Ducasse’s vision of delectable French cuisine that artfully blends timeless classics with modern inspiration. While cooking is both his profession and his passion, Alberto also enjoys biking, CrossFit, and reading cookbooks—his favorite kind of reading material.

Raised in Dallas, Andrea Shackelford is a proud SMU graduate (Class of 2007) whose culinary journey has been deeply rooted in the farm-to-table movement of North Texas.She joined Wells Hospitality Group in 2012 and played a pivotal role in developing and launching Harvest Seasonal Kitchen in 2014. When the restaurant relocated to its new home at Harvest at the Masonic in 2023, Andrea remained at the helm as Executive Chef and Managing Partner, continuing to elevate the concept with a deep commitment to local sourcing and seasonal menus.Beyond the kitchen, Andrea is a founding member of The Seed Project Foundation, a McKinney-based nonprofit that promotes sustainability through education and agriculture. The foundation supports local farmers and funds initiatives that align with Andrea’s enduring belief in responsible, community-focused food systems.

Executive Chef Andy Papson leads the entire culinary operation at Virgin Hotels Dallas, including its signature restaurant Commons Club, as well as The Pool Club, banquets, and catering. Drawing from a lifetime spent by the water, Papson’s menus at Commons Club highlight coastal fare and vibrant Creole flavors.His passion for fresh ingredients and diverse cuisine has earned him numerous accolades, including Chef of the Year for Davidson Hotels, Chef of the Month in Baton Rouge, Best Dish at the New Orleans Food & Wine Experience, and Best Key Lime Pie in South Florida. This year, Papson looks forward to making a splash at Chefs For Farmers with a dish inspired by his scuba diving adventures.

Anna is the founder and creative force behind La Maison Bleue Café, a Dallas-based tea brand known for its handcrafted, health-conscious beverages. Her journey began in 2019, when she set out to find healthier alternatives to sugary boba teas for her family. This curiosity led her to explore tea cultures across Asia and experiment with natural ingredients in her own kitchen. By 2020, Anna was catering small events and selling her signature drinks at the Dallas Farmers Market. Her commitment to quality and innovation quickly attracted local media attention and partnerships with organizations such as the Dallas Mavericks. Today, her teas can be found at popular locations including Mitsuwa Marketplace in Plano, SMU, and Bird Bakery. Looking ahead, Anna aspires to open a dedicated café space where she can further share her passion for healthy, artisanal beverages with the community.

Born and raised in the DFW area, Chef Aubrey discovered his passion for cooking through his grandmother. He trained under culinary legends Dean Fearing and Michelin-starred Chef John Tesar, and further honed his skills during several years in Maui. Outside the kitchen, Chef Aubrey is a proud family man and father to a 4-year-old daughter. When he’s not perfecting his craft, he dedicates his time to mixed martial arts training.

Chef Casey Doody, THE Chicago focaccia Queen formerly coined as the “Gottcha Focacciaaa” gal; Chef Casey made her splash in the pastry industry working in elite country clubs, hotels, a NYC Michelin restaurant, big restaurant groups in Chicago including Gibson’s, and most recently was the corporate director of pastry of the Boka Restaurant Group. She’s not much of a golfer, but has been one of the Masters Pastry chefs for 3 tournaments. She is known for her sky high key lime pie and Chicago Tribune’s food critics review of the best tiramisu in the city. Casey left the four walls of a restaurant in January 2025 to create her own niche pastry consulting company, pastryCASE, pastry consulting by Casey Doody. Because what’s better than a pastryCASE full of variety?!!

Chef Chormaic is the chef and owner of Pablo Pete’s, a smoked beef rib taco and slider concept launched in Dallas in 2025. Born in Oregon, he has lived across Missouri, New York, California, Jalisco, and Mexico City, bringing a global perspective to his half-Mexican, half-Texan menu. He studied at the Culinary Institute of America, earning degrees in Culinary Arts and Business Management, with a minor in Wine and Hospitality. His background includes fine dining at New York’s NoMad Hotel and time with the Bocuse d’Or team, followed by a stint in marketing. His signature BBQ sandwich reflects his philosophy: simple ingredients, done well, by hand.

Born and raised in Houston, I spent 10 years cooking across the country. I came back because I missed Houston's diversity and vibrant food culture. I'm grateful to contribute to one of America's most dynamic and thriving culinary scenes.

Situated at the intersection of Travis and Franklin Streets in Downtown Houston, Barbacana is a casual fine-dining restaurant led by Chef Christian Hernandez. With experience in Michelin-starred kitchens from New York City to Mexico City—and having helmed acclaimed Houston establishments such as BCN and March—Chef Christian now brings his decades of fine-dining expertise back home in a refined yet approachable setting. Barbacana offers both an à la carte menu and a Chef’s Tasting Counter, presenting a diverse and lighthearted homage to Houston’s multicultural landscape. Drawing inspiration from the most diverse city in the country, Chef Christian and the Barbacana team are committed to building a progressive, sustainable restaurant through thoughtful low-waste initiatives. The beverage program features custom-crafted cocktails and a wine list of over 70 selections, highlighting both benchmark producers and innovative modern winemakers who work naturally and biodynamically.

Chef Cory Nguyen, son and business partner of acclaimed chef Trong Nguyen, is a driving force behind the continued evolution of Crawfish & Noodles. A proud graduate of the University of Houston’s Hilton College of Restaurant Management, Cory has been immersed in the restaurant industry since the age of 13—spending much of that time honing his culinary skills alongside his father.Deeply rooted in the values and bold flavors that built the restaurant’s reputation, Cory now plays a pivotal role in its ongoing growth, both in the kitchen and behind the scenes. From managing media relations to helping open and now operating Crawfish & Noodles, he is actively shaping the future of the family legacy while honoring its cultural and culinary foundation.

Chef David Skinner’s culinary journey began early, inspired by his grandmother’s captivating cakes and nurtured through summers spent preserving fruits and vegetables. Guided by her, he immersed himself in cookbooks and sought out unique ingredients, even launching entrepreneurial ventures at a young age.While attending Oklahoma State University, Skinner founded Christopher’s on Washington, a fine dining restaurant celebrated for its use of fresh ingredients and refined presentations, heavily influenced by California’s culinary style.Known for his innovative approach, Chef Skinner has been lauded as the “Willy Wonka of food,” earning acclaim for his pioneering culinary creations that continuously push the boundaries of traditional dining.His latest project, Ishtia, reflects his Choctaw heritage and draws inspiration from ancestral stories. The restaurant offers an immersive experience of indigenous culture through food and storytelling. Each dish tells a narrative, highlighting the diversity and richness of indigenous cuisine. The tasting menu features traditional ingredients and combines both classic and modern culinary techniques, showcasing how these elements have shaped indigenous cultures across North and South America.Chef Skinner’s work embodies a commitment to culinary excellence, innovation, and cultural celebration.‍

Born and raised in Peru, Executive Chef Diego Ponce brings a vibrant culinary heritage and a deep passion for global flavors to Alora. He received his formal training at the prestigious Instituto Cultural Peruano Norteamericano (ICPNA), where he refined the techniques and philosophies that continue to shape his cuisine today.Diego’s culinary journey spans luxury hotels and acclaimed restaurants across Peru, Brazil, and Houston. His experience includes time in renowned Michelin-starred kitchens in Brazil, such as DOM, as well as leadership roles at world-class establishments including the Four Seasons Hotel and The Post Oak Hotel in Houston. Most recently, he served as Executive Sous Chef at the InterContinental Houston.At Alora, Chef Diego curates a bold and refined menu that harmoniously blends Vietnamese and Peruvian influences. His commitment to quality, creativity, and cultural storytelling forms the foundation of Alora’s kitchen—elevating every dish into a memorable experience.

Drake Leonards is the Executive Chef-Partner of Eunice in Houston, Texas. A native of Eunice, Louisiana, Drake grew up on a rice farm and began his restaurant career at the age of 15, working as a dishwasher in a local eatery.Driven by his passion for food, he earned a Bachelor of Science degree in Culinary Arts from Nicholls State University. During his time there, Drake completed an externship at BRG Hospitality’s flagship restaurant, Restaurant August, in New Orleans and was part of the opening team for the group’s third concept, Luke.Upon graduating in 2008, Drake moved to New York City to work at Café Boulud under acclaimed chefs Daniel Boulud and Gavin Kaysen. There, he deepened his understanding of French country cuisine—drawing parallels to the Southern Louisiana flavors of his upbringing—and refined his technique in the restaurant’s award-winning kitchen.He then spent two years living and working in the Black Forest region of Germany, traveling throughout Spain, France, Switzerland, and England, collecting culinary experiences and inspiration along the way.In 2012, Drake returned to New Orleans to further hone his Provençal culinary style at BRG’s La Provence, followed by roles as Sous Chef at Restaurant August and later at Luke, where he was promoted to Executive Chef in 2014.After three years leading Luke, Drake took the leap into the Houston culinary scene with his own concept: Eunice, a modern Creole brasserie named in honor of his hometown. The restaurant opened in 2018 and marks BRG Hospitality’s first venture in the Houston market.Drake now resides in Houston with his wife and two children. He embraces the city’s dynamic culinary landscape and enjoys blending the rich traditions of Eunice, Louisiana, with the hospitality and elegance of New Orleans in every dish he creates.

Executive Chef Eduardo Osorio is a Dallas-based culinary talent with a global perspective and a passion for crafting soulful, seasonal cuisine. He brings both polish and warmth to his new role.

As far back as he can remember, Evan Meagher has been making memories at his family’s ranch, hunting alongside loved ones—experiences that remain among his most cherished.What began as a childhood hobby evolved into a lifelong passion. Today, Evan embarks on extended hunting expeditions with a deep respect for sourcing quality meats and honoring every step of the process—from field to table. He is currently pursuing the prestigious North American Big Game 29, a rare achievement that involves harvesting 29 native big game animals and requires years of skill, patience, and dedication.That same hands-on approach led to a labor of love: Evan’s Meat Market. Raised in Lafayette, Louisiana, Evan grew up surrounded by the bold, soulful flavors of Cajun cooking—flavors that now inspire many of his offerings, including cold-cut poboys and chicken-and-sausage gumbo with a signature “Tex-ajun” twist. By merging his culinary heritage with a love for premium cuts, Evan created the meat market to share his knowledge and help customers serve something truly exceptional at home.The overwhelming popularity of his cold-cut poboys sparked the launch of The Poboy Shop in 2025. Built on the same house-made deli meats that made Evan’s Meat Market a local favorite, the shop features his take on Cajun comfort food—from cornmeal-fried shrimp poboys to the original “Debris” poboy, stacked with braised beef, gravy, and provolone. The menu also features gumbo served hot and ready, along with Cajun-seasoned curly fries.Evan believes that the best memories are made around a great meal—whether it's shared at home or enjoyed over poboys with friends. He remains deeply involved in every aspect of the business, from hand-selecting meats to crafting bold, satisfying recipes. Step into the market or the shop and meet the man behind the meat—Evan will make sure you leave well-fed and full of flavor.

Henry Lu – New York City native Henry Lu was raised in the Bronx and began his culinary journey as a young boy working in his parents’ Chinese restaurants. After attending the French Culinary Institute, he worked his way through some of NYC’s most notable kitchens, including Kin Shop, Pearl and Ash, and Llama Inn. From 2017 to 2020, Henry served as Executive Chef for Four Happy Men Hospitality Group, overseeing Loosie’s Kitchen, Loosie’s Rouge, Etiquette Space & Cafe, and Sauced.In 2021, Henry moved to Houston to become chef/partner at byKin HTX alongside Chef Evelyn García, opening their first restaurant, JŪN, located in Houston’s Heights neighborhood. Since opening, JŪN has been named Best New Restaurant of 2023 by The Infatuation and the Robb Report, and was a 2024 James Beard Award semi-finalist for Best New Restaurant. Henry and Evelyn were also co-named 2025 James Beard semi-finalists for Best Chef: Texas. Additionally, Henry competed on Bravo’s Top Chef Season 22 (Canada).Evelyn García – Houston native Evelyn García is chef/co-owner of byKin HTX and JŪN. She refined her skills and passion for Southeast Asian cuisine while working in New York City, with notable stints at Jean Georges Spice Market under Chef Anthony Ricco, Masak with Chef Larry Reutens, and Kin Shop with Chef Harold Dieterle.A Culinary Institute of America graduate, Evelyn worked in NYC for 10 years before returning home to Houston. Driven by strong family ties and her love for her hometown, she sought to create a Southeast Asian-inspired concept. In 2020, she convinced her good friend Henry Lu to join her, and together they formed byKin HTX, navigating pop-ups, chef residencies, and a product line before opening JŪN in Houston’s Heights. Evelyn was also a finalist on Top Chef Season 19 (Houston), proudly representing her hometown.‍

Franchesca is a chef who has honed her craft over the past 14 years, but her true passion lies in the connection between food and health.She is dedicated to caring for both customers and staff by creating accessible, healthy, and delicious meals—and she never misses an opportunity to share how food can be an expression of love. Through her work, Franchesca inspires others to see nourishment not just as sustenance, but as a powerful act of care and connection.

Chef Luis Gabriel "Gabi" Guzmán brings over a decade of culinary expertise to his role as Chef de Cuisine at Azumi, which he joined in May 2024. A graduate of Le Cordon Bleu in Lima, Peru, Chef Gabi honed his craft in top kitchens across Miami, including the Michelin-starred L’Atelier de Joël Robuchon and Makoto in Bal Harbour. His diverse experience informs a dynamic, ingredient-driven approach to Japanese cuisine. At Azumi, he combines precision, creativity, and a global perspective to deliver an elevated sushi and omakase experience.

Forging his early culinary career in prestigious kitchens from coast to coast, Chef Gerard Thompson ultimately found his home at Rough Creek Lodge, where he has served as Executive Chef since 1997. As the first hire at the luxury resort in Glen Rose, Texas—set on an 11,000-acre ranch just 90 minutes from the Dallas-Fort Worth area—Gerard has shaped the property’s culinary identity for nearly three decades.Before settling in Texas, Gerard refined his craft working with premier ingredients at some of the nation’s finest establishments, including as Executive Chef at the acclaimed San Ysidro Ranch in Montecito, California. His earlier roles also included positions at the Park Hyatt in Washington, D.C., and the Remington Hotel in Houston.His culinary philosophy has been deeply influenced by his travels throughout Italy, particularly in the food-rich regions of Bologna, Parma, Modena, and Florence. That passion for purity and craftsmanship is evident in his approach at Rough Creek Lodge, where everything is made by hand—from sourdough breads and focaccia to fresh mozzarella, ice creams, and an impressive variety of house-cured meats and pickled vegetables.Gerard's dedication to quality and artistry has earned him national recognition. He has cooked at the prestigious James Beard House in New York and was a featured chef at the James Beard Foundation Awards dinner. Under his direction, Rough Creek Lodge has consistently earned top scores for food, décor, and service in the Zagat Survey, and has been honored as one of America’s Top Restaurants. The lodge has also received the distinguished DiRôNA (Distinguished Restaurants of North America) Award and been named a TripAdvisor Traveler’s Choice winner.When not in the kitchen, Gerard enjoys life by the water—either at his home on Lake Granbury with his dog, Malbec, or at his beachside retreat in the small fishing village of Puerto Morelos, Mexico.‍

German Mosquera is the creative force behind Wild Concepts and a graduate of the Culinary Institute of America. With over 18 years of culinary experience spanning New York, New Orleans, San Antonio, and Houston, he has refined his craft in acclaimed kitchens such as Abac in Barcelona and Biga on the Banks.In Houston, German has led standout restaurants including Roots Bistro and La Colombe d’Or. Known for his bold, nostalgic, and artful style, his work encompasses fine dining, farm-to-table, fast casual, and large-scale catering. Every dish he creates reflects his rich heritage—playful, soulful, and unexpected.‍

Giorgio Rapicavoli is an acclaimed chef and owner of the wildly popular Eating House, as well as Luca Osteria in Coral Gables. He also is the current chef at the Mayfair Grove in Coconut Grove and Grape Ape in South Miami. Born and raised in Miami, Rapicavoli has dedicated his career to championing Miami’s culinary scene and infusing his Argentine and Italian heritage into the city’s rich melting pot of food and culture. He is the first-ever Miami contestant to win Food Network’s Chopped which resulted in the opening of Eating House’s pop-up restaurant. After quickly becoming one of the city’s most sought-after dining experiences, Rapicavoli reopened the same concept in 2012 as a standalone restaurant to widespread critical acclaim. Eating House closed its doors the summer of 2021 and reopened December 2022 at a new address on Giralda Plaza, just steps away from its sister restaurant, Luca Osteria. Luca, named after Rapicavoli’s son, opened in February 2021 and is the second project under his Shake and Bake Hospitality Group. In the summer of 2024, Giorgio took over the Mayfair Grove in Coconut Grove, FL.

Executive Chef Ilias brings a lifetime of passion and precision to the kitchen at Marmo. Born in Verona, Italy, and inspired by his grandmother’s legacy of soulful, ingredient-driven cooking, he began his culinary career in the heart of Verona’s historic center. With over 16 years of experience—including time in Michelin-rated restaurants and collaborations with Michelin-starred chefs—his approach blends traditional Italian flavors with refined, modern techniques. At Marmo, Chef Ilias crafts a menu that is both inventive and deeply rooted in his heritage, delivering dishes that are as thoughtful as they are unforgettable.

Jacob Williamson Culinary Director, Hooper Hospitality Concepts Jacob Williamson, a Dallas native and fourth-generation Texan, is a graduate of the French Culinary Institute in New York City. He began his professional culinary career at the critically acclaimed Jean-Georges in NYC. After a year, he returned to Dallas and divided his time between two of the city’s top kitchens—Stephan Pyles and Charlie Palmer at The Joule. In 2008, Jacob joined the opening team at Five Sixty, launching his long-standing relationship with the Wolfgang Puck Fine Dining Group. He later moved to Washington, D.C., where he served as sous chef at The Source, refining his expertise in Asian-fusion cuisine. In 2013, Jacob relocated to Detroit to become chef de cuisine at Wolfgang Puck Pizzeria & Cucina. A year later, he was promoted to executive chef of both Wolfgang Puck Steak and Pizzeria & Cucina at the MGM Grand Hotel and Casino. After two years in Detroit, Jacob returned to Dallas as executive chef of Five Sixty, bringing his extensive experience and leadership within the Puck organization back to one of the city's most iconic restaurants. With over 15 years of experience and a deep knowledge of Texas flavors and ingredients, Jacob now serves as Culinary Director for Hooper Hospitality Concepts. In May 2023, the group opened The Saint—an Italian-inspired steakhouse in the Lower Gaston District that highlights Texas-sourced ingredients. Passionate about supporting local purveyors, farmers, and ranchers, Chef Jacob continues to celebrate seasonality through The Saint’s dinner and cocktail menus. The group also plans to expand with additional concepts across DFW, including the highly anticipated Night Rooster set to open in the coming months.

Jaime Calvillo is a passionate Executive Chef with over 30 years of hands-on kitchen experience and a deep love for bringing people together through food. Currently leading the culinary team at Liberty Kitchen & Oysterette in Houston, Jaime is celebrated for his creative approach to menu development, strong leadership, and unwavering commitment to quality.His career includes time at iconic Texas establishments such as Landry’s and Tookie’s Seafood, where he built collaborative teams and crafted memorable dishes that left a lasting impression on guests.Jaime’s culinary philosophy is rooted in mentorship, consistency, and the belief that food should not only nourish but also connect. Fluent in both English and Spanish, he is ServSafe certified and highly skilled in all aspects of kitchen operations—from cost control and vendor relations to stunning plate presentation.Whether designing a seasonal menu, mentoring aspiring chefs, or leading a bustling dinner service, Jaime brings heart, discipline, and creativity to everything he does.‍

Chef Jake’s passion for the culinary arts started in 2010, when his high school Rockwall began offering culinary classes. He fell in love with the kitchen and decided to pursue culinary school at Johnson and Wales University, where he graduated in 2016 with a Bachelor of Science in Culinary Arts and Food Service Management. His career with ocean prime began in 2016, where he completed his senior level externship as a line cook. He cooked in a variety of different locations and styles, until he returned as a Sous Chef for Ocean Prime Dallas. He became executive chef for Ocean Prime in early 2025. He is inspired by Chef Anthony Bourdain’s passion for raw flavor and his unflinchingly open world views. In Chef Jake’s free time, he loves spending quality time with his wife and one year old son.

Jason Rohan’s culinary journey is fueled by heart, passion, and refined skill. Originally from Los Angeles, his love for food was sparked in high school by his mother, inspiring him to pursue a career where his creativity could thrive. After attending culinary school at Los Angeles Mission College, Jason began honing his craft—starting as a pastry assistant for Suzanne Goin from 2013 to 2015.A pivotal chapter came when he joined Chef Thomas Keller’s Bouchon Beverly Hills (2015–2017), where he developed a deep appreciation for the discipline and precision of fine dining. His expertise further evolved during his time with Chef Curtis Stone at Gwen and Georgie (2017–2020), where he mastered the art of transforming simple ingredients into extraordinary dishes.Since January 2021, Jason has served as Executive Chef at Monarch, where he draws inspiration from the kitchen’s vibrant energy and the innovative environment cultivated by Chef Danny Grant. Italian cuisine speaks to his soul, particularly its emphasis on elevating uncomplicated ingredients with intention and care.Outside the kitchen, Jason is a devoted family man who enjoys spending time with his wife, their two-year-old son, and their dog. Whether exploring Texas or discovering new restaurants, his love for food and family remains at the heart of everything he does.

Chef John Nguyen has built a remarkable career working in some of the country’s finest kitchens. From honing his craft at San Francisco’s Michelin-starred SPQR and Michael Mina to leading the culinary team at Paragon and Fairmont Austin, Chef John has always been driven by a passion for excellence. He most recently played a pivotal role as the pre-opening Executive Chef at The Laura Hotel in Houston. Now, at Le Meridien, he brings his creativity and experience to deliver an elevated, unforgettable dining experience.

Chef John Pineda joined Crown Block, the steak and seafood restaurant in Reunion Tower, as executive chef when it opened in April 2023. Born and raised in Nueva Ecija province in the Philippines, he came to the U.S. at age 15 and moved to Louisiana. His prior experience in Texas food & beverage includes stints with SER Steak & Spirits, Town Hearth Steakhouse, and the acclaimed Launderette in Austin. He's a graduate of Le Cordon Bleu in Austin, where he earned his associate's degree in culinary arts.

An iconoclastic celebrity in the culinary world, John Tesar began his career in New York City, making a name for himself at acclaimed spots including 13 Barrow Street, 44 & Hell’s Kitchen, Vine, and the Supper Club. He later brought his bold, boundary-pushing style to Dallas, where he opened the critically acclaimed Knife and Knife Italian, as well as Knife & Spoon in Orlando—each earning national recognition from Bon Appétit, Eater, Gayot, and Esquire.In 2022, Knife & Spoon at The Ritz-Carlton Grand Lakes in Orlando was awarded a MICHELIN star under Tesar’s leadership and continues to retain the honor.A fixture in the Dallas dining scene—and once famously entangled in a feud with food critic Leslie Brenner—Tesar is known as a “chef’s chef,” respected both for his technique and tenacity. He has received praise from Food & Wine and The New York Times, made appearances on The Today Show and The Early Show, and is a five-time James Beard Award semifinalist for “Best Chef: Southwest.” He’s also a two-time contestant on Bravo’s Top Chef.

Chef Jon Bonnell blends his Texas heritage with classical culinary training to craft inventive dishes that celebrate bold, locally inspired flavors.Widely regarded as a leading authority on fine wild game and Texas cuisine, Chef Bonnell brings an innate understanding of flavor pairing and refined technique to every plate—enticing diners to explore fresh, inspired creations.His namesake restaurant, Bonnell’s Fine Texas Cuisine in Fort Worth, has received Wine Spectator’s Award of Excellence every year since 2004 and is consistently ranked among the top restaurants in Texas—and among the top 100 in America by OpenTable. His second fine dining concept, WATERS, debuted to critical acclaim in March 2013, further cementing his reputation for culinary excellence.In addition to his fine dining ventures, Chef Bonnell owns and operates BUFFALO BROS Pizza, Wings & Subs, with popular locations near the TCU campus and in Sundance Square, offering a more casual expression of his passion for great food.

A native of Los Angeles, Jonathan Esparza was raised in Guadalajara, Jalisco, Mexico. From an early age, he was inspired by his mother’s home cooking, though his original dream was not to become a chef—but a doctor. As his plans for medical school began to shift, Jonathan found himself questioning his future. During a family vacation to Puerto Vallarta, he came across a culinary school and enrolled in a short four-month program. That experience sparked a deep passion for cooking and ultimately led him to pursue a culinary degree from Universidad Tecnológica de Bahía de Banderas in Nayarit. Jonathan launched his professional career in 2018 at Four Seasons Resort Rancho Encantado Santa Fe, nestled in the scenic Sangre de Cristo foothills of New Mexico. Beginning as a Junior Sous Chef, he managed the resort’s busy banquet operations and developed his creative culinary voice. His talent and dedication earned him swift promotions to Sous Chef and later Chef de Cuisine. In early 2022, Chef Jonathan brought his talents to Texas, taking on the role of Executive Chef at Richard Sandoval’s Toro Toro in Fort Worth. There, he left a lasting impression with his flavorful and inventive pan-Latin cuisine. In early 2024, he rejoined the Four Seasons family as Restaurant Chef of Toro Toro at Four Seasons Hotel Houston, where he now oversees all culinary operations for one of the city’s most dynamic dining destinations. Fluent in both English and Spanish, Chef Jonathan cherishes his time away from the kitchen with his wife, Janette, and their three children: Liam, Emmalee, and Ethan. Together, they enjoy visiting the zoo, exploring trampoline parks, and spending time outdoors. He also enjoys puzzles, Sudoku, and playing chess.

Jonathon Erdeljac is the chef and owner of Jonathon’s Diner and Jonathon’s Forestwood, which he runs alongside his wife, Christine. Over the years, he has built his restaurants into beloved neighborhood brunch destinations. Chef Jon attended culinary school in Houston, Texas, and prior to opening his own concepts, served as Executive Chef for Bread Winners Café & Bakery and Macklin’s Catering Company. He has been dubbed the “Gravy King” and the “Muffin Man” by Dallas media, and his work has earned accolades from D Magazine, Dallas Observer, and Oak Cliff Advocate. Signature dishes like his chicken and waffles, chicken-fried steak, patty melt, and “Nooner” burger have all received local awards. His beer cheese soup was even featured in Food & Wine Magazine. In 2014, he competed on Food Court Wars on the Food Network.

Jordan Swim is the founder of Vestals Catering, a Texas-based culinary company known for its heartfelt hospitality and handcrafted menus. Raised in the food industry, Jordan’s passion for hospitality was shaped by meaningful moments around the table during his childhood. While in college, he began experimenting in the kitchen, hosting dinners for friends, and envisioning the business that would eventually become Vestals. In 2008, Jordan and his wife began hosting backyard dinners, creating space for community connection. As demand grew, Vestals Catering officially launched—quickly gaining recognition for its thoughtful, experience-driven approach. By 2014, the business expanded into its first commercial space in East Dallas, and in 2018, Vestals reached a milestone by catering the president’s dinner at Abilene Christian University. Today, under Jordan’s leadership, Vestals operates in both Dallas and Austin, serving clients across Texas with a steadfast commitment to culinary excellence and memorable hospitality.

Chef Joshua Harmon is a culinary force in Dallas, Texas, celebrated for his trailblazing spirit and adventurous palate. He has opened several award-winning restaurants, earning accolades such as USA Today’s Best New Restaurant and Eater’s Chef of the Year. In 2017, he won Chefs for Farmers, and the following year, he claimed victory on the Food Network’s Restaurant Rivals.Joshua began his culinary journey under the mentorship of Stephen Pyles, following early experience in New York City. He later co-created a pop-up series with fellow chef Misti Norris at her now-closed restaurant, Petra and the Beast, and ran the tasting menu at Purepecha, helmed by eight-time James Beard Award nominee Regino Rojas.Blending the bold, distinct flavors of the South and Asia, Joshua crafts dynamic, boundary-pushing dining experiences. Known for his mastery of fermentation and inventive culinary approach, he brings a true symphony of flavor to every dish.He’s had the honor of cooking for an array of notable figures, including Heidi Klum, Leon Bridges, Peter Gabriel, The Zombies, Erykah Badu, and the designers of Carhartt, among many others.

Josh Sutcliff began his culinary journey as a 13-year-old dishwasher, captivated by the energy and chaos of the kitchen. Just a year later, he was cooking at a small restaurant in North Carolina, where he remained through high school. In 2010, Josh moved to San Francisco to attend Le Cordon Bleu, graduating while working at the acclaimed restaurants Bix and Baker & Banker.In 2012, Josh relocated to Dallas, where he served as Chef de Cuisine at the celebrated FT33. He later led the kitchen at Filament, earning recognition as one of Zagat’s “30 Under 30” most influential restaurant professionals in Dallas. In 2016, as Executive Chef at Mirador, Josh received widespread praise for his refined, seasonally driven approach to modern American cuisine. The restaurant earned a 4-star review from The Dallas Morning News, and Josh was named Rising Star Chef of the Year by CultureMap Dallas.In 2018, he co-founded ShipShape with Seth Brammer, a venture aimed at expanding access to quality local food experiences across the DFW area. When an exciting opportunity arose in Denver, Josh made the move and took on the role of Executive Chef at Local Jones. There, he helped successfully open the restaurant and hotel in July 2020, was named Cherry Creek’s Best Chef (Editor’s Pick) by Cherry Creek Magazine, and embraced the Colorado lifestyle.In 2022, Dallas called him home once again. He returned to launch 55 Seventy alongside longtime colleagues Jeff Gregory and Tommy Shuey, continuing his mission to create memorable food experiences rooted in craftsmanship, community, and innovation.

At 32, Chef Rodarte has already built a résumé most chefs twice his age would envy. A graduate of the Culinary Institute of America, he trained under Dean Fearing at Fearing’s and co-founded Beto & Son at Trinity Groves in 2016. By age 23, he had already been named to Zagat’s 30 Under 30: Most Innovative Chefs in the U.S.From there, his career accelerated. Rodarte competed on Beat Bobby Flay, judged on the Food Network, represented the U.S. at the World Tapas Competition in Spain, and starred in 30 cooking episodes for Tastemade. Most recently, he served as Executive Chef at COSM and CEO of Trinity Groves Restaurant Group, where he launched three new restaurants in under two years.In 2024, D CEO named him one of the 500 Most Powerful Business Leaders in North Texas.

Julien Eelsen who founded Whisk Crêpes Café in Dallas in 2015, was born and raised in Paris, France. The first part of his adulthood led him to live in Spain, Nigeria, Peru, but he found the comforts of Dallas synonymous to the comfort and early childhood memories of homemade crêpes with his family.‍His love for cooking started at an early age. He remembers sweet memories of picking gooseberries, strawberries and rhubarb with his grandma and aunt to make the jams for the homemade crêpes they would make every weekend during Fall and Spring. Julien's work led him to Dallas where he found a fondness for it. A French guy in Dallas, he wanted to open a bistro with French roots but with the Dallas culture reflected in it. A laid-back and approachable place for sweet and savory crêpes -- Whisk Crêpes Café was born on October 6, 2015. He later opened Whisk & Eggs at Legacy Hall in December 2017, offering savory and sweet French crepes along with breakfast sandwiches and craft espresso drinks. He finally made his way to Nashville in 2021 to open at Assembly Food Hall following the same approach: batters and specialties made from scratch thanks to wholesome ingredients, crepes made to orders in front of the guests... just like in Paris!

Studied Culinary Arts at Le Cordon Bleu Institute of Culinary Arts, later opening multiple concepts and leading highly specialized kitchens at Company Café, as well as overseeing large-scale operations at Bowlounge.

Karla Rosa is a Salvadoran "Popmaster" and founder of Wonder Pops, a beloved Houston-based brand redefining frozen treats with bold flavors and real fruit. With a deep-rooted passion for food, culture, and creativity, Karla brings an artisanal approach to every pop, drawing inspiration from her Latin American heritage and Houston’s vibrant, multicultural food scene. What began as a small farmers market venture has grown into a local phenomenon—known for its colorful pushcarts, seasonal ingredients, and unforgettable combinations like cucumber-elderflower, pineapple-ginger-turmeric, blueberry-cardamom, and pineapple-jalapeño. Karla personally develops every recipe, blending culinary curiosity with a commitment to clean, real ingredients. Beyond the kitchen, Karla is dedicated to sustainability, partnering with local composting initiatives to ensure Wonder Pops leaves a light footprint. Under her leadership, the brand has built a loyal following and proudly serves families, major clubs, and corporate events across Houston. Whether she’s innovating in the Wonder Pops test kitchen or delighting guests at farmers markets and community events, Karla brings heart, hustle, and a refreshing sense of joy to everything she does.

Katsuji Tanabe doesn’t play it safe. Known for stirring the pot both in the kitchen and on camera, this classically trained chef pairs bold flavors with an even bolder personality. From Top Chef to NBC’s Yes Chef!, Katsuji has been called a villain, a loudmouth, a genius—and he’s fine with all of it. Because behind the attitude lies real technique, real fire, and food you’ll never forget.

Born and raised in Houston, Texas, Executive Chef Kirk Thompson brings deep local roots and a vibrant culinary spirit to Leo’s River Oaks. A proud graduate of the Culinary Institute Lenôtre, Kirk discovered his passion for cooking early in life and has built a career defined by creativity, precision, and heart.His culinary journey began under the mentorship of James Beard Award-winning chef Chris Shepherd, where he honed his craft in some of Houston’s most celebrated kitchens, including the rotating concepts of One Fifth: Romance Languages, Gulf Coast, Mediterranean, and Red Sauce, as well as Georgia James Tavern and Wild Oats. He later broadened his experience working alongside Adam Vero at Troy Guard’s acclaimed steakhouse, Guard and Grace.In early 2024, Kirk joined Culinary Khancepts, Inc. as part of the opening team for Leo’s River Oaks. As Executive Sous Chef, he led research and development and spearheaded kitchen hiring efforts.Kirk’s cooking reflects his belief that food should spark connection and joy—values he shares with his wife, who is also a chef.With a deep respect for tradition and a bold approach to flavor, Chef Kirk Thompson is redefining dining in Houston, one inspired dish at a time.

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

After his military service and return to the professional kitchen, Chef Lance led several restaurants in the Texas Hill Country and the Deep East Texas port town of Jefferson. He later joined the bustling culinary scene in Dallas, where he had the opportunity to learn from some of the industry’s best chefs. His résumé includes legendary establishments such as FT33, Macellaio (now Lucia), and SĒR Steak + Spirits. Lance also took part in acclaimed pop-ups and restaurant takeovers at local favorites like Petra and the Beast and Taco y Vino.In 2019, Chef Lance returned to East Texas and moved to Tyler—the neighboring “big city” to his hometown of Athens—to open his first restaurant as a chef/owner: Culture ETX. In 2022, he expanded the concept by adding The Plaid Rabbit Social Club & Speakeasy, a hidden venue accessible through the restaurant. After five successful years, he transformed the space into Heritage East—a more refined and elegant evolution of Culture ETX—dedicated to honoring the food of his ancestors and showcasing elevated East Texas cuisine.Chef Lance’s work has earned widespread acclaim. He won The Texas Bucket List’s “Bite of the Season” award for his Heritage Pork Chop—a version of which remains a staple on the menu. He is also the reigning Dallas “Prince of Pork,” a title earned at the prestigious heritage-breed cooking competition Cochon 555. Nationally, he impressed viewers and judges on Food Network’s Chopped, where his now-famous chocolate mousse made its debut (and yes, it’s still on the menu!).Lance lives in Tyler with his wife, professional barbecue pitmaster Bailey, and their three beloved dogs: Rio, Dookie, and Ivy.

Luis Robledo Richards is an award-winning Mexican chef and chocolatier with over 25 years of experience. A graduate of the French Culinary Institute in New York—where he received the “Outstanding Alumni Award”—he trained at acclaimed restaurants including Daniel and Le Cirque in Manhattan, and later at École Lenôtre in Paris under MOF chefs Jean-Louis Clément, Stéphane Glacier, Frédéric Anton, and Philippe Gobet.Robledo Richards has held key roles in Michelin-starred kitchens such as Le Pré Catelan and the restaurant at Hotel Baltimore Sofitel in Paris. In 2001, he became Executive Pastry Chef at Le Cirque New York, where his Red Fruit and Vanilla Napoleon was named one of the world’s top dishes by Alan Richman. He later led the pastry program at the Four Seasons Hotel New York.In 2006, he returned to Mexico City to open Tout Chocolat, an award-winning chocolate and pastry shop. He has since been named one of North America’s Top 10 Chocolatiers by Dessert Professional Magazine and “Chef of the Year” by Vatel Club Mexico. In 2019, The World’s 50 Best Restaurants honored him as Latin America’s Best Pastry Chef.Robledo Richards recently partnered with Culinary Khancepts to launch Mayahuel, a modern Mexican restaurant and cocktail bar in Houston’s Autry Park, blending heritage with refined technique. He has served as Head of Barry Callebaut’s Chocolate Academy in Mexico City and appeared as a judge on Netflix’s Sugar Rush: The Baking Point. His book, Larousse del Chocolate, won a gold medal at the 2019 Gourmet World Cookbook Awards.

I got my start in restaurants a year after high school, around 2003. I was lucky enough to be hired at Uptown Sushi here in Houston by Don Chang—even though I was super green. That’s where I first learned knife skills and began working with Japanese ingredients.From there, I bounced around a few other sushi spots in Houston before realizing I wanted to dive deeper into the kitchen and the industry as a whole. In 2009, I moved to Oregon to attend the Oregon Culinary Institute.I ended up staying in Oregon for eight years, really growing as a young cook. I worked at places like The Heathman Hotel, Paley’s Place, Laurelhurst Market, and Radar. After Portland, I spent a bit of time in Los Angeles before heading to New York, where I worked at Chefs Club, The Usual, and Small Batch.By 2019, I felt it was time to come back home—to be closer to family and friends. In 2020, I partnered with my close friends David Tu and Gary Ly to open 93' Til—a record bar featuring rotating seasonal food, wine, and cocktails.

Chef Marcos Juarez has been with Hidden Omakase since November 2022. He most recently came from Uchi, where he spent a significant part of his career, assisting with the openings of the Denver and Miami locations before returning to Houston.Raised in Lubbock, Texas, alongside six siblings, Marcos’s passion for cooking was sparked by his oldest sister, who often cooked for the family. They continue to share that tradition by cooking Thanksgiving together each year.Just three weeks after graduating high school, Chef Marcos moved to Austin to attend culinary school, earning his associate degree from the Art Institute of Austin. While in school, a Japanese cuisine course inspired him to focus on this specialty. He spent five years working under talented chefs at Austin’s APPLE campus, but ultimately decided to shift his focus to Japanese and sushi cuisine.He began at a local mom-and-pop sushi restaurant, Sushi NiNi, before joining Uchi in 2017, where he refined his craft and learned from some of the best in the industry.With 14 years of culinary experience, Chef Marcos brings his passion and expertise to Hidden Omakase. He enjoys collaborating closely with the team and sharing his love for Japanese cuisine with Houston’s vibrant dining community.‍

Maricsa Trejo is a self-taught baker and the founder of La Casita Bakeshop, which she launched in 2017 by blending her Hispanic heritage with a deep love for—what she proudly calls—“flaky AF pastries.”Since then, the La Casita Bakeshop brand has grown to include four distinct concepts and a team of over 100 employees. In addition to its retail footprint, La Casita wholesales bread and pastries to more than 150 restaurant partners across the DFW area. With two more concepts set to open in Dallas this year, the brand’s momentum shows no signs of slowing.Maricsa and her team have earned accolades such as Best Brunch in DFW, Outstanding Bakery, and Pastry Chef of the Year. La Casita Bakeshop has also received three James Beard Award recognitions, including semifinalist and finalist nominations.

Mauricio Garcia Travesi is the President and Co-Owner of the Mozzarella Company, an award-winning artisanal cheese factory based in Dallas, Texas.With a deep appreciation for craftsmanship and a background that blends creativity, discipline, and international perspective, Mauricio has become a driving force behind the company's continued growth and innovation. Under his leadership, the Mozzarella Company remains a celebrated name in artisanal cheese, known for its dedication to quality, tradition, and bold flavor.

Meaders Moore Ozarow co-founded Empire Baking Company in November 1992 with her husband, Robert.A native of Abilene, Meaders has always had a deep love for food. Noticing a lack of fresh, artisan bread options in Dallas, she set out to fill that void—bringing handcrafted, high-quality loaves to the community. She and Robert believe that product integrity begins with the use of the finest ingredients, a principle that continues to guide their work.When she's not breaking bread, Meaders is cooking for her family, raising funds for Meals on Wheels, and generously giving her time and resources to support the arts.

Chef Michael Hoffman, Executive Chef of Brasserie 19, brings a wealth of culinary creativity and experience to this beloved French-style brasserie. His casual yet refined approach shines through in a menu that is both approachable and crave-worthy.Michael’s dedication to his craft, his team, and the restaurant is evident in his daily leadership. With finesse and passion, he guides the Brasserie 19 culinary team, consistently delivering exceptional dining experiences that reflect his deep respect for French cuisine and hospitality.Michael's culinary experience comes from well-known restaurants, including Ibiza Food & Wine Bar where he served as Chef de Cuisine, Café Annie and Mark's American Cuisine, among others.

Chef Michael Lane brings over 30 years of experience across corporate, restaurant, and fine-dining settings. He attended the Culinary Institute of America in New York while simultaneously working for Market Basket, the largest tri-state catering company in Franklin, New Jersey. Upon returning to Texas, he trained under renowned chefs Tim Keaton, Robert DeGrande, and Dean Fearing.Five years later, Michael founded Michael Lane Cuisine, Inc., which he led for over 20 years. The company produced approximately 3,000 meals per day for major corporate clients, hedge funds, musicians, and professional athletes. With more than $43 million in gross revenue, Michael successfully sold the business to City Café in 2009.He then spent six years in a business development role at one of the largest restaurant equipment and design vendors in the country. In 2021, Michael shifted his focus to building Dallas’s premier BBQ destination—and some say, the best in Texas.As Founder and Owner of Lane’s OAK’D BBQ Dallas—recognized as one of the Top 100 BBQ Restaurants in Texas—Michael continues to exceed expectations and is humbled by the accolades OAK’D has received, including:Best Desserts in Texas – Texas MonthlyBest Chicken Fried Steak in Dallas – Dallas ObserverTop 100 BBQ Joints in Texas – Texas MonthlyTop 2 Best BBQ Joints in Dallas – Dallas ObserverMichael brings not only his deep culinary expertise to the OAK’D brand but also an unwavering attention to detail—ensuring every guest receives the highest-quality food and experience.‍

Milo was born and raised in Chengdu, Sichuan. He came to the U.S. for college and went on to work in the oil and gas industry for 13 years.Driven by a lifelong passion for cooking and food, Milo began serving Sichuan cuisine staples—with his own creative twist—at local Houston farmers markets on weekends, starting in December 2021.In the summer of 2024, with the encouragement of his wife, Cydny, Milo took the leap, left his corporate job, and opened his first restaurant: bashi—a Sichuan-inspired handcrafted kitchen located in Understory Food Hall in downtown Houston.‍

A culinary innovator with a flair for unforgettable flavors, Chef Mollie G brings both artistry and expertise to every plate. A featured alumna of UT Dallas, she has created exquisite dishes for award-winning motorsports teams, competed on MasterChef and Chopped, and refined her craft while traveling across the country.At home in Dallas, Chef Mollie curates intimate dining experiences, designs elevated tasting menus, and makes her mark at renowned events such as the Dallas Food & Wine Festival, Taste of Dallas, and Chefs for Farmers. With heart and dedication, she shares her passion through cooking classes and live demos at the Dallas Arboretum, the Texas State Fair, and beyond. Deeply committed to giving back, she actively supports Genesis Women’s Shelter and empowers future chefs through educational programs throughout the Dallas metroplex.Her culinary foundation began with a rigorous three-year program, followed by hands-on industry experience. From launching a seasonal pop-up on Lake Texoma to developing a healthy meal prep service, catering exclusive events, and crafting custom multi-course menus, Chef Mollie constantly explores creative ways to elevate her craft.Inspired by diverse cultures, she reimagines traditional flavors in bold, unexpected ways. Her dedication to sustainability and community impact reflects her belief that food is more than nourishment—it’s an experience meant to spark joy and connection.

With over two decades of culinary and operational excellence, Nick Gambill brings unmatched expertise and leadership to his role as Chief Operating Officer and Partner at Adios Fajitas.Nick’s journey began with a remarkable 17-year tenure at Pappas Restaurants, where he rose through the ranks—mastering high-volume operations, team development, and guest-driven hospitality. He went on to sharpen his operational edge during six years with Raising Cane’s, where he played a pivotal role in the brand’s rapid expansion and culture-focused leadership.Now, as COO of Adios Fajitas, Nick combines deep industry knowledge with a passion for innovation to lead the fast-growing, takeout- and delivery-driven concept. Known for his relentless standards, hands-on leadership style, and dedication to chef-crafted quality, Nick is helping redefine what it means to serve prime fajitas—with flavor, speed, and soul.

Chef Nick Walker serves as the powerhouse Director of Culinary at Whiskey Cake Kitchen & Bar, where he leads innovation in menu development, product sourcing, system design, and operational strategy. A seasoned culinary professional, Walker has honed his craft at some of the most notable properties in the hospitality industry. Before joining Whiskey Cake, Walker was the Culinary Director at The Village in Dallas, overseeing seven restaurant concepts—including the James Beard-nominated Meridian. He also served as Executive Chef for Virgin Hotels Dallas, where he conceptualized and launched the property's diverse restaurant and beverage offerings. His tenure at Headington Companies included leading culinary operations at multiple venues such as CBD Provisions, Mirador at The Joule Hotel, and Front Room at The Lumen Hotel. Earlier in his career, Walker served as Chef de Cuisine at the acclaimed Rosewood Mansion on Turtle Creek and further sharpened his skills at renowned properties like The Mondrian Hotel, Delano Hotel, and The Bazaar by José Andrés at the SLS Hotel in South Beach. A graduate of Johnson & Wales University in Charlotte, NC, Walker’s culinary journey has taken him through Cleveland, Charlotte, Orange County, and Miami—before ultimately calling Dallas home for over a decade.

Olivia Genthe is the chef and creative force behind some of Dallas’s most beloved culinary spaces, including Fount, Little Blue, and Seegars Deli. Known for her deep commitment to seasonality, sustainability, and soulful hospitality, Olivia artfully blends European romanticism with Southern roots to create menus that are both nostalgic and delightfully unexpected.A Cleveland native, she began her culinary journey in the early 2010s, managing high-volume beer bars in Texas before launching her own food truck in Dallas—helping shape the city’s emerging mobile food scene. She later moved to Austin, where she grew her catering business under the Native Family brand, a concept centered on developing thoughtful contract kitchens and curated events. During this time, she became a prominent voice in the slow food movement, honing her skills in butchering, fermentation, and hyperlocal sourcing.Now back in Dallas, Olivia is focused on building a restaurant group dedicated to legacy concepts—anchoring historic neighborhoods with approachable, honest hospitality in one of the fastest-growing cities in the world. Her work is rooted in creating spaces that feel warm, intentional, and deeply connected to their sense of place.

A dynamic and results-driven culinary professional, Chef Omar Bernal brings a wealth of experience and a proven track record in the food and beverage industry. A graduate of CSCA – Le Cordon Bleu Culinary School, he has worked alongside renowned chefs at prestigious establishments around the world, combining technical excellence with strong leadership and innovation. Currently, Chef Omar serves as Corporate Brand Executive Chef at The Sicilian Butcher, where he oversees multi-unit operations and supports the brand’s rapid expansion. In close collaboration with Chef Joey Maggiore, he plays a key role in elevating guest experiences and embodying authentic Italian hospitality. Previously, he was Culinary Director for Innovative Dining Group’s Sushi Roku at W Scottsdale, managing high-end dining, banquets, and exclusive off-site events. As Executive Chef and Partner at 6S Steakhouse, he helped launch and grow a thriving scratch-kitchen concept, introducing in-house dry-aging programs and upholding exceptional culinary standards. From 2015 to 2019, Chef Omar served as Regional Executive Chef for the Patina Restaurant Group at the Walt Disney Concert Hall and Music Center, where he oversaw eight high-volume outlets and led culinary execution for major events including the Emmys, LA Phil Gala, Gucci Gala, and numerous national food and wine festivals—collaborating with some of the world’s top chefs. His international experience includes launching the first BOA Steakhouse in Abu Dhabi and Dubai, along with leadership roles at acclaimed restaurants such as Patina, BOA, Gusto, and Pistola. Known for his strategic mindset, passion for culinary innovation, and dedication to team success, Chef Omar continues to thrive in high-pressure environments and push the boundaries of modern cuisine.

Oren Salomon is the founder of Starship Bagel, home to award-winning New York-style bagels crafted with time-honored techniques and high-quality ingredients. Starship Bagel—named Best Bagel at BagelFest 2023—is on a mission to spread joy and love through food, one bagel at a time. Oren is proud to bring his passion for authentic bagel-making to Chefs For Farmers.

Bringing a wealth of experience, Chef Delgado learned the art of cooking as an expression of family love from her grandmother. Recognizing her talent early on, her family encouraged her to pursue formal training at the Culinary Institute Lenotre, from which she graduated in 2009.She began her professional journey in the kitchen at Benjy’s and was also part of Chef Ronnie Killen’s brigade during both of his appearances at the James Beard House in 2011 and 2012.Delgado later joined Chef Mark Holley at Holley’s Seafood Restaurant & Oyster Bar, where she spent four years and rose to the role of sous chef and second-in-command.In 2017, she spent two months working alongside Chef Omar Pereney, cooking for President George H. W. Bush and First Lady Barbara Bush.Chef Delgado then accepted the Executive Chef position at Vibrant, a unique concept in Montrose focused on high-frequency foods designed to nourish the body. She was challenged with creating an entirely new menu using only ingredients free from gluten, dairy, refined sugars, peanuts, soy, GMOs, and gums. She met this challenge with outstanding results, leading Vibrant to a successful launch and cultivating a strong following before moving on to join The Original Ninfa’s.

Chef Phillip Halff II Founder + Executive Chef, Halff Culinaire Chef Phillip Halff II is the culinary force behind Halff Culinaire, an underground tasting experience redefining modern dining in North Dallas. Known for his bold precision and ingredient obsession, Halff creates intimate, hyper-seasonal menus that blur the line between art and obsession—earning him D Magazine’s Best Pop-Up Chef’s Table and a place among Dallas’ most sought-after culinary voices. Each menu is BYOB and ingredient-driven, shaped by fermentation, full produce utilization, and nose-to-tail cooking. Rooted in a zero-waste philosophy, every course unfolds with structure, clarity, and depth. Guided by the belief that “a day not learning is a day wasted,” Chef Halff approaches each dish as an opportunity to evolve—striving to be 1% better every time. Tradition informs. Craft transforms.

Blood Bros. BBQ began in 2014 as a pop-up started by three childhood friends—actual brothers Robin and Terry Wong, and their longtime friend Quy Hoang. In 2018, the trio opened their first brick-and-mortar location in the Bellaire Triangle. In 2022, they welcomed another longtime friend, Arash Kharat, as their Culinary Director.Throughout their journey, Blood Bros. has earned widespread acclaim, including being named one of the New York Times Top 50 Restaurants in America and one of Texas Monthly’s Top 50 BBQ Joints in 2021. In 2022, Quy Hoang was honored as a finalist for the James Beard Award for Best Chef: Texas.

My story—like those who came before me—is one of perseverance, excellence, and necessity.After spending more than 25 years in corporate America, I launched my business to build a legacy for my family and reclaim the time, talent, and culinary genius of those whose contributions to the craft of ice cream making have too often gone unrecognized. My goals were simple but ambitious: to create products that celebrate the Pan-African and Pan-Latin diasporas—and to tell stories.I didn’t have to look far for inspiration. There was James Hemmings, crafting French-style vanilla ice cream in the kitchen at Monticello; Sallie Shadd, credited with creating strawberry ice cream; Augustus Jackson, the White House chef who introduced the method of using rock salt to freeze mixtures more efficiently; Alfred Cralle, the inventor of the ice cream scoop; and Rafael Malfavón Andrade, the Mexico-born creator of the paleta. These pioneers are my "why"—my greatest inspirations.Drawing from recipes and foodways passed down by generations of foremothers across four continents, I began my entrepreneurial journey. I taught myself ice cream chemistry and completed the prestigious Penn State University School of Agriculture & Dairy Science Ice Cream Program—then got to work.Some of my proudest accomplishments include being featured in the National Ice Cream Day edition of the Miami Herald and the Charlotte Observer; appearing on Great Day Houston with Debra Duncan; being honored in the Museum of Ice Cream’s national Black History Month campaign; earning back-to-back wins at the Houston Livestock Show and Rodeo’s Uncorked! Best Bites competition; and creating custom ice creams and sorbets for foodies and chefs throughout Houston.

Chef Reginald Scott is an award-winning chef and Memphis native who is redefining Southern barbecue in the heart of Houston. With a culinary foundation shaped under James Beard Award–nominated chefs, he quickly rose to the role of Executive Sous Chef before launching his own venture. In 2022, he founded The Smoke—a fast-casual barbecue concept known for bold flavors, soulful storytelling, and next-level hospitality. Today, The Smoke operates two popular food trucks—The Smoke Mobile and Flipp’N Chickens—as well as a growing line of signature products, including the cult-favorite Best Damn Everything rubs and sauces. Chef Scott’s dishes are inspired by his roots, his daughters (Peyton’s Pickles, Parker’s Pies, and Preslee's Pickled Salad), and an unwavering commitment to excellence. A champion for second chances, Chef Scott offers mentorship and hands-on training to inspire and empower the next generation.

Rich Rogers, proprietor and cheesemonger of Scardello Artisan Cheese, discovered his passion for food early in life growing up in Dalhart, Texas.That passion evolved into a thriving family business with the opening of Scardello Artisan Cheese in October 2008 in Dallas’s Oak Lawn/Turtle Creek neighborhood.Since then, Scardello has earned widespread acclaim, including “Best Cheese Shop” by D Magazine editors from 2011–2013 and 2015–2019, as well as from 2021–2024. It was also selected by D Magazine readers as “Best Cheese Shop” in 2015. Other accolades include “Best Adult Education” for its popular Cheese 101 class (2009), “Best of the City” by Modern Luxury Dallas (2010), and “Best Picnic Plan” by The Dallas Observer (2015). Rogers himself was named “Best Cheesemonger” by The Dallas Observer in 2011.A Certified Cheese Professional and active member of the American Cheese Society, Rogers has also served as Chair of the ACS Judging and Competition Committee. Today, Scardello Artisan Cheese operates two beloved Dallas locations: its original storefront in Oak Lawn and a second outpost in the Dallas Farmers Market.

Murphy began his culinary journey in Austin, working at acclaimed restaurants such as Congress, 2nd Bar + Kitchen, Péché, and Jeffrey’s. In 2015, while leading Sandra Bullock’s Bess Bistro, he was named one of Zagat Austin’s 30 Under 30: Rockstars Redefining the Industry. He later served as Executive Chef for both Austin locations of North Italia.Today, Murphy brings his passion, creativity, and dedication not only to Perch, but also to its sister restaurants, Shinsei and Lovers Seafood.

From managing high-volume airline catering to leading the kitchen and serving as assistant general manager at MAVEN at Sawyer Yards, Sasha Quincy has done it all—and then some. A graduate of the Escoffier School of Culinary Arts, Sasha blends classical training with real-world grit, balancing creativity, consistency, and a sense of calm under pressure. Before taking the helm at MAVEN, Sasha honed her skills at some of Houston’s most respected restaurants, including Caracol, Bludorn, GJ Tavern, Nancy’s Hustle, and Coltivare. Along the way, she became known as someone you could count on—whether it was running the line, training new hires, managing prep and inventory, or keeping standards sky-high. Sasha leads with warmth, precision, and a deep love for hospitality. She’s not just building menus—she’s building a culture, a team, and a space where great food and great people come together.

Haywire’s Chef de Cuisine, Skyler Gauthier, is a rising star in the restaurant industry, redefining Texas cuisine through exceptional culinary craftsmanship. Originally from British Columbia, Canada, Chef Gauthier brings a unique perspective and an innate talent for creating dishes that rival those of native-born Texans. His innovative approach, combined with strong partnerships with local farmers, ranchers, and growers, supports a menu that celebrates the rich diversity of Texas through locally sourced ingredients.A graduate of the prestigious Art Institute in Dallas, Chef Gauthier refined his skills at acclaimed establishments including The Old Hickory Steakhouse, Sullivan's Steakhouse, Del Frisco’s Grille, and Pappas Bros. Steakhouse. Since joining Haywire in 2019, he has been instrumental in shaping the brand’s innovative, seasonal farm-to-fork menus, consistently pushing the boundaries of flavor and presentation.Named a 2022 Rising Star by FSR Magazine, Chef Gauthier exemplifies the spirit of modern Texas cuisine. His unwavering dedication to culinary artistry, talent for crafting unforgettable dishes, and commitment to showcasing local flavors continue to position him as a trailblazer in the industry.‍

Born in Sardinia, Italy, Chef Stefano Addari discovered his passion for the culinary arts at age 19 while cooking for the Vice Admiral in the Italian Navy in the city of Cagliari. Eager to deepen his knowledge of traditional Italian cuisine, he worked in Italy as a Chef de Cuisine before moving to the United States in 2010. Once in the U.S., Chef Stefano served as Executive Chef at several restaurants across the Southeast before joining Eataly as Head Chef.

Taylor and Jay celebrate global flavors, reimagining them in playful and creative ways that reflect their unique culinary perspective.

Born and raised in Drury, New Zealand, Chef Toby has spent the past two decades cooking at top restaurants around the globe.His culinary journey eventually brought him to New York City, where he worked under the renowned Chef Daniel Boulud. It was there he met his future wife, and together they later moved to Dallas to start a family. Quarter Acre—Chef Toby’s long-held dream—came to life in December 2022, blending his global experience with a deep sense of place and purpose.

Chef Travis Lenig is the Executive Chef and Owner of Field & Tides in The Heights, Houston. With over 28 years of experience in fine dining, Chef Lenig has built a career rooted in culinary excellence, leadership, and a passion for hospitality.He began his culinary journey studying at the Art Institute of Houston before leaving to pursue hands-on experience in the restaurant world. He first joined Clark Cooper Concepts as a sous chef at Ibiza, where he spent three years developing his technique and leadership skills. In 2006, Claire Smith brought him on as Executive Chef at her newly opened Heights restaurant, Shade, where he contributed to menu development, daily operations, and back-of-house cost and labor management.In 2008, Chef Lenig joined Mark’s American Cuisine as Executive Sous Chef under acclaimed owner Mark Cox. There, he helped oversee all kitchen operations and contributed to the restaurant’s success, which included grossing $10 million annually.By 2011, Chef Lenig was tapped to become Executive Chef of the newly launched Liberty Kitchen in Houston Heights. He later played a vital role in the opening of three additional Liberty Kitchen locations—River Oaks, Garden Oaks, and Treehouse—while serving in an expanded leadership capacity with F.E.E.D. TX.Like many chefs, Chef Lenig dreamed of one day opening his own restaurant. That dream became reality in October 2016, when he departed from Liberty Kitchen to pursue his independent vision. In February 2017, he opened Field & Tides, a warm and welcoming neighborhood restaurant known for its Gulf Coast-inspired cuisine and Southern hospitality.Chef Lenig continues to bring his deep culinary expertise and personal passion to the restaurant, serving both loyal guests and first-time diners in the heart of The Heights.

Both Chef Travis and Chef Ray are alumni of the famed Barbuto in New York City. Their professional partnership spans nearly a decade, beginning when Chef Travis hired Ray while he was still a student at the Culinary Institute of America. Since then, they have collaborated in kitchens across NYC, Nashville, and now Houston, crafting New American cuisine with strong Mediterranean influences.

Born and raised in Hawaii, Chef Troy Guard began his culinary career under the mentorship of renowned Chef Roy Yamaguchi at Kahana Bar and Grill in Maui. Under Yamaguchi’s guidance, Troy spent eight years abroad, opening multiple restaurant outposts in Hong Kong and Tokyo before eventually landing in New York. Back in the U.S., he served as Executive Chef at the iconic hotspot TAO.Troy ultimately put down roots in Denver, Colorado, where he opened his first restaurant, TAG—laying the foundation for what would become a diverse and dynamic restaurant portfolio.Today, TAG Restaurant Group encompasses sixteen restaurants across eight unique concepts, ranging from the lively breakfast spot HashTAG, to the fast-casual eatery Bubu, to the modern and elegant steakhouse Guard and Grace. While each concept has its own identity, all are infused with touches of Troy’s Hawaiian heritage and global culinary inspirations.Beyond the kitchen, Guard is deeply involved in both local and national philanthropic efforts. He regularly participates in cultural and charitable events and has been recognized by the James Beard Foundation as one of the “Great Regional Chefs of America.” His support of the Beard House and other national culinary causes underscores his commitment to giving back through food.‍

Cochinita & Co. is a Houston-based restaurant celebrated for its vibrant, authentic Mexican cuisine. Founded by Victoria Elizondo in 2016, the concept began as a humble pop-up and has since grown into a beloved staple in Houston’s East End. Known for its commitment to fresh, locally sourced ingredients and bold, traditional flavors, Cochinita & Co. brings the spirit of Mexican home cooking to every plate. The restaurant has received widespread recognition for its culinary excellence, including prestigious James Beard Award nominations.

Wyl Lima, Culinary Director, brings nearly two decades of experience to the kitchen, including roles as Chef de Cuisine at the Michelin-starred Temporis in Chicago and Executive Chef at Sister in Dallas. Known for his innovative yet approachable style, Lima blends comfort food with influences from Texas, the South, and beyond—delivering dishes that are exciting, refined, and welcoming to all.