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.

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.

Four passionate founders are redefining fast-casual dining with HOLY SMASH, a creative, ingredient-driven French take on the classic smash burger. Following the success of Casa Azul, their French-Mexican concept recognized by the Collège Culinaire de France, Aniss Bencharif and Joss Pagès return with a bold new venture that blends American street food with French precision.They’ve teamed up with Chef Alberto Marcolongo, who brings experience from Michelin-starred kitchens, and Federico Pavan, a celebrated bartender known for his refined palate. Together, the team has crafted a concise and expressive menu rooted in technique and quality.At HOLY SMASH, the burger becomes a culinary playground: dry-aged beef smashed for perfect caramelization, homemade sauces inspired by French and Italian influences, and inventive sides like crispy fries, seasonal pickles, and smoked aiolis. A curated drink list of fermented soft drinks, fresh juices, and signature cocktails completes the experience — all served in a vibrant, modern space where flavor meets hospitality.Each founder brings a distinct expertise: Bencharif, a self-taught culinary mind blending street food with immersive experiences; Pagès, a globe-trotting chef merging creativity and strategy; Marcolongo, Michelin-trained and devoted to purity and comfort food; and Pavan, a bar maestro focused on balance and conviviality.Born in Fontainebleau during the pandemic, Casa Azul evolved from a delivery kitchen into a beloved dining brand. “The tortilla became our blank canvas. Now, the burger is our new stage,” say Aniss and Joss. With HOLY SMASH, the team continues to elevate comfort food with French soul, blurring the line between fast food and fine dining.

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.

Audrey Dixon is the owner of J.Rae's Dallas and soon-to-open J.Rae's Ft. Worth. She was born in Arlington, TX, where her love for homemade desserts was baked into her from a young age. She moved to Dallas after college to work in events for Wolfgang Puck Catering at Reunion Tower. After five years with the company, she decided to change career paths. J.Rae's Dallas opened in March 2021, and you can now find Audrey behind the counter at the charming Devonshire neighborhood store, baking homemade desserts that will have you feeling nostalgic for your grandma's cookies with every bite.

Belal Kattan, Chef/Owner of Bazaar Dallas—a concept rooted in the rich flavors of Syrian cuisine, inspired by the decade I spent living in Syria. At Bazaar, I aim to showcase those bold, traditional tastes through a global fusion lens. I’ve had the privilege of working in some of Dallas’ top kitchens, including Georgie and Cry Wolf, where I served as sous chef, experiences that have helped shape my culinary style and vision.

Chef Ben Lee’s culinary journey is deeply rooted in his passion for Modern Korean Fusion, honed during his time as Executive Chef at the acclaimed Min’s Kitchen in Seoul. Co-owned with Chef Minji Kim, Min’s Kitchen gained recognition for its innovative take on Korean cuisine, earning a place in the Michelin Guide for multiple years and receiving the prestigious Michelin Plate in 2017, 2018, and 2019.Lee’s influence in the culinary world extends beyond Seoul, where he was instrumental in developing and refining menus that have become iconic within Modern Korean Fusion. His expertise in merging traditional flavors with contemporary techniques positioned Min’s Kitchen as a standout destination in the city’s competitive dining scene.In 2020, Chef Lee, along with Chef Minji Kim, transitioned to Dallas to collaborate with their mentor, Wan Kim, bringing their collective 30+ years of culinary experience to the American dining scene. As Executive Chef of JOA Grill, Chef Lee continues to elevate Korean BBQ, blending authenticity with modern innovation, solidifying his place in the culinary heartbeat of Dallas.‍

Chef Bertin Tamayo is a visionary culinary artist renowned for his mastery of seafood cuisine. With a deep respect for the ocean’s bounty and a flair for innovation, Chef Tamayo transforms fresh, locally sourced ingredients into unforgettable dining experiences. His creative approach blends classic techniques with modern presentation, celebrating the natural flavors of the sea while pushing culinary boundaries. Over the years, Chef Tamayo has built a reputation for his meticulous craftsmanship, artistic plating, and passion for sustainable cooking. Whether crafting delicate ceviches, perfectly seared fish, or bold shellfish creations, his dishes tell a story of creativity, freshness, and respect for nature. Driven by curiosity and guided by experience, Chef Bertin Tamayo continues to redefine what seafood cuisine can be — imaginative, elegant, and deeply satisfying.

Chef Brendan Lee Davey is the Executive Chef at Hall Arts Hotel in Dallas, where he brings refined creativity and a passion for modern American cuisine to each dish. With a focus on seasonal ingredients and artful presentation, Chef Davey curates dining experiences that reflect the hotel’s commitment to culture, hospitality, and innovation.

Brian Streeter has been highlighting the world-class wines of Cakebread Cellars with seasonal, product-driven menus since 1989. He leads hands-on cooking classes at the winery and manages a team that develops wine-pairing recipes and prepares meals for events. A graduate of the New England Culinary Institute in Montpelier, VT, Brian worked in Greenwich, CT, before moving to Napa Valley. Prior to joining Cakebread Cellars, he worked at étoile, the restaurant at Domaine Chandon, Napa. Brian enjoys sharing his knowledge and passion for cooking. Every year, he works with a fourth-grade class in the town of Napa, introducing young students to the pleasure of cooking and helping them develop an understanding of food sources. Brian is a member of both the Chef’s Collaborative and Slow Food.

Chad Sessions started in the kitchen as a fry cook at 14 years old. He quickly made his rounds through many kitchens before starting his own BBQ spot in a homemade food trailer in 2017. In 2020, Chad broke ground on a 6,000-square-foot restaurant in the heart of Royse City, Texas, and opened the doors in April 2021.

With a deep-rooted love for sourcing the freshest ingredients, featuring regional flavors and highlighting French techniques, Executive Chef Charles Olalia and his team create dishes that celebrate contemporary American cuisine with French influences while paying homage to The Mansion's history and storied past. Originally from the Philippines, Chef Olalia brings a wealth of culinary expertise and a symphony of diverse flavors to The Mansion Restaurant. ⁠

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.

Chef Christian Bustamante is the Executive Chef at CATCH Dallas, where he leads one of the city’s most dynamic kitchens with a rare combination of precision, creative vision, and high-volume expertise. A Los Angeles native with proud Hispanic roots, Bustamante’s culinary identity is rooted in the vibrant, layered flavors of his upbringing and sharpened by years of experience under world-renowned chefs. His formal training began at the Art Institute in Santa Monica, setting the stage for a career defined by both discipline and daring. He first made his mark at Beso in Hollywood, working under culinary icon Todd English and alongside some of the industry’s top emerging talents. He later spent five formative years under the mentorship of Wolfgang Puck, where he refined his leadership style – one grounded in accountability, collaboration, and unwavering standards of excellence. Chef Bustamante’s cooking philosophy is both rustic and refined, with a passion for open-fire techniques and bold, globally inspired flavor profiles. Influenced by Latin and Peruvian cuisines, his dishes celebrate both tradition and innovation. At CATCH Dallas, he elevates the brand’s signature style with standout offerings such as whole herb-roasted branzino, large-format steaks, and wood-fired specialties that reflect his distinctive culinary voice. Beyond the plate, Bustamante is known for his ability to lead high-performing, large-scale kitchen operations while maintaining a culture of growth, mentorship, and mutual respect. His approach is as thoughtful as it is results-driven, ensuring that every guest experience is delivered with care, consistency, and creative flair. With a career that blends big-name credentials, global inspiration, and deep-rooted passion, Chef Christian Bustamante brings unmatched energy and expertise to CATCH Dallas, curating culinary experiences that are bold, elevated, and undeniably memorable.

As Executive Chef of Sueño, Cristos Andrade—originally from Monterrey, Nuevo León, Mexico—brings over a decade of experience in restaurant development and culinary program design. His passion for cooking began at the age of 15, when he worked as a line cook at Texas Land & Cattle. Cristos spent several years with Local Favorite Restaurants, where he helped open two Meso Maya locations. He later accepted an opportunity to open Hugo’s Invitados in Las Colinas alongside Chef Natalio Charles, further embracing his passion for creating dishes inspired by his childhood and Mexican heritage. Throughout his career, Cristos has worked with numerous acclaimed chefs, including Ty Thaxton of Lombardi Concepts. During his time at Lombardi, he honed his skills in French and Italian cooking techniques, broadening his vision for Mexican cuisine and influencing the development of Sueño’s culinary menu. Working alongside such talented chefs strengthened his expertise in menu design, product sourcing, and inventory management. In early 2023, Cristos was named Executive Chef at Sueño and now also serves as Head of Culinary Brand Development, leading future restaurant concepts with creativity, authenticity, and a deep respect for his roots.

Daniel Griffeth is the Executive Chef at Green Point Seafood and Oyster Bar on Knox St. . Daniel has honed his craft in a variety of kitchens, including Five Sixty and Paradiso as Sous Chef and Harper's and Coupes as Executive Chef. His culinary journey has been defined by hands-on experience rather than traditional culinary school. His self-directed education—studying culinary textbooks, cookbooks, and other media—has inspired a cooking philosophy that showcases the best ingredients with simplicity and respect. As a strong advocate for sustainability, Daniel is committed to partnering with ethical fishermen and farmers, ensuring every dish is delicious and responsibly sourced.

Chef Dario Poot – Executive Chef at Chelsea Corner and Milo ButterfingersBorn and raised in the small Yucatán town of Cansahcab, Mexico, Chef Dario Poot’s passion for food is deeply rooted in his Mayan ancestry. His culinary journey began at Chez Gerard, where French chef Laurent Campelle took him under his wing and taught him the fundamentals of classical cuisine. That mentorship ignited a lifelong dedication to the culinary arts.Over the past 25 years, Dario has honed his craft in diverse kitchens—from fine-dining steakhouses to French-inspired restaurants—developing a style that marries discipline and creativity. Today, he leads the kitchens at two beloved Dallas institutions, Chelsea Corner and Milo Butterfingers, bringing together his Mexican heritage, French technique, and American comfort fare. He believes that great cooking begins with exceptional ingredients; using only the freshest, highest-quality products is essential to achieving extraordinary flavors and delivering that “wow” factor for guests.For Dario, being a chef is both a creative outlet and an act of love. He enjoys experimenting with scents, colors, textures, and flavors—transforming the ideas in his head into memorable dishes. Outside of the kitchen, he draws strength and inspiration from his wife and six children, whom he calls his greatest support system. Their encouragement fuels his commitment to hospitality and reinforces his belief that food should bring people together.As Executive Chef for Chelsea Corner and Milo Butterfingers, Chef Dario Poot channels decades of experience and a deep respect for fresh ingredients into every plate he serves. His story—from a self-taught cook in Cansahcab to the helm of two Dallas favorites—reflects his enduring passion for cooking and his dedication to creating food that is both heartfelt and innovative.

Dave Culwell, the culinary mind behind Burger Schmurger, brings an unapologetically bold approach to burgers, blending chef-driven technique with pure comfort food vibes. With a background in fine dining and a passion for irreverent, flavor-packed creations, Dave launched Burger Schmurger as a way to strip things down to what really matters—quality ingredients, killer flavor, and a little bit of attitude. His no-fuss, all-flavor philosophy has quickly made Burger Schmurger a go-to for burger lovers seeking something both familiar and wildly original.

Born in Medellín, Colombia, Chef David Gomez moved to the United States in 2008. After graduating from culinary school, he landed in the Dallas culinary scene and joined the opening team for the Omni Hotel in 2011. Over the next six years, he worked his way through some of Dallas’ most esteemed kitchens — as Chef de Partie at Hibiscus, part of the opening team for CBD Provisions, Sous Chef at Americano, and part of the opening team for The French Room. From there, Gomez joined the Headington family, working across the company at Commissary, Wheelhouse, Sassetta, and Mirador. In 2021, he helped open Monarch Dallas as Sous Chef, where he worked for three years before taking the helm of Headington Cos.’s Tango Room as Executive Chef in 2024. When he’s not working his magic in the kitchen, Gomez enjoys spending time with his family, skateboarding, and shooting hoops.

Deborah Williamson is the chef and founder of James Provisions, a restaurant and neighborhood shop in Hurst, Texas. A proud Texan, she spent over 20 years in New York City, where she ran James Provisions in Brooklyn for 15 years before returning home in 2022. In 2023, she reopened James Provisions in Texas, continuing her vision of seasonal, ingredient-driven and seed oil free food that nourishes and brings people together. Her work has earned her recognition as the 2025 Rising Star Award Winner (Texas Restaurant Association) and a nominee for Best New Restaurant & Chef of the Year (CultureMap Tastemaker Awards).

Chef Karl Shewry Chef Karl Shewry has over 20 years of restaurant and catering experience, including owning and managing a crepe-centric catering company. In the summer of 2024, finding himself at a professional crossroads, Karl jumped at the opportunity for a new and challenging experience working with the IDD community at Hugs Cafe in McKinney. Since joining the Hugs family as Chef, he has found teaching and mentoring more joyful and fulfilling than he could have imagined. Chef Diana Zamora Chef Diana Zamora's experience encompasses a wide variety of food styles, including Southern comfort, Mediterranean, New American, and Western Mexican cuisine. Her résumé includes Dallas notables such as Pillar, José, and the late Cry Wolf. She currently runs her own pastry concept, Nena Postrería, which provides pop-ups and pastries throughout Dallas proper. Diana began working with the IDD community in 2015 and recently joined the Hugs Cafe family in an operations role. She’s excited to once again be serving this population. Hugs Cafe Inc. Hugs Cafe Inc. is a non-profit social enterprise in McKinney, Texas, dedicated to providing meaningful training and competitively paid employment for adults with intellectual and developmental disabilities. It is our passion to offer a place of hope, understanding, grace, and success to each individual so they may be recognized for their abilities and talents in the community.

Master pizzaiolo Dino Santonicola — who was born, raised and trained in Naples. Dino moved from Italy to Seattle in 2004, making a huge splash when he opened a traditional Neapolitan wood-fire-oven pizzeria there, Via Tribunali. Seven years later he came to Dallas to open Cane Rosso, as its executive chef and master pizzaiolo. It was there, at the original Deep Ellum location, that Dino met Megan, who joined the pizzeria as general manager. Together, the couple led the growth of Cane Rosso to nine locations. Megan and Dino married in 2015, first with a ceremony in Dallas, followed by one in Naples. The two pizza-lovers opened Partenope in the Dallas Downtown Historic district in 2019 in the landmark Titche-Goettinger Building. It quickly became known as the city’s premier place for Verace Pizza Napoletana. In 2024 Partenope was ranked #12 among all pizzerias in the U.S. by the prestigious Naples-based 50 Top Pizza organization and received a World Ranking of #72. Megan and Dino are the parents of two young children, making Partenope a true “mom and pop.” They opened the their second location in Richardson in late 2023 and their third location in Fort Worth opening in early 2026.

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.

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.

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.‍

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.

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.

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.

A native of Chicago, Johnson graduated from the Culinary Arts program at Oakland Community College in Farmington Hills, MI, while working full-time as a sous chef at a local restaurant. His work ethic and culinary skill quickly got him noticed, and Johnson moved to Dallas to serve as senior sous chef at the Mansion on Turtle Creek. Since then, Johnson has been called upon to open some of Dallas’ most successful dining ventures. In 2001, as Platinum Club chef at the American Airlines Center, Johnson was responsible for the much-anticipated opening of the Platinum Club fine-dining restaurant in the 18,000-seat sports complex. The next year, he was tapped to open Paris Vendome, a French bistro in Dallas’ West Village. Before joining Pappas Bros. Steakhouse, Johnson served as chef de cuisine at Hibiscus, another of Dallas’ fine dining stars. At Pappas Bros. Steakhouse, Johnson is responsible for the reputation of one of the premier steakhouses in Dallas, ranked four stars by The Dallas Morning News and named one of the top restaurants in the city by Zagat Survey. The pressure hasn’t gotten to Johnson, who was voted one of “13 Chefs to Watch” by Esquire magazine. Most days, you will find him spending time with his children, sharing with them his obsession for ice hockey—of which he is an avid fan—or indulging his passion for music and laying down a good drum beat. Johnson’s recipe for success is to stay true to who he is as both a chef and a person.

Chef Jarred Russell is known for his ingredient-driven cuisine and leadership grounded in mentorship, technique, and curiosity. He began his career in his mother’s Italian restaurant, where he developed a lasting respect for hospitality and the craft of cooking. In Dallas, he rose to Chef de Cuisine during his five-year tenure at Nonna before opening Fachini as Executive Chef, helping to establish one of the city’s most anticipated Italian restaurants. He later spent three years at The French Laundry—Thomas Keller’s three-Michelin-starred flagship in Napa Valley—as Chef Tournant, a trusted leadership role that combined station mastery with the training and mentorship of new cooks. In 2022, Russell moved to Denver to assume the role of Executive Chef at Fruition, where he led a team-focused, seasonal kitchen that earned recognition in the inaugural Colorado Michelin Guide. He now leads the kitchen at Kawa Ni, a modern Japanese izakaya, bringing his ethos of mentorship and thoughtful cooking to a menu that balances traditional flavors with creative interpretation.

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.

A man of boundless energy, Chef Jeffrey Kollinger brings decades of unparalleled expertise and imagination to the hospitality industry. With his unique and innovative approach, Chef Jeffrey brings a fresh perspective to the food and beverage business, creating an exciting vision for every event. A detail-oriented professional and management expert, he consistently keeps both eyes on customer satisfaction and a knowing hand on the bottom line. With over 35 years of experience in culinary design, event creation, and catering management, Chef Jeffrey has proven himself as a culinary entrepreneur. Prior to founding Spice of Life Catering, Chef Jeffrey attended the University of Texas at Austin and Southwest Texas State in San Marcos before taking the Dallas culinary world by storm. He served in a variety of managerial positions at esteemed restaurants such as The Mansion on Turtle Creek, Culinaire International, Pomodoro/Arcodoro, Sfuzzi Restaurants, Brookhaven Country Club, and the Sheraton at DFW Airport — giving him the foundation to deliver unparalleled dishes. In addition to his experience at these renowned culinary institutions, Chef Jeffrey has also worked with high-profile clientele such as Mark Cuban, Michael Bublé, Ryan Reynolds, and more. While Chef Jeffrey has honed his proven managerial skills, his true passion remains the food itself. He has elevated Spice of Life Catering to new levels of culinary artistry, offering up-to-date and uniquely personalized menus with a keen eye for presentation. Chef Jeffrey is committed to excellence — no matter what.

Chefs Jennie Kelley and Brandon Moore are fixtures in the Dallas food community. Chef Jennie was the visionary behind FRANK, the renowned underground restaurant in Deep Ellum, once hailed by the Chicago Tribune as one of the hardest reservations to get in the country. Chef Brandon previously led the kitchen at Uptown’s Ocean Prime and went on to create The Pickling Collective and the infamous “Deep Wiener” hot dog pop-ups. Together, their "Better Half" pop-ups—hosted in celebrated kitchens and bars across the metroplex—are known for selling out instantly.

Renowned Chef Jill Bates brings her talent to the Sugar & Sage team, where she serves as Executive Pastry Chef and has worked to define our highly anticipated pastry program. From elevated selections like Kouign-Amann and Brioche Feuilletée, to artisan breads and baguette sandwiches, Bates has intentionally built a menu with neighbors, families, professionals, and Park Cities students in mind. Bates’ experience in the dallas culinary world spans over 20 years. Most recently tapped by Chef Chad Houser to lead Café Momentum’s pastry program, Jill spent years alongside Dean Fearing at Fearing’s/The Ritz Carlton and at The Mansion on Turtle Creek.

My name is Jimmy Phillips, and I am the Executive Chef of the restaurants at the Omni Dallas Hotel. I’ve spent the past 29 years in the culinary industry, developing my skills and deepening my passion for food and hospitality. My journey began at a culinary academy in Florida, followed by an apprenticeship at the South Seas Island Resort on Captiva Island. After three fast-paced years there, I set out across the country, working in hotels and resorts, learning from talented chefs, and refining my craft through experience and collaboration. But my story started much earlier. I was just six years old when I discovered my love for the kitchen. I remember watching my Mamaw cook her famous chicken and dumplings for hours, helping my mother make curry chicken rice soup, and seeing my uncles tend barbecue pits through the night during family gatherings. Whether it was crawfish boils or setting blue crab traps in the bay, I grew up immersed in the traditions and flavors that would ultimately define my path. Those memories continue to shape the way I cook today. I approach cuisine with a commitment to understanding where food comes from—its sources, its history, and the cultural influences behind it—so I can tell a story through every dish. Becoming an Executive Chef was always my goal, and I’m proud to have achieved it. Now, at Omni, I’m focused on building a platform that celebrates Texas cuisine and the coastal Southern food that inspires me every day. Working alongside a talented team, I strive to honor the flavors of our region and the stories behind them.

Born and raised in Dallas, Chef Joe Riojas has spent his entire career shaping and redefining the Texas dining scene. He has honed his craft in some of the state’s most celebrated kitchens, including José Andrés’ Zaytinya, Tyson Cole’s Uchi, and Carbone with Major Food Group. Now leading BAR-Ranch Steak Company in Plano, Chef Joe brings a bold yet refined approach to modern Texas cuisine—combining live-fire technique, premium ingredients, and global influences. His food tells a story of craftsmanship, creativity, and deep Texas pride, offering a fresh and contemporary take on the modern steakhouse 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.

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.

Originally from central Florida, Chef Josh Healy began his culinary journey in Miami, training under celebrated chefs such as Jean-Georges Vongerichten, Michael Mina, and acclaimed local talents including Giorgio Rapicavoli, Jeff McInnis, and Piyarat Arreeratn. These formative years gave him a deep foundation in both refined technique and the energy of vibrant, ingredient-driven kitchens. After moving to Texas, Chef Healy continued to hone his craft at standout restaurants like Filament by Matt McCallister and Loro from Hai Hospitality, blending his fine-dining experience with a passion for approachable, flavor-forward cooking. Known for his compassionate leadership style, Chef Healy brings a unique perspective shaped by southern hospitality and elevated by his fine-dining background. His philosophy is rooted in creating food that is both soulful and memorable, while fostering kitchens where collaboration and growth thrive.

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.

Four passionate founders are redefining fast-casual dining with HOLY SMASH, a creative, ingredient-driven French take on the classic smash burger. Following the success of Casa Azul, their French-Mexican concept recognized by the Collège Culinaire de France, Aniss Bencharif and Joss Pagès return with a bold new venture that blends American street food with French precision.They’ve teamed up with Chef Alberto Marcolongo, who brings experience from Michelin-starred kitchens, and Federico Pavan, a celebrated bartender known for his refined palate. Together, the team has crafted a concise and expressive menu rooted in technique and quality.At HOLY SMASH, the burger becomes a culinary playground: dry-aged beef smashed for perfect caramelization, homemade sauces inspired by French and Italian influences, and inventive sides like crispy fries, seasonal pickles, and smoked aiolis. A curated drink list of fermented soft drinks, fresh juices, and signature cocktails completes the experience — all served in a vibrant, modern space where flavor meets hospitality.Each founder brings a distinct expertise: Bencharif, a self-taught culinary mind blending street food with immersive experiences; Pagès, a globe-trotting chef merging creativity and strategy; Marcolongo, Michelin-trained and devoted to purity and comfort food; and Pavan, a bar maestro focused on balance and conviviality.Born in Fontainebleau during the pandemic, Casa Azul evolved from a delivery kitchen into a beloved dining brand. “The tortilla became our blank canvas. Now, the burger is our new stage,” say Aniss and Joss. With HOLY SMASH, the team continues to elevate comfort food with French soul, blurring the line between fast food and fine dining.

Born and raised in Southern California, Juan Carlos is the Chef de Cuisine at Loro Asian Smokehouse in Dallas, Texas. His culinary journey began in Austin in 2021, where he started as a line cook at Loro’s flagship location. Passionate about bold flavors and open-fire cooking, he quickly rose through the ranks, eventually helping to open Loro’s Dallas outpost. Along the way, he has served as a Culinary Director, built strong ties with local DFW pitmasters, and even sharpened his barbecue skills smoking meats in Alaska. Blending Asian influences with Texas tradition, Juan Carlos brings creativity, precision, and heart to every plate.

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!

Originally from Mimoso do Sul, Brazil, Junior Borges brings over two decades of culinary expertise to Nic & Junior’s. He honed his craft in New York City, working alongside renowned chefs like Missy Robbins at A Voce, and later led the kitchen at Amali as Executive Chef. His culinary journey took a transformative turn in Dallas, where he made a name for himself as the opening Executive Chef at Uchi, earning a rare five-star review from The Dallas Morning News. Borges continued to lead acclaimed kitchens, including FT33 and The Joule Hotel, before launching the country’s first modern Brazilian fine-dining restaurant, Meridian. Under his leadership, Meridian garnered numerous accolades, including “Restaurant of the Year” from Eater Dallas and D Magazine, as well as recognition from the James Beard Foundation, where Borges was named a 2023 semifinalist for Outstanding Chef. Now, as Chef/Partner of Austin-based Excelsior Hospitality, Borges oversees the group’s celebrated Italian concepts Juniper and Uncle Nicky’s. Nic & Junior’s marks his first restaurant as both chef and owner—a venture he’s proud to embark on with longtime friend and business partner Nicholas Yanes. Combining Borges’ refined culinary vision with Yanes’ extensive hospitality expertise, Nic & Junior’s brings their shared passion for innovative dining to Chicago. The duo is thrilled to contribute to the city’s vibrant restaurant scene, blending creativity, community, and a welcoming sense of hospitality.

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.

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.

Chef Kyle JamesWith an unwavering passion for culinary excellence, Chef Kyle James has become a prominent figure in the culinary scene. His journey began with Omar Flores, where he honed his skills in traditional flavors and innovative techniques. He continued to elevate his culinary repertoire at Neighborhood Services, delighting guests with exquisite dishes crafted from the finest ingredients. Currently, at Paradiso, Chef Kyle is creating a unique dining experience that showcases his creativity and dedication to gastronomy. With each plate, Kyle invites diners to explore a world of flavors and artistry, making each meal a memorable occasion.

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.

Leigh Hutchinson was raised in Coppell, Texas, in an Italian-American family for whom Sunday dinner at Grandma Angelina’s was a weekly treat. Via Triozzi is the fulfilment of her long-held dream to create a place focused on simple fresh ingredients where guests feel welcomed, comfortable and at home. After spending several immersive years living and studying in Italy, and traveling to all but one of Italy’s twenty regions, Hutchinson has accomplished that goal with what Texas Monthly lauds as “nonna caliber” cooking. Via Triozzi, her first restaurant, has been consistently praised since opening in August 2023. Hutchinson was recently featured on the Tuscany episode of Food Network’s Chopped: Battle Italiano. She continues to guide the seasonally driven food & beverage menus of both Via Triozzi and Terrazza di Triozzi.

Leo Morales is a Texas pitmaster whose smoke-filled journey blends tradition, community, and innovation. Today, he stands at the helm of Rodeo City Provisions, a barbecue restaurant and bar inside the historic Mesquite Arena, where he’s redefining what it means to experience Texas barbecue in the heart of rodeo country. Before Rodeo City Provisions, Leo made his mark on the Dallas food scene with White Stag Smoke, a food truck and pop-up brand known for inventive twists on Texas classics like smoked breakfast tacos, pork belly French toast, and his signature brisket and ribs. During the height of COVID-19, Leo turned challenge into opportunity with The Great Texas BAR-B-Q Pick Up and the BARtender Brisket Pickup, partnering with Trigger’s Toys to bring meals and relief to the community. His drive to serve went beyond the plate it was about connection, comfort, and supporting local families in a time of need. Now at Rodeo City Provisions, Leo’s focus is on bringing people together through bold flavors, classic Texas smoke, and the shared spirit of rodeo culture. More than just barbecue, his food tells a story of resilience, heritage, and community one plate at a time.

Cantor Leslie Niren is the visionary behind Cantor in the Kitch, a creative culinary initiative that blends Jewish soul, Mediterranean flavor, and playful storytelling into vibrant, community-driven food experiences that nourish both heart and spirit. Inspired by her years living and traveling in Israel, Leslie draws on the energy of its colorful outdoor markets — alive with fresh herbs, sun-ripened fruit, and warm spices. She infuses her cooking with the essence of the Mediterranean — fragrant, bold herbs like sumac, za’atar, and baharat, bright citrus, pomegranate, tahini, and date syrup. A passionate home cook and connector, she shares her recipes through joyful, interactive demos that spark memory and meaning, inviting everyone to rediscover the stories and flavors that make food feel like home. You can follow Leslie's food, cooking and travel adventures on Instagram, TikTok and Facebook @cantorinthekitch.

As a Senior Event Chef at Vestals Catering, Chef Manny brings exceptional skill, creativity, and leadership to every event. Known for his dedication to craft and calm, confident presence in the kitchen, he plays a key role in executing Vestals signature dining experiences. Manny’s expertise and passion for hospitality make him an invaluable part of the team, ensuring each event reflects the quality and care that define the Vestal name.

Chef Gorji is celebrating the 22nd anniversary of his namesake restaurant, Gorji, this year. Located in Dallas, it is the city’s longest-running independent, chef-driven, exclusive prix fixe tasting room. Drawing on Mediterranean traditions, his Persian heritage, and a lifelong culinary journey, Chef Gorji has developed a distinctive style he calls New Mediterranean Cuisine. His hands-on approach to sourcing ingredients ensures that every dish is thoughtfully crafted, combining the bold, vibrant flavors of the Mediterranean with fresh local elements and his own refined techniques.With just five tables and a one-seating-per-evening policy, Gorji offers an intimate, unrushed fine dining experience in a serene, child-free environment. It is also the first no-tipping restaurant in Dallas—underscoring Chef Gorji’s commitment to sustainability and a guest-focused philosophy.In 2006, he launched Gorji Gourmet, a line of sauces, marinades, and dips made without preservatives, added sugar, or gluten. In 2013, he published Zing! By Gorji – New Mediterranean Cuisine: Bold, Balanced, Simple & Savory, sharing his culinary philosophy and recipes.Before entering the culinary world, Gorji earned his degree in Edinburgh, Scotland, and worked as an engineer for a decade. But his passion for food began much earlier. Raised in Iran, he was immersed in a culture where cooking was a core life skill shared across generations. From hunting and fishing with family to preparing traditional seasonal ingredients like Persian lime juice, tomato paste, unripe grape juice, and pomegranate puree, these early experiences deeply shaped his approach to cooking. Combined with his travels throughout the Mediterranean Basin, they laid the foundation for his innovative New Mediterranean Cuisine.

Marco Fortina, hailing from Piemonte—famous for its fine wines and truffles—grew up in a family with a restaurant since 1904. At 17, he joined Alma, Italy's top culinary school, and his career has since taken him through prestigious kitchens, including Da Guido by the Alciati family, La Torre del Saracino with Gennaro Esposito, and Mudec Milano with Enrico Bartoloni. Marco has also worked alongside Fontanafredda and Eataly on international projects in Tokyo, New York, and now he’s our very own Head Chef at Eataly Dallas. A true ambassador of authentic Italian cuisine!

A graduate of Le Cordon Bleu in 2012, Chef Marcus has built his career in top kitchens across Utah, Austin, Dallas, and Fort Worth. He has earned a reputation for thoughtful, ingredient-driven dishes and creative menu design. Before joining Duchess, Chef Marcus served as Executive Chef at Clay Pigeon in Fort Worth for over three years. He later played a key role in launching the Crescent Hotel and most recently held the Executive Chef position at Lyla in Dallas. When he learned that acclaimed Chef Casey Thompson would be opening Duchess, he knew it was the next chapter he had to be part of. At Duchess, Chef Marcus brings a commitment to seasonal cooking, crafting rotating menus and weekly specials that celebrate Texas’ diverse ingredients and local purveyors. His goal is not only to offer an exceptional dining experience, but also to help position Duchess among the top culinary destinations in Fort Worth.

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.

Chef Marlene Faulkner is the visionary behind Knife & Faulk, a boutique-style catering company delivering elevated, locally inspired cuisine across Dallas–Fort Worth. Specializing in modern American and farm-to-table fare, her culinary style blends global influences with seasonal ingredients to create unforgettable experiences—beautifully plated and deeply personal.With roots in the New York Tri-State area and a lifelong passion for food, Chef Marlene designs curated menus for weddings, corporate events, and private dining. Her signature approach is driven by excellence in taste, artistic presentation, and soulful hospitality.Whether leading a bespoke dinner or a high-end event, Chef Marlene brings warmth, professionalism, and a deep love of food that turns moments into memories.

Matt has worked all over Texas, both front of house and back of house, including Neighborhood Services, Montlake Cut, Blue Fish, Clark’s, Monaco, Tiny Victories, and Parliament. He has served, bartended, managed, and cooked. He is the jack of all trades!

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 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.‍

Minji Kim is the Culinary Director at Nuri Steakhouse. She directs and oversees all aspects of menu planning and service at Nuri Steakhouse and JOA Grill. Before joining Nuri, Minji Kim owned a Michelin Guide–listed restaurant in South Korea called Min’s Kitchen. First established in 2007, she operated all five branches in Greater Seoul (Gwanggyo, Gyeonggi, Gangnam, Yeonhui, and Cheongdam). She brought her 20 years of experience in fine dining restaurant management to Nuri Steakhouse. Minji Kim received vocational certificates in Korean Food from the Sookmyung Women’s University Korean Food Institute. She also successfully completed a vocational course in Korean Traditional Food at the Institute of Korean Royal Cuisine. Prior to establishing her impressive reputation in culinary services, Minji Kim was a musician. She started her career in music at the Seoul Symphony Orchestra, playing the Second Bassoon from 2000 to 2002. Prior to that, she graduated from Codarts in Rotterdam, the Netherlands, in 1999.

North Carolina native, raised in Houston Texas. Growing up in a Cajun household she found her love of cooking with her maw maw and started learning the importance of preservation and no waste. Spending years working in the best Dallas restaurants she found her own style and took charge of her first kitchen as an executive chef at Small Brewpub where in 2016 she was named a James Beard Award Rising Star Semifinalist. Currently, she is the Executive Chef and Owner of Petra and the Beast; a small, thoughtful restaurant focused on the use of farms, foraging, fermentation and fire. Since the restaurant’s beginning in April of 2018 it has gained much recognition including being named one of Esquire’s Best Restaurants in America 2018, D Magazine’s Best New Restaurants in Dallas 2018, and the Dallas Observer’s Best Charcuterie Program 2018, included in the 2019 Best New Chef class in Food and Wine as well as being a semifinalist for James Beard in the category of Best New Restaurants, and multu time James beard semifinalist for best chef Texas. Closed Petra and Beast in 2024 to pursue new endeavors and concepts

Chef Mitsuhiro Eguchi’s passion for the culinary arts began as a curious child watching a sushi chef at work. He was captivated by the chef’s focus and precision, inspired by the quiet artistry behind each carefully prepared dish. Mitsuhiro went on to receive formal culinary training in Japan and gained experience working in several restaurants before deciding to move to New York. In 1998, he joined the team at the acclaimed Nobu Restaurant, quickly establishing himself as a rising talent. Eager to continue challenging himself, Mitsuhiro relocated to Texas in 2005 to help open Nobu Dallas. He now serves as Executive Sushi Chef, where he brings decades of expertise and an unwavering dedication to excellence, creating an unforgettable culinary experience for every guest.

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.

Born and raised in Indonesia, Linda began working in her family’s restaurant kitchen at the age of 15. With extensive experience in Asian cuisine, she has remained dedicated to serving authentic Indonesian home cooking throughout her career. Her first major venture was opening Bali Street Café, the first Indonesian restaurant in the Metroplex. When certain ingredients weren’t available locally, she and her husband sourced them directly from Indonesia to preserve authenticity. By combining high-quality Texas farm products with traditional Indonesian herbs, Linda has created a unique dining experience in DFW. Her restaurant was recognized by D Magazine as one of the best in 2024, proudly joining the small community of just 55 Indonesian restaurants in the entire United States.

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.

Chef Omar Bernal is a dynamic culinary leader with global experience and a strong track record in high end hospitality. A Le Cordon Bleu graduate, he’s worked alongside world renowned chefs at prestigious restaurants worldwide. Currently, he serves as Corporate Brand Executive Chef at The Sicilian Butcher, leading multi-unit operations and shaping guest experiences in partnership with Chef Joey Maggiore. His past roles include Culinary Director at Sushi Roku W Scottsdale, Executive Chef/Partner at 6S Steakhouse, and Regional Executive Chef for Patina Restaurant Group at iconic venues like the Walt Disney Concert Hall. Omar has also helped launch BOA Steakhouse in the UAE and contributed to major culinary events including the Emmys and LA Phil Gala. Known for his innovation, leadership, and commitment to excellence, Chef Omar continues to push culinary boundaries with passion and precision.

Chef Onur Akan is a multinational chef from Samsun, Turkey - shaped by Turkish, Greek, and Albanian heritage and the founder–executive chef of Chef Akan Experiences and Alara Modern Mediterranean in Dallas, Tx. After moving to the U.S. at 20, completing culinary school, he spent over 16 years cultivating a refined culinary craft and guest-first service. Chef Akan Experiences is his boutique platform for unforgettable events: bespoke, seasonal menus; calm, precise execution; and hospitality that makes guests feel genuinely cared for. His portfolio spans intimate milestones to marquee stages, including presidential-level events and collaborations with leading luxury brands in fashion, jewelry, hospitality, and automotive - always tailored, discreet, and impeccably run. Raised around generous family tables, he cooks with intention and leads with grace, drawing on Mediterranean and Old Turkish family traditions to create flavors that feel like home. Alara is the next chapter, a roots-deep homecoming where refined food meets true hospitality, and strangers sit down as guests and leave feeling like family.

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.

Chef Peter Coenen spent the early years of his career honing his skills at luxury properties across the country and beyond, including The Ritz-Carlton in St. Thomas, U.S. Virgin Islands, and The Inn at Palmetto Bluff in Bluffton, South Carolina. He then moved to Chicago, where he continued to refine his culinary expertise at the Michelin-starred Boka Restaurant, beginning in 2010. Over his nine years in the Windy City, he served as Executive Chef at The Gage and later oversaw all culinary operations at the historic Chicago Athletic Association Hotel. There, he led multiple venues, including the James Beard Award–winning Cherry Circle Room and the Michelin Bib Gourmand–recognized Lonesome Rose. His talent and success earned him a StarChefs “Rising Star Chef” award in 2018. Now Executive Chef at CBD Provisions at The Joule in Dallas, Coenen brings a wealth of experience and refined technique to celebrate bold, Texas-inspired flavors. Dedicated to showcasing seasonally driven ingredients and regional traditions, he offers guests an elevated yet approachable take on contemporary Texas cuisine in the heart of downtown Dallas.

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.

Preston Paine is the Executive Chef of Restaurants at The Crescent Hotel in Fort Worth, where he brings a dynamic culinary perspective shaped by global experiences and fine-dining excellence. A Dallas native, his passion for food was sparked early by family mentorship and further honed at Tulane University in New Orleans, where he studied business while immersing himself in the city’s rich culinary culture. Preston’s career includes time at the three-Michelin-starred Eleven Madison Park in New York, co-founding the award-winning Shug’s Bagels, and opening acclaimed Dallas concepts including Catbird and Nine at The National. As former Corporate Executive Chef of Exxir Hospitality, he oversaw five celebrated restaurants in the Bishop Arts District. Today, he continues to blend creativity, precision, and hospitality to shape one of Fort Worth’s most exciting dining destinations.

Reilee is a proud Dallas local with a passion for building community through great food and even better service. Teaming up with Chris Sclafani, Reilee plays a key role in growing Sclafani’s New York Bagels & Sandwiches, helping bring authentic East Coast flavor to the heart of Texas. With a sharp eye for operations and a deep love for Dallas, Reilee is dedicated to expanding the Sclafani’s brand while preserving the tradition, quality, and warmth that customers have come to love.

Growing up in Ennis and South Dallas, Texas, Rhonda McCullar fondly recalls time spent with her family. Cooking soul food and Tex-Mex alongside her mother for regular family gatherings sparked McCullar’s early passion for feeding people. While she loved being in the kitchen, she initially followed in the footsteps of her mentor—a high school teacher and basketball coach she remains close with today—and became a sixth-grade science teacher.Although McCullar maintained her passion for cooking, her family needed additional financial support after her mother’s passing. She devised a short-term solution (earning her teaching certification) and a long-term plan (attending culinary school). She soon enrolled at Le Cordon Bleu Institute of Culinary Arts in Dallas, where her science background proved invaluable. After graduating in 2012, she worked for Marriott for three years. When an opportunity to stage at Uchi arose, she jumped at the chance. Her impressive performance earned her a position at Uchi Dallas, where she has remained ever since—working her way up to sous chef at both Uchi and Uchibā, and eventually becoming chef de cuisine in 2021.As a vegetarian, McCullar brings a unique perspective to the Uchi kitchen. Inspired by the kitchen’s food waste, she constantly seeks ways to repurpose unused ingredients into new dishes. Though she doesn’t eat meat—and isn’t fond of the taste or texture of fish—she regularly presents meat- and fish-forward specials for the menu. She relies on her sharp understanding of flavor profiles, a science-rooted approach to cooking, and an intuitive ability to read faces to fine-tune her creations.In her spare time, McCullar volunteers to feed the homeless and maintains her love of basketball by regularly challenging her nephew to one-on-one games as he hones his skills. She has also taken up gardening, pottery, and woodworking as creative outlets.

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.

Rich Vana is the chef-owner of The Heritage Table in Frisco, where he champions Blackland Prairie cuisine — a style rooted in local agriculture, preservation, and full ingredient utilization. A storyteller at heart, Vana works closely with North Texas farmers and ranchers to build menus that reflect the region’s natural bounty and culinary heritage. With a background in journalism and a deep reverence for community, he brings both passion and purpose to the table. At The Heritage Table, Vana blends rustic technique with refined intent, offering guests a dining experience that’s honest, grounded, and uniquely North Texan.

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.

A third-generation chef, Ruben Toraño specializes in breads, pastries, and desserts across all Headington restaurants. He holds a bachelor's degree in Baking and Pastry Arts from Johnson & Wales University and brings over 20 years of kitchen experience to the table. His résumé includes time at acclaimed establishments such as Charlie Palmer, Nobu, The Joule Hotel, and most recently, the Adolphus Hotel. When he’s not in the kitchen, Ruben enjoys spending time with his family, watching baseball, perfecting his brisket, and traveling.

Samir Dhurandhar is an author, partner, and corporate executive chef at Nick & Sam’s Steakhouse. With more than 25 years of culinary experience—including an invitation to host a dinner at the prestigious James Beard House—Chef Samir has earned both local and national recognition for his elevated steakhouse dishes, which have become favorites among star athletes, celebrities, and North Texans alike.

A graduate of the Culinary Institute of America, Santiago began his journey abroad in Paris, where he refined his craft and immersed himself in the discipline of French cuisine. He later continued his training in New York, experiences that deepened his understanding of precision, innovation, and excellence. In 2017, Santiago returned to Mexico to co-found Santiago y Macarena in San Miguel de Allende, a restaurant that quickly earned acclaim for its balance of innovation and tradition. His work there earned him recognition as one of Food & Wine en Español’s “Best New Chefs” in 2019, a distinction that highlighted his ability to tell stories through food while honoring the richness of Mexican ingredients and culture. Today, as Executive Chef of The Mexican in Dallas, Santiago leads the kitchen with a focus on honoring Mexico’s culinary heritage while presenting it through a refined, contemporary lens. Working with a team of more than 30 cooks and chefs, he guides daily operations, ensuring that each dish is rooted in authenticity yet elevated in execution Throughout his career, Santiago has remained focused on building teams, mentoring the next generation of chefs, and creating systems that allow creativity to flourish without losing discipline. His trajectory — from the Culinary Institute of America to Paris, New York, San Miguel de Allende, and now Dallas — reflects a vision of Mexican cuisine that is at once rooted in tradition and open to the world.

Santos Vasquez: The Soul Behind the Stove Born in Mexico, Santos came to Dallas in 1972 with quiet determination and a deep respect for food. By 1976, he was working at Chateaubriand and walking past a man painting shutters on a soon-to-open restaurant—Herb Story, founder of S&D Oyster Company. Their morning chats turned into a friendship, and soon Santos was apprenticing under Herb’s wife, Mary Kay, the original chef. When Mary Kay stepped away to focus on family, Santos stepped up—and never looked back. For nearly five decades, he’s trained generations of cooks, always putting consistency above flair. He’s never been one for ego-driven reinvention. His motto? “If you want to impress someone, serve the same perfect dish twice.” At Chefs for Farmers, Santos brings not just a dish, but a legacy—built on humility, rhythm, and the kind of quiet excellence that never goes out of style

With more than a decade of experience spanning some of India’s most prestigious kitchens, Executive Chef Sarabjit Singh Assi brings deep-rooted culinary expertise and a global perspective to Sanjh. Guided by his Punjabi heritage and influenced by mentors like celebrated chef Manish Mehrotra, Chef Assi’s approach marries tradition with modern artistry—creating thoughtful, soulful dishes that honor the spirit of Indian cuisine while pushing its boundaries. Chef Assi’s career has taken him through top culinary destinations, including leadership roles at Daryaganj in New Delhi, Andaz Delhi by Hyatt, and ITC Sheraton, where he refined his mastery of Indian flavors and technique-driven cooking. His reputation is built on precision, creativity, and a deep respect for heritage, as well as his ability to lead high-performing kitchen teams through complex, dynamic environments. Supported by a talented team that includes expert tandoor chefs, an in-house halwai, and a pastry chef, Chef Assi continues to push Sanjh’s culinary vision forward. Together, they bring guests on a journey through India’s rich culinary landscape—crafted with intention, served with warmth, and designed to make every guest feel like royalty.

Shine Tamaoki was born in Yamanashi, Japan. He spent his childhood dividing time between Japan and the U.S. With 14 years of experience, including 7 years at Nobu Dallas, he is committed to showcasing Japanese cuisine in Dallas, Texas.

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.‍

Growing up in a small town in Northeast Texas, Taylor Kearney was raised tending gardens, raising livestock, and cooking alongside his grandparents. At age 13, he landed his first job washing dishes at a barbecue restaurant managed by his brother—an experience that sparked his passion for the kitchen and led to early roles in restaurants around his hometown. After graduating from The Art Institute of Dallas’ culinary program, Taylor traveled the world to train with some of the industry’s most renowned chefs, including Charlie Palmer, Thomas Keller, and Anne-Sophie Pic, among many others. In 2018, he moved to Boston to help open the $2.6 billion Wynn resort, where he led the property’s premier fine-dining restaurant, Rare, earning a coveted Five-Star rating from Forbes Travel Guide. He later returned home to Dallas to join the Harwood District, where he now serves as Vice President of Culinary Operations. In this role, Taylor oversees all culinary development across the company’s expanding portfolio of restaurants and hotels. Since joining Harwood Hospitality Group, he has led the opening of twelve new concepts, launched HWD Premium Beef—raising high-end cattle exclusively for the group’s 21 venues—and earned Michelin Guide recognition for three Harwood properties. Taylor has been honored by Zagat as one of their “Top 30 Under 30” and featured across prominent media outlets, including The Michelin Guide, Eater NY, Eater Chicago, Forbes Travel Guide, Wynn Magazine, EatThis.com, PaperCity Magazine, EscapeHatch Dallas, The Dallas Morning News, CultureMap, Dallas Observer, NBC, and Fox. He has also been featured in several books and remains actively involved with various Dallas-area charities.

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

For the Chefs for Farmers Festival 2025, Cattlemen’s Steakhouse will present a Bosque Ranch Beef Tartare on Chicharrones. Executive Chef Theodore Tom, formerly of SW Steakhouse at Wynn Las Vegas, spent 18 years leading high-profile catering and major events for the Wynn. Originally from Colorado, Chef Tom brings his signature approach to meat, game, and seafood, adding original creations to the storied Cattlemen’s Steakhouse menu. He is also developing an elevated, seasonal menu for the upcoming Cattlemen’s Club, a new private lifestyle membership concept from Taylor Sheridan. In his role, Chef Tom will curate guest chef collaborations and wine dinners for both Cattlemen’s Steakhouse and Cattlemen’s Club, drawing inspiration from the world-class events he helped produce at the Wynn. Now based in Fort Worth, Texas, Chef Tom is also a trained musician and producer—an artist who knows how to orchestrate both a culinary and creative team with precision and flair.

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.

A Texan native, Chef Travis Wyatt is deeply rooted in the Dallas restaurant scene, having worked in various chef roles at some of Dallas’ buzziest restaurants over the past fifteen years. In 2023, Wyatt rejoined the Headington family as Executive Chef at the yet-to-be-reopened Mirador. The restaurant reemerged with a vengeance after closing at the start of the pandemic — and a fresh new menu, courtesy of executive chef Travis. A lifelong learner, Travis prioritizes personal and professional growth and loves spending time with his family and dogs.

If there is a name synonymous with BBQ in DFW, it's Hutchins. Our journey began in 1978 when our parents, Roy and Delores, attached a BBQ restaurant to our family home in Princeton, Texas. From a young age, we’ve been immersed in the rich traditions of Texas BBQ. It’s hard work, certainly, but for us, it’s more than that. It’s a way of life. We’re passionate about BBQ, and we want our guests to feel that intuitively every time they visit us in McKinney or Frisco. It’s been quite the journey, to say the least! Hutchins BBQ has been named on Texas Monthly's Top 50 list for over a decade now. We’ve served at the James Beard House twice and won the Iron Fork “Best Restaurant” award. We were also voted “Best BBQ in DFW” in a Dallas Morning News reader poll, and we were one of Oprah’s picks in O Magazine. Along the way, we even invented the iconic Texas Twinkie! Of course, none of this would be possible without the support of our amazing team, our local community, and connoisseurs of Texas BBQ from around the world. We are immensely grateful to them and look forward to sharing our love of this craft—with a side of Texas hospitality—for as long as this journey continues.