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.

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.‍

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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

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

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

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.

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.

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.

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.

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.

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.

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 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.

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.

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.‍

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

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.

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.

With over 28 years of experience, Chef Victor Villarreal’s culinary career has spanned from Sembach, Germany, to RAF Lakenheath and RAF Mildenhall in England, as well as Abilene and Fort Worth, Texas. For the past 18 years, he has cooked at notable restaurants including The Mansion on Turtle Creek in Dallas with John Tesar and Tim Byres; Grace in Fort Worth with Adam Jones and Blaine Staniford; Clay Pigeon with Marcus Paslay; and his first executive role at Sera Dining & Wine with John Marsh. His first restaurant was the critically acclaimed Abe Froman’s of Fort Worth, located in the Food Hall at Crockett Row. After COVID, he and his wife Misty opened La Onda, which was named one of Bon Appétit’s 50 Best New Restaurants in America in 2022. He is now consulting for Southern Hospitality Group at The Star Cafe diner and food trucks in the historic Stockyards of Fort Worth.

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