Amber Fletcher is the third-generation co-owner of Fletcher’s Original Corny Dogs, invented by her grandfather and introduced at the 1942 State Fair of Texas. Now, 82 years later, Fletcher’s sells over 550K corny dogs annually at the State Fair. Since taking an ownership role in 2017, Amber, with her mother Glenda and brother Aaron, has expanded the brand through catering, events, concessions, and a food truck at Klyde Warren Park in Dallas. Amber focuses on preserving her family’s legacy while expanding Fletcher’s reach nationally through events, digital presence, and quality control.

Anna, founder of La Maison Bleue, is a mixologist and baker dedicated to healthier, all-natural delights. Originally from Germany and influenced by her time across Asia, she infuses her creations with diverse cultural flavors. Anna prioritizes less sugar and no preservatives, crafting every drink and dessert from scratch with great care.

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

Antonio Rendon began his Nobu journey in 2007 and is now the Executive Chef at Nobu Dallas. His passion for Japanese cuisine was ignited at Cotan in New York, where he worked for 13 years before joining Nobu. Antonio enjoys creating new dishes and mastering techniques, particularly for omakase menus and A5 grade Japanese wagyu beef. His favorite Nobu dish is King Crab Tempura Amazu Ponzu. Outside of work, he enjoys making sushi for his family, exploring Dallas, and visiting other restaurants.

Daniel Griffeth is the Executive Chef at Green Point Seafood and Oyster Bar on Knox St. He gained extensive culinary experience working at various restaurants, including Five Sixty and Paradiso as Sous Chef, and Harper's and Coupes as Executive Chef. Despite not attending culinary school, Daniel's hands-on learning and self-study have shaped his approach to cooking, focusing on simplicity and ingredient quality. A sustainability advocate, he prioritizes working with ethical fishermen and farmers to ensure responsibly sourced dishes.

Born in Medellin, Colombia, Chef David Gomez moved to the U.S. in 2008 and graduated from culinary school. He began his Dallas career with the Omni Hotel in 2011, advancing through notable kitchens like Hibiscus, CBD Provisions, Americano, and the French Room. Gomez also worked with the Headington family at The Commissary, Wheelhouse, Sassetta, and Mirador. In 2021, he became Sous Chef at Monarch Dallas under Chef Eric Dreyer, and in 2024, he was named Executive Chef of Tango Room.

Chef Eduardo Osorio embarks on a new journey leading the culinary team at Meridian. He has recently relocated to Dallas and is eager to infuse the local culinary scene with his passion for innovative cooking and dining experiences at Meridian. His commitment goes beyond preparing exquisite dishes, he is devoted to cultivate a new style of cooking that emphasizes not only in hospitality for our guests but also educational culture within the restaurant.

Originally from Maryland, James Bolet developed a passion for food at an early age, often visiting 'Little Italy' in Baltimore as a kid. With over 20 years of experience in the hospitality industry, James has held positions in both the front and back of house, ever since starting his career as a sandwich maker at Jimmy John's in 2004.

A Chicago native, Executive Chef James Johnson graduated from Oakland Community College's culinary program while working as a sous chef. He moved to Dallas to serve as senior sous chef at The Mansion on Turtle Creek. Before joining Pappas Bros. Steakhouse in 2006, he opened notable Dallas dining ventures like the American Airlines Center’s Platinum Club and Paris Vendome. At Pappas Bros., Chef Johnson upholds the restaurant's reputation for top-quality dry-aged prime beef and an award-winning wine list, earning Wine Spectator's 2024 Grand Award.

With a career that spans over 20 years, chef Bates serves as Executive Pastry Chef at Sugar & Sage Bakery in Dallas. 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. After being 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.

Chef Joe Riojas, Executive Chef at Trick Rider, brings over a decade of fine-dining experience. Trained at Houston’s Uchi, he then served as sous chef at José Andres’ Zaytinya and executive sous chef for Michelin-starred Carbone in Dallas. At Trick Rider, he has redesigned the menu. A Navy veteran and former combat medic for the Marines, Riojas enjoys mountain biking, Brazilian jiu jitsu, and playing guitar and piano. He lives in Celina with his wife and two children.

Celebrity chef John Tesar began his career in New York City at notable spots like 13 Barrow St and Hell’s Kitchen before opening acclaimed restaurants in Dallas and Orlando, including Knife and Knife & Spoon. In 2022, Knife & Spoon earned a MICHELIN star, which it still holds. Known for his high-profile feud with Dallas critic Leslie Brenner, Tesar is a prominent figure in Dallas dining, praised by Food & Wine and The New York Times, and a five-time James Beard semifinalist. He has also appeared on The Today Show and Bravo’s “Top Chef.”

Chef Jonathan Stirnweis has a long tenure in the culinary arts, having worked in kitchens for more than two decades. In 2018, Jonathan joined the Wolfgang Puck Catering team at The Perot Museum of Nature & Science in Dallas where he shared his imaginative and delicious creations with guests. In 2021, he transitioned to the historic Union Station in downtown Dallas to join the culinary team in supporting special events catering across the Dallas-Fort Worth market. Today, Jonathan is the District Chef for Wolfgang Puck Catering in Dallas-Fort Worth, supporting teams in special event catering, café operations, restaurant menuing and innovative offerings.

Chef Jon Bonnell blends his Texan heritage with classic culinary skills to create inventive dishes using local ingredients. Known for his wild game and Texas Cuisine expertise, he runs Bonnell’s Fine Texas Cuisine in Fort Worth, a top-ranked restaurant with a Wine Spectator "Award of Excellence." His second venture, WATERS, focuses on sustainably sourced seafood and has received high praise. Additionally, Chef Bonnell owns Buffalo Bros Pizza, Wings & Subs, and Jon’s Grille, offering burgers, BBQ, and craft cocktails.

Introduced to the industry by his Father, Chef Jose has been on a culinary journey with Omni Hotels. He now finds himself filling the challenging role as Sous Chef for Cafe Herrera. One of the most important points in Chef Jose's philosophy is the meaningfulness of creating an exceptional dining experience while leading a happy and engaged team to success.

Chef Josh Harmon is a culinary force in Dallas, Texas, known for combining Southern and Asian flavors as a private chef. He excels in fermenting food, creating a symphony of taste in every dish. Trained in top New York restaurants and by James Beard chefs in Dallas, Josh was named Eater Chef of the Year. A Food Network winner and Chef's For Farmers champ, he has received numerous awards, including D Magazine’s Best New Restaurant and USA Today's 10 Best. Josh has cooked for celebrities like Heidi Klum, Kelly Clarkson, and Phil Collins.

Chef Lamar Moore, a South Side Chicago native, fell in love with cooking at age eight, inspired by his grandmother's Southern food and culture. After graduating from Le Cordon Bleu in 2003, Moore worked at McCormick & Schmick’s in San Jose, then returned to Chicago as a sous chef for the Chicago Bears. He has cooked for Super Bowls, NBA Finals, and the Obamas, and appeared on shows like “Chopped” and “Beat Bobby Flay.” Now Executive Chef at Bronzeville Winery, Moore aims to honor his roots while making a mark in Las Vegas.

Julien Eelsen, born and raised in Paris, founded Whisk Crêpes Café in Dallas in 2015. His love for cooking began in childhood, making crêpes with his family using homemade jams. After living in various countries, he settled in Dallas, where he opened Whisk Crêpes Café to blend French culinary roots with Dallas culture. He expanded his concept with Whisk & Eggs in 2017 and opened a shop in Nashville in 2021, offering made-to-order crêpes with wholesome ingredients.

Kyle St. Clair, founder of One90, initially honed his barbecue skills in his backyard before pursuing a law degree. After graduation, he invested in a smoker and resumed his passion for 100% wood-smoked meats. ONE90, known for its premium craft barbecue, uses five massive smokers and has gained acclaim from Guy Fieri on *Diners, Drive-Ins, and Dives*. The company’s commitment to outstanding, slow-smoked meats is evident in its robust delivery and catering business, reflecting its dedication to top-quality barbecue.

Lance McWhorter, Executive Chef & Owner of Heritage East in Tyler, TX, has traveled to over 40 countries during his service in the US Army, Navy, and as a security contractor. This exposure nurtured his passion for cooking. After his military service, he helmed several restaurants and learned from top chefs in Dallas at FT33 and Macellaio. Lance is the 2021 Texas Bucket List "Bite of the Season" winner and reigning 'Prince of Pork' from Cochon 555. He has appeared on Food Network’s ‘Chopped’ and lives in Tyler with his wife Bailey and their three dogs.

Chef Leo Eguia, a Dallas-based private chef, specializes in vibrant vegan cuisine. He operates a food trailer and offers private chef services, aiming to dispel the myth that vegan food is bland. Committed to using fresh, high-quality ingredients, Chef Leo creates unique and flavorful dishes that challenge traditional notions of vegan food. His passion and expertise ensure that his culinary creations, whether at private events or from his food trailer, consistently impress and delight.

Manuel's culinary journey began at 16 in Hawaii, where he helped with kitchen chores and rekindled a childhood passion for cooking. After studying at "The Bue Trainers" in Argentina, he gained experience at Michelin-starred restaurants like The Fat Duck and Spago. Pursuing Business Management at the University of Hawaii while working as an executive chef, Manuel met his future wife and partner, Tina. Throughout his journey as an Executive Chef, he mastered the art of gelato-making, culminating in developing recipes for Haulani Vegan Gelato, Argentina's most successful vegan gelato brand. Manuel introduces a fresh perspective to an age-old culinary tradition with his extensive expertise.

Maricsa Trejo is a self-taught baker. She founded La Casita Bakeshop in 2017 incorporating her hispanic heritage into her love for flaky af pastries. Since then, the LCB brand has grown to 4 concepts with over 100 employees. Additionally, La Casita wholesales bread and pastries to over 150 restaurant partners in DFW. La Casita is opening 2 more concepts in Dallas this year. She and her team have been recognized for Best Brunch in DFW, Outstanding Bakery, Pastry Chef of the Year, and LCB has received 3 James Beard Semi-Finalist and Finalist Nominations.

Meaders Moore Ozarow started Empire Baking Company in November of 1992 with her husband Robert. Meaders, an Abilene native has always loved food. She saw that there were few alternatives for buying fresh baked bread in Dallas and decided to bring this artisan bread to the area. They believe that product integrity begins with quality ingredients. When she is not breaking bread, she is cooking food for her family, driving and raising money for Meals on Wheels and giving her time and resources to the arts.

Michael Lane has over 30 years of culinary experience, including training at the Culinary Institute of America and under renowned chefs in Texas. He founded Michael Lane Cuisine, Inc., managing it for 20 years before selling it in 2009. After six years in business development at TriMark USA, he founded Lane's OAK’D BBQ in Dallas, a Top 100 BBQ restaurant in Texas. His BBQ joint has received numerous accolades, including recognition for having the best desserts and chicken fried steak in Texas.

Recently named of Chef of the Year by CultureMap Dallas, two-time B.C.A (best chef america) winner Chef Noah born in Austin, Texas and grew up on the Big Island of Hawaii. Combining the flavors of Pacific Rim cuisne and the rich culture of the American southchef Hester's style is what he calls Southern Hospitality Meets Aloha Spirit. Chef Hester and his wife Lacey own Hamms Meat Market, a butcher shop that opened in 1954 in McKinney, Texas. Recently, Lacey and Noah have added a monthly supper club, featuring a multi-course tasting menu as well as a daily lunch menu.

Chef Olivia Lopez is the co-owner of Molino Olōyō and Pequeño Farms along with her partner Jonathan Percival. Together, the two of them focus on Mexican cuisine with local, seasonal, and heirloom-quality Mexican ingredients.

Rich Rogers, owner of Scardello Artisan Cheese, discovered his passion for food in Dalhart, Texas. Since opening Scardello in Dallas in 2008, it has earned numerous accolades, including "Best Cheese Shop" by D Magazine from 2011-2013 and 2015-2019, and "Best Picnic Plan" by the Dallas Observer in 2015. Rogers, an ACS Certified Cheese Professional, has served as Chair of the ACS Judging and Competition Committee. Scardello now operates in Oak Lawn and the Dallas Farmers Market.

Chef Roman Murphy is the Executive Chef of the new restaurant, Perch Bistro and Bar, and the Culinary Director for the team behind Shinsei and Lover’s Seafood and Market.

Raised in British Columbia, Canada, Chef Skyler Gauthier of Haywire makes Texas cuisine better than most native-born Texans. He has created meaningful partnerships with local farmers, ranchers and growers to bring locally-sourced ingredients to the menu that’s inspired by all the regions in Texas.

Growing up in Northeast Texas, Taylor Kearney learned to cook alongside his grandparents. After graduating from The Art Institute of Dallas, he worked with industry greats like Charlie Palmer, Thomas Keller, and Anne-Sophie Pic. In Dallas, he joined Charlie Palmer at the Joule Hotel, then AVA, and opened Boulevardier. He ran Nick and Sam’s Steakhouse, Front Room Tavern, and Cedar Grove, earning multiple awards. In 2018, he opened Rare at Wynn Boston, earning a Forbes Five-Star rating. Now, he oversees culinary operations for Harwood District in Dallas.

Proudly hailing from the South Pacific nation of New Zealand, Toby’s travels led him to the city of Dallas where he and his wife have decided to put down roots. Toby has trained under industry-leading chefs at Michelin-starred restaurants around the world such as The Greenhouse in London, England and Café Boulud in Toronto, Canada and New York City. Locally, Toby has been a part of two successful restaurants as the Chef de Cuisine of Bullion and the Executive Chef of Georgie by Curtis Stone. He is excited to share with Dallas the next chapter of his career, his own New Zealand-inspired restaurant, Quarter Acre.

A Texan native, Chef Travis Wyatt is deeply rooted in the Dallas restaurant scene, having worked in various chef roles throughout the city for the past fifteen years. After starting his culinary career at the soul food spot Buttons in Addison, Wyatt accepted the position of Sous Chef at Nordstrom at North Park Mall, followed by Front Room at the Lumen Hotel, Filament in Deep Ellum, and Neighborhood Services in Frisco. In 2022, Wyatt was offered the position of Executive Chef at Mirador, which reopened in 2023, helping to oversee the kitchens at Tango Room, Commissary, and The Porch.

Chef William Salisbury brings nearly 20 years of experience to his role as Executive Chef at Monarch, a modern Italian restaurant led by Michelin-starred Chef Danny Grant. Hailing from New England, Salisbury's journey includes working in Nantucket, Europe, and New Orleans with chefs like John Besh at Domenica and Cochon. In 2018, he joined Bullion in Dallas as Executive Sous Chef. In 2021, he became Chef de Cuisine at Carbone. At Monarch, he blends tradition with innovation, drawing from his Italian-American roots.