Chef Chintan Pandya is the executive chef of Adda Indian Canteen in Long Island City and Rahi in the West Village. Born in Mumbai, Chintan incorporates the versatile recipes and tradition of regional Indian cuisine into his dishes, opening the eyes of New Yorkers to authentic Indian food. Adda recently earned a place on Food & Wine's Top Ten Best New Restaurants list.

Chef Akhtar Nawab is the owner of Alta Calidad in New York, Otra Vez in New Orleans, and growing fast-casual concept Alta Calidad Taqueria (ACTQ). He is also an advisor at Prather’s on the Alley in D.C. With nearly 25 years of experience, the Kentucky-bred chef of Indian heritage has found his calling with Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up with.

Gaston Becherano & Theo Friedman are the founders of Bonsai Kakigōri, NYC's first kakigōri café. Becherano heads company strategy, hiring, design, and brand, while Friedman leads operations and culinary development.

Edan Leshnick is the head pastry chef at Breads Bakery. He began his culinary career at various bakeries in New York, moved to Israel to enroll in Estella's esteemed pastry program, then returned to New York to start working at Breads Bakery in 2014. His dedication and relentless work ethic quickly qualified him to be the inaugural night shift manager, overseeing all dough production. After a year of establishing a strong and reliable overnight team, Edan became the Head Pastry Chef, where he could contribute to the bakery’s decision-making process on a larger scale. Edan is a confident manager who leads his Pastry Department by example every day, which is a consistent, tight-knit group of eager young pastry cooks that the Breads team is proud to call our co-workers.

Chef Zach Zeidman is the chef de cuisine at Café Altro Paradiso. Before pursuing his passion in culinary arts, Zeidman received a Bachelor of Arts in Architecture. He has spent his time cooking with Ignacio Mattos, starting out as a line cook at Estela and continuing as a sous chef.

Chef Nino Chiokadze is from Tbilisi, Georgia, where she worked as a teacher before becoming a chef at the presidential palace of the former Georgian president, where she was responsible for feeding the staff of foreign ministry. Now, she is head chef at Chelsea’s Georgian restaurant Chama Mama, where she puts to use her love of cooking instilled by her grandparents.

Chef Renata Ameni is the executive pastry chef at Crown Shy. Native to Sao Paulo, Brazil, Renata studied hospitality before getting her start at Patisserie Douce France. She has worked for Ritz Carlton Hotels, Jean-Georges, and Eleven Madison Park where she became executive pastry sous chef. During her tenure, EMP received a four star review from the New York Times, three Michelin stars, and the top spot on The World's 50 Best Restaurants. She went on to lead the pastry team at David Kinch’s Manresa and develop the program at 70 Pine.

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Angie Rito & Scott Tacinelli are the executive chefs and partners at Don Angie in the West Village, and veterans of the New York dining scene. The couple married in Florence, Italy and share a deep passion for the food traditions of all cultures, especially Italian. They’ve developed a unique style of cuisine drawing influence from their Italian-American family traditions, travel experiences and life in New York City.

Selina Ullrich is the coffee director at East One Coffee, the Brooklyn-based roastery and eatery owned by coffee veterans Tom Cummings and his husband Morten Tjelum. In her current role, Selina oversees the purchasing and roasting of East One's award-winning coffee, which is served at their three New York City cafés, as well as at cafés and businesses across the East Coast through their wholesale program. East One also ships their coffee nationally through their online shop.

Chef Chris Cheung grew up in the heart of Chinatown, where he undoubtedly picked up his affinity for Chinese cuisine. He was a part of the original kitchen staff at Nobu, and later joined the opening team at Jean-Georges. Eventually, he opened his own restaurant, Tiger Blossom, and took over the kitchen at the world famous Monkey Bar. Today, he is the chef and owner of East Wind Snack Shop, which has been praised as having the “absolute best dumplings in NY” by New York Magazine.

Emily Hyland & Matt Hyland are co-founders of Pizza Loves Emily restaurants, where all wood-fired and Detroit-style pizzas come to life alongside other savory American fare like the beloved Emmy Burger. Emily participates in operations as the director of beverage and director of wellness, and is the author of EMILY: The Cookbook, published in 2018. As executive chef, Matt specializes in three distinct styles of pizza, which have been praised by USA Today, Bon Appetit, Conde Nast Traveler, The New York Times, the TODAY Show and more. In addition to acclaimed pizza, his Emmy Burger and eponymous Le Big Matt are staples on many “Best Burger” lists.

Chef Sam Yoo is a native New Yorker. His culinary education started in his father's restaurants and his kitchen skills were honed at notable kitchens such as Torrisi. Golden Diner is Yoo's love letter to the communities he grew up in, namely Chinatown, Little Italy, and Lower East Side.

Victoria Blamey is the Executive Chef at Gotham. A native of Santiago, Chile, Blamey was a student of history until she course-corrected into the professional kitchen, attending the International School of Culinary Studies in Santiago. In 2004, she took a position at the two-Michelin-star The Vineyard at Stockcross, under Chef John Campbell, then moved to Melbourne, Australia, as Chef de Partie at Interlude. In 2007, she worked at Mugaritz, in Spain and this ultimately led to Wylie Dufresne’s WD-50 and ABaC in Barcelona – both place where she devoted her time to pastry. In 2010, she began a run of positions as Chef de Partie at Corton; as Sous Chef at Atera; then back to Corton as Chef de Cuisine. She worked as both Sous Chef and Chef de Cuisine at Il Buco Alimentari e Vinieri and Upland, before opening Chumley’s as Executive Chef, and ultimately taking on her role at Gotham.

Chef Miro Uskokovic is the pastry chef at Gramercy Tavern. Born and raised in Serbia, Miro grew up on a farm where his mother had cheese and cake-making operations. After college, Miro relocated to Indiana where he nurtured his love of baking. He became the pastry sous chef at Jean-Georges before moving to Aldea and eventually landing at Gramercy Tavern in 2013. Miro’s contemporary desserts are created out of a collection of personal memories and influence from other cuisines.

Chef Daniel Le is the executive chef at Hanoi Soup Shop. He grew up cooking with his grandmother, who is originally from Hanoi. Daniel worked in Orange County’s Little Saigon before starting as a line cook at Hanoi House. He was then promoted to sous chef, then co-executive chef and subsequently executive chef at Hanoi Soup Shop. His cuisine leans traditional with the twist of unexpected ingredients. To him, Vietnamese food is best enjoyed family style.

Chef Eyal Shani is a self-taught chef from Jerusalem, known worldwide for turning simple, fresh ingredients into culinary delights. He is currently the leading chef at 17 restaurants across the globe including in Tel Aviv, Vienna, Paris and Melbourne. Most notably, he leads the teams at both Miznon and HaSalon in New York. Eyal is considered to be one of the most prominent figures in the Israeli culinary world.

Chef Melissa Weller is the operating partner and head baker of Manhattan’s acclaimed High Street on Hudson. Weller has served as founding partner of Sadelle’s and head baker at both Per Se and Bouchon Bakery, in addition to developing the bread program at Roberta’s. Today, Weller is proud to lead High Street on Hudson both with her acclaimed breads and pastries and by her leadership expertise. She was named a semifinalist for the James Beard Foundation’s “Outstanding Baker” award in 2016 and her first cookbook will be published in 2020.

Claire Sprouse is the owner of Hunky Dory in Crown Heights. She has bartended, managed, and consulted at some of the country’s most well-known and awarded cocktail institutions. In 2013, she formed Tin Roof Drink Community, which was honored with the industry’s first ever “Sustainable Spirit” award and the 2017 “Golden Spirit” educator award, both presented by Tales of the Cocktail. Hunky Dory provides a space for Sprouse and her team to share Tin Roof’s goal in creating a culture of inclusivity around greener bar practices.

Chef Jane Peang is the Chef de Cuisine at JeJu Noodle Bar. She attended ICE and soon after worked at Morimoto NYC, where she first met Chef Douglas Kim. Chef Douglas promoted her to Sous-chef at Morimoto, and then she became Executive Sous-chef at ZUMA NYC as an opening member. After years of working in larger restaurants, she opened up JeJu Noodle Bar as the Chef de Cuisine and became the first female chef at a noodle restaurant to ever receive a Michelin Star in the US.

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Krissy Harris is a Northern California native and owner of Jungle Bird, a tropical cocktail bar in Chelsea embodying her vision of fun and upscale, but laid-back and classic. Before Jungle Bird, Harris bartended in renowned establishments such as Gramercy Tavern and The Wren before becoming Beverage Director at Union Square Hospitality Group. Jungle Bird has been named as one of Eater NY’s Hottest Cocktail Bars.

Chef Eunjo “Jo” Park moved to Philadelphia from Seoul, Korea, eventually studying at the Culinary Institute of America. She has been a part of the teams at Daniel, Per Se, and Momofuku Ko. In 2017, she moved back to Korea to learn about her culinary heritage, where she staged at Chunjinam Hermitage under Monk Jeong Kwan and cooked at Gaon, a three-Michelin-star restaurant in Seoul. Jo recently returned to Momofuku as the Executive Chef of Kāwi, which opened in March 2019.

Chef Moonlynn Tsai is a Taiwanese-American private chef and restaurateur who co-owns and operates Kopitiam, a community-driven Malaysian restaurant in the Lower East Side. When not at the restaurant you’ll find her foraging for edible ingredients to cook with for her next dinner party. Connect with her on Instagram at @Moonlynntsai.

Connie McDonald & Pam Weekes are co-founders of Levain Bakery. Before beginning their baking careers, the two trained together for the Ironman race and found themselves talking passionately about great food. Within just a few years, Levain Bakery had become a neighborhood institution and a destination for epicurious travelers from around the world, many who come to try their world-famous six-ounce decadent cookies. Levain now has five bakeries in New York and will soon open its sixth bakery and first downtown location in NOHO.

Lynnette Marrero is the Bar Director of Llama San, alongside Natasha Bermudez, Head Bartender. Lynnette's career began at New York’s Flatiron Lounge, then worked at Freemans NYC, and following that shadowed the Zacapa Rum Master Blender in Guatemala. This led to working for Diageo as a Rum Ambassador, with her returning to creating bar programs in NYC with her company Drinksat6, and ultimately becoming Bar Director at Llama Inn. Some past accomplishments include: winning the Time Out Eat Out Award for Best New Cocktail Bar (Rye House), creating the bar program at Morgensterns Finest Ice Cream NYC, and being honored by the James Beard Awards as one of America's Leading Female Mixologists. She also co-created Speed Rack, a national cocktail competition for women bartenders that raises money for breast cancer related charities. Natasha’s career began when she moved to the states from the Dominican Republic. She started out in Florida and ultimately moved to NYC where she found her calling in the craft of cocktails at Japanese concept Zuma. Bermudez transitioned from positions at Banzarbar at Freemans, leading to meeting Lynnette Marrero. Natasha also worked at Michelin Bib Gourmand Llama Inn and Donna Cocktail Club. Her love and commitment for spirits and creativity lead her to the head bartender position at long waited Nikkei restaurant Llama San, under her new mentor and Bar Director Lynnette Marrero.

Chef Orhan Yegen is the chef and owner of Lokanta in Astoria, Queens. He was raised in the city of Adana, Turkey and due to political turmoil moved to NYC in 1977 to pursue the American dream. His first job in NYC was that of a bus boy at a Turkish restaurant and ultimately worked in more than 100 restaurants, learning different styles and techniques and understanding his audience. According to Orhan, people have many misconceptions of what Turkish food is. To him it is a combination of different countries and cultures. Lokanta is a representation of the most Authentic Turkish food, lovingly made the same way it is found in Turkey, without any changes.

Chef and owner Greg Baxtrom has worked in some of the world's most exciting kitchens, including Alinea, Per Se, and Lysverket in Norway, among others, before opening Olmsted and Maison Yaki. Maison Yaki is rooted in his appreciation for classical French and love for the style of yakitori. Olmsted, a vegetable-forward restaurant, has been awarded one of Esquire's Best New Restaurants in America, Bon Appetit's 50 Best New Restaurants in America, and Food & Wine's 2017 Restaurant of the Year, among others.

Chefs Bill Clark & Libby Willis are co-owners of the smash-hit MeMe’s Diner in Prospect Heights. As alumni of the mission-oriented bakery Ovenly, Libby and Bill tackled first-time restaurant ownership with a spirit of collaboration and creativity. Bill handles much of the baking and front-of-house duties, and Libby prioritizes keeping the space welcoming for New York’s queer community.

Yuu Shimano and Tomohiro Urata are the executive chefs and culinary masterminds behind the innovative menus at MIFUNE New York. The two chefs studied together at the Tsuji Culinary Institute in both Osaka, Japan and Lyon, France. Shimano went on to hold his first kitchen position at two Michelin-starred La Villa des Lys in Cannes and as Chef de Partie of Meats and Sauces at three Michelin-starred Guy Savoy in Paris. Urata worked in France as the Chef de Partie of Fish and Appetizers at two Michelin-starred La Relais de la Poste, three Michelin-starred Régis & Jacques Marcon and three Michelin-starred Maison Troisgros in Roanne.

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Chef José Luis Chavez was born and raised in Venezuela to a Peruvian father and Colombian mother. With over 15 years of industry experience, Chef José Luis’ has honed his culinary skills in Peru, France, and the United States. He combines his international experiences, flavors, and techniques to create a truly unique take on Peruvian cuisine. Mission Ceviche currently has stalls inside Gansevoort Market and Canal Street Market, and recently opened Mission Ceviche Restaurant & Bar, their first full-service, sit-down restaurant which received a glowing one star review from The New York Times.

Ori Safra is the Executive Chef at Nur. Raised in Israel, Ori grew up learning how to cook her family’s traditional Moroccan cuisine. After serving in the Israeli military, Ori moved to Tel Aviv where she worked in both Italian and Middle Eastern restaurants, and eventually moved back to Eilat to open up a restaurant with an Israeli chef partner. There, she played an integral role in the kitchen, as well as menu development. In 2016, Ori moved to NYC where she worked as a Pasta Chef at Lafayette, and in 2018, she went back to her culinary roots and became the Executive Chef at Nur, bringing her extensive personal experience to the Modern Middle Eastern restaurant.

Chef Nico Russell cultivated an early passion for food as he grew up surrounded by fresh produce from his family’s garden and cooking favorite dishes alongside his mother. Nico has worked in some of the most notable kitchens such as the Michelin-award winning Chez TJ and Restaurant Daniel. After a stint in the south of France, Nico launched Oxalis in NYC as a pop-up dinner series with a market-driven tasting menu. Nico offers a thoughtful and technique-driven menu that pulls inspiration from his experiences in kitchens around the world.

Audrey Saunders, widely recognized as one of the leaders of modern mixology, opened the award-winning Pegu Club in New York in 2005. Through her mentorship, Pegu is largely responsible for spawning a number of the United States’ finest mixologists, and many of Audrey's innovations have been pivotal in advancing the direction of the beverage industry.

Matt Abdoo the chef/partner Pig Beach, alongside partner Shane McBride. Matt first earned his BBQ chops during his time working on Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the Memphis in May World Championship. Prior to opening his own restaurant, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Shane regularly travels the professional BBQ circuit with his team Ribdiculous, competing at the Memphis in May World Championship, among other renowned competitions. Previously, Shane worked at Craftsteak and Colicchio and Sons before moving on to Keith McNally, where he went from chef de cuisine at Balthazar to Corporate Executive Chef, and helped open Balthazar London, Cherche Midi, and Augustine.

Chef Ricardo Barreras opened Pilar Cuban Eatery in 2009 and the accompanying bakery in 2019. As a Miami native with family ties to Spain, the culinary traditions of Cuba are in Ricardo’s blood. Despite not being a trained chef, he turned to food after working as a social psychologist for over a decade.

Jilbert El-Zmetr and Michael Sadler are co-founders of Republic of Booza, the modern booza ice cream shop in Williamsburg. Jilbert founded Booza in his native Australia and since inception, Booza has doubled its sales annually, expanding its distribution coast to coast across the continent. Michael oversees production, store management, wholesale client relations, and business development. Both co-founders have traveled extensively and speak multiple languages.

Chef Stefano Secchi is a partner of Rezdôra, a rustic Italian restaurant in Flatiron highlighting the cuisine of Emilia Romagna. Stefano spent several years honing his skills in Modena at the famed Osteria Francescana under Massimo Bottura and perfecting the art of handmade pasta under the tutelage of Nonna Laura Morandi at Hosteria Giusti (made famous in Netflix's Masters of None), and in Piemonte, just outside of the white truffle region of Alba, working with Michelin-starred chef Davide Palluda at All’Enoteca.

Chef Alex Raij is one half of the husband and wife team behind Txikito, El Quinto Pino, La Vara, and Saint Julivert. The Basque Book is her deeply personal writer’s debut inspired by Basque home cooking traditions. Alex’s cooking captures place without giving up personal intimacy; the result is delicious, inimitable, and authentic on all levels.

Chef Judy Lai of Silk Cakes earned her diploma in Classic Pastry Arts at ICC before working as a pastry chef for L’Ecole and cake decorating instructor at ICC. Fully American and markedly Asian, Judy started Silk Cakes to bridge the two identities and create inventive Asian American desserts.

Chef Steve Tarpin began making key lime pies back in his native Miami for family and friends. Using only fresh squeezed key limes, Steve started faithfully reproducing that timeless classic here in NYC back in 1995, starting his pie-making business from his Brooklyn studio apartment. Quality, integrity and an unbending insistence on freshness, Steve’s Authentic makes what the New York Times called “The Best Key Lime Pie, Mason-Dixon Line or NO.”

Chef Brooks Headley opened Superiority Burger in the East Village of New York City in June of 2015. Previously, he worked as a pastry chef at different fine dining restaurants across DC, New York, and Los Angeles from 1999-2015. He has written two cookbooks: Fancy Desserts and Superiority Burger Cookbook.

Chef Lee Carames is a seasoned chef and bartender and part of The Aviary NYC team in Mandarin Oriental, New York. He received his education at The International Culinary Center and has worked at some of the most ambitious, bustling, and notable restaurants and hotels New York City has to offer. At The Aviary NYC, Lee marries his culinary background with his love for creative craft cocktails to present a unique and memorable experience for each guest.

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Chef Angie Mar is the owner of the Beatrice Inn. A native of Seattle, she has had the privilege of training in some of New York City’s most renowned kitchens, including Reynard, Diner, and Marlow & Sons. She went on to The Spotted Pig before eventually joining the Beatrice Inn in 2013. Best known for her love of working with whole animals, live fire, and dry aging techniques, she quickly revamped the menu, developed her signature style, and transformed the restaurant into one of the most coveted reservations in the city.

Chef Rocco DiSpirito is a healthy lifestyle crusader, James Beard award winner and #1 New York Times bestselling author. As chef of the Standard Grill, he reimagined the iconic restaurant by creating a menu of healthy yet indulgent options. His passion for cooking led him to study at the Culinary Institute of America and Boston University, and by the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine’s “Best New Chef,” and was the first chef to appear on Gourmet’s cover as “America’s Most Exciting Young Chef.

Sondre Kasin is the principal bartender at Simon Kim's Michelin-starred Korean steakhouse, Cote, and its forthcoming underground lounge, Undercote. Sondre has worked in the industry for over 10 years, helming the cocktail programs at several Norwegian destinations, including the acclaimed Bakgaarden Bar and Norway's first speakeasy, Morgenstierne. At Undercote, Sonde develops clean, classic drinks that subtly incorporate Korean and locally foraged ingredients to complement the verdant, serene space.

Chef Cedric Vongerichten is the executive chef and co-owner of Wayan, a new, modern French-Indonesian restaurant in Manhattan’s Nolita neighborhood, which he opened in February 2019 with his wife Ochi. Translating to “first born” in Balinese, Wayan is the duo’s first independent all-day restaurant in New York City.

Chef Tom Naumsuwan, grew up in Bangkok, Thailand before learning how to cook from both his mother and street vendors after school. Tom made the move from Thailand to New York in search of a better economic climate and opportunities, and worked as head chef of Spicy Shallot in Queens. Now executive chef of Wayla, Tom’s menu is inspired by his childhood. His menu features fresh, spicy, homestyle Thai cuisine with a focus on seafood and fresh herbs from the market.