Chef Phillip Tessier

Philip Tessier, an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant.

Shola Olunloyo is a talented, passionate, and resourceful chef, and distinguished member of the Philadelphia restaurant community. At Studio kitchen, or “SK,” Olunloyo develops and plays with culinary concepts, global foods, and cutting edge technology in an approachable laboratory setting. There, he sees ideas to fruition, from concepts for restaurants to innovations for food service equipment manufacturers.

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. Chris and Beau went so deep in conversation, we made two episodes and both are not to be missed. In Part 2, the chefs have a frank conversation about their personal struggles with addiction and the complexities of that issue in the hospitality industry. They delve into the importance of understanding, especially when it comes to helping others dealing with addiction and recovery. The chefs discuss the impact of social media, the continuous desire to learn and grow, the importance of creating opportunities for staff, and their shared love of cookbooks. Plus there's a lot of cool inside info about Alaska and its abundance and variety of seafood. Visit Chef Beau Schooler at In Bocca Al Lupo in Juneau, Alaska.

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. With over two decades of experience in the culinary industry, Beau has become renowned for his ability to create unique and delicious dishes using local Alaskan ingredients. Beau has continued to push the boundaries of Alaskan cuisine as the Executive Chef at In Bocca Al Lupo, a popular Italian restaurant in Juneau.

Chef Marc Murphy is a Food Network personality and acclaimed New York City restaurateur known for hosting exclusive private dining experiences and pop-up dinners at his event space in Manhattan. A familiar face at food festivals and culinary events, he is a longtime judge on Chopped. He frequently appears on The Drew Barrymore Show and other Food Network programs. He and his brother produce Umbrian Gold premium olive oil, and he has thriving partnerships with Burlap & Barrel Spices and Chocolat Moderne.

Chef Johnny Courtney is the chef and co-owner of Atoma in Seattle’s Wallingford neighborhood, operating out of a charming 100-year-old Craftsman home. The restaurant has earned significant recognition, including being named a 2025 James Beard Award finalist for Best New Restaurant and one of Eater, Robb Report and Esquire’s Best New Restaurants in 2025.

An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. At just 23, Ken opened the first La Toque on the Sunset Strip, Today, Chef Ken Frank continues to lead La Toque in Napa Valley with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativity. His cuisine remains rooted in seasonality, guided by craftsmanship, and dedicated to the simple pursuit of joy at the table.

Based in New Orleans, Nini Nguyen is a chef and cookbook author known for blending her Vietnamese heritage with Louisiana flavors. She began her culinary journey in some of the country’s most innovative kitchens, including Eleven Madison Park in New York, before stepping into the spotlight on Top Chef Season 16 and Top Chef: All-Stars Los Angeles, where she earned a dedicated fan following.

lan Hall rose to national attention as the winner of Top Chef and went on to host and executive produce shows like Knife Fight and Food to Get You Laid, captivating audiences with his bold point of view and infectious energy. His culinary legacy lives on through his groundbreaking restaurants—The Gorbals in Los Angeles and Brooklyn, Esh, and Ramen Hood at LA’s Grand Central Market—each celebrated for pushing boundaries while fostering a deep sense of community.

Amanda Shulman, Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every three weeks. In 2023, Amanda opened the restaurant My Loup with her husband and the chef of the restaurant, Alex Kemp, and co-founded their restaurant group, Libbie Loup Hospitality.