Chris Kollar

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Dale Talde is the host and producer of Tastemade’s All Up In My Grill, the Executive Chef/Owner of Goosefeather at the Tarrytown House Estate in New York (which was named one of Esquire’s Best New Restaurants in America in 2020), and Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse, both of which he operates under his full-service hospitality consulting firm, Food Crush Hospitality, that he co-founded with his wife Agnes. His latest project is the opening of Tigress, an open-air rooftop Cantonese steakhouse, in the brand new The Perry Hotel in Naples, FL. Dale was named a semifinalist for the 2022 James Beard Awards in the “Best Chef: New York State” category, and he is the author of the Asian-American cookbook, which was released in 2015.

⁠Justin Cogley⁠ is the Executive Chef/Partner of Aubergine at L’Auberge Carmel in Carmel-by-the-Sea. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs. Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.”

In the heart of Anaheim, California, Chef Michael Reed, a culinary virtuoso with two decades of experience and a James Beard Best Chef West nominee, and his partner Kwini Reed, a Southern California native with a passion for culinary excellence, an eye for aesthetics, and a talent for curating experiences, have joined forces to create an extraordinary culinary experience at Poppy & Seed.

As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan's East Village, earning a strong local following and critical acclaim for his seasonal, Italian-inflected cooking. Hearth has a positive two-star review from The New York Times and a prestigious “Outstanding Restaurant" nomination from the James Beard Foundation and in 2017 Marco won the James Beard Foundation award for Best Chef NYC. Marco is also the founder of Brodo, a popular to-go window serving coffee cups of hot, nourishing bone broths.

Mason Hereford is the chef and owner of Turkey and the Wolf, a counter service-only joint that Food & Wine and Esquire listed as one of the most important restaurants of the decade, and Bon Appetit named the number one Best New Restaurant in America in 2017. His other restaurants include, Molly’s Rise & Shine, Hungry Eyes & Hot Stuff all in the city of New Orleans.

Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. A formidable presence in the city’s culinary scene, he won the James Beard Foundation Award for Best Chef: Southeast in 2009, and was a semifinalist for Outstanding Chef in 2017 and 2018. Lata’s restaurants have received major accolades of their own, including several James Beard Award wins and nominations and placement on countless national “Best Restaurant” lists.

Roland Passot is a classically trained French Chef. After moving to San Francisco in the 1980s, he opened La Folie in 1988 earning such accolades as a James Beard Award for Rising Star chef, Best Chef in California 2005 – 2007, Best Food and Best French Restaurant in Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4 stars by the San Francisco Magazine, Top 100 Restaurants in San Francisco Chronicle, 4 stars by the San Francisco Chronicle, and one Michelin Star. Follow Chef @RolandPassot

Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria, Dove’s Luncheonette, Publican Quality Bread, and Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

Chef Michael Voltaggio has established a bold and trendsetting legacy. His influence spans multiple industries, with groundbreaking projects like Vulcania at Mammoth Mountain, Volt Burger at over 40 Live Nation Venues nationwide, and Voltaggio Brothers Steak House at MGM National Harbor in DC, all reflecting his innovative spirit.