Chef Nick Wong

Chef Francis Ang is a Filipino-American chef whose work is driven by a deep commitment to heritage, community, and craft. Born in San Francisco and raised in the Philippines, Ang’s culinary perspective bridges cultures—bringing together classical technique with the bold flavors, stories, and traditions of Filipino cuisine. In 2021, the couple brought their vision to life with Abacá, a contemporary Filipino-Californian restaurant in San Francisco’s Fisherman’s Wharf. At Abacá, Ang highlights the richness of Filipino flavors through the lens of Northern California’s seasonal bounty, guided by a philosophy rooted in respect—foringredients, culture, and the people behind them.

Chef Rishi Kumar is Co-Founder/ Culinary Director, MIRRA and Mariela‍ restaurants. He is a Singapore-born, globally trained chef whose cuisine bridges cultures with precision, storytelling, and a modern lens on regional technique.restaurants.

Aarthi Sampath is a Mumbai-born, New York–based chef and entrepreneur who trained at Johnson & Wales University and honed her craft in acclaimed kitchens like Junoon, The Breslin, and the Rainbow Room. She gained national recognition on Food Network, winning Chopped and defeating Bobby Flay on Beat Bobby Flay, and built a thriving meal program with CookUnity that now serves tens of thousands of meals weekly across the U.S. In May 2026, she opened Drāvida in Manhattan's East Village, her debut restaurant celebrating the flavors of the South Asian diaspora across India, Sri Lanka, Pakistan, the Caribbean, and beyond.

Chef Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin’s La Technique as a gift and it started his culinary journey.  At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland.  Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire.  Mark followed up his culinary education with a diploma from Steven Spurrier’s l'Academie du Vin.  Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant.  In 1994, Mark opened Tarbell’s Restaurant.  Tarbell’s has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant.  He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard  “Best Chef – Southwest”.  Mark has appeared on many national and statewide programs, including winning on Food Network’s “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years.  Mark has won four Emmy Award’s as the host of AZ PBS’s “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master.  Mark Tarbell’s restaurants and retail wine shops include Tarbell’s Restaurant, T’s Wine Bar, The Wine Store, Tarbell’s Catering, Tarbell’s The Goods at Phoenix Sky Harbor Airport Terminal 4 and The Tavern at Terminal 3.

What happens to the food on our plates as the climate continues to change? Feast or Famine: Climate on the Table is a new short film series I’ve created that explores that question, through my lens as both a chef and a cyclist. Five short films will each explore a different area of our food system through conversations with farmers, fishermen, ranchers, winemakers, chefs, and scientists, all on the front lines of climate change. We’ve all seen the impacts firsthand—from flash floods and drought to wildfires—along with the uncertainties of extreme weather patterns that affect the Soil & Water - the two common threads that bring food to the table, or leave it bare.Join me on this journey to figure out what’s happening and what we can do to protect the planet and the food we love and need to survive.Watch Now on my Youtube channelhttps://youtube.com/playlist?list=PLTgUBgLpxTGqkX5ag3G131bcFRwI7orx4&si=qY5P_pVKUhBF2qCrFeast or Famine was fueled by @protectourwinters Advocacy & Adventure Alliance Grant in partnership with @11thhourracing with support from @athleticbrewing.

Nick Wong is the Co-Owner and Executive Chef of Agnes and Sherman, Houston Heights’ Asian American diner-inspired concept, a 2026 James Beard Award Finalist for Best New Restaurant.

In 2023, Chef Kari Shaughnessy founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu reflects Chef Kari's dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari's place as a cornerstone of the community and Chef Kari's future as a national leader advocating for rural foodways.

Adam Sobel is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group, Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Pizza Crunch, a chef-driven CPGbrand born from his obsession with bold flavor and texture.

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.