Chef Jody Adams says her priorities are working with people, working with food, and building a community, and she lives these priorities every day. Jody’s priorities and passions have driven her long career in the kitchen, in her philanthropic work, and in communities here and abroad. Jody’s currently devoted to La Padrona, the newest venture from A Street Hospitality.
Chef Einat Admony, a three-time James Beard Award nominee, is chef-owner of Balaboosta and Moondog HiFi and founder of Taïm Falafel. Her Middle Eastern–inspired cooking reflects her immigrant roots. A double-time Chopped champion and author of Balaboosta and Shuk, she has been widely featured and honored with the Carnegie Corporation’s Great Immigrants award for her contributions to American life.
Cosme Aguilar, chef/co-owner of Casa Enrique, began as a porter before rising through the kitchen ranks. Trained in French cuisine, he combined this with his mother’s recipes to craft time-honored Mexican dishes. Casa Enrique became NYC’s first Michelin-starred Mexican restaurant, and Aguilar was a 2019 James Beard Award nominee.
In 2020 Brian opened The Break Room at Greylock Works, transforming an old mill into a locally sourced restaurant with 300,000 visitors. Formerly Vice President of Culinary Development for Main Street Hospitality, he led The Red Lion Inn and Seeds Market Café. A James Beard member, he curated dinners, won American Lamb Jam, co-authored a Farm to Table Cookbook, and appeared nationally.
Renata Ameni is Chef Partner of Birdee–a bakery and all-day café on the Williamsburg waterfront. A veteran of Eleven Madison Park and Manresa, Ameni oversaw the pastry program of Crown Shy and SAGA.
Robert Andreozzi worked at Blue Hill at Stone Barns, Del Posto, and Frasca Food and Wine before helping open Sarto in Providence. In 2017, he co-founded Pizza Marvin with Jesse Hedberg, a community-oriented pizza place known for craft cocktails and events benefiting local causes, including a beach cleanup and “12 Pies of Christmas” fundraiser.
Michael (Mike) Anthony has been the Executive Chef of Gramercy Tavern since September 2006. In this role, he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food.
Jackie Apple has loved the kitchen since childhood, inspired by her mother and meals abroad in Europe and South America. She trained at Tante Marie Cooking School and has been teaching for over 20 years, sharing her passion for cooking. Jackie emphasizes quick, practical recipes and encourages students with her motto: “Just Cook!” to create meals for family and friends.
Kevin joined Union Square Events in 2021 as Director of Culinary and Executive Chef at the New York Marriott Marquis. His leadership, innovation, and balance of foods and flavors establish the venue as a premiere destination. Kevin advances menu development, vendor partnership, employee growth, and project management while continuing education and industry involvement nationwide.
Chef Peter Armellino began cooking at 17 on Long Island, inspired by local seafood and farmland. After refining his skills in New York at Gramercy Tavern and traveling through Europe’s Michelin-starred restaurants, he moved to the Bay Area, working at Campton Place and Aqua. Since 2008, he has led The Plumed Horse, earning a Michelin Star every year since.