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.
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.
With over 15 years of experience in food and beverage hospitality, specializing in pastry, there’s nothing Chef Kimberly enjoys more than her work each day. As the Pastry Chef at La Padrona, a fine dining Italian restaurant in Boston, Chef Kimberly continues to refine her skills, bringing her extensive pastry and management expertise to the table.
Franklin Becker is an American chef, restaurateur, author, and dedicated philanthropist. His distinguished career includes roles as Chief Culinary Officer of Hungryroot, Co-Founder/Chef at Little Beet, Culinary Director for Aurify Brands and Chef/Partner at The Hospitality Department where he currently oversees acclaimed New York restaurants Point Seven and Coral Omakase.
Chef Michelle Bernstein, James Beard Foundation Award-winner is a Miami native of Jewish and Latin descent. With her husband and partner, David Martinez, they own and operate Michelle Bernstein Catering and a host of successful concepts including: Miami Beach cocktail bar, Sweet Liberty; Little Havana’s Café La Trova; and La Cañita and Sra. Martinez.
Brandon Edwin Chrostowski, Founder and CEO of EDWINS Leadership & Restaurant Institute, is renowned for his groundbreaking work in culinary and hospitality training for the formerly incarcerated. Through his flagship French restaurant and nonprofit, he has established a national model for re-entry with a one percent recidivism rate.
Tom Colicchio is an 8-time James Beard Award winning chef, and the owner of Crafted Hospitality, which includes New York City’s Craft, Temple Court and Vallata; Las Vegas’ Craftsteak, and Small Batch in Garden City, NY. Tom made his New York cooking debut at prominent New York restaurants including Gramercy Tavern before opening Craft in 2001.
Michael Collantes, a celebrated chef with over 20 years in hospitality, earned his first Michelin star in 2022, a year after launching Soseki Modern Omakase in Orlando, FL. This intimate 10-seat restaurant offers a multi-course tasting menu featuring premium global fish and the bounty of Central Florida.
Chef Amarilys Colón joined the A Street hospitality group in 2018 at Porto, in Boston’s Back Bay. Chef Colón’s talent and dedication quickly propelled her through the ranks, from line cook to sous chef, and eventually to the esteemed position of Executive Chef and Business Director at Boston’s La Padrona.
Executive Chef Raymond England leads the kitchen at Husk with local purveyors and ingredients at the forefront, truly embracing the spirit of Husk’s identity in highlighting Southern cuisine. With humble beginnings on his family’s cattle farm in rural Idaho, England knows the value of every ingredient that comes through the door.