Ken Oringer is a James Beard Award winning chef, restaurateur, and cookbook author. He owns and operates highly acclaimed restaurants around Boston including Coppa, Toro, Uni (formerly Clio), Little Donkey, Faccia a Faccia, and his newest project, Verveine Cafe + Bakery. Oringer has received numerous awards and recognition for his work.
Chris Pandel, known for Chicago favorites like The Bristol, co-founded Balena, which earned a James Beard nomination. He launched Swift & Sons, ranked among Chicago’s top steakhouses, and Cold Storage, a seafood concept. Expanding with Cira and Swift Tavern, he continues to shape Chicago’s dining scene, recently opening Zarella Pizzeria & Taverna.
Adam Pawlak, born and raised in Milwaukee, developed a love of food in his Italian family. He has worked in restaurants across the city, specializing in high-end Italian cuisine with French influences. After working in various restaurant roles, he now owns the popular fast-casual pasta bar, Egg & Flour.
Cassie Piuma, a Johnson & Wales graduate, honed her skills at Al Forno, Sel de la Terre, and with Barbara Lynch. She spent 11 years at Oleana before opening Sarma in 2013. Sarma earned Boston Globe’s first 5-star review. A seven-time James Beard nominee, she was nominated for Outstanding Chef in 2025.
For the past 20 years, Dave Punch has been cooking up a storm in Boston and beyond. He got his start learning the classics at the Nightingale Restaurant in the South End, then sharpened his skills as sous chef with some of Boston’s best — Susan Regis, Amanda Lydon, and Steve Johnson — at Upstairs on the Square and Rendezvous.
Dominick Purnomo, owner of the Dominick Purnomo Restaurant Group, led Yono’s to Wine Spectator’s Best of Award of Excellence since 2004. A James Beard Award nominee, he was the youngest President of the Greater Capital District NYS Restaurant Association. He co-founded FEED ALBANY, earning recognition as a Local Hero and Jefferson Awards finalist.
Colby Rasavong is the Executive chef of Nashville, Tennessee’s restaurant, Bad Idea. Bringing a wealth of knowledge from acclaimed restaurants across the country, Rasavong’s background and Lao heritage lends to creative dinner and late-night food service for the concept, offering the intricacy of tasting menu experience in a down-to-earth atmosphere.
Kyle began his culinary career at Bernard’s Surf in Cocoa Beach, mastering front-of-house and kitchen skills. After Keiser University, he worked at Disney’s Vero Beach Resort, gaining experience. He later joined NORMAN’S at the Ritz-Carlton, contributed to opening Walt Disney World’s Swan and Dolphin Reserve, and now thrives as Sous Chef.
Chef Joshua Riazi, Chief Operating Officer at CHOP, has over two decades of experience in Providence’s culinary scene. He leads CHOP’s mission to train aspiring chefs, reflecting the diverse backgrounds of Genesis Center students. His approach integrates global flavors with local ingredients, creating a dining experience that supports both culinary education and the community.
Stefan Riemer, Pastry Culinary Director at Walt Disney World, was named a Top Ten Pastry Chef by Dessert Professional. Since 1999, he has driven product development, menu planning, training, and mentoring. He also develops pastry menus and leads Amorette’s Patisserie and The Ganachery at Disney Springs.