Brent Davis, Executive Chef of Bacchus – A Bartolotta Restaurant, has shaped one of Milwaukee’s top dining destinations. A Fox Valley native and Fox Valley Technical College graduate, he excelled in ACF Culinary competitions and crafted locally focused menus at the Blind Horse Winery. Joining Bacchus in 2022, he became Executive Chef in 2025.
Josh has been cooking professionally since 1998. He has run kitchens in Boston, New York City and Los Angeles. He is currently an instructor/mentor at CHOP in Providence helping the next generations of chefs and food entrepreneurs learn how the restaurant business works.
Chef Massimo De Francesca, Toronto-born with 25 years of international culinary experience, has led Michelin-starred restaurants, Forbes-rated hotels, and AAA Five-Diamond resorts. Currently Area Executive Chef at Kimpton Seafire Resort + Spa, he oversees top Caribbean properties. Featured in national media, he has earned accolades from CNN and Travel + Leisure and participated in James Beard and Cayman Cookout events.
Tiffany has risen through the culinary ranks to run her own restaurant concepts, appear on national television, and cook at the White House. Her authentic Southern cooking earned her 2022 James Beard Award finalist recognition for Best Chef: Texas and Best New Restaurant. She has appeared on MasterChef, Top Chef, Chopped, and many more shows.
Traci Des Jardins has been part of the San Francisco food community for over 35 years, operating award-winning restaurants until 2019. A two-time James Beard Award-winner and one of Food and Wine’s Best New Chefs, she now leads food and flavor development at Kitchentown, continuing her influential role in the Bay Area’s dynamic culinary scene.
Curtis Di Fede is a Napa-based chef and restaurateur known for his innovative, farm-driven cuisine and dedication to locally sourced ingredients.
Mike Diago is an award winning food writer with work in Best American Food Writing, Eater, Saveur, Punch, The Bittman Project, and other publications. He also hosts wood fired farm style cookouts—paellas, barbacoas, seafood boils—around the Hudson Valley and at his home in Beacon, NY.
Mark Dommen is a unique talent who has spent more than 20 years in the One Market Restaurant kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene.
Bryan Donaldson, Executive Chef of Nostrana, has worked alongside chef-owner Cathy Whims for over a decade. A thoughtful, precise cook with deep respect for seasonality, he leads with technical excellence and collaboration. His leadership honors regional Italian roots while embracing Portland’s bounty, reflecting values of mentorship, education, and the joy of bringing people together.