Meya Hill, a chef and culinary arts educator, earned an associate’s degree from Escoffier Culinary Arts in 2021. Over five years, Hill has competed in food competitions, appeared on cooking shows, and taught for a non-profit. Through Savor the Momentz and the House of Bah Foundation, Hill blends traditional techniques with modern creativity to serve and empower the community.
Matt Hoyle, a Newcastle College graduate, trained in modern British restaurants before joining Nobu London in 1998. Singled out by Nobu Matsuhisa, he became Head Chef for Nobu projects in Mykonos and St. Moritz. In 2005, he opened Nobu Fifty Seven in New York and now serves as Regional Executive Chef for multiple locations.
Meherwan Irani is the Co-Founder, Chef, and CEO of Chai Pani Restaurant Group, changing perceptions of Indian food in America. Named a Game Changer by Food & Wine and one of Time Magazine’s 31 People Changing the South. Molly Irani, Co-Founder and Chief Hospitality Officer, leads CPRG’s culture, management, and hospitality.
Stephanie Izard, a James Beard Award winner and Iron Chef, is Executive Chef/Partner of Girl & the Goat, Little Goat, Duck Duck Goat, Cabra, Girl & the Goat LA, and Valley Goat. The first woman to win Top Chef, she has earned national acclaim, multiple restaurant openings, and two cookbooks, Girl in the Kitchen and Gather & Graze.
Chef Dan Jacobs, co-owner of Milwaukee’s EsterEv and DanDan, is a 5x James Beard Best Chef Midwest Semi-Finalist and 2024 nominee. He advocated for the $28.6B Restaurant Revitalization Fund, supports the IRC, Main Street Alliance, World Central Kitchen, and No Kid Hungry, and was runner-up on Season 21 of Top Chef.
JJ Johnson, a James Beard Award-winning chef, hosts Just Eats with Chef JJ on CLEO TV and authored The Simple Art of Rice, a NYT Best Cookbook of 2023. He founded FIELDTRIP, a rice-bowl shop with multiple locations. A food justice advocate, he collaborates with Rethink Food, Harlem Grown, and Friends of the Children.
Chef Joho began his culinary journey at age 6 in Alsace, France, and trained under master chefs across Europe. By 23, he was sous chef at a Michelin three-star restaurant. He rose to international acclaim with Everest in Chicago and now leads the Eiffel Tower Restaurant in Las Vegas, with ventures including M Burger and Corner Bakery.