Nicole Krasinski is Pastry Chef and Owner of State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. A former art student turned pastry chef, she honed her craft at Tapawingo and Rubicon. Her evolving, spontaneous pastry style brings vitality to each restaurant and inspires creativity across her teams and celebrated pastry programs.
Mourad Lahlou, pioneer of modern Moroccan cuisine, opened Aziza in 2001, earning the first Michelin Star for a Moroccan restaurant in the U.S. in 2010. In 2015, he debuted Mourad, showcasing his evolving Moroccan-Californian cuisine, earning another Michelin Star. A self-taught chef, Lahlou blends tradition and innovation, inspired by his Marrakesh roots and family influences.
Chef Amanda Langler, Executive Chef of Bartolotta’s Lake Park Bistro, has led within Bartolotta Restaurants since 2010. As Executive Chef of Mr. B’s – A Bartolotta Steakhouse, she helped earn recognition as “One of America’s Top Steakhouses” by *The Daily Meal.* She holds culinary and mathematics degrees from Kendall College and UW-Madison.
A Rhode Island native, Sarah’s love of baking began at eleven, inspired by her father and cooking with her parents. After attending Johnson & Wales University and interning at Ron Ben-Israel Cakes, she returned to develop chocolate and cake programs. In 2023, Sarah became Pastry Chef at Giusto.
Claude Le Tohic is a Michelin-starred French chef and restaurateur. He earned three Michelin stars at Joël Robuchon in Las Vegas and a star at O’ by Claude Le Tohic in San Francisco. Chef/Partner at ONE65, he won Best Chef: Southwest (James Beard), Meilleur Ouvrier de France, and led Team USA to World Champion at ICC 2023.
Chef Gregory León spent 18 years cooking in San Francisco before launching Amilinda in Milwaukee, first as a pop-up in 2013, then a restaurant in 2015. A James Beard Award finalist, he mentors emerging chefs and co-founded Tables Across Borders. He actively supports LGBTQ+ voices, local organizations, and initiatives fostering inclusivity in the culinary world.
Eddy Leroux trained in France, becoming a finalist for best French apprentice at 18. He honed his craft at Michelin 3-star Lucas Carton, worked in Thailand, then moved to New York. Rising at DANIEL, he became Executive Chef in 2021. Co-author of Foraged Flavor, his cookbook earned a James Beard nomination.
Rob Levitt began as a dishwasher, trained at the Culinary Institute of America, and cooked at top Chicago restaurants before opening Mado in 2008. He launched The Butcher & Larder, Chicago’s first whole animal butcher shop, in 2011. In 2015, he joined Local Foods, then became head butcher and chef at Publican Quality Meats for One Off Hospitality.
Chef Josue Louis’ culinary journey has been marked by a deep exploration of diverse cuisines and an unwavering dedication to culinary excellence. Currently, Josue is the Executive Chef at A Street Hospitality’s Coastal Mediterranean concept, Porto, in Boston’s Back Bay. Josue’s culinary evolution draws inspiration from his travels throughout Southern Italy and Sicily.