Known as the “Father of Southwestern Cuisine,” James Beard Award–winning Chef Dean Fearing is celebrated for bold flavors, innovative spirit, and warm Texas hospitality. As Executive Chef and Partner at Fearing’s Restaurant, he redefined modern American dining. A cookbook author and television personality, his signature style and genuine approach continue to delight guests and inspire food lovers worldwide.
Susan Feniger, James Beard and Julia Child Award-winning chef, author, and entrepreneur, co-owns Border Grill, SOCALO, BBQ Mexicana, Pacha Mamas, and Alice B. with Mary Sue Milliken. Classically trained at the CIA, she has co-authored six cookbooks, co-starred in Too Hot Tamales, competed on Top Chef Masters, and serves on multiple nonprofit and tourism boards.
Chef Terence Feury, Executive Chef at Ocean House since 2023, oversees all culinary operations. Previously, he was Executive Chef and Food & Beverage Director at Forty 1° North and a Philadelphia-based culinary consultant. His experience includes roles at Tavro 13, Fork, Striped Bass, The Ritz-Carlton, and Le Bernardin, where he honed his fine dining expertise.
Paul and Monique Feybesse are founders of Tarts de Feybesse, a top Bay Area patisserie. With 18 years at prestigious restaurants, they now share their French-inspired pastries in Oakland. Television features include Spring Baking Championship and Top Chef. In 2025, they were nominated as James Beard semi-finalists for “Outstanding Pastry Chef or Baker.”
French chef Cedric Fichepain, CEC, opened Le Voltaire French Restaurant in 2001, marking the start of a lifelong journey in culinary arts and hospitality. For more than two decades, his Omaha restaurant has flourished, known for its classic French cuisine and the largest French wine selection in Nebraska. He owns a wholesale bakery, Le Petit French Bakery, and co-owns High Tea Omaha with Lisa Ehlers.
Kevin Fink is partner and executive chef of acclaimed restaurants including Emmer & Rye, Hestia, Canje, and Ezov. A James Beard finalist and Food & Wine “Best New Chef,” his concepts have earned accolades from Bon Appétit, The New York Times, and the Michelin Guide. He also developed San Antonio’s Pullman Market, the largest culinary market in the Southwest.
Pastry Chef Allie Fisher, co-owner of Matilda bakehouse is a Milwaukee native and French Pastry School graduate. She honed her pastry skills locally at The Pfister Hotel, with the SURG Restaurant Group and The Bartolotta Restaurants. In 2020 she opened Matilda bakehouse focused on seasonally inspired pastry and desserts highlighting her Midwest roots alongside French baking techniques.
Chef Ross Florance trained at Bouchon Bistro and Le Bernardin, cooked at Noma and Le Chateaubriand, and honed his craft at Per Se. As Executive Chef at Betterment, he led food service and events. Now based in Maine, he runs the Flora Dinner Series and plans to re-open his cafe and bakery, La Laiterie, in 2026.
Michael Fojtasek began his career in Austin at FINO, later attending the Culinary Institute of America in Napa Valley. He worked at Abacus, per se, Lincoln Ristorante, and Son of a Gun before opening Olamaie in 2014. Honored as Food & Wine Best New Chef, James Beard Finalist, and Michelin Star recipient, he now leads Olamaie, Maie Day, Gimme Burger, and The Albert Hotel