Chef Christina Machamer, winner of FOX’s Hell’s Kitchen Season 4, has worked with top chefs like Gordon Ramsay and Thomas Keller. Her global culinary journey—from New York City to the US Virgin Islands—led to Sommelier certification. Now based in Napa Valley, she serves as a personal chef for wineries and wine country tourists.
Robynne Maii, chef-owner of Fête in Honolulu’s Chinatown, began her career at 3660 on the Rise. After earning a master’s degree in food studies from NYU, she worked at Union Pacific and the Waldorf-Astoria. In 2022, she became the first Native Hawaiian woman to win a James Beard Award as Best Chef.
Chef Miguel Massens, a Miami native renowned for his expertise in Latin American and Caribbean cuisine, has honed his skills under top-tier chefs like Daniel Boulud, Thomas Keller and Norman Van Aken. In 2024, celebrated chef Henrique Sá Pessoa selected Chef Massens to be the opening Chef de Cuisine at his first U.S. restaurant, Sereia.
Chef Cedric Maupillier began his career in France at 15, later training in Michelin-starred kitchens. After moving to the U.S. in 2002, he worked at Maestro, Citronelle, and Central. He opened Mintwood Place in 2011 and Convivial in 2015, earning RAMMY and James Beard honors. This summer, he becomes Executive Chef of Barbouzard in Washington, D.C.
Margot, a Nashville native, discovered her passion for cooking early on. After studying and training at the Culinary Institute of America, she built a following in NYC before returning home. In 2001, she opened Margot Café & Bar, earning acclaim for her rustic, French-Southern, ingredient-focused cooking style.
Chef Ross Melling founded R.A.M. Provisions to craft elevated dining experiences beyond the restaurant setting. With over 25 years in top kitchens including The French Laundry and Per Se, he led culinary operations for Chef Thomas Keller’s acclaimed restaurants. Now based in Napa Valley, Ross brings Michelin-level expertise to bespoke events and unforgettable gatherings.
Originally from Mexico City, Chef Andrés trained at Le Cordon Bleu and gained experience at Disney’s Cítricos. In 2012, he joined NORMAN’S, embracing New World Cuisine. Returning to Cítricos in 2021 as Chef de Cuisine, he earned three Michelin Guide recognitions for his passion and dedication to excellence.
Professional Experience: Pastry Chef Instructor, Cesar Ritz Colleges Culinary Arts Academy, Lucerne, Switzerland. Head Pastry Chef, The Landmark London Hotel, London, England. Pastry Chef Instructor, Senior Master Chef Trainer, Cordon Bleu International, London; Seoul, South Korea. Senior Pastry Chef Instructor, Westminster Kingsway College, London. Corporate Assistant Pastry Chef, Albert Uster Imports Inc., Gaithersburg, MD. Assistant Pastry Chef, Ritz Carlton Hotel, McLean, VA; Broadmoor Hotel, Colorado Springs, CO. Executive Pastry Chef, Westin Carambola Beach Hotel, Resort, and Spa, St. Croix, United States Virgin Islands. Pastry Cook/Night Baker, Ventana Canyon Resort Hotel, Tucson, AZ. Pastry Cook, Canyon Ranch Spa and Resort, Tucson.
Chef Antonio Mermolia gained acclaim in the U.S. with authentic Southern Italian cuisine at Le Sirenuse and Mare at the Four Seasons Surf Club in Miami. Previously, he worked in New York as a chef at Il Punto, Mulino a Vino with two-Michelin star Chef Davide Scabin, and opened Capatosta in the Flatiron District.