Chris Follari, former Global Director of Culinary for Sodexo, collaborated with teams across Latin America, Asia, Europe, the Nordics, and Australia. His travels span Europe, the Middle East, China, and the U.S. A community advocate, he supports non-profit kitchens in Hudson Valley and New York City. Since 2003, he has contributed to the Nantucket Wine & Food Festival.
Chason Forehand is the Founder behind HR-4U INC., a trailblazing nonprofit committed to economic justice. Through bold advocacy and their groundbreaking Transformation Kitchen™ program, HR-4U INC. champions living wages and workforce dignity for marginalized communities turning opportunity into lasting impact. “They don’t just flip eggs, they flip lives.”
Chef Claudio Foschi, Head Chef of Oyamel, graduated first in his class from L’Academie de Cuisine. He trained under top chefs, helped open J&G Steakhouse, and joined José Andrés Group in 2014. As an R&D Chef, he developed menus, culinary partnerships, and media projects, contributing to Michelin-starred minibar and multiple acclaimed restaurants.
Ken Frank earned national acclaim in 1977 as Chef of La Guillotine at age 21. A pioneer of seasonal, quality ingredients, he opened La Toque in 1979. Now at the Westin Verasa Napa, La Toque showcases his modern French cuisine and passion for fine wine, rooted in his early love of French cooking developed as a teenager in France.
Born in Chicago, Jordan began his culinary career in 1998 at Coco Pazzo and Blackbird before refining his craft in Italy. He later became Chef de Cuisine at Hearth and led operations for Momofuku in New York and Toronto. Now Executive Chef at Borgo, Jordan writes for La Cucina Italiana and Appetito and lives between New York and Connecticut with his family.
Michigan native and French Culinary Institute graduate, Chef Jared Gadbaw, brings 25 years of experience helming acclaimed restaurants. He earned two Michelin stars and is known for Italian cuisine and fresh seafood. As chef and owner of award-winning Oak & Reel, Gadbaw draws on his roots to create a contemporary Italian dining experience in Detroit.
Server in small New Jersey steakhouse, then bartender and kitchen. Attended culinary school in NYC, externship at Felidia, worked for Jody Williams at Giogioni and Jean Georges’ V Steakhouse. In Sussex County, Chef Andre DeWaal expanded my culinary world. After running two kitchens, joined Fossil Farms as Chef, Food Truck Chef, and Center of the Plate Specialist.
Chef Cheyenne Galbraith began her culinary journey in Indiana, trained at Guilford Technical Community College, and honed her skills as a sous chef under Jennifer James. She later became Executive Chef at The Bistro and opened Houndstooth in Benton Harbor in 2019. With over 20 years of experience, she continues to craft bold, seasonal cuisine that brings people together.
Diego Galicia and Rico Torres, Mixtli’s chef-owners, are praised leaders in San Antonio’s culinary scene. They were named Food & Wine’s “Best New Chefs” (2017) and James Beard semifinalists (2018, 2022, 2025), with a finalist nomination (2024). Mixtli reflects their heritage and passion for creation.