Chef Jarad Gallagher’s culinary journey began as a barista at 14 and evolved through fine-dining kitchens worldwide. As Executive Chef at Silicon Valley’s Chez TJ, he earned a Michelin star for eight years, placing it among the Bay Area’s top restaurants. Trained at Le Cordon Bleu in Paris and London, he’s also earned Michelin stars at The Plumed Horse, One Market, and Michael Mina.
Sean Patrick Gallagher is the chef and founder of Home Grown Meals, a New York–based farm-to-table private events company rooted in the Hudson Valley. For 15 years, he’s created hospitality experiences for luxury brands and private clients, blending cuisine, sustainability, and storytelling. Also author of Home Grown Meals, he designs immersive, design-driven culinary experiences celebrating seasonal cooking and thoughtful entertaining.
Chef Daniel Ganem a graduate from Le Cordon Bleu, has fostered his culinary knowledge from a young age, his love for cooking blossoming while working alongside his Palestinian and Basque grandparents in their family kitchen. In 23 Years of Experience, Ganem has earned a pedigree by working with some of the best Chefs in the world.
Born in Terrassa, Spain, Chef Rubén García trained at Michelin-starred restaurants before joining Ferran and Albert Adrià at El Bulli. In 2004, he moved to the U.S. to work with José Andrés, rising to R&D Director at ThinkFoodGroup. Now co-founder of Unfold Hospitality, he mentors chefs, champions healthy eating, and earned a 2025 James Beard nomination.
Chef Rogelio Garcia earned Michelin stars at Auro in 2023 and 2024, making it Calistoga’s only Michelin-starred restaurant. A Top Chef Season 15 competitor and James Beard semifinalist, he blends Mexican heritage with Napa Valley’s bounty. In 2024, he published Convivir, showcasing modern Mexican cuisine. Garcia’s career includes time at The French Laundry and Cyrus.
In 2012 Josh moved to California in pursuit of learning from the best and honing his skills in some of the top kitchens in the country. For the last ten years, Josh has worked at many acclaimed Bay Area restaurants, but cites Quince, Michael Mina, and The Restaurant at Meadowood with being the most formative to his career.
Bay Area native Tony Gemignani is a 13-time World Pizza Champion, four-time Guinness World Record holder, and author of PIZZA BIBLE. His flagship, Tony’s Pizza Napoletana, anchors multiple acclaimed restaurants in San Francisco. In 2023, he launched a Slice House franchise, growing to nearly 150 locations. In 2024, he debuted exclusive pizzas with Princess Cruises.
Chef Sébastien trained at École Ducasse and began his career in Michelin-starred restaurants on the French Riviera. By 23, he was Executive Chef of a five-star hotel, later leading luxury kitchens worldwide. A Bocuse d’Or competitor, he is now Partner Chef of L’Avant-Garde, specializing in French Riviera cuisine.
Chef Nicholas Gillespie, a New England Culinary Institute graduate, worked in top Boston, Nantucket, and Portland, OR restaurants. In 2017, he founded Dune Brothers, a sustainable, fisheries-focused restaurant. Now with multiple locations, it showcases underutilized seafood. In 2023, he won Star Chef’s “Best Concept – Coastal New England” award.
Austrian-born Chef Markus Glocker earned a Michelin Star and top accolades from The New York Times and James Beard Foundation. Trained in Europe and the U.S., he worked with Charlie Trotter and Gordon Ramsay. As Executive Chef/Owner of Bâtard, he won Best New Restaurant in America. At Koloman, Glocker leads with precision, passion, and a commitment to mentoring rising talent.