Dylan Patel began his culinary career at Kendall College, leading to an internship at avec under Chef Perry Hendrix. He rose from intern to sous chef, then chef de cuisine in 2020, infusing avec’s menu with flavors from his heritage. At 27, he became Executive Chef of avec River North and bar avec, earning national recognition for innovation and leadership.
Adam Pawlak, born and raised in Milwaukee, developed a love of food in his Italian family. He has worked in restaurants across the city, specializing in high-end Italian cuisine with French influences. After working in various restaurant roles, he now owns the popular fast-casual pasta bar, Egg & Flour.
Cassie Piuma, a Johnson & Wales graduate, honed her skills at Al Forno, Sel de la Terre, and with Barbara Lynch. She spent 11 years at Oleana before opening Sarma in 2013. Sarma earned Boston Globe’s first 5-star review. A seven-time James Beard nominee, she was nominated for Outstanding Chef in 2025.
Michelle Polzine is a pastry chef, author, and former owner of 20th Century Café in San Francisco, known for Eastern and Central European baked goods. She authored Baking at the 20th Century Cafe in 2020. A James Beard semifinalist for Outstanding Pastry Chef in 2010, 2018, and 2019, she opened the café in 2013.
Liz Prueitt is co-founder of Tartine Bakery and is a James Beard Pastry Chef award-winner. She has authored three award-winning cookbooks and currently works on her Substack, Have Your Cake, where she develops gluten-free recipes every week.Tartine now has locations in San Francisco, Marin county, Los Angeles, and Seoul, Korea.
For the past 20 years, Dave Punch has been cooking up a storm in Boston and beyond. He got his start learning the classics at the Nightingale Restaurant in the South End, then sharpened his skills as sous chef with some of Boston’s best — Susan Regis, Amanda Lydon, and Steve Johnson — at Upstairs on the Square and Rendezvous.
Dominick Purnomo, owner of the Dominick Purnomo Restaurant Group, led Yono’s to Wine Spectator’s Best of Award of Excellence since 2004. A James Beard Award nominee, he was the youngest President of the Greater Capital District NYS Restaurant Association. He co-founded FEED ALBANY, earning recognition as a Local Hero and Jefferson Awards finalist.
Colby Rasavong is the Executive chef of Nashville, Tennessee’s restaurant, Bad Idea. Bringing a wealth of knowledge from acclaimed restaurants across the country, Rasavong’s background and Lao heritage lends to creative dinner and late-night food service for the concept, offering the intricacy of tasting menu experience in a down-to-earth atmosphere.