Tim Godfrey directs Lake Michigan College’s Wine and Viticulture Technology Program, blending classroom learning with industry practice. He oversees Lake Michigan Vintners, mentors students from grape to glass, and brings experience in winemaking and the drinks industry. Also an orchardist and cider maker, he cultivates heirloom apples on his farm near Lake Michigan.
Rick Green, Head of Culinary at Guckenheimer, brings 30 years in food and beverage, including an externship at a Michelin Three Star restaurant, owning a catering business, and serving as Director of Culinary Development leading the f.i.t. Kitchen. A Johnson and Wales graduate, he is recognized as an innovator, plant-forward ambassador, and sustainability advocate.
Sarah Grueneberg, James Beard Foundation Award-winning chef/partner of Monteverde Restaurant and Pastificio in Chicago’s West Loop, is author of Listen To Your Vegetables. Monteverde earned acclaimed reviews, including Chicago Magazine’s #1 in the 50 Best Restaurants 2024, a three-star review from The Chicago Tribune, and recognition in 2016 as one of Food & Wine’s “America’s Best Restaurants.”
Chef Wilfredo Guerrero discovered his passion for cooking in his mother’s kitchen in El Salvador. Wilfredo’s drive led him to Saloniki Greek Restaurant, where he impressed with his leadership and commitment to high standards. Mentored by Chef Jody Adams, he advanced from prep cook to head chef, eventually overseeing food quality and control.
Born in Japan and raised in Osaka, Michiyo Hagio grew up surrounded by sushi culture, inspired by her father, a sushi chef for over 60 years. After working in hospitality and as a flight attendant, she opened Michi in Napa in 2025, offering a cozy 16-seat experience focused on freshness, Osaka-style sushi rice, and careful handling.
Chef Hamil, trained at The Culinary Institute of America, has earned accolades, including the Master Chef Award and a Food & Wine feature. As Executive Chef at Madison Beach Hotel, he curates innovative menus, emphasizing New England seafood and farm-to-table sourcing. His leadership elevates The Wharf, making it a premier dining destination.
Evan Hanczor, chef/owner of Egg and Little Egg in Brooklyn, is also founder of Tables of Contents, an arts organization connecting literature, art, culture, and food. He co-authored Breakfast: Recipes to Wake Up For with George Weld and created the Tables of Contents Community Cookbook, recognized as a best book of the year by The New Yorker and Vanity Fair.
Anna founded The Rounds in 2018 to bring sweet and savory bite-sized decadent treats into people’s homes, and to make elevated entertaining easy. A customer favorite, her signature Sweet cookies are an abstract celebration of color hand painted in custom colors. Join Anna for a cookie decorating class to learn how to hand mix icings and achieve The Rounds’ various icing styles.