Kyle began his culinary career at Bernard’s Surf in Cocoa Beach, mastering front-of-house and kitchen skills. After Keiser University, he worked at Disney’s Vero Beach Resort, gaining experience. He later joined NORMAN’S at the Ritz-Carlton, contributed to opening Walt Disney World’s Swan and Dolphin Reserve, and now thrives as Sous Chef.
Chef Joshua Riazi, Chief Operating Officer at CHOP, has over two decades of experience in Providence’s culinary scene. He leads CHOP’s mission to train aspiring chefs, reflecting the diverse backgrounds of Genesis Center students. His approach integrates global flavors with local ingredients, creating a dining experience that supports both culinary education and the community.
Sarah Rich trained at the French Culinary Institute in New York, working at Bouley and Mas, farmhouse. In San Francisco, she cooked at Michael Mina and Coi before opening Rich Table with her husband, Evan. She also owns RT Rotisserie. Her culinary journey reflects deep experience, creativity, and leadership in celebrated kitchens coast to coast.
Stefan Riemer, Pastry Culinary Director at Walt Disney World, was named a Top Ten Pastry Chef by Dessert Professional. Since 1999, he has driven product development, menu planning, training, and mentoring. He also develops pastry menus and leads Amorette’s Patisserie and The Ganachery at Disney Springs.
Born in Illinois and raised in Naples, Florida, Brian’s passion for food began early, evolving from picking strawberries to working in top Chicago restaurants. In 2016, he moved to Nashville to open The Mockingbird. A “Chopped” Season 24 winner, he reconnected with Maneet Chauhan, inspiring their restaurant concept.
Chef Gloriann Rivera graduated from Le Cordon Bleu in 2012 and worked with esteemed chefs Brandon McGlamery and Brian Cernell at Prato and Luma. In 2016, she joined Chef Norman Van Aken at 1921, leading the pastry and baking programs. She cooked twice for The James Beard Foundation and has been integral to Chef Van Aken’s team for nearly a decade.
Executive Chef, Philippe Roussel, is among New York’s finest, with a career shaped at iconic establishments like Windows on the World and Restaurant Daniel. His unwavering commitment to culinary excellence is evident in every dish, earning praise from the New York Times, Wine Spectator, Eater, Forbes, and more.
Chef Henrique Sá Pessoa of Portugal studied at the Pennsylvania Institute of Culinary Arts, before working abroad in London and Australia. After winning 2005 Chef of the Year in Portugal, he starred in cooking shows before opening Alma, which holds 2 Michelin stars since 2019.
Steve Sando is founder and president of Rancho Gordo, which pioneered the U.S. market for heirloom beans, corn, and chiles. Working with chefs and farmers across the West Coast, Mexico, and Europe, he supports indigenous crops. A New York Times best-selling author, he has written several books and supplies consumers, retail stores, and restaurants nationwide.