Born and raised in Milwaukee, Chef Alexander Sazama brings 18 years of culinary expertise to Benson’s Restaurant Group. He has been instrumental in opening beloved Milwaukee restaurants, including The Bridgewater Modern Grill, The Edison, Onesto, Smoke Shack, and Blue Bat Kitchen.
Michael Schwartz, James Beard Award-winning chef and owner of The Genuine Hospitality Group, transformed South Florida dining with Michael’s Genuine® Food & Drink in 2007. Known for fresh, local ingredients and seasonal sourcing, he authored two cookbooks, supports arts and charities, and earns acclaim for innovative, authentic restaurants like Harry’s Pizzeria®.
John Schwartz, owner of Amuse Bouche Winery, has over 30 years in the wine industry. He owns multiple northern California wineries, collaborates with Heidi Barrett and Stephen Curry, and produces Gentleman’s Cut bourbon. A restaurateur and Kentucky distillery owner, he lectures globally on wine. Schwartz holds a UC Berkeley BS/MS in Economics and resides at his Au Sommet winery.
Sarah Scott, Chef, Consultant, and Writer, is known for creating intimate wine and food events through Sarah Scott Chef. She was Executive Chef at Opus One (2021–2024) and Robert Mondavi Winery (1993–2006), collaborating with renowned chefs. She co-authored The Wild Table and specializes in culinary programs, wine pairings, and seasonal, foraged food experiences in Napa Valley.
Jeremy Sewall is the Chef and Partner of Row 34 in Boston’s Seaport, Cambridge’s Kendall Square, Burlington, MA and Portsmouth, New Hampshire. Row 34 is a progressive, neighborhood-focused oyster bar that continues the team’s mission of celebrating New England’s rich seafood traditions.
Chef Jess Shadbolt is a British born chef, restaurateur and soon to be cookbook author. Along with her partners she opened King — a restaurant that changes the menu daily — in 2016. In 2018 Jess was one of Food and Wine’s Best New Chefs. King gained a two-star review from Pete Well’s in The New York Times later that year.
Alon Shaya, born in Israel and raised in Philadelphia, discovered his love for food cooking alongside his mother and grandmother. A Culinary Institute of America graduate, he began his career in Las Vegas before cooking in St. Louis, Italy, and settling in New Orleans in 2001. Since then, he has been honored with five James Beard nominations.
Sahar Siddiqi, Chef de Cuisine at Chai Pani Decatur, specializes in South Asian cuisine with local, seasonal ingredients, fostering community through food. Gabriel Johnson, Executive Chef at Houston’s Atlanta and a Navy veteran, blends Italian influences into his cooking, with a passion for fresh pasta and Southern flavors.
James Beard Award-winning Chef Adam Siegel opened Lupi & Iris with his wife, Daria Aitken-Siegel, in 2022. Their sophisticated dining destination was a 2023 James Beard Award finalist for Best New Restaurant in the U.S., reflecting their commitment to fine cuisine, exceptional service, and elevated design.