Matt Hoyle, a Newcastle College graduate, trained in modern British restaurants before joining Nobu London in 1998. Singled out by Nobu Matsuhisa, he became Head Chef for Nobu projects in Mykonos and St. Moritz. In 2005, he opened Nobu Fifty Seven in New York and now serves as Regional Executive Chef for multiple locations.
Riley Huddleston, Executive Chef Partner at Lido House, brings a decade of culinary power from elite New York and Chicago establishments. Former executive chef at LondonHouse and I|O Urban Roofscape, he also crafted cocktails at the Aviary. Known for blending classic French training with modern techniques, he helped transform Timber Cove Resort and co-founded Boise Fry Company.
Lewis Sheridan Hughes, chef, activist, and community organizer, blends food, history, and justice. A descendant of abolitionists Wilson Bruce Evans, Sarah Jane Leary Evans, and Lewis Sheridan Leary, their courage inspires his vision of food as education and nourishment. Chef owner of Hughes Hill Catering, he honors Southern and Midwestern foodways while leading Beacon’s Backyard Free Breakfast Program and serving community boards.
Meherwan Irani is the Co-Founder, Chef, and CEO of Chai Pani Restaurant Group, changing perceptions of Indian food in America. Named a Game Changer by Food & Wine and one of Time Magazine’s 31 People Changing the South. Molly Irani, Co-Founder and Chief Hospitality Officer, leads CPRG’s culture, management, and hospitality.
Stephanie Izard, a James Beard Award winner and Iron Chef, is Executive Chef/Partner of Girl & the Goat, Little Goat, Duck Duck Goat, Cabra, Girl & the Goat LA, and Valley Goat. The first woman to win Top Chef, she has earned national acclaim, multiple restaurant openings, and two cookbooks, Girl in the Kitchen and Gather & Graze.
Chef Dan Jacobs, co-owner of Milwaukee’s EsterEv and DanDan, is a 5x James Beard Best Chef Midwest Semi-Finalist and 2024 nominee. He advocated for the $28.6B Restaurant Revitalization Fund, supports the IRC, Main Street Alliance, World Central Kitchen, and No Kid Hungry, and was runner-up on Season 21 of Top Chef.
Rita Jammet, former co-owner of iconic New York French restaurant La Caravelle, oversaw business operations and later launched La Caravelle Champagne, now featured in distinguished establishments. With 25+ years in hospitality, she founded Bouquet Ventures Consulting. Honored with France’s Order of Agricultural Merit, Rita actively promotes Champagne, mentors women through Les Dames d’Escoffier, and supports community food education programs.
Dennis Johnson is the Executive Chef of Chefs Kitchen and Catering, a program of Episcopal Community Services in San Francisco dedicated to conquering homelessness through employment in food service. Episcopal Community Services has provided essential services to individuals and families experiencing homelessness in San Francisco since 1983, utilizing a holistic approach that addresses the multiple causes leading to homelessness.