Gail Simmons, a trained culinary expert, food writer, and television personality, has been a permanent judge on BRAVO’s Emmy-winning Top Chef since 2006. She co-hosted The Good Dish, sharing recipes and insights, and previously hosted Top Chef Amateurs and Iron Chef Canada, bringing her culinary expertise and engaging presence to each show.
Kevin Sloan, executive chef for the Pabst Theater Group for 14 years, leads menus for artists at its six venues, including Pabst Theater and Riverside Theater. Previously, he was chef/owner of two celebrated Milwaukee restaurants. He began his career cooking in New Mexico while earning his culinary degree.
Chef Gerald, the first Black man to earn a Michelin Star (2022), rose from dishwasher to Executive Chef at Troon. He led acclaimed restaurants, competed on Top Chef and Tournament of Champions, headlined at James Beard House, and contributed to Food & Wine Magazine. He is also a level two WSET Sommelier.
Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “a culinary genius” by Boston Magazine and in Saveur. In 2015, 2016 and 2017 she was a James Beard semi-finalist for Outstanding Chef.
Benjamin Sukle is the acclaimed chef and owner of Oberlin and Gift Horse, two standout restaurants in Providence, RI that have earned national recognition for their innovative approach to New England cuisine. Sukle first made his mark in Providence’s culinary scene through key roles at La Laiterie and The Dorrance, where he earned multiple James Beard Award nominations, including Best New Chef and Best Chef: New England.
Erin Swanson, a Kendall College graduate, honed her skills in top kitchens across Aspen, Palm Beach, and Chicago. In 2011, she helped open award-winning Restaurant R’evolution in New Orleans. Returning to the Midwest, she joined Grand Geneva Resort in 2021 as Executive Pastry Chef, revolutionizing its croissant program and crafting exquisite pastries.
Mark’s culinary journey began at 14 with Le Technique. By 18, he apprenticed at Sonesta Hotel, studied in Paris, and earned a Grande Diplôme. After stagieres at Michelin-starred Michel Pasquet and Willy’s Wine Bar, he became Sous Chef at Vintage Wine Bar before opening Phoenix’s iconic Tarbell’s in 1994, serving locals, celebrities, and diplomats.
Tucker Taylor, master culinary gardener and Director of Culinary Gardens for Jackson Family Wines, cultivates specialty produce for the winery and Bay Area chefs. Based in Sonoma County, he leads a team committed to regenerative agriculture, growing nutrient-rich, intensely flavorful crops. His work inspires support for local farmers and encourages others to grow and value fresh produce.
Philip Tessier, Chef Partner at Michelin-starred PRESS Restaurant, is the first American to medal at the Bocuse d’Or and later coached Team USA to its first Gold in 2017. He is the author of Chasing Bocuse and is launching Under-Study, a new culinary marketplace. Tessier is also a dedicated mentor, shaping the next generation of great chefs.