JJ Johnson, a James Beard Award-winning chef, hosts Just Eats with Chef JJ on CLEO TV and authored The Simple Art of Rice, a NYT Best Cookbook of 2023. He founded FIELDTRIP, a rice-bowl shop with multiple locations. A food justice advocate, he collaborates with Rethink Food, Harlem Grown, and Friends of the Children.
Chef Joho began his culinary journey at age 6 in Alsace, France, and trained under master chefs across Europe. By 23, he was sous chef at a Michelin three-star restaurant. He rose to international acclaim with Everest in Chicago and now leads the Eiffel Tower Restaurant in Las Vegas, with ventures including M Burger and Corner Bakery.
Executive Chef Paul Kahan is acclaimed for pioneering the chef-driven farm-to-table movement. A James Beard Award winner, he co-founded Chicago’s One Off Hospitality, creating institutions like avec and The Publican. Blackbird held a Michelin star for nine years. Kahan mentors young chefs, co-founded Pilot Light, and authored two award-winning cookbooks celebrating community and Midwestern food.
John Karangis is Executive Chef and Vice President of Culinary Innovation at Shake Shack, overseeing strategic menu development for over 600 locations in 19 countries. Previously Executive Chef for Union Square Events, he led catering, venue hospitality, in-flight dining with Delta, and large-scale events. Earlier, he worked in restaurants in Paris, San Francisco, and Danny Meyer’s Union Square Café and Gramercy Tavern.
Gene Kato, a James Beard-nominated chef, is Executive Chef/Partner at Momotaro and Itoko. Previously, he founded Japonais and owned Sumi Robata, showcasing his expertise in traditional Japanese grilling. Under his leadership, Momotaro earned critical acclaim and a Michelin Guide mention. He continues to elevate Japanese cuisine with authenticity and innovation.
Husband and wife Zach Kaylor (baker) and Chloé Berlioux are the owners and operators of Moulin, an artisan bakery that focuses on naturally leavened breads and viennoiseries using a variety of whole grains that are milled in house on their stone mill.
Chef Gavin Kaysen is the award-winning chef and owner of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. Chef Kaysen is the recipient of two James Beard Awards, “Rising Star Chef of the Year 2008” and “Best Chef: Midwest 2018.”
Born in Detroit, planted in Sonoma, Doug brought his midwest work ethic to San Francisco back in 1998. Along the way, he stopped at Cornell University for a degree in Hotel Management and in New York City where he earned his self-described “master’s degree” cooking in some of the finest restaurants in the world.
Chef Christopher Kearse graduated as valedictorian from the Restaurant School at Walnut Hill College in 2005. After working in top kitchens in America and the UK, he opened Will BYOB in 2012 to rave reviews. Kearse was named “Best New Chef,” a Philadelphia Rising Star, a James Beard semifinalist, and earned 3 Bells for Forsythia in 2019.