Executive Chef Michael Kedala grew up in Sussex County, NJ, surrounded by food and produce. He entered a restaurant kitchen at thirteen and never looked back, shaping his cooking through travel in Italy and Thailand. Passionate about ingredients and culture, he now builds creative, diverse food programs and inviting kitchens that inspire growth, progress, and genuine dining experiences.
Thomas Keller is the only American-born chef to hold multiple three-star Michelin ratings—for The French Laundry and Per Se—and one star for The Surf Club Restaurant. He is the most honored American chef by the Michelin Guide and the first American male chef named a Chevalier of The French Legion of Honor, France’s highest decoration.
Frederic Kieffer trained at L’Ecole Supérieure de Cuisine Française, Ferrandi, and honed his craft at Taillevent, Le Chiberta, and Lutetia Hotel. He managed catering for The Museum of Natural History, re-opened Windows on the World, and launched l’escale. A farm-to-table advocate, he is Corporate Chef and Partner at multiple Greenwich Hospitality Group restaurants.
Sky Haneul Kim, born in Asan, South Korea, honed her craft in top restaurants nationwide. She blends bold Korean flavors with fresh, local ingredients. A James Beard Semifinalist for “Best Emerging Chef” (2024) and “Best Chef Northeast” (2025), she now showcases her culinary voice at Gift Horse, highlighting Rhode Island’s produce and seafood.
Kim, a graduate of Triton and Kendall College, trained under chefs Pierre Pollin, Jean Banchet, and Charlie Trotter. He opened urbanbelly (2008), Belly Shack (2009), bellyQ (2012), and The Table at Crate (2019). His cookbook Korean BBQ debuted in 2018. In 2024, he launched new restaurants with Cornerstone in South Korea’s Inspire Entertainment Resort.
Santa Barbara Culinary Experience is proud to partner with Rincon Hill Farm, the organic farm behind the future restaurant concepts at the iconic Palms building in Carpinteria, led by former Restaurant at Meadowood alumni Ryan Sohn and Chef Daniel Kim.
Rachel Klebaur and Jose Espinosa share a love of cheese, food, and hospitality rooted in their time at the French Culinary Institute, where Jacques Pépin was Dean. Rachel’s curiosity began with a sheep’s milk cheese; Jose launched his career at Payard. United by natural wines and good cheese, they create thoughtful, delicious experiences at the table.
Heidi Krahling became a chef during California’s culinary coming of age in the 1980s. She and her husband, Mark, opened Insalata’s in 1996, making it a central part of the San Anselmo community. Today, Heidi guides her culinary team while Mark oversees operations, providing gracious service and delicious Mediterranean-inspired food with care for their teams.
Nicole Krasinski is Pastry Chef and Owner of State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. A former art student turned pastry chef, she honed her craft at Tapawingo and Rubicon. Her evolving, spontaneous pastry style brings vitality to each restaurant and inspires creativity across her teams and celebrated pastry programs.
Chef Gabriel Kreuther trained in Michelin-starred kitchens across Europe before leading acclaimed restaurants in New York, including The Modern and Atelier. In 2015, he opened Gabriel Kreuther, blending French technique, Alsatian roots, and NYC spirit. The restaurant holds Two Michelin Stars, the AAA 5 Diamond Award, and is part of Relais & Châteaux and Les Grandes Tables du Monde.