While attending school, Camilo Velasco joined the team at Orlando’s Award-winning, Victoria and Albert’s at Disney’s Grand Floridian Resort and Spa. Here he trained under James Beard Award-nominee, Chef Scott Hunnel. He then moved on to NORMAN’S at the Ritz Carlton Grand Lakes to work under the direction of James Beard Award-winning Chef Norman Van Aken.
Before Paola Velez was a culinary diplomat for the United States and a founder of the Bakers Against Racism viral bake sale, she was a chocolatier at Jacques Torres’ Brooklyn chocolate shop. She then moved to Washington, D.C. to work with Christina Tosi at Milk Bar, and has since cooked in some of the city’s most acclaimed kitchens.
Greg Vernick, a Cherry Hill, NJ native, built a standout culinary career after earning degrees from Boston University and the CIA. He rose through Jean-Georges restaurants, opened acclaimed Vernick Food & Drink in 2012, and later launched Vernick Coffee Bar and Vernick Fish. Recognized by the James Beard Foundation, he continues to define American dining with excellence and hospitality.
Frank Vollkommer, Executive Pastry Chef at Under-Study, is a Certified Master Pastry Chef—one of only four to pass the ten-day exam. His career spans baking, pastry, education, food service, and international competitions, where he has earned numerous awards. Vollkommer brings technical precision, creativity, and deep expertise to the team at Under-Study, aligning with its refined culinary vision.
Greg Wade, Managing Partner at Publican Quality Bread, began his career in breads and pastries after graduating from the Illinois Institute of Art’s Culinary Program. In 2014, he joined as head baker, expanding a seedling bakery into a leading wholesale operation. He earned a James Beard Award in 2019 and opened two standalone Publican bakeries.
Alice Waters is a chef, author, and founder of Chez Panisse in Berkeley. A champion of local organic agriculture, she launched the Edible Schoolyard Project in 1995, now in 6,000+ schools. Waters received the National Humanities Medal, Carver Carson Award, No Kid Hungry Humanitarian Award, and Julia Child Award. She is also the author of sixteen books.
James Wayman is executive chef and partner at 85th Day Group, a Mystic, Connecticut restaurant group. He leads Oyster Club and consults for Engine Room and Grass & Bone. Passionate about local, sustainable food, his work has boosted demand for hyper-local products, shaping a more thoughtful approach to everyday eating.
Mark Weber is a globally experienced Executive Chef and Culinary Operator with a demonstrated history of working in the hospitality industry. In his role, Mark is instrumental in developing menu concepts and enhancing the food and beverage experience at Marcus Hotels and Resorts’ more than 40 signature restaurants, bars and lounges.
Chef Dan Williams, Corporate Chef for Daniel Boulud, is a classically trained culinarian with deep respect for tradition and technique. He began along the North Carolina coast, then trained under John Bell and Jonathan Benno at Lincoln Ristorante in New York City, where he spent five years and was part of the Michelin-starred team.