A Johnson & Wales University alumnus, Sam Levenfeld began his career as a prep cook in Providence before joining Boka Restaurant Group’s Momotaro in Chicago. He became sous chef at Cira in 2019, then moved to New York to open Laser Wolf Brooklyn in 2022 and K’Far soon after. In 2025, Sam was promoted to Executive Chef overseeing all Hoxton Williamsburg dining venues.
Rob Levitt began as a dishwasher, trained at the Culinary Institute of America, and cooked at top Chicago restaurants before opening Mado in 2008. He launched The Butcher & Larder, Chicago’s first whole animal butcher shop, in 2011. In 2015, he joined Local Foods, then became head butcher and chef at Publican Quality Meats for One Off Hospitality.
Chef Adam Livow, now Director of Culinary Operations at TASK, was promoted in 2023 for his leadership during and after the COVID-19 pandemic. He oversees a team serving over 500,000 meals annually across TASK’s kitchen, food truck, and 40 sites. Adam also leads Emilio’s Culinary Academy, a 10-week program preparing students for ServSafe certification and kitchen careers.
Chef Josue Louis’ culinary journey has been marked by a deep exploration of diverse cuisines and an unwavering dedication to culinary excellence. Currently, Josue is the Executive Chef at A Street Hospitality’s Coastal Mediterranean concept, Porto, in Boston’s Back Bay. Josue’s culinary evolution draws inspiration from his travels throughout Southern Italy and Sicily.
Chef Christina Machamer, winner of FOX’s Hell’s Kitchen Season 4, has worked with top chefs like Gordon Ramsay and Thomas Keller. Her global culinary journey—from New York City to the US Virgin Islands—led to Sommelier certification. Now based in Napa Valley, she serves as a personal chef for wineries and wine country tourists.
Robynne Maii, chef-owner of Fête in Honolulu’s Chinatown, began her career at 3660 on the Rise. After earning a master’s degree in food studies from NYU, she worked at Union Pacific and the Waldorf-Astoria. In 2022, she became the first Native Hawaiian woman to win a James Beard Award as Best Chef.
Chef Miguel Massens, a Miami native renowned for his expertise in Latin American and Caribbean cuisine, has honed his skills under top-tier chefs like Daniel Boulud, Thomas Keller and Norman Van Aken. In 2024, celebrated chef Henrique Sá Pessoa selected Chef Massens to be the opening Chef de Cuisine at his first U.S. restaurant, Sereia.