Chef Antonio Mermolia gained acclaim in the U.S. with authentic Southern Italian cuisine at Le Sirenuse and Mare at the Four Seasons Surf Club in Miami. Previously, he worked in New York as a chef at Il Punto, Mulino a Vino with two-Michelin star Chef Davide Scabin, and opened Capatosta in the Flatiron District.
Thanks to his father’s travel business, which designed custom European trips, Danny Meyer spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.
Chef Maria Meza, born in Oaxaca and raised in Puebla, migrated to Providence in 1992. After a decade in the jewelry industry, she opened El Rancho Grande in 2007, gaining recognition for her Mole Poblano. In 2019, she launched DOLORES, highlighting Mixteca flavors. In 2024, she was a James Beard Finalist for Best Chef: New England.
Ouita Michel, Culinary Institute of America alumna, founded Holly Hill, a Central Kentucky culinary group. Since opening Holly Hill Inn in 2001, she’s expanded to seven restaurants, a bar, bakery, events business, and cooking studio. A James Beard semifinalist, author, and U.S. Culinary Ambassador, Michel champions Kentucky food, folkways, and sustainable agriculture.
Mary Sue Milliken, James Beard and Julia Child Award-winning chef, cookbook author, food system activist, and co-owner of Mundo Hospitality Group with Susan Feniger, has co-authored five cookbooks, co-starred in Too Hot Tamales, competed on Top Chef Masters, and works globally with nonprofits, shaping sustainable food systems and serving on multiple boards and organizations.
Miriam Milord is an acclaimed multidisciplinary artist, chef, and founder of BCakeNY, a custom cake studio celebrated for artistry and innovation. A featured CookUnity chef, she shares creative, balanced meals nationwide. Honored with the 2025 Trailblazer Award, Miriam champions collaboration, diversity, and empowerment—embodying passion, wellness, and joy both in her craft and everyday life.
Emily Mingrone is an award winning chef and restaurateur with numerous accolades from acclaimed publications such as The New York Times and Boston Magazine, in addition to repeated recognition from Connecticut Magazine for Overall Excellence. Emily was also the first woman to take home Chef of the Year from the Connecticut Restaurant Association.
Chef Carlos Robles Molina, born in San Juan, Puerto Rico, discovered his passion for cooking in his family kitchen. Starting as a kitchen assistant at Paradisus Resort, he quickly advanced to Chef de Partie. At Disney’s Citricos, he honed his craft, later joining NORMAN’S as Sous Chef. Promoted to Chef de Cuisine in 2019, Carlos embodies leadership and optimism.
Michelin-starred, James Beard semifinalist Chef Chris Morgan is co-executive chef and co-owner of award-winning restaurants Maydan, Compass Rose, Yasmine, Little Chicken, and Joon. His D.C.-based restaurants have received national acclaim from Bon Appetit, Food & Wine, GQ, and The New York Times. Morgan has worked under acclaimed chefs and led celebrated kitchens across San Francisco and Washington, D.C.
Chef Nikhil Naiker, born in Fiji and raised in coastal California, graduated from Johnson & Wales University and established himself in Providence’s culinary scene. His project, Nimki (2024), earned a James Beard Emerging Chef nomination. Nimki operates at Courtland Club, with plans for a brick-and-mortar restaurant underway, showcasing Fijian Indian flavors through New England’s local produce.