Joan Nathan, author of thirteen cookbooks including My Life in Recipes, won James Beard and IACP awards for Jewish Cooking in America and King Solomon’s Table. A New York Times contributor, she was named to the Forward 125 and honored with the Silver Spoon, Grande Dame status, and the James Beard Foundation’s Who’s Who in American Food and Beverage.
Hari Nayak, renowned Indian chef, author, and culinary director at Café Spice, brings modern flair to authentic cuisine. Recognized among acclaimed Indian chefs, he authored celebrated cookbooks and built an international reputation for innovative yet approachable style. His journey spans partnerships with Four Seasons Hotels and acclaimed restaurants in Bangkok, Dubai, and Malaysia, shaping global perception of Indian cuisine.
Carey Nershi, photographer, stylist, and food enthusiast, was born in rural upstate New York and now lives in Burlington, Vermont. Her love of photography grew from starting a food blog. She splits her time between freelance typesetting, photography, and styling, working as a food/prop stylist, recipe developer, and brand collaborator for clients including Vermont Creamery, EatingWell, Stonecutter Spirits, and Food52.
Christina Nguyen is Executive Chef and co-owner of Hola Arepa and Hai Hai restaurants in Minneapolis, MN. She and her husband Birk Grudem started Hola Arepa as a food truck in 2011 and established a permanent home for it a couple years later. In 2015, Hola Arepa was named one of Bon Appetit’s 50 Best Restaurants.
Amanda Nguyen founded Butter& after making a cake for her nephew’s 100-day celebration. Unable to find a modern, flavor-driven, less-sweet option, she created one herself. That cake sparked a passion that became a business. Today, Butter& is known in San Francisco for its distinctive, modern cakes for weddings, birthdays, and everyday celebrations.
Kara Nielsen, The Sweets Professor, is a San Francisco–based baking instructor, pastry chef, writer, and trendologist. A lifelong dessert lover, she trained in French pastry and worked in fine dining before leading culinary programs at Copia, Boston University, and Sur La Table. For nearly twenty years, Kara has guided food trends, education, and innovation nationwide.
Michel Nischan, four-time James Beard Award-winning chef, co-founded and leads Wholesome Wave, securing $250M federal funding for affordable fresh produce. Founder of Wholesome Crave, he advised four U.S. administrations, testified before Congress, and co-founded the National Produce Prescription Collaborative. An Ashoka Fellow and 2015 James Beard Humanitarian, he champions “food as medicine” and systemic change.
Chef Sean O’Toole, Chef-Proprietor of TORC in Napa since 2013, reimagines fine dining with local produce, fine wines, and premium ingredients. A Johnson and Wales graduate, he trained with the Ducasse Group, led kitchen operations at Quince and Cotogna, and served as Culinary Director at the Mina Group, shaping his 15-year career in top U.S. and European restaurants.
Kevin O’Donnell, a Rhode Island chef and restaurateur, owns James Beard-nominated Giusto in Newport, showcasing freestyle Italian cuisine. In 2023, he opened Mother Pizzeria, followed by Giusto PVD and Mother Pizzeria PVD at Track 15, Providence’s first food hall. Kevin also teaches in Boston University’s Culinary Arts program, founded by Jacques Pepin.