Ellia and Chef JP Park are the husband-and-wife team behind NA:EUN Hospitality, the group that includes Atomix, Atoboy, and NARO in New York City. Together, they have redefined modern Korean dining on the global stage, combining JP’s inventive, story-driven cuisine with Ellia’s visionary approach to hospitality and culture.
Hailing from Lyon, Roland Passot became executive chef at 19 and opened La Folie in San Francisco in 1988. Over 32 years, La Folie earned top accolades, including James Beard Rising Star, 4-star reviews, and a spot on USA Today’s 10 Best. A Maître Cuisinier de France, Passot now mentors chefs and supports major culinary organizations.
Dylan Patel began his culinary career at Kendall College, leading to an internship at avec under Chef Perry Hendrix. He rose from intern to sous chef, then chef de cuisine in 2020, infusing avec’s menu with flavors from his heritage. At 27, he became Executive Chef of avec River North and bar avec, earning national recognition for innovation and leadership.
John Paul of Cameron Winery, with winemaker Tom Sivilli, brings deeply rooted Oregon terroir and craftsmanship. Founded in 1984, Cameron is a small, family-run winery known for sustainably farmed Pinot Noir, Chardonnay, and Italian varietals. Tom, celebrated for his palate and steady cellar leadership, upholds a legacy of integrity, thoughtful farming, and devotion to flavor, honoring Pépin’s tradition.
Adam Pawlak, born and raised in Milwaukee, developed a love of food in his Italian family. He has worked in restaurants across the city, specializing in high-end Italian cuisine with French influences. After working in various restaurant roles, he now owns the popular fast-casual pasta bar, Egg & Flour.
Ramon Perez, born to chef-restaurateur parents, began his culinary journey at Auberge du Soleil at nine years old. After honing skills in his family’s restaurant, he trained at the New England Culinary Institute and worked at Sona in Los Angeles and Michelin-starred kitchens in Europe. A James Beard semifinalist, he founded PUUR Chocolat, recognized as North America’s Top 10 Chocolatiers.
Born and raised in Nairobi, Kenya, Pauline has over 26 years in food and hospitality. With extensive catering and Events experience, she is also a food stylist, ghost writer, and known for table scapes. Recently focusing on traditional and lost foods of Africa, she published her first cook book, Africa Eats, highlighting simple, great tasting dishes.