Chef Racicot, a three-time James Beard semi-finalist, began his career at Bellagio, Picasso, and Le Cirque in Las Vegas. He earned AAA Five Diamond at Lautrec, opened the acclaimed Notion, and led kitchens for Richard Deshantz Restaurant Group. He later opened Bridges & Bourbon and now serves as Executive Chef of The Commoner in Downtown Pittsburgh.
Alex Raij, one of the country’s most acclaimed chefs, cooks with her husband Eder Montero, pioneering Basque cuisine in New York through La Vara, Txikito, and Saint Julivert Fisherie. Her dishes capture place, intimacy, and creativity, expressing connection, belonging, and love. Watching Jacques Pépin on PBS is a cherished memory and inspiration for her cooking.
Colby Rasavong is the Executive chef of Nashville, Tennessee’s restaurant, Bad Idea. Bringing a wealth of knowledge from acclaimed restaurants across the country, Rasavong’s background and Lao heritage lends to creative dinner and late-night food service for the concept, offering the intricacy of tasting menu experience in a down-to-earth atmosphere.
Chef Michael Reed, Executive Chef and Owner of Poppy + Rose in DTLA and Poppy & Seed in Anaheim, is celebrated for innovative California cuisine and seasonal, locally sourced menus. A Culinary Institute of America graduate, he trained at Michelin-starred Sona before launching his catering company. His acclaimed restaurants have earned Michelin recognition and James Beard Award honors.
Kyle began his culinary career at Bernard’s Surf in Cocoa Beach, mastering front-of-house and kitchen skills. After Keiser University, he worked at Disney’s Vero Beach Resort, gaining experience. He later joined NORMAN’S at the Ritz-Carlton, contributed to opening Walt Disney World’s Swan and Dolphin Reserve, and now thrives as Sous Chef.
Chef Joshua Riazi, Chief Operating Officer at CHOP, has over two decades of experience in Providence’s culinary scene. He leads CHOP’s mission to train aspiring chefs, reflecting the diverse backgrounds of Genesis Center students. His approach integrates global flavors with local ingredients, creating a dining experience that supports both culinary education and the community.
Sarah Rich trained at the French Culinary Institute in New York, working at Bouley and Mas, farmhouse. In San Francisco, she cooked at Michael Mina and Coi before opening Rich Table with her husband, Evan. She also owns RT Rotisserie. Her culinary journey reflects deep experience, creativity, and leadership in celebrated kitchens coast to coast.
Stefan Riemer, Pastry Culinary Director at Walt Disney World, was named a Top Ten Pastry Chef by Dessert Professional. Since 1999, he has driven product development, menu planning, training, and mentoring. He also develops pastry menus and leads Amorette’s Patisserie and The Ganachery at Disney Springs.
Born in Illinois and raised in Naples, Florida, Brian’s passion for food began early, evolving from picking strawberries to working in top Chicago restaurants. In 2016, he moved to Nashville to open The Mockingbird. A “Chopped” Season 24 winner, he reconnected with Maneet Chauhan, inspiring their restaurant concept.