Chef Gloriann Rivera graduated from Le Cordon Bleu in 2012 and worked with esteemed chefs Brandon McGlamery and Brian Cernell at Prato and Luma. In 2016, she joined Chef Norman Van Aken at 1921, leading the pastry and baking programs. She cooked twice for The James Beard Foundation and has been integral to Chef Van Aken’s team for nearly a decade.
With over 20 years in pastry arts, Meegan brings technical expertise, flavor innovation, and a passion for mentoring. She teaches at UMOM’s Homegrown program, leads C-CAP scholarships, and contributes to Catalyst Kitchens’ national curriculum. Chef Chris, a Scottsdale Community College faculty member and ACF Educator of the Year semi-finalist, shares her mission to uplift through food and teaching.
Executive Chef, Philippe Roussel, is among New York’s finest, with a career shaped at iconic establishments like Windows on the World and Restaurant Daniel. His unwavering commitment to culinary excellence is evident in every dish, earning praise from the New York Times, Wine Spectator, Eater, Forbes, and more.
Cliff Roy is a senior culinary and marketing manager at Sodexo. He has been happily cooking good food with good people across America for over 25 years.
Julie Rubaud owns Red Wagon Plants, an organic plant nursery and herb farm in Hinesburg, VT. With rural French heritage for inspiration, a kitchen garden, and half acre of culinary herbs, she creates fresh, flavorful, simple meals for staff, friends, and family. The new herb farm kitchen and gathering space offers big farm tables to celebrate bounty.
Chef Henrique Sá Pessoa of Portugal studied at the Pennsylvania Institute of Culinary Arts, before working abroad in London and Australia. After winning 2005 Chef of the Year in Portugal, he starred in cooking shows before opening Alma, which holds 2 Michelin stars since 2019.
Ali Saboor is a New York–based chef and restaurateur whose vibrant Persian cuisine makes a modern splash at his Brooklyn restaurant Eyval. Rooted in tradition yet boldly contemporary, he harnesses wood fire and Iranian pantry ingredients to reinterpret beloved classics. His journey spans California beginnings to reimagining Iranian food in NYC, one plate at a time.
Steve Sando is founder and president of Rancho Gordo, which pioneered the U.S. market for heirloom beans, corn, and chiles. Working with chefs and farmers across the West Coast, Mexico, and Europe, he supports indigenous crops. A New York Times best-selling author, he has written several books and supplies consumers, retail stores, and restaurants nationwide.