Chef Michelle Bernstein, James Beard Foundation Award-winner is a Miami native of Jewish and Latin descent. With her husband and partner, David Martinez, they own and operate Michelle Bernstein Catering and a host of successful concepts including: Miami Beach cocktail bar, Sweet Liberty; Little Havana’s Café La Trova; and La Cañita and Sra. Martinez.
Amy Birk is the winemaker/operations manager at Domaine Berrien Cellars. She has a Bachelor of Science in Chemistry from Marquette University and was a professor for Lake Michigan College’s Wine and Viticulture program, at Lake Michigan Vintner’s.In 2022, Wally and Katie Mauer, the longtime proprietors of Domaine Berrien Cellars, passed the reigns to long-time employees Amy and Jacob Nivison. Using the knowledge gained from years of schooling and working under Wally and Katie, Amy and Jake hope to carry on the legacy of Domaine Berrien Cellars, forging a path forward towards sustainability.
Rawia Bishara, a visionary chef and proud Palestinian, opened Tanoreen in 1998, now New York’s premier Palestinian restaurant. A three-time James Beard Award nominee, she has authored Olives, Lemons, and Za’atar and Levant. Her culinary excellence has earned Michelin Bib Gourmand recognition and features in The New York Times and Bon Appétit.
Taylor Boetticher is one of the founders of Fatted Calf Charcuterie which has been in operation since 2003 and has locations at Napa’s Oxbow Public Market and San Francisco’s Ferry Building Marketplace.
Rachel Bossett began her career at Grand Central Bakery before training under chef James Miller at Cafe Besalu. She attended The French Culinary Institute in 2010 and worked with Betony, Major Food Group, and Marcus Samuelsson. Now at Dirt Candy, she highlights African contributions to American foodways through her culinary work.
Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.
Amy Brandwein, chef/owner of Centrolina and Piccolina da Centrolina, is a seven-time James Beard Award nominee. She showcases Italian cuisine with seasonal Mid-Atlantic ingredients and partners with DC Urban Greens. A dedicated advocate for healthy eating, she supports World Central Kitchen, DC Central Kitchen, and mentors through Les Dames d’Escoffier and The LEE Initiative.
Tavel Bristol-Joseph is Partner, Pastry Chef, and Director of Hospitality for Emmer & Rye Hospitality Group. He co-founded award-winning restaurants including Emmer & Rye, Hestia, and Canje. Named a FOOD & WINE “Best New Chef” and Esquire’s “Pastry Chef of the Year,” he is a James Beard semifinalist and leads Nicosi at Pullman Market in San Antonio.
Eric Brown, a Wakefield native, discovered his love for restaurants at 14. After training at Johnson & Wales and working at Gracie’s, he gained Michelin-starred experience in Chicago. Returning to Providence, he launched Thick Neck and later opened Frank & Lauries in 2024, earning acclaim for inventive, ingredient-driven menus showcasing New England farmers.