Ron is the chef-owner of a world-renowned couture cake studio, celebrated for exquisite specialty cakes. Discovered by Martha Stewart, he rose to media prominence, hosted Sweet Genius, and judged Cake Wars and The Big Bake. A former dancer, he opened his Manhattan studio in 1999 and became a guest master pastry chef-instructor at NYC’s International Culinary Center.
Emma Bengtsson, an innovative and reputable mentor chef, led Aquavit in NYC to two Michelin stars within a year of becoming Executive Chef. She became the first Swedish woman to hold two stars and the second in the U.S. Known for elegant Nordic dishes, she was also granted the prestigious Michelin Mentor Chef Award in 2003.
Executive Chef Kristin Beringson began her culinary career in 2009 after graduating from The Art Institute of Tennessee-Nashville, transforming Holland House into an acclaimed destination. She honed her skills at SILO, The Green Pheasant, and Ellington’s, and won Food Network’s Chopped. Now leading Henley, she blends French technique and Mediterranean flavors with Southern soul in a modern American brasserie.
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.
Chef Ashfer Biju leads the culinary program at Baccarat New York, overseeing all food and beverage operations. With 12 years at The Pierre and global experience in Mauritius, Seychelles, the UK, Maldives, and India, he blends classic French technique with global and regional Indian influences. Raised in a family of restaurateurs, he champions seasonal ingredients and seafood.
Amy Birk, winemaker and operations manager at Domaine Berrien Cellars, holds a B.S. in Chemistry from Marquette and taught at Lake Michigan College’s Wine and Viticulture program. In 2022, longtime proprietors Wally and Katie Mauer passed the reins to Amy and Jacob Nivison, who aim to carry on the legacy and pursue 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.
Chef David’s career spans over 30 years, beginning in Boston at the Four Seasons Hotel as Executive Chef and Chef de Cuisine of Aujourd’hui, later opening the Four Seasons San Francisco. He partnered with Columbus Restaurant Group at Sorellina, Mistral, and L’Andana, worked at Whole Foods Market, and since 2010 has served as Vice President Culinary Arts + Development for Longwood Venues + Destinations.
Chef Aaron Bludorn launched his career at the CIA and rose to Executive Chef at Manhattan’s Café Boulud. He earned NYC’s Rising Star Community Chef Award and appeared on The Final Table. In Houston, he opened Bludorn, Navy Blue, Bar Bludorn, and Perseid. He supports local charities and fosters hospitality community through events and dinners.