Chef Gyo Santa, a Le Cordon Bleu Paris graduate, trained at Michelin-starred restaurants including Maison Lasserre, La Table de Joël Robuchon, and Les Tablettes de Jean-Louis Nomicos. In the U.S., he served as Executive Sous Chef at Alain Ducasse Restaurant at The St. Regis Washington, D.C., then Executive Chef at Sofitel Washington, D.C., before becoming Executive Chef at Willard InterContinental.
Christophe Santos, a classically French-trained chef with nearly two decades of global experience, trained under Alain Ducasse at Michelin-starred Bar et Boeuf in Monte Carlo and led Bistro du Marché and ÔToulouse. As Executive Chef at Madison Beach Hotel, he showcases French technique, local ingredients, and seasonally inspired menus at The Wharf Restaurant.
Born and raised in Milwaukee, Chef Alexander Sazama brings 18 years of culinary expertise to Benson’s Restaurant Group. He has been instrumental in opening beloved Milwaukee restaurants, including The Bridgewater Modern Grill, The Edison, Onesto, Smoke Shack, and Blue Bat Kitchen.
Leslie Sbrocco is an award-winning author, speaker, consultant, and television host known for her entertaining approach to wine and food. Host of PBS’s Check, Please!, she has won James Beard, Taste, and Emmy awards. Author of Wine for Women and The Simple & Savvy Wine Guide, Sbrocco inspires audiences to live passionately and pursue their dreams.
Sarah Schafer became the youngest and first female sous chef at Gramercy Tavern under Tom Colicchio, later refining her craft at Eleven Madison Park and Frisson. She led kitchens at Anchor & Hope and Irving Street Kitchen, and in 2023 became Culinary Director at Grounded Table, building a restaurant rooted in a regenerative farm.
Michael Schwartz, James Beard Award-winning chef and owner of The Genuine Hospitality Group, transformed South Florida dining with Michael’s Genuine® Food & Drink in 2007. Known for fresh, local ingredients and seasonal sourcing, he authored two cookbooks, supports arts and charities, and earns acclaim for innovative, authentic restaurants like Harry’s Pizzeria®.
John Schwartz, owner of Amuse Bouche Winery, has over 30 years in the wine industry. He owns multiple northern California wineries, collaborates with Heidi Barrett and Stephen Curry, and produces Gentleman’s Cut bourbon. A restaurateur and Kentucky distillery owner, he lectures globally on wine. Schwartz holds a UC Berkeley BS/MS in Economics and resides at his Au Sommet winery.
Sarah Scott, Chef, Consultant, and Writer, is known for creating intimate wine and food events through Sarah Scott Chef. She was Executive Chef at Opus One (2021–2024) and Robert Mondavi Winery (1993–2006), collaborating with renowned chefs. She co-authored The Wild Table and specializes in culinary programs, wine pairings, and seasonal, foraged food experiences in Napa Valley.
Stefano Secchi, chef and partner of Michelin-starred Rezdôra and newly opened Massara in NYC’s Flatiron, was raised in a Sardinian home and trained in Italy under Massimo Bottura, Nonna Laura Morandi, and Davide Palluda. Rezdôra earned Michelin stars, a New York Times review, and Top 50 Italy recognition. In 2024, he launched Massara, spotlighting Campania cuisine.
Dr. Sherry Seston has a Ph.D. in Environmental Microbiology and Chemistry. In addition, Dr. Seston has a Diploma in Wine from the Wine Spirit and Education Trust and is a certified WSET Wine Educator. She opened Veritas Estate Winery with her husband Chef Tim Schultz in South Haven, MI in 2023. Together they also operate The Vintage Inn, a year round bed and breakfast, which is located at the winery. She is committed to making unique European Style dry wines from grapes grown in the Lake Michigan Shore AVA.