Ohm Suansilphong, Chef Partner of Kru, redefines Thai cuisine through history-driven cooking and contemporary technique. A native of Sukhothai, he trained under David Thompson at Bangkok’s Nahm, cooked in Australia and New York, and co-founded Fish Cheeks. At Kru, honored by the James Beard Foundation and Michelin, he revives century-old Thai recipes with scholarship, memory, and cosmopolitan spirit.
Benjamin Sukle is the acclaimed chef and owner of Oberlin and Gift Horse, two standout restaurants in Providence, RI that have earned national recognition for their innovative approach to New England cuisine. Sukle first made his mark in Providence’s culinary scene through key roles at La Laiterie and The Dorrance, where he earned multiple James Beard Award nominations, including Best New Chef and Best Chef: New England.
Erin Swanson, a Kendall College graduate, honed her skills in top kitchens across Aspen, Palm Beach, and Chicago. In 2011, she helped open award-winning Restaurant R’evolution in New Orleans. Returning to the Midwest, she joined Grand Geneva Resort in 2021 as Executive Pastry Chef, revolutionizing its croissant program and crafting exquisite pastries.
Chef Michael Symon, Cleveland native, cooks with soul, creating boldly flavored dishes reflecting his Mediterranean and Eastern European heritage. His restaurants—Lola, Mabel’s BBQ, Roast, Bar Symon, Angeline, and B Spot Burgers—show how food shaped him. An Iron Chef, author of six cookbooks, and James Beard Award winner, he shares exuberant cooking, family, and passion with viewers nationwide.
Mark’s culinary journey began at 14 with Le Technique. By 18, he apprenticed at Sonesta Hotel, studied in Paris, and earned a Grande Diplôme. After stagieres at Michelin-starred Michel Pasquet and Willy’s Wine Bar, he became Sous Chef at Vintage Wine Bar before opening Phoenix’s iconic Tarbell’s in 1994, serving locals, celebrities, and diplomats.
Tucker Taylor, master culinary gardener and Director of Culinary Gardens for Jackson Family Wines, cultivates specialty produce for the winery and Bay Area chefs. Based in Sonoma County, he leads a team committed to regenerative agriculture, growing nutrient-rich, intensely flavorful crops. His work inspires support for local farmers and encourages others to grow and value fresh produce.
Philip Tessier, Chef Partner at Michelin-starred PRESS Restaurant, is the first American to medal at the Bocuse d’Or and later coached Team USA to its first Gold in 2017. He is the author of Chasing Bocuse and is launching Under-Study, a new culinary marketplace. Tessier is also a dedicated mentor, shaping the next generation of great chefs.
Chef Kevin Tien, a five-time James Beard nominee and 2023 RAMW Chef of the Year, is Executive Chef/Owner of Moon Rabbit. Co-founder of Chefs Stopping AAPI Hate, he united 50+ chefs, raising $500,000+ for justice causes. His modern Vietnamese cuisine reflects New Orleans roots and Vietnam’s diverse regional flavors.
Cara Tobin, chef and co-owner of Honey Road and The Grey Jay in Burlington, VT, has a two-decade career inspired by Middle Eastern flavors from Turkey, Morocco, and Lebanon. Former Chef de Cuisine at Oleana, James Beard semifinalist, and Star Chefs Rising Star, she teaches, advocates for Vermont food networks, writes recipes, and runs Sunday Morning Mushroom Co. with her family.
Chef Karyn Tomlinson was just named a 2024 Food & Wine Magazine Best New Chef and is a three-time James Beard semi-finalist. She is the celebrated chef and owner of Myriel, an internationally acclaimed restaurant located in St. Paul, Minnesota. With her deep-rooted passion for sustainability, Karyn has positioned Myriel as a beacon of sustainable dining.