Before Paola Velez was a culinary diplomat for the United States and a founder of the Bakers Against Racism viral bake sale, she was a chocolatier at Jacques Torres’ Brooklyn chocolate shop. She then moved to Washington, D.C. to work with Christina Tosi at Milk Bar, and has since cooked in some of the city’s most acclaimed kitchens.
Greg Vernick, a Cherry Hill, NJ native, built a standout culinary career after earning degrees from Boston University and the CIA. He rose through Jean-Georges restaurants, opened acclaimed Vernick Food & Drink in 2012, and later launched Vernick Coffee Bar and Vernick Fish. Recognized by the James Beard Foundation, he continues to define American dining with excellence and hospitality.
Verterra Dinnerware, established in 2006, creates sustainable, stylish, and functional disposable tableware made from renewable resources—an eco-friendly alternative to plastic and paper for food, beverage, and hospitality businesses. We are honored to support this event celebrating the legendary chef Jacques Pépin and his extraordinary contributions to the culinary world.
Amy is a Vermont-based author/consultant, recipe developer/tester/writer, producer of food programming for public-television, and contributor to other food media outlets. In her “free time” she bakes at a local bake shop.
Frank Vollkommer, Executive Pastry Chef at Under-Study, is a Certified Master Pastry Chef—one of only four to pass the ten-day exam. His career spans baking, pastry, education, food service, and international competitions, where he has earned numerous awards. Vollkommer brings technical precision, creativity, and deep expertise to the team at Under-Study, aligning with its refined culinary vision.
Brooke Vosika, owner of Sawkill Creek Botanicals, is a former Four Seasons executive chef with 32 years establishing kitchens in six 5-star hotels across Boston, Chicago, New York City, Atlanta, Seattle, and Washington D.C. Honored by Bocuse D’Or, The James Beard Foundation, and Condé Nast, he now consults as a chef and kitchen designer in the Hudson Valley and Berkshires.
Greg Wade, Managing Partner at Publican Quality Bread, began his career in breads and pastries after graduating from the Illinois Institute of Art’s Culinary Program. In 2014, he joined as head baker, expanding a seedling bakery into a leading wholesale operation. He earned a James Beard Award in 2019 and opened two standalone Publican bakeries.
Alice Waters is a chef, author, and founder of Chez Panisse in Berkeley. A champion of local organic agriculture, she launched the Edible Schoolyard Project in 1995, now in 6,000+ schools. Waters received the National Humanities Medal, Carver Carson Award, No Kid Hungry Humanitarian Award, and Julia Child Award. She is also the author of sixteen books.
James Wayman is executive chef and partner at 85th Day Group, a Mystic, Connecticut restaurant group. He leads Oyster Club and consults for Engine Room and Grass & Bone. Passionate about local, sustainable food, his work has boosted demand for hyper-local products, shaping a more thoughtful approach to everyday eating.