Mark Weber is a globally experienced Executive Chef and Culinary Operator with a demonstrated history of working in the hospitality industry. In his role, Mark is instrumental in developing menu concepts and enhancing the food and beverage experience at Marcus Hotels and Resorts’ more than 40 signature restaurants, bars and lounges.
Cathy Whims, founding chef and owner of Nostrana, Portland’s beloved Italian restaurant now in its 20th year, is a six-time James Beard Award finalist. Known for soulful, ingredient-driven Italian cooking, she is a devoted student of Italian foodways, mentee of Marcella Hazan, admirer of Jacques Pépin, cookbook author, mentor, and community leader shaping Portland’s culinary landscape.
Norma Whitt brings over 20 years of culinary expertise to her role as Director of Food and Beverage and Culinary Operations at the InterContinental San Francisco. Her career highlights include Executive Chef at Four Seasons Baltimore, Executive Sous Chef at Four Seasons San Francisco, Private Chef at Iowa State University’s presidential mansion, and opening Executive Chef at Hageman Reserve in Texas.
Chef Dan Williams, Corporate Chef for Daniel Boulud, is a classically trained culinarian with deep respect for tradition and technique. He began along the North Carolina coast, then trained under John Bell and Jonathan Benno at Lincoln Ristorante in New York City, where he spent five years and was part of the Michelin-starred team.
Tandy Wilson is the chef/owner of Nashville’s City House restaurant. Wilson was a finalist for the James Beard Award “Best Chef Southeast” in 2013, 2014, 2015, taking home the award in 2016. Wilson is an avid supporter of local and national charities. He is also on the board of the historic Nashville Farmers’ Market and a longtime member of the Southern Foodways Alliance.
Frances Wilson’s life has always revolved around food, from cooking with her mother in Ireland to teaching professionally. She served as Executive Chef at Lalime’s, Culinary Director at Château Routas, and Instructor at Tante Marie’s. Passionate about real, local ingredients, Frances inspires students to find joy in simple, home-cooked meals shared with family and friends
Lee Wolen, a James Beard-nominated chef, has led Michelin-starred Boka since 2014. Previously, he was Sous Chef at Eleven Madison Park and Chef de Cuisine at The Lobby, earning critical acclaim. He later opened Alla Vita, GG’s Chicken Shop, Zarella Pizzeria & Taverna, and Elliott Aster, solidifying his reputation in Chicago and beyond.
Chef Lee Anne Wong is an award-winning chef, restaurateur, and television personality. She opened Koko Head Cafe in Hawaii in 2013, expanding to Tokyo and Osaka. Wong appeared on Top Chef and Iron Chef America. From 2003–2009, she worked with Jacques Pepin at The French Culinary Institute, leading Continuing Education and Events as Executive Chef.