Taylor Boetticher
Taylor Boetticher is one of the founders of Fatted Calf Charcuterie which has been in operation since 2003 and has locations at Napa’s Oxbow Public Market and San Francisco’s Ferry Building Marketplace.
Chefs
Rachel Bossett
Rachel Bossett began her career at Grand Central Bakery before training under chef James Miller at Cafe Besalu. She attended The French Culinary Institute in 2010 and worked with Betony, Major Food Group, and Marcus Samuelsson. Now at Dirt Candy, she highlights African contributions to American foodways through her culinary work.
Daniel Boulud
Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.
Amy Brandwein
Amy Brandwein, chef/owner of Centrolina and Piccolina da Centrolina, is a seven-time James Beard Award nominee. She showcases Italian cuisine with seasonal Mid-Atlantic ingredients and partners with DC Urban Greens. A dedicated advocate for healthy eating, she supports World Central Kitchen, DC Central Kitchen, and mentors through Les Dames d’Escoffier and The LEE Initiative.
Terrance Brennan
Terrance Brennan is a Michelin-starred chef, restaurateur, consultant, and entrepreneur with over forty years of experience. Known for his seasonal, ingredient-driven cuisine and innovative blend of tradition and modern techniques, he’s a pioneer in the culinary world. As Chef/CEO of Brennan Group, he’s launched acclaimed restaurants and products, earning numerous awards and shaping the dining landscape.
Dickie Brennan
A third-generation New Orleans restaurateur of the famed Brennan family, Chef Dickie Brennan trained under Paul Prudhomme at Commander’s Palace, helping lead the American Regional Cuisine movement. After working in New York and France, he opened Palace Café, then expanded with multiple restaurants. An ambassador for New Orleans, he supports local farmers, fishermen, and preserving heirloom Louisiana produce.
Tavel Bristol-Joseph
Tavel Bristol-Joseph is Partner, Pastry Chef, and Director of Hospitality for Emmer & Rye Hospitality Group. He co-founded award-winning restaurants including Emmer & Rye, Hestia, and Canje. Named a FOOD & WINE “Best New Chef” and Esquire’s “Pastry Chef of the Year,” he is a James Beard semifinalist and leads Nicosi at Pullman Market in San Antonio.
Eric Brown
Eric Brown, a Wakefield native, discovered his love for restaurants at 14. After training at Johnson & Wales and working at Gracie’s, he gained Michelin-starred experience in Chicago. Returning to Providence, he launched Thick Neck and later opened Frank & Lauries in 2024, earning acclaim for inventive, ingredient-driven menus showcasing New England farmers.