Tom Colicchio is an 8-time James Beard Award winning chef, and the owner of Crafted Hospitality, which includes New York City’s Craft, Temple Court and Vallata; Las Vegas’ Craftsteak, and Small Batch in Garden City, NY. Tom made his New York cooking debut at prominent New York restaurants including Gramercy Tavern before opening Craft in 2001.
Michael Collantes, a celebrated chef with over 20 years in hospitality, earned his first Michelin star in 2022, a year after launching Soseki Modern Omakase in Orlando, FL. This intimate 10-seat restaurant offers a multi-course tasting menu featuring premium global fish and the bounty of Central Florida.
Chef Eli Collins, with High Street Hospitality Group since 2017, trained under Chef Daniel Boulud in NYC. As Executive Chef at a.kitchen, he earned “Three Bells” from Craig LaBan, Philadelphia Magazine’s Best of Philly 2022 Chef, and national wine accolades, including Wine Enthusiast’s Top 100, Wine Spectator’s Award of Excellence, and a James Beard semifinalist nod.
Chef Amarilys Colón joined the A Street hospitality group in 2018 at Porto, in Boston’s Back Bay. Chef Colón’s talent and dedication quickly propelled her through the ranks, from line cook to sous chef, and eventually to the esteemed position of Executive Chef and Business Director at Boston’s La Padrona.
Chef Danny Combs began his career leading premier Cincinnati restaurants Sotto and Boca, focusing on ingredients, technique, and tradition. Now owner of Colette, he brings his dedication to the artistry of French cuisine to Cincinnati’s OTR neighborhood. Combs draws inspiration from global travels, combining tradition and innovation in his esteemed restaurant.
Kyle Connaughton is a chef, educator, and co-author of Donabe. He and wife Katina opened SingleThread in 2016, earning three Michelin stars, Keys, and a Green star. He trained in Japan, led R&D at The Fat Duck, and worked at Spago and Ritz Carlton. He co-developed CIA’s Culinary Science program and co-founded hospitality firm Vertice.
Michelin-starred chef Matt Conroy trained in classical French and Mexican cuisine, specializing in modern, flavorful dishes with seasonal ingredients. After moving from New York, he introduced DC to the neo-bistro movement. At Lutèce, his background shines through dishes like Oaxaca-inspired Duck Carnitas and Parisian Gnocchi, paired with a curated selection of natural wines.
Chef Max Convertini began in his parents’ restaurant in Fasano, Puglia. After graduating from a local hospitality institute, he worked in top kitchens in Italy and New York. He held prestigious roles at Bottega del Vino, Via Quadronno, Zio, and Cipriani. Now Executive Chef at Tiro A Segno and Vice President of the Italian Chefs Federation.