Chef Isabel Coss, a Mexico City native, is Executive Chef of Pascual and Executive Pastry Chef of Lutèce. A FOOD & WINE Best New Chef (2023) and James Beard semifinalist (2025), she began at Pujol and led at Cosme, Empellón, and Agern. Her work draws acclaim from The New York Times, Eater, RESY, and The Washington Post.
Dominique Crenn, co-owner and chef of Atelier Crenn in San Francisco, became the first female chef in the US to earn three Michelin Stars in 2018. Her evolving menus reflect her personal journey and love for the sea. She also owns Bar Crenn and champions innovation, sustainability, and equality. In 2024, TIME named her among its 100 Most Influential People.
Dave Cruz began his career in top New York restaurants before becoming opening chef at Thomas Keller’s Ad Hoc, earning a 3-star San Francisco Chronicle review and “Top 100” recognition. He co-authored Ad Hoc at Home, a James Beard and IACP award winner. Cruz later opened acclaimed Little Gem, expanding with new concepts and appearing on national TV.
Christopher Curtin, Master Chocolatier and Pastry Chef, trained with Le Compagnons du Devoir in France and became the first American named Master Pastry Chef and Chocolatier in Cologne, Germany in 1996. After over twelve years in elite chocolate houses across Europe and Japan, he founded Éclat Chocolate in the Brandywine River Valley, near Philadelphia, Pennsylvania.
Abigail Dahan trained at Gregoire Ferrandi with an apprenticeship at Gerard Mulot Patisserie. She worked at Ritz Carlton, Park Hyatt, and Joel Robuchon in Las Vegas, later serving as Executive Pastry Chef at Parc Restaurant for nearly eight years and at the Schulson Collective for two years. In 2024, she joined Provenance for its opening.
Born in the Loire Valley, Chef Bruno Davaillon’s career spans Michelin-starred restaurants in Paris, London, and Los Angeles. He earned a James Beard nomination in 2012 and brought recognition to Bullion restaurant with accolades like Restaurant of the Year (2018) and a 2019 James Beard semifinalist nod. As executive chef of Knox Bistro and culinary director for Travis Street Hospitality, he earned Michelin Guide recommendations for Knox Bistro and Georgie in 2024.
Brent Davis, Executive Chef of Bacchus – A Bartolotta Restaurant, has shaped one of Milwaukee’s top dining destinations. A Fox Valley native and Fox Valley Technical College graduate, he excelled in ACF Culinary competitions and crafted locally focused menus at the Blind Horse Winery. Joining Bacchus in 2022, he became Executive Chef in 2025.
Josh has been cooking professionally since 1998. He has run kitchens in Boston, New York City and Los Angeles. He is currently an instructor/mentor at CHOP in Providence helping the next generations of chefs and food entrepreneurs learn how the restaurant business works.
Traci Des Jardins has been part of the San Francisco food community for over 35 years, operating award-winning restaurants until 2019. A two-time James Beard Award-winner and one of Food and Wine’s Best New Chefs, she now leads food and flavor development at Kitchentown, continuing her influential role in the Bay Area’s dynamic culinary scene.
Curtis Di Fede is a Napa-based chef and restaurateur known for his innovative, farm-driven cuisine and dedication to locally sourced ingredients.