Mark Dommen is a unique talent who has spent more than 20 years in the One Market Restaurant kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market Restaurant in 2004 marked his exciting return to the San Francisco dining scene.
Stephen Durfee is Director of Chocolate Curriculum at Dandelion Chocolate. Former Executive Pastry Chef at The French Laundry, he won the 1998 James Beard Award and was named a top 10 Pastry Chef in 1999. He taught pastry at CIA Greystone for 20+ years and represented Team USA in the 2013 Coupe du Monde de la Patisserie.
Chef Christian Eckmann began his career under French Chef, Jean Banchet at Le Francais. He later took over as executive chef of Ambria in Chicago under Gabino Sotelino. His love of Basque cuisine stemmed from his year living in San Sebastian and working at Arzak. He and Chef Doug Psaltis created Asador Bastian in 2023.
Stranger Wine Co. is a family-owned micro-winery in Buchanan, Michigan, rooted in the Lake Michigan Shore AVA. Founded in 2021 by husband-and-wife team Maxx Eichberg and Sidney Finan, the winery sprang from their shared passion for wine and agriculture and a quest to “find meaning in an otherwise meaningless world” through winemaking. The couple purchased the historic 15-acre Avonlea Estate vineyard in 2021, choosing Michigan for its untapped potential as a wine region.
Zachary Engel is Chef/Owner of Michelin-starred Galit and Cafe Yaya in Chicago. Formerly Chef de Cuisine at Shaya, he led the team to a 2016 James Beard Award and earned the 2017 Rising Star Chef of the Year Award. His experience includes Zahav, Catit, and Madrona Manor, with roots in Jewish and Middle Eastern cooking.
Executive Chef Raymond England leads the kitchen at Husk with local purveyors and ingredients at the forefront, truly embracing the spirit of Husk’s identity in highlighting Southern cuisine. With humble beginnings on his family’s cattle farm in rural Idaho, England knows the value of every ingredient that comes through the door.
Chef Terence Feury, Executive Chef at Ocean House since 2023, oversees all culinary operations. Previously, he was Executive Chef and Food & Beverage Director at Forty 1° North and a Philadelphia-based culinary consultant. His experience includes roles at Tavro 13, Fork, Striped Bass, The Ritz-Carlton, and Le Bernardin, where he honed his fine dining expertise.
Paul and Monique Feybesse are founders of Tarts de Feybesse, a top Bay Area patisserie. With 18 years at prestigious restaurants, they now share their French-inspired pastries in Oakland. Television features include Spring Baking Championship and Top Chef. In 2025, they were nominated as James Beard semi-finalists for “Outstanding Pastry Chef or Baker.”
French chef Cedric Fichepain, CEC, opened Le Voltaire French Restaurant in 2001, marking the start of a lifelong journey in culinary arts and hospitality. For more than two decades, his Omaha restaurant has flourished, known for its classic French cuisine and the largest French wine selection in Nebraska. He owns a wholesale bakery, Le Petit French Bakery, and co-owns High Tea Omaha with Lisa Ehlers.