Kevin Fink is partner and executive chef of acclaimed restaurants including Emmer & Rye, Hestia, Canje, and Ezov. A James Beard finalist and Food & Wine “Best New Chef,” his concepts have earned accolades from Bon Appétit, The New York Times, and the Michelin Guide. He also developed San Antonio’s Pullman Market, the largest culinary market in the Southwest.
Pastry Chef Allie Fisher, co-owner of Matilda bakehouse is a Milwaukee native and French Pastry School graduate. She honed her pastry skills locally at The Pfister Hotel, with the SURG Restaurant Group and The Bartolotta Restaurants. In 2020 she opened Matilda bakehouse focused on seasonally inspired pastry and desserts highlighting her Midwest roots alongside French baking techniques.
Chef Claudio Foschi, Head Chef of Oyamel, graduated first in his class from L’Academie de Cuisine. He trained under top chefs, helped open J&G Steakhouse, and joined José Andrés Group in 2014. As an R&D Chef, he developed menus, culinary partnerships, and media projects, contributing to Michelin-starred minibar and multiple acclaimed restaurants.
Ken Frank earned national acclaim in 1977 as Chef of La Guillotine at age 21. A pioneer of seasonal, quality ingredients, he opened La Toque in 1979. Now at the Westin Verasa Napa, La Toque showcases his modern French cuisine and passion for fine wine, rooted in his early love of French cooking developed as a teenager in France.
Michigan native and French Culinary Institute graduate, Chef Jared Gadbaw, brings 25 years of experience helming acclaimed restaurants. He earned two Michelin stars and is known for Italian cuisine and fresh seafood. As chef and owner of award-winning Oak & Reel, Gadbaw draws on his roots to create a contemporary Italian dining experience in Detroit.
Chef Cheyenne Galbraith began her culinary journey in Indiana, trained at Guilford Technical Community College, and honed her skills as a sous chef under Jennifer James. She later became Executive Chef at The Bistro and opened Houndstooth in Benton Harbor in 2019. With over 20 years of experience, she continues to craft bold, seasonal cuisine that brings people together.
Diego Galicia and Rico Torres, Mixtli’s chef-owners, are praised leaders in San Antonio’s culinary scene. They were named Food & Wine’s “Best New Chefs” (2017) and James Beard semifinalists (2018, 2022, 2025), with a finalist nomination (2024). Mixtli reflects their heritage and passion for creation.
Chef Daniel Ganem a graduate from Le Cordon Bleu, has fostered his culinary knowledge from a young age, his love for cooking blossoming while working alongside his Palestinian and Basque grandparents in their family kitchen. In 23 Years of Experience, Ganem has earned a pedigree by working with some of the best Chefs in the world.
Born in Terrassa, Spain, Chef Rubén García trained at Michelin-starred restaurants before joining Ferran and Albert Adrià at El Bulli. In 2004, he moved to the U.S. to work with José Andrés, rising to R&D Director at ThinkFoodGroup. Now co-founder of Unfold Hospitality, he mentors chefs, champions healthy eating, and earned a 2025 James Beard nomination.
Chef Rogelio Garcia earned Michelin stars at Auro in 2023 and 2024, making it Calistoga’s only Michelin-starred restaurant. A Top Chef Season 15 competitor and James Beard semifinalist, he blends Mexican heritage with Napa Valley’s bounty. In 2024, he published Convivir, showcasing modern Mexican cuisine. Garcia’s career includes time at The French Laundry and Cyrus.